The Coffee Bean ©

We all know Coffee, the Master roasted beans (cherries)of the coffee plant? Coffee or Coffea. The word "coffee" may have been derived from the Ethiopian "keffa" or the Turkish equivalent found in their word for coffea the word "qahveh." The Arabs still call the beverage "qahwa," meaning "strength."

Bean There? See Master Roasters in Action!

Like drinking one type of coffee, there are whole ethnicities which went from cradle to grave drinking only one type of roast.

Many of the coffee names we use commonly today reflect the country in which this roast was prevalent; French roast, American roast, and Italian roast, Java roast.

As the worlds peoples started to get individualized, cities started to name roasts; City roast (New York), Atlanta roast, Viennese roast, and New Orleans roast. Cities in other countries started doing the same thing.

Roasting is a matter of slow cooking the coffee bean. As the coffee bean roasts, like everything else we cook, a chemical reaction takes place. The characters of the various coffee beans change good or bad or better in the roaster. The longer the coffee has bean cooked (ha), the more the chemicals change the coffees character. This chemical reaction creates the various different compounds which change the qualities and tastes.

The degree of roast and the roasts name, simply describe how long and how hot the bean is roasted. As the bean roasts, it turns brown. Obviously, the darker the coffee bean gets, the longer it was roasting (unless it was over heated). However, roasting the coffee bean isn't a simple matter of sticking it in a device and heating it. The coffee bean actually roasts differently if roasted at two different temperatures until the color is the same.

The bean goes from endothermic to exothermic during the roasting process. Endothermic means heat absorbing and exothermic means heat producing. The coffee bean actually creates its own heat by chemical reaction similar to that of salt and soap.

Depending upon the reaction desired, the coffee roasting creates the essence of the coffee bean. The essence of the coffee bean is seen, in the cup, as the coffee oils. During the roasting, coffee oils became coffeeol. These are oils; however they also are water soluble, improving or affecting taste and aroma. Regulation of the roasting procedure produces more or less of the coffee oil for a given coffee bean of the desired roast. Additionally, the chemical process makes the coffee bean brittle. When the coffee bean becomes brittle it is easier to grind.

As coffee roasting became popular, Kings would dictate exactly to what degree and color the coffee bean would be roasted. Try coffee fit for a King today Contact info@coffee-bean.ca Today you are the “Coffee King”.

Bean There? Reishi Coffea - Gano Coffee

The different types of

Reishi

In ancient times, only wild Reishi was available. Reishi was classified by color into 6 types:
Red, Green, White, Black, Yellow and Purple.

In 1972, researchers at Kyoto University in Japan successfully cultivated Reishi in the laboratory. From a single species, Ganoderma Lucidum (Red Reishi), all six colors could be grown by varying the temperature, humidity, carbon dioxide content, and the available nutrients. The six types of Reishi are thus shown to be one species.

Red, Green, White, Black, Yellow and Purple.

Wild Reishi is extremely rare. Only one or two mushrooms can be found on a hill. Due to damage by insects and weather, the quality of wild Reishi is unpredictable. Only the fruit body can be harvested, when the active ingredients have already decreased. The dried mushrooms may not have the potency of the fresh mushroom.

When buying wild Reishi, expertise is required in order not to confuse Reishi with the hundreds of other mushrooms (some of which are poisonous). After it matures, the fruit body is hardened by fibers which make it more difficult to extract and digest the active ingredients. The spores are of microscopic dimensions, similar to the size of bacteria. They are protected by two layers of hardened cell walls. These cell walls trap the active ingredients inside and are indigestible.

Although wild Reishi fruit body and the spores are all effective products, our ancestors had to use a large quantity of Reishi to get a little benefit. As it was impossible to cultivate, this rare mushroom was available only to emperors.

Modern bio-engineering technology has made Reishi available to the general public in large quantities. The quality can be carefully controlled by providing the best conditions and sufficient nutrients. The largest amount of active ingredients exists in the mycelium, and that the mycelium is more digestible. The extraction process can be timed at the precise stage when the
mycelium contains the largest amount of active ingredients. Fresh mycelium is available, and there is no chance for mistaken identity.

The Coffee Bean © Cake

Ingredients:

* 1 cup scalded very fresh milk
* 4 egg yolks
* 3 whole eggs
* 2/3 cup (salted or un-salted)butter
* ½ cup quality sugar
* 2 yeast cakes or packages
* ½ teaspoon extract lemon and/or
* 2 crushed cardamon seeds
* 4 2/3 cups flour

Instructions:

To prepare this Brioche Coffee Cake Recipe, first cool the scalded milk; when lukewarm, add yeast, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes; let rise six hours.

Keep in ice-box over night; in morning turn on floured board, roll in long rectangular piece one-fourth inch thick; spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide; cover and let rise.

Take each piece separately in hands and twist in opposite directions, coiling ends together at top of cake.

Let rise in pans and bake twenty minutes in a moderate oven; cool and brush top with confectioners' sugar, moistened with boiling water to glaze, and flavored with vanilla.

The Canadian Stockbroker ©

Canadian Stockbroker © | TCS newswire:
"The Canadian Stockbroker © is a leading provider of dissemination solutions for the corporate investment community, offering services transforming the way companies communicate and meet disclosure requirements while assisting investors in managing and understanding this information. TCS News Wire's world wide news consulting, webcasting, and dissemination services are utilized by corporate communications professionals delivering critical market information."

The Coffee Bean ©

Africa Coffee Ethiopia Djimah
Per Pound *Wholesale Retail
*$8.00 $10.00

Ethiopian coffees are distinctive; magnificent- wine like, fruit under-tones, acidy with a "wild" exotic taste. We select Djimah coffees, which are thick-bodied and highly acidic with earthy wild gamey flavors and a singular taste that is defined by your roasting specifications.



* Location: Kaffa; South Western Ethiopia.
* Altitude: 1500-1800 meters.
* Quality: Exclusively Arabica, Unwashed Grade 5 Usual Good Quality, fair to light acidity, good heavy body, strong original flavor.
* More information about green beans: ripe cherries are hand picked one by one, preparation; sun-drying, machine-cleaning, hand-picking, electronic sorting.

Ethiopia Long Berry Harrar
*$8.00 $13.00

One of the world's most prized coffee, Harrar has a medium to light acidity. Full body with typical mocha flavor with a winey aftertaste, of the two varieties, *short-berry and long-berry, the latter is considered the most desirable. All Harrar is dry processed and the beans are slightly yellowish green.
*altitude of origin: 5000 - 7000 ft.

Fill Your Cup! Bean there!

Green Yemen Mocha Coffee

Yemen(Mocha)Coffee Exporters

Monday, March 07, 2005
___________________________

Green Yemen Mocca Coffee

AL-Hamdani
For Green Yemen(Mocha)Coffee Exporters

Dear Sirs,

We have the pleasure to introduce ourselves as the major company for Yemen (Mokha Coffee) producer and exporter in Yemen and its branches in the Arab Gulf countries.

It is not unknown the Yemeni product of (Mokha Coffee) is second to none all over the world.

We are keen to deal with you as agents in your country for our product mentioned above.

By virtue of its incomparable distinct super quality, flavor and taste, Yemeni coffee will certainly find ready sale all the time and the consumers demand for the Yemeni Mocka coffee will be increasingly considerable in your markets due to its best quality not found elsewhere in the world.

You will therefore find us prepared to grant you very promising competitive prices to signify our interest in establishing business with your esteemed firm for mutual benefit.

Your rapid reply is expected with thanks.



Best Regards,

Ahmed Al-Hamdani

General Manger

Main Center:Sana'a-Zubairi st.-Aser/
Tel:++967-1-214-463/
Fax=+967-1-201-957
Branch:BoanMarket-BaniMater-Sana'a/
Tel:++967-1-821005
BOX 25373 Sana'a

coffee Recipes

Name that Coffee and Ice Cream

David D'Amour
Short Expresso mixed with Galiano and fresh coffee ice-cream.

Michael's Coffee Mint Cafe
Long white Americano mixed with mint leaf, green peppermint and coffee ice cream.

Coffee Ice Cream and Brownie Sandwich
Chocolate double fudge brownies with a filling of coffee ice cream and chocolate sauce.

Maximum Ciato
Hot milk steamed with espresso and Black Gold Sambuca and a scoop of fresh coffee ice-cream.

Shane's Cafe
White short Americano mixed with Cognac and fresh coffee ice-cream.

Jumbo Ice Capuccino
With coffee ice cream and fresh whipped cream.

Bali Beach Summer Cafe
Capuccino mixed with double arak and a dash & twist of fresh orange.

Ice Coffee Ice Chocolate
With ice cream and whipped cream.

Coffee Planet Cherie
Tall thin espresso spiked Frangelico with ice cream and whipped cream.


More

Stolen coffee recipes for coffee lovers contact . datalive@gmail.com

Sweet Espresso

Add sugar to the espresso. Because espresso is usually a small cup of coffee, lumps of sugar are not all that good. They work, but it is better to use granules.

A very common sweetener is honey.

Espresso and Milk

Theoretically, the story behind espresso and milk is to trap the aroma. Espresso has much aromatic properties which vaporize quickly. So, a thin layer of milk is used to trap the aromatic properties in the cup.

Froth

Froth is the process done to milk to make it foam. All espresso and most expresso machines have a special tub to make steam which is used to make froth. Typically, the froth is made with a thick milk as opposed to skim milk. The milk is in a container with a spout for controlled pouring. The container is held under the tub and a valve is turned which allows steam to froth the milk. Basically, it is making hot foamy milk.

The milk is carefully poured into the espresso in such a manner not to sink or mix with the coffee.

Espresso Macchiato

Espresso with just a stain of milk. A very small amount of milk just to stain the coffee.

Latte Macchiato

This is the opposite of staining the espresso with the milk. This is where the milk is added first and the espresso is used to stain the milk.

Caffe Mocha

One-third espresso, one-third hot chocolate and one-third frothed milk served in a large class. This is not to be confused with Mocha-Java coffee beans. It doesn't mean it comes from Mocha either.

Con Panna

Coffee with whipped cream. May be espresso but sometimes it can be any cup of coffee.

Double

Double Cappuccino, double Caffe Latte, or double Caffe Mocha means a double helping in espresso or otherwise of everything. However, some people think it means double the coffee but not the fixings. Oh well.

Extra Strength

Extra strength means more double the coffee but not the water. This is a condition where one would use more coffee grinds than normally called for.

Iced Espresso

Usually a double espresso poured over lots of crushed ice in a fancy glass. Sometimes topped with whipped cream.

Iced Cappuccino

Espresso poured over crushed ice, topped with equal part of cold milk, and topped with cold frothed or whipped milk.

Espresso Granita

Italian granitas involve freezing strong, unsweetened espresso, crushing it, and serving it in a parfait glass or sundae dish topped with sweetened whipped cream.

Cappuccino

Typically, a 1.5 ounce of espresso, topped by hot milk and foam. Ideally, cappuccino consists of on-third espresso, one-third hot milk, and one-third foam. May or may not be drunk with sugar.

Latte

Many times referred to as Caffe Latte or cafe au lait, or cafe con leche. Simply the same as cappuccino with much more milk. Additionally, it is mixed by pouring the milk and the coffee from opposites sides of the cup. Although traditionally made with espresso, it dilutes the coffee so much that it is now made with standard brews.

Mocha Latte

1/4 espresso,
1/4 hot chocolate,
1/4 hot milk,
1/4 foam.

Made generally the same as Latte. Pour the espresso, hot chocolate, and milk together, then top with foam.

Irish Coffee

1 teaspoon sugar
1 or 2 tablespoons Irish whiskey
regular black coffee
optional cream or lightly whipped cream.

Schmidty's Irish Coffee

2 teaspoons granulated sugar.
2 teaspoons Irish whiskey.
2/3 cup of hot French roast coffee.
Heavy cream lightly wipped as garnish.

Place surgar and wiskey in a cup then mix till surgar has gone into solution. Pour in coffee then carefully pour cream on top. Do not mix in cream.

Frappe

1-2 teaspoons of instant coffee.
2-3 teaspoons of sugar.
milk with ice-cubes.

Frappe coffee is widely consumed in parts of Europe and Latin America. It is made with cold espresso. It is prepared in most places by shaking into a shaker with instant coffee, sugar, milk and ice-cubes. It is served in a long glass with ice and a straw. One important thing is the thick froth on top of the glass.

Frappe Alexander

2 cups chilled double strength coffee.
3 tablespoons granulated sugar.
1/4 cup brandy.
1/4 cup heavy cream.
1/4 cup cream de cacao.
Ice cubes.
Nutmeg for garnish.

Combine ingredients in blender till frothy. Pour in classes. Typically serves 4. Top with nutmeg.

Coffee Royal

A regular cup of coffee with whiskey or bourbon.

Turkish Coffee

Turkish Coffee requires special grind. It is hard to come by but can be purchased at a good specialty coffee outlet. The grind is extra fine. It is a fine powder.

Put a table spoon or more, in a coffee cup and nuke in the microwave oven. Take it out and drink it.

It can be made on a stove too. However, because a microwave makes water hotter than a stove, microwave ovens are starting to be used for this purpose.

There is no need to filter the grinds out because they may settle out.

Old-fashioned Coffee Soda

3 cups chilled double strength coffee
1 tablespoon superfine grind sugar
1 cup of heavy cream; or half&half.
1/3 cup of chilled club soda.
Wipped cream and marachino cherries for garnish.

Ciudad Cooler

4 cups extra strength coffee.
2 cinnamon sticks.
4 whole cloves.
3 whole allspice.
1/2 cup of heavy wipping cream.

Mix the coffee, cinnamon, cloves, and allspice in a large pot and steep for 30 minutes. Fill four tall galsses with cracked ice. Strain the coffee through a filter and pour int each glass.

Turkish Cola Float

1 part chilled extra strength coffee.
1 part dark coffee ice cream.
1 part cola.

Scoop the ice cream into a glass, pour in coffee, and carefully pour in cola. Cola and ice cream fiss, so lit takes a little care in mixing this drink.

Cappuccino Borgia

1/4 peeled orange.
1/4 cup of coolled espresso.
1 1/2 cup of chocolate ice cream
6 tablespoons orange juice.
1/4 cup whole milk.
Whipped cream, grated orange, and chocolate bocca beans for garnish.

Mix the espresso, orange, ice cream, orange juice, and milk in a blender. Blend until smooth. Pour into glass and garnish.

Calypso Cooler

1 cup chilled extra strenght coffee.
2 small ripe bananas.
2 cups coffee ice cream.
4 tablespoons rum.
Ground cinnamon for garnish.

Puree bananas and coffee in blender, then add ice cream and rum, blend till thick. Pour in glass and sprinkle with cinnamon.

Angostura Cooler

2 cups chilled extra strength coffee.
2 cups vanilla ice cream. 1 tablespoon Angostura Bitters.
Whipped cream and chocolate curls for garnish.

Blend ingredients, pour in 4 tall glasses, fill with whipped cream, and top with chocolate curls.

Supreme Bean Grog

1/8 teaspoon ground cinnamon.
1/8 teaspoon ground allspice.
1/8 teaspoon ground nutmeg.
1/8 teaspoon ground cloves.
2 tablespoons of butter.
2 cups of packed brown sugar.
1 cup of rum.
2 cups of hot Italian roast coffee.
Grated orange for garnish.

Combine spices in small bowl and mix. Beat butter until light and add sugar slowly until blended. But 1/8 teaspoon is spices in cup, pour in 1/2 cup of rum, 1 cup butter/sugar mixture, and add 1/2 cup of coffee. Makes 4 one pint mugs.

Caffe Zabaglone

4 egg yolks.
1/4 cup granulated sugar.
1/8 teaspoon salt.
1/4 cup dry Marsala wine.
3/4 cup Italian roast coffee room temperature.

Beat the egg yolks, sugar, and salt till creamy pale yellow. Slowly stir in wine. Cook over a double boiler and wisk till mixture becomes a thick foam and soft mounds form. Fold in coffee until blended. Pour into 4 goblets. Serve with spoon.

New Orleans Coffee Eggnog

1/2 cup of eggnog.
1/2 cup of double strength New Orleans coffee (American roast).
1/2 cup of heavy cream.
1/2 cup of bourbon.
Nutmeg for garnish. Whip eggnog, coffee, and cream till thick. Fold in bourbon. Garnish. Serves 2.

Royal Coffee Punch

4 cups extra strenght coffee cool.
1 cup powdered sugar.
1 cup brandy.
1 megnum champagne, chilled.

Combine in a large pitcher or bowl. Mix gently. Serves 16-12.

Sambuca Mosca

2 shots Sambuca.
5 roasted coffee beans.

Pour Sambuca in a liqueur glass, drop on beans. Light with match. Serve imediately.

Cardamom Kaffe

1 Cardamom pods, cracked and seeded.
1/8 cup cognac.
2 teaspoons curacao.
1 teaspoon sugar.
1/2 cups extra strength coffee.

Combine Cardamom pods, cognac, curacao, and sugar in a cup. Heat gently or NUKE in microwave oven for about 10 seconds and light. Serve with a siren. Allow guest to put out burning mixture with the 1/2 cup of coffee.

Chili and Beans

1 cup of dark roasted coffee beans.
1 can of chili and beans.
1 cup Vodka.
Sour cream and cheddar cheese for garnish.

Soak roasted coffee beans in Vodka over night. Pour off the Vodka into two glasses. Mix coffee beans with can of chilli and beans then simmer, stir occansionally. Serve in 2 bowls with Vodka.

Coffee Sauce

1 cup granulated sugar.
2 cups extra strenght coffee.
2 tablespoons cornstarch.
2 tablespoons butter.
1/2 teaspoon salt.

Melt sugar slowly in heavy skillet till amber color. Slowly add 1 1/2 cup of coffee stirring constantly. Steams heavily. In a small bowl, blend cornstarch and 1/2 cup of coffee, then pour sugar mixture and cook till thickens. Remove from heat and stir in butter and salt till blended. Serve warm over any thing.

Coffee Candy

This is good. Melt semisweet chocolate in a pan and add sugar. Depending on taste, add some cream. Put in some fine coffee grinds. Typically, Turkish Coffee grinds. Pour into a candy bar container. Allow to harden.

Coffee Cinder

1 cup of over roasted Robusta coffee beans.
6 ounces of milk chocolate.

Melt chocolate. Coat a small chunk ice cube container with some of the chocolate. Put 3 to 5 beans in ice cube container. Pour remaining chocolate over beans. Allow to chill.

LING ZHI Reishi Ganoderma Lucidum

LING ZHI Reishi Ganoderma Lucidum: "Red Reishi Mushroom / Ganoderma lucidum / Ling Zhi
Red Reishi Mushroom / Ganoderma lucidum / Ling Zhi: 'Red Reishi Mushroom General Information
Even though there are several different colors of Reishi mushrooms, Red Reishi is the one that is most well known and used. For over 4000 years, Red Reishi mushrooms have been most revered in traditional Chinese medicine equaling ginseng as a premier substance for the attainment of radiant health, longevity, and spiritual attainment. Traditionally, Reishi has been used as an anti-aging herb to treat many diseases and disorders. Daoist traditionalists rever this mushroom as the elixir of immortality, claiming it promotes calmness, centeredness, balance, and inner awareness and strength. Reishi contains sterols, coumarin, mannitol, polysaccharides, and triterpenoids called ganoderic acids. It is thought that ganoderic acid lowers blood pressure, LDL (low density lipoprotein cholesterol), and triglyceride levels. Those triterpenoids also play an important role in lowering the risk of coronary artery disease.'"

Coffee Quebec

Coffee Quebec: "* 600-800 AD -- the era in which an Ethiopian goat herder named Kaldi reportedly discovered coffee after observing that his goats become very excited upon eating coffee berries"

Coffee Recipes

Old recipe for boiled incredible tasting coffee!

Five level tablespoonfuls of ground coffee.

The crushed shells of two eggs or half the white of one egg.

Four tablespoonfuls of cold water.

Two cups and one-half of boiling water.

Three tablespoonfuls of ice water.

Always scald the pot with boiling water and leave standing untill ready

Combine the coffee, the crushed egg shells with a little of the whites or not and the four tablespoonfuls of cold water;
let stand seven minutes, pour on boiling water, cover with a tight lid, and simmer three minutes after the boiling point.

Remove the pot from heat, add the ice water allowing to stand for about eight minutes, then carefully pour off two cups of the liquid.

add your favorite goodies and enjoy.

Keep the inside of the coffee-pot immaculate, as coffee absorbs odors and flavors most readily.



Enjoy this unique recipe