Drinks From the Crypt: Halloween Libations Sure to Thrill

Drinks From the Crypt: Halloween Libations Sure to Thrill

Breaking New Ground: A Sicilian Coffee Plantation, Part 2

The Morettino family has successfully cultivated a coffee plantation right in Sicily. Next on the agenda: making the island an international coffee hub. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Feature photo by Tomas Anton Escobar via Unsplash Editor’s note: Check out part one of this story here. Andrea Morettino’s family has proven that coffee […]


Book Review: From Nerd to Pro, by Patrik Rolf

From Nerd to Pro: A Coffee Journey is an autobiography by roaster, café operator, and coffee competitor Patrik Rolf sharing his coffee journey. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Tanya Nanetti I’ve read plenty of books on coffee over the years: manuals on how to brew great coffee at home, books on […]


3 All-Women Coffee Roasting Companies that Are Changing the Game

The world of specialty coffee is still largely governed by men, but these all-female specialty-coffee roasters are helping to close the gender gap. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo courtesy of Lot Zero/7Gr As is the case for many commercial sectors, the world of specialty coffee continues to display gender disparity along the entire […]


Know Your Sweeteners: Agave: Part One — Indigenous Use

Known today primarily as a sweetener, agave can be traced back thousands of years. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Bruno Cervera via Unsplash Recently, we launched our brand new article series “Know Your Sweeteners,” where we’re discussing a variety of sweeteners and syrups, and analyzing the unique characteristics of each one. […]

Drinks From the Crypt: Halloween Libations Sure to Thrill

Brewing at Home and on the Road With Diego Campos

We talk to the first Colombian World Barista Champion and Diamante Coffee Farm founder Diego Campos about his brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Diego Campos The focal point of a coffee worker’s professional life is, obviously, coffee. Whether for a customer, to check a specific production batch, or to verify the […]


Florencia y Fortunata: A Café Empowering Women in Peru

The Cusco café, founded by Carolina Peralta Minaya, sells coffee from women producers and features women demonstrating their skills behind the bar. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Carolina Peralta Minaya Traceability, sustainability, and conscientiousness are key values pervading the specialty-coffee trade. For many consumers and traders, these values inform their decision to […]


A Look at Digital Coffee Future’s Digital Origin Education Program

The new program connects coffee producers to one another, provides them with educational resources, and more. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of the Cocaerol, Comal & Amprocal cooperatives in Honduras Since 2021, Digital Coffee Future (DCF) has been working on a digital training program to address the needs of coffee producers. In September […]


How to roast anaerobically fermented coffee

Among the many different kinds of experimental processing methods, anaerobic fermentation is perhaps the most popular and intriguing. Interest in this processing technique is only growing, with more and more anaerobic fermented coffee available in cafés and roasteries around the world. Moreover, of all the advanced processing methods, this particular technique has one of the […]

Drinks From the Crypt: Halloween Libations Sure to Thrill

Ukraine’s Soloway Coffee Opens First US Shop in Chicago

A specialty coffee roasting company based in western Ukraine called Soloway Coffee (Instagram link) this week opened its first location in the United States. Beans roasted in Ternopil, Ukraine, using…


Florencia y Fortunata: A Café Empowering Women in Peru

The Cusco café, founded by Carolina Peralta Minaya, sells coffee from women producers and features women demonstrating their skills behind the bar. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Carolina Peralta Minaya Traceability, sustainability, and conscientiousness are key values pervading the specialty-coffee trade. For many consumers and traders, these values inform their decision to […]


The Origin Story of Turtle Island Coffee in Vancouver, B.C.

A new Indigenous-owned coffee company based in Vancouver, British Columbia, called Turtle Island Coffee has launched with the goal of exposing more people to high quality specialty coffee and Indigenous…


3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

We explore three standout Brooklyn cafés: drip, BKG, and Coffee Project New York. BY EMILY MENESES BARISTA MAGAZINE ONLINE Cover photo by Nelson Ndongala via Unsplash Whether you’re a New York local or planning your next NYC trip, you won’t want to miss out on Brooklyn’s vibrant (and constantly evolving) coffee scene. Today, we’re exploring […]

Drinks From the Crypt: Halloween Libations Sure to Thrill

Drinks From the Crypt: Halloween Libations Sure to Thrill

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Drinks From the Crypt: Halloween Libations Sure to Thrill

The banshees at Barista Magazine bring you part one of ’Drinks From the Crypt’—spooky drinks for this most ghoulish of seasons. Warning: These brews are not for the faint of heart.

BY J. MARIE CARLAN
BARISTA MAGAZINE ONLINE

Cover photo from Artem Maltsev via Unsplash

The weather has cooled, the leaves have turned, the pumpkins are being carved, and the graveyard ghosts are preparing for a night of revelry. This time of year, the ghouls and goblins come out to play. But first, they’ll need a little something to sip! This Halloween season, there is a “Drink From the Crypt“ for every witch, werewolf, and wendigo to imbibe.

An iced drink with chocolate and cherry syrup topped with whipped cream. A creepy red gummy hand is plastered to the side of the glass, and cherry blood oozes onto the table.
The AHHHHHH! from the Dancing Bean Coffeehouse. Photo courtesy of Emma Newman.

The AHHHHHH!

This drink arose from the lab at the Dancing Bean Coffee House in the Dancing Bear Lodge located in Townsend, Tenn. Marketing Manager Emma Newman says the AHHHHHH! is worth shouting for. ”This creepy concoction can be made hot or cold, and is a mixture of espresso with chocolate and cherry syrups—and it will leave you SCREAMING with energy!” Not pictured: the mad scientists behind the creation.

A spicy mocha in a paper cup from Kingston Bread and Bar. The top of the beverage features a skull stenciled in with cocoa topping.
The Nightmare on Front St. features a (real?) skull. Photo by Brett Jones.

Nightmare on Front St.

This sinister spicy mocha potion brewed by Jason Michaels contains Mulato chile syrup, dark chocolate ganache, choice of milk, and espresso. Those ready to play with fire, head to Kingston Bread + Bar (+ crypt) in Kingston, N.Y., to try it for yourself.

An iced latte with whipped cream, topped with kettle corn and "blood" splatter syrup.
The Woodsboro Slasher is one of several horror-themed beverages at crossroads. coffee.
Photo courtesy of Montana Telman.

The Woodsboro Slasher

The crossroads. coffee crypt keepers in New Haven, Conn., have a full line of dungeon delights, all inspired by horror films, says owner Montana Telman. One intriguing find: The Woodsboro Slasher (inspired by the slasher classic Scream): a vegan brown butter sea salt caramel latte with whipped cream, kettle corn, and “blood” splatter. All the crossroads.coffee syrups are made in-house (even the blood splatter).

An iced horchata latte in a soda can-shaped glass, topped with whipped cream and caramel.
La Bruja Spice from the Coffee Mugg. Photo courtesy of Susana Almaguer.

La Bruja Spice

Witches and warlocks, grab your brooms! Muggles, keep walking. The Latina-owned Coffee Mugg in Corpus Christi, Texas, is a place ”where all houses are accepted and loved,” says owner Susana Almaguer (this Slytherin breathes a sigh of relief). La Bruja Spice is a drink perfect for filling your leaky cauldron: a pumpkin-spiced latte made with horchata!

A glass filled with green melon tonic water on bottom, espresso and ice floating on top, with a little gummy fish sticking out of the drink. Gourds are lying on the wood table beside it.
The Beetlejuice at Third Space Café. Photo courtesy of Erin Ryan-Mosley.

Beetlejuice

Say this name out loud three times, and Tim Burton may appear at your doorstep with a skeleton crew! This concoction is for anyone seeking the strange and unusual: The Beetlejuice is made with melon syrup, Fever Tree tonic, and espresso at Third Space Café in Minneapolis. Not only is this drink worth dying for, it also promotes women in the workplace. ”We are currently 100% owned, managed, and operated by female staff with the intention to positively shift the coffee industry and reputation of industry workers. We all see this as career-based employment,” says owner Erin Ryan-Mosley.

Not spooked enough yet? ”Drinks From the Crypt” shall be reincarnated next week!

ABOUT THE AUTHOR

J. Marie Carlan (she/they) is the online editor for Barista Magazine. She has been a barista for over a decade and writing since she was old enough to play in the yard by herself. When she’s not behind the espresso bar or toiling over content, you can find her perusing record stores, collecting bric-a-brac, writing poetry, and trying to keep the plants alive in her Denver apartment. She occasionally updates her blog.

The post Drinks From the Crypt: Halloween Libations Sure to Thrill appeared first on Barista Magazine Online.

Drinks From the Crypt: Halloween Libations Sure to Thrill

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Drinks From the Crypt: Halloween Libations Sure to Thrill

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