Coffee People Medium Extra Bold, Donut Shop K-Cups for Keurig Brewers (Pack of 50)

Cooking with Coffee: 60 Recipes Using Fair Trade Coffee

Cooking with Coffee: 60 Recipes Using Fair Trade Coffee (New Internationalist Fairtrade Cookbooks)

Coffee is more than a morning pick-me-up. This fair trade cookbook demonstrates the range of drinks and dishes that can be created using this much loved stimulant: hot chocolate with coffee and cinnamon, cafe frappe, Mexican mole, lamb fillets with mocha and apple sauce, coffee doughnuts, coffee mousse with coffee and orange tuiles, mocha torte, espress-flavoured amaretti, coffee macaroons and more. It also enables the reader to follow the journey of the coffee bean from its origins in Latin America and Africa, through the refinement process, to roasting houses in more northerly climes. Details of fair trade coffee suppliers are provided at the back of the book.

Green Mountain Coffee Begins Shipping Vending Machine For K-Cups

Tim Sanford
Editor@vendingtimes.net

WATERBURY, VT -- Green Mountain Coffee Roasters said it is now shipping the Keurig K-Cup vending machine previewed at the National Automatic Merchandising Association's recent Spring Expo (see story here). The full-size vender offers up to 12 selections, and accommodates more than 1,000 K-Cups.

Designed to make Keurig single-cup brewing feasible in high-traffic commercial and manufacturing settings, the Green Mountain Coffee-branded vending machine dispenses K-Cup portion packs for use in Keurig single-cup brewers. Tully's- and Caribou-branded machines will be available later this summer.

The vender was developed for large venues that sell coffee and other beverages to employees or visitors. It allows operators to meet the demand for portion-packed, single-cup coffee with a solution that is economical, low maintenance and sanitary.

"This innovative system will make people think about coffee from a vending machine in a whole new way," said T.J. Whalen, vice-president of marketing for GMCR's specialty coffee business unit. "With its value proposition of quality, variety and convenience, this unit brings a coffeehouse experience to vending locations."

The Green Mountain Coffee vender holds more than 1,000 K-Cup portion packs. Operators can choose to offer up to 12 product selections from a growing line that presently includes more than 60 coffees, teas and hot cocoas in K-Cups from GMCR's family of brands. These not only include Green Mountain Coffee, but also Tully's Coffee, Newman's Own Organics Coffee, Caribou Coffee, Celestial Seasonings Teas and Café Escapes.

The machines offer quick, easy access to an assortment of these products for use with Keurig's proprietary brewing system. Available in a range of models to meet differing location needs, all of them are engineered to deliver water in the proper volume and at the optimum temperature and pressure to create a perfect cup of coffee, tea or hot cocoa in less than a minute.

Green Mountain reported that Scott Meskin, owner and partner of Black Tie Services (Halethorpe, MD), has tested the new machine in the Baltimore market. "It's the new buzz," he said. "I finally have a coffee vending machine that competes with any gourmet coffee shop. And it's so easy! There's no mess to clean, no cups jamming -- just happy customers."

Information on the Green Mountain K-Cup vender can be had by calling the company at (800) 432-4627.

Italian Tiramisu

Tiramisu - Italian coffee triffle

2 Egg yolks

1/4 c Sugar

1/2 c Marsala wine

1/2 lb Mascarpone cheese

1 c 35% Real Whipping Cream

1/2 c Extra strong coffee, cold

2 tb Brandy

24 Dry Italian ladyfingers

6 oz Semisweet chocolate, finely- chopped (approx 1 cup)

Ingredient notes:

Orange liqueur or extra strong coffee may be used inplace of Marsala wine.

Cream cheese may be used in place of mascaroinecheese.

Orange liqueur or orange juice may be used in place of brandy.

Ladyfingers should be approx 4x1-inch size.

Plain cookies or cake may be used in place of ladyfingers.

1. Make the filling by beating egg yolks with sugar until light. Beat inMarsala. Cook gently in a double boiler or in a stainless steel or glassbowl set over a pot of simmering water. Cook gently, stirring constantly,until thickened. Cool.

2. Beat mascarpone cheese until smooth and then slowly beat in cooledcustard.

3. Whip cream until light. Gently fold into cheese mixture. Reserve.

4. Combine coffee with brandy. Reserve.

5. Line an 8-inch baking dish or trifle bowl with ladyfingers. (Do notworry if ladyfingers do not fit exactly, break up extras and fit intospaces.) Drizzle with half of the coffee mixture. Spread half the fillingover. Sprinkle with half the chocolate. Repeat layers starting withladyfingers, drizzling with remaining coffee, spreading remaining fillingover ladyfingers and topping with chocolate.

6. Refrigerate a few hours or overnight before serving.

Tiramisu can befrozen for up to one month.Yield: 12 servings

White Russian Tiramisu

1/2 cup ground coffee beans

1-3/4 cups cold water

1/4 cup Kahlua (coffee-flavored liqueur), divided

1/2 cup (3-1/2 ounces) mascarpone cheese

(8-ounce) block fat-free cream cheese, softened

1/3 cup packed brown sugar

1/4 cup granulated sugar

24 ladyfingers (2 (3-ounce) packages)

2 teaspoons unsweetened cocoa, divided

Assemble drip coffeemaker according to manufacturer's directions.

Place the ground coffee in the coffee filter or filter basket.

Add cold water to coffee maker and brew to make 1-1/2 cups.

Combine the brewed coffee and 2 tablespoons Kahlua in a shallow dish, and cool.

Combine cheeses in a large bowl.

Beat at high speed of a mixer until smooth.

Add sugars and 2 tablespoons Kahlua, and beat until well-blended.

Split ladyfingers in half lengthwise.

Quickly dip 24 ladyfinger halves, flat sides down, into coffee mixture; place, dipped sides down,

in the bottom of an 8-inch square baking dish, slightly over lapping ladyfinger halves.

Spread half of cheese mixture over ladyfingers; sprinkle with 1 teaspoon cocoa.

Repeat procedure with remaining ladyfinger halves, coffee mixture, cheese mixture, and 1 teaspoon cocoa.

Place 1 toothpick in each corner and 1 in the center of tiramisu (to prevent plastic wrap from sticking to cheese mixture); cover with plastic wrap.

Chill 2 hours. Yield: 12 servings