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Holiday Coffee Recipes You and Your Guests Will Enjoy!

by Jamie Robinson | | 0 comments

The holiday season is the ultimate time for celebration and what better way to celebrate than with the world’s favorite beverage?! Try these recipes and share some holiday cheer with the ones you love!

EgoTini

holiday coffee recipe recipes egoiste coffee

Ingredients:

  • Bailey’s Irish Cream
  • Milk, Cream or Almond Milk
  • Tablespoon of Egoiste Instant Coffee
  • Crushed Ice

Directions:

  1. Fill a cocktail shaker half full with crushed ice.
  2. Add 2 parts Bailey’s Irish Cream
  3. Add 2 parts Milk
  4. Add tablespoon of Egoiste Instant Coffee
  5. Shake until chilled.

Strain into a martini glass and enjoy. The instant coffee will not be completely dissolved leaving little specks in the drink. 

 

Instant Pumpkin Spice Latte

This recipe can be made in a snap as it uses an instant coffee product and doesn't require you to wait for coffee to brew. It's perfect for the fall and holiday season and can be made easily for those on the go. Plus, this lets you skip out on the hefty price tags for pumpkin spice lattes at the cafe.

holiday coffee recipe recipes egoiste coffee pumpkin spice

Ingredients:

  • 2 teaspoons Egoiste Instant Coffee
  • 1/4 cup Hot water
  • 1/2 cup Milk (dairy, soy, almond, etc. - per preference)
  • 3 tablespoons Pumpkin spice flavoring syrup
  • 1 tablespoon Pumpkin spice creamer
  • Whipped Cream
  • 1 piece Graham Crackers, crushed
  • Cinnamon

Directions:

  1. Dissolve Egoiste Instant Coffee in the hot water.
  2. Allow 30 seconds for the coffee to fully dissolve.
  3. Add milk (steamed or cold depending on preference) to coffee while hot.
  4. Add pumpkin spice flavoring syrup to milk and coffee mixture.
  5. Pour pumpkin spice creamer into drink mixture and stir.
  6. Add whipped cream as a topper.
  7. Drizzle graham crackers and cinnamon over whipped cream.

 

Holiday-Inspired Peppermint Mocha Latte

Skip the lines and $5 price tag at your local cafe and whip up a delicious and easy holiday-inspired latte! Rich chocolate and cool peppermint come together with Egoiste's flavorful instant coffee for a great holiday latte on the go.

Ingredients:

  • 2 Tsp. Egoiste Instant Coffee
  • ¼ cup hot water
  • ½ cup milk (dairy, soy, almond, etc. – per preference)
  • 2 Tbsp. powdered baking cocoa
  • 1/4 cup peppermint flavored syrup
  • 1 Tbsp. peppermint mocha creamer
  • Whipped cream
  • Chocolate sauce
  • Crushed peppermint

Directions:

  1. Dissolve Egoiste Instant Coffee in the hot water.
  2. Allow 30 seconds for the coffee to fully dissolve.
  3. Add milk (steamed or cold, depending on preference) to coffee while hot.
  4. Stir in powdered baking cocoa.
  5. Add peppermint flavored syrup.
  6. Pour in peppermint mocha creamer and stir.
  7. Add whipped cream as a topper.
  8. Drizzle chocolate sauce and crushed peppermint pieces over the whipped cream.

Too cool for hot coffee? Add ice to your drink for a cool iced peppermint mocha latte.

In case you're still not in the holiday spirit, we're going to do some giving! Click below to enter our contest to win FREE COFFEE for a YEAR! 

egoiste free coffee for a year contest

Tags: coffee recipe, coffee recipes, holiday coffee recipe, holiday coffee recipes, instant coffee, instant coffee recipe, recipe, recipes

How to Make Great Instant Coffee

by Jamie Robinson | | 0 comments

Contrary to popular belief, making a great cup of instant coffee doesn’t start in your kitchen. It begins with us. Egoiste is the preferred choice for coffee drinkers around the world due to our reputation for high-quality and attention to detail. Only the best beans are used during our production process which is controlled in collaboration with international coffee produces from Switzerland, Germany, India and Columbia. Egoiste is a result of long, laborious work in several countries of the world. Ours is an inimitable blend and original design embodiment. 

Our process begins with roasting the green coffee bean to bring out the flavor and aroma. Rotating cylinders containing the beans and hot combustion gases are used in most roasting plants. When the bean temperature reaches 329 degrees fahrenheit the roasting begins, accompanied by a popping sound similar to that which is produced by popcorn. These batch cylinders take abut 8-15 minutes to complete roasting with about 25-75% efficiency. Coffee roasting using a fluidized bed only takes from thirty second to four minutes, and it operates at lower temperatures which allow greater retention of the coffee bean aroma and flavor.

The beans are then ground finely. Grinding reduces the beans to pieces in order to allow the coffee to be put in solution with water for the drying stage. Sets of scored rollers designed to crush rather than cut the bean are used. Once roasted and ground, the coffee is dissolved in water. This stage is called extraction. Water is added to concentrate the coffee solution to about 15-30% coffee by mass.

Egoiste is produced using the freeze-drying method. The basic principle of freeze drying is the removal of water by sublimation. Since the mass production of instant coffee began in post-WWII America, freeze-drying has grown in popularity to become a common method. Although it is more expensive, it generally results in a higher-quality product.

Here are the basic steps to the freeze-drying process:

  • Agglomerated wet coffee granules are rapidly frozen (slow freezing leads to large ice crystals and a porous product and can also affect the color of the coffee granules).
  • Frozen coffee is placed in the drying chamber, often on metal trays.
  • A vacuum is created within the chamber. The strength of the vacuum is critical in the speed of the drying and therefore the quality of the product. Care must be taken to produce a vacuum of suitable strength.
  • The drying chamber is warmed, most commonly by radiation but conduction is used in some plants and conviction has bee proposed in some small pilot plants. A possible problem with convection is uneven drying rates within the chamber, which would give an inferior product.
  • Condensation — the previously frozen water in the coffee granules expands to ten times its previous volume. The removal of this water vapor from the chamber is vitally important, making the condenser the most critical and expensive component in a freeze-drying plant.
  • The freeze-dried granules are removed from the chamber and packaged.

As you can see, a lot goes in the producing a great cup of instant coffee, much of which happens before it arrives on your kitchen counter. We encourage you to make Egoiste your own by adding your favorite flavored creams and sweetners. But rest assured, should you choose to drink Egoiste Noir with nothing more than hot water, you will still enjoy a great cup of coffee.

Egoiste Noir is Coffee for True Coffee Lovers

by Jamie Robinson | | 0 comments

 Just as your favorite music artist touches every emotion within your soul, Egoiste Noir awakens senses most coffee lovers didn’t know they had. Egoiste is the first choice for coffee drinkers around the world due to our reputation for high-quality and attention to detail. Only the best beans are used during our production process which is controlled in collaboration with international coffee produces from Switzerland, Germany, India and Columbia. Egoiste is a result of long, laborious work in several countries of the world. Ours is an inimitable blend and original design embodiment. 

Egoiste does not provide coffee lovers with “just another” excellent coffee, we are dedicated to impressing you with every cup of Egoiste Noir you drink. Our never-ending quest for excellence and the confidence that our customers have in our products guarantees satisfaction for coffee lovers around the globe.

Blended from the best high-mountain Arabica beans, and hand-picked at the best Kenyan plantations, Egoiste Noir has a pure flavor that is smooth and welcoming to the palate. Only the top 20% (grade and price) of the finest Arabica beans are selected for our coffee. We roast our beans in small batches to ensure the evenness and consistency of the roast.

If, like us, coffee is more than just another beverage to you, you owe it to your senses to try Egoiste Noir. Experience a real collection of coffee art, fit to satisfy the most demanding taste — yours.

Tags: arabica bean, coffee, coffee lover, coffee lovers, instant coffee, international coffee

Egoiste Coffee Reviews: What are people saying about Egoiste?

by Jamie Robinson | | 0 comments

Egoiste's US launch has had a tremendous response leaving most people who try our coffee "pleasantly surprised." We knew that leading with our instant coffee offering was not going to be easy. But, once people taste the quality that is achievable in a soluble product, their minds are changed and their tastebuds are thankful.

Here are just  few of the responses we've gotten so far: 

"My husband and I were pleasantly surprised by the coffee. He swore he wasn't going to like it, but gave it a shot and actually thought it was ok! It's going to become our go-to for camping trips when brewed coffee isn't practical." — Bekah, Motherhood Moment

"The coffee was instant, but not like any other that I have ever tried. You do not need piping hot boiling water to prepare, It will dissolve and create an excellent brew that you can actually drink within a few minutes of preparing. I tried it black first and did not taste a nasty bitterness or tart on my tongue, but a very nice aroma and blend fell upon my taste buds. When I added my normal cream and sugar it became even more of a special treat." - Cassandra, Cassandra M's Place

Kim from Life in a House of Testosterone had this to say on Twitter:

Needless to say, we're more than a little excited. Get your jar today and find out what all the fuss is about. Not ready for an instant? No problem. Our whole bean and ground coffee options are just as good. No matter your preference or which product you choose, you are sure to be satisfied ... and possibly even, pleasantly surprised.

Tags: arabica bean, coffee, instant coffee, new coffee, US launch, whole bean