July 28, 2009
While retail experts expected grocery store coffee sales to grow 2.4% in 2008, the changes in the economy led many consumers to choose a homemade cup of java over a $4 latte. As a result, sales grew by 6% and are predicted to stay as strong as a Starbucks espresso.
In other coffee related news, the makers of Dippin’ Dots ice cream pellets are applying their super cold technology to coffee concentrate so that soon homecooks will have another, hopefully better, instant coffee option.
And, for those who still splurge on coffee shop coffee, a new website and iPhone application from Dunkin’ Donuts now makes placing large orders easier. The person making the coffee run can send out a group alert asking people what they want; then, those people can place their orders online. The person going to Dunkin’ Donuts can print out the order or look at it on his or her phone.
Personally, I’m not a huge coffee drinker. I usually have a cup a day, so buying my coffee from a coffee shop doesn’t have a big impact on my budget. What about you? Has the economy changed your coffee drinking habits in any way?
March 18, 2009
Don’t panic! I don’t need an intervention just yet. I’m still miles away from reaching the rehab centre door (although I do seem to be taking crooked pictures!). That said, breakfast was all I could think about when I tasted this new wine that Martin brought home from Vintages.
One sniff and I could pick up the delicious aroma of the coffee beans in this affordable pinotage (it’s $13.95 at the LCBO) wine that is short on fruit but has a soft, round, mocha finish.
It would be the perfect choice if you’re having eggs for supper, heading to a mid day brunch or just can’t decide between having a coffee or a glass of vino.
What do you think? Is coffee flavoured wine a good idea? Or, should coffee mugs and wine glasses keep to their respective corners of the kitchen?
January 28, 2009
When I started working in the test kitchen of Canadian Living magazine in the early nineties, I remember being surprised to learn that tea kettles, although common kitchen items in Canada, were relatively scarce is US kitchens. The rationale at the time was that Americans were more likely to drink coffee than tea so they didn’t give up counter space to an appliance they would use only rarely.
According to this poll and lengthy list of responses in popular New York City blog thekitchn, it looks like tea kettles are now popular on both sides of the border.
What about you? Do you plug in a kettle or put one on the stove top when you need a cuppa? And, are your current kettle habits new or rooted in long standing practice?
Edited to add: I just saw this post on Not Martha which features a supremo kettle that has temperature settings for different kinds of hot drinks. So, if a kettle is on your shopping list, you might want to check this baby out!
December 10, 2008
Every once in a while I find myself delighted with a new product that I can imagine myself truly using. Such is the case with this clever device that can be worn as jewelry when you aren’t drinking coffee or used to replace the environmentally wasteful sleeves that insulate your hand while you hold a paper coffee cup. Style, function and sustainability: A design trifecta!
How much would you pay for a product like this one? If I told you it was about $70 would you see the value or deem it an over-priced novelty?
July 3, 2008
Every once in a while, a bright and enthusiastic young person crosses my path and I’m reminded of how food inspired and enriched my own young adult life. Melanie Chislett is exactly that kind of person.
Melanie was our June intern at the test kitchen. As part of her intern duties I asked her to research a French company that makes an ingenious little coffee time snack called pileos, cone shaped confections that are filled with chocolate. The idea is that you set a pileo over your coffee and the steam from the drink warms up a chocolaty centre so that you have a super yummy snack to go with your latte or espresso.
We found the website for the ingenious pileo makers and Melanie contacted them and learned all about their product. I was thrilled. She’d done her job very well. I popped their info into my trend tracking file and felt satisfied that I had all the info I needed to write about how this cookie is an emerging food product idea in an upcoming issue of Topline Trends.
The next day, Melanie surprised us by bringing in her own version of pileos (which she calls mileos) for us to have with our morning coffee. I was thrilled by her enthusiasm and wanted to share her story and her biscotti based recipe for pileos (um, I mean mileos) with you today.
Melanie Chislett’s Mileos
1 cup oil
3 whole eggs
1 tsp vanilla extract
1 cup refined sugar
3 cups all purpose flour
1 tbsp baking powder
1 box semi-sweet bakers chocolate (for the center)
Preheat oven to 325oF. Beat eggs and sugar to blend together, add oil. Add 3 cups of all-purpose flower and mix until well blended. Place in fridge for 30 minutes. Fill well-greased tart pans 3/4 full with dough and place 1/3 of a semi sweet bakers chocolate bar in the middle of the tart before placing in oven. This creates a pileo. Bake for 20 minutes. Remove from oven and let cool in pan for 10 minutes. Place back in the oven and let bake for another 5 minutes to give the pileo a hard biscotti crust. Remove, let cool, then gently remove the pileos from the tart pan. If desired, sprinkle icing sugar on top of the inverted pileos.
Enjoy the smooth chocolate center after letting the pileo sit on top of your hot espresso cup for about 30 seconds.