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Homogenización De La Leche Para Espumado En Elaboración De Capuchino
Vector 6 (2011) 94 - 99 ISSN 1909 - 7891 Homogenización de la leche para espumado en elaboración de capuchino Félix Octavio Díaz Arangoa*, Julio César Caicedo-Erasob, Luz Piedad Bedoya Arcilac a Magister. Profesor, Departamento de Ingeniería, Universidad de Caldas, Manizales, Colombia. b PhD. Profesor, Departamento de Sistemas e Informática, Universidad de Caldas, Manizales, Colombia. c Ingeniera de Alimentos. Egresada, Universidad de Caldas, Manizales, Colombia. Recibido: 01 de febrero de 2015. Aprobado: 15 de mayo de 2015. Resumen El capuchino, como bebida a base de café expreso, leche caliente y espuma, es parte del barismo. La textura y consistencia de la espuma de la leche depende de sus propiedades fisicoquímicas y de la homogenización de la leche. Los análisis físico, sensorial y fisicoquímicos se realizaron en leche cruda materia prima (MP) y en tres leches ultra pasterizadas (UHT) de marca comercial. Se les evaluó densidad, pH, punto crioscópico, viscosidad, volumen final, tiempo de división de fases, tiempo de persistencia y consistencia de la espuma y porcentajes de: proteína, grasa, lactosa, sólidos solubles no grasos y agua adicionada. El análisis sensorial se realizó por prueba de análisis cuantitativo descriptivo (QDA), según perfil de sabor y textura por los atributos como sabor a cocido, brillo, color, uniformidad y sedosidad de la espuma. La nueva técnica de homogenización de la leche propuesta permitió obtener resultados favorables en el espumado de la leche. Se sugiere que la aplicación de la técnica estandarizada de homogenización, previa al espumado de la leche, logra obtener microespuma adecuada y de mejor calidad para la elaboración de capuchino. Palabras clave: capuchino, espumado, proteínas, homogenización, leche. -
University of Florida Thesis Or Dissertation Formatting
COFFEE ROASTING: COLOR AND AROMA-ACTIVE SULFUR COMPOUNDS By ALBERTO MONTEIRO CORDEIRO DE AZEREDO A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2011 1 © 2011 Alberto Monteiro Cordeiro de Azeredo 2 To God, for giving me the most caring wife, the most precious daughter, and the most supportive parents and family, who helped me in achieving this honorable milestone 3 ACKNOWLEDGMENTS I would like to give my deepest thanks to my advisors Dr. Balaban and Dr. Marshall for giving me this opportunity to pursue my PhD degree, and for their support, advice and friendship throughout this experience. Thanks to Dr. Rouseff for his invaluable help, assistance and time for my research, thanks for letting me be part of his lab. I also want to thank my other committee members, Dr. Sims and Dr. Welt, for all their expertise and help. I acknowledge all the assistance provided to me from the University of Florida, the Institute of Food and Agricultural Sciences, and the department of Food Science and Human Nutrition. I would also like to give my special thanks to Dr. Susan Percival for her continuous encouragement to pursue a PhD. I would like to thank Mr. Washington Rodrigues and Mr. Edgard Bressani from Ipanema Coffees, located in southern Minas Gerais, Brazil, for kindly providing green coffee beans for this research. I would like to thank my lab mates Milena and Maria for all their help and suggestions, and would like to extend my special thanks to Dr. -
Innovative Milk Foamer
Innovative Milk Foamer Stefan Axelsson Product Development Master Thesis Department of Management and Engineering LIU-IEI-TEK-A--10/00863--SE Innovative Milk Foamer Stefan Axelsson Product Development Fellow adviser at Linköpings Tekniska Högskola: Simon Schütte Fellow adviser at Electrolux floor care and small appliances AB: Henrik Eriksson Master Thesis Department of Management and Engineering LIU-IEI-TEK-A--10/00863--SE Abstract This report presents the primary development process of an innovative milk foamer. The project is structured as the primary development process that is used at Electrolux Floor Care and Small Appliances AB, Global Primary Development and Innovation department in Stockholm, Sweden. The aim was to develop a milk foamer with innovative solutions to provide Electrolux with a unique product. The objective was to create a product that highly meets customer requirements and in the same time is feasible to develop into a selling product. All the aspects regarding a consumer product had to be considered. To create innovative solutions thorough investigations of the physics behind foaming and foam are studied and documented. The difference in foam quality when using different ways of foaming is documented and possible explanations is discussed. The primary development process range from pre-study and customer research to designing prototypes and verifications. Most of the report deals with standalone solutions but there is also a part of the report that deals with integrated solutions and cooperating solutions that would be used together with espresso machines. The result is a variety of concepts and four fully working standalone prototypes. Two prototypes are further developed and are highly interesting to Electrolux. -
Barista Training Classes
Sept - Oct 2018 (click for larger image) Latte Art Barista Training Classes Increasingly in cafes around the world, Latte Art has In Depth - Hands On become more than a frilly add-on; it has become the Coffee Roaster | Coffee Roasting signature of a properly constructed, delicious handcrafted Tues Sept 11, 7 pm Latte Art coffee. A coffee that looks as good as it tastes, a coffee Thurs Sept 13, Noon Barista Level 1 that keeps the customer coming back, a coffee that deserves a premium price, a coffee that fills the tip jar, a Tues Sept 18, 7 pm Barista Level 1 coffee that cannot be created by the large chains. The Thurs Sept 20, Noon Latte Art benefits do not end there: the pursuit of the perfect pour Tues Sept 25, 7 pm Latte Art engages baristas in their craft, creating positive energy Wed Sept 26, Noon Preventative Maintenance customers notice and enjoy. Thurs Aug 27, Noon Cupping Average class length 2 hours, first class free for folks Tues Oct 2, 7 pm Pour Over Brewing in the trade or those looking to get started, $40 per Thurs Oct, 4 Noon Nitro Cold Brew - Cold Press class or $120 per 6 month unlimited pass otherwise. Tuesday Oct 9, 7 pm Barista Level 1 Please, call or email us to reserve your seat or Thursday Oct 9, Noon Barista Level 1 schedule a private class. [email protected] Barista Level 1- intro to green coffee, intro to roasting, espresso extraction in depth, micro-foam in depth, make a complete drink. -
How to Achieve the Perfect Frothed Milk
How to Achieve the Perfect Frothed Milk What are the best types of milk to froth? (Make cappuccinos) • Non-fat or skimmed milk provides the largest foam bubbles and is the easiest to froth for beginners. Since there is no fat in the milk, the result is light and airy but the flavor is not as rich as other types of milk. • 2% milk will also foam effortlessly as well as add a more creamy taste than non-fat milk. • Whole milk is more challenging to achieve perfect froth as the fat in the milk weighs down the foam, however this produces the most decadent, rich tasting cappuccino. Practice incorporating the right amount of steam into the milk to produce an authentic microfoam cappuccino. • Other types of milk such as soy will froth, but will lose the bubbles quickly as the protein structures of these types of milk cannot fully support the milk bubbles. • Organic and lactose free milk do not froth as well as other types of milk. This has to do with the pasteurization process of these milks. What are the best types of milk to steam? (Make lattes) • Non-fat milk, 2% milk, whole milk, organic milk and lactose free milk will provide excellent results for your latte. • Soy milk, almond milk, rice milk and coconut milk can also be heated for a dairy free latte alternative. What is the optimal temperature for steaming and frothing milk? • Milk proteins will start to break down and burn around 170°F. • The ideal temperature for steaming milk on a home espresso machine is between 150°F - 155°F. -
Simplicity Touch Café
The Sigma Family Simplicity Café Touch Vending solutions for every budget and every location 2017 Why Sigma? • High street quality bean to cup coffee • Barista style, thick bodied espresso • Silky microfoam milk • Flavoursome and creamy hot chocolate • Coffee shop style speciality coffees • Deliciously thick milkshake range • 12 oz, 9 oz and 7 oz cup size options • Standby energy saving software • Multiple payment systems available • Fast vend times • Reliable, robust and well built machine • Full machine branding available Brand your Enhance the coffee shop machine! experience with the retail add-on side pod! The Sigma range offers full machine Side pod includes cup, lid and branding so you stirrer storage compartments and can promote your spill-free waste unit. Go the extra brand on the outer mile for your customers! panels and menu screen. Tel: +44 (0)1626 323100 | Fax: +44 (0)1626 369400 [email protected] | www.westomatic.com Westomatic Vending Services Ltd, Units 7- 8 Block 4 Forde Court, Forde Road, Newton Abbot, Devon, United Kingdom TQ12 4BT E&OE Westomatic Vending Services Limited reserve the right to alter specifications and availability without notice. Sigma Simplicity A SIMPLE COFFEE HOUSE EXPERIENCE IN THE WORKPLACE The Simplicity offers the outstanding drink quality of the Sigma with simple functionality perfect for the DURABLE workplace. A classic coffee shop style menu along with full AND machine branding opportunities gives you the appeal and aroma you can expect when visiting a local RELIABLE coffee shop. Immerse yourself on your lunch break with thick foamy cappuccinos, full bodied espressos, infused tea and Perfect for busy sweet milkshakes. -
The Coffee Bean: a Value Chain and Sustainability Initiatives Analysis Melissa Murphy, University of Connecticut, Stamford CT USA Timothy J
The Coffee Bean: A Value Chain and Sustainability Initiatives Analysis Melissa Murphy, University of Connecticut, Stamford CT USA Timothy J. Dowding, University of Connecticut, Stamford CT USA ABSTRACT This paper examines Starbucks’ corporate strategy of sustainable efforts in Ethiopia, particularly in the sustainable sourcing Arabica coffee. The paper discusses the value chain of coffee, issues surrounding the coffee supply chain and the need for sustainable coffee production. In addition it also discusses Starbucks’ position and influence on the coffee trade, and the measures that Starbucks is taking to ensure sustainability efforts throughout the coffee supply chain. COFFEE VALUE CHAIN & P3G ANALYSIS Coffee is produced in more than fifty developing countries in Latin America, Africa, and Asia and it is an important source of income for 20-25 million families worldwide [1]. The initial production of coffee beans including farming, collecting, and processing is labor intensive and as a result is performed in more labor abundant developing countries. The roasting and branding of coffee is more capital intensive and therefore is situated in northern industrialized countries. The top five coffee consumers are United States of America, Brazil, Germany, Japan, and France [1]. The structure of the value chain is very similar regardless of producing or consuming country. The coffee value chain is made up of the four main phases: Cultivation, Processing, Roasting, and Consumption. Each phase in the process has environmental, social, economic -
Kinetics of Volatile Generation During Coffee Roasting and Analysis Using Selected Ion Flow Tube-Mass Spectrometry
Kinetics of volatile generation during coffee roasting and analysis using Selected Ion Flow Tube-Mass Spectrometry THESIS Presented in Partial Fulfillment of the Requirements for the Degree Master of Science in the Graduate School of The Ohio State University By Sangeetha Krishnaswamy Graduate Program in Food Science and Technology The Ohio State University 2017 Master's Examination Committee: Dennis R. Heldman, Advisor Sudhir Sastry Christopher Simons Copyrighted by Sangeetha Krishnaswamy 2017 Abstract Roasting is a critical step comprising of a series of complex reactions that are responsible for flavor generation in coffee. This study presents a real-time analytical technique that predicts the mechanism of volatile generations during different roasting conditions which could be ultimately used for online process control to deliver a more consistent target roast profile. The objectives of this research were to 1) To monitor the volatile compound generation during coffee roasting in real-time using online SIFT-MS 2) To investigate the influence of the time-temperature process during coffee roasting on the kinetics of volatiles generated and develop predictive models to determine kinetic parameters of volatile compounds and 3) predict temperature distribution histories within the coffee bean at different roasting conditions. Colombian Arabica coffee beans were roasted in a horizontal drum roaster at 210, 220 and 230 °C for 10, 15 and 20 minutes respectively. The concentrations of 7 volatile organic compounds (VOC’s), with impact on coffee flavor, were measured in the gas stream at the exit from the roaster using online Selected Ion Flow Mass Spectrometry (SIFT-MS) and were compared to the amounts retained in the final coffee extract. -
„Coffee“ Vocabulary and Insert Translation in Your Mother Tongue. Coff
1.1. VOCABULARY. SERVICES AT THE CAFE. I. Study the „Coffee“ vocabulary and insert translation in your mother tongue. Coffee is one of the most popular drinks in the world. This page will provide a list of coffee vocabulary. caffeine [ˈkæfiːn] noun a chemical, found in coffee, that stimulates the central nervous system and body metabolism (transl. kofeinas) caffè Americano [kæfei əˌmerɪˈkɑːnəʊ] noun caffè Americano is a style of coffee prepared by adding hot water to espresso (transl. kava Americano) caffè macchiato [kæfei mɑːˈkjɑːtəʊ] noun sometimes called espresso macchiato, is an espresso coffee drink with a small amount of milk added. In Italian, macchiato means stained or spotted so the literal translation of caffè macchiato is stained coffee, or coffee with a spot of milk (transl. Macchiato kava (kitaip vadinama ,,taškuota kava") cappuccino [ˌkæpuˈtʃiːnəʊ] noun cappuccino is an Italian coffee drink which is traditionally prepared with espresso, hot milk and steamed milk foam (transl. kapučino kava) coffee beans [ˈkɒfi biːnz] noun coffee bean is a seed of the coffee plant. Once ripe, coffee beans are picked, processed, and dried (transl. kavos pupelės) black coffee [blæk ˈkɒfi] noun black offee, refers to coffee served as a drink without cream or milk added to it (transl. juoda kava) decaffeinated coffee [diˈkæfəˌnetəd ˈkɒfi] noun decaffeinated coffee is a coffee that has undergone a certain process to remove caffeine from coffee beans (transl. kava be kofeino) drip coffee [drɪp ˈkɒfi]noun also called filtered coffee. It is made by pouring water over roasted, ground coffee beans contained in a filtre (transl. filtruota kava) espresso [eˈspresəʊ] noun strong, dark coffee prepared by by restaurant where you grab what you want and then pay for it forcing a small amount of nearly boiling water under pressure before eating. -
Creating Loving Messages for Mother's Day with the KOENIC KMF 5211 Frother
Latte art: Creating loving messages for Mother’s Day with the KOENIC KMF 5211 Frother Ingolstadt, 28.04.2016: What could be nicer than giving your mother a lovely surprise on Mother’s Day? Obviously, her special day should start off with a very special early-morning cup of coffee in bed delivered by her nearest and dearest. And if you’d like to top off the foam with a Mother’s Day message, the KOENIC milk frother is just the latte art helper you need! For example, with just a few moves, you can use it to decorate Mum’s favourite coffee with a beautiful heart. Your expert latte art assistant Conjuring up delicious messages on cappuccino and latte is ‘null problemo’ for the KOENIC KMF 5211! In next to no time, it transforms liquid milk into a frothy microfoam. Moreover, equipped with a spout and a removable jug, just the right amount of milk can be easily poured, allowing you to create pretty patterns on top of the black gold. It’s the perfect latte art aid for both existing experts and budding baristas! Mother’s Day coffee with a heart: Tips from KOENIC’s expert barista You don’t need to be an expert to easily learn the tricks required to decorate the microfoam on your Mother’s Day coffee with a heart! Here are a few tips from KOENIC’s very own professional barista: • Use a good espresso with a firm crema (a foam with a creamy consistency) as well as wide cups to allow plenty of space for your art. -
Professional Espresso & Cappuccino Machine • Operating Instructions
Professional Espresso & Cappuccino Machine Model #126.05 • Operating Instructions 1050W / 120Vac / 60 Hz • Warranty Read all instructions before operating the appliance SPECIAL CORD SET INSTRUCTIONS WhenIMPORTANT using electrical appliances, SAFEGUARDSbasic safety precautions should always be followed, 1. A short power supply cord is provided to reduce risks resulting from including the following: becoming entangled in or tripping over a longer cord. 1. READ ALL INSTRUCTIONS BEFORE USING THE APPLIANCE! 2. Longer detachable power-supply cords or extension cords are available 2. DO NOT touch hot surfaces; use handles or knobs. Do not touch the warming and may be used if care is exercised in their use. platform as it is HOT! 3. If a longer detachable power-supply cord or extension cord is used 3. Before using the appliance, check that the voltage of the wall outlet corresponds to rated voltage marked on the machine. a. The marked electrical rating of the detachable power-supply cord or 4. To protect against fire, electric shock and injury to persons, DO NOT immerse the extension cord must be as great as the electrical rating of the appliance, power cord, plug or appliance in water or in any other liquid. b. If the appliance is of the grounded type, the extension cord should be a 5. Unplug appliance from outlet when not in use and before cleaning. Allow appliance to grounding type 3-wire cord, and cool down before putting on or taking off parts, and before cleaning the appliance. c. The longer cord should be arranged so that it will not drape over the 6. -
Evolution of Coffee Roasting
Introduction: In order of presentation, this paper describes: batch coffee roasting in general; batch roasting systems used in the 1950's; conventional methods for controlling coffee roasting; new batch roasting systems introduced in the past 35 years; the development of fast-roasted, high- yield coffee; fluidized-bed roasters; continuous roasters; pollution control for roasting; new knowledge about roasting chemistry; and new roasting control methods.. Batch Roasters with Gas Recirculation Fig.1 schematically depicts a typical industrial-scale, batch, coffee roasting system used in the 1940's. The same basic system is used today. It consists of: 1):a hopper containing a preweighed charge of green coffee beans; 2) a roasting chamber through which hot gas passes and into which, at the start of a roast, the green bean charge is dumped and where bean roasting and mixing occur; 3) a spray lance through which a metered volume of water is sprayed on the beans so as to quickly cool them to slightly more than 100oC and rapidly terminate the roast; 4) a normally-closed port that is opened to discharge beans after the end of a roast; 5) a damper that interrupts gas flow through the roasting chamber during bean quenching and unloading and that regulates pressure in the roasting chamber during roasting; 5) a furnace which heats roaster gas by admixing hot combustion products generated by burning a fuel gas or, less frequently, fuel oil; 6) a small blower that delivers air to the burner in the furnace; 7) effectively coupled valves that control the