 www.MyGLCC.com Newsletter
# 8 - August
2010 |
Purveyors of fine chocolates and hand-roasters of specialty grade
coffees from around the world.
 |
In this Issue:
Frozen Mocha
We are now on Twitter.com!
Follow us to receive exclusive deals and updates, such as what coffees we
are serving each day. Each store has it's own page so you can keep up with
your local Great Lakes: MyGLCCAnnArbor, MyGLCCLansing, MyGLCCSturgis
and MyGLCCKimberly.
Of course we want to continue
recommending any of our ice cold frozen drinks to help keep you cool this
hot summer.
We are also on Facebook, when we
hit 2500 fans we will have a free coffee day.
Share on Facebook
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Due to your positive
response and many requests we have decided to feature the Brazil
coffee that we featured a couple months ago. If you missed it the
first time here's your chance. Continue reading for the full
story:
A direct trade coffee available exclusively through our coffee
bean importer. Here is a condensed version of this coffees remarkable
tale:
Marcos Croce & Silvia Barretto purchased a house in Illinois on
Bob-O-Link Rd. They soon learned that the Bob-O-Link bird migrates from
the upper Midwest of the USA to the Southern part of Brazil and back every
year. As it turned out, Silvia inherited her families coffee farm -
Fazenda Ambiental Fortaleza (FAF) - founded by her family in the
1850's and situated in the Mountain Mogiana region of Brazil. After
inheriting the farm Silvia and Marcos converted FAF into a completely
organic and sustainable farm but soon decided that taking care of their
own farm (a natural nesting place for the Bob-O-Link bird) wasn't enough.
They sought after their neighbors to share in their vision: to produce the
highest quality coffee in an environment where animals and birds can
inhabit. The Specialty Coffee Association of America (SCAA) honored FAF
with the Sustainability Award in 2008.
Bob-O-Link Brazilian coffee beans are selected by FAF
from a small group of small family farmers sharing in their vision,
all from the Mountain Mogiana region known as one of the best coffee
producing regions of Brazil. It is grown at altitudes ranging from
1000-1300 meters above sea level with the coffee plant varieties of
Bourbon, Mundo Novo and Catuai. The coffee is picked selectively and dried
naturally. It's aroma is reminiscent of sweetened chocolate, it's flavors
are citric and chocolaty with a hint of nuttiness with a full body and
creamy, savory aftertaste.
In
the same way that the Bob-O-Link bird connects this vast region, this
coffee aims to connect people and spread the seeds of sustainability in
farming.
Enjoy a bag of Brazilian
Bob-O-Link and you'll be a part of this story.
$1 Off
Brazilian Bob-O-Link
Coffee
Offer valid
until Wednesday, August 11 or while supplies
last.
Must present this coupon for
savings.
Aftertaste: The taste of brewed coffee
vapors released after swallowing. Also called "finish", aftertastes can be
chocolaty, burnt, spicy, tobaccoy, tangy, etc
Nutty: The aroma and flavor
characteristic of fresh nuts. Coffee cuppers are careful to avoid
using the term "nutty" when describing coffee with taste or aroma
characteristics of rancid nuts or bitter almonds. Coffees from South
America commonly have a nutty flavor.
Cowboy
Brisket
Ingredients: 4 pounds first cut brisket of beef, 3 cloves garlic crushed, 3 cloves garlic slivered , 4 large onions thinly sliced, 1 cup cider vinegar, 1-1/2 Tablespoons bacon grease, 1 cup Great Lakes dark roast black coffee, salt, freshly ground black pepper, 1/2 cup water.
Preparation:
Cut slits all over the brisket
with a thin, sharp knife. Push the slivered garlic into the slits.
Place 1/4 of the slivered onions, crushed garlic, and vinegar in a large freezer ziptop bag. Squish to combine. Add the brisket to the bag, seal, and toss to evenly coat the meat. Unseal the bag, squeeze out all the air, reseal, and refrigerate overnight.
Preheat oven to 350 F.
Remove brisket from the marinade, discarding marinade, and pat dry with paper towels. Heat a heavy, deep skillet over medium heat-high heat. When hot, add the bacon grease and swirl to coat the pan. Sear the brisket on both sides until browned, turning only once. Remove to a platter.
Add remaining onions to the same skillet. Saute until nicely browned, then add 1/2 of the coffee. Bring to a boil, scraping up any browned bits. Transfer onions and liquid to a shallow roasting casserole dish and spread evenly over the bottom. Place brisket on top of the onions and season with salt and pepper. Add remaining coffee and water to the pan, cover tightly with foil, and bake for 30 minutes.
Reduce heat to 250 F and bake an additional 3 hours until very tender.
Slice thinly against the grain. Skim any fat from the liquid in the pan, then return brisket slices to the pan to coat. Serve hot.
The brisket may be made in advance and refrigerated in the pan juices. To reheat, cover with foil, and bake at 350 F until warmed through.
Yield: 4 to 6 servings
Place 1/4 of the slivered onions, crushed garlic, and vinegar in a large freezer ziptop bag. Squish to combine. Add the brisket to the bag, seal, and toss to evenly coat the meat. Unseal the bag, squeeze out all the air, reseal, and refrigerate overnight.
Preheat oven to 350 F.
Remove brisket from the marinade, discarding marinade, and pat dry with paper towels. Heat a heavy, deep skillet over medium heat-high heat. When hot, add the bacon grease and swirl to coat the pan. Sear the brisket on both sides until browned, turning only once. Remove to a platter.
Add remaining onions to the same skillet. Saute until nicely browned, then add 1/2 of the coffee. Bring to a boil, scraping up any browned bits. Transfer onions and liquid to a shallow roasting casserole dish and spread evenly over the bottom. Place brisket on top of the onions and season with salt and pepper. Add remaining coffee and water to the pan, cover tightly with foil, and bake for 30 minutes.
Reduce heat to 250 F and bake an additional 3 hours until very tender.
Slice thinly against the grain. Skim any fat from the liquid in the pan, then return brisket slices to the pan to coat. Serve hot.
The brisket may be made in advance and refrigerated in the pan juices. To reheat, cover with foil, and bake at 350 F until warmed through.
Yield: 4 to 6 servings
Buy One Drink -
Get One Free
after 4
pm
of equal or lesser value,
offer good until Monday, August 9. Must present coupon.
Offer good only at
participating locations