Don’t miss March Artist Emily Ham

You may not know Emily, but if you’ve been to our roastery and café this month, you’ve certainly seen her creations. Sock monkeys have made a huge comeback in popular culture in the last few years and Emily’s are fine handmade specimens.

In Emily’s own words:

“I am a college freshman spending any free moment I get crafting and exploring the world of art. I have always been fascinated with repurposing and up-cycling old or seemingly useless materials. My favorite materials to work with are socks, buttons, ribbons, and a variety of odd paper scraps and stamps. I am inspired by textures and nature, and never cease to be stirred by the variations in creation. From my art sales I am donating 50% of my profits directly to missions work in Myanmar.”

Swing in before the end of the month to see her work in person and perhaps take a monkey home with you!

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Beyond beverages…specials, workshops and events

Here at A&E we believe that every beverage is more than just a drink. In support of that philosophy, may we present: our regular events! We offer an ongoing roster of demos, events, tastings, and drink specials (designed to entice your sense of adventure).

Contact us any time for more information about current or upcoming events…just this month we have already offered a hands-on Roast Demo – a chance to learn about what we do and take home a pound of coffee you helped to roast – and a two-punch Tuesday where every purchase of an espresso drink earned two punches on the A&E Custom Cup card instead of one.

Coming March 24, from 11a.m. to 1 p.m., a Sensory Analysis of Green Tea class. Green tea, thanks to its healthful qualities, has become a tremendously popular tea. Experience the differences in taste, aroma, and mouthfeel of several varieties of green tea. Learn to think outside of the cardboard box as we guide you through a magical tea experience. We will be tasting our most popular green teas and discussing flavors and characteristics that are significant to each.  Other topics include: brewing instructions, processing methods, and cultural impacts. The cost of this workshop is $10 per person and you will leave with a 1-ounce bag of a featured tea – and a new found knowledge of the nuances of this well-loved tea.

Throughout the month of March, enjoy these drink specials:  the Chocolate Stout Latte, the Leprechaun Latte (it’s not made from leprechauns, but from delicious Irish cream &
caramel), or a Shamrock Steamer (a coffee-free hot chocolate with Irish cream).

 

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Emeran’s Best of NH 2012 Picks

We ask you for your vote for the annual “best of” polls so we figured it was only fair to share ours. Here are Emeran’s picks for NH Magazine’s 2012 Best of NH.

If you think we’re “Best of NH” caliber, we would sincerely appreciate your vote. You can vote here through March 20.

If you need help filling out the minimum number of categories for your vote to count, consider voting for some of our favorites!

Emeran’s Picks

Soup: Extra Touch Gourmet
Caesar Salad: Giorgios, Merrimack
Sunday Brunch: Black Forest Cafe
Pancakes: Parker’s Maple Barn (They don’t have our coffee, but we love them anyway.)
Bagels: Elm Street Bagel (They may be potentially partnering with one of our new accounts in Keene.)
Bakery Bread: Great Harvest, Nashua
Brownies: Frederick’s Pastries
Cookies: Black Forest Cafe
Pies: Black Forest Cafe
Pastries: Dutch Epicure
Cakes: Dutch Epicure
Dessert Cafe: Planet Marshmallow
Chocolate: Swan Chocolates
Cupcakes: Crandall’s Blackberry Bakery
Nashua Ice Cream: Jakes
Monadnock Ice Cream: Kimballs
Concord Area Coffee Shop: True Brew Barista
Manchester Coffee Shop: J Dubs
Nashua Coffee Shop: A&E Custom Coffee Roastery (sorry fellow accounts!)
Local Winery: LaBelle Winery
Local Coffee Roaster: A&E Custom Coffee Roastery
Cup of Coffee: A&E Custom Coffee Roastery
Martini Bar: Giorgios Merrimack
Italian Restaurant: Giorgios Merrimack
German Restaurant: The Mile Away
Indian Restaurant: Indian Palace
Chinese Restaurant: San Fransisco Kitchen
Nashua Restaurant: Saffron Bistro (A new account!)
Chef: Tom P from Z
Fine Dining: Saffron Bistro
Locally Sourced Menu: The Rustic Leaf
Gourmet to Go: Extra Touch Gourmet
Missed Category: TEA: best tea selection, cup of tea

 

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A&E On The Air!

Exciting announcement everyone…A&E’s owner, Emeran Langmaid, makes a radio appearance March 4 (this coming Sunday) between 7 and 8 p.m. Holistic Nutritionist and Wellness Educator Susan Baker of Nutressante, hosts. The show will be broadcast on Dreamvisions 7 Radio Network.

Susan’s loves and areas of expertise include achieving goals through good nutrition, connecting the mind and body, food politics an environmental sustainability. She is a health coach, energy medicine practitioner, food safety speaker (and of course, radio host). It is through these lenses that she will quiz Emeran on her favorite topic: Coffee.

Check out some of Susan’s previous shows online. You may also want to check out her blog for some interesting health tips and news tidbits.

The completed show will be posted as a podcast as soon as it’s available, so you can listen and get inspired!

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Coffee: The Cost Of Convenience

Generally, our goal here at A & E Roastery is to include you in our love affair with coffee. We want you to join us on a journey into the art of coffee, the craft of coffee…the aromas, the flavors, the nuances of fairly grown and traded coffees. We offer real coffee made by and for real people. But can we get REALLY real for a minute?

Entirely aside from the lack of romance in every convenient “pod” of pre-packaged coffee, you should know what you are paying for, and as a consumer you should know just how much you are paying.

Coffee pods vs. beans

Coffee pods vs. beans

A recent analysis of the cost per pound, of coffee pods, versus the cost, per pound of bean coffees and their freshly ground brethren shows that you will pay much more for your pod coffee.  Apparently the cost of convenience is about $50/lb. (Fifty dollars!) Plus, in that wee plastic cup, that’s really all you get. None of the aforementioned romance…no customization of your coffee experience.

The New York Times describes what you DO get rather neatly:

“When it comes to single-serve systems, you’re not just paying for coffee, you’re paying for convenience and the technology that makes it possible to brew a single cup in seconds. Pop in the pod, push the button: it’s a sure thing every time. Supermarkets and specialty stores are filled with items that make it easier on you, and it’s up to the shopper to determine if it’s worth it.”

For comparison, we give you real coffee, with the real experience and the real art of it…at a real price of between $15.99/lb and $16.99/lb for most of our locally-roasted and expertly-selected organic coffee beans. For those with a serious coffee habit especially – the benefits of the authentic experience reveal themselves with crystal clarity!

But the difference may be all in the mindset of the drinker…again the NYT sums that up nicely:

“Where single-serve coffee falls on that spectrum depends on whether you regard coffee as something you make or something you drink.” In short, it depends on what you expect from the experience.

Generational perspectives may be another factor: not so long ago, people measured coffee in pounds. These days…we purchase our coffee in a cup. Have marketing and specifically-packaging changed the way we think about what we drink?

While you’re mulling that over (and perhaps sipping something delicious)…watch as this coffee artist reveals something entirely different with steamed milk as his muse.

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Mmmmmmmexico…

UDEPOM. It’s not a glamorous name, but it’s easier to say quickly than “Unión de Ejidos Profesor Otilio Montano.” UDEPOM is the Mexican coffee-growers co-op that produces a delicious Arabica bean that we feature. Their bean imbues the resulting coffee with a rich, sweet aroma, and a mellow, nutty, balanced flavor.

However, UDEPOM is about much more than fair-trade and organic coffee. They also harvest similarly fair-trade and organic honey…and their work supports biodiversity and environmental conservation in their region. In fact, in this region, coffee farming is a critical ingredient to combating the perils of deforestation, and restoring habitats for native species.

Chiapas, home to UDEPOM, is located at the southernmost tip of Mexico, near Belize and Guatemala. It is humid, and tropical. Most of the coffee producers there are small ones…which is remarkable, considering that they produce about four million sacks of coffee each year. It is also a gorgeous place, with scenic, verdant, dramatic landscapes. See for yourself in this lovely video.

When we learn more about the origins of even something as simple as a daily cup of coffee (or however many you prefer), it is moving to see the connections…between the coffee, the plants, the place and the people involved. Even drinking that simple cup of coffee can contribute to a more positive outcome on another part of the planet. Deliciously so.

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Hippo 2012 “Best of” voting

I voted for The Hippo’s “Best of” issue and thought I’d share my 2012 picks with you.

  • Best live theater venue: Palace Theater, Manchester
  • Best Gym: YMCA, Nashua
  • Best Florist: Garden Party, Milford
  • Best restaurant overall: Black Forest, Amherst
  • Best Bakery: Dutch Epicure, Amherst
  • Best Beer Shop: The Beer Store, Nashua
  • Best Breakfast: Riverhouse Cafe, Milford
  • Best cup of coffee: A&E Coffee Roastery, Amherst
  • Best Bakery: Frederick’s Pastries, Amherst
  • Best espresso drinks: A&E Coffee Roastery, Amherst
  • Best Ice Cream: Jake’s, Amherst
  • Best Italian Restaurant: Giorgios, Merrimack
  • Best menu item: Almond Turtle Latte, A&E Coffee Roastery, Amherst
  • Best Neighborhood Market: Mill Town Market, Manchester
  • Best Vegetarian: Indian Palace, Nashua
  • Best local radio station: NHPR
  • Best local movie theater: Wilton Town Hall Theater, Wilton
  • Best place to take visitors: Budweiser plant, Merrimack
  • Best music hall: Tupelo Music Hall, Londonderry
  • Best City Park: Keyes Park, Milford
  • Best sledding: Carnival Hill, Wilton
  • Best Massage Therapist: Pam Veiga, Hollis
  • Best thing about NH: geography
  • Thing they forgot: TEA

Have you voted yet? You can vote for your favorites at www.hippopress.com until midnight on February 28. If you think we’re the “best of,” we would be honored to have your vote.

Have you Voted?

 

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Conquer a Cold with Conquer The Cold Tea

It seems particularly timely to tell you a bit about our Conquer The Cold tea. The name bears two meanings of course…you can conquer “the cold” by warming yourself with a cup of delicious hot tea. But this tea is special…it’s been specially created to help you battle “The Cold”…as in, the kind that stuffs you up with sniffles and coughs. (The kind that we know half of you are probably doing battle with right now! Sniff sniff….Cough cough…)

This tea is a delicious blend of eight wellness ingredients that help to prevent colds and alleviate symptoms, as well as speed up the healing process. This tea is action-packed with anti-oxidants, vitamins, minerals, and botanicals to help you heal and keep you healthy.

It’s made of a proprietary blend of herbs and roots including Echinacea, Burdock Root, Feverfew, Lemon Peel, Licorice Root, Marshmallow Root and Mullein Flowers. Taken together, they create a wonderful tea that helps you get well when you’re feeling down.

Each ingredient is specially selected for its specific prevention or healing properties. Echinacea is herbal medicine’s first choice of treatment for colds and depressed immune systems. Licorice Root is most commonly used to treat coughs and colds. Licorice is especially useful for treating coughs with sticky phlegm, or for treating colds that accompany stomach upset. Marshmallow Root relieves irritation by coating inflamed surfaces. Its primary use in modern herbal medicine is to relieve sore throats. The soothing mucilages of Mullein Flowers coat sore throats and make coughing more productive.

This is an exclusive tea that we hand-blend just for you.

Care to read a bit more about the plants that bear these healing herbs? Explore them here.

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Uganda’s Bugisu Sipi Falls

Do you love a rich and robust coffee with a smooth, yet full, body?  A darker roast, designed to bring out the best flavor? Let’s take a coffee trip to Uganda…

Uganda is the seventh largest coffee producer in the world. Though larger scale producers are emerging, the bulk of the coffee from this country is produced by small farms, whose average farm size is between 1.25 and 6 acres. The industry employs more than 3.5 million families through coffee-related activities and it is estimated that as much as 20 percent of Uganda’s population earns all or a large part of their income from coffee.

Since the decade-long civil war in Uganda, the country has been working to rebuild its economy and we’re happy to support these family farmers who grow our delicious Ugandan variety. Uganda’s coffee crop is made up of both Robusta and Arabica coffee. A&E Coffee is offering an Arabica variety called Uganda Bugisu Sipi Falls, which is grown on the Eastern part of the country, on the side of Mount Elgon, the oldest and largest solitary volcano in East Africa.

Just as the Kia-Ora is to Kenya, the Uganda Bugisu Sipi Falls is currently the only certified organic coffee from Uganda. The project of developing this variety and training workers to produce it has not only strengthened the individuals and families farming it, but their local communities as well.

If you have an interest in trying this coffee, make sure to come in order online, as quantities are limited.

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A 2011 Coffee and Cancer Study Roundup!

This article gives a nice overview of some of the most significant “coffee’s health benefits” articles of 2011. Certain types of endometrial, prostate, skin and breast cancer seem to respond in a good way to relatively high amounts of coffee consumption.

Endometrial cancer is cancer of the uterine lining – so this one’s for the ladies. This study’s scope was fairly broad, with 67,470 study subjects being followed over the course of 26 years. Tea was also included for consideration in this study and the tea drinkers did not enjoy the same reduced risk that the coffee drinkers did. Caffeine is apparently not the do-gooder, but they haven’t identified which other chemical is doing the work.

Interestingly, the study on prostate cancer showed that both drinkers of both regular and of decaf received the same cancer protection benefit. Again, apparently caffeine was not the magical chemical doing the good work. These scientists did find, however, that the coffee was not beneficial in combating all types of prostate cancer.

We posted previously, of course, about the study citing coffee as beneficial in reducing the occurrence of a certain type of skin cancer: basal cell carcinomas. This is a less deadly type of skin cancer, but it is the most common of all forms.

And finally, ER-negative breast cancer was another form of cancer, shown to have some kind of healthful relationship with coffee. The results of that study definitely point to a need for further research – they aren’t sure which chemical in the coffee is “the one,” and since not all coffee is exactly the same, they can’t yet say for sure which one would be best to drink.

These are all items to keep an eye on for further updates. In the meantime…drink up!

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