Patsycat beginning the day after a night on the vino blanco
Meanwhile here in the UK we have Macmillan cancer support coffee mornings each year , this is where groups of people usually bake their own cakes and make coffee to raise money for cancer support . Not only individuals take part but companies do as well , I believe M+S being one of the big companies to take part and donate.
Here in our road we do coffee mornings in our homes late in September usually tied in with a trip around the gardens .
Last years figures raised over £25 million
Cheers for coffee
I'm proud of my 38" waist , also proud I have never done drugs
I drink homemade ice coffee. I mix premium milk, good western coffee and Olieng then blend. Tastes great and costs less than 50 cents per cup.
Start a franchise and serve brekkie, baconandeggs...You are what you eat...
Same here, although I had an ice cream and my mum had a coffee and fresh cream meringue.Originally Posted by nigelandjan
To be seen inside a shop or display their wealth on the street. It's nothing about the coffee.Originally Posted by nigelandjan
Local farm, local roast, my "local lass" to make it for me using a Krupps mill and Bailetti espresso pot. Maybe my own coffee beans next year. Price of roasted coffee beans 320 Baht a Kilo. A kilo lasts me 2 months. 6 Baht a day usually 3 cups a day equals 2 baht a serving. The Krups mill I noticed can be bought in Homepro, Chantaburi, the bailetti pot, plus replacement "O" rings, from a Bangkok source. No source for a replacement handle or pressure valve, anybody know of one in Thailand.Originally Posted by Davis Knowlton
Marketing.Originally Posted by Humbert
Not just Thais, most world wide do the same, more hot, but use coffeemate. The most profitable product for Nestle Asia is the Three in One pouch said a marleting manager from Nestle during a flight to me.Originally Posted by Humbert
It's not the ingredients it's the grinding, boiling, stewing , sugar and condensed milk which makes it shit.Originally Posted by Cujo
Read the fucking instructions. The same thing happened to me with a EU purchased pot. The instructions specifically state, now, to ensure the handle is not placed over a heat source.Originally Posted by palexxxx
Last edited by OhOh; 16-10-2015 at 12:15 PM.
A tray full of GOLD is not worth a moment in time.
Do they sell Tim Hortons' franchises? I'd love to move to Montreal...just dreaming.Originally Posted by BaitongBoy
Well, in this case...not really.Originally Posted by OhOh
They are simply low quality coffee beans. They do exist y'know.
It's the world's largest coffee producer apparently, but the low quality means it mostly goes to make 'instant'.
Doubtless good vietnamese beans do exist, but generally it's barbecued rat droppings.
Anyone who regards Vietnam as a haven of quality coffee must have asbestos for a tongue.
^ That gerbil piss you get out of the cloth condoms in Thailand.
Being a cheap charlie is the only one I can think of.Originally Posted by Neverna
Originally Posted by CujoIn what way are the beans low grade. Are they not grown correctly, picked correctly, dried correctly,roasted correctly, broken beans, not milled correctly , not served correctly? Or is it they are Robusta?Originally Posted by cyrille
Mainly the fact that it's Robusta, yes.
A low quality, bitter bean compared to Arabica.
And I'm guessing that providing for the world's largest purveyors of instant coffee means little incentive to raise quality.
There was an interesting article in the BBC recently about quality. Here's a selection of it. Click on the link for the full article.
Brazilian farmers wake up to their own specialist coffee - BBC News
Brazilian farmers wake up to their own specialist coffee
2 October 2015
Coffee has been the economic backbone of this region - on the border between the Brazilian states of Minas Gerais and Espirito Santo - for more than a century.
But after years of a commodity-fuelled boom, economies like Brazil are having a hard time adjusting to slower global demand and lower prices.
Over the decades, the Lacerda family has known fortune and poverty, with their wealth always oscillating around coffee. Droughts, government policies, global consumption, currency problems - these were blessings and curses that determined the fate of the Lacerdas.
But in the past five years, farmers in this region are finding new ways to make their own fortunes, trying to move away from producing cheap commodity beans and instead invest in top quality production.
The valley is filled with coffee trees - but not all of it produces particularly good coffee. In the past, farmers would collect all beans, put them in bags and ship them abroad, getting whatever prices were listed in the commodity markets.
Now Tarcisio and his family are separating the best beans - most of which are from trees 1,500 metres above sea level - and producing their own specialty brands. The rest is sold to the market as cheaper, unprocessed green beans.
"Usually you double your price - going from commodity to specialty," he says.
"A bag of commodity coffee is now worth 450 reais ($110; £72) - but we can sell specialty at around 900 or 1000 reais ($220 or $240)," he says.
Tarcisio takes me to his neighbour's farm - Forquilha do Rio - which has been winning some of Brazil's top awards for coffee.
Their quality has to do with the favourable local conditions - mild temperatures, good sun exposure and high altitude.
"We knew our coffee was good, but we had no idea it was this good," says Afonso de Abreu Lacerda (no relation to Tarcisio), in front of a cabinet packed with trophies.
"It wasn't until we started competing in awards, about five years ago, that we learned just how valuable it was," he adds.
Brazil is the world's top producer and exporter of coffee by a large margin. It makes about a third of the world's coffee - but virtually all of it is green beans of very low aggregate value.
"A specialty coffee can be sold at 300% more value than a non-specialty coffee," ...
Always good fun to look at chemistry, I am sure you will agree.
Below are the compounds in ground fresh coffee based upon arabica beans. These are the specific ones that impact the aroma, which as aroma is 70-80% of the taste, give a vital indication to the chemical make up of the taste of fresh coffee.
The processing used to change lovely fresh ground coffee into the gravy granule soup that Nigel enjoys has a devastating effect on these compounds. The high temperatures (evaporating) and super low temperatures (freeze drying) severely affect the thermolabile compounds. This is compounded by the fact that all processing is initiated with hot water and steam which will literally soak away all of the water-soluble compounds (e.g., polysaccharides and oligosaccharides). Added to this, as I mentioned earlier, that the heat literally burns away any oil based compounds, and the cold separates them and are discarded, it is quite obvious that instant coffee can and never will be anything close to as good as fresh coffee.
But... it all comes down to personal taste, or lack of, and what you are used to.
A simply comparison of the chemical compounds of fresh ground v instant.
Instant coffee is concentrated, so you see a slight spike in Caffeine and minerals as a percentage of content. This is because their presence is not affected by the heat and water. However, the rest of all the lovely goodies that go into gorgeous fresh ground coffee have been tossed into the shitter. now just because as a percentage caffeine appears to be higher, does not actually mean that in a cup of joe it is. Instant you might use one or two teaspoons of coffee per cup, where as with fresh, you would likely use double or quadruple that. Also, the pressure of the water as it passes through the coffee has an impact as to how much of the compounds get released as well.
But.. it is all down to personal preference.
Some prefer this watery gravy stuff;
and other prefer this rich smooth silky exquisite creation that is truly one of gods (if he exists) gift to man
... at least no one is saying that 3 in 1 is the epitome of coffee yet......
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