The Primula coffee and tea products do just that, allowing you to brew everything from cold brew coffee to fruit infused iced tea. They even have a bottle that lets you make cold brew on-the-go! So, let’s take these products one by one, shall we?
First up, the Primula Cold Brew Glass Carafe System. Simply add 16 tablespoons of ground coffee to the mesh filter, screw the insert into the carafe, add water and let brew in your refrigerator overnight. Easy peasy, yes? You can also store it the refrigerator for up to 14 days, so you’ll never be far from a chilly caffeine jolt!
Then you have the Primula Flavor It 3-In-1 Beverage System, which has inserts for: Brewing tea, infusing your beverage with fruits or herbs and a core you keep in your freezer for a quick cool down (minus the dilution of ice). But who needs tea when you can make sangria? Yeah, we went there. Oh, and you can use the same inserts from this little guy with the cold brew carafe.
Last, but not least, is the Cold Brew Bottle. It allows you to make cold brew on your way to work…’nough said!
If you want to learn more, you should watch the video below. Heck, you should watch the video below regardless. Sarah and Teri have a grand old time with the Primula product line!
Let us just start off by saying that we realize there are more efficient ways to make ice cream.
However, we believe this way may be the best. Why? Well, there are three things we really love about this recipe:
- The ice cream is amazing
- It’s a workout…seriously
- Did we mention that the ice cream is amazing?
Plus, it really is (as Kaylie repeats over and over again) a science project. The freezing point of the ice is lowered when you add salt to the bag, meaning that the ice must absorb even more energy (heat!) from the ingredients than it would normally need to in order to melt. The more energy that’s absorbed from the ingredients, the colder the ingredients get and *voila!* ice cream is made.
So, yeah, don’t feel too bad about having your children shake you up a delicious ice cream treat. It’s a little like continuing their education through the summer months (or evenings or weekends…), yes?
Oh, and there will be water everywhere, so do this outside or in an uncarpeted area.
- 1 cup rock salt
- 2 tbsp sugar
- ½ shot of coffee concentrate (me made ours on the Toddy!)
- 1 cup heavy whipping cream
- Gallon ziplock bag
- Quart ziplock bag
- Add ice to the gallon-sized bag until it is a little more than halfway full.
- Pour the rock salt onto the ice and shake to mix.
- In the quart-sized bag, add the sugar, coffee concentrate and heavy whipping cream. Mix lightly and then seal tightly, leaving a little bit of air in the bag.
- Place the quart-sized bag into the bag filled with ice and seal.
- Shake and shake and shake some more. Your muscles will burn like they’ve never burned before, but push through it! Shake for five minutes and then check the ice cream for consistency.
- If the ice cream is still a bit too much on the liquid side, keep shaking. If it’s mostly solidified (remember, it won’t be frozen solid, it will just be more solid), then you’re good to go.
- Remove the ice cream from its ice and salt bath, wipe off the bag and then eat it up!
Interested in one of the summer’s hottest (or should we say coolest?) gadgets? If you’re in to cold brew coffee or even coffee in general, there’s a good chance you have heard of the Toddy Cold Brew System. The Toddy was originally created 50 years ago by Todd Simpson, after a Peruvian process for producing coffee concentrate inspired the chemical engineering graduate to make his own system for brewing cold (and hot!) coffee with less acid to be easier on the stomach. The rest is history and the Toddy has been popular ever since. In fact, ever since we opened our first store around eight years ago, people always came in asking for the Toddy. This brewer has gotten even trendier in the last year or so, and we are lucky enough to have it now gracing our shelves.
It seems we got the Toddy at just the right time, since we don’t know if we would have survived this scorcher of a summer without it. Several of our crewmembers haven’t been able to start their day without heading to the refrigerator for a fresh cup made on the Toddy Cold Brew System. It’s easy to see why everyone has fallen in love with the Toddy, even though it may not be the fanciest looking piece of equipment we carry, since it is incredibly easy to use and requires minimal prep-work.
Besides being easy to use, the Toddy Bold Brew System does also create some very smooth and tasty coffee. If you can’t get enough of this cold brew or want to serve it in your cafe, there is an even larger Commercial Toddy Cold Brew System that will produce 2.5 gallons of goodness. Now, that is a lot of coffee concentrate! The nice thing about this commercial brewer is that even though you are making more coffee, the process is relatively similar to that of the home sized brewer and takes the same amount of time. In addition, if coffee isn’t your bag, you aren’t out of luck as you can also cold brew tea on both models of the Toddy!
While it was hard for us to find many downsides to the Toddy, we do wish the removable handle were a bit sturdier, as all the weight from the coffee made it feel a little unstable at times. Likewise, we would also like to see the home model of the Toddy come with a lid for the brewer in the future, like on the commercial model, as this would make us worry less about our previous coffee getting disturbed during the steeping process.
Overall, the few issues we found were fairly minor and are made up by the days of coffee the Toddy can provide a solo sipper and all the fun recipe ideas that come with the brewer. Perhaps there will some experimenting in our future. In the meantime, you can pick some brew tips from Brendan and Gail as they review the Toddy and come up with a few recipes on the fly.
Crew Review: Toddy Cold Brew System
Here at SCG we love trying new things, and are always on the lookout for new coffee and tea to sample or new products to experiment with. As such, we couldn’t believe our excitement when we got our hands on Mokito coffee. This coffee has been produced in Lombardy, Italy since 1931, but it can be a bit challenging to get a hold of outside of the country. In fact, as far as we know, we are the only ones in the United States that currently sell Mokito blends.
Once these roasts traveled safely into our stores, we had to sample them! To make it a fair comparison, we decided to brew all the roasts across the same brew method. This time around, our brew method of choice was the Bodum Brazil French press. We loaded 45 grams of each flavor, ground to a French press grind, into our presses and added 23 oz. of 200-degree water. Then came the best part, actually drinking the coffee! Here are our thoughts on each Mokito Coffee:
- Bianco: Best brewed as drip coffee, half of our taste testers feel in love with the Bianco blend. We found the blend to have hints of nutty flavors (although one taster thought the brew also had a slightly vegetable taste), and it was very clean and smooth.
- Verde: The mildest of all three of the blends, we thought the Verde blend would be a great option for people just getting into coffee or for people who don’t like starting the day off with strong coffee. We also thought this coffee had a slightly green hue, but the name could have biased us. During later testing we found this roast tasted the best when brewed as drip coffee.
- Rosso: Definitely the strongest blend, Rosso preforms really well as an espresso. We thought this blend had a smokey flavor, similar to toasted or roasted almonds. We also picked up a few hints of chocolate.
If you are a fan of Italian coffee, we highly recommend giving Mokito coffee a try. Overall, we found all three Mokito blends to be very smooth, and its flavor and aroma are very comparable to other well-known Italian brands, like Lavazza. For more tasting notes, watch as some of our crew sample this wonderful coffee.
Taste Test: Mokito Coffee
A Tembleque is a Puerto Rican style coconut dessert that is often served during the holidays. The dessert is like a cross between Jello and pudding, and is sweet, but not cloying. White and smooth, when a tembleque is served in a glass and topped with cinnamon it almost looks like a latte. Being the creative people that we are, we thought why not try to transform this popular dessert in to something you could drink as well. We spent some time playing around in the kitchen, and the result was an Iced Tembleque Latte!
Smooth and refreshing, with a tropical feel, this iced latte turned out even better than we expected. Not to mention it is perfect if you want to cool off on a hot summer day. However, just because summer is almost over doesn’t mean you can’t enjoy this drink. We still have several weeks of warm weather ahead of us, and you can make this drink hot as well. You’ll feel like you are in paradise all year long! In addition, an Iced Tembleque Latte is incredibly easy to make, as it only requires a few ingredients. Watch as Brandi and Kaylie try it out, soda shop style.
Brewin’ with Brandi: Iced Tembleque Latte
- One shot of espresso
- ½ cup of milk
- 1 ½ oz. of Monin coconut syrup
- Ground cinnamon
- Pour the shot of espresso over ice in a glass.
- Add the milk in to the glass.
- Stir in the coconut syrup.
- Top the drink with a sprinkle of ground cinnamon, and add an umbrella for decoration if you’d like.
Last week we gave you some tips on how to perfectly froth your milk for creating a latte or a cappuccino. Now we are going to expand on those skills a bit and show you how to make a latte and a mocha. Once again we used our trusty Nuova Simonelli Musica Espresso Machine with its super-charged frothing power to create these drinks.
How to Make a Latte
1) When making a latte you can use as much milk as you want. Generally you want to use more milk for a latte than you would use for making a cappuccino, about 8 oz. is a good amount.
2) Once you have your milk, follow the same tips we used for frothing milk for a latte in our video last week.
3) Since you are only making a little bit foam for your latte, make sure you submerge your steam arm fairly quickly to ensure you are just heating the milk and not creating bubbles.
4) When your milk is hot, tap the pitcher and swirl the milk around the pitcher to get it mixed in. This time around you will be able to see the milk texture underneath, as the milk is not nearly as thick as when we were frothing it for a cappuccino. However, you can still create a rich milk by making sure any foam you have created is well-incorporated in to the milk. If you let it separate out too much, you’ll get that lighter milk texture and have thick foam on the top.
5) Pour your frothed milk into a cup containing a shot (or two or three!) of espresso and you have created a latte.
How to Make a Mocha
1) Creating a mocha is very similar to creating a latte, as it is basically a latte with chocolate. As such, follow steps 1-4 in the latte recipe above to prepare the milk for your mocha.
2) Before you add milk to your cup, mix your espresso shot with chocolate syrup (you can use any type of chocolate to create a mocha – white, dark, sugar-free, whatever you prefer). Stir the espresso and shot together with a spoon to make sure they are well combined. This makes creating the drink easier, especially if you want to attempt latte art, which we’ll save for another post.
3) Pour in the milk with the espresso chocolate mixture, and enjoy.
Follow along with Dori and Sarah as they make a latte and a mocha. Make sure to check back in next week to discover what other coffee concoctions you can make with your newfound skills.