Living and brewing gourmet coffee about an hour from another country has some definite perks! Our Canadians friends up near the Montreal area are some of our friendliest and most frequent visitors here at Brown and Jenkins in Cambridge, Vermont. And even though I now need a passport to visit lovely Quebec, it's well worth it to take a trip to beautiful Canada. So here is a tribute to our northern neighbors, who appear to be a coffee loving bunch!
According to the Coffee Association of Canada about 81% of Canadians are occasional coffee drinkers while 63% are daily coffee drinkers. (Americans- only 49% percent of use are imbibing this nectar of the coffee bean.) Up in Quebec, 70% of folks drink their coffee daily which may explain why we see and ship to so many of our friends from that area.
In my experience, dark roasts like Black Ice (an Ethiopian Sidamo roasted to French) tend to be the most popular with Canadians, with younger drinkers more likely to enjoy flavored coffee and growing amounts of drinkers interested in fair trade and organic coffees.
Finally, we'll round out this tribute to our Canadian coffee loving friends with this recipe for Canadian Coffee from the Art of Drink website. (Feel free to omit the whisky as needed or to use Vermont Maple Syrup if you are south of the US/Canada border!)
Canadian Coffee
1 oz Canadian Whisky
½ oz Maple Syrup
4 oz Coffee
Top with Maple Whipped Cream
Place whisky, maple syrup and coffee in a specialty coffee mug and stir to combine. Top with lightly maple flavoured whipped cream.If you are getting tired of the same old coffees give this one a try, it is smooth with a subtle maple aroma and flavour. Combining the maple syrup and whipped cream gives this drink an edge. And remember, always use good coffee!
Maple Whipped Cream
To make the whipped cream you combine 3/4 of a cup of heavy cream (35%) and 4 teaspoons of maple syrup. Combine the two ingredients and then whip until soft peaks form. Makes enough cream to top four coffees. You can modify the recipe if you like or cut it in half to make less.
Until our next cup,
Sandy Riggen
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment