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.

Miami Herald

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