The Coffee Life

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Gold Box Roastery - Indonesia - Dog and Hat Box Posted: 09 Jan 2022 09:59 AM PST Phew its been a little while since we finished off the last Dog and Hat box, like I always say, better late than never!  My favourite thing about the Dog and Hat box will always be discovering new roasters that I typically wouldn't discover on my own (top perk of having a subscription coffee box!) Who are Gold Box Roastery? The simple philosophy at the centre of our business is less swagger, more substance; Our coffee speaks for itself. It's the creativity, warmth and mastery of the farmers we meet along the way that inspires our approach to speciality coffee. They're the real heroes of our trade. From Ecuador to Bolivia: Kenya to Ethiopia, each new origin we visit teaches us something new. Reinvigorating our passion to create coffees as unforgettable as the locations they originate from. It's not simply the country of origin that factors unto the flavour of your coffee. Everything from the altitude it's grown at, to the soil and the techniques used to farm it can distinctly change the flavour. We only select ripe beans from altitudes where they grow at their finest to bring you incredible coffees with chocolate to fruity notes, and everything in between.  Roasting coffee is an art form. That's why we use watercolour paintings to represent the complex flavour profiles of each new specialty roast.  Roaster - Probat P25 The Coffee Indonesia Team Pegasing From the Pegasing washing station in the North Sumatra region of Indonesia.  This washing station and farm belonging to Hendra and his family is an island of specialty experimental processed coffee in a sea of conventional wet hulled coffee the area is typically known for. Hendra and the family have invested heavily in the farm and post harvesting facilities where they have built a small wet will with two pulpers, gravitational washing channels and several raised beds in large poly tunnels for drying coffee. Hendra has continued to experiment and now has around 8-10 different processes that he produces. The small washing station will produce up to 40 tons of green coffee every year. The coffee is purchased from 70 farmers around the area who want to work with Hendra and pick ripe cherries as he has incentivised them to do this by rewarding good picking. If any farmers have travelled further to get to Hendra's farm then they are paid extra for this as well. Process - Anaerobic Natural Altitude - 1300-1500MASL Varietal - Typica Taste Notes - Tropical Fruit and Spice  Let's Brew!  Brewer: V60  Recipe: 15g / 225g  Total Brew Time: 2 Minutes 3 Seconds Ratio: 1:15 Taste: This coffee was unlike any other Indonesian coffee I've had (in the best way!). The initial taste was a wave of dark brown sugar tartness. When the cup had cooled slightly, I got notes of fruit that is super rare to find in coffee (my favourite kind of coffees!) super sweet honeydew melon, with sweet pineapple notes to accompany. It was super tropical in flavour which is an absolute delight (and haven't had a coffee like this since Bailies released Stephens World Brewer Cup roast!) it was a pure delight to have an absolutely delicious coffee and it's safe to say that this bag of coffee went down very quickly!! Find Gold Box Roastery Website - here Instagram - here Find me on Social Media

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[New post] Bob Saget: star of “Full House,” found dead in Orlando hotel room, authorities say | ABC7 @lkafle @youtube

wowdevqa posted: " Stand-up comedian, actor, television host and director BobSaget: has died at a hotel in Orlando Sunday, according to the Orange County Sheriff's Office. READ MORE: https://abc7.com/11446679 https://youtu.be/OZ3NFU4wTk4 " Respond to this post by replying above this line New post on WowDevQA: NoQuality: NoMoney: Nepal Bob Saget: star of "Full House," found dead in Orlando hotel room, authorities say | ABC7 @lkafle @youtube by wowdevqa Stand-up comedian, actor, television host and director BobSaget: has died at a hotel in Orlando Sunday, according to the Orange County Sheriff's Office. READ MORE: https://abc7.com/11446679 This free site is ad-supported. Learn more ​ wowdevqa | January 10, 2022 at 1:32 pm | Categories: Uncategorized | URL: https://wp.me/phFNg-2e9 Comment    See all comments    Like Unsubscribe to no longer receive posts from WowDevQA: NoQuality: NoMoney: Nepal. Change your email settings at Manage Subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://lkafle.wordpress.com/2022/01/10/bob-saget-star-of-full-house-found-dead-in-orlando-hotel-room-authorities-say-abc7-lkafle-youtube/ Thanks for flying with WordPress.com

[New post] Lemon Berry Cake

thecakebarn posted: " My best friend had asked me to make a birthday cake for someone special in her life, and asked for something rich and decadent, yet bright and fresh. This cake is a feast for the eyes and palate, but at the same time, light in color and flavor. It featur" Respond to this post by replying above this line New post on Cake Barn Lemon Berry Cake by thecakebarn My best friend had asked me to make a birthday cake for someone special in her life, and asked for something rich and decadent, yet bright and fresh. This cake is a feast for the eyes and palate, but at the same time, light in color and flavor. It features an intensely lemony sponge and buttercream, and tangy berry compote of raspberries, blackberries, and blueberries. I adapted the sponge from the yellow sponge in Claire Saffitz's Birthday Cake recipe, and the buttercream from Cupcake Jemma's video. The rest is improvised, but wanted to documented it since I was really pleased with how it turned out! INGREDIENTS (for three-layered 6" cake) Yellow Sponge (makes three 6" layers) 1 1/2 c./180 g. cake flour  1 tsp. baking powder   3/4 tsp. salt  1/4 tsp. baking soda  1/2 c. butter, soft 175 g. granulated sugar  2 T. vegetable oil   2 large egg yolks 1 whole egg  1/2 T. vanilla extract 1/2 c. buttermilk  Mixed berry compote 1 c./200 g. frozen mixed berries 1/4 c./50 g. granulated sugar, or to taste Splash of lemon juice Lemon Swiss Meringue Buttercream  2 egg whites  150 g. granulated sugar  200 g. butter, soft 1/2 tsp. vanilla  1/4 c. lemon curd, to taste Lemon simple syrup 1/3 c. lemon juice 1/3 c./67 g. granulated sugar Finishing (optional) Fresh raspberries and lemon slices Lemon curd Fresh flowers PROCEDURE Make the cake: Preheat oven to 350F, grease and flour three 6" pans. Whisk together dry ingredients in a bowl. In a separate bowl (of your stand mixer, if using one), cream together butter, sugar, and oil for 4-5 min on medium-high speed, until very pale and fluffy. Add eggs one at a time and vanilla, then continue beating for a couple more minutes until fluffy, making sure to scrape down the sides of the bowl before and after. Add 1/3 of dry ingredients on low speed, then 1/2 of the buttermilk. Continue alternating, ending with the last 1/3 of dries until just combined (don't overmix!). Divide batter into pans, ~240 g. batter per pan. Bake, staggered in the oven (two on the sides of the upper rack, one on bottom center), for 20 min, then rotate pans front/back and top/bottom for even browning. Bake for another 5-10 min until a toothpick inserted in the center comes out clean. Leave cakes to cool until cool enough to handle, then turn onto a wire rack to continue cooling. When almost completely cool but still slightly warm to the touch, wrap each layer in plastic wrap to lock in the moisture. Make the compote: In a pot, bring berries and sugar to a boil and cook until the berries break down and liquefy. Reduce heat and simmer for ~5 min until the compote thickens, but will still be runny. Strain into a bowl to remove the seeds, then leave to cool completely and further thicken. Make the lemon syrup: In a small saucepan, heat lemon juice and sugar until sugar is completely dissolved and syrup has slightly thickened. Remove from heat and leave to cool completely. Make the buttercream: Whisk sugar and egg whites over a double boiler over medium heat (but don't let the bottom of the bowl touch the water). Continue whisking constantly over heat for ~4 min until the sugar is dissolved (you'll feel that it is smooth when you rub some between your fingers), and the slurry is thin. Temp should be 160°F/71°C. Transfer to the bowl of a stand mixer and whisk on medium-high for at least 10-15 min until stiff peaks and the bowl is completely cool to the touch. If it's taking too long, refrigerate to expedite the cooling, and continue whisking. Once the meringue is stiff and glossy, add the butter 1 T at a time, allowing each addition of butter to fully incorporate before adding more. Finally, add vanilla and lemon curd. Taste to see if you want to add any more lemon curd. Assembly: Unwrap and level the cooled cakes. Transfer some of the buttercream to a piping bag. Brush the first cake layer generously with lemon syrup. Pipe a ring of buttercream around the edge of the cake to act as a dam for the berry compote. Spread 1/4 of the compote over the cake inside the ring. Cut fresh raspberries in half and press them flat over the compote. Spread another 1/4 of compote over the raspberries to lock in any moisture that might transfer from the raspberries to the next layer of cake. Repeat this process until the layers have been stacked. Crumb coat with buttercream and refrigerate briefly to set, 15-20 min. Frost the cake with the remaining buttercream. Decorate with fresh lemon slices, raspberries, and flowers! This free site is ad-supported. Learn more ​ thecakebarn | January 10, 2022 at 7:42 am | Categories: Uncategorized | URL: https://wp.me/pbAExX-pH Comment    See all comments    Like Unsubscribe to no longer receive posts from Cake Barn. Change your email settings at Manage Subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://thecakebarn.wordpress.com/2022/01/10/lemon-berry-cake/ Thanks for flying with WordPress.com

[New post] Black Sesame Sweet Rice Dumplings (芝麻湯圓)

thecakebarn posted: " If you like mochi, rice cakes, boba, anything chewy, you'd love these sweet rice dumplings that's often eaten on Chinese holidays. They're most typically filled with black sesame or peanut paste and served in a sweet soup. In this case, these are black s" Respond to this post by replying above this line New post on Cake Barn Black Sesame Sweet Rice Dumplings (芝麻湯圓) by thecakebarn If you like mochi, rice cakes, boba, anything chewy, you'd love these sweet rice dumplings that's often eaten on Chinese holidays. They're most typically filled with black sesame or peanut paste and served in a sweet soup. In this case, these are black sesame with ginger soup. They're a little labor-intensive and honestly don't taste much different from store bought so I don't think I'd do it again... But as I make things at home that I'd normally just buy, I find that I have so much more appreciation for them. I didn't used to think much of English muffins, or baguettes, or these dumplings, but now after having made them I realize how amazing it is that I can just buy them for a couple bucks at the store! I followed 小高姐's recipe for the dumplings only (not her soup). The butter in the filling gives it a flavor that's not quite authentic, but the lard or pig fat that I believe is traditionally used is not widely available in the US. Otherwise, I'd say these are very accurate to how they should taste! INGREDIENTS Black sesame filling 40 g. roasted black sesame seeds 15 g. pecans or other nuts 40 g. sugar 30 g. unsalted butter, melted 15 g. water Glutinous rice dough 125 g. glutinous rice flour 70 g. boiling water 35 g. room temperature water Sweet ginger soup A few pieces of fresh ginger Black or brown rock sugar, to taste PROCEDURE Blend black sesame seeds and nuts until it's fine, like sand (I used a small Magic Bullet). Mix in sugar, butter, and water to form a paste, then pour into a ziplock bag and freeze. In a bowl, pour boiling water over glutinous rice flour and quickly mix, followed by room temperature water. Continue mixing/kneading until the dough comes together. If it's dry or crumbly, add a teaspoon of water at a time. Cover dough and set aside while you get back to the black sesame filling. Remove filling from the freezer, place on a cutting board, and cut the bag off. Slice the frozen filling into 12 parts and roll them into balls. Return them to freezer until completely stiff. Roll the glutinous rice dough into a log, then divide into 12 pieces. Each piece should be 1.5-2" long. If the dough ever gets dry in the process, just spray/sprinkle it with a bit of water and keep it covered. The shaping process is easier understood by watching the video! Just make sure the filling is completely frozen. If it starts melting and getting on the dough, it won't seal properly, and once that happens it can't be fixed! Bring a pot of water to a boil, with ginger and rock sugar to taste. Once it comes to a strong rolling boil, drop the dumplings in the water and cook for ~5 minutes. Once they all float to the top, that's when you'll know it's done. This free site is ad-supported. Learn more ​ thecakebarn | January 9, 2022 at 1:06 am | Tags: Asian dessert, black sesame, sticky rice | Categories: Asian Desserts | URL: https://wp.me/pbAExX-bf Comment    See all comments    Like Unsubscribe to no longer receive posts from Cake Barn. Change your email settings at Manage Subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://thecakebarn.wordpress.com/2022/01/09/black-sesame-sweet-rice-dumplings-%e8%8a%9d%e9%ba%bb%e6%b9%af%e5%9c%93/ Thanks for flying with WordPress.com