Superhero bulletproof coffee / Coffee to Stay

It took years before I started appreciating a good cup of coffee. For the longest time I thought I just wasn't that person. But coffee has grown on me. It started with flat whites, then lattes, and these days I even appreciate a good espresso. So now I've finally come love coffee, wouldn't it be a shame if it disappeared? What? No more coffee? Well, if we do nothing, yes probably. You see, temperatures are rising and are more unstable than say twenty to thirty years ago. This is affecting the harvest, because a coffee plant likes steady and predictable temperatures. Climate change is a threat, not only to our coffee culture, but more importantly (at least in my opinion), to the livelihoods of millions of farmers who can't risk another failed harvest due to the changing of the seasons, long periods of drought, and/or rising temperatures. Research in Tanzania showed that an increase of 1 degree Celsius, means losing 137 kilo of coffee per hectare. For you Americans out there, that means 22.000 cups of coffee! This is fact, not fiction. So we need to do something quickly. 

This year, Fairtrade Netherlands and the Nationale Postcode Loterij have launched the Fairtrade Climate Academy. They train coffee farmers all over the world so they will learn how to face the changing climate. The academy teaches a range of different methods to these farmers, since the effects can change from country to country or even region to regain. Together, knowledge and skills are shared, so the farmers gradually learn how their business can become more resilient. 

To give you an example, the academy helps farmers plant the crops in a new way. In Kenya, they have changed their methods of plowing and manuring and have added shade perennials. These measures will be taken in Ethiopia as well. Farmers are also being taught not to rely on coffee alone, but to also cultivate other draught-resilient crops such as sorghum and millet as well. 

Superhero bulletproof coffee

I think the academy is doing great work, but it can't face the challenges of climate change by itself. It's therefore also important that we, who buy and drink the coffee, become more aware of this worldwide problem. Especially us Dutchies: we are in the top five coffee consumers. The good thing about this is, we can actually help the farmers, and prevent coffee from becoming extinct! A win-win situation. Fairtrade and Peeze Coffee Roasters have created a special roast, which is aptly named "Coffee to Stay". By purchasing a bag, you support the academy and the local farmers. 

Perhaps you're wondering, is this really necessary. What does it matter? As long as I buy coffee, I'm supporting the industry right? Well no, that's not always the case. Often, coffee is sold for a price that's too low. The farmers need money to invest in machinery, to become more resilient, and to make a decent living (a topic I haven't even talked about yet). So we need to pay a fair price for our coffee to help them and protect the coffee crop. These farmers often live in poor countries with the low gas emissions, yet they're the ones who are facing the consequences of our western lifestyle. I feel terrible about this and want to help. 

So this Coffee to Stay is produced by farmers from the Machakos region (Kenya) who participate in the Fairtrade Climate Academy. Machakos is a poor area where 49,5% of the people lives of less than 1,5 dollar a day. You can help the farmers by buying their coffee. It's certified and purchased directly from the farmers themselves. A special bean, called the Peaberry, is used for this limited edition. Coffee to Stay is a high quality coffee with fresh citrus aromas, tones of walnut, a pleasant intensity of milk chocolate and a refined grapefruit aftertaste. The sound to that alone blows your mind doesn't it? 

Superhero bulletproof coffee

Before I start talking about the recipe I will be sharing today, I want to tell you a little story about the Peaberry. Did you know that most coffee beans are twins? Within each cherry you'll find on the coffee plant, two beans grow side by side. That's why most beans have one flat side. Peaberries, however, occur when only one of the two seeds is fertilized. It's growing on its own! You could call them individualists. As a result of this, many coffee experts say that each peaberry is infused with all the flavor and nutrition that is normally reserved for two beans. How cool is that?

With this superhero of a bean I decided to make a cup of bulletproof coffee. Why? I started making this drink a few years ago and recently it resurfaced on social media. I realized that I actually miss brewing it. Especially now winter is upon us. I'm having such a hard time getting up in the morning. It's also not much fun starting a brand new day with the lights on. Though after a cup of bulletproof coffee, I feel like I am ready to go. Especially when using these superb beans. So don't forget to check out Coffee to Stay, ok? Because we don't want coffee to go, right? (Yes, pun intended.)

Superhero bulletproof coffee 

You need:

1 cup/250 ml unsweetened plant milk (I used almond)
1 tsp almond butter
1 tsp raw honey
1 tsp coconut oil
1 tsp raw cacao powder
1/4 tsp cinnamon powder
a pinch of vanilla powder
1 cup/250 ml hot coffee (add as the last ingredient)

How to make it:

1. Heat the plant milk in a small pan over medium heat. Bring to a low boil.

2. In the meantime, add everything else, except for the coffee, to a blender. Add the milk and then lastly, the coffee. Blend for half a minute. 

3. Pour into your coziest mug and enjoy right away! 


Ingrid Hofstra 1 Comment
Copenhagen, caught on film

About three weeks ago I boarded a KLM plane to my favorite city in the world. Copenhagen. I know I'm not the only one who loves the Danish capital so much. We all adore hygge and the happy Danes, rave about their cinnamon buns, grød, and are jealous of those highly fashionable inhabitants. Though it never gets old. Every time I visit, I get so excited when the plane starts to descend. I look out the window and spot those tiny colorful houses. From Amsterdam, you'll first pass Copenhagen, almost fly over Sweden, crossing that famous and beautiful Øresund bridge before making a large turn, and heading towards the city. What I also love so much, is that you can be in the center of town within an hour. Easily. I only carry hand luggage so it's even more convenient. 

I was in town because of the Frama long table gathering. A dinner cooked by one of my favorite chefs, Mikkel Karstad. But before meeting him, I had plenty of time to stroll through the streets of Copenhagen. I brought my trusted Canon, but I didn't particularly feel like using it and stored it safely in my backpack. I wanted to experience the city though my own eyes, and not so much through the lens of my camera. A few days before, I got the opportunity to borrow an old Leica. I never shot film before, but had a feeling this might be something for me. I was sure 36 frames would suffice for this short trip, but it was so difficult not shooting all the time. Especially at first. I am used to taking every photo I want to take, ending up deleting more than half of them most of the time. After a while I got the hang of it. Whenever I saw an image in my head, I took a few extra seconds pondering whether I'd really want to take it. Most of the time, I realized I actually didn't! So I enjoyed the view and continued walking. It felt liberating. Though, at the end of the day, I did realize I would need another roll of film. ;) 


Also, I did take different photos than I normally do. Street photography where people are involved isn't as easy as it's with my regular camera. People walking by, or riding their bicycle - I was afraid the object wouldn't be in focus as you have to control it manually. I was right - they mostly weren't. But that's also the charm of film perhaps. On the other hand, maybe if I would practice more I would get it right. Something that bothered me was that other people didn't realize I was shooting film. One time, I was ready to take a photo of a building, made sure the composition was the way I wanted it, ready to push the button and as soon as I did, someone walked in front of me. I wanted to yell at the person, saying: "HEY CAN'T YOU TELL I ONLY HAVE A FEW SHOTS ON THIS ROLL LEFT YOU IDIOT?" Of course I kept my mouth shut. Other times I was about to press the button and then suddenly changed my mind. It felt silly. 

But because I was really aware of every moment, seeing the city with my own eyes, instead of looking through the lens all the time, I thoroughly enjoyed my 30 or so hours in Copenhagen. I didn't feel the 'burden' of having to take photos. That might sound weird, but it sometimes feels like I am addicted to my camera. 


After having visited my favorite cafés and exploring some 'new' areas, I headed towards the Frama Studio Store on Fredericiagade. There I met Mikkel and his wife and we prepared the tables. The sun was setting, candles were lit and all the guests came in. As I was one myself as well, I sat down at one of the tables. I was joined by the sweetest of people: a lovely couple from Denmark, dear friends of Mikkel and Camilla, and two women who live near Malmö, in Sweden. We had fun conversations on the difference between Swedes and Danes, about how we Dutch either resemble or differ from them. We talked about our lives, their kids, jobs, ambitions, wat brought us here, and the excellent dishes Mikkel prepared for everyone. I really enjoyed myself. Everyone was so kind. It's always challenging signing up for something like this when you're traveling alone. But it turned out so well.

CPH FILM / Mikkel Karstad

Around 9.30 pm (Danes eat quickly), I headed to Nørrebro, where my friend Karen lives. We met through Instagram a few years back. I love her moody yet colorful photos and she's a fellow journalist like me. It was nice to catch up. The next morning was spent in Nørrebro as well, before heading to the airport later that day. 

So this week, I finally got my film back. It was so exciting to see the results. I'd forgotten most of what I shot. It made me relive that short trip and added to the fun. I definitely recommend trying film photography. Hope you like the photos. xx

Ingrid Hofstra 1 Comment
Rye bread with pumpkin, turmeric labneh & a fall fruit vinaigrette

I am back from Palm Springs! What a trip. Sunshine, dust, delicious food & too many cocktails. I've always been in love with California and a week is not nearly long enough. I hope to be back on the west coast sooner rather than later. Ideally making a trip from San Francisco to Portland and Seattle. Although I heard from a lady at the airport that Eugene supposedly also is a lot of fun, so keeping that in mind too. Not that I've got any plans to go back or anything, because in the next few months I will be focusing on other things. In 3.5 weeks, my cookbook Van haver tot gort will be out! It's being printed as we speak. The whole process has been so invigorating and I can't wait to see the end result. This week has been kind of quiet though, and gladly so. If there's one thing that I love, it's spending time at home. I brought back a piece of geothermal rye bread from Iceland (had a lay over there) and it reminded me of my trip there last year. Together with Eva Kosmas Flores, Carey Nershi and a few girls who attended the FWE workshop we visited Laugarvatn and tasted bread that had been sitting underneath the boiling soil for about 24 hours. Such a fascinating process. When I saw the loaf sitting in the supermarket at the airport, I knew I had to take it home with me.

I decided to dress it up with labneh, roasted pumpkin, a vinaigrette of fig, quince and burnt clementine. Flavors I've been looking forward to all summer and that scream fall to me. So scroll down for the recipe!

Rye bread with roasted pumpkin, turmeric labneh & a fig-quince-burnt clementine vinaigrette 

You need:

3 pieces rye bread
1/4 pumpkin, sliced
1 tbsp olive oil

250 ml or 1 cup Greek yoghurt
2 tsp turmeric
pinch of ground pepper
1 tbsp walnuts

5 figs, using only the flesh
1 quince, quartered & core removed
1 cinnamon stick
2 clementines
2 tbsp water
2 tsp apple cider vinegar
5 tsp olive oil
1 tsp honey

micro herbs (sage & purple basil)
(lava) salt

How to make it:

1. Start by making the labneh. Scoop the Greek yoghurt in a cheese cloth. Tie together and hang over a bowl for at least 4 hours. 

2. Place the quince in a pan. Cover with plenty of water, add the cinnamon stick and bring to a gentle boil. Let simmer for 2 hours. Keep an eye on them. Add more water if need be. 

3. Cut the clementines in half and place on a hot frying pan for about 2 minutes, or until charred. Set aside and cool for a few minutes. 

4. Preheat the oven to 200C/400F. Place the pumpkin on a tray and drizzle with olive oil. Once heated, add the pumpkin to the oven and bake for 30 minutes. Remove and let cool.

5. Drain the quinces and add the figs. Juice the clementines in the same pot. Add the water and give everything a good stir. Bring to a gentle boil and let simmer for about 5-10 minutes or until a nice compote has formed. 

6. Sift all of the compote but 2.5 tablespoons until you are left with a thick juice. Add the vinegar, oil and honey and stir. Set aside. 

7. Add the thickened yoghurt to a bowl and stir in the turmeric and pepper. Set aside as well.

8. Toast the walnuts for a few minutes in a frying pan on middle high heat. Set aside. 

9. Now it's time to assemble the toast. Smear a tablespoon of compote on each plate. Add a piece of rye on top of it. Spread half a tablespoon of labneh on each slice. Top it with a few pieces of pumpkin, some walnuts and fresh herbs (optional). Sprinkle with a few teaspoons of vinaigrette and some (lava) salt. Enjoy!

Rye bread with roasted pumpkin, turmeric labneh & a fall fruit vinaigrette