Coffee Beans from Guatemala and Roast Them Right Here
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CJ1360 Decaffeinated Mexico Unión Juárez Alfred Klein & Annette
CJ1360 Decaffeinated Mexico Unión Juárez Alfred Klein & Annette Schnippenkoetter Water Process Crown Jewel July 24th, 2020 | See This Coffee Online Here Intro by Mayra Orellana-Powell & Chris Kornman Earlier this season we crowned another of Finca San Carlos’ microlots, the Jade Centennial, and now we’re pleased to offer this dense, chocolaty decaf from the same farm for your enjoyment. In 2020 we visited San Carlos and it’s clear that Alfred, Annette, and their 40 full time employees have done the job. Processing coffee at San Carlos has no compromises. Coffee cherry is carefully sorted, depulped with the vintage vertical depulpers, slowly fermented for 48 hours in cold spring water, then double washed with a 48-hour soak. There is versatility with drying strategies. Micro-lots are slowly dried on patios and raised beds, while mechanical dryers are used for drying larger lots. Although there is an abundance of spring water, Alfred has configured the mill to operate with 5,000 liters per day, which is recycled several times and then returned downstream, clean, pH balanced, and oxygenated thanks to a state-of-the-art water purification system and bio-digester. All of these layers of efficiency are essential because weather patterns have become more and more unpredictable. Alfred also runs his own dry mill using a series of 3 vintage catadores (wind channels) to classify his coffee. He explained that cherry selection and classification at the wet mill is so good that he does not need any more equipment in his dry mill to sort the coffee. Alfred’s wife Annette is also deeply involved in the business, handling human resource and labor law compliance for employees, as well as all the export logistics from Tapachula, including refrigerated banana containers, expediting their shipping schedule. -
Painful Past, Fragile Future the Delicate Balance in the Western Balkans Jergović, Goldsworthy, Vučković, Reka, Sadiku Kolozova, Szczerek and Others
No 2(VII)/2013 Price 19 PLN (w tym 5% VAT) 10 EUR 12 USD 7 GBP ISSN: 2083-7372 quarterly April-June www.neweasterneurope.eu Painful Past, Fragile Future The delicate balance in the Western Balkans Jergović, Goldsworthy, Vučković, Reka, Sadiku Kolozova, Szczerek and others. Strange Bedfellows: A Question Ukraine’s oligarchs and the EU of Solidarity Paweï Kowal Zygmunt Bauman Books & Reviews: Tadeusz Mazowiecki, Mykola Riabchuk, Robert D. Kaplan and Jan Švankmajer Seversk: A New Direction A Siberian for Transnistria? Oasis Kamil Caïus Marcin Kalita Piotr Oleksy Azerbaijan ISSN 2083-7372 A Cause to Live For www.neweasterneurope.eu / 13 2(VII) Emin Milli Arzu Geybullayeva Nominated for the 2012 European Press Prize Dear Reader, In 1995, upon the declaration of the Dayton Peace Accords, which put an end to one of the bloodiest conflicts in the former Yugoslavia, the Bosnian War, US President, Bill Clinton, announced that leaders of the region had chosen “to give their children and their grandchildren the chance to lead a normal life”. Today, after nearly 20 years, the wars are over, in most areas peace has set in, and stability has been achieved. And yet, in our interview with Blerim Reka, he echoes Clinton’s words saying: “It is the duty of our generation to tell our grandchildren the successful story of the Balkans, different from the bloody Balkans one which we were told about.” This and many more observations made by the authors of this issue of New Eastern Europe piece together a complex picture of a region marred by a painful past and facing a hopeful, yet fragile future. -
Cocoa and Chocolate Consumption
Invited Review: Cocoa and chocolate consumption Cocoa and chocolate consumption – Are there aphrodisiac and other benefits for human health? Afoakwa EO, MPhil, PhD Centre for Food Quality, Strathclyde Institute for Pharmacy and Biomedical Sciences, University of Strathclyde, United Kingdom Department of Nutrition and Food Science, University of Ghana, Legon – Accra, Ghana. Nestlé Product Technology Centre York, York, United Kingdom Correspondence to: E Afoakwa, e-mail: [email protected] Keywords: cocoa; chocolate; aphrodisiac; flavanols; polyphenols; cardioprotection Abstract Cocoa and chocolate have been acclaimed for several years for their possible medicinal and health benefits. It is only recently, however, that some of these claims have been more clearly identified and studied. Recent epidemiological and clinical studies, for example, have shown that dietary supplementation with flavonoid-rich cocoa and chocolate may exert a protective effect on low-density lipoprotein (LDL) oxidation, which has been associated with a reduced risk of developing atherosclerosis. Some of the identified benefits of flavonoid-rich cocoa and chocolate include antioxidant properties, reduced blood pressure via the induction of nitric-oxide (NO)-dependent vasodilation in men, improved endothelial function, increased insulin sensitivity, decreased platelet activation and function, as well as modulated immune function and inflammation. Furthermore, chocolate has been reported to release phenylethylamine and serotonin into the human system, producing some aphrodisiac -
Hot Chocolate at 16 New Street
Activities Recipes Hot Chocolate at 16 New Street THE HISTORY OF HOT CHOCOLATE In 1657 the first chocolate house was In their raw state, the chocolate established in London by a Frenchman slabs were too bitter to enjoy as Chocolate has been used and revered who marketed his product as ‘an confectionary, so instead they were since ancient times, originally by the excellent West India drink [that] cures turned into a drink by melting the inhabitants of Latin America, where and preserves the body of many grated chocolate in milk, or sometimes the cacao tree grew wild. In around diseases.’ He not only sold chocolate wine or sherry mixed with water. 450BC, the Aztecs believed cacao seeds ready to drink but also gave lessons As chocolate spread in popularity, were a gift from the god of wisdom on how to make this fashionable new different flavourings were added and used them as a form of currency. beverage at home. - including ambergris, cinnamon, They were also used to produce a bitter vanilla, cardamom and chilli – as well ceremonial drink - very different from CHOCOLATE PROCESSING as thickeners such as cornflour or the chocolate of today. sometimes eggs and cream. Before the drink could be enjoyed, the In 1519 Spanish conquistador Hernán cacao beans - or cocoa-nuts as they In time special tools were invented to Cortés and his crew were fascinated were called - needed a great deal of assist with the preparation, including to observe the great Aztec ruler preparation. First the beans had to chocolate pots and graters - and long Moctezuma consuming cacao in huge be opened, then the pulp and beans sticks called ‘molinets’, which were quantities and in 1528 the first cocoa were placed in heaps to ferment, used to whip the chocolate and make beans were exported to Spain. -
Coffee Technology: How to Brew Like a Barista at Home, Using the Latest Gear 15 September 2017, by Richard Scheinin, the Mercury News
Coffee technology: How to brew like a barista at home, using the latest gear 15 September 2017, by Richard Scheinin, The Mercury News In this age of high-end coffee, every trip to the cafe Just use high-quality coffee. is a theater experience. We watch the barista measure out the coffee on a digital scale and Kuempel demonstrates. He pops open a vacuum- check the temperature of the water. We stare as sealed "coffee vault" made by La Colombe Coffee the rivulet of steaming water is then poured from Roasters: The coffee inside is pre-ground, pre- the swan-necked kettle, evenly coating the ground measured and costs less than $2. beans in a ritual that ends with the perfect cup of joe. He sets a paper filter in the Ninja's coffee dripper, pours in the ground coffee, fills the glass carafe Is it even possible to repeat this ritual at home? Is with water, and sets the dial, instructing the Ninja to the average Joe capable of brewing a first-class make half a carafe. A moment later, we hear the cup of java? rumble and aroma of brewing coffee as the Ninja measures out the proper amount of water, heated Of course, says Jeremy Kuempel, an M.I.T.-trained to about 205 degrees Fahrenheit. engineer who has devoted much of the last decade to the design and invention of new coffee Kuempel sniffs, as if assessing the bouquet of a technologies for the home. The epiphany fine wine. Then he sips and assesses: "Nice and happened the first time he brewed a cup in his hot and tastes pretty good - chocolatey, a lot of dorm room: "I took a sip and it just was, 'Wow!' body, good balance. -
How to Cite Complete Issue More Information About This Article
Revista de Administração de Empresas ISSN: 0034-7590 ISSN: 2178-938X Fundação Getulio Vargas, Escola de Administração de Empresas de S.Paulo QUINTÃO, RONAN TORRES; BRITO, ELIANE PEREIRA ZAMITH; BELK, RUSSELL W. THE TASTE TRANSFORMATION RITUAL IN THE SPECIALTY COFFEE MARKET Revista de Administração de Empresas, vol. 57, no. 5, 2017, September-October, pp. 483-494 Fundação Getulio Vargas, Escola de Administração de Empresas de S.Paulo DOI: 10.1590/S0034-759020170506 Available in: http://www.redalyc.org/articulo.oa?id=155154581006 How to cite Complete issue Scientific Information System Redalyc More information about this article Network of Scientific Journals from Latin America and the Caribbean, Spain and Journal's webpage in redalyc.org Portugal Project academic non-profit, developed under the open access initiative RAE-Revista de Administração de Empresas | FGV EAESP ARTICLES Submitted 10.05.2015. Approved 05.03.2017 Evaluated by double-blind review process. Scientific Editor: Thomas Brashear Alejandro DOI:http://dx.doi.org/10.1590/S0034-759020170506 THE TASTE TRANSFORMATION RITUAL IN THE SPECIALTY COFFEE MARKET Ritual de transformação do gosto no mercado dos cafés especiais El rito de la transformación del gusto en el mercado de los cafés especiales ABSTRACT Although the consumer culture field has addressed the role of ritual processes in consumption, no research has yet identified how connoisseur consumers, through ritual practices, establish and mani- pulate their distinction from other consumers. Drawing on key concepts from ritual theory, this research addresses the role played by ritual in connoisseurship consumption and consumers’ taste. In conduc- ting an ethnographic study on connoisseurship consumption, the first author immersed himself in the North American specialty coffee context—Toronto, Montreal, Seattle, and New York—from August 2013 to July 2014. -
Garage Full-Menu .Pdf
BREAKFAST SERVED UNTIL 12PM LUNCH ITEMS START AT 11AM WWAKEAKE UP! Gluten Free Bread +1, Egg White +1.50 BREAKFAST TACOS 3 tacos served on corn tortillas with scrambled egg, potatoes, house crema, pico de gallo and cheddar cheese. Choice of bacon or chorizo 8.50 Sub sausage or avocado +2 | Sub pork or chicken +3 OG BREAKFAST BURRITO (served all day) Scrambled egg, potatoes and smoked cheddar. Choice of bacon or chorizo 9.50 Add avocado +1.50 | Sub pulled pork or chicken +3 | Sub sausage +2 BAGEL & SCHMEAR Choice of bagel: plain, everything or bagel of the week, with cream cheese or jam 3.79 DRIP 3.00 OVERNIGHT OATS COLD BREW 4.59 / 5.00 Oats, almond milk, blueberries, cranberries and toasted pecans 6.50 CBD NITRO COLD BREW 6.29 / 7.29 YOGURT PARFAIT Greek yogurt, honey drizzle, granola and berry compote 6.50 SIP HOUSE NITRO 5.29 / 6.29 GARAGE BREAKFAST SAMMIE DOUBLE ESPRESSO 3.29 Scrambled egg, bacon, white American cheese and spicy aioli on a toasted buttermilk bun 8.50 Add avocado +1.50 LATTE Hot or Iced 4.59 / 5.00 HOME STYLE BREAKFAST CHAI LATTE Hot or Iced 3.79 / 4.59 2 eggs your way, toast and fruit 8.50 AMERICANO Hot or Iced 3.79 / 4.79 Add bacon or sausage +2 GARDEN SCRAMBLE A CAPPUCCINO 3.59 Scrambled egg, sweet potato, kale, leeks, zucchini and havarti cheese 8.25 CORTADO 3.59 Add avocado or protein +1.50 | Make it a wrap +1 CUBANO 3.59 HOUSE BREAKFAST SANDWICH Choice of bagel, egg whites, Havarti cheese and pesto mayo 8.29 CHEMEX 7.00 Add avocado 1.50 | Add sausage or bacon +2 AEROPRESS 5.00 AVOCADO SMASH Toasted bread and -
Pemegang Sijil Halal Produk Makanan
SENARAI SYARIKAT BAGI PRODUK MAKANAN 1 TARIKH BIL NAMA PREMIS PRODUK TAMAT 1. Alagappa Flour Mills Sdn Bhd, 1416, Jalan Permatang Batu, Bukit Acar Limau , Acar Mangga , Tengah, Acar Sayur Campuran , 14000 Bukit Mertajam, Pulau Pinang. Gandum Biji , Papadam, Serbuk Briyani , Serbuk 950 , Simpang Ampat , Bukit Tengah , 30/09/2016 Bukit Mertajam 14000 Pulau Pinang. 30/09/2016 Chili , Serbuk Chili Kasar , 30/06/2017 Serbuk Jintan Manis , No.tel: 04-5381379 30/06/2017 Serbuk Jintan Putih , No.Faks: 04-5392654 Serbuk Kari Ayam , Serbuk Email: [email protected] Kari Ikan , Serbuk Kari Status: Bukan Bumiputra. Kurma , Serbuk Kas Kas , Serbuk Kunyit , Serbuk Lada Hitam , Serbuk Lada Putih , Serbuk Perencah Sup , Serbuk Rasam Podi, Serbuk Rempah , Serbuk Sambar Podi , Tepung Atta , Tepung Beras , Tepung Ghee Urundai , Tepung Idiyappam , Tepung Kacang, Tepung Kacang Hijau , Tepung Kacang Hitam , Tepung Kesari Mix , Tepung Maruku , Tepung Omopodi , Tepung Payasam Mix , Tepung Puttu , Tepung Ragi , Tepung Rava Thosai , Tepung Rava Uppuma , Tepung Suji , Tepung Thosai Tepung Goreng Ayam, Tepung Kuih Ros SENARAI SYARIKAT BAGI PRODUK MAKANAN 2. Koes Dairies (M) Sdn Bhd , 15/08/2016 Full Cream Milk Powder, No 15, 17 & 19, Lintang Beringin Satu Ghee, Skim Milk Powder Permatang Damar Laut Diamond Valley Industrial Park Bayan Lepas No.Tel:04-626 2241/224 No.Faks: 04-626 1973 Emel: [email protected] Status : Bukan Bumiputra 3. Tiga Gajah Cho Heng Sdn Bhd, No.1560, Jalan Nafiri 1, 14200 Sungai Bakap, 30/06/2016 Tepung Beras, Tepung Seberang Perai Selatan, Beras Campuran, Tepung Pulau Pinang. 31/01/2018 Jagung, Tepung Ubi Kayu No.Tel: 04-583 3333 Grit Beras No.Faks: 04-583 3338 Email: [email protected] Status: Bukan Bumiputra. -
Sweet Potato Chocolate Spread Carrot
Sweet Potato Chocolate Spread 2 tablespoons of mashed potato 1 tablespoon of cocoa 1 tablespoon sugar Almond or vanilla flavoring Mash the potato thoroughly. Mix in the cocoa, sugar and flavoring. Use as a spread instead of Jam. You can boil and mash parsnips, add sugar and use to make a mock banana sandwich. Carrot Jam 8 oz peeled carrots 1 lb sliced cooking apples ¼ pint water 1 lb of sugar (per pint of mixture) Cook the carrots in a little water. Cook the apples with a little water until a smooth pulp. Mix the carrots and apples together. Measure the mixture and add I lb of sugar for each pint of mixture. Tip it all back into the saucepan, stir until the sugar has dissolved, then boil until stiffened. This never becomes as firm as real fruit jam. Resource provided by www.mylearning.org © World of James Herriot View full resource: www.mylearning.org/home-front--the-civilian-war-effort Vinegar Cake 6 oz self raising flour 3 oz margarine 3 oz sugar ¼ pint milk 1 tablespoon vinegar ½ teaspoon bicarbonate of soda 3-4 oz mixed dried fruit Sift the flour. Cream the margarine and sugar. Pour the milk into a large basin, add the vinegar and bicarbonate of soda; the mixture will rise and froth in the basin. Blend the flour and vinegar liquid into the creamed margarine and sugar then add the dried fruit. Put into a greased and floured 7 inch tin, bake in a moderate oven for 1 hour. Fruity Potato Cakes 4 oz cooked potatoes 2 oz self raising flour or plain flour with 1 tsp baking powder Resource provided by www.mylearning.org © World of James Herriot View full resource: www.mylearning.org/home-front--the-civilian-war-effort 1 oz margarine 1 oz sugar 1 tablespoon marmalade 1 oz mixed dried fruit Topping – sugar & mixed spice, if desired Mash or sieve the potatoes until light and floury; do not add milk. -
1 the Daily Grind Croissant Cure 3 Department of Coffee 4 Aeropress
1 the daily grind 2 croissant cure e ma Think you’ve got what it takes to make it in the coffee world? Crisp and buttery, naked or dressed, a freshly baked croissant meet th chines Joel Singer, founder of Origin Roasting, gives us the lowdown paired with really good coffee is the ultimate cure-all. on what he believes it takes to be a great barista. Your Cape Town Coffee Fix: A guide to the best local, artisan coffee experiences in the Mother City. Introducing the hard-working machines. what a customer is going to order when they walk through the door, includ- bean there deluxe ing how they like it. This Can be volatile, A fiery red head is known as the “Cheers but at heart a who ain’t scared sensitive soul of gettin’ the job Effect”. who needs love, done. attention and Capacity: 15kg 2013 coaxing. Attention to detail Vintage: 2011 Cape Town Cape When making 300 cups Capacity: 12kg Origin: Probat b-guided> Vintage: 1969 of coffee, you need to pay A variety of Origin: Germany attention to every cup. superb blends This takes a certain level The Official including their Coffee of signature Fast of attention to detail. AdventureTM; fair Eddie’s espresso It’s a bit like ‘OCD’, but The Fancy Croissant Tamboers Winkel 072 368 3991 | 3 De Lorentz St, Gardens trade, organic, blend in a good way. Brie, rocket and pear preserve. Can you say ‘Yum’? coffee from the 35 Church St, heart of Africa. Cape Town 072 58 Wale St, 569 9579 Self-motivation & drive pr obat Cape Town bi g reD A barista course equips 087 943 2228 you with the knowledge and skills, but making an amazing cup of coffee, consistently, takes practice haas knead – a whole lot of practice. -
Lonely Planet's Global Chocolate Tour 1 Preview
CONTENTS Introduction 3 Costa Rica 60 Europe 146 The Beans 4 Cuba 64 Austria 148 Cacao to Chocolate 6 Ecuador 66 Belgium 152 INTRODUCTION Types of Chocolate 8 Honduras 70 Eastern Europe 160 From camel milk chocolate in Dubai to honeycomb We couldn't cover every worthy Swiss chocolatier or Glossary 11 Mexico 72 France 164 chocolate in Australia, single-origin chocolate ice incredible Parisian chocolate boutique, but we included Nicaragua 80 Germany 176 cream in San Francisco and chocolate-covered blueberries favourites from Lonely Planet writers across the world. The Africa & The Middle East 12 Peru 82 Iceland 184 from Trappist Monks in Quebec, the world of chocolate has major cacao-growing countries are represented as well, Cote d’Ivoire 14 Chocomuseos 84 Ireland 186 never been more diverse...or more delectable. Innovative often with tours of cacao farms where it's possible to see Ghana 16 USA 86 Italy 188 chocolatiers are thinking up novel ingredient combinations the crop as it's grown and harvested. While most production Israel & Palestinian Territories 18 Top Chocolate Festivals 116 Netherlands 194 from Ho Chi Minh City to Texas and finding new means of of chocolate is done elsewhere and growers in places like São Tomé & Príncipe 22 Portugal 200 sourcing from and supporting small cacao farmers in the Côte d'Ivoire and Costa Rica primarily export the raw crop South Africa 24 Asia 118 Spain 202 race to elevate each bite into chocolate heaven. Yet not without much in-country chocolate production of their own, United Arab Emirates 30 India 120 Switzerland 206 every chocolate destination in this book is a craft bean-to- new bar-makers are popping up all over to challenge the Top Hot Chocolates 32 Indonesia 122 United Kingdom 212 bar maker; beloved Hershey's Chocolate World, chocolate- traditional paradigm and capture more of the revenue from Japan 124 Top Flavour Pairings 228 themed hotels and classic old-world cafes serving famous the chocolate trade domestically. -
FEB R U a R Y, 1 9 3 9. 2 MATILDA February, 1939
• a I FEB R U A R Y, 1 9 3 9. 2 MATILDA February, 1939. GUIDE AND SCOUT CRUISE. the pilot. It was rammg and misty when we stopped by a small islet, or rock, and tooted for the pilot to come aboard. We were told that we were lucky to be able to see the Fjord The following are extracts from a letter -which was really very beautiful, and a strong written by a Cheshire Guider to Miss D. contrast to Iceland with its bright colours and Coles:- pines. We thought we had missed the city, but turning a corner there it was, with its red I went on the Chief Guides' cruise to Ice roofs glowing in the noon-day sun. Again land, Norway, Denmark and Belgium. I met some people on board I know through train we were taken ashore in little boats, then ings. I think everyone was impressed with packed into buses and taken round. I went to a small hill from which Eric -- first our first view of Iceland, early in the morning. We had to land in the ship's boats at saw the village of Trovdhjem. We, too, had Reyrjavik and most of the town, and the a fine view. Then from a winter sport centre Scouts and Guides turned out to meet us. The we returned to the Archbishop's Palace for a roads we went over on our tours were passing parade. Two sides were Scouts from the two awful or past awful. That on top of the fog sections, the Guides, also both sections, on the we had two nights after leaving Liverpool, third and we from the Orduna on the fourth.