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Lemon-Lime Italian Soda

Italian soda is a popular summertime offering at local coffee bars, and it would be a perfect iced beverage for a hot summer day picnic! Here is how to make this refreshing drink with only a few simple ingredients. 


Italian Soda Recipe

• 32 ounce Ball canning jar or similar serving container
• 1 large lemon sliced
• 1 large lime sliced
• 4 ounces Simple Sugar or adjust based on personal preference (see recipe below)
• Italian sparkling water

Squeeze lemons and limes into jar. 
Add simple sugar. 
Add ice, fill to top with Italian Soda and gentle stir. Enjoy!

Simple Sugar
1 cup pure cane sugar
1 cup water
Heat mixture in microwave until sugar is dissolved.

This grilled chicken recipe would also be great for a summer picnic!

Vanilla Flavored Syrup

Make your own vanilla flavored syrup and enjoy that coffee shop flavor at home!

Starting with your favorite coffee or cocoa beverage, add this delicious vanilla flavored syrup (and cream, if you prefer) to achieve a delicious “coffee shop” beverage at home.  This flavored simple syrup recipe is also perfect for sweetening iced coffees and cocoas.

Before you get started, you will need to find a bottle to put the flavored syrup in.  A few options are to use an olive-oil, wine or liquor bottle, or stop by your neighborhood coffee shop and ask if they will save you one of their flavored syrup bottles.  The bottle you choose will need to be cleaned and sanitized.  A good wash and dry in the dishwasher should do the trick.  You will also want a sufficient lid, pourer or pump.  I used an old Torani syrup bottle and a Torani pump that I purchased from World Market.  This way I can measure the same as they do in my local coffee shop.

Vanilla Flavored Syrup Recipe

Ingredients:

2 cups of granulated sugar

2 cups of water

½ tsp of sea salt

3 tsps pure vanilla extract

Directions:

Over medium-high heat, bring the first three ingredients to a slight boil then reduce heat to simmer for about 10 minute. Stir the syrup often until all of the sugar is completely dissolved. 

Remove from heat and add the vanilla, then stir.

Allow vanilla syrup to cool to room temperature and then pour into a sanitized bottle, using a funnel, if needed.  Add the pump and you are ready to go!

Hints:

Both granulated cane sugar and granulated raw Turbinado sugar will work well with the syrup; they both are very flavorsome.  It is simply a matter of personal taste as to which one you choose to use.  The raw Turbinado sugar may result in slightly stickier syrup and may tend to clog the pump a bit more than the pure cane sugar.

Do not allow syrup to come to a hard boil or be allowed to cook too long; the sugar may begin to crystallize.

Using a Torani syrup pump or shot glass the measurements are as follows (adjust to personal taste):

Measuring/Dosing:

12 beverage oz = 3 pumps or ~ ¾ ounce of syrup

16 beverage oz = 4 pumps or ~ 1 ounce of syrup

20 beverage oz = 5 pumps or ~ 1 ½ ounce of syrup

I have successfully stored the vanilla flavored syrup on my counter for up to two weeks; however, if exposed to warmer temperatures, or if not used within two weeks (unlikely J), you may want to keep the syrup refrigerated.

Once you have perfected your vanilla syrup, go ahead and experiment with some other flavors; I plan to!

Now you can impress your friends by being a barista at your next dinner party; serving coffee or cocoa flavored with your own home-made vanilla flavored syrup! 

I would be interested to learn about other flavors readers have added to their simple syrups.  Please feel free to share these flavoring recipes below in the comments sections.

Crio Cocoa Chicken Rub

Need a delicious dry rub for your meal tonight?  Here is an easy and delicious rub that is perfect for cooking on the grill or in a pan.  In this recipe I grilled chicken breasts in a cast iron skillet.  This is a perfect way to reuse Crio Brü grounds. 

Crio Cocoa Brü Rub

(Serving size - 6)

Mix together the following ingredients: 

• 1tbs Crio Brü cocoa grounds (if using slightly moist grounds use heaping tbls, if dry, use level tbls)
• 1 tlbs sugar in the raw
• 2 cloves finely minced garlic
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp black pepper

Rub mixture on all sides of chicken, allowing to sit for about 15 minutes before cooking or up to 24 hours ahead of time for a more intense flavor.

Brown chicken on both sides in cast iron skillet using a small amount of oil (I used sunflower oil, but olive oil or canola oil would be fine).  Once meat is browned, place entire cast iron skillet in pre-heated oven (350 degrees) for an additional 15 minutes.

Notice that I did not add any salt to the rub.  Salt has a tendency to draw out moisture from the meat while it cooks, so I chose to sprinkle my dish with salt after cooking and before serving.

Try this dry rub recipe as is, adjust it to your own taste, or make it personal by adding your own favorite herb or spice! This rub is also great for pork or beef steaks. Enjoy!

Please feel free to add feedback or share your favorite dry recipe rub!

(Crio Brü is 100% pure minimally processed cocoa, may substitute powdered cocoa for Crio Brü cocoa)


To purchase Crio Bru brewing cocoa check out the locations page at the Criobru.com website, if not available in your area, you can order on-line.

How to use a Bodum Travel French Press Coffee Maker

No need to wait, take your brewed cocoa to go!
Automatic coffee makers may be convenient, but nothing is better than a Crio Brü brewing cocoa made in a French press.  Brewing cocoa in a French press improves the flavor intensity of your drink since the grounds are allowed to soak in hot water and the essential oils are not filtered out by a paper filter.  The result is a richly delicious, tasty cup of cocoa.

The drawback is that brewing cocoa in a French Press requires 8 to 10 minutes of brew time.  If you are on the go and don’t have time to wait, the Bodum travel French press is the answer.  Bodum has created a French press that doubles as a cup.  The double wall design allows the cocoa to stay warm for a long time.  The lid has been specially designed to easily flip open and tightly close again.  It is a handy cup that fits safely into most car cups holders.

Simple Instructions:

1.     After removing the cap and plunger, add 5 Tblsp of Crio Brü grounds into the travel press.

2.     Pour 12 oz of boiling water into the travel press and stir.

3.     If you plan to add cream, sugar or flavor, I recommend adding it at this point and before stirring.

4.     Place plunger lid on top of cup to help maintain temperature, but do not press plunger down. Wait at least 8 minutes to ensure full flavor extraction.

5.     With the lid screwed on and the spout opened, slowly and gently press the plunger filter until the filter is pressed into the grounds at the bottom of the cup. Be careful not to press too fast or too hard; hot water may splash out or the plunger may separate from the filter.

6.     Enjoy your healthy cocoa!

To clean the cup, carefully pull plunger out and rinse with hot water.  Tap cup to remove grounds and either hand wash or place in dishwasher.

I particularly like cocoa in the travel French press because cocoa does not have a tendency to bitter when left in contact with the grounds, it just gets richer. The quality of coffee or tea brewed in a travel French Press will diminish the longer the contact with the grounds or tea leaves.

So if you love a brewed cocoa prepared in a French press but find you don’t have time to wait for it to brew or maybe you want to brew your Crio Brü  at work, the Bodum travel French press is for you.  

Which Crio Brü  brewed cocoa do you think would taste best in the travel French press?  

Iced Mexican Mocha

Here is a delicious chocolaty recipe for an iced Mexican mocha. This is a variation of a popular recipe served at my coffee shop. The original recipe was a hot drink which combined espresso, chocolate sauce, milk and spices. Some customers liked this drink so much, it became their regular, and they continued ordering it through the summer as an iced drink. 

I have created a similar recipe that substitutes the espresso and chocolate sauce with Crio Brü brewing cocoa.

Ingredients

• 2/3 Cup  Crio Brü Coca River brewing cocoa
• 1/4 cup Sugar in the Raw
• 1 tsp pure vanilla extract
• 1/4 tsp cayenne pepper
• 1 cinnamon stick
• Splash of cream or half-n-half

Directions

• Place all ingredients into a 32 ounce French Press.
• Fill with boiling water
• Stir
• Wait 20 minutes, stir again
• Press and refrigerate the Crio Brü mixture

• Place 8 ounces of the chilled Crio Brü mixture in a shaker
• Add a splash of cream
• Shake
• Pour into ice-filled glass
• Top drink with a touch of cinnamon and cayenne pepper
• Serve and enjoy! Ole!

Optional: Prepare glass with a combination of crushed chocolate covered Crio Beans and Sugar in the Raw; use ice cubes made with brewed cocoa.

The Skinny On Brewing Cocoa

Many have become aware of the potential health benefits of including chocolate in their diet. But have you heard of brewing cocoa? Without actually seeing and experiencing brewing cocoa, it is hard to understand what this “healthy chocolate” is. Many liken brewing cocoa to cocoa in its processed powder form that dissolves easily in liquid. I am going to explain how it’s different and how it may be worth your while to give it a try.

Cacao or cocoa, which is it?

Brewing Cocoa Grounds

The terms cacao (pronounced “Ka-Kow”) and cocoa are often used interchangeably for the famous bean that gives chocolate bars their unique chocolaty taste. While both terms are technically correct, “cacao” is most often associated with an unprocessed form of the cacao bean while “cocoa” is used to describe the processed form of cacao. Brewing cocoa is cacao that has been roasted and ground to be brewed like coffee. It is delicately roasted and then coarsely ground to produce a grind with very distinct particles of cocoa. The secret is in the roasting and grinding process. Special grinders are necessary since a typical coffee grinder would melt the cacao beans. Unlike coffee, cocoa will maintain its freshness and taste even in a ground state. However, it is important to store ground cocoa in an air-tight container to protect it from environmental contaminants. 

Is brewing cocoa chocolate?

Chocolate is made from the cacao bean; however, there are many other ingredients added to chocolate including sugar, milk, and vegetable fat. Brewing cocoa also originates from the cacao bean, but it has no added sugar, flavorings, or fats. It is 100% pure cocoa.

Additionally, brewing cocoa is quite different than gourmet cocoa powder that is found in the baking section of a grocery store, such as Ghirardelli premium cocoa powder. Cocoa powder is the remaining solids after cocoa butter is separated out. This results in a fine unsweetened powder that easily dissolves in hot liquid. Brewing cocoa; however, does not go through the separation process; therefore, the grounds do not dissolve in hot liquid. The minimal processing of brewing cocoa allows for preservation of the beneficial flavanols, nutrients, and antioxidants!

Why brewing cocoa is considered a super food:

• 100% premium cacao.
• Loaded with antioxidants that strengthens the immune system. 
• ORAC (Oxygen Radical Absorbance Capacity) score over 6375 IU per 6 ounce cup. An ORAC score is an analysis that measures the antioxidant levels in foods. A high ORAC score means the food is high in antioxidants. Antioxidants help to eliminate oxygen free radicals that help us fight diseases such as cancer and heart disease.
• Cocoa is heart healthy - Recent research demonstrates beneficial effects of cocoa on blood pressure, insulin resistance, and vascular and platelet function. This is important in reducing your risk of cardiovascular problems such as stroke or heart attack. 
• Cocoa is energizing! It contains theobromine, a natural non-addicting, energizing stimulant. Cocoa gives you an energy boost with little or no caffeine.
• Brewing cocoa only has 10 calories per 6 oz cup – It contains no sugar, no chemicals, no dairy, it reduces hunger, and according to Dr Oz, it boosts metabolism and helps to burn fat faster.
• 
  

How to Prepare

Brewing cocoa is easily brewed like coffee. Whether you’re using a French Press or an auto-drip coffee maker with a permanent filter, just follow the same directions as you would to make coffee. You can even mix your favorite coffee grounds with brewing cocoa, making a brew all your own! Brewing cocoa is definitely more similar to coffee in consistency than tea; however, if made too weak, it could take on a tea-like appearance and flavor. It is recommended to brew it longer for a more robust flavor. I have found the best results brewing Crio Brü cocoa in a French press for about 10 minutes. You can drink brewing cocoa plain or you can add a little honey and creamer to bring out a deep chocolate flavor. Brewing cocoa is excellent as a hot or an iced beverage.

Where to Buy

I am aware of two companies who currently sell brewing cocoa: Crio Brü and Choffy. I personally have only tasted the Crio Brü brewing cocoa. The varieties currently on the market are single-origin, meaning they originate from one country, they are not blended. For example, Crio Brü’s Vega Real is an organic cocoa which originates from the Dominican Republic and Crio Brü Coca River is an organic cocoa originating from Ecuador. Each varietal has its own deliciously unique complex chocolaty flavors! Brewing cocoa is priced similar to specialty coffee. 

So, if you are in search of a delicious and satisfying coffee alternative, you should definitely consider healthy and delicious brewing cocoa; it not only tastes good, it is good for you! Choffy is available from direct marketing distributors while Crio Brü is available in a variety of grocery stores, such as Whole Foods in Utah; specialty shops like Southern Season; in coffee shops; or online at Criobru.com. 

If you have had the opportunity to try brewing cocoa, please let me know which varietal is your favorite. 

Sources: 

http://www.cadbury.com.au/About-Chocolate/What-is-Chocolate.aspx

http://www.Criobru.com

http://circ.ahajournals.org/content/119/10/1433.full

http://www.newswise.com/articles/science-celebrates-cocoa-and-chocolate-s-potential-health-benefits

http://www.doctoroz.com/videos/burn-fat-faster

A Quick Lesson on Coffee Shop Terminology

Don’t Fear Your Barista! When you walk into a coffee shop do you stand and look at the menu for five minutes only to decide on a drip coffee? Are you afraid you won’t like what you have ordered but too embarrassed to ask the barista, “What is a latte?” Well, don’t be afraid! Ask! Coffee shop owners and baristas (Italian for bartender) love to educate their customers. They want you to feel comfortable and have the knowledge and confidence to want to walk through the door.
Here is a quick lesson to get you started:

1) Regular drip coffee is far from regular. Specialty coffee shops serve high quality coffee made with Arabica beans, and when prepared with the right equipment; produce an excellent cup of coffee. You may encounter several “drip” choices. Much like wine, coffee beans take on different flavors depending on the soil and climate in which the coffee plant was grown. Single origin coffee is made from beans that have not been blended with coffee beans from other regions (or even other farms) and blends are single origins craftfully blended together. The taste preference; however, is personal. Keep in mind that a dark roast will actually have a little less caffeine than a lighter roast (yes, this is deceiving). So if you want a pick-me-up, order the light roast.

2) Espresso (not eXpresso, this is a common error) is a method of preparing coffee using an espresso machine; specifically, the espresso machine forces hot water through finely ground, dark roasted coffee beans; resulting in Italian style coffee. One “shot” of espresso is equal to about one ounce of a strong, rich, smooth coffee.

3) Americano is espresso with hot water added to create an American style cup of coffee.

4) Cappuccino is made with 1/3 espresso, 1/3 velvety smooth milk, and 1/3 milk foam. It is generally served in a small sized cup. It feels light, because the foam takes up the volume, and it is not sweetened unless you request flavors or sweeteners. If you like a little more milk, you can request a wet cappuccino, or if you like a little less milk, order a dry cappuccino.

5) Latté in Italian means milk. Here in the US we use this term to order espresso topped with velvety smooth milk steamed to about 150 degrees (sweet, un-scalded milk), with a small amount of foam on top. A barista may embellish a latté with milk art. You can also add flavors to your latté to create a specialty drink. For example, add vanilla for a vanilla latté or add chocolate to create a caffe mocha. Most coffee shops offer options of skim, whole or soy milk; however, using whole milk will produce the best flavor profile. You can also order an iced latté or a frozen latte (frappè). Shops that custom create their frozen drinks usually offer a sugar free and low fat version.

6) A Macchiato (mock-e-AH-toe) is really an Italian term meaning spotted with a little milk. The drink Macchiato is classically prepared as an espresso topped with a small amount of milk foam. This drink is often Americanized or modified in many coffee shops, so be sure to ask before you order. A caramel macchiato is generally prepared with a small amount of vanilla syrup, velvety smooth milk foam, espresso poured over top, and then topped with a ribbon of caramel sauce. This drink would not be served in a large cup unless you have requested extra milk, but adding milk pretty much makes this drink a latté.

The drink size will determine how many espresso shots are in drink, but this varies at each shop so be sure to ask. If you enjoy a stronger coffee flavor you can order more “shots” of espresso. If you like your drinks sweetened or flavored, you can request additional flavor or sweetener in any drink (even your drip coffee). Don’t be intimidated; order what sounds good to you. Most shops enjoy catering to special requests.

Once you are comfortable with the terminology, you can order a customized drink to fit your mood. And once you experience a really good espresso or latté, you will understand why coffee shops have become so addicting!

Crio Bru Mardi Gras Martini

Crio Bru Martini

Ingredients for one Martini


4 Tbls Crio Bru grounds
4 oz of boiling water

2 Tsp of Sugar in the Raw
1/8 tsp Vanilla Extract

1.5 oz of Vodka
1 oz cream or half-n-half
Crio Beans: Crushed








French Press Crio Bru, sugar and vanilla extract for 10 minutes and chill.
Add vodka and cream to Crio Bru Mixture
Pour all the ingredients into a cocktail shaker with ice cubes. Shake well. Strain into a chilled cocktail glass rimmed with crushed Crio Beans.  Enjoy!

About Me

Welcome to my Blog "Know Beans About It."  I am a previous coffee shop owner, professionally trained barista and brewing cocoa sales rep in North Carolina.  I would like to share my knowledge of cocoa, coffee, espresso, and tea!  My blog is aimed at non-professionals who are interested in cocoa and coffee related topics, brewing techniques, coffeeshop facts, helpful hints, recipes and more.  In the spirit of full disclosure, you should know that if you click a link on this site that directs you to the Crio Bru website AND you buy something, I receive a small commission. If you prefer that I not receive a commission, be sure to enter the Crio Bru site from outside of this blog page.

I encourage you to join in!  Feel free to give me feedback, ask a question, or to share a recipe.