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How do you CoolBrew... hot or iced? The Original Cold-Brewed Coffee Concentrate With 8 different varieties of CoolBrew HOW TO USE: including 3 traditional, non-flavored concentrates and 5 flavors, there is bound to be a CoolBrew just for you. It’s a coffeehouse in every bottle. Add water and/or milk. Sweeten to taste. 500 ml MAKES 16 DRINKS Original Mocha Vanilla Chocolate Almond Hazelnut Toasted Almond Decaf 1 liter MAKES 32 DRINKS Original Mocha Vanilla French Roast A New Orleans original since 1989. Fresh coffee FAST. New Orleans Coffee Co. • 4433 Ulloa Street, New Orleans, LA 70119 • 504.488.2665 • www.coolbrew.com New Orleans Coffee Co. 4433 Ulloa Street New Orleans, LA 70119 504.488.2665 How do you CoolBrew... www.coolbrew.com hot or iced? The Original Cold-Brewed Coffee Concentrate ORIGINAL MOCHA VANILLA Chocolate Almond INGREDIENTS: Filtered Water, Coffee, Chicory INGREDIENTS: Filtered Water, Coffee, Chicory, INGREDIENTS: Filtered Water, Coffee, Chicory, Natural Chocolate Flavoring Natural Vanilla Flavoring INGREDIENTS: Filtered Water, Coffee, Chicory, Natural Chocolate and Natural Almond Flavoring SRP 500ml 5.99 - 7.99 SRP 1L 10.49 - 12.49 SRP 500ml 5.99 - 7.99 SRP 1L 10.49 - 12.49 SRP 500ml 5.99 - 7.99 SRP 1L 10.49 - 12.49 SRP 500ml 5.99 - 7.99 Rich, dark and full-bodied. 100% all natural. Rich, dark and full-bodied with notes of chocolate. Rich, dark and full-bodied highlighted with all natural Rich, dark and full-bodied. Hand-crafted CoolBrew Top seller. Think bold, but smoother New Orleans- Top selling flavor. 100% all natural. Ideal on chilly Vanilla flavor. 100% all natural. Ideal for recipes - Mocha blended with a natural, sweet almond style Café au Lait. days for a less sugary version of hot chocolate. especially CoolBrew Cheesecake. flavor. 100% all natural. Available in 2 sizes: 500 ml and 1 liter Available in 2 sizes: 500 ml and 1 liter Available in 2 sizes: 500 ml and 1 liter Available in 500 ml only. Hazelnut Toasted Almond French Roast Decaf INGREDIENTS: Filtered INGREDIENTS: Filtered INGREDIENTS: Filtered INGREDIENTS: Filtered Water, Coffee, Chicory, Water, Coffee, Chicory, Natural Water, Coffee Water, Decaffeinated Natural Hazelnut Flavoring Almond Flavoring Coffee, Chicory SRP 1L 13.99 - 15.99 SRP 500ml 5.99 - 7.99 SRP 500ml 5.99 - 7.99 SRP 500ml 5.99 - 7.99 Bold, strong and Rich, dark and full-bodied featuring the taste and Rich, dark and full- Full-bodied flavor without the caffeine kick. 100% all natural pure premium coffee. Ideal for aroma of Hazelnut. 100% all natural. bodied accented with a specially crafted toasty Ideal for those who love coffee but need to espresso-like beverages. Available in 500 ml only. almond nutty flavor. reduce caffeine. Available in 1 liter only. Available in 500 ml only. Available in 500 ml only. 120 DAY SHELF LIFE COLD-BREWED SHIPS & SELLS REFRIGERATED A New Orleans original since 1989. Fresh coffee FAST. COFFEE CONCENTRATE.

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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.
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Chicory, Cichorium Intybus
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Coffee with Chicory, Part 1
Coffee With Chicory In mid-September, 1805, Admiral Lord Nelson set sail from Portsmouth, England, for Trafalgar and his destiny. By that time, his successes and those of Lloyd’s of London were intricately interwoven. The fortunes of each revolved around Britain’s safety and prosperity in connection with its command of the sea. Edward Lloyd’s Coffee House, London, by William Holland (1789) The merchants of Lloyd's, as insurers, were keenly aware of the brave risks which Nelson and the Navy took to protect England’s maritime trade. They also raised money to help the wounded and bereaved after each of the major naval battles. And after the Battle of the Nile in 1798, they also donated a silver dinner service to Nelson "as a small token of their gratitude". Lloyd’s began as Edward Lloyd’s coffeehouse around 1688 in Tower Street, London. There, sailors, merchants and ship owners gathered for coffee and reliable shipping news. This led to insurance deals amongst themselves. How did it all start? Mocha (circa 1800), port city on the Red Sea coast of Yemen It is thought that the renowned Persian philosopher and physician Razi (c. 800 AD) may have been the first writer to mention the coffee plant (native to the similarly sounding Kaffa district of Ethiopia), calling it bunchum. In Ethiopia, coffee was not first brewed to drink. Monks digested the beans whole to aid in wakefulness during prayers. But within a few centuries, al-qahwa was a beverage widely available in the Arab and Persian world. Muslim trade with Venice had brought the custom into southern Europe by the early Renaissance, and the British and Dutch East India companies had brought coffee to England by the 16th Century.
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Taste, Value, and Power in the Third Wave Coffee Market
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The Sustainability of Coffee Brewing
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