Greenwell Estate Kona Coffee, reviewed

One of the most memorable coffee experiences I’ve had was going out to visit the Greenwell Plantation on the big island of Hawaii. Not only did I get to taste coffee cherries right off the tree, but I got to taste some of my favorite Kona coffee in one of the freshest batches you can get. I got this batch of Greenwell Estate Private Reserve Kona Coffee from Sea Island and I have to say that they make very quick work of the shipping and – aside from the lovely Hawaiian weather – you’re not missing anything by making the coffee at home and not traveling out to the plantation.

The Greenwell Estate coffee is earthy, sweet and tangy. It is really rich tasting and full bodied, and actually reminds me a lot of red wine, although probably better. I’d make this a daily brew if only I could pick it up at my local store, instead of having to have it shipped!

For other fans of Kona coffee, I previously bought green beans from Greenwell Estate and roasted them at home with good results. A fun project if you have the time and outdoor space!

Republic of Tea Hot Apple Cider Tea, reviewed

I love hot apple cider on a cold winter night, and I couldn’t resist the chance to try the Republic of Tea Hot Apple Cider Tea. This tea is a limited edition holiday release that hit shelves in the past couple of weeks. The tea is made with typical cider spices, including cinnamon, cloves and ginger, but it also includes several more subtle elements, including rose hips, berry leaves and cardamom. Of course, the most important element of this tea is the apples, and dried apple pieces are the primary flavoring element.

The tea tastes very much like apple cider, although it is much lighter in flavor and much less sweet than straight juice would be. You can actually taste the berry, enriching the apple flavor, and all the other spices blend in nicely. It is good plain and great sweetened, especially if you use honey or a bit of caramel.

Incidentally, the Republic of Tea also puts out a jam using this tea flavor. It’s definitely an interesting use of the tea and, if I pick up a few pounds of apples in the next week or two, I might try working out a batch myself!

Starbucks Low Fat Apricot Blueberry Muffin

With the changeover to the new pastries at Starbucks, there are a few favorites that you’re not going to be able to find anymore – at least, not at Starbucks. These missing pastries will vary regionally, according to the suppliers that Starbucks used to use. In my area (LA/Southern California), one that has disappeared is that is the Low Fat Apricot Blueberry Muffin. I tended to favor coffee cake over the muffins most of the time, but this muffin had a great combination of fruit and was generally moist and tasty, especially for a lower fat muffin!

At Baking Bites, I posted a recipe that is very similar, perhaps even a little better, than the original. They’re moist and packed with fruit. The Starbucks muffins I remembered had slices of apricot on top, and I used the same idea here so that it’s easy to identify the components of the muffin. These keep well, but since they’re very fresh, they’re just a little lighter and fluffier than the originals that inspired them.

More»

Trader Joe’s Smooth and Mellow Blend, reviewed

When I hear a name like “smooth and mellow” my first thought is that a coffee will be boring and flat. This is largely because so many brands of caffeinated drinks – including coffee – try to make their blends sound energizing with words like “buzz,” “jump,” etc., as well as with words about the strength/darkness of the roast. Fortunately, Trader Joe’s Smooth and Mellow Blend succeeds in being a good blend of medium-roasted beans that is neither boring, nor flat. The thing that is really nice about this coffee is that it is smooth and mellow – medium to low acidity with a smooth finish. It has notes of cinnamon and (strange as it may sound) toast, as well as a mild hint at a nutty flavor. It is not the most dynamic coffee I’ve ever tasted, but it is very drinkable and is the kind of blend that pretty much everyone can enjoy.

Starbucks revamps pastry menu

You might have noticed a change in the pastry case at your local Starbucks over the past few weeks. In an effort to cut costs while increasing overall quality, Starbucks has completely changed the way that they do their pastries. Previously, Starbucks used a variety of regional bakeries to stock their stores. This meant that you could find different types of pastries in different areas, according to what was popular there, and that the ingredients that went into the items varied widely.

Starting today, Starbucks is using fewer bakeries, each of which will produce and ship more items. This consolidation also allowed Starbucks to tinker with its recipes and refocus on slightly healthier options with all natural ingredients. They cut out corn syrup from their Marshmallow Dream Bars, eliminated the artificial flavorings from berry muffins and real egg whites are making an appearance in a heart-healthy breakfast sandwich. Starbucks says that its new options have “15 percent fewer calories, 5 percent less fat and 8 percent less saturated fat” than previous items.

Time Out Chicago has done a taste test of the newest items on the menu, if you want to see how they stack up. Not all of these items may be available in your region, but some are nationwide.