The Weekly Joe...

10 Classic Coffee Drinks That Are to Die For Posted on 02 Mar 14:46 , 0 comments

The first coffee drinks I want to share with you are staples of my everyday coffee drinking. If you haven't tried any of these yet, I suggest you do, because I think you'll find quite a few are worth coming back to again and again.

Chances are you've had iced coffee that was too sweet, creamy, or watery. As simple as it may seem, good iced coffee drinks can actually be tricky to make.

A big part of making good iced coffee drinks is using coffee ice cubes. It takes an extra step of preparation, but doing so will ensure your coffee doesn't become a watered-down coffee wannabe. Another key to making good iced coffee is to brew the coffee and then let it cool in the refrigerator for at least two hours. If you use hot, freshly brewed coffee, it will melt the ice cubes instantly.

Makes one serving


1 cup of chilled coffee (refrigerated for at least 2 hours)
1 cup of ice cubes
5 ounces of sweetened condensed milk


1. Pour chilled coffee into a large cup.
2. Add coffee ice cubes and sweetened condensed milk. Sweeten to taste.

Cafe Creme

Fresh coffee and a bit of cream never fails to satisfy. I included this because the proportion of coffee to cream is the key to doing it right.

Makes one serving

4 ounces of freshly brewed coffee
1 tablespoon of cream
1. Mix and serve.

Mocha Coffee

This simple, sweet coffee is loved by coffee drinkers everywhere (who also tend to love chocolate). You can make these coffee drinks as chocolaty as you want by adding more or less cocoa powder. You can also use a chocolate-flavored creamer if you want even more of a dessert kind of taste.

Makes one serving


1 cup of freshly brewed coffee
1 tablespoon of cocoa powder
1 tablespoon of sugar (or other sweetener)
2 tablespoons of milk (fat-free optional)


1. Pour freshly brewed coffee into serving cup.
2. Stir in cocoa powder, sugar (or other sweetener), and milk.

Spiced Mocha Coffee

This is a lovely little variation on mocha coffee drinks that involves mixing spices into the coffee grounds before brewing. Doing this gives wonderful notes of flavor without overpowering the cup.

Makes one serving

1/4 cup of coffee grounds
3/4 teaspoon of ground cinnamon
1/4 teaspoon of nutmeg
2 tablespoons of brown sugar (or other sweetener)
2 ounces of chocolate syrup
1/2 teaspoon of vanilla extract
1 3/4 cups of filtered water

Dollop of whipped cream (optional)


1. Place the grounds, cinnamon, and nutmeg in the coffee maker and brew the coffee as described in the previous chapter.
2. Once the coffee is brewed, remove the carafe from the heat plate and stir in the milk, sugar, vanilla extract, and chocolate syrup. Top with whipped cream (optional) and serve.

Cafe au Lait

Cafe au Lait are simple coffee drinks that consists of equal parts of freshly brewed coffee and steamed milk. The key to a delicious au Lait, however, is properly "double brewing" your coffee. What's that? "Double-brewed coffee" is coffee prepared in such a way that it is significantly stronger than normal brewing.

One way of doing this is running already brewed coffee back through the coffee maker with another batch of fresh grounds (using brewed coffee in the water reservoir). I don't recommend this method, however, because it produces strange-tasting coffee. By reheating coffee drinks, you lose flavor and the end product has a bitter aftertaste.

The double-brewing method for coffee drinks I recommend is achieved by simply using twice the normal amount of grounds for the water you're using (with the normal extraction time). That is, four tablespoons of grounds for every six ounces of water. This creates coffee with a strong, bold flavor, which is perfect for the Cafe au Lait.

Makes one serving


4 ounces of double-brewed coffee
4 ounces of milk, steamed (fat-free optional)


1. Brew the coffee and remove it from the heating plate.
2. If you don't have a machine to steam milk, heat a small saucepan over medium heat. Pour the milk into it. Heat the milk for 3-4 minutes, stirring constantly to avoid a milk crust.
3. Once the milk steams, take it off the stove and pour, at the same time, both the milk and coffee into a serving cup.

Vanilla Coffee Latte

A real latte is made with espresso, but this drink uses double-brewed coffee, which also makes for yummy coffee drinks.

Makes one serving


4 ounces of fresh double-brewed coffee
2 tablespoons of sugar (or other sweetener)
1/4 teaspoon of vanilla extract
4 ounces of milk (fat-free optional)

Ground cinnamon or grated chocolate, to taste


1. Stir the sugar and vanilla extract into the coffee.
2. Pour the milk into a medium-sized jar with a lid and shake vigorously for 30 seconds. Remove the lid and microwave the milk for about 30 seconds, or until foam forms on the top.
3. Pour the milk into the coffee and spoon the foam onto the top of the beverage. Top with ground cinnamon or grated chocolate.


If you love a Starbucks Frappuccino but don't love the price, why not make your own? This recipe will taste just like the real deal for a fraction of the cost.

Makes one serving


6 ounces of chilled, double-brewed coffee (refrigerated for at least 2 hours)
1 cup of milk (fat-free optional)
3 tablespoons of sugar (or other sweetener)
2 cups of ice cubes
Caramel sauce, to taste (optional)
Chocolate sauce, to taste (optional)

Whipped cream, to taste (optional)


1. Put everything in a blender and blend on high until a slushy consistency.

Frosty Delight

These are smooth coffee drinks, refreshing drink that's great for a hot summer day.

Makes one serving


4 ounces of chilled, double-brewed coffee (refrigerated for at least 2 hours)
2 ounces of milk (fat-free optional)
1 tablespoon of sweetened condensed milk
3/4 cup of ice cubes
2-3 tablespoons of sugar (or other sweetener)


1. Put everything in a blender and blend on high until a slushy consistency.

Spiced Orange Coffee

This is a wonderfully flavorful coffee drink that can be served hot and cold (poured over ice).

Makes one serving


2 tablespoons of coffee grounds
1 teaspoon of grated orange peel
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
5 whole cloves
1 tablespoon of brown sugar (or other sweetener)
1 cup of filtered water

Whipped cream (optional)


1. Combine the coffee grounds, grated orange zest, cloves, and cinnamon in a small bowl and then use to brew your coffee.
2. Once the coffee is brewed, stir and top with whipped cream if desired.

Viennese Coffee

This is one of my favorite "dessert-in-a-cup" indulgences. Truly a drink to savor.

1 cup of freshly brewed coffee
1 tablespoon of heavy whipping cream
1 ounce of semisweet chocolate, finely chopped
Pinch of cinnamon
Whipped cream


1. Brew the coffee.
2. Heat the cream and chocolate in a small saucepan over low heat, stirring constantly. Once the chocolate has melted, remove from heat, pour in the coffee and stir well. Pour into a mug and garnish with whipped cream and cinnamon.

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Coffee May Protect Against Some Skin Cancers Posted on 24 Feb 13:37 , 0 comments

Go ahead, enjoy that morning mug. A new study suggests that people who are in the habit of drinking coffee regularly may be protected against malignant melanoma, the leading cause of skin-cancer death in the United States.

People in the study who drank four or more cups of coffee daily were 20 percent less likely to develop malignant melanoma than noncoffee drinkers, according to the study published today (Jan. 20) in JNCI: Journal of the National Cancer Institute.

Of course, the findings don't give you license to fire up the Mr. Coffee and then spend your day lounging in the sun without any sunscreen — the best way to prevent skin cancer remains avoiding sun exposure and ultraviolet radiation, said study researcher Erikka Loftfield, a doctoral student at the Yale School of Public Health and a fellow at the National Cancer Institute.

"Our results, and some from other recent studies, should provide reassurance to coffee consumers that drinking coffee is not a risky thing to do," Loftfield told Live Science in an email. "However, our results do not indicate that individuals should alter their coffee intake."

Measuring java's effect

Previous studies had found hints that drinking coffee might be linked to lower rates of nonmelanoma skin cancers, but the findings were mixed when researchers looked at coffee and melanoma, the deadliest form of skin cancer. Melanomas arise from pigment cells in the skin called melanocytes. According to the National Cancer Institute, 76,100 new cases were diagnosed in the United States in 2014, and 9,710 people died of the disease.

Loftfield and her team pulled data from a huge study run jointly by the National Institutes of Health and the American Association of Retired Persons, which tracked 447,357 retirees over 10 years, on average. Ultimately, in this group, there were 2,904 cases of malignant melanoma (a cancer that has spread beyond the top layer of the skin), and 1,874 cases of early-stage melanoma, which remains only on the top layer of the skin.

"Our study is the largest to date to evaluate this relationship" between melanoma and coffee drinking, Loftfield said.

The participants reported their coffee consumption as well as other factors that might influence their cancer risk, including exercise, alcohol intake and body-mass index. To estimate people's UV exposure, the researchers used NASA data on the amount of sunlight in each participant's hometown.

Perky protection?

After the researchers controlled for the other factors, coffee drinking turned out to be a boon: There were 55.9 cases of melanoma yearly per 100,000 people among those who drank at least four cups a day, versus 77.64 cases yearly per 100,000 people among the people who didn’t drink coffee, the researchers wrote.

The findings specifically applied to caffeinated coffee, not decaf. It's possible that caffeine itself could be the protective factor, but there could also be some other compound in coffee that protects against malignant melanoma that is more abundant in caffeinated coffee than in the decaffeinated variety, the researchers said.

The lack of a link with decaf could be due to chance, Loftfield noted.

The researchers plan to look for evidence of this protective effect in other groups of people, but Loftfield warns that the research is limited: The scientists had no way of knowing about the sunscreen habits of their respondents, or their skin coloring (lighter-pigmented and freckled people are more prone to melanoma). Nor is it clear what coffee contains that could help save the skin.

Follow Stephanie Pappas on Twitter and Google+. Follow us @livescience, Facebook & Google+. Original article on Live Science.

Science Behind The Perfect Cup Of Coffee Posted on 24 Feb 10:56 , 0 comments

If you are a coffee person, your day probably won't start before you brew that one tasty cup of sweet-smelling morning coffee. But to understand it, it's important to look at what comprises a perfect cup of coffee.

Water is the absolutely key

Water quality has the strongest effect on the taste of coffee. Water composition is important to ensuring the right proportions of starches, bases, sugars and acids are extracted from the coffee bean roasts when preparing your coffee. The mineral composition of water has the biggest impact in the extraction of six different chemicals from coffee. Water, if rich in magnesium, does not improve the extraction of coffee bean flavours. Sodium along with bicarbonates, tends to mess up the taste. To make things right, low levels of bicarbonate and high levels of magnesium are stand out components in brewing a perfect cup of coffee.

The flavour of a cup of coffee is determined by the level to which the water extracts the chemicals from the ground beans, a process that is largely dependent on the grinding process, overall temperatures, roast profile, brew duration, and pressure. So, different filtration techniques and reasonably hard tap water are the best ways to get the right cup of coffee.

And then, there is the smell

Most of what we taste in coffee is really its smell. If you prevent yourself from smelling the coffee, a cup would only taste sour or bitter. Just try to hold your nose the next time you take your first sip.

Roasted coffee has about 20 major compounds, but it is the influence of the many minor compounds that provides the overall taste that we get to love so much. The smell that we know as "coffee" is a combination of hundreds of different smells given off by by the compounds in the coffee.

What It Takes to get that perfect cup of Coffee?

There are five important operations that you can control to brew the perfect cup of coffee:

1. The coarseness of the grind: The optimum grind of coffee beans, is somewhere between the finely ground powder and the very coarse beans.

2. The temperature during the extraction: When you use boiling water it causes the caffeine and organic acids, to be extracted faster which results in high levels of caffeine and bitter organic acids.

3. The duration of the extraction: If we keep the coarseness of the ground coffee beans and brewing temperature constant, we can influence the amounts of these elements by playing with the duration of the brewing time.

4. The coffee to water ratio: Too little will taste weak and too much is overpoweringly strong. The ideal ratio of water to coffee is your choice of extraction method, along with the factors listed in this list.

In conclusion, to make the perfect cup of morning coffee, the method is fairly simple. Grind the beans to the right coarseness, try and match the temperature of the water along with the duration of extraction, while adjusting the coffee to water ratio depending on the extraction method. Not that easy, isn't it?

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Going to Guatemala and a little bit of Seattle CoffeeCon Posted on 19 Feb 20:13 , 0 comments

Have you given much thought to where your morning cup of joe comes from? Since you are reading this, the answer is probably. Or at least you are wondering about that sort of thing. It’s likely you’ve had coffee in the past which displayed a label telling you it’s origin – whether you realized it […]

The post Going to Guatemala and a little bit of Seattle CoffeeCon appeared first on Coffee Lovers Magazine.

Candy Canes and Holiday Blends – Anchorhead Coffee Posted on 10 Feb 18:13 , 0 comments

Oops! A series of blunders lead to the lateness of this particular episode. I had originally planned to record and publish this just before the new year. Then I got sick. It’s really hard to make videos on the taste of coffee when I can’t taste anything. So that was a bit of a bummer. […]


The Experience in Coffee We All Try To Avoid Posted on 17 Jan 17:49 , 0 comments

Has this ever happened to you?  You’re walking into the grocery store, and it’s time to get some coffee… You go through the aisle, and there are dozens of different options to choose from – different prices, packaging, brands, etc. This time, you tell yourself, ‘hmm, maybe I should try something different’ But after lots […]

The post The Experience in Coffee We All Try To Avoid appeared first on Coffee Lovers Magazine.

Getting into Coffee as a Hobby Posted on 05 Jan 22:10 , 0 comments

Why would you want coffee as a hobby? It’s fun, delicious, social, and you can spend as little as $5 or as much as your car, and you can just keep getting awesome things. What can you get that costs you as much (or more) than your car Here are 10 ways you can get […]


Happy New Year! – Cup of Joe 1-2-17 Posted on 03 Jan 20:58 , 0 comments

Happy new year! It’s been awhile since I sat down and did one of these. I was on a roll until mid November, when I got derailed by a number of events followed by the holidays, etc.  It’s time to get back on track with making the weekly behind the scenes shows (along with story […]


Fudge Brownie Batter or Pancakes and Cherries – Coffee Lovers TV Episode 004 Posted on 13 Oct 21:22 , 0 comments

Tasting and describing coffee is a fun and curious thing. I usually just try to go with my instincts on this. I taste a coffee, and then I kind of let that taste and aroma experience bounce around my head until something comes out. Sometimes my reaction is immediate, sometimes I take a little while to […]

The post Fudge Brownie Batter or Pancakes and Cherries – Coffee Lovers TV Episode 004 appeared first on Coffee Lovers Magazine.

The Visual Storytelling of Coffee Posted on 13 Oct 19:17 , 0 comments

One of my challenges with this project is visual storytelling. We live in a fascinating time in life, where everything we have and do is at our fingertips, it’s on our time. When you spend just a few minutes watching what I do, that is something I greatly respect, because its a few minutes you […]

The post The Visual Storytelling of Coffee appeared first on Coffee Lovers Magazine.



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