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​International chocolate day, some call it world chocolate day, is a day to remember every year.  Tell Google, Siri, Alexa, and every other AI to set an annual reminder.  Observed on July 7th, international chocolate day is a day to celebrate one of life's most precious foods.  How did we come upon this glorious day to exist? Well, according to historians, this is the day that chocolate was introduced to Europe.   Spanish explorers, Hernan Cortes in particular, discovered it when visiting the Americas.  Chocolate was already present in Mexico, Central, and South America.  Throughout time, they added different ingredients, particularly sugar, making it much more acceptable throughout Europe.

Most believe chocolate is an unhealthy dessert that should be consumed in moderation.  It is true that everything should be consumed in moderation. However, chocolate has many healthy attributes.  Chocolate is packed with antioxidants, especially dark chocolate. It also possesses flavonoids, helps your heart and helps memory, and also acts as an anti-inflammatory.  

Before going out and snack attacking this great food, remember everything in moderation.  A few nice cubes or squares per day, with or without the green stuff (that's up to you), is all you need.  Just think of today as the day you started enjoying this rich and flavorful food more often than binge eating it, and thank me later. 

One of the most asked questions we receive about coffee is the difference between coffee and espresso beans?  A valid question for sure, yet the answer may not be as exciting as much as you think.  Let's start with the beans. 

Commonly, coffee roasters will use specific beans for espresso and others for drip, pour-over, or pods.  This is partly because roasters can consistently extract the flavors and the characteristics they want for their blend.  This makes sense, especially if that cafe or coffee roaster has a signature blend they are best known for.  That said, they technically are the same beans.  The difference is in the roasting process.  Espresso beans tend to be a medium or darker roast because the beans become more porous during the roasting process, allowing flavors to be more easily extracted during the quick process of an espresso pull.   The darker roasts allow for the formation of what we all know and love: crema.     

​So being the coffee lovers or caffiends you are, you now know the difference between the two, or more how similar they are. 

​The first time I tried an affogato, I wondered why I had not heard of this wonderful delight much sooner in my life.  For those who don't know, and affogato is a scoop of ice cream paired with a shot of espresso.  You pour the shot of espresso over the ice cream and enjoy one of the best food pairings of all time.  The pair seems so unlikely, yet so was chicken and waffles until your first tasted it, and you were sold.  The bitter and sweet tastes with the temperature change are something to experience.  The standard ice cream used is vanilla bean, and vanilla on its own is acceptable, yet why stop there.  Over the years, I have tried a lot of combinations, and here are my top favorites.


​Pistachio.  This nutty-flavored combination is one of my favorites.  Pistachios tend to be reasonably light in flavor compared to other nuts, and when made into ice cream from the right company, the flavor balance is impressive, quickly becoming one of your favorites.


Peach.  Ripe for the summer, peaches are known to pair exceptionally well with tea, yet an unlikely pairing is with a shot of espresso.  The sweetness of the peach and the dark, rich flavor of the espresso matches nicely.  Similar to dark chocolate peach truffles, the pairing takes your taste buds on a lovely summer trip that ends in a caffeinated satisfaction that is worth booking a return trip.   

Jasmine Tea.  The fresh and fragrant scent of jasmine tea gelato or ice cream is pleasant on its own, and when paired with espresso, is nicely balanced.  This pairing isn't for everyone, as some of us don't like jasmine tea, and if that is the case, you won't like this pairing either, yet for those who do, taste the jasmine tea first, and then the espresso to see the flavors develop.  It is something different and can be appreciated by tea and coffee lovers.   


Spicy Chocolate.  Mochas are among the most popular espresso drinks of all time. Picante mochas are not so well known and become popular in the wintertime.  The flavor heat from the spices pair exceptionally well with chocolate, as well observed from the TCHO flavor wheel, and adding espresso to the party will add a plethora of flavor options.  Smokey to herby chili or even increasing richness. With this selection, the full spectrum of chocolate flavors opens many doors you never knew were there.   For beginners, go with sea salt or Aji Panca, which is very light with a respectable kick for those sensitive to heat.   

Enjoying coffee every morning at home should be simple.  Drip and pour-over coffee are a lot easier to make than espresso on a daily basis. The key when making espresso is consistency and a few tips here and there to elevate your espresso.

Grind when ready.  Starting with the basics, make sure you only use fresh coffee grounds.  The flavor is much better, and your shot is going to turn out much nicer.  Remember, as soon as you grind your beans, the quality, especially the flavor, diminishes.  This may be why your espresso comes out flat.  

Upgrade your water.  One thing we tend to forget when making coffee is the water.  We focus on the beans, how to grind properly, temperatures, and forget about the water.   Filtered or treated water makes a huge difference when it comes to taste.  Having good quality water, using a filtration system or a free-standing water filter will bring out a crispness in your espresso and unlock the flavor.

Heat You Cups.  Cooling coffee down after you just brewed it can change its flavor.  Remember the last time you had coffee that was sitting for a while.  Do you like the taste? Remember how it changed?  You can expect that the flavor will change with colder cups.  It may not be as drastic, yet those who are particular will see the change.  What you can do is pour some hot water in your cup to warm it up or do what they do at coffee shops, put it up on top of your espresso machine.      

With so many people being lactose intolerant, plant-based or alternative milk has been rising for years. Initially, Soy milk was the superstar, yet others have arrived to share the spotlight in the past few years. Almond, Oat, and Ripple, the newcomer, are great options, and each offers its own benefits. Grocery stores have kept up with these options and have made them available to their customers. To help you figure out what you should be looking for in the right brand of alternative milk, here are a few things to remember:

• Have the least amount of ingredients as possible
• Keywords like "0g of sugar added" or "unsweetened
• Limited in saturated fat
• At least 7g of protein
• Less than 150g of sodium per up, less is better
• Calcium and Vitamin D
• Other vitamins and nutrients that are important to you​

It matters to take the time to review the label on the milk you select, so you get what you are looking for and receive the nutrients that you need.​

 ​A menu defines caffe.  Just as much as the people who go there, the beverages and pastries help create its character.  People visit from near and far to visit this place, because of what it has to offer, and to pick up their favorite drink or pastry.  A true caffe, like any business that is customer focused, will listen and occasionally create drinks based on feedback.  This is what my menu is, and will always be about, the customer.  I am not saying we will always make what is requested, and with every new permanent or seasonal beverage, food option or merchandise, we will keep our customers in mind.  With that said, you will probably see something that you have never saw before, or thought could be a beverage, and that in itself, is the character of Sipbie Caffe.  So when you see us, stop by and experience something different, and if you stay a while, that's ok too.

​Originating in Thailand or Australia, the bleu (blue) latte is a uniquely crafted drink that surely attracts attention. Usually served without espresso, the bleu latte is made a few different ways.  

The first recipe uses Butterfly-Pea Flower tea from Thailand.  This unique caffeine-free herbal tea has been used for centuries throughout Southeast Asia and only recently made its way to your doorstep.  The leaves are made into a powder and easily added to your latte using the same method as matcha. Similar to matcha, the Butterfly-Pea Flower comes action-packed with a lot of antioxidants. The taste will be somewhat earthy yet mostly lacking in flavor.  Adding sweetener or flavor such as lavender or mint is nice.  One interesting aspect of this herbal tea is the color changes based on the pH level.

Blue spirulina is the next way you can enjoy your blue latte. Typically served in Australia, the blue spirulina, a blue algae powder, has a distinct aroma: Seaweed.  This is expected since the blue spirulina is the cousin of the widely popular green spirulina, which has a dominant taste when added to almost anything.  This specific recipe calls for a coconut base with ginger and lemon.  I would recommend oat or almond milk as an alternative.  The flavor will be different than anything you have ever tasted, so be prepared.

The last blue latte recipe uses blue curacao syrup, bringing color to the white chocolate milk, creating a unique mix of flavors that is great for the winter and white chocolate lovers.  Traditionally, blue curacao is made from the dried peel of the Laraha citrus fruit, grown on Curacao's southern Caribbean island, and once again the same Butterfly-Pea Flower in Southeast Asia to give a more adult drink for coffee lovers. 
Yet Monin offers an alcohol-free option.  Both syrups have an orange taste because of how the syrup it's made, and just like the recipes, are caffeine-free drink to enjoy for the winter. 

​If you ever wanted an espresso shot that was bitter than your standard, then the Lungo is what you are looking for.  Also known as Cafe Alonge in France, the Lungo is a unique adaptation to an espresso shot because of how it is pulled.  Meaning long, Lungo refers to a longer pull than usual, resulting in a larger shot using a single size shot  (2 oz.) of coffee grinds.   An extended pull pushes more water through the grounds resulting in a more bitter shot because of the lengthened exposure to the shot. Remember, longer pulls result in bitter tasting espresso while under-extracted pull results in a sour-tasting shot.  This said the flavor is also lighter because there is more water added.  Some people relate this to an Americano, yet the flavor is less than an Americano, and the bitterness and strength of caffeine is more robust. 

At some coffee shops, you will notice that baristas use tampers.  Tampers are used to pack espresso grounds into the portafilter before extraction by an espresso machine. The idea is when you pack the grounds evenly every time, you can produce a quality espresso shot.  This makes it harder for the water to go through the coffee grounds, allowing for a more even extraction.  Tampers are easy to use, and when used the right way, helps produce amazing shots. There are four types of tampers: Handle, puck, dual-head, and weight-calibrated.

The handle tampers are the most common style of tamper. Think of an ink stamp that you have used before.  Nice wooden, rubber, or metal handle with a flat base allowing you to apply more pressure when tamping.  This one is great for home use.  The puck tamper looks like, you guessed it, a hockey puck, and somewhat similar to an espresso distribution tool.  This tamper is flat on the top, and you can apply pressure with the palm of your hand or twist and apply pressure downward.  The dual-head or double-sided tamper looks similar to the handle tamper, yet has a smaller and larger flat base.  This is nice if you have portafilters that are of different sizes.  The fancies of the tampers are the weight-calibrated tampers.  These tampers are specifically made to apply a consistent amount of pressure to ensure every time. Some espresso machines and grinders come with tampers, and they are useful if you are making your casual coffee cup at home.  Expect to pay above $35 for a high-level tamper, yet note that one may not be necessary in the beginning.  I suggest a handle tamper to start.

The thick golden foam that sits on top of an espresso shot after a fresh pull.  Crema is a bubbly bouquet of aroma that enhances the flavor of your espresso.  The quality of the shot is often associated with the crema.  A nice, thick, and colorful crema means the shot was pulled correctly and the beans were excellent.  If the crema is thin or dissolves quickly, then there is an issue with the quality of the shot.  Not all great espresso shots have an amazing layer of crema.   Here's why, if you have darker or lighter roasted beans, crema is harder to create because the oil levels are too high or low.  Additionally, if the beans have been sitting for a while, they will have "gassed" much longer than freshly roasted beans.  In the end, it is nice to see crema resting peacefully on your espresso, and if you don't and still enjoy the flavor of your beverage, it's not a big deal.  Remember that crema is a great indicator and not the confirmation of a great shot.

Popular in Australia and New Zealand, the Long  Black is often associated with the Americano because the ingredients are the same.  So why do they have different names? It's to indicate the order in which we put the ingredients together.  Simply put, a Long Black is a shot of espresso with water, when the water is placed inside the cup first and then the espresso is added.

There are a few key differences when making the drink this way.  The first is in the crema.  Americano's don't have much of a crema because when the espresso is placed in the cup before the water is added, the crema tends to dissolve, while a Long Black retains its crema because espresso was added later.  Then there is the flavor.  A Long Black will have more flavor since the espresso was allowed to slowly blend with the water instead of having the water poured on top of it.  For some, this doesn't seem like a major difference, yet when you try it, especially an iced Long Black vs Americano, it can be noticeable.  Next time you are at the cafe, try one and see how you like it.

If there was a Mount Rushmore of lattes, the lavender latte would be on it.  Lavender lattes are best known for those crisp spring mornings or cloudy days that call for a cozy blanket or your favorite hoodie and a Spotify playlist.   There is something about lavender's fragrance that puts us at ease and enjoying it in a drink is a plus.  There are different ways you can make a lavender latte. Some cafes only add vanilla to their latte, while others only add espresso, and there are a few that add both.  If you are really adventurous, substitute espresso for earl grey or chamomile tea.  That is a unique and enjoyable pair of flavors.  The key is the quality of the lavender.  The fresher the lavender you have the better the taste.  Organic is a huge plus.  Either way, the next time you are at your favorite cafe, if they have the lavender latte, give it a try.      

People are always looking to improve the quality of the espresso shots they pull.  Everything from adjusting the grinder to ensuring the extraction time is just right, we try to control as many of the variables as possible.  One of these techniques that is up for debate is the espresso distribution tool.  

An espresso distribution tool (EDT) evens out espresso grinds, preventing different levels of compression and reducing channeling when extracting a shot.  When you place espresso in the portafilter, espresso grinds tend to fall randomly in place.  When you tamp these grinds incorrectly channeling is more likely to occur.  Channeling is when water meanders through cracks and small gaps in your portafilter after you tamp them down causing an uneven extraction.  The EDT helps prevent that by evening out the grinds before tamping, allowing for a more consistent pull of espresso.

The debate arises when coffee lovers ask if this tool helps pull a better espresso shot.  I don't have any scientific evidence and I am sure it's out there somewhere, so if you have it please share.  My experience is that the EDT helps preserve consistency in the shots I pull, especially when I am using a new blend I haven't tasted or worked with before. 

​For beginners, this is a great tool and you should use it.  This will make it easier for you to learn while gaining skills and urge you to practice more, perfecting your craft.  The EDT isn't the magical tool to add in your toolbox to get you barista superstar status only time and experience can help you get there.  When you are ready try pulling shots without using the EDT.  The best espresso I have ever had in the world by far was in Italy, made by a barista who didn't use anything other than a tamper and since that day I have been pursuing the perfect shot ever since.  

​Matcha has emerged on the coffee scene and became a favorite choice for latte lovers.  Coming from Japan, matcha is stoneground tea leaves that come in a powdered form that you drink when you add water.  The benefits of drinking matcha this way is that you get more antioxidants than any other tea.  Matcha is a great source of caffeine and unlike coffee and other caffeine drinks, matcha contains L-theanine, which helps you maintain a prolonged calm and alert state of mind without the caffeine crash.   Matcha is known to fight cancer help with heart disease and improve brain health.  Some even claim that it helps them multitask a lot better.  

Most of us have been introduced to this health wonder when enjoying a matcha latte at our local coffee shop.  They simply replace your espresso with matcha and add the milk of your choice.  Something to remember is that when you add milk to matcha, you absorb far less of the nutrients because milk binds easily with antioxidants, thus neutralizing a lot of the benefits.  

The caffe latte is the most customizable espresso drink of all time.  They come in so many flavors and seasonal options that the choices seem endless.   Well known favorites are lavender, pumpkin spice, caramel, vanilla, and you see what I mean.   What makes a great flavored latte is the process and quality ingredients. 

Most coffee shops use commercially made syrups and powders in their lattes.  I get it, it's hard to mass-produce the same drink in multiple locations and most people care about the espresso.  Beans aside, using the right ingredients is important.  Between syrup and powders, matcha excluded, homemade organic syrups are the preferred way to add flavor to your latte.  When made this way, the flavor comes through beautifully and tends not to have a sugary or artificial taste.  Lavender and turmeric are great examples of when added correctly, they accent your latte instead of taking over with a sugary tsunami of flavor.    

The process of making a flavored latte is fairly standard.  Most cafe's place the syrup at the bottom of the cup, add warm milk and espresso, and there you go.  I prefer two alternative ways. The first is to place the flavor in the milk and warm them up together.  The advantage of this is that while the milk is warming up, the flavor is being mixed throughout the pitcher and is heating at the same time, making your milk truly flavored milk.  This isn't and economical if you have a massive line of clients, yet the flavor is amazing. 

​The other method is to mix your flavor in with the espresso shot.  This is much less popular yet I recommend you try this at least once, especially with powdered drinks if you sift the powder into smaller pieces.  Place the powder in the small espresso pitcher and pull your espresso shot.  Then whisk them together.  This does two things:  First, the sifted powder mixes well with the hot espresso because it's finer and the whisking aerates the espresso creating a more smooth and round shot with less bitterness and more of a creamy taste.   If you want your espresso to bite you, then don't use a whisk.   

Note: You should be using powder when making a matcha latte. 

Simply put, an Americano is a shot of espresso with water, hot or cold your choice.  This is traditionally served hot.  How it got its name seems to be connected to the US.  When American soldiers were in Italy during the second world war, they would order coffee and when they received espresso, it was too strong and would dilute it with water.  This "dirty water" (any diluted espresso according to Italians) became the Americano as we know it.    

The key to making an Americano is the amount of water added to your drink and how you put it together.  About 3 to 4 oz of water is added per shot.

For an iced Americano, use ice-cold water with ice before you pull and pour the shot.  Using a whisk or handheld frother will slightly cool down and smooth out the espresso, yet is not necessary.  If you like your shot to maintain its strong character, then pour it directly into the cup. 

Some will consider a long black (popular in Australia and New Zealand) the same as an Americano and others believe they are different.  We will cover that at another time. 

​The road to a perfect latte starts with milk and not the espresso.  Now before you think to yourself, I don't know what I am talking about, hear me out.   If the milk is the wrong temperature, type, made the wrong way, or comes from a bad source, it changes the quality of a latte dramatically.  When we think about espresso, it is well known that the process of preparing the shot is extremely important.  The correct grind setting, making sure it's fresh, the weight, and the extraction time are all important factors.  The one variable factor is where you get your beans from.  This is a matter of preference on the roaster and the bean.  Milk however has limited options.  

Let's talk about the 3 of the most popular options, Whole milk, Oat, and Almond.  Sorry Ripple, soy, and coconut, I'll get you next time.  Where you get your milk from determines the quality.  There is a clear difference between really good, high-quality milk and the average option.  The texture, flavor, and nutrients are all different and quality milk enhances the flavor.  Using organic milk and that is as fresh possible is important and on its own, you can taste the difference.  When the milk is heated up, each type needs to be heated to a different temperature, and if done so incorrectly, will scold or diminish the flavor of the milk. Add flavor to some bad milk and you have a latte mess.  Take these tips and the next time you are in a cafe, ask them a bit about the milk they use and which brand or farm it's from.  If you find something that you like, then you can search for more cafe's that use it. 

​Rarely on the menu, the ristretto will become more popular in the next five years as we search for ways to customize our coffee experience.  A more balanced and flavorful option, the ristretto, known as a cafe serre in French, is a shorter shot that uses about half the water that a regular espresso shot does.  Ristrettos are stronger in flavor, tend to be sweeter and have less caffeine.   These are amazing with flat white or a flavored latte. Next time you are at your favorite cafe, ask for one, and taste the difference. 

​The Latte.  A coffee shop favorite that brings so much joy from the first sip to the last drop.  Yet do you know what a latte is?  A latte means milk in Italian.  If you were in any cafe in Italy and asked for a latte, they would serve you a nice glass of warm milk, and you would be confused.  The latte as we know it in the US, milk with an espresso shot or two, is more of an American adaptation.  Italians call this a caffe latte.  Caffe meaning coffee, and latte meaning milk.  Americans assume the coffee is included because warm milk in the US is best served with cookies or honey.

​Now that we are in the middle of the iced coffee season, I felt its time to help give you a few tips on how to make your iced coffee taste better. 

First, start with placing the ice cubes inside your cup or glass using cold milk or water before adding the espresso.  Doing this for at least 30 seconds helps cool it down, preventing the ice from melting, causing your drink to be watery.  Home espresso machines can take longer from start to finish, allowing more time for your milk or water to cool down.  After you pull your espresso shot, swirling cools it down. 

Another creative way to solve this is to use a shaker.  Take the shot and pour it in the shaker with some ice, close it up and "shake shake shake" for about 10 seconds to cool the shot down enough, then add it to your iced beverage.  I have also seen others add the ice, milk (or water), and the espresso all together in the shaker.  This method is a matter of personal preference, just note that the iced drink will come out frothy.  

The Spanish word for "cut", the Cortado is one of the most exclusive espresso drinks you can order.  Why a majority of coffee shops don't have it on the menu is a mystery.  Simply put, a Cortado is an espresso that has been “cut” by an equal amount of steamed milk. Two ounces of espresso topped with two ounces of warm milk served in a glass or metal cup with no sugar or flavors.  

Coming to the United States from Spain, via Portugal, it arrived in San Francisco and quickly spread throughout the country.  You may have heard of its cousin, the Gibraltar, which got its name because it is served in a Gibraltar glass mug, which is 1/2 of an ounce more milk.  

The Cortado's is for those who enjoy an espresso forward taste and like to enjoy sipping on their coffee.  It's a perfect balance between espresso and milk that has a silky texture and flavorful finish. If it's not on the menu, you should be able to order one and don't expect latte art.  Next time you visit your local coffee house, ask for one and enjoy the morning differently.

Oak milk is a smooth and thicker alternative that has slowly emerged throughout American coffee houses in the past few years.  Originally made by Oatly since the '90s, oat milk was mainly found in Sweden and needed the opportunity to expand globally.  With the world drinking more coffee, the need for milk alternatives, and the acceptance of a healthier lifestyle, oat milk became a great solution.  Especially since it's free of most allergens.

What is oak milk best with?  That depends on you.  Because of its thick and smooth texture, people tend to drink oat milk with flavored espresso drinks.  The slightly sweet taste of oat milk isn't overpowering and the creaminess pairs well with chocolate, matcha, and chai.  The key is to buy brands that don't use a lot of additives or added sugar.  

How does oat milk compare to almond and soy milk?  Soy is the closest by how sweet, creamy and thick it is.  Soy milk tends to have less sugar and calories yet has much more protein than oak milk.  Almond milk carries a similar level of protein and has a nutty taste to it.   Think of proteins as a gauge on how easy it is to heat up.  Oat Milk will heat up faster than regular milk, so be careful, and let it sit for at least 30-35 seconds before pouring to allow the flavor and texture to be just right. 

Next time you are ordering your favorite espresso drink, try oat milk instead of almond or soy, I was surprised and delighted on how my mocha tasted.