Here's a little twist on the famous PopSicles. Make 'em STRNG & highly caffeinated. The coffee lover in you will enjoy those on warm sunny days. We suggest that you made your coffee really strong for those since the taste of coffee can be lost in the freezing process.
Use the 1/3 of cream and sweeten it to taste, stir until the sugar is disolve. Then pour a little cream at the bottom of each mold. Put it in the freezer until the cream is solid which would take about an hour.
Meanwhile, you can mix coffee (cold), some cream and sugar to taste. We like to use only the coffee but you can try different combination with the cream and sugar to your taste. Then pour your coffee over the frozen cream in each mold and put it in the freezer.
If you want wood sticks, place an aluminium sheet over your mold and insert the sticks throught the sheet.
To appreciate, just pour hot water on your mold until you can pull out the coffeesicle out of the mold which would take around 15 to 30 seconds.
Voici une version coffee addict du fameux PopSicles. Faites les STRNG et très cafféiné pour un meilleur résultat et les amateurs de café ne se feront pas prier pour déguster cette friandise glacée par les chaudes journées qui s'en viennent. Nous vous suggérons de faire plusieurs test pour trouvé la façon dont vous les aimerez, mais nous aimons les faire bien fort et seulement avec le café puisque le café perd de son gôut une fois congelé. Donc assurez vous que votre café soit bien STRNG!!!
Utilisez 1/3 de tasse de crème et sucré la au goût. Bien mélanger jusqu'à le sucre soit dissout. Versez la crème dans le creux de chaque moule et mettre au congélateur jusqu'à cela soit solide. Cela devrait prendre plus ou moins 1h.
Entre temps, vous pouvez mélanger votre café (froid) avec le reste de la crème au goût. Testez les variantes avec ou sans crème afin de trouver ce que vous aimerez le plus. Ensuite, versez le mélange par dessus la crème congelée dans chacun des moules et mettre au congélateur.
Si vous voulez vos batons en bois comme les popsicles originaux, simplement utilisez une feuille de papier d'aluminium pour couvrir votre moule et planter vos bâtons au travers.
Pour apprécier, passez votre moules sous l'eau chaude jusqu'à votre coffeesicle se détache du moule. Cela devrait prendre entre 15 et 30 secondes.
Source : http://theviewfromgreatisland.com
Combine coffee and water in a large container or the bottom of a French press. Stir the liquid gently to moisten all the grounds evenly. If using a French press, place the top on but don’t push down the plunger. If you’re using any other container or jar, cover the top with a cheesecloth. Then let the concoction “brew” for 12 to 20 hours at room temperature.
After patiently waiting for your brew to, well, brew, separate the concentrate from the grounds. If you’re using a French press, press down the plunger and you’re done.
Otherwise, place a fine mesh sieve over a big pitcher, jar or bowl. Remove the cheesecloth from the top of your container and line the sieve with it. Slowly and carefully pour the coffee grounds and water through the cheesecloth and sieve. When all the coffee has filtered through, discard the solids and cheesecloth.
The resulting concentrate will come out pretty strong—so dilute it at a 1:1 ratio for best results, with water, half-and-half or almond milk. (Or don’t. We won’t judge). Then enjoy! The concentrate can be stored, covered, in the fridge for up to two weeks.
See ya never, watered-down iced coffee!
Bonus tip: Make ice cubes out of the concentrate for even more caffeine.
Combinez le café et l'eau dans votre récipient. ou au fond de votre french press. Mélangez légèrement pour que le café s'humidififie également. Si vous utilisez une french press, mettez la partie du dessus sans toutefois la presser afin de laisser le café infuser. Si vous utilisez un autre récipient, mettez votre cheeseclothe sur le dessus. À partir de ce moment laissez reposer à température pièce pour 12 à 20h.
Après avoir attendu, c'est le temps de séparer l'eau du café. Si vous utilisez la french press, vous n'avez qu'à presser et voila!
Si toutefois vous utilisez un autre récipient, mettez votre peasseoire au dessus d'un pichet ou autre et versez votre café à travers le cheeseclothe et la passeoire afin d'extraire uniquement le café.
Le résultat va probablement être plutot fort puisque le café aura été en contact longtemps avec l'eau ce qui augmente sa teneur en caféine alors couper le concentrer avec un ratio 1:1 avec de l'eau ou autre liquide tel du lait d'amande. Si vous aimez votre café très fort, réduisez le ratio de façon essai-erreur à votre convenance.
Il ne vous reste qu'à apprécier. Le concentré peut se garder au frigo jusqu'à 2 semaines.
Bonus : Faites des cubes de glaces avec le concentré pour ajouter de la caféine sans diluer votre café froid!
source : ecowatch.com
The notion of keeping your coffee in the fridge or the freezer dates back to the late 1990s,
Lots of people will tell you to keep your coffee in the fridge or the freezer, partly because is was so common to buy ground coffee rather than whole beans in the past. Whole beans are more immune to oxidation, because there’s so much less surface area. So as long as you can protect your coffee from oxidising, any way of storing it is OK.
But colder beans mean that it’ll be trickier to reach your desired coffee temperature,.
If you store your beans in the fridge or freezer, then you’ve got the problem of your beans being very cold when you start brewing. And so if you have a recipe in mind, and you have a target temperature you want the coffee to reach – and your beans are, say, -15 celcius degrees because you storethem in the freezer – then it’s going to be a little bit harder to get them to a hot temperature.
There’s no need to be fancy with your storage.
In many ways, the bag that you buy the coffee in is appropriate, as long as you can seal it properly. Because it has a one-way valve in the top, air can’t come in. Inside roasted coffee there’s loads and loads of carbon dioxide, which is quite a good preservative.
So your STRNG COFFEE bag, with this one-way valve, is filled up with carbon dioxide and has displaced all the oxygen that was in the bag when it was sealed up. So basically, store your coffee in the bag that you bought it.
There’s one main reason to choose beans over ground coffee – to retain the aromatics.
Lots of the stuff that flavours coffee, like sugar and organic acids, is quite stable. So they’re fine. Your coffee can still taste sweet and yummy if it’s pre-ground. But you’re going to lose lots and lots of aromatic potential if you’ve pre-ground it.
As soon as you break those beans open, all the gases that were trapped inside the beans just disappear into the air. So if you want all the aromatics to be dissolved by water, you need to grind as close as possible to the point where you get water on them.
A good shorthand to remember is: “Aroma is flavour escaping.”
Source : Jeremy Challender, head judge of the UK Barista Championship and authorised Speciality Coffee Association of Europe trainer. via Buzzfeed
Of course by using our STRNG Supreme Blend you already have a highly caffeinated coffee superior in quality to a lot of products you will find on the market. We blend what we think is the perfect mix of arabica and robusta to obtain a nice medium roast coffee high in caffeine and amazing taste with almost no bitterness.
2. Grind you STRNG coffee yourself
In a perfect world everybody would buy whole beans coffee and grind it themselves. It makes a big difference in the taste of your coffee. If it's not possible, at least keep your coffee in an air-tight container to keep a maximum of flavor.
3. The grind
The more fine you grind it the more flavor you will get. But it's not always possible. If you use a french press, you can't go as fine as in an italian coffee maker but always go as fine as the method you use to brew let you!
4. Water to coffee ratio
The more coffee you use versus water the stronger your coffee will be. Experiment and find what ratio that suit you the best. Not everyone like their coffee the same so don't be shy to tweak your receipes.
5. Lear how to brew your STRNG
There is so many way to do coffee. Learn new methods, buy new brewing devices. Experiment with those and find the way you prefer to brew your coffee. Coffee is like wine you got to experiement a lot before you find your way of enjoying coffee. Our personal favorite are strong as hell expresso and the italian coffee maker.
]]>Endurance is one of the key factors when it comes to sport performance. According to reasearch, young men who drank a sugar-free beverage with caffeine (ie. coffee) an hour before working out were able to work out for a longer period of time and do more reps without getting exhausted than they did when they drank the same beverage without the caffeine.
2. Improve your focus & accuracy
When it comes to many sports, accuracy is key. Researchers found that soccer players were able to dribble, head, and kick the ball with greater precision and agility after drinking caffeine. Caffeine not only made them more alert, it also improved their fine motor skills. I guess you can now transfer that to your sport and see the advantages you would get from drinking a cup of STRNG before a workout, a practice, a game or a competition.
3. Pain reduction
Research from the University of Georgia, published in the March 2007 issue of The Journal of Pain reported that a caffeine dose equivalent to two or three cups of coffee taken one hour prior to a half-hour-long workout reduced the participants’ level of perceived muscle pain. Coffee will allow you to push yourself just a bit harder, which is important during high intensity exercises.
4. Reducing post-workout soreness
A solid and fast recovery to your muscles & body is essential to making sure you excel on a consistent basis. In the same University of Georgia publication mentioned above, researchers found consuming the equivalent of two cups of coffee an hour before training reduced post-workout muscle soreness by up to 48 percent.
Source : http://www.girlmeetsstrong.com