coffee

Coconut Cream Coffee Popsicles

Recipe by Lindsay Pleskot

"I live for my morning coffee. Seriously. The smell, the taste, the little jolt welcoming me into the day. And in the summer, it’s alllll about the iced coffee. Are you guys in the same boat? I always love finding a good time saving hack, especially when it tastes even better than the original and I think these Coconut Coffee Popsicles cover both of those bases."

Ingredients

French Roast Very Dark Coffee
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Popsicles

  • 1 ½ cups strongly brewed Level Ground French Roast coffee
  • 1 x 400ml can coconut cream

Chocolate Drizzle

  • 2 Tbsp Dark Chocolate Chips
  • 1-2 tsp Level Ground Coconut Oil *adjust to desired consistency
  • 1 Tbsp Level Ground Cacao Nibs
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Directions

Cacao Nibs
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  1. Brew Coffee and allow to cool to room temperature (outside or place in the fridge to speed up the process)
  2. Add the coconut cream to the coffee and stir to combine well
  3. Fill popsicle molds (I used these ones) and freeze for at least 6 hours or overnight.
  4. To prepare the chocolate drizzle, place the chocolate and coconut oil in a microwave safe dish. Heat for 1 minute, then stir. Continue in 30 second increments until liquid.
  5. Use a fork to dip into the chocolate and then drizzle over the popsicles. Finish by sprinkling with cacao nibs and voila!
  6. If you’re not going to eat them all right away, place them in a large ziplock bag or sealable container and place back in the freezer to store.

Enjoy!

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How to Brew: French Press

METHOD #1: LEVEL GROUND'S FAVOURITE METHOD

Ethiopia Medium Coffee
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Recipe: 55g coarse grind coffee, 1L of water

 

METHOD:

  1. Add ground coffee into press
  2. Add water, just off the boil. Pour water in with lots of turbulence, saturating the grounds
  3. Stir with a non-metalic spoon
  4. Place the lid on, and press just below level
  5. Let stand for 4 minutes
  6. Press. Pour. Enjoy!

 

Check out our video instructional below!

METHOD #2: SCAA RECOMMENDATION

Recipe: 40g medium-coarse grind coffee, 672g (mL) of water

Tanzania Dark Coffee
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Method:

  1. Preheat your french press with hot water
  2. Place freshly ground coffee in press
  3. Start the timer & begin pouring hot water into the press
  4. Completely saturate the grounds with all the water. Stir.
  5. Place the lid with the plunger up on the press
  6. When the timer is at 2 minutes, remove the lid & stir the coffee again
  7. Using two spoons, skim the oils & remaining floating grounds off the top of the brew. This will produce a cleaner cup & will stop the coffee from extracting
  8. Place the plunger back on top & press down slowly
  9. Decant into your favourite mug.
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How to Brew: Aeropress

METHOD #1: LEVEL GROUND'S FAVOURITE METHOD

Warning: we use the inverted method. There is no reason to be afraid of it. Let's conquer that fear together! 

Peru Medium Coffee
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Recipe: 1 1/2 scoops ground coffee, enough water to fill the aeropress

Method:

  1. Put the top chamber inside the bottom chamber, and turn over. (It should look like the photo above.)
  2. Add 1 1/2 aeropress scoops of ground coffee (or 3 tbsp) *it's a really, really good idea to use the funnel to add the coffee. If grinds get into the top, step 6 might get tricky!
  3. Fill with water to just above the #1 and just below the rim.
  4. Wait 30 seconds, then stir.
  5. Fill with water again up to #1. Set timer.
  6. Screw lid (with pre-wet filter in it) to the top chamber. (*We hope you used the funnel in step 2, or this could get awkward.)
  7. When timer reaches 2 minutes, turn over* and press. 

*Turning over is really just like pouring from a regular spout. Turn it confidently, and you will have no problem.  

 

METHOD #2: SCAA RECOMMENDATION. 

Recipe: 33g fine grind coffee, 113g (mL) of water

Method:

  1. Place filter in Aeropress & preheat by pouring hot water through it.
  2. Add coffee to bottom chamber of Aeropress & place on scale; tare scale to zero with cup underneath the Aeropress.
  3. Start timer and add 113g (mL) of water.
  4. When all the water has been added, stir the slurry (coffee & water mixture).
  5. When timer reaches 1 minute, stir slurry, add top chamber and press like mad.

This will produce a concentrated drink that can be enjoyed on its own or can be diluted with equal parts hot water to produce a more American-like beverage. 

How to Brew: Chemex

METHOD #1: LEVEL GROUND'S FAVOURITE METHOD

Recipe: 5 tbsp (35g) medium grind coffee, 600mL hot water

Method:

French Roast Very Dark Coffee
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  1. Place filter in Chemex with the 3 layered side towards the spout.
  2. Preheat the Chemex and filter by pouring hot water through them
  3. Pour out water, replace filter & put ground coffee in filter
  4. Place chemex on scale and tare to zero
  5. Start timing, and pour about 80g (mL) of water over the coffee. Gently stir the grounds to make sure they are all saturated
  6. Wait 30 seconds while the bloom de-gases and the grounds soften in the hot water (this is how the flavour comes out!)
  7. Add 200g (mL) of water, gently stir to agitate the grounds
  8. Wait ~45 seconds
  9. Add 200g (mL) of water, gently stir to agitate the grounds
  10. Wait ~45 seconds
  11. Add remaining water, 120g (mL)
  12. When all the water has been poured over, remove the filter and compost. The entire process should take 4-5 minutes
  13. Enjoy with friends!  

 

METHOD #2: SCAA RECOMMENDATION. 

Recipe: 41g medium grind coffee, 672g (mL) of water

Method:

  1. Place filter in Chemex, make sure the 3 layered side of the filter is towards the spout
  2. Preheat the Chemex and filter by pouring hot water through them
  3. Pour out the water, replace filter & put ground coffee in filter
  4. Place everything on scale and tare to zero
  5. Start timing and pour 80g (mL) of water over the coffee, make sure to saturate all the grounds thoroughly
  6. Allows the bloom to de-gas for 30 seconds before adding more water
  7. Continue to periodically and slowly pour water over the coffee, keep the filter halfway filled with water during the brewing process
  8. General brew times are between 4-5 minutes
  9. When all the water has been poured over the grounds and the filter has begun to drip slowly, remove and discard the filter
  10. Give the Chemex a swirl and share with friends
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Banana Cacao Coffee Smoothie

Recipe by Shaylin Brown

INGREDIENTS

  • 2 tbsp Cacao Nibs
  • 1/2 cup coffee (your choice - we love the classic Colombia)
  • 1 frozen banana
  • 1 cup coconut milk

METHOD

Place all of the ingredients in your favourite blender/Magic Bullet/Vitamix. Blend until smooth. Enjoy!

Banana Cacao Coffee Smoothie Recipe
Cacao Nibs
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Colombia Dark Coffee
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Banana Cacao Coffee Smoothie

Iced Coffee

ICED COFFEE 

Here's a delicious iced coffee recipe using our Espresso (or your favourite Level Ground coffee) and organic cane sugar. If you don't have an espresso machine, substitute espresso shots with your favourite Level Ground coffee brewed strong with a pour-over.

Espresso Craft Blend
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  • 60 g Espresso
  • 500 mL water, just off the boil
  • 500 g ice
  • Cane Sugar, to taste
  • Milk or cream, to taste

METHOD

With boiling water, brew coffee using a "pour-over" method directly over ice.

Or

Brew for 4 minutes in a French Press, then decant into an ice-filled jug. Add organic cane sugar and cream (or milk) to taste.

Enjoy!

Iced Fair Trade Coffee Recipe
Iced Fair Trade Coffee Recipe

Coffee Crème Brûlée

COFFEE CRèME BRûLéE

Recipe by Peter Tiessen

In my mind, crème brûlée has got to be both one of the simplest and most decadent desserts to prepare. The rich coffee flavoured custard covered with a layer of bittersweet crunchy caramel is delectable beyond comparison.

Colombia Dark Coffee
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NOTE: You will need a small, hand-held blow torch to caramelize the sugar on the custard

Yield: 4-6oz ramekins

INGREDIENTS

  • 2 cups cream
  • 1 Vanilla Bean
  • 3/4 cup Colombia Dark Coffee
  • 6 egg yolks
  • 1/3 cup Cane Sugar
  • extra Cane Sugar to coat

METHOD

Pour cream and whole coffee beans into a medium-sized saucepan. Split the vanilla bean lengthwise and use the backside of your paring knife to scrape the seeds from the bean and drop into the cream. Gently heat over low to medium heat being careful not to scald or burn the cream on the bottom of the pot. Stir with either a silicone lined whisk or a wooden spoon to avoid metal on metal, which would produce a slightly metallic taste.

Cane Sugar
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While the cream is drawing out the vanilla and coffee flavours, combine the egg yolks and 1/3 cup of sugar in a medium-sized mixing bowl and whisk to combine. Continue to heat the cream mixture for 30 minutes, then allow to rest off the heat for 5 minutes. Strain the cream into another bowl to remove the coffee beans, some of the vanilla seeds will pass through, which is okay. Start by slowly adding the cream a couple of tablespoons at a time to the egg yolks, whisking constantly to ensure you avoid cooking the eggs, then slowly add the remaining cream.

Preheat the oven to 350ºF and bring a kettle of water to boil.

Place the four ramekins into a roasting pan. Pour the custard into four ramekins and skim off any bubbles that form along the surface. Pour enough hot water into the roasting pan to come up at least half-way up the ramekin. Bake in the oven for 40 minutes or until set.

Remove from the oven and allow the custard to cool completely. Sprinkle enough sugar on top of each custard to cover. Light a blow torch to caramelize the sugar, holding the ramekin at 45 degrees and the lit torch in the other. Caramelize the sugar, continually turning the ramekin to get a nice even, golden caramel.

Enjoy!

Coffee Creme Brulee Recipe
Coffee Creme Brulee Recipe

Colombian Empanadas

COLOMBIAN EMPANADAS

Recipe by Peter Tiessen

Empanadas traditionally hail from medieval Portugal and Spain and are said to have influenced the creation of the Indian samosa and Italian calzone.

INGREDIENTS

Dried Golden Berries
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Filling

Dried Pineapple
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  • 0.5 lbs ground pork
  • 2 T lard
  • 1/2 cup dried Golden Berries
  • 1 medium onion, rough diced
  • 4 cloves garlic, sliced
  • 4 cups sweet potato, rough medium diced
  • 2 t Cane Sugar
  • 1 T cumin, ground
  • 1/2 cup Colombia Dark Coffee, leftover from breakfast
  • 2 t Black Pepper, freshly ground
  • 1/2 t salt
  • 1/2 cup Dried Pineapple, torn into small pieces
  • 1/2 cup cilantro, rough chop
  • 4 green onions, finely sliced

Dough

Colombia Dark Coffee
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  • 3 cups all-purpose flour
  • 2/3 cup cornmeal
  • 1 cup lard
  • 1 t salt
  • 1/2 cup cold water

Caribe Picante (optional sauce)

  • 1 caribe chile
  • 1/2 cup vinegar
  • 1/4 cup water
  • 1/2 cup salt
  • 1/2 t Black Pepper, freshly ground
  • 1 bunch cilantro, rough chop
  • 4 green onions, finely sliced
  • 1 lime, juiced
  • 2 T olive oil

 

METHOD

For the dough, combine the flour, cornmeal and salt and stir. Cut in the lard until it resembles pea sized crumbs. Add the cold water and knead a few times until fully incorporated. Cover and allow to rest at room temperature for 30 minutes.

For the filling, melt the lard in a large pot and brown the pork. Season to taste with salt and pepper. Place golden berries in a small bowl and cover with hot or boiling water to reconstitute and allow to sit for 5 minutes before draining; reserve. Once the meat has browned, remove from pot and reserve. Begin to add the onion and garlic and sauté until translucent, add the sweet potato and continue to cook for a few minutes. Add the cumin and sugar and gently caramelize, then deglaze with the cold coffee. Continue to cook over medium heat until the sweet potatoes are cooked through. Transfer to a food processor and add the reserved golden berries, then puree until smooth. Check the seasoning with salt and pepper. Allow to cool completely before folding in the pork, cilantro and green onion.

Cane Sugar
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To prepare the empanadas, divide the dough evenly into 24 pieces (I begin by halving, and then halving again until I reach my desired number). On a lightly floured surface begin to roll out the pieces of dough, then cupping the dough in your hand fill each with about 1 generous tablespoon of filling. Crimp the edges shut using your fingers or a fork. Place the finished empanadas onto a baking sheet. You may then cook immediately or freeze for a future use.

To cook, you may either bake or fry the empanadas. Traditionally, empanadas are fried in oil however, they can easily be baked at 400º F for 20 minutes. Be sure to brush with an egg wash of 1 egg and 1 tablespoon milk or water in you choose to bake, as it will provide a wonderful golden crust.

OPTIONAL: For the Caribe Picante, place the chile, vinegar and water in food processor and puree until smooth. Combine the remaining ingredients and allow to rest for 20-30 minutes prior to service.

Enjoy!

Fair Trade Colombian Empanadas Recipe