The Book of Coffee - C.s. hill Portfolio...History of coffee The history of coffee goes at least as...

The Book of Coffee

History of coffeeThe history of coffee goes at least as far back as the 10th century, with a number of reports and legends surrounding its first use. The native (undo-mesticated) origin of coffee is thought to have been Ethiopia. The earliest substantiated evidence of ei-ther coffee drinking or knowledge of the coffee tree

is from the 15th century, in the Sufi monasteries of Yemen. By the 16th century, it had reached the rest of the Middle East, Persia, Turkey, Horn of Africa, and northern Africa. Coffee then spread to the Bal-kans, Italy and to the rest of Europe, to Indonesia and then to America.

First use

The Ethiopian ancestors of today’s Oromo ethnic group were the first to have recognized the ener-gizing effect of the native coffee plant. Studies of genetic diversity have been performed on Coffea arabica varieties, which were found to be of low diversity but with retention of some residual het-erozygosity from ancestral materials, and closely related diploid species Coffea canephora and C. liberica; however, no direct evidence has ever been found indicating where in Africa coffee grew or who among the natives might have used it as a stimulant or known about it there earlier than the seventeenth century. The original domesticated coffee plant is said to have been from Harar, and the native pop-ulation is thought to be derived from Ethiopia with distinct nearby populations in Sudan and Kenya.

Coffee was primarily consumed in the Islamic world where it originated and was directly related to reli-gious practices.

There are several legendary accounts of the origin of the drink itself. One account involves the Ye-menite Sufi mystic Ghothul Akbar Nooruddin Abu al-Hasan al-Shadhili.[11] When traveling in Ethiopia, the legend goes, he observed birds of unusual vi-tality, and, upon trying the berries that the birds had been eating, experienced the same vitality.

Other accounts attribute the discovery of coffee to

Sheik Abou’l Hasan Schadheli’s disciple, Omar. According to the ancient chronicle (preserved in the Abd-Al-Kadir manuscript), Omar, who was known for his ability to cure the sick through prayer, was once exiled from Mocha to a desert cave near Ousab. Starving, Omar chewed berries from nearby shrubbery, but found them to be bitter. He tried roasting the beans to improve the flavor, but they became hard. He then tried boiling them to soften the bean, which resulted in a fragrant brown liquid. Upon drinking the liquid Omar was revitalized and sustained for days. As stories of this “miracle drug” reached Mocha, Omar was asked to return and was made a saint.

Another probably fanciful account involves a 9th-century Ethiopian goat-herder, Kaldi, who, no-ticing the energizing effects when his flock nibbled on the bright red berries of a certain bush, chewed on the fruit himself. His exhilaration prompted him to bring the berries to a monk in a nearby monastery. But the monk disapproved of their use and threw them into the fire, from which an enticing aroma billowed, causing other monks to come and inves-tigate. The roasted beans were quickly raked from the embers, ground up, and dissolved in hot water, yielding the world’s first cup of coffee. Since this story is not known to have appeared in writing be-fore 1671, 800 years after it was supposed to have taken place, it is highly likely to be apocryphal.

History

The earliest credible evidence of either coffee drinking or knowledge of the coffee tree appears in the middle of the 15th century, in Yemen’s Sufi monasteries.

Coffee beans were first exported from Ethiopia to Yemen. Yemeni traders brought coffee back to their homeland and began to cultivate the bean. The word qahwa originally meant wine, and Sufis in Yemen used the beverage as an aid to concen-

tration and as a kind of spiritual intoxication when they chanted the name of God. Sufis used it to keep themselves alert during their nighttime devotions. A translation of Al-Jaziri’s manuscript[15] traces the spread of coffee from Arabia Felix (the present day Yemen) northward to Mecca and Medina, and then to the larger cities of Cairo, Damascus, Bagh-dad, and Constantinople. By 1414, the beverage was known in Mecca, and in the early 1500s was spreading to the Mameluke Sultanate of Egypt and

North Africa from the Yemeni port of Mocha. Asso-ciated with Sufism, a myriad of coffee houses grew up in Cairo (Egypt) around the religious University of the Azhar. These coffee houses also opened in Syria, especially in the cosmopolitan city of Alep-po, and then in Istanbul, the capital of the Ottoman Empire, in 1554. In 1511, it was forbidden for its stimulating effect by conservative, orthodox imams at a theological court in Mecca. However, these bans were to be overturned in 1524 by an order of the Ottoman Turkish Sultan Selim I, with Grand Mufti Mehmet Ebussuud el-İmadi issuing a fatwa allowing the consumption of coffee. In Cairo, Egypt, a similar ban was instituted in 1532, and the coffee-houses and warehouses containing coffee beans were sacked.During the 16th century, it had already reached the rest of the Middle East, the Safavid Empire and the Ottoman Empire. From the Middle East, coffee drinking spread to Italy, then to the rest of Europe, and coffee plants were transported by the Dutch to the East Indies and to the Americas.

Similarly, coffee was banned by the Ethiopian Orthodox Church some time before the 18th century.However, in the second half of the 19th century, Ethiopian attitudes softened towards

coffee drinking, and its consumption spread rapidly between 1880 and 1886; according to Richard Pankhurst, “this was largely due to Em-peror Menilek, who himself drank it, and to Abu-na Matewos who did much to dispel the belief of the clergy that it was a Muslim drink.”

The earliest mention of coffee noted by the liter-ary coffee merchant Philippe Sylvestre Dufour is a reference to bunchum in the works of the 10th century CE Persian physician Muhammad ibn Zakariya al-Razi, known as Rhazes in the West, but more definite information on the preparation of a beverage from the roasted coffee berries dates from several centuries later. One of the most important of the early writers on coffee was Abd al-Qadir al-Jazi-ri, who in 1587 compiled a work tracing the history and legal controversies of coffee entitled Umdat al safwa fi hill al-qahwa ةوهقلا لح يف ةوفصلا ةدمع. He reported that one Sheikh, Jamal-al-Din al-Dhabhani (d. 1470), mufti of Aden, was the first to adopt the use of coffee (circa 1454).

He found that among its properties was that it drove away fatigue and lethargy, and brought to the body a certain sprightliness and vigour.

Europe

Coffee was noted in Aleppo by the German physician botanist Leonhard Rauwolf, the first European to mention it, as chaube, in 1573; Rauwolf was closely followed by descriptions from other European travellers.

The vibrant trade between the Republic of Venice and the Muslims in North Africa, Egypt, and the East brought a large variety of African goods, including coffee, to this leading European port. Venetian

merchants introduced coffee-drinking to the wealthy in Venice, charging them heavily for the beverage. In this way, coffee was introduced to Europe. Coffee became more widely accepted after Pope Clement VIII condoned its use in 1600, following controver-sy over whether it was acceptable for Catholics to consume it and appeals to ban the drink.The first European coffee house apart from those in the Otto-man Empire was opened in Venice in 1645.

Austria

The first coffeehouse in Austria opened in Vienna in 1683 after the Battle of Vienna, by using supplies from the spoils obtained after defeating the Turks. The officer who received the coffee beans, Polish military officer of Ukrainian origin Jerzy Franciszek

Kulczycki, opened the coffee house and helped popularize the custom of adding sugar and milk to the coffee. Melange is the typical Viennese coffee, which comes mixed with hot foamed milk and a glass of water.

England

According to Leonhard Rauwolf’s 1583 account, coffee became available in England no later than the 16th century, largely through the efforts of the British East India Company and the Dutch East India Company. The first coffeehouse in England

was opened in St. Michael’s Alley in Cornhill. The proprietor was Pasqua Rosée, the servant of Daniel Edwards, a trader in Turkish goods. Edwards im-ported the coffee and assisted Rosée in setting up the establishment. Oxford’s Queen’s Lane Coffee

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House, established in 1654, is still in existence today. By 1675, there were more than 3,000 coffee-houses throughout England, but there were many disruptions in the progressive movement of coffee-houses between the 1660s and 1670s. During the enlightenment, these early English coffee houses became gathering places used for deep religious and political discussions among the populace. This practice became so common, and potentially sub-versive, that Charles II made an attempt to crush coffee houses in 1675.

The banning of women from coffeehouses was not universal, for example, women frequented them in Germany, but it appears to have been common-place elsewhere in Europe, including in England.

Many in this period believed coffee to have medic-

inal properties. A 1661 tract entitled “A character of coffee and coffee-houses”, written by one “M.P.”, lists some of these perceived benefits:

‘Tis extolled for drying up the Crudities of the Stomack, and for expelling Fumes out of the Head. Excellent Berry! which can cleanse the En-glish-man’s Stomak of Flegm, and expel Giddinesse out of his Head.

This new commodity proved controver-sial among some subjects, however. For instance, the anonymous 1674 “Wom-en’s Petition Against Coffee” declared:

the Excessive Use of that Newfangled, Abominable, Heathenish Liquor called COFFEE ...has...Eunucht our Husbands, and Crippled our more kind Gallants, that they are become as Impotent, as Age.

France

Antoine Galland (1646–1715) in his aforementioned translation described the Muslim association with coffee, tea and chocolate: “We are indebted to these great [Arab] physicians for introducing coffee to the modern world through their writings, as well as sugar, tea, and chocolate.” Galland reported

that he was informed by Mr. de la Croix, the inter-preter of King Louis XIV of France, that coffee was brought to Paris by a certain Mr. Thevenot, who had travelled through the East. On his return to that city in 1657, Thevenot gave some of the beans to his friends, one of whom was de la Croix.

In 1669, Soleiman Agha, Ambassador from Sul-tan Mehmed IV, arrived in Paris with his entou-rage bringing with him a large quantity of coffee beans. Not only did they provide their French and European guests with coffee to drink, but

they also donated some beans to the royal court. Between July 1669 and May 1670, the Am-bassador managed to firmly establish the cus-tom of drinking coffee among Parisians.

Germany

In Germany, coffeehouses were first established in North Sea ports, including Bremen (1673) and Hamburg (1677). Initially, this new beverage was written in the English form coffee, but during the 1700s the Germans gradually adopted the French word café, that slowly chaged to the word Kaffee, where it stands now. In the 18th century the popu-larity of coffee gradually spread around the German lands, and was taken up by the ruling classes. Coffee was served at the court of the Great Elector, Frederick William of Brandenburg, as early as 1675, but the first public coffee house in his capital, Berlin, opened only in 1721.

Composer Johann Sebastian Bach, who was cantor of St. Thomas Church, Leipzig, in 1723-50, con-ducted a musical ensemble at Café Zimmermann in that Saxon city. Sometime in 1732-35 he com-posed the secular “Coffee Cantata” Schweigt stille, plaudert nicht (BWV 211), in which a young woman, Lieschen, pleads with her disapproving father to ac-cept her devotion to drinking coffee, then a newfan-gled fashion. The libretto includes such lines as:

Ei! wie schmeckt der Coffee süße,

Lieblicher als tausend Küsse,

Milder als Muskatenwein.

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Coffee, Coffee muss ich haben,

Und wenn jemand mich will laben,

Ach, so schenkt mir Coffee ein!

(Oh! How sweet coffee does taste,

Better than a thousand kisses,

Milder than muscat wine.

Coffee, coffee, I’ve got to have it,

And if someone wants to perk me up, *

Oh, just give me a cup of coffee!)

_____________

Netherlands

The race among Europeans to obtain live coffee trees or beans was eventually won by the Dutch in 1616. Pieter van der Broecke, a Dutch merchant, obtained some of the closely guarded coffee bushes from Mocha, Yemen in 1616. He took them back to Amsterdam and found a home for them in the Botanical gardens, where they began to thrive. This apparently minor event received little publicity, but was to have a major impact on the history of coffee.

The beans that van der Broecke acquired from Mocha forty years earlier adjusted well to conditions

in the greenhouses at the Amsterdam Botanical Garden and produced numerous healthy Coffea arabica bushes. In 1658 the Dutch first used them to begin coffee cultivation in Ceylon (now Sri Lanka) and later in southern India. They abandoned these cultivations to focus on their Javanese plantations in order to avoid lowering the price by oversupply.

Within a few years the Dutch colonies (Java in Asia, Suriname in the Americas) had become the main suppliers of coffee to Europe.

Americas

Gabriel de Clieu brought coffee seedlings to Mart-inique in the Caribbean circa 1720. Those sprouts flourished and 50 years later there were 18,680 coffee trees in Martinique enabling the spread of coffee cultivation to Haiti, Mexico and other islands of the Caribbean. The territory of Santo Domingo (now Hispaniola, comprising Haiti and the Domini-can Republic) saw coffee cultivated from 1734, and by 1788 it supplied half the world’s coffee. Coffee had a major influence on the geography of Latin America. The French colonial plantations relied heavily on African slave laborers. However, the dreadful conditions that the slaves worked in on coffee plantations were a factor in the soon-to-follow Haitian Revolution. The coffee industry never fully recovered there.

Coffee also found its way to the Isle of Bourbon, now known as Réunion, in the Indian Ocean. The plant produced smaller beans and was deemed a different variety of arabica known as var. Bourbon. The Santos coffee of Brazil and the Oaxaca coffee of Mexico are the progeny of that Bourbon tree. Circa 1727, the King of Portugal sent Francisco de Melo Palheta to French Guiana to obtain coffee

seeds to become a part of the coffee market. Francisco initially had difficulty obtaining these seeds, but he captivated the French Governor’s wife and she sent him enough seeds and shoots to commence the coffee industry of Brazil. In 1893, the coffee from Brazil was introduced into Kenya and Tanzania (Tanganyika), not far from its place of origin in Ethiopia, 600 years prior, ending its transcontinental journey.

Meanwhile, coffee had been introduced to Brazil in 1727, although its cultivation did not gather momentum until independence in 1822. After this time, massive tracts of rainfor-est were cleared first from the vicinity of Rio and later São Paulo for coffee plantations.

After the Boston Tea Party of 1773, large numbers of Americans switched to drinking coffee during the American Revolution because drinking tea had become unpatriotic.

Cultivation was taken up by many countries in the latter half of the 19th century, and almost all involved the large-scale displacement and ex-ploitation of the indigenous Indian people. Harsh

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conditions led to many uprisings, coups and bloody suppression of peasants.[38] The notable exception was Costa Rica, where lack of ready labor prevent-ed the formation of large farms. Smaller farms and more egalitarian conditions ameliorated unrest over

the 19th and 20th centuries.

In the 1930s Brazil took off as the major producer of coffee, leaving behind their early yerba mate indus-try, which Argentina then took over.

India

Monsooned Malabar arabica, compared with green Yirgachefe beans from Ethiopia

The first record of coffee growing in India is follow-ing the introduction of coffee beans from Yemen by Baba Budan to the hills of Chikmagalur in 1670. Since then coffee plantations have become estab-lished in the region, extending south to Kodagu.

Coffee production in India is dominated in the hill tracts of South Indian states, with the state of Karnataka accounting 53% followed by Kerala 28% and Tamil Nadu 11% of production of 8,200 tonnes. Indian coffee is said to be the finest coffee grown in the shade rather than direct sunlight anywhere in the world. There are approximately 250,000 coffee growers in India; 98% of them are small growers.[43] As of 2009, the production of coffee in India was only 4.5% of the total production in the world. Almost 80% of the country’s coffee production is exported. Of that which is exported, 70% is bound for Germany, Russian federation, Spain, Belgium, Slovenia, United States, Japan, Greece, Nether-lands and France, and Italy accounts for 29% of the exports. Most of the export is shipped through the Suez Canal.

Coffee is grown in three regions of India with Karna-taka, Kerala and Tamil Nadu forming the traditional coffee growing region of South India, followed by the new areas developed in the non-traditional areas of Andhra Pradesh and Orissa in the eastern coast of the country and with a third region com-prising the states of Assam, Manipur, Meghalaya, Mizoram, Tripura, Nagaland and Arunachal Pradesh of Northeastern India, popularly known as “Seven Sister States of India”.

Indian coffee, grown mostly in southern India under monsoon rainfall conditions, is also termed as “Indian monsooned coffee”. Its flavour is defined as: “The best Indian coffee reaches the flavour charac-teristics of Pacific coffees, but at its worst it is simply bland and uninspiring”. The two well known species of coffee grown are the Arabica and Robusta. The

first variety that was introduced in the Baba Budan Giri hill ranges of Karnataka in the 17th century was marketed over the years under the brand names of Kent and S.795.

Chikmagalur Coffee is the cornerstone of Chik-magalur’s economy. Chikmagalur is the birthplace of coffee in India, where the seed was first sown about 350 years ago. Coffee Board is the depart-ment located in Chikmagalur town that oversees the production and marketing of coffee cultivated in the district. Coffee is cultivated in Chikmagalur district in an area of around 85,465 hectares with Arabica being the dominant variety grown in upper hills and Robusta being the major variety in the low level hills. There are around 15000 coffee growers in this district with 96% of them being small growers with holdings of less than or equal to 4 hectares. The average production is 55,000 MT: 35,000 MT of Arabica and 20,000 MT of Robusta. The aver-age productivity per hectare is 810 kg for Arabica and 1110 kg of Robusta, which are higher than the national average. Arabica is a species of coffee that is also known as the “coffee shrub of Arabia”, “mountain coffee” or “arabica coffee”. Coffea arabi-ca is believed to be the first species of coffee to be cultivated, being grown in southwest Arabia for well over 1,000 years. It is considered to produce better coffee than the other major commercially grown coffee species, Coffea canephora (robusta). Arabica contains less caffeine than any other commercially cultivated species of coffee. Robusta is a species of coffee which has its origins in western Africa. It is grown mostly in Africa and Brazil, where it is often called Conillon. It is also grown in Southeast Asia where French colonists introduced it in the late 19th century. In recent years Vietnam, which only produces robusta, has surpassed Brazil, India, and Indonesia to become the world’s single largest exporter. Approximately one third of the coffee pro-duced in the world is robusta.

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LATTE

Caramel Latte � Prep Time: 15 minutes � Cook Time: 0 minutes � Yield: 1 serving

Ingredients � 1/2 cup milk � 3 to 4 tablespoons caramel flavored syrup* � 1/4 cup hot, fresh strong brewed Folgers® French Roast Coffee

Or 1/4 cup hot, fresh strong brewed Folgers® Black Silk Coffee � Whipped cream � Smucker’s® Sundae Syrup™ Caramel Flavored Syrup, for garnish � Baking toffee bits, for garnish

Directions1. POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1 1/2

minutes or until hot but not boiling. Whisk until foamy.2. POUR caramel syrup into standard-size coffee cup. Microwave on HIGH 20 seconds

to warm syrup. Stir in hot coffee.3. ADD steamed milk to brim of cup. Top with swirl of whipped cream. Drizzle with

caramel sundae syrup. Sprinkle with toffee bits. Serve immediately.4. * A variety of flavored syrups that enhance coffee drinks are available in supermarket

coffee aisles, specialty coffee houses, gourmet food stores and online.

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Cinnamon Latte � Prep Time: 15 minutes � Cook Time: 0 minutes � Yield: 1 serving

Ingredients � 1/2 cup milk � 3 to 4 tablespoons cinnamon flavored syrup* � 1/4 cup hot, fresh strong brewed Folgers® French Roast Coffee

Or 1/4 cup hot, fresh strong brewed Folgers® Black Silk Coffee � Whipped cream � Smucker’s® Sundae Syrup™ Caramel Flavored Syrup, for garnish � Ground cinnamon, for garnish


minutes or until hot but not boiling. Whisk until foamy.2. POUR cinnamon syrup into standard-size coffee cup. Microwave on HIGH 20

seconds to warm syrup. Stir in hot coffee.3. ADD steamed milk to brim of cup. Top with swirl of whipped cream. Drizzle with

caramel sundae syrup. Sprinkle with cinnamon. Serve immediately.4. * A variety of flavored syrups that enhance coffee drinks are available in supermarket


Latte

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Cinnamon Maple Latte � Prep Time: 15 minutes � Cook Time: 0 minutes � Yield: 1 serving

Ingredients � 1/2 cup milk � 3 tablespoons Hungry Jack® Original Syrup, plus additional for garnish � 1/8 teaspoon cinnamon � 1/4 cup hot strong brewed Folgers Classic Roast® Coffee � Whipped cream

Directions1. MICROWAVE milk in 1-quart microwave-safe bowl on HIGH 1 to 1 1/2 minutes or

until hot but not boiling. Whisk until foamy.2. PLACE syrup and cinnamon in standard-size coffee cup. Microwave on HIGH 20

seconds. Stir in hot coffee.3. ADD milk to coffee mixture. Top with whipped cream. Drizzle with syrup.

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Vanilla Latte � Prep Time: 15 minutes � Cook Time: 0 minutes � Yield: 1 serving

Ingredients � 1/2 cup milk � 3 to 4 tablespoons vanilla flavored syrup* � 1/4 cup hot, fresh strong brewed Folgers® French Roast Coffee

Or 1/4 cup hot, fresh strong brewed Folgers® Black Silk Coffee � Whipped cream � Ground cinnamon, for garnish


minutes or until hot but not boiling. Whisk until foamy.2. POUR vanilla syrup into standard-size coffee cup. Microwave on HIGH 20 seconds

to warm syrup. Stir in hot coffee.3. ADD steamed milk to brim of cup. Top with swirl of whipped cream. Sprinkle with

cinnamon. Serve immediately.4. * A variety of flavored syrups that enhance coffee drinks are available in supermarket


Latte

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MOCHA & MACCHIATO

Almond Mocha Coffee � Prep Time: 15 minutes � Cook Time: 0 minutes � Yield: 2 servings

Ingredients � 1/3 cup heavy cream, chilled � 2 teaspoons plus 4 tablespoons almond or hazelnut flavored syrup* � 1 cup milk � 2 tablespoons Smucker’s® Sundae Syrup™ Chocolate Flavored Syrup � 1/2 cup hot, fresh strong brewed Folgers® French Roast Coffee

Or 1/2 cup hot, fresh strong brewed Folgers® Black Silk Coffee � Sliced almonds or chopped nuts, for garnish � Maraschino cherries with stems, for garnish

Directions1. WHIP heavy cream and 2 teaspoons almond syrup in chilled small bowl with electric

mixer on low speed until cream begins to thicken. Beat on high speed to desired consistency. Chill.

2. POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes or until hot but not boiling. Whisk until foamy.

3. POUR 2 tablespoons almond syrup and 1 tablespoon chocolate syrup into each of two standard-size coffee cups. Microwave on HIGH 20 seconds to warm syrups. Stir 1/4 cup hot coffee into each cup.

4. ADD steamed milk to brim of cup. Top with dollop of almond whipped cream. Garnish with nuts and cherries. Serve immediately.

5. * A variety of flavored syrups that enhance coffee drinks are available in supermarket coffee aisles, specialty coffee houses, gourmet food stores and online.

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Brazilian Coffee � Prep Time: 10 minutes � Cook Time: 10 minutes � Yield: 2 quarts

Ingredients � 1/3 cup unsweetened cocoa � 1/4 teaspoon salt � 1 teaspoon ground cinnamon � 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk � 5 cups water � 1 1/3 cups strong brewed Folgers Classic Roast® Coffee

Directions1. COMBINE cocoa, salt and cinnamon in 3-quart saucepan. Add sweetened

condensed milk; mix well.2. SLOWLY stir in water and coffee over medium heat; heat thoroughly but do not boil.

Serve warm.3. Brazilian coffee may be stored in refrigerator up to 5 days. Mix well and reheat

before serving.

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Cafe Caramel Macchiato � Prep Time: 15 minutes � Cook Time: 4 minutes � Yield: 4 servings

Ingredients � 2 cups whole milk � 1 (12 oz.) jar Smucker’s® Caramel Flavored Topping � 2 cups hot, fresh strong brewed Folgers® French Roast Coffee

Or Folgers® Black Silk Coffee

Directions1. MICROWAVE milk in a medium microwave-safe bowl on HIGH 2 to 3 minutes

or until very hot but not boiling. Beat hot milk with electric mixer on low speed, increasing speed as milk begins to thicken. Continue beating until very foamy. (Milk will settle to the bottom; foam will rise to the top.)

2. PLACE 3/4 cup caramel topping in 4-cup glass measuring cup or other microwave-safe container. Microwave on HIGH 45 seconds to warm. Stir in brewed coffee until blended. Pour evenly into 4 coffee mugs.

3. ADD 1/4 cup steamed milk to each cup. Spoon foamed milk on top to fill cup to brim. Drizzle tops with remaining caramel topping in a criss-cross pattern. Serve immediately.

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Cafe Mocha � Prep Time: 15 minutes � Cook Time: 0 minutes � Yield: 1 serving

Ingredients � 1/2 cup milk � 3 to 4 tablespoons Smucker’s® Sundae Syrup™ Chocolate Flavored Syrup, plus additional for

garnish � 1/4 cup hot, fresh strong brewed Folgers® French Roast Coffee

Or 1/4 cup hot, fresh strong brewed Folgers® Black Silk Coffee � Whipped cream � Chocolate decorator sprinkles, for garnish


minutes or until hot but not boiling. Whisk until foamy.2. POUR chocolate sundae syrup into standard-size coffee cup. Microwave on HIGH

20 seconds to warm syrup. Stir in hot coffee.3. ADD steamed milk to brim of cup. Top with swirl of whipped cream. Drizzle with

additional chocolate sundae syrup. Garnish with sprinkles. Serve immediately.

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Caramel Cream Coffee � Prep Time: 5 minutes � Cook Time: 0 minutes � Yield: 1 serving

Ingredients � 6 oz. hot, fresh strong brewed Folgers Classic Roast® Coffee � 5 tablespoons Smucker’s® Sundae Syrup™ Caramel Flavored Syrup � Whipped cream � Ground cinnamon

Directions1. POUR coffee into large mug. Add syrup.2. STIR until blended. Top with whipped cream and cinnamon.

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Caramel Macchiato � Prep Time: 15 minutes � Cook Time: 0 minutes � Yield: 1 serving

Ingredients � 1/2 cup milk � 3 to 4 tablespoons vanilla flavored syrup* � 1/4 cup hot, fresh strong brewed Folgers® French Roast Coffee

Or 1/4 cup hot, fresh strong brewed Folgers® Black Silk Coffee � Smucker’s® Sundae Syrup™ Caramel Flavored Syrup, for garnish


minutes or until hot but not boiling. Beat hot milk with electric mixer, increasing speed as milk begins to thicken. Continue beating until foam doubles. Steamed milk will settle to the bottom. Foamed milk will rise to the top.

2. POUR vanilla syrup into standard-size coffee cup. Microwave on HIGH 20 seconds to warm syrup. Stir in hot coffee.

3. ADD 1/4 cup steamed milk. Spoon on foamed milk to brim of cup. Drizzle with caramel sundae syrup in a criss-cross pattern. Serve immediately.


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Cinnamon Mocha Coffee � Prep Time: 10 minutes � Cook Time: 5 minutes � Yield: 6

Ingredients � 4 cups strong brewed Folgers Classic Roast® Coffee � 1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk � 2 (1-ounce) squares unsweetened chocolate � 1/2 teaspoon ground cinnamon � Whipped cream or vanilla ice cream � Ground cinnamon for garnish

Directions1. COMBINE coffee, sweetened condensed milk, unsweetened chocolate and

cinnamon in large saucepan. Heat over low heat, stirring until coffee is hot.2. POUR into mugs. Garnish with whipped cream or small spoonful of vanilla ice cream

and a sprinkle of cinnamon, if desired. Serve immediately.

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Cinnamon Mocha Hot Chocolate � Prep Time: 10 minutes � Cook Time: 0 minutes � Yield: 1 serving

Ingredients � 1 1/4 cups hot half-n-half or milk � 1 packet Folgers® Fresh Breaks™ Black Silk Roasted Concentrated Coffee

Or 1 packet Folgers® Fresh Breaks™ 100% Colombian Roasted Concentrated Coffee � 1 (1 oz.) packet instant hot cocoa mix � Dash cinnamon, plus more for garnish � Whipped cream

Directions1. COMBINE hot half-n-half or milk and instant coffee packet in a large mug, stirring

until coffee is dissolved. Add cocoa packet and dash of cinnamon. Stir until blended. Top with whipped cream and sprinkle with cinnamon.

Mocha & Macchiato

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CAPPUCCINO

Chocolate Mint Cappuccino � Prep Time: 15 minutes � Cook Time: 0 minutes � Yield: 1 serving

Ingredients � 1/2 cup milk � 1 to 2 teaspoons peppermint flavored syrup* � 2 tablespoons Smucker’s® Sundae Syrup™ Chocolate Flavored Syrup � 1/4 cup hot, fresh strong brewed Folgers® French Roast Coffee

Or 1/4 cup hot, fresh strong brewed Folgers® Black Silk Coffee � Unsweetened cocoa powder or chocolate curls, for garnish


minutes or until hot but not boiling. Beat hot milk with electric mixer, increasing speed as milk begins to thicken. Continue beating until foam doubles. Steamed milk will settle to the bottom. Foamed milk will rise to the top.

2. POUR peppermint and chocolate syrups into standard-size coffee cup. Microwave on HIGH 20 seconds to warm syrups. Stir in hot coffee.

3. ADD 1/4 cup steamed milk. Spoon on foamed milk to brim of cup. Sprinkle with cocoa powder or garnish with chocolate curls. Serve immediately.


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Cinnamon Mocha Cappuccino � Prep Time: 15 minutes � Cook Time: 0 minutes � Yield: 1 serving

Ingredients � 1/2 cup milk � 1 tablespoon cinnamon flavored syrup* � 2 tablespoons Smucker’s® Sundae Syrup™ Chocolate Flavored Syrup � 1/4 cup hot, fresh strong brewed Folgers® French Roast Coffee

Or 1/4 cup hot, fresh strong brewed Folgers® Black Silk Coffee � Ground cinnamon or unsweetened cocoa powder, for garnish

Directions1. POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1/2 minutes

or until hot but not boiling. Beat hot milk with electric mixer, increasing speed as milk begins to thicken. Continue beating until foam doubles. Steamed milk will settle to the bottom. Foamed milk will rise to the top.

2. POUR cinnamon and chocolate syrups into standard-size coffee cup. Microwave on HIGH 20 seconds to warm syrups. Stir in hot coffee.

3. ADD 1/4 cup steamed milk. Spoon on foamed milk to brim of cup. Sprinkle with cinnamon or cocoa powder. Serve immediately.


Cappuccino

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Hazelnut Cappuccino � Prep Time: 15 minutes � Cook Time: 0 minutes � Yield: 1 serving

Ingredients � 1/2 cup whole milk � 2 tablespoons hazelnut flavored syrup* � 1 packet Folgers® Fresh Breaks™ 100% Colombian Roasted Concentrated Coffee

Or 1 packet Folgers® Fresh Breaks™ Breakfast Blend Roasted Concentrated Coffee � 1/4 cup hot water � Chocolate curls or unsweetened cocoa powder, for garnish

Directions1. POUR milk into 1-quart microwave-safe bowl.** Microwave on HIGH 1 to 1 1/2

minutes or until hot but not boiling. Beat hot milk with electric mixer, increasing speed as foam begins to form. Continue beating until foam doubles. Steamed milk will settle to the bottom. Frothed milk will rise to the top.

2. POUR hazelnut syrup, water and coffee into cappuccino cup. Microwave on HIGH 30 to 45 seconds or until hot. Stir until coffee is dissolved.

3. ADD steamed milk. Spoon on foamed milk to brim of cup. Garnish with chocolate curls or sprinkle with cocoa powder.

4. *A variety of flavored syrups that enhance coffee drinks are available in supermarket coffee aisles, specialty coffee houses, gourmet food stores and online.

5. **A commercial frother may be used to make the steamed milk and froth.6. VARIATION:7. CHOCOLATE HAZELNUT CAPPUCCINO: ADD 2 tablespoons Smucker’s

Chocolate Sundae Syrup along with hazelnut syrup in step 2.

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Mocha Cappuccino � Prep Time: 5 minutes � Cook Time: 0 minutes � Yield: 1

Ingredients � 3/4 cup hot brewed Folger’s coffee � 2 tablespoons Jif® Mocha Cappuccino Flavored Hazelnut Spread

Or 2 tablespoons Jif® Chocolate Flavored Hazelnut Spread � Whipped cream � Ground cinnamon, for garnish

Directions1. FILL coffee mug with hot coffee. Stir in mocha cappuccino spread mixing until

blended. Top with whipped cream and sprinkle of cinnamon, if desired.

Cappuccino

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ICED COFFEE

Brewed Iced Coffee � Prep Time: 10 minutes � Cook Time: 0 minutes � Yield: 4 servings

Ingredients � 1/2 cup Folgers Classic Roast® Coffee � 3 cups cold water, divided � 1/2 cup sugar � 1/2 cup half-and-half, chilled � Ice cubes � Whipped cream

Directions1. BREW coffee in coffeemaker using 1 1/2 cups cold water.2. COMBINE hot brewed coffee and sugar in glass bowl or pitcher. Stir until sugar is

completely dissolved. Blend in 1 1/2 cups cold water and half-and-half. Chill until ready to serve.

3. POUR over ice in tall glasses or cafe mugs. Top with whipped cream, if desired. Serve immediately.

4. VARIATION5. INSTANT ICED COFFEE: Combine 1 cup boiling water and 3 tablespoons Folgers®

Classic Instant Coffee Crystals in glass bowl or pitcher. Stir in sugar until completely dissolved. Blend in 2 cups cold water and half-and-half. Chill. Serve as directed above.

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Caramel Macchiato Frappe � Prep Time: 10 minutes � Cook Time: 0 minutes � Yield: 1 serving

Ingredients � 1 packet Folgers® Fresh Breaks™ Breakfast Blend Roasted Concentrated Coffee

Or 1 packet Folgers® Fresh Breaks™ 100% Colombian Roasted Concentrated Coffee � 1 tablespoon hot water � 1/3 cup cold chocolate milk � 2 tablespoons Smucker’s® Caramel Flavored Topping, plus additional for garnish � 1 tablespoon sugar � 1/4 teaspoon vanilla extract � 3/4 cup ice cubes � Whipped cream

Directions1. CHILL tall 8-ounce glass in freezer.2. DISSOLVE coffee into hot water. Combine coffee and chocolate milk in blender

container, mixing until coffee is dissolved. Add caramel syrup, sugar, vanilla and ice cubes. Pulse blender to desired consistency, adding more ice cubes if necessary.

3. POUR into chilled glass. Top with whipped cream. Drizzle with caramel syrup. Serve with straw and long-handled spoon.

Iced Coffee

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Cinnamon Spiced Iced Coffee � Prep Time: 10 minutes � Cook Time: 5 minutes � Yield: 6 servings

Ingredients � 3/4 cup ground Folgers Classic Roast® Coffee � 1 teaspoon ground cinnamon � 3 cups cold water � 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk � Ice cubes

Directions1. STIR together ground coffee and cinnamon. Brew in coffeemaker using 3 cups cold

water.2. POUR sweetened condensed milk into 1 1/2-quart pitcher. Add hot brewed coffee,

stirring until thoroughly blended.3. POUR coffee mixture over ice in tall glasses or cafe mugs. Serve immediately.

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Coconut Cafe Licuado � Prep Time: 10 minutes � Cook Time: 0 minutes � Yield: 5 to 6 servings

Ingredients � 1 (13.5 oz.) can coconut milk, chilled � 2 tablespoons Folgers Classic Roast® Instant Coffee Crystals � 1 (14 oz.) can Magnolia® Sweetened Condensed Milk, chilled � Ice cubes

Directions1. COMBINE coconut milk and coffee crystals in blender container until coffee is

dissolved. Add sweetened condensed milk.2. PROCESS 2 minutes or until blended. Pour over ice in glasses.

Iced Coffee

34

Creamy Instant Iced Coffee � Prep Time: 10 minutes � Cook Time: 0 minutes � Yield: 5 to 6 servings

Ingredients � 1 (12 fl. oz.) can PET® Evaporated Milk, chilled � 2 tablespoons Folgers Classic Roast® Instant Coffee Crystals � 1/3 cup sugar or to taste � Ice cubes � Whipped cream

Directions1. COMBINE evaporated milk, coffee crystals and sugar in blender container until

coffee crystals are dissolved.2. POUR over ice in tall glasses. Top with swirl of whipped cream. Serve immediately.3. VARIATION4. CREAMY VANILLA ICED COFFEE: ADD 1/2 teaspoon vanilla extract to blender

container.5. CREAMY CINNAMON ICED COFFEE: ADD 1/2 teaspoon vanilla extract and 1/8

teaspoon ground cinnamon to blender container.

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Iced Coffee for One � Prep Time: 5 minutes � Cook Time: 0 minutes � Yield: 1 serving

Ingredients � 1/3 cup warm water � 1 (0.07 oz.) packet Folgers Classic Roast® Instant Coffee Crystals � 1 tablespoon sugar � 2 tablespoons half-and-half, milk or coffee creamer � Ice cubes � Whipped cream

Directions1. POUR water over coffee in 8 oz. glass. Add sugar. Stir until dissolved.2. STIR in half-and-half. Add ice cubes. Top with whipped cream.3. CARAMEL ICED COFFEE FOR ONE: Stir in 2 tablespoons Smucker’s® Caramel

Sundae Syrup into coffee instead of sugar.

Iced Coffee

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Instant French Vanilla Iced Coffee � Prep Time: 10 minutes � Cook Time: 0 minutes � Yield: 1 serving

Ingredients � 1/2 cup water � 1 1/2 to 2 teaspoons Folgers Classic Roast® Instant Coffee Crystals � 1/4 cup International Delight® French Vanilla Coffee Creamer � Ice cubes � Whipped cream

Directions1. STIR water and coffee crystals in tall glass until dissolved. Blend in coffee creamer.2. ADD ice. Top with swirl of whipped cream. Serve immediately.

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Instant Iced Coffee � Prep Time: 10 minutes � Cook Time: 0 minutes � Yield: 4 servings

Ingredients � 1 cup boiling water � 3 tablespoons Folgers Classic Roast® Instant Coffee Crystals � 1/2 cup sugar or to taste � 2 cups cold water � 1/2 cup half-and-half, milk or coffee creamer � Ice cubes � Whipped cream

Directions1. POUR boiling water over coffee crystals in glass bowl or pitcher. Add sugar. Stir until

completely dissolved. Blend in cold water and half-and-half. Chill until ready to serve.2. POUR over ice in tall glasses. Top with whipped cream, if desired. Serve

immediately.3. VARIATION4. BREWED ICED COFFEE: Brew 1/2 cup Folgers® Classic Roast Coffee in

coffeemaker using 1 1/2 cups cold water. Combine hot coffee and sugar in glass bowl or pitcher. Stir until completely dissolved. Blend in 1 1/2 cups cold water and half-and-half. Chill. Serve as directed above.

Iced Coffee

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ICED LATTE & CAPPUCCINO

Aztec Cinnamon Chocolate Iced Cappuc-cino � Prep Time: 5 minutes � Cook Time: 0 minutes � Yield: 1 serving

Ingredients � 1/4 cup Magnolia® Sweetened Condensed Milk � 2 tablespoons Smucker’s® Chocolate Fudge Topping � 1/4 teaspoon vanilla extract � 1/8 teaspoon ground cinnamon � 1/4 cup Folgers Classic Roast® Coffee, brewed strong, cooled to room temperature � 1 cup ice � Whipped cream � Ground cinnamon

Directions1. PLACE sweetened condensed milk, chocolate topping, vanilla, cinnamon, brewed

coffee and ice in blender container. Process until smooth.2. GARNISH with whipped cream and cinnamon. Serve immediately.

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Brewed Iced Cafe Latte � Prep Time: 15 minutes � Cook Time: 0 minutes � Yield: 5 servings

Ingredients � 1/3 cup Folgers Classic Roast® Coffee

Or 1/4 cup Folgers® Black Silk Coffee � 2 cups cold water � 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk � 4 to 5 cups ice cubes

Directions1. BREW coffee in coffeemaker using 2 cups cold water.2. COMBINE hot brewed coffee and sweetened condensed milk in pitcher, stirring until

completely blended.3. FILL 5 tall glasses or cafe mugs with ice cubes. Pour coffee mixture over ice. Serve

immediately.

Iced Latte & Cappuccino

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Iced Café Latte � Prep Time: 5 minutes � Cook Time: 0 minutes � Yield: 4 servings

Ingredients � 2 tablespoons Folgers Classic Roast® Instant Coffee Crystals � 1/2 cup ice cold water � 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, chilled � 3 cups ice cubes

Directions1. COMBINE coffee,water and sweetened condensed milk in blender container. Blend

until coffee is dissolved.2. POUR over ice placed in tall glasses. Serve immediately.

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Iced Mocha Latte � Prep Time: 10 minutes � Cook Time: 0 minutes � Yield: 5 cups

Ingredients � 1 1/2 cups cold water � 2 tablespoons Folgers Classic Roast® Instant Coffee Crystals � 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, chilled � 2 tablespoons Smucker’s® Sundae Syrup™ Chocolate Flavored Syrup � Ice cubes

Directions1. COMBINE water, coffee crystals, sweetened condensed milk and chocolate syrup in

blender container until crystals are dissolved and mixture is frothy.2. FILL 4 cafe glasses with ice. Pour mocha mixture over ice.

Iced Latte & Cappuccino

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Iced Vanilla Latte � Prep Time: 10 minutes � Cook Time: 0 minutes � Yield: 6 servings

Ingredients � 1 cup strong brewed Folgers® French Vanilla Flavored Coffee, * cooled to room temperature � 1 (12 fl. oz.) can PET® Evaporated Milk, chilled � 1/3 cup sugar � Ice cubes

Directions1. COMBINE coffee, evaporated milk and sugar in blender container. Blend until

smooth. Pour over ice in glasses. Serve immediately.2. VARIATION3. ICED CINNAMON LATTE: Substitute 1 cup Folgers Cinnamon Swirl Flavored

Coffee, brewed strong* for French Vanilla.4. *To make strong brewed coffee: Measure 6 tablespoons French Vanilla or Cinnamon

Swirl ground coffee and 1 1/2 cups cold water into a drip coffeemaker. Brew according to manufacturer’s directions.

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BLENDED FROZEN COFFEE

Almond Espresso Float � Prep Time: 10 minutes � Cook Time: 0 minutes � Yield: 1 serving

Ingredients � 1 packet Folgers® Fresh Breaks™ 100% Colombian Roasted Concentrated Coffee

Or 1 packet Folgers® Fresh Breaks™ Black Silk Roasted Concentrated Coffee � 1 tablespoon hot water � 1/8 teaspoon almond extract, or to taste � 3/4 cup cold chocolate milk � 2 rounded scoops coffee ice cream (3/4 cup) � Cream soda, chilled � Whipped cream � Cocoa powder, for garnish

Directions1. CHILL a tall 16-ounce glass in freezer.2. DISSOLVE coffee into hot water. Combine coffee mixture, chocolate milk and

almond extract in chilled glass, stirring until blended. Add ice cream.3. FILL glass with cream soda. Stir. Top with whipped cream. Garnish with dusting of

cocoa powder. Serve with straw and long-handled spoon.

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Cappuccino Frost � Prep Time: 5 minutes � Cook Time: 0 minutes � Yield: 4-5 servings

Ingredients � 1/2 cup cold water � 2 tablespoons Folgers Classic Roast® Instant Coffee Crystals � 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, chilled � 3 cups ice cubes � Whipped cream

Directions1. COMBINE water, coffee crystals and sweetened condensed milk in blender until

crystals are dissolved. Add ice cubes. Cover and blend until smooth and frothy.2. POUR into tall glasses. Top with whipped cream, if desired.3. VARIATIONS4. ALMOND CAPPUCCINO FROST: ADD 1/4 teaspoon almond extract.5. VANILLA CAPPUCINO FROST: ADD 1/4 teaspoon vanilla extract.6. MINTY CAPPUCCINO FROST: ADD 1/4 teaspoon mint extract.

Blended Frozen Coffee

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Caramel Cafe Ice Cream Floats � Prep Time: 10 minutes � Cook Time: 0 minutes � Yield: 4 servings

Ingredients � 1 1/2 cups cold Folgers Classic Roast® Coffee � 1 (12 oz.) can club soda or plain seltzer water (1 1/2 cups) � 2/3 cup Smucker’s® Caramel Flavored Topping, plus additional for garnish � 1/4 cup milk � 8 large scoops coffee or vanilla ice cream � Whipped cream in aerosol container

Directions1. COMBINE coffee, club soda, caramel topping and milk in pitcher; mix well.2. DIVIDE ice cream among 4 tall glasses. Pour coffee mixture over top.3. GARNISH with whipped cream. Drizzle additional topping over whipped cream.

Serve immediately.

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Coffee Ice Cubes � Prep Time: 10 minutes � Cook Time: 0 minutes � Yield: 1 ice cube tray

Ingredients � 1 1/2 cups fresh, strong brewed Folgers® French Roast Coffee, at room temperature

Directions1. POUR coffee into clean ice cube tray. Freeze until solid.2. REMOVE from tray. Place in resealable plastic freezer bag and immediately put in

freezer.3. VARIATIONS4. COFFEE AND CREAM ICE CUBES: Blend 1 (12 fl.oz.) can Pet® Evaporated Milk

with coffee in blender container until combined. Immediately fill 2 ice cube trays. Proceed as above. Run knife around outer edge of cubes before removing from tray.

5. SWEET COFFEE AND CREAM ICE CUBES: Blend 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk with coffee in blender container until combined. Immediately fill 2 ice cube trays. Proceed as above. Run knife around outer edge of cubes before removing from tray.

6. Other varieties of Folgers® Coffee can be used instead of the Classic Roast.


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Frosty Mocha Coffee � Prep Time: 10 minutes � Cook Time: 0 minutes � Yield: 2 servings

Ingredients � 1/4 cup strong brewed Folgers® French Roast Coffee

Or 1/4 cup strong brewed Folgers® Black Silk Coffee, chilled � 1/4 cup Smucker’s® Sundae Syrup™ Chocolate Flavored Syrup � 1 tablespoon vanilla flavored syrup* � 1/4 cup cold milk � 1 1/2 cups ice cubes � Whipped cream � Chocolate decorator sprinkles, for garnish

Directions1. PLACE coffee, chocolate sundae syrup, vanilla syrup and cold milk in blender

container. Cover. Blend on medium speed until combined. Add ice cubes. Process until thick and smooth.

2. POUR into tall glasses. Top with whipped cream. Garnish with sprinkles.3. * A variety of flavored syrups that enhance coffee drinks are available in supermarket


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Frozen Caramel Coffee � Prep Time: 10 minutes � Cook Time: 0 minutes � Yield: 2 servings

Ingredients � 1/4 cup strong brewed Folgers® French Roast Coffee

Or 1/4 cup strong brewed Folgers® Black Silk Coffee, chilled � 5 tablespoons Smucker’s® Sundae Syrup™ Caramel Flavored Syrup, plus additional for garnish � 1 tablespoon vanilla flavored syrup* � 1/4 cup cold milk � 1 1/2 cups ice cubes � Whipped cream

Directions1. PLACE coffee, caramel sundae syrup, vanilla syrup and cold milk in blender

container. Cover. Blend on medium speed until combined. Add ice cubes. Process until thick and slushy.

2. POUR into tall glasses. Top with whipped cream. Drizzle with caramel sundae syrup.3. * A variety of flavored syrups that enhance coffee drinks are available in supermarket



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Mocha Peanut Butter Frosty � Prep Time: 10 minutes � Cook Time: 0 minutes � Yield: 2 servings

Ingredients � 1/2 cup chocolate soy milk or low fat chocolate milk, chilled � 1 teaspoon Folgers Classic Roast® Instant Coffee Crystals � 1 (4 oz.) container whipped chocolate yogurt � 1/3 cup chocolate whey protein powdered drink mix � 2 tablespoons Smucker’s® Natural Creamy Peanut Butter, stirred � Ice cubes � Cinnamon, for garnish

Directions1. COMBINE soy milk and coffee crystals in blender container until crystals are

dissolved.2. ADD yogurt, protein powder, peanut butter and enough ice cubes to equal two cups.

Process 45 seconds or until smooth and frosty.3. POUR into two tall glasses. Garnish with a dash of cinnamon, if desired.

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Orange Mocha Smoothie � Prep Time: 10 minutes � Cook Time: 0 minutes � Yield: 1 serving

Ingredients � 1/4 cup cold chocolate milk � 1 packet Folgers® Fresh Breaks™ Breakfast Blend Roasted Concentrated Coffee

Or 1 packet Folgers® Fresh Breaks™ 100% Colombian Roasted Concentrated Coffee � 2 tablespoons half-and-half or milk � 3 rounded scoops orange sherbet (1 1/4 cups) � Whipped cream � Fresh orange slice, for garnish

Directions1. CHILL a tall 10-ounce glass in freezer.2. COMBINE chocolate milk and instant coffee in blender container. Mix until coffee is

dissolved. Add half-and-half and sherbet. Pulse blender to desired consistency.3. POUR into chilled glass. Top with whipped cream. Garnish with orange slice. Serve

with straw and long-handled spoon.


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FIND YOUR FLAVOR

We’ve got coffeehouse taste without the coffeehouse has-sle! Just serve over ice and treat yourself to a timeout. Connoisseur Estates Blend

After Dinner Coffee Blend

$11.95

Aloha Maui Blend

$21.95

Breakfast Blend Coffee

$11.95

Café Blend

$11.95

$12.95

Dutch Trader Blend

$12.95

eCoffee Blend

$11.95

French Roast

$12.95


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COFFEEBEST COFFEE BEANS IN THE WORLDWe carry a number of unique Single Origins, Blends, Espressos, and Organic Fair Trade cof-fees;

all of which are carefully roasted to perfection. Our gourmet coffees are fresh roasted to

order, and in most cases ship the same day. Our coffees continue to receive rave reviews from

industry experts, lifelong coffee fanatics, and people who are entirely new to coffee.

ROASTDark Roast

Medium Dark

Medium Roast

Light Roast

PREFERENCEOrganic

Decaffeinated

Espresso

Fair Trade

REGIONSCosta Rica

Colombia

Peru

Quantity

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Your InformationFirst Name

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Company

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Phone Number Twitter ID (optional)

Payment InformationCheck VISA MasterCard Discover

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Signature

Date


58

Smucker’s® Sundae Syrup™ Every day can be sundae with Smucker’s Sundae Syrup flavored syrups. These thick, rich, pourable top-pings are the perfect partner for your favorite ice cream. Choose from one of our delicious flavors, or mix and match for more flavor and fun.

Caramel Flavored Syrup Buttery? Rich? We’re sold. This sweet treat conjures up childhood memories of nibbling soft caramel chews. Or perhaps the smell of caramel you love from that small downtown bistro. Point is: caramel makes most everything better. And that drink in your hand is no exception.

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http://www.smuckers.com

Hungry Jack® Original Syrup Hungry Jack® Original Syrup syrup contains a unique, full-spectrum, standardized black elderberry ex-tract

Eagle Brand® Sweetened Condensed Milk California Farms Organic Sweetened Condensed Milk is the perfect choice for anyone wanting to in-crease the amount of organic food in their diet without sacrificing flavor or quality. Formulated to do just that, California Farms Organic Sweetened Condensed Milk is Santini Foods’ most assertive step forward towards a more health-conscience future.


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