Apple Cider

 

Earlier this month, SingleServeCoffee.com gave Hot Apple Cider by Green Mountain Naturals™ Vue® packs a perfect score: 100-out-of-100!  But who’s really surprised? With a total of five all natural ingredients and no artificial flavors or preservatives, this drink should be at the top of the list for hot apple cider lovers (Like me!).

The review was sure to highlight the “rich notes of sweet apples with bursts of spicy cinnamon” and the “silky smooth” consistency. Overall, it was decided that Green Mountain Natural’s Hot Apple Cider was, “spot-on with real mulled apple cider.”

Don’t just read about how great the apple cider is, taste it!  Hot Apple Cider by Green Mountain Naturals is available in both in Vue® packs and K-Cup® packs on our website, as well as in grocery stores and retailers nationwide.

 

 

New Year, new you.  Or me.  Or us.  You get the idea.  It’s 2013 and it’s a new start.  Clean slate.  Blank sheet of paper.  An open road.   But we don’t want that slate/paper/road to be empty for long: we want adventure.  We want stories.  We want triumph.  That’s why we make resolutions – to be able to look back at the past year and have exciting tales to tell in the next.  In preparation for those stories, here are a few of our goals for 2013 (with a little Keurig Brewed® twist):

1. Take one small step toward a more balanced life.  Make a small change that helps our wellness – like choosing Wellness Brewed™ beverages like Green Mountain Coffee® Antioxidant Blend.

2. Embrace “me” time.  Stress is so last year – now is the moment to savor the moment.  Even if that’s just enjoying an indulgent cup of Café Escapes® Café Caramel (and it’s only 70 calories).

3. But don’t overlook the family.  Make time to be together – craft, hike, bake, and watch a family movie with some Green Mountain Naturals® Hot Apple Cider for the kids.

4. Appreciate the beauty around us.  Stop, look, and listen to the artistry that surrounds the everyday, may it be the beauty in a hand built gazebo, the tang of handcrafted cheddar, or the brightness of a mug of Tully’s® House Blend.

5. Learn a new language.  Bonjour, ciao, hola – expand your vocabulary so travel to your new favorite destination isn’t as intimidating.  And do it all with a mug of Barista Prima® Italian Roast by your side – bellissimo!   

What stories do you want to tell about 2013 next year?

For those of us in New England, the fall season conjures up images of brilliant fall foliage, apple picking, pumpkins, and a hint of chill in the air.  With the onset of this glorious season comes another highlight to fans of the Green Mountain Coffee® Family of Brands: our fall catalog! The fall edition of our catalog is jam-packed with a large assortment of coffees, teas, and beverages, as well as a variety of food, mugs, and gift baskets to help get you started with your holiday shopping.

A few highlights, for your reading pleasure: 

1. Our catalog opens with a Hot Apple Cider from Green Mountain Naturals®. Nothing says fall quite like a cup of hot apple cider—now available in both K-Cup® and Vue® packs.

2. Wellness Brewed™ Beverages:  A new collection of K-Cup® packs, created with your wellness in mind.  Included in this collection are two new coffees, two new teas, and Vitamin Burst™ fruit-brewed beverages.

3. The Gift of Discovery:  We are bringing you a few handicrafts from artisans that live and work in some of the world’s finest coffee-growing regions.

4. Vue® Brewer, the next generation Keurig® brewer!

5. Accessorize your Keurig® Experience:  Featuring a full range of storage solutions for K-Cup® packs.

6. Lot and lots of gifts: The catalog closes with six pages of ideas for just about everyone on your list.  No excuses this year - the perfect present awaits!

For those of you who may not have received a catalog in the mail, it’s not too late to get your hands on one!  It is available to you in a digital format that you can read online. Or, if you’d like to receive a print copy, please fill out the catalog request form.

Happy shopping!

For years, Green Mountain Coffee Roasters, Inc. (GMCR) has awarded grants to improve the quality of life in coffee-growing communities around the world. Now, for the first time in the history of our philanthropic giving, we’ve chosen to fund a supply chain project within the United States related to our growing portfolio of non-coffee products, with a $125,000 grant to the Madison House Youth and Community Center of Yakima, WA.

Madison House Youth and Community Center provides educationally based programs to families who are employed in the orchards and warehouses of the surrounding apple industry. GMCR buys apples for its Green Mountain Naturals® Hot Apple Cider K-Cup® packs from the same fertile area of Yakima Valley.

“It was a natural fit,” said Rick Peyser, Director of Social Advocacy and Supply Chain Community Outreach for GMCR. “We are pleased to be able to support Madison House because the organization provides much-needed services to the people who pick and process our apples.”

This $125,000 grant will fund adult education at Madison House, including scholarships, program materials and supplies, a full-time adult education coordinator, GED testing fees, and childcare.

“This partnership represents an exciting opportunity for both organizations to expand efforts to reduce generational poverty,” said Sara Holtzinger, Madison House Development Director. “To change the culture of our communities, we must work to change the culture of our homes. That’s why adult education, and the childcare that’s necessary to support it, are so important.”

We were introduced to Madison House by representatives of Tree Top, a grower-owned cooperative that operates eight fruit processing facilities in Washington, Oregon, and California. “Good things happen when people work together to care for communities within the supply chain,” said Sharon Miracle, Corporate Communications Director for Tree Top, Inc.

We’re excited to continue our supply-chain outreach through grants to organizations like the Madison House Youth and Community Center. 

Last weekend, a team of Green Mountain Coffee and Brew Over Ice foodies rolled into Washington, D.C. fueled with the idea that coffee, tea, and BBQ would make for a winning combination at the Safeway Barbeque Battle.  After three days of late nights, early mornings, and more coffee around the brewer than we can count, the results are in:

Flatlander BBQ’s Celestial Seasoning Sweet Southern Tea Perfect Iced Tea-rubbed and Brew Over Ice Nantucket Iced coffee sauce-smothered pork ribs took 3rd place in the Barbeque Battle!  These caffeinated ribs garnered our team a pig-topped trophy and $500, which will be donated to the Boys & Girls Club of Washington, D.C., the marquee charity of the event.  To top it all off, it turns out we placed 9th out of 41 teams, competing among some of the top teams in the country. “Wow,” would be an understatement.

Wanting to spread BBQ coffee revelations around and to thank you all for cheering us on, it’s time to share our recipes in time for everyone to enjoy them during the Fourth of July.  Look below to learn how to make our Coffee-Rubbed Brisket, Half-and-Half Chicken, Nantucket Blend-Rubbed Pork Shoulder and award-winning Sweet Tea Ribs.  Not to mention our Jalapeño Coffee Barbecue and Tricky Barbeque Saucel!  Read the recipes below:

 

Coffee-Rubbed Brisket

RUB:
2 Tablespoons Green Mountain Coffee Fair Trade Organic Sumatran Reserve OR Nantucket Blend K-Cup® Portion Packs

2 Tablespoons paprika

2 Tablespoons light brown sugar (Fair Trade Certified™)

2 Tablespoons coarse salt

4 Tablespoons ground black pepper

1 Tablespoon ground ancho chili powder

1 Tablespoon finely grated lemon zest

Open the portion packs and empty the contents into a bowl with other ingredients.  Mix well.

MOP:

1/2 cup apple juice

4 tablespoons Worcestershire sauce

TECHNIQUE:

Trim a full packer brisket of most exterior fat and silverskin, or you can use just the brisket flat

Coat the brisket with a thin layer of yellow mustard and then coat with coffee rub, rubbing it into the meat.  Wrap in plastic wrap or place in a large resalable plastic bag and refrigerate overnight.

Rest the meat at room temperature before grilling, about 1 hour. Prepare grill for indirect medium-low heat, about 250 degrees.
Put the brisket, fatty-side up, on the grill away from the heat; cover the grill. Baste or spray the brisket with the mop whenever the surface looks dry, about once every hour. Keep the temperature of the grill or smoker around 250 degrees, adding charcoal as necessary.

After 4 hours of cooking, put the brisket in an aluminum foil pan, fatty side up; return brisket to the grill away from the heat. Cover the grill; continue cooking. Continue mopping the brisket if it looks dry. If your grill has a temperature gauge, it should stay about 250 degrees during the entire cooking time. If using charcoal, add fresh coals about once an hour.

Cook until severely browned and blackened in spots or very well-done (about 190 degrees on an instant read thermometer in the thickest part of the brisket), 6 to 8 hours total.

Remove the pan from the heat; let rest 20 minutes. Trim any excess fat; slice brisket across the grain. Serve with barbecue sauce.

Sweet Tea Ribs

RUB:

4 Celestial Seasonings Southern Style Sweet Tea Brew Over Ice K-Cup® Portion Packs

1 Tablespoons paprika

1/2 Tablespoon kosher salt

1 teaspoon Tiny Spice Company Citrus Pepper OR substitute 1 teaspoon black pepper

Peel the foil off the portion packs, empty into a spice or coffee grinder, and grind until powdery.  Mix with the paprika, salt and pepper.

MOP:

1/2 cup apple juice

4 tablespoons Worcestershire sauce

TECHNIQUE:

Pat ribs dry and trim the membrane from the underside.

Coat ribs with a thin layer of yellow mustard and then rub the tea mixture into the ribs

Wrap in plastic wrap or place in a large resalable plastic bag and let marinate for at least 4 hours.

Rest the meat at room temperature before grilling, about 30 minutes. Prepare grill for indirect medium-low heat, about 250 degrees.
Put the ribs, bone side down, on the grill away from the heat; cover the grill. Baste or spray the ribs with the mop whenever the surface looks dry, about once every hour.  Keep the temperature of the grill or smoker around 250 degrees, adding charcoal as necessary.

After 3 hours of cooking, wrap the ribs in aluminum foil and return ribs to the grill away from the heat. Cover the grill; continue cooking. If your grill has a temperature gauge, it should stay about 250 degrees during the entire cooking time. If using charcoal, add fresh coals about once an hour.

Cook until the ribs are flexible when you try to pick them up using tongs or oven mitts, 5 to 6 hours total.  They should not be falling off the bone, but tender and flexible.

Remove the ribs from the heat; let rest 20 minutes. Place on grill directly above coals and baste generously on both sides with sauce, turning frequently to prevent burning.  Remove from grill and cut into portions.

 

Chicken Rub

2 Celestial Seasonings Half & Half Brew Over Ice K-Cup® Portion Packs

4 Tablespoons Mrs. Dash Salt-Free Seasoning

1 Tablespoon paprika

1 Tablespoon kosher salt

Empty the portion packs into a coffee or spice grinder and grind until powdery.  Mix with other ingredients.

TECHNIQUE:

Use the rub on your favorite cut of chicken or a whole chicken: if using a cut with skin, be sure to get under the skin.

Barbecue or grill chicken as you normally would.

 

 

 

 

 

 

 

 

 

Nantucket Blend-Rubbed Pork Shoulder

RUB:

1 Green Mountain Coffee Nantucket Blend Brew Over Ice K-Cup® Portion Packs

3 Tablespoons light brown sugar (Fair Trade Certified™)

1 Tablespoon Tiny Spice Company Citrus Pepper (or substitute black pepper)

½ teaspoon anise seed

1 Tablespoon kosher salt

1/2 teaspoon anise seed

1/2 teaspoon cinnamon

Open the portion packs and empty the contents into a bowl with other ingredients.  Mix well.

MOP:

1/2 cup apple juice

1/4 cup apple cider vinegar

4 Tablespoons Worcestershire sauce

TECHNIQUE:

Trim a pork shoulder (Boston Butt) of  most visible fat and silverskin.

Rub with a thin layer of yellow mustard and then cover with coffee rub

Wrap in plastic wrap or place in a large plastic bag and let marinate overnight

Rest the meat at room temperature before grilling, about 1 hour. Prepare grill for indirect medium-low heat, about 250 degrees.
Put the pork shoulder, fatty-side up, on the grill away from the heat; cover the grill. Baste or spray the brisket with the mop whenever the surface looks dry, about once every hour.  Keep the temperature of the grill or smoker around 250 degrees, adding charcoal as necessary.
After 4 hours of cooking, put the pork shoulder in an aluminum foil pan, add ½ cup apple juice and cover tightly with aluminum foil; return shoulder to the grill away from the heat. Cover the grill; continue cooking. If your grill has a temperature gauge, it should stay about 250 degrees during the entire cooking time. If using charcoal, add fresh coals about once an hour.

Cook until severely the internal temperature reaches 190 degrees on an instant read thermometer, 6 to 8 hours total.

Remove the pan from the heat; let rest 20 minutes. Using heat-proof gloves or forks, pull pork apart in foil pan, using the jus in pan to moisten and flavor the meat.  Remove any connective tissue or fat that didn’t cook out.  Serve with your favorite barbecue sauce.

Tricky Barbecue Sauce

2 Tablespoons grainy Dijon mustard (we use Fox Meadow Farm 3-Peppercorn Dijon from Vermont)

2 Tablespoons yellow mustard (we use Fox Meadow Farm Vermont Maple Mustard)

1 cup cider vinegar

¼ cup low sodium soy sauce

¼ cup regular soy sauce

2 cups ketchup

2 cups honey (Champlain Valley Apiaries Honey)

1 Nantucket Brew Over Ice K-Cup® Portion Pack brewed on 6-oz setting without ice

3 Tablespoons Worcestershire sauce

1 Tablespoon paprika

1 Tablespoon + 1 teaspoon maple sugar OR 2 tablespoons + 2 teaspoons maple syrup

½ teaspoon garlic powder

½ teaspoon Chinese five spice powder

¼ teaspoon ancho chili powder

Combine all ingredients in a medium sauce pan and bring to a light boil.  Boil while continuously stirring for about 15 minutes, or until thickened.

 

Jalapeno-Coffee Barbecue Sauce

2 Green Mountain Coffee Nantucket Blend Brew Over Ice K-Cup® Portion Packs brewed on 4oz setting

1 cup ketchup

¼ cup molasses

2 Tablespoons orange juice

2 Tablespoons cider vinegar

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

2 jalapeno peppers, pierced all over with a fork

3 shots hot sauce

In a medium saucepan, combine all ingredients except hot sauce.  Cook, stirring frequently, over low heat until slightly thickened, 10 to 15 minutes

Remove from heat and let cool.  Discard peppers and season with hot sauce to taste.

 

March is a big month for celebrating at Business Coffee Express.  Mardi Gras, St. Patrick's Day and, most importantly, our 1st birthday.

It seems like only yesterday we were born, but now we're running around just like one-year old breaking the copier, loading food into the manager's printer and demanding that every office in America have great coffee.

So, in honor of our first birthday Business Coffee Express is celebrating with  20% off your entire order (minimum of $100). This offer cannot be combined with any other offers or Office EXPRESS discounts. Sale ends 3/31/11.) Also, don't forget to stock up on Hot Apple Cider while supplies last - once it's gone, it's gone until next fall.

Hmmm, St. Paddy's Day, our March 17th birthday, "Green" Mountain Coffee? We're sensing a pattern….

When the end of November rolls around, I must admit where my mind goes first: turkey.  And stuffing and potatoes and cranberry sauce and green beans.  And pumpkin pie - we cannot forget the pumpkin pie.  It’s about cooking and baking and sautéing and refrigerating and feeling stuffed to the gills with epicurean delight.

And then I stop and actually think about it.

Thanksgiving is most certainly about food (coffee-crusted turkey, anyone?), but it also about thankfulness.  It’s about showing gratitude for your family, your friends, your neighbors, and your coworkers.  It’s about expressing the appreciation we feel for people who show they care, may it be by cleaning up a local river, proposing at the Grand Canyon, or simply taking the time to share a smile.

This week, we challenged members of our Green Mountain Coffee team to share what they’re thankful for this year.  And, as always, our team met the challenge in a revelation-ary manner:

Amanda: I am thankful for great family and great coffee! I love that I work for a company where I can introduce my family to great coffee as well as all the important work GMCR does to help "Brew a Better World".  My brother loves our Fair Trade Seasonals and I'm very partial to our Special Reserves!

Reid: I'm thankful for the peaceful joy I'm experiencing in having my 11 month old little girl asleep in my arms while I try to type this on my iPad!  I should also mention I'm thankful for auto-correct.

To be be part of such an amazing company with truly wonderful and passionate (with above-average caffeinated levels) people is an experience for which to be thankful.  I'm thankful our company is doing so well which affords us with the ability to give back in ways tat impact so many.

Lesley: I am very  thankful to work for a company that embraces and supports my personal and professional growth, creativity, and learning.

Roger: I’m thankful for the fact that I am privileged enough to work with a group of dedicated and passionate individuals who collectively represent the best group of co-workers – and friends – that anyone could hope for.  On the home front, I’m extremely thankful that my kids still think I’m (relatively) cool.  I know it won’t last much longer, so while I still can, I’m soaking up as much of their indulgence as possible.

Jennifer: I am thankful to be working after spending most of 2009 unemployed, and am grateful for the opportunity Green Mountain Coffee has given me.

Ken: I’m thankful that more and more of our troops are returning from overseas duties.  I’m thankful to work for a company that can be both successful and CSR-minded.  I’m thankful that my kids still listen to me (for the most part).

Maureen (and Kristen): We're grateful for Hot Apple Cider, which has spiced up our autumn and mustache Fridays (or Wednesdays, or Tuesdays, or whenever we need it).

Sandy: There are many things I’ll be giving thanks for on Thursday, but I wasn’t sure what to share here until I came across this blog post: http://www.care2.com/greenliving/3-simple-ways-to-thank-a-farmer-this-thanksgiving.html

As we stuff ourselves silly with those traditional, only-on-Thanksgiving delicacies like green bean casserole (we affectionately call this “green mush” in my family) and the ubiquitous sweet potato marshmallow delight, it seems like the right time to thank farmers both near and far who help keep food on our plates and our coffee cups filled.

Nearby, I’d like to thank the fine folks at the Dog River Farm in Berlin, VT for opening up their farm through CSA shares, and challenging me to be creative in cooking up my weekly stash of zucchini, kale, and many mysterious varieties of squash.

Further away, I’d like to thank the Fair Trade farmers around the world who work hard to grow and deliver the high quality beans that are incorporated into so many Green Mountain Coffee varieties.

I’ll keep my thanks going year-round by buying local foods whenever possible, and choosing Fair Trade for products like coffee that are not grown locally.

Kristen: I am thankful for the food on my table, family by my side, and just enough caffeine to jump start my soul. And, of course, you - yes, you!  For all the Green Mountain Coffee fans who make this possible, thank you!

What are you thankful for this year?

We asked for your help in determining what new variety you would like to see in a K-Cup® portion pack.  To our great pleasure, we received over 1,300 suggestions—our most popular blog to date!  And as we combed through all of your ideas, one resounding theme came through loud and clear:  "APPLE CIDER, PLEASE."

You want it...we got it!

Our dear friends at Green Mountain Naturals squeezed the fresh-picked goodness of sweet orchard apples into convenient K-Cups!  Simply made with real apples, a hint of brown sugar, and just a touch of cinnamon—no artificial flavors or ingredients.  You can use your Keurig® single-cup Brewer to create a warm and comforting mug of cider with a crisp, clean flavor.

Apple cider isn’t just another seasonal beverage, to many families it is a treasured tradition.  Discover a new way for the whole family to enjoy an old favorite with Green Mountain Naturals Hot Apple Cider, available in a 24-count box of K-Cups right now!

Shop www.GreenMountainCoffee.com/hot-apple-cider-k-cup.aspx now, and as a special introductory offer, you’ll save $3.00 on a 24-count box of Hot Apple Cider when you use keycode FRESH-FAVE at checkout.  Offer expires 11/30/10.

Hot Apple Cider K-Cups are only available until February 28^th, so get them while they’re hot!