With the new Starbucks Via out, there has been a lot of talk about instant coffee. As much as coffee connoisseurs may hate it, instant coffee still has a sizable market share in the U.S. (as well as a much larger market share in Europe), and Via may increase the mainstream "respectability" of instant coffee in the U.S.

Personally, I view instant coffee the same way I view most tea bags -- it'll suffice in a caffeine-craving pinch, but it's not exactly something I drink for the taste. However, I think that instant coffee can be a decent base ingredient for other foods and drinks, such as Instant Cinnamon Mocha Cocoa. Sure, better ingredients make a better end result, but sometimes, just sometimes, I think it's fun to go with the lowbrow approach and enjoy the uncomplicated flavors of things like instant coffee-flavored hot cocoa or old-fashioned, Southern-style iced tea.

What do you think about instant coffee? Love the convenience? Hate the taste? Only use it as an ingredient? Can't believe Via is so completely good/bad/mediocre? (I haven't tried it yet, so I'd really love to hear your thoughts.) Let's talk quick coffee!

Photo (c) Lindsey Goodwin

There are an endless number of ways to enjoy coffee. From various preparation methods to exotic ingredients, you could enjoy coffee a different way every day and never run out of options. That's why I'm dedicating this blog post to three of my new favorite ways to enjoy coffee, each involving an unexpected variation:

Yin-Yang Coffee-Tea mixes coffee, milk and black tea for an unexpected flavor profile that's an old standard in Hong Kong.
Chai-Spiked Coffee is an alcohol-and-tea-spiked variation on coffee that is both elegant and easy to make.
Theo Coffee Dark Chocolate is a coffee-loving-chocoholic's dream come true.

What are your favorite ways to "remix" coffee? Do you like to change your coffee routine often, or do you prefer to stick with tried-and-true favorites?

Photo (c) Lindsey Goodwin

Mulled apple cider is thought to have originated in Germanic countries with a drink called "Wassail." Wassail started as a mulled form of mead, wine or beer, but later grew to include apple cider mulled with spices such as ginger, nutmeg and cinnamon. Today, mulled apple cider remains a flavorful and festive beverage for cool weather. Variations include:

Whether or not the cider is filtered
Which types of spices are added (Some potential spices include cardamom, cinnamon, cloves, ginger, lemon zest, nutmeg and orange zest.)
How the spices are balanced in the flavor profile
Whether or not sugar is added
Whether other fruit juices (such as pineapple, orange and lemon) are added
Whether or not alcohol is added (Some people add vodka, brandy, rum, port or other forms of alcohol at the end of the mulling or pour it directly into serving mugs.)
How the cider is garnished (Common garnishes include cinnamon sticks and orange wheels.)

I recently posted a new recipe for an especially spiced apple cider recipe. Spices include cardamom, allspice, cloves, cinnamon and nutmeg, and the addition of alcohol is optional. What are some of your favorite ways to prepare mulled apple cider this time of year?

Photo (c) Lindsey Goodwin

It's no wonder that spices were once worth their weight in gold! From classics like Spiced Turkish Coffee and Masala Chai to more contemporary drinks like Orange Ginger Hot Cocoa, spices can have a major impact on the drinks we love.

Some spices work better than others when it comes to particular beverages -- why lose the flavor of saffron in coffee or overpower white tea with cloves -- but many beverage lovers find themselves drawn to the same spices again and again. Whether it's for coffee or tea (or even cocoa or cider) some of my personal favorite spices are vanilla, ginger and cardamom. Which spices do you prefer? Are they across-the-board favorites, or do you love particular spices with one hot beverage and not the others? Comment below to share your thoughts on spices in coffee, tea and beyond!

Although people commonly refer to chamomile, mint and ginger as "herbal teas," they are technically not tea at all. Whereas "herbal teas" come from many plants, "true teas" (such as white, green, oolong and black) come from the camellia Sinensis (or "Chinese camellia") plant. For that reason, many people are switching to the French word "tisane" (pronounced "tea-ZAHN") or the more evasive term "herbal infusion" when referring to tea-like, non-tea brews.

Do you have a preference for the term "tisane," "herbal tea" or "infusion?" Why do you prefer one term over the others? Comment on the blog or in the forums to share.

Want to learn more? Here's an article on tisane basics and here's a recipe for a Spiced Cardamom Tisane that's one of my personal favorites for winter.

Photo (c) Lindsey Goodwin

How well do you know your tealeaves? Can you identify them by only the appearance and aroma? Test your skills and, if you're right, win bragging rights on Coffee / Tea and with your friends and family! Let's begin...

This leaf doesn't look very leafy. Hmm... It smells roasty and a little bit nutty, like something a coffee drinker would love. What is it?

If you know the answer, "leave" it here (wah-wah-wahhh) or in the Forum. Let the naming begin!

P.S. - I know this is probably overly easy for serious tea drinkers. Let's keep this fun for everyone! If it's an extremely easy answer for you, then leave it for the newer tea drinkers to respond to. It's their chance to learn something new. Besides, you'll have your chance to identify rarer teas later!

Photo (c) Lindsey Goodwin

GQ Magazine recently published an online slide show about "third wave coffee," the current trend toward super-premium coffees, such as small batch roasts, artfully crafted espresso drinks and direct-from-origin beans. It profiles a handful of top-notch coffee purveyors across America and shares some of the secrets of what makes their quaffs so incredible. The overall gist of the article is this: If you are interested in getting into good coffee, now is the time. I couldn't agree more! Let's get you started:

GQ's Coffee Slide Show
Espresso Drinks 101
Non-Espresso Coffeehouse Drinks 101
How to Store Coffee

Mark Overbay, Marketing and Communications Manager at Counter Culture Coffee, had this to add about the "Third Wave Coffee" movement:

Since a hallmark of "Third Wave Coffee" is a focus on quality in the cup and the terroir associated with specific origins, production methods, and preparation styles - as opposed to consumption alone - I'm personally enthused that the movement toward quality and conscientious consumption has earned a name that has staying power. It's encouraging to see the growing number of talented people around the world contributing to the expansion of this quality-centered, experiential approach, which celebrates the craftspeople, artisan farmers, baristas, and others in the coffee chain responsible for creating the end results in the cup. In essence, it is the de-commodification of coffee, which I believe is a move toward a healthier, higher-quality, and more sustainable coffee trade and food system.

Photo (c) Lindsey Goodwin

Do you know how to properly store your coffee and tea? (Hint: "In the freezer" isn't the right answer.)

No matter how fresh your coffee and tea are when you buy them, all the flavor and benefits of freshness are lost when they are improperly stored. Whether you're fuzzy on the details of storing coffee and tea ("When are clear containers okay to use?") or you know you're storing your drink of choice incorrectly, there are two new Coffee / Tea articles to help you. One's a guide to tea storage and the other is a collection of quick facts on coffee storage. Read up, store right and enjoy the benefits for many sips to come!

Photo (c) Lindsey Goodwin.

Between Fair Trade Month, clearance sales and holiday promotions, there are some great tea (and tea ware) sales going on right now. Here are my top three picks for the moment:

Rishi Tea: Buy a Fair Trade sampler set and get a free large glass teapot. There are three sampler sets to choose from, Xuan En Yulu, Mannong Manmai and Rooibos. (Limit one per customer. Ends October 25th at midnight CST.)
The Tea Table: Buy $40 worth of tea ware, get 10% off. Buy $80 worth of tea ware, get 20% off. (Ends November 5th.)
T Salon: Get free web shipping with the code XMAS. (Now through Christmas.)

There are always new sales popping up, so check back soon for new posts on more great tea and tea ware sales!

Most people use the terms "hot chocolate" and "hot cocoa" interchangeably. They're both hot and chocolaty, so they're the same, right? Well, not exactly.

We've all tried classic hot cocoa. We can probably all agree that it's quick and easy to make, and that it's warming on cold winter days. We can probably also argue about whether or not it's better with mini-marshmallows, whipped cream or a candy cane. However, things get stickier than spilled cocoa as soon as we try to hash out what hot cocoa actually is and isn't.

Technically speaking, hot cocoa and hot chocolate are two very different beverages. Hot cocoa comes from a powder, while hot chocolate is (once again, technically speaking) what many call "drinking chocolate" or "sipping chocolate" - it's made from chopped bits of chocolate or small chocolate pellets that are melted (slowly and painstakingly) and then blended with milk, cream and/or or water. True hot chocolate tends to be much denser and richer than its powdery relative.

Interestingly enough, some Americans are repulsed by this more European beverage because it is so rich. However, I think this has more to do with American ideas of beverage sizes. Europeans tend to drink hot chocolate in small mugs or demitasse cups, while Americans are accustomed to over-sized mugs for their hot drinks. I, too, would be disgusted by the idea of drinking a huge mug of (basically) melted chocolate, but I find that drinking chocolate is a wonderfully satisfying winter drink when served in smaller quantities.

Drinking chocolate is increasingly available in American cities. (Within walking distance of my home in Portland, Oregon, there are three cafes that serve it... but Portland is known for its love of beverages.) If you have yet to try it or if you simply want to know how to make it at home, check out my guide to making drinking chocolate. Just remember when serving: smaller is better.

Photo (c) Lindsey Goodwin