Date: February 16, 2014
Tamara from Puro Fairtrade Coffee sent me a package of their coffees to sample and review. I drink coffee now and then but don’t think about where the beans come from or whether they were sustainably sourced. Puro’s coffee is fair trade, grown organically and above all, tastes and smells incredible. This I can attest to after weeks of drinking a cup of their coffees every morning.
If you reside in Sydney, Puro Fairtrade Coffee can be purchased online here.
Since it’s creation in 2005, Puro has always sourced Fairtrade, organic and shade grown coffee. For every cup of coffee sold, money is given to buy and protect areas of rainforest in South America. To date, we have saved over 5,600 acres (approx 6,000 football fields) of rainforest across three Puro reserves in Ecuador, Brazil and Colombia with the help of our loyal clients. Puro actively work alongside the World Land Trust, whose patron is Sir David Attenborough.
After oil, coffee is the second most traded commodity in the world, so imagine the amount of coffee consumed every day all over the world. By putting messages on our cups and sharing our stories and videos with our clients and consumers, we think we can help make a difference. We also want to show other companies that people and planet are just as important as profit.
In addition to protecting and preserving rainforests, discovering new orchid species on their reserve and providing a home for the close to extinct Golden Poison Frog species, I’ll direct you to watch the heartwarming 4.5 minute long Puro documentary here.
With the Puro coffees I was sent, I made coffee beef ribs and a tiramisu. The coffee ribs is a Malaysian/Singaporean street stall dish, the meat that’s commonly used is pork but I’ve replaced it with beef and it works well. And the tiramisu recipe is a simple but satisfying one. Add as much coffee as you like but with both recipes I used a shot or two.
You’d think coffee and beef is a strange combination but coffee actually pairs with beef quite well when used sparingly. These ribs are best eaten immediately after making them. They have a sticky sauce that’s balanced in saltiness from the oyster, sweetness from sugar and pleasing aroma of coffee. The combination of these ingredients result in finger-licking deliciousness.
Coffee beef ribs
Adapted from this video
- 500g beef spare ribs
- 4 tbsp cornstarch or cornflour
- 2 shots coffee
- 100ml water
- 2 tbsp oyster sauce
- 2 tbsp sugar
- coriander or flaked almonds to garnish
- Cooking oil for deep frying
1. To make the sauce, in a wok, combine the coffee, water, oyster sauce and sugar on medium heat. Simmer until it thickens to a consistency that you like. Take off heat.
2. With your hands, coat the ribs evenly with cornstarch.
3. Fill medium pot with cooking oil and heat until 160 degrees celsius or if you don’t have a thermometer, until a wooden chopstick stuck into the oil forms bubbles that float.
4. Deep fry the ribs in batches until golden brown. When deep frying, this doesn’t take long about 5-10 minutes. When done, remove from pot to drain on some paper towels.
5. Put the sauce back on heat, toss to coat the ribs in the sauce. Serve immediately with some jasmine rice or whatever carbs, salad, grains take your fancy. We devoured these ribs alongside a cabbage salad with sour cream dressing.
While this isn’t a traditional tiramisu, all the necessary ingredients: booze, coffee and cream are included. The construction is very simple and quick, so you have no excuses to not have this for dessert, or snack. Food is flexible like that.
Adapted from this recipe
- 4 shots coffee (chilled)
- 2 shots of coffee liqueur
- vanilla ice cream
- 1 packet 250g savoiardi (ladyfinger) biscuits
- 300ml whipped cream
- good quality dark chocolate to shave
1. Mix a scoop of vanilla icecream with the chilled coffee and coffee liqueur.
2. Divide the vanilla coffee mixture between two short glasses.
3. Chop four savoiardi biscuits into chunks and place into each glass.
4. Top with an amount of whipped cream to your liking. Grate dark chocolate over the top and serve.