• Brewin' with Brandi: Chicken and Egg Easter Milkshake

    Easter is right around the corner. And that means Easter candy! And what a better way to eat said candy than with more sugar! Yes we are talking about an Easter milkshake made with some of our favorite Easter candies.

    Cadbury Creme Egg? Check. Marshmallow Peep? Check.  Ice-cream? Check and check! While the name might scare you away at first, this is certainly a delicious treat (especially when paired with an afternoon nap!).

    Watch the video below to see Brandi and Sarah whip up a milkshake that everyone can enjoy this Easter.

    Ingredients For 1 Milkshake:

    • 5 scoops Vanilla Ice Cream
    • 1/2 cup Whole Milk
    • 1 Peep
    • 1 Cadbury Creme Egg
    • 1/2 ounce Monin Toasted Marshmallow Syrup
    • 1 cup ice

    For The Topping:

    • Whipped Cream
    • 1 Peep
    • 1 Cadbury Creme Egg


    Blend all the ingredients together and enjoy! (Yes it is that easy!)


  • Brewin’ with Brandi: Espresso Balsamic Glazed Brussel Sprouts

    Brussel sprouts, you either love them or you hate them. Well at least that's how it used to be back in the day. We here at Seattle Coffee Gear have gone through extensive testing (and tasting!) and are proud to announce that these Espresso Balsamic Glazed Brussel Sprouts will change anyone's mind when it comes to brussel sprouts. Seriously, these little things are delicious.

    The secret to their deliciousness is a result of the cooking process and the flavorful glaze. The Philips AirFryer uses its Rapid Air Technology to crisp up foods without the use of excess oil. The result is a texture that is absolutely amazing. Add that to the deep flavors of the balsamic and espresso glaze and you are in for a real treat.

    Enjoy these espresso balsamic glazed brussel sprouts by themselves or pair them with some grilled chicken to make a meal that will surely become a weeknight staple. Watch the video below to see how easily Brandi and Kaylie put this recipe together.


    • 1/2 pound fresh brussel sprouts
    • 1 tbsp olive oil
    • 1/2 tsp kosher salt
    • 1/2 tsp pepper
    • 1/3 cups balsamic vinegar
    • 2 tbsp brown sugar
    • 2 shots espresso
    • 1/4 tsp oregano


    Espresso Balsamic Glaze

    In a 2-quart saucepan combine the balsamic vinegar, brown sugar, espresso, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling on medium-high heat, stirring constantly. Reduce heat; simmer 10 to 15 minutes or until thickened and slightly syrupy. Set aside and let cool.

    Brussel Sprouts

    Remove any tough or bruised outer leaves. Trim the stems. Cut in half vertically. Rinse and shake dry. In a bowl, toss with olive oil and pat dry. Toss with balsamic glaze, pat dry again. Save some glaze for drizzling after the brussel sprouts are cooked.

    For AirFrying with Philips Airfryer

    Preheat Philips Airfryer to 390 degrees. Add prepared brussel sprouts to basket and set timer for 12-15 minutes. While cooking, occasionally remove and shake basket or stir. The brussel sprouts are done when the centers are tender and the outsides are caramelized and slightly crispy.

    Drizzle with left over reduction and enjoy!

  • In-Depth Look: Philips Airfryer

    You may have noticed recently that our website has been sporting a new addition that doesn't quite fit in with our normal caffeine-centric product lineup: The Philips Airfryer!

    How did this little marvel of cooking technology make its way to SCG? The answer lies in our Philips Airfryerawesome refurbishing department! We've worked with Saeco for years as their main refurbishing partner, decreasing the amount of sweet caffeine-producing machines that make their way to landfills - we love the environment! - and passing on slashed prices to the masses.

    As such, Philips, owner of Saeco, approached us recently to do the same thing for their new Airfryer. Once we tried it, we knew we couldn't resist adding these fellas to our refurbishing line. I mean, the fries that come out of this thing are insane(ly good)!

    So, how does it work? Simply place your food in the basket, set the temperature and timer, then wait. Depending on what you're cooking up, you may need to shake the basket about halfway through to ensure evenness, but it's pretty darn foolproof! Also, if you're using frozen fries, oil actually drips off of them during the cooking process,'re kind of making them healthier for you. (And yes, this is how we justify using it several times per week.)

    You can even make grilled cheese, fish and cakes in record time. We're talking 10-15 minutes for a cake! We haven't made every dish on it yet, but the recipe book is pretty mouth watering, and we'll be posting some coffee cake videos just as soon as we can find the flour and sugar.

    We know you're at least a little, if not a lot, interested at this point. So what are you waiting for? Go check the Philips Airfryer out!

  • Brewin' with Brandi: Espresso Caviar

    Get ready for a gastronomical journey, friends! Brandi goes all mad scientist on us with today's recipe, featuring a rather unique treat: Espresso Caviar. Watch her craft this crazy concoction!


    • 2 - 3 cups vegetable oil
    • (2) 1/4 oz. packages of powdered gelatin (4 teaspoons)
    • 3 tablespoons cold water
    • 3 oz. espresso - freshly brewed
    • ice
    • 1/4 cup salt for water bath

    Equipment Required

    • Plastic squeeze bottle
    • Mesh sieve


    1. Chill oil overnight in the refrigerator. The oil must be very, very cold for the gelatin to set properly.
    2. In a medium bowl, mix the gelatin and water until combined, then let it stand while you make your espresso.
    3. Pour hot espresso over gelatin mixture and mix until the gelatin is completely dissolved.
    4. Transfer the melted gelatine mixture to the plastic squeeze bottle and let it sit for a few minutes to cool down before you start the caviar making process. If it's too hot, the caviar will be misshapen.
    5. Put oil in a 1 quart metal or glass container.
    6. Prepare an ice bath by filling a larger bowl with ice and water until it is 2/3 full, then add salt and stir thoroughly. Rest the chilled oil bowl on top.
    7. Begin dropping the gelatin mixture in the chilled oil, 1 - 3 drips at a time.
    8. Allow the droplets to sit in the cold oil for 3 - 5 minutes, then scoop out and strain in a metal sieve.
    9. Repeat this process until you've used all of the gelatin mixture.
    10. Serve immediately over ice cream or any other dessert you think you benefit from a little extra espresso!
    11. You can store leftovers in an airtight container in the fridge; just add enough oil to cover them and they'll remain moist for about a week.


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