www.cocochocolatier.com<\/a><\/p>\nwww.instagram.com\/cocochocolatier , www.facebook.com\/cocochocolatierUK<\/p>\n
www.twitter.com\/cocochocolatier<\/p>\n
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Celebrate the BREWTIFUL life with an espresso cup – available in all four of The Velvet Cake Company stores: https:\/\/www.thevelvetcakeco.com\/stores\/<\/h3>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/09\/ftggg-1.jpg\")
<\/h3>\nCelebrate International Coffee Day with Rombouts\u2019 organic and Fairtrade coffee.<\/h3>\n<\/h3>\n
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Millennials are leading the love for coffee in the UK, expecting the same good-quality and consistency in their cup no matter whether at home or out and about. Family-owned Belgian coffee roasters Rombouts is all about delivering that great tasting and consistently-good coffee with a strong selection of hero products whether you consider yourself a coffee connoisseur or just need your early morning caffeine fix to be on point. Because let\u2019s face it, in modern life you need good coffee to get you through the day. Here are Rombouts\u2019 top coffee products to try:<\/p>\n
*Newly Launched*, Rombouts\u2019 Xpress\u2019OH coffee pod machine is a game changer for those impossible-to-wake-up mornings, offering a simple button solution to feeling human again. Plus, there\u2019s a full range of delicious and biodegradable coffee pods. Machine and pods both available from the Rombouts website; RRP \u00a3119.95 for the Xpress-OH.<\/p>\n
Launched in 1958, Rombouts\u2019 One Cup Filters were a staple in hairdressers and housewives\u2019 kitchens throughout the swinging 60s, steadily growing in popularity throughout the decades. Skip forward to modern day and the famous One Cup Filters have a new look and new interest from millennial coffee lovers thanks to their superior taste, easily achieved one cup at a time. The range has every taste covered, featuring Original, Italian Style, Colombian and Decaffeinated coffees – each with their own unique taste. Available from major retailers including Ocado and Tesco, RRP \u00a32.70 for a pack of ten.<\/p>\n
Because everyone likes to know that they\u2019re helping to make the world a better place whilst also enjoying a delicious-tasting product. Rombouts\u2019 Single Origin ground coffees do that and more, adding a little touch of the exotic to your everyday coffee. Try the medium bodied Cuba Single Origin with complex notes of caramel and cacao or the Laos Single Origin, a well-rounded Fairtrade, organic coffee with hints of chocolate, nuts and peaches. Available at Co-op and Ocado, RRP \u00a33.99, 227g pack. Also, worth noting that Rombouts has extended its range of Fairtrade and organic premium quality coffees with new offerings; Rombouts water decaffeinated coffee; \u201cD\u00e9ca Aqua\u201d and \u201cBio & Fairtrade\u201d. Both available in whole bean and ground formats from the Rombouts website.<\/p>\n
All products are also available to buy from http:\/\/www.rombouts.com\/uk\/. Follow Rombouts Coffee on Facebook<\/p>\n
THE BEST CUPPA JAVA FOR A COFFEE LOVER<\/h3>\n
Trends for coffee lovers<\/p>\n
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All year round coffee remains the most popular beverage in the world, with more than 400 billion cups consumed each year, but the 1st of October is an even more special day for coffee lovers as it marks International Coffee Day.<\/p>\n
The roasts are getting lighter, pallets more discerning and morning coffees are even getting colder. Caffeine and decaf lovers alike are enjoying their cuppas in more ways than ever before, but for the trendsetter, here are five trends are leading the way in 2018.<\/p>\n
Sweetness: A sense of occasion<\/p>\n
Although South Africans have traditionally enjoyed their coffee sweet and creamy, we see a breakaway culture developing among the more discerning coffee drinkers, opting for less milk and sugar-based drinks, because they want to experience the coffee without disguising it with additives like milk, sugar and syrups. This trend is led by speciality coffee shops as well as a certain segment of consumers who are more health-conscious around sugar. The growth in the popularity of banting (or paleo) diets also contributes to this trend.<\/p>\n
On the contrary, the introduction of popular American coffee retailers, who traditionally still operate in the segment of the market where syrups and other indulgent toppings make a huge portion of their sales, has made way for the less discerning coffee drinkers. These are usually the younger generation, who enjoy indulgent drinks and the convenience of these retailers.<\/p>\n
Traceability: Origin to cup experience<\/p>\n
More than ever, people want to know what they are drinking \u2013 drawing unique flavour experiences and notes from the coffee\u2019s origin. Single origin\u2019s flavour depicts its genesis, by possessing characteristics of that specific area where the particular coffee was grown. In 2018 and beyond, we\u2019ll see people connect their preference to the origin that brings with it a great variety of tastes to experience. People will increasingly choose the perfect tones for their beloved beverage, based on the coffee\u2019s origin.<\/p>\n
Brewing: On the rocks<\/p>\n
Cold coffee hit us about a year ago, and it is fast becoming one of the favourites. With more speciality coffee shops offering this chilled variation, the popularity is continuously growing, with no sign of slowing down.<\/p>\n
There are many different ways of creating and serving cold coffee. Like nitro coffee, which is coffee that is nitrogen-infused and served like beer, offered by smaller boutique roasters. A more popular, and readily available option, is the slow cold-brewed coffee, which takes about 24 hours to make and can be enjoyed with ice or even syrup. Although cold coffee does not need to be<\/p>\n
cold brewed, the slow, cold-brewed variety is smoother, extracts a lot of flavour, and gives a unique and widely celebrated taste.<\/p>\n
Convenience: Variety on demand<\/p>\n
Traditional ways of doing just about anything are swiftly phasing out, and making coffee is no exception. South Africans are increasingly moving towards using coffee machines at home. The latest machines give the versatility to play around with different beans and varieties, like the Saeco PicoBaristo Super-Automatic Espresso coffee machine, which allows one to choose from a wide choice of specialties at one touch.<\/p>\n
The caf\u00e9 culture is also growing exponentially. People want convenience, but quality is key. For the first time, the convenience of making premium coffee at home, will be just short of a requirement, because as your palette becomes more refined, the harder it becomes to drink instant coffee.<\/p>\n
Pairing: It\u2019s more than the sum of its parts<\/p>\n
Pairings bring out different taste experiences, which is a trend across different industries and is now seen spilling over into the coffee industry. Because coffee lovers, just like whiskey fans, have distinct pallets, they are engaging in more coffee pairings to further enhance its flavours. Coffee and chocolate pairing is a favourite one, but we see some interesting items being paired with brews, including fruit, like strawberries and citrus. Another favourite is coffee and whiskey, which brings out the similarities between the two beverages.<\/p>\n
South Africa follows the U.S. and U.K. coffee trends – about two years later, but as global society grows closer, the trend lag is expected to drop in the next couple of years. One thing is for sure, coffee will never go out of style.<\/p>\n
Happy International Coffee Day!<\/p>\n
Article by Philips, in partnership with the South African Coffee Club.<\/p>\n
Saeco is a trademark of Royal Philips.<\/p>\n
Takeaway coffee: can we pave the way for a greener future?
\nBy PERCOL COFFEE<\/h3>\n
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\nWalk down any UK high street and you\u2019re likely to pass all the big coffee giants, sometimes twice or even three times. New coffee shops are cropping up all the time, meaning most of us can feed our caffeine needs within mere moments.
\nCoffee shops are, of course, convenient and timesaving. Does that mean then the idea of homebrewing a cuppa in the morning has become too time-consuming? Using the kettle to whip up a milky instant now a distant memory? We salute anyone who can make a turmeric latte at home.
\nOur on-the-go mentality has transformed the way we drink coffee. What was once a polystyrene container for a hot beverage, the takeaway cup has now become something of a fashion accessory; a caffeine comfort blanket to help us tackle the first task of the day.
\nAnd while this is good news for the industry – with the average Brit spending more than \u00a32k a year on takeaway coffee, and market news such as Coca-Cola\u2019s recent buyout of Costa set to wildly boost its global expansion – it marks very dangerous territory for our planet.
\nWe Brits use and throw away 2.5 billion disposable coffee cups every single year. Over 99% of these will end up in landfill.
\nHow is this happening, since the major coffee chains brand their cups as recyclable, right? Well, yes, and technically they are. But the fact far too often ignored \u2013 or rather masked – is that they actually contain a thin layer of plastic, which only three recycling plants in the country are able to process.<\/p>\n
As if this was problematic enough, the actual cardboard content is made from virgin materials. New trees have to be cut down to make the cups in the first place. To be precise, 6.5 billion trees, felled every year, to satisfy our global coffee cup needs.
\nThese staggering statistics should act as a call to action. It\u2019s time to clean up the high street coffee industry, for good. So what can we do?
\nFor a start: the reusable cup.
\nFrom bamboo to cork, glass to silicone, we\u2019ve seen a wealth of innovative, eco-friendly, and easy-touse varieties emerge onto the scene. And with discounts offered for using one at most coffee shops, their sales are booming.
\nOur favourite one of the mix has to be the rCUP:
\nThe rCUP has taken \u2018reusable\u2019 to the next level, by creating the world\u2019s very first coffee cup made from old coffee cups. What\u2019s more, it\u2019s fully recyclable. AND designed to last for at least 10 years. Raise your cup to that!<\/p>\n
Not only that, but rCUP are working with the industry to increase the value of the disposable cup. The act of turning a once worthless low commodity cup into a new product (in this case the rCUP) stimulates recyclers to invest in infrastructure and hence a sustainable circular economy has been made. The future is round.
\nBut, if we all carried a reusable in the first place then rCUP would have to find another waste material to replace the paper cup. A challenge they are ready and waiting to accept!
\nWith this model of keeping waste materials in use for longer, we rely less on using natural resources and keep the rubbish heap from getting bigger.
\nAnd yet, while the reusable cup is a great way to curb our throwaway coffee culture on an individual level, it\u2019s also worth looking at the bigger picture.
\nOur consumption of goods is expanding just as much as our disposal. Did you know that 50% of single-use plastic is used for an average of just 12 minutes??
\nThe truth is, it\u2019s going to take a very long time for reusable to completely replace disposable. It\u2019s an ideal world in which every coffee drinker will buy a reusable cup and remember to bring it everywhere they go. And in any case, should the burden fall only upon the consumer?
\nThe answer is no. It\u2019s also up to the major high street coffee chains, with all the means and resources necessary, to help fix the problem from the source. To take \u2018disposable\u2019 and make it 100% \u2018green\u2019. To turn takeaway coffee into an ethical, sustainable industry. The good news? Sustainable options are already out there. We just need to get the big brands to implement them.
\nHere\u2019s our low down of the best recyclable and compostable cups:
\n1. Frugal Cup
\nWhat\u2019s the point in building more specialised recycling plants for our current disposable cups, when Frugal Cup have found a solution? Made from entirely recycled cardboard, the Frugal Cup can be processed by ANY paper recycling facility in the UK, and then recycled again and again. The solution is this. Time to start using it.
\n2. reCUP\u00ae
\nThe reCUP\u00ae is just like a traditional cup in look and feel, apart from one crucial difference \u2013 it\u2019s engineered to be recycled. The reCUP\u00ae uses a material called EarthCoating\u00ae, which contains up to 60% less plastic than traditional coatings, and is fully compatible with conventional paper recycling systems. That\u2019s how you do it.
\n3. Vegware
\nVegware creates 100% compostable disposable cups: made from plants, not plastic. And with Vegware customers saving over a thousand tonnes of virgin materials a year, this is a real recycling solution for zero waste in the coffee industry.
\n4. \u2018I\u2019m a Green Cup\u2019
\n\u2018I\u2019m a Green Cup\u2019 quite simply does what it says on the tin. Made from cardboard and starch, the cup is 100% compostable, and comes with a fully compostable lid to top things off. They\u2019ve even released a double-walled insulated version, meaning no need for an additional clutch or sleeve. Ace.
\nWith all these choices and many more to boot, there\u2019s no excuse.
\nThat\u2019s why we\u2019re campaigning to enforce the big coffee chains to use eco alternatives by 2020. With 100k signatures, we can lobby for legislative change and push the government to achieve a more sustainable solution in the UK.<\/p>\n
Sign and share the petition, and join us in our mission to #CleanUpCoffee!
\nhttps:\/\/you.38degrees.org.uk\/petiti ons\/starbucks-costa-caffe-neromake-your-coffee-cups-recyclable<\/p>\n
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The Golden Pod, Chocolatey New Restaurant Invites You to Coffee Flavored Media Tasting!<\/h3>\n
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Orlando, Fla.- From triumphant culinary locations in Australia, India, United Kingdom and other countries around the world, the popular coffee and chocolate-flavored sensation The Golden Pod invites YOU to Be Our Guest at an extraordinary media tasting event introducing itself to the United States market.<\/p>\n
The scrumptious event is October 18 from 3:30 to 7:30pm at its Orlando location at 7653 International Drive.<\/p>\n
Guests will sample a variety of dishes from the restaurant\u2019s extensive, decadent menu, shining light on culinary treasures available at The Golden Pod during Disney World\u2019s International Food and Wine Festival with a delicious evening right off their grounds.<\/p>\n
The Golden Pod surpasses other restaurants by providing customers with a mouthwatering menu that includes hundreds of exclusive recipes, making it the new \u201cgo to\u201d spot for a sumptuous meal, cocktails, tasty treats and special events.<\/p>\n
One thing is for certain, after you taste the fabulous fare at The Golden Pod, you\u2019ll always be craving to come back for more.<\/p>\n
TOBY\u2019S ESTATE AND MAKMAK TEAM UP FOR INTERNATIONAL COFFEE DAY<\/h3>\n
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To celebrate International Coffee Day, Toby\u2019s Estate Coffee Roasters launches a tasty collaboration with Sydney\u2019s leading handmade macaron company, MakMak for the month of October. The unique partnership sees MakMak founder, Carlos Heng, work in collaboration with the Toby\u2019s Estate team to create a range of limited-edition macarons, using single origin coffees to bring you a match made in flavour heaven.<\/p>\n
The five macarons are made using Toby\u2019s Estate\u2019s most unique and dynamic single origin coffees, with each macaron being inspired by the distinctive tasting notes of coffees from Costa Rica, Panama, Nicaragua, Myanmar and Colombia.<\/p>\n
\u201cThis has been one of my favourite projects to have worked on so far, and I\u2019m extremely proud of the recipes I\u2019ve created as a result. The Toby\u2019s Estate coffee roasts and profiles are of such high quality and are bursting with so much flavour, so it was an easy job for me to invent the perfect macaron flavours to match! Myself and Toby\u2019s Estate are super excited for the collaboration to roll out and we can\u2019t wait for our fans to try them!\u201d says Carlos.<\/p>\n
\u201cMakMak shares the same core philosophies as Toby\u2019s, in their commitment to sourcing only the highest quality ingredients to develop, create and curate a truly unique flavour driven experience. Starting from a cupping in our Q Lab to baking in the MakMak kitchen, we\u2019re excited to bring you this flavour explosion of a collaboration. Be sure to take your time and enjoy each flavour with your favourite coffee.\u201d adds Head Roaster, Nich Rae, at Toby\u2019s Estate<\/p>\n
The creative partnership runs for the month of October. Macarons are priced at $3.50 each or $17.50 for the full pack of five, and are exclusively available at Toby\u2019s Estate, Chippendale and MakMak, Surry Hills from 2nd October.<\/p>\n
Coffee Profiles and Tasting Notes:<\/p>\n
\u2022 Made with \u2013 EL DIAMANTE (Costa Rica, Anaerobic Black Honey) \u2022 Tasting notes \u2013 Cinnamon, Buttery, Spiced Fruits, Scones, Christmas Cake<\/p>\n
\u2022 Made with \u2013 DON PACHI (Panama, Natural) \u2022 Tasting notes \u2013 Jasmine, Tropical Fruits, Pineapple, Melon, Cloves<\/p>\n
\u2022 Made with \u2013 EL DOCTOR (Nicaragua, Natural) \u2022 Tasting notes \u2013 Cassis, Cinnamon, Tropical Fruits<\/p>\n
\u2022 Made with \u2013 MYAING (Myanmar, Natural) \u2022 Tasting notes \u2013 Liquorice, Strawberry, Cola, Biscuit, Toffee<\/p>\n
\u2022 Made with \u2013 VARSOVIA (Colombia, Natural) \u2022 Tasting notes \u2013 Honey, Black Olive, Dark Caramel, Molasses, Apple Cider<\/p>\n
Toby\u2019s Estate x MakMak Available 2nd October 2018<\/p>\n
www.tobysestate.com.au https:\/\/shop.makmak.com.au\/<\/p>\n
Facebook @tobysestateaustralia I Instagram @tobysestatecoffee I Twitter @tobysestate Facebook @MakMakaron I Instagram @makmakmacarons I Twitter @makmakmacarons<\/p>\n
\u2018App-y Days to Order on the Go CIBO Espresso NEW App \u2013 Register NOW, First Coffee FREE<\/h3>\n
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South Australian coffee icon, CIBO Espresso has released a new and improved app, to greater enhance the experience for the coffee connoisseur, add a tasty treat and further reward loyalty.<\/p>\n
The CIBO Espresso app is a fast, convenient way to order and pay for your favourite coffee on the go. Add a Protein Ball, a delicious Minja Bar, Banana Bread, Zeppole, Ham & Cheese Croissant or a Plain Croissant to the order for the first time.<\/p>\n
Cain Cooke, CIBO Espresso\u2019s General Manager said the app is a new and improved version, with fresh features that will enhance the user experience as well as refining the old favourites.<\/p>\n
\u201cWe have taken on board the feedback from our CIBO coffee community and made changes to the app know-how that\u2019ll improve the user experience, even more than that extra shot in your coffee,\u201d said Cain Cooke.<\/p>\n
\u201cThe technology built will now make it easier to customise your coffee and if you buy a coffee using the app every day from Monday to Thursday then Friday\u2019s on us!\u201d<\/p>\n
\u201cWhilst we know that the release of a new app is not necessarily ground breaking, we believe the new features and enhancements will just further add to our customer coffee experience. CIBO Espresso is always striving to be better and offer an experience in every cup.\u201d<\/p>\n
There is no need to wait in line when you can order ahead and save time. All first time users will be rewarded with a FREE coffee just for registering through the app, so what have you got lose?<\/p>\n
The My CIBO Loyalty is now built into the app (no more red cards required) and means that customers won\u2019t ever miss out on collecting MyCIBO points.<\/p>\n
The app will reward loyal customers and entice a new audience to join the CIBO family. The perfect Italian espresso is just a few clicks away:<\/p>\n
\u2022 Order now, select a store and pick up time that suits you, saving your usual order \u2022 Locate your nearest store \u2022 Exclusive app only rewards as well as managing and track your MyCIBO Points \u2022 Collect and Go, ready when you are, to savour the flavour!<\/p>\n
Scent of Amazing: Meet Scooter\u2019s Coffee\u2019s Director of Coffee Bill Kipper
\nKipper Travels the World to Find the Best Coffee Cherries for Scooter\u2019s Award-Winning Blends<\/h3>\n
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The way Bill Kipper sees it, if you have a drip coffeemaker in your home or office, there\u2019s a high probability that you\u2019re drinking coffee incorrectly.
\nKipper isn\u2019t trying to offend you, it\u2019s simply he knows t he ins and outs of the world\u2019s second-most sought-after commodity better than most. The self-described \u201ccoffee snob\u201d gets paid to scrutinize coffee, so his opinion on the subject matter, just like his cup of coffee, will be nothing short of strong.<\/p>\n
\u201cIn my book, you can\u2019t beat black coffee, it\u2019s the best,\u201d says Kipper. \u201cFlavored coffee disguises the pure taste of coffee.\u201d<\/p>\n
When it comes to coffee, his resume speaks for itself. Kipper is a husband, father of three children and grandfather to three young granddaughters. Scooter\u2019s Coffee is a family affair. Bill is the company\u2019s Director of Coffee. His wife is a franchisee, his daughter-in-law works in the accounting department, and his oldest son is the manager of the packaging department. If Kipper\u2019s love is measurable, the top tier is reserved for his family. Ever so slightly below, in tier two, would be his love of coffee.<\/p>\n
\u201cThe more I do, the more I love doing my job,\u201d says Kipper, who has been roasting coffee for the last 18 years. \u201cI am grateful for coffee. It\u2019s allowed my family and myself to live a comfortable life.\u201d<\/p>\n
That life comes with some perks (no pun intended), including traveling. Kipper recently returned from his first-ever trip to Brazil. He received a first-hand look at the harvest responsible for the country\u2019s heralded coffee and what could be the next source of Scooter\u2019s Coffee\u2019s drink of choice.<\/p>\n
Kipper is quickly racking up the stamps in his passport book. Besides Brazil, Scooter\u2019s Coffee tasked Kipper to explore coffee farms in Nicaragua and Guatemala. He has fond memories of his journey to both countries.<\/p>\n
\u201cI was treated like I was a lifelong family member during my visit to Guatemala,\u201d Kipper recalls. \u201cI discovered farming is more than a family business, it\u2019s a legacy. The farm I visited had been i n the family for more than 130 years.\u201d Kipper says he wasn\u2019t the only recipient of the farm owner\u2019s hospitality. \u201cThe owner certainly gave back to the workers. He made sure to have doctors and dentists on site. In many instances, that was the lone opportunity for health care for the migrant pickers.\u201d<\/p>\n
The pickers in Nicaragua gave him a tour of the land that left Kipper nothing short of mesmerized. \u201cThe quality of the cherries in Nicaragua was the best I\u2019ve ever seen,\u201d he says. \u201cI\u2019ve never seen a harvest that red.\u201d<\/p>\n
\u201cA good cup of coffee starts with the bean. Quality in, quality out,\u201d says Kipper. \u201cThere are several steps to making a great product. But if you begin with a substandard product, you\u2019re setting yourself up for failure.\u201d<\/p>\n
Kipper is intent on keeping Scooter\u2019s Coffee successful through a vigorous and selective process that ensures customers are gettin g the best and most consistent blends. His willingness to embrace technology is a contributing factor as well. Scooter\u2019s Coffee is now home to a game-changer within the specialty coffee industry.<\/p>\n
\u201cWe just installed the largest roaster the manufacturer has ever made,\u201d says Kipper. \u201cCoupled with our previous roaster, we are now operating at five times more capacity than this time last year. The new roaster is automated, allowing us to load 20 to 30 thousand pounds of product at a time in our silos while removing some of the manual labor from the process.\u201d<\/p>\n
Eighteen years in the business has granted Kipper an insight very few in the world have. He\u2019ll be the first to tell you the process of becoming an expert in coffee is challenging, and he\u2019s still learning to this day. He\u2019s also imparting his wisdom to future generations. \u201cI have an apprentice who is quickly learning the ins and outs of the business. You can\u2019t learn the art and the science of roasting unless you get your hands dirty and do it.\u201d<\/p>\n
Kipper appreciates being the Director of Coffee. He\u2019s also concerned about the future of the business. He says humans pose the biggest threat. \u201cNatural phenomena, such as rust in plants and monsoons, are going to occur. However, it\u2019s the human factor, with the chemicals and the deforestation of the planet, that is destroying areas home to coffee crops. The good news is more people are becoming aware of the importance of the preservation of coffee and the trees responsible for the canopy that allows the beans to thrive.\u201d<\/p>\n
When it comes to picking beans for Scooter\u2019s Coffee, Kipper says the profile is simple. \u201cWe like our coffee smooth and rich and buttery. When you leave our stores, you\u2019re leaving with a well-rounded, balanced cup of coffee.\u201d In the early days, Kipper would devour Scooter\u2019 s Coffee\u2019s signature drink, Caramelicious\u00ae. While that\u2019s not the case nowadays, as he prefers his coffee straight black.<\/p>\n
For Kipper, there are two regions that stand out above all others when it comes to the world\u2019s best provider of coffee beans. \u201cYou have to respect Ethiopia, because that is the birthplace of coffee,\u201d he says. \u201cFor me, I feel Guatemala and Sumatra produce the best coffee beans.\u201d<\/p>\n
When it comes to enjoying coffee at home, Kipper suggests getting your hands on the Scooter\u2019s Coffee single-serve cups. \u201cYou can get a quality cup of coffee out of there. I drink that at work when I\u2019m not testing samples.\u201d As far as the drip coffeemaker, you can achieve a good cup of coffee as long as you use a metal basket. \u201cI can tell immediately if a paper filter was used,\u201d he says. \u201cI don\u2019t like that taste one bit. Ninety-nine percent of people won\u2019t taste it. The only rea son I taste it is because I taste coffee for a living.\u201d<\/p>\n
Here\u2019s his suggestion for achieving the perfect cup of coffee. \u201cGrind the beans, but don\u2019t grind them too fine. Measure the correct amount of filtered water and use a French press. Of course, the most direct way to get a great cup of coffee is to visit Scooter\u2019s Coffee. Trust me, I know.\u201d<\/p>\n
Scooter\u2019s Coffee, based in Omaha, Nebraska, is a drive-thru franchise that has been serving world-class coffee for 20 years. It roasts only the finest beans, and it makes that first morning sip convenient and rewarding for its customers across the nation. Scooter\u2019s Coffee is quickly approaching 200 locations in 16states and has over 150 franchise commitments to build new stores. Scooter\u2019s Coffee specializes in hand-tamped espresso drinks, baked-from-scratch pastries and features its signature drink, the Caramelicious™. Scooter\u2019s Coffee also serves a new line of h ot and iced organic teas, single-origin coffee and the original Cold Brew & Cream. This year, one of Scooter\u2019s Coffee\u2019s drink innovations includes Red Bull Infusions. To find out why Scooter\u2019s Coffee is among the best coffee franchises in the nation and to learn more about franchise opportunities, visit our website: https:\/\/franchising.scooterscoffee.com<\/p>\n","protected":false},"excerpt":{"rendered":"
Oct 1st! International Coffee Day! Check out these great brands and enjoy your coffee!!!! Very Best Wishes! Rokit Pods who have just the right stuff to fuel your day. Each pod is created using only nutritious, organic ingredients and is simple to use. Just pop your pod in your Nespresso Machine at home or in […]<\/p>\n","protected":false},"author":1,"featured_media":25909,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1836],"tags":[],"class_list":["post-25908","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home"],"_links":{"self":[{"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/posts\/25908","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/comments?post=25908"}],"version-history":[{"count":5,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/posts\/25908\/revisions"}],"predecessor-version":[{"id":25979,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/posts\/25908\/revisions\/25979"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/media\/25909"}],"wp:attachment":[{"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/media?parent=25908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/categories?post=25908"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/tags?post=25908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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