Boost Your Coffee’s Flavor By Using
These Spices With the Beans

Cocoa Powder

Boost of Flavor to Your Coffee

Continuing our story from last week, my close friend Ryan, asked me to TRI out adding spices for health into the coffee. This grouping of spices really boost your coffee’s flavor.

Many people use sugar or syrup to add flavor to coffee, but if you’re looking to add flavor and complexity without increasing sweetness, then check out spice rack. Cocoa, Cinnamon, and Cayenne offer a real trio of health benefits. It is something cutting edge endurance athletes are using for their advantage. We’re adding new ways to flavor Coffee Method coffee.

Here is my favorite blend with these spices

RAW CACAO POWDER:
First my favorite superfood, chocolate. Raw cacao powder is better than processed conventional cocoa powder. It is also one of the best sources of magnesium and iron as well as antioxidant flavanols and polyphenols. Try a quarter teaspoon up to a teaspoon to find your sweet spot.

ceylon

CINNAMON:
One of the best spices, cinnamon has antiseptic properties, helps digestion and nausea. Filled with iron, calcium, manganese, and fiber, this ancient spice adds lots of flavor and sweetness. Remember, not all cinnamon is the same. Make sure to use Saigon or Ceylon cinnamon versus regular cinnamon which have a distinct flavor and yummy scent.

 

 

CAYENNE (ONLY A SMALL AMOUNT):
Cayenne is known to juice up your metabolism and help with congestion. It also reduces inflammation and relieves pain. It even boosts immunity! A small amount goes a long way. Add a pinch to your mug to intensify the flavors.

Let’s remember, I get my spices from Spice Ace located in San Francisco.

Supercharge Your Coffee

Supercharge Your Coffee

Change up your coffee and you’ll never think of coffee the same after drinking this!

I totally love my coffee this way.

It started a few months ago. Ryan, a close friend of mine, asked me to TRI out adding spices for health into the coffee. WOW… I wasn’t ready for the tantalizing aroma that followed and when it joined with my familiar flavors of coffee; it was like a one two punch.

Now it’s a part of my morning routine. Friends always asking me, how I like my coffee. I used to be a purist — I like my coffee black done via pour over. But now, I have so many new ways to enjoy my coffee from Coffee Method.

And best of all it’s got added new healthier ingredients in it.

To start with; Coffee Method’s coffee tends to have low acidity and is bitter free. A first step in a positive direction. Second, I add healthy spices in it.

This is my favorite blend with these spices

Let’s check out our spices:

TURMERIC:
The golden spice from south Asia and the Middle East. My mom would cook pilaf and add turmeric in as a child. It felt like natural for me to try. Along with the health benefits turmeric is wonderful. Turmeric has skin-loving properties (aids in a healthy glow) and provides antiseptic, antibacterial and anti-inflammatory properties. It comes from roots that are similar to ginger and contains high levels of antioxidants.

Turmeric has a beautiful golden color! Use either fresh or ground. I usually use ground.

GINGER:
Ginger helps with healing and digestion. It has natural cold fighting properties, to help fend off congestion, flu and nausea while boosting one’s immunity. Ginger also promotes circulation.

Ginger adds a nice flavor to the coffee. Use either fresh or ground. I usually use ground.!

I get my spices from Spice Ace

These two options that supercharge your coffee are a nice twist to the American standard way of drinking coffee. Enjoy!!!

Ginny Cataldi

Today, I get to honor my dear friend Ginny Cataldi. I first heard of her as she was sharing her training journey for her 1st Ironman race IMLP through her IG account. I still remember her finishing race picture for that race…that’s how I got introduced to Betty Designs. Her daily inspiration and passion for the sport inspired me to submit my application to become part of Team Betty. We’ve been Betty Sisters for two years now and got to build a beautiful friendship. I got the pleasure to meet her and squeeze her in real live last Summer at IMLP. I really love to watch her determination, drive and discipline for the triathlon sport. If you need some real motivation and display of commitment to this sport, please follow her at IG:@ginnylovestri24. It is my pleasure to share with you all some of her drive and passion as she answers the questions for the #WeBuildEachOtherUp movement.

Max Fennell

Max Fennell always knew he belonged, always knew he was going to be a professional athlete. At the Escape from Alcatraz triathlon early on Sunday, June 7, he clung one-handed to the railing of the San Francisco Belle sternwheeler boat, shoulder-to-shoulder with the rest of the pros, then dived out into the water as everyone piled off the boat.

Muscles toned and mohawk bleached blond from countless hours spent training in swimming pools, Fennell blends in. Almost. He stands out, too. Just four of the 2,000 pro and amateur competitors in San Francisco were African-American, and when Fennell received his pro card in September last year, he became the first ever African-American professional triathlete.

February 2017

 


For February 2017 India, Guatemala and Sumatra are the flavors we’re mixing.

INDIA ROBUSTA, INDIA – DARK ROAST
The Robusta bean is very hearty and resilient to weather, bugs, and disease, but its increased caffeine levels plus reduced lipid and sugar content as compared to the Arabica bean make the Robusta often taste like burnt licorice to blackstrap molasses. This bean is all percussion and no melody—woody, earthy, green bitter walnuts with a hint of molasses. This bean is best mixed with other beans to smooth out the taste. However, if you are at 7-11 around 2 am in the morning on a mid-night drive to LA, this coffee is much appreciated. Enjoy with a little cream and sugar.

Region: Coorg Districts, India
Altitude: 1200-1350 meters
Soil: Volcanic Loam

CENTRAL GUATEMALA – MEDIUM ROAST
Within the spectrum of medium roast we have a wide band from the first popping to the second popping. We let this Guatemalan roast go a little longer into the middle spectrum of the medium roast. We felt that flavors sharped with a little longer lasting taste across the tongue. The sweet cherry will taste a little sharper, and the toffee notes come through after the finish. If we roasted it closer to the second popping an oaky finish would develop. I like this coffee in the afternoon, not as rushed, a little slower drinking coffee, but still carries some caffeine punch. Enjoy around 2PM.

Region: Guatemala
Altitude: 1,950 meters
Soil: Clay minerals

SUMATRA RED – LIGHT MEDIUM ROAST
Sumatra is a classic go to coffee always smooth and when roasted light will have a sweet citrusy taste. However, when roasted dark, you’ll taste chocolate dipped dried cherries with a burnt brown sugar finish. Sumatra coffee will evoke a complex earthy, strong floral, and aromatic floral notes with a sweet quick citrusy finish. Excellent morning coffee as you get going. Delicious from the moment it is brewed to the last sip, whatever temperature that might be.

Region: Desa Kerawat – Central Sumatra
Altitude: 1350 – 1500 meters
Soil: Red Soil / Mountainous

OUR RECOMMENDATION ON BLENDING – BLEND 321 STYLE
Each month as we deliver three unique beans from around the world roasted light, medium, and dark we also recommend a blend. This month’s blend is 123: 1 part India, 2 parts Guatemalan, 3 parts Red Sea.
The goal of our blends is to create a cup of coffee that stands on its own before adding sugar or cream.
The Sumatra roast brings the sweet notes, blended with the Guatemalan and India for the Caramel and licorice flavors.
Try all the roasts individually, appreciating each distinct flavor note. Next, venture out with our Blend 123 recommendation. Finally, blend them to your taste preference. Remember the lighter the bean the more caffeine, the darker the bean the more full body. For measuring the coffee by parts use a tablespoon, combine all parts in a burr grinder, and then give it a shake. Or you can mix the grounds after grinding.

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December 2016

holiday02-300x300


For the winter holiday season, we creating special roasts for our customers. We have picked two fantastic regions and farms for our beans. This month our flavors are from Guatemala, Bali and a special formulated blend by our Master Roast, Brian.

GUATEMALA HOLIDAY – MEDIUM ROAST
Within the spectrum off medium roast we have a wide band from the first popping to the second popping. We pulled this roast at the first popping so it’s on the lighter side of medium, but we are still going to call it a medium roast. The sweet cherry will taste a little sharper, and the toffee notes come through after the finish. If we roasted it closer to the second popping an oaky finish would develop, we will roast this one again for you in the future. Today we roasted it with the season of sweet fruity Christmas cheer.

BALI HOLIDAY – MEDIUM ROAST
A wonderful cup from just below the Equator, the Bali delivers classic citrus flavor from the citrus trees that shade its growth. We love the citrus undertones and strawberry watermelon nose that offer satisfaction throughout your cups temperature. Try it with a light twist of your favorite citrus and enjoy alongside a delicious breakfast pastry. Great breakfast cup of coffee with holiday friends and family.

HOLIDAY BLEND 322 – DARK, MEDIUM & LIGHT ROAST

This month we are including a blend that embraces the season sweet, fruity and full of cheer: our Holiday Blend is 322: 3 parts Columbia, 2 parts Bali, 2 parts Sumatra. The Sumatra roast brings the sweet notes, blended with the Bali and Columbia for the citrusy and baker’s chocolate flavors.

Most coffee blends are made by mixing various green bean varietals, then roasting together for a single type of roast. Coffee Method Blends are unique in comparison to others as our blends are comprised of individually roasted beans before mixing them together. We believe a true coffee blend should have at least 3 distinct bean colors, marking the various roasts. This method preserves the distinct notes from each bean and roast profile—resulting in a more complex nose from the variety of flavors.The goal of our blends is to create a cup of coffee that stands on its own without having to add cream or sugar.

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November 2016

 


This month sees us mixing flavors from Ethiopia, Bali and Colombia.

ETHIOPIA YIRGACHEFFE – LIGHT ROAST
We really enjoy drinking coffee with a twist of tartness to it. This Ethiopian bean will bring a tart dried fruit note to your morning cup. On the first sip, you’ll notice the apricot fruitiness adding complexity to the flavor, while a mellow maple note finishes off everything smoothly. This Ethiopian bean remains a good light roast base bean for all our blends.

BALI BLUE MOON – MEDIUM ROAST
Upon tasting the Bali, we felt it went best at brunch time. A wonderful citrus cup of coffee coming from the citrus trees that shade its growth. We love the dark molasses undertones and pomelo nose. Try it with a light twist of your favorite citrus fruits. Enjoy this cup of coffee between brunch to midday, also we found it great over ice.

COLOMBIAN LICORICE BLEND – DARK ROAST
Personally, I think the Colombian bean is the best in the world at a dark roast, this month we have blended it ever so slightly: 4 parts Colombian and 1 part India Cherry. Both of these bean have been offered as single origin, but together they are a powerhouse of flavor. Colombian, with its mild malty sweetness and with a hint of licorice from the India Cherry bean creates a flavor we find rewarding in the morning.

OUR RECOMMENDATION ON BLENDING
Try all the roasts individually to appreciate each distinct flavor. Next, try our Blend 311 recommendation—3 parts Colombian Licorice, 1 part Bali and 1 part Ethipian. Finally, venture out with your own blend according to your taste preferences. Keep in mind that the lighter bean has more caffeine, while the darker bean has a fuller body. Use a tablespoon to measure out the coffee by parts and place into a burr grinder, then give them a quick shake. Alternately, you can mix them after each bean has been grind individually.

Most coffee blends are made by mixing various green bean varietals, then roasting together for a single type of roast. Coffee Method Blends are unique in comparison to others as our blends are comprised of individually roasted beans before mixing them together. We believe a true coffee blend should have at least 3 distinct bean colors, marking the various roasts. This method preserves the distinct notes from each bean and roast profile—resulting in a more complex nose from the variety of flavors.The goal of our blends is to create a cup of coffee that stands on its own without having to add cream or sugar.

Try all the roasts individually to appreciate each distinct flavor. Next, try our Blend 311 recommendation—3 parts Dark, 1 part Medium and 1 part Light. The Red Sea and Rwanda roasts bring out the sweet notes, blended with the dark Colombia for a smooth baker’s chocolate and caramel finish. Finally, venture out with your own blend according to your taste preferences. Keep in mind that the lighter bean has more caffeine, while the darker bean has a fuller body. Use a tablespoon to measure out the coffee by parts and place into a burr grinder, then give them a quick shake. Alternately, you can mix them after each bean has been grind individually.

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October 2016

Coffee Method October 2016 Red Sea Rwanda Colombia


This month sees us revisiting the Red Sea Area, Rwanda and Colombia—the cooler weather has us reminisce the warmth of those regions, crave for hot chocolate and yearn for some cranberry.

RED SEA AREA (ETHIOPIA AND YEMEN) – LIGHT ROAST
The lighter the bean the more caffeine. Lighter roasts are high in caffeine and acid, this cup of coffee will hit your entire mouth immediately, jump starting your day with a jolt of caffeine. This time around we experimented a little more with the roasts. The fruity cranberry taste is still the signature flavor of the blend, with a hint of licorice and a handful of Columbia added into the blend in attempts to balance out the acidic bite.

RWANDA BOURBON KIVU LAKE – MEDIUM ROAST
This Rwanda selection boasts sharp tart cherry flavor with a surprising floral finish. Wait for the sweet vanilla and watch out for the flowery pop at the end in the corners of your mouth. We found this roast will hold its taste through all temperatures—from hot to cold. A great mid-day coffee, the cup starts hot in all its glory, but still boasts great flavors as it cools throughout the interruptions of the day.

COLOMBIA NARINO SUPREMO – DARK ROAST
This month the Colombian has a slight roast variation. If you pour the beans out on the table you will see two distinct colors—dark and light. The darker bean is roasted ‘French roast’ style to the level of shinny and oily. The lighter roasted bean, only by 20 to 30 seconds less, is referred to as ‘edge of oil’—just shy of a dark roast. We prefer this Colombian medley black as night, with its mild malty sweetness and long lasting finish. You’ll find the herbal nose reminiscent of lavender with a hint of plum on the palette. Our Colombian roast has a smooth baker’s chocolate bite with a mild nutty and caramel finish that skips like a stone across your tongue. It’s an excellent candidate for cold coffee as well.

OUR RECOMMENDATION ON BLENDING
Most coffee blends are made by mixing various green bean varietals, then roasting together for a single type of roast. Coffee Method Blends are unique in comparison to others as our blends are comprised of individually roasted beans before mixing them together. We believe a true coffee blend should have at least 3 distinct bean colors, marking the various roasts. This method preserves the distinct notes from each bean and roast profile—resulting in a more complex nose from the variety of flavors.The goal of our blends is to create a cup of coffee that stands on its own without having to add cream or sugar.

Try all the roasts individually to appreciate each distinct flavor. Next, try our Blend 311 recommendation—3 parts Dark, 1 part Medium and 1 part Light. The Red Sea and Rwanda roasts bring out the sweet notes, blended with the dark Colombia for a smooth baker’s chocolate and caramel finish. Finally, venture out with your own blend according to your taste preferences. Keep in mind that the lighter bean has more caffeine, while the darker bean has a fuller body. Use a tablespoon to measure out the coffee by parts and place into a burr grinder, then give them a quick shake. Alternately, you can mix them after each bean has been grind individually.

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September 2016

Coffee Method September 2016 Yemen Guatamala El Salvador


As we rolled into Fall, we headed down to Central America, visiting Guatemala and El Salvador for a full-mouth coffee experience. To satisfy our sweet tart craving, we added Yemen to our itinerary.

YEMEN MOKHA ISMAILI – LIGHT ROAST
In our pursuit of the sweet tart cranberry taste, both the Yemen and Ethiopian beans excel beyond the rest at a light roast. The sweet tart dried fruit flavors will hit your entire mouth immediately, jump starting your day. As with any light roasts, we recommend that you double up the filters to ensure maximum water-to-bean saturation.

GUATEMALA FINCA LA PASTORIA, BARBERENA – MEDIUM ROAST
Guatemala Rosma is a bean that tastes good throughout the entire roast spectrum from a light to dark. We found flavors and smells that excite all the senses, from honey-infused lemonade to toasted caramel nuts.

The perfect coffee drinking ritual in the morning is one that is uninterrupted; however, interruptions are a part of life. We found this roast palatable in temperature ranging from 200°F down to room temperature—with the fruity grape flavor opening up at the lower ranges. We would even recommend this roast for ice coffee. What to do with left over coffee in the pot? Freeze it in an ice cube tray and enjoy on a hot day with some sweet cream.

EL SALVADOR FINCA LAS ANIMAS – DARK ROAST
For those who appreciate the darker roasts of life, El Salvador Finca Las Animas is smooth and relaxing with a full-mouth experience for an easy drink. This is the relaxing weekend coffee, with friends and family, anytime of the day. From childhood memories the best flavor notes we could convey on this coffee is burnt brown sugar mixed with toasted walnuts.

OUR RECOMMENDATION ON BLENDING
In addition to each month’s three unique beans from around the world, we also recommend a blend of the dark, medium and light roasts. We call this month’s Blend 121—with 1 part El Salvador, 2 parts Guatemala and 1 part Yemen. The Yemen roast brings out the brown sugar sweet notes, blended with the Guatemala and El Salvador for the caramel and dark chocolate flavors. The goal of our blends is to create a cup of coffee that stands on its own without the need of adding cream or sugar.

Try all the roasts individually to appreciate each distinct flavor. Next, give our Blend 121 recommendation a try. Finally, venture out with your own blend according to your taste preferences. For an evening cup of coffee with less caffeine, we suggest holding off the Yemen, and using a ratio of 2 parts El Salvador to 1 part Guatemala.

Keep in mind that the lighter roast has more caffeine, while the darker roast has a fuller body. To make the blend, use a tablespoon to measure out the coffee by parts and place into a burr grinder, then give it a quick shake. Alternately, you can mix the grounds after grinding each bean individually.

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AUGUST 2016

Coffee Method August 2016 Peru Panama Kenya

South America is on our minds this month, with Peru and Panama leading the light and medium roasts, while the all-versatile Kenya rounding up on the darker roast.

PERU HIGH-GROWTH, SAN MARTIN REGION – LIGHT ROAST
Roasting this bean through our roast spectrum, we have enjoyed it at each cupping. Soft, high-growth beans seem to taste best at a light roast today, but you will see this bean again at a medium roast and maybe a dark roast too. Boasting a soft tart jasmine tea flavor, with a mildly acidic lingering taste, this coffee is a slow cup best for slow mornings. Sometimes in our daily grind we get to drinking coffee too fast and we forget to pause—this roast is one you will want to pause and savor.

PANAMA BOQUETE, BARU VOLCANO – MEDIUM ROAST
Roasting this bean through our roast spectrum, we have enjoyed it at each cupping. Soft, high-growth beans seem to taste best at a light roast today, but you will see this bean again at a medium roast and maybe a dark roast too. Boasting a soft tart jasmine tea flavor, with a mildly acidic lingering taste, this coffee is a slow cup best for slow mornings. Sometimes in our daily grind we get to drinking coffee too fast and we forget to pause—this roast is one you will want to pause and savor.

ADDITION
Cocoa beans are about 3 times the size of coffee beans and will not go through the burr grinder easily. We recommend you crush them by giving them a quick pound with the bottom of your coffee mug before adding them to the grinder. We find that the addition of cocoa beans to your ground, instead of chocolate syrup, will add a nice subtle flavor of cocoa chocolate to your coffee. The cocoa beans included this month are very dark chocolate and not very sweet. They can be eaten on their own like a nut with shell and all, so you can add the entire bean to the grinding process.

KENYA NYERI HIRIGA AA – DARK ROAST
Our first month out, we showcased Kenya at a medium roast. At that time we discussed roasting Kenya at a light, medium and dark roast and calling it a straight month of Kenya coffee. Like the Peru, this coffee tasted great at each roast along our roast spectrum. At the dark roast, Kenya has a sharp, winey taste with a pronounced fruity undertone as it steps away from the medium roast flavors of toasted nuts and sweet caramel. Before the year ends, look for Kenya in a light roast, which will be a contrast to this month’s roast which produced a heartier cup of coffee.

OUR RECOMMENDATION ON BLENDING
In addition to each month’s three unique beans from around the world, we also recommend a blend of the dark, medium and light roasts. We call this month’s Blend 123—with 1 part Kenya, 2 parts Panama and 3 parts Peru. With a predominant ratio of the Peru, the sweet floral flavor of Jasmin tea leads the charge followed by notes of caramel and woody wines. The goal of our blends is to create a cup of coffee that stands on its own before adding cream or sugar.

Try all the roasts individually to appreciate each distinct flavor. Next, give our Blend 123 recommendation a try—in addition to adding the cocoa beans to the Panama. Finally, venture out with your own blend according to your taste preferences. Keep in mind that the lighter roast has more caffeine, while the darker roast has a fuller body. To make the blend, use a tablespoon to measure out the coffee by parts and place into a burr grinder, then give it a quick shake. Alternately, you can mix them after each bean has been grind individually.

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