Meet the Team | Introducing Zach
Meet Zach.jpg

I think it's time for you all to meet another member of our team, Zach. When you stop by the roastery you'll hear him singing around the warehouse, caught wrapped in bubble wrap on most afternoons, or roasting the coffee ya'll enjoy. Without further adieu...here are some fun facts about Zach!

1. What is your role at One Village Coffee?

Head Roaster, Cold Brew Consultant and Handyman.

2. How long have you been in the specialty coffee industry?

I have been with One Village for almost 4 years and before that I was a barista for a year or so.

Coffee tasting with head roaster

3. What was it that initiated your love for coffee?

I remember the first WHOA moment was probably around the summer of 2013. I was in my friend Bobby's kitchen and he had just opened a bag of a natural processed Ethiopian coffee.  I'm pretty sure he brewed it in a siphon. I took one sip and was like, "Blueberries and cream!?!" I had just graduated high school and during high school I drank instant coffee and diner coffee, so natural processed coffee was a new idea to me.

4. What is your favorite coffee to drink or your favorite way to brew coffee?

My favorite brew method is probably the Chemex.

5. Tell us a random fact about yourself.

I play guitar, build effects pedals and speaker cabinets, and enjoy long walks on the beach. I'm single and ready to mingle.

Say hi to Zach everyone and if you're single ladies, make sure to stop by and say hi!

In the Kitchen | Mocha Mug Cake
Mocha Mug Cake - BP.jpg

I am a chocolate lover through and through, and when this cake came out of the microwave (a little doubtful, but extremely hopeful) I knew I found the recipe I've been dreaming about. I've always loved the idea of a single serve cake in a mug, but after spending hours pouring through Pinterest and following each recipe to a 'T', I was always left feeling disappointed. Now, you may be thinking, "What did you do differently this time?" I believe the key in making this recipe fulfill all of my hopes and expectations was the ingredients themselves! 

First I started with the coffee! The Legend, dark roast was a perfect pairing in this cake. Then I chose the chocolate, Divine Chocolates 55% dark semi-sweet baking bar. Our friends at Divine chocolates, a fellow B Crop, not only care about the chocolates they produce, but they also believe in the people who made their bars possible. After all, the company is co-owned by the farmers themselves!

Knowing where the ingredients directly came from, made me enjoy this cake that much more!

WHAT YOU NEED:

3 Tablespoons Flour
2 Tablespoons Sugar
1 Tablespoon Baking Chocolate (Melted)
1/4 teaspoon Baking Powder
3/4 Tablespoon Coconut Oil
1 Tablespoon Brewed Coffee (Aeropress)
2 Tablespoons Milk
1/4 teaspoon Vanilla

DIRECTIONS:

Step 1 | Make Coffee

  • Start by making a concentrated coffee brew for this cake. Making this Aeropress recipe by using this dark roast Legend coffee, will give you the perfect combo!
  • Save brewed coffee for later.
Aeropress Coffee

Step 2 | Melt Chocolate

  • Start by breaking off a few pieces of the Divine Chocolate Baking Bar and placing them in a double boiler. However, in this post I simply placed a mixing bowl on top of a metal sauce pan (instant double boiler created).
  • Add just enough water to your pan allowing it to almost touch the bottom of the mixing bowl.
  • Place on a stove top and set to medium-high heat.
  • Stir the chocolate until it starts to melt. Then immediately take the chocolate off the heat and keep stirring until fully melted.
  • Save for later.
Divine Chocolate Baking Bar

Step 3 | Mix together dry ingredients + chocolate

  • Mix together the flour, sugar, and baking powder directly into a coffee mug of choice.
  • Add in the melted chocolate.
Mocha Mug Cake

Step 4 | Mix in the remaining ingredients

  • Mix in the coffee, milk, coconut oil & vanilla, stirring until smooth.
Mocha Mug Cake

Step 5 | Microwave on high for 45-75 seconds

Mocha Mug Cake

Step 6 | Place a mini chocolate on top & enjoy

Mocha Mug Cake
Mocha Mug Cake

What's your favorite way to combine both coffee & chocolate? Let me know in the comments below.

Bottoms up!

Director of Coffee Talks New Coffees!
New Coffees coming soon

Throughout the year I have the privilege of cupping so many wonderful coffees representing coffee producers from all around the world. Sadly, I only get to buy and roast a few of them. I would love to share more coffees with you so we’re adding to our offerings! We’re really excited to bring you a bit more variety and to shine a spotlight on these incredible coffees.

Our regional single origin coffees representing Latin AmericaAfrica, and Asia/Pacific will continue to highlight approachable flavor profiles and represent washing stations, co-ops, community level lots of coffees. Those coffees run on our offering sheet for 10-12 weeks each. In addition, we’ll be adding coffees from single farms, single variety separations, alternative processing methods, and coffees that are simply really exciting. The new coffees will be offered as limited runs and will be available for just a few weeks.

Coming Soon

We have a few coffees lined up already - a honey processed coffee from Finca La Esmeralda in El Salvador available on August 13th, and a 100% Caturra variety lot from Finca La Travesía in Antigua, Guatemala which will be available in September. I hope you enjoy these coffees!
 
Also, be sure to try our latest regional single origin, Costa Rica Cañuela. With notes of tangy orange, cherry & a boatload of sweetness, this coffee is made for drinking, then drinking some more!

Cheers,
Steve Hoffman, Director of Coffee