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Matcha green tea smoothie. Photo courtesy of The Cozy Tea Cart.




White Lavender Lemonade 

(pitcher-sized serving)
From the kitchen of Emeran Langmaid
Steep 1 ounce white lavender tea in 84 ounces hot water (See iced tea methods for brew and steep time: 190 degrees for 3 minutes)
Add 1 cup sugar and stir until dissolve
When cool, add 1 cup fresh lemon juice and ⅓ cup Real Lemon bottled juice
 
Matcha smoothie
From the kitchen of Danielle Beaudette
Crush 1 cup ice
Add 2 scoops of green tea ice cream (optional)
Add 1 tablespoon Matcha smoothie mix
Add 1 cup milk
Blend all ingredients




Cool, calm and caffeinated
A look at this summer’s coffee and tea trends

07/09/15
By Allie Ginwala aginwala@hippopress.com



To ice or not to ice? That is the question coffee and tea drinkers face each year when July rolls in with its hot and muggy days. While some loyalists will always go hot or always go iced regardless of the weather outside, many people make the switch to cold drinks for the summer months. 

To find out the best way to get a cold caffeine fix, the Hippo spoke with A&E Coffee and Tea owner Emeran Langmaid and The Cozy Tea Cart owner Danielle Beaudette about the latest trends to check out at the cafe or try in your home kitchen.
 
Ideal to ice
While black, green and white teas all have similar health benefits, certain types react better than others when iced, according to Beaudette.
Ceylon black teas and green teas both “ice up” nicely, she said, and can be made by brewing it hot and immediately pouring it over ice or with a cold infusion (she recommends brewing the tea overnight because with the cold water, it takes longer to extract the health benefits).
For coffee, Langmaid suggests going with a lighter roast.
“I would say actually the lighter roasts tend to do better in iced coffee because the clarity and the finish is much better and so they just are more refreshing,” she said. “When you have a darker, heavier roast coffee they tend to get ashy when they’re cold, which is not a very pleasant flavor.”
 
Bean and leaf trends
A nationwide coffee trend that A&E is getting involved with this summer is nitro coffee.
“We’re working on a coffee that is kegged,” Langmaid said. “So it comes out of a cask and looks like a Guinness.”
Served cold right out of a tap, it will “look and act like a beer,” she said, except for the fact that it is in fact processed nitro coffee. A&E is currently working on getting the equipment and plans to start serving nitro coffee this month. 
In the tea world, trends lately have been leaning toward incorporating taste, health benefits and a strong visual appeal all in one, especially by blending tea with fruits and juices. A&E follows this trend with a white lavender tea, which uses fresh squeezed lemonade instead of water.
Matcha is another extremely popular tea, Beaudette said, that also gives a great immune system boost. 
“They actually grind the leaf in powdered form so you’re ingesting the whole leaf,” she said. “One cup of matcha is the equivalent of 10 cups of green tea.”
The Cozy Tea Cart makes matcha smoothies with the option to add a scoop of vanilla bean or green tea ice cream.
 
Brew your own
There are a couple of methods for brewing iced coffee, one of which is cold brewing. Using tap water and no heat at all, it sits overnight for 12 to 24 hours, depending on the recipe.
“That’s called a toddy or cold brew and that has a long shelf life in the fridge,” Langmaid said. “It tends to have a low acidity because you aren’t applying heat in the process.”
The drawback for that method is you have to wait much longer for it to be ready. If you want a cold cup faster, try the Japanese method. 
“You put a certain volume of total liquid in the form of ice in the pitcher and then you add more grounds to a brew basket and only brew half the volume of water so basically you’re brewing a really concentrated cup or pot or coffee, but pouring over and melting ice and it’s instantly chilled,” she said.
For example, if you take 6 ounces of ice and 6 ounces of hot water using this method, you’ll end up with 12 ounces of iced coffee to drink.
If you’re looking to mix it up at home, try preparing hot tea like you normally would, then cool it down with ice. Go fruity with raspberry, blackberry, mango and apricot teas or even turn your favorite tea into a fruity smoothie.
“If you’re home and want to create a smoothie type drink … adding fresh fruit is a great way to increase the health benefits,” Beaudette said.
 
Try it at the cafe
If you’re not sure what style of espresso drink works best iced, like a latte, macchiato, or mocha — don’t worry. Langmaid said there really isn’t much difference.
“The definition of those drinks is volume of milk to volume of espresso, so … any of those are really going to work, it’s all based on the size of your cup,” Langmaid said.
The one exception is a cappuccino, which doesn’t work in iced form since it’s made with steamed milk.
“An iced cappuccino you can’t make, technically,” she said. “[But] I think all of the [other] drinks you can do … that’s the only one that doesn’t work.”
For Beaudette, coming up with a summer iced tea blend often draws from a fruity inspiration.
“I work a lot with dried fruit and add that to some of our Ceylon black teas and get that fruity black tea flavor,” she said. 
She’ll also use peppermint, clove, cinnamon and orange peel.
Other things you’ll find at The Cozy Tea Shop are lavender-infused lemonade and blackberry and sage lemonade. 
“It’s another way of infusing your tea into lemonade to get that balance of fruity and sweet all in one,” Beaudette said.
When peach season hits the state, they’ll puree peaches to add to peach black tea with a bit of lime juice as well. 
“Another fantastic tea iced is Moroccan mint because mint, once you ice it, is very cooling. And we’ll add fresh mint to it,” she said. “We like to add fresh herbs.”
Langmaid draws from current culinary trends and mixology when creating her blends.
“There is certainly a lot of crossover in making your own simple syrups and infusing products and different flavors,” she said. “Milk is a really good carrier for some of that [but] the biggest issue is in the summer you have a lot of fruity type flavors [and] that just doesn’t work with milk. So being able to figure out just from a culinary standpoint [how] to infuse flavors that would still work with milk.”
 
As seen in the July 9, 2015 issue of the Hippo.





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