So why not experience coffee on the same level?

This approach, known as the “third wave of coffee,” aims to educate coffee enthusiasts in order to help them look for the subtle tastes of coffee.  Gone are the days of coffee as simply a means to a jolt of energy in the morning or late afternoon (replaced by the Starbucks and other coffee shops “second wave” of coffee), and even as we speak the second wave is waning.  The evolution of crafting the perfect cup of coffee, of finding that “sweet spot” of flavor when roasting, is breaking in to the coffee scene and craft shops are cropping up nation-wide, emulating such establishments as Stumptown Coffee Roasters of Portland, Oregon, who are seeking out ways to help their consumers more fully understand the coffee they are drinking.

Like wine and its grape counterparts, coffee has regional nuances that aid in determining the flavor profile.  Coffee beans grown in Kenya will impart different flavor notes than coffee from Latin America, and Hawaiian coffee will vary from that hailing from India.  Teasing out the subtleties is part of the allure of a good cup of coffee, and those well-versed in tasting can detect such flavors as herbs, chocolate, caramel, plums, and even lemon grass.

Roasting these delicacies is a big part of the third wave of coffee, and knowing where the coffee is grown in part determines how it is roasted.  Light roasting African coffee that has a typical grapefruit/coconut flavor, for example, is going to draw out the citrusy aroma characteristics because the acids and oils will be more prominent.  The roast allows the sweetness to develop to optimal levels, and enhances the natural subtle flavors of the bean.

Coffee roasters are also starting to share information about the growers whose beans they roast—information about the farm and about the relationship between roaster and the farm, as well as pictures of the production process of the beans that they buy serve to deepen the enjoyment of consumers, and, maybe even more importantly, to know a little bit about the grower—who they are, what they do, what they stand for, and other tidbits of information that help to form a relationship.  It’s the coffee-world version of “going local,” a way to ensure quality beans without exploitation of the growers, and it’s a trend that is rapidly grabbing a toehold among coffee lovers.

This third wave of coffee, then, proves that coffee can be a culinary experience similar to that of beer or wine tasting, and it’s likely just a matter of time before we start to see a trend of pairing coffees with foods to enhance their flavors.  Are you as excited as I am to see where this third wave leads?

The post Have You Caught the Wave? appeared first on Houston's Blog.

The Dandy Donkey, featuring Cock n’ Bull Cherry Ginger Beer, in a hammered copper mug from World Tableware.  Photo Credit:  Courtney Stroup

The makers of Cock N’ Bull Ginger Beer are at it again. This time, they have added a new flavor to their repertoire with Cock N’ Bull Cherry Ginger Beer, and a custom cocktail to accompany it. Last fall, we introduced you to copper mugs and the Moscow Mule, made with original Cock N’ Bull Ginger Beer. Now, we’d like to share with you the Dandy Donkey, custom made with Cock N’ Bull Cherry Ginger Beer, and just as equally appealing when served in a hammered copper mug, like this one from World Tableware. Described as a “not-too-distant cousin” of the Moscow Mule, the Dandy Donkey is loved by all who occasionally imbibe.

How do you make a Dandy Donkey, you ask? It’s really quite simple…

First, you’ll need:

• 1½ ounce Vodka of your choice
• ½ fresh lime
• Ice
• Cock N’ Bull Cherry Ginger Beer, ice cold is best
• A cherry or two
• An awesome copper mug

Second, combine the vodka, ice, and Cock N’ Bull Cherry Ginger Beer in a copper mug. Squeeze the juice from half of a lime (you can drop the squeezed lime into your beverage for added visual appeal if you would like), and stir gently. Garnish with a cherry (or two) and enjoy!

The post What’s a “Dandy Donkey,” you ask? appeared first on Houston's Blog.

Chocolate Fudge Latte

1 ounce Monin® Chocolate Fudge Syrup
2 shots espresso
Steamed milk

• In a 16-ounce mug combine espresso and syrup. Stir and set aside.
• Steam milk in a pitcher.
• Pour the steamed milk into mug, stir gently,
  and garnish as desired.

Iced Chocolate Cherry Latte

1 oz Monin® Chocolate Cherry Syrup
2 shots espresso
5 oz milk
Ice

• Fill a 16-ounce glass with ice.
• Add remaining ingredients and stir vigorously.
• Garnish as desired.

Chocolate Fudge Frappe

1 oz Monin® Chocolate Fudge Syrup
4 oz milk
1 scoop vanilla frappe powder
1 shot espresso
Ice

• Combine ingredients, except ice, in blender. Fill a 16-ounce glass with ice and add to blender.
• Blend until smooth and pour into glass. Garnish as desired.

Chocolate Cherry Cocoa

1 oz Monin® Chocolate Cherry Syrup
½ oz Monin® Dark Chocolate Sauce
Steamed milk

• Combine syrup, sauce, and steamed milk in a 12-ounce mug.
• Stir and garnish as desired.

**All photos courtesy of Monin

The post The Ultimate Chocolate Beverages appeared first on Houston's Blog.