Flour & Coffee with Bernardette
Bernardette HernándezExploring the stories, techniques, and culture behind bread and coffee.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 29 | Founded | a year ago | Last Issue | 3 months ago |
| Active | |||||
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flourandcoffee.substack.comLatest Issues
Why Roast Coffee? What Happens When Green Beans Meet Heat
Photo by Battlecreek Coffee Roasters on Unsplash
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Roasting coffee is essential to flavor development. Serving coffee in its green bean state would be incredibly astringent, sour, and grassy — not really something you’d enjoy...
Empanadas: A Taste of Home Across Continents
Photo by Lucas Oriogun on Unsplash
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One of my all-time favorite snacks, no matter where I travel, is empanadas. Visiting Dominican Republic every summer I remember my grandma buying me the yuca (cassava) empanada stuffed with...
A Guide to Dominican Coffee: Varietals, Regions, and Mountain-Grown Beans
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This past month I had the pleasure of exploring a region in Dominican Republic known for high quality coffee - Jarabacoa.
I remember as a kid driving up the mountain to Jarabacoa often because my grandfather had a weekend ho...
What is Turkish Coffee? History & How to Make It
Photo by Abdullah Al Mallah on Unsplash
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I remember when I first had a Turkish coffee. I was in Germany studying for my Master’s degree and I had met another student, who eventually became a really good friend, from Turkey. G...
What Makes Bread Brown? The Maillard Reaction Explained Simply
Photo by Sophie Dale on Unsplash
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Ever wondered how bread gets that brown and flavorful crust? It’s a chemical process called the Maillard reaction. Interestingly it not only applies to bread, but also to coffee, chocolate, a...
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| Subscribers | Engagement | 75 | Monthly Web Visits | ||
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| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
A food writer & mom sharing the cultural roots and flavors of flour and coffee, shaped by years abroad and a multilingual lens.
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