Painting with Coffee: Art with Aroma

Painting with coffee is no different than painting with watercolors.

For the initiated in the amazing world that lies behind the cups, coffee is much more than a beverage. It’s a tradition, a personal challenge and above all, a way to enjoy flavors from all around the globe. But some have decided that it can be much more than just a culinary experience. Thus, they took coffee in a new direction and bam: painting with coffee was born. Think of the rich brown palette that comes from coffee in different concentrations, and you’re facing a world full of artistic possibilities.

Is painting with coffee possible?

While it might seem impossible, actually taking coffee and transforming it into tinctures for art is not such a new idea. For centuries, the tints of artwork had a humble origin in the natural world. For that reason, it’s not crazy to think of doing so with a staple of almost every kitchen in the world. Coffee contains many chemicals that create a distinctive brow tint, and these allow easy preparation of colors that overlapped create a beautiful painting.

Chemicals located in coffee change with the roasting process. During that time, they are caramelized and go through something called “Maillard reaction.” This reaction occurs when a carbonyl compound with an aminoacyl group, under high temperatures (over 140º C/280º F). The oxidation releases caramelized flavors, which in the case of coffee give out a dark and rich brown tint. By design or by chance, someone once though the stains from coffee cups rims on paper could create paintings. From then on, the fresh bloom of coffee painting arose. Thanks to that, many artists have devoted to painting with ochre tones from the caffeinated beverage.

Do you want to paint with coffee? Here are the instruments for your coffee painting:

• A cup of strong coffee (pure espresso works perfectly).
• A canvas, the size is up to you.
• Brushes (a large one and small ones depending on your painting style).
• A dropper.
• Clean water.
• A watercolor palette.
• Salt.
• Dry coffee grounds.

The following is the wet on wet technique, ideal for you to use if you’re a beginner at painting with coffee as an art form:

• Put a few drops of water in each one of the compartments of the watercolor palette.
• Add drops of espresso in each one of the compartments to create different ochre tones.
• Paint the whole surface of the canvas with a light layer of water, to prepare the paper.
• Leave the paper to sit out in a well-ventilated area until the canvas is only slightly damp.
• Use different colors of coffee to paint your preferred design. Start with the paler areas, and leave it to dry between each tone for them to stay separated.
• If you want to add a layer of texture, apply salt or dry coffee grounds, as these will alter the composition and create spots without coffee ink.
• Leave it dry and exhibit your art!

Coffee painting is simple and effective as occupational therapy. You can try to do it with your preferred brew, although we highly encourage you to try to do it with our product. Why? Because here at That Coffee Roasters, we can give you amazing blends for you to try to paint with. We can assure you that you won’t be disappointed!

Coffee and art is an almost therapeutic mix.

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That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

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Did You Know These Coffee Label Terms?

This is one of the terms you can find on the labels of your next product.

When something enthuses us a lot and we become “fans”, we discover that in the world of our fandom many new words begin to appear, whether they’re words properly speaking or simple jargon referring to the group to which we belong.

The world of coffee is not so different when it comes to adding elements to our vocabulary, and, in the following article, we present a brief but enriching glossary of terms related to the art of barista.

• Affogato: ice cream (traditionally vanilla) “drowned” with a shot of espresso
• Arabica: mild-flavored, high-quality coffee obtained from beans of the Coffea arabica tree (the most widely grown coffee plant)
• Barista: a coffee expert, the person who prepares coffee at a coffee bar
• Body: the sensation of heaviness, richness, thickness and associated texture when tasting coffee
• Crema: the pale brown foam covering the surface of a well-brewed tazzina of espresso
• Cúcuta: market name for a coffee grown in northeastern Colombia, but often shipped through Maracaibo, Venezuela
• Demitasse: French for “half cup”. A half-size or three-ounce cup used primarily for espresso coffee
• Drip or dripped coffee: coffee prepared by allowing boiling water to percolate through ground coffee
• Espresso: concentrated coffee made when hot water is forced at pressure through fine coffee grounds. Usually slightly less than 2 ounces total
• Ethiopia: Ethiopia is a very complex coffee origin. The best Ethiopia dry-processed coffee (Harrar or Harar) tends to be medium-bodied and brilliantly acidy with rough, fruity or winy tones. The best washed Ethiopian coffee (Yirgacheffe, Sidamo, some Limu, and some washed Djimah) is light-bodied but explosive with complex floral and citrus notes
• Flat white: espresso with flat, steamed milk, about 5 to 7 ounces
• Frothed milk: milk that’s heated and frothed with a steam wand as an element in the espresso cuisine
• Green coffee: unroasted coffee beans
• Hard bean: a term often used to describe coffees grown at relatively high altitudes. In the same context, coffees grown at lower altitudes are often designated “soft bean”
• Heavy roast: also known as French Roast and Spanish Roast. Terms for coffee brought to degrees of roast considerably darker than the American norm
• India: India coffee is grown in the south of the country. The best is low-key, with moderate body and acidity and occasional intriguing nuance
• Jamaica Blue Mountain Style: various blends of coffee intended by their originators to approximate the qualities of authentic Jamaica Blue Mountain
• Kopi Luwak: coffee from Sumatra, Indonesia, distinguished not by origin, but by the uniquely intimate way it’s processed. A mammal called a Luwak, or Civet eats ripe coffee cherries, digests the fruit, and excretes the seeds, after which the seeds or beans are gathered from its dry droppings. Kopi luwak is one of the most expensive coffees in the world owing to obvious limitations on its production
• Latte, Caffè Latte:  a serving of espresso combined with about three times as much hot milk topped with froth
• Lavado fino: best grade of Venezuelan coffee
• Mature coffee: coffee held in warehouses for two to three years. Mature coffee has been held longer than old crop coffee, but not as long as the aged or vintage coffee
• Mocha: espresso mixed with chocolate syrup and steamed milk
• Natural coffee: coffee processed by removing the husk or fruit after the coffee fruit has been dried
• Open-pot method: brewing method in which the ground coffee is steeped (not boiled) in an open pot, and separated from the brewed coffee by settling or straining
• Pulping: the process of removing the outermost skin of the coffee cherry or fruit. See Wet-Processed Coffee
• Quakers: defective coffee beans that fail to roast properly, remaining stubbornly light-colored
• Redeye: a cup of brewed coffee with espresso
• Specialty coffee: the practice of selling coffees by country of origin, roast, flavoring, or special blend, rather than by brand or trademark
• Tamper: in espresso brewing, the small, pestle-like device with a round, flat end used to distribute and compress the ground coffee inside the filter basket
• Uganda: the finest Uganda arabica (Bugishu or Bugisu) displays the winy acidity and other flavor characteristics of the best East African coffees, but is less admired than the finest Kenya or Zimbabwe, owing to a generally lighter body and less complex flavor
• Vintage coffee: traditionally, coffee held in warehouses for several years, sometimes deliberately, sometimes inadvertently. Such aging reduces acidity and increases body
• Washed coffee: coffee prepared by removing the skin and pulp from the bean while the coffee fruit is still moist. Most of the world’s great coffees are processed by the wet method, which generally intensifies acidity
• Whole-bean coffee: coffee that has been roasted but not yet ground
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Learn what the most common coffee label terms mean. 

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That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

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Coffee Science: Cold Brews and Iced Coffee

Cold brews and iced coffees are two of the best alternatives when it comes to finding a sort of change of pace. Learn all about them with That Coffee Roasters!

Coffee is one of the most versatile products available today. It is often used as an ingredient in recipes, homemade cosmetics, and industrial beauty products. Its value as a caffeinated or decaffeinated beverage for all types of customers also increases as different presentations come on the market, among which are cold coffee drinks that everyone knows exist, but do not know how to distinguish them. In today's blog, That Coffee Roasters invites you to finally learn the difference between these two types of tasty caffeinated drinks

Knowing the difference between cold brew coffee and iced coffee

This time it is not really about choosing one of the two types of coffee drinks, but about recognizing that there is a difference between them. Believe it or not, they are not the same type of beverage, and each one has different characteristics regarding its preparation. Want to know more? Keep reading!

What is a cold brew?

Cold brews are referred to as beverages brewed in cold or room temperature water. As you know, the coffee-making process is characterized by using hot water to prepare your cup of Joe. However, in this new era of inventions and good ideas, cold and coffee were mixed to create a unique presentation with a particular flavor: the cold brewed coffee.

In this case, the preparation consists of submerging ground coffee beans in cold water or at room temperature for 12 to 24 hours. This is a long process, but it results in a product with less bitterness and acidity than your typical hot coffee, as it oxidizes for a longer period.

You thought you could only make coffee with hot water, right? Now you know that everything is possible in the coffee world!

Understanding the iced coffee art

Now you know that cold brew isn’t just cold coffee in a glass, but what about iced coffee? You probably think that this type of drink is nothing more than coffee on the rocks, a mixture that usually results in a watery liquid with a slight coffee flavor.

The reality is that in its beginnings the iced coffee was basically that, hot coffee served on ice which was then delivered to customers. As the taste of this mixture is usually very diluted, some coffee experts have developed a new technique to present it in a better way.

Nowadays, baristas make a double batch of coffee, using double the amount of coffee grounds, or brew double strength coffee. Once the coffee is ready, they let it cool first and then add it to the ice. In this way, you get a less diluted coffee with a stronger flavor.

Each presentation has its science, the use of hot and cold water offers variations of flavors that can be attractive to all types of diners. In the end, it is not a question of which one is better, but of the customer's preference.

The only factor that determines the quality of these presentations? The type of coffee you use. Regardless of which beverage is your favorite, the determining element is the brand of coffee you use. That's why you should always choose the best coffee distributors on the market, such as That Coffee Roasters. Our company has a long tradition of making coffee, so we know how to satisfy all the needs of our customers. Do you want to know about us and our coffee products? Follow us through our social networks and get to know the new side of coffee.

Learn all about these forms of the beverage and how to prepare one yourself! Because coffee is not limited to be served as a hot beverage!

That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters

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Cooking with Coffee: Top 7 Best Recipes

How to turn your food into something delicious by adding coffee.

From its distinctive aroma to its unique flavors, there’s just something about coffee we can’t resist. It raises our dopamine levels, it makes us happier and more productive, and it kicks the energy back into our bodies so we can reach our goals every day. If only we could put coffee into everything we consume, wouldn’t that be just perfect?

Alright. We might be low-key addicted to caffeine, but hear us out! We always think of coffee as a rich beverage full of contrasts, but it actually has a potential to be much more than that. Its earthy and acidic properties fit perfectly with many other ingredients with which you could create amazing combinations to spice up your routine and try something different for breakfast, lunch, dinner, and even snacking. So keep reading and find out our top 7 best recipes to prepare with coffee!

1. Coffee Pancakes with Breakfast Fruits

Let’s start with something easily done and served, perfect for a different breakfast. Here’s what you’ll need:

• 1 cup all-purpose flour.
• 2 tbsp sugar.
• 1 tsp baking powder.
• 1 tsp baking soda.
• ¼ tsp salt.
• 1 cup buttermilk, well shaken.
• 1 large egg.
• 2 tbsp instant coffee granules.
• 1 tbsp unsalted butter, melted and cooled.

Preparation:

1. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt.

2. In a measuring cup (or small bowl), combine the buttermilk, egg, instant coffee granules, and melted butter. Beat until all is adequately mixed and coffee granules have dissolved.

3. Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined (batter will still be slightly lumpy – be sure not to overmix).

4. Heat up your skillet and spray with nonstick spray or oil. Using a ¼ cup measure, scoop the batter onto the hot skillet. Cook for 2 to 3 minutes per side and flip. Serve warm with butter, maple syrup, and more coffee.

Recipe by:  Adrianna Adarme.

Note: Add more sweetness by serving them with fresh fruits and icing sugar. Enjoy!

2. Chocolate Birthday Sheet Cake

Do you know any other coffee lover like us? This heavenly delicious cake could be a perfect gift and a well-thought surprise for their birthday! Be sure to have all the ingredients and try it out:

• ½ cup (1 stick) unsalted butter, room temperature, plus more for the pan.
• 2 cups all-purpose flour, plus more for the pan.
• 6 ounces bittersweet chocolate, chopped.
• 1 cup brewed coffee.
• ⅔ cup unsweetened cocoa powder (not Dutch process), plus more for dusting.
• 3 large eggs, room temperature.
• 1 cup buttermilk, room temperature.
• 2 teaspoons vanilla extract.
• 1¾ teaspoons kosher salt.
• 1½ teaspoons baking powder.
• 1½ teaspoons baking soda.
• 2½ cups (packed) light brown sugar.
• ¼ cup vegetable oil.
• ¾ cup chilled heavy cream.
• Granulated sugar.

Preparation:

1. Preheat oven to 350˚.

2. Butter and flour a 13x9" baking dish, tapping out flour excess.

3. Heat chocolate, coffee, and ⅔ cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch the bottom of the bowl), stirring until chocolate melts and the mixture is smooth.
4. Let cool, then whisk eggs, buttermilk, and vanilla into the chocolate mixture.

5. Using an electric mixer on low speed, mix salt, baking powder, baking soda, and 2 cups of flour in a large bowl just to combine.

6. Add brown sugar, oil, ½ cup butter, and ½ cup of the reserved chocolate mixture, and beat on medium speed until flour is evenly distributed and the mixture is smooth, for about 2 minutes.

7. Add remaining the chocolate mixture in 2 additions, scraping down sides and bottom of bowl as needed and beating until smooth after each addition. Scrape batter into prepared pan and smooth top.

8. Bake cake until top is firm to the touch and a tester inserted into the center comes out clean, 30–40 minutes. Transfer cake pan to a wire rack and let the cake cool in pan 15 minutes before turning out onto a wire rack. Let cool completely.

9. Just before serving, whisk the cream in a small bowl to soft peaks. Add granulated sugar to taste and beat to medium peaks. Top cake with whipped cream and dust with a little cocoa powder.

Recipe by: Alex Lau.

3. Slow-Smoked Turkey with Cane Syrup-Coffee Glaze

Thanksgiving is coming, and this is a perfect opportunity to try something new and make holidays something unforgettable! Take a look at this turkey recipe! You’ll find a complex mixture of ingredients that will grant you a marvelous, bittersweet result.

• 2 gallons water.
• 1 cup apple cider vinegar.
• ½ cup ground coffee, preferably chicory coffee.
• 1 large onion, halved.
• 12 large thyme sprigs, tied together.
• ¼ cup kosher salt.
• 1 tablespoon black peppercorns.
• 2 cups light brown sugar or 3 cups cane syrup (see Note).
• One 11-pound turkey.
• About 3 cups hickory chips.
• Vegetable oil, for brushing.

Preparation:

1. In a large saucepan, bring 1 gallon of the water to a boil; keep warm. In a large stockpot, combine the cider vinegar, coffee, onion, thyme, salt, and peppercorns with 1¾ cups of the brown sugar and the remaining gallon of water. Bring to a boil.

2. Holding the turkey by the legs, carefully ease the bird into the hot brine, neck end down. Add enough of the hot water to the stockpot to cover the turkey and bring to a simmer. Simmer for 1½ hours.

3. Carefully remove the turkey from the stockpot. Strain 2 cups of the braising liquid into a heatproof bowl and stir in the remaining ¼ cup of brown sugar. Discard the remaining braising liquid.

4. Meanwhile, light a charcoal grill or preheat a gas grill. A few minutes before the turkey has finished simmering, add 2 cups of the hickory chips to the coals.

5. When the chips start smoking, brush the turkey breast with oil. Set the turkey with its breast down on the grill. Cover and smoke over a low fire or flame for 15 minutes.

6. Baste the turkey with the reserved braising liquid. Turn it upside and baste it again. Cover the grill and continue smoking the turkey for about 40 minutes longer, occasionally basting it with the braising liquid and adding more coals or hickory chips to the grill as necessary.

7. The turkey is done when an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the turkey to a cutting board and let it rest 20 minutes before carving.

Recipe by: Food & Wine

4. Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce

It might be a little bit hard to imagine coffee rub mixed with cheeseburgers, but we assure you that it’ll be worth it. Coffee will bring out the meat's flavor. You can even save this recipe to try it with similar meals.

Coffee rub:

• 1 tablespoon freshly ground coffee.
• 2 teaspoons (packed) golden brown sugar.
• 2 teaspoons freshly ground black pepper.
• ½ teaspoon ground coriander.
• ½ teaspoon dried oregano.
• ½ teaspoon fine sea salt.

Burgers:

• 8 slices applewood-smoked bacon.
• 1 pound ground chuck.
• 1 pound ground sirloin.
• 8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese (about 8 ounces).
• 8 potato-bread hamburger buns.

Toppings:

• 8 slices red onion.
• 8 slices tomato.
• Texas barbecue sauce

Preparation

1. For coffee rub:

1. Mix all ingredients in a small bowl (can be made 1 week ahead). Store airtight at room temperature.

2. For burgers:

1. Cook bacon in a large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in a large bowl. Form meat into 8 patties, each 3 ½ to 4 inches in diameter and ⅓  to ½ inch thick. Using thumb, make a slight indentation in center of each burger. Cover separately and chill.

2. Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers on a grill rack and rub the other side. Grill until slightly charred, about 4 minutes; turn.

3. Place 2 bacon slice halves atop each burger. Cook 3 minutes.

4. Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Texas Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside.

Recipe by: Fred Thompson

5. Coffee-Rubbed Rib Eye

Inspired by his father’s recipe, this chef brings us a different version of the coffee rub. Choose the one you like best and enjoy the intense flavors of the meat and coffee.

Spice Rub

• 2 tablespoons Aleppo pepper.
• 2 tablespoons finely ground coffee beans.
• 2 tablespoons freshly ground black pepper.
• 2 tablespoons (packed) dark brown sugar.
• 2 teaspoons smoked paprika.
• 1½ teaspoons mustard powder.
• ¾  teaspoon chili powder.
• ¾  teaspoon ground ginger.

Steak

• 1 2-inch-2 ¼-inch-thick bone-in beef ribeye (about 2-2 ½ pounds), preferably dry-aged, at room temperature for 1 hour.
• 2 teaspoons kosher salt.
• 4 tablespoons grapeseed or vegetable oil, divided.
• 3 tablespoons unsalted butter.
• 1 garlic clove, lightly crushed.
• 4 sprigs thyme.
• 1 sprig rosemary.
• Flaky or coarse sea salt.

Spice Rub

1. Mix all ingredients in a medium bowl. Transfer to an airtight container. Spice rub can be made 1 month ahead. Store airtight at room temperature.

Steak

1. Preheat oven to 400°. Set a wire rack inside a large rimmed baking sheet. Season steak with kosher salt and 2 tablespoons spice rub, pressing onto all sides of meat and adding more spice rub by the teaspoonful if needed to coat the entire surface.

2. Heat 2 tablespoons oil in a large cast-iron or ovenproof skillet over high heat. When oil begins to shimmer, place the steak in the skillet (be sure to have the fan on high as the rub creates some smoke). Sear steak for 1 minute (any longer and the rub will start to burn). Transfer steak to a plate and carefully drain fat from skillet.

3. Wipe skillet clean with a paper towel. Heat remaining 2 tablespoons oil in the skillet and sear the other side of steak for 1 minute. Add butter, garlic, and herbs to skillet; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste steak repeatedly with butter for 1 minute. Turn steak and baste its other side for 1 minute.

4. Pile herbs on top of the steak. Transfer skillet to oven, and roast until an instant-read thermometer inserted horizontally into center of meat registers 125° for medium, 15-17 minutes.

5. Transfer steak to prepared rack; let rest for 20 minutes. Cut steak from bone, slice, and sprinkle with sea salt.

Recipe by: Josef Centeno

6. Coffee Cheesecake Ice Cream Pie

This list wouldn’t be complete if we didn’t include our favorite coffee dessert! Get all the ingredients and enjoy its sweetness:

• 1 pre-packaged graham cracker crust.
• 2 (8-ounce) packages cream cheese, softened.
• ⅔ cup powdered sugar.
• ½ teaspoon vanilla extract.
• ⅓  cup milk.
• 1 pint coffee-flavored ice cream, softened.
• ½  cup chocolate chips, melted (optional).

Preparation

1. With an electric mixer, beat the cream cheese until smooth. Add in the powdered sugar, vanilla extract, and milk and beat until creamy.

2. Add in the ice cream and beat until smooth.

3. Pour mixture into graham cracker crust and freeze in the freezer for at least 3 to 4 hours, or until completely firm and frozen.

4. Before serving, drizzle it with melted chocolate, if desired.

7. Tiramisu

This classic gift from Italy is an absolute must if you want to enjoy the best of coffee desserts. Check out what you need to prepare your own:

• 8 ounces semisweet chocolate.
• 1 cup sugar.
• 4 egg yolks.
• 1½ teaspoons vanilla.
• 8 ounces cream cheese, cut into pieces, room temperature.
• 1¾  cups chilled whipping cream.
• 1 tablespoon instant espresso powder diluted in 1¼ cups hot water, cooled.
• 1 12-ounce prepared pound cake, cut into 3 1/2x1x1/2-inch strips.

Preparation:

1. Finely chop chocolate in a processor. Set aside.

2. Mix sugar and egg yolks in a processor for 30 seconds. Add vanilla and process until pale yellow, about 1 minute. Add cheese in batches and blend until smooth. Transfer to medium bowl. Cover and chill for 1 hour.

3. Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 2 days ahead.)

4. Pour espresso into large shallow dish. Dip cake strips in the espresso, turning to coat all sides lightly. Arrange strips in the bottom of a 10-cup shallow dish, smoothing with fingers to mold together. Sprinkle with half of chocolate. Top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)

Recipe by: Suzanne Solberg

Whichever recipe you decide to try, let us know how did it go! Will you be including coffee in your meals now? Or do you still prefer your caffeine in a cup? Visit That Coffee Roasters’ webpage to find our products and get what you need to start experimenting!

Make all of your meals better with coffee!

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That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters