A Caffe Society exclusive – Cowfee; cow digested coffee

Introducing a Caffe Society exclusive

We pride ourselves on the selection that we can provide to our customers. From our award winning Super Crema blend right through to our packs of Triple Certified Grand Cru, we have continued to push the boat out when it comes to quality and innovation.

Now, we are ready to take the next step.

After a long period working with coffee growers, farmers and academics from across the world we are immensely proud to be able to offer Cowfee.

Cowfee is a cow consumed form of coffee that follows in the footsteps of the connoisseur appreciated varieties of Kopi Luwak (Civet Coffee) and Black Ivory (Elephant Coffee).

Yes, it might be a little hard to stomach thinking about drinking a latte made from beans that have literally passed through a cow, but it’s the cow’s compartmented stomach that creates such an exquisite end product.

…continue reading A Caffe Society exclusive – Cowfee; cow digested coffee

Last updated by Damien Wilde on Tuesday the 1st April 2014

Bespoke branded products

Bespoke products

Branding is an important part of any business.

No matter the size, or scope, of your company, marketing and brand awareness plays a significant role in not only attracting new customers, but retaining them as well. With the introduction of a logo, a commodity such as coffee no longer becomes a simple drink made from a handful of beans, it becomes a statement.

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Last updated by Damien Wilde on Friday the 28th March 2014

Turkish Coffee Ice-Cream

Coffee Ice Cream Not so long back we had a quick look at the impact that coffee had in the Ottoman Empire and how it spawned a vitally crucial part of coffee’s progression across Europe. Not to mention passing over the unique method of brewing that rose to prominence on both sides of the Bosphorus.

As you will know to make an authentic cup of Turkish coffee you will need a cezve (or an ibrik if you prefer) to heat the grinded coffee and water over the stove. The result, especially when spices are added, is a robust jolt of coffee that is unlike any other you are likely to find.

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Last updated by Damien Wilde on Thursday the 6th March 2014

The Delights of Turkish Coffee

Turkish-coffee-Ibrik

Turkish coffee is specific method of producing a cup of coffee and, as you might expected given its name, the technique comes from Turkey, a country that has a rich heritage when it comes to the bean.

The city of Istanbul, which straddles the Bosphorus, was first introduced to coffee in the middle of the 16^th century thanks to Özdemir Pasha, the Ottoman Governor of Yemen, who experienced the delights of the drink during his stay in Middle-East.

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Last updated by Damien Wilde on Tuesday the 25th February 2014

Astoria act as a judge and sponsor for the Indian International Coffee Festival

astoria_india

The consumption of coffee with the borders India has increased massively over the past couple of years and the nation’s thirst for coffee shows no sign of abating. Depending on which report that you read, the per capita increases over the past ten years can range between 20 and 40gm.

Over 150 million people in the Asian country enjoy a coffee every day as the middle class have seen a rise in their disposable income and in turn they have ploughed that money into the ‘western’ idea of coffee houses and coffee shops.

…continue reading Astoria act as a judge and sponsor for the Indian International Coffee Festival

Last updated by Damien Wilde on Friday the 21st February 2014

Study finds that coffee reduces the risk of diabetes

Coffee beans spill

A new study, published in the February issue of Diabetes Care, proclaims that coffee consumption is linked with a reduced risk of type 2 diabetes – and it does not matter if it is caffeinated or not.

Drinking coffee has long-established health benefits and, following a recent trend, this piece of research churns up further good news for our favourite bean.

Whilst there has been associations made in the past between the positive effect that coffee has on reducing the danger of the metabolic disease, this investigation focused upon the differences between caffeinated and decaffeinated coffee. It was found that both types can be connected to ‘a lower risk of type 2 diabetes.’

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Last updated by Damien Wilde on Thursday the 20th February 2014

The inspiration of the ‘literary’ coffee shop

mugandbook

Coffee shops have long been connected with academics and the arts. One of the first coffee houses set up in London back in the 17^th century, known as the Turk’s Head, was established as a place to debate ‘matters of politics and philosophy’.

More recently you can wander down any high street and see people sat inside, cup in one hand and book in the other while works of art hang on the walls. It is an association that has stood the test of time.

Now, New Zealander Tom Scott is bringing the theatre to the coffee shop and is hoping to offer a different type of caffeine hit in a Wellington café.

…continue reading The inspiration of the ‘literary’ coffee shop

Last updated by Damien Wilde on Wednesday the 19th February 2014

Chilli con carne y café

chilliconcarneconcoffee

Back at the end of the 1800’s the San Antonio Chili Stand opened up at The World’s Columbian Exposition in Chicago and has been credited as bringing chilli con carne to the wider American public after it had become a staple recipe used by the American Frontiers.

You may not know that a considered staple of the dish is a contentious point of debate. The inclusion of beans can split opinion; for example the Chili Appreciation Society International has prohibited the use of any beans in their competitions.

Luckily, we are straying far from the traditional chilli realms today with this wonderful recipe that combines the Tex-Mex favourite with something we know quite a lot about – coffee!

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Last updated by Damien Wilde on Tuesday the 11th February 2014

Sibilla, Plus and Perla

Sibilla, Plus & Perla Astoria coffee machines

Nello Dal Tio was born in the small provincial town of Vazzola, some fourteen miles from Treviso. His rural surroundings played a large part on his first business venture when, at the age of eighteen, Nello joined with two of his siblings to create a company which manufactured farming equipment. Little was it known that this traditional and functional operation would be the platform for one of the most recognisable and trusted brands in the espresso industry.

After a decade of success, Nello began to shift his focus into supplementing the seasonal turnover of his agricultural business and look for a continual, year-round source of income and so, eventually, a new company, C.M.A, was born. Now, some forty-five years later, Astoria not only thinks espresso, but lives it as well.

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Last updated by Damien Wilde on Monday the 10th February 2014

Coffee and antioxidants

When dissecting a cup of coffee in order to look at its benefits, it has often been the advantages of caffeine that has garnered the most attention when it comes to academic studies. But, scientists have, in the past, turned towards the other compounds found in our brew and they are finding numerous results that will further encourage coffee drinkers everywhere – and further studies are on the horizon.

Back in 2005, at the 230^th national meeting of the American Chemical Society – which boasts over 150,000 members – researchers announced a startling finding: Americans’ largest source of ingested antioxidants came from coffee, far surpassing every other dietary source.

…continue reading Coffee and antioxidants

Last updated by Damien Wilde on Friday the 7th February 2014