Apricot vanilla frappe

Iced and blended with a touch of apricot and vanilla, this frappe is sure to chill you out on those hot-hot summer days! Today I am using Organically Grown Peru Dark Roast coffee for my frappe. The subtle apricot and vanilla tones of the coffee perfectly compliment the home-made apricot syrup. Best of all this coffee is Smithsonian Certified shade-grown and Bird Friendly. It is also a featured single-origin for August 2019 at TheQueenBean.com. To learn more about this wonderful bean click here. To read up on more coffees that are good for the earth, good for the animals, and good for you, be sure to check out our sustainability series.

Summer 2019’s trendiest coffee drinks

A refreshing cup of coffee? Probably not the first phrase that comes to mind when you think of coffee but that doesn't mean it can't be true! This summer we encourage you to try these deliciously refreshing, unique coffee drinks. Hot or cold, these citric, herb / veggie, floral, and sweet soon-to-be summer favorites are sure to change the way you think about coffee!

Avoid these iced coffee pitfalls

Iced coffee. Cold Brew. Chilled coffee. Japanese Iced Coffee -- there are many ways to make a great cold coffee but, no matter how you brew it, to ensure a satisfying cup, you want to avoid these common iced coffee pitfalls.

Blueberry coffee cake latte recipe

Sweet sugary crumble over a moist, crumbly cake riddled with scrumptious ripe blueberries... hot, cold, or in a drink blueberry coffee cake is always welcome in our kitchen! Our Blueberry coffee cake latte captures the gentle richness of this delicate cake and can be made using either espresso or your regular coffee. Enjoy! HOT VARIATION... Continue Reading →

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