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Whisky Barrel Aged Cold Brew Recipe

Whisky Barrel Aged Cold Brew Recipe Things you need: Any glass jar, a muslin cloth or nut milk bag, 100g of Mt Atkinson Coffee, 2 cups of cold water, 25ml vanilla syrup and ice Method: 1. Grind coffee beans and add to jar 2. Add the water and stir to incorporate 3. Steep the coffee covered overnight in the fridge, min 12 hours, max 24 hours (15 hours is ideal) 4. Strain the coffee concentrate through the cloth 5. Transfer the cold brew to a clean jar, and store in fridge for up to 2 weeks Mix together 1⁄2 cup of whiskey barrel aged cold brew concentrate and 1⁄2 cup of Water (still or sparkling). Stir in vanilla syrup to...

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Coffee meets Whisky - A Collab of West Aucklands most finest.

Mt Atkinson Coffee and Thomson Whisky come together with a coffee concoction. Worldwide, empty Whisky barrels are very rare, even more so in New Zealand. That’s why when Mat Thomson of Thomson whisky mentioned he had a very freshly emptied Manuka Smoke barrel sitting in the Distillery I shot round to pick it up straight away. This was the start of the long process of our Whisky Barrel Aged Coffee coffee. This exciting collab meant we got to rub shoulders with the artisan craftsman himself Mat Thomson, as he showed us through their Whisky distillery  and the hands on process of creating a beautiful spirit. Thomson Whisky founded in 2014  started the same way you’d start a band, they  “just...

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Direct Trade Coffee - What impact does it have?

We connect your cup of coffee directly with positive change for a community in West Uganda. But what difference does it actually make? This coffee that we import and roast, directly provides funding for remote maternity clinics in the Kanungu region of West Uganda. Here in New Zealand, we enjoy very safe, accessible environments for women during child birth, as well as skilled professionals to guide them through the process. The result is, we have very low rates of child mortality and maternal (mothers) mortality during childbirth. It was shocking when we found out, that women in Kanungu, West Uganda have a 48x higher chance of dying during labour than if they were in NZ. Like you, we want to...

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Coffee Panna Cotta with fresh honeycomb - by Eleanor Ozich

These little pots of coffee pannacotta are creamy and soft to eat, and have a touch of honey to sweeten. Whilst they might sound like a rather fancy dessert, the recipe is actually very simple to whip up. All you need is ten minutes up your sleeve!1 cup whole milk1 cup cream2 1/2 teaspoons powdered gelatine1/3 cup runny honey1/2 cup strong brewed Mt Atkinson Coffee*For a dairy free alternative, use 2 cups of coconut cream instead of the milk + cream.Combine the cold milk and cream in a saucepan, then sprinkle the gelatine evenly over the top. Leave to sit for about 5 minutes. Turn the heat on low, and stir for a minute or so until the gelatine has dissolved. Be careful not to bring to...

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Italian coffee granita - by Eleanor Ozich

This dark and bittersweet coffee granita is refreshingly crunchy and exciting to eat. Serve with a dollop or two of billowy whipped cream, and devour with a teaspoon. 2 cups hot brewed Mt Atkinson coffee1/2 cup coconut sugar1 tsp pure vanilla extractCombine the coffee, coconut sugar and vanilla in a small saucepan over low heat. Stir for 1-2 minutes, or until the sugar has dissolved. Remove from the heat and allow to cool until lukewarm.Pour the coffee into a shallow dish or container, and pop in the freezer. You want the coffee to be about 1-2 cm deep in the dish. Every hour or so, coarsely fork through the mixture to break it up into crystals. You'll need to do this 3-4...

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