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Monthly Archives: February 2012

  • The Quest for the Perfect Thin Crust Pizza

    Posted on February 23, 2012 by Venia Coffee Roasters | Keith

    While doing a little file purging on my computer I found this post I wrote several years ago about one of my favorite   Pizza, like coffee, is really a culinary art.  When done well,  both can clear up a grey day and evoke angels to sing in chorus above.    May angels sing upon your next pizza!  Enjoy.


    Circa 2010

    If you know me, you know that one of my passions in life is to make the perfect thin crust pizza.  My journey has taken me down the roads of many mediocre pies with floppy, dense, bland crusts.  My goal has been a thin crust that is crispy and cracker-y on the bottom and stretchy and chewy in the middle.  It sounded easier than it proved to be at first.

    Perfect Thin Crust Pizza Dough

    I scoured the internet and many different bread books for the perfect recipe, and found all were seriously lacking.  Most were aimed at the quick and easy crowd of cooks who want to mix and toss the dough in couple of hours.  Well, I am here to say that I couldn't replicate a crust that was promised in the advertising.  I am also here to say that if you want a quick and easy thin crust pizza, you are better off rolling down to the Rock (I recommend the "My Generation"), but if you are okay with slow (but easy) thin crust pizza, well my friend, continue reading!

    So the problem with most recipes is they neglect to let the yeast properly ferment the dough, which develops the nice complex flavors that leave most home fired pies on the bland scale.  Good crust starts with good dough, and while it isn't hard in any way, shape, or form to make good dough, it does take time for the yeast to do its important little job of multiplying.  That said, you need to plan a day or two in advance.

    So the dough has a few steps (these steps are for the most part unattended, so the prep time is minimal):

    Day 1 - Make a Sponge

    2 cups bread flour

    2 T of raw sugar

    1 T of yeast,

    2 cups warm water

    • mix together with a wood spoon in a glass bowl with plenty of room to grow and bubble. Continue Reading

    This post was posted in Uncategorized, Random Thought and was tagged with Pizza, Food

  • New Coffee Offering :: Ethiopia Yirgacheffe Adulina

    Posted on February 15, 2012 by Venia Coffee Roasters | Keith

    We are excited to announce the availability an exceptional East African coffee from the Yirgacheffe region of Ethiopia.


    From the birthplace of coffee, we are in love with this outstanding Yirgacheffe offering. From the first time we cupped a sample, we were in love.

    Many Ethiopian coffees are dried in the sun after picking with the fruity flesh of the coffee cherry still attached (called natural coffee). Natural processing can impart intense wild fruit and earthy flavors.

    In this Ethiopian lot, however, the fruit was removed early in the process by using water (called a washed coffee) which resulted in a medium bodied coffee that is beautifully sweet and clean with lively citrus, distinct spiciness, and subtle berry notes that delightfully linger on the palate.  Continue Reading

    This post was posted in Coffee Review, What We are Drinking Now, News and was tagged with Coffee, Coffee Roasting, Ethiopia, Africa, Yirgacheffe, Whole Bean Coffee, Single Origin Coffee

  • Introducing Flat Rate Shipping!

    Posted on February 11, 2012 by Venia Coffee Roasters | Keith

    We are excited to announce that all Venia Coffee orders under $50 have a low flat rate shipping charge of $5. You spoke, and we listened.

    As always, all orders over $50 ship for free.

    We also have our winter sale going on, save 5% off many items in stock by using coupon code "WINTER" in your shopping cart.

    This post was posted in Uncategorized and was tagged with Free Shipping, $5 Flat Rate Shipping, Shipping, Winter Sale, Sale, 5% Off

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