SOPHIA MARKOULAKIS
In Season: Figs Figs are sexy. Actually figs are sex. Well, that is, according to Bunny Crumpacker's The Sex Life of Food: When Body and Soul Meet to Eat, who cites... |
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FOODIE PAM
Everyday Japanese with Harumi Japanese food has always seemed a bit out of reach to me; out of reach in my kitchen that is. I enjoy eating it out, but making my own... |
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HEATHER JONES Most Kids have been back in school for a good month or two (depending what part of the country you live in), and I’m sure they are already moaning... |
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HEATHER JONES
The Frugal Foodie: Cooking From the Freezer September is one of my favorite months, for me it marks the beginning of a new year more so than the month of January. I would imagine it has... |
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HEATHER JONES
Chefs' Holidays: David Kinch California has become known as home to some of the best chefs and food visionaries in the world, including Thomas Keller, Alice Waters, and now Chef David Kinch. Chef... |
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 I have always loved Bread; I was one of those kids who would happily walk around the house eating it by the slice, but it would be many years before I had a desire or the confidence to try and make any on my own. In fact, I never attempted making bread until culinary school, and even under the guidance of my great instructors I had very little success. I had the tendency to over work the dough which would result in something that would scare even the hungriest bird away.
A few years ago I started hearing about the no-knead method of baking bread, but it wasn’t until cookbooks started popping up featuring various forms of the technique that I gave it a try. I tried a few different versions and... |
 When I first looked through Friday Night Bites I had to laugh. The concept behind the book is that instead of ordering take-out and collapsing in front of the TV on a Friday evening, as some families do, get your kids in the kitchen, prepare a great meal, and make a cool craft project. Why did I laugh you wonder? Well, because even though I do cook most Friday evenings I barely have the energy to do that let alone add in some arts and crafts! But, I decided to mark a day on the calendar and give it a try.
My girls are still pretty young, so I decided to find a menu and project that they would most relate to and it ended up being "Teddy Bear Picnic", because after... |
FOODIE PAMWine tasting, learning and exploring with vintners in Yosemite  Photo by Chris Andre For the past 28 years, the Ahwahnee Hotel in Yosemite National Park has offered wine lovers a chance to taste wines side-by-side with the Vintners that produce them. This week I had the opportunity to participate in my first every Vintners' Holidays at the Ahwahnee. I found a surprising mix of entertainment, wine knowledge, great wine tasting and even more amazing people during this three-day event. As a first time attendee, I was a bit skeptical how exciting two days of wine lectures would be while staying in the middle of one of the most beautiful places on earth. Would nature win over the lectures? It didn't help that during my visit Yosemite was experiencing 70°F weather. As you... |
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 The world of Specialty Coffee has grown enormously in the past twenty years. Improvements in agriculture, roasting and packaging now allow an incredible variety of great origin coffees, blends and flavors to be available to the customer. I have spent the last thirteen years roasting, tasting and selling coffee and have to say that the coffee that I will be writing about today is a personal favorite for many reasons. Just thinking about Kauai Estate Reserve brings back the fragrant smell of coffee flowers mixed with plumaria and other exotic flowers on and around what I affectionately call "The Farm". Kauai Coffee is the largest coffee farm in the United States, with 3,400 acres of coffee trees. Literally millions of trees stretch as far as the eye can see bearing fruit that after being harvested, pulped, dried, hulled, graded and cupped will become Kauai Estate Reserve. Kauai Coffee Company, on the south side of Kauai, HI is one of the most technically advanced coffee farms in the world. Unlike many other coffee farms, the operation on Kauai is all inclusive, allowing for quality control from start to finish. Every batch is cupped and graded by the farm and the State Department of Agriculture before it is allowed to have the Trademark of origin. The coffee is then ready to be shipped to a roaster where the coffee will be finished. Hawaiian coffees are for the most part mild and delicate in the cup and Kauai Estate Reserve is no exception.
Unlike most perishable food products such as wine and cheese, the quality of coffee is truly determined at the point of sale. In the hands of a capable roaster an incredible coffee can be created, however it must be ground, brewed and served properly for that creation to be complete and satisfying. There are many methods for roasting coffee, all creating a distinct and different final cup. The same coffee can taste completely different from roaster to roaster depending on their methods and choice of cup profile. Kauai Estate reserve is a relatively soft bean and must be roasted carefully to bring out the best cup. This past year's crop has been a customer favorite for its milk chocolate notes and slightly spicy finish. My cupping results have noted a hint of cardamom lingering in the finish. Mild with a medium to light body this is a perfect all day coffee or a great fit for that special Holiday breakfast that isn't complete without something special and rare. Kauai Estate Reserve competes very well against other Hawaiian coffees both in the cup and the pocket book.
About the Roaster
 Morning Glory Coffee & Tea Inc. is a roaster of specialty coffees in West Yellowstone Montana. At Morning Glory Coffee & Tea Inc., we are passionate about the close knit coffee community, from "seed to cup" and are proud to roast and provide some of the best coffees in the world on our website catalog and at our West Yellowstone, MT Coffee House. At Morning Glory Coffee & Tea Inc. we feel it is important to roast our coffees appropriate to the origin characteristics rather than to a particular roast color.
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