Some of you know the story of our mellow, tasty Bedford Landings blend coffee. When we first opened in 2013, we were serving Sam’s Warehouse Breakfast blend coffee. We had a lot of compliments on it and so we kept purchasing it. Whatever coffee we serve, we buy the beans and grind it fresh for each pot. Jack drinks his coffee black. He likes it that way and consumes a great deal throughout the day. I drink my coffee with about 4 T. flavored non-dairy creamer and I like about one cup a day! BUT, Sam’s discontinued this tasty coffee. We tried Sam’s substitute and it was too bitter. We bought locally and it was not a good fit either.
We had a small bit of Sam’s coffee left and were lamenting to our guests one day that we were having a tough time replacing this particular coffee blend. Lo and behold, this couple had a son who had recently opened a coffee roastery in Floyd, VA. We noted the man’s name and made an appointment. We ventured over to Floyd. My brother lived there so we could stop for a family visit along the way! We met the owner and coffee roaster of Red Rooster Coffee.
We took a gallon of our tap water to the roasters. The taste of the local water effects the taste of the coffee, of course. We also took the little bit of sam’s coffee with us so they could match the taste. They took on the assignment to blend a similar taste. They mailed us samples and we tasted them. Jack and I agreed that they nailed it with Sample #2. Now we order exclusively from Red Rooster Coffee.
What coffee should I order?
What I am still confused about, however is how to order coffee that I would like when I order it from a coffee shop. I noted this cool list in the New York Times today and want to share it with you in case you have the same difficulty. Here is an A-Z list of coffee terms. Enjoy (over a cup o’ java!) while you work your WORDLE!
A Glossary of Coffee Terms
By Oliver Strand
AFFOGATO – Ice cream (traditionally vanilla) “drowned” with a shot of espresso.
AMERICANO-A shot of espresso diluted with hot water.
BARISTA – The person who prepares coffee at a coffee bar.
CAPPUCCINO – An espresso shot combined with foamed steamed milk. Five to seven ounces total.
CHEMEX- The classic hourglass-shaped filter coffee brewer. Chemex filters are denser than other paper filters, and many believe that this creates a sweeter, well-balanced cup of coffee.
CLEVER COFFEE DRIPPER- Recently introduced, a filter cone with a stopper that lets coffee steep before dripping, extracting more flavor.
CLOVER- High-tech single-cup brewing machine. Company was bought by Starbucks in 2007.
COLD DRIP COFFEE- Coffee grounds are steeped in cold water for about 12 hours, then strained to make a concentrate that’s used for iced coffee and cut with milk or water. It’s associated with New Orleans.
CORTADO- Espresso topped with flat steamed milk, 4 to 4 1/2 ounces total.
CREMA- Thick, caramel-colored emulsified oils that sit on top of an espresso.
CUP OF EXCELLENCE- A competition to determine the best coffee bean grown in a particular nation. The top Cup of Excellence (C.O.E.) lots fetch significantly higher prices at auction.
CUPPING- Tasting method used by coffee professionals. Coarsely ground coffee is steeped with hot water in shallow bowls, then slurped from flat spoons.
DARK ROAST- Coffee beans roasted until they exude oils. The style has fallen out of favor among many artisanal roasters who think it overwhelms certain flavors.
DIRECT TRADE- When coffee roasters buy directly from farms rather than from brokers. Proponents say it increases coffee quality and gives farmers more power.
DRIP COFFEE- Coffee made with a filter, a press pot, a percolator or a countertop coffee maker. Flavor is extracted by contact with water not under pressure.
ESPRESSO- Concentrated coffee made when hot water is forced at pressure through fine coffee grounds. Usually slightly less than 2 ounces total. Baristas prefer 8 to 10 bars of pressure and 15 to 25 grams of coffee.
FLAT WHITE- Espresso with flat, steamed milk, about 5 to 7 ounces.
FRENCH PRESS- Coffee made by steeping grounds with hot water in a vessel with a plunger and metal filter that pushes the grounds to the bottom. Often used in coffee bars for limited-edition coffees. Also called a press pot.
GREEN BEANS- Unroasted coffee beans.
LATTE- Espresso with steamed milk, 8 ounces or more total.
LATTE ART- The pattern formed by rhythmically pouring steamed milk into an espresso drink. Decorative and demonstrative; only properly steamed milk will hold a form.
MACCHIATO- Espresso topped with a dab of foamed steamed milk, about 2 to 3 ounces total.
MICRO-LOT- Coffee from a single farm, or a specific part of that farm.
MOCHA- Espresso mixed with chocolate syrup and steamed milk.
NEL DRIP- Short for “flannel drip,” it’s a form of drip coffee that uses flannel filters imported from Japan. The filters are temperamental, and must be washed by hand and kept chilled when not in use.
EXTRACTION- Drawing flavor from coffee grounds. Coffee can be underextracted and taste sour or overextracted and taste bitter.
FAIR TRADE- A private program that certifies that farmers or coffee growers are paid a minimum price for coffee.
FILTER COFFEE- Drip coffee made with a ceramic, glass or plastic cone lined with a paper filter. Favored by professionals because it gives them control over water temperature ideally 200 to 210 degrees. This coffee is sediment free, though some believe the filters add unwanted flavor.
PORTAFILTER- The filter basket and handle on an espresso machine.
POUR-OVER COFFEE- A method of drip coffee developed in Japan in which the water is poured in a thin, steady, slow stream over a filter cone. One cup of coffee takes as long as three minutes to brew. Some coffee bars have pour-over setups with several cones and distinctive swan-neck kettles from Japan.
PUCK- Spent coffee from a portafilter or Clover.
PULL- Espresso shots are “pulled.” The term is a holdover from when machines were lever operated.
REDEYE- A cup of brewed coffee with espresso.
RISTRETTO- Espresso pulled short with less water for a smaller, more concentrated drink.
ROAST- Unpalatable green beans are heated to create complex flavors that are extracted during brewing.
ROAST DATE- Most small-batch roasters print the roast date on bags of coffee. The rule of thumb is that coffee should be used within two weeks, and some coffee bars won’t sell beans more than a week after they have been roasted.
SEASONAL COFFEE- Coffee beans ripen at different times of the year in different regions, and can appear in markets and coffee bars for limited times.
SINGLE ORIGIN- Coffee from a particular region, farm or area within a farm.
SIPHON- A coffeemaking device, using vacuum pressure and a series of vessels, that originated in the 19th century. It recently gained popularity in Japan and is being used more in the United States. Despite its complications, it is known for producing fruity, bright coffee.
SLOW DRIPPER- Unusual devices imported from Japan with a glass sphere and a series of tubes and valves that make coffee with cold water in about 12 hours.
TRIFECTA- A high-tech single-cup coffee brewer introduced this year.
Today’s blog is a step by step process to make one of our most popular breakfasts. Eggs benedict has the bread, the meat and the eggs all wrapped into one dish with a luscious, rich hollandaise sauce drizzled on top. We add our pecan encrusted bacon and fresh fruit to even out the palette. But some people don’t care for hollandaise nor runny eggs, so we balance the plate now with avocado toast. Then the guests seem to love it.
Jack handles the eggs and I handle the fruit and avocado toast for this breakfast. A couple of hints. Eggs that are at room temperature are best. Fresh from the chicken works for us. Not all people have laying hands, so just take the eggs from the fridge and crack them as soon as you enter the kitchen.
Selecting an avocado for the day you plan to use it is a real trick. That requires a little squeezing and estimating. The perfect avocado for me almost peels itself. I slice the skin into quarters then just peel the skin off.
The ingredients I add are a bit of olive oil, a little garlic salt, fresh ground pepper and a few dried red peppers. Fresh squeezed lime juice is essential.
I use a masher (others may use it for pastry blending) to chop up the avocado. Adding a splash of color with a little chopped tomato (which is optional)that it makes the spread more colorful!
In the meantime, Jack is boiling water and mixing up the hollandaise sauce from scratch which involves eggs yolk and butter.
We don’t start boiling the eggs until we see the guests seated and ready. Then Voila! We add a little garnish and paprika to the plate and round it out with fresh fruit and always our pecan encrusted bacon! You gotta come visit to get the real deal (http://bedfordlandings.com). But just email through the blog if you have any questions for clarification! Enjoy!
Running a Bed & Breakfast is an interesting business. Believe it or not, we don’t just sit by the phone waiting for reservations, however! If we don’t answer the Bedford Landings Phone line, most likely we are not in the house. Remember the old Maytag Repairman commercial? That’s not us.
Then Where are They?
Actually, Jack is the President of the SML Chamber of Commerce which involves meetings, ribbon cuttings ,and other business meetings. He is also on the SML Center Board helping develop plans for a new community center at Smith Mountain Lake. He teaches flight lessons, gives aerial sight-seeing tours, is on the church Board of Trustees, and is a realtor! But, if he is on the property, he could be mowing the grass or building something; it was airplane building in the hangar, but now he is building a sailboat! Sometimes he is playing bagpipes for weddings or funerals and he sings in the church choir.
Then where is Karen? Karen is the President of the Smith Mountain Arts Council, give leadership to the Lakeside Singers community Chorus and is Chair of the Methodist Church Preschool Board. She sings in the SML Boomer Band (All 60-70’s music) for charity events.
Karen & Jack both sing in the church choir so there are several rehearsals with choirs and singing groups!
But rest assured, with the technology we have at hand, there are ways to connect! If we don’t answer the phone, Karen’s cell number is on the voice recording. We text, we email and Karen has the reservations calendar on her phone. So if we are out and about, rest assured, we WILL get back to you.
Your reservation is taken online and is delivered directly into Karen’s email. The confirmation, however is personalized by Karen and added to the online calendar before it comes back to you. The online calendar is as up to date as your reservation confirmation! So together, we can take care of you as our guests!
So if we are not doing laundry, cooking or serving in the community, we are giving Doolittle (our 11 month old pup) some attention. He is so deprived you know! And he still loves to steal things from us and leave them all over the house! Check out his shennanigans! Come see for yourself!
We have planted grass seed and fertilized the lawn. The forsythia and red bud have begun to bloom but I hear there may be a frost tonight! Brrr! It’s not quite time to move the sweaters aside and grab the sleeveless attire! It’s around the corner though!
Jack could not keep out of the hangar nor have idle hands! He is now building a sailboat. The hull has been wired together, then fiberglass was applied to the inside. We need three people to flip the boat over. So now he is sanding it smooth. It’s kind of a mess right now but I think it will be another masterpiece!
Our business is starting to pick up so make your reservations now! You may want to come in to enjoy one of the SML Boomer Band shows. Karen sings with the Boomer band but they are not the only music in town. The summer is gearing up to be a very entertaining one! There are a few facebook pages dedicated to promoting music and venues at Smith Mountain Lake as well! April 8 and August 6 are two of the Boomer show dates. Email Karen for more info! We sure had fun taking our group photo with this cool car! Also Lyrics on the Lake will return over Father’s Day weekend.
Jack and Karen both sing with the Lakeside Singers. About 35 community members rehearse for 4 months then offer two performances. The performances will be June 3 (7 pm) and June 4 (2 pm) at the Trinity church with the theme of Love Letters! Our director Melia Garber will also be featured doing a piano solo. As a classically trained musician, you won’t want to miss that!
So gear up for Spring….it’s a comin’!
I have never been diagnosed with ADD but I do have distractions that take me off task. It sometimes feels like I am that little kid in Family Circus ©.
When it is time to go to sleep at night, as an Innkeeper, we need to double check everything is locked up and shut down the house. That means, leaving our quarters, assuring the step lights are on, the overhead lights are off, the door is locked, music is off, etc. Sometimes it is a positive thing to be a little OCD to assure everything is just right so guests feel safe and comfortable as they rest!
But other times, the distractions are a little bit of a nuisance for me. I can get a lot done, but it’s because I learned to be efficient in my movements and multi-task. For example, carry up things that need to go upstairs up when you are headed up the stairs; or make a trip to town count by combining all errands. But just this week, this efficiency of movement strategy almost backfired. I had decided to precook some sausage for the next mornings’ breakfast casseroles (recipe included below!). I put the meat on the stovetop turned on medium.
Doolittle was outside so I went out to call him. I noticed that the chairs were disarray by Marthy’s Creek and there were a lot of leaves blocking the flow of water. I started pulling some leaves out by hand and Doolittle appeared and was chasing them. I decided I needed to get in the garage and retrieve the blower to help with this task. I blew all of the leaves back into the yard and tidied the patio. I recalled I had left the deck door open when looking for DooLittle so I went back in that way to be sure to close it behind me. Oops! The house was smoky and the sausage was well done! Distractions!
All was ok and we didn’t need to call the fire department. Only the bottom layer of the sausage was well done! The chickens loved it! I was able to preserve enough for the breakfast casseroles!
This Spring, what are your distractions? Do you consider them good distractions, therapeutic distractions, or a negative distraction?
In the meantime, enjoy making this totally simple breakfast casserole:
Spray non-stick cooking spray in small ramekins. Preheat oven 350 degrees.
Cook ground sweet Italian sausage (cooked not burned!)
Can of mixed tomatoes and peppers (like Rotel)
Grated Cheese of your choice
2 eggs per person
Cream – about 1/4 cup
Worcestershire sauce – a few sprinkles
Cover bottom of ramekin with cooked sausage. Spoon on two tablespoons of mixed tomatoes and peppers, add grated cheese. Cover with egg and cream mixture. Sprinkle on some Worcestershire sauce and bake until eggs are set (not jiggly). It will take about 25 minutes. Set on a cookie sheet in the oven in case they rise beyond the dish! Serve with salsa on the side.
Now, speaking of distractions. In the time I have been working on this little blog post, I have put in a load of wash, taken a load from the dryer, lost – then found my phone, greeted someone at the door, and taken a phone call. It’s hard to stay focused but sometimes that’s ok. We are getting it done here at Bedford Landings!
Next blog…will be about Jack’s new project. He’s building a boat!