Coffee consumption has been steadily rising since 2015. With an increase of 5%, an average coffee drinker now drinks over three cups per day. 

However, American’s drink of choice has often shifted from cold brew to iced coffee and then back again. But what’s the key difference between the two, and why are these two so popular? 

Don’t worry, with this guide; you can find out! From it’s brewing strategy to its varying tastes, you can find which one you like better. 

Now, are you ready to get started? Here’s a quick look at cold brew vs. iced coffee: 

Definition 

First things first, in order to understand these different coffee choices, you first need to know what they are. 

While most speculate that cold brew refers to its temperature, that’s simply untrue. By definition, cold brew coffee refers to the process of making coffee with cold water, not the temperature of the final cup. 

Cold-brew has a unique flavor. In fact, it’s even known for its smooth and refreshing taste. 

Whereas iced coffee is brewed over ice. Unlike cold brew, iced coffee has a sharp and distinct taste. The ice makes the coffee taste crisp with flavors and even a little acidic too. 

Brewing Strategy  

Now that you understand the basics, it’s time to fasten your seatbelts as we look into the brewing process:

Cold-brew

Since cold brew coffee is brewed with cold water, it creates a completely different experience than hot water. For instance, cold water doesn’t remove the extracts as fast as hot water does, so the overall process can take over 12 hours to complete. 

Usually, this happens when the grounds are submerged in water in a device like a french press. However, there is another method where cold water slowly drops over the coffee. 

Although, cold water doesn’t extract the same flavors as hot water does. In fact, it pulls less acidic and caffeine flavors, making the coffee taste fresh and silky.   

To get the best cold brew blend, check out Grounds & Hounds Coffee Co. They have a variety of products that would suit any coffee lover! 

Iced Coffee

To prepare the best iced coffee, use hot water to make your coffee, then brew it directly over ice. That way, the coffee chills and traps in all those natural extracts. By locking in those flavors, it will make the coffee taste rich and creamy. 

Cold Brew Vs. Iced Coffee: Which Is Better? 

Cold-brew and iced coffee have two different flavor profiles, but which one tastes better is up for you to decide. Do you like a light and refreshing cup of joe or one that’s more flavorful and decadent? 

If you’re unsure, why not try some coffee today! Start with a good cup of cold brew, and work your way from there. 

Now, for more information about cold brew vs. iced coffee, visit our website today. We look forward to helping you! 

Did you know that a dumpling eating record was set in Sydney, Australia in 2019?

To celebrate the Chinese New Year, they held a celebration in Sydney in which 764 people all ate dumplings at the same time. They met the previous record in 2013 when 750 individuals participated.

Whether you choose to eat them at a massive celebration or in the comfort of your home, dumplings are an indisputable part of global cuisine. But where exactly did this tasty meal stem from?

We’re here to fill you in! Check out our guide below to learn the evolution and ancient history of dumplings! 

Intro to the History of Dumplings

Dumplings have popped up in various cultures throughout history. The easiest way to narrow down their origin though is by first asking: what is a dumpling?

Dumplings are pieces of dough that are fried, boiled, steamed, or baked. Typically the dough holds meat or vegetable fillings. Occasionally the dough is cooked without fillings.

We can trace dumpling-like recipes as far back as Ancient Rome. However, the classic dumpling we all know and love has its origins in Ancient China.

The history of Chinese dumplings began over 1,800 years ago under the Eastern Han Dynasty. A man named Zhang Zhongjian returned to his home village and found that the villagers were suffering from frostbite.

Zhongjian was a medicinal practitioner and searched for a way to assist his fellow villagers. To fight the cold, Zhongjian blended together meat, vegetables, and herbs and wrapped the mixture in scraps of dough. The dumplings were then steamed to bind all the ingredients together.

It’s believed that Zhongjian used his skills as a doctor to create the dumplings. He chose herbs that would help combat frostbite and keep the villagers safe and healthy.

The steaming hot dish was a good way to fight the ill effects of a harsh winter. The villagers enjoyed the meal so much that they continued to make dumpings even when spring arrived.

The Spread of Dumplings

The history of dumplings doesn’t end with its conception in Ancient China nearly 2,000 years ago. Dumplings have pervaded throughout the centuries, and they’ve evolved and changed to fit the needs of the people.

We can see the passage of dumplings as early as the 1300s. At this time, traders often carried their goods along the Silk Road. It’s suspected that this is how one dumpling recipe came to pass from one culture to the next.

At this time, it’s suspected that the Turkish peoples adopted the manti dumplings, likely from the Mongolian peoples traversing the Silk Road. Manti dumplings are made from a spiced meat mixture—typically lamb or ground beef—which is then wrapped in a thin dough before they’re boiled or steamed.

This type of dumpling is most commonly compared to the Chinese jiaozi and baozi dumplings. The manti steamed buns are now a staple even in Russia and post-Soviet countries, where they’ve crossed over from Central Asia.

Pierogi is the Polish word for dumplings and another dumpling variety that many Westerners have grown familiar with. Pierogi—which is actually the plural of the word pieróg—are a Polish staple and are even commemorated with a yearly festival. These dumplings, wrapped in unleavened dough, are stuffed with either savory or sweet fillings before they’re boiled and then pan-fried.

Pierogi have a debated origin story. However, some suspect that pierogi entered Poland from China via the Silk Road, much like the manti dumplings that emerged in Turkish culture. 

Additional Cultural Adaptations

While China is often considered the earliest origin site for what we now refer to as dumplings, other dumpling variations have cropped up around the globe since then. Whether you travel through Latin America, Africa, or Central Europe, you’re sure to find the local take on dumplings.

Many dumpling recipes arose as a solution to poverty. It’s much cheaper to combine a ration of meat with vegetables and dough scraps than to create a more meat-hearty entree.

Many of these recipes even take a different route and create sweetened dumplings, perfect for desserts. Others incorporate cheese, much like the Italian ravioli and tortellini and the potato-based gnocchi. You’ll even see an American spin on dumplings in the classic Southern chicken and dumplings dish. 

The Globalization of Chinese Dumplings

However, the tasty variations from China still prevail around the world and are a notable addition to American cuisine.

In fact, Chinese food in general has become an integral part of the diets of many Americans. It’s likely that dumplings, as with many other popular Chinese dishes, arrived around the same time.

Chinese immigration to the U.S. began in the 1800s, so we can safely assume that dumplings arrived in the U.S. at this time as well. The Chinese diaspora would still indulge in traditional Chinese celebrations throughout the year. Food played an important role in these celebrations.

By the mid-1800s, Chinese restaurants were becoming more popularized in America. Chinatowns, such as the largest one in San Francisco, were growing in popularity, and their cuisine was too.

Dumplings were but one of many Chinese dishes to emerge in America, but the mass Chinese immigration in the 19th century certainly solidified the dumpling as an addition to the ever-evolving Chinese-American cuisine.

The Importance of Dumplings

The history of dumplings stretches back hundreds of years and has been passed down by hundreds of thousands of hungry travelers and chefs. We’re happy to say that there’s a dumpling for everyone, whether you’re indulging in Chinese potstickers or Italian ravioli!

For more articles on travel and your favorite foods, check out the rest of our website!

There are so many festivals out there these days but most of them are centered around music. Maybe you’re not a huge music fan, or the bands you like aren’t really the festival type. Well, don’t worry, because there are still festivals for you; food festivals!

Food festivals are just like music festivals except there way more satisfying and the only drugs people are taking are antacids. Here’s a festival lineup you can get behind, the world’s best food festivals.

WILDFOODS FESTIVAL (HOKITIKA, NEW ZEALAND)

Are you an adventurous eater? Then the Wildfoods Festival in Hokitika, New Zealand may be for you.

Here they cook up foods you would never think to eat like seagull eggs, earthworms or mountain oysters. If you’re reading this thinking “why go to New Zealand to this festival when I can stay home and puke for free?” Then you would be labeled as a non-adventurous eater and I would recommend you stick with the chicken feet and duck heads.

THE GOLDEN SPURTLE (CAIRNGORMS, SCOTLAND)

Okay okay, this next festival is a little less adventurous. The Annual Golden Spurtle is the World Porridge-Making Championships. The Golden Spurtle is the prize the winner of this competition receives. “Yeah, but what’s a spurtle?” you ask. A spurtle is a wooden stick that is used to stir a pot of porridge. Plus it’s a fun word to say. Spurtle.

A lot of people are not very adventurous eaters and you can’t get much less adventurous than porridge.

THE ONION MARKET (BERN, SWITZERLAND)

At the onion festival, you can eat delicious onion soup, onion tarts and anything else that you could think to fit an onion into, or if you want you can even eat a raw onion. Why not? It’s not like they’ll run out of onions, there are 50-tons of onions there every year.

The festival starts at 6 am because they have to get rid of all of these onions. The coolest part of this festival actually isn’t onion or food related at all, it’s the confetti war that starts at 4 pm sharp, giving you another excuse to cry when confetti shoots into your eyeball.

WATERCRESS FESTIVAL (HAMPSHIRE, ENGLAND)

When you think of a food worth celebrating the first thing that probably came to your mind was watercress. The English use this herb a lot in their soups and salads and sauces.

Everyone’s favorite village of New Alresford becomes a street festival where farmers and chefs come to sell their goods.

This festival even bestows the honor of Watercress King and Queen on two lucky participants who enter the festival in a horse and cart. 

SALON DEL CHOCOLATE (QUITO, ECUADOR)

Now we’re talking. This chocolate festival in Ecuador is off the hook.

Did you know Ecuador produces more high-quality chocolate than any other country? I didn’t until I started writing this article. There are about 15,000 people who visit this festival and they have a chocolate tasting, and cooking classes and even a chocolate sculpture competition. Ecuador rules!

BACON FESTIVAL (SACRAMENTO, CALIFORNIA)

It looks as though California really does know how to party. The capital city of Sacramento has a bacon festival where they cook organic bacon right on the street. There’s bacon tater tots, bacon ramen, bacon ice cream and also plenty of sweet, sweet beer.

A Kevin Bacon tribute band is the icing on the bacon cake that makes this festival one not to miss.