Sugar & Spice = Tijuana Style Coffee

Coffee in Tijuana has a definite local flavor. The popular local drink is a concoction known as “café de la olla”, which is coffee with added milk, spices and sugar.

In Tijuana, coffee was traditionally primarily a morning drink. But as a 2013 OC Weekly article [July, 2013] by Dave Lieberman noted, the coffee culture sweeping across other parts of North America is trickling across the border into the Tijuana landscape. One local gem Lieberman found while exploring Tijuana was a cafe called Caffe Sospeso. “Caffe Sospeso — which takes its name from the Neapolitan pay-it-forward tradition of “suspended coffee”, where you pay for two coffees but only drink one, so that someone down on his or her luck can have a free coffee later — has been in Tijuana for 18 years, but has concentrated lately on changing the coffee culture on the south side of la línea,” Leiberman wrote.

Here, in place of the sweet, spicy, milky drink favored by locals, he found a more contemporary coffee experience, with cold-brewed pourover and French press coffee preparations showcasing the beautiful aromas of their carefully sourced beans.

So, for those who prefer their coffee dark and flavorful but not sweet and milky, the growth and popularity of modern venues such as Caffe Sospeso seems to be a good sign.

Tip: For those who do enjoy sweet, milky coffee with a hint of spice, why not try adding some cinnamon and perhaps a dash of agave syrup to your sachets of Gourmet Latte or Cafe Mocha — to create your own Tijuana style coffee experience at home.

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The Rise of the New Coffee Class

riseofnewcoffeeclassIf you want to talk fancy coffee brewing methods and equipment, we could be here for a while. There are dozens upon dozens of fancy coffee machines that brew, percolate, or create the perfect cup of coffee or shot of espresso.

The recent rise of the cult coffee roaster has also produced a “new wave” of coffee connoisseurs of whom are very specific about the flavors of their beans, brews and the consistency of their foam. Even a new form, “coffee art” has emerged from this coffee-centric society — with baristas creating patterns in the foamy cap of lattes or cappuccinos, using pouring techniques (or sometimes even toothpicks) to com-bine the foamy milk with the dark brown liquid of the espresso.

While all this has been going on, another kind of coffee has also experienced something of a Renaissance – pre-brewed coffee.

A certain Seattle-based coffee giant launched their own in-house pre-brewed product with an enthusiastic response. It seems the convenience and portability of pre-brewed, powdered coffee products is a hit in today’s modern, multi-tasking, always-on-the-go society.

And why not? The fact is that pre-brewed products – in particular premium, luxury-level products such as Rae’s family of coffees – are made with the same high quality beans freshly ground in hipster coffee shops to make those over-priced lattes and espresso drinks.

  •  We source only the finest, hand-selected beans for our pre-brewed coffee products, such as the Jamaican Blue Mountain grown beans used in our Premium Gourmet Royal Brewed.
  •  We use only the latest technology to dry, process and make our premium pre-brewed coffee, capturing the freshly-roasted flavor of these quality coffee beans from the world’s finest coffee regions.
  • The flavor of our beverages is enhanced with only the finest ingredients, such as the luxuriously rich chocolate flavor of our Gourmet Café Mocha.
  • Our Gourmet Café Latte product is SO much like a fancy coffee shop latte, complete with freshly-foamed milk, we challenge you to challenge your coffee elitist pals to take a blind taste test and spot the difference.
  • We believe our products, with the addition of the amazing Ganoderma powder, are not merely as good as store-bought, freshly brewed coffee — they’re better. AND beneficial.

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Cafe Mocha French Toast

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It’s not uncommon for people all over the world to start their day with a gourmet coffee. A morning cup is the perfect way to get your day going and it can help you get through the first few hours of the morning.

However, as we all know by now, coffee can be enjoyed in many ways – not just in a cup. For today’s recipe, we’re going to show you a new way to use coffee to put a fresh spin on a traditional and classic breakfast meal.

Crack a few eggs, break out the cinnamon, and pour out the Cafe Mocha – it’s time to make some French Toast!

Bon appetite!

Ingredients

  • 1 sachet of Café Mocha
  • Bread slices
  • Butter
  • 3 oz of milk of your choice
  • 1 egg
  • ¼ tsp Cinnamon
  • Sugar –to taste
  • Any Fresh Fruit (I like different berries and bananas)
  • Maple Syrup- optional

Instructions

– In a shallow bowl empty the Mocha sachet add milk, egg, cinnamon and sugar.

– Stir the mixture together until it has dissolved.

– On medium, heat frying pan on stove. Melt a little bit of butter and dip the bread into the bowl with the mixture.

– Make sure both sides are wet. With fork, allow the bread to drip over bowl.

– Place slice of bread in pan. Continue process with the other slices. Turn slices over when bread is slightly brown. Remove cooked slices to a plate and keep warm.

– Garnish with bananas and serve warm with maple syrup.

Enjoy!