Cafe Du Monde Coffee Instructions
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Chicory Seeds: a Potential Source of Nutrition for Food and Feed
Journal of Animal & Plant Sciences, 2012. Vol. 13, Issue 2: 1736-1746 Publication date: 30/3/2012, http://www.m.elewa.org/JAPS; ISSN 2071 - 7024 JAPS Chicory seeds: a potential source of nutrition for food and feed Gu WenYing1, Li JinGui*2 1 College of animal science and technology, Yangzhou University, Yangzhou 225009, PR China 2 College of Veterinary medicine, Yangzhou University, Yangzhou 225009, PR China *corresponding author e-mail: [email protected] Tel: +86 514 87979031 Fax: +86 514 87972218 Key words: forage chicory; seeds; Chemical; Characteristics 1 SUMMARY Cichorium intybus, commonly known as chicory root, is used as a coffee substitute and grown as a crop for livestock, but little is known about the nutritional value of chicory seeds. Therefore, the chemical compositions of Puna Chicory and Commander Chicory seeds were investigated in this study. The results revealed that the two chicory seeds contained substantial amounts of crude proteins (over 19 %), crude fat (over 22 %) and carbohydrate (over 31 %), respectively. The protein contents were two times higher than those of corn grains, and the fat contents were markedly higher comparable to alfalfa seeds. Chicory seeds were rich of most essential amino acids, and the total amino acid content of Puna Chicory seeds was higher than that of Commander Chicory seeds or alfalfa seeds. The essential fatty acid, linoleic acid was the predominant fatty acid accounted for over 76 % of the total fatty acids in the two chicory seeds, with lower saturated/unsaturated ratios (about 0.11) making them potentially a superior source of nutritional oil. Compared with alfalfa, mineral analysis showed that chicory seeds possess higher K, Ca, P, Mg, Cu, Zn and Mn elements. -
Why and How to Minimize Caffeine for a Healthy Cycle
WHY AND HOW TO MINIMIZE CAFFEINE FOR A HEALTHY CYCLE During this program, we are focusing You can either just drink less and less of it or trick yourself by using a on being kind to our hormonal system, coffee substitute such as Dandy Blend (if you are very sensitive to gluten which means we want to say goodbye to or have an autoimmune condition you might want to avoid Dandy Blend anything that depletes the body, including because it causes a reaction to some clients) or Tecchino (gluten free): caffeine. 1. Start by filling your cup with ½ regular coffee and Caffeine raises the cortisol levels in your ½ coffee substitute body, which can deplete that happy little HPA axis of yours, leading to a crash and 2. Reduce the amount of coffee each day by ¼ until you are burn. only drinking the coffee substitute. If you want to say goodbye to that energy 3. Try herbal teas such as dandelion, nettle, burdock, yo-yoing, problematic weight gain, or and chamomile. sugar cravings, then ditch the morning 4. Make sure you are drinking lots of water with lemon to reduce cup (or 3…) of coffee. withdrawal symptoms. If you just can’t kick the habit entirely, we 5. Don’t forget that some sodas also contain caffeine. If you suggest reducing your intake to one cup enjoy soda, try making your own by adding a cranberry juice of organic coffee per day. To avoid caffeine concentrate or pomegranate concentrate to seltzer water. headaches, reduce caffeine consumption slowly, by ¼ cup per day for example. -
Italian and Argentinian Yerba Mate Consumer Behavior and Health Perception
International Journal of Environmental Research and Public Health Article Market Expansion of Caffeine-Containing Products: Italian and Argentinian Yerba Mate Consumer Behavior and Health Perception Antonella Samoggia 1,* , Pietro Landuzzi 1 and Carmen Enriqueta Vicién 2 1 Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; [email protected] 2 Departamento de Economía, Desarrollo y Planeamiento Agrícola, Universidad de Buenos Aires, Buenos Aires C1417DSE, Argentina; [email protected] * Correspondence: [email protected]; Tel.: +39-051-209-6130 Abstract: Mate is the most consumed beverage in South America. There is interest in expanding yerba mate sales into the old and new markets by promoting its health properties and energizing effects. The research study aims to explore Argentinian and Italian purchasing and consumption behavior and perception of yerba mate. The exploration includes agro-food chain stakeholders’ views, and consumers’ habits, perception, knowledge of yerba mate in relation to other market positioning caffeine-containing products. Data collection includes qualitative method, such as interviews with agro-food chain stakeholders, that is producers, processors, consumers, and quantitative consumer survey. Data collection was carried out in Argentina and in Italy. Results show that in Argentina yerba mate consumption is driven by habit and tradition, and in Italy yerba mate is mostly unknown. Consumers tend to drink yerba mate in Argentina and other caffeine-containing beverages in Italy Citation: Samoggia, A.; Landuzzi, P.; to socialize, and as source of energy. Consumers have little awareness of yerba mate antioxidant Vicién, C.E. Market Expansion of properties. Yerba mate provides the energy of coffee drinking, and the taste and pleasure of tea Caffeine-Containing Products: Italian drinking. -
Karena's Teas
Tea from oginiiminagaawanzh This little booklet on teas ~ Rose hips ~ is a guide to help Rosa blanda celebrate our Food Sovereignty and increase awareness and gratitude for the many gifts given to us from the plants growing in our community. Tea from baasibagak Tea from miskominagaawanzh ~ Self-heal ~ ~ Raspberry leaf ~ Prunella vulgaris Rubus idaeus Tea from wabino wuck Tea from doodooshaaboojiibik ~ Bee Balm ~ ~ Dandelion root ~ Monarda wabino Taraxacum officinale Tea from oginiiminagaawanzh A general Guide to Preparation of ~ Rose hips ~ Rosa blanda Herbal Teas Rose hips are an excellent source of vitamin C; they • Bruise or break fresh flowers and contain 50% more vitamin C than oranges. These fruits can be soaked in water overnight and then leaves and put into a tea cup – cooked in the water for about half an hour to make typically 4-5 leaves per cup delicious sauces or jelly. • Pour one cup of boiling water over Because of the high vitamin C content, they are an herbs and steep for 15 to 20 minutes. excellent immune system booster, and often used as a supplement to prevent or treat a cold. The fruit • Sweeten to desired taste (honey, acids and pectin in rose hip tea is a mild diuretic and maple sugar, stevia, brown sugar). laxative. It is used to improve, and relieve the • Consider combining several herbs to symptoms of kidney disorders, or to help in the case of mild constipation. make a more potent and flavorful To make the tea simply pour a cup boiling water over tea. a tablespoon of crushed, dried hips and let steep. -
Swedish Americans and Coffee
AA Swedish Americans and Coffee Joy K. Lintelman “It always smells of coffee, it smells (for various political and economic reasons), coffee use so svensk [Swedish],” declared Ruth Peter- spread to the lower social classes and across the country’s son in a 1995 interview about her volunteer work in the rural regions. By about 1850, around the time that the Kaffestuga of Minneapolis’s American Swedish Institute decades-long stream of immigration from Sweden to the (ASI), where coffee, sweets, soup, and sandwiches were United States began, coffee was a familiar and coveted periodically available to visitors. She continued: “This is beverage in much of the Swedish countryside as well as my heritage. I get such a good feeling when I come here.” its towns and cities. Minnesotan Christopher Columbus Peterson is hardly alone in associating coffee with Swed- Andrews, the American minister to Sweden from 1869 ish heritage. The beverage appears in Swedish Ameri- through 1877, remarked on Swedes’ penchant for coffee: cans’ writings, activities, and attitudes from the early “Its use is excessive among a good many of the common years of settlement in the United States to the present class, especially among the women. It is most always well day. Though Americans of many cultural backgrounds and strongly made.” A subsequent American minister to and diverse native origins—including other Scandinavian Sweden, William Widgery Thomas, observed in his 1892 countries—have long consumed coffee on a regular basis, book, Sweden and the Swedes, “The Swedes are very fond it is Swedish America that has erected such cultural sym- of coffee; they are continually cooking it, and out in the bols as coffee-pot water towers and sponsored a coffee- country the peasants are not satisfied unless they are able based community festival. -
2017 Konaroma Summer Newsletter (Pdf) Download
Summer Newsletter-2017 KonAromafarms.com Aloha KonAroma Customers in Hawaii, Mainland USA, Canada and Europe! We hope that you are enjoying this summer with enough time for sitting back, smelling the roses, and of course, sipping KonAroma. The first small harvest pick will start the first week of August and gradually increase in quantity through February with picks every three weeks. The bulk of the coffee is harvested in November, and to celebrate, a coffee festival is held the first week of November in Kona. Stop by for a sample of KonAroma on November 4th along with the 35 other coffee growers selling Kona coffee and gift packages. We would be delighted to see you! Mahalo, Cindy & Dennis Question for Mrs. Drowsy Question: Why is there a valve in my KonAroma coffee bag? Answer: The valve in this bag is a must for coffee packaging. This allows the roaster to pack freshly roasted coffee immediately without the worry of having the bag burst open due to trapped gases. Freshly roasted coffee releases gas and continues to do so for up to 7 days. The one-way valve will help release the gas without preventing air in, keeping the freshness intact. Coffee Drinking Habits You've Probably Never Heard Of... Is the impossible possible? Can coffee can get even better? For instance: Butter coffee, also known as bulletproof coffee. Butter coffee reportedly provides benefits such as giving your brain healthy fats necessary for preventing Butter Coffee certain diseases. There are also claims that it would kick your body's fat- burning processes into gear-a fat-burning start to the day. -
Chicory, Cichorium Intybus
Did You Know? Chicory, Cichorium intybus ● Common names for chicory include blue sailors, coffeeweed, succory, Italian dandelion, witloof chicory, Belgian endive, French endive. ● Chicory is a perennial in the Aster family with a long tap root and a blue flower. ● The tall flowering stems have blue flowers and produce dandelion-like seeds above low growing foliage. ● Ancient Egyptians grew chicory for medicinal use, a coffee substitute and vegetable crop. ● Traditional medicinal uses varied globally, from malaria treatment in Afghanistan, digestive disorders in Europe, wound healing in Turkey to jaundice in South Africa. The leaves, stem, root and flowers are all used for different preparations. ● The root has up to 40% inulin, which is a type of soluble fiber found in many plants. Chicory root is the main source of inulin used in dietary supplements. It is also used in high fiber, low fat and reduced calorie foods. ● Recent research supports the effectiveness of chicory root a prebiotic, and for improved digestive health and regularity, long term weight management, bone health, blood sugar management and improved metabolic status on blood lipids. ● The dried, roasted, and ground root has long been used as a coffee substitute or coffee extender. ● While ground chicory adds a robust flavor to coffee, it does not contain caffeine. ● Ground chicory has been added to stout beers while brewing for additional flavor. ● In New Orleans, the traditional café au lait is made with rich black coffee, chicory and boiled milk. ● Introduced from Europe, chicory has become naturalized throughout North America. It is listed as a noxious weed in Colorado. -
Coffee; Tea; Their Substitutes; Manufacture
A23F COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF (coffee or tea pots A47G19/14; tea infusers A47G19/16; apparatus for making beverages, e.g. coffee or tea A47J31/00; coffee mills A47J42/00) Definition statement This subclass/group covers: Coffee and tea beverage products, including coffee substitutes (e.g. chicory-based) and herbal teas or other infusion beverages produced by steeping botanical material in hot water; commercial processes for making such products References relevant to classification in this subclass This subclass/group does not cover: Picking of tea A01D 46/04 Picking of coffee A01D 46/06 Synthetic tea flavours A23L 1/226 Synthetic coffee flavours A23L 1/234 Foods containing plants extracts A23L 1/3002 additives, e.g. tea or coffee Machines for cleaning, blanching, A23N 12/00 drying or roasting fruits or vegetables, e.g. coffee Coffee mills A47J 42/00 Cosmetic preparation containing A61K 8/97 material of vegetable origin Medicinal preparations containing A61K 36/00, A61K 36/28, A61K plant material from tea or tea 36/74, A61K 36/82, substitutes or from coffee or coffee substitutes Chemical compounds, e.g. alkaloids C07 (organic chemistry), C08 such as caffeine, theophylline, (organic macromolecular theobromine, or their preparation as compounds). 1 such Physical or chemical processes or B01 apparatus in general, e.g. boiling, extraction or filtration Informative references Attention is drawn to the following places, which may be of interest for search: Chocolate, confectionery or ice-cream A23G containing coffee or tea Preservation of foods or foodstuffs, in A23L general, e.g. freeze-drying or spray-drying Non-alcoholic beverages A23L 2/38 Shaping or working of foodstuffs, not A23P fully covered by a single other subclass, e.g. -
We Have a Frequently Changing Menu, with Specials Often Included on Certain Days
We have a frequently changing menu, with specials often included on certain days. Please see our online store for items available for the day! Daily Pastries EVERYTHING BUN 5.25 onion jam, cream cheese GYERANBBANG 7 egg filled cornbread, chili flakes, scallions, cheddar cheese CROISSANT 4 beurre d' Isigny a.o.p CHOCOLATE CROISSANT 6.75 Valrhona chocolate BANANA CAKE 5 oat streusel, preserved citrus “KAYA” BUN 5 kaya pastry cream filled milk bread BUTTER MOCHI 3.5 brown butter, coconut cream, peanuts CHOCO SOBA-KO COOKIE 4 buckwheat, chocolate, maldon MT. TAM BASQUE CHEESECAKE 12 Cowgirl Creamery Mt. Tam cheese, seeded coffee crisps KAYA TOAST 8 (v) milk bread, coconut-pandan jam, maldon SAVORY FOODS BREAKFAST SANDWICH 10.5 fried egg, smoked ham, gruyere, sweet & sour kale fermented pepper paste, bunwich + extra fried egg 2 + avocado 2 SHRIMPWICH 17.5 Shrimp patty, avocado, ginger, lettuce, mayo, pan de sal roll MEATLOAFWICH 16 Frisée, chili crisp ketchup, onion preserve, pecorino cheese, mayo, milk bread EGG SALAD BUNWICH 12 Summer squash, dijon, cucumber pickle (v) CHICKEN KARAAGE 11 bbq sansho spice, lime, mayo PEAS AND SPRING BEANS SALAD 14 shrettuce, english peas, pole beans, pork cracklins, fried shallots, sesame-miso dressing (contains soy and soy sauce) COFFEE WRECKING BALL Coffee Roasters DRIP 3.75 ESPRESSO 3.50 CAPPUCCINO 4.25 MACCHIATO 4.25 LATTE 14oz. 5.75 o at or almond milk + 0.50 HOT TEAS AROMA TEA SHOP High Mountain Teas OSMANTHUS FLOWER TEA 4 YUNNAN BLACK 4 MONKEY PICK OOLONG 4.75 Complex, fruity body, toasty roasty aftertaste IRON GODDESS TIEGUANYIN OOLONG 5.75 full bodied oolong, lightly fermented “sour” fragrance KARIGANE GYOKURO (GREEN TEA) 6 smooth + aromatic, sweet finish BREADBELLY BEVERAGES EGG COFFEE s hot of espresso w/ egg yolk custard 6.25 **contains raw egg MATCHA CAPPUCCINO brown sugar 6.25 MOCHA 8oz w/ Guanaja 70% 7.25 HOT CHOCOLATE 8 oz. -
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. -
Coffee, Insult, Rhetoric David Pharis Gifford Western Kentucky University, [email protected]
Western Kentucky University TopSCHOLAR® Masters Theses & Specialist Projects Graduate School Spring 2017 Roasted: Coffee, Insult, Rhetoric David Pharis Gifford Western Kentucky University, [email protected] Follow this and additional works at: http://digitalcommons.wku.edu/theses Part of the American Literature Commons, American Popular Culture Commons, English Language and Literature Commons, and the Rhetoric and Composition Commons Recommended Citation Gifford, David Pharis, "Roasted: Coffee, Insult, Rhetoric" (2017). Masters Theses & Specialist Projects. Paper 1951. http://digitalcommons.wku.edu/theses/1951 This Thesis is brought to you for free and open access by TopSCHOLAR®. It has been accepted for inclusion in Masters Theses & Specialist Projects by an authorized administrator of TopSCHOLAR®. For more information, please contact [email protected]. ROASTED: COFFEE, INSULT, RHETORIC A Thesis Presented to The Faculty of the Department of English Western Kentucky University Bowling Green, Kentucky In Partial Fulfillment Of the Requirements for the Degree Master of Arts By David Gifford May 2017 Dean, Graduate School ACKNOWLEDGEMENTS First, my parents, Jerry and Tammie Gifford, whose encouragement was sometimes the only thing that kept me going on this thesis. My list of without-whoms is long indeed, but you two will always be at the top. My friends and family, for occasionally letting me vent my frustrations. I’m sure you didn’t like it too much, but it always seemed to help. Honorable mentions to Ben Goodrum and Jared Rosdeutscher. Seriously, you two got more of it than anyone. The faculty and staff of WKU’s English Department, especially the members of my committee: Dr. Jerod Hollyfield, for always making me feel like an equal, not just a student; Dr. -
Coffee; Tea; Their Substitutes; Manufacture, Preparation, Or Infusion Thereof
CPC - A23F - 2021.05 A23F COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF Definition statement This place covers: Coffee and tea beverage products, including coffee substitutes (e.g. chicory-based) and herbal teas or other infusion beverages produced by steeping botanical material in hot water; commercial processes for making such products References Informative references Attention is drawn to the following places, which may be of interest for search: Picking of tea A01D 46/04 Picking of coffee A01D 46/06 Chocolate, confectionery or ice-cream containing coffee or tea A23G Preservation of foods or foodstuffs, in general, e.g. freeze-drying or A23L spray-drying Non-alcoholic beverages A23L 2/38 Synthetic tea flavours A23L 27/20 Synthetic coffee flavours A23L 27/28 Foods containing plants extracts additives, e.g. tea or coffee A23L 33/105 Machines for cleaning, blanching, drying or roasting fruits or vegetables, A23N 12/00 e.g. coffee Shaping or working of foodstuffs, not fully covered by a single other A23P subclass, e.g. agglomerating, granulating or tabletting Coffee or tea pots A47G 19/14 Tea infusers, e.g. egg-shaped infusers A47G 19/16 Tea or coffee pot cosies A47G 19/20 Apparatus for making beverages, e.g. coffee or tea; vending machines for A47J 31/00, A47J 31/40 tea or coffee Coffee mills A47J 42/00 Cosmetic preparation containing material of vegetable origin A61K 8/97 Medicinal preparations containing plant material from tea or tea A61K 36/00, A61K 36/28, substitutes or from coffee or coffee substitutes A61K 36/74, A61K 36/82 Physical or chemical processes or apparatus in general, e.g.