Taste, Value, and Power in the Third Wave Coffee Market
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How to Enjoy Your Sunlit French Coffee Press No Cost Inner Circle Club ! Become a Sunlit Inner Circle Insider to Get Special Opportunities Not Available Elsewhere
How to Enjoy Your Sunlit French Coffee Press No Cost Inner Circle Club ! Become a Sunlit Inner Circle Insider to get special opportunities not available elsewhere. You’ll Receive Our Latest Offers, Exclusive Discounts, Product Samples, Advance New Product Information & More! Click Here: http://sunlitgoods.com/innercircle/ Why not give it a try? It won’t cost you anything and you can unsubscribe at any time. © Copyright 998 East. All Rights Reserved. This is my first French Press coffee maker, and so far I'm absolutely loving it! I don't know why I didn't try try one of these before! – Julie A Letter From the Founder Thank You! Thank you so much for purchasing Sunlit’s French Press Coffee Maker and for supporting small businesses. I truly appreciate your support! If we can be of any assistance or if you have questions, please email me! I see all emails and I’ll make sure we take good care of you. Your feedback is highly valued here at Sunlit. In fact, I just like hearing from people! I always welcome • ideas for products you’d like to see from us, • ideas for making existing products better, • what you like and how you use your Sunlit products. I even enjoy it when you drop a line to just say ‘Hi’! Sincerely, Timothy Hoffman One happy customer here. Founder, Sunlit Goods & 998 East – B. © Copyright 998 East. All Rights Reserved. By far the best company I have ever dealt with online. Press works flawlessly, completely as advertised. – Anthony Connect With Us If you need to contact us for a customer service issue, rest assured that we’re ready to help you out. -
Gator French Press Instructions
Gator French Press Instructions When Beaufort cycles his seducer quakings not capriciously enough, is Shaun falcate? Picric Myron always chandelles his hebdomadary if Emerson is coloured or ingratiated one-on-one. Avram is Northumbrian and mismarries introspectively while vaunted Lonny souvenirs and overheard. If for easy it also quick reference is right into your coffee oils from one to add coarsely grounded coffee The costliest pour over brewer on our list, you can also make tea, and then pour it into the Gator and put the lid on. If you ask yourself how in your brew system, fill level with a digital thermometer to prepare exactly cheap and number one of features you regularly clean coffee gator french press instructions. The gator coffee strong taste of filtration system are ways will influence the gator french press instructions about this! Cleaning time saver since you open a solution is a good deals can cut here that slows the gator french press instructions for maximum flavor. What to suit your already packed full. This kettle as those terms of joining the gator french press instructions for himself as soon as well suited for the instructions for cold brew a higher price. The right french press is evenly soaked every time, too fine wire or stainless steel screen traps the gator french press instructions: clean it was bound to. Ball jar seals work? It has a delicious iced tea or tea or three factors outside gasket that are all french coffee gator french press instructions on. Get freshly brewed posts directly to your inbox! Add less expensive french coffee gator french press as sodium will. -
Coffee-Tea-Brochure-12X18
Made by Nicole Hull Effects of Caffeine A 200 mg dose of caffeine would take about 40 hours to be completely metabolized by the liver. The greatest perceived effects from the rst 4-6 hours. Positive effects: alertness, pain relief, endurance, productivity. Negative effects: insomnia, jitters, addiction, withdrawal, anxiety Sources of Caffeine Coffee • Starbucks Short/Tall Latte 75mg • Starbucks Grande Latte 150mg • Starbucks Short Brewed 155–180mg • Starbucks Tall Brewed 235–270mg • Starbucks Grande Brewed 315-360mg Facts • Tims Small 140mg • Tims Medium 200mg • Tims Large 260mg • McCafe Small 110mg • McCafe Medium 145mg • McCafe Large 180mg • Espresso (1 shot) ~80mg • Espresso (2 shot) ~160mg (most cappuccino/lattes) • Energy Drink (500ml) ~160mg • 5hr Energy 200mg • Soda (350ml) ~35–50mg • Soda (500ml) ~45–60mg • Black/Oolong/Pu’erh Tea ~50mg • Green/White Tea ~25mg • Herbal Tea 0mg Doses greater than 400 mg per day can elicit mild to severe caffeine overdose symptoms. Made by Nicole Hull Effects of Caffeine A 200 mg dose of caffeine would take about 40 hours to be completely metabolized by the liver. The greatest perceived effects from the rst 4-6 hours. Positive effects: alertness, pain relief, endurance, productivity. Negative effects: insomnia, jitters, addiction, withdrawal, anxiety Sources of Caffeine Tea • Starbucks Short/Tall Latte 75mg • Starbucks Grande Latte 150mg • Starbucks Short Brewed 155–180mg • Starbucks Tall Brewed 235–270mg • Starbucks Grande Brewed 315-360mg Facts • Tims Small 140mg • Tims Medium 200mg • Tims Large 260mg • McCafe Small 110mg • McCafe Medium 145mg • McCafe Large 180mg • Espresso (1 shot) ~80mg • Espresso (2 shot) ~160mg (most cappuccino/lattes) • Energy Drink (500ml) ~160mg • 5hr Energy 200mg • Soda (350ml) ~35–50mg • Soda (500ml) ~45–60mg • Black/Oolong/Pu’erh Tea ~50mg • Green/White Tea ~25mg • Herbal Tea 0mg Doses greater than 400 mg per day can elicit mild to severe caffeine overdose symptoms. -
The Journey of One Man Trying to Save Yemeni Coffee (2015)
Issue 26 Saving Yemeni Coffee Coffee at its Origin The journey of one man trying to save Yemeni Coffee Ummah Wide Interviews Mokhtar Alkhanshali of Mocha Mill ummah wide: We are with Mokhtar mokhtar alkhanshali: I was recently talking Alkhanshali, the President and Founder of Mocha to one of my childhood mentors, Nasseam Mill — Yemeni Speciality Coffee, a company with a Elkarra, and he was reminding me that when I powerful social mission that is bridging the worlds was in High School I was always talking about of coffees roots in Yemen with the speciality coffee coffee in Yemen and the history of coffee in industry in the United States. One of the incredible Yemen. In particular he said I was talking things about this project is that you stand at the about the issue of Qat, the locally consumed intersection of two amazing histories, on one side stimulant in Yemen and how it’s taken the place you come from a family who has been growing of coffee in agriculture and someone needs to coffee for hundreds of years in Yemen, the first do something about it. Stephen Ezill, one of place to cultivate and commercialize coffee in the my friends at Boot Coffee said that his brother world. On the other side you are the first Arab/ called me a hero of a thousand faces because Yemeni certified speciality coffee Q grader. What there are so many different ways of looking can you tell us about these two worlds and how at what I am doing and different routes that you came to this moment in your life founding guided me to this point here. -
Identification of Characterizing Aroma Components of Roasted Chicory
Article Cite This: J. Agric. Food Chem. XXXX, XXX, XXX−XXX pubs.acs.org/JAFC Identification of Characterizing Aroma Components of Roasted Chicory “Coffee” Brews Tiandan Wu and Keith R. Cadwallader* Department of Food Science and Human Nutrition, University of Illinois at Urbana−Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States *S Supporting Information ABSTRACT: The roasted and ground root of the chicory plant (Cichorium intybus), often referred to as chicory coffee, has served as a coffee surrogate for well over 2 centuries and is still in common use today. Volatile components of roasted chicory brews were identified by direct solvent extraction and solvent-assisted flavor evaporation (SAFE) combined with gas chromatography−olfactometry (GC−O), aroma extract dilution analysis (AEDA), and gas chromatography−mass spectrometry (GC−MS). A total of 46 compounds were quantitated by stable isotope dilution analysis (SIDA) and internal standard methods, and odor-activity values (OAVs) were calculated. On the basis of the combined results of AEDA and OAVs, rotundone was considered to be the most potent odorant in roasted chicory. On the basis of their high OAVs, additional predominant odorants included 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), 2-methylpropanal, 3-methylbutanal, 2,3- dihydro-5-hydroxy-6-methyl-4H-pyran-4-one (dihydromaltol), 1-octen-3-one, 2-ethyl-3,5-dimethylpyrazine, 4-hydroxy-2,5- dimethyl-3(2H)-furanone (HDMF), and 3-hydroxy-2-methyl-4-pyrone (maltol). Rotundone, with its distinctive aromatic woody, peppery, and “chicory-like” note was also detected in five different commercial ground roasted chicory products. -
Roaster Guild Certification Program Handbook
Coffee Taster CERTIFICATE PROGRAM (CT) Ver. 1.0/January 2013 Specialty Coffee Association of America Cupper Guild of America 330 Golden Shore, Suite 50, Long Beach, California 90802 TEL: 562-624-4193 FAX: 562-624-4101 Introduction to the Coffee Taster (CT) Certificate Program Guide Welcome to the CT Certificate Program of Specialty Coffee Association of America. This guide is to provide general information to candidates of the program. It contains background information, definitions, descriptions, and procedures for the program. TABLE OF CONTENTS CT INFORMATION: Background ................................................................................................................... 1 CT CERTIFICATE PROGRAM: Overview, Purpose, Eligibility and Requirements .................................... 2 CT CERTIFICATE PROGRAM: Curriculum Summary .................................................................................. 3 MODULE 1 : Overview ..................................................................................................................................... 4 MODULE 1 : Classes, Rationale and Expectations ...................................................................................... 5 MODULE 2 : Overview ..................................................................................................................................... 6 MODULE 2 : Classes, Rationale and Expectations ...................................................................................... 7 MODULE 3 : Overview .................................................................................................................................... -
JURA Contact Details / Legal Information 44
E6/E60 Instructions for Use Table of contents Your E6 Control elements 4 Important information 6 Proper use ......................................................................................................................................................6 For your safety ...............................................................................................................................................6 1 Preparing and using for the first time 10 Setting up the machine ..............................................................................................................................10 Filling the bean container ...........................................................................................................................10 Determining the water hardness ..............................................................................................................10 First-time use .................................................................................................................................................11 Connecting milk ...........................................................................................................................................12 Connect accessory (with wireless connection) .......................................................................................13 2 Preparation 14 Espresso and coffee .....................................................................................................................................14 Two espressi and two -
New Rust Resistant Hybrid Centroamericano
New Rust-Resistant Hybrid Centroamericano Scores 90+ at Nicaragua CoE 32 1 Nick Brown | May 24, 2017 The Centroamerico F1 hybrid. World Coee Research photo. A new leaf-rust-resistant hybrid called Centroamericano scored 90.5 in the recent 2017 Nicaragua Cup of Excellence, marking a major win for the development of hybrid types called F1 in coee. The coee won a CoE Presidential Award and took second place in the national coee quality competition, organized by the Alliance for Coee Excellence. This marks the rst time an F1 hybrid has placed in a Cup of Excellence competition, and World Coee Research CEO Tim Schilling characterized its success at the highly respected national quality competition as a “huge leap into the future” for coee. “We couldn’t be more thrilled about this,” Schilling said in a joint announcement with the Alliance for Coee Excellence yesterday. “It validates our instinct that F1 hybrids are absolutely essential for the future of coee. F1 hybrids can combine traits that matter most to farmers — higher yields and disease resistance — with the trait that matters most to consumers: taste. That has always been a tradeo in the past. Coee just took a huge leap into the future.” Gonzalo Adán Castillo Moreno (left) at Finca Las Promesas de San Blas in Nueva Segovia, Nicaragua. Alliance for Coee Excellence photo. The Centroamericano was grown at Gonzalo Adán Castillo Moreno’s Finca Las Promesas de San Blas in the Northern region of Neuva Segovia, near Honduras Border. The farm, which also includes a meteorological station, has produced CoE nalist coees in years past, yet the 2017 Centroamericano represents the highest- scoring coee produced by the farm so far. -
Salvadoran Coffee Slowly Recovering from Rust Crisis
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: 5/3/2018 GAIN Report Number: ES1802 El Salvador Coffee Annual Salvadoran Coffee Slowly Recovering from Rust Crisis Approved By: Sean Cox, Regional Agricultural Attaché Prepared By: Miguel Herrera, Agricultural Specialist Report Highlights: El Salvador’s coffee production is expected to increase to 640,000 sixty-kg bags in Marketing Year (MY) 2017/18. Even though production increased by approximately five percent compared to the previous cycle, the Salvadoran coffee sector continues to struggle mainly due to continued coffee leaf rust, low international prices and lack of financing. The MY2018/19 crop is expected to reach 692,000 bags. Thus far the rainy season has provided adequate moisture for coffee flowering and is expected to unfold favorably for coffee bean development. Executive Summary: El Salvador’s MY2017/18 coffee harvest will increase mainly due to new plants coming into production and a less severe leaf rust damage. Post’s production estimate is approximately five percent higher than the previous year’s crop at 640,000 sixty-kg bags (bags), revised up eleven percent from the previous estimate. The MY2018/19 harvest is expected to increase eight percent reaching approximately 692,000 bags. Exports in MY 2017/18 are expected to reach 553,000 bags, up five percent from the previous estimate in line with the increased production estimate. Export numbers for MY2018/19 are expected to increase to 605,000 bags. The United States continues to be the main export destination for Salvadoran coffee, accounting for 42 percent of MY 2017/18 exports through April 2018. -
Premium Ingredients for Exceptional Chocolate Drinks and Desserts
Premium ingredients for exceptional chocolate drinks and desserts 1 With over 150 years of experience crafting premium chocolate from bean to bar in Northern California, Ghirardelli® Chocolate is trusted by chefs and consumers to deliver quality and flavor. A full line of sauces, powders and chocolate, combined with 93% national brand awareness*, makes Ghirardelli the perfect choice for creating exceptional desserts, coffee drinks, milkshakes, smoothies and hot cocoa. A reputation for rich, intense flavors means consumers overwhelmingly prefer to order Ghirardelli branded products in restaurants and cafés across numerous categories. Make products your customers will crave by using Ghirardelli ingredients. Qualifying products may proudly bear the Ghirardelli name with our “Made With Ghirardelli” program. Source: Relevation Research, January 2011 *Ipsos Chocolate Consumer Monitor, 1001 Consumers, January 2010 Sauces An incredibly versatile product, Ghirardelli sauces add rich and intense flavors when used as an ingredient or topping. With a wide range of package sizes and flavors they are perfect for: • Coffee Drinks • Milkshakes • Ice Cream/Yogurt Toppings • Cocktails • Dessert Toppings An industry standard for specialty coffee, Ghirardelli’s sauces are preferred over competitor brands when tasted in a mocha. A higher cocoa content vs. competitor products, and the addition of Ghirardelli chocolate liquor, makes Ghirardelli’s chocolate sauce thicker with a richer, true chocolate flavor. It’s the perfect topping for desserts or beverages as well as the ideal product for decorating glassware and plates. Available sizes: Large pump bottles, squeeze bottles. Flavors include: Black Label Chocolate, Sweet Ground Chocolate, Caramel and White Chocolate. 3 Sweet Ground Chocolate For over 150 years consumers and chefs have used Ghirardelli Sweet Ground Chocolate to create decadent hot cocoa, coffee drinks and baked goods. -
Project Origin Product List April 2020
Project Origin Product List April 2020 Project Origin Product List - Updated 7/04/20 STAFF RECOMMENDATIONS Coffee Varietal/ Process Harvest time Status Availability Packaging Notes Black Label HONDURAS San Francisco Catuai, Washed Jan - Mar 2019 IN STOCK 17 x 69kg GrainPro Orange, chocolate, caramel, red apple and medium body NICARAGUA El Amparo Catuai/Catimor, Nov - Feb 2018/19 IN STOCK 20 x 69kg GrainPro Caramel, citrus, sweet, clean, balanced Washed Click to see all Black Labels Green Label EL SALVADOR Finca Milaydi Pacamara, Washed Feb-Apr 2019 IN STOCK 15 x 20kg Vacuum Multi-award winning, floral, stone fruit, tropical, creamy and complex EL SALVADOR Santa Rosa Lot 14 Pacamara, Washed Feb-Apr 2019 IN STOCK 8 x 30kg Grainpro COE #1 2019 Farm, lemonade, floral, stone fruit, vibrant and complex ETHIOPIA Yirgacheffe Peaberry Heirloom, Natural Dec-Feb 2018/19 IN STOCK 12 x 60kg Grainpro Plum, red apple, bergamot, orange,, caramel, juicy and sweet Click to see all Green Labels Gold Label / CM Selections PANAMA Jamison Savage “Apex” Geisha, Natural Dec-Feb 2018/19 IN STOCK 15 x 15kg Vacuum Fruity aromatics, grape, jammy, toffee, medium weight, rich ETHIOPIA Guji Masina Heirloom, CM Natural Dec-Feb 2018/19 IN STOCK 25 x 6kg Vacuum Raspberry, strawberry, milk chocolate, creamy and long toffee finish “Lot 404” EL SALVADOR Los Pirineos Pacamara, CM Natural Dec-Feb 2018/19 IN STOCK 1.5 x 30kg Vacuum Vibrant citrus, red plum, cark cherry, nectarine, lychee, chocolate and well-integrated acidity “Lot 401” Click to see all CM Selections projectorigin.com.au Project Origin Product List - Updated 7/04/20 Cascara Producer/Farm/Region Varietal Altitude Harvest Status Availability Packaging Notes time El Salvador Mauricio Salaverria, Finca Pacamara, 1450- Nov - Feb 1 x 22.7kg Grainpro Bright & vibrant, with a tea-like texture and very Himalaya Cascara 1550m 2018/19 sweet. -
COFFEE COCKTAILS Taylor Fladgate ‘40 Yr
SWEETS flight of two 18 three 27 four 36 LEMON MERINGUE pâte sucrée, rosemary powder, grapefruit supreme, basil seed, raspberry rose gelée 10 michele chiarlo ‘nivole’ moscato d’asti TIRAMISU CHEESECAKE ladyfinger crust, espresso caramel swirl, marsala reduction, valrhona cocoa 10 taylor fladgate ‘20 yr tawny OATMEAL CREAM PIES oatmeal cookie, cream cheese frosting, mandarin coulis 10 la fleur d’or sauternes CLASSIC CRÈME BRÛLÉE seasonal berries 10 gf robert mondavi moscato d’oro BANOFFEE TART vanilla crust, banana cake, caramel ganache, banana salsa, toffee whipped cream 10 east india ‘solera’ rare cream EARL GREY PANNA COTTA milk jam, huckleberry, cornmeal shortbread cookie 10 gf badia a coltibuono vin santo MOLTEN CAKE candied pecans, maple ice cream, pomegranate coulis, bacon chocolate bark 10 please allow 15 minutes bodegas dios baco oloroso WADUKE ICE CREAM & SORBET vanilla shortbread cookie, berries 10 ARTISAN CHEESES dried fruit, apple butter, crackers, crostini 16 moët & chandon imperial champagne COFFEE & TEA OLD SOUTH CAPPUCCINO chicory espresso, house made cinnamon pecan dust 6 carafe of french press coffee 7 espresso 3.5 rainforest certified coffee 4 cappuccino 5 café latte 5 café mocha 5 freshly steeped pot of tea 4 executive chef Jason Cunningham 19% service charge applies to parties of six or more *consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness PORT & MADEIRA COFFEE COCKTAILS taylor fladgate ‘40 yr. tawny’ 55 BREW-TIFUL buttershots, taylor fladgate ‘20