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Recipe: 'Wake the Hell Up!' Coffee-Infused Vodka

Bernie Freytag espresso recipe

Recipe: 'Wake the Hell Up!' Coffee-Infused Vodka

Do you love Utica Coffee Roasting Co. coffee so much, you could drink it all day long? Make the perfect after dinner drink with our adult recipe for your own homemade 'Wake the Hell Up!' Coffee-Infused Vodka! The recipe is an easy-to-make infusion of vodka and our Espresso Blend coffee--a bold, but sweet blend made from 100% of the finest, hand-selected Arabica and Robusta coffee beans from South America, Central America, and Africa. Our Espresso Blend exhibits an intense, classic espresso flavor with an elegant smokiness. The result of the vodka infusion is a soft, bittersweet vodka that you can add to hot chocolate, a cappuccino, cup...

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How is Decaffeinated Coffee made?

Bernie Freytag Coffee Decaf

How is Decaffeinated Coffee made?

Do you sometimes desire all the fine attributes of a cup of coffee but could do without the caffeine? The demand for decaf coffee has risen over the past couple years as a result of the aging baby boomer population (coffee drinkers in the 60-years-and-older range are the biggest consumers of decaf coffee), more coffee drinkers getting hooked on decaf for health reasons, and simply because those sensitive to caffeine don’t want to stay up all night after drinking their favorite Utica Coffee Roasting Co. coffee. Whether your drink decaf or not, have you ever wondered—How do they remove the...

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At the Café: local Utica Bread products

John Volza At the cafe Utica Bread

At the Café: local Utica Bread products

Now at both of our cafés, we’re proud to be featuring fresh baked goods from our neighbor, Utica Bread. That means you can now ‘Wake the Hell Up!’ with your favorite Utica Coffee and a delicious croissant or slice of toasted bread. Croissants Indulge with the buttery, flaky, classic crescent-shaped French pastry available in both sweet and savory options. Butter Croissant: luxurious layers of flaky, buttery dough made by an artisan process of rolling and folding dough with butter. Pain Au Chocolat: two sticks of creamy dark chocolate wrapped in a blanket of flaky croissant dough—the classic Parisian café dessert. Spinach...

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Things To Consider Part 2

John Detraglia

Things To Consider Part 2

               Looking back to Part 1 of Things To Consider, we briefly cover variables in relation to the growing environment of coffee. Past this point is actually processing the coffee. For those unfamiliar with the term “processing,” this term refers to the method used to remove the green coffee seed from the coffee cherry.         Natural Processed Brazil, raw green coffee on the left, and roasted coffee on right.                 Dry/Natural Process - The dry/natural process is most common in areas where rainfall is scarce. The process starts with picking...

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Things To Consider… Part 1

John Detraglia

Things To Consider… Part 1

          Roasting coffee is the process of chemical reactions occurring to bring a raw coffee cherry seed to the brown coffee “bean” most people would recognize. Coffee has been around since about the 16th century, and although it’s birthplace is considered to be Ethiopia, there are reports of it being discovered over 100 years earlier in Arabia.           I started roasting coffee on a Probat L12 for over 4 years ago. I would take one-step forward, and about 14 steps back, sometimes if I were lucky, only a few steps back.  But...

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