Espresso Bella says Perk Up!

Tassimo Brewers and Espresso Machines & Pads Recalled

2012-02-24T13:20:00.000-08:00

(Reuters) - More than 1.7 million single cup coffee brewers made by Tassimo and another 4 million Tassimo espresso coffee pads were recalled on Thursday after reports that dozens of consumers were sprayed with hot liquid and some were severely burned, the U.S. Consumer Product Safety Commission said.

Among the more than 160 consumers injured was a 10-year-old girl from Minnesota who was hospitalized with second-degree burns on her face and neck and a 2-year-old girl from Canada with second-degree facial burns.

Two separate voluntary recalls were posted on the consumer watchdog website early Thursday.

The first recalled 835,000 Tassimo Single-Cup Brewers in the United States and an additional 900,000 in Canada, and was issued by the manufacturer, BSH Home Appliance Corp., of Irvine, California.

"The plastic disc, or T Disc, that holds the coffee or tea can burst and spray hot liquid and coffee grounds or tea leaves onto consumers using the brewer and onto bystanders, posing a burn hazard," said a statement on the consumer website.

Recalled were Tassimo brewers with the Bosch brand name, which have either "BOSCH" or "TASSIMO" printed on the front, with codes of FD8806 through FD9109. Also recalled were Tassimo Professional brewers, with "TASSIMO PROFESSIONAL" on the front and codes of FD8905 through FD9109.

The brewers, made in Slovenia and China, were sold in stores and online from June 2008 through February for $100-250.

The bursting appliances resulted in 140 reports of consumers sprayed with hot liquid, coffee grounds or tea leaves. Of those, 37 reported suffering second-degree burns, including the 10-year-old girl, the website said.

The agency advised consumers to immediately stop using the affected models and to contact the company to order a free replacement T Disc holder for the brewing mechanism.

The second recall was issued by Kraft Foods Global Inc., of Northfield, Illinois, maker of the Tassimo espresso T Discs, which are pre-packaged ground beans in their own filter.

Kraft recalled about 2.1 million packages in the U.S. and another 1.9 million in Canada, saying they can get clogged and spray hot liquid and coffee grounds, posing a burn hazard.

Of the 21 reports of consumers and bystanders injured, four suffered second-degree burns, the consumer website said.

"One injury involved a 2-year-old girl from Canada who received second-degree burns to her face," the website said.

The recalled product, which is made in the U.S., involves brands including Gevalia, Maxwell House and Nabob. Each has a code ending with 11213 through 12020 and was sold in stores and online from August 2011 through February for $8-$11 per package.

Consumers were advised to stop using the discs immediately and to contact the firm for a refund.

(Reporting By Barbara Goldberg; Editing by Paul Thomasch)

Source: http://www.reuters.com/article/2012/02/09/us-recall-tassimo-coffee-idUSTRE8181EL20120209

Babyccinos - Catch them early

2012-02-18T16:39:00.000-08:00

Coffee … for kids! ‘Babyccinos’ are espresso shots for tots

By Eli Rosenberg

They grow up so fast.

Brooklyn’s obsessive coffee culture is rubbing off on the borough’s youngest cafe-goers, with tots ditching their bottles and juice boxes in favor of “babyccinos” — mini decaf cappuccinos or frothy cups of steamed milk and foam.

Moms and dads in neighborhoods like Park Slope, Fort Greene and Prospect Heights are ordering the small, foamy, surprisingly grown-up beverages for their pint-sized offspring.

And the kids are asking for refills.

“Our children love babyccinos!” said Eric Worcester, who ordered the milk-only variety for his kids, Evelyn, 5, and Shirley, 2, at Sit and Wonder on Washington Avenue on Saturday (He and his wife had more traditional beverages).

The folks behind Sit and Wonder also sell babyccinos at their Fort Greene coffeehouse Bittersweet, where a barista said she serves up between five and 10 of the kiddie drinks daily.

Gemma Redwood, co-owner of the two coffee joints, made sure her cafes were child-friendly by outfitting Sit and Wonder with a changing station in the bathroom and a backyard filled with toys. But she only started selling a $2 coffee-free variety of the drink —which is not officially on the menu — due to popular demand.

“I think it was from a TV show or something,” said Redwood, who does not allow her two young children to sip the faux-adult beverages. “It’s a little weird — but we make it.”

Baristas at many other coffeehouses around the borough such as Cafe Regular in Park Slope and Root Hill Cafe in Gowanus admit they make the baby drinks. But babyccinos had some coffee-sellers — who are frequently frustrated by requests for highly specific off-the-menu items — drawing a line in the foam.

“I have one customer who says that and it annoys the hell out of me,” said Sean Chin of Gorilla Coffee in Park Slope. “It is not on our menu — which we are making an effort to stick to.”

Babyccino is hardly a scientific term, with some shops and customers using the word to describe a macchiato-like beverage featuring a shot of decaf espresso topped with steamed milk and froth, while others use it to describe steamed milk with foam on top and a touch of cinnamon. Baristas around the borough say they get requests for both versions of the drink.

The trend started in Australia about a decade ago with milk-only babyccinos and quickly became the bane of many a barista’s existence, according to Aussie coffee expert Paul Caligiore.

“They interrupt workflow, create milk wastage and can be served at a dangerous temperature to a vulnerable consumer,” said Caligiore, who despite his misgivings about the drink plans to begin selling the world’s first instant babyccino. “Babyccinos have become so popular in Australia it would be difficult to find a cafe that doesn’t have them on their menu.

The trend spread to England and the internet, with YouTube serving as a popular repository of videos of parents making the beverage for their kids.

Fans of babyccinos say the drink’s popularity has surged in Brooklyn over the last few months.

The concoction might be Brooklyn’s first coffee beverage marketed primarily to children, but it’s certainly not the first time the borough’s adult venues have catered to kids.

The Tea Lounge in Park Slope offers “stroller parking” and makes a point of allowing patrons to breastfeed their infants on the cafe’s many couches. Der Schwarze Kolner, a beer garden in Fort Greene, hosts a weekly playgroup for parents and their toddlers.

Babyccinos can help coffee shops reach a whole new generation of java drinkers — and that’s not necessarily a bad thing for children, so long as they stick to decaf.

Doctors say that caffeine is not healthy for kids in large quantities, but a decaf shot of espresso contains less caffeine than a soda.

“A small percentage of caffeine on a non-regular basis is probably okay,” said Dr. Deena Blanchard, a pediatrician at Premier Pediatrics who remained skeptical of the kiddie coffee.

Lots of Brooklyn moms have no qualms exposing their kids to the borough’s booming cafe culture.

“My child has been going to cafes since he was a newborn,” said Katherine Haver, a freelancer who works out of coffee shops, sometimes with her nearly two-year-old son. “ ‘Coffee shop’ was one of his first words.”

Article from Brooklyn Daily http://www.brooklyndaily.com/stories/2012/7/all_brooklynbabycinnos_2012_02_17_bk.html

Reach reporter Eli Rosenberg at erosenberg@cnglocal.com or by calling (718) 260-2531. And follow him at twitter.com/emrosenberg.

Removing Caffeine From Coffee

2012-01-20T13:00:00.000-08:00

Removing Caffeine From Coffee

By Molly H Duggan

Ah, caffeine - the reason why some folks turn to their coffee every day. Some folks like their coffee with that "jolt' - others don't. What exactly is caffeine? How is that jolt of caffeine removed from coffee?

Caffeine is a mild stimulant found in more than 63 plants, including coffee beans, cocoa beans, kola nuts, and tea leaves. Caffeine is found most often in soda, chocolate, energy drinks, tea, various alertness pills, and, of course, coffee.

Anthropologists believe caffeine use may date back to the Stone Age.

Coffee originated in Ethiopia and was later introduced to Arabia and the rest of the east. Ethiopian nomads discovered coffee when their animals ate the fruits from specific trees and plants and had an energy boost. The nomads tried eating the same seeds and fruits and had an increase in energy.

Coffee has since been linked to religious ceremonies where people involved in the rituals could stay up and pray or worship most of the night. Coffee was introduced to the Europeans in 1573, and 250 years later in 1821, caffeine was first extracted from coffee.

Removing the Caffeine "Jolt"

Decaffeination uses green coffee beans. There are four methods of decaffeination, based on the substance used to extract the caffeine: (1) Water, (2) Ethyl Acetate, (3) Supercritical or Liquid CO2, and (4) Methylene Chloride.

These 4 methods share the following 4 stages:

Stage 1: Swelling the beans water or steam to make the caffeine more available to be removed

Stage 2: Removing the caffeine from the beans

Stage 3: Steam stripping to remove all solvent residues from the beans (when applied) / regenerating absorbents (when applied)

Stage 4: Drying the decaffeinated coffee beans to return to their normal moisture content

Now, let's look at the 4 methods of decaffeinating green coffee beans.

Method 1 - Water Method: The green coffee beans are immersed in hot water anywhere from 10 minutes to 2 hours to leech out the caffeine. Much of the coffee's aromatic character can be lost in this process, so workers saturate beans with the water-soluble components of the coffee. The caffeine is subsequently removed from the solution using activated carbon or other absorbents.

Method 2 - Ethyl - Acetate method: Ethyl - Acetate (EA) occurs in several natural products and contributes to the characteristic aroma of many fruit. EA is also found in varying concentrations in foodstuffs including green and roasted coffee. Because of the impracticality of gathering EA from natural sources, this process uses a synthetic version. The beans are first steamed for 30 minutes then rinsed repeatedly with ethyl acetate for about 10 hours. The solvent is then drained away and the beans steamed for an additional 10 hours to remove residual solvent.

Method 3- Supercritical Carbon Dioxide and Liquid Carbon Dioxide method: CO2 is a readily available substance of great purity, naturally available in the air we breathe. Under certain conditions CO2 can provide a selective caffeine extraction, leaving most of the other coffee bean components unaltered. Using CO2 in its supercritical state (between its liquid and gaseous state) requires very high pressure - up to 250 atmospheres, necessitating a large-scale production to be economically viable.

Method 4- Methylene Chloride (i.e. Dichloromethane-DCM) method: DCM is circulated through the water soaked beans. The resulting mixture of DCM and caffeine is drained out. This step is repeated several times, until the residual caffeine content is at or below the legal maximum level of 0.1%.

Making the Decaf Choice

For those who have chosen to drink their coffee decaffeinated, the next choice is the method of decaffeination. Some points to be considered in making that decision follow:

First, decaffeinated coffee is not caffeine-free. The US standard permits 3% of the caffeine to remain in a coffee labeled "decaffeinated." This means that drinking several cups of decaffeinated coffee could provide more of a caffeine jolt than you might expect.

Second, not all methods of decaffeination are equal. While the chemical methods remove more caffeine than the water process, other health factors surface.

Not all chemicals can be removed through the steaming. Does the chemical ethyl acetate sound familiar? Most women recognize it as an ingredient in their nail polish remover, and many of us have discovered what happens when we spill a bottle of remover and ruin a coffee table or remove the dye from an article of clothing. While steaming removes some of the chemicals such as ethyl acetate from the coffee beans, traces remain, and the amount that constitutes "toxic" is unclear and may vary for those with chemical sensitivities. Methylene chloride is used in various industrial processes, including paint stripping, pharmaceutical manufacturing, paint remover manufacturing, and metal cleaning and degreasing. OSHA considers methylene chloride to be a potential occupational carcinogen.

Current labeling often does not identify the decaffeination process used for the coffee. Although coffee decaffeinated through the CO2 method does not appear to retain any toxins, choosing coffee decaffeinated using this method is difficult to distinguish from that decaffeinated using ethyl acetate or methylene chloride. Poor labeling only allows one to know that coffee was decaffeinated, but not how.

Only organic coffee uses the water method of decaffeination. Coffee decaffeinated this way often tends to retain more flavor, but also retains more caffeine, although in very small amounts.

Part of being an educated coffee consumer is to make some hard decisions. When choosing decaffeinated coffee, one has to weigh the impact of trace amount of chemicals to the impact of trace amounts of caffeine.

Molly H. Duggan, Ph.D., loves her coffee and everything related to the world of coffee. She is President of My Perfect Coffee http://myperfectcoffee.com an online resource for organic shade grown free trade coffees, roasted and ground to order.

Visit http://myperfectcoffee.com for fresh roasted organic shade grown fair trade coffee from Puerto Rico, Colombia, Nicaragua, and Bolivia.

Article Source: http://EzineArticles.com/?expert=Molly_H_Duggan

Article Source: http://EzineArticles.com/6734202

Espresso Bella - Hot Chocolate Bar!

2012-01-11T08:44:00.000-08:00

Whiterock Holiday Fair 2011

Earlier this year, Whiterock Real Estate took over management of the Sussex Centre, 50 Burnhamthorpe West Mississauga. On December 7th, Whiterock continued the previous owners' tradition of holding a Holiday Fair with multiple vendors selling items such as books, DVDs, jewellery, clothing and more. “It gives tenants and their employees an opportunity to mingle,” said Linda Nguyen, Whiterock Tenant Services Coordinator. In the days prior to the Holiday Fair, Community Door was selling raffle tickets with the prizes being $200, $300 and $500 Square One Shopping Centre gift certificates. Community Door is the result of the collective efforts of socially focused agencies looking to combine resources and work together to better serve the community through a centralized social services centre location. Ten not-for-profit agencies, across Peel Region, have joined Community Door, including such agencies as United Way of Peel Region, Family Services of Peel and Peel Senior Link.

Photos by Walter Javor

SNAP South Mississauga - Whiterock Holiday Fair 2011

2012-01-11T08:41:00.000-08:00

SNAP South Mississauga - Whiterock Holiday Fair 2011

Espresso Bella says Perk Up!: Introducing the newest member of our famiglia!

2012-01-07T20:26:00.000-08:00

Espresso Bella says Perk Up!: Introducing the newest member of our famiglia!: Espresso Bella Dieci Espresso Beans (1Kg) $23.99 Described as smooth and flavourful. Medium Roasted. Made with the finest quality South ...

Introducing the newest member of our famiglia!

2012-01-07T20:23:00.000-08:00

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Caffeine Helps premature babies lungs

2011-12-21T11:21:00.000-08:00

Caffeine Helps Premature Babies' Lungs

Study's Early Results Show Less Need of Supplemental Oxygen With Caffeine Therapy

By Miranda Hitti
WebMD Health News

Reviewed by Louise Chang, MD

May 17, 2006 -- A new study shows that caffeine therapy may help the lungs of premature babies weighing 1 or 2 pounds at birth.

So far, the researchers only have early results from the study. They've published that data in The New England Journal of Medicine.

The key finding is that premature babies who started caffeine therapy during the first 10 days after birth needed supplemental oxygen less often at 36 weeks after their mothers' last menstrual period, compared with premature babies who didn't get caffeine therapy, without a higher risk of death or intestinal inflammation/infection before leaving the hospital.

However, babies receiving caffeine therapy temporarily gained less weight than those that didn't get caffeine therapy.

The long-term safety results aren't in yet, write the researchers. They included Barbara Schmidt, MD, of Canada's McMaster University in Hamilton, Ontario, Canada.

It's also not known if the results apply to premature babies who start caffeine therapy later, after "most of the lung damage has occurred," states a journal editorial.

Why Caffeine?

Caffeine, a stimulant, is "one of the most commonly prescribed drugs among premature infants," writes editorialist Eduardo Bancalari, MD.

Bancalari was not involved in Schmidt's study. He works in Miami at the University of Miami's neonatology division.

In his editorial, Bancalari explains that caffeine is mainly used in premature infants to reduce the incidence of episodes of apnea -- in which breathing temporarily stops -- associated with an immature central nervous system.

Caffeine is also used to help wean babies from mechanical ventilation, Bancalari notes.

"Despite the widespread use of caffeine for these indications, the evidence to support its use is based on the results of a few relatively small and short-term studies," Bancalari writes.

"Information is lacking on possible long-term effects of prolonged administration of caffeine on the development of the brain and other organs," he adds.

Caffeine Study

Schmidt's study included 2,006 babies. Each baby weighed 1.1 pounds to 2.8 pounds at birth.

With the parents' permission, the researchers randomly assigned 963 babies to get caffeine therapy starting during the first 10 days of life. On average, they started caffeine therapy 28 weeks after their mother's last menstrual period. For comparison, the other infants got a placebo lacking caffeine.

The babies in the caffeine group got an initial intravenous dose of caffeine, followed by a smaller daily maintenance dose of caffeine.

Schmidt's team tweaked the daily maintenance doses as the babies gained weight, using oral doses when the babies could tolerate it. On average, the babies received 37 days on caffeine therapy.

All babies got nondrug therapies as needed to help with breathing. Nondrug therapies included supplemental oxygen, continuous positive airway pressure (CPAP), and assisted ventilation through a tube inserted in the trachea (endotracheal tube). The trachea is the part of the airway also known as the windpipe.

Caffeine and Weight Gain

The early results cover the babies until they left the hospital.

Of the babies that lived to 36 weeks after their mothers' last menstrual period, fewer of those that got caffeine therapy needed supplemental oxygen. Those babies also stopped needing CPAP, an endotracheal tube, and supplemental oxygen one week earlier than the babies in the comparison group.

The babies in the caffeine group also temporarily gained less weight than those in the comparison group, the study shows. The average weight difference between the two groups was greatest at 23 grams (0.05 pounds) after two weeks.

However, there were no significant differences in weight gain between four and six weeks after the start of therapy. And there was never a significant difference in average head circumference, which doctors also use to track babies' growth.

"Caffeine had the potentially adverse effect of diminishing weight gain for the first three weeks after the start of therapy," the researchers write. They add that caffeine didn't seem to affect death before the first discharge home, signs of brain injury as shown on ultrasound images, and infection and inflammation of the intestines (necrotizing enterocolitis).

Long-Term Results Not Out Yet

A longer follow-up is currently underway.

The study was designed to check whether premature babies that got caffeine therapy starting during the first 10 days after birth differed from those without caffeine therapy in death, cerebral palsy, cognitive delay, deafness, or blindness when they were approaching their second birthday.

The researchers write that the long-term results, including a follow-up when the babies are about 5 years old, "is needed before one can confidently recommend the standard use of methylxanthine therapy for apnea of prematurity."

Methylxanthines are chemicals that include caffeine.

Bancalari's editorial notes that the babies in Schmidt's study got caffeine therapy earlier than many premature infants, who may have already suffered lung damage by the time they're started on caffeine. "It is unknown whether caffeine would protect against lung injury in this clinical setting, but it seems unlikely," Bancalari writes.

Caffeine and nursing moms

2011-12-18T11:16:00.000-08:00

Is it safe to have caffeine while I'm breastfeeding?

Yes, but don't overdo it. When caffeine enters your bloodstream, a small amount of it (usually less than 1 percent) ends up in your breast milk. Your baby's body can't easily break down and excrete caffeine, especially in the first few months of life, so over time it may accumulate in his system.

Drinking a lot of coffee (more than two or three cups day), for example, might cause one or both of you to become irritable, jittery, or agitated, and it can contribute to sleeping problems. But many experts say that moderate intake of caffeine (usually defined as no more than 300 mg per day) is fine for nursing moms, causing no changes in most babies' behavior.

That said, every baby is different. If your baby seems to be bothered when you have caffeine — even in limited amounts — you may want to cut it out of your diet for a while to see if that makes a difference.

What are the main sources of caffeine?
Coffee is one, of course. The amount of caffeine in a cup of coffee varies widely, depending on the type of bean, the brewing method, and how strong it's brewed. And your serving size depends on the size of the coffee cup.

To cut your caffeine intake, though, you'll need to be aware of other sources, like tea, soft drinks, "energy" drinks, chocolate, and coffee ice cream. Caffeine also shows up in herbal products and over-the-counter drugs, including some headache, cold, and allergy remedies.

Caffeine chart: Amounts in common foods and beverages

Coffee Amount Caffeine
coffee, generic brewed 8 oz 102-200 mg
coffee, Starbucks brewed 16 oz (grande) 330 mg
coffee, Dunkin' Donuts brewed 16 oz 206 mg
caffé latte or cappuccino, Starbucks 16 oz (grande) 150 mg
caffé latte or cappuccino, Starbucks 12 oz (tall) 75 mg
espresso, Starbucks 1 oz (1 shot ) 75 mg
espresso, generic 1 oz (1 shot) 30-90 mg
coffee, generic instant 8 oz 27-173 mg
coffee, generic decaffeinated 8 oz 3-26 mg

Tea Amount Caffeine
black tea, brewed 8 oz 40-120 mg
green tea, brewed 8 oz 30-50 mg
decaffeinated black tea 8 oz 2 mg
Starbucks Tazo Chai Tea latte 16 oz (grande) 100 mg
Nestea 12 oz 26 mg
Snapple 16 oz 42 mg
Lipton Brisk iced tea 12 oz 10 mg

Soft drinks Amount Caffeine
Coke 12 oz 35 mg
Pepsi 12 oz 38 mg
Jolt Cola 12 oz 72 mg
Mountain Dew 12 oz 54 mg
7-Up 12 oz 0 mg
Sierra Mist 12 oz 0 mg
Sprite 12 oz 0 mg

Energy drinks Amount Caffeine
Red Bull 8.3 oz 80 mg
SoBe Essential Energy, berry or orange 8 oz 48 mg
SoBe No Fear 8 oz 83 mg

Desserts Amount Caffeine
dark chocolate 1.45-oz bar 31 mg
milk chocolate 1.45-oz bar 11 mgjavascript:void(0)
coffee ice cream or frozen yogurt 8 oz 50-60 mg
hot cocoa 8 oz 3-13 mg

http://www.babycenter.com/0_caffeine-and-the-nursing-mom_4488.bc

Starbucks Wedding - yes this is for real

2011-12-09T11:02:00.001-08:00

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2011-12-08T14:02:00.000-08:00

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2011-12-08T13:59:00.000-08:00

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Espresso Bella says Perk Up!: Espresso & Coffee Bar Catering by Espresso Bella I...

2011-11-30T12:19:00.000-08:00

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2011-11-30T12:17:00.000-08:00

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Latte Wars Steaming Up -says National Post

2011-11-21T08:14:00.000-08:00

Latte wars steaming up

Daniel Acker/Bloomberg
A McDonald's Corp. McGriddle breakfast sandwiche is displayed with McCafe coffee.
Hollie Shaw Nov 17, 2011 – 6:46 PM ET | Last Updated: Nov 18, 2011 9:35 AM ET

Most Canadians had not sampled a latte or a cappuccino before Starbucks Coffee Co. opened in Canada in 1987, indoctrinating us with its ersatz terminology for small, medium and large beverages.

Now, nearly 25 years later, the drinks are gaining an even broader mass-market reach with their introduction at McDonald’s Canada and Tim Hortons Inc.

According to McDonald’s, there are many Canadians who still have yet to sample the Italian-style coffees, and the fast-food giant is aiming to change that with a sweeping multimedia campaign for its new McCafé espresso brand.

While the McCafé concept has been on the East coast of Canada for years in a market-test mode, the outlets began to roll out in earnest this year and is already at 900 restaurants. All 1,400 will have McCafés by the end of 2012.

The rollout comes just two weeks after Tim Hortons announced it would follow suit with its own version of machine-brewed lattes, though those drinks are already pre-sweetened.

A series of ads introduces the new tag line, “Bring back the break,” and focuses on the beverages as an opportunity to relax.

In an era in which everyone is checking mobile devices in his and her down time, consumer research showed that a true time-out coffee break “has sort of disappeared from our culture,” said Joel Yashinsky, senior vice-president and chief marketing officer at McDonald’s Canada.

The commercials also take pains to authenticate the coffee as genuine espresso drinks using fresh, real milk products.

While a Starbucks lover might be skeptical about a latte from McDonald’s — $2.29 for a small size— a whole new audience that has only consumed drip coffee might be encouraged to try it if it is offered at McDonald’s, he said.

Another marketing point of difference from Tim Hortons is the strategy to focus on fresh ingredients — freshly ground espresso and real, fresh milk, said Ken Wong, a marketing professor at Queen’s University’s School of Business.

“When McDonald’s first started with McCafé, I think the public belief was that this was not going to be real coffee — that it would be some chemical product and not made from natural ingredients. So [in promoting the real ingredients] it conveys what McDonald’s feels needs to be conveyed. It is the same formula they used with the Egg McMuffin in trying to differentiate themselves from all of those breakfast sandwich competitors, promoting the fact that they were made with real eggs, real bacon and real cheese.”

The McCafé beverage lineup includes cappuccinos, lattes, Americanos, espressos and mochas. Like Starbucks, the beverages can be customized to add extra espresso or flavour shots such as caramel.

When the food war began in earnest with Hortons, McDonald’s reformulated its standard drip coffee to a new Arabica brew that drew positive reviews from customers. The company has held six free coffee events in the past two-and-a-half years, giving away more than 60 million cups in total. Since then, McDonald’s Canada has doubled its brewed coffee sales, Mr. Yashinsky said.

But espresso carries a larger profit margin and consumption is up in Canada, rising 2% in the year ending August 2011, according to market researcher NPD Group Canada’s CREST data. In the same period, consumption of brewed coffee was flat. Specialty drinks take up less of the coffee market at food-service outlets, with sales of about $1-billion, while the market for brewed coffee is $4.5-billion.

In addition, the familiarity of McDonald’s takes away any caution a consumer might have about trying an espresso drink, said David Daga, vice-president creative director at Cossette in Toronto, McDonald’s agency of record. “It allows new espresso drinkers to feel a lot more comfortable ordering that.”

Nevertheless, the look and tone of the creative campaign are a bit more Starbucks than McDonald’s, but that is also part of the point — the company began refurbishing its outlets three years ago with a more upscale look that includes fireplaces, stone accents and dark-wood banquettes.

The ads reflect that shift, Mr. Daga said. “The McCafé brand itself is directed towards where the restaurants are going and the redesign. The commercials are quality commercials, and we want to make them reflective of the brand experience.” That tone is also reflected on the company’s website, McDonalds.ca. “Tribal DDB has helped with the redesign of the website, which has a brand new look and feel and a very McCafé focus for a while,” Mr. Yashinsky said.

The massive media blitz also includes radio, out-of-home and digital elements. McDonald’s will also send out McCafé coupons to an estimated 95% of Canadian households over the next week, including a free small McCafé beverage and a buy one, get one free coupon offer.

But will the efforts propel more snackers to try a McDonald’s espresso drink over one from Hortons or Starbucks? Prof. Wong is skeptical.

“The irony here is even though that McDonald’s may be a more true latte than Tim Hortons, which tastes kind of like the old sweet and creamy General Foods International [instant] coffee line you could buy the grocery stores [now branded as Maxwell House], it may not be as successful because it actually is a true latte.”

“Starbucks is not a coffee place — it is more of a refuge and a haven for customers. McDonald’s can’t match that as a result of its restaurant format, no matter how it looks.” With some outlets having no discrete area or cash register for McCafé, you might be in for a longer than expected wait in line relative to a coffee place.

“If all you want is that latte, what is worse than standing and waiting behind a family ordering six Big Mac meals?”

Marketing is about the experience of the restaurants living up to promise of the TV ads, he said. “You can encourage people to try something, but then you have to provide them with that if that is why they went in there.”

Posted in: Marketing Tags: Coffee, Coffee War, Espresso, McDonald's, Starbucks, Tim Hortons

Canada's Espresso Market Heats Up - says Toronto Star

2011-11-08T07:40:00.001-08:00

Halloween Coffee Art

2011-10-31T08:02:00.000-07:00

Happy Halloween my little ghouls and goblins!

Espresso Bella is celebrating Halloween this year by showing off some pretty cool stencils and art we found. Make sure you stay safe and awake this halloween and make yourself and you guests a yummy pumpkin spice latte!

Ingredients

2 tablespoons canned pumpkin puree
1 teaspoon vanilla extract
2 tablespoons white sugar
1 cup milk
1/4 teaspoon pumpkin pie spice
1 (1.5 fluid ounce) jigger brewed espresso

Directions

Brew your espresso. Meanwhile, in a small saucepan, whisk together the pumpkin, vanilla, sugar, pumpkin pie spice and milk. Warm over medium heat, whisking constantly, until hot and frothy. Do not bring to a boil. Pour the espresso into a mug and pour the pumpkin spiced milk over it.

Nutritional Information

Amount Per Serving Calories: 244 | Total Fat: 5.1g | Cholesterol: 20mg

http://allrecipes.com/Recipe/pumpkin-spice-latte/detail.aspx

Enjoy!!!

Our Espresso Bar Catering Services

2011-10-13T09:50:00.000-07:00

Hi All! I just thought I would throw this out there to the world!!

Espresso Bella Inc is the leader in Espresso and Coffee Bar Catering. We service a variety of clients during the most special times in their lives. From engagement parties of 15 people to weddings of over 1000 guests, Espresso Bella, Espresso and Coffee Bar Catering adds that extra touch of class to an already spectacular event.

Espresso Bella provides professional and talented Barista's who have been trained to perfect the art of the espresso based beverage. They are capable of making the most delectable latte's and cappuccino's and mouth watering espresso's. Want a Mochaccino? No problem! Want a Machiatto? No problem! Our Barista's are hired to serve your guests anything they desire.

Our Baristas are educated, professional, talented and happy to create and serve the perfect espresso based beverages behind our fully loaded espresso bars. We bring all of our own equipment - no plumbing, no tamping, no grinding, no mess and set up just as fast as we take down. We are a mobile and portable espresso coffee services able to set up at any location, inside or outside, in Ontario. Have a look at some of our event pictures to see what a typical set up looks like. Espresso and Coffee Bar Event Pictures

Espresso Bella Inc understands that most banquet halls offer a complimentary coffee and tea service after your meal, but our espresso and coffee bar is something else. Most of our clients use our services during the late night stations as one of the special offerings that the hall doesn't offer. Espresso Bella Inc can work within your budget to create the most spectacular espresso and coffee bar. Our services include the essentials - Espresso, Cappuccino, Latte and Tea and if you like to get fancy, our deluxe bar includes Espresso, Cappuccino, Latte, Machiatto, Americano, Mochaccino, Hot Chocolate and a variety of top notch teas.

Regardless of which package you choose our team of Baristas always supply all the accoutrements - Chocolate and Cinnamon toppings, Sugar, Sweetner, Stir Sticks, Milk and paper cups. To receive your free, no-hassle quote, please click on the Request a Quote link on the left side bar - or click right here -> Espresso and Coffee Quote

Espresso Bella Inc also has some fun add ons that take your Espresso and Coffee Bar to the next level. You can rent our Porcelain espresso and cappuccino cups and spoons, add beverage branding to all your drinks (a definite show stopper!), or a cold coffee bar as well.

What is Espresso Bella Inc's Beverage Branding?

Espresso Bella Inc now gives you the opportunity to brand your beverage. What exactly does this mean? Well, we are the only company in Canada that allows you to add the bride and grooms initials, the couples last name, or a special thank you to your guests on every beverage we serve. Edible, drinkable and unbelievable, Espresso Bella Inc's Beverage Branding does not change the taste, texture or feel of the drink - the quality of the espresso is still there, just with a very special added touch.

Espresso Bella would like to sincerely thank you for visiting our website and allowing us to your special events. We would be honored to work with you and provide our exceptional espresso and coffee bar catering services. Please feel free to Contact Us with any questions about our Espresso and Coffee Bar Catering services. If you are interested in our services for a different event, please click here -> Espresso Bella Inc. Let our team of Barista's provide the espresso and cappuccino services at your next event. Perfect for corporate meetings, sales presentations, private events, employee appreciation, holiday parties, conventions, wedding receptions, exhibits, trade shows, parties, television shows, television production teams, nightclubs, promotions, golf tournaments, grand openings, open houses, product launches, bridal shows, home improvement shows and real estate sales.

Thank you for giving us the privilege to make your espresso an Espresso Bella.

_____________________________________

Espresso Bella Inc.9350 Yonge StreetSuite 61569Richmond Hill, ONL4C 3N0

416.252.7876

info@EspressoBella.ca______________________________

More coffee, less depression, study shows

2011-09-27T11:50:00.000-07:00

More coffee, less depression, study shows

September 26, 2011http://www.healthzone.ca/health/mindmood/mentalhealth/article/1059912--more-coffee-less-depression-study-shows
THERESA BOYLEHEALTH REPORTER

In what will surely be considered good news for coffee lovers, a large Harvard Public Health study has shown that women who drink coffee have less chance of being depressed.

Women who consume more coffee appear to suffer less depression, according to new research.

A study from the Harvard School of Public Health, published online Monday in the Archives of Internal Medicine, found that increased caffeine consumption was associated with a decreased risk of becoming depressed.

The study did not look at the impact of caffeine on women who already had depression

Researchers studied 50,739 U.S. women, with an average age of 63, who participated in the landmark U.S. Nurses’ Health Study. They had no depression at the start of the study in 1996, but in the decade following, 2,607 were identified has having developed the mood disorder.

When compared to women who consumed one cup of caffeinated coffee or less per week, those who consumed two or three cups per day had a 15 per cent decrease in relative risk for depression, and those who consumed four cups or more per day had a 20 per cent decrease in risk.

“I think it is very good news for every coffee drinker,” lead author Michel Lucas remarked in a telephone interview from Boston.

A research fellow in the department of nutrition, Lucas noted there have been conflicting studies on whether coffee is good or bad for one’s health. For example, while it has been shown to be associated with high blood pressure, it also been linked to a reduced risk of Parkinson’s disease.

“If there is something in nutrition that has an effect on depression and mood, I think coffee is one,” said Lucas.

The study did not look at why those who drank more coffee reported less depression. Lucas said more work needs to been done before scientists can definitively say that drinking coffee will reduce the risk of depression.

Caffeine is the world’s most widely used central nervous system stimulator with approximately 80 per cent of it consumed in the form of coffee.

But there has been little analysis of the link between coffee and depression.

The study suggests that it’s the caffeine in coffee that has an impact on mood, as the same results were not found with decaffeinated coffee.

The Harvard study did not look at men, but Lucas said it was his own experience, as an avid coffee drinker, that made him want to look at its impact on mood.

“As a coffee drinker, I was interested in this because I know that coffee makes me feel good,” he said.

According to the Mood Disorders Society of Canada, 8 per cent of Canadians will experience a major depression in their lifetime.

AMAZING Grinder - perfect for your kitchen!

2011-09-08T08:02:00.000-07:00

Baratza Virtuoso Burr Coffee Grinder

The Baratza Virtuoso Burr Coffee Grinder is a beautifully designed grinder offering a professional level of perfromance with an elegant apperance. It has been designed for home, office and light commercial use and looks fantastic beside any Espresso Machine. The professional grade 40mm conical burrs produce a consistent, fine grind which is critical for the perfect espresso. The Baratza Virtuoso Preciso Coffee Grinder also excels at producing a consistent grind particle size for the French Press. This consistency at both the coarse and fine ends of the grinding range puts the Baratza Virtuoso Coffee Grinder in a class all by itself. A convenient front mounted pulse on/off button allows you to grind directly into your espresso brew basket if desired, while a 60 second timer can be used to easily replicate grind times. Additional features of the Baratza Virtuoso include a large 8-oz bean hopper and a 5-oz removable anti static ground coffee bin.

To purchase your grinder check out this link

Or visit

www.EspressoBella.ca

click on Shop Online

click on Grinders
click on Baratza
Happy Shopping!!!

The Espro Press!!!!

2011-08-25T07:18:00.000-07:00

The Espro™ Press

The Espro™ Press helps you make a clean cup, with all of the delicate flavours and aromas that fully express your coffee. You will taste the coffee, and not the grounds. And the cup you drink tomorrow is as good as the cup you drink today.

It is robust enough for home, coffee shop, and restaurant use.

The Espro™ Press is a full immersion brewer: the coffee and water are mixed in the vacuum insulated brewer, which maintains temperature and gives you a precise flavour extraction. The unique stainless steel double micro-filter removes the grinds AND allows the aromatic and flavourful oils through. You get flavourful coffee with great body, that doesn’t continue extracting in your cup.

Product Specifications

· Standard single cup size (about 8 - 9 oz of coffee)

· Double micro-filter for an incredibly clean cup

· Hot and constant temperature with double wall vacuum insulation

· Durable stainless steel

· Easy to clean

· 1 year no-questions-asked factory replacement warranty

· US and global patents pending

What Our Customers Say

"Clean as paper but with the full body and rich flavours of a press pot."

"The quality of the coffee it makes is fantastic and being able to keep the temperature of the coffee hot unlike other presses is a definite plus."

Reviews

· Our first official review, at Espresso! My Espresso.com

· Consumer review on coffeegeek

· Bill Walsh for Honest Cooking

· Ed Whitman at Coffee is Food

Where to Purchase

Click here

How it Works

The Espro™ Press is a precision coffee brewer. It preserves all of the freshly brewed flavours and aromas by micro-filtering twice with a unique metal filter. This micro-filter keeps grounds out of your cup, and lets the aromatic oils in.

Step 1: designed for optimal brewing

· extracts pure flavours by fully mixing grounds and water

· keeps temperature constant and hot with vacuum insulation

Step 2: designed for optimal filtering

· the first micro-filter (a) is vertical and reaches below the layer of grounds to the clean coffee - it also lets the aromatic oils seep through at the top

· the second micro-filter (b) makes sure your coffee is very clean, so extraction doesn’t continue in your cup

· the double silicone lip seal prevents any grinds from bypassing the filter

Step 3: designed for optimal enjoyment

· precision brewing preserves all of the freshly brewed flavours and aromas, so you can enjoy them again and again

Frequently Asked Questions

Why is there a double filter? Why must it come apart for cleaning?

The double filter allows for staged filtering – a slightly coarser filter in the lower (basket-shaped) filter separates the majority of the grinds from the dissolved solids. The upper (disk-shaped) filter completes the job, with a much finer mesh than in any other press. The result is the ultra-clean coffee, with cleanliness of a vacuum-brewer and the ease-of-operation of a French press!

Swilling coffee may protect men against prostate cancer

2011-08-05T07:25:00.000-07:00

By Robert BazellChief science and health correspondent

NBC News

updated 5/17/2011 7:21:22 PM ET

Coffee is good for men, according to research released Tuesday from the Harvard School of Public Health. Those who who drank the most coffee — regular or decaffeinated — have the least risk for prostate cancer, especially the deadliest forms of the disease, the 12-year study of almost 48,000 male health professionals found.

That flip-flop from such a prestigious institution contributed greatly to the public distrust of the science of epidemiology and the widespread perception that “one day they say something is good for us and the next day they say it is bad.”But, wait! Almost exactly 30 years ago this same lab in a separate study concluded that in men and women coffee increased the risk of pancreatic cancer, which is almost always deadly. That study got widespread publicity, but not long afterward the researchers said: "Oops, we made a mistake." Coffee, they said, has no effect on the risk of pancreatic cancer.

Today's news seems pretty clear. Men who drank the most coffee, six cups or more daily, had a 60 percent lower risk of developing lethal prostate cancer — and 20 percent lower risk of developing any form of the disease, according to the study published in the online edition of the Journal of the National Cancer Institute.

Even lighter consumption — up to three cups daily — was associated with a 30 percent lower risk of lethal prostate cancer.

Because the results were the same whether the coffee was regular or decaffeinated, it's not the jolt of the java that provided the protection, researchers said. Instead, the benefit is likely linked to other compounds in coffee that act as antioxidants, reduce inflammation and regulate insulin.

Taken together, they support the notion that a wicked coffee habit actually may be good for your health.

The new research studied nearly 50,000 U.S. men who reported their coffee consumption every four years from 1986 to 2008. It backs up previous studies that found coffee consumption was associated with lower risk of a wide range of diseases including Parkinson's, type 2 diabetes and liver cancer.

Complex and changing So, what happened in the last three decades? For one thing, the science of epidemiology — the study of health-related events or disease, including public health research — has matured a lot since then and researchers have learned not to make too much of findings that may be later disproved.

It is never easy to study human beings who live in a complex, ever-changing environment. Humans are not lab rats where everything can be controlled. Still, even with the limitations, some kinds of epidemiological studies provide far better evidence than others.

According to Dr. Meir Stampfer, now the chief of epidemiology at Harvard School of Public Health and a co-author of today’s coffee paper "the main difference between (the new study) and the discredited pancreas finding is that ours is prospective, so there is no issue with recall bias."

What does that mean? The first pancreas cancer trial was what is called a “case control trial.” The scientists questioned 369 patients with pancreatic cancer and asked them about their dietary and other habits. Then they asked 644 healthy people the same question. The use of coffee jumped out so much that the authors came to the frightening conclusion that coffee use might account for a substantial proportion of the cases of this disease in the United States.

It sounds scary, but “recall bias” can affect the outcome of a study. People with a terrible disease like pancreatic cancer often wonder why they got it, even though there can be no answer. If they learn that the scientists are interested in coffee as a possibility, they are far more to remember every cup they ever drank than the normal controls. That's where the bias occurs.

The current research is called a prospective trial, which follows participants over a period of time. For the course of the trial, the volunteers have been filling out forms about their dietary and other habits, including tracking their coffee consumption. So when scientists look at the new results, they can be far more confident.

Of course there's interest in the connection. Prostate cancer is the most frequently diagnosed form of cancer and the second leading cause of cancer death among U.S. men, affecting one in six men during their lifetime. More than 2 million men in the U.S. and 16 million men worldwide are prostate cancer survivors.

Some skepticism may remain, but at the very least the new coffee study shows that men who enjoy their java have nothing to fear and may get some cancer-fighting benefit.

http://www.msnbc.msn.com/id/43065205/ns/health-cancer/

Espresso Bella says Perk Up!: Making the perfect foam for cappuccino!

2011-07-25T09:54:00.000-07:00

Espresso Bella says Perk Up!: Making the perfect foam for cappuccino!: "Frothing milk with your Espresso Machine Fill a frothing pitcher a third full of cold milk. (Whole milk works best) Turn the steamer on so ..."

Making the perfect foam for cappuccino!

2011-07-25T09:52:00.000-07:00

Frothing milk with your Espresso Machine

Fill a frothing pitcher a third full of cold milk. (Whole milk works best)
Turn the steamer on so that any water will be pushed out. Don't get any of this water into your milk.
Once the steamer is at full force, fully submerge the steam wand quickly into the milk (don't go slow, if you do, be prepared to clean up the milky mess!!).
Drop the frothing pitcher down until you position the tip of the steam wand just beneath the surface of the milk. If the surface of the milk becomes violently turbulent, and large bubbles form, then move the nozzle slightly deeper into the milk, you should hear a deep rumbling sound.
As the milk rises, slowly lower the frothing pitcher to constantly maintain the same depth of the steam wand. Once the milk has doubled in volume, fully submerge the steam wand into the milk and this will increase the temperature of the milk.
Turn off the steam when the temperature hits 60 degrees C (140 degrees F). If you don't have a thermometer, judge the temperature with your hand by holding the bottom of the frothing pitcher. The temperature will continue to rise after you remove the wand from the milk. The maximum temperature should be 71 degrees C (160 degrees F).

Frothing Milk with a Whisk

There is no need to purchase an expensive espresso machine or a frothing machine to make frothed milk. A whisk can be used to aerate the milk and in just a few simple steps, you can turn milk into rich and creamy froth perfect to enjoy with your coffee or espresso. You will also need a stove, saucepan, and cold milk. For a rough idea of how much milk you will need, fill one of the cups you will be using to serve the beverage halfway with milk and multiply that amount by the number of people being served. Steps:

Pour the cold milk into the saucepan. The milk should not be over the halfway mark of the pan, to allow for expanded foam.
Place the saucepan over medium to medium-high heat.
Take your whisk and slowly begin to stir the milk (wide bubbles will begin to form). As more whisking occurs, the smaller and more condensed the bubbles will become.
Increase the speed of whisking as the milk temperature rises. By now, you should be whisking the milk as if you were beating eggs and the volume of the milk should be increasing. It’s important to not let the milk come to a boil! If you do boil the milk it will ruin the taste and you will have to start over. If you think the milk is about to boil, remove the saucepan from the heat and continue to whisk away from the stove.
Continue to whisk and aerate the milk until it develops into a fluffy velvety froth and doubles in volume.

Espresso Bella Team. Helping you make every cup an Espresso Bella www.EspressoBella.ca

How to clean your group espresso machine

2011-07-22T07:07:00.000-07:00

How does one eat an elephant? The (grinning) response is "One bite at a time!". It is the same with any large task, really. Taken in its entirety, it may be formidable. Break it down into its elements, into small bite-sized pieces, and those really don't look formidable in the least. Those steps can each be something that isn't so difficult, something which can be done. And when you get all of them done, why, you will see that you have accomplished the entire large task. That's just precisely how it really is with how to clean your espresso machine. Here is a way to tackle the formidable task of cleaning your espresso machine, in 7 easy steps.

Step 1. Make sure the espresso machine is off and unplugged before getting started. For this you will need to of course assure that it's safe to wash the machine since you will be using water to rinse some parts. If you choose not to do this or forget it, you may cause short circuit and may also cause serious damage to your machine. Not to mention that there's a chance for you to get electrocuted as well.

Step 2. Gently wipe off the outside part of the machine with a damp cloth. This step is will keep you machine look shiny and new at least on it's outside cover.

Step 3. With a screwdriver, unscrew the group head to remove it. This will then enable you to scrub the parts of the group head, which include the screen and the brass dispersion plate. Scrub the parts with a brush and plain water until it's totally clean. You can also opt to soak these parts overnight in water mixed with a specific espresso machine cleaner.

Step 4. Backflush the espresso machine, you should be able to see the manufacturer's recommendation on how often the machines should be backflushed in the manual. Normally it should be done about twice a week.

Step 5. With a wet cloth, clean the milk wand. You can also remove it and soak in warm water in order to take out milk residue. An important point to bear in mind here is to use a pipe cleaner to remove milk residue inside the wand and a pin or paper clip to unclog the steam hole. This is important to make sure that no milk residue will be left behind, which could cause unwanted smell.

Step 6. Decalcify the interior by running a mixture of one part white vinegar to one part water through the machine. Then run plain water through the machine two to three times until the interior is clean.

Step 7. Reassemble the machine.

Protip: Do not put soap in your machine. Also, always make sure you read and follow manufacturer's instructions on how to clean your espresso machine.

Mary J. Evans cleans her Solis Espresso machine at least twice every week, even daily if she's making lots of cup of coffee. You can find more information and even great Solis Espresso deals on her blog.

Article Source: http://EzineArticles.com/?expert=Mary_J._Evans

Article Source: http://EzineArticles.com/4685138

Thank you for joining us at Big Night at the Green Barn!

2011-07-11T07:44:00.000-07:00

Dear friend,

Hard to believe it's been just over a month since our Big Night at the Green Barn dinner! We've been hard at work since then tallying the proceeds, and we're thrilled to report that this year's event raised over $124,000 for our Green Barn programs, including our After School Program, our Yes in My Backyard project and our Global Roots Gardens. Thanks to you, we will be able to continue the incredible growing, cooking and community-building that goes on every day at The Stop.

We're happy to announce that we've aleady started planning for next year's Big Night at the Green Barn dinner. The 2012 installment will take place on Wednesday, June 6, 2012, and will feature more mouthwatering dishes by Toronto's finest chefs. Mark your calendars! Until then, please visit the Big Night website for a gallery of photos from this year's event.

Thanks again for your support, and have a wonderful summer!

Best,

Freddy De Gasperis, John Montesano, David Rocco, Big Night at the Green Barn Co-chairs
Nick Saul, Executive Director, The Stop Community Food Centre

Purchasing an Espresso Machine - Have you joined the new hip generation?

2011-07-04T12:47:00.000-07:00

Espresso Machine - Have You Joined the New Hip Generation?
By [http://ezinearticles.com/?expert=Robert_Lorenzo]Robert Lorenzo

The espresso machine has turned the art of brewing espresso coffee into a popular culture today.

Many people, and in particular the under 25 generation have embraced this wonderful pastime, adopting the cafe lifestyle and only drinking coffee beverages made professionally. As a result, the espresso machine is now one of the most sought after home appliances on the market today.

Espresso machines first made an appearance in Italy in the early 20th century. Decades later, they have evolved into contemporary devices that can be found in almost every cafe, restaurant and coffee lovers pad.

Superbly crafted in stainless steel they are an impressive looking appliance with a model and design to suit practically everyone and every venue. The most popular models tend to be semi automatic or automatic espresso machines; however, the original manual variety is still a popular choice for traditional baristas.

The most state-of-the-art model is the super automatic espresso machine. It caters for the coffee lover who wants all best results with the least amount of labor. All you need to do is simply press the automated buttons and 'hey presto!' your perfect espresso brew is served.

Since the introduction of cafe franchises in the 1990s, the art of espresso making has taken the world by storm. For many people, a daily brew, whether on the way to work, or in the comfort of their home, is an enjoyable and refreshing experience. There is nothing more delightful and sophisticated than sipping a rich, creamy, flavorful espresso made by a professional machine.

Espresso machines produce coffee by forcing pressurized hot water through finely ground coffee beans. With some of the more modern models, the coffee beans are held within a pod. Easy Serving Espresso (ESE) pods, are single paper pouches filled with ground espresso beans. A single espresso pod contains approximately 7 grams of espresso coffee. Espresso pods offer a convenient way of handling the coffee in an espresso machine. Not only do they limit they mess they also keep the ground coffee beans fresher for longer.

Consuming espresso will long be an important part of our dining and drinking culture. Not only does drinking coffee have many health benefits, it is also a hip and cool way to enjoy your leisure time - particularly at the local trendy espresso bar.

If you love coffee then you will love owning your own professional espresso maker. You can show off your barista talents to your friends and throw dinner parties that they will talk about for weeks.

When you use an espresso machine, you instantly recreate the taste and ambiance of a cafe and can indulge in the luxury of a freshly brewed espresso, cappuccino or latte every single day.

Robert is passionate about his coffee and the art of creating the perfect espresso. His love of the velvety liquid has led him to researching and devouring information on espresso machines, grinders and producing the ideal crema.

Visit Robert's blog for informative reviews, buying tips and coffee articles - http://www.espressomachinemakers.com

For more Espresso Machine info check out: http://www.espressomachinemakers.com/pasquini/pasquini-livia-90-fully-automatic-espresso-machine-hml90a-the-stylish-commercial-grade-espresso-machine/

Article Source: [http://EzineArticles.com/?Espresso-Machine---Have-You-Joined-the-New-Hip-Generation?&id=4852113] Espresso Machine - Have You Joined the New Hip Generation?

How cool is this?

2011-06-27T06:53:00.001-07:00

Our first mobile blog!!!

Want to go to ING Direct for a coffee? Never thought you'd say that!

2011-05-10T07:59:00.000-07:00

A TFSA with your tea?

DAKSHANA BASCARAMURTY

Globe and Mail Update

A TFSA with your tea http://t.co/laykwWy via @globeandmail

Published Tuesday, May. 10, 2011 9:47AM EDT

Last updated Tuesday, May. 10, 2011 9:50AM EDT

It’s lunch hour on a Wednesday in Toronto and a new downtown café is open for business. The space has all its hip bases covered: tables made from reclaimed bowling alley wood, exposed brick, an iPad hub. All the menu offerings (tea, coffee, juice and pastries) are prefaced with “organic.”

Surprisingly enough, it’s a little hard to find. Passing by, you’d write it off as an outpost of ING Direct – that’s what the sign says. Actually, that’s what it is.

The online bank most Canadians know through its commercials (you know, the guy who urges you to “save your money”) opened its flagship retail location in downtown Toronto at the end of April. But it’s free of the pens-on-chains and long lineups that characterize most Canadian banks.

This is the anti-branch, where employees sport orange T-shirts (the company’s trademark colour) and mingle with customers. They can make you a coffee, and they can also answer your questions about TFSAs. If you want to know more, they’ll lead you over to the iPad hub and load apps that tell you about their products.
You can’t actually deposit a cheque or pay your bills here, though.

Kazuki Taka, 43, walked into the café after working out at a fitness centre across the street.
“They’re very casual. They’re very friendly. They’re not so much selling the company,” he says.
This is the fifth such location the Netherlands-based bank has opened in Canada. It’s part of a trend among European banks to address the declining demand for face-to-face teller services with community-oriented boutique spaces.

It also represents a dramatic change in the way Canadians now do their banking, according to Brett King, a financial institution adviser and author of Bank 2.0: How Customer Behaviour and Technology Will Change the Future of Financial Services.

“Ten years ago, a person would visit the branch, say, twice a month. Now it’s twice a year,” he says.
According to a 2010 survey of 1,200 Canadians by the Canadian Bankers Association, only 23 per cent said branch banking was their main form of banking. Online banking was at 45 per cent, ABM banking at 23 per cent and mobile banking at 5 per cent (though 23 per cent of those surveyed said they expected to start mobile banking in the “near future”).

“People seem to feel like they need branches,” says Peter Aceto, chief executive officer of ING Direct Canada. “But when you ask them about why they feel they need a branch or when they last went to a branch, an overwhelming majority of them actually don’t really want to go to a branch.”

Instead of waiting for customers to come into a branch with a specific task and then selling them on other financial products, the new model draws them in with unconventional bait, such as free WiFi.

“If a bank can say to you, ‘Well, look, if you come in and do your banking and while you’re here, it’s a comfortable environment, there’s free wireless, you can have a coffee’, this may encourage people to use that space more than just a bank,” Mr. King says.

There are other examples of a new approach across the country. Vancouver’s North Shore Credit Union – a company that caters largely to the city’s upper-middle-class residents – partnered with Weber Marketing Group and architects EHS Design to create locations that feel more like spas than bank branches.
Its Seymour Parkgate location has a concierge who greets customers at the front under a halo of carefully selected mood lighting. The wall and floor finishes are decadent. Local art is displayed on shelves. There’s even a play area for kids.

In its first week open, the ING café partnered with neighbouring businesses to offer sessions on everything from urban gardening to sewing buttons. It was all in the spirit of saving money in general, Mr. Aceto says.
Mr. Taka was drawn back to hear bestselling author David Chilton (of The Wealthy Barber fame) speak about personal finance. The crowd was a mix of windbreaker-clad retirees, office workers taking an extended lunch break and those that are “between jobs.” Many lingered after Mr. Chilton’s appearance to chat with employees.

Aesthetics are one thing, but the real change that must happen in banks, Mr. King says, is allowing customers to use whichever channels they choose for full-experience banking.
“A lot of the banks in Canada, a lot of the time, if you ask them for a specific thing or a specific product, there is still a situation where the bank will say you still have to come down to the branch and sign a piece of paper for that,” he says.

Royal Bank of Canada opened its first “RBC Retail Store” locations last year, which feature many flashy technology hubs to teach customers about personal finance and the company’s products. Instead of placing ABMs near the front entrance of locations, where most customers are used to seeing them, RBC has pushed them deeper into the locations as a way of forcing customers to explore the space.

At ING Direct, on the other hand, the café is there so customers can chat with staff face-to-face if dialling up the call centre isn’t enough. If some wish to continue only having a phone, Internet or mobile relationship with the company, that’s fine, Mr. Aceto says.

Mr. Taka says his two visits to the café have convinced him to open a retirement savings plan with ING Direct, but he’s still wary about the informality of the location. He doesn’t mind getting coffee from someone in an orange T-shirt, but prefers business formal when it comes to banking.
“I would still expect a private space and someone who can seriously represent the company talking about their products and services,” he says.

Coffee TV - Coming to Canada!

2011-05-02T08:53:00.000-07:00

Coffee TV - humourous look at a serious industry

by Boundary Sentinel on 01 May 2011

http://boundarysentinel.com/news/arts-and-culture/coffee-tv-humourous-look-serious-industry-11129

Edan Marshall (L) and Nik Green traversed Canada in search of the coffee gods; Photo, Nik Green

The independent coffee universe in Canada is about to be showcased to the world as the first episodes of Common Grounds TV are set to air in the coming weeks. CGTV is the culmination of an investigative yet humorous look at the otherwise serious coffee industry in Canada.

Last September, Producers Edan Marshall and Nik Green took to the road as part of a 25,000 kilometre trek undertaken to find the best and brightest baristas, roasters and cafes in the country.
The series covers everything from how-to segments on the shores of the Atlantic and the Krups Canadian National Barista Competition in Toronto, to a behind the scenes look at Canada's number one organic fair trade roaster set in the heart of the Rockies.

The idea for the twenty-part web series was hatched when Marshall and Green became frustrated with locating fine coffee during their road trips around British Columbia. Utilizing skills from their respective careers in Architecture and Film Production, the duo decided to start big and cover the whole country, from coast to coast, after receiving support from Krups Canada.

"Krups saw what we were trying to do and were excited to come on board, knowing that we would incur significant costs out of pocket to pull off our goals for the series," said Green. Aside from the leading home machine manufacturer, major roasters Mystique Coffee and Kicking Horse Coffee bookended the country with support and appearances on the show.

"All of our sponsors have made it possible to manage such a large undertaking. We never expected to have 20 episodes worth of content for the web, but the more we became known, the more people wanted to be on the show." adds Marshall.

After the 15,000 km trip cross country, they added another 10,000 in British Columbia by embarking on various trips throughout the winter and spring to the Kootenays and the Rockies. While the mileage was high, the pair found the indie coffee community to be very tight from coast to coast with many baristas
recommending other must-see places and faces across Canada.

"As far as the community, the coffee community is amazingly tight knit Canada wide. We ran into some, lets say, communication issues in Montreal on the way over but learned from it on the way back and found a way to co-exist with the locals....kinda," Green explained.

Green and Marshall's travels successfully netted them enough fodder for a series that could go on for many more episodes, not all of the action can be used on TV, Green commented.

"Filmmaking is challenging enough before adding a grueling schedule such as ours. We would roll into cafes either exhausted or vibrating from sampling all day," said Green. "To combine the schedule with being in confined quarters for 30 consecutive days was a challenge we hadn't encountered yet on other shoots. On top of that from purely a filmmaking standpoint, cafes are some of the worst environments on the planet to shoot in. Between the machines, people and busy spaces it becomes very hard to obtain quality sound and video. We tried pulling owners out front of their spaces but found them to be out of their element sometimes so we worked with the spaces as best we could."

Balancing the serious intensity of the industry with humour was a key component to the long time friends.

"We're from the Kids in the Hall generation, and raised by the Monty Python generation, so humour was always in our plans for the series," Green added.

Examples of this can be seen in segments where the pair attempt to lure a cow for fresh milk, brew coffee through a mesh back hat in the prairies, and install a full service espresso bar in their Audi.
The half-year long project has exceeded expectations with plans for series two and three in the works.

Where are they off to for the next series?
"The world?" asked Green.

"It makes sense given our company name," adds Marshall, with the dead-pan humour they are fast becoming known for.

Tune in to the series at:
http://www.globalauthority.ca/
Twitter@RealCGTV
Facebook "Common Grounds TV"
http://www.youtube.com/user/GlobalAuthorityFilm?feature=mhum

Price of coffee beans climb - CNN Article

2011-04-29T10:08:00.000-07:00

Say it ain't so for a cup o' joe: Price of coffee beans climb

By Chelsea J. Carter, CNN

April 27, 2011 -- Updated 1148 GMT (1948 HKT)

The cost of coffee beans hasn't been this high in three decades. Many coffee shop owners are raising prices.

STORY HIGHLIGHTS

Price of coffee beans tops $3 a pound for the first time in more than three decades
Coffee shops and roasters taking a hit with high prices
Analysts project price of coffee beans will continue to rise

(CNN) -- Consumers got a jolt this week with news that the price of coffee was hovering near $3 a pound, the highest price in more than three decades, forcing many coffee houses to consider raising prices or cutting services.

Bad weather in the world's top coffee growing regions, a weak dollar and pressure from emerging coffee drinking markets is putting pressure on the industry, which saw coffee beans trading Tuesday at about $3 a pound -- just below its peak of $3.22 a pound on Friday.

The last time coffee prices were higher was in 1977 after bad weather in Brazil, one of the world's leading coffee producers, destroyed more than half of the country's coffee crops.
"We've been hit hard for close to year now," said Martin Diedrich, owner of Kean Coffee houses in Southern California. "I can't always ask what I need to because I get push back from my guests, from my customers. So I have to take a margin hit."

The issue of rising coffee prices was expected to take center stage Thursday when many of the nation's coffee retailers and distributors gather at the Specialty Coffee Association of America's annual symposium in Houston, Texas.

The price of coffee beans represent about 15 percent of the actual cost of a cup of coffee at most small coffee houses, with food, labor and operating costs making up the remainder, said Ross Colbert, the global strategist for beverages at New York-based financial services provider Rabobank.
That percentage, though, is significant enough to have forced small coffee shop owners to have hiked prices two or three times over the past year, Colbert said.

Big-time coffee companies, such as Starbucks as well as corporations behind Folgers and Maxwell House, also hiked prices over the past year to keep up with the rising cost of beans.
Diedrich, considered one of the pioneers of the coffee house culture, has tried to keep his cup prices stable. But he has been forced in recent months to pass on the increased costs of his roasted specialty beans to his customers.

"I'm paying upwards of six or seven dollars for my premium east African coffees," said Diedrich, who founded Diedrich Coffee. The company was later sold to Starbucks, which shuttered the stores.
The vast majority of coffee consumed in the United States is imported. Hawaii is the only coffee-producing state and cannot supply enough to meet the nation's needs.
The economic boom in Brazil has played particular havoc on the coffee industry with the country becoming more of an economic player on the world's stage.

"The fundamental thing that is going on is that Brazil is dramatically more prosperous. Their currency is going up, their wages are going up and they are the world's largest producer of coffee," said Richard Carlson, chairman of the Tucson, Arizona-based Spectrum Economics.
Carlson said Brazil's economy isn't showing any signs of slowing down. That, in turn, will likely keep coffee prices up, he said.

The coffee industry also took another hit with bad weather in Colombia, the world's second-largest coffee producing country, Colbert said.
Increased coffee consumption in China, Brazil and India has also put a strain on existing coffee supplies, Colbert said.

Though Colbert said demand for coffee would diminish somewhat at the conclusion of the coffee growing season in May, neither he, Carlson or Diedrich expected prices to significantly drop because of the length of time it takes for a coffee crop to mature.

"It's going to be another year or two before some of the production catches up with the market," Diedrich said.

Say it ain't so for a cup o' joe: Price of coffee beans climbs - http://bit.ly/ikgexk #cnn

Espresso Bella says Perk Up!: Want to make the perfect foam? Use the Espro Toroi...

2011-04-20T09:09:00.000-07:00

Espresso Bella says Perk Up!: Want to make the perfect foam? Use the Espro Toroi...: "the espro toroid™ pitcher The curves in the walls and base of the toroid™ pitcher ensure that milk circulates exactly the way it should. W..."

Want to make the perfect foam? Use the Espro Toroid Pitcher

2011-04-20T07:55:00.000-07:00

the espro toroid™ pitcher

The curves in the walls and base of the toroid™ pitcher ensure that milk circulates exactly the way it should. With the toroid™ pitcher you can produce flawless microfoam more consistently, and pour latté art and cappuccinos with greater control than ever before.

product specifications

ergonomic handle ensures balance and control
perfect spout for pouring latte art
12 oz and 20 oz total volume
18/8 stainless steel
1-year no-questions warranty
patent pending

reviews and discussions

espro toroid™ pitcher review on coffeegeek
review from Espresso! My Espresso.com

how to make perfect microfoam

12 oz: fill with 3-5 oz (85-150 ml) of chilled milk
20 oz: fill with 6-10 oz (175-300 ml) of chilled milk
steam milk so that the milk-flow forms the toroid shape shown. different positions of the steam wand allow predictable variations in texture of your microfoam
continue steaming until the milk reaches your preferred final temperature, usually 130-150°F (55-65°C)
tap the pitcher on the counter, and then swirl the microfoam to make it even more smooth and consistent
pour and serve

The curves in the walls and base of the toroid pitcher ensure that milk circulates exactly the way it should.
With the toroid pitcher you can produce flawless microfoam more consistently, and pour latté art and cappuccinos with greater control than ever before.
Great espressos are created by baristas who make use of right kind of tools and Espro manufactures the tools that help you achieve better espresso in your own kitchen.
Espro Toroid Microfoam Frothing Pitcher is stylish in appearance and is designed to achieve flawless microfoam.
Invented and designed in Canada, Espro Toroid features patent pending technology that organizes the circulation of milk inside the pitcher into a toroid shape.
This stainless steel unit has a perfect spout for pouring latte art and an ergonomic handle that ensures control and balance.
Beautiful stainless steel construction
Innovative technology promotes consistent microfoam
Perfect spout for pouring latte art
Convenient ergonomic handle
Capacity: 12 oz (355 ml) or 20 oz (590 ml)

The Toroid™ Steaming Pitcher

I love lattés. However, when I tried to copy the thick silky foam and the rich milk flavour of my favourite barista, I rarely succeeded. Finding the perfect swirl in my regular pitcher was frustrating and sporadic.
After countless prototypes and lots of input from great baristas, came the Toroid™ pitcher. Finally, I can easily make perfect microfoam every time. Now I am on to perfecting my latte art!
Happy steaming,

Purchase it from Espresso Bella Inc!

Go to www.EspressoBella.ca
Click on Shop Online
Click on Other Products
Click on Frothing Jugs
Shop Away!

Or click right here Espro Toroid Pitcher

Espresso & Coffee Bar Catering - our specialty

2011-04-15T09:21:00.000-07:00

Espresso Bella Espresso and Coffee Bar Catering!
Serving the Greater Toronto area and Montreal, Espresso & Coffee Bar Catering is an amazing way to add a touch of class and a sprinkle of fun to any event, party, or office function.

Espresso Bella Inc's espresso and coffee bar catering service is the perfect addition to any occasion. We guarantee to delight your guests senses with the sweet aroma of freshly brewed espresso and coffee. Espresso & Coffee bar catering is an up and coming service provided by very few companies in Toronto - very few companies who do it well. Espresso Bella sets your event apart from the rest.

Espresso Bella Espresso & Coffee Bar catering is a portable, moblie service featuring a complete menu of classic coffee and espresso based specialty drinks. Coffee afficionados will be delighted and espresso virgins will be intrigued. Espresso Bella Espresso & coffee Bar catering offers everything from the simple shot of espresso to a full blown Mochaccino with all the trimmings.

Espresso Bella Espresso & Coffee Bar Catering sets up and packs up in 30 minutes or less. All of our espresso machines and equipment requires 110v outlet/15 amps; no plumbing hook-up necessary. Espresso Bella Inc doesn't just make the drink and pass it on to your guests, we put love, care and passion into every drink we pour. Anyone with an espresso machine can be a Barista, but it takes a special kind of training, passion and desire to be an Espresso Bella Barista. Our line up of Baristas have been trained in all aspects of creating the perfect beverage and their training and learning never stops. These are passionate people who have a special love for coffee and a knack to accomplish perfection.

Espresso Bella Espresso & Coffee Bar Catering gives you the opportunity to choose what you would like on your menu. Decaffeinated or Kosher coffee? No problem. Skim, Almond or Lactose free milk? Not to worry. Espresso Bella can accomodate any and all requests. Interested in booking an event and want to request a quote - click here
Espresso Bella Inc has over six years of providing exceptional Espresso and Coffee Bar catering services to events such as; Trade Shows, Conferences, Weddings, Baptisims, Hospital fundraisers, Golf Tournaments, Breakfast and Lunch Meetings, Grand Openings, Office Party, Launches, Real Estate Open Houses, Conferences, Exotic Car unveilings, Funerals, and Barmitzvahs. To see photos and testimonials of our past events - click here

At Espresso Bella we are committed to providing you with excellent serivce, exceptional espresso based specialty drinks and an amazing event. Book your next event with us and we will guarntee success!

Benefits of Cinnamon and Coffee - Loose weight!

2011-04-13T10:26:00.000-07:00

My Mother recently just came back from a trip to California to see my Grandmother and a friend of hers was telling her all about how she started adding cinnamon to her coffee and had lost 5 pounds already in over a weeks time! Now before you get too excited, everyone's metabolism and body types/weights are different. So what might work for some may not work for others. The idea of adding cinnamon to my coffee/teas really got me thinking what types of benefits does cinnamon have that causes a person to lose weight? So, after doing some research, I came up with the reason and several other wonderful benefits of cinnamon.

- Cinnamon has an effect on blood sugar that makes it a potential help in the battle against weight, insulin resistance and the metabolic syndrome
- Cinnamon reduces blood sugar and increases insulin levels
- Reduces Bad Cholesterol while keeping the good cholesterol stable
- Boosts the Immune System while removing fatique & increasing longevity
- Treats colds & Influenza
- Helps Brain Function & Memory (this I need!)
- Helps the digestive system- removes flatulence, indigestion, soothes the tummy
- Suppresses the bacteria that causes UTI and fungus associated with yeast infections
- Natural Pain Reliever- I've personally used cinnamon for toothaches & cramps and have had instant relief, whereas tylenol or advil take a while to kick in
- Excellent source of manganese, calcium, fiber and iron
- And not to mention that adding cinnamon to coffee enhances the flavor! I am definitely sold on the cinnamon idea whether it helps me lose weight or not- the health benefits alone are enough reason to start using cinnamon.
I've also been hearing about how cinnamon and honey mixed in boiling water helps with weight loss- just Google cinnamon & honey weightloss and you will see what I mean- boil 1 cup of water and add 1/2 tsp. cinnamon powder and 1 tsp honey- drink 1 cup in the a.m. on an empty stomach and 1 cup in the p.m. I haven't tried this yet- but some people say it has helped them to lose weight. Personally, I figure it can't hurt, so why not try it? Even as I am typing, I am steeping some Yerba Mate Tea and I have my cinnamon & honey on hand! I am going to try to start having 2 cups per day and seeing if I have any positive results and I will come back and update. If you decide to try this out- let me know if it works for you!

Article Source: http://EzineArticles.com/?expert=Melinda_Pollard

The Rancilio Silvia Espresso Machine

2011-04-04T12:56:00.000-07:00

There are many people who cannot survive the day without at least one cup of coffee. It is tasty, makes you more alert and gives you a veritable spring in your step. Some people are happy with instant coffee, others can enjoy a mug of filter coffee, but more and more people are seeking the stronger and more aromatic flavor of homemade espresso. The most popular home espresso machine in the mid-range bracket ($300-$800) is the Rancilio Silvia espresso machine, which is the best selling machine over $300.

This is a smart looking stainless steel machine which weighs around 30 pounds and is fairly compact in size, meaning it should fit on most countertops without any space issues. It operates with either pre-ground coffee bought from the store or your local coffee shop, or you can grind the beans at home for the freshest espresso possible.

Many people do not know that coffee actually starts to go stale after it has been ground, which is why it should be stored in an airtight container. If not stored in a sealed container it will be stale within 1-2 hours, but even when sealed the coffee starts to slowly deteriorate. For the freshest coffee, you really do have to grind your own beans.

The Rancilio Silvia espresso machine is very straightforward to set up and has a clear and useful instruction manual provided. Once you have filled the removable reservoir with water up to the maximum line, you can switch it on and it should heat up in around thirty minutes ready for use.
Making perfect espresso is a fine art, which is why coffee shops use highly trained baristas to give you your java fix. It is important to make sure you have measured the correct amount of ground coffee into the portafilter, either double or single depending on the strength required, and then tamp down firmly with around 30 pounds of pressure.

To test out how hard this is, it is a good idea to push down on a set of scales a few times first until you get it right. The tamper provided with this machine is not ideal as it is flimsy and made of plastic, so it is advisable to purchase a metal one if possible. This will help you to get a rich and silky smooth crema on top of your espresso.

This machine also has an excellent steam wand if it is milky coffees, such as lattes and cappuccinos that you prefer. It is very easy to create smooth and bubble free steamed milk. One of the reasons that the Rancilio Silvia espresso machine is so popular, aside from its simple, classic design and not over-inflated price tag, is the fact that it is one of the easiest espresso machines to use, meaning that anyone can enjoy delicious espresso based drinks at home.

Check out the great line of Rancilio Silvia Espresso Machines that we carry.

Article Source: http://EzineArticles.com/?expert=Suzanna_Hardaway

Article Source: http://EzineArticles.com/5033463

Pouring a heart turned into pouring something else!

2011-03-22T08:13:00.000-07:00

Easy Serve Espresso Pods - some information

2011-03-20T08:20:00.000-07:00

The Easy Serve Espresso Pod - consistent, simple and mess free. Espresso Bella tells you how.

An Easy Serve Espresso Pod, or ESE for short, is pre-portioned serving of espresso wrapped in a paper filter, ready to be infused with water. The ESE pod is made to fit specific industry specifications in order to ensure it fits in ESE certified machines and can consistently brew a quality shot of espresso. The ESE pods are intended to be a standard size in order to enable different pods manufacturers and different machine manufacturers to work in harmony.

How to use the ESE pods

The Easy Serve Espresso pods are placed within a pod adapter in your typical espresso machine, or if your machine has a pod brewer, place the ESE pod in there. Make your espresso as per usual. It is truly that simple. The benefit of the ESE pods is their ease and convenience by eliminating grind issues, dose issues, and potentially a lot of mess.

History

The filter pod technology was patented in 1959 and developed years later into what we see presently in the ESE pod. The Easy Serve Espresso pod was created to use in the Italian workplace to make coffee breaks quicker and cleaner for the employees. Later on, pod brewers were created for spaces where espresso was not a specialty beverage such as restaurants and homes. The specific ESE design was created by Illy in 1989 and was used as a marketing tool to sell effortless espresso making at home. The ESE system is protected by the ESE Consortium for Development and has been standardized within the coffee and espresso industry. The intention of the ESE specification was to encourage other coffee manufacturers to adopt the new system. The creation of the Easy Serve Espresso pod sprang innovative thinking which led to manufacturing machines such as the Handpresso and the MyPressi units. The world of coffee is endless!

Benefits

ESE pod brewing machines allow the users to provide continuous espresso taste and flavour, time and time again without compromising quality. Traditional espresso machines have the ability to provide a beautiful espresso leaving some to believe that you can't beat freshly roasted and ground beans. However, unless you spend time with your machine and perfect the art of the espresso, the consistency of an ESE pod will win in taste and time spent, every single shot. An article on February 26, 2008 in the Wall Street Journal by Janet Adamy, noted that 'Starbucks had temporarily closed some of its outlets to retrain Barista's, citing problems with Barista preparation of espresso drinks and poor practices such as re-foaming milk or calibrating pressure for non-optimal brewing time. Pod manufacturers note that these problems are generally reduced by the use of automatic machines and pod technology.' The possibility of drinking an inferior cup of espresso from a high priced espresso machine is high, if you are not familiar with what you are doing. Using ESE pods may not get you the best espresso you've ever had in your life, but it will provide you and your guests with something familiar and consistent. Some also will purchase ESE Easy Serve Espresso Pods in Decaf, this allows the espresso drinker to make coffee with regular grounds for the majority but always have some Decaf Pods on hand for the rare occasion a request comes for a decaffeinated espresso or cappuccino.

If you are interested in purchasing one of our ESE (Easy Serve Espresso) machines, please click on this link and shop away!
http://www.espressobella.ca/
Click on Shop Online
Click on Machines
Have fun!

Zero Gravity Coffee Cup

2011-03-17T09:00:00.000-07:00

This invention is so cool, and its not even for this planet! The on-orbit zero gravity cup. This coffee cup was created by Donald Pettit, an astronaut, during the mission STS-126. Instead of using a straw to drink his morning java inside a heated alumnimum bag, he created a mug that can hold liquid in zero gravity. Designer services were offered by Travis Baldwin to help him turn his idea into reality. See below for the amazing pictures.

Coffee Terminology - like what is a ristretto??

2011-03-15T11:50:00.000-07:00

I was about to write a blog on the new Handpresso Ristretto Intense Portafilter and how cool it is, but then I realized, there are a lot of people out there who 1) don't know how to pronounce that and 2) don't even know what it is.

No fault of your own, Starbucks doesn't educate the public on all of these terms - so I would like to take it upon myself to explain to you, my lovely readers, all of the possibilites of an espresso. Ready to be blow away? Here we go...

Affogato

An Italian dessert drowning in espresso. Affogatos can be made by covering ice cream with strong coffee. A typical Italian Affogato is a scoop of vanilla gelato covered with a shot of espresso and served immediately. Affogatos should not have too much melted ice cream or gelato, and should be bitter-sweet with a combination of textures. Popular Affogatos include Vanilla Affogato, Mocha Affogato, and Peppermint Affogato.

Americano

A coffee beverage made from a shot or two of espresso mixed with hot water to make a full sized drink. Americano is short for "Caffe Americano", which is Italian for espresso coffee served American style.

Biscotti

Biscotti (pronounced "bis-koh-tee"), in Italian, refers to twice baked cookies. In North America, biscotti are mostly associated with coffee. A Biscotto (singular form of Biscotti) is a dipping cookie. In Italy biscotti are generally dipped into wine. Traditionally, biscotti were almond flavored. Today, because of their popularity in coffee houses, many different ingredients are added: dried fruits, chocolate, nuts, seeds, spices, etc. Biscotti are often served frozen with melted chocolate or frosting, topped with nuts or even coated with colored sprinkles.

Black and White

An alcoholic drink made from one part coffee liquor, usually Kahlua, and one part milk or vanilla schnapps. Carefully layer 1/2 ounces coffee liquor over 1/2 ounces of milk, or vanilla schnapps, in a shot glass and serve.

Black Eye

A cup of American coffee with two shots of espresso added. Also known as a Sling Blade, Depth Charge, Shot in the Dark, Cafe Tobio, Autobahn, or Hammerhead.

Black Russian

An alcoholic coffee drink. To make a Black Russian, fill a rocks glass with Crushed ice, add 1.5 ounce vodka and 1.5 ounce Coffee Liqueur.

Belgian Coffee

An after-dinner beverage made by folding a beaten egg white into whipped cream, mixing it into a cup of coffee, and garnishing the froth with grated bittersweet chocolate.

Breve

A milk based espresso drink made with half-and-half, or light cream, instead of whole milk. Breve means "short" in Italian, and in some locations refers to a cappuccino made with light cream.

Café and Caffe

The French and Italian words for both coffee, the drink, and the shop where you can drink it.

Cafe au Lait

Similar to a Latte, but made with filter drip or French Press coffee instead of espresso. To make a simple Cafe au Lait, mix equal portions of brewed coffee and heated or steamed milk. The "French" style is to serve a Cafe au Lait in a white porcelain cup or bowl. Cafe au Lait is French for "coffee with milk".

Cappuccino

A beverage made from espresso, hot milk, and frothed milk. To make a Cappuccino, add equal parts of espresso, hot steamed milk, and velvety milk froth. A dry Cappuccino is the same drink without the hot milk. Cappuccinos are traditionally served in a small cup, or demitasse.

Espresso con Panna

Italian for "espresso with cream", an Espresso Con Panna is a shot of espresso topped with a dollop of whipped cream.

Espresso Granita

A slushy chopped ice dessert made from espresso. The word "granita" comes from the Italian the word "grano" meaning "grain", a reference to the grainy texture of ice used to make a Granita. To make an Espresso Granita, freeze extra strong sweetened espresso, crush or chop finely, and serve in a clear glass topped or layered with whipped cream.

Iced Mocha

Caffe Mocha served cold with ice. To make an Iced Mocha, add chocolate to bottom of glass, add espresso and mix well, then add milk until the glass is two thirds full and mix well. Add ice last, or pour into and ice filled glass, and cover with whipped cream if desired.

Irish Coffee

An alcoholic coffee drink. To make and Irish Coffee, pour a shot of Irish whiskey into a warmed whiskey glass and add three sugar cubes (3 tsp). Fill with strong black coffee to within one inch of top. Stir gently and top to the brim with slightly aerated heavy cream.

Latte

A shot or two of espresso in a cup filled with frothy steamed milk. Baristas will sometimes pour the frothy milk through the espresso in an open mug to make an artistic design in the crema (espresso foam) floating on the surface. "Latte" is short for "Caffe Latte", which is Italian for "coffee with milk".

Macchiato

Italian for "spotted". There are two types of Macchiatos, "Latte Macchiatos" and a "Caffe Macchiatos". To make a Caffe Macchiato, also called "Espresso Macchiato", fill a small glass with espresso and dab a spoonful of velvety frothed milk on top. To make a Latte Macchiato, pour espresso into frothy steamed milk leaving a dark spot on top.

Mocha Latte

A Mocha Latte, or Mocha, is a coffee drink made from espresso, chocolate syrup, and steamed milk. To make a Mocha, coat the bottom and sides of the cup or mug with about 1/2 oz. of chocolate syrup. Add a shot or two of espresso and fill with steamed milk. Add whipped cream if desired.

Red Eye

A cup of American style drip coffee with a shot of espresso added. Also called a Shot in the Dark, a Depth Charge, or and Eye Opener. Variations of the Red Eye include the Black Eye, made with two shots of espresso, and the Dead Eye, made with three shots of espresso.

Ristretto

A very "short" shot of espresso coffee. Originally this meant pulling a hand press (shown at right) faster than usual using the same amount of water as a regular shot of espresso. Since the water came in contact with the grinds for a much shorter time the caffeine is extracted in reduced ratio to the flavorful coffee oils. The resultant shot could be described as bolder, fuller, with more body and less bitterness. All of these flavors are usually attributed to espresso in general, but are more pronounced in ristretto. Today, with the hand press out of favor and modern automated machines generally less controllable, ristretto usually just means less water; a double espresso shot is typically around 60 ml (2 fl oz), while a double ristretto is typically 45 ml (1–1.5 fl oz).

Glossary of Coffee Terminology - Copyright Zecuppa Coffee, LLC

Espresso Bella says Perk Up!: That's Italian Ristorante welcomes Espresso Bella!...

2011-03-09T07:05:00.000-08:00

Espresso Bella says Perk Up!: That's Italian Ristorante welcomes Espresso Bella! That's Italian Ristorante & Catering is pleased to announce their partnership with Espresso Bella - Espresso & Coffee Bar Catering.

That's Italian Ristorante welcomes Espresso Bella!

2011-03-09T07:04:00.000-08:00

Tuesday, March 8, 2011That's Italian Ristorante welcomes Espresso Bella!
That's Italian Ristorante & Catering is pleased to announce their partnership with Espresso Bella Inc., a leader in espresso and coffee bar catering. Whether you're hosting a small office meeting or social gathering or organizing a 1000 person trade show, they do it all. Not only do they provide set up and delivery, but professionally trained Baristas are available if required.

For more information, please contact
Espresso Bella Inc
60 Pippin Road, unit 33
Concord, Ontario
Telephone (416) 252-7876
www.EspressoBella.ca
Email info@espressobella.ca

An Espresso Bella representative will be more than happy to meet you at That's Italian Ristorante to discuss your needs!

Posted by That's Italian Ristorante at 5:41 PM

LavAzza Espresso Vending Machine... amazing.

2011-03-04T07:13:00.000-08:00

The Italian Machine That Can Put Starbucks Out of Business

Where: Italy

Here's something that many who've visited Italy and definitely those who live there already know: one of the first and best friends you can make is your local barista. You see, when a place has the simple sign for a "BAR," that doesn't indicate a place for ordering booze, but rather for coffee, panini, pastries and other sweets and it's from your barista that you can hear the day's gossip and get a perfectly pulled espresso. Or...you could just learn how to use one of these super-easy Lavazza Blue machines, which, if widely introduced into the states (like, on every street corner in Manhattan especially), could put Starbucks out of business.
You find these machines typically in shops that don't have the space or money to install a proper bar with barista. Occasionally, these are even on the street and in other public places, like train stations. This particular one we fell in love with inside a pastry shop in Bergamo, so let us introduce you:

So yes, it's as painfully simple as shown in our video above. For 80 Eurocents, you can get a super tasty cappuccino cioccolato, an espresso macchiato, a hot chocolate and even tea with lemon. We went with a Mokaccino this time around, but we've pretty much sampled each option to the nth power.
Now where can we order one of these for home delivery?

The Italian Machine That Can Put Starbucks Out of Business Jaunted

Tea Please! Everything you needed to know about tea

2011-03-02T13:58:00.000-08:00

I am sitting in front of my computer with the worst stomach ache in the world drinking some Camomile tea - nonna's best remedy for a bad tummy. It has lead me to write this post about tea. Tea is the most commonly consumed beverage in the world after water. There are a million different types of tea however they all stem from these 5 bases - black, green, white, oolong, red, and herbal. And I am determined to try them all.... oh boy.

Here are some of the benefits of Tea

There are a lot of studies that demonstrate the anti-cancer properties of the antioxidants in teas. Some studies even go as far as to say that if you consume 4 to 6 (or more) cups of tea on a daily basis it can reduce the risk of gastic, esophageal and skin cancer! Other studies have shown that only 2 cups of tea may lower the risk of ovarian cancer by 46%!! The greatest studies of all have been done on green tea - for example a Japanese study found that green tea actually LOWERS death rates from heart disease. Did you know that tea ranks as high - if not higher! - than most fruits or vegetables when measured in antioxidant potential of plant-based foods? Pretty amazing.

Ok, go grab your green tea and come back.
If you don't have any and need to purchase some visit us at:
http://www.espressobella.ca/
Click on Shop Online
Click on Tea
Have Fun Shopping!

Welcome back.

So many types - but what to choose? Black? White? Oolong? Green?
Black, white, oolong and green teas derive their leaves from Camellia sinesis - a warm-weather evergreen tree. The more processing tea leaves undergo, the darker they will turn. Green tea and white tea are the least processed tea. They are simply steamed quickly. White tea, however, is derived from the young new leaves from the Camellia plant during the spring. These young leaves are silvery white as they contain no chlorophyll. Black and oolong teas are partially dried, fermented and crushed.

What about Herbal Tea?
Herbal tea is different than the teas mentioned above - it is not derived from the Camellia plant leaves and therefore does not have the health promoting properties as the others. The majority of herbal teas that you can find in the supermarket are not tea at all, they are actualy infusions made with flowers, roots, spices, herbs and parts of plants. We have a variety of herbal teas available that have amazing health benefits. My personal favorite is the Organic Ginger Aide by Traditional Medicinals - a company owned by Higgins and Burke. The next best thing to Camomile when I eat something that doesn't agree with me.
Check them out...
http://tinyurl.com/45edre7

Caffeine in tea? oh yes...
The American Diestetic Association states that a cup of tea contains an average of 40 mg of caffeine, compared to 85 mg as found in a cup of freshly brewed coffee.

What about Decaf Tea?
We do not know whether decaf teas have the same health benefits. It is not yet known if removing caffeine also removes polyphenols in the decaffeinating process.

Other fun facts!
Aging
If you are the type to fret over the appearance of wrinkles, age spots and other signs of growing old, oolong tea may be the answer to your worries. In a recent experiment carried out jointly by researchers from the US, Taiwan and Japan, mice which were fed tea displayed fewer signs of aging than mice that were fed water. The Straits Times, Sept. 24, 01

Allergies
The wonder cup just got even more wonderful. Green tea, rich in antioxidant treasures that protect against heart disease and cancer, now shows promise as an allergy fighter. In laboratory tests, Japanese researchers have found that the antioxidants in green tea, block the biochemical process involved in producing an allergic response. Green tea may be useful against a wide range of sneeze-starting allergens, including pollen, pet dander, and dust. Prevention, April 2003

Arthritis
Green tea catechins are chondroprotective and consumption of green tea may be prophylactic for arthritis and may benefit the arthritis patient by reducing inflammation and slowing cartilage breakdown. The Journal of Nutrition, Mar 2002
Green tea may be useful in controlling inflammation from injury or diseases such as arthritis. Boston Globe, April 26, 99

Bone Strength
Tea flavonoids may be bone builders. A report in this week's Archives of Internal Medicine looked at about 500 Chinese men and women who regularly drank black, green, or oolong tea for more than 10 years. Compared with nonhabitual tea drinkers, tea regulars had higher bone mineral densities, even after exercise and calcium-which strengthen bones-were taken into account. U.S. News & World Report, May 20, 2002

Cancer
"Tea is one of the single best cancer fighters you can put in your body," according to Mitchell Gaynor, MD, director of medical oncology at the world-renowned Strong Cancer Prevention Center in New York City and co-author of Dr. Gaynor's Cancer Prevention Program. The latest tea discovery? Strong evidence that both green and black tea can fight cancer-at least in the test tube-though green tea holds a slight edge. In a new study, both teas kept healthy cells from turning malignant after exposure to cancer-causing compounds. Prevention, May 2000
People who drink about 4 cups of green tea a day seem to get less cancer. Now we may know why. In recent test-tube studies, a compound called EGCG, a powerful antioxidant in tea, inhibited an enzyme that cancer cells need in order to grow. The cancer cells that couldn't grow big enough to divide self-destructed. It would take about 4 cups of green tea a day to get the blood levels of EGCG that inhibited cancer in the study. Black tea also contains EGCG, but at much lower concentrations. Prevention, Aug 1999

Cholesterol
Tea can lower 'bad' cholesterol levels. Researchers at the Beltsville Human Nutrition Research Center in Beltsville, Maryland, asked test subjects to eat low-fat, low-calorie prepared meals and drink five cups of caffeinated tea or caffeinated and non-caffeinated placebos that mimicked the look of tea. Levels of low-density lipoprotein (LDL) cholesterol dropped 10 percent among the test subjects who drank tea. Vegetarian Times, Jan 2003

Heart Disease
Drinking black tea may lower the risk of heart disease because it prevents blood from clumping and forming clots. In a recent study, researchers found that while drinking black tea, the participants had lower levels of the blood protein associated with coagulation. Better Nutrition, Jan 2002
Better to be deprived of food for three days than tea for one,Ã“ says a Chinese proverb. Research is showing it may just be true. Dr. Kenneth Mukamal of Boston's Beth Israel Deaconess Medical Center reported that out of 1,900 heart-attack patients, those who drank two or more cups a day reduced their risks of dying over the next 3.8 years by 44 percent. Newsweek, May 20, 2002

Weight Loss
Trying to lose weight? Reach for a cup of green tea instead of a diet beverage. Compared to the placebo and caffeine, green tea extract consumption produced a significant 4% increase in 24-hour energy expenditure. If you consume 2,000 calories per day and don't gain or lose weight (you're in energy balance), an increase of 4% would translate roughly into an 80-calorie daily difference. Over a year, this could result in 89 pounds of weight loss. American Journal of Clinical Nutrition, Nov 1999
Recent evidence shows that in the battle of fat loss, green tea may be superior to plain caffeine. According to a new study, green tea appears to accelerate calorie burning - including fat calories. Researchers suggest compounds in green tea called flavonoids may change how the body uses a hormone called norepinephrine, which then speeds the rate calories are burned. Joe Weider's Muscle & Fitness, April 2000

Loose vs Bags
Tea made from loose leaves has more antioxidants than tea bags, which tend to have lower-quality, powdered leaves. Prevention, April 2003

Black vs Green
Black tea is turning out to be just as healthful as green tea. Univ of California Wellness Letter, March 2002
One cup of black or green tea has more antioxidant power than a serving of broccoli, carrots, or spinach. Prevention, Aug 1998

Decaf Tea
Tea decaffeinated using a natural CO-2 process retains 90% of its cancer-fighting properties. Prevention, Feb 2000
Java junkies, perk up: Substituting tea for coffee will cut your caffeine intake by more than half. Prevention, May 96

White Tea
White tea appears to have more potent anticancer qualities than green tea. Reuters Health, March 30, 2000

(Information Source: http://www.teamuse.com/article_030501.html)

Espresso Bella says Perk Up!: My new obsession - Segafredo Glass Tumblers

2011-02-25T08:23:00.000-08:00

Espresso Bella says Perk Up!: My new obsession - Segafredo Glass Tumblers: "At Espresso Bella Inc. we get access to a TON of cool new products. Apparently these aren't that 'new' but they are pretty cool, hence..."

My new obsession - Segafredo Glass Tumblers

2011-02-25T07:53:00.000-08:00

At Espresso Bella Inc. we get access to a TON of cool new products. Apparently these aren't that "new" but they are pretty cool, hence being my new obsession.

These Segafredo Glass Tumblers are the perfect size for an espresso, machiatto, or when my zio's come over, an espresso with some sambuca!
They are so cool because you can actually see the layers of espresso, crema and whatever else you decided to put in your cafe that morning (or evening). They are made from heat resistant glass so your espresso stays hot and your hand stays cool. They are slightly larger than an espresso cup (3.5oz) giving you the ability to have more than one shot of something in the tumbler - which for my zio's is ideal.
They go with any kitchen decor, so you don't have to worry about matching the espresso cups to the coffee carafe and the dessert plates on the table like my mother likes to do.
I actually gave a case of these to my best friend Johanna when she moved into her new condo - she isn't a big coffee drinker, but she does find them the PERFECT chilled vodka shot size. I guess they are perfect for every type of use!

If your interested in them, check out our website and buy some!
www.EspressoBella.ca
Click on Shop Online
Click on Cups and Mugs
Click on Glass
Click on Espresso Glass
Shop away!

or you can go straight to shopping online and type in SEGAB06 into the search field. Easy Peasy!

You can't go wrong with these folks, I'm telling you!
A case of 24 cups is only $39.99. Honestly that's like $1.66 per cup - NOTHING!

And incase your on the other side of the world and realize that you NEED these cups, not to worry, we ship all over the planet!

Talk soon kids, I need to go make me an espresso!!

This weeks cool, new product!!! Mypressi!

2011-02-22T10:06:00.000-08:00

Very similar to the Handpresso - the Mypressi has some pretty cool things about it!! check it out...

You can purchase the Mypressi by doing this..

http://www.espressobella.ca/
Click on Shop Online
Click on Espresso Machines
Click on Mypressi

Shop away!!!

Easily and conveniently create perfect espresso in the home, office or anywhere at all with the revolutionary and elegant mypressi TWIST, the world's first handheld espresso maker that delivers the ideal pressure for a delicious, easy espresso extraction.
Voted best new consumer product of 2009/2010 by the Specialty Coffee Association of America (SCAA)-the world's largest association of coffee professionals-the TWST produces single or double shots from either fresh-ground coffee or ESE pods, and requires no external power.

Here is how the Mypressi works...

Just insert a pod or ground coffee, pour in hot water and pull the trigger.
The TWIST's patent-pending technology uses the same 100-percent recyclable and affordable 8g pressure cartridges that have been safely used in whipped cream dispensers and soda makers around the world for over 80 years.
Each cartridge has sufficient pressure to make up to four double shots and eight single shots of espresso.
The result is a perfectly smooth espresso extraction with a clean and clear taste that has enthused coffee lovers around the world.

The TWIST is also easy to clean without requiring special tablets or complex procedures.
Just give it a quick rinse when you're done.
Want to go beyond espresso?
The TWIST also easily creates the espresso base for a delicious range of drinks and desserts from cappuccinos, mochas and lattes to affogatos, frozen coffee drinks, espresso martinis and more.
It is the must-have espresso maker for those seeking truly delicious coffee, anytime, anyplace.
The mypressi TWIST is now refreshed with a shot-counter feature, cool-touch non-slip water bowl, and compatibility with both N2O and CO2 cartridges.

Features:

Delicious espresso delivered effortlessly in single or double shots from this stylish award-winning handheld espresso maker
Perfect for the home or office, the great outdoors, or anytime you are among family and friends
High temperature and pressure stability ensures a perfect extraction
Breakthrough pressure engine design ensures a soft pre-infusion, ensuring the ultimate in smooth-tasting coffee
Converts from fresh ground coffee to ESE Pods in just seconds
Easy for beginners while allowing espresso enthusiasts to get the most from their beans
Operating Pressure: 135psi (approx. 9 bar)
Extraction Temperature: Up to 204F
Weight: 2.2lbs
Pressure Cartridge: Standard 8gm 600psi Unthreaded N2O or CO2.
100% recyclable steel.
Each cartridge makes 4 double shots or 8 single shots of espresso.
Compatible with common brands including iSi, Bestwhip, Whippit and others.
Professional Basket: 14-21g fresh ground coffee
Pressurized Basket: 14-21g pre-ground coffee
Single Shot Basket: 7g fresh ground coffee or 1 ESE coffee pod

FAQ:

Q - What is included with the twist? Specifically, are the CO2 cartridges included?

A - The TWIST includes all of the following (including cartridges):

mypressi TWIST espresso maker
53mm Professional 14-21g coffee basket
53mm Pressurized 14-21g coffee basket
53mm Single 7g coffee basket
ESE Pod Adaptor
Tamper
Tamping Mat/Drip Coaster
Tote Bag
Spare O-Rings
4 x 8g mypressi Chargers
User Guide with recipes and more

Pure Coffee Blog: Product Review: Xpress

2011-02-18T10:01:00.000-08:00

Pure Coffee Blog: Product Review: Xpress: "' Company: Smartcup Product: Xpress Rating: 3+ (translates to 'good') Quite often I think of how to make travel with coffee easier. ..."

FREE Barista Training?? no way... YES WAY!

2011-02-18T09:08:00.000-08:00

FREE Barista Training w/ Case purchase of Venti Sei Espresso Beans (6 x 1 Kg)

http://www.espressobella.ca/

Click on Online Shop

Click on Espresso Coffee

Click on Beans

Click on Espresso Bella

SHOP till you DROP!!!!

or click this link....

http://shop.espressobella.ca/index.php?main_page=product_info&cPath=12_13_27&products_id=488

With the purchase of 1 case of our own Venti Sei espresso beans (6 x 1Kg), we'll include a FREE Barista Training Session!

Here is a lovely description of our beans... they are so delicious!!!!

Sweet and mellow-tasting with a well rounded flavour.
A medium roast bean with a perfect balance between body and flavour.
Made with the finest quality Central & South American Arabica and full-bodied Indonesian Robusta.
Roasted fresh weekly.

Free Barista Training Session - A Passion for Perfection

At Espresso Bella Inc., we are committed to providing the highest quality espresso and coffee beans to our clients and would like to extend our expert level of coffee education to you. Espresso Bella Inc. employs a team of highly qualified Barista's who would love the chance to enhance your staffs skill level in producing the perfect espresso through our Barista training program.We understand what goes into developing a beautiful espresso and want to share these tricks and tips of the trade with your staff.

For the cost of a case of the delicious Venti Sei espresso, our Baristas will come to your establishment and spend time with your staff and train them on the fineness of the grind, pressure of the tamp, proportion of water to coffee, the freshness of the bean, and many more educational components necessary to create the perfect cup.Since espresso is the last taste your client has of your establishment, your staffs ability to provide a perfect cup plays a pivotal role in your company - with our training, your staff will be able to keep your customers coming back for more.

Include in the comments section when checking out your preferred days and times for us to come and we'll contact you to schedule a date. Areas of service include the GTA and areas North of Toronto. If your establishment is outside those areas, please email us to inquire.

Your bag of Espresso Bella Venti Sei was roasted no more then 7 days ago.... BANANAS!

Espresso Bella says Perk Up!: Our latest events...

2011-02-16T08:38:00.000-08:00

Espresso Bella says Perk Up!: Our latest events...: "We were super busy last week attending 3 events in 3 days - holy cow! We did a private office function where we got to use our beverage bra..."

The most expensive home coffee maker

2011-02-15T14:41:00.000-08:00

Coffee has a long history dating back, as far as we can tell, to 9th century Ethiopia. The first coffee aficionados, though, weren’t the native peoples. Rather, it was their goats whom they noticed “dancing” after eating certain wild beans. It wasn’t until they reached Arabia, however, that they were first roasted and brewed into the drink we’re all familiar with today.

While there are numerous ways to prepare coffee, the different sorts of devices used to prepare the coffee are far more innumerable. What follows are some of the most expensive coffeemakers in the world.

The Prima Donna ESAM 6600 from De’Longhi may be the most feature rich coffeemaker money can buy. Not only can it memorize your favorite cappuccino, cafe latte or latte macchiato, it also cleans itself at the push of a button. The auto-cleaning milk carafe can even be stored in your refrigerator, ensuring that the milk in your coffee is as fresh as possible. This pricey coffeemaker retails for around $2,000, but the buzz says it’s worth every penny.

If you value form over functionality—and your preferred form is anything covered in Swarovski crystals—then look no further than Nespresso’s Crystal coffee machine. Based on Le Cube model, it’s adorned with 3,100 of the blingsome crystals. That’s not to say the Crystal coffee machine doesn’t have a few tricks up its sparkling sleeve; the machine has a built-in cup warmer, back-lit control buttons and a removable grate for latte macchiato. This isn’t the first Nespresso machine to be so decked, either. Their Essenza models were recently made into limited edition Brilliant Black and Sparkle Pink machines. These two models went for $1,000 each while the Crystal Coffee Machine is the most expensive coffeemaker in the world at £1,995 (nearly $4,000 USD).

(courtesy of hummus-recipes.blogspot.com)

Most Expensive Coffeemaker

2011-02-15T14:40:00.000-08:00

Most Expensive Coffeemaker

Espresso Bella says Perk Up!: Our latest events...

2011-02-15T12:31:00.000-08:00

Espresso Bella says Perk Up!: Our latest events...: "We were super busy last week attending 3 events in 3 days - holy cow! We did a private office function where we got to use our beverage bra..."

Our latest events...

2011-02-15T12:19:00.000-08:00

We were super busy last week attending 3 events in 3 days - holy cow!

We did a private office function where we got to use our beverage branding and they were BLOWN away! A few things to note:
- dispite the way it melts in your cup, it is TOTALLY edible - don't worry!!!
- we are going to have 2 different sizes - 1 for espresso and 1 for the big cups (latte, americano, cappuccino & hot chocolate)
- it was so cool!!!

Then we went to the Canadian Home Improvement Show which was interesting and AWESOME! Our baristas worked with some pretty cool people. This was a different kind of trade show than what we were used to as it was closed to the general public. We made a lot of coffees and a lot of friends who we hope will keep in touch.
Below are some pictures for you to enjoy!
We were part of a great booth that had the Grey Cup there to take pictures with, along with some pretty cool mounties (no, they aren't real mounties, but they could still kick your butt!)

Coffee Storage - things you didn't know...

2011-02-08T11:03:00.000-08:00

So I went to my Nonna's house the other day and I desperately needed my espresso fix, so naturally I went into her cupboard to grab a cup and the coffee and to my surprise the coffee wasn't there. I searched every single cupboard and drawer and couldn't find it. Finally, my Nonna said "Bella, what are you looking for?" I told her "the espresso, Nonna, where is it?" She turned to me and chuckled, like I don't know my way around a kitchen and said "Oh Bella, its in the freezer!".

Oh
My
God

IN THE FREEZER??!?!!

Needless to say, I made the espresso and it tasted like "Cukata". So gross.
Then began the freezer invasion. I went to all of my aunt and uncles house to find their espresso and low and behold - freezer or fridge every single time!!!! Why is it that every Italian - who should KNOW everything about Espresso - continuously does it wrong?!!??
They wrapped up the espresso bag with an elastic and shoved it in the fridge next to last nights dinner. I was wondering why there was a sauce-y taste to it!
I decided to show them all what an espresso should taste like and brought them grounds in an air tight stainless steel container NOT to be put in the fridge. Being their little niece, they didn't believe me. Oh how I love a challenge.
Lets just say, I ran out of containers.

I would like to share my knowledge of espresso/coffee keeping fresh with the world - bad coffee be gone! Ok, so here is my list of do's and don'ts... please, if there is only 1 thing you do on this list let it be NEVER EVER FREEZE YOUR BEANS!!! (that sounds pretty funny).

DO NOT

Never, never, never freeze your beans, especially if they are already ground.

And here is why...

Coffee is very porous. This is only good for those who like flavoured coffee because the beans absorb all of the surround aromas - chocolate, caramel, fish, peas - you know the things in your fridge or freezer? The coffee can even absorb other things like the moisture that your freezer produces therefore turning the taste of your coffee into tasting like your drinking freezer water. yum.
You are actually removing the flavour of the coffee. When you roast coffee, the beans release oils and aromas to give the espresso its distinct flavour and when you freeze the coffee (beans or grounds) you are actually breaking down the oils and removing the flavour. SO not what you think you are intending on doing.

Lets think about this for a minute. If coffee tasted better and was fresher from the freezer, then wouldn't you buy it from the frozen food section at the grocery store?

Never, never NEVER keep coffee in the fridge. Unless you want to find out how fast it takes to ruin a perfectly good coffee -then go for it, but your breaking my heart.

Buy whole beans and keep them whole as long as you can. Grinding only when you need them.

Here is why...
You wouldn't open a bag of chips 2 weeks before your going to eat them right? or worse, cut a loaf of bread a few days before your guests come? Ya, I didn't think so. It would become stale and dry - the same deal goes for coffee. Grinding the beans all at once breaks them up and exposes the beans to air this makes the coffee go stale a heck of a lot faster, regardless of how you store it.

Store your beans in an air tight dark container away from any light or humidity. So that means, not on top of your machine, not near the stove and most definitely not in the fridge or freezer!
When you are shopping for your beans, look for valve-sealed bags, NOT vacuum sealed bags.

I hope my little rant on keeping your coffee tasting as best as possible works for you. I am only looking out for your best interest! I don't want your guests to see a beautiful espresso machine and think they are going to get an amazing cup of coffee and be disappointed in you. You can be a Barista in your own home by following the few tips I provided to you.

If you check out our website we have our own brand of Espresso Beans roasted fresh WEEKLY that are valve sealed. www.EspressoBella.ca (click Shop Online). They are called Espresso Bella VentiSei and are scrumptious!!!

Espresso Bella says Perk Up!: Coolest invention ever - Handpresso Wild DomePod E...

2011-02-07T07:54:00.000-08:00

Espresso Bella says Perk Up!: Coolest invention ever - Handpresso Wild DomePod E...: "Now brewing: The espresso of your choice! There are some really cool espresso machines out there on the market, but this machine is one of..."

Coolest invention ever - Handpresso Wild DomePod Espresso Machine

2011-02-07T07:53:00.000-08:00

Now brewing: The espresso of your choice!

There are some really cool espresso machines out there on the market, but this machine is one of the coolest I have seen. Whether your an obsessive compulsive espresso drinker like myself who would hook herself up to an IV of espresso or enjoy the great outdoors and like a nice coffee by the campfire, the Handpresso Wild DomePod Espresso Machine is the tool for you.

Don't mind the googly eyes she is giving to the guy pumping the Handpresso - he is pretty hot ;)

The new Handpresso Wild DomePod works with ground coffee - you can choose your favourite roast or blend of coffee to brew. Simply fill the seven-gram basket with your ground coffee and tamp. Clean up is a breeze - simply remove the domepod from your Handpresso, press under the screen, and the coffee puck is released. Rinse your Handpresso with water and you are ready to brew again. All you need is boiling water to brew the perfect drink! The patented high-pressure extraction system uses hand-held pumping to prime the device, ensuring the correct 16 bar pressure needed to produce the perfect cup of espresso. Light and durable, the Handpresso DomePod can be stored easily in a drawer, backpack or with camping gear. Although cleanup is still a breeze, there are a few rules you will want to follow to keep your Handpresso DomePod in top shape. Do not use alcohol or detergents to clean the machine, and descaling is unnecessary. Just like the Handpresso Wild, the Handpresso DomePod is not microwave safe. You can find a bunch of specifications on our website if you are interested.

http://www.espressobella.ca/
click on Online Store
click on Espresso Machines
click on Handpresso

Our first video!!

2011-02-04T10:07:00.001-08:00

Create your own video slideshow at animoto.com.

Espresso Bella

2011-02-04T10:06:00.000-08:00

Espresso Bella

Brand your beverage - the newest way to advertise!!!

2011-02-03T14:07:00.000-08:00

Espresso Bella is proud to present the newest form of promoting your product. Liquid Advertising!

The only way of getting your brand noticed in a room full of people is to avoid the clutter and brand your beverage. We're not talking about the cup or the sleeve - we are talking about looking down at the top of your drink and seeing your logo.

Edible, drinkable and unbelieveable, branding your beverage is the newest addition to the Espresso Bella Espresso & Coffee Bar catering roster.

We are the ONLY company in Canada to serve our beverages with monograms, logos, faces, images or even quotes.

Any JPeg image that can fit within an 1"x1" space can be placed on an espresso, cappuccino, latte, mochacino or machiatto.

Interested in purchasing large quantites for your restaurant or banquet hall? Branded Beverage toppers can be placed on beer and ice cream as well! The best part is they don't change the flavour of the drink.

An Espresso & Coffee bar will already impress your guests, but beverage branding will take it to another level.

Alright ladies, lets start sucking back that coffee!!!

2011-02-03T12:01:00.000-08:00

Coffee helps working women, but holds back men (article from the Telegraph in the UK)

Women should swap herbal teas for strong coffee if they want to get ahead of their male counterparts at work, a new study suggests.

A study by psychologists at Bristol University found drinking caffeinated coffee boosts a woman’s performance in stressful situations but has the opposite effect on men.

They become less confident and take longer to complete tasks once they have downed several cups of coffee.

The findings, published in the Journal of Applied Social Psychology, suggest the beverage may have radically different effects on the sexes in high-pressure situations.

According to the British Coffee Association, UK consumers drink approximately 70 million cups of coffee a day.

Some of the potential health benefits include protection against diabetes, Alzheimer’s disease, liver damage and even gout.

Caffeine in coffee is a known stimulant which works on the brain and can combat drowsiness and fatigue.
But researchers wanted to examine what coffee does to the body when it is already under stress, especially when large quantities are consumed in high-pressure meetings.
They recruited 64 men and women and put them in same-sex pairs. Each pair was given a range of tasks to complete, including carrying out negotiations, completing puzzles and tackling memory tasks.
To add to their stress, they were told they would also have to give a public presentation relating to their tasks.
Researchers then gave the pairs either caffeinated or decaffeinated coffee and monitored them throughout the experiment.
They found the men’s ability to perform well under stress was ‘greatly impaired’ if they had drunk the caffeinated coffee.
For example, they took an average of 20 seconds longer to complete puzzles than those on the decaffeinated coffee.
Women, on the other hand, completed them 100 seconds faster if they had been given caffeine.
Experts think the key to coffee’s effects on the sexes lies in the way men and women respond differently to stress.
Men are inclined to exhibit ‘fight or flight’ behaviour, whereas women are more inclined to work together to solve the problem they face, something psychologists call ‘tend and befriend’.
In a report on their findings the researchers said unlimited coffee supplies at high-level meetings might not be a good idea, especially for men.
"They might unintentionally sabotage the partnerships forged to solve stressful issues," the report said.
"Many such meetings, including those at which military and other decisions of great importance are made, are likely to be male-dominated.
"Because caffeine is the most widely consumed drug in the world, the global implications are potentially staggering."

From “Cinnabons” to Buns of Steel in Just 10 Minutes a Day!

2011-02-02T15:35:00.000-08:00

From “Cinnabons” to Buns of Steel in Just 10 Minutes a Day!

Espresso Bella says Perk Up!: Pouring a heart - a daily dilemma

2011-02-01T13:43:00.000-08:00

Espresso Bella says Perk Up!: Pouring a heart - a daily dilemma: "Pouring a heart into my morning cappuccino has become the bain of my husbands existence. He is OBSESSED with trying to get it. N..."

Pouring a heart - a daily dilemma

2011-02-01T13:42:00.000-08:00

Pouring a heart into my morning cappuccino has become the bain of my husbands existence. He is OBSESSED with trying to get it. Not even trying to get it perfect, but just trying to do it at all! When he first started it looked like a blob - it tasted great (we were using LavAzza espresso beans) but it didn't look pretty. After a while it actually started to resemble an organ, not a heart just yet, but more of like the female genitalia....ya, some may love it - but it wasn't a heart.

The daily heart pouring has become almost a contest - he came close today when we were at the Espresso Bella cafe in Concord where he works and my mom passed by. She said "oh wow, a tee-pee!" Then he turned the cup around so the point was facing her and she said "oh, ha ha ha, is it supposed to be a heart?!" SUCCESS!!! well, sorta. He'll keep trying.

In case your interested in starting your own heart pouring contest for your wife, husband or loved one. Here are some instructions and pictures. We have a whole bunch of frothing jugs that get just the right thickness of foam, and of course the Espresso Bella espresso beans if you need those as well. Check it out. www.EspressoBella.ca then click on Shop Online and you'll see it all there. I wish you luck!! Send me your pictures!!

Some may say that mastering the art of pouring a heart can be comparable in difficulty to learning how to swim. When you first start it feels impossible but once you figure it out, you won’t remember why it was so hard. Just don’t give up and practice, practice, practice!! Consider the Espresso as “the Canvas” and the Steamed Milk as “the Paintbrush”.
You will require a very rich and thick crema on the top of your espresso and your steamed milk to be very textured and consistent. Whole milk works best for this. When steaming your milk, try to develop a “swirl” in the milk by moving the pitcher in a circular fashion around the steam wand. This action will make the foam thicker and add texture to the milk. After steaming, prevent the milk in the pitcher from “separating” by spinning the jug in a circular motion until you see the milk is one consistency. The milk should look silky, shiny, and very thick, with no bubbles.
Once you have your “Canvas” (Espresso) and your “Paintbrush” (Steamed Milk) ready, pour the steamed milk gently into the middle of the extracted espresso in the cup. Be very careful not to disturb the crema on the top too much. Allow the espresso to rise by filling the cup with the steamed milk until the cup is about two-thirds full. A “white cloud” should form in the cup. Once the cloud appears, lower the milk jug until it is resting on the cup. The cloud should form a circle.
Swirl the milk pitcher from side to side by wiggling your wrist to ensure the steamed milk and foam are still completely mixed together. Keep slowly pouring the milk steadily into the centre of the cup where the white cloud first appeared. When the cup is almost three-quarters full, gently rock the milk pitcher back and forth to create rings. Finish by gently moving the pitcher so the continuous stream of milk cuts through the centre of the circle to the edge of the cup. This will create an indentation at the top and a point at the base of the heart.

Don't Forget Wait until the cup is nearly two-thirds full before you lower the pitcher down to the cup. Pour with a distance of 4 to 5 inches between the cup and pitcher. This will prevent too much foam from entering the cup before the latte art forms. Pour the milk very slowly into the cup. This will give you more control over what is happening until you become more comfortable. Pouring a heart is not easy and requires a lot of practice, but don't give up - you can do it.

So what - starbucks changed their logo

2011-01-27T12:06:00.001-08:00

So what - starbucks changed their logo

2011-01-27T12:05:00.000-08:00

So maybe I am a little biased on this, but who cares that Starbucks changed their logo?!! Their stores didn't move, the coffee hasn't changed, their service stays the same - whats the big deal?

This is the explanation of the logo change from the CEO of Starbucks. Seriously? It needs an explanation? the pulled the image from the centre of the cup an took out the Starbucks Coffee and Tea writing. Clearly they are saying "our brand is SO recognizable that you don't even need to have the wording on the cup".
Here is what Howard S. - Starbucks chairman, president and CEO had to say on the Starbucks website.

Looking Forward to Starbucks Next Chapter

January 05, 2011

We’ve always believed the best days of Starbucks are ahead of us. So we’re excited to share with you where we’re going.

Nearly forty years ago – in a small retail space in Seattle’s Pike Place Market – Starbucks began its journey as a roaster and retailer of high-quality coffees from around the world. Back then, we sold only whole bean coffee – we wouldn’t begin offering espresso beverages in our stores until more than a decade later – but the Siren was as much a part of the Starbucks story as she is today.

On any given day here in Seattle, I might visit that original Pike Place store – but I might also drop in at our newly refurbished Olive Way store. The two store designs couldn’t be any more different – one harkens back to our heritage, the other looks boldly ahead to our future – but at their core, they’re identical, in that they retain the elements that have been true about Starbucks since the very beginning:

- A unique retail experience that creates a Third Place for our customers between their homes and places of work
- A carefully crafted offering of the finest, high-quality coffees from around the world
- The emotional connection that our partners make daily with our customers.

Throughout the last four decades, the Siren has been there through it all. And now, we’ve given her a small but meaningful update to ensure that the Starbucks brand continues to embrace our heritage in ways that are true to our core values and that also ensure we remain relevant and poised for future growth.

As we look forward to Starbucks next chapter, we see a world in which we are a vital part of over 16,000 neighborhoods around the world, in more than 50 countries, forming connections with millions of customers every day in our stores, in grocery aisles, at home and at work. Starbucks will continue to offer the highest-quality coffee, but we will offer other products as well – and while the integrity, quality and consistency of these products must remain true to who we are, our new brand identity will give us the freedom and flexibility to explore innovations and new channels of distribution that will keep us in step with our current customers and build strong connections with new customers.

You’ll begin to see our evolution starting this Spring. And there will be much more to come, as we celebrate our 40^thanniversary by honoring the millions of customers and thousands of partners who’ve made Starbucks such a welcoming presence around the world. We think you’ll like what you see."

Maybe its just because I am in the espresso industry that I see changes happen on a daily basis, but I really don't understand why over 850 people commented on his post - mostly bad too! Your not going to stop going to Starbucks guys, who cares what kind of cup the caffienated beverage that runs through your veins and helps you wake up in the morning comes in? As long as its flowing, drink up.

Espresso Bella says Perk Up!: Cookies and Coffee - what could be sweeter?

2011-01-26T14:33:00.000-08:00

Espresso Bella says Perk Up!: Cookies and Coffee - what could be sweeter?: "Who doesn't love a good double chocolate dipped donut and a coffee from Tim Hortons? However, Italians can't get enough of their ..."

Cookies and Coffee - what could be sweeter?

2011-01-26T14:31:00.000-08:00

Who doesn't love a good double chocolate dipped donut and a coffee from Tim Hortons? However, Italians can't get enough of their biscotti & espresso. I came across an article by Lindsey Goodwin, a writer for About.com, and she shares some of the most popular coffee and baked good pairings, so grab your Cinnamon Buns and a freshly brewed Columbian (coffee that is) and read away.....

Biscotti - Perhaps the most popular baked good to enjoy with coffee in the U.S. outside of doughnuts, biscotti comes in flavors and varieties to suit nearly any palate. Almond is classic, but cherry, chocolate and other types are also well worth trying. Full-flavored biscotti is also great with espresso.

Cakes - Cake and coffee is a classic pairing. Carrot cake is fantastic with Colombian coffee.

Caramel Flan - The rich, salty-sweet flavor of caramel flan works well with Indonesian and Guatemalan coffees.

Cinnamon Buns - The caramel and chocolate notes in Colombian and Guatemalan coffees are a natural fit for cinnamon buns.

Coffee Cake - Danishes and coffee cake pair well with most coffees, but light- or medium-roast Hawaiian and Nicaraguan coffees are particularly good.

Croissants - You can pair unadorned coffees with croissants, but why not take a cue from the French? Café au Lait pairs so much better!

Doughnuts - Different types of doughnuts pair well with different coffees. Many coffee-and-doughnut lovers swear by milk and sugar with pretty much any type of coffee and any type of doughnut. Smooth, sweet Costa Rican coffee is especially well suited to pairing with doughnuts.

Muffins - Like doughnuts, most muffins work with most coffees. Some find that Costa Rican and Mexican coffees are especially good with muffins.

Oatmeal Raisin Cookies - Light- to medium-roast Nicaraguan and Kona coffees are ideal for pairing with the lighter flavor of oatmeal raisin cookies.

Scones - They're not just for tea! Fruit scones are great with winey coffees from Yemen, Kenya and Haiti. Unflavored scones are good with Costa Ricans and maple raisin scones are perfect for Kona or Nicaraguan coffee. Citrus scones are great with Mexican and Ethiopian coffees.

Shortbread - The buttery, dense flavor and texture of shortbread is delicious with Costa Rican or Brazilian coffees, or with a Caffé Breve.

Sweet Breads - Zucchini bread with nuts is amazing with Colombian. Banana nut bread is great with Costa Rican, Kenyan or Kona coffee, and pumpkin bread with nuts is incredible with Colombian or Costa Rican coffee. They're all great with Espresso con Panna.

Jack LaLanne - the father of fitness - a legend dies.....

2011-01-24T10:52:00.000-08:00

I am a huge fitness buff and have loved learning how to stay fit without any crazy supplements. One day I came across Jack LaLanne, a man who became so healthy and fit without using any creatine, magic protein powders, or anything other than good wholesome food. Read this story from the LA Times... So touching... RIP Jack...

Jack LaLanne was a junk-food junkie when he was a teenager -- hardly an auspicious beginning for the man who would be father of the fitness movement in America. But it was meeting another early healthy believer that turned him around.

LaLanne, who died Sunday at 96, credits nutritionist Paul Bragg with helping him see the light. His mother took him to a lecture when he was 15. A Los Angeles Times obituary explains what happened next:

"At some point, Bragg asked the young LaLanne what he had eaten for breakfast, lunch and dinner, and LaLanne told him: 'Cakes, pies, ice cream!' 'He said, "Jack, you are a walking garbage can," ' LaLanne said. But Bragg offered salvation to LaLanne: He could be 'born again' and be the healthful and strong person he wanted to be — if he changed his ways."

LaLanne took the advice to heart, and the rest is history. What’s most impressive is the list of bizarre feats to his credit, including swimming handcuffed from Alcatraz to Fisherman's Wharf in San Francisco in 1955; completing 1,033 pushups in 23 minutes on TV in 1956; and swimming the Golden Gate Channel towing a 2,500-pound cabin cruiser in 1957.

And this was all when he was in his 40s. Check out more feats on his website here.

Aside from his physical triumphs, LaLanne also pioneered leg extension machines and created the first cable-pulley exercise machine in the 1950s.

His impressive dedication to the fit life earned him a high-profile Hollywood accolade in 2002: a star on the Hollywood Walk of Fame.

Espresso Bella says Perk Up!: Favorite Espresso Machine?

2011-01-22T10:38:00.000-08:00

Espresso Bella says Perk Up!: Favorite Espresso Machine?: "I have too many to like - but whats your favorite espresso machine? Right now, mine is the Segafredo SZ01. Easy, no tamping, no mess -..."

One of my favorite quotes to Perk Up!

2011-01-22T07:33:00.001-08:00

RISK more than others think is safe,
CARE more than others think is wise,
DREAM more than others think is practical,
EXPECT more than others think is possible.
- Cadet Maxim

Favorite Espresso Machine?

2011-01-21T15:31:00.000-08:00

I have too many to like - but whats your favorite espresso machine?
Right now, mine is the Segafredo SZ01. Easy, no tamping, no mess - just a capsule...

Check out the stats....
Espresso bar excellence can now be enjoyed in the same professional way in cafés, at home and in the office – wherever the new SZ01 happens to be. This new Segafredo Zanetti Coffee System machine guarantees the same speed and quality as professional coffee machines, with the same level of taste and unmistakable crema.
A taste evolution This is a 100% Italian product, designed and created within the Segafredo Zanetti Group by San Marco, a leading company in the production of professional coffee machines. The new SZ01 has 2 separate boilers, one for preparing coffee and hot water and the other for producing steam. The water softener is extremely important, as it decalcifies the water to prevent limescale deposits inside the machine. Taste in its best form.
The SZ01 has a great deal of striking features, especially in terms of performance. First is the pre-infusion button, designed to wet the capsule before making the coffee and to give added quality, followed by the hot water steam collection system. As in large bar machines, it has an aluminium top surface to heat cups and glasses. Not just coffee Just as in a bar, the machine provides hot water for tea, infusions and instant hot drinks. You can also enjoy cappuccino or hot water with the steam nozzle. There is an optional cappuccino-making function for easily frothing milk.
Eclectic, extremely simple to use and to maintain, the new coffee machine will bring all the functions of a professional bar machine to your home or office in a fraction of the space. A passion for taste. After one, a hundred or even a thousand coffees, the espresso taste enclosed in these handy, exclusive single dose capsules is unchanged, guaranteeing the same high quality you’d find in a bar, at home or in the office. And that’s not all: rapid, professional production means you can make lots coffees quickly, to serve in meetings to a large number of people without waiting.

Wow - our first blog!

2011-01-21T11:42:00.000-08:00

Hi Everyone!

I would like to welcome you to Espresso Bellas Perk Up! blog! We are so excited to have you and be a part of this crazy blogging world. I am very new to it, so please if you have any advice, share!

Thanks!