I am looking for an italian light carameled flavored espresso. This sounds like it might be it. Do you have any suggestions?
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This Package Includes:
Ideal for any coffee enthusiast looking to broaden their palate, this sampler pack features two distinctly different coffees. The Espresso Vita has hints of caramel - making it versatile enough to make great tasting milk-based drinks like cappuccino and latte, or even drip or French press coffee. The Dolce is a delicious mix of floral and chocolate – perfect for straight espresso. This sampler includes 12oz of Espresso Vita whole bean espresso and 12oz of Espresso Dolce whole bean espresso, each of which is roasted by Vivace in Seattle.
Please Note: This coffee is shipped 3-day air directly from the roaster to ensure freshness, and cannot be shipped internationally.
Green coffee beans are usually shipped in 132lb bags, (60 Kilograms) and world-wide production statistics are compiled on the number of bags.
World production for 2012 includes 88,818 bags of Arabica and 62,440 of Robusta.
To give you perspective on worldwide coffee production and the rarity of some highly prized regional coffees like Hawaiian Kona and Jamaican Blue Mountain that make up a tiny fraction of all coffees, here are statistics for 2012 compiled by the US Department of Agriculture.
Brazil leads the world in total production again in 2012 with 40,200 bags of Arabica and 15,700 of Robusta for a total of 55,900 bags or 7,378,800 lb.
Vietnam is second for total production with 850 bags of Arabica and 24,150 of Robusta for a total of 25,000 bags or 3,300,000 lb.
The United States, mostly Hawaii, (100/0) and Mexico (4,500/200) make up North American production of 4,600 bags of Arabica and 200 bags of Robusta.
Central America produces 14,605 bags of Arabica and 10 bags of Robusta from: Costa Rica (1,600/0), El Salvador (1,475/0), Guatemala (3,840/10), Honduras (5,800/0), Nicaragua (1,800/0) and Panama (90/0).
South American countries including Bolivia (4/150), Brazil (40,200/15,700), Colombia (7,500/0), Ecuador (415/190), Paraguay (25/0), Peru (4,800/0) and Venezuela (880/0) combined to produce 53,970 bags of Arabica and 15,890 bags of Robusta.
Caribbean countries produce 920 bags of Arabica from: Cuba (125), Dominican Republic (475), Haiti (300) and Jamaica (20).
Middle East coffee comes from Yemen at 150 bags of Arabica.
Papua New Guinea, 1,100 bags of Arabica and 50 bags of Robusta, represents Oceania’s total production.
South Asia contributes 1,650 bags of Arabica and 3,685 bags of Robusta from: India (1,640/3,660) and Sri Lanka (10/25).
Sub-Saharan Africa contributes 9,243 bags of Arabica and 7,580 bags of Robusta from: Angola (0/30), Burundi (225/0), Cameroon (100/700), Central African Republic (0/15), Kinshasa (200/165), Cote d'Ivoire (0/1,800), Ethiopia (6,500/0), Ghana (0/90), Guinea (0/425), Kenya (850/0), Liberia (0/5), Madagascar (25/500), Malawi (25/0), Nigeria (0/30), Rwanda (250/0), Sierra Leone (0/70), Tanzania (500/300), Togo (0/650), Uganda (650/2,800), Zambia 10/0) and Zimbabwe (8/0).
As you’re enjoying the last rays of summer, consider that in a few years you could be lathering on the coffee to prevent skin cancer. Findings published in the Proceedings of the National Academy of Science suggests that chemicals commonly found in coffee have the ability to absorb UV radiation when applied directly to the skin. Researchers at Rutgers University genetically engineered mice to suppress the same enzyme that caffeine does in humans and have found that they were slower to develop skin cancer. Because of its ability to suppress ATR, the enzyme responsible for turning damaged skin cells cancerous, scientists have suggested that caffeine could be added to sunscreens to boost protection levels.
In a strange twist, caffeine molecules may also help you develop a nice tan in addition to protecting your skin from tumors and cancer. Caffeine has actually been shown to stimulate pigment cells, urging them to produce more color. So, a safer tan may not be too far on the horizon.
If you're tired of the same old drinks, break out of the rut with a creative latte. This month's recipe is perfect for the adventurous latte lovers out there.
In a tall 16oz glass, combine the espresso, syrup and milk. Stir the contents and add ice. Garnish with whipped cream, if desired, and enjoy!
With St. Patrick's Day right around the corner, may the luck...and drinks, of the Irish be with you. Given the upcoming festivities, now is as good a time as any to take a look at the history of one of the most (in)famous, drinks in the world—the Irish Coffee.
In true Celtic fashion, think Leprechauns and pots of gold, the origins of the Irish Coffee begins with a local folklore...Legend has it that the drink was invented in a cafe at the now-defunct Foynes Airport. In 1943, on a particularly nasty winter evening, a flight bound for Botwood, Newfoundland made the critical decision to return to Foynes after several hours in the air. Consider that 1943 was during WWII and commercial air travel was really in its infancy—think well-heeled men and women on a flying-boat voyage. The circumstances of the diverted flight were trying at best and left passengers a little bit more than peeved.
Upon making the decision to head back to Foynes, the captain reportedly sent a Morse-code message to the control tower, alerting ground operations personnel of the impending return. At the terminal, preparations were made to welcome back the crew and passengers. I know, you're skeptical already; but keep in mind, this was the 1940s...flying was a glitzy affair.
Back to the regularly scheduled story...Head chef Joe Sheridan of the airport restaurant was hastily asked to make something to warm the passengers and lift their spirits. He decided to...well...add a little spirit to their drinks. After all what could keep you warmer and happier than a hot coffee and some good old Irish whiskey? As the night progressed and everybody had been served, one of the passengers approached Sheridan to thank him for the hospitality. Making small talk, the passenger asked if Brazilian coffee had been used to prepare the drink...To which Sheridan responded "No, that was Irish Coffee." The rest is history.
From that night forward, Irish Coffee was served to all passengers going through Foynes Airport. The tradition continues to this day; dignitaries arriving at Shannon Airport are still welcomed with a warm cup of Irish Coffee. Want to celebrate St. Patrick's Day in style? Try this authentic Irish Coffee Recipe:
Joe Sheridan's Original Irish Coffee
Preheat an Irish Coffee Mug using hot water. Try our Stout, Classic or Pedestal version of the mug. Pour freshly brewed coffee into the mug; add sugar and whiskey. Top with cream.
|Best For Brewing|
|Package Type||Reviewer's Best Espresso|
|Package Brands||Espresso Vivace|
|Package Coffee 1||12oz of Espresso Vita whole bean espresso|
|Package Coffee 2||12oz of Espresso Dolce whole bean espresso|
I have tried many types of expresso over the years but what I like about this one is that it is smooth and full of flavor! It has beautiful crema and its fullness is great for milk drinks too! I like it straight up or with a tight foam or even as a Latte!
Cappuccino & Latte
Semi-auto-Expo Office Lever
Absolutely the best!
Ordered the sampler (2ea) to test both the Vita and Dolce extensively. Frankly, I'm a bit disappointed in both as are the others who sampled them with me. My usual testing is comprised of espresso, french press and cafe crema. This case I also made caps to test the Vita. Both coffees, when brewed with the Gaggia, produced an OK tasting espresso but the cafe crema, caps and french press brews had an ashy or smokey favor vs. what is advertised. The flavors produced were quite flat and not near what I get with Illy, Lavazza or Settebello. Now I didn't use the Silvia in this test as I am phasing it out in favor of the super-auto. David Schomer in his book admits to being a dinosaur when it comes to using super-auto machines stating that you might as well "buy a coke or chew caffeine pills" as use one for espresso. So maybe my results might have differed with the Silvia. So I will, for now, return to the Italian blends, but I do really like the bags Vivace uses and their service.
Rancilio Silvia; Gaggia Compact Digital; french press
Wholelattelove serves up the best of both worlds. For a fee rivaling Starbucks plus tax, you get 4 half-pound commercial-strength ziploc vacuum bags (easy to reseal!) of Schomer's blends. The Vita is a sweet, smooth, unobtrusive blend that produces fabulous cappas and lattes. When you want some extra flavors and tongue action, you go for some of the Dolce. Both produce superb crema, with the flavors of an ideal Vienna roast. I've been at this hobby, including home roasting, for over four years, and this sampler has become my go-to order.
ECM Giotto (HX Semi-Auto) with Mazzer Mini.
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