August 2012 Coffee Song of the Month: "40 Cups of Coffee" by Ella Mae Morse

In each issue of The Coffee Talk News, we'll be highlighting a song or musical composition whose theme is all about coffee!  This month's selection is a well-known ditty that rose to #26 on the Billboard Top 100 charts in 1953, "40 Cups of Coffee" sung by Ella Mae Morse.

The Texas-born Morse was one of the most talented "Va-Va-Voom" vocalists of 1940s and 50s, starting at the tender age of 14 in the Jimmy Dorsey band. Her larger than life performances knocked 'em dead! Ella blended Jazz, Country, Pop, and R&B, coming remarkably close to what would soon be known as Rock & Roll. Elvis Presley even once praised her for teaching him how to sing.

Composer Danny Overbea's hit song from 1953 was also recorded by Les Brown and Bill Haley.

Click here to read full lyrics

Wise Partners: Cynthia Saito of Treehouse Tykes

Wise Coffee, Inc. is honored to have incredible partnerships with fantastic companies and communities.  In each issue of "The Coffee Talk News," we'll interview one of our partners and talk with them about their businesses, what makes them tick, and where they and their companies are going.  These are the people to watch! 

We sat down with Cynthia Saito, Co-founder and Vice President of Merchandising for Treehouse Tykes.  Treehouse Tykes is the leading venue for children's furniture, bedding, gear, accessories and apparel at up to 70% off. Membership is free and 10% of our net proceeds go to the school or charity of your choice.

Treehouse Tykes is a supporter of Wise Coffee, and our second online event with them is coming up on August 24th.

Best Ever Summertime Iced Coffee

Yield: 1 serving

Prep Time: 15 min

There is something about am ice cold glass of freshly brewed iced coffee on a hot summer’s day.  Sweet, creamy and satisfying, it’s the treat you crave.  Here’s how to make a perfectly balanced iced coffee beverage – that is organic and good for you, too!


Ingredients:

1 cup of ice cubes

1 strong cup of freshly brewed Wise Coffee Summertime Roast Organic Coffee

2 Tablespoons of organic cream, milk, or half and half

1 to 2 teaspoons of granulated organic sugar or light agave syrup

Directions:

1. Brew a cup of Wise Coffee Summertime Roast Organic Coffee using double the amount of beans. 
2. Add organic sugar to the hot coffee and stir to dissolve.  Let cool 15 minutes.
3. Fill a glass to the top with ice cubes.
4. Pour organic cream or milk over ice.
5. Slowly pour sweetened, cooled coffee mixture to the cup of ice and milk.
6. Watch and enjoy as the silken threads of milk swirl through the ice with the dark, rich coffee.  Stir (if you must) and enjoy!

Tips:

• Be sure to use dark, rich coffee like the Wise Coffee Summertime Roast Organic Coffee for your iced coffee.  Lighter coffees are weak and watered down.  Even if you don’t like drinking French Roast coffee hot, you’ll adore it in this recipe.  In fact, doubling the amount of coffee grinds that you use in your brewing of the coffee will only enhance the depth of flavor you’ll be rewarded with in the end.
• Melt your sugar into the hot coffee right after it’s brewed, don’t just spoon it into the iced coffee after everything is mixed.  This will ensure that you will not have the gritty sugar layer at the bottom of your iced coffee glass and that the entire drink is evenly sweetened.
• Don’t pour hot coffee over ice directly.  This will only melt the ice and cause a watery, disappointing result, and may also cause the iced coffee to be bitter.  Be patient and wait the full 15 minutes of cooling time for the coffee before adding it over the ice.

© 2012 Wise Coffee, Inc.  Download the recipe.  To buy a pound of Wise Coffee’s Summertime French Roast, visit us at www.wisecoffee.com/shop.