Top Ten: Coffee-Related Songs

Coffee is not just a plant, not just a bean, not just an ingredient, not just a beverage, but a sensory experience. As such, it can penetrate beyond our sense of smell and taste; it comes into our sighs with its fabulous shades of brown, and in several occasions it has come in contact with our sense of hearing, inspiring songs and lyrics that fill our ears with the magic of coffee. In honor of that, That Coffee Roasters decided to publish its personal Top 10 of Coffee-Related Songs.

Coffee & TV, by Blur

For the British rock band Blur, coffee represents a chance to slow down and "start all over again," referred by Damon Albarn's lyrics, "Give me coffee and TV / peacefully / I've seen so much, I'm going blind / and I'm brain-dead virtually." This is a clear reference on how often coffee is sometimes regarded as a stimulant, with this, Albarn understands the way a sip serves to help us to go along with the world around us.

You're the Cream in My Coffee, by Annette Hanshaw

They gave Annette Hanshaw the nickname "The Personality Girl," and that comes through in this charming 1928 single, but the singer wasn't just likable; her compelling voice has a warmth and softness to it that's quite hard to resist. Coffee songs don't get a whole lot more innocent than this sweetly and truthful song of devotion, note the way she closes her songs, "That's all!", but Hanshaw's You're the Cream in My Coffee is no antique at all.

Coffee Shop, by Yung Joc

Setting aside discussions about coffee's metaphorical equivalents in Yung Joc's 2007 hip-hop classic, the video itself is a timelessly nonsensical, bawdy and broadly comedy jam, bursting out of eras past with exaggerated characters (caricatures if you will). You can also find some cameos from people like Rick Ross, Trae, Eightball & MJG, and some others. It feels like it could have been made in 1986, and that's nothing but a compliment.

Duncan Hills Coffee Jingle, by Dethklok

On an Adult Swim's animated series called Metalocalypse, Dethklok is a trendy death-metal band, but it's also a parody of a real-life incarnation. In cartoon form, the group gave a memorable, yet fatalist performance of a commercial jingle in a particular scene from the show. If nothing else, Duncan Hills Coffee Jingle showcases that coffee is as metal as any number of softer beverages.

Cantata No. 211, by J.S. Bach

J.S. Bach's Coffee Cantata is, by its very nature, a step out of the comfort zone for the oft-solemn composer, who was said to write in coffee shops. One segment of the piece translates as follows: "If three times a day I can't drink my little cup of coffee, then I would become so upset that I would be like a dried-up piece of roast goat." That vibrant little passage just sticks to the mind, and it’s worthy of being put on a mug.

Black Coffee, by Ella Fitzgerald

Another coffee-themed single, Black Coffee, has been covered by artists like Peggy Lee, Sarah Vaughan, Ray Charles, Sinead O'Connor and countless other singers since it was first written in 1948. Back in 1960, Ella Fitzgerald propelled the tune, infusing it with the weary, tired resignation the lyric implies. Black Coffee captures the beverage's various status as a stand-in for more bracing beverages. "I'm feelin' mighty lonesome, haven't slept a wink / I walk the floor and watch the door, and in between, I drink," while speaking for all downtrodden folks in need of a buzz of caffeine.

Black Coffee, by Heavy D & The Boyz

A 1994 hit for the pop-inclined rapper, Black Coffee, finds Heavy D retelling and celebrating the attributes of his ideal woman: "Black coffee, no sugar, no cream / That's the type of girl I need down with my team." For all the metaphors used on coffee in this particular song, Black Coffee hits upon one of the most accurate and witty, as he raps lovingly, "Black coffee, the African queen / Part of the Afro-American dream."

Black Coffee In bed, by Squeeze

A classic featuring backup vocals from none others than Elvis Costello and Paul Young, Squeeze's 1982 single Black Coffee in Bed finds a narrative approach for coffee stains as the remnants of a failed relationship: "There's a stain on my notebook where your coffee cup was," Glenn Tilbrook sings. Helping to consolidate coffee's unexpected place as the most melancholic of beverages, Black Coffee in Bed is one of the many career highlights for one of the most resilient pop bands from the '70s, '80s and beyond.

Coffee Song (They've Got an Awful Lot of Coffee in Brazil), by Frank Sinatra

A not often remembered top 10 hit for Frank Sinatra set in 1946, and a song since performed by everyone (from Sam Cooke, to The Muppets, to Rosemary Clooney, to Soul Coughing), The Coffee Song highlights of a perceived Brazilian coffee glut. Known for its line, "They've got an awful lot of coffee in Brazil," this coffee song takes us to a land where coffee is so plentiful that all other kinds of drinks ended up being banned. "A politician's daughter was accused of drinking water / and was fined a great big $50 bill." Sinatra's song closes with an unfortunate attempt at a funny accent, but the rest of the song embarks on an nothing if not a catchy tune.

Coffee Blues, by Mississippi John Hurt

Early-20th-century blues singer Mississippi John Hurt set on the praises of not just coffee, but Maxwell House-brand coffee specifically, as he opened Coffee Blues with a surprising pitch of this product. "It's good to the last drop," he sings, "just like it says on the can." But the blues classic has had more notorious influence than most cheesy songs that open with product placements. The song made some references to a "lovin' spoonful" that gave the '60s rock band its name.

Have you heard these fantastic coffee-related songs? Is there any tune we forgot to put in our line-up? Please let us know all of this by writing your comments on the section below, this might go along with our roasted coffee. Just imagine what vibes these tunes and the coffee grounds from That Coffee Roasters will bring to your shop! Don’t forget to contact us to get the best-roasted coffee, made with exclusive blends, just to fit your needs.

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That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Homemade Pumpkin+Coffee Recipes to Try This Fall

Grab your long-sleeve pajamas and enjoy these recipes that will make you feel nice and cozy.

It’s not every day of the year that we can indulge ourselves and enjoy autumn’s warm and delicious desserts as if the chilly weather would kill us if we didn’t give our bodies their deserved sweets ration. And each Autumn season people seem to get more and more obsessed with adding pumpkin to everything they eat before winter hits. Just like we do with coffee... except we do it all year long.

We’ve said it before: the secret to combining coffee with food is to do it mixing similar or complementary flavors and aromas. That’s the reason why pumpkin's sweet, yet spicy, taste has great potential if prepared with coffee. Would you dare to bring the best of both ingredients right into your palate?

As November arrives and Thanksgiving is just around the corner, this is your perfect chance to try these recipes and share them with your family and friends. Whatever’s left, you can always enjoy it the next day snuggling under your blankets, remembering the good ol’ times back at home, and your Grandma’s pumpkin pies.

So throw away those synthetic pumpkin's spice products and go back with nostalgia to autumn's golden scents by making these homemade recipes:

Pumpkin Chocolate-Chunk Espresso Muffins with Coffee Drizzle

It’s no secret that coffee and dark chocolate represent one of the best combinations that have ever blessed the Earth. So this time, add a little pumpkin into the mix, and you’ll have a perfect dessert for your Thanksgiving dinner! They’re easy to make and utterly charming. Here’s what you’ll need:

Muffins:

• 1 and ½ cup (180 g) all-purpose unbleached flour
• 1 and ½  teaspoons instant espresso coffee powder
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking powder
• 6 tablespoons (90 g) unsalted butter, softened at room temperature
• 1 and ⅓ cup (267 g) granulated sugar
• 2 large eggs, room temperature
• ¾ teaspoon pure vanilla extract
• 1 cup (244 g) canned pumpkin puree (not pumpkin pie filling)
• ⅓ cup whole (or low-fat) milk
• 3 ounces bittersweet (or semisweet) chocolate, chopped *or semi-sweet chocolate chips

Coffee Glaze Drizzle:

• ¼ teaspoon instant espresso coffee powder
• ½ teaspoon hot water
• ¾ cup powdered sifted sugar
• 1 tablespoon whole milk
• ¼ teaspoon pure vanilla extract

Preparation:

1. Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin pan with liners or grease the pan lightly. Set aside.
2. In a medium bowl, whisk together the flour, espresso powder, salt, baking soda, baking powder, and cinnamon.
3. Place the softened butter in a stand mixer, fitted with paddle attachment. Beat the butter at low speed for about 30 seconds.
4. Turn the mixer to medium speed and slowly add the granulated sugar, creaming the butter and sugar until it has a light color (about 3-4 minutes). Add one egg at a time, and mix until each egg is incorporated fully. Scrape the bowl to ensure that all of the ingredients are incorporated evenly.
5. Add the pumpkin puree and vanilla, and mix at low speed until just blended (mixture will look slightly broken). Add the flour mixture in 3 parts, alternating with 2 additions of milk. Beat at low speed until just combined. Scrape the bottom of the mixing bowl to ensure that all of the ingredients are incorporated. Stir in the chopped bittersweet chocolate.
6. Using a spoon or large scoop, divide the batter evenly among the muffin pan. Bake at 350 degrees (on center rack) for 23-26 minutes, or until the muffins are springy to touch and a toothpick inserted in the center comes out clean. Place muffin tin on a cooling rack, and allow muffins to cool in the pan for 5-7  minutes. Remove the muffins from pan, place them on a cooling rack, and allow them to cool completely before glazing.

Prepare Coffee Glaze:

1. In a medium bowl, combine the espresso powder and hot water and whisk until the powder is fully dissolved. Add the sifted powdered sugar, milk, and vanilla extract and whisk until the glaze is relatively thick (and will set easily), yet drizzles freely. If the glaze is too thin, add a little more powdered sugar. If the glaze is too thick, add a bit more milk.
2. Place the cooled muffins on a rack over a large sheet of wax paper. Using a small whisk or spoon, drizzle the glaze back and forth over muffins' tops (you’ll want to do this about a foot above them, to make sure it falls evenly). Allow the glaze to set for 10-15 minutes, or serve immediately.

Recipe by: A Beautiful Plate

Pumpkin Spice Latte

You’ve probably already had a ton of these in your nearest Starbucks, but did you know you can make them fairly easily at home? And this time you can actually add pumpkin! We couldn’t leave this classic behind, so get these ingredients and start to work:

If you don’t want to buy a pre-made pumpkin spice, you can make your own mixing these spices:

• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• ½ teaspoon allspice
• ½ teaspoon ground cloves
• ½ teaspoon ground mace
• ½ teaspoon ground nutmeg

After you prepare or have this, continue with the recipe. You’ll need:

• 2 tablespoons pumpkin purée
• ½ teaspoon pumpkin pie spice, plus more to garnish
• Freshly ground black pepper
• 2 tablespoons granulated sugar
• 2 tablespoons vanilla extract
• 2 cups whole milk
• 1 to 2 shots espresso (about ¼ cup), or ⅓ to ½ cup strong coffee
• ¼ cup heavy cream, whipped into firm peaks

Preparation:

1. Heat the pumpkin and spices: heat the pumpkin, pumpkin pie spice, and a generous helping of black pepper in a small saucepan over medium heat, constantly stirring, until it's hot and smells cooked (about 2 minutes).
2. Stir in the sugar: add the sugar and stir until the mixture looks like a bubbly, thick syrup.
3. Warm the milk: whisk in the milk and vanilla and warm gently, observing carefully to make sure it doesn't boil over.
4. Blend the milk: carefully process the mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until it's frothy and blended.
5. Mix the drinks: make the espresso or coffee and divide it between 2 mugs. Add the frothed milk and pumpkin mixture. Top with the whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.

Recipe by: Faith Durand

Easy Pumpkin Coffee Cake
If you want to add a piece of sweetness to your weekend, then this quickly-made cake is here to save the day. Check out which ingredients you’ll need:

• 1 (18 ounces) package yellow cake mix
• 1 (1 lb) can pumpkin
• 1⁄2 cup brown sugar
• 1⁄2 cup oil
• 3 eggs
• 1⁄2 cup chopped nuts
• 1 teaspoon pumpkin pie spice

Topping:

• 1⁄2 cup sugar
• 1⁄2 cup flour
• 1⁄4 cup butter or 1⁄4 cup margarine, softened
• 1 teaspoon cinnamon

Preparation:

1. Preheat oven to 350°F.
2. In a large bowl or bowl of a stand mixer, combine cake mix, pumpkin, brown sugar, oil, eggs, and pumpkin pie spice.
3. Blend at low speed for 1 minute if using a stand mixer or until completely moistened if mixing by hand.
4. Beat 2 minutes at medium speed if using a stand mixer, or whisk for 2 minutes until batter is smooth and slightly lighter in color than when you began.
5. Fold in the nuts.
6. Spread batter into a greased and floured 13x9x2-inch pan.
7. In a medium bowl combine the sugar, flour, softened butter, and cinnamon with a fork or pastry blender until the mixture is crumbly.
8. Sprinkle crumbs evenly over batter.
9. Bake at 350°F for 40-45 minutes, until center springs back when touched lightly.

Recipe by: Sarah in Genius Kitchen

Mini Pumpkin Churros with Chocolate-Coffee Dipping Sauce

These churros might sound like the trickiest ones of this list, but they’re actually very simple to make. You will only need 35 minutes to finish them. Enjoy this tantalizing and delicious mixture of cinnamon, vanilla, coffee, and chocolate! This is what you’ll need:

Chocolate-Coffee Dipping Sauce:

• 1 cup heavy cream
• 8 ounces bittersweet chocolate, coarsely chopped
• 2 tablespoons coffee liqueur
• 1/4 teaspoon pure vanilla extract

Churros:

• 2 cups all-purpose flour
• 2 ½ teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger, plus more for finishing
• ⅛ teaspoon freshly grated nutmeg
• ⅛ teaspoon fine sea salt
• ¾ cup pure pumpkin puree
• 10 tablespoons unsalted butter, cut into pieces
• ½ teaspoon vanilla extract
• 4 large eggs, at room temperature
• Vegetable or canola oil, for frying
• ¾ cup pure cane granulated sugar, for rolling

Preparation:

For the dipping sauce:

1. Bring the cream to a simmer in a small saucepan.
2. Put the chocolate in a medium bowl.
3. Add the hot cream to the bowl with the chocolate and let sit for 1 minute. Gently whisk until smooth.
4. Stir in the coffee liqueur and vanilla extract. Keep it warm.

For the churros:

1. Whisk together the flour, 1 teaspoon cinnamon, the cloves, 1/4 teaspoon ground ginger, the nutmeg, and salt in a large bowl.
2. Bring 1 1/2 cups water, the pumpkin puree, butter and vanilla to a boil in a medium saucepan, whisking constantly.
3. Pour the pumpkin mixture into the bowl with the flour mixture and stir with a wooden spoon until just combined (it will be thick).
4. Continue mixing and add in your eggs, one at a time, until well combined. The dough should be thick and smooth.
5. Place the dough into a pastry bag with a large star tip.
6. Heat 2 inches of canola oil in a high-sided saute pan until it reaches 350 degrees F on a candy or fry thermometer.
7. Pipe the dough directly into the pan in 3-inch pieces, cutting off the pieces with a scissor.
8. Fry until golden and crispy, 4 to 5 minutes. Stir together the sugar and remaining 1 1/2 teaspoons ground cinnamon in a medium shallow bowl.
9. Transfer the churros to a paper-towel-lined baking sheet or plate to drain the oil and immediately toss in the cinnamon-sugar mixture. Dip in the chocolate-coffee dipping sauce to serve.

Recipe by: Bobby Flay

Squeeze the sweetness out of festivities by preparing these desserts and let everyone you love know how thankful you are for having them in your life! In That Coffee Roasters, the only good meal we know is the one that includes family, friends, and coffee! Let us know which recipe you prepared and how it went in the comments! Stay updated with more of our content!

Prepare them for your family and friends!

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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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