Two Roasting Joe’s is on a mission to provide you with the best coffee experience possible through quality products, service and knowledge. Most of the coffee you purchase today is from large companies who tend to produce huge volumes but lack premium quality. Green coffee beans are imported, then roasted in large batches and bagged. Once at your local grocery this mass produced coffee is shelved with six month expiration dates. The fact of the matter is that coffee is best consumed soon after roasting and begins to lose flavor rather quickly. This loss of flavor is measured in days not weeks or months.
So how old is your coffee? Not sure? Then don’t take a chance. Two Roasting Joe’s will not roast your coffee until it is ordered then promptly shipped. That’s why they place a “Roasted On” date on every bag of coffee they sell.
Now, they’ve taken coffee to a whole new level with this delicious Fall favorite. So for our coffee lovers who are looking for some comfort food fresh from the Farmers Market, check out this recipe for Spiced Coffee Sponge Cake.
4 tablespoons ground 100% Colombian Coffee
3/4 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup sugar
1 teaspoon vanilla
1/4 cup warm melted butter (Coffee Butter Frosting, recipe follows)
Coffee Butter Frosting:
1. Combine coffee and milk in a saucepan, bring to a boil. Steep over low heat for 10 minutes. Strain through several layers of cheesecloth into a measuring cup. There should be 1/2 cup flavored milk. Keep milk warm over low heat.
2. Sift flour, baking powder, salt, cinnamon, nutmeg, cloves. Reserve.
3. In a large bowl, beat eggs for about two minutes at high speed until thick. Slowly add sugar and beat for 4-5 minutes until very light.
4. With a mixer at low speed, slowly beat in flavored milk until just blended. Beat in vanilla. With mixer at low speed or by hand, fold in flour mixture just until blended. Do not over beat.
5. Gently fold in melted butter.
6. Pour into two greased and floured 8-inch round cake pans. Bake in a preheated 350ƒ oven for 20-25 minutes until cake tester inserted in center comes out clean. Let cool for 10 minutes, then turn out onto racks to cool completely.
1. Pour into two greased and floured 8-inch round cake pans.
2. Bake in a preheated 350ƒ oven for 20-25 minutes until cake tester inserted in center comes out clean.
3. Let cool for 10 minutes, then turn out onto racks to cool completely.