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New Organic Coffee Blends and Brands Keep You Cool on Hot Summer Days - Organic Coffee Tasting in NYC June 5 - World Environment Day

Greenfield, MA (PRWeb) February 21, 2007 -- New organic coffee brands as well as new blends from long-established brands will more than satisfy coffee drinkers looking for a refreshing cup of cold coffee during the upcoming hot summer months, according to the Organic Coffee Collaboration - a project of the Organic Trade Association (OTA).

To help coffee aficionados enjoy cold organic coffee, Collaboration participants are providing seven delicious cold organic coffee beverage recipes. These include a Neapolitan, a malted, and a Toddy method recipe. The drinks can be made with organic decaffeinated, caffeinated, flavored and instant coffees widely available at retail outlets nationwide and direct from roasters via the Internet.

"The wide variety of new brands and blends makes it possible for coffee lovers to enjoy a delicious, high-quality summertime treat while supporting organic agriculture in the United States and around the world," said Caren Wilcox, OTA's executive director.

Members of the media will be able to sample Collaboration participants' organic coffee at a tasting June 5 at Josie's East* in New York City June 5 to commemorate "World Environment Day." Please mark your calendar now.

Data from the Organic Trade Association's 2006 Manufacturer Survey indicate that U.S. organic coffee sales totaled $89 million in 2005, up 40 percent from the previous year.

Organic coffee is grown using methods and materials that have a low impact on the environment. Organic production systems replenish and maintain soil fertility, avoid the use of toxic and persistent pesticides and fertilizers, and build biologically diverse agriculture. Third-party certification organizations verify that organic farmers use only methods and materials allowed in organic production. Organic coffee is grown in more than 30 countries, including the United States.

The Organic Coffee Collaboration is a project of the Organic Trade Association, the business association for the North American organic industry. The Collaboration includes:

Café Bom Dia (Coral Gables, FL) - Family-owned and operated coffee producer based in Brazil providing Marques de Paiva® premium organic coffee and other sustainable coffee products at a fair price through Sam's Clubs nationwide and select Wal-Mart stores.

Dallis Coffee (New York, NY) - A leading provider of organic and Fair Trade Certified™ coffees, selling to Whole Foods, universities and top cafés and restaurants across the country.

DaSilva Fine Brazilian Coffee (Greensboro, NC) - Provides organic ultra-premium single-estate coffee directly from Espírito Santo, Brazil, hand-selected and picked only from the most recent crops.

Elan Organic Coffees (San Diego, CA) - Coffee developer and importer offering certified organic socially responsible coffees it develops through partnerships with village co-ops.

Equal Exchange (West Bridgewater, MA) - Worker-owned, Fair Trade Certified™ cooperative and one of the largest U.S. organic coffee roasters.

F. Gaviña & Sons (Vernon, CA) - A family-owned and operated specialty coffee roaster with over 135 years' experience as growers, traders and roasters of fine coffees. The Gaviña family is committed to producing high quality 100% organic coffees for its Gaviña Gourmet Coffee and Don Francisco's Specialty Coffee brands.

Fresh Harvest Products, Inc. (New York, NY) - Its Wings of Nature® brand coffees are small-batch roasted to a temperature that peaks the flavor and aroma of each bean, and then custom blended after roasting to provide unique and flavorful varieties.

Green Mountain Coffee Roasters (Waterbury, VT) - One of the leading U.S. organic coffee roasters and number one on Business Ethics magazine's 2006 list of "100 Best Corporate Citizens."

S&C Naturals/Rocamojo, Inc. (Los Angeles, CA) - Manufacturer of the sole organic coffee/soy blend sold by retailers nationwide and winner of Gourmet Retailer's "Best Products of Show" award at the 2004 Fancy Food Show.

Swiss Water Decaffeinated Coffee Company (Vancouver, BC, Canada) - North America's leading certified organic coffee decaffeinator, which decaffeinates coffee for three other Organic Coffee Collaboration participants: Café Bom Dia, Elan Organic Coffees, and Green Mountain Coffee Roasters.

See http://www.ota.com/organic_and_you/coffee_collaboration.html for further information on the Collaboration, including both cold and hot organic coffee recipes, purchase locations and fact sheets.

*Josie's East is located at 565 Third Avenue at 37th Street, New York City, NY 10016. Tel: 212-490-1558.

COLD Organic Coffee Recipes for a HOT Summer
(each recipe yields one serving)

Night and Day Ice Cream Espresso - Dallis Coffee, New York, NY
2 shots (1 ounce each) of a dark roasted organic espresso
½ pint (8 ounces) vanilla ice cream
Splash of whole organic milk

Blend the espresso into the rich organic vanilla ice cream and add a splash of whole milk. Serve in a 16-ounce cup or glass and garnish with dark chocolate shavings.

Neapolitan - DaSilva Fine Brazilian Coffee®, Greensboro, NC
3 scoops Neapolitan ice cream
3 ice cubes
1 shot chocolate liquor
¼ cup organic coffee, brewed

Mix all ingredients in blender. Pour into tall glass and top with chocolate sauce and whipped cream.

The Toddy method - Equal Exchange, West Bridgewater, MA
[With the toddy method you are making a super smooth, filtered concentrate that you can store for up to two weeks in the refrigerator. Blend it, shake it or pour it over ice. The easiest, most convenient method requires a small investment - the purchase of the toddy maker, cost $35. Alternatively, you can rig up your own system with pots or kettles and strain the concentrate through cheesecloth.

Make a very strong mix of ground coffee and cold water (Suggestion: Start with ¾ of cup of ground coffee for every 1 cup of water, and adjust to taste), and let it set for 12 hours. Pour the mix through the toddy filter. The result is a concentrate of "cold-brewed." And it's versatile, too. You can mix it to taste with either hot or cold water, as suits your mood. Note: According to the manufacturer, cold brewed coffee contains 67% less acid, so this might be popular with those with sensitive stomachs.

Organic Hazelnut Blend - F. Gaviña & Sons, Vernon, CA
2 ounces strong organic coffee
1 ounces organic hazelnut syrup
3 ounces organic milk
6 ounces ice
Organic whipped cream
Organic dark chocolate
Chopped organic hazelnuts

Blend coffee, syrup, milk and ice on high for 45 seconds. Pour into 16-ounce cup or glass. Top with whipped cream, chunks of dark chocolate and chopped hazelnuts.

Iced Mochaccino - Fresh Harvest Products, Inc., New York, NY
2 ounces organic espresso (double shot)
1 ounces chocolate syrup
5 ounces steamed organic milk
Ice
Fill glass with ice, and then add steamed milk. Mix the espresso with syrup, then pour slowly down side of the glass.
Coffee Chocolate Malted - Green Mountain Coffee Roasters, Waterbury, VT
8 ounces of cold organic milk
5 tablespoons chocolate malt drink mix
Stir together
Combine with 1 shot of organic espresso
Top with a small scoop of frozen organic vanilla ice cream and a sprinkle of the chocolate malt.

Organic Icy Mocha Rocaccino - Rocamojo, Los Angeles, CA
1 tablespoon organic chocolate syrup
1 tablespoon of chopped mocha chocolate
1 cup strongly brewed Rocamojo Blend
1 scoop of organic vanilla or chocolate soy ice cream
4 ice cubes

Stir the chocolate syrup into the hot coffee until melted. In a blender, combine the coffee with the ice cream and the ice cubes. Blend at high speed for 2 to 3 minutes. Sprinkle the Mocha Chocolate over the top. Serve immediately in a tall, cold glass on a warm day. Enjoy!

Helpful Hint: Coffee Iced Cubes
Brew regular fresh coffee, let it cool and pour into ice cube trays. Let freeze. Make coffee just the way you like it, chill it, then pour it over the cubes. This keeps the coffee strong even as the ice melts.

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