coffee
Third Perk Express Now Open at Fairfield Commons
It’s opening day for the Third Perk Express at the Mall at Fairfield Common. Third Perk Express is a sister cafe of Third Perk Coffeehouse which opened its doors in downtown Dayton in 2015. The cafe quickly became a Dayton favorite for meetings, grabbing premium coffee and a delicious chicken salad sandwich. Third Perk has become known as the ‘People’s Coffeehouse’. This title was earned because Third Perk is a space where everyone is welcomed and valued. The first Third Per Express was opened inside the Gem City Market on Salem Ave.
Third Perk Express signed a lease to enter the mall in 2021. Many challenges delayed progress on the project. Owner Juanita- Michelle makes a promise to PERK UP the mall! Third Perk Express is the only coffee specialty company within the mall. Third Perk will offer many drink options to customers. Beside coffee drinks you can also get smoothies, fruit, oatmeal, bagels and muffins.
Customers will have options in placing orders. Customers can visit the cafe which is on the second floor of the mall in the food court, located between Auntie Annie’s Pretzels and Chick-A-Fila. Customers can also place orders online at www.thirdperk.com. You will also be able to get delivery using Door Dash.
Third Perk Express
2727 Fairfield Commons Blvd.
Beavercreek, Ohio 45431
(Located between Chick-fil-A and Auntie Anne’s)
Phone: (937) 287-3222
HOURS:
Monday – Saturday 9 AM – 8 PM
Sunday 11 AM – 6 PM
Savorista Offers Shockingly Great Decaf Coffees
Love coffee, but it doesn’t love you? Fear not, Savorista & its line of caffeine-conscious coffees are here!
Founder Kait Brown was working a high-stress job in Chicago when her father was diagnosed with cancer. She switched to decaf when she realized her coffee consumption was making it even harder to sleep and deal with the stress.
But she discovered that her decaf options sucked, she recalled with a laugh. So she and her husband set off around the globe to find and bring home the best decaf coffee.
Kait pitched Savorista at our August 2019 edition of Early Risers.
“Most decaf is bad because it starts with lower quality beans that are chemically decaffeinated,” she said.
Kait & Daniel visited coffee producers and decaffeination centers in South America & East Africa. They tried hundreds of cups of coffee to find better beans & processes.
Savorista currently offers four caffeine-conscious decaf coffees online. The coffee begins with high-quality beans that are naturally decaffeinated using a water process, then roasted to order in small batches. Wait plans to also offer a low-caffeine coffee later this fall.
“We’re looking to shift the way people think about low-caffeine & decaf coffees,” she said. “It’s a valuable addition to your day, especially in the afternoon or evening with a great pastry. It’s not a punishment for being caffeine-sensitive.”
In the U.S. there are 30M people who drink decaf coffee at least once a week, representing a $1B market, Kait shared. And there are another 80M who drink coffee every day, but are interested in limiting their caffeine intake, representing an addition $2.7B market, she added.
Savorista is aiming to be the household name in decaf coffee. So far, they have shipped product to 37 states and 3 countries. Support Kait by trying a cup of Savorista coffee & telling a friend!
Biggby Coffee Grand Opening
The first 50 customers will receive a special BIGGBY Prize!
Dunkin’s Next Generation hits Dayton
You may have noticed a significant increase in new Dunkin’ Donuts restaurants opening up around the Dayton area over the past few years. Dayton is definitely “runnin’ on Dunkin’.” Most recently there has been a lot of buzz about a new location at 5901 Far Hills Ave. The Food Adventures Crew had the opportunity to get an exclusive tour (and tasting!) of what’s being referred to as the first “Next Generation Dunkin’” in our area! We sent our lovable in-house blogger to tackle the assignment which is near and dear to her heart. Take it away HUNGRY JAX !!
Ok, I hear some of you getting ready to post about chain restaurants vs. local. We live in a delicious city full of locally owned coffee and donut shops that leave us with so many choices for good old fashioned homemade deliciousness. And it’s no secret that I support the donut industry in our area. But the awesome thing about this region is that there is room for all! Some of you may recall that I am a transplant from Upstate NY. We travel back and forth to see family frequently. One thing I love about Dunkin’ is that no matter where you go, you can count on the same products and quality to be offered. Dunkin’ is one of our trusted pit stops when embarking on a family road trip! I like to compare it to Catholic Mass, no matter where you go, you’ll know what to expect!
The newest Dunkin’ Donuts is locally franchised by the Gilligan Company. Patrick Gilligan left a career with BP oil back in 1993 to start his own
business with the goal of franchising different gas stations and restaurants. Based in Columbus, the Gilligan Company has grown its’ business from Columbus to Cincinnati employing over 900 people. They uphold a commitment to their employees as well as the communities that they serve. Most recently, the local Dunkins’ franchised by Gilligan raised $5,000 for Dayton Children’s Hospital. Just one of many ways this company has wanted to give back to the community!
Ok, but enough about people and places. Let’s move onto what this new Dunkin’ Donuts experience offers!
HERE’S THE SKINNY ON THE NEXT GENERATION of DUNKIN’ DONUTS:
—Immediately upon entering, you’ll notice that they changed the layout. The donut cases, which used to be behind the counter, are now up front so that you can get and up close and personal inspection of which frosted delight you’ll be taking home! The aesthetics of the building is also more modern, keeping the look fresh and new.
—They have also increased being more energy-efficient. The company has designed these new stores to be 25% more energy-efficient. In addition, they have also switched over to a double-layered paper cup. Now you will have the same cup for both coffee and specialty hot drinks, where as before, there were the old Styrofoam cups and the brown paper cups. This change allows for staff to be more efficient when making drinks (no searching for specific cups or lids) as well as eliminating the need for a sleeve a the cups will keep your liquids hot but your hands comfortable!
—Dunkin’ has also embraced the necessity of smart phones. If you download the Dunkin’ App, you will be able to place mobile orders. A nice feature on this is that you can load your order earlier in the day, and the when ready to pick it up, you can click “prepare my order” and it will be fresh and ready with minutes of your arrival! Yet another bonus for those of us with kids or not wanting to take a long pit stop on a road trip. What’s even better is that you also have the option to either pick up in the store OR in the drive thru! The newer Dunkin’s have a lane specifically for mobile order pick-ups!
—Ok so what changes have there been to the food? Lots! There are always specials running for new products as well as the classic goods. I got to try some of the new sandwiches offered!
Here is a run down of my MUST EATS for DUNKIN DONUTS:
- BROWN SUGAR MAPLE CHIPOTLE BACON BREAKFAST CROISSANT:
- Limited time only! This is their classic Bacon Egg and Cheese sandwich with a kick to it! The chipotle sauce adds the spice and the brown sugar bacon balances it out with a crispy sweetness! Not up for a change? The original Bacon Egg and Cheese Croissant is on special for 2/$5!
- DUNKIN DONUTS ENTIRE $2 MENU:
- You can indulge in a Wake Up Wrap! These are egg and cheese tortilla wraps. You can also include bacon, sausage or ham!
- POWER BREAKFAST SANDWICH:
- This is a veggie delight! At just 370 calories, you get a Veggie Egg white scramble, turkey sausage and cheese on a multi-grain bun! A pocket sized Food Adventure.
- VARIETY OF DONUTS AND BAGELS:
- There are always the standard classics of the famous donuts – from the Boston Kreme, to the Jelly and Chocolate Glazed Also, who could forget the munchkin donut holes? And if you haven’t tried their bagels, give them a shot toasted with cream cheese (multiple flavors to choose from!).
MUST DRINKS — COFFEE!!!! For Jackie, Dunkin’ is really all about the coffee….
Dunkin Donuts has high expectations for their coffee! With these new stores, your beverage will be treated with TLC from start to finish! For their original, dark and decaf coffee, they are now being brewed in what is called a “Soft heat” process. No longer will you coffee sit on top of a heating element in a glass carafe. The old process would leave coffee tasting burnt. This newer process gently heats the coffee within the thermos. There is also an indicator light letting staff know when it’s time to brew a fresh pot to ensure that you’re always getting a quality cup!
For those of you that appreciate a specialty coffee drink, you’ll be pleased to see that the beans will be freshly ground and each drink made fresh to your order! Additionally, if you like a chilled beverage, the “Premium Pours” cold beverage station is up and running. Here you can get iced coffee, cold brew, and iced tea all “on tap”! In addition, you can try the new NITRO Cold Brew Coffee! This is a fantastic upgrade to the traditional cold brew process as they infuse the drinks with nitrogen, creating a light tasking drink that’s refreshing and will keep you running! A cool thing about this process is that there are not nitrogen tanks. Instead the system pulls the nitrogen from the air!
Once again, the new location on Far Hills is the only “Next Generation Dunkin’” in our area! But keep an eye out as the existing stores will transition eventually bringing the tasty and innovative changes across the area. So swing on over, taste some new and old goodies, and let us know what you think!
Are you a Dayton Foodie? Then tune in each week for a feature article from the Food Adventures Crew. We are a blog that will leave no plate unturned. Follow Food Adventures on FACEBOOK by clicking HERE.
National Coffee Day Tipple: Irish Coffee
We all take coffee for granted as just part of the daily routine. Wake up, brew or buy a cup of coffee, then get to doing something productive with your day. Before it was grown, roasted, boiled, and consumed, first it had to be discovered. The story is that a shepherd in Mocha saw his flock frolicking about after eating berries from a certain shrub. He took the berries, then to make them palatable roasted them then boiled them. He found the drink gave him vast amounts of energy, and the technology spread through the Middle East and Africa. It had to fight various bans for its mind altering effects, as scholars debated on whether or not it counted as being intoxicated when you were hopped up on caffeine. It passed the test with Muslim imams and eventually the Catholic church. According to the story, Pope Clement VIII was charged by his followers with banning the drink of the Muslims. He tasted it before the ban and chose to allow the drink to spread, stating it should be baptized as Catholic to get it from Muslim hands. This is all around 1600.
Coffee has always warmed us up and given a little jolt of energy. It also encourages conversation and the spreading of ideas. From the coffee houses of Shakespeare’s time to Starbucks, people who were looking to connect with others came together under one roof. The chef at an airport bar in Ireland concocted the drink for passengers coming off a plane looking cold and miserable. He offered hem some coffee with a little shot of Irish Whiskey in it. The passengers loved it, and it became a menu item on at the bar in question. One of the travelers that eventually enjoyed the cocktail was Stanton Delaplane, who brought the drink to San Francisco with him and championed it to the city. It was first served at the Buena Vista Cafe in 1952, and embraced by the city. It has been served there, and anywhere else that had coffee and Irish whiskey, ever since.
Irish Coffee
1.5 oz./ 45 mL Irish whiskey
2 tsp. brown sugar
4-6 oz./ 120 – 180 mL hot coffee
Glass: Irish Whiskey
Garnish: Whipped cream
Ice: None
Prepare the glass by warming it with hot water. Empty the glass when warmed, then add the coffee and sugar. Stir to dissolve the sugar, then add the Irish whiskey. Stir again. Evenly spread the whipped cream over the top of the coffee and serve.
I love this drink. It is delightful any time, day or night. It is just warm and inviting, the bite and sweetness of the whiskey just peeking through the coffee flavor. You may be tempted to stir the whip cream in, but don’t. The layer of cream on top gives you a little with each sip, and acts as a delicious insulator for the coffee. If you are looking for some caffeine to add to your liquor, I suggest this over vodka and Red Bull any day. And you get whipped cream!
This is day 27 of a series, #100DaysOfCocktails, being done by Smart Guy In A Tie Cocktails. You can follow along daily on my Instagram page on Facebook, and on Twitter.
Enjoy Deals Thursday For National Coffee Day!
There are many legendary accounts of how coffee first came to be, but the earliest credible evidence of either coffee drinking or the knowledge of the coffee tree appears in the middle of the 15th century in the Sufi monasteries around Mokha in Yemen. It was here coffee seeds were first roasted and brewed, much like they are prepared today. Yemeni traders brought coffee back to their homeland from Ethiopia and began to cultivate the seed.
In 1670, coffee seeds were smuggled out of the Middle East by Baba Budan, as he strapped seven coffee seeds onto his chest. The first plants grown from these smuggled seeds were planted in Mysore. It was then that coffee spread to Italy, to the rest of Europe, to Indonesia and the Americas.
Brazil produces more coffee in the world than any other country followed by Colombia. More than 50 countries around the world grow coffee, providing a delicious variety for the indulgence of steamy cups of the black drink for connoisseurs to consume.
If caffeine is the music in your ears, the spring in your step, the very blood in your veins, well, tomorrow is your big day: National Coffee Day is Sept. 29. To help you celebrate we’ve compiled a list of coffee discounts and deals around town:
Boston Stoker: We decided to celebrate by giving back to our customers! For one day only we’ll have all beverages marked down by $1. Stop in and help celebrate this holiday with us!
Dairy Queen: From 2 to 5pm Sept. 29, participating Dairy Queen locations will have $1 small flavored ice coffees and $2 Ultimate Frappes
Dorothy Lane Market: Get any size of drip coffee for just $1 at the DLM Coffee Bar this Thursday!
Dunkin’ Donuts: Celebrating not only National Coffee Day, but also its 66th year of being in business by offering guests a medium-sized cup of hot coffee for just 66 cents.
Love’s Travel Stops – $1 of every 24 oz. Coffee or Cappuccino Sold at Love’s Locations Nationwide will go to the Children’s Miracle Network Hospital in that community for Coffee Day 9/29
McDonald’s: $1 for any size coffee
Smoothie King: BOGO deal on all Coffee High Protein Smoothie flavors. Buy a Coffee High Protein Smoothie (any size) and receive a free 20 oz. smoothie.
Starbucks: Starbucks will donate a coffee tree for every brewed cup of México Chiapas coffee customers buy on Sept. 29
Wednesday is Free Frappe Day!
The folks at Winans Chocolates + Coffee have declared Wed to be FREE frappe day. We don’t know why, and quite frankly we didn’t ask- all we know is Wed, June 22nd is going to be a good day when you stop in anytime, and receive a free SMALL ICED, OR BLENDED beverage!
Offer valid at any of these Dayton Area Winans:
Miller Lane
6735 Miller Lane
Dayton, Oh 45414
Dayton Mall
2806 Miamisburg-Centerville Rd
Dayton, OH 45359
Dayton – The Greene Town Center
45 Plum Street
Beavercreek, Ohio 45440
Beavercreek
3510 Pentagon Blvd
Beavercreek, OH 45431
Maineville
49 E US 3-22
Maineville, OH 45039
Far Hills Avenue
5839 Far Hills Avenue
Dayton, Ohio 45439
Starbucks Menage A Trois of Chocolate Drinks For Valentine’s Day!
What says love more than coffee and chocolate?
As Valentine’s Day nears, Starbucks invites customers to get together with loved ones and friends to try three new chocolate beverages. The recipe developers behind the new trio of drinks explained that they were trying to evoke a celebration of love. And when they were first trying to come up with a Valentine’s Day flavor they asked themselves, “What would coffee be in love with?” The obvious answer was chocolate. So the beverages are actually all about the special relationship between coffee and chocolate, which we can celebrate regardless of our relationship status. You won’t find these on the menu, but love letters have been flying around social media about these new frappuccinos. Participating Starbucks® stores in the U.S. and Canada will offer the trio of Starbucks Molten Chocolate beverages through February 14th only!
Molten Chocolate Latte: Chocolatey chips are melted into espresso, then topped with steamed milk combined with bittersweet mocha sauce. This latte is finished with mocha and espresso-infused whipped cream and an espresso mocha drizzle. It’s available hot and iced.
Molten Chocolate Frappuccino® Blended Beverage: Coffee with rich mocha sauce and chocolatey chips blended with milk and ice. This beverage is finished with mocha and espresso-infused whipped cream and an espresso mocha drizzle.
Molten Hot Chocolate: Bittersweet mocha sauce and chocolatey chips melted into steamed milk for a smooth and creamy taste. Mocha and espresso-infused whipped cream and espresso mocha drizzle tops off the beverage.
The chain, which has recently teamed up with Spotify, has also curated a Valentine’s Day playlist on the music streaming platform.
Girls High School Tennis Tourney Honors Missing 84′ Grad
Carroll High School has decided to turn a tragedy, into a celebration of a past student’s life.
Some of the area’s best high school, girls tennis players will be facing off in the Jennifer Schmidt Memorial Tennis Tournament this Saturday.
The annual event is held in the memory of 1984 Carroll HS graduate, Jennifer Schmidt. Schmidt went missing her freshman year at Purdue, and was never seen again. The tournament is hosted each year by Carroll High School in her honor.
Eight area high school teams will be competing at this tournament.
As a special treat, the Dayton Most Metro’s own Food Adventures crew will be guest GRILL MASTERS at the event!
HERES THE SKINNY:
Date: 9/13/2014
Time: 9:00 AM to 3:00 PM
Location: Thomas Cloud Park, Huber Heights
MUST EATS:
— Donuts and Coffee will be available at the concession stand for breakfast
— Lunch Concessions will include Hamburgers and hot dogs grilled by The Big Ragu and crew !
Come support this charity event and watch some of the Miami Valleys girls tennis stars !
Please feel free to check out more foodie fun on Food Adventure’s Facebook page. “Like” them HERE !
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Free Breakfast Coffee at McDonald’s Through April 13th
Coffee, java, morning mocha– whatever you call it, you can get a free cup of it at McDonalds on Monday.
The campaign, which kicks off today, Monday March 31st and will give customers at participating restaurants a 12-ounce small coffee at no charge through April 13. It will be up to each McDonald’s location to decide if customers get just one cup or refills on the free coffee.
McDonald’s coffee gimmick follows Taco Bell’s breakfast rollout of its first-ever breakfast menu, which it dubbed as the “largest menu expansion in Taco Bell’s 50-year history.” Taco Bell’s move could take a big bite out of Mickey D’s breakfast sales.While McDonald’s remains the country’s largest fast-food chain, it is trying out new things in an effort to stay on top.
McDonald’s said the free coffee is its way of encouraging new guests to try McCafe Coffee and “surprising them in unexpected ways all year long.” The company said that starting in mid-April, it will surprise a Twitter follower every day for the year with McCafe coffee and prizes.
Local, Legendary Food Adventures at 2nd Street Market – Part 1
How about one building that combines some of the best cooks in Dayton and lines them up along the wall in their own vendor booths? It’s not a dream, it’s reality in downtown Dayton.
This is the first of 2 Food Adventure installments over the next few days, and both cover Dayton’s 2nd Street Market. What a shocker, the first one focuses on FOOD !
The Big Ragu & Crew have become semi-regulars at the market over the past few years. Some of our tastiest excursions have been in this treasure trove of great eats.
Variety is the spice of life, and this is true for the market located on the corner of Webster and 2nd Street. If you have never stopped in, then you haven’t had some for Dayton’s best.
HERE’S THE SKINNY:
— A great place to grab a bite to eat and a unique place to do some Christmas shopping !!! The official address is 600 E. Second St.
— The market is open 3 days: Thursday & Friday 11am-3pm, and Saturday 8am – 3pm. The great offerings are overwhelming and coming here has become one of our Food Adventure addictions.
— Many vendors offer fresh fruit & vegetables. Others offer freshly baked desserts and breads. You want more? How about cheeses, meats, spices, canned goods and more. There are more local, fresh and organic choices here than anyplace we know of in Dayton.
MUST EATS:
— THE SMOKED SALMON CREPE at CREPE BOHEME : The Big Ragu will tell you this is the best place in Dayton to get a crepe. Crepe master Sabine combines the smoked salmon with goat cheese, capers and grilled vegetables. It is a symphony in your mouth. Her secret is using the freshest ingredients around and flavor combinations that will knock your socks off. Not a salmon fan? No worries.. choose one of the menu items or “make your own” crepe with various ingredients. Prepare to be blown away.Honorable Mention: The crepe with Nutella, marshmallows and blackberries. All the taste of guilty pleasure with not so much guilt.
— FAMOUS CHICKEN PANINI from THE CHEF CASE : Chef Joe Fish believes that using local ingredients promotes fresh flavor. Here he works some magic with a whole herb grilled chicken breast and Artesian Basil Pesto. The panini is made on fresh bread and pressed, thereby melting provolone and Parmesan cheese into gooey deliciousness. The chef is a Culinary Institute of America graduate and creates some of the best tastes in town. In fact, there are so many delicious menu items here that we have to give honorable mention to two more of them. First, make sure you try a serving of the Sweet Potato Quinoa. It is a healthy, flavorful side dish that not many people know about. Trust us on this ! Lastly the MONTE CRISTO PANINI is a sandwich you need to get your hands on. It is ham, turkey and swiss cheese finished with a pure maple syrup drizzle. Give your taste buds a good value for around 7 bucks.
— THE DISTINGUISED DARBY at CHEEKY MEAT PIES: Who doesn’t love tasty meat and spices in a flaky crust? Forget about calories, the taste is worth every mouthful. This original take on New Zealand Street food is gaining a bit of a cult following in the Miami Valley. “The Darby” verison is ground beef mixed with spices for a delicious combo. The meat pies are hand held and made to be mobile. Be careful when taking a bite, they are hot inside ! A friendly staff makes the experience that much more fun. Honorable Mention: The Dirty Bird Meat Pie is a tasty treat and a perfect bite “on the go” at the market. It features chicken and a delicious sauce. We can’t describe these fantastic meat pies, you just gotta try them !
— THE WASABI PEAS at THE SPICE RACK: The Big Ragu can’t help himself. He craves these, and you will too. Dried peas, dipped in wasabi and sold by the box for only 2 bucks. Perfect for snacking at home, but we warn you.. ADDICTIVE ! The spice rack has some many incredible items from Amish butter to incredible spice rubs. Check this place out for some hidden treasures for the foodie in you.
— POLLO GUISADO at AREPAS and CO. : Braised chicken thigh (although we ask for the shredded white meat chicken instead), mixed with tomatoes, red peppers, onions and green beans. All of it is served over rice and plantains. Finally pick from one of various sauce toppings drizzled on top. We pick two (garlic and hot sauce) ! Get a friend to help you lift this plate and eat it. HUGE PORTION !
— THE SHRIMP WITH HOT CHILI SAUCE at BAAN THAI NOI: We are always pleasantly surprised with Baan Thai Noi’s dishes. Our favorite is the Shrimp with Hot Chili Sauce. Two skewers of grilled basil shrimp are served over fried rice with a side of shredded cabbage and a delicious spring roll. The key to this dish is the sauce we choose to top the shrimp. The hot chili sauce is so sweet, with some heat and a whole lot of taste. Don’t knock it til you try it, this one is a sleeper !
Is your mouth watering yet? Well the good news is, the weekend is here and they are open ! Get yourself down there and stroll around the grounds and soon you’ll be tastin’ Dayton.
More Honorable mentions include:
The Cupcakes at Purely Sweet Bakery, The Cabbage Rolls at Kolbs Bakery, The Jumbalaya at All Souped Up, The Pastitsio (Greek Lasagna) at Azra’s, and some good coffee at Caffeine by Carl.
We would be remiss if we didnt mention that their are numerous other fantastic farm vendors with fresh vegetables, honey, fresh maple syrup and organic milk. Check them all out while you are there.
The 2nd Street Market is truly Food Adventure paradise !!
In the market for some more from the “Miami Valley foodies ?” Then “like” Food Adventures on Facebook by clicking HERE !
Check out some of our best photos yet in the gallery below from our numerous trips to the 2nd Street Market over the years !!!
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An Adult Trick or Treat? Try Winans Chocolates
Why should kids have all the fun this Halloween season? Adults around Dayton love chocolate and deserve to eat themselves into a sugar high as well. FOOD ADVENTURES has been hitting Winans Fine Chocolates and Coffees for years, and think this is a perfect time to load up on some of their elegant chocolate specialties. Go ahead, look at your diet for a day and go “BOO!!”
HERE’S THE SKINNY:
— Founded near Piqua, this business has been owned by the same family for four generations
— Specialties include chocolate and candy creations, coffees and even a decent wine selection.
— Relaxing, inviting atmosphere to have a glass of wine and some chocolates. Some stores have decent patio seating as well.
— These are fine chocolates, and with quality comes a price. Don’t expect cheap deals, this is the good stuff.
— The candies are made locally with natural ingredients. We love products made in the Miami Valley, and pure is good too!
— Three area locations: 6735 Miller Lane in North Dayton, 2806 Miamisburg-Centerville Rd(Dayton Mall) and 3510 Pentagon Rd. in Beavercreek.
Winans Fine Chocolates and Coffees captures the elegance and decadence of chocolate in their stores. The display cases and sitting areas allow for browsing in a rush, or a slow indulgence. Speaking of indulgence, brace yourself for the “Must Eats” at Winans!
MUST EATS:
— BOURBON CHERRIES: There is nothing quite like these chocolate covered cherries in Dayton. Chef House, Big Ragu and Hungry Jax eat enough of these to get a hangover.
— MAINE BLUEBERRY COFFEE: Yes, you read that right. Food Adventures will tell you “Don’t knock it til you try it.” He highly recommends this uniquely flavored coffee.
— WETZELS: Winan’s chocolate covered pretzels are the perfect mixture of sweet and salty. You simply cannot eat just one of these delicious treats.
— TRUFFLES: Stick one on your tongue and let it melt. The chocolate ganache in the middle is like finding the prize in a Cracker Jack box. This is a Food Adventure in a bite.
— MINT JEWELS: Rich, creamy and oh so dreamy. White chocolate and the texture of the top from the nonpareils makes this a must eat. More addicting than Candy Crush.
Slobbering yet? Then turn the tables on the kids and have yourself a little Halloween Food Adventure at Winans fine Chocolates. Just don’t wear a creepy costume and demand free candy, we wouldn’t want the Mall Police to get involved….
Seven Years in Mexico – The Kahlua Story
What were you doing in 2006? It was not an incredibly memorable year overall, but some major events happened. It started off with the Winter Olympics in Turin, Italy. Italy had a big year that year, also beating France in the World Cup 5-3. The St. Louis Cardinals, Miami Heat, Pittsburgh Steelers, and Carolina Hurricanes all took the championships in their respective sports. The Oscar that year went to Crash and the Grammy for Album of the Year was U2’s How to Dismantle an Atomic Bomb. The population of the United States hit 300 million in population that year as well. It was not all fun and games that year, though. Poor Pluto lost its planetary status that year, and Western Union sent its last telegram. YouTube played its last video independently that year, as it was bought by Google. James Brown, Steve Irwin, Don Knotts, Lou Rawls, and Coretta Scott King all passed away that year as well. But to end it on a good note, gas prices were only $2.59 on average for the whole year.
Why do events that happened seven years ago matter in a column that is about cocktails and liquor? Seven years ago some coffee beans and sugar cane, growing side by side, began a journey that would lead them to become a bottle of coffee liqueur better known of Kahlua. The coffee plant is what takes the longest time to grow, taking up to seven years for the Arabica coffee plant to reach maturity and produce coffee cherries. After the coffee is harvested, the beans are removed from the cherry and dried for at least six months before roasting, to get the proper flavor. While the coffee is being prepared, the neighboring sugar cane (which matures much faster) is being crushed so the juice can be collected and fermented; similar to how rum is created. When coffee is roasted and the sugar cane juice is fermented, the two are blended together with some caramel and vanilla flavors to create the second most distinct liquor to come out of Mexico.
The company celebrated its Mexican heritage all through its growth. The flirting began in Veracruz, in the south of Mexico on the Gulf. In 1930 the Alvarez brothers offered their premium coffee to a local man experimenting with making spirits. Things became serious in 1936, when the spirit was created and started to be sold. Its popularity blossomed over the next few decades, the final marriage of all the ingredients coming to fruition in 1962 before taking off in the United States through the mid 1960’s.The explosive growth in North America spawned multiple pretenders to the throne including lower quality versions like Kapali, Kamora, Copa De Oro, and deKuyper’s Crème de Café. Some well known coffee brands, like Starbucks and illy, also tried to get into the coffee liqueur game. Patron makes their XO Café, which is a blend of tequila and coffee. It is made in the same manner as Kahlua, but the tequila changes the flavor profile a bit. As many imitators as there are, there ain’t nothing like the real thing.
Kahlua (meaning “House of the Acolhua people” in Nahuatl) has maintained its 20% ABV and slight caffeine content (about 1/10th of what a cup of coffee has) throughout its history. It has branched out into new flavors as the years have passed. They offer the original coffee flavor, as well as a more intense (and higher proof) Especial. On top of the Especial, they also have a 35% ABV Midnight, the strongest liqueur they have in their line. Staying close to the coffee flavor theme, they also offer Mocha, adding a hint of chocolate to the coffee, and a special holiday Peppermint Mocha. To round out their flavor offerings they have Hazelnut, French Vanilla, and Cinnamon Spice. Kahlua, and all of its many flavors, are sipped nicely on the rocks. So nicely, in fact, that one of the first mainstream cocktails made with Kahlua was the Black Russian, using two parts of vodka with the Kahlua over ice. A simple addition of cream or milk will make a White Russian, made famous in The Big Lebowski. It is also a key ingredient in any version of the Espresso Martini. It is prominently featured in shots like the Baby Guinness and B-52. Of course, it also goes very well in a nice cup of coffee.
February 27th is National Kahlua Day, and the coffee that was planted in 2006 is now sitting in bottles, waiting to be enjoyed. There are plenty of cocktails you can try with this sweet coffee liqueur, or just enjoy it on the rocks. As an Ohioan you get an added benefit: Kahlua can be sold on our great state at 21.5%, slightly higher than the rest of the world. Just another thing to celebrate today! Cheers!
Innovation Comes in Small Packages: JavaJig
I love this city. Just when I get frustrated or bored or feel that I’ve seen it all, something happens to remind me about the cool people in our community.
Walking back to my office after lunch, I cut down St. Clair Street by the CADC art gallery, H. David Clay Studio and American Pi (three great shops!). But on the East side of the street – not so much. Until a sign caught my eye. A new coffee shop? In the Lofts on St. Clair (not to be confused with the St. Clair Lofts…). Can’t be; I kept walking. But my confusion must have been on my face because a guy popped out of the little storefront to offer me a cup of coffee.
As strange as that was, curiosity got the better of me, and I walked in. What is this place? Clean, but small – I didn’t have the feeling it would be my regular coffee joint. Especially when I saw the Keurig coffee maker behind the counter. In this age of pour over coffee (even though I still love my drip), I didn’t really imagine the market was ready for a ‘barista’ who made coffee via K-cup. I started to dig out a couple bucks and almost regret walking in.
Good news for everyone – the hot cup of coffee goodness isn’t why they’re there. I had walked into Terre Verde Trading Company, a storefront that offers coffee to customers, but the coffee is on-the-house for shoppers there to pick up ground coffee, mugs, chocolates, gifts, and the JavaJig. The what? The JavaJig!
JavaJig is a Dayton invention. A solution for the single-serve k-cup coffee machines. You know the ones I’m talking about – popular brands include Keurig, Mr. Coffee or Cuisinart. You put the water in the carafe, pop in a disposable, single-serve K-cup of coffee (Green Mountain, Dunkin Donuts, etc), push the button and get your large or small pour directly in your mug. What’s the problem? Why did it need a solution?
How about a lot of waste – both money and trash? Each of those little cups of ground coffee cost about $0.40. Cheaper than a cup at the neighborhood coffee shop, but when you’re making them at home, it ends up being about $30/pound of coffee! And trash… each cup you drink results in that little K-cup going in the trash. That’s a lot of waste when you add it up. The JavaJig is the solution!
The JavaJig is a reusable K-cup including a filter form, outer cup and lid; add right-sized paper filters and you’ve got the opportunity to make your own K-cup at home for 1/2 the price of the boxed versions. Add in the bonus of making it with your favorite coffee flavors and you’re set to go. The only trash is the compostable paper filter that pops out easily and goes in the trash when done.
JavaJig has been such a hit, it’s already been picked up by Melitta – the people known for coffee filters. So, although you should stop by to give props to the invention team at Terre Verde Trading Company, you can buy this Dayton invention at your local grocery.
And don’t deny it – someone you love, loves their coffee. You may be buying one of those Keurig (or similar) coffee makers for VDay. According to the JavaJig Web site, “There are currently more than 10 million single serve cup units in operation globally.” So, go ahead with the popular choice and buy that machine, but make it personal (and environmentally and fiscally sound) by including a JavaJig and filter set.
Not a bad adventure for an afternoon walk. I walked back to my office with a hot cup of coffee and the knowledge that as soon as I think I’ve seen it all, there are interesting and exciting people creating, inventing and making this city a better place. Everyone knows Dayton for the electric starter, cash register, and airplanes. But Dayton is also the creative home of the pull-top tabs on cans, ice cube trays, and now the JavaJig – the little things that make our life better. What did you invent today?
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NOTE: I’m a little behind – although it took a personal interaction for me to notice the JavaJig team, they have been in the news these days. Learn more here or here.
Perking Up for National Gourmet Coffee Day
Jules Winnifield is not a coffee connoisseur. While hiding a dead body in his friend Jimmie Dimmick’s garage in the groundbreaking 1994 Tarantino movie “Pulp Fiction”, Jules was offered a cup of coffee and was astonished at how good the quality was. “Mmmm! Goddamn, Jimmie! This is some serious gourmet s***! Usually, me and Vince would be happy with some freeze-dried Taster’s Choice right, but he springs this serious GOURMET s*** on us! What flavor is this?” Jimmie, being concerned about the contents of his garage, was not amused. “I don’t need you to tell me how good my coffee is, okay? I’m the one who buys it. I know how good it is. When Bonnie goes shopping she buys S***. I buy the gourmet expensive stuff because when I drink it I want to taste it. But you know what’s on my mind right now? It AIN’T the coffee in my kitchen.” His pressing concerns are not our pressing concerns, but one thing may have stuck out: how did he get gourmet coffee in a non-Starbucks cup? We celebrate National Gourmet Coffee Day on January 18 by exploring the evolution of the gourmet coffee scene.
Gourmet coffee in the United States is still relatively young. The first gourmet coffee store was Peet’s Coffee and Tea, started in 1966 by Alfred Peet in Berkely, Ca. He was an immigrant from the Netherlands, and was used to having good coffee available to him. European coffee was rich and crafted, with depth and flavor that Peet did not get out of American coffee. Peet’s set the table for other gourmet coffee shops in the United States. Coffee in America had been in a state of decline since the end of World War II. People had become used to an inferior brand of coffee through rationing. It carried on for a few decades until the 1970’s and the growth of Peet’s and the birth of another giant in the industry, Starbucks. These two companies began their growth as gourmet coffee roasters; it was not until the late 80’s when Howard Schultz bought the company and began to expand from Vancouver to New York.
It was the national growth of Starbucks that created a demand for espresso and other European-style coffees across the country. Gourmet coffee went from something only immigrants enjoyed in their own homes, and possibly some shops in local ethnic neighborhoods, to something everyone wanted. It became a very affordable luxury, and the demand was huge. The espresso machine was originally created to take the gallons of coffee that had to be brewed and reheated for each patron and turn them into individual cups of freshly made coffee. The coffee was delicately roasted and finely ground to make a delicious, dark coffee that would fit in a small cup. The espresso machine had an added benefit; not only did it make water piping hot in a rapid manner; it could also be used to make milk hot. Espresso became the base for a core group of coffee drinks: the café latte (hot milk is added to the espresso in a taller glass), café au lait (foamed or steamed milk poured over a shot of espresso in a shorter glass), the cappuccino (espresso, hot milk, and steamed foam layered on top), and the macchiato (espresso is added to warm milk, the coffee leaving a mark on the milk). The Americano was also created, which is a shot of espresso with hot water, for American soldiers that could not handle the richness of the espresso. These drinks became the base for the First Gourmet Coffee Movement. Looking closely at the menu of most gourmet coffees shops, those drinks are the base for all of the other drinks they created.
Like any good movement, people kept moving forward and discovered something else. Coffee could stand on its own in terms of flavor. It did not need to be something fancy, including multiple flavors and a long list of instructions to make. Coffee could be simple, just water and beans, possibly some cream and sugar. The information age has allowed us to really dig into where the coffee you drink comes from, down to the farmer. People have become fully invested in the whole process, from growing to roasting to brewing to tasting. Experts choose and roast the beans according to where they are from and what flavors they are looking to bring out. They are focusing more on the underlying tastes of coffee, from the berry and citrus flavors that emerge from Ethiopian coffee to chocolaty and sweet coffees from Central America. Classic brewing techniques have become more familiar, with French presses and vacuum pots coming back into vogue for their brewing qualities. Special coffees are selected to be prepared with certain dishes, similar to what you would expect from a wine tasting. Coffee shops and private individuals are conscious of the full range of flavor they can get out of the dark beverage, and the focus is now on the basics, enticing the natural essences of the beans out.
We are very lucky to have so many great coffee shops in Dayton to help us with this process. Winans Fine Chocolates and Coffees has been open since the 1961, serving chocolates with their coffees (which they have been brewing for about fifteen years). Boston Stoker was soon to follow, roasting beans and offering gourmet coffee since the early 70’s. The Ohio Coffee Co. has been doing a brisk trade in the coffee business as well, keeping downtown awake since 2009. The great places to get coffee downtown continue to open and offer incredibly well crafted coffees and foods. Ghostlight Coffee, Press, and Eclipse have all opened within the last two years, adding some great environments as well as some interesting coffee options.
Check out ALL of the best coffee shops across the region in our new Dayton Dining Guide!
From its beginning in the mid sixties, gourmet coffee has explored a wide range of meaning to a wide range of people. Some people look at it from a classic standpoint, embracing the espresso and its kin as what is gourmet. Almost as a reaction to the complexity Starbucks injected into upscale coffee, there has been a movement towards just embracing coffee as it is, enjoying the roast, the bean, and the process of enjoying a fine cup. If you have a favorite coffee shop we have not mentioned, feel free to add it in the comments. And if you need anything else, just chill out, enjoy a nice cup of coffee on National Gourmet Coffee Day, and The Wolf will be coming directly. Cheers!