• Curl Up With These Cold Weather Coffee Classics

    by Johnny Hoell | Nov 18, 2015
    By now you’ve probably felt it — that wonderful chill in the air. Sweater weather is here and the holidays are not too far behind.

    It’s officially the season of comfort.

    Between hunting for the perfect pumpkin, crunching through saffron-colored leaves or simply baking with your friends and family at home, we all know that fall is the perfect excuse to make every moment just a little warmer.

    Because baby, it’s cold outside: so why not get cozy with a tasty coffee drink?

    We transformed four classic coffee recipes into cheerful holiday drinks the whole family will love, and we know you will, too. Get ready to say yum.

    The Minty Mocha Latte
    Serving: 1
    Difficulty: 1
    Cook Time: 5 minutes

    1/4 cup brewed Community® Signature Blend Dark Roast
    1/4 cup milk
    1 tbsp. dark chocolate syrup
    1 drop peppermint extract
    Optional toppings: whipped cream, candy cane.

    Brew your Community® coffee as you like it. Meanwhile, heat milk in microwave or stovetop until hot. Mix chocolate syrup and peppermint extract into coffee. Foam milk with milk frother or just pour hot milk into cup. For extra decadence, consider adding a dollop of whipped cream to the top. Garnish with a candy cane stick for a tasty coffee stirrer. Serve warm and enjoy.

    The Pumpkin Patch Brew
    Servings: 8
    Difficulty: 1
    Cook Time: 10 minutes

    1 tsp. ground cinnamon
    1/4 tsp. pumpkin pie spice
    1/4 tsp. nutmeg
    1/4 tsp. ground cloves
    1/4 tsp. ground all spice
    1 cup freshly ground Community® coffee

    Directions: In a large bowl, combine all spices with freshly ground Community® coffee. Next, place spiced grounds in a coffee filter. Add water to your coffee maker and brew the cup to your liking. Serve black or with a dash of milk.

    The White Out Latte
    Servings: 4
    Difficulty: 3
    Cook Time: 35 minutes

    3 cup milk
    1 cup crushed whole Community® coffee beans
    1 1/2 stick cinnamon sticks
    4 whole green cardamom pods
    1/4 cup wild honey
    Optional garnish: cinnamon sticks

    Place the milk and crushed coffee beans in a saucepan. Heat the mixture to a simmer over medium-high heat, about 7 minutes. Immediately remove from heat and let the beans steep in the milk for 15 minutes.

    Strain the coffee mixture and transfer to a jar of a blender. Discard the crushed coffee beans. Add cinnamon sticks, cardamom and honey to the steeped milk and blend on high speed until the spices are coarsely ground, about 30 seconds.

    Strain the liquid back into the saucepan and discard the ground spices. Rewarm the spiced coffee over medium-high heat until the liquid is hot and steaming. Pour into warmed coffee mugs, garnish with cinnamon sticks and serve hot.

    The Sugar & Spiced Christmas Coffee

    Servings: 8
    Difficulty: 2
    Cook Time: 15 minutes

    3/4 cup chilled whipping cream
    4 1/2 tsp. powdered sugar
    1 cup freshly ground Community® coffee
    5 tsp. ground cardamom
    3 tsp. sugar
    2 tsp. ground cinnamon
    1 tsp. ground nutmeg
    7 cup water

    Using an electric mixer, beat whipping cream in a large bowl until soft peaks form. Then, add powdered sugar and continue beating. Place ground coffee, cardamom, sugar, cinnamon and nutmeg in a coffee filter. Using spoon, mix gently. Add water to your coffee maker and brew to your liking. Next, divide coffee among 8 cups. Garnish each with a dollop of whipped cream and serve piping hot.

    Thirsty yet? Better get brewing.
    Community Coffee Company

    For even more recipes, tips and cold-weather comforts, be sure to like us on Facebook and follow us on Instagram.

  • Dietary Guidelines Committee Gives Coffee Thumbs Up

    by Johnny Hoell | Nov 12, 2015
    Earlier this year, the Dietary Guidelines Advisory Committee (DGAC) – a group of experts in the fields of human nutrition, public health and medicine – released their report recommending changes and updates to the current Dietary Guidelines for Americans. These guidelines (for Americans ages two and older) are updated every five years and advise consumers on good food and exercise choices to promote health, prevent disease and encourage food safety. Also, they are the foundation for national nutrition policy and the basis for federally-funded nutrition education programs and assistance programs, including SNAP (Supplemental Nutrition Assistance Program), WIC (Special Supplemental Nutrition Program for Women, Infants and Children), and the school lunch and breakfast programs. Even labels on consumer food products are influenced by these guidelines.

    What the Report Says on Coffee
    • General Health – there’s strong evidence that moderate daily coffee consumption (3-5, 8-oz. cups or up to 400 mg caffeine) in healthy individuals is not related to increased long-term health risks
    • Type 2 Diabetes, Cardiovascular Disease, Cancer of Liver & Endometrium – consistent evidence indicates reduced risk of these in healthy adults drinking moderate amounts of coffee
    • Parkinson’s Disease – research indicates that coffee in moderate amounts may be protective against its development
    • Pregnancy – in general, a limit of two (8-oz.) cups of coffee – about 200 mg caffeine – daily; be sure to check with your doctor
    • Overall – drinking moderate amounts of coffee can be part of a healthy diet, along with regular physical activity, not smoking, and consuming a nutritionally-balanced diet
    • Keep in Mind – adding cream, sugar, whipped topping, etc., to coffee will increase calories; most of the research studies looked at black coffee

    What About High Caffeine Intake?
    Although there’s not a great deal of research yet, high levels of caffeine (more than 400mg daily for adults) are not recommended by authorities and are considered excessive. Coffee, tea and soft drinks are the main dietary sources of caffeine for adults and children, but the committee specifically took a look at high-caffeine energy beverages and products. Why? Likely because their availability and marketing are on the rise, they’re not regulated by the FDA, and adverse effects have been seen. Here’s the scoop:

    • Energy drinks contain a wide-ranging level of caffeine as their active ingredient, along with other ingredients such as vitamins, herbal supplements, sugar and taurine (an amino acid).
    • Some evidence links consumption of high-caffeine energy drinks with cardiovascular events and toxic caffeine levels.
    • It’s not recommended to combine alcohol and high-caffeine energy drinks by mixing them together or by consuming them at the same time. High caffeine levels may mask the intoxicating effects of alcohol and could increase the chance of alcohol-related injuries.
    • Though consumption of energy drinks for teens is quickly rising, limited amounts or no consumption of high-caffeine drinks or products for children and adolescents is advised. Safety is the issue. And more research is needed to understand differences in reaction to caffeine and the potential interactions between caffeine and the other ingredients found in “energy” beverages and food.

    The actual revised Dietary Guidelines for Americans – based on the committee’s report – are scheduled to come out sometime in the fall, before the end of 2015. And though the committee took 20 months to review the current dietary guidelines, receive public feedback and make recommendations, it remains to be seen exactly what the new ones will state. So stay tuned.

    Regardless of the new guidelines’ wording, however, coffee lovers can feel good about the evidence linking it to health. It’s true that we may not understand the exact mechanisms of why moderate consumption of coffee in healthy adults has well-researched positives. But I plan to go with what the science seems to say – keep on sippin’ coffee!

    To read the 2015 Dietary Guidelines Advisory Committee’s complete report, click here.

    Beth Witherspoon, MPH, RDN, has a passion for communicating culinary and nutrition information. She is a registered dietitian/nutritionist who consults with Community Coffee Company to help communicate the flavor and health benefits of coffee.

  • Matt Saurage's First Coffee Memory

    by Johnny Hoell | Aug 27, 2015
    Do you remember the first time you sipped on a delicious, flavorful cup of coffee or sat down to share a pot of coffee with friends and family? For those who truly have a love for coffee, it becomes an important part of their lives. We spoke with Matt Saurage, fourth-generation owner of Community Coffee Company, to find out how growing up around and drinking coffee has made an impact on his life and helped continue his dedication for his family’s business.

    What is your first memory with coffee?

    I don't know if it is my first, but the most memorable and clear memory I have is drinking coffee with my grandfather. I'd go to work with my dad during the holidays, and my grandfather would be there. He and I would sit and talk about all kinds of things over a cup of coffee milk.

    How has growing up drinking and being around coffee influenced your passion for it and the work you do for Community Coffee Company today?

    It may sound cliche - but life's too short for bad coffee. Over my lifetime I've experienced the best of coffee; it drives me forward to bring it to others.

    What is your favorite blend and why should Community® coffee lovers try it if they haven’t already?

    Each and every morning I brew Signature Blend Dark Roast. I drink my coffee black, and love the aroma and distinctive finish of this classic blend.

    Do you still like to drink coffee milk or is there another way you prefer your coffee now?

    I drink my coffee black, unless after a meal I am serving Coffee and Chicory. Then I'll add milk and sugar for "cafe au lait" (which is great with dessert). It's an escape to New Orleans, even if just for a moment.

    If you could choose anyone, alive or passed, to have coffee with who would it be and why?

    Without hesitation, it would be Sir Richard Branson - he's best known for founding Virgin Records and is a daring entrepreneur. He lives life to the fullest, trying to accomplish the unachievable. I'd like to hear his vision of tomorrow.

  • JAVA ‘n’ Health: Fact vs. Fiction

    by Johnny Hoell | Jul 23, 2015
    Looking forward to your daily coffee routine? You are far from alone! But do you feel a slight twinge of guilt that it may not be the healthiest habit for your body? Then read on and get the research-supported facts about drinking this world-wide favorite beverage ... in moderation, of course.

    Drinking coffee helps with alertness and attention … TRUE.
    According to research, it doesn’t take much caffeine – about the amount in 1 cup of regular coffee – to help increase concentration and alertness. Caffeine’s stimulating effects are observed between 15-45 minutes after drinking caffeinated coffee and last about 4 hours. Keep in mind, however, that more isn’t necessarily better. Too much caffeine can have the opposite effect, and individuals metabolize caffeine at different rates. Also, youth and caffeine consumption should be monitored.    

    Coffee may improve my workout … TRUE.
    It’s the all-natural caffeine in coffee which has been shown to improve physical performance, especially in aerobic or endurance exercise. Moderate amounts of caffeine were studied and found effective. Experts think that it works this way: caffeine increases adrenaline, which stimulates energy production and increases blood flow to the heart and muscles. Also, caffeine may moderate central fatigue and influence perceived exertion, pain and level of intensity.

    Coffee causes dehydration … FALSE.
    Caffeinated – or not – moderate coffee consumption (about 3 to 5, 8-oz. cups per day) contributes to daily fluid needs and does not cause dehydration. Though caffeinated coffee may have a short-term diuretic effect on individuals, the Institute of Medicine stated in 2004 that caffeinated beverages contribute to daily fluid intake similar to what is contributed by non-caffeinated beverages. And according to research, this is the case during exercise and in hot climates, too. Remember, most health authorities recommend 9 to 13 cups (the higher amount for men) of fluid daily, including fluid from food (especially fruits and vegetables), water and other beverages.

    One of the major sources of antioxidants in the American diet is coffee … TRUE.
    Really? Yes, because of the amount of coffee Americans consume. Antioxidants are generally thought to be associated with health benefits. However, more research is needed on how the antioxidants in coffee work.

    Here’s what we do know from extensive research about coffee and disease protection. Moderate coffee consumption (3 to 5 cups daily) may be linked to decreased mortality from all causes, reduced risk of developing type 2 diabetes, and decreased risk of Parkinson’s disease, dementia, liver cirrhosis and liver cancer. Also, drinking moderate amounts of coffee may counter risk factors for heart attack and stroke and does not appear to increase the risk of cardiovascular disease in healthy people. Stay tuned for future research on the exact mechanisms of how coffee works to protect against disease.    

    Coffee is an addictive substance … FALSE.

    Drinking coffee often is habitual for lovers of the taste, aroma and even caffeine’s energizing effect. However, studies suggest that moderate coffee drinkers do not develop a physical dependence, and if desired, caffeine may be gradually reduced without adverse effects, such as headache and drowsiness. If nighttime wakefulness is a concern, be sure to avoid consuming caffeine too close to bedtime and switch to non-caffeinated beverages in the early afternoon and evening. Or if you are extra sensitive to caffeine, decaf coffee is a good alternative for enjoying coffee’s taste and aroma.

    Women should avoid coffee during pregnancy … FALSE.
    In a healthy pregnancy, most experts agree that about 200 mg of caffeine – the amount in roughly 2 (8-oz.) cups of coffee – is safe for consumption. Remember that tea, soft drinks, energy drinks, chocolate and other foods and beverages with caffeine count toward the recommended total daily caffeine amount, too. And a healthy, balanced diet is vital.


    Alertness and Attention
    Fredholm BB et al (1999). Actions of caffeine in the brain with special reference to factors that contribute to widespread use. Pharmacol Rev; 51:83-133.

    Nehlig A et al (2000). Dose-response study of caffeine effects on cerebral functional activity with a specific focus on dependence. Brain Res; 858:71-77.
    Acquas E et al (2002). Differential effects of caffeine on dopamine and acetylcholine transmission in brain areas of drug-naive and caffeine-pretreated rats. Neuropsychopharmacology; 27:182-193.
    De Luca MA et al (2007). Caffeine and accumbens shell dopamine. J Neurochem; 103:157-163.
    Nehlig A (2004). Are we dependent on coffee and caffeine: an update. In Nehlig A, ed. Coffee, Tea, Chocolate and the Brain. Boca Raton, FL: CRC Press; 133-146.]

    Popkin B.M. et al. (2006) A new proposed guidance system for beverage consumption in the United States. Am. J. Clin. Nutr, 83:529-542.
    Silva A.M. et al. (2013) Total body water and its compartments are not affected by ingesting a moderate dose of caffeine in healthy young adult males. Appl. Physiol. Nutr. Metab, 38:6.
    Kolasa K.M. et al. (2009). Hydration and health promotion. Nutr Today, 44:190-203.
    Ganio M.S. et al. (2007). Evidence-based approach to lingering hydration questions. Clin Sports Med 26, 12-16.
    Goldstein E.R. et al. (2010) Caffeine enhances upper body strength in resistance trained athletes. J. Int Soc Sports Nut, 7:5.
    Armstrong L.E. (2002). Caffeine, body fluid-electrolyte balance, and exercise performance. International Journal of Sport Nutrition and Exercise Metabolism 12, 205-222.
    Killer S. C. et al (2014) No Evidence of Dehydration with Moderate Daily Coffee Intake: A Counterbalanced Cross-Over Study in a Free-Living Population. PLoS ONE, 9(1): e84154.
    Ganio M.S. et al (2009). Effect of caffeine on sport-specific endurance performance: a systematic review. Journal of Strength and Conditioning Research. Volume 23; 315-324.

    Beth Witherspoon, MPH, RDN, has a passion for communicating culinary and nutrition information. She is a registered dietitian/nutritionist who consults with Community Coffee Company to help communicate the flavor and health benefits of coffee.
  • Good Ol’ Summertime Hydration Includes Drinking Coffee

    by Johnny Hoell | Jul 15, 2015

    Temperatures climb. Humidity increases. And so does outdoor activity for many of us. So, paying attention to drinking enough fluids and staying well hydrated is important. After all, our body is about 60 percent water, and fluid is the key for maintaining normal physical and cognitive function. Even mild dehydration may cause fatigue, headache, mood change, tension and decreased memory.

    Now, here comes the good news. Coffee counts! Yes, moderate coffee consumption – including caffeinated coffee – contributes to daily fluid intake needs. And what is considered “moderate” when drinking this world-wide favorite beverage? According to most authorities, it’s 3 to 5 (8-oz.) cups in a day.

    What the Experts Say

    After repeatedly hearing advice to avoid caffeinated beverages because they cause dehydration, it may be hard to believe that there’s widespread consensus stating the opposite.

    • In 2004, the Institute of Medicine said that all beverages – including caffeinated beverages – are hydrating.
    • The International Life Sciences Institute issued a consensus statement in 2006 recommending consuming a variety of caffeinated and non-caffeinated beverages to meet the body’s fluid requirements.
    • And the U. S. Beverage Guidance Panel reviewed the scientific evidence on coffee and hydration and concluded in 2006 that consuming up to 500 mg of caffeine in a day (about 5 regular cups of coffee) does not cause dehydration.
    • More recent studies continue to support these statements.

    So What About Caffeine, Exercise & Heat?
    It’s the same story!

    • According to research, the amount of caffeine found in about 3 regular cups of coffee (300 mg) has no significant effect on overall fluid balance during exercise. It induces a mild, short-term diuretic effect, similar to that of water.
    • Also, there is no evidence that caffeine is detrimental in hot climates during exercise when fluid losses are the greatest.

    Daily Fluid Requirements
    Your fluid needs are quite individual and widely vary based on activity level, climate and health. Here are a few points to keep in mind:

    • Think about drinking enough fluid so that you are rarely thirsty.
    • Choose no calorie or low calorie beverages most of the time, remembering to hydrate at and between meals, and before, during and after exercise.
    • 8, 8-oz. glasses of fluid a day is a good place to start. This totals less than most health authorities’ recommendations (about 9 to 13 cups, higher amounts for men). But it isn’t too far off when water from food in a healthy, balanced diet is included.
    • Calorie-free, inexpensive water always is a great fluid choice! For variety, remember that coffee, tea, milk, juice, are mostly water, too. Black coffee is 95% water and only has about 10 calories in an 8-ounce cup.
    • Food contributes about 20% of the fluid in your diet. Many fruits and vegetables, such as melons, citrus, berries, squash, spinach and cabbage, are high in water.
    • Additional fluid is required with exercise, in certain environments (heat, humidity, higher altitudes), pregnancy and breastfeeding, and some illnesses. It is possible, though rare, to consume too many fluids, which can cause sickness and potentially be life-threatening. Consult a doctor or registered dietitian nutritionist for individual recommendations.

    Tasty Summer Hydration
    Summertime is ideal for sipping cold, refreshing iced coffee – at home. Yes, you can simply brew coffee your usual way and let it cool before pouring over ice, yielding a bold, bright and refreshing drink.

    But many prefer cold-brew coffee for making iced coffee because of its smooth, more subtle flavor. To make cold-brew coffee, here are the super-simple steps.

    Easy Cold-Brew Coffee at Home​

    1. Combine ground coffee and cool water in large container (about 1 cup coffee for every quart of water; I used 5 cups or 12 oz. ground coffee and 5 quarts water)
    2. Cover and let sit at room temperature about 24 hours (less if desired)
    3. Filter through cheesecloth-lined strainer or coffee filter… then refrigerate this liquid gold
    4. Serve over coffee ice cubes (I freeze leftover coffee in ice cube trays so the iced coffee doesn’t become diluted) or ice
    5. Stir in as desired: milk, almond or soy milk, cream, flavored creamer, condensed milk, simple syrup (heat and combine equal parts water and sugar; keep in refrigerator) or a pinch of Kosher salt

    Note: Store cold-brew coffee in refrigerator, up to a week.


    Popkin B.M. et al. (2006) A new proposed guidance system for beverage consumption in the United States. Am. J. Clin. Nutr, 83:529-542.
    Silva A.M. et al. (2013) Total body water and its compartments are not affected by ingesting a moderate dose of caffeine in healthy young adult males. Appl. Physiol. Nutr. Metab, 38:6.
    Kolasa K.M. et al. (2009). Hydration and health promotion. Nutr Today, 44:190-203.
    Ganio M.S. et al. (2007). Evidence-based approach to lingering hydration questions. Clin Sports Med 26, 12-16.
    Goldstein E.R. et al. (2010) Caffeine enhances upper body strength in resistance trained athletes. J. Int Soc Sports Nut, 7:5.
    Armstrong L.E. (2002). Caffeine, body fluid-electrolyte balance, and exercise performance. International Journal of Sport Nutrition and Exercise Metabolism 12, 205-222.
    Killer S. C. et al (2014) No Evidence of Dehydration with Moderate Daily Coffee Intake: A Counterbalanced Cross-Over Study in a Free-Living Population. PLoS ONE, 9(1): e84154.
    Ganio M.S. et al (2009). Effect of caffeine on sport-specific endurance performance: a systematic review. Journal of Strength and Conditioning Research. Volume 23; 315-324.

    Beth Witherspoon, MPH, RDN, has a passion for communicating culinary and nutrition information. She is a registered dietitian/nutritionist who consults with Community Coffee Company to help communicate the flavor and health benefits of coffee.

  • The Coffee Artists™

    by Johnny Hoell | Mar 30, 2015

    Andy and Angel Sauer are husband and wife as well as the artists behind Coffee Art®. For over a decade, they have mastered the art of painting with coffee and traveled the globe to share their creations with people around the world.

    We had the chance to speak with them recently about everything from how they met to their most inspirational moments of artistry. Keep reading to hear their full story, and don’t forget to check out www.coffeeart.com to see more of their pieces and learn how you can purchase them for your own home.

    It was a series of coincidences that brought the two artists together; and while they met freshman year at their local university, seated next to each other in an Intro to Music class, it wasn’t until after college when Andy saw Angel’s name in a magazine and sought her out, that they began to date. Andy asked Angel out to the local coffeehouse, which became a favorite spot, and as they returned time and again they began to notice the artwork on the walls, prompting them to speak with the owner who scheduled them an exhibit. They had both painted with a number of mediums, and looking for something new to try, found influence in their local surroundings. Painting with coffee turned out to be a huge success as every painting from their first exhibit was sold, and from that day Coffee Art® was born.

    It took some work to master the medium, and after trying various techniques such as drawing with the actual coffee beans, Andy and Angel turned to using coffee as a watercolor, refining their process and technique to give them a mix of darker and lighter hues. While they are continually refining and evolving their technique, it is this use of light and dark tones that makes their art so compelling.

    In addition to painting, their Coffee Art® has encouraged their love of travel, bringing them to countries across the world to exhibit their art. As Andy explained, “Since coffee is a universal beverage, our artwork has connected us with people across the world.  We have painted everywhere from a small café in Reykjavik, Iceland to huge coffee conventions in Athens, Greece and Milan, Italy. It doesn’t matter where the setting is, we have a wonderful time painting and connecting with people.” However, no matter where their art takes them or the subject they are planning, their process begins and inspiration starts flowing over a cup of coffee.

    We recently heard from one of our own consumers, Ashley, who received a painting of her one-year-old daughter that her uncle painted for her using Community® Signature Blend Dark Roast instant coffee. Her uncle, Troy, has been a Community® coffee consumer all his life, and began painting with coffee in August 2010.


    We love seeing your creations using our coffee and encourage any readers out there to give it a try and send us your Community® coffee artwork.

  • How to Create the Perfect Brunch Buffet

    by Johnny Hoell | Mar 18, 2015

    Have you ever hosted a group of guests overnight and wondered what you could possibly feed them all the next morning? We know that preparing a meal for a large group of people with different food preferences or dietary restrictions can be tough. Even if you don’t have a lot of guests to cook breakfast for, preparing a brunch buffet is a fun, easy solution and perfect for everyone.

    Since most people enjoy their daily dose of caffeine in the morning, set up an assortment of coffee options to let your guests create their perfect cup. Every coffee lover has their own roast preference, so be sure to serve a range to your guests. We suggest brewing Community® Breakfast Blend, a medium-roast, for those who enjoy a smooth finish, our Signature Blend Dark Roast to offer to guests who crave a rich, bold flavor in the morning and our Café Special® Decaffeinated blend for those looking for a hot cup of coffee without the extra energy. Don’t forget to set out an array of milk and sugar (including sugar substitutes) for those who enjoy their coffee on the creamier and sweeter side.

    The key to a perfect breakfast buffet is serving a variety of food options. An easy option is to prepare a big batch of scrambled eggs. Provide different mix-ins for your guests to create their own favorite combination. Mix-ins could include sautéed veggies like onions, peppers, spinach, and tomatoes, and cheese, bacon, sausage, and sauces. In addition to the mix-ins, offering English muffins and bagels will allow your guests to take advantage of the assortment and create a one-of-a-kind breakfast sandwich.

    Another great breakfast staple to make for your guests is pancakes! To save time, prepare the pancake batter the night before. In the morning, arrange an array of toppings to help make each towering plate of fluffy goodness unique. Include fresh berries, sliced bananas, a can of whipped cream, shaved coconut, chocolate or caramel sauce, chocolate chips and sprinkles and maybe even some cinnamon and powdered sugar. And of course, don’t forget the butter and a bottle of real maple syrup for the classic flapjack combo.

    The beauty of a brunch buffet is that it offers your guests options without requiring you to hide yourself away in the kitchen for hours. You can even get a jump-start on most of your fixings the night before to help save time. Your guests will love the thoughtfulness and originality in your brunch buffet spread from the variety of pancake toppings to the multiple roasts of coffee. As long as you provide a mixture of food and coffee options, your brunch buffet is sure to be a hit!

  • Campfire Coffee

    by Johnny Hoell | Feb 27, 2015

    One of morning’s greatest pleasures is waking up over a cup of coffee, but what about a cup of hot Community® coffee, enjoyed around a campfire with your friends or loved ones? Don’t let a weekend away from your favorite home brewer keep you from enjoying a perfect cup of coffee. All you need is a camping kettle, fresh water and your favorite ground Community® coffee blend, and this blissful morning moment can be yours.

    What you will need:
    Camping kettle with lid
    Fresh water
    Community® coffee grounds
    Grate or hook to hold kettle over campfire
    Oven mitt or ladle for pouring

    How to brew campfire coffee:

    1. Fill your kettle with desired amount of fresh water and add coffee grounds. We recommend 2 tablespoons of coffee for every 6 ounces of water. For stronger coffee, add more grounds. 
    2. Place the kettle over the campfire, and keep a close eye on the pot. When tiny bubbles begin to form, and coffee is just about to boil, remove kettle from the campfire.
    3. Once the kettle has been removed from heat, allow it to sit for approximately 5 minutes so the coffee has time to steep. While the coffee rests, grounds should settle completely to the bottom.
    4. Remove the lid and gently pour coffee from the pot into a mug. We recommend using an oven mitt or ladle for pouring, as the kettle will be hot.
    5. Place the lid back on the kettle and set the kettle near the fire, without getting too close, to keep the remaining coffee warm.

  • National Coffee Day

    by Wayne Losavio | Jan 12, 2015

    In honor of National Coffee Day, here is a brief history of the origin of coffee, as well as some fun facts to enhance your coffee knowledge.

    Legend has it; coffee was discovered in the Ethiopian highlands by Kaldi the goat herder. It is said that he discovered coffee when he noticed that after eating berries from a certain tree, his goats became so energetic that they wouldn’t sleep at night.

    Kaldi told the abbot of the local monastery what he was noticing, and the abbot then made a drink with the berries and realized it also kept him alert during his lengthy evening prayers. The abbot shared this news with the other monks at the monastery, and from there the word about the energizing effects of the berries began to spread.

    As word spread east and reached the Arabian Peninsula, the Arabic people began to cultivate and trade coffee. They also began the tradition of public coffee consumption at “coffee houses” in cities across the Near East. The popularity of the coffee houses boomed, and people began to frequent them for all kinds of social activities from engaging in conversations to listening to music, watching performances and keeping current on the day’s news. The coffee houses became such an important meeting place that they were often referred to as “Schools of the Wise.”

    From there, coffee spread across Europe and then to the United States, becoming the wildly popular drink that it is today.

    Marking the long and unique history of the drink is National Coffee Day on September 29.  The day was first celebrated in Japan in 1983, and is now celebrated globally as a way to promote fair trade coffee and raise awareness for the plight of the coffee farmers.

    In celebration of the day, here are some of our favorite fun facts about the most popular drink in the world:

    • A French doctor in the 1600’s prescribed café au lait to his patients, inspiring people to add milk to coffee.
    • New Yorkers drink approximately 7 times more coffee than any other city in the U.S.
    • Coffee beans are actually the pit of a berry, making them a fruit seed.
    • The first webcam was introduced at the University of Cambridge to let students and staff know when the coffee pot was full.
    • The coffee houses in England were referred to as “penny universities” because for the price of a penny someone could purchase a cup of coffee and engage in informative conversation.

  • 5 Easy Lunch Recipes You Can Almost Make While Your Coffee Brews

    by Wayne Losavio | Nov 12, 2014

    We know it’s tough enough just getting out the door in the morning, let alone finding time to pack your lunch, so we’re here to help with 5 lunch recipes you can prepare in the minutes it takes your coffee to brew.

    Roasted Vegetable Pasta Salad

    A little prep the night before goes a long way in making this easy, versatile, and delicious weekday lunch. See below for the recipe to one of our favorite fall pasta salads, or use any combination of vegetables you like, it’s hard to go wrong. 

    The night before, cook pasta and prepare vegetables, so in the morning all you have to do is combine your ingredients in a tupperware, mix in a favorite vinaigrette, and you are good to go!

    Keep it vegetarian or add in a protein of your choice to make it a heartier, more filling meal.

    See below for a detailed recipe of our favorite fall pasta salad.

    Roasted Vegetable Pasta Salad

    Servings: 4 (this can be portioned out and brought for lunch multiple days)

    Difficulty: 2

    Prep Time: 10 minutes

    Cook Time: 45 Minutes


    1 ½ cups zucchini, coarsely chopped

    1 ½ cups yellow summer squash, coarsely chopped

    1 ½ cups eggplant, coarsely chopped

    1 cup asparagus spears, cut into thirds

    1 cup cherry tomatoes, halved

    2 tablespoons olive oil

    ½ teaspoon salt

    ¼ teaspoon ground black pepper

    10 ounces dried fusilli pasta

    Vinaigrette (enough to coat pasta)


    The night before:

    Preheat oven to 415 degrees Fahrenheit.

    In a roasting pan, combine zucchini, summer squash, eggplant, asparagus and cherry tomatoes. Drizzle with olive oil, salt and pepper, toss until lightly coated. Roast 35 to 45 minutes, turning once with a spatula.

    Remove vegetable tray from the oven and let cool. Transfer vegetables to a Tupperware and store overnight in the refrigerator.

    At the same time as your vegetables are roasting, bring water to a boil on the stove and cook pasta according to package instructions. When it is done, drain, rinse and store in a container in the refrigerator overnight.

    In the morning:

    While your coffee is brewing, combine the pasta and vegetables into a single container, gently stirring in enough of the vinaigrette of your choice to coat the pasta, and your lunch is ready.

    Divide a portion into a smaller container to bring to work for lunch.

    English Muffin Pizzas

    Looking for a flashback to one of your favorite childhood meals? These easy English muffin pizzas are the perfect portable bites.

    Depending on the appliances in your office kitchen, you can either toast them at home for an instantly-ready lunch, or wrap prepared pizzas and toast at work just before you eat. Either way, pair with a piece of fruit for a fun and tasty weekday lunch!

    See below for a detailed recipe of English muffin pizzas.

    English Muffin Pizzas

    Servings: 1

    Difficulty: 1

    Prep Time: 5 minutes

    Cook Time: 7 Minutes


    2 English muffins, split in half

    ½ cup canned pizza sauce

    1 cup shredded mozzarella cheese

    12 pepperoni slices


    Split 2 English muffins into 4 halves, toasting until crispy.

    Remove the English muffin halves from the toaster and place them on the counter cut side up. Spoon pizza sauce onto each half, spreading to cover the surface. Sprinkle cheese over the sauce and top with a few pepperoni slices on each half.

    Place the English muffin halves back in the toaster until the cheese is melted, or wrap halves to toast later at work.

    Mediterranean Pita Pocket

    Pita pockets might be the ultimate lunchtime ingredient. Fill them with salad, sandwich fixings, or any other filling you crave, and you have an easy, utensil-free meal!

    The night before, chop your vegetables so in the morning all you have to do is add a few last ingredients and assemble your sandwich. Wrap halves, and you are out the door in minutes.

    See below for a detailed recipe of Mediterranean Pita Pockets. 

    Mediterranean Pita Pocket

    Servings: 1

    Difficulty: 2

    Prep Time: 20 minutes


    ¼ cup cherry tomatoes, halved

    ¼ cup black olives, pitted

    ¼ cup cucumber, peeled, seeded and diced

    1/8 cup red onion, chopped

    1 cup romaine lettuce, torn

    1/8 cup crumbled feta cheese

    Greek salad dressing

    1 8-inch pita


    The night before:

    In one container add cherry tomatoes, olives, cucumber and red onion. Store in the fridge overnight.

    In the morning:

    Add lettuce and crumbled feta to the vegetable mixture, stirring in Greek dressing to coat salad mixture. Cut the 8-inch pita in half, opening each half into a pocket, and then stuff the pita pocket halves with salad mixture. Wrap filled halves in foil and you are ready to go.

    Taco Salad

    If you are looking for a fast, fresh and healthy lunch, taco salad is a perfect choice that is easily packable for work! With little more to do than chopping a few vegetables and opening some cans you can have a tasty, filling lunch. Keep it vegetarian, or with a little prep the night before, add grilled chicken for a hearty boost. This one may come together quicker than even your single-serve machine can brew!


    See below for a detailed recipe of this refreshed version of a favorite meal.


    Taco Salad

    Servings: 1

    Difficulty: 1

    Prep Time: 10 minutes



    2 cups shredded lettuce

    ½ cup cherry tomatoes, halved

    ½ Haas avocado, sliced

    ¼ cup canned black beans, drained and rinsed

    ¼ cup canned corn, drained

    1 teaspoon lime juice

    1/3 cup shredded cheddar cheese

    Small handful of broken-up tortilla chips

    ½ cup salsa



    In a container, use the shredded lettuce as a base for your salad. On top of the lettuce, add in the cherry tomatoes, avocado, black beans and corn. Stir in lime juice, mixing the vegetables together. Lastly, sprinkle with shredded cheddar cheese and a handful of tortilla chips to finish.

    Put the salsa in a separate container to mix in when you are ready to eat.

    Caesar Salad Sandwich

    A sandwich spin on a classic salad! Try this new take on Caesar salad for a simple, tasty lunch.

    See below for the detailed recipe of this new lunch staple.

    Caesar Salad Sandwich

    Servings: 1

    Difficulty: 1

    Prep Time: 5 minutes


    2 slices of bread, any kind

    1 tablespoon Caesar salad dressing

    3-4 leafs of Romaine lettuce

    3-4 ounces chicken, thinly sliced

    Grated parmesan cheese, to taste


    Spread a Caesar salad dressing of your choice onto on both slices of bread. Top one slice of bread with lettuce and then top with your thinly sliced chicken. Sprinkle the other slice of bread with enough parmesan cheese to taste, and then place the bread (cheese and dressing side down) on top of the chicken. Wrap your sandwich and it is ready to go to work with you.