Mugged: Unsweetened Tea [Herbal Mist]

Subject: Herbal Mist Teas
Tea Mugged: Unsweetened Tea
Rating [see key]: 4+

Unsweetened iced tea often suffers a poor reputation. For many, the idea draws an image of bland black tea usually needing the sweetening of a lemon or sugar packet; something folks get at a diner when they don't want a soda and they seek something a little more sassy than water. And sadly that same dull iced tea is probably the exact same concoction one would get at the diner down the street.

Such is the wide road of coffee and tea, slandered with poor representation by the many facets of the food industry. Despite the work that many coffeehouses and tea shops employ in helping folks understand how a quality, whole leaf tea fresh brewed and then iced makes for such a better tea than other more common options, it seems the world has a long way to go in practice and philosophy.

Thus, one can only imagine the popular opinion of prepackaged unsweetened ice tea. Most of the time, it's impossible to find outside of specialty shops or large markets, as I've been too many a gas station where I was unwilling to try the coffee and an exhaustive search of their fridges yielded no unsweetened options. Alas, for the few prepackaged unsweetened iced teas that exist, they don't seem to attract a whole lot of buzz.

This all brings us to Herbal Mist's Unsweetened Iced Tea, made with yerba mate. Recently they sent me out a few bottles to try out and having had varying experiences with yerba mate, I was curious how it would all play out as a prepackaged brewed tea. After chilling, I consumed the bottles over the course of two weeks (there were only three bottles, so it was spaced appx one every four days). The flavor was nothing cosmically different from your standard bottled iced tea; notes of cola, green spinach, some light apple with a smooth profile. The tea proved none too bitter (as strong bitterness can be a problem with yerba mate) and while it was not as vibrant and multifaceted as a freshly brewed iced tea, it was still a pleasant and flavorful iced tea.

Therefore, if you seek an unsweetened iced tea on-the-go and you're fortunate enough to have options, grab an Herbal Mist Unsweetened Tea.  

note: tea was provided free of charge and the above review is objective feedback.  

CC: Jersey Java

Subject: Jersey Java and Tea
Location: Haddonfield, NJ
Free WiFi ? : yes
Rating: 5+ [see key]


Haddonfield contains tons of rich history, ranging from it's gorgeous colonial architecture to the discovery of the first almost complete dinosaur in 1858. And with the manner in which New Jersey constantly seems to wreck and redevelop, the town has fortunately maintained a picturesque stratigraphy of the past few centuries.

In regards to coffee history, for as long as I can remember, the town has always had a local coffee spot on Haddon Avenue, just outside the main street. In elder days it was called 3 Bean, but for the past five years it has been known as Jersey Java and Tea. The building itself is a gorgeous single-level establishment with a fantastic patio, huge bay windows and a cute fireplace, but Jersey Java has also made excellent use of the space, equipping it with a fancy array of furniture and color.

The coffee comes from Square One Coffee out of Lancaster, a roaster becoming more common in the regional coffeehouses. In my most recent trip, I ordered an espresso (I believe it was a custom blend) and a drip of Burundi Teka. The espresso, pulled short with a light brown crema, distributed notes of ginger, beef bullion, birch beer, a little sage and some pipe tobacco, proving to be hearty, bright and a touch sour; overall not a bad pull. The drip blasted out blueberry, caramel, slight minestrone and nutmeg amidst a medium body, proving to be a lusciously rich and juicy coffee. 

Jersey Java has certainly been a coffeehouse growing in forward progression, having developed greatly in quality through the past five years. As one of the only good coffee spots of the southern portion of NJ, definitely make a stop in when you're in the area.

Mugged: Crosshatch and Colombia [Path Coffee Roasters]

Subject: Path Coffee Roasters
Coffees Mugged and Rating [see key]:
- Crosshatch 5+ (1st batch), 4+ (2nd batch, from 2014 update)
- Finca Potosi, Colombia 4+

*Updated 1/30/14* (below original post)


Once a land full of mediocre coffee productions, the land north of New York City is now really beginning to blossom not only with good coffeehouses, but with good coffee roasters. One new entity to the area is Path Coffee Roasters, located in Port Chester, NY along the sea near the Connecticut border. Working what looks like some great coffee, they offered to send me some to take for a spin, which I did via my pourover, french press and siphon.

The first up was from a farm in Colombia called Finca Potosi. The pourover produced notes of cherry cola, corn on the cob, a little curry, fried green beans, pears and a little toffee; an overall smooth and tasty coffee. The french press came out a little fuller and heavier-bodied, smacking of merlot, collard greens, lemonade, beef bullion and poundcake. The siphon, more akin in flavor to the drip, delivered cherry cola, corn, cooked cabbage, some toffee and a little curry. All in all, a coffee with some noticeable deep spice, a slightly thick body and some rich sweet flavors.

Next up was their Crosshatch, a blend of South American and African coffees. The pourover rocketed in with sultry notes of chocolate, rice krispy treats, figs, little butter, portobello and nougat amid a perfect medium body. The french press continued with additional rich chocolate and also fig, pear skin, honey, romaine lettuce and slight cantaloupe. The siphon sealed the deal with chocolate, cracker, honey, dates, white wine and a little thyme. All together, the Crosshatch blend proved exceptionally rich and full of flavorful facets throughout.

Based on these two coffees, Path had me yearning to try out more of their coffees. If you happen to be looking for some coffee for home and/or work, or you hit a coffee joint slinging their coffee, check out the fine joe of Path Coffee Roasters.

Update 1/30/14
Path sent out another batch of their Crosshatch blend. While the coffee still held a lot of the same characteristics, it definitely sampled a bit heavier. Still existing were the great flavors of rich chocolate, pear, toffee and butter, albeit many of them more muted. Some of the new reoccurring notes were of malt and slight hints of pipe tobacco, making for a smokier profile, darker hue and more subtle a sweetness. While still good, this batch of Crosshatch lacked a bit of luster that the first batch had, and hence I would rate a 4+.

note: coffee was provided free of charge and the above review is objective feedback.

CC: Downtown Credo

Subject: Downtown Credo
Location: Orlando, FL
Free WiFi ? : yes
Rating: 4+ [see key]

While the coffee world is gradually becoming more altruistic in its dealing, to find a coffeehouse working as a "donations only" operation is a rare sight. Yet Downtown Credo is such a coffeehouse in downtown Orlando serving direct trade coffee with the goal to not only provide coffee farmers a good price for their coffee, but also to invest into local charities and causes.

Wandering over one rainy afternoon, I found Credo in a cute yellow brick building with a large black sign perched above the entrance. Stepping inside, I found a lovely space with a nice mixture of furniture, white walls and large front windows. As for my coffee, I ordered an espresso and a pourover of their Guatemala Cafe de la Esperanza. The espresso, pulled long with a light brown crema, smacked of nougat, vanilla waifer, a little beef and light pepper, proving a bit over-extracted but still a tasty infusion. The pourover alternately smacked more of honey, milk chocolate, cherry and a slight hefeweizen, proving much lighter and more rich.

All in all I thought Credo a great concept with tremendous potential. If you pass through Orlando, give Downtown Credo a moment of your time.

Can you steam without the wand?

Milk steaming/frothing is not something the average consumer does a whole lot at home. Since many coffee drinkers do not own an espresso machine with a steam wand, relatively few folks devoid of the espresso machine have forayed into the world of steaming milk at home.

Over the last few years, especially with the advent of cheaper means of making espresso (or espresso-like coffee), it seems the demand for stand-alone milk steamers and frothers have also been on the rise. But milk frothers rarely do more than create lots of foam, if they even heat the milk at all. And other means of heating milk usually consist of warming it over a flame or microwave, each having their own unique effect on the taste and texture of the milk. It seems that if you're looking for well-steamed milk with silky microfoam, nothing compares to a steam wand.

Thus if you want the ability to create steamed milk, the most surefire way to do so is to purchase an espresso machine with a steam wand or a stovetop device with a steam wand (like the Bellman Steamer featured below). Most steam wands will provide you with the tools to make great microfoamed milk at the correct temperatures. For more on this topic, CoffeeGeek has a great guide on how to make the most of what you got.



But the question has been raised, what if I just wanted to get somewhat close to the quality of a steam wand; is their a method out there that does a decent job of producing steamed-quality milk? Many folks have attempted to find a way, and if you check out your local internet forums, you will hear of a myriad of answers and/or shortcuts. Some sound a little more credible than others, ranging from nuking and then shaking in a milk carton to carefully pan heating the milk and then using an immersion blender. The main things with these "short cuts" are that you shouldn't heat the milk above 150 F and that at some point you will need to introduce air in order to get foam. 

One of the more recent steaming alternatives to my ear is Lifstyl's Electric Milk Frother. Unlike most milk frothers, this apparatus also heats the milk in addition to foaming it up. Having an opportunity to try it out at home, I checked it out to see how it fared in the producing of heated frothed milk.

The design of Lifstyl frother is convenient, with the only human-dependent step being the pouring of cold milk to the appropriate fill line (the high one is just for heating (in which you take the frother out) and the lower fill line for heating and frothing). The low fill line accommodates about 4-6 ounces of milk, so if you want a larger beverage, you'll have to do batches. Once you've filled in your milk, you press the button and after about a minute, the process finishes. During the process, the temperature reaches about 140 F at peak and the milk foam gets a bid sudsy (aka dishwasher bubbles). So while you won't be pouring latte art with milk from this frother, the quality for someone looking just to add foamy hot milk to their coffee is probably just on par.

So if you're a coffee fanatic and you need to steam milk for your beverages, you should probably get a steam wand. But if you're not so concerned with high quality and you're looking for a tremendously convenient way to heat and froth your milk, check out the Lifstyle Milk Frother.


note: frother was provided free of charge and the above review is objective feedback.