About Coffee / Tea

What are Your Favorite Spices for Hot Drinks?

2009-11-04T11:43:13Z

It's no wonder that spices were once worth their weight in gold! From classics like Spiced Turkish Coffee and Masala Chai to more contemporary drinks like Orange Ginger Hot Cocoa, spices can have a major impact on the drinks we love.

Some spices work better than others when it comes to particular beverages -- why lose the flavor of saffron in coffee or overpower white tea with cloves -- but many beverage lovers find themselves drawn to the same spices again and again. Whether it's for coffee or tea (or even cocoa or cider) some of my personal favorite spices are vanilla, ginger and cardamom. Which spices do you prefer? Are they across-the-board favorites, or do you love particular spices with one hot beverage and not the others? Comment below to share your thoughts on spices in coffee, tea and beyond!

What are Your Favorite Spices for Hot Drinks? originally appeared on About.com Coffee / Tea on Wednesday, November 4th, 2009 at 11:43:13.

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Tisanes vs. "Herbal Teas"

2009-11-03T09:17:22Z

Although people commonly refer to chamomile, mint and ginger as "herbal teas," they are technically not tea at all. Whereas "herbal teas" come from many plants, "true teas" (such as white, green, oolong and black) come from the camellia Sinensis (or "Chinese camellia") plant. For that reason, many people are switching to the French word "tisane" (pronounced "tea-ZAHN") or the more evasive term "herbal infusion" when referring to tea-like, non-tea brews.

Do you have a preference for the term "tisane," "herbal tea" or "infusion?" Why do you prefer one term over the others? Comment on the blog or in the forums to share.

Want to learn more? Here's an article on tisane basics and here's a recipe for a Spiced Cardamom Tisane that's one of my personal favorites for winter.

Photo (c) Lindsey Goodwin

Tisanes vs. "Herbal Teas" originally appeared on About.com Coffee / Tea on Tuesday, November 3rd, 2009 at 09:17:22.

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Name This Leaf

2009-11-02T13:38:16Z

How well do you know your tealeaves? Can you identify them by only the appearance and aroma? Test your skills and, if you're right, win bragging rights on Coffee / Tea and with your friends and family! Let's begin...

This leaf doesn't look very leafy. Hmm... It smells roasty and a little bit nutty, like something a coffee drinker would love. What is it?

If you know the answer, "leave" it here (wah-wah-wahhh) or in the Forum. Let the naming begin!

P.S. - I know this is probably overly easy for serious tea drinkers. Let's keep this fun for everyone! If it's an extremely easy answer for you, then leave it for the newer tea drinkers to respond to. It's their chance to learn something new. Besides, you'll have your chance to identify rarer teas later!

Photo (c) Lindsey Goodwin

Name This Leaf originally appeared on About.com Coffee / Tea on Monday, November 2nd, 2009 at 13:38:16.

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"Third Wave Coffee"

2009-10-28T12:08:17Z

GQ Magazine recently published an online slide show about "third wave coffee," the current trend toward super-premium coffees, such as small batch roasts, artfully crafted espresso drinks and direct-from-origin beans. It profiles a handful of top-notch coffee purveyors across America and shares some of the secrets of what makes their quaffs so incredible. The overall gist of the article is this: If you are interested in getting into good coffee, now is the time. I couldn't agree more! Let's get you started:

GQ's Coffee Slide Show
Espresso Drinks 101
Non-Espresso Coffeehouse Drinks 101
How to Store Coffee

Mark Overbay, Marketing and Communications Manager at Counter Culture Coffee, had this to add about the "Third Wave Coffee" movement:

Since a hallmark of "Third Wave Coffee" is a focus on quality in the cup and the terroir associated with specific origins, production methods, and preparation styles - as opposed to consumption alone - I'm personally enthused that the movement toward quality and conscientious consumption has earned a name that has staying power. It's encouraging to see the growing number of talented people around the world contributing to the expansion of this quality-centered, experiential approach, which celebrates the craftspeople, artisan farmers, baristas, and others in the coffee chain responsible for creating the end results in the cup. In essence, it is the de-commodification of coffee, which I believe is a move toward a healthier, higher-quality, and more sustainable coffee trade and food system.

Photo (c) Lindsey Goodwin

"Third Wave Coffee" originally appeared on About.com Coffee / Tea on Wednesday, October 28th, 2009 at 12:08:17.

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How to Store Coffee & Tea

2009-10-26T08:07:36Z

Do you know how to properly store your coffee and tea? (Hint: "In the freezer" isn't the right answer.)

No matter how fresh your coffee and tea are when you buy them, all the flavor and benefits of freshness are lost when they are improperly stored. Whether you're fuzzy on the details of storing coffee and tea ("When are clear containers okay to use?") or you know you're storing your drink of choice incorrectly, there are two new Coffee / Tea articles to help you. One's a guide to tea storage and the other is a collection of quick facts on coffee storage. Read up, store right and enjoy the benefits for many sips to come!

Photo (c) Lindsey Goodwin.

How to Store Coffee & Tea originally appeared on About.com Coffee / Tea on Monday, October 26th, 2009 at 08:07:36.

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Current Tea Sales

2009-10-24T09:39:33Z

Between Fair Trade Month, clearance sales and holiday promotions, there are some great tea (and tea ware) sales going on right now. Here are my top three picks for the moment:

Rishi Tea: Buy a Fair Trade sampler set and get a free large glass teapot. There are three sampler sets to choose from, Xuan En Yulu, Mannong Manmai and Rooibos. (Limit one per customer. Ends October 25th at midnight CST.)
The Tea Table: Buy $40 worth of tea ware, get 10% off. Buy $80 worth of tea ware, get 20% off. (Ends November 5th.)
T Salon: Get free web shipping with the code XMAS. (Now through Christmas.)

There are always new sales popping up, so check back soon for new posts on more great tea and tea ware sales!

Current Tea Sales originally appeared on About.com Coffee / Tea on Saturday, October 24th, 2009 at 09:39:33.

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Hot Cocoa vs. Drinking Chocolate

2009-10-16T12:41:57Z

Most people use the terms "hot chocolate" and "hot cocoa" interchangeably. They're both hot and chocolaty, so they're the same, right? Well, not exactly.

We've all tried classic hot cocoa. We can probably all agree that it's quick and easy to make, and that it's warming on cold winter days. We can probably also argue about whether or not it's better with mini-marshmallows, whipped cream or a candy cane. However, things get stickier than spilled cocoa as soon as we try to hash out what hot cocoa actually is and isn't.

Technically speaking, hot cocoa and hot chocolate are two very different beverages. Hot cocoa comes from a powder, while hot chocolate is (once again, technically speaking) what many call "drinking chocolate" or "sipping chocolate" - it's made from chopped bits of chocolate or small chocolate pellets that are melted (slowly and painstakingly) and then blended with milk, cream and/or or water. True hot chocolate tends to be much denser and richer than its powdery relative.

Interestingly enough, some Americans are repulsed by this more European beverage because it is so rich. However, I think this has more to do with American ideas of beverage sizes. Europeans tend to drink hot chocolate in small mugs or demitasse cups, while Americans are accustomed to over-sized mugs for their hot drinks. I, too, would be disgusted by the idea of drinking a huge mug of (basically) melted chocolate, but I find that drinking chocolate is a wonderfully satisfying winter drink when served in smaller quantities.

Drinking chocolate is increasingly available in American cities. (Within walking distance of my home in Portland, Oregon, there are three cafes that serve it... but Portland is known for its love of beverages.) If you have yet to try it or if you simply want to know how to make it at home, check out my guide to making drinking chocolate. Just remember when serving: smaller is better.

Photo (c) Lindsey Goodwin

Hot Cocoa vs. Drinking Chocolate originally appeared on About.com Coffee / Tea on Friday, October 16th, 2009 at 12:41:57.

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Boiled Coffees

2009-10-16T01:51:17Z

In many parts of the world, coffee is boiled rather than brewed. After boiling, it is often filtered roughly or not filtered at all. Many of these traditions are very ancient customs that are reflected in current coffee habits. Two such customs are Turkish coffee and the Ethiopian coffee ceremony. I've recently written on both.

"Turkish coffee" is a sort of umbrella term for boiled coffees made in Turkey, the Balkans and surrounding areas. It dates back to very early coffee consumption, so there are variations from region to region. These variations include when or if sugar is added, whether or not the coffee grounds are stirred into the boiling water and how many times the concoction is brought to a boil. Beyond these differences in techniques, there are also drastic differences in flavor based on whether or not spices are added. If you're interested in exploring this side of boiled coffees, check out my new recipe for Spiced Turkish Coffee.

Similarly, the Ethiopian coffee ceremony is both an ancient ritual and a way of consuming coffee on a frequent basis. It involves boiling the coffee only once, but there are many steps to the ritual before and after the boiling, as the ritual begins with raw, unwashed beans and ends with the serving of individual cups of coffee. To learn more about the significance of, steps in and variations on this ritual, read my new article on the Ethiopian coffee ceremony.

Photo (c) Lindsey Goodwin

Boiled Coffees originally appeared on About.com Coffee / Tea on Friday, October 16th, 2009 at 01:51:17.

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Spotlight on Masala Chai

2009-10-14T18:46:28Z

Recently, masala chai has been enjoying widespread appreciation in the foodie scenes and coffee cultures of America. As chai's popularity spreads, the number of approaches to it has risen. This has held true throughout masala chai's history, but some recent innovations have been fairly daring. For example, I recently had the pleasure of sampling an incredible "masala chai liquid truffle" (basically a European-style drinking chocolate infused with masala chai spices and Darjeeling black tea) at the French Broad Chocolate Lounge in Asheville, NC.

These exotic adaptations of classic masala chai are exciting to try, but there is still an incredible allure behind basic home-brewed chai. For that reason, I recently published this step-by-step recipe for basic masala chai. It's a great starting point for those new to concocting their own chai.

Once you've mastered balancing the core spices in masala chai's piquant flavor, read up on other spices in masala chai to learn how to incorporate them into your brew, or make your tea into rich, creamy chai ice cream.

Photo (c) Lindsey Goodwin

Spotlight on Masala Chai originally appeared on About.com Coffee / Tea on Wednesday, October 14th, 2009 at 18:46:28.

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Coffee and Tea Periodicals

2009-10-13T18:49:42Z

For me, there's only one thing that can compete with sipping my favorite brews, and that's reading about them. If, like me, you love reading about coffee and tea, check out my new listings of coffee periodicals and tea periodicals. The publications listed are a combination of my personal favorites and the beverage industry's staples. Personally, I think many of them are ideal for reading as you sip anything from Caf� Noir to traditional matcha... unless, of course, you're reading About Coffee & Tea already!

Photo (c) Fresh Cup Magazine

Coffee and Tea Periodicals originally appeared on About.com Coffee / Tea on Tuesday, October 13th, 2009 at 18:49:42.

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