A Fork on the Road

Alaska Coffee Roasting Co. comes to North Miami

 

If you go

Place: Alaska Coffee Roasting Co.

Address: 13130 Biscayne Blvd., North Miami

Contact: 786-332-4254, alaskacoffeeroasting.com

Hours: 7 a.m.-10 p.m. daily

Prices: Coffee drinks $1.50-$5, coffee by the pound $13.95-$20, pizza $8.95-$12.50, pastries $1.95-$3.95

F.Y.I. Beer and wine available.


Beverage

Mexican Café

This recipe adapted from “The Book of Coffee & Tea” by Joel, David and Karl Schapira (St. Martin’s) is great with a cookie or doughnut for dipping.

1/2 cup heavy cream

3/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1 tablespoon sugar

4 teaspoons chocolate syrup

1 1/2 cups double strength hot coffee

Combine cream with 1/4 teaspoon of the cinnamon, the nutmeg and sugar, and whip. Drizzle 1 teaspoon chocolate syrup into four small cups. Stir remaining 1/2 teaspoon cinnamon into the coffee. Pour into the cups and stir to blend with the syrup. Top with spiced whipped cream. Makes 4 servings.

Per serving: 135 calories, (73 percent calories from fat), 11.0 g fat, (6.9 g sat fat, 3.2 g mono fat), 41.0 mg cholesterol, 0.9 g protein, 8.5 g carbohydrate, 0.5 g fiber, 18 mg sodium.


Alaska Coffee Roasting Co. races around the globe as a logo on a Formula One car sponsored by owner Michael Gesser. Take a break from the daily grind and relax in its North Miami branch with a cup of java and a pastry or pot pie baked in-house. The rich aroma of coffee wafts from the back, where huge burlap bags of beans wait their turn in the roasting room.

Gesser is from Long Island and got the travel bug at the University of Jerusalem in Israel. He discovered coffee on travels to Kenya, Tanzania, Papua New Guinea, Guatemala and Brazil. In Corvallis, Ore., he met Mike Sivetz, inventor of a fluid-bed coffee roaster. He bought the last one, moved to Fairbanks, and opened the original Alaska Coffee Roasting Co. two decades ago.

Last year he helped his sister, Karen Tuvia, open the North Miami branch. He buys fair-trade beans from sustainable farmers and roasts them in blasts of hot air from a gas flame that tumble the green beans and drop them from a chute into the cooling bin.

Coffees to try here include Ethiopian Yirgacheffe with a complex balance of floral and woodsy aromas and light clean flavor; full-bodied Sumatra Mandheling with hints of chocolate and licorice; mild, malty Panama Boquete; and sweet, rounded Oaxaca Mexican.

The mellow house blend of Milan San Remo is used in espresso drinks including the con pana double with whipped cream, café machiatto (steamed milk with espresso), mocha with white chocolate and iced frappe with a syrup flavor (caramel, hazelnut, vanilla).

Pair the caffeine with spinach quiche or pumpkin pie. The hot coffees here have come a long way from cold Alaska.

Linda Bladholm is a Miami food writer and personal chef who can be reached at lbb75@bellsouth.net.

Read more A Fork On the Road stories from the Miami Herald

  •  
Linda Bladholm

    A Fork on the Road

    A Fork on the Road: Choices Cafe gives vegans plenty of flavor

    In a sign of the times, a small vegan café has opened a larger outpost, offering meatless burgers, wraps, soups and salads. Choices Cafe doubles as a juice bar with cold-pressed fruit and vegetable juices and innovative smoothies such as the Miami Heat with mango, jalapeño, lime, plantain, ground flax and chia seeds and agave.

  •  
Linda Bladholm

    A Fork on the Road

    A Fork on the Road: Easter treats in Buena Vista

    The third operation in the culinary empire of Frenchmen Claude Postel and Cory Finot is Buena Vista Chocolate & Wine. The small shop is sandwiched between the Buena Vista Bistro and Buena Vista Deli. Glass cases hold a selection of artisan chocolates, and racks are filled with bottles of wine.

  • A Fork on the Road

    A Fork in the Road: Carol’s, Italian with Brazilian touches, opens in downtown Miami

    Life has come full circle for Carolina Moura since she opened her restaurant Carol’s on the same street as the department store of the same name her parents ran when she was a child. Now they help out in the rustic space with brick walls and faux weathered wood flooring. The menu is Italian with pizza, pasta, salads and sandwiches with a few Brazilian favorites.

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category