June 5 is World Environment Day. Sponsored by the United Nations Environment Programme (UNEP), this year's theme is "Think. Eat. Save. Reduce Your Footprint." In the spirit of brewing a greener cup of Joe, we've compiled a list of five ways to reduce your coffee carbon footprint.

1. Switch to a Manual Brewing Method

• For Espresso - Consider the Handpresso Wild Hybrid or the ROK Espresso Maker. Both will let you make great espresso without using one amp or volt of electricity.
• For Regular Coffee - Try a French press or pourover coffee maker. If you're going the French press route, consider a double-wall, vacuum-insulated model from Espro, Freiling, or Bodum to keep coffee hotter longer. Interested in pourover coffee? Take a look at the Hario line of easy-to-use equipment.
• For Drip Coffee - Ditch the warming plate for an eco drink. Consider high-end coffee makers, like the Bonavita Exceptional Brew. This SCAA-certified brewer has a stainless steel carafe to preserve drink temperature.

2. Make Your Coffee at Home - Not only will you be able to make a custom drink, tailored to your tastes, you'll be doing our planet a favor. Brewing at home means less wasted gas getting to and from your favorite coffee shop, as well as less disposable cups littering the landfills.

3. Use the Energy-Saving Feature on Your Home Machine - Most super-automatic espresso machines and some single serves, such as the Nespresso CitiZ Eco, have energy saving features that can make a world of difference. These eco features will often automatically switch the machine to standby mode or even turn it off after a certain amount of idle time.

4. Choose Earth-Friendly or Certified Organic Coffee - Coffee sold as certified organic must, by FDA standards, be sustainably grown without the use of synthetic fertilizers or pesticides. Consider Caffe D'arte Organico Whole Bean Espresso if you're looking to give organic coffee a try. Looking for pre-ground coffee? Another great alternative is the Lavazza Tierra! line of Rainforest Alliance Certified sustainable coffee.

5. Compost Used Coffee Grounds - Once you're done brewing, don't toss your spent grounds. They contain 2% nitrogen and are an excellent addition to a compost pile.

In honor of our second annual Father's Day Design a Mug contest, we're taking at look the story behind the everyday cup. So, before you take another sip, read on to discover the illustrious history behind the mug in your hand.

Our predecessors probably probably drank out of mugs tediously carved from bone or wood. The oldest mugs discovered by archeologists date back to the Neolithic Stone Age, some 10,000 years B.C. These drinking vessels, found in China and Japan, were durable yet lacked handles.

Eventually, bone and wood gave way to pottery and handles came about. Until the invention of the pottery wheel, clay mugs were made and decorated by hand. As with most ancient pottery, these clay cups had thick walls that made them cumbersome and difficult to drink out of.

By 2000 BCE, metal mugs made of gold, silver, bronze, and lead became popular. Aside from the obvious dangers posed by a lead cup, these mugs made drinking hot beverages particularly painful.

It wasn't until 600 CE, when porcelain was invented in China, that the world finally got a mug that was "just right." Well suited to hot and cold drinks, porcelain mugs are also relatively thin and lightweight. Til this day, they remain a coffee lover's favorite.

If you're an espresso drinker, you may be surprised to learn that up until 1992, espresso cups were only available in plain white. At most, some featured a logo for decoration. According to American Chronicle, Illy was the first company to marry art and espresso. Its groundbreaking decision to commission architect and designer Matteo Thun to reimagine the espresso cup lead to the creation of Illy's Art Collection sets, which many credit with ushering in the collector's cup era.

That mug you're holding has come a long way, baby.

Father's Day is just around the corner and, while I'm sure that none of you are last-minute shoppers and have already picked out the perfect gift for Dad, it's time to go that extra mile and show just how much you love him!

How? By entering the Whole Latte Love Design a Mug for Dad contest! If you could make a mug for your dad, what would it look like? Well, we want to know! From now until June 9, 2013, you can submit your design for a chance to win a Handpresso Auto! Just follow the rules below to get in on the action.

1. Submit original text and/or artwork that you'd want on a mug designed specifically for your dad.

2. Send in your first and last name, phone number, email address, mailing address, and creative original content to www.wholelattelove.com/2013-designamug-contest.cfm

3. The deadline for submissions is Midnight (EST) on Sunday, June 9, 2013 . Submissions received after that date will not be considered.

4. The 10 best entries will be chosen and featured in a public vote. These 10 submissions will be posted on our website, where users will be able to cast their vote for their favorite.

5. Winner will be announced on Thursday, June 14, 2013.

Not too hard, eh? Good luck!

In an age when everyone seems to be an armchair psychologist, everything from your choice of vegetables to seating preference is subject to scrutiny. Why should beverage selection be exempt? In their book, The You Code: What Your Habits Say About You, James Moore and Judi James attempt psycho analysis in a cup. So, what exactly does your drink say about you? Read on to find out.

Black Coffee - You're a minimalist prone to quiet contemplation. You prefer one-to-one company but are prone to extroversion under the right circumstances.

Espresso - You maintain high standards and seek instant gratification. You're a natural leader,but may be a little moody at times. Sarcasm and cynicism are second nature to you.

Cappuccino - You're an extrovert with an appreciation for the finer things in life. You are known for your optimism and are a "big picture" person who doesn't like to fret about the details.

Latte - You do not like confrontation, do you? You're a loyal person who works hard to keep the peace among friends and family members. You place high value on safety and security and may not like to wander out of your comfort zone.

So, how did Moore and James do? Is their beverage interpretation right about you?

Known as Cafe con Miel to the Spaniards and Café Miel to the French, this easy-to-prepare drink is sweet and flavorful -- in other words, the perfect indulgence. With prep and cook time totalling only 5 minutes, Café Miel is low on fuss and big on taste. Milk, honey, cinnamon, nutmeg, and vanilla extract turns your typical drip coffee into a relaxing retreat. This recipe makes 3-4 servings, so feel free to invite a few friends for afternoon coffee.

Ingredients:

• 2 cups freshly brewed drip coffee
• 1/2 cup milk
• 4 tbsp. honey
• 1/8 tsp. pure vanilla extract
• 1/8 tsp. cinnamon
• Dash nutmeg

Directions:

• Combine all the ingredients into a small pot and bring to a boil on low heat.
• Stir until honey dissolves.
• Serve hot and enjoy!
  

There are two kinds of coffee drinkers -- those who love nothing more than black coffee and those who prefer to add a little something to their brews. If you belong to the latter camp and have grown tired of plain old sugar, we've got a few sweet alternatives for you.

Honey
Though it usually accompanies tea, honey can be just as good in coffee. Try adding a teaspoon or two of this sweet stuff into your morning cup of Joe. Not only can honey soothe a scratchy throat, it has also been known to boost the immune system.

Maple Syrup
We've tried it in the office. A little splash of pure maple syrup can add a nice touch to "breakfast" coffee. It will round out the notes of a coffee and add a slight aroma, not a bad thing on a cold morning.

Agave Nectar
Often available in organic varieties, agave nectar offers a natural alternative to sugar. Since it's already in liquid form, agave nectar can easily be used to sweeten iced coffee.

Flavored Syrup
Not only will they add a hint of flavor and aroma to a drink, syrups, such as Monin Syrups, can also be used to sweeten your beverage. Best of all, Monin Syrups are available in organic and sugar-free options.

Condensed Milk
An essential ingredient in Vietnamese coffee, condensed milk acts as sweetener and creamer in one. Try it in an Americano or drip coffee but remember, a little bit goes a long way.

We're curious to know, what do you take in your coffee? And, are you willing to give unconventional sweeteners a try?

Most of us wouldn't even think twice about our morning cup of coffee. But this ordinary drink has been front and center in some extraordinary feats. The Guinness Book of World Records recognizes over 10 astonishing coffee and espresso-related records. Let's take a moment to smell the coffee, shall we? Here are the incredible highlights:

• The largest cup of coffee contained 3,487.1 gallons and was made my DeLonghi in London on November 5, 2012.
• The Discovery Channel built the largest espresso machine in the world on September 20, 2004. The big brewer measures 10' 9 1/4" H x 8' 2" W x 10' 1 1/2" L and can hold 130 gallons of water.
• Three more for the Brits: Most espressos made in an hour by a team - 12,003. The record was set on April 9, 2011 by the London Belle Baristas. And, the UK's Macmillan Cancer Relief held the world's largest simultaneous coffee party on September 26, 2003 with 576,157 people in attendance throughout the kingdom.
• You'd think Whole Latte Love be a shoo-in for the largest collection of coffee pots, but that title belongs to Robert Dahl of Germany, who owns an impressive 27,390 coffee pots at last count, on November 2, 2012.
• Hawaii's own DFS Galleria Waikiki created the biggest coffee mosaic, using 5,642 cups of coffee on August 10, 2012. It measured 16' x 25'. The image? Elvis Presley.
• Tired of waiting in line for your morning espresso? Recommend the world's fastest espresso machine to your favorite cafe. The “Swiss Espresso Extractor" can produce 3 gallons of espresso per minute. Don't think the local coffeehouse will go for it? Home brewing may be your best alternative.

We're certainly inspired by these caffeinated exploits. Though, there does seem to be room for more of our favorite brew. Can you think of any coffee records waiting to be set?

Nothing says summer like homemade ice cream. Today's recipe comes directly from Nigella Lawson, the UK's favorite food writer and a noted TV personality. Don't worry if you don't have an ice-cream maker, this recipe doesn't require any churning!

Ingredients:

• 1 1/4 cups heavy cream
• 2/3 cup sweetened condensed milk
• 2 tablespoons instant espresso powder
• 2 tablespoons espresso liqueur

If you don't have instant espresso powder, you can make your own using the instructions below. This is also a great way to make use of spent espresso grounds.

Espresso Powder Instructions:

Preheat your oven using lowest temperature setting.
Spread spent espresso grounds evenly onto an unlined baking sheet and place in oven for approximately one hour, or until coffee is toasted with a slightly crunchy texture.
Remove grounds from oven and allow them to cool.
Set your grinder to the finest setting and further grind the cooked grounds to make espresso powder. (The ice cream recipe calls for 2 tbsp of espresso powder. You can safely store the rest in an airtight container for future use.)

Ice Cream Instructions:

Whisk the cream, condensed milk, espresso powder, and liqueur together until soft peaks form.
Pour the mixture into an airtight container and freeze for 6-12 hours.
Serve and enjoy!

Hint: Looking for airtight containers? Check out our Vacu Vin storage solutions.

You won't find a recipe for it in any book. And it may not even be in your favorite barista's vocabulary. But, caffè sospeso delivers a pick-me-up like no other.

Said to have originated in Naples roughly a century ago, caffè sospeso is an act of kindness through coffee. The name translates to "suspended coffee" in English. This heartwarming tradition entails paying for an extra drink, to be set aside for a stranger in need, when placing an order at your favorite cafe.

It's customary for the barista to keep a track of the number caffè sospeso that have been paid for by patrons of the establishment and give them out whenever someone comes in asking for a suspended drink. The person receiving the suspended coffee can be someone who's fallen on hard times or simply a regular who forgot his wallet that particular morning. It's an honor system that thrives on the kindness and honesty of the participants.

With much of the European Union grappling with austerity measures, a bit of goodwill goes a long way and caffè sospeso has spread from Naples, where Dec.10 was formally declared "Suspended Coffee Day," to the rest of the continent. Likewise, it's far from unheard of in Australia. Stateside, this trend is just starting to emerge but it already has some devoted supporters. Coffeehouses from New York and Pennsylvania to Wisconsin and Seattle have started to implement the feel-good, pay-it-forward system. Starbucks has also jumped on board, though with a slightly altered program restricted to the UK.

That's not to say caffè sospeso is without its detractors. Consumerist, a website owned by Consumer Reports, ran a series of blogs questioning the suspended coffee movement. With names like, "Coffee Shop Owner: Quit Asking Me to Offer Suspened Coffees Already," and "Why Ordering 'Suspended' Coffees For the Needy is Stupid And Inefficient," these blog posts come out swinging against the grassroots revival of caffè sospeso. Reasons cited include everything from "it feels scammy," to shops are already prone to giving away drinks to build goodwill, and there isn't a means test -- so anyone could claim a freebie and abuse the system.

So while the coffee runs hot, the debate is just heating up. We want you to weigh in. What are your thoughts on suspended coffee?

If you've got a sweet tooth, this is one recipe you must try. Coffee creme brulee -- it's a twist on an old favorite, featuring our favorite ingredient. This recipe makes five servings, perfect for entertaining.

Ingredients

1 quart of heavy cream
1 1/2 cups of dark-roast whole bean coffee
10 egg yolks
2/3 cup of granulated sugar
1/4 tbsp of salt
5 tbsp of superfine sugar

Directions

Preheat oven to 320 degrees fahrenheit.
Add cream and coffee beans to a saucepan and bring to a boil. Once boiling, cover and reduce heat to low. Cook for 30 minutes then pour the mixture through a sieve into a large bowl. Discard coffee beans.
Combine egg yolks, sugar, and salt in a large bowl and whisk until the sugar has dissolved. Slowly add cream and whisk to mix the ingredients. Skim any foam or bubbles from surface.
Divide custard among the five molds. Place the molds in a roasting pan and place in oven. Pour boiling water around the molds (about half way up the sides). Bake for 30 minutes or until the edges of the custards are set, but the center is still loose.
Remove molds from oven and let cool in pan for 10 minutes. Cover each mold with plastic wrap and refrigerate for at least 2 hours.
Use a fine sieve to sift 1 tbsp of sugar over each custard. Hold a torch at a 90-degree angle, about 4 inches from the surface and carefully caramelize each custard until the tops are a light brown color.