New recipes

Perk Up Coffee Shop: Perk Up! Not So Great....

Perk Up Coffee Shop: Perk Up! Not So Great....

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Perk Up! Not So Great....

Coffee is good, not great. Smart Store? or something...



Due to the nature of our products, we do not process refunds. We do accept returns for exchange, for items damaged in transit. We are not responsible for packages lost or stolen. Customers must contact the shipping carrier to investigate parcels lost in transit.

Due to Covid-19, USPS is experiencing delays nationwide. We are not responsible for these delays - all orders are provided tracking information automatically when they are shipped, sent to the email address provided at checkout

12 Best Iced Coffee Drinks

It doesn't have to be summer for the iced coffee craving to kick into high gear, but when the temps creep up to triple digits, something chill to start the day seems just about right. Here's a list of some of our very best iced coffee creations, from cold brew to cleverly flavored espresso drinks designed to help keep you cool while delivering that welcome caffeine jolt. All these make an awesome addition to your weekend brunch bash, natch.

Just a spoon full of sugar and a splash of milk or cream softens the kick of that can come from a straight shot of espresso. Variations on that sweetened dairy scenario seem endless, but remember this: If you want to make a drink like a polished pro, stock up on simple syrup. It mixes easily for a seamless sipper.

And when a coffee drink heads in a decidedly dessert-style direction, we've got no beef. Go heavy on the ice and make the brain freeze last a little longer.

Use a Cowboy Coffee Kettle When You Brew

Personally, I drink a lot of coffee. So about 6 to 8 espressos a day. So far, that has not hurt me. Only in the evening I drink almost no more coffee, at most for a good meal.

During hurricane season we got everything ready when I realized no electricity I what will I do for coffee in the morning. I kept my grandmothers and mothers old perk makers. I lost power but made coffee with sausage & eggs on iron skillets. Neighbors said they smelled my coffee it was the best coffee I had in decades. I’ve unplugged those coffee makers boxed up perk ever since.

How to Make Coffee

There are three common brewing methods for coffee at home. The long-standing favorite has been a classic drip coffee machine, but pour-over coffee at home is becoming increasingly more popular, and the French press is an easy favorite as well. Find out how to make coffee with all three methods with these easy steps.

Before you get started, you should know that weighing your ground coffee yields better results than using measuring cups, measuring spoons or coffee scoops to measure your coffee. A digital kitchen scale is very handy–we&aposve provided the measurements by weight for accuracy, but we also provided the measuring-spoon equivalents. That said, as a general rule, we recommend about 15 grams (1 tablespoon) of ground coffee per 8-ounce cup of coffee. For 4 cups of coffee, that&aposs about 60 grams (4 tablespoons) of ground coffee.

Pour Over

Arguably the best method for a delicious, aromatic and complex cup of coffee, the pour-over coffee maker won&apost disappoint.

  1. First, bring cold water to a boil in a kettle.
  2. If using whole beans, grind the beans to a uniform consistency similar to granulated table salt.
  3. Meanwhile, put a filter in the brewer and rinse with hot water. This removes the papery residue on the filter and warms up the brewer, keeping your coffee hot for longer. Discard the water used for rinsing.
  4. Add the grounds to the filter, making sure the surface is level. When the water is between 195ଏ and 205ଏ (about a minute after removal from the heat), slowly and steadily pour just enough water over the grounds to saturate them completely, starting from the middle and working your way outward. Stop pouring before the coffee begins to drip through. This is called the "bloom" pour, which allows the coffee to de-gas.
  5. Slowly pour in the remaining water, keeping the water in the dripper between half and three-quarters full. This should take 3 to 4 minutes. Carefully remove the filter, then serve and enjoy.

French Press

Caffeinate like a European and make your morning coffee with a French press.

  1. First, bring water to a boil in a kettle.
  2. If using whole beans, grind the beans to a consistency similar to breadcrumbs (coarser than you&aposd want for pour-over). The grounds should be uniform in size, without a lot of fine grit. Add the grounds to the French press.
  3. When the water is between 195ଏ and 205ଏ (about a minute after removal from the heat), add it to the French press and stir it vigorously into the grounds. The brew time is about 4 minutes, then slowly plunge the press, separating the grounds from the coffee.
  4. Serve and enjoy. Note: if you&aposre not planning on drinking the coffee immediately, do not leave it in the French press, as it will continue to sit on the grounds and become bitter. Instead, pour the coffee into a carafe to enjoy later.

On a hectic morning, nothing beats the simplicity of a drip coffee machine. Depending on your machine, you could make up to 12 cups at a time!

  1. If using whole beans, grind the beans to a uniform consistency similar to regular table salt. Transfer the grounds into a filter-lined filter basket, then place it in the drip machine. Swivel the water spout over the center of the grounds.
  2. Pour clean water into the back of the machine (not over the grounds) and press the on button.
  3. Turn off the machine as soon as the coffee is done brewing (it will stop bubbling) to avoid a burnt taste. Be sure to clean your machine once a month by filtering through a mixture of water and vinegar, which removes any built-up residue.

More Questions Than Answers At The Friends “Central Perk” Cafe

I must admit I'm not the ideal person to cover a pop-up coffee shop dedicated to the twentieth anniversary of Friends, one of the most popular sitcoms in television history. I was certainly one of the 52.46 million viewers who watched Rachel and Ross finally get together for-real-no-take-backsies, but it was maybe the tenth episode I’d ever seen. The show’s accessibility never appealed to me. Sure, there was always a naughty undercurrent, but these squeaky-clean New Yorkers were never subversive enough to keep me glued to the television. Of course, I’m in the minority. Friends is not only still beloved ten years after it went off the air but also inspired more recent successful shitcoms like How I Met Your Mother and The Big Bang Theory.

It was with little excitement that I entered the Eight O’Clock Coffee pop-up designed to look like Central Perk, the cafe where, for the first three seasons, Rachel frequently proved herself to be as inept a barista as Hannah Horvath. This is not the first Central Perk to emerge, though it appears to be the first in the city. A chain of Central Perks kept Friends fever alive in Dubai from 2006-2010. Entering this iteration of Central Perk, my cynicism meter was on high. I scoffed as I stood in a line with a ten-minute wait, though it was nothing compared to the opening day line, which boasted an hour wait time as if one might be greeted with frankenpastries in the shape of David Schwimmer once they finally made it inside.

When I entered the modestly-sized shrine to those zany New Yorkers with oversized Greenwich Village apartments, I found few surprises. And I was hoping for surprises. In an ideal world, Jennifer Aniston would have appeared so I could ask her what the ending of The Break-Up really meant. Instead, I got exactly what I expected. A television played episodes of Friends near the signature orange couch where fans lined up to get pictures. A roped-off section sported mannequins with costumes worn by the cast at various points throughout the show’s run. It looked not entirely dissimilar to the Alexander McQueen exhibit at the Met, save for the fact that these were bland digs from the late nineties.

At the coffee counter in front a dormant gold espresso machine, enthusiastic staff members in Central Perk aprons handed out free cups of Eight O’Clock Coffee. If I am not so well-versed in Friends, I have even less experience with the 155-year-old grocery store coffee brand. I approached the counter and asked, “Can I have a coffee that tastes like Rachel, in a not-creepy way? Something daffy and annoyingly relatable?” A kind woman handed me a cup of the Central Perk Roast promotional coffee. As I waited for it to cool, I went to the merchandise counter and purchased a pound of it for $7 (rising price of coffee, my ass). The coffee was pre-ground and my request for whole beans was met with a smile and a shrug.

Having walked a few feet in any direction, I’d gotten just about all I could out of the Central Perk experience, and I exited the SoHo shop to walk to work in the East Village. Once I had determined that the black cup of coffee wouldn’t burn my tongue, I tipped back that medium cup of ingenue-esque drip and braced myself for the worst. Then came the surprise. The coffee wasn’t bad. It wasn’t good either, but this coffee had none of the char and cigarette ash that I was expecting. That citrus note that the chalkboard claimed was in the coffee was there, even if it was faint.

I rushed to work with my discovery. My co-workers agreed that we should make a cup using a Kalita Wave. When the final drops settled into the carafe, my colleagues quickly came to the same conclusion I had: not good but definitely not bad. “There’s a natural in there,” one said. “Definitely a natural,” the other agreed. I marveled at this pleasantly mediocre coffee before me. I asked for a Rachel and I actually got a solid Aniston: bland, but slightly promising. I had to know what was going on here.

Luckily, Eight O’Clock Coffee was kind enough to provide contact information on the bag so I could gain some clarity. I called the 800 number and waited patiently for about ten minutes for a representative to answer. When I heard a kind voice acknowledge me, this conversation occurred:

Rep: What coffees? What do you mean?

Me: Well, it’s a blend of coffees and I’m wondering which coffees are in the blend.

Rep: It’s the arabica beans.

Me: Yes, but do you know which arabica beans or do you know someone who would know?

Rep: I’m not sure I understand.

Me: There are coffees from different countries in here.

Rep: I don’t have that information on hand. Our blend has coffees from thirty different countries.

Me: (pause) Any way to find out which thirty countries?

Rep: Let me see if I can track down some information for you.

Serious suspense marked the five minutes I was hold after this cryptic dialogue. Were there really coffees from thirty different origins in this blend? I started trying to think of thirty possible countries. Brazil, of course, Guatemala, Ethiopia, Kenya. Was Chad a growing region? She took me off hold.

Me: First name: Eric. Last name: Grimm.

Rep: Thanks, Eric. The information that I have is that these are the arabica beans and it’s the medium roast coffee and it’s a limited time promotion. Can I help you with something else?

As helpful as she was, she couldn’t help me with something else. She had instead contributed to a mystery that I’m certain will haunt me for years to come. My journey to a cheesy promotional pop-up for a popular sitcom had turned into a fruitless quest for the story of what went into a promotional tie-in. All I wanted was a crappy cup of coffee. Instead I’m left wondering.

You’ll Love Our Bakery Items, Including…

H onesty & Integrity

We treat our customers with honesty and integrity. When you feel like a valued member of our family, we’ve done our job right! Visit our Wasilla, Palmer, and Anchorage coffee shops to see for yourself.

E njoyment

Your morning coffee, mid-day energy drink, or favorite mocha milkshake should be fun as well as delicious! Our team members work hard to create a positive and lively environment for first-time customers and regular customers alike.

A ccountability

We take pride in our work, our food and drinks, and our customer service. Our accountability is always on the line and we take our job seriously (but have fun too!) We are proud to provide an excellent experience every time you visit one of our drive thru locations.

R eliability

Our greatest strength is our reliability. Our delicious drinks and outstanding service will be the same every single time you visit. We’ll greet you with a smile and the drinks you love.

T eamwork

The Perkup Espresso team is the backbone of our success. We together, and empower our team to provide only the best service to all of our customers.

"Water Tasting Menu" at Dublin Coffee Shop Aims to Educate

Here’s one to file under “people will pay for anything.” A Dublin, Ireland, coffee shop is now offering its patrons a “water tasting menu.” For only 3.50 euros ($3.84 U.S.), customers at java hot spot 3fe can sample three “shots” of H2O.

“It’s four glasses of water, and 90 percent of people will see that the four glasses actually taste completely different,” the cafe’s proprietor, Colin Harmon, told the Irish Independent.

Cue moral outrage? Eh, not so fast. The coffee shop still offers its customers free filtered water — and has been giving most of its flights of water away for free, too. Harmon says he’s just trying to get people to understand the role water plays in the taste of coffee, adding that 3fe spends “thousands of euro” annually to ensure their coffee is made with top-quality H2O.

“Water has a huge impact on how coffee is extracted, and how it tastes,” he noted. “When you grind coffee and mix it with water, lots of different things in the water — calcium, magnesium, bicarbonate — have a huge influence on how the coffee is extracted.”

Harmon says people who buy coffee by the bag from 3fe, brew it up at home and gripe that it doesn’t taste great “might not realize it’s the water.”

Then again, a “water tasting menu” for under four bucks is actually a bargain compared with this place or — whoa! — this one. Me, I’m fine with the free stuff from the tap.


Preheat the oven to 350°F (180°C).

Sift together the flour and coffee flour, along with the baking powder and kosher salt.

In a mixing bowl, whisk together the eggs and sugar until the eggs are slightly frothy.

Whisk in the dry ingredients until the batter just comes together. Then add the oil and whisk until the batter is completely smooth. There is a risk of overmixing the batter, so mix until smooth and then stop.

Spray the madeleines pan with vegetable oil (or brush with vegetable oil) to prevent the madeleines from sticking. Fill each of the molds only about 1/4 full of the batter.

Bake each tray for 18 - 22 minutes until golden brown, depending on the size of your molds. For larger molds, the time will be longer than smaller molds. The best way to bake madeleines is to check at 12 minutes and continue baking at 5-minute intervals until the outside is uniformly golden brown.

For new recipes, techniques, and tutorials like this, subscribe to our mailing list and never miss a post.

Watch the video: 3 Unique Coffee Shops to Get You All Perked Up