‘Comedians in Cars Getting Coffee’ has finally run out of gas

Coffee seems to be just about everywhere nowadays, and we recently came across a review in The Washington Post that got us thinking about all the coffee references we’ve seen on TV recently. It’s like coffee is the new smoking for moving the plot and conversation along in TV and film. Comedians in Cars Getting Coffee is just one example among many. There’s coffee as an extended metaphor for hooking up in Luke Cage. There’s coffee as character development in The Marvelous Mrs. Maisel.


When first reading The Washington Post review that suggested this show had worn out its welcome, our fear was that the lack of drama created by getting coffee might be to blame. Yet, by the end of the article, it seems more like the Post’s TV Critic Hank Stuever is afraid that the relatability of getting a cup of coffee might cause the show to drag on past its due—an ironic concern that Jerry Seinfeld himself seems to share—not because of the show itself but because of the saturation of TV shows right now that are just people talking to each other.


Vape pens don’t yet have the same ubiquity or general social acceptance as cigarettes, much less coffee. There’s also a lag time and audience recovery period in which Friends used its coffee shop as a major set for the show. The film Coffee Shop came and went in 2014. But even now, there seems to be a granular ubiquity to coffee’s presence in TV and film, as well as the general culture. Whether it’s getting laid, getting normalized, or getting through the day, coffee seems to be able to grind its way into any situation.


Read the original article at The Washington Post.


A Cuban coffee with a boozy kick has arrived on U.S. shores

If you’re reading this, you’re likely a fan of coffee. If you’re old enough, you’ve also likely tried a boozy coffee drink. Most of us think of Kahlua cocktails and spiked coffee after dinners—the Mexican liqueur has long-dominated the alcoholic coffee market. However, there appears to be a new drink in town; a Dutch company, De Kuyper Royal Distillers, is looking to shake up the market by rolling out its Bebo liqueur.


This new liqueur uses Cuban coffee to produce the product, utilizing a combination of both hot and cold brewing methods to extract maximum flavor from the beans. To us, this indicates that they utilize a method similar to American cold brewing, which includes steeping coffee grounds for several (up to 48) hours to enhance the flavor. For this drink, the end result is a product that does not rely on artificial coloring or flavoring to look and taste delicious.


Bebo also has less sugar content than other coffee liqueurs on the market. The company behind this invention claims that Cuban coffee has a natural sweetness, and the extended brewing methods allow that characteristic to shine through.


American coffee drinkers are already a fan of the addition. It is said to taste just like coffee, highly sweet, but hardly syrupy. It has mildly fruity notes, which serve to elevate the option within the coffee liqueur category. Surprisingly, Bebo can be enjoyed neat—unlike other coffee liqueurs, which are added to the hot drink. It is also delicious when added to cocktails.


Read the original article at MarketWatch.

The future of soda might be coffee

On January 30th, Keurig Green Mountain, a giant in the coffee industry, acquired Dr. Pepper Snapple—the maker of 7 UP, Hawaiian Punch, and several other popular soft drinks. This buy-out signals a shift in coffee and caffeine culture at large; companies are seeking to turn coffee into an all-day drink rather than just a staple of a morning routine.

This particular acquisition is one of many in the quest to rebrand and reinvent coffee in America. In the past two years, several of the country’s largest coffee chains and beverage-makers have aggressively pushed into new product lines aiming for afternoon and evening consumption. This includes, but is not limited to, Panera, Stumptown, and JAB Holdings, Keurig’s corporate parent.

Though Dr. Pepper seems incongruous in the lineup of trendy and boutique coffee roasters, analysts say that it fits the mold; transforming a morning cup of coffee into a worthy soda alternative is an increasingly popular trend, as it seeks to expand market reach while, seemingly, improving public health. According to James Watson, a Rabobank senior beverage analyst, there are two reasons for this shift.

The first concerns the habits of young people. They are less likely to make their own coffee at home, thus shifting back the hour of the average coffee break. To illustrate, the National Coffee Association found that only 1 in 10 coffee drinkers had a cup at lunch in 2010. The figure rose to 1 in 4 by 2016. Moreover, individuals have begun to turn away from soft drinks for their high sugar content. Watson explained, “We’re seeing these coffee drinks now that actually resemble soda. It’s a way to get into the segment because coffee is natural and healthy and tracks with consumer trends.”


Read the complete, original article at The Chicago Tribune.