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| Photo by niallkennedy |
Space is limited and seats go fast. Please RSVP to trainingdept@caffevita.com to reserve a spot for this free session.
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| Photo by niallkennedy |
Space is limited and seats go fast. Please RSVP to trainingdept@caffevita.com to reserve a spot for this free session.
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| Photo by Nate Williams |
New Yorkers can now enjoy Vita next to a 25-foot waterfall waterfall at Birdbath Bakery, located in Greenacre Park on the Upper East Side.
One of Manhattan’s cherished “vest-pocket parks,” Greenacre Park was built in 1971 to provide urbanites with “some moments of serenity in this busy world.”
Birdbath Bakery is serving our Farm Direct Guatemalan, crisp and well-balanced with a chocolate aroma and hints of citrus and roasted hazelnuts. Perfect for a quick oasis escape in the middle of the city.
Thanks to everyone who visited us at the Specialty Coffee Association of America’s 24th annual expo this past weekend! We had a great time showing off our skills, making new contacts and seeing old friends. More photos of the expo are on their way, but for now enjoy this shot of Noah holding it down on the new UCC Bonmac siphon light box, above.
Last Friday we opened our second Portland location next to Via Tribunali at SW 3rd Avenue. Our petite new space features sliding glass doors and a walk-up coffee window along the car-free block of Ankeny.
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| The Willows Inn’s Blaine Wetzel |
Congratulations to Blaine Wetzel of the Willows Inn, who was just recognized by Food & Wine Magazine as one of the Best Chefs of 2012. Dana Cowin, editor of Food & Wine, called Willows Inn on Lummi Island a “truly pilgrimage-worthy restaurant.” We highly agree, especially when fueled by a cup of Vita.
Read the full profile here.
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| Image via Eatocracy |
Today we bring you a recipe by way of Eatocracy, CNN’s food blog. Our neighbors and collaborators Theo Chocolate recently submitted a recipe to Eatocracy’s Fair Trade challenge. The results are in and they’re delicious. To read more, go here. To start baking, see below.
Theo Chocolate and Caffe Vita Gooey Double Chocolate Mocha Cookies
14 oz. Theo 70% dark chocolate
1 stick butter (114g)
4 eggs, room temperature
1 ½ C sugar (400g)
2 tsp. vanilla extract
½ C all-purpose flour
½ tsp. salt
½ tsp. baking powder
2T finely ground Fair Trade coffee/espresso beans (we like Caffe Vita’s Theo Blend)
6 oz. Theo 70% dark chocolate, chopped
Melt the 14oz. of chocolate and butter together in microwave or in a heat-proof bowl set over a pot of simmering water.
Beat eggs and sugar together until thick and pale, either with a mixer or by hand, about 8 minutes.
Mix vanilla into egg mixture. Fold in cooled chocolate mixture. Sift flour, salt, and baking powder together, add the ground coffee, and fold this into the chocolate mixture along with the chopped chocolate.
Right away, drop rounded tablespoons of batter onto a parchment-lined baking sheet and bake 350F about 8 minutes. Do not overbake! The cookies will be slightly puffed and very fragile at this point.
Remove from over and allow to cool. These are delicious when still slightly warm but perhaps even better after resting overnight!
| Vita inside. |
Vita was on the scene Saturday night for The Stranger’s Satellite party to help raise over $10,000 for the arts. The event invaded the Space Needle for a evening of art, music and spacey fashion.
| Spacey science at the Needle! |
We gave away bags of our freshly-launched 12,000 Rain Gardens blend to VIPs and placed a little prop in the photo booth for guests to pose with. Maybe you recognize our favorite Italian clown?
Unfortunately, Mayor McGinn didn’t don our pulcinella mask. One day!
For more photos and tales of the evening, go here.