Indulgence Beverages.Ai

Total Page:16

File Type:pdf, Size:1020Kb

Indulgence Beverages.Ai ATMOSPHEREATMOSPHERE INDULGENCEINDULGENCE BEVERAGE MENU Cocktails,Cocktails, SpiritsSpirits & BeersBeers OZEN BY ATMOSPHERE AT MAADHOO ATMOSPHERE INDULGENCE BEVERAGEB E V E R A G E MENUM E N U Bubbles & Berries OZEN Royale Strawberries, sugar, orange - passion, mandarin vodka, champagne Elderbubble Mixed berries, elderflower, lime, red berry vodka, champagne Berry Cosmo Ladies' favorite cosmopolitan with a sparkling twist Strawbellini A strawberrylicious delight with the london dry and the champagne Razzmatazz A secret love affair of raspberries with 27 botanicals, closely guarded by champagne Frozen Delights Pina Colava a creamy volcano of the coconut and rum, and an expulsion of raspberry lava Sangria Sorbet enjoy your red wine like never before, blended with blood orange and berries galore Fisherman's Margarita a tangy twist of tamarind and pulpy pineapple to the classic margarita Bushwacker a brain freeze of vodka, kahlua, baileys, cacao and grand marnier, whipped cream and yes a cherry on top Bon Voyage the half and half double trouble of pina colada and strawberry daiquiri • All Beverages in this menu are Included within the Atmosphere Indulgence™ Plan • ATMOSPHERE INDULGENCE BEVERAGEB E V E R A G E MENUM E N U Classics & Their Twists Martini Classic • Extra Dry • Gibson • Green Apple • Lychee • Lemon Drop Mojito Classic • Melon • Raspberry • Mango Margarita Classic • Mango • Passion fruit Daiquiri Classic • Strawberry • Coconut Bloody Mary • Cosmopolitan • Pina Colada • Manhattan • Negroni Old Fashioned • Whisky Sour • Long Island Iced Tea Night Caps Mint Mocha Latte Crème de menthe, crème de cacao, baileys, espresso, milk, whipped cream Irish Coffee Irish whiskey, espresso, hot water Cafe Toledo Baileys, kahlua, chocolate sauce, espresso, milk, whipped cream Cafe Royale Very superior cognac, espresso, whipped cream Grand Coffee Grand marnier, espresso, whipped cream Hot Toddy Rum/whisky/cognac with ginger, honey, cinnamon, cloves and lemon boiled water • All Beverages in this menu are Included within the Atmosphere INDULGENCE™ Plan • ATMOSPHERE INDULGENCE BEVERAGEB E V E R A G E MENUM E N U Appertifs Aperol • Campari • Harvey's Bristol Cream Sherry • Martini Bianco • Pimm's No 1 Whiskies of the World Single Malts Glenmorangie • Glenfiddich • Glenkinchie • Glenlivet • Bowmore Laphroaig • Lagavulin • Macallan • Talisker Blended Scotch Ballantine's Finest • Chivas Regal • Famous Grouse • Grants Reserve • J&B Rare • Teacher's JW Red Label • JW Black Label • JW Double Black Label • JW Gold Label American Jack Daniel's Old no 7 • Gentleman's Jack • Jack Daniel's Silver Select • Jim Beam White Maker's Mark • Woodford Reserve Canadian Canadian Club Irish Jameson • All Beverages in this menu are Included within the Atmosphere INDULGENCE™ Plan • ATMOSPHERE INDULGENCE BEVERAGEB E V E R A G E MENUM E N U Vodka 42 Below • 42 Below Manuka Honey • Absolut Blue • Absolut Citron • Absolut Kurant Absolut Mandarin • Absolut Pepper • Absolut Level Belvedere • Ciroc • Ciroc Red Berry • Grey Goose • Grey Goose Orange • Ketel One Russian Standard Original • Sky • Smirnoff Red • Smirnoff Vanilla Gin Beefeater • Bombay Sapphire • Gordon's • Hendrick's • Tanqueray Ten • Tanqueray Rum Bacardi Gold • Bacardi White Cachacha 51 • Captain Morgan Dark • Captain Morgan Spice Gold Havana Club Silver 3yrs Malibu • Mount Gay Eclipse • Myer's Dark Ron Zacapa 15yrs Tequilla Camino Blanco • Camino Gold • Conquistador Gold • Conquistador Silver Jose Cuervo Anejo 1800 • Jose Cuervo Gold • Jose Cuervo Silver Patron XO Cafe • Patron Silver • Sauza Gold Brandy St. Remy VSOP Apricot Brandy • Cherry Brandy • All Beverages in this menu are Included within the Atmosphere INDULGENCE™ Plan • ATMOSPHERE INDULGENCE BEVERAGEB E V E R A G E MENUM E N U Beers Becks • Carlsberg • Corona • Erdinger White • Hoegaarden • Kingfisher • Kronenberg Lager Leffe Blonde • Lion's • Lion's Stout • Paulaner Hefe Weissbier • Sapporo Premium Peroni Nastro Azzurro • San Miguel • Singha Lager • Tsingtao • Tiger Cider Savanna Dry Liqueurs Absinthe • Apple Pucker • Amaretto Di Saronno • Apricot Bols • Archers Peach Schnapps Bailey's Irish Cream • Benedictine DOM • Bottega Limoncino Creme de Cacao Brown and White • Crème De Cassis • Crème de Fraise • Crème De Mure Chambord - Cherry Bols • Cointreau • Cuaranta Y Tres , Licor 43 Drambuie • Fernet Branca • Galliano • Grand Marnier • Jagermeister • Kahlua • Maraschino Midori • Slivovitz Plum Schnapps • Williams-Christ Pear Schnapps St. Germaine • Southern Comfort • Sambuca Isolabella Eau de Vie Roner Grappa Di Oro • Villa Colonna Grappa Veneta Sake Hakatsuru Junmai • Kaidou Imo Shochu • Wu Liang Guo Baiju • All Beverages in this menu are Included within the Atmosphere INDULGENCE™ Plan • ATMOSPHERE INDULGENCE BEVERAGEB E V E R A G E MENUM E N U Non-Alcoholic Cocktails OZEN Blossom Guava juice, lemongrass, mint, ginger ale Ocean Paradise Orange juice, pineapple juice, mango juice, grenadine Sea-breeze Lychee juice, ginger ale, lime juice, rock salt Pink Flamingo Guava juice, vanilla ice cream, strawberry crush, grenadine Citrus Mint Cooler Orange juice, mint, blue curacao, lime juice, sugar Monticello Strawberry, apple juice, orange juice, balsamic Smoothies & Shakes Strawberry • Banana • Mango • Vanilla • Chocolate Selection of Iced Teas Peach • Melon • Mint • Lemon • Strawberry • Passion Fruit • All Beverages in this menu are Included within the Atmosphere INDULGENCE™ Plan • ATMOSPHERE INDULGENCE BEVERAGEB E V E R A G E MENUM E N U Hot Coffee Cappuccino Espresso, steamed milk, milk foam Latte Espresso, steamed milk Macchiato Espresso, milk foam Doppio Two shots espresso Americano Espresso, hot water Marocchino Espresso, chocolate, milk Espresso viennese Espresso, whipped cream, cocoa powder Iced Coffee Affogato Shot of espresso, vanilla ice cream Café Mocha Coffee, chocolate, milk White Magic Coffee, whipped cream, vanilla ice cream Iced Cappuccino • All Beverages in this menu are Included within the Atmosphere INDULGENCE™ Plan • ATMOSPHERE INDULGENCE BEVERAGEB E V E R A G E MENUM E N U Single Origin Coffee Black Ivory Coffee The Black Ivory coffee has been described as “very smooth without the bitterness of regular coffee" and is among the world's most expensive coffees. Jamaican Blue Mountain Grown exclusively in the Blue Mountains, this coffee has a sweet flavour with a smooth and full bodied taste. Columbian Supremo Colombian Supremo coffee is delicious; this blend has a special rich acidity, medium-bodied flavor and powerful aromatics, with a clean and sweet aftertaste. Aged Indian Monsoon Malabar Low in caffeine, favourite among coffee lovers, this coffee has highlights of cloves and nutmeg Kenya AA The AA grade assures the finest Kenyan coffee and a snappy cup with a distinct aroma Guatemala Antigua From the region of Antigua comes the finest coffee in all of Guatemala. It has a snappy, spicy flavor and fantastic aroma Java Estate Rare Indonesian Arabica with an earthy and spicy flavor • All Beverages in this menu are Included within the Atmosphere INDULGENCE™ Plan • ATMOSPHERE INDULGENCE BEVERAGEB E V E R A G E MENUM E N U From the house of Premier's Tea Our Classic Selection Assam Tea Jasmine tea English Breakfast Tea Darjeeling green tea Earl Grey Tea Oolong tea Darjeeling Tea Sencha tea Nilgiri Tea Signature Selection Assam First Flush Darjeeling First Flush Nilgiri Vintage Organic Darjeeling Green Tea First Flush • All Beverages in this menu are Included within the Atmosphere INDULGENCE™ Plan • ATMOSPHERE INDULGENCE BEVERAGEB E V E R A G E MENUM E N U Our Herbal and Flavors Choices Our Classic Selection Peppermint and Ginger Apple tea Chamomile Tea Mango Masala Chai Apricot tea Rosehip and Hibiscus Strawberry Mint tea Peach Chocolate Celebration tea Honey Caramel Soft Beverages San Pellegrino 750ml Red Bull – Energy Drink Perrier 750ml Fresh Fruit Juice Voss Water 750ml Preserved Juice Evian1lt Aerated Beverages Perrier 330ml OZEN Sparkling water OZEN Still water • All Beverages in this menu are Included within the Atmosphere INDULGENCE™ Plan • .
Recommended publications
  • The Harvest and Post-Harvest Management Practices' Impact On
    Chapter The Harvest and Post-Harvest Management Practices’ Impact on Coffee Quality Mesfin Haile and Won Hee Kang Abstract Coffee is one of the most important agricultural commodities in the world. The coffee quality is associated with pre-harvest and post-harvest management activi- ties. Each step starting from selecting the best coffee variety for plantation until the final coffee drink preparation determines the cupping quality. The overall coffee quality influenced by the factors which involve in changes the physicochemical properties and sensorial attributes, including the post-harvest operations. The post- harvest processing activities contribute about 60% of the quality of green coffee beans. The post-harvest operations include pulping, processing, drying, hulling, cleaning, sorting, grading, storage, roasting, grinding, and cupping. This chapter comprises the harvest and post-harvest operations of coffee and their impacts on coffee quality. Keywords: digestive bioprocessing, coffee cherry, caramelization, Maillard reaction, speciality coffee 1. Introduction Coffee trees are widely grown in tropical and subtropical regions of Africa, Southeast Asia, and South America [1]. The world annual coffee production esti- mated 158.6 million 60-kg bags as of 2017/2018, up from 148.6 million 60-kg bags in 2014/2015. South America, Asia and Oceania, Mexico and Central America, and Africa produced as presented, respectively, 81.5, 47.7, 21.7, and 17.8 million 60-kg bags of coffee. The genus Coffea belongs to the Rubiaceae family and holds more than 90 different species. However, only Coffea arabica, Coffea canephora, and Coffea liberica are commercially important [1]. Arabica coffee accounts for about 64%, while C.
    [Show full text]
  • Modulation of Coffee Aroma Via Green Coffee Bean
    MODULATION OF COFFEE AROMA VIA GREEN COFFEE BEAN FERMENTATION AND AROMA ENCAPSULATION WITH EMPHASIS ON COFFEE BEAN FERMENTATION LEE LIANG WEI WILSON NATIONAL UNIVERSITY OF SINGAPORE 2016 MODULATION OF COFFEE AROMA VIA GREEN COFFEE BEAN FERMENTATION AND AROMA ENCAPSULATION WITH EMPHASIS ON COFFEE BEAN FERMENTATION LEE LIANG WEI WILSON (B. Sc. (Hons.), Nanyang Technological University) A THESIS SUBMITTED FOR THE DEGREE OF DOCTOR OF PHILOSOPHY DEPARTMENT OF CHEMISTRY NATIONAL UNIVERSITY OF SINGAPORE 2016 THESIS DECLARATION I hereby declare that this thesis is my original work and it has been written by me in its entirety, under the supervision of Associate Professor Liu Shao Quan, (in the Food Science and Technology research laboratory S13-05), Chemistry Department, National University of Singapore, between August 2012 and August 2016. I have duly acknowledged all the sources of information which have been used in the thesis. This thesis has also not been submitted for any degree in any university previously. The content of the thesis has been partly published in: 1. Lee, L. W., Liu, X., Wong, W. S. E., & Liu, S. Q. (2017). Effects of sucrose monopalmitate (P90), Tween 80 and modified starch on coffee aroma retention and release in coffee oil-based emulsions. Food Hydrocolloids, 66, 128- 135. 2. Lee, L. W., Tay, G. Y., Cheong, M. W., Curran, P., Yu, B., & Liu, S. Q. (2017). Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica: II. Roasted coffee. LWT - Food Science and Technology, 80, 32-42. i 3. Lee, L. W., Tay, G. Y., Cheong, M. W., Curran, P., Yu, B., & Liu, S.
    [Show full text]
  • “Golden Era” of Coffee
    DIVERSIONS STORY DANIEL SCHEFFLER TRUE BREW Coffee enters a ‘Golden Era’ thanks to different types of beans and advanced processes PHOTO: GETTY IMAGES ABOVE Coffee, or the way we know it now, dates back to the and we are at what we might call the “Golden Era” of coffee. As Steve Black Ivory Coffee Company 10th century. Back then, caffeine seekers weren’t McCurry wrote in his book From These Hands: A Journey Along The founder Blake Dinkin (right) feeds an elephant a coffee bean strolling out to their local cafe to get their fix exactly Coffee Trail, “[Coffee] is about how we live, about how people interact mixture at an elephant camp in as they want it, or ordering packaged beans ready for with one another”. northern Thailand. It takes 15 hand-grinding from Amazon.com. These early lovers “We’re in a moment of coffee history where coffee has become higher to 30 hours for the elephant to digest the beans. Then they are of the buzz were the ancestors of the Oromo ethnic quality and tastes better than ever before,” says Sam Penix, owner of plucked from their dung and tribe from Ethiopia who noticed the stimulation Everyman Espresso in New York. Penix, who often consults with the washed and roasted. associated with the coffee plant. coffee squad of the world, says the third wave of coffee has been about However, it was really the Sufi monasteries of quality where the “hard work of every player of the supply chain is taken Yemen in the 15th century that properly started to into account” and the next wave will be about “quality on a bigger scale”.
    [Show full text]
  • Comparison of the Antioxidant Activities and Volatile Compounds
    antioxidants Article Comparison of the Antioxidant Activities and Volatile Compounds of Coffee Beans Obtained Using Digestive Bio-Processing (Elephant Dung Coffee) and Commonly Known Processing Methods Mesfin Haile 1 , Hyung Min Bae 1 and Won Hee Kang 1,2,* 1 Department of Horticulture, Kangwon National University, Chuncheon 24341, Korea; mesfi[email protected] (M.H.); [email protected] (H.M.B.) 2 Convergence Program of Coffee Science, Kangwon National University, Chuncheon 24341, Korea * Correspondence: [email protected] Received: 17 April 2020; Accepted: 8 May 2020; Published: 11 May 2020 Abstract: There are different types of coffee processing methods. The wet (WP) and dry processing (DP) methods are widely practiced in different parts of coffee-growing countries. There is also a digestive bioprocessing method in which the most expensive coffee is produced. The elephant dung coffee is produced using the digestive bioprocessing method. In the present experiment, the antioxidant activity and volatile compounds of coffee that have been processed using different methods were compared. The antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), and total tannin content (TTC) of green coffee beans from all treatments were higher as compared to roasted coffee beans. Regarding the green coffee beans, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of elephant dung coffee beans was higher as compared to that of the DP and WP coffee beans. The green coffee beans had higher DPPH activity and ferric reducing antioxidant power (FRAP) value compared to the roasted coffee beans. The green beans of elephant dung coffee had a high TPC than the beans obtained by WP and DP methods.
    [Show full text]
  • Coffee Interconnections Dr Susan Bliss Geoworld 7, 8, 9, 10 (Macmillan)
    FEATURE ARTICLE: Coffee Interconnections Dr Susan Bliss GeoWorld 7, 8, 9, 10 (Macmillan) GEOGRAPHY SYLLABUS PERSONAL ICT PRODUCTION TRADE CONNECTIONS TECHNOLOGY CONSUMPTION • Cultural (coffee), future trends • Impacts of technology • Production process – • From producer to • Impacts on places (countries, –production equipment machines, technology, consumer (movement), regions, rural, urban and communications transport trade agreements, allows large scale Fairtrade. • Fieldwork/Investigation –local • Consumption of coffee, production at a low cost. shopping centre, café, large growth in Asian countries, • Price fluctuations global coffee company – • ICT used by Starbucks organic and specialty Starbucks blends INTERCONNECTIONS: ‘Black as the devil, hot as hell, pure as an angel, sweet COFFEE MOVES TO ISLAMIC COUNTRIES as love’. That’s the recipe for coffee according to French statesman Talleyrand (1754 –1838). Ethiopians were the first people to recognise the energising effect of the coffee bean plant. It is believed that Kaldi, a goat herder in Ethiopia, noticed goats were friskier after eating red berries from the plant. The People drink more than 2.5 billion cups of coffee each energising substance is called ‘caffeine’. day coffee, ranging from instant, strong Turkish, Italian The earliest coffee drinking appeared in the mid espresso, specialist gourmet, organic and no caffeine 15thcentury, in Sufi monasteries in Yemen. The Sufi’s or varieties. Aside from the satisfying ‘buzz’ first thing in Whirling Dervishes drank coffee as a stimulant, to help the morning, coffees greatest power is how it connects them stay awake during meditation and prayers. Sufi’s people, places and environments across the world in a spinning is referred to as physically active meditation.
    [Show full text]
  • Download Menu
    Cocktails inspired by the vast provincial heritage of Thailand SPIRITS APERITIF & VERMOUTH SOUTH Martini Bianco, Martini Dry, Martini Rosso 290 Chalongbay Summer Smash 290 Aperol 220 Chalong Bay Sweet Basil, Fresh Lemon, Simple Syrup, Campari 220 Fresh Sweet Basil Cynar 220 Ricard 220 LAYARITA 290 Jaegermeister 290 Chalong Bay rum, ginger liqueur, lime juice, ginger lemon syrup PORT & SHERRY LAYAN SANGRIA 350 Dow’s late bottled Vintage Port 2009 500 Dow’s late bottled Vintage Port, cachaça, guava juice and lime Osborne Sherry Fino (Pale Dry) 220 CENTRAL VODKA Lemongrass Daiquiri 290 Belvedere Citrus 400 Chalong Bay Lemongrass, Lime Juice, Coconut Sugar, Smirnoff Red 240 Fresh Lemongrass Ketel One 350 Grey Goose Original 400 THE 33 KINGS 290 Belvedere 400 Our signature Dry Martini with Tom Yum-infused Smirnoff Red stirred with Extra Dry finished with a pomelo twist Ciroc 550 Crystal Head 550 VENICE OF THE EAST 290 A cooling mixture of Tres Maqueres, pomelo, lime and honey GIN lengthened with orange juice Gordon 200 Beefeater 220 NORTH Broker'’s 240 Cinnamon Mojito 290 Bombay Sapphire 240 Tanqueray 240 Chalong Bay Cinnamon, Fresh Lime, White Sugar, Dictador Columbian Gin, Ortodoxy 290 Mint leafs topped with Soda Water Dictador Columbian Gin, Treasure 350 DAWN OF HAPPINESS 350 Carunn Scottish 380 Crème de pêche combined with passion fruit and aromatic Citadelle 500 Thai basil lengthened with sparkling wine Hendrick's 500 finished with an orange twist TEQUILA KINGDOM OF LANNA 290 Tres Magueyes 200 The chilli and bitter sweet flavours of dee
    [Show full text]
  • Rhizo Coffee
    Rhizo Coffee A Novel Fermented Coffee Product By Ani Morison A thesis Submitted to the Victoria University of Wellington in partial fulfilment of the requirements for the degree of Master of Innovation and Commercialisation Victoria University of Wellington 2018 Abstract The aim of this project was to discover whether there is a market for fermented specialty coffee beverages, as the niche for fermented products is expanding, due to people becoming more health conscious and aware about their health (Mellentin, 2017). This fermented beverage could potentially be less bitter due to lower acidity levels and easier to digest then most coffees due to its lower caffeine content. The coffee product would be made from high quality Arabica coffee beans, to ensure the best possible flavour characteristics (Driftaway Coffee, 2018) and ethical sourcing and sustainable practices would be implemented during the coffees development and fermentation processes. As the specialty coffee industry is expanding globally (Lee W. , Cheong, Curran , Yu, & Liu, 2015), it brings about the opportunity to disrupt the specialty coffee market with this fermented product through the collection of evidence-based qualitative and quantitative research, to build a strong business case for its commercialisation. The key market research findings from this study show that people generally like to experiment with their coffee and are willing to try fermented coffee beverages. Qualities that the majority of respondents look for in a coffee brand are good taste and flavour, ethical sourcing of their products and the use of high-quality coffee beans. Other findings suggest that the specialty coffee industry is a very saturated market (The Register Team (TRT), 2017) and in order to stand out in this market the product needs to have a strong point of difference, a good brand and an interesting story.
    [Show full text]
  • Analysis on Different Grades of Highly-Rated Jamaica Blue Mountain Coffees Compared to Easily Available Originated Coffee Beans
    SCIREA Journal of Food http://www.scirea.org/journal/Food December 20, 2016 Volume 1, Issue 2, December 2016 Analysis on different grades of highly-rated Jamaica Blue Mountain coffees compared to easily available originated coffee beans Seung-Hun Lee, Rakesh Jaiswal, Nikolai Kuhnert* Department of Life Sciences and Chemistry, Jacobs University Bremen, 28759 Bremen, Germany *Correspondence to: Prof. Dr. Nikolai Kuhnert, Department of Life Sciences and Chemistry Jacobs University Bremen gGmbH Campus Ring 1 28759 Bremen, Germany Tel: +49 421 200 3120 Fax: +49 421 200 3102 E-mail: [email protected] Abstract Origin and coffee grades are major factors determining the price of coffee beans. Jamaica Blue Mountain coffee achieves among the highest prices in coffee trading due to its assumed high quality. In this contribution we show the first chemical composition analysis of Jamaica Blue Mountain using LC-MS methods. In particular differences in chlorogenic acid regioisomer distribution were observed for Jamaica Blue Mountain coffee if compared to 15 reference coffees sheding light on the chemical basis of grading systems in coffee. Keywords: Specialty coffee; Jamaica Blue Mountain coffee; Chlorogenic acid; tandem MS Abbreviations Used CG, caffeoyl glucose; (de), derivatives; QA, quinic acid; CQA, caffeoylquinic acid; Hyd., hydrated; GCQA, glucose caffeoylquinic acid; CQAG, caffeoylquinic acid glucose; FQAG, feruloylquinic acid glucose; FQA, feruloylquinic acid; CQAL, caffeoylquinic acid lactone; CoQA, coumaroylquinic acid; CFQA, caffeoyl-feruloylquinic acid. 1. Introduction Coffee is the third most consumed beverage after water and black tea in 21st century. According to the increasing economic importance of the coffee industry, numerous investigations with respect to the influence of the cup quality of coffee; species1, origin2, coffee production3, roasting4,5 and brewing6 methods have been published.
    [Show full text]
  • Coffee – Auniversalbeverage กาแฟ Say the Thais
    coffee – auniversalbeverage Kape as referred to in the Arab and Western European Countries Qahwa as known in the Philippines Càfe as the Italians refer to it Kaffee a German take on it Кофеий say the Russian Cafea by the Romanians Kawa for the Polish กาแฟ say the Thais コーヒーas in Japan • • • • wherever your coffee of choice may be brewed, Esperer.H2O will be the water of choice to manifest your best coffee experience innovativeDESIGNSandTECHNOLOGYusa The intricate facts on a Coffee produced with Espérer water “After the intricate handling of the coffee plant and its beans we have found that the resultant coffee product is equally influenced by the intricate properties of the water that ‘beveragizes’ the final coffee.” Now announcing the discovery of Espérer as the precise water for the preparation of a GREAT TASTING COFFEE! while adding to the profit COFFEE BEANS → BEANS SEPARATION → BEANS PROCESSING → BEANS ROASTING → BEANS GRADING → ROASTING → ROAST GRADING → STORAGE → BREWING → SERVING Definition: Coffee is a brewed beverage prepared from the roasted or baked seeds of several species of an evergreen shrub of the genus Coffea. Coffee: Is slightly acidic (pH 5.0–5.1) and can have a stimulating effect on humans because of its caffeine content. It is one of the most popular drinks in the world. The two most common sources of coffee beans are the highly regarded Coffea arabica, and the "robusta" form of the hardier Coffea canephora. C. arabica, the most highly regarded species, is native to the southwestern highlands of Ethiopia and the Boma Plateau in southeastern Sudan and possibly Mount Marsabit in northern Kenya.[42] C.
    [Show full text]
  • The Value of Coffee
    The value of coffee About this free course This free course is an adapted extract from the Open University course DD103 Investigating the social world www.open.ac.uk/courses/modules/dd103. This version of the content may include video, images and interactive content that may not be optimised for your device. You can experience this free course as it was originally designed on OpenLearn, the home of free learning from The Open University: www.open.edu/openlearn/people-politics-law/the-value-coffee/content-section-0. There you’ll also be able to track your progress via your activity record, which you can use to demonstrate your learning. Copyright © 2019 The Open University Intellectual property Unless otherwise stated, this resource is released under the terms of the Creative Commons Licence v4.0 http://creativecommons.org/licenses/by-nc-sa/4.0/deed.en_GB. Within that The Open University interprets this licence in the following way: www.open.edu/openlearn/about-openlearn/frequently-asked-questions-on-openlearn. Copyright and rights falling outside the terms of the Creative Commons Licence are retained or controlled by The Open University. Please read the full text before using any of the content. We believe the primary barrier to accessing high-quality educational experiences is cost, which is why we aim to publish as much free content as possible under an open licence. If it proves difficult to release content under our preferred Creative Commons licence (e.g. because we can’t afford or gain the clearances or find suitable alternatives), we will still release the materials for free under a personal end- user licence.
    [Show full text]
  • Coffee Fermentation and Flavor €“ an Intricate and Delicate Relationship
    Food Chemistry 185 (2015) 182–191 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Review Coffee fermentation and flavor – An intricate and delicate relationship ⇑ Liang Wei Lee a, Mun Wai Cheong b, Philip Curran b, Bin Yu c, Shao Quan Liu a,d, a Food Science and Technology Programme, Department of Chemistry, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore b Firmenich Asia Pte Ltd., 10 Tuas West Road, Singapore 638377, Singapore c Agilent Technologies Singapore Pte Ltd., 1 Yishun Avenue 7, Singapore 768923, Singapore d National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China article info abstract Article history: The relationship between coffee fermentation and coffee aroma is intricate and delicate at which the cof- Received 19 September 2014 fee aroma profile is easily impacted by the fermentation process during coffee processing. However, as Received in revised form 26 March 2015 the fermentation process in coffee processing is conducted mainly for mucilage removal, its impacts Accepted 30 March 2015 on coffee aroma profile are usually neglected. Therefore, this review serves to summarize the available Available online 2 April 2015 literature on the impacts of fermentation in coffee processing on coffee aroma as well as other unconven- tional avenues where fermentation is employed for coffee aroma modulation. Studies have noted that Keywords: proper control over the fermentation process imparts desirable attributes and prevents undesirable fer- Coffee mentation which generates off-flavors. Other unconventional avenues in which fermentation is Fermentation Fungus employed for aroma modulation include digestive bioprocessing and the fermentation of coffee extracts Flavor and green coffee beans.
    [Show full text]
  • Investigations on the Chemistry of Coffee Processing Seung-Hun Lee Doctor of Philosophy in Chemistry
    Investigations on the Chemistry of Coffee Processing by Seung-Hun Lee a Thesis submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Chemistry Approved Dissertation Committee Prof. Dr. Nikolai Kuhnert Name and title of Chair Prof. Dr. Thomas Nugent Name and title of Committee Member Prof. Dr. Adam Le Gresley Name and title of Committee Member Date of Defense: 03. 09. 2018 1 Statutory Declaration Family Name, Given/First Name Lee, Seung-Hun Matriculation number 20330669 What kind of thesis are you submitting: PhD Thesis Bachelor-, Master- or PhD-Thesis English: Declaration of Authorship I hereby declare that the thesis submitted was created and written solely by myself without any external support. Any sources, direct or indirect, are marked as such. I am aware of the fact that the contents of the thesis in digital form may be revised with regard to usage of unauthorized aid as well as whether the whole or parts of it may be identified as plagiarism. I do agree my work to be entered into a database for it to be compared with existing sources, where it will remain in order to enable further comparisons with future theses. This does not grant any rights of reproduction and usage, however. This document was neither presented to any other examination board nor has it been published. German: Erklärung der Autorenschaft (Urheberschaft) Ich erkläre hiermit, dass die vorliegende Arbeit ohne fremde Hilfe ausschließlich von mir erstellt und geschrieben worden ist. Jedwede verwendeten Quellen, direkter oder indirekter Art, sind als solche kenntlich gemacht worden.
    [Show full text]