Cyber Monday: Free Shipping at

We don’t want you to miss our Cyber Monday special:  Free shipping on orders of $49 or more.*

Please use discount code FRSP49. 

Wrap up your online shopping with us!

*Coupon code valid through 11/28/2011.  Valid on EnjoyBetterCoffee with a miminum order of $49.  Not valid for special sale items.  One coupon code per order please.

Happy Shopping!


Happy Thanksgiving and Black Friday Deal

I am just taking a quick break from preparing our Thanksgiving meal to wish all of you the best today!  All of us at hope you enjoy a Happy Thanksgiving holiday.

And, just for today and tomorrow, get 15% off everything on our coffee and tea sites.

Please use coupon code TG15NL

*Discount valid 11/24/2011 through 11/25/2011.  Minimum order of $50 ($20 on tea site) required for discount.  Not valid with other coupons or special sale items.  Tea is available through the coffee site, so save by placing one order for everything.

We would love to know what you are thankful for this year!  Please post a comment here and tell us.  Enjoy!

Thanksgiving at

Have you planned your Thanksgiving meal yet?

As you are planning this week, be sure to remember the coffee!  This is a perfect time to order so that you can have your favorite coffees delivered fresh to your door before the big day!  Keep in mind that shipping times for all shipping companies increase at this time of year, so ordering now will give you the best chances of having your order before Thanksgiving.  So, order this week to get 10% off everything at and when you spend $49 or more. *

Use coupon code TENOFF   *

* Coupon code valid through 11/19/2011.  As a reminder, tea is available from our coffee site, so you can save by placing 1 order for all our products.  Otherwise, the minimum order on to get 10% off is $29.  Not valid with other coupons or discounts. Not valid for special sale items.

Coffee-Brined Drumsticks

We were wondering how this would work with Turkey….

1 1/2 cups strongly brewed coffee
1/4 cup salt
3 tablespoons sugar
2 tablespoons chili powder
1/2 teaspoon crushed red pepper
3 cloves garlic, crushed
1 cinnamon stick
8 chicken drumsticks (2 1/2 lb. total)

  1. In a large bowl, stir together 2 cups water, coffee, salt and sugar until salt and sugar are completely dissolved. Stir in chili powder, red pepper, garlic and cinnamon. Add chicken. Top with a small plate, if needed, to keep chicken submerged. Cover and refrigerate for 2 to 4 hours.
  2. Preheat broiler. Lift chicken from brine and place on a broiler pan. (Discard brine.) Broil 4 to 6 inches from heat source until browned, about 10 minutes. Turn chicken pieces and broil until second side is browned, 10 minutes more.
  3. Set oven to 350°F. Move pan to a rack in middle of oven and bake until drumsticks are no longer pink at bone (cut to test), 10 to 15 minutes longer. Serve hot.

Coffee Custard

With the holidays coming, this custard would be a lovely treat to enjoy after a delicious meal!


Unsalted butter, melted, for custard cups
1 cup heavy cream
1/2 cup milk
2 tablespoons espresso powder
3 large egg yolks
1 large whole egg
1/4 cup sugar
1 teaspoon pure vanilla extract
Pinch of salt
1 ounce shaved chocolate, for garnish (optional)

1. Place a roasting pan 3/4 full of hot water in an oven heated to 300 degrees. Brush four 6-ounce custard cups with melted butter. Set aside. Combine the cream, milk, and espresso in a small saucepan over medium heat and bring almost to a simmer. Remove from heat and set aside.

2. Whisk together egg yolks, whole egg, sugar, vanilla, and a pinch of salt in a medium bowl. Add a little of the hot milk mixture to the egg mixture, and whisk well. Add the remaining milk mixture, and whisk again to combine well. Strain mixture through a sieve. Pour into the prepared custard cups, and place in water bath in the oven, making sure that the water comes 3/4 of the way up sides of cups. Bake until the custard is set, about 35 minutes.

3. Remove pan from the oven carefully, then remove the custard cups from the water bath. Cool for about 20 minutes. Loosen custards with a knife. Invert onto serving dishes; top with chocolate. Alternatively, refrigerate, and turn out when needed.