It’s a common question I hear all the time: how much coffee should I use? It depends on how much volume you are brewing. This is where ratio’s come into play. Knowing the correct coffee to water ratio to brew with allows you to get great results with a 1 cup pour-over or a 12 cup auto-drip. The ratio allows you to scale up or scale down while keeping the coffee strength the same.
There are two ways to measure your coffee, by volume (scoops) or by weight. The most consistent, repeatable, and reliable way to get the same result day after day is by weighing the coffee and the water you use to brew with. Kitchen scales are not the most common household item and it can seem tedious, but I promise, it is very simple.
The golden ratio of coffee to water is between 1:15 – 1:17. For every 1-gram of coffee use 15-17 grams of water. Within this window you should get a proper extraction. A ratio above 1:17 (too much water) will produce weak and bitter coffee, while a ratio under 1:15 (not enough water) will produce strong and sour tasting coffee.
Knowing the ratio you like to work with allows you to calculate quickly how much coffee and water you should use. With a 1:16 ratio, a pour over using 22 grams of coffee to 350 grams of water produces about a 12oz cup. If you want to only use 18 grams of coffee next time, simply multiply 18 grams by 16 to get the amount of water in grams you should pour over the grounds. If you are using a manual brew method, place your device on top of the scale and weigh the water as you pour. If you are using an auto-drip machine, weigh the water and then pour it into the machine.
If you don’t have a scale yet, 1 level tablespoon of beans or grounds is about 5 grams. You will want to use 2 level tablespoons of coffee for every 6 fluid ounces of water you use to brew with.
Starting this month we will be offering free home brewing classes every 2nd and 4th Saturday at 1pm to explore how to get better tasting coffee at home. We are also moving our public cupping’s to every 1st and 3rd Saturday at 1pm. We hope you can join us sometime!
By now you may have seen some tea popping up in our site and on social media. Back when we were planning to open our café in Lansdale we knew we wanted to place a focus on tea as well as coffee to enhance the customer experience. As much as we love coffee, it’s definitely a treat to mix things up. So we called this project Tangential Tea.
Back in 2011 I had a short stint away from coffee when I worked at a specialty tea café for 6 months while living in Indianapolis. This was an experience that opened me up to the dynamic world of tea. This, however, made me no professional. We were lucky enough to connect with Ravi from Royal Tea New York to curate a diverse, yet concise, tea menu. Royal sells to wholesalers like us, founded in 2016 by Royal Coffee NY (an importer we work closely with to source many of our coffees). Ravi has more than 17 years experience in the tea industry and has had the opportunity to spend some time at origin.
If you have been to Ambler Farmer’s market this summer you may have already tried some tea on nitro draft. This has been a fun product for us to play around with and try different teas on. We will continue to sell nitro tea at Ambler market through the fall and we plan to explore the opportunity to offer this product elsewhere. Or maybe you have had the chance to try some tea prepared by hand at our café. If not, now is your chance, especially as the season changes and hot tea becomes more alluring.
Our tea menu has a few classic blends mixed in with some single origin teas. One I would like to highlight is the Jade Needle’s Green Tea. This is a tea that Ravi has been purchasing for the last 8 years from a family farm in China. The tea has notes of artichoke, fall squash, and a nice buttery mouth-feel. Green tea is not oxidized like black tea, so it tastes more raw and natural to the original leaf. In some ways you can liken green tea to light roast coffee – the flavor comes more from the leaf, varietal, growing conditions, and origin than it does from oxidation (or roasting when we are talking about coffee).
>>>Enjoy 20% off any of our tea offerings this month with code: TANGENTIALTEA (coupon code expires October 31, 2017) - Shop now.
School's in and summer is coming to an end, but for us that means we need to enjoy all the coolness of nitro coffee. Before fall kicks in and you start to dive into pumpkin spice lattes, take a couple minutes to enjoy the rest of summer with this Punch in the Face Nitro popsicle! It's fairly simple to make. All you need is a popsicle mold kit (and bet you that you can find them on clearance now that it's end of season!), a can of nitro Punch in the Face, and a few simple ingredients.
1 cup Nitro Punch in the Face (not sold online, find a retailer near you)
.5 cup of whole milk (or anything else of your choice)
2 tablespoons of maple syrup
1 tablespoon of brown sugar
Mix the ingredients in a medium sized bowl then pour into your popsicle molds! It's as simple as that! Enjoy.
A few months back we posted a blog about how roast levels affect the flavor experienced in the cup. We put a lot of energy into our craft of roasting at Backyard Beans, seeking to always pull out the best in every coffee we offer. Roast, however, is only one aspect that can alter the flavor profile in coffee. If we aren’t starting with high quality, specialty grade green coffee then we can’t magically make it taste great with the perfect roast.
What we want to highlight this month is how the processing method affects flavor.
The coffee bean is encased in many layers: silver skin, parchment, pectin, pulp, and outer skin. There are three primary methods to process the coffee and extract the bean: washed/wet-process, natural/dry-process, and pulp natural. Some Indonesian coffee’s employ a separate method, wet-hulled, but that is for another day. We want to focus in on natural vs. washed.
We have in our shop (online and in-store) a great example of how natural vs. washed affects flavor. We have a natural and a washed coffee from the same family run farm, Buenos Aires in El Salvador.
Dry processed (naturals) coffees are dried in the full cherry prior to de-pulping. Wet processed (washed) coffees are dried without the cherry. Washed coffee’s are de-pulped then fermented to promote the separation of any remaining tissues from the bean and parchment, then washed clean prior to drying.
Naturals tend to have more fruit and fermented flavors because the bean has more time to interact with the natural sugars from the cherry as enzymes break down the mucilage around the bean. If producers don’t carefully dry naturals, turning them often and removing over-ripes then funky flavors will emerge in the roasted coffee. The Buenos Aires natural has intense aromas that remind us of fruity pebbles when it is ground. The cup has a nice big body with notes of honey and strawberry.
Washed coffee’s are prized for their clarity and vibrant notes. Removing all of the cherry prior to drying allows the intrinsic flavors of the bean to shine without anything holding them back. Fruit notes are still found in washed coffees, however, fermented notes and berry notes are less common. The Buenos Aires Kenya style washed has notes of mixed nut trail mix, ripe cherries and chocolate. Kenya style washed is in reference to fermenting and washing the coffee twice to promote increased clarity and cleanliness.
It’s exciting for us to have these two delicious coffees on our menu for a limited time. The unique flavor experience is made possible thanks to the collaboration between renowned coffee producer Aida Batlle and the J. Hill family who own Buenos Aires. For a limited time only, we're taking $4 off a limited edition two pack, while supplies last.
OCTOBER 30, 2017: INFORMATION UPDATE -- PUBLIC CUPPINGS ARE NOW BEING HELD ON THE FIRST AND THIRD SATURDAY OF THE MONTH AT 1PM. FOR MORE INFORMATION VISIT OUR EVENTS PAGE.
If you are able to make it to Lansdale we would love to have you out!
What is cupping? No, we are not talking about the alternative medicine suction therapy, we are talking about coffee of course! Simply put, it's the easiest and most efficient way to sample many coffees in succession. Cupping coffee is a standardized method of evaluating coffee, it is utilized by coffee professionals all along the supply chain (growers, exporters, importers, green buyers, roasters, and baristas). It is kind of like brewing with a French Press without the French Press, and it involves spoons and slurping. But don't be worried, there is nothing to be afraid of! Matt or our head roaster Bobby will walk you through the entire process with info along the way.
Cupping is common act around our roastery, Matt and Bobby are evaluating our roasts multiple times a week to ensure that we are putting out the best coffee we can roast. We are excited to open up this tasting in a public format so that you can take something away from the experience. Not sure what your roast preference is? Have you always laughed at the tasting notes on coffee bags? Have you ever been confused about what exactly washed process, natural process, or wet-hulled means? Come join us and we are confident that you will take something useful away in the process, something interesting at least :)
Too far away to make it out to our roastery? We are here to answer any question you might have about our coffee and brewing techniques. If this is you give our head roaster Bobby an email with any related questions you have, email@example.com.
As a bonus, new coffee alert! Our fresh crop Guatemala offering comes from Finca La Bolsa in La Libertad, Huehuetenango. La Bolsa is a family run farm and their coffee has become known for it's quality year after year. Aside from winning some awards for their quality, the farm is certified by the Rainforest Alliance. In the cup you will be greeted by a nice creamy body, chocolate, caramel, some citric notes as well as some red fruit character to the sweetness. Roasted light but this one has a lot going on in the taste. Shop now.
Coffee, Cocktails, Beer & Wine -- What we're currently serving at the Backyard Beans Co. Coffee Cafe
If you've been following us on social media, you should know by now that we have opened up our bar and are now offering extended hours at our shop (scroll to the footer for most current hours)! The bar is full service now -- we are now serving beer from Round Guys Brewing Co., local wine and spirits, specialty cocktails (our favorites are the Laughing Llama and Punchy Russian!), and local cider from Stone & Key Cellars. Our goal is to give you the best of the local scene for you to savor. So come on over to our cafe and enjoy a drink with us -- we're serving beer, wine, cider, tea, cocktails and coffee. They're delicious!
We can't believe it's MAY! Time has really flown by and we have been so excited about our new store, hanging out with our customers, and enjoying the scenery. If you haven't visited us during our soft-launch, come and do so! We are making all sorts of great coffees and even perfected a delicious Lavender Vanilla Iced Latte (Yeah, you read that right a Lavender Vanilla Iced Latte!). Enough of the small talk, enjoy the tour of our new store below. And stay tuned for our grand opening event, we'll have lots of samples to share and giveaways!
Let's talk about roasting! You've probably heard the words "light", "medium", and "dark" to differentiate between roasts and these are good reference points when talking about what is going on when we roast coffee. If you aren’t sure what your preference is, or just want to learn what we do with our roasting, then I hope this short study will help you better understand.
The coffee bean in its raw state is very dense and has a pale green color, we call it green coffee, or green for short, and it is undrinkable in this state. The roasting process causes chemical and physical changes to the green, transforming it into the tasty and aroma rich substance we know and love. When we roast coffee we can dramatically affect how you experience the flavors in a freshly brewed cup of coffee.
First, we turn on our roaster (15kg Loring Falcon) and give it adequate time to heat up. We then take the green coffee and drop them into the roasting chamber. At around 8-10 minutes into the roast, at approximately 395 degrees Fahrenheit, the coffee reaches first crack. This is a critical stage of the roast when pressurized gases inside the bean reach a tipping point and force their way out of the bean, causing an audible pop. This is when the coffee is getting close to its drinkable state, but more heat and time is necessary to develop specific and desirable flavors. The time after first crack is when an important reaction occurs called “caramelization”, this is the breaking down of complex sugars into simple sugars giving the coffee it’s characteristic brown color and desirable flavors.
If we are going for a light roast we keep the roast going for another one and a half to two and a half minutes after first crack, and we only let the temperature of the bean rise another 10-25 degrees. For a medium roast we are going to push both the time past first crack as well as the bean temperature to cause more caramelization to occur. If we don’t let the coffee develop enough past first crack (not enough heat and/or not enough time in the roaster) you can get certain undesirable flavors – bitter, sour, herbal, harsh and unpleasant acidity among others. If you let the roast go too long, you will also get undesirable flavors – bitter, baked, flat, burnt, etc.
The light roasts we offer have a bright and pleasant acidity, they will taste sweet and might have some floral aromas depending on the bean. Medium roasts push the caramelization resulting in a chocolaty, nutty, almost syrupy flavor. In medium roasts you will smell and taste a slight amount of “roast”, whereas light roasts will have no “roast” flavor or aroma. In dark roasts you will pick up aromas that are referred to as dry-distillation aromas – roasty, pungent, resinous, even mildly spicy (think Punch in the Face).
While it is good to know your roast preference the real fun is learning and experimenting with new things. To make this more accessible to our customers we are offering for a limited time our Colombia Hacienda la Pradera coffee roasted 2 ways, light and medium. This is a coffee that adapts very well to different roast styles, we have been enjoying it for the past 3 months roasted medium/light. When roasted light it has bright, juicy fruit notes (raspberry and pomegranate), and when roasted slightly darker these notes develop into caramel, a syrupy body, dark chocolate with a hint of raspberries. We're doing this so that you will have an opportunity to experience the nuances that roasting can cause to a coffee.
We have a sign in our kitchen that says "This home runs on love, laughter, and cups of strong coffee." We are coffee fanatics (what you would guess as owners of a coffee roasting business!). What better way to enjoy a little extra coffee than in a cupcake? A little boost of caffeine and the combined flavors of coffee and chocolate - yes please. I adapted this recipe to make a truly fantastic dessert. Give these cupcakes a try and let us know what you think! (Find cold brew cans for sale at these retailers). - Laura Adams
2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetended cocoa powder
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup vegetable oil
1 cup nitro Punch in the Face cold brew coffee (from can) - save the rest of the coffee for the frosting!
3 large eggs
8 ounces sour cream
1 tsp vanilla extract
1 cup butter (softened)
6 cups confectioners' sugar
1/2 cup nitro cold brew coffee
Ground coffee, coffee beans for garnish if desired
Preheat the oven to 350 degrees F. Line 24-30 muffin pans with paper liners and set aside.
In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, coffee, and eggs. Beat at medium speed with an electric mixer until smooth. Mix in the sour cream and vanilla.
Spoon the batter evenly into prepared muffin cups, filling each 2/3 full. Bake until a tester inserted in center comes out clean, for 16 to 18 minutes. Let them cool in pans on wire racks for 5 minutes. Remove from the pans and cool completely on wire racks.
Pipe on the Coffee Buttercream frosting over the cupcakes (or spread on) and garnish with coffee grounds/coffee beans as desired.
COFFEE BUTTERCREAM FROSTING:
In a large bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the confectioners' sugar 1 cup at a time, beating until smooth, then beat in the coffee.
Recently, our team had an exciting opportunity to take a road trip and compete in the US Coffee Championships qualifying event in Knoxville, TN. The US Coffee Championships is an opportunity for coffee professionals across the country to test their knowledge of coffee and their skills in one of four areas: barista, manual brewing, tasting, and roasting. We participated in the Brewers Cup. The top 12 of the 36 Brewers Cup competitors go on to the National Championships.
On January 20, Bobby, Josh and I headed to Knoxville. While Bobby was the only one competing, we figured he could use the support (and Josh and I needed an excuse to try some new breweries). Bobby spent the month leading up perfecting his roast of our Ethiopia Hambela, connecting with the producers at Hambela, and dialing in his brew method (Clever dripper with a v60 filter). We choose the Hambela coffee because of it’s exceptional quality and the effort going into the coffee from the farm level. Hambela estate itself is fairly new, the coffee we roasted was from their 3rd year’s harvest (2015/2016). They had their first harvest in 2013, the same year we got started as a business. Hambela became certified organic last year and they are doing many exciting things for both their coffee quality as well as investing into their community and giving back.
When we arrived at the competition on Saturday morning, it would be safe to say that we felt a little out of place. Our 3 milk crates of supplies were dwarfed by a collection of bubble wrap filled suitcases and rubber gloves. We took the opportunity to talk to some of our industry peers and drink a lot of coffee. After an early rehearsal, it was time to walk the floor and learn about some new coffees, importers, and equipment. Bobby was scheduled at noon with a chance to brew his coffee in front of a panel of judges. While that may seem like an easy task, he also had to talk about the coffee (origin, processing, roast, and taste) while being judged on things like customer service and accuracy of tasting notes. Laura and I were proud business owners as we watched Bobby’s spot-on presentation! While we will not be moving on to the national championship we walked away proud of what came of putting so much into it; the process made us grow and we are confident we can do well in future competitions. It was a blast and we are looking forward to the 2018 US Coffee Championships.
2016 has been an exciting year for Backyard Beans. When I left my job in 2015, we began a trajectory that started with the hiring of our first employee. At the onset of 2016, we continued this trajectory by promoting Bobby from production assistant to full time Production Manager and adding several team members to make our growth from a production and branding perspective more sustainable and achievable. Our team grew from two to six throughout the course of the year (although we are saddened to say goodbye to Luke as he starts a new chapter of his life in his home state of Mississippi.)
As many of you know, cold brew has always been an innovative product for Backyard Beans. In June 2016 we formally launched our Punch in the Face nitro cold brew cans after months of planning. Due to relationships we built with Whole Foods our cans are distributed across the entire mid-Atlantic region. At a local level, we partnered with a Lancaster based distributer and increased our self-distribution to make our cans accessible to customers in the Philadelphia, Lancaster, and Harrisburg areas.
As rumors have indicated over the past year, we are working to open a coffee shop and public-orientated production facility in downtown Lansdale this year. We are excited about this opportunity! From a production perspective, the new facility will provide us more space; we also updated our coffee roaster to a Loring smart roaster (which we would consider “the Tesla of coffee roasters”). This roaster will provide increased production capability and consistency while being environmentally friendly with best in industry energy efficiency. Given the public oriented nature of our new facility, this roaster will be viewable from our retail space. Our retail space will not only include coffee roasted in-house, but will offer a variety of expertly crafted espresso drinks as well as locally-sourced baked goods and specialty treats. Local craft beers from Round Guys Brewing, PA-produced wine, as well as signature cocktails made with local spirits will be made available thanks to our partnership with Round Guys Brewing. The shop will open at 408 West Main Street in Lansdale early this spring.
Wholesale coffee brought us the opportunity to grow our geographic reach as we spread into new markets, such as the mid-west. We have also had the opportunity build and develop partnerships with several restaurants in the Philadelphia and Lehigh Valley areas.
As we look ahead to 2017, we are excited about the opening of our new production space and coffee shop. We are also looking to launch creative sales campaigns via our website and other online platforms in an effort to provide our customers with the best coffee experience available. We are looking to hire a full-time marketing and events manager who will be responsible for (among other things) managing and running our portfolio of farmers’ markets. Bobby will continue to run our wholesale coffee and roasting operations, while Josh shifts focus from production to cold brew operations.
On a personal level, Laura and I had a milestone year with the birth of our first child, Hailey Rose. While many of you have had the opportunity to meet little Hailey at our farmers’ markets, she will quickly become an integral part of café life when we open in the coming months!
We hope everyone has a safe and happy New Year! Enjoy your coffee!
Christmastime is here, happiness and cheer…
Feeling stumped on what to get your friends and family for Christmas? Look no further. We have all sorts of gifts available for the coffee enthusiast in your group.
THE COFFEE SUBSCRIPTION.
Gift a coffee subscription so that your loved one will never run out of coffee. Subscribe for 3, 6, or 12 months. Subscriber will receive four 8 oz bags per month. Subscriptions start at $85, and the first shipment goes out Monday, January 2, 2017. Another cool thing about our coffee subscription is sometimes we give roasts that you won’t find on our website or in stores!
If you’re feeling bummed that you won’t have anything physical to give under the tree on Christmas morning, we have an idea to help you package it all up! We suggest purchasing a coffee mug and wrapping it with a card telling your loved one that you bought them a Backyard Beans coffee subscription. The smiles will beam on their face all day. Trust us.
Gift a favorite roast to your friends and family. Click over to our online coffee shop or check out our locations page for where to purchase near you. We have a few new roasts in the shop: the Peru and Rwanda. Get them while they’re hot.
THE NITRO PUNCH IN THE FACE CAN.
Located only in certain locations throughout the mid-atlantic region, make your own custom 6-pack. This is a great way to thank a host for throwing an awesome Christmas party. Find a location near you.
OFFICIAL BACKYARD BEANS T-SHIRT.
Perhaps your friends and family are wild about us and already have our coffee subscription, and their fridge is stocked up to the max with nitro cans. Top off their love of Backyard Beans with an official t-shirt, only available in our online store.
FARMERS MARKET GIFT CARDS.
Some local farmers markets are still happening through the winter season and we have gift cards available! Gift cards can be purchased and used at any farmers’ market (*not redeemable online). Please check winter hours on the market’s websites – Emmaus, Primex, Lansdale. Gift cards can be used at any market in the 2017 season as well.
Those are our ideas for you this Christmas! Have a safe holiday everyone, stay warm and do make sure you have your morning coffee for Christmas Day.
-Backyard Beans Coffee Co.
We're excited it's November, and we have a lot to be thankful about. Our team at Backyard Beans is thankful for so many things and we want to tell you why.
2016 has been a busy year for Laura and I, as well as the Backyard Beans team. As I look back on the year, there are hundreds of things to be thankful for. First and foremost, Laura gave birth to our daughter, Hailey, in June. We are fortunate to be in a position where Backyard Beans is now our family's sole provider. This could not be done without the hard work and dedication of our employees. Luke and Bobby were joined by Josh in the shop this year. The four of us have worked hard to improve the quality of our coffees as well as the efficiency of our production. In the field, Dan and Sawyer joined Kim to assist in running farmer's markets and work as brand ambassadors at our grocery accounts. The culmination of which led to a very healthy 2016, one that has allowed Backyard Beans to become a recognized name in the Philadelphia metro area. I am thankful for the growth our business has had over the past year, and it would not have been possible without the dedication of our customers and employees, as well as Laura who has had to put up with non-stop coffee talk for the last 3 years.
Thank you all!
I’m thankful for a hot cup of coffee every morning. I know how much work went into brewing that coffee. It didn’t begin this morning…it began yesterday when Matt brought some leftover beans home from work, it began last week when the beans were dropped into the roaster, it began last month when the beans were researched, sourced, and delivered, it began last year when Matt transitioned into a full time business owner, it began years before that when we experimented at home and created Backyard Beans. I am thankful for that pot of coffee Matt brews for me before dawn. I am thankful to have a cup of coffee waiting when our baby Hailey wakes up and we start our day. I am thankful to spend my days working from home with Hailey and a cup of coffee at my fingertips. I’m thankful to be living our dream.
My past year with Backyard Beans has been one with many occasions to be thankful for. First and foremost, I am thankful to have the health to work a job to provide for my wife and I. It's an added benefit to work with some inspiring people in an industry I love. My curiosity about coffee drove me into the industry about 8 years ago. I am thankful to have had the opportunity to turn a hobby and a part-time interest into a full-time career. The direction Backyard Beans is headed is something I am proud to be a part of.
-Bobby, Production Manager
My life has given me many great opportunities to be thankful for! With Backyard Beans, I am able to continue to hone my craft as a roaster, in dialog with the rest of the staff about that process. Roasting can be really fun when you're learning something new, and we're always striving to never stop learning. I also really enjoy getting to try new coffees with my coworkers, and our semi-regular Taco Tuesday outings. As the company has grown, I've also been thankful to see more and more people engaged with the coffees, and hear their excitement about finding a bean they really love, or a new brew method they're going to get into. That communal aspect is very rewarding, and drives me to continually want to keep the quality as high as possible.
-Luke, Head Roaster
I'm very thankful for the few months that I've been with Backyard Beans. I have learned so much from the other employees in this short time. I am thankful to be a part of such a hardworking innovative company. It is inspiring to work with those who don't settle to maintain but are constantly looking to move forward. I am thankful to be able to support myself in a craft trade and to be a part of the community of small businesses in the Philadelphia area. I'm excited to see how we continue to grow and I am proud to be a part of that growth.
-Josh, Production Support
In my life right now there are so many things to be thankful for. Starting with introducing my amazing baby girl Zoe into the world last November to being encouraged by my wife to take steps towards my passion for coffee. The greatest part of working with Backyard Beans is the excitement I get talking to our customers about the beans we roast. I am proud of the way we are able to bring out so many different flavor profiles and give our customers a wide variety of beans to choose from. For all these things and more I am thankful to be able to do what I am passionate about and finding others with my same sense of coffee passion.
-Dan, Demo Specialist/Market Support
There are so many things in my life for which I’m thankful. I’m thankful for the support that my family has given me all throughout my life, from my education as a child to my time at Temple University. The friends I made there and the people I’ve met have been such an integral part of who I am today. They helped me develop my passions and my interests, and they’ve given me more than I could ever hope to return. Alongside of that, I’m thankful for the fact that I get to be part of the team at Backyard Beans as a Brand Ambassador. Two of my greatest passions are people and coffee (not always in that order), and my position at Backyard really combines each of those. So, I’m thankful for a job that I can look forward to every day, and I’m grateful that I get to work alongside such wonderful people in such an interesting environment. It’s rare to be part of a group in which everyone is passionate and committed to what they’re doing. As a new member of the team, I’m excited for the future of this company and the role I can play in it. For that, I am extremely thankful.
-Sawyer, Demo Specialist/Production Support
I'm thankful for the way that Backyard Beans allows us, as employees, to connect with our community at our local farmer's market. I love meeting new people, hearing their stories, and providing them with coffee that I can truly stand behind and say is my favorite brand.
-Kim, Market Support
HAPPY THANKSGIVING FROM BACKYARD BEANS!
We whipped up a quick and easy recipe for you Backyard Beans enthusiasts to get you into the fall spirit - Pumpkin Spice Coffee Creamer! So easy in fact, we don't know why we didn't start doing this years ago! Rest assured, this creamer is not too sweet and has just the right amount of autumn spiciness.
We used this creamer with our Colombia Planadas, with notes of caramel, cocoa and orange. The sweeter notes of the Colombia Planadas pair nicely with this creamer. For a cooler effect, try it with our Nitro Punch in the Face Cold Brew Can.
Combine the following in a blender until well mixed –
- 1 ¼ cup half & half (or any milk of your choice -- almond milk, whole milk, etc.)
- 3 Tbsp pumpkin puree (I’ve been using the rest of the can to make pumpkin bread!)
- 3 Tbsp pure maple syrup
- 3 ½ tsp vanilla extract
- 1 tsp pumpkin pie spice
*Can store creamer in the refrigerator up to 5 days
Click the share button below to share this delicious treat with your friends and family. And don’t forget to visit our Backyard Beans online store to pick up a bag of coffee, all starting at $8 each.
September is back to school! Here’s another great recipe for those of us who need to get up and go – an easy on-the-move breakfast and coffee rolled into one! Oh, and there’s chocolate!
You can make a few jars at once to save time, and they last in the fridge for a couple of days. Here’s what you need to do –
Brew 2 shots espresso or a ½ cup double strength coffee (try our Wild Espresso or a medium roast Central American coffee). Allow the coffee to cool.
In a pint-size (or larger) mason jar, combine the coffee with:
1 cup milk of choice
1 cup rolled oats
1 tbsp cocoa powder
2 tbsp honey or maple syrup
2 tbsp mini chocolate chips
Attach the lid tightly and shake very well. Place in refrigerator overnight (or at least 8 hours).
Open in the morning and enjoy! If you have time – add some yummy toppings like coconut flakes or walnuts. Enjoy!
The past couple of months have been a real adventure for us. Sleepless nights, cold brew daydreaming, recipe perfecting, roasting, delivering, and dreaming big with you in mind. We have spent many hours perfecting our nitro can recipe over and over, hoping to revolutionize the way you take your coffee hour. With that said, we are very proud to give you the amazing Punch in the Face Nitro Cold Brew Can. Our drink is not filled with weird or unknown ingredients, it's simple: nitrogen infused cold brewed coffee and water. Our drink is zero calories (win!), mouth-watering, creamy, and perfectly cold. We can't sell it online, because it needs to be delivered at a consistent temperature. So, we think it's time for you to get off your computer/phone/ipad and find a location near you. With all that said, here are a 12 recipes that you should try with your nitro can. Be sure to hit the share button below this blog post to share the goodness with your friends.
1. Amaretto Freeze: approx. 6 servings
Blend together until smooth:
4.5 cups coffee flavored ice cream or frozen yogurt
1 can Punch in the Face cold brew
6 ounces amaretto
3 ounces Kahlua
1.5 cups ice cubes
Top with whipped cream
2. Java Coconut Rumble: 3 servings
Blend together until smooth:
3 cups ice cubes
1 can Punch in the Face cold brew
1 cup coconut milk
2 tbsp. caramel sauce
2 tbsp. chocolate syrup
1 tsp vanilla extract
4 ounces dark rum
Top with whipped cream
3. Café cocoa moco: approx. 4 servings
Blend together until smooth:
1 can (12 oz) Punch in the Face cold brew
12 ounces coconut milk
3 ounces coconut cream
3 ounces chocolate syrup
3 cups ice cubes
4. Fresh Mint Iced Coffee
Add ice cubes to a glass (use coffee ice cubes for even more flavor!). Pour 3-4 tbsp. (to taste) mint syrup over the ice cubes, then add a can of Punch in the Face cold brew and stir in 4-5 tbsp. milk or cream. Top with some fresh mint leaves.
(To make the fresh mint syrup:
Combine 1 cup water, 1 cup sugar, 1 big bunch of fresh mint leaves (~ 3/4 cup), and 1 vanilla bean (seeds scraped out and pod) in a saucepan and heat over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a boil. Let it boil for about a minute, then reduce the heat and let it cool completely. Transfer it to a bowl or jar and let it come to room temperature then put it in the refrigerator overnight. Before using, strain out the mint leaves and vanilla pod. It will keep about a week sealed in the fridge.)
5. Iced Sea Salt Coffee:
Combine 1 can Punch in the Face cold brew with 2-3 tbsp. sugar or simple syrup.
Whip 3 ounces heavy whipping cream until thick and frothy (but not as thick as whipped cream). Add 1/4-1/2 tsp flaked sea salt to the cream.
Pour the coffee/sugar over ice, add salted cream to the top. Optional - sprinkle a little more salt on top.
6. Yuanyang (Hong Kong style coffee/tea): 4 servings
Combine one can Punch in the Face cold brew with 3 cups Hong Kong style milk tea. Serve over ice.
(Hong Kong style milk tea: Bring 2 cups of water + 1 cup sugar to a boil, stir until sugar is dissolved. Add 6 cups water, return to boil and add 5 black tea bags. Remove from heat and allow to steep for 10-15 minutes (you want strong tea). Remove tea bags, squeezing gently to remove all water. Stir in one can of evaporated milk.)
7. Lavender Vanilla Iced Coffee
Prepare Lavender Syrup: In a saucepan, combine 1 cup sugar, 1 cup water, 2 tbsp. dried lavender petals and 1/2 vanilla bean. Bring to a boil, then turn down to a simmer. Simmer for 5 minutes, stirring occasionally. Once the 5 minutes is up (and the sugar is dissolved), turn off the heat. Strain the mixture into a bowl/jar. Let cool before applying the lid and refrigerating. Syrup can be kept in the fridge for 1-2 weeks.
Fill a glass with ice. Pour in 1 can Punch in the Face cold brew. Then pour in 1/2 cup of almond milk (more or less to taste). Then, 1 teaspoon at a time, add the Lavender Syrup, stirring and tasting after each teaspoon until you have achieved a subtle (not overpowering) lavender flavor (approx. 6 tsp).
8. Iced raspberry café mocha
In a small saucepan, add 1/2 cup water, 1 tbsp sugar, 1/2 cup fresh raspberries and 1/2 tbsp unsweetened cocoa powder. Heat on low to medium heat. Stir the mixture as the raspberries cook down and the mixture thickens. Cook for about 10 minutes. Pour the raspberry mixture through a fine strainer. Set aside and let cool.
Pour 1 can Punch in the Face cold brew into a glass. Then add 3 ounces of the raspberry cocoa liquid and stir. Add 1/4 cup milk or cream and sugar to taste. Stir. Add ice and serve.
9. Coffee Breakfast Smoothie
Pour 1 can Punch in the Face cold brew into an ice cube tray and freeze. Combine the coffee ice cubes, 1.5 bananas, 1/3 cup rolled oats, 1.5 tbsp. cocoa powder, 1.5 tbsp. flaxseeds meal, 1/8 tsp ground cinnamon, 1.5 cups almond milk, and 1.5 tsp honey. Boom breakfast on the go.
10. Bobby’s Favorite.
Half a glass of chocolate milk, and half a can of cold brew. Save the other half for the next day, or if you really want to be nice you can share.
11. Matt’s Favorite.
1 can Punch in the Face cold brew + 1 big scoop vanilla ice cream. Enough said.
So what is Vaevere and why are we sponsoring them? Vaevere is a traveling coffee van making a cross country tour this summer! We’ve sponsored them to serve our coffee from their trusty 1984 VW Westfalia Vanagon named Aslan. While touring America, their hope is to explore stories in our American community. Run by Dan and Jodi Weaver, a husband and wife team, they’re inviting you to meet them on tour, converse over good cup of coffee, and blog about amazing stories from individuals from around the country. Best part is the tour is happening during America’s 100th year anniversary of National Parks Services. So if you haven’t planned a summer vacation, perhaps join the coffee adventure and meet Vaevere at one of America’s national parks. You will love meeting Dan and Jodi, and we hope that you will enjoy your coffee and conversations with them. For more information and tour schedule please visit their website.
In the mood for grilling? Well it’s time to get amped up, coffee style! This summer, enjoy your favorite meat with an extra ingredient: Coffee. Our coffee rub is an excellent addition to any BBQ this summer. Generously apply this simple rub to any of your favorite meats prior to grilling this summer.
- ¼ cup espresso powder (we recommend the Wild Espresso)
- 2 tbsp salt
- 1 ½ tbsp. pepper corns
- 1 ½ tbsp. cumin seeds
- 1 tbsp chipotle chile pepper
- 1 tbsp granulated garlic power
- 1 tbsp dried onion flakes
- 1 tbsp unsweetened cocoa powder
- 1 tbsp brown sugar
Directions: Combine ingredients and apply.
Happy grilling everyone!
Why should you shop at farmers markets? Here are three great reasons. 1. KNOW where your food is sourced from. 2. SUPPORT YOUR LOCAL ECONOMY, family farmers struggle in today's globalized economy - why not show the love? 3. NOURISH YOURSELF, you will not find processed food at a farmers market, it's all fresh and seasonal.
This year we will be at the following local locations, and we hope you will visit us by stocking up on coffee roasts, grabbing a cup of coffee or a nitro cold brew to go. And while you have that coffee in hand to go, make sure to enjoy the rest of your day learning and exploring from other stands by connecting with your community. See you soon.
Opening day, Saturday, May 21
Hillcrest Shopping Center Parking Lot
664 E. Main Street
Lansdale, PA 19446
Open now, every Sunday, 10am to 2pm
Located in the National Penn Bank Parking Lot
Opening day, Saturday, May 7 and held every Saturday at 9am
39 W. Butler Ave at Maple Ave
Ambler, PA 19002
Opening day, Sunday, May 8, 9am to 1pm
1001 East Hector Street, Conshohocken, PA
Open now, every Saturday, 9am-1pm
Nazareth Circle, Main Street, Nazareth, PA