Happy Cinco de Mayo! Today marks the day that, in 1862, the Mexican army gained victory over France at the battle of Puebla, during the Franco-Mexican War.

In celebration, spice up your coffee routine today with a delectable Mexican Coffee recipe.  A little cinnamon, a little whip cream, and a whole lot of delicious coffee!

Here’s how to brew it up:

• 12 oz. of your favorite specialty coffee (we recommend a coffee of Mexican or Guatemalan origin)
• 1 Tbsp Brown Sugar
• 1 tsp Cinnamon
• Whipped Cream
• Cinnamon Stick (garnish)

1. Brew a cup of your favorite specialty coffee using your preferred method.
   Note: Using high quality coffee results in the best end product.
2. Stir brown sugar into your coffee and until it dissolves.
3. Add cinnamon a pinch at a time, while stirring well.
4. Garnish with a generous amount of whipped cream, sprinkle cinnamon atop and finish off with a stick of cinnamon.
5. Enjoy!

Need to buy coffee? Filter by flavor, roast, and more at our Marketplace, here
Not sure what coffee you like? Explore specialty coffee with our Subscription, here
Want to say hi? Email us at hello@beangenius.com

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Sometimes coffee just needs a little something special. We, the BeanGenius team, have experimented with various Irish coffee recipes and decided to combine our favorite aspects of all those we’ve tried; thus, we’ve concocted the Ultimate Irish Coffee Recipe. Better yet, we’re sharing the recipe of how to make Irish Coffee with you! Try it out and let us know what you think!

What You’ll Need:

• 15 g. coffee
• 450 oz. boiling water
• Brewing device + filter
• Libbey glass
• 2 sugar cubes
• 1 1/2 oz. Irish Whiskey
• 3/4 oz. heavy whipping cream (whipped to soft peaks – you’ll have leftovers)

How to Make The Coffee:

1. Grind 15 grams of coffee to a medium/fine grind.
2. Splash filter with boiling water; dispose of water. (This will rid the filter of any odd flavoring.)
3. Place coffee in filter and pour a 30 gram bloom. Let all water make it through the grounds before brewing the remaining water.
4. Pour another 270 grams of water over the grounds. Let brew.

How to Make the Coffee Irish:

1. Fill your Libbey glass with remaining boiling water, then empty and dispose of this water. (This will heat the Libbey glass.)
2. Place 2 sugar cubes in the glass.
3. Pour hot coffee into glass over sugar cubes until glass is 3/4 full.
4. Stir coffee + sugar until sugar is completely dissolved.
5. Add 1 1/2 oz. Irish whiskey; do not stir.
6. Pour heavy whipping cream into a bowl (about 3/4 cup per drink).
7. Whip the cream until it has some texture, but is still a bit runny (see video above).
8. Top drink off with the whipping cream – pour the cream gently over the back side of the spoon, to keep the cream from sinking.
9. Enjoy!

Get your hands on great organic coffee here.
Find out more about Irish coffee here.

The post How To Make Irish Coffee appeared first on The BeanGenius Blog.

Crafting the US Aeropress champion recipe is no easy task. The compact design and simplicity of the device contributes to its practicality and accessibility. Aeropress devices are minimal, leaving the quality of the output to the brewer. As for the Aeropress Championship, only one brewer with one recipe can win. For 2016, Ben Jones is that champion. Curious about the US Aeropress Champion recipe? We got the inside scoop, and we want to share it with you.

The Recipe:

Coffee: 26g
Water: 175ml “hot as you can get it” / 75ml bypass
Grind: “Drippish” (8 on the EK-43)
Filter: x3 – Paper, Able Metal, Paper sandwich
Method: Inverted

Wrap AeroPress in an Old German beer cozy.

Add 175ml of water
Good agitation
Add plunger and pull back a little for some nice back pressure
1:15 – slow press 30 seconds, stop before the hiss & bubble

Add 75ml of water and stir.

If you liked this recipe, check out our other guides on where to find the best coffee in Austin, Atlanta, and Philadelphia!

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Ahhhhh summertime – it’s the best time – family time, food time. swimsuit time, and grilling time. If you love coffee as much as we do, and we think you do, you’re always looking for ways to bring coffee’s caffeinated buzz to the flavor party whenever possible. The 4th of July is a perfect time to give this coffee bbq sauce recipe a whirl. The best and bravest dads try their hand at barbecuing for their friends and family, with the sun shining and as many tiny American flags you can find flying in the wind. Our forefathers held grilling, and the individuals capable of such a task, in the highest of regard. You’re going to add your own coffee twist to your legendary barbecue by infusing that smoky, sweet goodness with some incredible freshly brewed coffee. Some may see it simply as a wet sauce to slap on some meat, but for you it is the liquid gateway to another flavor dimension.

Coffee BBQ Sauce Recipe

Ingredients

• 1/2 cup Bootstrap Coffee Roasters Blue Collar Blend 
• 1 cup ketchup
• 1/2 cup cider vinegar
• 1/2 cup firmly packed light brown sugar
• 1 onion, peeled and finely chopped about 1 cup
• 2 cloves garlic, peeled and crushed
• 3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
• 2 Tablespoons hot dry mustard mixed with 1 tablespoon warm water
• 2 Tablespoons Worcestershire sauce
• 2 Tablespoons ground cumin
• 2 Tablespoons chili powder

What to Do

1. Brew your favorite coffee using your favorite method.
2. Put the coffee, ketchup, vinegar, brown sugar, onion, garlic, chile peppers, dry mustard, Worcestershire sauce, cumin, and chili powder in a small pot.
3. Stir them together and bring to a simmer over medium-high heat.
4. Lower the heat so the mixture is just simmering and let simmer for 20 minutes.
5. Remove the pot from the heat, let the mixture cool
6. Puree it in a blender or food processor fitted with the steel blade.

Yield: about 3 cups

That’s it! We hope you love it, let us know in the comments below.

The post Quick & Tasty Coffee BBQ Sauce Recipe appeared first on The BeanGenius Blog.

Coffee-Lacquered Sage Turkey with Redeye Gravy

Ingredients

Turkey:
(12-pound) fresh or frozen turkey, thawed
3 sage sprigs
1 large onion, peeled and halved
1/2 cup water
Cooking spray

Glaze:
1 cup strong brewed coffee
3 tablespoons chopped fresh or 1 tablespoon dried rubbed sage
1 tablespoon sugar
3 tablespoons amaretto (almond-flavored liqueur)
1/2 teaspoon salt
1/4 teaspoon black pepper

Gravy:
1 cup chopped 33%-less-sodium ham (about 4 ounces)
1/2 cup fat-free, less-sodium chicken broth
1/2 cup strong brewed coffee

Preparation

Preheat oven to 350°.
To prepare turkey, remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Lift wing tips up and over back; tuck under turkey. Place sage sprigs and onion in body cavity. Tie ends of legs with string. Pour 1/2 cup water in bottom of a broiler pan. Place turkey on the rack of broiler pan coated with cooking spray. Insert meat thermometer into meaty part of thigh, making sure not to touch the bone. Bake at 350° for 1 hour.

To prepare glaze, combine 1 cup coffee and next 5 ingredients (coffee through pepper) in a small saucepan. Bring to a boil; cook until reduced to 1/2 cup (about 8 minutes). Brush glaze over turkey. Bake an additional 2 hours or until thermometer registers 180°, basting occasionally with glaze. Place turkey on a platter. Cover turkey loosely with foil; let stand 15 minutes. Do not discard drippings.

Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Reserve 1 cup drippings.
To prepare gravy, heat a small saucepan over medium-high heat. Add ham; saute 2 minutes or until browned. Add 1 cup reserved drippings, broth, and 1/2 cup coffee. Bring to a boil; cook 2 minutes. Remove skin from turkey. Serve turkey with gravy.

There you have it. Happy Thanksgiving everyone!

Recipe courtesy of – MyRecipes

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