Yes, this is a tea blog. I don’t want anyone getting scared. But I’ve never been one for beverage bigotry. Being open minded about what can be done with tea opens up new realms of adventure. I was contacted by Howard Sobel (Ohio’s Bean Brain) of Crooked River Coffee out of Cleveland Ohio about pairing his coffee with tea. Tea and coffee together is an adventure I’ve been wanting to go on. Because I know the quality of his coffee is stellar, having had it before, I was even more jazzed by the idea. I’m going to share recipes I tried, benefits of drinking tea and coffee, and details from my chat with Howard on getting the best flavor out of your coffee.
Tea and Coffee Together
Tea and coffee blends aren’t new, they just aren’t super common. Now, tea is of course my best friend, but I‘ll hang with a good coffee sometimes. If you like both combining them is a new taste exploration.
There are benefits to imbibing both tea and coffee. There’s a great (and funny) article by Dave Brummert over at Evolv about the positive impact of chlorogenic acid in coffee and how the benefits in green tea are given a bump with coffee intake.
Another article by Heidi Hackler at the Chopra Center talks about the immunity and other boosts that come from both beverages.
Pairing the right coffee with the right tea is key. Howard sent me three blind samples (I think he was testing me on what I remember about his coffee. It was fun, though I wasn't spot on.)
Beans: small, dry, a medium cocoa brown
Taste: winey with a sweet start and citrusy finish
I thought it was: Tanzania Peaberry
It was really: Ethiopian
I had the right region but the wrong country. Howard said that my taste description was right on for coffees from that region of the world. I used this coffee in a coffee and green tea mix (see recipes below)
Beans: larger beans, dry, medium brown
Taste: fuller bodied, woody, smooth, more of a pleasantly bitter finish
I thought it was: South American. I had a fleeting thought it might be Sumatra, but dismissed it.
It was really: Sumatra!
I should have stuck with that fleeting first impression. This is very versatile coffee. I used it for the Down and Dirty, Dirty Chai and Customized Chai (recipe below)
Beans: mixed sizes, dark, oily
Taste: smooth, initial sweetness gives way to chicory, charred wood, leather, easy finish
I thought it was: a blend, but that’s all I got
It was really: ?? They forgot what they sent me, lol! So it’s the mystery coffee blend of a dark roast and an African coffee.
Here is what I played around with. With the Sumatra, I decided to try a variation on the famous ‘dirty chai’. Chai tea, with all of it’s warm spiciness and creamy deliciousness is a good fit for a coffee blend. A strong, full bodied black tea and spices stand up to the boldness of coffee without getting lost. I did two variations.
Down and Dirty, Dirty Chai
When all you have are basic chai tea bags and brewed coffee, you can still have a take on this more common tea and coffee blend. This is aimed at a 12-16 oz mug. (Does anyone actually drink a 6 oz. cup anymore?)
- Brew a half cup (3-4 oz.) of coffee using your favorite method. (I did a pour over.)
- Steep a chai tea bag in 4-6 oz., water at 205-212 degrees, for 3-5 min (or your preferred steeping time).
- Heat 4 oz. milk of choice.
- Pour heated milk into steeped chai. Add sweetener of choice, then add coffee. (Start with 2 oz. and taste, adding more coffee if desired until your balance of tea to coffee is reached.)
Customized Dirty Chai
make coffee by preferred method: espresso shot, french press, drip, cold brew….-( I like making a cold brew concentrate, then heating and adding to the chai. I enjoy cold brew coffee best. The lowered acidity means no stomach issues for me.)
- Boil 4-6 oz. water.
- Add a heaping ½ tsp. - 1 Tb. spices of choice to water.
*NOTE on Chai: chai is made so many different ways depending on where in the world the recipe comes from. Here is a great post from World Tea News on chai across the world, by Aravinda Anantharaman. Making your own chai from scratch ensures you focus on the spices you like best. You can keep it simple and just use cinnamon, black pepper and ginger if that’s what you have. If you really like cardamom (I do) that can be the focus of your chai. I suggest pressing cardamom pods before putting them in the water to release more of their flavor. Some recipes call for saffron or star anise. I encourage you, as always, to experiment and find your palate’s sweet spot.
- Add 1 tsp. black tea. (Some chai’s are made with green tea. Give that a try if you like) *
Traditionally, both the tea and spices are simmered. If you prefer a milder taste, add spices first and allow to simmer for desired time. Then, steep the tea in the spiced water. Length of time is another preference. Use 5 min to 15 min as a guide for the spices, and 3-5 for the tea (or go traditional and simmer the tea for 10 min also). Some spices do better with longer steeping than others, so this will depend on your chosen spices.
- Heat 4-6 oz. milk of choice to just a simmer.
- Add sweetener of choice.
- Strain tea and spice mixture into sweetened milk
- Add one shot of cold brew concentrate coffee to the chai. Add more to taste. If using brewed coffee start with a couple of ounces and increase to taste.
Note: You can make the chai in one pot. Simmer spices in water. Then add milk and sweetener. Bring to simmer again, then turn off heat and steep tea in it. Strain into cup and add coffee.
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This combo was trending a few years ago. This was a combination I thought could go either way. I mixed Sample A, the Ethiopian coffee, with a Ceylon sencha tea that had matcha in it. I thought the winey and citrusy notes of that coffee would pair well with the green tea, or be the best bet of the three.
It completely surprised me. I enjoyed the mix of the two. I brewed the coffee in a pour-over style and made the tea separately to honor the different water temperatures and brewing styles for each. After brewing, I mixed approximately three quarters green tea with one quarter coffee. The unique personalities of both the tea and the coffee came through the blend.
Then I made a green tea coffee latte:
- ¼ c milk
- ½ c green tea
- ¼ c coffee
- + sugar to taste
Delightful. If you like tea and coffee this gives you the best of both worlds.
Similar to the green tea coffee, this is a simple blend. I used a loose black puerh, steeping one teaspoon for 3 minutes. I brewed coffee Sample C, the dark mystery blend, in a pour over style.
I also liked this one mixed 50/50. This puerh has enough body and flavor to stand up to the bitterness of coffee without getting lost. I’d say the puerh even mellowed the coffee.
and Crooked River Coffee
Crooked River roasts their coffees in-house. You can’t ask for fresher unless you pick the beans yourself beforehand (but leave this to the professionals and you can just enjoy the pristine beans.)
Old Fashioned B2C Personality
CRC sells wholesale of course, but also has retail clients they sell to via a farmer’s market and directly. They vend at their local farmer’s market because that is the place they get to engage with the consumer. Howard tries to take new customers from a lackluster experience to a great coffee experience. “We try to get into people’s palates and encourage them to experiment a lot. I like to be a teacher. That’s part of the joy of being in the business for 28 years.” - Howard
They have a website, but the way to order retail through Crooked River Coffee is to call the office at (440) 442-8330 and have a chat. They have a low retail minimum of 2 pounds of coffee per order.
Howard's Tips for the Best Coffee
Starting with fresh beans and grinding before brewing yields the best cup. Make sure the fineness of the grind fits the brewing method. Store beans in an airtight container away from sunlight. Don’t put them in the freezer.
Check out this coffee grind graphic from The National Coffee Association (Note: coarse is good for cold brew too):
If you don’t have a quality water filtration system at home, buy spring water. It’s a quick fix. Though it costs more it ensures you don’t have chlorine, lots of bacteria, scale, or sediment (which will damage your coffee maker).
Keep temperatures between 195 and 205 degrees to avoid scalding
A Note on Blooming: When coffee is fresh it gives off quite a bit of carbon dioxide when brewing. The gas pushes the water away from the coffee as it releases. If you pour a small amount of hot water over the grounds and let them sit for 20-30 seconds before brewing more flavor is released in the brewing process. Give it a try!
If you love quality coffee like you love quality tea check out Crooked River Coffee for some of the freshest, most delightful coffee you can get. Then go wild! Use herbs and other tisanes like chocolatey cacao husk and orange peel to enhance your creations. If you take a dive into this blending fun let us know on Facebook and Twitter what you create.
Thanks to Howard for supplying the coffee for this adventure. There was no other sponsorship or affiliate links in this post.