How to Build an Epic Coffee and Tea Bar (+ a Biscotti Christmas Tree Tutorial)

Fancy, fuss-free entertaining for the holidays. Read on to find out How to Build an Epic Coffee and Tea Bar and get the recipe and tutorial for making a stunning biscotti Christmas tree to wow everyone on your guest list.

I grew up in a family-owned restaurant where a constant stream of family, friends, staff, and customers always gathered for a quick meal and a cup of coffee. When my family sold the restaurant, the coffee hub shifted to our house and with it, a revolving door of people coming in and out to visit. Of course, this also meant that there was an endless pot of coffee brewing. Nothing fancy, just milk or cream, sugar, and grocery store, tinned coffee grounds. My mom was the cornerstone of these daily gatherings. Though she’s no longer with us, the feelings of warmth and welcome that she created around these everyday rituals remain strong. When I’m home for the holidays, it’s one of the things that anchors me to my roots.

I wanted to create a similar sense of community in my house this year and want to encourage you to do the same. Imagine freshly-brewed coffee, crema-topped, pungent espresso, and silky, fragrant tea wafting through the air you unwrap gifts, creating the backdrop of an afternoon get-together, punctuating a delicious shared meal, or just creating a sense of home for the people you love. With a few extra credit items, it’s sure to be a crowd pleaser. Of course, we like our coffee and tea more elevated these days–less grocery store grounds and more of a modern, updated, and fresh feel–, so we partnered with Stokes to get some of the best home brewing products around. I also did my due diligence and chatted with Gareth Hall from Synonym coffee to help bring the best coffee bar tips from a trendy, hipster coffee house right to your home. So without further ado, read on for how to build your own epic coffee and tea bar. Or if you’re just here for the biscotti Christmas tree, feel free to skip ahead to the recipe and tutorial.

A Few Important Notes

Please Grind

First things first, you have to freshly-grind your coffee. This is important. According to Gareth, ground coffee has 3 minute shelf-life, after which time it oxidizes and loses 98% of its flavour. My mind was blown when I heard this fact. The pros prefer a burr grinder, but any simple grinder will do. The main point is to grind right before brewing. There’s a lot of hype about burr grinders because they grind beans uniformly and to the exact precision you want. It’s handy, for sure; but it’s not necessary for the at-home coffee drinker. A little bit of attention paid, and you can grind the coffee to your liking. I used this one.

Type of Coffee

When it comes to the type of coffee you use, as with most things, choose what you like. But generally speaking if you want optimal flavour, follow these guidelines:

For the French Press method: Medium to Dark roast
For the Stovetop Espresso method: Dark or Espresso roast
For the Pour Over method: Light to Medium roast

What to serve at a coffee and tea bar, you ask?

I love to offer a pot of good coffee (to me this means french press or pour over) as well as a “pot” of espresso for those that like it rich. I also typically offer a range of teas because tea mood can be so individualized.  In an effort to keep it simple for holidays, I recommend brewing one or two pots of tea (a caffeinated and an herbal) or offering a range of good quality bagged teas alongside a kettle (see my next point).

Of course, no coffee or tea bar (especially an epic one) is complete without something to nibble on, which is why you’ll be glad you have the recipe for this buckwheat, hazelnut and fig biscotti. Don’t skip the chocolate dip. They’re perfect dunked into a hot beverage. And if you really want to impress, this Christmas tree couldn’t be easier to assemble (see the tutorial notes for reference).

Standard Accompaniments

Milk: Offer dairy and non-dairy options. Milk or cream (or both), it’s up to you.
Sweetener: Raw sugar for the best, original sweetened flavour.

But let’s be serious, the add-ons are what make it deserving of the term “epic”.  Add any, or all, of the following:

Runny honey for drizzling into tea.
Homemade Irish cream, vegan or not.
Homemade nut milks, from scratch. Like these almond or cashew milks.
Cinnamon and/or cocoa powder for sprinkling on top.
Maple sugar for sweetening.
Vanilla syrup or vanilla sugar for sweetening.
Caramel syrup for a little oomph.
Candy cane sticks for stirring in a bit of peppermint flavour (and, of course, eating).
And the list goes on…

THE METHOD

Pour Over

About: Manual drip coffee with nuanced flavours.
Grind: medium fine – in between French Press and and Espresso
Water temp: Between 90 – 95 degrees celsius. If using a stovetop kettle, it’s 2 minutes off the boil.
Method: Concentric circles – Start in centre and work your way out, then work your way back in again.
Ratio of water to grounds: 1L of water to 60g coffee
Hot tips: Pour over takes 5 times as long to make, but you can really control the taste, mouth feel, viscosity, and overall flavour notes.

French Press

About: It’s a brute force method. You steep in the same way that you steep tea. Plunge at the right time or it will taste bitter.
Grind: Coarse grind
Water temp: Between 90 – 95 degrees celsius. If using a stovetop kettle, it’s 2 minutes off the boil.
Method: Add grounds to the french press, pour in the water and stir. Let the water sit 4-5 mins for a 1L capacity press (3 mins for a smaller one), then carefully plunge.
Ratio: 1L of water to 60g coffee

Stovetop Espresso

About: Thick, concentrated, and pungent.
Grind: Fine grind
Water temp: Between 90 – 95 degrees celsius.  If using a stovetop kettle, it’s 2 minutes off the boil.
Method:

1. Fill the lower chamber with water.
2. Fill the filter with coffee grounds and level with your finger.  Don’t be tempted to tamp it down. (This was my biggest mistake all these years!) Wipe away loose grounds.
3. Screw the top and bottom chambers together.
4. Heat on the stove. As the water heats up, it’s forced through the ground espresso in the filter, and into the empty chamber above.
5. Serve immediately and cool before cleaning.

Ratio: 14oz of water to 150-200g coffee

Brewing the Best Cup of Tea

About: Teas typically expand 3-5 times once they are submerged in water. For this reason, an infuser is a great option for either large pots or individual cups.
Water temp: Brew at the right temperature for the tea you’re drinking. See this guide for easy reference.

Method: Place tea in infuser or bag. Pour at temperature water to submerge and steep for 3-5 minutes. If you’re brewing green tea, 2 minutes is generally enough. Too long and it will get bitter.
Ratio: 1 rounded teaspoon per one cup of tea
Tips:  Buy quality leaves or bags.

THE TOOLS

Adjustable Temperature Kettle

I don’t know what I ever did without this kettle! It’s absolutely brilliant. You can set the precise temperature you want to optimally brew your coffee or tea. Two of the best features, aside from the obvious, are (1) it holds the temperature you’ve set it to for 60 minutes (or until the kettle is turned off) and (2) it has a removable tea infuser that sits in the centre which allows you brew tea directly in it. If you don’t have a tea pot or are making more tea than you have the capacity for, simply brew the water to the desired temperature, place the infuser in the kettle, and fill it with the required amount of leaves. Voilà, a pot of tea.

Pour Over Coffee Maker

Similar in style and function to a chemex coffee maker, this beauty brews a perfectly bright and clean cup without imparting any flavour of its own. Because you can control the speed at which the water is poured, you have more control over the flavour. The slower the pour, the more opportunity to control the taste and mouthfeel. Aside from all that, it’ll make you look like a pro and impress your friends. It’s definitely the cool option.

Gooseneck Coffee Drip

This beauty of a drip with its slender, rounded shape, and long and slim pouring spout is perfect for making those concentric circles that are important for good, quality pour over (see method notes below).

Stovetop Espresso Maker (for a crowd)

We have a single-serve stovetop espresso maker that we fight over all the time (just kidding, we share. But it means less coffee for each of us). But for when we have company over (or just we really need a caffeine boost), this 6 cup capacity maker is a force to be reckoned with. I like the option to have both traditional coffee (e.g. pour over, french press, or drip), plus espresso to suit everyone’s needs. I eyeballed the one with the sleek wood-like handle in the store for awhile, but then decided to stick with pour over. For the cool factor, of course.

The Prettiest Tea Pot (with Removeable Infuser)

I love the elegant design of the glass and how it allows you to see the “liquor” of the tea develop. With the removable infuser, you can brew to your desired taste then take it out before it gets bitter. 

Milk Frother

Ok, this is definitely a nice-to-have and not a necessity. But let’s be real, a milk frother takes the coffee and tea bar to the next level. It’s fun for guests and incredibly easy to use. Just pour in the milk and press a button. The milk is ready in a matter of minutes. And you can froth both hot and cold milk as well as just heating the milk, depending on your desired outcome.

Other items that we used either in (or to create) the post, that we recommend:

The vintage rim mugs in both pink and white, but they also have a beautiful rich turquoise colour, as well.
This classic white creamer and sugar pot for serving up the standard accompaniments.
This cutesy honey pot with dipper. It’s perfect for everyday honey use.
This footed cake stand is just so pretty!
This icing bag with tips if you want “drizzle” instead of dip your chocolate. Basically so that you can be like Amy Ho. Admit it, we all want to be a little like her.
These sturdy and functional, but also very pretty cookie sheets. The raised diamond-textured surface strengthens the sheet pans while also increasing airflow for better, more even baking. I took some photos of the biscotti on them, but the photos didn’t translate onto the card. You’ll have to trust me; they’re  great!
This teaspoon set, perfect for coffee and tea. There’s also a set of espresso spoons.
And I can’t forget these trendy graphic napkins. I actually do love them.

GIVEAWAY

And now for the best part! We’re giving away $100 worth of these very coffee and tea bar items from Stokes. For a chance to win, head on over to our Instagram feed and tell us what else you’d add to the coffee/tea bar to make it epic.

If you have any questions about any of the items in the post, please reach out. I have and love them all! In the meantime, I’m sending you into 2019 with lots of warmth, love, and celebration. The happiest of holidays to you, friends! xoxo

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Yield: Enough for 1 tree or lots of individual biscotti

Chocolate-Dipped Buckwheat, Hazelnut, and Fig Biscotti Christmas Tree

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Impress your guests with this easy-to-assemble biscotti Christmas tree, made with homemade hazelnut fig biscotti dipped in dark chocolate.

Prep Time 2 hours

Cook Time 50 minutes

Total Time 2 hours 50 minutes

Ingredients

• 1¼  cup (185g) whole wheat flour
• 3/4 cup (120g)  buckwheat flour
• 2 cups (300g) all-purpose flour
• 1/2 cup (60g) almond flour/meal
• 4 teaspoons baking powder
• 3/4 teaspoon fine grain sea salt
• 12 tablespoons unsalted butter (1 1/2 sticks or 170g), room temperature
• 1½  cups ( 225g) natural cane sugar
• 4 large eggs
• 2 1/2 teaspoons hazelnut extract
• 1 teaspoon vanilla extract
• Zest of one navel orange
• 3/4 cups (105g) hazelnuts, coarsely chopped
• 8 oz (228g) semi-sweet chocolate chips

Instructions

Biscotti

1. Line two 13×18 baking sheets with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, buckwheat flour, almond flour, baking powder, and salt.
3. Using a stand mixer or electric beaters, cream together butter and sugar until pale and fluffy. Add eggs, one at a time, mixing after each addition. Mix in the hazelnut extract, vanilla extract, and orange zest.
4. Add flour mixture, 1/3 at a time, mixing slowly after each addition.
5. Mix until flour is just incorporated then fold in the chopped hazelnuts and figs with a wooden spoon.
6. Divide dough (ideally by weight) into 3 equal portions (just over 1 pound each). With lightly-floured hands, and working directly on the parchment paper, shape each portion into a flat-topped tree (triangle). It should measure 7 inches along the base, 2 inches along the top, and 10 inches along each of the sides. Use a hard edge, like a bench scraper, to form straight edges and sharpen corners by pressing it against the dough. (There should be one tree on 1 baking sheet and 2 trees on the other. It may be necessary to use 3 baking sheets. Chill dough for 30 minutes.
7. Preheat oven to 350, and position one rack in the upper third of the oven and the other in the lower third.
8. Bake for 20-22 minutes, until biscotti just begins to turn golden brown at the edges, rotating pans halfway through. Cool for 30 minutes.
9. Beginning at the base, use a long, serrated knife to smoothly and carefully slice 5/8-inch wide parallel slices on each of the three trees.
10. Place the slices on their sides and bake 20 minutes, gently flipping halfway through. Biscotti should be dried and lightly browned. Transfer to wire racks to cool completely.
11. Melt the chocolate in a medium, shallow bowl (easy for dipping the biscotti) in the microwave for 15-30-second intervals at a time. Chocolate seizes fast, so stir vigorously with a spoon after each interval. Continue until completely melted and smooth. Alternatively, you can melt the chocolate using a double boiler.
12. Dip one side of each biscotti in the melted chocolate and place back on the wire racks to harden. Alternatively, pour the chocolate into a piping bag and pipe a drizzled look onto them. If you opt for this route, the shallowness of the bowl does't matter.

Tree Assembly

1. Starting with the 3 longest biscotti, form a triangle on your desired plate or cake stand. Take the next 3 longest biscotti and create a Star of David triangle by arranging another upside down triangle on top of the base triangle. See video for reference. Continue this process until all of the cookies are used up, going from largest to smallest biscotti.
2. Bask in all your glory.

Notes

The biscotti can be made and frozen without the chocolate several weeks in advance.

The recipe and tutorial are BARELY adapted from Gather and Dine where I first saw this post years ago. A similar tutorial was also published on Sur la Table.

Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving: Calories: 177 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 37mg Sodium: 130mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 1g Sugar: 7g Sugar Alcohols: 0g Protein: 3g

This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.

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