Ground Coffee for Grilling?

Coffee Rub:

 
Combine in bowl

• 1/4 cup finely ground Napa Valley Coffee Roasting Company Espresso Roast Coffee
• 2 tablespoons Spanish paprika
• 2 tablespoons dark brown sugar
• 1 tablespoon dry mustard
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon dried oregano

Suggested Use:

• 2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each
• Canola or olive oil
• Salt and coarsely ground black pepper

 
Total Time: 31 Minutes
Prep: 10 Minutes
Inactive: 5 Minutes
Cook: 16 Minutes
Yield: 4 Servings
 
Directions
Preheat oven to 425 degrees F.
Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.
 

A carrot, an egg, and a cup of coffee

 

 

 

 

 

A carrot,  an egg, and a cup of coffee.  You will  never look at a cup of coffee the same way  again. 
A young  woman went to her mother and told her about her  life and how things were so hard for her. She  did not know how she was going to make it and  wanted to give up. She was  tired of fighting and struggling. It seemed as  one problem was solved, a new one  arose. 

Her mother  took her to the kitchen. She filled three pots  with water and placed two on a high fire. Soon  the pots came to boil. In the first she placed  carrots, in the second she placed ground coffee beans and in the last she placed eggs.  She lighted the fire under it. She let  them sit and boil; without saying a word.  

In a few minutes she turned off  the burners. She fished the carrots out and  placed them in a bowl. She pulled the eggs out  and placed them in a bowl.

Then she  ladled the coffee out and placed it in a bowl.  Turning to her daughter, she asked, "Tell me  what you see." 

"Carrots, eggs, and  coffee," she replied. 

Her mother brought  her closer and asked her to feel the carrots.  She did and noted that they were soft. The  mother then asked the daughter to take an egg  and break it. After pulling off the shell, she  observed the hard-boiled egg. 

Finally,  the mother asked the daughter to sip the coffee.  The daughter smiled, as she tasted its rich  aroma the daughter then asked, "What does it  mean, mother?" 

Her mother explained that  each of these objects had faced the same  adversity: boiling water. Each reacted  differently. The carrot went in strong, hard,  and unrelenting. However, after being subjected  to the boiling water, it softened and became  weak. The egg had been fragile. Its thin outer  shell had protected its liquid interior, but  after sitting through the boiling water, its  insides became hardened. The ground coffee beans  were unique, however. After they were in the  boiling water, they had changed the water.  
"Which are you?" she asked her daughter.  "When adversity knocks on your door, how do you  respond? Are you a carrot, an egg, or a  coffee bean? 

Think  of this: Which am I? Am I the carrot  that seems strong, but with pain and adversity  do I wilt and become soft and lose my strength?  

Am  I the egg that starts with a malleable  heart, but changes with the heat? Did I have a  fluid spirit, but after a death, a break-up, a  financial hardship or some other trial, have I  become hardened and stiff? Does my shell look  the same, but on the inside am I bitter and  tough with a stiff spirit and hardened heart?  

Or am I like the coffee bean? The  bean actually changes the hot water, the very  circumstance that brings the pain. When the  water gets hot, it releases the fragrance and  flavour. If you are like the bean, when things  are at their worst, you get better and change  the situation around you. When the hour is the  darkest and trials are their greatest, do you  elevate yourself to another level? How do you  handle adversity? Are you a carrot, an egg or a  coffee bean? 

May you have enough  happiness to make you sweet, enough trials to  make you strong, enough sorrow to keep you human  and enough hope to make you happy. 

The  happiest of people don't necessarily have the  best of everything; they just make the best of  everything that comes along their way. The  brightest future will always be based on a  forgotten past; you can't go forward in life  until you let go of your past failures and  heartaches. 

When you were born, you were  crying and everyone around you was smiling.  

Live your life so at the end, you're the  one who is smiling and everyone around you is  crying. 

 

        May we all be COFFEE!!!!!!!! 

OPEN MIC AT NAPA VALLEY COFFEE ROASTING CO.

Napa store welcomes performers on May 4

 

Napa Valley Coffee Roasting Company welcomes performers to an Open Mic Night at its Napa location (948 Main Street, corner of First and Main) on May 4. The Roasting Company will supply an acoustic guitar, a microphone, amp, bongos and power strip. “We are aiming for a mellow night of acoustic music and poetry,” explains Napa manager Amber Bohan.

 

The open mic program will run from 7:00 until 9:00 p.m. There is no charge for entrance---although coffee drink purchases are highly encouraged! Sign-ups will start at 6:00 p.m.

 

“We will be introducing our new Chai Frappe,” adds Bohan. The drink, $4.95, is a blended sweet and spicy refreshment. When tea leaf meets clove, cardamom, cinnamon, and ginger, well, it just works on so many levels. “We invite people to come to our first Open Mic Night of the year and get 10% off the new Chai Frappe,” Bohan says.

 

The Napa Valley Roasting Company has also just begun summer hours: in Napa, Thursday, Friday and Saturday from 6:30 a.m. until 8:00 p.m. Hours on Sunday – Wednesday will be from 6:30 a.m. until 6:00 p.m..

 

At the Napa Valley Coffee Roasting Company’s St. Helena location, at 1400 Oak Avenue (corner of Adams), summer hours are 7:00 a.m. until 8:00 p.m. on weekdays and 7:30 a.m. until 8:00 p.m. on weekends.

 

In more news, it’s also the season for Shakeratos: this will be the second year The Napa Valley Coffee Roasting Company offers their version of an Italian classic. A “Shakerato” is freshly pulled espresso shaken with ice, raw sugar and cream, strained into a martini glass. “We’ve admired this Italian twist on presenting the essence of great coffee in the heat of the summer, and brought it home to Napa Valley,” explains Doug Dunlap, General Manager, Napa Valley Coffee Roasting Company. “Presenting coffee this way also lets us show off the complexities of our coffee.” he added.

History & Coffee Join Forces at Napa Valley Coffee Roasting Company

Napa Valley Coffee Roasting Company is now the home for two display cases on loan from Napa Valley Museum in Yountville. One case reviews the history of the Napa Valley as illustrated by the Agricultural Preserve and the second case explores the unique geological make-up of the Valley. They can be seen at the Roasting Company’s St. Helena store at Oak Avenue and Adams Street.

 

 

 

 

 

“Why not offer some pop-up Museum experiences,” asks the Museum’s Executive Director, Kristie Sheppard. “Visitors to the Roasting Company can get a sneak peek into the history of the Valley and hopefully be inspired to see what the Napa Valley Museum has to offer. Napa Valley Coffee Roasting Company clients will get just a little more with their cup of coffee,” she added.

 

“We know our customers enjoy seeing our environment change from time to time,” adds Doug Dunlap, General Manager, Napa Valley Coffee Roasting Company. “This display is also a way of supporting the great work the Museum does at its home in Yountville,” he adds. “We’ve already had numerous comments about how wonderful it is to see a piece of Napa history in a different type of setting,” he says.

Thank you from Afghanistan!

We send coffee to troops stationed overseas. It is a small thing we can do to remind those troops we are thinking of them and we really appreciate them. It is amazing that a simple item like coffee reminds the troops of home. Did you know that Charlie Sange and Doug Dunlap each served eight years in the military?

Here is an email we received from one of those troops stationed overseas. 

UNCLASSIFIED 

Charlie,

I wanted to personally thank you for the fantastic coffee you sent me

here in Afghanistan!! There isn't much in the way of good quality food

and coffee here, so it was a welcomed surprise to get high quality

beans.  We drink it every morning and often find ourselves saying, "damn

this is good coffee--from Napa!" 

I have been here with a small team of mental health professionals taking

care of Army, National Guard and Navy folks in Parwan Afghanistan.

Interestingly, I grew up in Sonoma, studied at UC Davis and currently

stationed at Travis, AFB right over the hill.  My dad lives in Hidden

Valley Lake so I often drive the Napa valley on my way to see him.

Kinda cool that you are in Napa--small world.  Anyway, thanks again

brotha!  I will have to come by the store and say thanks in person when

I re-deploy home.

Best,

MV

To the soldiers serving: We are thinking of you and hope you are taking great care of yourselves; hoping to see you home soon!

RoCo

AMBER BOHAN PROMOTED! After 4 years in St. Helena, moves to Manager in Napa

AMBER BOHAN PROMOTED AT NAPA VALLEY COFFEE ROASTING CO.

After 4 years in St. Helena, moves to Manager in Napa

St. Helena, May 2012----Napa Valley Coffee Roasting Company announces that Amber Bohan is being promoted to Manager of the Napa store, after four and a half years working at the St. Helena location. “Amber’s leadership skills as well as her coffee connoisseurship explain this well-deserved promotion,” Doug Dunlap, General Manager says. Napa Valley Coffee Roasting Company has two locations: 1400 Oak Avenue at Adams Street in St. Helena (963-4491) and 948 Main Street in Napa (224-2233). 

Amber was born in St. Helena and grew up in St. Helena and later, Calistoga. As a young person she worked in several coffee establishments in Napa Valley before coming to the Roasting Company five years ago. “It’s here where my decision to be a coffee professional was almost instant. The environment, the staff, the customers, and the coffee (especially the coffee) were amazing. The information I was taught on my first day about coffee was more than I had learned in four years at the other coffee shops. In these past five years, I see that coffee is way more than just a pick me up in the morning. It’s served all over the world and is great at all times of day. There are many health benefits to drinking coffee and the grounds are perfect for gardening and compost. At the Roasting Company, we are distinctive because we not only serve coffee from several different regions around the world, but we roast every single bean that is sold in our stores,” she says. “In the past two years of my employment here, I have had the honor of being a roaster myself. By doing this, I have learned how to compare and contrast different varieties and see how roasting all of them at different temperatures makes them all unique in their own ways,” she adds.

In other news, The Napa Valley Roasting Company has just moved to summer hours: as of May 31 the Napa location is open until 8:00 p.m. every Thursday, Friday and Saturday. Hours on Sunday – Wednesday will be 7:00 a.m. until 7:30 p.m.; in St. Helena, hours are 7:00 a.m. until 8:00 p.m. seven days a week.

In more news, it’s also the time of year for Shakeratos: for the first time last year The Napa Valley Coffee Roasting Company began serving its version of an Italian classic, Cafe Shakerato. A “Shakerato” is freshly pulled espresso shaken with ice, raw sugar and cream, strained into a martini glass. The Summer Shakerato Special is available between 6:00 and 8:00 p.m. at both locations all summer, for $1.50 each.

 “We’ve admired this Italian twist on presenting the essence of great coffee in the heat of the summer, and brought it home to Napa Valley,” explains Doug Dunlap, General Manager, Napa Valley Coffee Roasting Company. “Presenting coffee this way also lets us show off the complexities of our coffee, which we roast ourselves,” he added.

Fifth Graders Perform Poetry at St. Helena RoCo

We had such an amazing time when St. Helena Elementary School students visited! The Fifth Graders came over in four brackets of twenty five students each. They did such a fantastic job!

These seem like they were not just any ordinary fifth graders; they were channeling their inner poet having such a fantastic time reciting their poems to our customers. A few students stood in front of everyone with a microphone and recited their poems with grace and most from memory!

When each group was completed with their reading, each student was rewarded with a well-deserved hot chocolate; with whipped cream of course! Their Poems were on display and looked so amazing!

A big thank you to the Amazing Teachers- Terilynn Buchanan, Judi Hudson, Janelle Davis and Gwen Becker!

These students were also guided and inspired by St. Helena local Mrs. Beclee Wilson. A big thank you to her for giving her guidance and time!
If you would like to see these little poets in action, check out our YouTube page: NapaValleyCoffee - YouTube

The students crafted this wonderful thank you letter for us!