By Eva DeLoach Light Roasts vs Dark Roasts When it comes to cold brew, opting for a light roast can be a game-changer. Light roasts preserve the unique and intricate flavors of the coffee beans, which can be more pronounced and nuanced when brewed cold. The extended brewing process of cold brew allows these delicate…
Advertisers, September 2024
From The Roasterie – The Magic of Cold Brew, Part 1
By Eva Deloach There’s nothing quite like a cold, refreshing drink to beat the heat. Unlike the traditional hot brewing methods, cold brew delivers a less acidic experience that’s perfect for sunny days. The Cold Brew Process: A Gentle Extraction Cold brew coffee is made by steeping coarsely ground coffee beans in cold water for…
Advertisers, May 2024
From the Roasterie – Lady of the Mountain
By Eva Deloach Today we share the fascinating story behind one of our most cherished single-origin coffees: Lady Of The Mountain. Imagine a blend of beautifully fermented beans – light, crisp, and refreshing – with a buzz of wild honey infused with the scent of cypress. This coffee is more than just a beverage; it’s…
Advertisers, April 2024
From the Roasterie – April
By Eva DeLoach The beans we cherish most come from older varietals grown in high mountain altitudes, where they thrive without the use of pesticides. Here, the coffee plants are allowed to adapt naturally to their environment, resulting in beans infused with deep, complex flavors. But it’s not just the growing conditions that contribute to…
Advertisers, October 2023, Recipes
From Minglement – Black Buffalo Barley
By Eva Deloach We love the foods of the fall time and want to highlight from time to time some of the not so-widely used ingredients to add to your own fall food home-cooked creations. This time around, it’s Black Buffalo barley. We brought this very ancient, naturally hull-less barley in to Minglement a long…
Advertisers, September 2023
From the Roasterie at Minglement
Coffee is a labor-intensive crop grown in some of the most economically marginalized and environmentally sensitive regions of the world. The life of not only the plants themselves, but also of the farmers, the pickers, and their families and communities, are vulnerable to rapid political changes and economic challenges, as well as the ever-increasing unpredictability…
Advertisers, August 2023
Minglement for August
The fruit and berry season is in full swing now and making bubbly refreshing shrubs to make it through the hotter days ahead will be a delight. Here is my recipe that I use for most things shrubs, and of course you may have your own twist, too! It’s easy and the shrub mixture should…
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From the Roasterie
“The coffee flavor manifests its characteristics through the land, the elements, and from the hearts of the people all along its way.” – Eva Within the coffee industry, there are many ways to describe the flavors of coffee. Hints of caramel, chocolate, or wine. Undertones of nuts, figs, or flowers. These fancy descriptors cannot capture…
Advertisers, Recipes
Minglement – Probiotic Asparagus Recipe
1 bunch of washed asparagus, approximately 15 spears, woody ends trimmed. Medium-thickness asparagus spears with roughly the same circumference work best in this recipe.1 tablespoon yellow mustard seed1 bay leaf1 whole clove of garlic, peeled2 cups brine (1 tablespoon of coarse or sea salt, dissolved into 2 cups of room-temperature water)1-quart Mason jar Yield: This…
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Minglement and The Roasterie, Thoughts From Eva
Minglement “Herbs, spices, teas and simple first foods were rooted in ancient systems of nourishment, healing, and ritual. Food is our medicine, and plants are some of our first teachers and beloved memories. Each plant is unique to its bioregion and peoples and their use, unique to each.” – Eva The Roasterie. “Traditional farming systems…