tag:blogger.com,1999:blog-356823432024-03-26T22:16:16.130-07:00WORLD OF COFFEEWith a distinct aroma and irresistible flavor, it has commanded the attention of the world. The coffee trade is immense, second only to that of oil in its value. The history of coffee is filled with stories of those who sought to control that trade, who exacted high tariffs on coffee roasters and those who found ways to circumvent those controls. Unknownnoreply@blogger.comBlogger233125tag:blogger.com,1999:blog-35682343.post-31867172271976229162024-03-26T22:13:00.000-07:002024-03-26T22:13:40.035-07:00Boiled Coffee: Tradition & ScienceBoiled coffee, a time-honored tradition, represents one of the earliest methods of brewing this beloved beverage. Its most notable incarnation, Turkish coffee, offers a rich and distinctive taste that has captivated coffee enthusiasts for centuries. The process begins with meticulously ground coffee beans, pounded into a fine powder to maximize flavor extraction.<br /><br />In this method, the coffee powder is introduced to water within a pot, where the alchemy of heat transforms it into a robust brew. However, the key lies in the timing; the water must only come to a brief boil, ensuring the perfect balance of strength and aroma. The result? A velvety concoction adorned with a delicate layer of foam, promising an unparalleled sensory experience.<br /><br />Moreover, the caffeine content of boiled coffee rivals, if not surpasses, that of its filtered counterparts. The intensity of flavor and caffeine potency can be adjusted by varying the duration of boiling, allowing for a personalized coffee experience.<br /><br />Yet, beyond its allure lies a scientific aspect worth considering. Unfiltered brews like Greek and Turkish coffee, along with French press variants, boast higher concentrations of cafestol and kahweol. These compounds, present in the oil droplets and sediment, have been scrutinized for their impact on health. Research suggests a correlation between their consumption and elevated levels of triglycerides and LDL cholesterol, underlining the importance of moderation.<br /><br />In essence, boiled coffee embodies both tradition and science, offering a glimpse into the rich tapestry of coffee culture while prompting a deeper exploration of its physiological effects. As we savor each velvety sip, we embark on a journey that intertwines history, flavor, and scientific inquiry.<br /><i>Boiled Coffee: Tradition & Science</i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-15479544246475342052024-03-06T06:38:00.000-08:002024-03-06T06:38:02.519-08:00Coffee: Harmful or Beneficial?Coffee, often celebrated as a cherished morning tradition by many, has sparked debates concerning its potential impact on health. Throughout history, the stimulating effects of coffee have garnered attention, leading to unfounded allegations associating it with various health ailments, notably nervous disorders. However, the height of anti-coffee hysteria in the nineteenth century lacked substantial scientific evidence, unfairly attributing a plethora of illnesses to coffee. This period coincided with the emergence of alternative products like C. W. Post's Postum, which gained traction amid the anti-coffee sentiment.<br /><br />In recent decades, more rigorous research has scrutinized coffee's effects on health, though some studies have been marred by flaws, neglecting to consider factors such as concurrent tobacco use. The primary focus of inquiry has centered on caffeine, coffee's most notorious component. Caffeine, a central nervous system stimulant, dissolves rapidly in water during brewing and yields varied effects depending on consumption levels, including heightened alertness, anxiety, irritability, and sleep disruption. Additionally, caffeine can precipitate headaches and withdrawal symptoms, contributing to coffee's potential addictive nature.<br /><br />Beyond caffeine, coffee harbors diterpenes such as cafestol and kahweol, implicated in elevating serum lipid levels, potentially increasing total cholesterol, LDL cholesterol, and triglycerides. These compounds may also impact liver function, raising concerns, particularly among individuals with existing liver conditions. Notably, unfiltered coffee retains higher diterpene levels, whereas filtration methods alleviate this risk.<br /><br />Nevertheless, amidst these concerns, coffee consumption has been linked to various health benefits. Moderate intake is generally deemed safe, offering potential protection against type 2 diabetes, gallstones, and certain cancers. Studies suggest regular coffee consumption may reduce the risk of Parkinson's disease, particularly in men. Moreover, high daily coffee consumption has been associated with a reduced risk of type 2 diabetes, although causality remains unclear.<br /><br />Moreover, evidence suggests coffee consumption may lower the risk of liver cancer, with daily consumers exhibiting fewer cases of hepatocellular carcinoma compared to non-consumers. Likewise, studies have found no significant association between caffeinated coffee intake and colon or rectal cancer incidence. Intriguingly, regular consumption of decaffeinated coffee may lower the risk of rectal cancer, though lifestyle factors may influence this association.<br /><br />In conclusion, the discourse surrounding coffee's potential harm remains multifaceted, with considerations of both risks and benefits. While caffeine and certain coffee compounds may pose health concerns, moderate consumption generally appears safe for most individuals. Furthermore, coffee consumption may confer various health advantages, including protection against certain diseases. Nonetheless, further research is imperative to comprehensively understand the nuanced relationship between coffee and health, elucidating the mechanisms underlying its potential benefits and risks.<br /><i>Coffee: Harmful or Beneficial?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzF-5k8Oj3jE53cA3gcRz3IMy0N4Kx2aKnNPtyeNKao6KvQlKST2GWaLBZx1nwqJQ_Gzb1FS8L0gfDTv9Z4C7VOP18YPdyIi1GUiBERsGHioUGDDKSbe9oUOQb1OLaFhBt26GRkWm7RBJKRf1WifEOX3jzIW-3dtJIbWb5UkSAh55J-hs4Ft00w/s640/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="631" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzF-5k8Oj3jE53cA3gcRz3IMy0N4Kx2aKnNPtyeNKao6KvQlKST2GWaLBZx1nwqJQ_Gzb1FS8L0gfDTv9Z4C7VOP18YPdyIi1GUiBERsGHioUGDDKSbe9oUOQb1OLaFhBt26GRkWm7RBJKRf1WifEOX3jzIW-3dtJIbWb5UkSAh55J-hs4Ft00w/w366-h371/1.jpg" width="366" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-21508183491109984192024-02-23T00:34:00.000-08:002024-02-23T00:48:32.667-08:00The Journey of Coffee: From Discovery to Global DominationCoffee, the ubiquitous beverage enjoyed by millions around the world, has a history as rich and complex as its flavor profile. Its origin story traces back to the highlands of Ethiopia, where, according to legend, a goat herder named Kaldi discovered its stimulating effects when he noticed his goats became energized after eating the berries from a certain tree. This serendipitous encounter marked the beginning of coffee's journey through history.<br /><br />In the early days, around 1100 AD, coffee was primarily harvested in the region that is present-day Ethiopia. It was recognized not only for its invigorating properties but also as a delicacy consumed in various forms by early civilizations. Its cultural significance was notable, as evidenced by Turkish law in the 16th century allowing a woman to divorce her husband if he failed to provide her with enough coffee.<br /><br />The establishment of the first coffee shop in Constantinople in 1475 marked a significant milestone, heralding the rise of coffee culture. These coffee houses quickly became hubs of social activity, intellectual discourse, and business dealings. As coffee's popularity surged, it spread across Europe, with coffee houses flourishing in cities like London, Paris, and Vienna during the 17th and 18th centuries.<br /><br />The evolution of coffee making technologies further propelled its ascent. The 19th century saw the introduction of the espresso machine, revolutionizing the process of brewing coffee and paving the way for the creation of iconic espresso-based beverages. The early 20th century witnessed the invention of the drip coffee machine, offering a simpler and more convenient way to brew coffee at home. Subsequent innovations, such as the automatic espresso maker in the 1930s, continued to enhance the coffee-drinking experience.<br /><br />By the late 20th century, coffee had firmly established its global dominance. Its popularity soared, with coffee consumption becoming an integral part of daily life for millions worldwide. From bustling coffee shops in urban centers to the comforting aroma of freshly brewed coffee in homes across the globe, its influence was undeniable.<br /><br />In conclusion, the history of coffee is a testament to its remarkable journey from discovery to global domination. From its humble origins in Ethiopia to its ubiquitous presence in modern society, coffee continues to evolve and exert its influence on cultures, economies, and daily rituals around the world. As we savor each sip of our favorite brew, we are reminded of coffee's enduring legacy and the countless stories woven into its rich tapestry of history.<br /><i>The Journey of Coffee: From Discovery to Global Domination<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOrHql8O9A87RYuBbopKcp2o1rAa-vi2vAZkqejxxCXIzGTwsrwCeG8bf0QQOW7aSkUW7SUdbXywyAVudIcGB4iZs4JaKIUBNeKPkNdtn9Z4d0CMFNjUEJmh5MtkUhAlpWBMmpvrwNKTt5-IcDiNZ3lxYOw1bqudKOm_xi0aJbLv89rdXmVnwSg/s372/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="350" data-original-width="372" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOrHql8O9A87RYuBbopKcp2o1rAa-vi2vAZkqejxxCXIzGTwsrwCeG8bf0QQOW7aSkUW7SUdbXywyAVudIcGB4iZs4JaKIUBNeKPkNdtn9Z4d0CMFNjUEJmh5MtkUhAlpWBMmpvrwNKTt5-IcDiNZ3lxYOw1bqudKOm_xi0aJbLv89rdXmVnwSg/w363-h342/4.jpg" width="363" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-29037198163296689272024-02-10T00:24:00.000-08:002024-02-10T00:24:20.663-08:00Menengiç Coffee: Flavorful TraditionMenengiç coffee, deeply ingrained in the cultural fabric of Turkish and Kurdish societies, presents a truly distinctive sensory journey. Crafted from the roasted seeds of the Pistachio tree, also referred to as terebinth or turpentine tree, it boasts a singular pistachio essence that distinguishes it from conventional coffee varieties.<br /><br />Known interchangeably as Çitlembik, Çedene, or Çıtlık in colloquial vernacular, Menengiç coffee garners attention not solely for its flavor profile but also for its perceived health merits. Utilizing naturally sourced green menengiç grains, this brew gains popularity for its absence of caffeine, appealing to individuals in search of decaffeinated options.<br /><br />The process of concocting Menengiç coffee demands meticulous effort yet yields gratifying results. Beginning with the careful sun-drying of harvested pistachio seeds, followed by precision roasting, the seeds are then finely ground into a paste, laying the groundwork for the preparation of this time-honored elixir.<br /><br />The allure of Menengiç coffee transcends its taste alone. Its aroma, exuding richness and warmth, tantalizes the senses, promising a soothing experience with each sip. Whether savored in its pure form or with the addition of milk or water, it offers solace and comfort, earning admiration among aficionados of caffeinated beverages.<br /><br />Furthermore, Menengiç coffee boasts a reputation for its purported therapeutic attributes. Traditionally believed to promote respiratory well-being, it is often consumed to alleviate symptoms associated with breathing difficulties, coughs, and chest congestion. This medicinal dimension imbues Menengiç coffee with added significance within the cultural and culinary realms, elevating it beyond mere refreshment to a revered tradition with healing properties.<br /><br />In essence, Menengiç coffee transcends its role as a mere beverage; it embodies a cultural emblem, a testament to artisanal craftsmanship, and a conduit for both physical and emotional nourishment.<br /><i>Menengiç Coffee: Flavorful Tradition<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaztqAvCj6yQGOzqMQtGu8gXs_cK4rIxftAYNB7d9X6DJw1Os_bh-yEEIrnId5ew7g0rdUFnGNi9twd0GiBAafnlbAv51Qzaxv762lKpra1dkusQzjKyZqgi9fCjSyVY2O2EXLw28qxp12EPP_ES2IUSbysaDvz6VDlzysuHddu2kaWaZKaneEVQ/s415/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="415" data-original-width="392" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaztqAvCj6yQGOzqMQtGu8gXs_cK4rIxftAYNB7d9X6DJw1Os_bh-yEEIrnId5ew7g0rdUFnGNi9twd0GiBAafnlbAv51Qzaxv762lKpra1dkusQzjKyZqgi9fCjSyVY2O2EXLw28qxp12EPP_ES2IUSbysaDvz6VDlzysuHddu2kaWaZKaneEVQ/w353-h374/1.jpg" width="353" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-53698176713805167792024-01-28T20:41:00.000-08:002024-01-28T20:41:28.013-08:00Global Coffee: Cultivation OdysseyOriginally confined to its African homeland, coffee cultivation has expanded globally, covering vast landscapes between the Tropics of Cancer and Capricorn. Valued for its unique aroma and invigorating qualities, coffee undergoes a roasting process that generates its pleasing flavor through the formation of bitter elements and volatile aromatic components. It is widely acknowledged that Ethiopia is the birthplace of coffee, where the transition from red cherries consumed by lively sheep to the globally recognized beverage took place.<br /><br />Legend tells of an Arabian individual utilizing coffee beans to endure exile, leading to the discovery of coffee near the town of Mocha, hence the association of "Mocha" with coffee. By the early twentieth century, coffee had transformed into a prominent consumer product, extensively advertised in the United States, eventually becoming the preferred beverage for the American middle class by the 1950s.<br /><br />Coffee holds a significant role in the dietary practices of civilized societies globally, hailed as the "most grateful lubricant" for the human machine and a delightful aid for mental or physical exertion. Initially a luxury for the elite, coffee evolved into a standard stimulant for blue-collar workers on breaks, a catalyst for conversations in middle-class kitchens, a romantic gesture for couples, and the companion for those feeling adrift.<br /><br />Sustaining the livelihoods of around 125 million people, coffee cultivation requires intensive labor. Expertly prepared and carefully roasted coffee, when brewed, results in a natural beverage whose tonic effects can compete with those of its counterparts, tea, and cocoa. Regarded as a distinctive and potentially healthy choice, black coffee is virtually devoid of saturated fatty acids, sodium, and sugar.<br /><i>Global Coffee: Cultivation Odyssey<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVR71y09TSoa4q6u53FQ8N5nzN-GkwczQRzjYwYSb9-aDzs_6fzFooD2jkg6ATupmlg1bNU3kvqx4QBbxcQZBym0CdTjbnEXsAxzO38hXmFusJXhXOsIvau0irPYFnlc83JL9cqbw1t-YWX_tQz2O8_1SzDBuHo5iWpN3aSxhVbC-75AEWscl1uw/s264/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="249" data-original-width="264" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVR71y09TSoa4q6u53FQ8N5nzN-GkwczQRzjYwYSb9-aDzs_6fzFooD2jkg6ATupmlg1bNU3kvqx4QBbxcQZBym0CdTjbnEXsAxzO38hXmFusJXhXOsIvau0irPYFnlc83JL9cqbw1t-YWX_tQz2O8_1SzDBuHo5iWpN3aSxhVbC-75AEWscl1uw/w371-h350/1.jpg" width="371" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-70342422397178884802023-12-30T21:33:00.000-08:002023-12-30T21:33:45.821-08:00Sulfur's Role in CoffeeCertainly, the complexity of coffee's aroma is enthralling, and sulfur-containing compounds play a crucial role in molding the distinct flavors and fragrances of roasted coffee beans. The Maillard Reaction, which takes place during the roasting process, is a fundamental component in shaping the intricate sensory characteristics of coffee.<br /><br />The incorporation of various sulfur compounds, such as 2-furfurylthiol and 3-mercapto-3-methylbutyl formate, contributes to the detailed nature of coffee's aroma. These compounds, recognized for their low odor thresholds, suggest that even minute amounts can significantly impact the overall taste and fragrance of the coffee.<br /><br />It's noteworthy that green coffee generally lacks sulfur compounds, aside from dimethylsulfide. The transformation of amino acids and sugars during roasting initiates a sequence of reactions, culminating in the Maillard Reaction. This not only contributes to color development but also generates a plethora of aromatic compounds, shaping the distinctive and diverse flavor profile of coffee.<br /><br />The variances in roasting and processing techniques further influence the reactions involving sulfur compounds, resulting in a range of tastes, scents, and aromas in the final coffee product. A comprehension of these chemical processes offers valuable insights into the art and science of coffee roasting, facilitating the creation of distinctive coffee blends with specific and identifiable flavor profiles.<br /><i>Sulfur's Role in Coffee<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3OBnuMcR3eOGAdCyPjZNBSt8X_Nej-p8_xA3hCograHYkHQuh534WdkldTSGUS8NIMhOuNuBQTcBZnbxTQKyiZseBHRucJtt2mQG4fQp9ngz3mdXnJ9jXHagpmp3TvLDL0G9it386CeLkyyJIlX_6A5QRGUUQR5ar9gCqIgPi2HwRUbA-DRl9A/s344/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="254" data-original-width="344" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3OBnuMcR3eOGAdCyPjZNBSt8X_Nej-p8_xA3hCograHYkHQuh534WdkldTSGUS8NIMhOuNuBQTcBZnbxTQKyiZseBHRucJtt2mQG4fQp9ngz3mdXnJ9jXHagpmp3TvLDL0G9it386CeLkyyJIlX_6A5QRGUUQR5ar9gCqIgPi2HwRUbA-DRl9A/w431-h318/1.jpg" width="431" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-17702751206689202752023-09-11T09:36:00.012-07:002023-09-11T09:36:00.148-07:00Caffeine Protects Against Parkinson'sParkinson's disease is a prolonged and advancing movement disorder that is commonly acknowledged as the second most prevalent neurodegenerative condition, following only Alzheimer's disease.<br /><br />Evidently, caffeine may have a shielding impact against Parkinson's disease. A research study encompassing 8004 Japanese American men aged between 45 and 68 was carried out as part of the Longitudinal Honolulu Heart Program spanning from 1965 to 1968. The individuals were divided into groups based on their consumption of coffee and their overall dietary intake of caffeine.<br /><br />The findings indicated a significant reduction in the occurrence of Parkinson's disease among those individuals who had greater consumption of coffee and caffeine. The data implied that this result was mainly associated with the intake of caffeine itself, rather than other compounds found in coffee.<br /><br />Several studies employing case-control and cohort designs have also documented an inverse relationship between the consumption of coffee and caffeine and the likelihood of developing Parkinson's disease.<br /><br />In a forward-looking study conducted over 22 years and involving 6710 Finnish men and women aged between 50 and 79 at the study's commencement, it was observed that individuals who consumed 10 or more cups of coffee per day had a relative risk of 0.26 for developing Parkinson's disease in comparison to those who abstained from coffee (as reported in the European Journal of Clinical Nutrition, 2007).<br /><br />The consistent interaction between caffeine and adenosine receptors appears to provide a safeguarding effect on brain cells against neurodegenerative illnesses, contributing to the enduring well-being of the central nervous system. This effect is particularly striking in the context of Parkinson's disease.<br /><i>Caffeine Protects Against Parkinson's<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuSagtveuFfasIzUYaxrB5O9-xpKt6bN3q05dmiFN40GUGR7_kWGHJNNr6YBE3GmCJp8FYsS4dnt8-2F8o-Vp-tk33zSXBo7IAhoV6vIiye7wQI_7RCpnf7Q3CESgUhVYG-Ew-V4NnosFoVqoEataAFEWEtVsnJqDG6ChfUj5B3RUGgeKQEEJUwQ/s474/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="354" data-original-width="474" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuSagtveuFfasIzUYaxrB5O9-xpKt6bN3q05dmiFN40GUGR7_kWGHJNNr6YBE3GmCJp8FYsS4dnt8-2F8o-Vp-tk33zSXBo7IAhoV6vIiye7wQI_7RCpnf7Q3CESgUhVYG-Ew-V4NnosFoVqoEataAFEWEtVsnJqDG6ChfUj5B3RUGgeKQEEJUwQ/w407-h304/1.jpg" width="407" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-43520635129440827462023-08-19T09:27:00.004-07:002023-08-19T09:27:59.931-07:00Boiled Coffee vs FilteredUnfiltered coffee, referred to as boiled coffee or cowboy coffee, encompasses the preparation of coffee using water brought to its boiling point. This age-old technique, typically conducted in a pot or saucepan atop a stove, was prevalent in numerous countries before being largely substituted by filter coffee machines. Despite the growing popularity of filter coffee machines in households, the practice of making boiled coffee still retains a degree of favor.<br /><br />The consequence is a uniquely steeped coffee, setting it apart from coffee crafted through methods such as the French press or manual pour-over, as it produces a more robust flavor profile and a notably accentuated acidic aftertaste. The act of boiling coffee was the prevailing approach to coffee preparation until the 1930s.<br /><br />One of the most celebrated manifestations of boiled coffee is Turkish coffee, possessing distinct attributes that establish it as a specialty despite its boiled nature.<br /><br />The differentiation between brewed coffee and boiled coffee lies in the procedure. Boiled coffee entails the grinding of roasted coffee beans into a powder, followed by its infusion with boiling water. On the contrary, filter coffee encompasses the introduction of freshly ground coffee beans into a machine, succeeded by the pouring of hot water over them. The resultant brew is then filtered, leaving only the pristine liquid coffee.<br /><br />Boiling coffee entails the act of brewing it within heated water. The bitterness frequently associated with cowboy coffee emerges due to excessive extraction resulting from the boiling of coffee grounds in water for an extended duration.<br /><br />The ideal water temperature for brewing coffee ranges from 91°C to 96°C (195°F to 205°F). Temperatures surpassing this spectrum can impair the fragile flavor constituents in the coffee, while lower temperatures yield an incomplete extraction.<br /><i>Boiled Coffee vs Filtered<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinj6OV-2O_kN8aXRAuYsp4AzCMdsEuNkPPgvKKz75kLSgn3LF7g_ZnBq5_0oEhNnykCxNLZpVip3iWUjwpSskx_7TBRN4qGYSAsp7mI1H8_rCw4sBMrnqy0-lN1dgTju_vpt3qu4FJszlbn1_mitriwvKxP1ORiac5ksQE5errESlXfoMxEl-Ykw/s419/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="316" data-original-width="419" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinj6OV-2O_kN8aXRAuYsp4AzCMdsEuNkPPgvKKz75kLSgn3LF7g_ZnBq5_0oEhNnykCxNLZpVip3iWUjwpSskx_7TBRN4qGYSAsp7mI1H8_rCw4sBMrnqy0-lN1dgTju_vpt3qu4FJszlbn1_mitriwvKxP1ORiac5ksQE5errESlXfoMxEl-Ykw/w475-h358/1.jpg" width="475" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-46399169358483257292023-07-26T09:29:00.000-07:002023-07-26T09:29:15.028-07:00Cream Feathering in CoffeeIn 1923, Burgwald was the first to observe the occurrence of cream feathering when mixed with hot coffee, pinpointing the primary contributing factors to this phenomenon as the cream's acidity and the homogenization process.<br /><br />Coffee is typically enjoyed either "black" or "white," depending on personal preference. To achieve the whitening effect in coffee, there is a wide range of milk and non-dairy products available in both liquid and powder forms. Cream, which is a concentrated emulsion of milk lipid globules in skimmed milk, can be obtained by separating it from milk using either gravity or centrifugal force.<br /><br />Creams are primarily classified based on their fat content (g/100 g), including double cream (45–50%), cream or full cream (30–40%), single or half cream (15–25%), coffee cream (15–18%), and light coffee cream (less than 10%).<br /><br />There are several methods for combining cream and coffee: <div>(a) Adding cream to coffee without sugar.</div><div>(b) Adding cream to coffee and sugar. </div><div>(c) Adding coffee to cream without sugar. </div><div>(d) Adding coffee to cream and sugar.<br /><br />Coffee cream is a shelf-stable product containing over 10% fat. It undergoes processes such as homogenization and UHT processing before being filled aseptically or sterilized in its container. This widely popular product serves mainly to whiten coffee and enhance its flavor. Additionally, it has various applications in food and drink preparation and can be consumed directly.<br /><br />With a minimum shelf life of four months at room temperature, coffee cream typically contains 10–12 g of fat per 100 g, occasionally reaching 15–20 g of fat per 100 g. Its shelf life is similar to that of UHT milk.<br /><br />The fat emulsion in cream is susceptible to destabilization, causing some of the fat to rise to the surface when mixed with coffee. This separated fat appears as glistening oil droplets or globules, easily noticeable to coffee drinkers, and is commonly referred to as "oiling off."<br /><br />To ensure the stability of coffee cream in coffee, it must possess properties of instant solubility, satisfying criteria such as dispersibility, wettability, and solubility, which are essential when incorporating fat-containing powders into water. Additionally, when dissolved in coffee, the creamer should not coagulate or form a sludge-like precipitate or sediment.<br /><i>Cream Feathering in Coffee<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTs26jsQyLlRC8Pabg9I3QmI8LjpAyyhp6ub_P_j6Ns9ztpJc-0b76IYIk2YPSGhk0-XN5gO7DH2t-D7rfcdPINMqecLlJ5S4tL4KX028apwbWdUwCEmkw4M9AgDRkt-fJhKbBRFeie3N_B2hHpkbfcJWCr2-h_42uPkJrwtsWwOGR7IUT-M07aA/s416/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="252" data-original-width="416" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTs26jsQyLlRC8Pabg9I3QmI8LjpAyyhp6ub_P_j6Ns9ztpJc-0b76IYIk2YPSGhk0-XN5gO7DH2t-D7rfcdPINMqecLlJ5S4tL4KX028apwbWdUwCEmkw4M9AgDRkt-fJhKbBRFeie3N_B2hHpkbfcJWCr2-h_42uPkJrwtsWwOGR7IUT-M07aA/w417-h253/1.jpg" width="417" /></a></div></i></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-27352010593823713252023-07-05T18:04:00.008-07:002023-07-05T18:04:52.628-07:00Theobromine in coffeeCaffeine, theophylline, and theobromine are three naturally occurring methylxanthines. Theobromine, which is the main alkaloid found in cacao beans, is obtained from the husks of the beans and used in the production of caffeine. It is also present in small quantities in green coffee beans, tea, and mate.<br /><br />Theobromine is classified as 3,7-dimethylxanthine and shares structural similarities with theophylline and paraxanthine. In green coffee beans, theobromine content is approximately 1%, meaning that a cup of coffee contains about 10mg of theobromine.<br /><br />Theobromine acts as a metabolic precursor to caffeine. When compared in terms of potency, an aqueous extract of theobromine from coffee beans is about 60% as powerful as an equal quantity of caffeine.<br /><br />During the fermentation process, theobromine levels in coffee beans decrease as microorganisms break it down. Additionally, theobromine undergoes degradation during coffee roasting, resulting in some of it being lost in the smoke and fumes released. Decaffeination procedures also lead to a reduction in theobromine levels.<br /><br />The theobromine present in coffee beans has diverse effects on the human body. When combined with caffeine, it can enhance mood by affecting dopamine production. Theobromine also contributes to improved focus by blocking adenosine receptors and inhibiting phosphodiesterase. Furthermore, it has a mild heart-stimulating effect, acts as a diuretic, and promotes better blood circulation, ultimately leading to a decrease in blood pressure.<br /><i>Theobromine in coffee<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqv5TMBJqgbggB7hXA2lhuM0_xsOPc6f4Lqcimq20fA30Gkw_480Jp1CwaWaOSWsqhsxTJhQ_Z0W17EZSqeSJHTmJbPUObjusgKduABNt8CUYJcg7ZgYktWc6bKVzaP3A1zFVFOc4dAIFPJup0FFGcwJyzGmHRqSj3Suu_MeixUqESOPNETaQ7uw/s500/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="498" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqv5TMBJqgbggB7hXA2lhuM0_xsOPc6f4Lqcimq20fA30Gkw_480Jp1CwaWaOSWsqhsxTJhQ_Z0W17EZSqeSJHTmJbPUObjusgKduABNt8CUYJcg7ZgYktWc6bKVzaP3A1zFVFOc4dAIFPJup0FFGcwJyzGmHRqSj3Suu_MeixUqESOPNETaQ7uw/s320/1.jpg" width="319" /></a></div></i><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: #f7f7f8; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; color: #374151; font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px 0px; white-space-collapse: preserve;">
</p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-91229955799722669842023-06-12T08:24:00.009-07:002023-06-12T08:24:55.403-07:00Properties of coffee beansCoffee beans come from the coffee plant of <i>Coffea arabica </i>Linn. The tree bears clusters of small, red, cherry like fruit which contain two seed. The Arabica beans are generally oval in shape, have a pronounced centre crease and are larger than Robusta beans. <br /><br />Once the beans are ripe and ready for picking, they will turn red in color. The fleshy berries are harvested almost continuously. <br /><br />In the seeds, caffeine is present as a salt of chlorogenic acid (CGA). Also it contains oil and wax. Green coffee contained about 6–7% of sucrose as soluble sugars and low amount of glucose. <br /><br />Depending on the growing region, the whole fruits are either sundried or they are allowed a short period of fermentation after which the pulp is removed from the greenish-yellow seed. <br /><br />Before a cup of coffee is made, the coffee beans will undergo roasting, grinding, packing and transporting processes. <br /><br />The quality of coffee used for beverages is strictly related to the chemical composition of the roasted beans, which is affected by the composition of the green beans and post-harvesting processing conditions (drying, storage, roasting and grinding).<br /><b>Properties of coffee beans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnv7nbMqxuu7b6S_Yh314oPlZjCuLYcR5XJzi0Aasu23ETg3ff4zSENlxTDjc_AEwhcnxoXrfX5chqeNWgiLzI2_wR0_8a2v1xAhbeAF4MH7G0atQQF-hZiyXetg5ORssjGH-UJhyF-ROX_KOcccfS2EqdCXBDr9L01n8Nj27ghiYQcBTQ6g/s478/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="275" data-original-width="478" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnv7nbMqxuu7b6S_Yh314oPlZjCuLYcR5XJzi0Aasu23ETg3ff4zSENlxTDjc_AEwhcnxoXrfX5chqeNWgiLzI2_wR0_8a2v1xAhbeAF4MH7G0atQQF-hZiyXetg5ORssjGH-UJhyF-ROX_KOcccfS2EqdCXBDr9L01n8Nj27ghiYQcBTQ6g/w463-h266/1.jpg" width="463" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-40200365837155739602023-05-17T06:30:00.005-07:002023-05-17T06:30:39.612-07:00Coffee blossom teaCoffee flowers, as the primary coffee by-products are usually abandoned in coffee cultivation. The coffee flower is a by-product because it can be harvested following pollination without any risk to the bean production. Coffee trees blossom only once a year, shortly before bearing fruit—at which time they fill the air with the heady aromas of honeyed jasmine. <br /><br />The coffee flower can be used as a whole or as floral water in some food and cosmetic products. The flower can also be prepared as a tea-like beverage with hot water infusion. Coffee blossom tea tastes like jasmine, hibiscus, honeysuckle and green tea. <br /><br />It is known that they contain bioactive components such as caffeine, trigonelline, chlorogenic acid (5-caffeoylquinic acid), protocatechuic acid, gallic acid, melanoidins, and sugars. <br /><br />Coffee blossom tea have numerous health benefits—including antioxidant and cholesterol lowering properties. Moreover, the absence of caffeine or theanine makes it suitable to be consumed by children and the elderly—and thus a beverage to be enjoyed by all.<br /><b>Coffee blossom tea<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlss83RGu9wOUVEObodoPDs6ZA0e5vrI2SE6ldBlpemiUw64uI2kSeXMAVjelMnE7LIYzZnjjdHi7VdTx8fVVCifgaWA9MlmYpOblmKYhCbDulxDDRxR96JKIR1868ifLa7GIL0-u0PJGjuy6dRXqMiSa3Arf9Q6Q7XHcdxC7a42jjPhsCl6E/s928/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="316" data-original-width="928" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlss83RGu9wOUVEObodoPDs6ZA0e5vrI2SE6ldBlpemiUw64uI2kSeXMAVjelMnE7LIYzZnjjdHi7VdTx8fVVCifgaWA9MlmYpOblmKYhCbDulxDDRxR96JKIR1868ifLa7GIL0-u0PJGjuy6dRXqMiSa3Arf9Q6Q7XHcdxC7a42jjPhsCl6E/w461-h157/1.jpg" width="461" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-23049145200490624272023-04-21T03:56:00.002-07:002023-04-21T03:56:20.661-07:00Honey processing coffeeHoney processed coffee is a method that involves a combination of both the natural and washed methods. It is a rare and demanding method, and not as commonly practiced. <br /><br />Honey process is a method in which coffee cherries are picked and sorted, have their skins and pulps removed like other types of coffee and moved to patios (or african beds) where it stays without washing off the sticky-sweet outer layer of the fruit. <br /><br />It remains on the patios to dry until it has reached the desired humidity. During the drying processes the honey process follows the natural method, and the mucilage dries on the exterior of the coffee bean. This remaining mucilage layer gives the coffee a sweet and almost honey-flavored taste, hence the name of the process. And, because of the shorter fermentation period the coffee acquires an acidity halfway between natural and washed coffees. <br /><br />The flavor components of honey coffees are varied and complex. Like wet method coffees, they have cleaner bodies than dry method coffees. Honey processed coffees have richer notes of syrupy sweetness due to the left-over mucilage.<br /><b>Honey processing coffee<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1czReEoVLl6S6jVy9_0EYbSnTXwn5fVyHnHa-aQVSaN1svGPk3CzetHme7IPuizoVtfL5R23xXN_Bweaf5ZSuC3-GP3bbI6ZEGu1h3w75a3TbToRE97nMAQ4bkbQ1EAhoaPS6Bui5c81jDU80kFUkkTJRb2Cfq8G3DtcbOvqA5F_zScU5NE/s556/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="166" data-original-width="556" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1czReEoVLl6S6jVy9_0EYbSnTXwn5fVyHnHa-aQVSaN1svGPk3CzetHme7IPuizoVtfL5R23xXN_Bweaf5ZSuC3-GP3bbI6ZEGu1h3w75a3TbToRE97nMAQ4bkbQ1EAhoaPS6Bui5c81jDU80kFUkkTJRb2Cfq8G3DtcbOvqA5F_zScU5NE/w523-h157/1.jpg" width="523" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-38599731719686307752023-03-17T08:29:00.008-07:002023-03-17T08:29:55.795-07:00Carbon dioxide process of decaffeinationThe most selective process for removing just caffeine and not the other flavor precursors from coffee is carbon dioxide. <br /><br />The coffee beans are sprayed with steam and hot water to raise their water content to 35%. Following the hydration of the coffee beans, they are pneumatically blown to the top of a 280-foot tower. The walls of the chambers in the tower are 6 inches thick and clad on the inside with stainless steel. <br /><br />After being shot up into the tower the beans then begin to fall down. As the beans are falling supercritical carbon dioxide is pumped up through the beans. Supercritical fluid extraction allows for waste separation and minimization, as well as solvent recycling. Other advantages of supercritical extraction include high efficiency, high extraction rates and more selectivity. <br /><br />Due to the supercritical nature of the CO2, it behaves more like a liquid than a gas. In this sate it has other liquid-like properties, such as the ability to dissolve other material when it is in a heavy glass or steel container under pressure. Extraction processes that use supercritical CO2 leave no such residue. Also, supercritical CO2 is selective exclusively for the caffeine. <br /><br />Liquid CO2 is forced at a pressure of 1,000 pounds per square inch into the extraction chamber and when the CO2 comes into contact with the coffee beans, it passes through them and captures the caffeine, leaving the coffee beans with the caffeine in tow, the flavor compounds within the coffee bean intact. <br /><br />CO2 does not affect the carbohydrates (sugar, starch) and peptides that during roasting are converted into the various compounds responsible for the flavor and aroma of brewed coffee. The caffeine-laden carbon dioxide is then blended into a column of water. <br /><br />After being blended into water it flows into a chamber where the pressure drops from supercritical pressure to normal atmospheric pressure. <br /><br />When the pressure comes back to normal atmospheric pressure, the caffeine is attracted to the water as the CO2 evaporates. This carbon dioxide is then captured to be recycled back into the process.<br /><b>Carbon dioxide process of decaffeination<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9O5zchALMN344-bzKevhAc-ELXsDEer4ucwtovQjtav_q7przDgjPjtqOYgsIL2T0Wdl2-I-FO2MPxywLov1-bjTcoMMejJTyqDnumBMGfgVEAzcW2RYgL50uq4Ef07rataBGdSp2UPCE52e32VWNBGJo1PlRSpqHQtAf0UPG0SkhNwEvNMI/s1340/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="1340" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9O5zchALMN344-bzKevhAc-ELXsDEer4ucwtovQjtav_q7przDgjPjtqOYgsIL2T0Wdl2-I-FO2MPxywLov1-bjTcoMMejJTyqDnumBMGfgVEAzcW2RYgL50uq4Ef07rataBGdSp2UPCE52e32VWNBGJo1PlRSpqHQtAf0UPG0SkhNwEvNMI/w434-h218/1.jpg" width="434" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-15928784865906297212023-02-17T07:14:00.004-08:002023-02-17T07:14:49.961-08:00Ottoman coffeeCoffee appeared in the Ottoman Empire around 1540, , as history shows us that coffee was introduced by Özdemir Pasha, the Ottoman ruler of Yemen, who noticed the distinctive characteristics of the coffee drink. <br /><br />In the Ottoman culture, coffee was cooked with large teapots in coffee houses. Books were read and conversations were held in these coffee houses. Sometimes statesmen would come to these shops. <br /><br />The coffee has become famous all around the world for both its strong taste and its special methods of preparation and service. Ottoman coffee, which was prepared by adding various herbs and aromas to Turkish coffee during the Ottoman Empire. <br /><br />There are different ingredients in Ottoman coffee. These contents are; Menengiç, Yemeni coffee, cardamom, salep, mastic gum, carob, cream, and chocolate. Ottoman coffee is brewed coffee. Coffee beans are finely ground (the finest of all brewing techniques) then directly mixed with water and boiled in a special pot called a Cezve. According to the opinion of the Ottomans, this preparation will keep the most quintessential flavor of coffee. <br /><br />The coffee is more aromatic and thicker compared to other coffees. It is easily distinguishable from others with its unique aroma and foaming. <br /><br />Ottoman coffee is also known as caravanserai coffee. Ottoman coffee, specially prepared for the sultans of the period, did not go out of the palace.<br /><b>Ottoman coffee<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUCc8RqOSDqV8ji4R8eAGyAX9IM8M8dsZtwx6MjkqiuZ1ykTZDSkqdCAtEGUliUCUKAXOdtOizWXymPotgULblrv9WkduEm2LYT02YAn_37vHonC1pEcGaBSPPAa41n_lifIgb6BONXYLE1PVQhtZj40Uqpy_0mgve5lIRIaSz6_a-tC_owl0/s829/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="829" data-original-width="509" height="583" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUCc8RqOSDqV8ji4R8eAGyAX9IM8M8dsZtwx6MjkqiuZ1ykTZDSkqdCAtEGUliUCUKAXOdtOizWXymPotgULblrv9WkduEm2LYT02YAn_37vHonC1pEcGaBSPPAa41n_lifIgb6BONXYLE1PVQhtZj40Uqpy_0mgve5lIRIaSz6_a-tC_owl0/w357-h583/1.jpg" width="357" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-47258062728043959772023-01-09T07:00:00.005-08:002023-01-09T07:00:53.705-08:00Ground coffeeGround coffee is not processed beyond the usual steps of washing and roasting before being packaged and shipped to a coffee shop where it begins its natural deterioration process. Ground coffee has been prepared for brewing by being crushed or ground. When hot water is passed through the ground coffee, it extracts compounds within the coffee beans, resulting in a brewed cup of coffee. <br /><br />Coffee grounds have a much higher capacity for pleasant acidity, a wider range of bodies, and more flavor compounds to be extracted compared with instant coffee. <br /><br />One method of grinding is to use a burr grinder, which crushes coffee into pieces of uniform size. Blade grinders are also used to chop the beans into small pieces, and coffee can also be run through rollers or pounded. <br /><br />When coffee has been ground it will oxidize faster because there is more surface area exposed to oxygen. Additionally, the finer the grind of coffee, the faster it will oxidize. <br /><br />Although the flavor of ground coffee begins to decline very quickly, it can remain drinkable for several years. <br /><br />Ground coffee comes in several sizes. The sizes range from very small, almost like a powder (for Turkish and Espresso) to coarse ground (for French press, and cold brew). Some kinds of coffee, like the Turkish coffee, keep using a specific size partly because of tradition, so it's not always about functionality. <br /><br />Fresh-brewed coffee grounds are able to hold onto all of the essential oils, making it lower in acidity than instant coffee. The outcome will tend to have a fuller, richer taste. As a result of the brewing process, there are more varieties of flavor to be extracted in fresh coffee. <br /><br />Ground coffee retains more of the caffeine content compared to instant coffee due to the brewing process. Caffeine content varies by brand, brewing method and coffee-to-water ratios.<br /><b>Ground coffee<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVNCRvUQcliu0XfoZhn714iUyzoRbwKDc1yh4QF5g6cwrLwtZh2pAZNl53NN0rfaF8cyjPhNhkQbFiCCZYxz_rQvc6Owm1RG7xSNcRcICEZBkIUNlU_rMmvlcnFk61txnWHfI5YFBmmw_2bpqiAK-fGr24BynMQI7dBkioG4k85im4cKpOi-U/s682/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="682" data-original-width="486" height="509" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVNCRvUQcliu0XfoZhn714iUyzoRbwKDc1yh4QF5g6cwrLwtZh2pAZNl53NN0rfaF8cyjPhNhkQbFiCCZYxz_rQvc6Owm1RG7xSNcRcICEZBkIUNlU_rMmvlcnFk61txnWHfI5YFBmmw_2bpqiAK-fGr24BynMQI7dBkioG4k85im4cKpOi-U/w363-h509/1.jpg" width="363" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-90435974736691089312022-12-03T21:24:00.003-08:002022-12-03T21:24:20.728-08:00Freeze drying instant coffeeInstant coffee originates from the coffee tree. The farmer picks the fruit, which is then processed as whole green beans. Manufacturing instant coffee involves roasting and grinding coffee beans exactly like regular coffee. <br /><br />The ground coffee beans are then dissolved with hot water to extract the flavor and aroma. The coffee becomes powder by taking out all the water through either freezing or evaporation. <br /><br />In freeze-drying, the coffee extract is frozen to about – 40°C and cut into granules. The smaller frozen granules are dried in a mid-temperature vacuum and under vacuum. The quality of the aroma and flavour are protected by the very low temperature and gentle drying conditions. <br /><br />As the frozen coffee granules warm up, the frozen water rapidly expands into a gas without it becoming liquid along the way, in a process called sublimation. Sublimation allows frozen foods to be dried without ever having to melt by avoiding a breakdown of cell structure. <br /><br />Once all the water molecules have successfully sublimed, what is left are dried coffee granules. Finally, the soluble coffee is packaged into either glass jars or sachets.<br /><b>Freeze drying instant coffee<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAinweTFFeN4ZSVDnbrhR8zfPJBP0djxgcHttWORSbUCPbhozGl-SVLJkG8OpNdpw4_bvcZ-JSv5FQZlh_EYi-a05xlTTDBvZynINa_WIezvuNcxRvFGWdC8LGhqM2-UrZDbkams9FCjNGDUXwVZXGq5p-5ixhhRulkJ5U1Sqjy_l_KEEVcyg/s937/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="937" data-original-width="712" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAinweTFFeN4ZSVDnbrhR8zfPJBP0djxgcHttWORSbUCPbhozGl-SVLJkG8OpNdpw4_bvcZ-JSv5FQZlh_EYi-a05xlTTDBvZynINa_WIezvuNcxRvFGWdC8LGhqM2-UrZDbkams9FCjNGDUXwVZXGq5p-5ixhhRulkJ5U1Sqjy_l_KEEVcyg/w383-h504/1.jpg" width="383" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-9247828349119530002022-11-10T07:27:00.004-08:002022-11-10T07:27:37.401-08:00Coffeehouse company: StarbucksAn international coffee and coffee house chain, Starbucks Corporation started as a single small store opened in 1971 and became a coffee giant at the end of the millennium. Starbucks was established in 1971 by three businessmen which are history teacher named Zev Siegl, a English teacher named Jerry Baldwin, and a writer named Gordon Bowker because they all have a same passion which is love to have a fresh tea and coffee. <br /><br />Starbucks is at the top of the list of successful coffee companies, and as of November 2021, the company had 33,833 stores under the Starbucks brand in 80 countries. 15,444 of these were located in the United States. <br /><br />From its humble beginnings as a Seattle-based coffee roaster, Starbucks has strived to create a "second home" for consumers, where they can stop on their way to and from work. <br /><br />Starbucks has a network of company-operated and licensed stores. The company owns about 51% of its stores outright and licenses the remaining 49% to qualified partners. In Fiscal 2021, Beverage sales were $18.32 billion, whereas food products accounted for $5.05 billion. Its total revenue for that financial year was $29.1 billion, representing a 24% increase from 2020. <br /><br />Starbucks ensure that every cup is ‘Brewed for those who love coffee’. Vanilla Latte, Iced White Chocolate Mocha, Chai Latte, etc., are the favourite picks of its customers. Starbucks has provided a wide range of drinks that includes many types of hot, cold coffee, hot and cold tea. Moreover, they also provided all types of snacks such as shortbread cookies and madeleines. <br /><br />In recent years, the company has invested heavily in its brick-and-mortar locations by expanding its food options, remodeling its restaurants, and revamping its rewards programs.<br /><b>Coffeehouse company: Starbucks<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjJT8Mma8niKTjTJzaPvDOUwxRROg3UTloWtUWLP-iBndJWQVX0BzwRWzSjDAui2OSh6uKdCSIrnn0z6RImUldNZeeAkNQ79e7xVDhvWtRKiq98CsGhrWz_7KcZGyMGUMNqNjTZM0I7mUIWZ8SFLNFMG5l0s_7tA5gZxWvqumh6103LKrE6lA/s800/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="586" data-original-width="800" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjJT8Mma8niKTjTJzaPvDOUwxRROg3UTloWtUWLP-iBndJWQVX0BzwRWzSjDAui2OSh6uKdCSIrnn0z6RImUldNZeeAkNQ79e7xVDhvWtRKiq98CsGhrWz_7KcZGyMGUMNqNjTZM0I7mUIWZ8SFLNFMG5l0s_7tA5gZxWvqumh6103LKrE6lA/w492-h360/1.jpg" width="492" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-29695627465231184802022-10-09T09:56:00.004-07:002022-10-09T09:56:21.000-07:00White coffeeWhite Coffee is coffee roasted half of the way through and to a lower temperature. By roasting it to this much lower temperature, it will give a whitish colored bean that is higher in caffeine because roasted out less caffeine. <br /><br />It is definitely lighter than the regular coffee but it still has that signature coffee color. White Coffee has up 50% more caffeine than fully-roasted coffee. The taste of white coffee is most often described as nutty, with a pronounced acidity and very low bitterness. These characteristics are derived from the minimal roasting time. <br /><br />White coffee is healthier than fully roasted coffee as its characteristics are remained and nutrients aren't lost during the roasting process. <br /><br />It provides more alertness due to the high caffeine content in it. White coffee also has high antioxidants to secure health in numerous ways.<br /><b>White coffee<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6VaUKznBrWuH6ZOTDllAOaH6rHdMBOALe1DcFMS7SDbxjWg42UDhzk1z4y-7rhx2idWUOxJedBzXd72YXbYHqk3jgLEiZMFqarAW5D2tVSZe9M-azAtxcXoPeqcySRV4ERWl2_7-YlwLZAF27TfOUua2FxVA1pYMz1OOuVbPuhpfjOaBVqr4/s505/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="362" data-original-width="505" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6VaUKznBrWuH6ZOTDllAOaH6rHdMBOALe1DcFMS7SDbxjWg42UDhzk1z4y-7rhx2idWUOxJedBzXd72YXbYHqk3jgLEiZMFqarAW5D2tVSZe9M-azAtxcXoPeqcySRV4ERWl2_7-YlwLZAF27TfOUua2FxVA1pYMz1OOuVbPuhpfjOaBVqr4/w436-h312/1.jpg" width="436" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-85653420527965000452022-09-21T10:19:00.004-07:002022-09-21T10:19:00.168-07:00Espresso in history Espresso coffee is made using pressure to force water through the coffee. It was the great advance in coffee technology.<br />
<br />
Espresso was basically originated in Italy in the 20th century. The word ‘espresso’ means ‘fast’ in Italian. In 1884 in the city Turin, Angelo Moriondo is said to have patented the first espresso machine. It was designed however, to produce bulk brews, and not the single servings.<br />
<br />
In 1901, Luigi Bezzera invented a machine that could force water through a series of filters at high pressure. He even got the machine patented.<br />
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Its invention has been traced to the Italian railway station in Milan, where those about to board a train wanted a quickly made cup of coffee and some espresso makers contend that the term ‘espresso’ may be associated with ‘express trains’ of those stations.<br />
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The first espresso machine installed in an American restaurant was at Regio’s, in New York City in 1927.<br />
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Then in 1938, a fellow named Cremonesi designed a piston that forced hot water through the coffee, making the old style espresso machine that required boilers and high pressure steam obsolete.<br />
<br />
In the 1980s, in America the specialty coffees made their appearance and the espresso culture began to move ‘up market’. From initially serving the down market expatriate Italians to the indigenous more up market customer.<br />
<span style="color: #2b00fe;"><b>Espresso in history</b></span><b style="font-style: italic;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5OWRTBm-i6FUI_9H0gDsSgLhQde42s5-WRf-FfiqJjwys_vvSi8AHfg3mVKaY94pawLeZuivDZ5CJojyR9kyT5AE9YGzeWFBrYe3jeIr_SsE3sZtKL82TaSVWB-oDF0aawpwBOrNmXDyNchFBt2onu5vLPO58g_PR4agSt9tlIypzdVKQGo/s297/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="260" data-original-width="297" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5OWRTBm-i6FUI_9H0gDsSgLhQde42s5-WRf-FfiqJjwys_vvSi8AHfg3mVKaY94pawLeZuivDZ5CJojyR9kyT5AE9YGzeWFBrYe3jeIr_SsE3sZtKL82TaSVWB-oDF0aawpwBOrNmXDyNchFBt2onu5vLPO58g_PR4agSt9tlIypzdVKQGo/w395-h346/1.jpg" width="395" /></a></div></b>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-74503683017903434782022-09-09T22:56:00.000-07:002022-09-09T22:56:04.245-07:00Batangas coffee (Café Baraco)Kapeng barako or Café Baraco or Batangas coffee has a strong smell and distinctive flavor. It’s been a cultural staple in the Philippines for over two hundred years. Introduced to the Philippines in the mid-18th century, it became reasonably popular and, briefly, was even a desirable import in the US. <br /><br />Kapeng Barako is belongs to the species <i>Coffea liberica </i>which big cherries and unusual flavor grown in the Philippines, predominantly in the provinces of Batangas and Cavite. <br /><br />The name <i>barako</i> is a Tagalog word derived from Spanish varraco, which refers to a male bulls and wild boars symbolizing power and strength. <br /><br />It’s tall and can reach up to 17 meters in height. For Filipinos, barako coffee is a symbol of their country. It takes its name from the Tagalog word for a male stud bull or wild boar, reflecting the fact that it’s a strong coffee. <br /><br />The main characteristic of a Kapeng Barako or liberica are its huge beans which are asymmetrical and have a strong aroma. This rare species of coffee tends to have an earthy and nutty flavor to it once brewed.<br /><b>Batangas coffee (Café Baraco)</b><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhku_Ilm-YUuGTnP3EZ8bwphNTk9oG_TlUVHiWYZdvgyUBsIdoNQNl94bOqbHN4820nbj0hF6PBsC7IqQFCqZTMWmAZRE-fiRiqPP-bZXgsrj1CoHTttuMrVmmFU7X68oMYSw30HntLauqrCsNb-9D3Efa3QZPmdWrWNqFWRO_ahp7yw6JbG08/s462/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="201" data-original-width="462" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhku_Ilm-YUuGTnP3EZ8bwphNTk9oG_TlUVHiWYZdvgyUBsIdoNQNl94bOqbHN4820nbj0hF6PBsC7IqQFCqZTMWmAZRE-fiRiqPP-bZXgsrj1CoHTttuMrVmmFU7X68oMYSw30HntLauqrCsNb-9D3Efa3QZPmdWrWNqFWRO_ahp7yw6JbG08/w493-h214/1.jpg" width="493" /></a></div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-77905479994258885102022-08-11T20:12:00.007-07:002022-08-11T20:12:57.463-07:00Flavor and taste of cappuccinoA cappuccino is a coffee drink made from a mixture of espresso and steamed milk. A traditional Italian cappuccino is generally a single (or sometimes a double) espresso shot topped with equal parts steamed and frothed milk (in a ratio of 1:1:1). A cappuccino doesn’t have any sweeteners added to it. However, milk makes up two-thirds of the drink, and milk has a significant amount of natural sugar. <br /><br />In general, a cappuccino is creamy, bitter and maybe a little sweet, with a hefty dose of coffee flavor. A well-made cappuccino has incredible flavor and texture. It has a bold coffee taste. Cappuccino served with a third layer made up of foam, this coffee gives a richness and thickness that add to the overall experience.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPN9zOcKoJGuDMFKjTrU7y61HhYo2jP4FCdSvzzIRpkI2lnWx8kEov8m5Di_JO2gFOGRaAj401Y7BQJQu_KUl_I_4j0bxNEAiBJYkmHxEX52NAWzmKEyMIAqk2knKn2WX2YDpQtN9YtiIXWSwnP-cRbFGgFcF2MKtPKvI8JxR_pSNq6PPRcXQ/s690/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="690" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPN9zOcKoJGuDMFKjTrU7y61HhYo2jP4FCdSvzzIRpkI2lnWx8kEov8m5Di_JO2gFOGRaAj401Y7BQJQu_KUl_I_4j0bxNEAiBJYkmHxEX52NAWzmKEyMIAqk2knKn2WX2YDpQtN9YtiIXWSwnP-cRbFGgFcF2MKtPKvI8JxR_pSNq6PPRcXQ/w413-h224/1.jpg" width="413" /></a></div>Cappuccinos are an unsweetened drink. Cappuccinos often taste sweet because of some sweetness from the naturally occurring lactose sugar in milk. It may also be flavored with sugar, with flavored simple syrups, and other additives. <br /><br />Cappuccinos are generally stronger and have a fuller flavor and texture than both the mocha and the latte. Because it contains less steamed milk, it can be expected a stronger espresso taste coming through from the espresso shot. <br /><br />Cappuccinos can also be made more ‘dry’ by stretching the milk further to give it a lighter, fluffier texture with even more foam.<br /><b>Flavor and taste of cappuccino<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0E06DvF_Yfnp4nfEpnwaqCwNoOoQKnPZPMPSgnVLivzh1l8U8t3b0mTFOSC5mSSNZIG1BEZwut9Y3bmYc0qIvcaeaTVvj5isfdVYh8_iDXHCRry9ggWHykeyf5gNbwq3e5nQSm5lOyIofPl71RFuNmc81gEqbMhcYfJZhsZFMVZZkaVCTKVk/s1200/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="764" height="403" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0E06DvF_Yfnp4nfEpnwaqCwNoOoQKnPZPMPSgnVLivzh1l8U8t3b0mTFOSC5mSSNZIG1BEZwut9Y3bmYc0qIvcaeaTVvj5isfdVYh8_iDXHCRry9ggWHykeyf5gNbwq3e5nQSm5lOyIofPl71RFuNmc81gEqbMhcYfJZhsZFMVZZkaVCTKVk/w257-h403/2.jpg" width="257" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-77457686588883010422022-07-15T19:31:00.009-07:002022-07-15T19:36:27.393-07:00What is instant coffee?Instant coffee solids (also called soluble coffee, coffee crystals, coffee powder, or powdered coffee) is the dried soluble portion of roasted coffee, which can be presented to the consumer in either powder or granule form for immediate make-up in hot water. <br /><br />The coffee beans are roasted to taste and then finely ground into an almost powder-like form. Then, they’re stripped of their water content through brewing, leaving behind an extract. <br /><br />The dehydration process leads into a scientific drying process, to put it mildly, usually conducted by freezing or spraying with liquid coffee concentrate in a very hot environment or by the more sophisticated methods include agglomeration and aromatization which result in a final product which is readily soluble and has an odor and flavor more nearly that of freshly ground coffee. <br /><br />The technical procedures of freeze-drying for instant coffee include: baking coffee bean, extraction, concentration of extracted liquid, freezing concentrated solution, sublimation drying, desorption drying, smash, and package. This results in crystallized coffee grounds. <br /><br />Soluble coffee, which is now universally accepted as a ready means of making a most acceptable beverage. One cup of instant coffee, containing one teaspoon of powder, may contain 30–90 mg of caffeine, while one cup of regular (filter) coffee contains 70–140 mg. <br /><br />Due to the dehydration process, instant coffee simply doesn’t retain the same amount of caffeine as ground coffee does.<br /><b>What is instant coffee?</b><div><i>Updated version</i><br /><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagZ9Oj8Epza4SiEoH3gwVIsRELIzRVtlzN74bGU_oTrwShSnuK1aAmthX6gsMazcVYZuEdnDVt2tpD2K87OupYXvWTGZX77skPuIGOSEjuuAU4KelLesQlkUJruSTOOWnZb7YMzBeF6pckCs631FAF_8SlhyCwd_5rpXc1JX2ZpqXJFCyJc0/s1500/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="919" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagZ9Oj8Epza4SiEoH3gwVIsRELIzRVtlzN74bGU_oTrwShSnuK1aAmthX6gsMazcVYZuEdnDVt2tpD2K87OupYXvWTGZX77skPuIGOSEjuuAU4KelLesQlkUJruSTOOWnZb7YMzBeF6pckCs631FAF_8SlhyCwd_5rpXc1JX2ZpqXJFCyJc0/w336-h548/1.jpg" width="336" /></a></div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-61452872204384021922022-07-13T08:20:00.001-07:002022-07-13T08:20:00.506-07:00Degradation of trigonelline during coffee roastingNon-volatile compounds degrade when they undergo thermal processing involving roasting. Chlorogenic acid and trigonelline are rapidly degraded during roasting, and phenolic compounds and pyridines/pyrroles are produced, respectively. <br /><br />Trigonelline (TG; N-methylnicotinate) is a metabolite of nicotinamide involved in plant cell cycle regulation and oxidative stress. <br /><br />Trigonelline is found in green coffee beans, and its content depends on the coffee species and origins. The amount of trigonelline in arabica is higher than that in robusta green coffee beans, and thus it can be used as a marker compound to distinguish the coffee bean species. <br /><br />Trigonelline is a well-known precursor of flavor/aroma compounds in coffee and undergoes significant degradation contribute indirectly to the formation of desirable flavor products, including furans, pyrazine, alkyl-pyridines, and pyrroles, during roasting.<br /><b>Degradation of trigonelline during coffee roasting</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682343.post-8200279988343022292022-06-22T11:22:00.003-07:002022-06-22T11:22:37.473-07:00The origin of coffee mocha By the time of the 15th century, Sufi monks in Yemen had begun
cultivating, drinking, and producing coffee for trade. Coffee later
became the accepted drink of the Arab world. For a long time, it was
traded locally. <div><br /></div><div>When the Ottoman Turks occupied Yemen in 1536, the
coffee bean became an important export, cultivated and shipped from the
port of Al-Makha until the late 19th century. In 1555, it was introduced
to the city of Constantinople (now Istanbul, Turkey).<br />
<br />
By the early seventeenth century, Italian traders had introduced coffee
to the West. Other countries soon followed Italy’s example. As the
coffee trade grew, traders moved nearer to the coffee-producing
countries. Al-Makha on the coast of Yemen became the center of the
world’s coffee trade for 150 years.<br />
<br />
Later coffee from Al-Makha began to be referred to simply as Mocha
coffee. The term “mocha’ originally referred to coffee that was grown on
the Arabian Peninsula and shipped from the Yemeni port of Mocha. The
history of this word’s use is fairly muddled. It is likely most
Europeans tasted coffee before chocolate.<br /><b><span style="color: #2b00fe;">The origin of coffee mocha</span></b><br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9z6hD87yEAnm3SBWDOc_g4uNTouOSCiH4iGw-wmw8gRkMwf16UANJBLLRHcqPM26OSZynDdFBeDzKQ1JvCX9e0IpmkcLxYqTSMvi0T6iX14M_fz70OM7WqOzJHRgi1P-6X1Gbg/s1600/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="553" data-original-width="534" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9z6hD87yEAnm3SBWDOc_g4uNTouOSCiH4iGw-wmw8gRkMwf16UANJBLLRHcqPM26OSZynDdFBeDzKQ1JvCX9e0IpmkcLxYqTSMvi0T6iX14M_fz70OM7WqOzJHRgi1P-6X1Gbg/s320/1.jpg" width="309" /></a></b></div>
</div>Unknownnoreply@blogger.com