This summer, why not make your coffee break more enjoyable by indulging in one or more of Sisel Kaffé’s 6 Coffee Hacks:

6. Make your own coffee creamer – why spend all that money on flavored coffee creamers, when you can make you own, cheaper and healthier? Here’s all you need for the basic DIY coffee creamer:
• 14 oz sweetened condensed milk
• 1 ¾ cup milk or cream (you can use whole, skim, almond, soy or whatever kind you prefer)
Mix the ingredients together and refrigerate. If you prefer flavored creamer, simply mix in the flavoring of your choice. For vanilla, mix in two teaspoons of vanilla extract; for Irish cream, mix in two tbs of chocolate syrup, one teaspoon instant coffee, one teaspoon of instant coffee, one teaspoon of vanilla extract and one teaspoon of almond extract.

Experiment with other flavors to create your own signature creamer. You’ll not only save money, but you might just discover a unique taste treat.




5. Create your own cold-brewed coffee at home. The newest trend in coffee enjoyment is cold-brewed. It’s a refreshing way to maintain all the flavor and caffeine of coffee, without the watered down taste of iced coffee. Here’s how:
• Combine 4½ ounces of coarsely ground coffee with 3½ cups of cold water. Place this concoction in a 2-quart pitcher and cover with plastic wrap and let it steep at room temperature for at least 12 to 24 hours.
• Line a mesh strainer with a standard coffee filter and place it over a medium bowl. Slowly pour the coffee into the filter until all of the liquid has passed through the strainer (don’t force it through) and stop when you reach the bottom of the pitcher. Don’t pour in the grounds at the bottom of the pitcher. Discard grounds and filter.
• Wash and dry the pitcher. Transfer the strained coffee into the pitcher and cover. Refrigerate until thoroughly chilled and serve. It will keep for five days in the refrigerator.




4. Butter up your morning Joe. Putting butter in your coffee instead of milk or cream is the latest way to enjoy your morning wakeup. Sounds disgusting, doesn’t it? But actually, substituting butter for cream is not only better for you, but it makes your coffee creamier and prolongs its energy giving properties. But be warned, you can’t just use a pad of butter and some instant coffee ¬– that will give you a disgusting cup of lumpy oil. You must use unsalted, grass fed butter and the coffee beans have to be low-toxin. Let Dave Asprey from Bulletproof show you how by going to here.




3. Add some salt to bitter coffee – some fringe coffee drinkers swear that by adding a pinch of salt (either to your grounds or directly into your cup) will make your coffee taste much better and less bitter. Some people believe it only makes your coffee taste salty, but experiment for yourself and see if you like your mud with a pinch.




2. Enjoy some grapefruit with your coffee – some studies have shown that grapefruit contains chemicals that act to slow down your metabolism. Hence, if you drink a glass of grapefruit juice before your morning coffee break, your body will stay caffeinated (and awake) longer than if you just drink coffee alone.




1. Time your coffee break for best results – coffee experts have discovered that the best time to drink coffee is not necessarily when you wake up, but rather when your body’s circadian clock is at its peak. Drinking coffee at these times will increase your cortisol levels. Cortisol is considered a stress-related hormone and your body’s peak production of cortisol is usually 3-4 hours after waking. So, waiting until 10am to start your coffee consumption may produce more beneficial effects than hitting the pot right after waking up.

Try some or all of these coffee consumption tips and see how they work for you. At Sisel Kaffé, we want you to have the best tasting, healthiest coffee drinking experience possible. That’s why we use only the best beans, processed the best way, to create the best tasting, healthiest coffee in the world. Try any of our Kaffé coffees and see for yourself why Sisel Kaffé is the coffee to drink.