Tag Archives: coffee

This Coffee Has More Caffeine than Eight Cans of Red Bull

There are some mornings when you don’t need coffee as much as you just need caffeine, the kind of morning when you stare at a pile of Keurig K-cups and seriously consider swallowing them whole. That kind of morning is what Black Insomnia was made for.

The South African company sells the world’s strongest coffee, with a self-described “dangerously high level of caffeine” that’ll open your eyes and potentially blow your aorta. (Figuratively. I think.)

Black Insomnia says that its coffee—which, according to UPI, has 702 milligrams of caffeine in every eight-ounce cup—is the “World’s Strongest,” and says that it would be stupid to try to make a stronger cup. “Although several other coffee brands have tried to stake the claim, none have been able to reach the unadulterated caffeine content that defines Black Insomnia,” the company said. “Nor should any brand attempt to surpass this content in the interest of public health and safety.”

The secret to Black Insomnia’s nerve-fraying caffeine level is the Robusta coffee bean, a bean that, on average, has 83 percent more caffeine than more traditional Arabica beans. (According to Caffeine Informer, Robusta beans are less popular with coffee roasters because they’re less flavorful than Arabica beans, but does that really matter after you’ve chewed through your own tongue?)

Black Insomnia has gone to great lengths to certify its World’s Strongest coffee claims. It sent samples of its brew to SGS Laboratories for High Performance Liquid Chromatography testing to verify its caffeine content—and to prove its dominance over its competitors. When the results were calculated, Black Insomnia had the certified 702 milligrams of caffeine per cup, which was significantly more than other high-octane brews like Death Wish or WodFee.

So how strong is it? Caffeine Informer has given Black Insomnia a rating of “DANGEROUS.” Each cup is the equivalent of about four and a half cups of ‘regular’ coffee, which averages about 150 milligrams of caffeine per eight-ounce cup. That level of caffeine also equates to drinking nine shots of espresso or more than eight cans of Red Bull (although you’ll look like less of a d-bag with one cup of Black Insomnia).

Black Insomnia has cited the Mayo Clinic’s caffeine recommendations in its own press releases, gleefully pointing out that the medical pros recommend that the average 65-kilogram (143-pound) adult should limit his or her caffeine intake to 400 milligrams per day. That’s significantly less than one giant mug of Black Insomnia, so down that at your own risk, I guess.

“When do you want to sleep again?” Black Insomnia asks in bold letters on its website. If the answer is “Sometime when I’m in my mid-fifties,” then go ahead and place an order: Black Insomnia is finally available in the United States.

Dunkin’ Donuts Axes the Coffee Coolatta Because It ‘Isn’t Good Enough’

An unsolved mystery is plaguing the community of frozen-iced-coffee lovers from coast to coast: Dunkin’ Donuts will no longer be serving its Coffee Coolatta. DD fanboys are asking: Why Dunkin’? Why?

Why would Dunkin’ get rid of what appears to be a relatively popular drink?

According to Business Insider, Dunkin’ is taking an interesting approach to the announcement: “Our Coffee Coolatta isn’t good enough,” Chris Fuqua, Dunkin’ Donuts’ senior vice president of brand marketing, said on Tuesday when the company announced that the Coolatta would be replaced by something called Frozen Dunkin’ Coffee. The new drink will be made from coffee extract, sugar, and dairy and will be more of a riff on the chain’s traditional iced coffee.

Is it possible that a massive corporation is admitting that one of its products… sucks?

Executives at the announcement on Tuesday also said that the new Frozen Coffee was targeting “a different type of customer than the Coolatta.” Hmmmm. What the hell does that mean?

Maybe the reason for the switch is that Dunkin’ is feeling remorseful about how godawful the Coolatta is for you? The large mocha version has almost 1,000 calories and more than 130 grams of sugar. That’s half-a-day’s worth of calories and more than two times the amount of sugar most human beings should consume in a day. 

Hold on—that can’t be the reason either: The new Frozen Coffee is hardly better. The 32-ounce large contains 840 calories and 123 grams of sugar. And yes, there’s a skim version—but that has 550 calories and, somehow, 125 grams of sugar!

Anthony Bonitatibus, a brand marketing manager at Dunkin’, said, “We’re always thinking about what is the next big thing in coffee, because we can’t just rest on our laurels.”

Maybe the truth is that the Coolatta really wasn’t that good. Twitter user @andrewjbeaton has a theory. He tweeted: “Adieu, Coolatta. First sip was always delicious. 15th sip was always disgusting.”

Never willing to leave well enough alone, MUNCHIES decided to head off to the local Dunkin’ in our unending thirst for the #Truth and see if the Coffee Coolatta is “good enough” for our editorial staff. 

Matt Zuras, Senior Editor: “I’m neutral.”

Hilary Pollack, Culture Editor: “Tastes like depression.”

Becky Hughes, Intern: “DESTROY IT. Wish it into the cornfield.”

Sydney Mondry, Social Editor: “Not good. It has a really gross aftertaste.” 

Brad Cohen, Weekend Editor: “I guess it’s OK. It’s not something I’d ever drink.” 

Me: “What I imagine liquified Werther’s Caramel Coffee would taste like. Toss it.” 

The people have spoken. Maybe Dunkin’ Donuts was on to something after all. 

Make and Read Turkish Coffee

Sema Bal, a Turkish Coffee Messenger, brings her talents to the MUNCHIES Test Kitchen. Through the art of reading coffee grounds, Sema can read past, present and future fortunes. You know what the first step to a good reading is? Good turkish coffee. Sema shows us how to make the perfect cup of creamy turkish coffee and also does a reading on MUNCHIES host Charlet Duboc.

Cold-press Chicory Coffee

When my brother was in Americorps he was stationed for a time in rural Louisiana to help with the aftermath of a hurricane. This was before Katrina. He brought back some cans of chicory coffee, which is a popular tourist item to purchase. The story is that during the Civil War, when the Union Navy had a blockade against the city of New Orleans, regular coffee was very expensive and some resorted to mixing ground, roasted chicory root in with their coffee.

My mother loved the stuff. although I bet she loved the novelty more than the taste. I found the taste of fresh-brewed chicory coffee to be like ‘truck stop coffee’ or ‘4pm office coffee’ – the kind that has been sitting all day on a warming plate. It was also a bit sweet and cloying.

When she died there were several unopened cans of the stuff in her kitchen. I was going to give them away but then thought I should give it another try. I made drip coffee, pressed coffee, and espresso, but couldn’t get around the tartness.

I then tried cold-brewing the chicory coffee. I had made cold-brew coffee a few times over the summer, on days when it seemed to hot to even boil water in the kettle. The cold-press coffee was OK, but lacking. Hot water pulls out certain flavors that cold water does not. However, the chicory coffee seemed made for the cold-press method. The flavors that made regular coffee grounds inadequate for cold-brewing were the same ones that chicory coffee grounds have in abundance. The result was a good, rounded cup of coffee that is cold instead of hot. Perfect for iced coffee since the ice doesn’t have to melt so much.

And it doesn’t have to sit all night, either. It’s steeped enough after several minutes – about the same amount of time you’d wait with regular grounds in hot water when using a french press.

I recommend trying it.

92nd Street Y CSA

“We are thrilled to invite you to join the 92nd Street Y Community Supported Agriculture (CSA) program, now in its third year! Organic produce for the 92nd Street Y CSA is grown locally at Stoneledge Farm in the foothills of the Northern Catskills.

All of the vegetables and herbs produced on the farm are Certified Organic by NOFA-NY Certified Organic, LLC. The CSA will begin June 13, 2011 and run through Nov 14, 2011. Pick up will take place from 4:30-6:30pm. If a holiday falls on a Monday, pick up will be on Tuesday.

Only full shares are available; if you would like to do a half share please coordinate that on your own, or email 92ycsa@gmail.com and we will do our best to pair you with another member. When registering please note that you can sign up for organic vegetables for $515 or organic vegetables and fruit for $740. Fruit shares are not available without a vegetable share and are available 20 of the 24 week season.

Additional options are available for coffee, maple syrup, honey, beans, grains, fresh ground flour, eggs, and bread.”

 
http://www.92y.org/content/community_supported_agriculture.asp?site=Y

Stoneledge


“Stoneledge Farm is a 100 acre, certified organic farm located in South Cairo, Greene County, New York in the foothills of the Northern Catskills. The homestead, greenhouses, berry patch and packing barn are located on 50 acres of mostly wooded land supported by a stone ledge running just below the soil surface. The farm fields and main barns are located on nearby additional 50 acres of prime agricultural land adjacent to the Catskill Creek.

Stoneledge Farm has been involved in Community Supported Agriculture, or CSA since 1996. It was the direct partnership with consumers and the ability to expand our reach to a larger community that made us realize that the CSA concept was for us. After a meeting sponsored by JustFood to connect farmers and community members in NYC, we were off and running with our partner group, Carnegie Hill/ Yorkville CSA.”

http://www.stoneledgefarmny.com/

Carnegie Hill/Yorkville CSA

“The Carnegie Hill CSA project started in 1997 as a direct partnership between a community that wanted local, organic produce and a family farm looking to use sustainable land management to build a sustainable business. CSA stands for Community Supported Agriculture, a direct relationship between consumers and producers based on a mutual sharing of risks and benefits.

When our group started in 1997, it was far from clear if this model would ultimately succeed. As the years have passed, the group has grown considerably because of greater public awareness of food safety and quality issues. Understanding the source of food, its true cost and the sustainability of the production and delivery models have become increasingly important. And demand has grown enough to support additional sites in the neighborhood.

Today Stoneledge Farm delivers produce to several hundred member families in Manhattan, the Bronx, Westchester and Greene counties. The Carnegie Hill/Yorkville CSA groups have also developed relationships with local producers of meat, poultry, cheese, bread, flowers and more.”

http://www.chycsa.org