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Fresh coffees are in!

Today is a very special day for us as we're roasting the new crop Kieni and Esmeralda Special.

This is the third year we buy coffee from the Kieni cooperative and we continue to be very impressed by their quality. You can read much more about Kieni in this blog post from our visit there in January. It's has a lively, juicy acidity and both blackberries and black currant in the aroma. But it's also very clean and has a huge mouthfeel at the same time.

Kieni 2012

The Esmeralda Special, as you may know, is only sold on their own auction. We were lucky to get a small lot together with our friends Phil & Sebastian in Canada.

The prices this year were very high all around. The highest bid was at USD 66.00/lbs but what was more interesting was the high price all around and that the lowest price was an astounding $29.00. We paid $44,50 to Esmeralda (and then you can add shipping, coffee import tax, roasting loss etc.). You can see the whole auction list here: http://auction.stoneworks.com/ES2012/final_results.html

Yes, it is a very expensive coffee and yes, you could buy lots of other great coffees for much less. Some will say that the prices are driven up purely by the name or novelty of this coffee. But honestly there is not any coffees out there that matches the Esmeralda's incredible aromas. There's quite a few Geisha's around (and a some that are similar and thus labelled Geisha) and we've cupped a lot of them. But nothing so far has been as aromatic, clean and defined as the Esmeralda. So to us, this is a coffee we just feel we need to be able to present to our customers here in Denmark, no matter the cost.

Geisha cherries

As an industry we have come a long way trying to make coffee a "noble beverage" (in the words of Georg Howell). But we're still struggling to pay wine-like prices for the coffee we buy, because we still struggle to get consumers to pay those prices. For us the Esmeralda again and again has shown people that quality is worth paying for and that it is in general an under-priced luxury.

Due to the higher price this year, we've decided to sell it in 125 g. bags instead of 250 g. to make it accessible to more people. And please, if you're in Denmark, make sure to brew it on bottled water of good quality.

Both coffees will be in stores on Friday the latest and is available through our webshop.
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Copenhagen Beer Celebration

A couple of weeks ago, the 11th and 12th of May, the long anticipated and Copenhagen Beer Celebration took place.A two day festival of only the best breweries in the world, hosted by our friend Mikkeller.

So the scene was set for a weekend devoted to great beer. The location was the historic, former tennis court, now the Copenhagen running club Sparta’s indoors running track, at Fælledparken. The guest list was more than high profile, representing some of the world’s best-known quality breweries. To name a few; Three Floyds, Kernel, Brewdog, Evil Twin,  and of course Danish Mikkelers, who were arranging the event. All in all, this could not be anything than awesome!

 
Even though it felt almost as a criminal act to drink beer standing on a running track, especially when there was an athletic competition going on just outside, the simple and authentic setting actually increased the overall focus of this event – to taste world-class beer. Quite a lot of the brewers themselves were present at the event, which gives a hint of the line-up. Aside from tasting beer there was also arranged for a variety of seminars to take place, all in some way related to beer of course.


And when people needed a break from tasting beer, paying attention to seminars or networking, that’s when we at The Coffee Collective, came into the picture. For the occasion we were offering special drinks combining both beer and coffee. During the two days we offered the ‘Monks Brazilian Elixir’ and a ‘Hoppyccino’.


Both drinks were prepared as cappuccinos. The ‘Hoppyccino’ was made with Simcoe hop infused milk. The singel hop variety had simply steeped with cold milk for half an hour in a frensh press and then it was prepared as cappuccinos.The very fresh and fruity hop, which had some lemonade-notes in it, complemented the sweet milk extraordinary well and resulted in a really interesting and aromatic cappuccino.


‘Monks Brazilian Elixir’ was based on our Brazilian bean, Daterra, which had been put into a pickle of the dark Belgian ale ‘Monks Elixir’, and then afterwards the soaked beans had extracted in milk to obtain the sweetness from the ale. The result of this was a cappuccino, which was extremely creamy and sweet.


The crowd warmly welcomed both of these experiments, and who knows, maybe ‘Hoppyccino’ will be on the menu in one of our coffee bars one of these days… Rumor has it, that the hop was brought back home to the laboratory for further experiments.

All in all, Copenhagen Beer Celebration did turn out as an awesome event for getting the last updates on the global beer-scene, and as an excellent venue for us to be part of. Who would have thought, that the beer-loving people turned out to be just as passionate about coffee.

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Happy Summer and Holiday Weekend!

Farmers Market Summer Fruits

It's that lovely time of year... when the stone fruit comes back into my life.

Summer.

Awesome.

Just got these from the Farmer's Market. Couldn't be happier with life than right now.

Wishing you and yours have a grand holiday weekend!

- mary the food librarian

P.S. If you are looking for something fun to make this holiday, my friend JustJenn has these cool shave ice cupcakes. She made them back in 2010 and they now appear in the current issue of Food Network magazine!
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Banana Chocolate Chip Muffins - Nosh with Me recipe

BananaCCMuffin
Banana Chocolate Chip Muffins

Last night, I opened the refrig and saw two very sad bananas. I tweeted...Anyone have a Banana muffin recipe? Luckily, friends Hilary and JustJenn came to the rescue. I'm going to make JustJenn's recipe next time (looks very yummy - love crumb toppings!), and whipped up a batch of Hilary's mom's recipe this morning.

Banana Chocolate Chip Muffins
Banana and Chocolate are best friends, no? I love chocolate covered frozen bananas...oh, I'll to get one of those this summer!

Banana Chocolate Chip Muffins
I think this is a first! I woke up, make the muffins, photographed it, blogged, and am now heading to work. AND it is 6:00 am! Yes, I'll be going to bed early tonight! :)

Banana Chocolate Chip Muffins

Recipe:
Go to Hilary's Blog, "Nosh with Me" for the recipe. You can make a loaf of bread or muffins.
Notes: I used 1 stick of butter (not shortening), added 1/2 teaspoon of cinnamon, and placed a couple chocolate chips on the muffins. I baked mine at 350 degrees convection oven for about 30 minutes.
Recipe: Chocolate Chip Banana Muffins
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Meyer Lemon Bars

Meyer Lemon Bars
Meyer Lemon Bars

My folks have a Meyer Lemon tree in the backyard. Thus, lemons galore! When life gives you lemons, you need to make some lemon bars!

I adapted a recipe from Chewy Gooey Crispy Crunchy Melt-in-your-Mouth Cookies by Alice Medrich. Oh, by the way, the FTC says I'm supposed to disclose that the link to Alice's cookbook goes to Amazon. I'm in the Amazon Affiliate program where I get a few cents if you click through this link and buy stuff on Amazon (don't worry, I never know who buys what so you can add that Fifty Shades of Grey to your cart too). Anyway, I have to tell you this with all the links now! Oy vey. And what do I do with those few cents? I plow them back into Amazon buying cookbooks...so the cycle of Amazon is complete.

Meyer Lemon Bars
I really like the crust. It'll be my go-to lemon bar crust from now on. It uses melted butter and is super easy to assemble. The "blob" (yes, I think that is a baking term) of dough gets pressed into the bottom of the pan. Because it is "wet", you can get a really smooth surface. I used an off-set spatula to spread and smooth out the crust. The crust is on the thinner side...if you like a big, hardy crust, then this one may not be for you.

Lemon Week 2011
Here's a photo of my mom and dad last year holding their Meyer Lemons!

Meyer Lemon Bars
I increased the amount of lemon juice from 1/2 cup to 2/3 cup. I like a big, thick layer of lemon on my lemon bars!

Meyer Lemon Bars

Meyer Lemon Bars
My yield was 25 bars (cut 5 x 5)
Adapted from by Alice Medrich's "Very Tangy Lemon Bars 2.0" (page 182) of her book Chewy Gooey Crispy Crunchy Melt-in-your-Mouth Cookies


Crust:
7 Tbsp unsalted Butter, melted
2 Tbsp sugar
¾ tsp  vanilla extract
¼ tsp salt
1 cup (4.5 oz) unbleached all-purpose flour

Topping:
1 cup + 2 tablespoons sugar (I used 7 ounces of sugar because Meyer lemons are milder than regular lemons. Alice suggest using 4.375 ounces but I missed that note in her recipe!)
3 tablespoons unbleached all-purpose flour
3 large eggs
1 1/2 teaspoons finely grated lemon zest (I didn't measure my zest...used zest from two Meyer lemons)
2/3 cup fresh squeezed lemon juice, strained (Alice Medrich's recipe calls for 1/2 cup juice, but I just kept squeezing my juicy Meyer lemons and just threw all the juice into the bowl!)

Preheat oven to 350. Line an 8 x 8 baking pan with foil or parchment (create a sling for easy removal).

Crust: In a bowl, combine melted butter, sugar, vanilla and salt. Add the flour and mix until just incorporated. Spread the dough evenly in the bottom of the pan (I used a small offset spatula). Bake 25-30 minutes until fully baked and golden brown.

Topping: While the crust is baking, stir together sugar and zest until damp. This will release the lemon oils. Stir in the flour. Whisk in the eggs. Add lemon juice and zest and stir until combined.

When the crust is baked, turn the oven temperature down to 300 degrees. Slide the rack out and pour the filling over the hot crust. Baked for an additional 20-25 minutes until center no longer jiggles. Let cool completely in pan before slicing. (I tightly wrapped and refrigerated my bars overnight)

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It's official: We're opening a new roastery and coffee shop!

Some of you might have already heard the rumours, but we wanted to wait with making it official until we knew it would really happen. We're opening a new roastery and coffee shop in Frederiksberg, Copenhagen.

A few months ago we signed the lease for an absolute dream space. An old factory building on Godthåbsvej 34B in Frederiksberg. Just 10 minutes from Jægersborggade and in an area we know really well. The building is just three levels and we've taken the entire floor plan of around 400 square meters. This will host our new roastery, a good sized office space, storage and shipping, and a new coffee shop.

Since the beginning of the new year we've worked on renovating the interior. The walls and the beautiful old concrete floor have been kept, but made ready for use for food production. We especially love the floor, which have been sanded down and treated with something called liquid glass. We wanted to keep the history of this 100-year-old factory building. There's lots of big bright windows in the old style with iron mullions and even though the building is off the main road, there's great light. The renovation has taken quite a lot of time and we've needed to draw in new water, plumbing, radiators, electricity, build inner walls and so on. But we're getting very close now and things are taking shape nicely. Our good friend Søren Ulrich and his company Plain Crafts have been instrumental in this process and he's currently finishing the beautiful bar constructed in two kinds of Oak and raw iron.

For the roastery we've invested in a 35 kg Loring SmartRoast. That machine deserves a blog post on it's own, and we will try to write that up soon. It will be visible through a large glass wall so the noise from the roasting won't bother our guests, but everything will remain transparent. This will also be a much needed expansion of our roasting and packing space, which all our guests at Jægersborggade know we've been needing for a while.

To be honest, we didn't really think we'd be building a third coffee shop so soon after the huge project of opening and optimizing Torvehallerne. We did consider just opening a roastery and wait with a coffee shop. But it just didn't feel right. It's been a central vision for us straight from the beginning of The Coffee Collective, that you should be able to see how we roast and be able to enjoy that coffee on the same premises. So since we have no wish to become a chain, we decided to try out something new with the coffee shop. Just as our two current shops are very different, this third place will hopefully present a completely new experience. And exactly the coffee experience is what we want to focus on.

The goal in our new shop will be to get our guests to experience and talk much more about the flavour of the different coffees. We wish to create an environment that is relaxing and de-stressing. Table service is one of the things that will help us to do this. Another is a long bar, with ample leg space and pleasant seats. From our experiences on Jægersborggade we want to bring in more closeness between the guests and the barista. Presence, service and openness will help us eliminate the stress we often see in people when they are waiting in line at a register. And we hope to create an atmosphere that encourages trying out new things and being open minded to new experiences.

There's a lot of ideas and things we want to try out and we look forward to get the journey going. Everything is shaping up nicely. A La Marzocco Strada EP is installed and already producing some amazing shots of espresso. The Uber Boiler has arrived too and grinders, water filters and so on is in place. We're still waiting for a few things to be in place before we dare to share an opening date, but it's getting close. We'll be back soon with an invitation to you all.


The space before putting up inner walls:


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Pumpkin Cranberry Muffins

Pumpkin Cranberry Muffins
Pumpkin Cranberry Muffins

Hellllllo! Been gone for a bit...how have you been? I went to Orlando for a library conference...it was very hot so I was happy to head back to the cool breezes of Los Angeles.

Last week, my co-worker mentioned a craving for cranberries. I said I was craving pumpkin and other fall spices. Hence, Pumpkin Cranberry Muffins!

I adapted Dorie Greenspan's delicious Pumpkin Muffin recipe. I skipped the raisins and sunflower seed topping, and added cranberries and walnuts. I also topped it with some raw sugar.

Pumpkin Cranberry Muffins
Muffins are always a welcome start to a day! I hope you make some soon... nothing like putting in a little fall in the middle of summer.

Pumpkin Cranberry Muffins
I use a ice cream scoop to dish out my muffin batter. This recipe made 14 muffins. If I have a couple extras, I put a cupcake liner in a ramekin and pop them on a half-sheet tray along with the cupcake tray.

Pumpkin Cranberry Muffins
This muffin is super moist and just really yummy. I'm glad I added the cranberries - a nice touch of tart with the mellow pumpkin.

Since it's summer, I'm making fall...pumpkin cranberry muffins
From my Instagram account. Are you on Instagram? Oh, I love it! They recently made it available to us Android users. I'm "foodlibrarian" and the photos are 80% food, 19% dogs, and 1% Los Angeles.

Recipe:
Pumpkin Cranberry Muffins
Adapted from Dorie Greenspan's Pumpkin Muffin (Baking from My Home to Yours)


2 cups flour (I used 280 grams)
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/2 tsp groung ginger
1/8 tsp freshly grated nutmeg
1/2 cup (1 stick) unsalted butter, room temp
1/2 cup granulated sugar (100 grams)
1/2 cup brown sugar (100 grams)
2 large eggs, room temp
1 tsp vanilla (Dorie uses 1/2 tsp)
3/4 cup canned unsweetened pumpkin puree (NOT pumpkin pie filling)
1/4 cup buttermilk
1/2 cup chopped walnuts
1 cup fresh or frozen cranberries (no need to thaw), cut in half
Raw sugar, for sprinkling on top

1. Preheat oven to 350 degrees. (Dorie's recipe is 400 degrees but I tried that and my muffins burned) Prep a 12-cup muffin tin. This recipe makes 12-14 muffins.
2. Combine dry ingredients in a bowl: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmet. Set aside.
3. In a mixer with a paddle attachment, cream the butter and sugars together until light and fluffy.
4. Add eggs one at a time, beating one minute after each addition.
5. Beat in vanilla, pumpkin puree and buttermilk. Don't be concerned if the mixture looks curdled at this point.
6. On low speed, add the flour mixture a little at a time. Don't overmix - better to undermix and finish it by hand.
7. With a spatula, fold in walnuts and cranberries.
8. Dish out into muffin tins and top with raw sugar.
9. Bake for 30 minutes at 350 degrees or until done.
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New Danish Barista Champion: Torfi

Big congratulations to Torfi Þór Torfason - the 2012 Danish Barista Champion !

Also congratulations to Omar Hossain for the 2nd place and Allan Juhl for 3rd place.


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Danish Barista Championship

This weekend the Danish Barista Championship as well as Latte Art and Cupping competitions is being held at Frederiksberg Hallerne, Jens Jessens vej 20, 2000 Frb. C.

Three of our baristas will be competing: Torfi, Peter E and Omar. So come by and cheer for them this weekend.

Saturday at 10.00 the Latte Art Competition will start and at 14.00 the Barista Championship takes off with 6 participants in total.

Sunday at 10.00 is the Cupping competition and Samuli, our new bar manager at Jægersborggade and previous Danish cupping champion will compete. The at 14.00 it's the Finals of the Danish Barista Championship.

From what we know it's going to be a small event, but it's open to anyone.



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Torvehallerne Closed Friday

Due to the strange Danish public holiday Store Bededag - literally means Big Praying Day - our shop in Torvehallerne will be closed tomorrow. Jægersborggade will still be open. We hope to see some of our inner city customers make it out to beautiful Nørrebro.
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Chocolate Chip Toffee Scones

CoffeeToffeeScones_a
Chocolate Chip Toffee Scones

I love scones! Soooo easy to make. I often make them in the morning and take a shower while they are in the oven!

Um, these were really good and very sweet (much sweeter than a regular scone). The topping of Heath Toffee Bits melts a bit so it can be a little sticky...but not in the gross 10-napkin sticky, but the "oh, I guess I just need to lick my fingers a bit after eating a yummy scone" kind of sticky.

And, before you ask, that beautiful cake stand is by Whitney Smith of Oakland, CA. Isn't it stunning? My friend Sumi got me the cupcake stand (see here) and my co-workers gave me the cake stand! I treasure them immensely.

Chocolate Toffee Scones
This scone has both mini chocolate chips and Heath English Toffee Bits. I don't use the Toffee Bits enough...need to incorporate them into more foods in the future.

Chocolate Toffee Scones
I almost always make square scones...because I'm lazy! I'm too lazy to pull out a circle cutter and cut rounds, then re-roll the remaining dough. With square scones, you can use a bench scraper to make the cuts and be done with it all! Easy peasy!

You mix all the chocolate chips and some of the toffee bits into the dough. After cutting the squares, additional toffee bits are pressed into the dough.

Chocolate Toffee Scones
It is easy to make and freeze these scones too. The cookbook says you can wrap the unbaked scones in plastic wrap and place in the refrigerator for up to 24 hours as well. You should enjoy them the day they are made...not a problem in my library! :)

Recipe:
Chocolate Toffee Scones
From the Art & Soul of Baking (page 154)
Find it on Amazon or in your library

2 cups (10 ounces) unbleached all-purpose flour
1/4 cup (1 3/4 ounces) sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup (3½ ounces) mini chocolate chips
1/2 cup (2½ ounces) plus 1/3 cup (1¾ ounces) toffee baking bits
2 large eggs
2 tablespoons (1 ounce) milk
1 tablespoon pure vanilla extract

1. Preheat the oven to 400°F. Line the baking sheet with parchment paper.
2. Place the flour, sugar, baking powder, and salt in a bowl. (The book has instructions for making it in a food processor, but I like to make my scones by hand...less clean-up).
3. Cut the cold butter pieces into the flour mixture until it resembled course sand.
4. Add the mini chocolate chips and the 1/2 cup toffee baking bits.
5. In the small bowl, whisk together the eggs, milk, and vanilla.
6. Pour the egg mixture mix until the dough holds together in large, thick clumps. (I used my hands a bit to quickly mix it together).
7. Use a spatula to scrape the dough out onto a lightly floured work surface. Gently squeeze or knead the clumps together until they form a cohesive dough—it may seem a bit dry at first, but will come together with a few kneads.
8. Pat the dough into a circle or square about 1 inch thick. Cut into wedges or squares and place 2 inches apart on the baking sheet. Recipe yields 8 wedges (I cut mine into 16 small squares).
9. Lightly press the remaining 1/3 cup toffee chips onto the tops of the scones, dividing evenly. Bake for 14 to 17 minutes, until golden brown, especially around the bottom edges. Transfer to a rack and let cool for 5 to 10 minutes.

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