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 There is a time and a place for chocolate — and we say it's Saturday afternoon in the den, Tuesday night after dinner in the living room, or maybe 11 o'clock Monday morning in the kitchen. When it's our newest addition to our flavored coffee selection, Gevalia Dark Chocolate Truffle coffee, any time and place is just right. We created this brand-new flavor with the help of every choco-holic we could find at Gevalia headquarters (practically everyone!). They gave thumbs up to the smooth, velvety flavors and aroma of rich, dark chocolate melding with our gently roasted mountain grown 100% Arabica bean blend. The best thing about it? No calories! (If you drink it black!)
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I WANT FLAVORED COFFEE! |
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| Dave Holfve says he has the best job at Gevalia. He tastes 150 to 200 cups of coffee daily at our headquarters in Sweden. Dave must approve every lot of coffee before we ship it. When he first started the job, he had a hard time falling asleep. But that's about the only downside to being Gevalia's newest Master Taster. |
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Did you need any special qualifications or training? |
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I apprenticed for three years. You have to be able to remember how the crops taste from year to year and how they change during the season. These are skills you can learn, up to a point. |
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How do you "taste" coffee? |
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Make sure it's not too hot or too cool, or a lot of the flavor will be lost. Slurp the coffee and roll it on your tongue. Pay attention to what you are feeling. How's the body? The acidity? Is it fruity? Floral? Then you spit it out. The whole process takes about five seconds. |
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That sounds hard. And a little messy. Can we do this at home? |
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Start with three really different Gevalia Select Varietal coffees. Try Kenya, Colombia and Indonesia. Kenya has high acidity and black currant notes. Colombia is well-balanced with good body and high acidity. And coffee from Indonesia has full body but low acidity — that one, you either love or hate. |
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WHAT DAVE WOULD DRINK IF STRANDED
ON A DESERTED ISLAND |
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Here's how the Gevalia Crew makes ours: |
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 START WITH A SQUEAKY-CLEAN MACHINE. A fine Gevalia Brewer is a best bet. Hard-water mineral deposits and coffee residue cramp your coffee's taste. To clean, fill your coffee maker with 2 cups of vinegar, or use biodegradable Gevalia Cleancaf coffee maker cleaner. Run the mixture through the machine. Let cool 20 minutes. Run a full pot of plain, cold water through the machine. Let cool. Repeat again with plain water. Wash your brew basket with mild, soapy water before brewing. - USE COLD, FILTERED WATER. The more neutral your water (neither hard nor soft), the cleaner the coffee flavor.
- CONE OR CUPCAKE? A coffee maker with a cone-shaped filter, instead of one shaped like a cupcake, is the most efficient way for the water to reach the coffee grounds, giving you the most taste!
- MEASURE ONCE. SIP MANY TIMES. We like to use 1 slightly rounded tablespoon of ground coffee for every 6 ounces of cold water. For stronger coffee, use more grounds; for weaker coffee, less grounds!
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We confess: we'd trade all the éclairs and Napoleons at any Paris bakery for this homey coffee cake any day. Pretty to serve and easy to make, this chocolaty, cinnamon-scented treat will be a favorite for years to come. It has a secret ingredient: freshly brewed coffee. Our recipe suggests that you use Gevalia Mocha Kaffe, but try swapping in your favorite Gevalia brew. |
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INGREDIENTS:
• 1 container (8 ounces) sour cream
• 1/2 cup cooled freshly-brewed Gevalia Mocha Kaffe
• 1/2 teaspoon vanilla
• 2 squares unsweetened chocolate
• 1/2 cup (1 stick) butter or margarine
• 1 1/2 cups sugar
• 2 eggs
• 1 1/2 cups flour, divided
• 1 teaspoon each baking soda and ground cinnamon
• 1/2 teaspoon each baking powder and salt
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GET THE DIRECTIONS |
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  Machu Picchu is Peru's best-known attraction in a country brimming with haunting beauty and the treasures of the pre-Colombian civilization. Located on a plateau in the Vilcanota mountain range, about 45 miles from the Inca capital of Cusco, it was built by the Incas in the 15th century. Its purpose puzzled archeologists when it was discovered. They theorized that it either served as a center to control trade, a jail for the most treasonous citizens or an Inca statesman's estate and religious retreat. Today, most agree that it was a royal estate. No trip to Peru would be complete without a visit to it.
Even if a trip to this magnificent marvel isn't in the works, you can get a taste of the riches of Peru with Gevalia Select Varietal Peruvian Organic hand-harvested coffee. Grown organically at high elevations in the Andes, the coffee beans develop slowly on the tree to deliver high acidity, good body and a lovely fruitiness. It's a taste of a country filled with wonders. |
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LEARN ABOUT GEVALIA'S COMMITMENT
TO SUSTAINABILITY |
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