anna brones

writer + artist + producer

Archive for the ‘Coffee’ Category

New Cups for Coffee Outside: Powers Provisions Collaboration

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I am so excited about the recent collaboration that I did with Powers Provisions for custom Miir coffee cups. These are ideal for coffee/tea/hot chocolate/hot toddies/anything else that you want to drink and keep warm (or even cool).

I wanted the custom papercut that I made for this piece to capture the essence of time spent outside. For me, that’s usually in my Pacific Northwest stomping grounds, and fortunately the landscapes that inspire me—islands, sea, evergreens—are very at home in Alaska, where Powers Provisions is based.

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Written by Anna Brones

July 17, 2019 at 10:20

Swedish Semlor

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Semlor, the treat you need for a Fat Tuesday fika.

Semloryeasted buns filled with almond paste and topped with whipped cream, also called fastlagsbullar or fettisbullar—are a Swedish treat for Fat Tuesday.

The tradition dates back centuries, and the first documentation of this style of pastry dates back to 1250, when it was featured in a painting. In the early days, semla did not include whipped cream or almond paste, but was simply a bun served in a bowl of hot milk, called hetvägg. On the evening of Fat Tuesday in 1771, King Adolf Frederick enjoyed a banquet of lobster and Champagne, and rounded things off with 14 hetvägg. Things didn’t end well—he died that night of indigestion.

Obviously we can all consume a more lagom amount of the culinary indulgence, and they are perfect to pair with a cup of coffee or a mug of tea, so get a batch of these going today and enjoy the lovely cardamom smell that will fill the kitchen. Johanna Kindvall and I featured this recipe in our book Fika: the Art of the Swedish Coffee Break (signed copies here!) and I figured I would share it here today so that you could partake in this wonderful custom.

Semlor
recipe from Fika: The Art of The Swedish Coffee Break

makes: about 12 to 16 buns

buns
7 tablespoons (3.5 ounces, 100 grams) unsalted butter
1 cup (240 milliliters) milk
2 teaspoons active dry yeast
2 eggs
1/4 cup (1.75 ounces, 50 grams) sugar
3 1/2 cups (1 1/8 pounds, 495 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 to 3 teaspoons whole cardamom seeds, crushed

filling
2 cups (10 ounces, 285 grams) blanched almonds
1/4 cup (1.75 ounces, 50 grams) sugar
1 teaspoon pure almond extract
1/2 to 1 cup (120 to 240 milliliters) milk

to finish
½ to 1 cup (120 to 240 milliliters) heavy whipped cream
powdered sugar

In a saucepan, melt the butter, then stir in the milk. Heat until warm to the touch (about 110ºF/43°C). In a small bowl, dissolve the yeast in 2 to 3 tablespoons of the warm liquid. Stir and let sit for a few minutes until bubbles form on top.

In a large bowl, whisk together 1 of the eggs with the sugar. Pour in the remaining butter and milk mixture, along with the yeast. Stir until well blended.

Mix in the flour, baking powder, salt and cardamom. Work the dough until well combined. Transfer dough to a lightly floured flat surface, and knead until dough is smooth and elastic, about 3 to 5 minutes. The dough should feel a little wet but if it sticks to your fingers and the countertop, add a little flour. Place dough in a bowl, cover with a clean tea towel and let rise at room temperature for 45 minutes to 1 hour.

Grease a baking sheet or line with a silicone baking mat. On a flat surface, divide dough into 12 to 16 equal pieces and roll into balls. Place them with 2 inches (5 cm) between each bun. Cover with a tea towel and let rise for 30 to 45 minutes. (To test when they are ready to bake, poke your finger gently into one of the buns; the indent should slowly spring back, about 3 seconds).

Preheat the oven to 400°F (200°C).

When you are ready to bake, beat the last egg with a fork and brush the top of each bun. Bake 10 to 15 minutes until the tops are golden brown. Remove the buns from the oven and transfer to the counter. Cover with a tea towel and let cool completely.

To make the almond paste, in a food processor grind the almonds until finely ground. Add in the sugar and almond extract and pulse until mixture sticks together. (You can also buy almond paste if you can find it at a specialty store.)

Cut a circular “lid” off the top of each bun and set aside. Cut a circle along the inside of each bun, leaving about 1/4 inch (0.5 cm) for a border, being careful not to cut all the way to the bottom. Scoop out the cut portion and place in a bowl along with the almond paste. Mix together together and add enough milk to make a filling that’s thick and smooth filling.

Fill each bun with the filling then top with whipped cream. Gently place the “lid” on top and dust with powdered sugar.

Brew some coffee and serve immediately.

Note: Semlor doesn’t store well, so if you are not planning to eat them all in one go, I suggest you only prepare as many as you need. Freeze the rest of the buns as soon they are cool.

Written by Anna Brones

March 5, 2019 at 08:17

Happy Birthday Fika!

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Three years ago today, Fika The Art of The Swedish Coffee Break came into the world. Over the last three years, it has been so much fun seeing all the places that this book ends up. I love hearing from readers when they bake a recipe or give the book as a gift to a friend. I think we could all use a little more fika in our lives, and I am happy to see so many of you doing exactly that.

In honor of Fika‘s third birthday, I am doing a special giveaway of signed copies of both Fika: The Art of the Swedish Coffee Break and my latest book, Live Lagom Balanced Living the Swedish Wayas well as an original fika-themed papercut (unframed).

This fika papercut was done as a sample for some new templates that I made for Paper Artist Collective (if you’re in the mood to try your hand at papercutting, you can snag them here) and I think it deserves a space on someone’s wall!

How to enter? All you have to do is subscribe to my newsletter. I’ll draw a random winner next Friday, April 13, 2018 so you have a week to get yourself signed up and entered.

Written by Anna Brones

April 7, 2018 at 04:00

Empowering Women Coffee Farmers

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“To rebuild the spirit of a woman is to rebuild the spirit of a country.” That’s part of the mission statement of Rebuild Women’s Hope, an organization based in Bukavu, on the edge of Lake Kivu in the Eastern region of the Democratic Republic of Congo. It was started by a local Congolese woman and the organization works to empower local women coffee farmers. It’s one of many initiatives around the world focused on empowering women coffee farmers.

I wrote an article all about the topic that was published this week on Sprudge. Here’s a short snippet:

As part of that agricultural web, coffee is an industry dependent on the work of women around the globe, making gender equity an essential part of the sustainable coffee supply chain. “Most of the obstacles faced by women coffee farmers are the same as those found across the agriculture sector,” says Nick Watson, a coffee-sector adviser with the International Trade Centre, who has an initiative focused on women in coffee. “Social norms often discriminate against women in rural areas leading to disproportionate land and asset ownership; household and income decision making; time and labour distribution; access to information and training; and participation and leadership in rural organisations or as registered suppliers to agribusinesses.”

Despite these obstacles, it’s often thanks to women that the coffee production happens in the first place. “Women are on the front lines when it comes to our beloved cup of coffee. They serve as the primary labor force on roles that most affect quality, from picking the ripe coffee cherries off the tree to sorting beans throughout processing. Despite their significant role, most earnings go to men who own the property and manage commercial deals,” says Phyllis Johnson, president of BD Imports.

You can read the full article here.

Image: Glenna Gordon courtesy ITC

Written by Anna Brones

March 17, 2017 at 09:41

Paris Coffee Revolution: Buy the Book

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Paris Coffee Revolution the Book photo by Jeff Hargrove

What makes an “artisan” an “artisan”? What does it look like when you try to do business not as usual? What happens when you challenge the status quo? What does a “passion job” look like?

These are some of the questions that we tried to answer in the book Paris Coffee Revolution, which was just released in October. It’s a book telling the story of the growth of the Paris specialty coffee scene through profiles of some of the city’s main “coffee revolutionaries” who helped to kickstart that growth.

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Written by Anna Brones

December 11, 2015 at 21:55

How to Pair Pumpkin Pie and Coffee

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Just in time for Thanksgiving, my latest column on The Kitchn is devoted to learning about pairing coffee and pumpkin pie. Coffee pairing essentials include: complimenting, contrasting and layering. So think about what flavors you love in pumpkin pie (the spices!) and what flavors in coffee you can either contrast, compliment or layer with those.

Because chances are, you’re going to make a damn fine pie, and you want a damn fine cup of coffee to go with it, don’t you?

Read the full column here

Written by Anna Brones

November 25, 2015 at 23:23

Posted in Coffee, Food + Recipes, Portfolio

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At Last You’ve Learned How to Make a Perfect Cup of Coffee

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“What makes you so happy this morning, George!”

“Because at last you’ve learned how to make a perfect cup of coffee. This is delicious!”

“Oh, it isn’t me, it’s the brand. This is the Sultana!”

I have a thing for vintage coffee ads, and this one via the Boston Public Library is rather hilarious. Certainly indicative of gender roles at the time – we all know that women shouldn’t be the sole ones responsible for the kitchen, cooking and coffee brewing duties – as well as the increasing interest, and obsession, with coffee.

Written by Anna Brones

October 22, 2015 at 10:04

Posted in Coffee

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