We’re back with our second post in our Coffee 101 Series: The Discovery of Coffee! Coffee has a long and interesting history, including dancing goats, smuggling and bouquets of flowers spiked with coffee seedlings.
Coffee is native to Ethiopia, in Africa, where it is still a popular part of local culture and traditions. Today over 12 million people in Ethiopia are involved in coffee production. A common phrase in Ethiopia is “buna dabo naw,” which translates to “coffee is our bread.”
Evidence of humans drinking coffee can be traced to the middle of the 15th century in Yemen’s Sufi monasteries. It is not known who actually discovered coffee, but there are several interesting theories and stories.
One story credits the discovery of coffee to a Yemenite Sufi mystic who was traveling through Ethiopia. He noticed some very energetic, lively birds and decided to sample the red berries he saw them eating. He quickly felt the energizing effects of the berry.
Another tale tells of a man named Omar, who was exiled from Mocha to a desert cave. He was starving and only found red berries from a small shrub to eat. They tasted bitter so he tried roasting, and later, boiling them. The fragrant smelling liquid he created from boiling the berries kept Omar alive for many days, allowing him to eventually return to Mocha with his “miracle drug.”
In the tenth century, coffee is said to have been eaten and fermented into wine. Ethiopian tribesmen used the coffee berries as an energy ball, crushing and mixing them with animal fat to sustain them on long journeys.
The most colorful of all of the coffee origin tales is the story of Kaldi and his goats. Kaldi was an Ethiopian goat herder who was looking for a spot to allow his hungry and tired goats to graze. Instead of pasture, his goats came upon a bush with bright red berries, which they devoured. The goats began to behave strangely, some stories say they danced, others claim the goats wouldn’t sleep at night. All tales agree that the goats became very lively after eating the berries. In one version of the story, Kaldi eats the berries and then shares his discovery with the monks who use them to make a beverage so they can stay awake through their late evening prayers. In another version, Kaldi shares his discovery with less open-minded monks: they throw his berries into the fire, creating a delicious aroma. Curious, the monks take the roasted berries out of the fire and grind them before dissolving them in hot water, thus making the first cup of coffee.
Regardless of which story is true (the story about Kaldi did not appear in writing prior to 1671, though the legend states the story took place anywhere from the 6th to 10th century), the image of dancing goats discovering coffee has become quite popular!
Coffee’s rise to becoming the world’s most popular drink after water began in the Islamic world. Coffee was believed to have restorative powers and was used as a religious potion to keep Muslims awake during their evening prayers. Coffee beans, exported from Ethiopia, were grown first in Yemen before spreading across the Arabian peninsula. In 1720 the port city of Mokka was the global coffee trading center. As the Ottoman Empire grew, so did coffee’s range. Soon people in Syria, Egypt, and southwest Europe were enjoying the “wine of Islam,” so named because Muslims do not drink alcohol, but were permitted to consume coffee.
Coffee houses quickly became popular meeting places. The first European coffee house outside of the Ottoman Empire was opened in Venice in 1645.
For centuries, coffee plants were carefully guarded. Exports of live plants or viable seed were strictly prohibited; only roasted coffee was allowed to leave Middle Eastern countries where it was grown. In order to become a widely grown and consumed beverage, coffee would have to be stolen and smuggled out of the Middle East.
In the 17th century, some enterprising Dutch merchants managed to sneak some unroasted coffee beans to Europe where they grew coffee in greenhouses. In the early 1700s, coffee seedlings were grown on islands in the Caribbean, as well as Brazil, Kenya, and Tanzania.
Coffee reached Brazil in an interesting way. Portugal wanted to get in on the lucrative coffee market by growing the crop in Brazil. The King of Portugal couldn’t get coffee seeds from neighboring French Guiana due to tight border restrictions. The King sent Sergeant Major Francisco de Melo Palheta to settle the border dispute and secretly obtain coffee seeds. In order to get the coffee out of the country, Palheta had to get creative. He seduced the French Governor’s wife, Madame D’Orvilliers, who secretly gave him a bouquet laced with coffee seedlings before he left French Guiana for Brazil. Palheta is credited with planting the first coffee trees in Brazil in the state of Pará in 1727. Today, Brazil is the largest producer of coffee in the world, a position which the country has held since 1852.
Coffee became popular in America after the Boston Tea Party in 1773 when it became unpatriotic to drink tea. Today coffee is consumed daily by 54% of Americans over the age of 18 (that’s about 100 million people!). Specialty coffee in the U.S. is now billion dollar industry with Americans spending 18 billion dollars on their favorite drink a year.
Next, on our Coffee 101 series will discuss how coffee is harvested and processed. Stay tuned!
We’re back with our second post in our Coffee 101 Series: The Discovery of Coffee! Coffee has a long and interesting history, including dancing goats, smuggling and bouquets of flowers spiked with coffee seedlings.
We’ve gone coconuts here at Winans Chocolates + Coffees! We’re featuring all of our favorite coconut sweet treats this summer, including a blast from the past: our coconut chews! We used to make coconut chews on a regular basis at Winans, but about ten years ago we debuted a new cream: coconut almond bliss. We’re not getting rid of coconut almond bliss, but our coconut chew is here to stay!
These are some of our favorite coconut treats:
Coconut Chew: chewy coconut enrobed in milk or dark chocolate
Coconut Almond Bliss: chocolate-covered coconut cream with almonds scattered throughout the chocolate
Coconut Haystacks: chocolate-covered coconut flakes
Coconut Brittle: coconut and peanut pieces that are buttery and crunchy with a touch of salt
Piña Colada Smoothie: non-alcoholic smoothie made with real pineapple puree and cream of coconut
Toasted Coconut Flavored Coffee: a customer favorite!
We recommend pairing our coconut treats with our fair trade and organic single origin Honduran coffee. This coffee has notes of lemon and a hint of caramel, which perfectly compliment the tropical coconut flavor of our coconut chews!
Coconuts are used around the world for a myriad of purposes – and not just for eating! Check out some of these fascinating facts about the coconut tree!
Fun facts about the coconut tree
- The coconut tree (Cocos nucifera) is a member of the palm family. Coconut palms are grown in more than 90 countries of the world, most of the world production is in tropical Asia.
- A coconut is not actually a nut, it is a fruit called a drupe. Other fruits that are drupes are mangos, olives, apricots, cherries, peaches, and coffee! A full-sized coconut weighs about 3 pounds.
- The word coconut is thought to have come from 16th-century Portuguese explorers who thought that the three holes on a coconut looked like a human face so they called the fruit “coco” meaning “grinning face, grin, or grimace.”
- Coconuts are known for their great versatility, virtually every part of the coconut palm is used by humans in some way. Coconuts are used as food, in cosmetics, in construction and building – even in religious ceremonies!
Coconut has a wide variety of culinary uses – though we like it best when it’s covered in chocolate! Coconut oil is used for cooking in its liquid form and as butter or lard in its solid form. Coconut meat can be eaten fresh or dried and is added to both sweet and savory dishes. Coconut flour is used in baking, it makes a great gluten-free flour alternative for those with gluten sensitivity.
Coconut water is consumed as a sports drink and contains vitamins, minerals, and antioxidants. It can ever be used as a substitute for blood plasma! The high level of sugar and other salts make it possible to add the water to the bloodstream, similar to how an IV solution works in modern medicine. Coconut water was used during World War II in tropical areas for emergency transfusions.
The apical buds of adult coconut palms are edible and are known as “palm cabbage” or heart of palm. They are considered a rare delicacy, as harvesting the buds kills the palms. Hearts of palm are eaten in salads, sometimes called “millionaire’s salad”.
Coconut is also widely used in the commercial, industrial and cosmetic industries. Coir, fiber from the husk of the coconut is made into ropes, mats, doormats, brushes, and sacks, as caulking for boats, and as stuffing fiber for mattresses. It is also used in horticulture in potting compost, especially in orchid mix. The leaves of the coconut palm can be made into toys, brooms, baskets, mats and roofing thatch. Coconut trunks are used for building small bridges and huts; they are preferred for their straightness, strength, and salt resistance.
Coconut is highly valued for use in the beauty industry as moisturizers and body butter. Due to the chemical structure of coconut oil, it is readily absorbed by the skin. It also used in cosmetics, hair oil, and massage oil. The coconut shell may also be ground down and added to products for exfoliation of dead skin.
What’s your favorite way to enjoy coconut?
Coconut From Wikipedia, the free encyclopedia
Fun Food Facts for Kids: Fun Coconut Facts
Is Coconut a Fruit or a Nut? From the Best of RawFood
This year will mark the 3rd year for the Winans to Winans Half Marathon. The half marathon starts in Troy, near Winans’ downtown Troy location. The 13.1-mile course winds through parks in Troy, connecting with the bike path and running past the historic Eldean Covered Bridge, following the bike path to finish in Piqua. The race ends at Winans’ Hometown Store + Tasting Room in downtown Piqua.
Race participants receive a t-shirt and their choice between a race medal or a travel coffee mug. At the finish runners and walkers are rewarded with beer and sweet treats from Winans Chocolates + Coffees. Xcel Sports Medicine will be on site to answer injury questions and give short post race massages. Winners in each group are awarded beer growlers with the Winans to Winans Half Marathon logo emblazoned on them. The top three finishers overall will have their growlers filled with beer.
Those ambitious runners and walkers who have signed up for all three years of the race will be given a pint glass with the race logo and the words “completed 39.3 miles.” Next year those who compete for their fourth race will be given a memento that says “completed 52.4 miles.”
The concept for the half-marathon was brought to life by Joe Reiser, co-owner of Winans Chocolates + Coffees. Joe says that running is “just one of those things that are part of my life that I’ve shared with the business and now the business has taken it into other people’s lives.” Joe brought his passion for coffee to Winans in 1994, coffee now makes up 50% of our business. In the past several years he has brought another passion, running, to the Winans family.
Joe started running when he was 18 and a freshman at The Ohio State University. He saw people running around on OSU’s beautiful campus and thought it looked cool. Running quickly became a part of his life. He didn’t run races, he just ran for his psychological well-being. Running became Joe’s way to keep his mind clear for studying for exams and a way to destress, which he continued to do after graduating college.
The idea to host a half-marathon started about seven years ago. Joe wanted to host a marathon from one Winans store to another. He mentioned his idea to Levi Fox. Levi had an office over the downtown Troy Winans location and was a former cross country star at Troy High School and state champion runner.
Levi, familiar with the intense amount of work involved in setting up and running a marathon (both the logistics and the actual running) instead suggested they start a running group. The Winans running club started in February 2011 and has been going strong ever since. The group philosophy is that there are no dues, no membership and you don’t have to attend every week. The one and only rule is that they meet every Saturday morning at downtown Troy Winans; if you run or a walk a mile you get free coffee.
It’s become this cultural thing in downtown Troy. There’s this group of people out running and you’ll see us hanging out drinking coffee. In warmer weather the group will hang out outside, in the cooler weather they sit in the back area of the store. They run no matter what. They have run when it’s -30°F below or 105°F. It’s just what we do. – Joe Reiser
The running group has become an extension of the Winans family. Some of the runners were not coffee drinkers before joining the group, and they are now die-hard Winans coffee drinkers. They support each other in races and they get together to celebrate birthdays and other holidays, usually in the back of the Winans store in downtown Troy.
In April 2013, Joe and his wife, Laurie, were in Boston for the Specialty Coffee Association of America Annual Exposition & Symposium. The Monday after the SCAA event ended was the Boston Marathon. Joe had a friend running the marathon, so he and Laurie went to the finish line to watch him finish. As Joe says, “they went there for coffee, stayed for running.” They ended up watching race finishers for three hours. Joe was impressed with the runners and the marathon itself, “it’s an amazing event if you’ve never done any, no matter what sporting event you’ve ever done this will be the most amazing thing you’ve ever seen.”
The two met up with friends to go eat lunch, while runners were still finishing the race. While sitting in the restaurant, they heard a loud boom. Joe thought it was a dumpster being emptied or construction. Laurie was concerned. After another loud boom, they saw people running in the streets. The Boston Marathon bombers had detonated two bombs near the finish line and race finishers were being rerouted down the street that the Reisers were eating lunch at. Joe and Laurie tried to help the rerouted runners, who were confused and upset as they tried to finish the final portion of the marathon. They also tried to help runners and spectators find their hotels – even though they aren’t from Boston and weren’t familiar with the area.
When Joe and Laurie returned home, the local press found out that they were at the bombing. They interviewed Joe and he told them that “we’re dedicating our running group this Saturday to Boston.” He had no idea how far that simple statement would reach. The next Saturday morning, almost 200 people showed up in downtown Troy for the running group. They wore blue and yellow and brought balloons and signs that read “Backing Boston from Ohio.” Some runners starting throwing money on the counter in the store, Joe quickly asked a fellow runner to collect the donations. They raised $2,000 and an anonymous donor matched it. They sent $4,000 to two young men who were spectators who lost their legs in the bombings because Joe and Laurie were spectators.
The next year Winans’ first half marathon was held on the second Sunday in September. Winans hosts the marathon but does not make any money off of it. Levi Fox’s company organizes the race and takes on all of the work organizing and planning the race. Every year the half marathon has grown. In 2014 about 300 people participated. The next year 400 people ran. This year we’re expecting over 650 people!
If you would like to join us for the 3rd Winans to Winans Half Marathon on Sunday, September 11th, check out all of the details to register here.
Mmmm… sweet and salty. A classic, yet unlikely flavor combination. At first glance, the union of sweet and salty sounds strange, doesn’t it? It doesn’t sound like it would taste good, but it does and we love it!
The savory flavor of salt enhances the sweetness of some of our favorite treats, just try sprinkling a little salt on your watermelon this summer, you’ll definitely notice a difference!
These are some fairly common examples of sweet and salty flavor combinations:
- Fruit and cheese plates
- Chocolate covered pretzels (or wetzels as they’re known at Winans)
- Trail mix with nuts and chocolate or dried fruit
- French fries dipped in a Wendy’s frosty (it’s an Ohio thing!)
- Peanuts and Dr. Pepper (it’s a southern thing!)
- Peanut butter and banana sandwiches…
You get the idea right? We could go on but we’re starting to get hungry!
The combination of salt with sweet, buttery caramel is one of our favorite new flavor pairings! This tasty union has seen a surge in popularity in the past 10 years. Salted caramels are a traditional treat hailing from Brittany, France. In the late 1990s and early 2000, American chefs became interested in the flavor combo after French pastry chef Pierre Hermé invented a salted caramel macaron.
This isn’t to say that salted caramel as a flavor was completely unfamiliar to Americans. Just think of chocolate turtles (like Winans’ wurtles), pralines and Cracker Jack, which was created in 1893.
We’ve been making caramels for over 50 years at Winans. We still use Max Winans’ original recipe for buttery rich and chewy caramels. For our sea salt caramels, which we debuted 5 years ago, we use fine sea salt instead of the regular salt in the caramel recipe. After the caramel is cooked in our copper kettles, we pour it onto steel tables to cool. Once fully cooled, we cut the caramels into bite-sized rectangles and cover them in milk or dark chocolate. While the chocolate is still warm and melted, we hand sprinkle a touch of Mediterranean sea salt on each one. Just a touch of salt to bring out a little extra sweetness.
Once the caramels run through a cooling tunnel they’re ready to be packaged into gift boxes or sent in stock boxes for filling the candy cases in our stores.
You could enjoy your sea salt caramel on its own, but if you’re also going to get coffee during your next trip to Winans, why not pair your brew with your sweet and salty treat? We recommend pairing a sea salt caramel with our single origin Indonesian Sumatra or Monsoon Malabar coffee or our Mo Joe Blend or Mokka Java Blend. These coffees have earthy notes that pair well with the sweet, buttery flavors of caramel. You also can’t go wrong with a salted caramel latte or our Salted Caramel flavored coffee!
The New York Times: How Caramel Developed a Taste for Salt
How Stuff Works: Why do sweet and salty taste so good together?
How Stuff Works: Who invented salted caramel?
All Recipes: Coffee Pairing
Our Everyday Life: Pairing Coffee with Desserts
Here at Winans Chocolates + Coffees, we brew three main types of coffees: blends, single origins and flavored coffees. Blends are a blend of different single origin coffees. For example, our Winans Blend features coffee beans from Colombia, Costa Rica, Indonesia and Kenya. Single origin coffees are from a single geographic region within a specific country, like Colombia or Costa Rica. Flavored coffees are made by adding flavor extracts to create specific aromas and tastes, like our Highlander Grogg which boasts a rich butterscotch and caramel flavor.
We’d like to highlight one of our single origin coffees in this blog post, Malawi Mzuzu. This coffee comes from the northern region of Malawi, a country in southeast Africa. The flavor profile of this coffee is described as a clean, bright cup with notes of citrus and peach.
Malawi Mzuzu coffee beans are grown by family farmers in the Mzuzu Coffee Cooperative Union. This coffee cooperative has 3,000 members, 25% of them are women. The cooperative emphasizes gender equality and strives to empower women through coffee farming. The co-op does this through their Women in Coffee Programme and focuses on improving access to land for women, encouraging women in decision making at cooperatives and promoting the employment of women in the cooperative.
The cooperative supports community improvement projects such as the construction of a hospital with the help of coffee premiums. They also work to improve the quality of life of their members through sustainable farming, production and processing. They promote Fair Trade certification and are working towards organic certification. The Mzuzu cooperative also works to make sure that their members have decent housing, adequate ventilation, three decent meals a day, clothing for the family, adequate bedding for the family and that children are sent to decent schools. The co-op also encourages farmers to be organized and commercially-oriented, many have diversified their farms to include beekeeping and growing wheat to supplement their coffee income.
Winans is happy to roast coffees from the Mzuzu Coffee Cooperative Union, not only because the beans make a delicious cup of coffee, but also because the co-op works for bettering the community of farmers who raise this amazing crop.
Winans would like to honor all the hardworking mothers who help make this co-operative a success in addition to what they do in their homes and communities every day.
You can learn more about the Mzuzu Coffee Cooperative Union here:
Mzuzu Coffee Cooperative Union
Mzuzu Women in Coffee
Fair Trade USA Producer Profiles Mzuzu Coffee Planters Union
Photos of women coffee farmers are from Mzuzu Coffee Planters Cooperative Union
National Pretzel Day is April 26th! To celebrate, Winans is offering 25% off all chocolate-covered pretzels Tuesday April 26th through Sunday May 1st!
To help you get in the spirit of National Pretzel Day, here are some fun facts about one of our favorite snacks:
- The first National Pretzel Day was declared in 1983 by Robert S. Walker. Pennsylvania’s Governor Ed Rendell re-declared the holiday in April of 2003.
- Pretzels are one of the world’s oldest snacks, dating back to 610 AD in Southern France. Monks folded thin scraps of dough into the shape of a child’s arms folded in prayer. They added salt and baked them, making the first pretzels.
- Pretzels were originally called pretiola, which is Latin for “little reward.” Next the name evolved to brachiola, which means “little arms” in Italian. When pretzels made their way to Austria and Germany they were called “bretzels.”
- The knotted shape of pretzels has represented many different things, from the Holy Trinity in the Catholic church to the bond of marriage. It’s where the phrase “tying the knot” originated!
- Hard pretzels are a more recent snack. They are thought to have been created in the late 1600s when a baker in Pennsylvania forgot a batch of pretzels in the oven. The pretzels were dark and hard, but the baker tried them anyway and loved how crunchy they were.
- Pretzels were made by hand until 1935 when an automated machine was created, allowing factory bakeries to make 245 pretzels per minute!
- Southeastern Pennsylvania is considered the birthplace of the American pretzel industry, and many pretzel bakeries are still located in the area. Pennsylvania produces 80% of the nation’s pretzels.
- The pretzels sold in the US today amounts to $550 million – that’s a lot of pretzels!
You could celebrate National Pretzel day by enjoying a soft pretzel or a crunchy, honey mustard flavored pretzel, or even one of the many different shaped hard pretzels (sticks, twisted, square or even bites) – but here at Winans we have an even better idea!
Celebrate National Pretzel day with Winans’ wetzels! Our wetzels are chocolate covered pretzels and we make them fresh just for you. Enjoy the sweet and salty combination of dark chocolate, milk chocolate or white chocolate on a crunchy pretzel. We make large twisted wetzels, mini twisted wetzels and wetzel sticks. We also offer a variety of milk chocolate twisted wetzels with fun confections like M&Ms or peanut butter chips!
We think Stanley Hudson, of NBC’s The Office, would be proud! He’s able to get through 364 mundane days selling paper for Dunder Mifflin just knowing that Pretzel Day is on its way.
There’s no wrong way to celebrate National Pretzel Day with Winans! We’re offering 25% off all wetzels Tuesday April 26th through Sunday May 1st!
Hello! My name is Courtney, I’m the social media manager for Winans Chocolates + Coffees. I was fortunate to be able to attend the Specialty Coffee Association of America (SCAA) Expo last weekend in Atlanta, Georgia. This was my first time attending the expo and I was excited to learn and so happy to be traveling with Winans co-owner, Joe Reiser, our roaster, Brenda Cook, and our barista educator, Natalie Schaurer.
During the expo I shared my experience on Winans Facebook, Instagram and Twitter accounts, using the hashtags #SCAA2016 #WinansBehindtheScenes #WinansatSCAA2016. Now I’d like to share a little recap of my favorite moments as well as what I was able to learn at the expo.
Tastings: I loved tasting so many types of coffee. I quickly lost count of the tastings I actually had! A lot was prepared in a way that I do not normally drink coffee: as a pour-over. It’s a different way of brewing coffee and I really enjoyed it! I tried numerous single origin coffees, as well as some fun new edibles, like sugar coating the rim of coffee drinks, smoothies, toddy (cold brew coffee), nitro (also cold brew coffee, but on tap like beer) and lots of chai tea. I also was able to sample coffee cherry tea. This tea, called cascara, is an herbal tea made from the dried husks of coffee cherries. It’s a popular drink in coffee producing regions. It reminded me of a rich, fruity, black tea.
Meeting new people: I met so many new people at SCAA! It was fun to talk about coffee and to learn what others are doing in the industry.
Getting to know my co-workers: I spent a lot of time with my co-workers from Winans. We talked about coffee, of course, but we also got to know each other by spending time exploring, watching the barista championships, and enjoying meals together.
Lectures: I enjoyed attending lectures about coffee and marketing. Most of the lectures I attended were about marketing, communication or social media. My favorite lecture was led by Emily McIntyre and Jenn Chen. It was called “Successful Social Media Marketing Strategy: Audit, Plan and Execute for Your Coffee Company.” I left with a ton of great ideas which I can’t wait to put into action for Winans!
SOME THINGS I LEARNED
Coffee is multilingual: Because coffee is grown in the tropical regions, it makes sense to me that not everyone in the coffee industry speaks English. I just didn’t spend much time thinking about it until SCAA. The expo helped all of us with language barriers: many lectures offered Spanish translation and there were interpreters in the exhibit hall to help with conversations. I took Spanish for four years in high school, but my skills have definitely become rusty in the ten years since I graduated. Talking with Hispanic coffee growers and importers, I realized I want to brush up on my skills. And by brush up, I mean I want to be able to have meaningful conversations with the people who grow and import the raw material for my favorite beverage: coffee. 😊 There was a woman I met at the IWCA (International Women in Coffee Alliance) that makes beautiful sculptures out of spent coffee grounds (borra). The company is called Hecho En Café and their creations are amazing! We spoke through an interpreter and I bought a coaster from her made of coffee grounds.
Ohio is for lovers… of coffee: As I mentioned, I met a lot of people at the expo. What surprised me is how many fellow Ohioans I met! I attended the IWCA breakfast on Saturday morning and ended up being one of three Ohio ladies at our table of eight. I sat next to a woman from a coffee company in Perrysburg called The Flying Joe during a social media lecture. There were also Ohio coffee companies exhibiting at the expo. Go Ohio!
There’s no limit to a life in coffee: I saw this phrase over and over again at SCAA and it really resonated with me. It speaks not only to the multitude of jobs available, but also to the diversity of people who work in coffee. From coffee farmer to exporter to roaster to coffee shop owner to barista to coffee writer to coffee marketer to coffee equipment manufacturing… it’s a global industry. I spoke with people from all around the world at SCAA and will continue to be in touch with many of them through my work at Winans.
I want to learn more: this weekend taught me a lot of new, exciting and interesting things about coffee. It also showed me how much there is still to learn. I find this exciting, not discouraging! I love to learn and am excited to continue learning about coffee!
We’re starting a series of blog posts here on Joe on the Go! to share one of our biggest passions with you, coffee! We’re calling this series Coffee 101 and we’ll cover everything we can think of related to coffee. From how to order a coffee or espresso based drink at Winans… to how coffee was first discovered… to how we roast coffee today.
We’re excited to share our enthusiasm for our favorite drink and hope you are too!
Let’s start with the very basics. What is coffee?
Coffee means a lot of different things to different people, but not everyone knows where coffee comes from, or that a coffee bean isn’t actually a bean at all! The “bean” which makes delicious beverages enjoyed by many, is actually the seed of the coffee berry, called a cherry.
Coffee cherries grow on trees in the Coffea species. Most of the coffee trees grown for human consumption are Coffea arabica and Coffea canephora var. robusta. The beans used at Winans Chocolates + Coffees are arabica beans, as are 70% of the beans consumed worldwide. The majority of robusta beans grown are used to make instant coffee.
Coffee trees are tropical, evergreen plants that grow in between the Tropic of Capricorn and the Tropic of Cancer (coffee connoisseurs refer to this area as the bean belt!). The trees do well in areas that receive 40 to 60 inches of rain per year and grow best between 1,300 and 1,500 meters in altitude.
Coffee trees flower continuously throughout the year, so it’s common to see flowers, immature green fruit and bright red, ripe cherries on one tree at a time. The white flowers are sweet and fragrant, reminiscent of jasmine.
It takes almost a year for a flower to develop into a cherry ready for harvest and it takes five years of growth before a coffee tree is in full production. Coffee trees can live up to 100 years but are most productive between 7 and 20 years.
Inside a coffee cherry are two “beans” which are actually the seeds of the fruit. There are many layers between the outside of the coffee cherry and the two coffee beans inside! Each seed is covered by a thin membrane (silver skin), which is enclosed inside an endocarp (parchment). The paper-like parchment is surrounded by a slimy layer called the parenchyma which is covered by the mesocarp. The mesocarp is covered by the outer layer of the cherry’s skin, called the exocarp. All of these layers: the exocarp, mesocarp, parenchyma, parchment and silverskin must be removed before the green coffee beans can be roasted for human consumption!
When we say there are a lot of layers between the cherry and the bean – we mean a lot of layers! As you can imagine, it takes a lot of hard work to harvest these cherries and turn them into the delicious brew we all love!
We’ll cover more about coffee, including how it was discovered and how it is harvested, in future Coffee 101 blog posts. Stay tuned!
Spring is almost here and the bunnies are back at Winans! We’ve been busy at the factory making marshmallow, bagging up novelty Easter candies and of course, making lots and lots of chocolate bunnies!
Winans has been making chocolate molds for over 50 years! Chocolatiers began using chocolate molds in the mid-1830s in France. These molds were made of sheet copper, stamped with geometric shapes to make solid chocolate candies in mass quantities. Prior to the advent of chocolate molds, chocolate was consumed in liquid form only. As the popularity of molded chocolate rose, small animals and other figures were also created in mold form.
Max Winans, founder of Winans, used metal molds from Germany. Many of the metal molds that Winans owns were made by Anton Reiche. Some are just marked as being from West Germany. Anton Reiche is a famous mold manufacturer from Dresden, Germany. He founded his mold company in 1870. German mold manufacturers excelled at making chocolate molds in a variety of sizes with incredible detail and designs. Molds of sitting rabbits or bunnies are the most common of the antique chocolate molds.
We still make many of the molds that Max Winans first made at Winans in the 1960s, but we no longer use the original metal molds. Max took the metal molds and had them recast in plastic. This allows us to make more bunny molds at a time and results in a higher quality mold.
In March of 1978, the Piqua Daily Call published an article about the large collection of chocolate molds Max had acquired over the years. Check out the article, Molds / More to them than chocolate!
Chocolate picks up any imperfections in the mold. Over time metal molds lose shine and are easily scratched, both the lack of shine and scratches would show up in the chocolate. With the plastic reproduction of our original molds we are able to carry on Max’s traditions while still creating beautifully molded chocolate! Our sitting and standing bunnies, as well as our bunnies with backpacks, walking sticks, carts, baskets (as well as Race Car Bunny!) are all cast from our original metal molds. The Floppy Ear Bunny and the Big Eye Bunny are much younger than our other bunnies.
Since we no longer use most of our original metal molds, we have them on display in our Hometown Store in Piqua! If you look closely at the molds, you might notice their manufacturing mark (many of them were made in Germany by Anton Reiche) or see where Max soldered the clips onto the mold. Most molds are multiple pieces and have to be clamped together with clips. To keep track of his clips and make the molds easier to use, Max soldered the clips onto one of the pieces of the mold. Today our plastic molds are held together with magnets!
In order to make our molded bunnies today, warm, tempered chocolate is poured into each mold. Then the molds have to be shaken in order to remove bubbles and evenly distribute the chocolate. The chocolate molds sit in a cold, refrigerated room until the chocolate is solidified and can be removed from the molds. Sometimes excess chocolate has to be trimmed or shaved from the bunny before it can be packaged and sent to a store or a customer at home.
Our bunnies are available in milk, dark and white chocolate. A few of our bunnies are also made in peanut butter. Our biggest bunny is Big Max, named after Max Winans! He weighs in at 20 pounds and was first introduced in 2013.
We hope that one of our many molded bunnies will be part of your family’s Easter tradition this year!
If you want to learn more about chocolate molds, check out these resources below:
Das Schokoladenformen Museum: The Chocolate Molds Museum
Dad’s Follies: Antiques & Collectibles Metal Chocolate Molds—The Beginning
The Golden Glow of Christmas Past: Vintage Christmas Collectibles Christmas Chocolate/Candy Molds
Want to add rustic charm to your home? Would you like to proudly display how much you love coffee? Burlap coffee bags from Winans are a great way to decorate your home and showcase your love of java! After emptying them of their beans (did you know coffee beans are green before they’re roasted?!) we sell our burlap coffee bags for $5 at Miami County Winans stores.
These bags are great for creative home crafts and DIY projects. We’re going to show you how to make some burlap coffee bag art to adorn your walls. This DIY is a great introductory project for working with burlap.
Check out our Pinterest board, DIY: Burlap Coffee Bags, for more crafty ideas!
The materials you need for this project should be readily available at your local craft store. Buy your burlap coffee bags at your local Winans! 🙂
To frame one burlap coffee bag you will need:
- Large stretched canvas
- Burlap coffee bag
- Masking tape
- Staple gun
Gather your materials – let’s get crafty!
The first thing you will need to do is cut your burlap to fit your canvas frame. The frame that we used was 24 x 36 inches. We were able to cut our burlap bag down the left and right seams and the bottom seam, essentially separating the front of the bag from the back. What size you need to cut your burlap will be determined by the size of your canvas. Be sure to save your scrap burlap for other crafty projects!
To attach the burlap to the canvas frame, we started by taping the burlap to the back of the frame with masking tape. Starting in the center of the top of the frame and working out, we alternated between the top and the bottom of the frame, periodically checking to make sure we liked the placement of the burlap on the frame. While taping the burlap down, you will need to secure it with a few staples from your staple gun. Also be sure to carefully stretch the burlap before stapling so it is taut as you work back and forth. Repeat this entire process on the sides of the frame, again starting in the middle and working your way out, alternating between the left and right side. When you have the all sides attached and are sure you are happy with the placement, finish securing with more staples from your staple gun again making sure it is taut before stapling it down.
This is what your burlap should look like from the back once all of the sides are taped and stapled in place.
We frequently checked the front of the frame to make sure the text on the bag was centered.
Once the burlap is taped and stapled to the canvas frame, it’s ready to adorn your walls!
We paired two framed burlap bags with this DIY – Vintage Menu Board, the tutorial for this dry erase board can be found on This Ohio Life!
Some tips that we found helpful when creating this project:
- Burlap is a tad messy! The natural fibers shed so be prepared to do a little sweeping when you’re done with your DIY project.
- Burlap comes in a wide variety of textures. The finer the weave of the burlap, the more pliable the fabric is, which makes it easier to work with for this project.
- If there is a small tear or stretched hole in your burlap, seal it with Fray Check or a similar liquid seam sealant to prevent the hole from getting larger.