Holiday Closure

Happy Friday!

With the holiday season fast approaching, we wanted to let you know that KLINK Coffee will be closed from December 24, 2015 at noon to January 3, 2016, in order to give our staff some time off to enjoy the holidays.

That said, we don’t want to leave anyone without coffee during this time – so if you will be needing KLINK Coffee between Christmas and New Years, please have your order to us by December 21, 2015 so that we can deliver before our holiday closure.

Thank you for your support of KLINK Coffee, and Happy Holidays!

Sip and Learn

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If you are a regular coffee drinker, here are some interesting facts that you may not have known about coffee!

Coffee was the first food to be freeze-dried
The process of freeze drying happens when fresh foods are placed in a dryer where temperatures drop to negative 40 degrees Fahrenheit. This process began during World War II in order to preserve foods.

The majority of coffee is produced in Brazil
40% of the worlds coffee is produced in Brazil, which is twice as much as second and third place holders, Columbia and Vietnam.

Coffee was originally a food.
Coffee berries were mixed with fat to create an energy-rich snack ball. It was also consumed as a wine when made from the pulp of coffee berries.
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Hawaii is the only state in the U.S. that commercially grows coffee
Kona coffee is the United States’ gift to the coffee world. Because coffee grows best in climates along the equator, Hawaii’s weather is perfect for harvesting coffee beans.

Coffee is actually a fruit
Coffee beans as we know them are actually the pits of a cherry-like berry that are grown on bushes. Although coffee is actually a seed, it’s called a bean because of its resemblance to actual beans.


There have been five attempts to ban coffee throughout history.
Coffee was first banned in Mecca in 1511 because leaders believed it stimulated radical thinking. And, 16th century Italian clergymen tried to ban coffee because they believed it to be “satanic.” However, Pope Clement VII loved coffee so much that he lifted the ban and had coffee baptized in 1600. But Ottoman leader Murad IV took it even further when he ascended the throne in 1623 by creating the first punishments for drinking coffee, which included beatings and being thrown into the sea.

In 1746, the Swedish government made it illegal to even have coffee paraphenalia, including cups and dishes. And finally, in 1777, Frederick the Great of Prussia issued a manifesto declaring beer’s superiority over coffee because he believed it interfered with the country’s beer consumption.

New Yorkers drink almost 7 times more coffee than the rest of the U.S.
But they aren’t quite at the top of the coffee consumer charts, yet. Finland is the most caffeinated country, where the average adult consumes the equivalent of four or five cups of coffee a day.

The largest cup of coffee ever was brewed in July 2014 in South Koreacoffee (1)
It was over 3,700 gallons. The largest iced coffee was brewed in Las Vegas in 2010, and was 1,500 gallon, and that’s not including the ice.

80% of adults consume caffeine every day in the U.S.

According to the Food and Drug Administration, the average intake is 200mg, or about 2 five ounce cups of coffee.

Americans consume 400 million cups of coffee per day
Wow! That is equivalent to 146 billion cups each year, making the U.S. the leading consumer of coffee.

The average worker spends $20.00 a week on coffee
that totals to nearly $1,100 annually.

Simply smelling coffee can wake you up
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Have you ever heard the expression ” wake up and smell the coffee”?
It turns out there’s a little science behind that phrase. A group of scientists reported that simply inhaling the aroma of coffee can alter the activity of some genes in the brain, reducing the effects of sleep deprivation. And when you do drink that cup of coffee, caffeine reaches your blood fast, like 10 minutes fast.

Recipe of the Week: Coffee and Bailey’s Macarons

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With Christmas just around the corner, everybody is throwing Christmas parties and get-together’s. These macarons are the perfect, classy desert to bring to the party that you can easily and quickly bake yourself!

Prep Time:
1 hour, 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour, 35 minutes

Batch: 20-25 macaroons

Ingredients:
– 120g egg whites (room temperature)
– 130g sugar
– 140g almond powder
– 110g icing sugar
– 2 tsp espresso powder

Ganache:
– 200g milk chocolate
– 100g cream
– 20g Bailey’s

Instructions:
1. Line baking sheets with a silpat mat or parchment.

2. Place the almond powder, icing sugar, and espresso powder in a food
processor. Process until it starts beginning to clump.

3. Sift and discard any bits that won’t pass through the sifter. Set aside.

4. Whip the egg whites until they’re the consistency of loose foam. Continue whipping while slowly adding sugar. Whip to a stiff meringue.
5. Fold the dry mixture into the meringue.

6. Pour the batter into a piping bag fitted with the 1A tip.

7. Pipe the macarons onto your baking sheet.

8. When all the macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.

9. Let the macarons dry at room temperature, until dry to the touch. Approx. 1 hour. DO NOT skip this step.

10. While the macarons are drying make the ganache.

11. Chop the chocolate finely and place in a bowl. Heat the cream until boiling and pour over chopped chocolate. Do not stir. Cover the bowl with plastic wrap and leave sitting for 2 minutes. Stir to combine and add Bailey’s. Place in fridge to set.

12. Once dry, bake macarons in 300 degree oven until they stick a little bit to the pan. This can be anywhere from 10 -20 minutes depending on your oven and how crowded the macarons are on the pan.

13. Let the cookies cool completely before removing them from the pan.

14. Pipe ganache into the center, sandwich the cookies and twist together.

Recipe of the Week: Paleo Pumpkin Coffee Cake

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Prep Time: 8 minutes
Cook Time: 50 minutes
Total Time: 58 minutes

Ingredients

  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 cup canned pumpkin
  • 4 eggs
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

CRUMB TOPPING

  • 1/4 cup coconut flour
  • 1/2 cup almond flour
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil

Instructions

  1. Preheat oven to 325° and line a 9×9 pan with parchment paper.
  2. Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix well- it should resemble wet sand. Set aside.
  3. In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
  4. Add in the eggs and mix until incorporated.
  5. Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix until no dry pockets remain. Pour into prepared pan and top with crumb topping.
  6. Bake for 45-50 minutes.

Store in fridge after the first day.

recipe provided by: http://www.jaysbakingmecrazy.com/2015/10/16/paleo-pumpkin-coffee-cake/

Recipe of the Week: Chocolate Glazed Espresso Cheesecake

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I don’t think there is a single person on this planet who doesn’t appreciate a good slice of cheese cake. This decadent treat is the perfect desert to bake for a Christmas party or family get-together. Not only is the recipe super easy, but it doesn’t take long to prepare either! So make sure you bake enough for seconds and thirds, because it will be gobbled up before you know it!

Ingredients                                                                

Makes one 10 inch cake
Start to finish- 4 hours


Crust

– 2 ½ cups chocolate cookie crumbs
– 2 tablespoons sugar
– 4 tablespoons butter, melted

Cheesecake
– ¼ heavy cream
– 2 ½ tablespoons espresso powder
– 3 pounds cream cheese
– 1 cup sour cream
– 1 3/1 cups sugar
– 5 eggs
– 1 tablespoon full vanilla extract
– Pinch of salt

Glaze
– 1/3 cup heavy cream
– 2 tablespoon corn syrup
– ½ cup chopped milk chocolate

Directions
1. Preheat the oven to 325°F. Lightly grease the base of a 10 inch springform pan with non-stick spray.

2. Make the crust: In a large bowl, mix the chocolate cookie crumbs with sugar and melted butter to combine. Press the mixture evenly into the base of the prepared springform pan. Bake until set, 10 to 15 minutes. Cool

3. Make the batter: In a small pot, bring the cream to a simmer over the medium heat. Add the espresso powder and stir to combine. Cool to room temperature.

4. In the bowl of a food processor, pulse the cream cheese, sour cream, cooled heavy cream with espresso powder and sugar until well combined. Scrape well after mixing. Add the eggs one at a time, pulsing and scraping well after each addition. Add the vanilla and salt, and pulse to combine.

5. Bake the cheesecake: Pour the batter over the cooled crust and transfer to the oven. Once the cheesecake is in the oven, reduce the temperature to 300°F bake until the cheesecake is set but still slightly jiggly in the center, about 1 to 1 ½ hours.

6. Turn off the oven and leave the cheesecake inside for 1 hour. Remove the cheesecake from the oven and refrigerate until fully cooled, about 2 hours. Run a knife around the edge of the cooled cheese, and then release it from springform pan.

7.  In a small pot, heat the cream and corn syrup over medium heat. Place the milk chocolate into a small heat-safe bowl. When the cream comes to a boil, pour it over the chocolate. Let it sit 15 seconds, untouched. Mix the ganache to combine, and pour immediately over the cheesecake. Let set before slicing and serving.

8. ENJOY!

Recipe provided by: http://www.purewow.com/recipes/Chocolate-Glazed-Espresso-Cheesecake

Coffee-Braised Pot Roast with Caramelized Onions

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I’m sure that when you think about incorporating coffee into your food, your mind automatically thinks about deserts. Well we are going to switch it up today and show you other ways that you can incorporate coffee into your meals.

For intense, today’s recipe will be showing you how adding a little bit of coffee can add a whole lot of flavour to your pot roast!

Here’s what you’ll need to prepare this delicious pot roast:

– One 4 pound beef chuck roast, trimmed of fat
– ½ teaspoon salt
– Freshly ground pepper
– 4 teaspoons extra- virgin olive oil, divided
– 2 large onion, halved and thinly sliced (4 cups)
– 4 cloves garlic, minced
– 1 teaspoon dried thyme
– ¾ cup strong brewed coffee
– 2 tablespoons balsamic vinegar
– 2 tablespoons cornstarch mixed with 2 tablespoons water

Serving Size: 10 servings
prep Time: 20 minutes
Total Time: 3 ¼ hours

Instructions:

1.
 Preheat oven to 300°F.

2. Season beef with salt and pepper. Heat teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.

3. Add the remaining 2 teaspoons oil to the pot. Add onions; reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stir for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.

4. Braise the beef in the oven until fork-tender but not falling apart, 2 ½ to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.

5. Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, for about 1 minute. Begin to season it with pepper. Afterwards carve the beef and serve it with gravy.

Tips and Notes:

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Slow-Cooker Variation: In Step 2, transfer the browned beef to a slow cooker. In Step 3, use just 1/2 cup coffee. Add the onion mixture to the slow cooker. In Step 4, cover and cook until beef is tender, 4 1/2 to 5 hours on High or 7 to 8 hours on Low. In Step 5, pour the liquid into a medium saucepan and continue as directed.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

 

The Effects of Incarceration on Mental Health

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Mental Health Care Behind Bars
Jails and prisons are supposed to provide basic health care for inmates, but unfortunately the quality of this care varies depending on the prison/jail. Usually prison based mental health care focuses on stabilizing inmates rather than treating them. For instance, a person who experiences hallucinations, depression, posttraumatic stress, and other mental health conditions that don’t necessarily cause major changes in behaviours may not get treated. It is rare that prisoners receive therapy or comprehensive treatment, so mental health issues that were previously controlled with medication and therapy may get much worse during incarceration.

Prison and Trauma
Even for the toughest criminals, prison can be a scary place. The department of Justice reports that 70,000 prisoners are sexually abused every year, along with assault, fights, and other acts of violence that are common in prison settings. But violence doesn’t only happen between inmates; prison guards work in a high stress environment that can increase their likelihood of acting out violently. With the small chance of reports being issued against abusive guards, some inmates may endure verbal abuse, threats of physical violence, and even severe attacks. Woman inmates are at an even higher risk of being sexually assaulted by jail and prison guards. This ongoing increase of trauma can create anxiety, depression, phobias, and PTSD in prisoners who previously had no serious mental illness.

Lack of Support
Prisoners, by definition are cut off from the rest of society, and their access to supportive friends and family is often limited. Many jails have instituted mail policies prohibiting letters and magazine subscriptions, and these policies can eliminate prisoners’ ability to talk with and get support from loved ones.  Prison based phone calls can be costly, and prisoners impoverished backgrounds may have families who can’t afford to pay for the costs of collect calls, however infrequent. There’s little hope for getting any support in prison, as many prisoners are concerned more with gaining respect and avoiding fights in a relentless pursuit of safety.  Support from loved ones can play a critical role in helping people overcome mental challenges, and isolation can increase a person’s risk of mental health issues such as depression and anxiety.

Getting Out
Most prisoners have ignored basic rules of society, so it can be difficult for prisoner rights issues to garner much public sympathy. But many prisoners are incarcerated for nonviolent drug crimes that are the result of substance addiction. And even inmates that are in prison for violent crimes do not typically serve life sentences. Most prisoners are ultimately released, and the mental health issues they develop in prison can increase their risk of reoffending and make it difficult to re-enter society as a productive, nonthreatening citizen. Almost 70% of people who have been incarcerated are arrested again within three years, and the dire state of mental health care in prisons could play a significant role in this high rate of recidivism.

Source of information: http://www.goodtherapy.org/blog/prison-incarceration-effects-mental-health-0315137

Mocha Brownie Protein Bars

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With Christmas just around the corner, we are all starting to sink into that lazy hibernation phase where all we want to do is eat goodies and sleep. But for those of us who are trying to maintain somewhat of a healthy diet during the Christmas season, here’s a healthy little snack that you can enjoy! And it may even give you a boost of energy to hit the gym!

These healthy mocha bars taste like a cross between a mocha and a fudgy brownie! They’re great for snacks, a quick energy boost, or curbing dessert cravings. For best results, store the bars in an airtight container in the refrigerator for up to 1 week.

How to get started:

Serving Size: 6

– 3 scoops of Vanilla protein powder (90g)
– ½ cup of unsweetened cocoa powder (40g)
– ½ cup of old fashioned oats (50g)
– 2 tbsp. of Truvia ( (28g)
– 1 cup of cold coffee (240 mL)

1. Line a 9 x 5’ loaf pan with parchment paper
2. In a large bowl stir together the protein powder, cocoa powder, oats and Truvia. Mix in cold coffee until fully incorporated. Afterwards, transfer the mixture into prepared pan and evenly press it down with a spatula. Chill for at least two hours or until firm before slicing into bars.

Note:  Notes: Not all protein powders absorb liquids or weigh the same. Start with 3 scoops (even if that weighs differently), and add more protein powder or coffee as necessary. For a more prominent coffee flavor, use double-strength coffee instead.

The bars can be somewhat fragile and flimsy, even if eaten directly from the refrigerator. For firmer bars, freeze for 10-20 minutes before eating.

(Gluten-free, vegan, clean eating, low fat, low calorie, low carb, high protein)

Recipe provided by: http://amyshealthybaking.com/blog/2015/05/31/mocha-brownie-protein-bars/