-
Time Cupsoul Tuesday Tune! Story of Barista
-
Start Your Sunrise at Washington, DC’s Newest Coffee Roastery: The Roasted Boon Co.
The coffee is fantastic at The Roasted Boon Co., a brand new coffee shop and roastery in Shaw, DC. The roastery just opened it's doors on July 20th and opens every day at 6 am, so if you are comfortable enough to grab takeaway during the pandemic, there is the advantage that you can arrive early and beat the crowds. (We were the only ones in the shop besides the baristas this week. Note that The Roasted Boon Co. is the only coffee shop that opens at 6…
-
Monday Melt: Inspiring Chocolate Poster – Chocolat Vincent au Miel de Provence
-
An Italian Love Affair: Amedei Chocolate
Time Cupsoul was wandering around Georgetown, Washington, DC, recently, and happened upon Dean & DeLuca, a phenomenal grocery store with a fantastic selection of unique goods, including: fine craft chocolate. The chocolate bar offerings were seemingly endless at the store and even provided choices special to the DC area. How to choose which bar to buy? Sometimes, you just have to listen to what speaks or calls to you. An Italian brand, Amedei, on the top shelf, whispered in Italian. Andiamo.
-
Fattoush Cafe//פטוש: Best Coffee in Haifa
Fattoush Cafe is the best answer for a delicious meal and unique cup of coffee in Haifa, Israel.
-
Óbolo’s Merkén Smoked Chili Chocolate Bar Scores with Special Spice
Óbolo Chocolate Makers' 65% Dark Chocolate Merkén Smoked Chili bar with "authentic, smoked chili pepper from Chile's indigenous Mapuche culture," has rocked our world. This bar is spicy and alive! We can't wait to share more thoughts with you.
-
[“Origin Travel” During COVID-19] Monday Melt! Mexico – Vintage Posters & Champurrado Recipes
Today, we’re virtually traveling to the chocolate origin of Mexico. Chocolate beans from Mexico are generally known to taste more “earthy” and “savory.” How can you experience the culture of Mexican chocolate during quarantine at home, today? Try making “Mexican drinking chocolate,” — melted chocolate spiced with cinnamon and/or chile, plus vanilla and some heavy cream or milk (see recipes below). The key with Mexican drinking chocolate is to use melted chocolate that’s 70% or above, and not to use cocoa powder, which would be what we know…
-
[New Poster Series: “Origin Travel” During COVID-19] Monday Melt!
Monday Melt’s often include inspiring chocolate posters, but during theses strange times of physical distancing, we’ll be posting vintage posters every Monday for the next 8 weeks to help us “travel the world,” and remain hopeful that we will venture again. In this poster’s case, today we’re “traveling,” safely from our homes, to Brazil. Which origin are you enjoying right now? Comment below and we’ll find a poster for next week. Take care. For more coffee posters, peruse our pinterest:
