CafeList Blog - Coffee/Tea News, Events, Resources

The official blog of

Wednesday, May 27, 2009

Saturday, December 06, 2008


I had the divine privilege of experiencing the most amazing cup-o-hot chocolate EVER!!

Was a typical chilly night in NYC yesterday. I was down in Chelsea shopping for portfolio supplies and got a craving for hot chocolate. I've had some good ones in my days...For example, Jacques Torres in TriBeCa or even Dabid Burke...but I wasn't near wither one so I was gonna just play it easy and head to Starbucks on 23rd and Park Ave South.

On my way I walked past the City bakery at 3 West 18th Street and thought...Hey, they have amazing iced coffee in the summer...lemme see if they have hot chocolate. Sure enough, they have hand-crafted hot chocolate towards the back that they make to order right in front of you, complete with a over-sized homemade marshmallow.

It was divinely decadent!! Thick, rich and PURE chocolate and cream!! You're gonna want to get a large but trust me, a small is more than enough.

The City bakery will be having a HOT CHOCOLATE FESTIVAL beginning February 1st that will last the entire month. Each day, you can experience flavors like: Ginger, Black Pepper, Lemon, Banana Peel, even BEER!

Go, GO NOW and get yours

On the web:

Labels: , ,

Thursday, March 13, 2008

Starbucks Honey Latte: Opinions??

I always wondered if it was acceptable to put honey in coffee? I always thought it would be a good alternative to sugar. I would ask people only to get a weird look.

I can't believe now Starbucks is carrying a honey latte. I coulda' been rich! haha

Has anyone had a chance to try it yet? I had a few and find that I'm not really impressed. It's very similar to a Holiday Gingerbread taste and the actual honey floats to the top like olive oil...My advice, keep that lid on when drinking,

Starbucks described the honey latte as: a blend of honey and a touch of warm spice flavors combined with espresso and freshly steamed milk. Topped with whipped cream and a drizzle of pure, golden honey.

I wonder Starbucks will think of next? Perhaps, maple or brown sugar?

Wednesday, November 21, 2007

New Product Review: Delonghi Latissima Espresso Machine

For the ultimate lattes and cappuccinos at the touch of a button, this state-of-the-art espresso maker combines Nespresso’s renowned capsule brewing system with DeLonghi’s patented milk frothing technology. Just pop in a capsule and select your favorite coffee beverage.

One of the many perks of being a Williams-Sonoma associate is you get you use all the fun, new machine and let me tell you...This is definately something you'll want to find under the tree this year.

This new kid on the block features a 19-bar pressure pump and automatic cleaning system. What the heck does that mean you ask? Well, the bars of pressure are what extracts the coffee from the bean and creates that beautiful "crema" on your espresso. Other houshold espresso machines only have 15 bars of pressure. The Latissima is the only one on the market with restaurant-quality pressure.

Works exclusively with Nespresso’s premium coffee capsules.
Includes a 17-oz.-cap. milk pitcher.
40-oz. cap.; 13" x 8" x 10 1/4" high.

Visit to pick up yours.

Labels: , , , , ,

Wednesday, June 06, 2007

Coffee Medium Rare

We all know how versatile coffee can be. We find it in our cups, our coffee, even in most deserts but on the grill?

That's right! Williams-Sonoma has introduded a Coffee and Spice Rub to perk up yoru summer BBQs. Applied just before grilling, this steak rub creates a light crust that's sure to make your mouth water. Finely ground dark-roasted espresso beans, smoky chipotle peppers, premium herbs and spices, and a touch of brown sugar infuse the rub with real fireside flavor – and bring out your steak’s savory best.

This 4 oz. can sells for $9 and can be purchased onlne at

Labels: , , , ,

Friday, November 17, 2006 inks cafe deal has announced its collaboration with “Bert’s Café Contemporain”.

This chain of high-end self-service restaurants will now provide FREE Wi-Fi access to meet the needs of their trendy urban consumers.

Established in 2002, “Bert’s Contemporary Cafés” offer a truly sophisticated eating experience, providing nutritious and wholesome food in a refined setting. “Thanks to, we can bring a new service to respond to the needs of our clients keen to connect to their professional environment or the rest of the world,” said François Caffray, Marketing Project Manager for Bert’s. From now on the company also recommends that its franchises adopt the service of in all of its outlets.

“We are pleased to be associated with “Bert’s Café Contemporain”, a chain of restaurants known for its quality, innovation and creativity,” said Joe Brunoli, Vice President HotSpot Market Development for “The adoption of our services by a marketing-savvy group attests to the fact that our FREE HotSpot programme builds customer loyalty while attracting more customers.”

Source: Internet Travel News

Thursday, October 19, 2006

The Perfect Cup of Coffee

Ok kids...this is m first post so listen up...haha j/k

Alot of people I know seem to always store their coffee incorrectly (my roomate being one of them). The second a coffee bean has finished roasting, time, temperature, and the air around us work against it to compromise its quality; a perfect bean becomes less so with every passing hour, losing flavor and character the longer it’s stored.

The purchase date of your coffee isn’t nearly as important as the roasting date, so when buying coffee, look to be sure it was recently roasted. Jerry recommends buying beans in small quantities to prevent them from sitting for too long in storage. Many people will tell you to put your coffee in the refrigerator but when I was employed at Starbucks, they said just the opposite. I would suggest keeping it in an air-tight container in a dark spot (such as a cabinet) and be sure you kep it away from dampness. Coffee beans have a shelf live of about 6 months after they are roasted and about a life span of about two weeks once ground.

To achieve the freshest flavor, grind your coffee just before you brew it. Small grinders are inexpensive and easy to find—just be sure to wipe them out with a paper towel after each use. When grinding the beans, gently rotate the grinder to ensure that the beans are evenly ground.

Using the best water available is essential when making coffee; if your tap water has an unpleasant taste, you can purchase a purifying filter. One problem inherent in many coffeemakers is that the temperature of the water isn’t hot enough when it pours over the ground beans; what results is a blander, far less interesting brew. For best results, I recommend using a French press, instead of an electric coffeemaker.

In a kettle, bring water to a boil, then let it stand for about a minute. Use two level tablespoons of ground coffee for each six ounces of water, or two ounces per quart. (Follow the same instructions if you’re brewing decaffeinated coffee, but increase the ratio slightly to enhance the flavor. If the brewed coffee is too strong, you can add a bit more water to dilute it.) Place the coffee in the press pot, and pour the water over it. If it bubbles, this is another sign of its freshness; fresh coffee releases gas as it comes into contact with hot water, a process called blooming. Gently slosh the water in the pot to saturate all the grounds, and allow them to steep for two to three minutes. Carefully push the press pot’s top (which contains the filter) to the bottom of the pot, and pour the coffee into heated mugs.

That my friend's is your way to the perfect cup of coffee. =)