Lawrence from Essential Coffee Singapore at his new retail outlet at VivoCity has had his coffee in demand from locals and people from all over the world who love great coffee. Lawrence is seen here with tourists enjoying a fresh bean cappuccino and flat white coffee. The happy couple were holidaying from Perth, Australia loved their Espresso Essential coffees, the smiles say it all!
One of the many benefits of having an I Luv Slush or Essential Slush machine is the huge range of flavours to choose from. Did you know that we have six syrup varieties including Fun Flavours, Fruit Slush, Kidsafe Slush, Isotonic and our Cocktail range? This means there are over 30 flavours across the range to choose from!
Our Client Care team tell us the most popular two flavours are Cola and Blue Lemonade from the ‘Fun Flavour’ range. There must be some blue tongues out there? Well, we know you have good taste!
As summer approaches, our cocktail range is a big hit. Choose from aptly named flavours such as Cosmopolitan, Pina Colada, Strawberry Daiquiri and Lemon Margarita’s! We’re dreaming of Summer already!
We also recently launched Iced Frappee mixes in Chocolate and Iced Coffee.
Give your Singapore team a call today.
Do you ever find yourself feeling guilty while you savour that delicious flat white every morning? Well, fear not!
An article recently published by news.com.au reported that drinking coffee reduces the risk of cirrhosis, a type of liver damage in which the organ can’t function properly due to permanent scarring.
The article states that the study from Britain’s Southampton University analysed data from more than 430,000 people, and found that those who drink one to two cups of coffee per day reduce their risk of cirrhosis by 22-43 per cent.
Drinking three or four cups can reduce the risk by 57-65 per cent. Researchers found the antioxidants in coffee help to repair damaged cells in the liver and reduce inflammation.
Two cups of coffee per day can also help reduce alcoholics reduce the risk of cirrhosis by 38 per cent, although it’s important to note that this doesn’t justify excessive drinking, or the systematic damage it can cause. The study’s lead researcher Oliver Kennedy told The Washington Post that cirrhosis is not a disease to be underestimated.
“Cirrhosis is potentially fatal, and there is no cure as such,” he said. “Therefore, it is significant that the risk of developing cirrhosis may be reduced by consumption of coffee, a cheap, ubiquitous, and well-tolerated beverage.”
The most common causes of the disease are chronic alcohol abuse, long-term hepatitis B and hepatitis C infection, and the build-up of excess fat in the liver. According to census data, cirrhosis was responsible for 1,772 deaths in Australia in 2013. It kills more than a million people worldwide every year. So hey, if coffee can assist in preventing that, go forth and treat yourself to that third cup.
Full article go to: www.news.com.au/lifestyle/food
Here at Essential Coffee Group we are all about the ‘Luv,’ and what says Luv more than heart latte art? In each edition of Essential News we will talk you through how to create latte art. We’ll start with a heart, as mastering the ‘heart’ will lay the foundation for other latte art techniques and it never fails to impress! When you first begin, it’s not easy by any means. It’ll take persistence, practise and patience – but have fun!
1. Once you’ve made your espresso and steamed your milk, rest the spout of your jug against your cup and then rock the jug side-to-side at a constant pace until a circle or apple shape starts to form. Then, introduce the milk into the centre of the cup while holding it on a slight tilt.
2. When your circle has formed, pull your jug directly up to create a thin steady stream of milk. This will create a suction that will arch the top of the circle in order to create the love heart curves.
3. When the cup is almost full, keep the flow of milk steady and then follow-through the milk from one side of the cup to the other to create your coffee art heart. And you’re all done!
How’d you go? We’d love to see your creations!
Post them to our Facebook or Instagram page for us to share. ?
If you’re like us, coffee is your lifeblood and you can’t wait to wake up to your favourite coffee in the morning. However we don’t want to mistakenly assume that all you want to do with coffee is drink it! There is a lot more that can be done with coffee! We explore a few ways in which you can make the most of your grounds, from nutty, bittersweet glazes to delicious rubs, infused oils, and coffee scented bakes goods. Drool!
Infused Coffee Butter: We’ve all seen the recent trend of adding butter to your coffee. We’re not sure if we are keen on that idea, but coffee infused butter is definitely something we can get on board with! There is a few steps to it, but just imagine the taste of a perfect coffee, combined with hot toast. A match made in heaven!
Coffee Banana Smoothie: This delicious wake-me-up smoothie has also been referred to as a ‘Jumping Monkey.’ Combining nothing but good stuff, this smoothie provides a kick and a hit of potassium and offers something different to the avid smoothie fan. Trust us, you’ll love it!
Add coffee to Pancakes: Step up your weekend brunch game by adding room temperature espresso to your favourite pancake recipe. For those with a sweet tooth, serve with crispy bacon and maple syrup. Serve with your favourite coffee to compliment the flavours in the pancake. This is a sure way to kick start your day!
We’d Luv to hear how you use coffee in any of your recipes. Share to our Facebook page!
Coffee doesn’t just give you that energy boost each morning, used on your skin as a scrub, it is known to have great skin benefits as well!
Whilst there are many coffee scrubs on the market to purchase, what is more satisfying than making your own? And it’s easier than you think! Here’s a method we luv, combining two of the things your skin loves the most – coffee and coconut oil.
All you will need to make this body scrub is coconut oil and coffee grounds. We recommend using two parts melted coconut oil and one part coffee grounds. That’s it! – easy right?
Pour the two ingredients into a medium sized bowl. Doesn’t look too luxurious at this point, does it? But, just you wait! First, put the bowl in the refrigerator for 10 minutes or so, just enough for the coconut oil to solidify again. Then use a hand mixer to whip the oil and coffee grounds together. Wow – it smells D-E-L-I-C-I-O-U-S!
It works like any other body scrub, and keep it in a jar in the fridge. Especially if you live in a warmer climate – This will make it last a bit longer.
Introducing two new blends created for our commercial barista equipment range:
Santa Rosa: Body is full with a rounded mouth feel. Flavour is towards milk chocolate/light cocoa, acidity is bright and lingering. Aftertaste is clean and sweet. Origin: Guatemalan
Reserve: A coffee that combines flavours and complexities of bright fruitiness, berry extracts and caramel sweetness, notably medium bodied and clean but lingering citrusy aftertaste. Origin: Guatemalan / Columbian / Ethiopian
If you have one of our barista espresso coffee systems request a 250g sample bag with your next order when you speak with our Customer Care team on 1300 324 111.
You know that feeling. We’ve all been there! When you’re sucking away on your favourite slush flavour when suddenly a lightning bolt of severe pain shoots to the top of your head! Also known as ‘cranium cramp’, here are some theories for relief, so you can drink more.
Some say one of the first things to try is the ‘thumb method’. As soon as you feel your brain freeze coming, put your thumb to the roof of your mouth and hold it there until your brain freeze goes away.
Drink a warm substance (can we suggest a coffee?). The drink doesn’t have to be really hot, it just needs to be room temperature or above to restore your mouth’s normal temperature. Sip the drink slowly and swish it around your mouth a bit. This will warm up your palate.
Make a mask with your hands to cover your mouth and nose. Breathe quickly into your cupped hands. The idea of this is to trap your warm breath and raise the temperature inside your mouth.
Wait it out. The brain freeze will usually pass on its own within 30-60- seconds. Sometimes the shock of it can make it seem worse than it is, however if you expect it and know that it will pass it might not be so bad.
Easy tiger! As tasty as I Luv Slush is, try to sip it slowly. Consuming icy cold slush really fast in a couple of slurps may be fun and super tasty, but it also makes you much more likely to get brain freeze. The theory here is that enjoying it this way slowly keeps the cold from overwhelming the blood vessels in your mouth with sudden temperature changes.
Now that you’ve beaten the brain freeze, there is nothing left to do than enjoy another cup of your favourite I Luv Slush!
At Essential Coffee Group (ECG) we are always looking to improve our product knowledge through research and development. We are continually on the look-out for new and exciting opportunities to expand on our already impressive suite of products, equipment and services, that you have come to know and Luv! We want to share with you some of our recent R&D journeys from our Team, including our CEO and our Executive Chairman/Co-founder, as they search the globe and our great southern land, to continually bring you quality and innovative products.
A recent trip saw our CEO, Todd, head to the tropical haven of Hawaii to visit coffee plantations based on the North Shore of Oahu. When we asked Todd to comment on his visit, he shares “Even in the tropical Hawaiian climate, I was amazed to see the locals drink this wonderful elixir of life all year around, they are now even replacing pineapple plantations with coffee plantations to feed that ever growing demand for more great coffee all year round!”
Closer to home, a small contingent from our Head Office, including our Master Roaster ‘Lord Phil’, visited a coffee plantation located in Northern NSW in the name of research. The tour commenced with a cupping session run by our host in the tasting room with breathtaking views of the plantation.
Phil shares with us, “To walk amongst the coffee trees with basket in hand and pick the ripe cherries, taste the sweet mucilage which coats the coffee bean protected by the skin, was truly beneficial for me in understanding the life of the green bean.” With our team’s combined years of knowledge in coffee roasting and refining our knowledge of coffee making, the Plantation experience provided us with the understanding of the whole ‘bean to cup’ process.