Bringing Vietnamese Coffee to the Masses with Debbie Mullin of Copper Cow
Inspired by her Vietnamese-American heritage and brought to life using her experiences improving supply chains to reduce poverty in developing countries, Copper Cow was founded in 2016
Happy Tuesday! It’s a busy week over here since starting this Friday I’ll be out of town for the rest of the month. I’ll still be working but from a few fun locations. I haven’t travelled too much this summer and I’m so ready to get out of the house.
I’ll be in Nashville for a few days this weekend and would love any foodie recs!
Now onto what you came here for <3
Podcast
Debbie Mullin is the Founder and CEO of Copper Cow Coffee. Inspired by her Vietnamese-American heritage and brought to life using her experiences at the World Bank improving supply chains to reduce poverty in developing countries, Copper Cow was founded in 2016 out of Debbie’s sister’s garage to support sustainable farming practices in Vietnam, the world’s second-largest coffee exporter after Brazil. Copper Cow proudly partners with local Vietnamese farmers by investing in organic farming education, agricultural infrastructure and the supply chain, and investing over $100,000 to date and paying farmers 2x the market rates –– all for a cup you can truly feel good about drinking. Copper Cow is also part of the 2% of women-owned companies with venture funding.
IG coppercowcoffee | coppercow.com
Rapid-fire questions —
Go-to snack plate:
Cup of Copper Cow coffee, chocolate croissant or biscotti, sharp cheddar, crackers
No. 1 piece of advice:
Be open to using your failures as your best teachers.
Listen to the episode:
Recipes
Heirloom Tomato & Ricotta Panzanella with Plum Limeade
Croutons roasted in @eatsimpli olive oil + Peruvian salt. Topped with a farmer’s market tomato and dollops of ricotta. Drizzled with @wearebrightland basil olive oil + balsamic and some freshly cracked black pepper. 🍅
Red plum syrup + lime juice + ice + water [video]
Brothy Sprouted Greens & Beans
Sprout your beans according to this guide.
Cook your beans in salted water with garlic, onion, olive oil, pepper, and white vinegar. Prepare a tahini vinaigrette by combining Little Sesame tahini sauce with champagne vinegar until thinned out and smooth. Blanch snow peas and green beans, sliced into smaller pieces.
Add a few scoops of beans to a bowl. Top with a drizzle of the tahini sauce, peas, green beans, croutons, freshly cracked black pepper, and a good glug of basil olive oil. [video]
Lemon Gigante Beans
Using Simpli’s gigante beans*, soak them overnight. Add soaked beans, a whole lemon sliced, ~4 garlic cloves, salt, olive oil, and water to a heavy bottomed pot. Bring to a boil and reduce to a simmer, cook until done. Let rest in the broth overnight and warm up the next night for dinner. Top with a drizzle of basil olive oil and freshly cracked black pepper. The lemon peels will get soft enough that you can eat them alongside the beans. SO good. [video]
*Beans were kindly gifted
Crispy Gochujang Wings
Pat dry wings and season with coarse kosher salt. Place on a wire rack lined baking sheets. Let set at room temperature for 30-90 minutes. Preheat the oven to 300 and bake for 25 minutes. Increase the temperate to 400 and bake for 30-35 minutes.
I then tossed the wings in a honey gochujang sauce, following this recipe, and topped with sesame seeds.
Everything I’ve Been Loving
Fashion/Lifestyle
Free People Buckle Flats — I don’t know if I can ever go back to wearing ballet flats but gals I see styling them look so so good. Maybe I’ll give them another shot lol
Local Eclectic Farmer’s Market Studs — These are just too perfect and now I want another ear piercing so I have an excuse to order them
Beam Munch Bowl & Slurp Cup — This potter makes the cutest little ghost figurines and their other items are so fun
Olive Rug — Do I need another rug? No. But I really want this one <3
Asparagus Taper Candles — I have a feeling I’ll be ordering these
Calzuro Classic Clogs — I just got these guys in the mail and now I need a large backyard garden to match
Food & Bev
Non5 Lemon Marmalade & Hibiscus — Just tried this for the first time and it truly tastes as good as it sounds
Simpli Peruvian Salt — I’ve been putting this on everything since Simpli sent it to me the other week. It brings so much flavor to every single dish!
Consumption Guide
R.E.P.O.R.T is an acronym for Reading, Eating, Playing, Obsessing, Recommending, and Treating
E- I just got a sample pack of Transcendence Coffee’s syrup and the flavors are incredible with simple ingredients. I’ve been enjoying them in matcha and Wes has been enjoying them in coffee. My favorite flavor is the Algerian Baklava.
P- Food Noise | When Celery Was More Expensive Than Caviar | Drink Better, Drink Less | Cake Zine’s Candyland
O- These recipes: street corn pasta salad, strawberry basil negroni, verdita mocktail
R- An early morning walk before it gets too hot, yellow peaches, taking it slow, celebrating your wins, gratitude journaling, fun bev while cooking dinner
T- Red Plum Limeade, not necessarily a treat but kinda a treat in the sense that it takes extra time.
ICYMI
xx,
Lauren (Hodgen)
Dear Citrus Diaries Host | @ citrusdiaries.studio
Citrus Diaries Studio | Creative Director
If you’re interested in working together, drop me a line: hello@citrusdiaries.com 🍊