![]() Madcap also released a noteworthy coffee series where they sold eight single varietals, or cultivars, from the same grower, the Rodriguez family in Apaneca, El Salvador. Tastings both in the shop and at home left little doubt that this was competition worthy coffee. I bought a bag of the Didier Reinoso Colombia (which contained both the July and December crops) and a bag of the Sulawesi Toarco Jaya. I had a V60 pour over of the Luis Reinoso (brother to Didier) Colombia and later a V60 of the Ethiopian Ardi Natural (a coffee dear to our hearts since it is also roasted and served at Sunergos Coffee here in our hometown). Everything about the interior clicked when I read how Co-Founder Ryan Knapp recently delved into the DNA of the Madcap retail space at the International Coffee Week – Brazil 2013.Ĭo-Founder Trevor Corlett’s 2013 USBC routine featured two harvests of MadCap’s Didier Reinoso Colombia, one from July 2012 and another from December 2012. Madcap’s shiny La Marzocco GB5 cranks out shot after shot of espresso while manual pours-overs are brewed with Kalita Waves (versus the Hario V60). The focal point of the room is a 180° bar -perfect for watching your coffee be brewed, while still being able to converse with the baristas. The space is on the first floor of a beautiful historic building that was gutted and repurposed in 2007 prior to the opening of the cafe in the Fall of 2008. ![]() As Madcap’s only location and roasting headquarters, the spot is a stunning reflection of the company’s telos: “to make and share amazing coffee”. ![]() Madcap Coffee Company, established only five years ago, has produced nationally-acclaimed barista competitors, a cavalier coffee series, and truly proven they are madcap about coffee.ĩ8 Monroe Center NW, Grand Rapids, is where owners Trevor Corlett and Ryan Knapp showcase their coffee. “Beer City USA” may be its reigning title, but Madcap Coffee gives the city another brew to take pride in. Avocado Toast with Seeds: Sprinkle your avocado toast with pepitas or other seeds or nuts.Grand Rapids, Michigan is home to some of the greatest brews in the country.Garlicky Avocado Toast: Rub your multigrain toast with a cut garlic clove before topping with the mashed avocado.Tomato Basil Balsamic Avocado Toast: Transport yourself to the Italian coast with some beautiful sliced red tomatoes, a drizzle of balsamic vinegar, and roughly torn basil leaves.Or spread your mashed avocado on a toasted everything bagel. Everything Bagel Avocado Toast: Sprinkle a little everything bagel seasoning on top before serving.Creamy Sriracha, Radish, and Scallion Avocado Toast: For extra crunch and a spicy kick, add sliced scallions, radishes, and a drizzle of Sriracha mayo.Avocado Toast with Poached Egg: Everything's better when you put an egg on it, including avocado toast! A squeeze of hot sauce and sea salt make this everything you want out of breakfast.Add a sprinkle of chili powder and a dash of lime juice to give your toast even more flavor. Queso Fresco Avocado Toast: Mexican queso fresco is another irresistible crumbly and salty cheese that pairs perfectly with mashed avocado.Avocado Toast with Feta: Lemon juice, crumbled feta, and sliced cherry tomatoes combine to make a salty, tangy garnish that pops with a hint of sweetness.Sprinkle on some red pepper flakes: While not essential, a few red pepper flakes add to the visual appeal of avocado toast and add a pleasant bite of heat. ![]() Choose flaky salt: While you can use any type of salt for this recipe, a flaky sea salt such as Maldon really shines on avocado toast, and the large flakes make for an inviting presentation, too.Add a drizzle of olive oil: Olive oil not only contributes to the luxuriousness of avocado toast, it also adds a bit of fruity, peppery flavor and a pleasant hint of sharpness to the mix.Don't skip the lemon juice: Freshly squeezed lemon juice is an essential ingredient in avocado toast-not just to keep the avocado from browning prematurely, but also because the citrus boosts the overall deliciousness, adding tartness to the rich avocado.It should be dark green or almost black, have bumpy skin, and yield slightly if you give it a gentle squeeze. Use ripe avocados: Before you cut into your avocado for this recipe, be sure it's nice and ripe so it's easy to mash.
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