Coffee

Coffee

At the core of Turbo Moka's redesign is its helical spiral base, inspired by aircraft turbine geometry. Engineered according to principles of fluid dynamics and thermodynamics, the spiral structure increases the surface area in contact with the flame by 93% compared to a traditional moka pot. This enhancement allows for greater heat capture and more uniform energy distribution during coffee brewing. The configuration also prolongs the contact time between the flame and the boiler, improving thermal efficiency and reducing energy consumption by up to 50%.

Moka pots have stayed remarkably consistent since their invention, maintaining the same octagonal silhouette and brewing method across generations. They produce rich, concentrated coffee reliably, but the process demands patience while water heats slowly and pressure builds gradually. Most models sit on stovetops for several minutes burning gas or electricity, which adds up over daily use and feels inefficient for such a simple task.

It's been voted the best bakery chain in Britain, but its expansion continues to divide locals who favour independent coffee shops. Love or loathe a bougie Gail's Bakery, another branch is due to open in south London - and some residents are not happy. The upmarket cafe, which is known for its £5 sourdough loaves and cinnamon buns, will open next month in the former Coopers pub in Westow Hill, Crystal Palace. Gail's currently has over 100 bakeries in London.

While you might be thinking of pear or apple for a fall-flavored coffee, the first place Bones' flavor was blackberry cobbler. Bridging the gap between late summer and fall, blackberries are juicy, tart, and sweet. The cobbler brings them into the fall spirit with baking spices, buttery richness, and a deeper fruit jam flavor. Coffee may be the perfect accompaniment to a slice of blackberry cobbler, but Bones Coffee has achieved the creative culinary feat of bundling the pairing up into a deliciously complex cup of coffee.

Coffee snobs know that having one of the best coffee grinders in your arsenal is imperative. Often times, it can be the difference between a good and a truly great cup of joe. Fortunately, like most coffee making equipment, great grinders don't need to break the bank, with excellent options existing all along the price spectrum. We compiled a list of the best coffee grinders that cover every focus-from portability to grinds fine enough for espresso.

The brand famous for its tumblers (and how incredibly durable they are) is looking to upend the coffee industry too. Stanley's 'Perfect Pour Over Brew Set' is the company's take on pour-overs, redesigning them in a way that's simple, robust, and reusable. The set features a pour-over top (with a metal filter) and and a Stanley cup for its base. No coffee filters, no disposable liners. Every inch of this brew set is designed for travel, durability, and sustainability.

The 75-millimeter flat burr Mazzer Ready addresses fast-paced, high-volume commercial settings with a dual-chambered dosing unit. While one chamber dispenses a dose, the machine pre-grinds and holds the next shot in the alternate chamber. Each chamber has a capacity of approximately 22 grams of espresso-fine ground coffee. The grinder can fill chambers with two identical doses or be programmed to grind different sizes into each. An optional magnet-based portafilter ID system can trigger the release of a particular dose into a designated portafilter.

Fellow makes minimalist, practical gear from kettles-the aspirational kettle of choice in most sleek coffee shops and beautiful boutique hotels-to coffee grinders and espresso machines. My white Fellow Corvo EKG kettle is one of the appliances that I intentionally leave out on my kitchen counter for when I make tea and, more specifically, matcha. Now Fellow has continued branching out, creating a seamless, branded matcha experience with their five-piece matcha set,

Court records show that 11 related companies under The Blend Coffee name filed voluntary Chapter 11 petitions in the U.S. Bankruptcy Court for the Middle District of Florida on Nov. 4. The filings fall under Subchapter V, a streamlined process for smaller businesses seeking timely reorganization. A judge granted a request to jointly administer cases - which are tied to The Blend's retail locations - on Wednesday, Nov. 5.

"sleepless nights strategizing about the best thing for our team members and our business"

They use a concentrate made from a custom blend of beans that are cold-steeped for 20 hours, resulting in the velvety, rich, caffeine bomb that is the epic cold brew. You can actually buy the cold brew concentrate from the stores and create your own cold brew at home that way, or you can cold steep your favorite ground coffee to make a concentrate of your own. You can even use a French press to make cold brew coffee.

Guzzling coffee is not a new habit. In fact, Americans have loved coffeehouses since the 19th century. The 1940s was a particularly good time for coffee, with Americans drinking more than 46 gallons each every year (per the USDA). Consumption has dropped since then, but the truth remains that most Americans can't get through the day without a cup of coffee.

Cooler weather means warmer beverages, and while pumpkin spice is typically the trendy taste of fall, there's room for all autumnal flavors. If you feel moved to (pumpkin) spice up your favorite hot drinks with these warming seasonings, the London Fog or Earl Grey tea latte makes an unexpected, but phenomenal pairing. If ordering the beverage from a Starbucks, you can politely request the addition of pumpkin spice syrup to your drink for a small fee.

Join us for a free coffee tasting! Every Friday morning at 10 am, we open our Training Centers to coffee lovers who want to learn more about Counter Culture Coffee's high-quality, sustainably sourced menu. A longstanding tradition at Counter Culture Coffee, our team shares the story behind our favorite coffees as we commune over beautifully brewed cups. Whether tasting a classic blend or sipping our freshest micro-lot, we hope to connect you with the effort of those who brought this coffee

When Frank Nguyen launched Academic Coffee in downtown San Jose nearly a decade ago, his goal was simple: bring a great neighborhood cafe to a city that didn't have many. He couldn't have imagined that nine years later, his small-batch, from-scratch approach would make him a national trendsetter -- all thanks to a banana. Last October, Nguyen and his team at Academic Coffee introduced what would become their signature creation: the Banana Cream Pie Latte.

No matter what the weather's like outside, sometimes you just crave a creamy, fully dressed-up iced coffee. Or, maybe you just want to drink your iced coffee black. Whatever your particular hankering may be for, there's no denying that sometimes iced coffee just hits different - it can tickle a midafternoon craving and scratch a certain itch that hot coffee can't seem to reach. However, not all iced coffees are created equal.

Acclaimed Bay Area author Dave Eggers' plans to transform the long-vacant Pier 29 into a hub for artists have now expanded to include coffee. Art + Water, a new arts nonprofit from Eggers and San Francisco artist JD Beltran, is expected to create free studio space for artists, a gallery space and a pop-up cafe from roaster Mokhtar Alkhanshali in the sprawling warehouse, Eggers shared in a post on McSweeney's.

At Climate Week NYC, across a wide range of topics from finance to law, energy to food, infrastructure to conservation, one message rang clear: We need more collaboration, particularly across diverse stakeholders. This message is nothing new. If you are engaged in environmental or societal issues, you would most likely agree that no single actor or sector has the capacity, incentive or mandate to truly address the systemic problems we currently face.

At first, having hundreds (no exaggeration) of my favorite flight snack at my disposal was exciting, but even I wasn't foolish enough to try to eat them all myself. You'd think I'd be sick of the taste after having my own little speculoos warehouse in my pantry for months, but that cinnamon sugar combo will always have my heart. That's why when Chobani launched its Cookie Butter Coffee Creamer, I had to try out.