5 Unique Ways to preserve food

Most hated it when food was coveted proved to be stale even before it got eaten. Is not there a way to make food more long-standing so it can be enjoyed?

There. Some people found a way to preserve food freshness and make more long-standing. This of course also makes age consumption becoming longer. There are several ways that make sense, some are not. And some ways this is a unique way some people used to preserve food.

Buried

It feels terrible to imagine burying food then one day he unloaded from ‘grave’ and eat it. However, this method is still used today and is practiced in Korea know.

Is a way of preserving foods passed down by ancestors Kimchi Korea in order to stay fresh longer and age consumption. Initially, the land provided to bury kimchi salted or frozen, making it warm and dark place.

Then, kimchi jars put into dirt that protects from dust, light and oxygen can alter food. Left for several months, kimchipun eventually be consumed and stored in the fridge or cupboard to be enjoyed not just a day.

Dried

Remember how to manufacture salted fish? Yes, that’s right. By drying in the sun. Reportedly, meat drying in the sun after being given some of the material will make it dry naturally and automatically preserved. This food can then be consumed for some time due to decay very long walk.

Usually the food is processed in this way is bananas for sale, and meat or fish.

Using a technique Lye

Itself is a kind of alkaline lye whose function is similar to that used soap to dry clean or cleaner. When consumed immediately Lye is very toxic and dangerous, but Lye can be used to preserve food.

When combined with fat, it will react by starting the process of saponification. These reactions can usually change the texture, aroma and taste of the food, but will age much longer.

Not everyone should and can use Lye. And only a few foods that can be processed by Lye as changes they experienced.

Confit

Confit method is a method to cut her off oxygen so slow decay that occurs in food. Usually the food will be cooled and sealed in a container.

Aspic

Aspic is a method of preserving food with a texture similar chemicals similar to jelly. When applied to food, it will wrap around and be absorbed by the food and protect food from oxidation. Food will remain durable for longer.

Today, there are many ways a more modern food preservation. Even so, some food preservation methods above are still used.

Is there a way of preserving foods typical of the territory?

Finding the “Best of the Best” in Coffee

Tips for Finding Perfect Premium Coffee…

There is coffee and THERE IS COFFEE! You likely know about the generic quality coffees you find at the supermarket, using the inferior Robusta beans. And, in contrast, there is the alternative: the coffee regularly termed Gourmet Coffee you buy direct from roasters around the country. Popular large volume roasters, like Starbucks as well as most of the the smaller roasters dispersed about town, essentially utilize this far better grade, high altitude, shade grown Arabica bean.

That being said, and broadly known by all nowadays, how can you siphon out the crème de la crème of gourmet coffee beans to purchase?

To begin with, let’s hone in specifically on taste. Nowadays, coffee has become a “drink of experts”…
evolved into an art of reflection! We’ve begun to savor our coffee…flavor identify and define the subtle hints and nuances, as well as the qualities that identify the bean’s continent of origin. You as a coffee drinker, can begin to explore and experience the undertones of your coffee’s region, but better yet, begin to revel in the independently specific flavors of the bean defined by the specific hill and farm where it’s grown.

Coffee Cupping: Defining Coffee by its “Underlying Flavors”

There are, nowadays, a limited number of coffee roasters that independently test their coffee beans for taste observations and aromas. These beans are graded and assessed just like fine wine. This activity is called Coffee Cupping or Coffee Tasting. Professionals known as Master Tasters are the assessors. The procedure involves deeply sniffing a cup of brewed coffee, then loudly slurping the coffee so it draws in air, spreads to the back of the tongue, and maximizes flavor.

These Master Tasters, much akin to wine tasters, then attempt to measure in detail, every aspect of the coffee’s taste. This assessment includes measurement of the body (the texture or mouth-feel, such as oiliness), acidity (a sharp and tangy feeling, like when biting into an orange), and balance (the innuendo and the harmony of flavors working together). Since coffee beans embody telltale flavors from their region or continent of their origin, cuppers may also attempt to predict where the coffee was grown.

There is an infinite range of vocabulary that is used to describe the tastes found in coffee. Descriptors range from the familiar (chocolaty, sweet, fruity, woody) to the conceptual (clean, vibrant, sturdy) to the wildly esoteric (summery, racy, gentlemanly).

Following are a few key characteristics as defined by Coffee Geek. (http://coffeegeek.com/guides/beginnercupping/tastenotes)

Key Characteristics

Acidity:

The brightness or sharpness of coffee: It is through the acidity that many of the most intriguing fruit and floral flavors are delivered, and is usually the most scrutinized characteristic of the coffee. Acidity can be intense or mild, round or edgy, elegant or wild, and everything in between. Usually the acidity is best evaluated once the coffee has cooled slightly to a warm/lukewarm temperature. Tasting a coffee from Sumatra next to one from Kenya is a good way to begin to understand acidity.

Body:

This is sometimes referred to as “mouthfeel”. The body is the sense of weight or heaviness that the coffee exerts in the mouth, and can be very difficult for beginning cuppers to identify. It is useful to think about the viscosity or thickness of the coffee, and concentrate on degree to which the coffee has a physical presence. Cupping a Sulawesi versus a Mexican coffee can illustrate the range of body quite clearly.

Sweetness:

One of the most important elements in coffee, sweetness often separates the great from the good. Even the most intensely acidic coffees are lush and refreshing when there is enough sweetness to provide balance and ease the finish. Think of lemonade…starting with just water and lemon juice, one can add sugar until the level of sweetness achieves harmony with the tart citric flavor. It is the same with coffee, the sweetness is critical to allowing the other tastes to flourish and be appreciated.

Finish:

While first impressions are powerful, it is often the last impression that has the most impact. With coffee the finish (or aftertaste) is of great importance to the overall quality of the tasting experience, as it will linger long after the coffee has been swallowed. Like a great story, a great cup of coffee needs a purposeful resolution. The ideal finish to me is one that is clean (free of distraction), sweet, and refreshing with enough endurance to carry the flavor for 10-15 seconds after swallowing. A champion finish will affirm with great clarity the principal flavor of the coffee, holding it aloft with grace and confidence like a singer carries the final note of a song and then trailing off into a serene silence.

Coffee Buying Caveat

Buying coffee simply by name instead of by taste from your favorite roaster (in other words buying the same Columbian Supreme from the same “Joe’s Cuppa Joe Roaster”) definitely has its pitfall! According to Coffee Review, “Next year’s Clever-Name-Coffee Company’s house blend may be radically different from this year’s blend, despite bearing the same name and label. The particularly skillful coffee buyer or roaster who helped create the coffee you and I liked so much may have gotten hired elsewhere. Rain may have spoiled the crop of a key coffee in the blend. The exporter or importer of that key coffee may have gone out of business or gotten careless. And even if everyone (plus the weather) did exactly the same thing they (and it) did the year before, the retailer this time around may have spoiled everything by letting the coffee go stale before you got to it. Or you may have messed things up this year by keeping the coffee around too long, brewing it carelessly, or allowing a friend to pour hazelnut syrup into it.”

Your savvy coffee-buying alternative is to look for roasters who buy their beans in Micro-Lots- smaller (sometimes tiny) lots of subtly distinctive specialty coffees. According to Coffee Review, “These coffee buyers buy small quantities of coffee from a single crop and single place, often a single hillside, and are sold not on the basis of consistency or brand, but as an opportunity to experience the flavor associated with a unique moment in time and space and the dedication of a single farmer or group of farmers.”

Coffee Review: Coffee Ratings

And finally, look out for the very small community coffee roasters that will submit their coffees to be 3rd-party evaluated by Coffee Review and other competitions for independent analysis and rating. Coffee Review regularly conducts blind, expert cuppings of coffees and then reports the findings in the form of 100-point reviews to coffee buyers. These valuable Overall Ratings can provide you with a summary assessment of the reviewed coffees. They are based on a scale of 50 to 100.

Bottom line for a certain premium purchase: To find the coffee that will ascertain most flavor satisfaction, seek out beans that been independently reviewed and rated. This approach will, without a doubt offer you the advantage of being able to choose the flavor profile suits you best in a bean. What’s more, it gains you certainty in quality due to its superior rating. The higher the rating, the better the flavor. True premium coffees start from the upper 80’s. By finding a roaster that consistently rates within the 90’s will ultimately buy you the best java for your buck!

Fitness Travel

Do you always feel fifteen pounds heavier after coming back from vacation? All that eating out and indulging can pack on a few pounds. Whether you are worried about packing on the pounds while traveling, already have a few to lose or just simply love exercising and would like to tone up; consider trying a fitness vacation. It is one of the hottest new trends in travel, not only do you get to get away, which in itself feels good, but you also get to lose weight and get fitter. There are plenty of fitness friendly travel options, but here are just a few of the many fitness vacations out there.Continue reading: Fitness Travel

Finding a Fitness Trainer

The decision to get fit is a great goal to set for yourself, but it can be hard knowing where to start. A Fitness Trainer can assist you by discussing what you want to accomplish from your efforts. Some people want to lose weight, some what to tone their body, and others want to build their muscles. There are specific exercise programs that a Fitness Trainer can recommend to help you in the area you choose to work on. They can also show you the correct way to do each of the exercises so that you get the maximum benefit from your workout.

Finding the right Fitness Trainer for you is easier than you think. If you belong to a gym or fitness center, ask about a personal Fitness Trainer program. For those of you who want to work out on your own or who don’t have a gym in your area, you will have to search a little bit harder for a Fitness Trainer. Ask your doctor, friends, and family members if they can recommend anyone to you. The internet is a great place to locate any in your area as well as give you some basic information on what a Fitness Trainer can do for you.

Fitness trainers are going to vary in their methods. You will want to talk openly with a Fitness Trainer regarding their philosophy, training, and consulting methods. You will also want to discuss their educational background and certification as a Fitness Trainer. Of course, the cost of their service is going to be an important factor to discuss as well.

Ask them why they became a Fitness Trainer. Ask for references who you can contact regarding their experiences with the Fitness Trainer. Since you are going to be exercising in your free time, you are going to have to discuss a schedule that works well for both of you. Make sure you share your fitness fears with the personal trainer and see how they react. They should also be made aware of your fitness level and any health concerns that are going to need to be considered while getting fit.

After talking, you should feel comfortable with the Fitness Trainer. If you don’t feel like you are compatible then keep looking. You need the time and money you spend with a Fitness Trainer to be well spent, not stressful. Trust your instincts when it comes to being around this particular individual. It is a good idea to talk with at least three potential Fitness Trainers before you make a final decision based on what each has to offer you.

Getting fit is easier when you have the expertise of a Fitness Trainer behind you. They are great for motivating you as well as giving you personal attention to meet your fitness goals. Make sure the Fitness Trainer you choose to work with has your best interests in mind as you work together to devise a challenging yet rewarding fitness program that are going to give you the results you having been hoping for.

Discovering The Joys Of Food and Travel

One of the best things about visiting new places the chance to combine sampling the local food and travel. One single country can offer an enormous variety of dishes. Indian cuisine is very sophisticated, though often we don’t know its diversity because the food in most Indian restaurants comes from the Punjabi region of northern India. The other great Indian styles of southern, eastern and western cookery are largely vegetarian, though some include lamb, chicken, fish and even goat.Continue reading: Discovering The Joys Of Food and Travel

Eleven Steps to a Better Cup of Coffee

If you are like most coffee drinkers, you probably think you are already getting an awesome cup of coffee. However odds are that you can probably still improve the quality by following these eleven steps:

1. Use Quality Coffee Beans

Stay out of the grocery stores! OK that is a serious statement, but seriously do not buy coffee beans at the grocery store. No one knows when it was roasted and that is a critical, key point in coffee freshness. These beans are known for being stale, whether they are in the gravity bins (especially stale!) or bagged (usually stale!). No one really knows how long the beans have been in the bins or bags. Buy your coffee from an area independent coffee shop or artisan coffee roaster that can verify the roasting date. This is the only way to know you are buying freshly roasted coffee beans of gourmet quality. Their reputation is on the line so they strive for the best quality coffee freshly roasted.

2. Store Properly Remove your beans from the original bag and put in an airtight container like Tupperware or Glad Ware. The more opaque the container, the better to keep harmful light out. Extreme light like keeping coffee in a glass jar on the sink can cause deterioration of your beans, allowing your final cup of coffee to taste flat or stale.

Do not store in the freezer or refrigerator. Keep them in an airtight container in a cool, dry and dark place like a cupboard or pantry. Refrigerators harbor many odors and coffee is very porous. It will act like a sponge to odors whether it’s ground or whole bean. Freezers can cause freezer burn, and the flavor oils to crack and lose flavor. These oils are where the flavor is. Storing in the freezer freezes the surface condensation each time the coffee is taken out of the freezer.

Excess moisture will cause your beans to stale faster and shorten the life span of your coffee so a cool, dry and dark place it recommended for storage.

3. Proper Grind and Grind Just Before Using

The grind of the coffee matters. Your coffee should be ground for the type of brewing method you are using. Coarse for French press and single serve, fine for espresso. The in between matter but for most auto-drip makers your grind should be just finer than coarse meaning that when you rub it between your fingers the grinds should feel similar to typical bread crumbs. Espresso grinds should feel like somewhere between sugar and powdered sugar. Also, by using a burr grinder your coffee will receive less friction than a typical blade grinder giving your grinds less chance to get scorched during grinding.

Coffee is very porous and will absorb odors and air (oxygen) very fast. Oxygen will make your coffee taste really bad! So, the longer your coffee is ground and not used the longer it has to stale and make a bad cup.

4. Measure Properly

Weigh your coffee before you grind it. To make a good, well-rounded cup of coffee you should use approximately.75oz (22g) of coffee beans to every 8oz of cold water. You can +/- to taste but this is a good starting point.

5. Purified Water at Precise Temperature

Fresh, clean tap water (purified is best) or quality spring water is recommended. Do not use mineral water, distilled water or tap water with any type of odor. It will make your coffee taste bad. The water should be between 195-205 degrees when ready to brew. At this temperature, the coffee will get proper extraction to optimize the flavor oils and caramelized sugars inside the coffee bean. This is hard to accomplish with most home brewers as the heating elements are not heat adjustable nor are they reliable to heat to the proper temperature at all. Good home coffee brewers will cost about $200 but are well worth it and last a lot longer. If you can, try the single cup pour over methods available or other brewing methods such as French press or siphon. The taste difference is remarkable. Google search each method for more information.

6. Brew Just Enough to Drink

Letting your brewed coffee sit waiting is not a good idea. And more so please do not let it sit on the hot plate! This is a good way to cook your coffee. Constant ‘keep warm’ mode like this will make it taste bitter. If you have to brew more than one cup and are not going to finish is right away, get an airpot of air tight hot container to keep it in. Still drink it within an hour or so but it will buy your more time.

7. Let it Cool

By letting your coffee cool to about 170 degrees (for black coffee) you will not only avoid burning your mouth, you will also get a more enjoyable coffee experience because you will taste the true essence of what coffee is all about: the brightness, the chocolaty notes, the citrus notes, the spices. It’s all there, get a little geeky! If you insist on pouring cream and sugar in your coffee, forget #7 and for #8 respectively!

8. Drink it Black

This is the coffee geek purist in me coming out! I used to drink my coffee with cream and sugar all the time until I got into the coffee business years ago. Society decided cream and sugar was the norm because of bad tasting coffee, not because coffee tastes bad. Coffee used to be bitter as a rule, but that was your father’s cup! Most likely the canned stuff from the grocery store. Ick! That is the old-school coffee made from Robusta beans, a low-grade coffee. Today the high quality coffee beans are called Arabica and you get them from coffee houses and artisan coffee roasters. When beans are blended and roasted properly black coffee is not bitter. It may take some getting used to but I assure you that you are missing a lot of great tasting coffee by adding cream and sugar!

9. Throw Out Any Leftover Brewed Coffee

This is part of #6 above, but deserves its own number. If you have brewed coffee left over past an hour in an airpot or air-tight container, throw it out. Brewed coffee has a life span as well and letting it cook itself in a container is not part of it.

10. Throw Out Any Leftover Coffee Beans

OK let me clarify! By this I mean the coffee that is left over after 21 days. Coffee beans have a life span of approximately 21 days from the day it is roasted. I prefer to drink mine within 10 days but that is just the coffee geek again. If you can span your coffee for use within 21 days of the day it’s roasted you will get a better tasting and far more superior cup. I know, you are asking “how do I know when my Seattle’s Best or Newman’s Own coffee beans were actually roasted?” Well, see #1 above for your answer.

11. Rinse and Repeat

That says it all! If you follow these steps I promise you will notice a more flavorful and tasty cup of brew!

Organic Fair Trade Coffee Is Good for the Planet

Coffee! The eye opening elixir. Coffee! Black, drinkable, the energizing drink that livens our lives. Coffee! A long history from an exotic unknown berry to a massive commodity production, back to exotic again. And what a past this bitter black beverage has had. The dancing goats, to high volume commodity sales, to the near extinction of the finest of quality coffee beans, the art of growing and handling coffee berries has never died. It has only been altered though out time.

Coffee! The eye opening elixir. Coffee! Black, drinkable, the energizing drink that livens our lives. Coffee! A long history from an exotic unknown berry to a massive commodity production, back to exotic again. One must hand it to that little coffee shop from Seattle that now encompasses the globe. They sure did take the world by storm. In one fell swoop that little coffee company took a commodity beverage and cast it back into the exotic drinkable realm where it was born from as well as distorting the beauty of specialty gourmet coffee for future generations. What is now perceived as a quality coffee bean has traveled back to the art of commodity coffee. The competition on the street corner for a drinkable cup of coffee has become fierce. Each brewer says that their brew is the “perfect cup of coffee”. However they all grab from the same commodity level stocks. Of course without these commodity grown stocks coffee would be in greatly diminished supplies. Yes, coffee is in diminished supply. That is the supply of good quality coffee beans had almost vanished over the last couple of decades as corner boutiques converted to the ravishing corner coffee shop.

There is a change! Finally there is a change in the air. The very small boutique coffee shop and coffee roaster is finally allowed the glory of finding high quality coffee beans once again. Small farm and niche green coffee beans are now becoming available to the fair trade coffee market. Quality organic coffee is being selectively grown just for the small independent coffee roasting operations.

Finally we have coffee drinkers who care more and more about the people of the Earth and the planet that we live on. We now have coffee drinkers who care about the survival of coffee farmers and the lands on which the coffee bean is grown. There are specialty coffee drinkers who cherish the survival and health of our mother earth.

Sustainable Organic Fair Trade Coffee is finally becoming a household request. Fair trade is good for the people. Organic coffee is healthier for you as well as giving health back to our planet.

Fair trade coffee provides a fair platform for the whole supply chain of this wonderful drink. Fair trade coffee beans mean fair prices for those who drink it. It may not be the cheapest coffee to buy however for the quality and sustainability the prices are equitable. It also provides better wages and living conditions for those who grow and produce the sought after bean. Fair trade is an agreement between farmers, workers, shippers, and consumers to care about each other and everyone involved. After all that is what community and health is all about.

Foresight by coffee growers proved beneficial. The few that saw a future for renewed exotic demand set course with new direction. Armed with a brighter knowledge these coffee plantations moved away from the distorted massive commodity market left to flounder by that little coffee shop from Seattle. These foresight seers set their sights on a smaller specialty marketplace. This knowledge was that there would be a need for finely grown and carefully cared for coffee beans. They knew that the land was important, that their community was important, and the survival of quality coffee was important. There would be a need for carefully grown, hand selected, artistically roasted, and rushed to the discerning consumers waiting coffee grinder and brewing system coffee. Out of the fair trade coffee supply grew the expertise to market the perfect cup of coffee. Quality fair trade organic coffee beans are available. Still a consumer can find the organic coffee they seek for their cup of coffee at the corner commodity brewer. Astute coffee drinkers find it a poor substitute for the real experience of fine coffee.

Those coffee drinkers with the discerning desire for the perfect bitter tinged elixir must still seek the out of the way roasters to fulfill their needs. They must discover the hidden gems in the coffee roasting world. And, yes, there are those little gems and merchants, imports, roasters, and sellers. And yes there are many who like yourself desire their cup of coffee to stand out as the pure enjoyment of a cup of coffee should be. After all tingling taste buds and allowing your senses to dance around the flavors of coffee is what life is all about. Allowing your mouth to wrap around the delicate chocolate or nutty earth flavors of the coffee bean and the smoky power of a fine roast is what we seek as a coffee drinker.

If, and when, you find that little quality niche coffee shop hold onto it tight allowing it to grow and become sustainable. Seek out the online coffee merchant that has done the leg work of finding the best roasters and fastest service. Get that cup of coffee. Get your organic blend. Get the roast you desire. Get the fair trade coffee beans you deserve. Don’t let go.

Yes, people drink coffee to stimulate their minds for the long stress filled hour of the day. Stimulating the senses is more important as well. Awakening the olfactory system with quality flavor from specialty hand selected coffee puts the shear aspect of the lowly commodity coffee production into a totally insignificant perspective. Hum drum becomes the everyday ordinary cup of coffee sold at all of the corner coffee shops. Taste bud boredom is a crime of depriving the human senses of ecstasy that we all crave and deserve. Alive taste buds cause the human being to be alive, excited, and adventurous in our every day activities. Start your day with an eye opening sense grabbing cup of coffee and know that your day will be brighter more enjoyable and full of experience. And further know that when you purchase great organic fair trade coffee that you are caring for the planet that gives us our daily life.

In Search of the Best Coffee Makers

Coffee may be the most popular beverage in the world. Recent statistics indicate that over 50% of the American population are coffee drinkers and this number would more than likely hold true in many other countries as well. This more than any thing else helps to explain why there is such a wide range of coffee makers available for purchase today.

With such a diverse range of coffee machines, there is more choice for the coffee drinking public than ever before. Main stream popular styles include the Automatic and Manual Drip, Pod, Automatic Espresso, French Press, Percolator, Stovetop Espresso and the Vacuum. Each one of these styles has some unique characteristic that are sure to appeal to a certain segment of the coffee drinking public.

Automatic and Manual Drip Coffee Machines

The most popular style of coffee maker continues to be the automatic drip coffee maker. The basic design is very simple and efficient. Add fresh water to the built-in reservoir, insert a filter in to the handy filter holder, measure your favorite coffee grounds and pour into the filter and then press the start button. Within minutes your senses are excited by the smell of freshly brewed hot coffee! Most models also have a built-in timer and a pot warmer included so that you can set your coffee to brew and be ready at any hour of the day or night, and kept constantly warm as well.

Manual drip coffee brewers do take a bit more work since you need to boil the water using another heat source, but after that it is basically the same coffee making process of putting coffee grounds in the filter and pouring the hot water through the filter so that the coffee liquid is collected in the pot or container below. One great advantage of the manual drip coffee machine is that is can go most any where with you as it is not dependent upon having electricity to operate so it is great for camping and other outdoor activities.

Pod Coffee Machines

These are becoming very trendy and popular in recent years. Working similar to the automatic drip machines, they feature the ability to use pre-packaged containers or pods of specialty coffees to brew great tasting coffee. With many reputable coffee chains such as Starbucks now selling their most popular coffee blends in the pod format, consumers can get the same tasting cup of specialty coffee at home that they had to go out and purchase before at a much higher price.

Automatic Espresso Coffee Brewer

Espresso coffee makers have become much more affordable in recent years and because of this, they are gaining in popularity amongst serious coffee drinkers wanting something more than just a normal cup of coffee. There are currently three types of espresso coffee brewers to choose from, namely semi automatic, fully automatic, and super automatic. As a rule, the more automatic the espresso maker is, the less you need to do to brew your coffee, but unfortunately the more expensive it is to purchase. For example, where a semi-automatic model will tamp the coffee grounds, brew the coffee, fill your cup and eject the old grounds, an entirely automatic model will also grind the coffee for you as well, and the super automatic espresso coffee maker will do all of the above plus having additional features such as built-in water filters and self-cleaning.

Stovetop Espresso Coffee Maker

The stovetop espresso coffee brewers are basically a manual method for preparing espresso coffee when you do not have access to an automatic version or an electrical source of energy. This makes it an ideal coffee maker for taking outdoors on camping or fishing trips if you feel the need to make an espresso cup of coffee. First water is placed inside the underside boiler and then a cone filter is situated inside the boiler and filled with coffee grounds. Next the top is lightly tightened and the brewer is place over the heat source. After a few minutes, once the top of the boiler is filled with the freshly brewed coffee it is removed from the heat supply and the coffee is ready to be served. Here again, the absence of any warming feature means the coffee has to be served immediately.

French Press Coffee Maker

Also known as “press pots” or “plunger pots”, the French Press coffee makers are not as common as they once were. Preparing coffee is more work than it would be using any of the coffee makers already discussed as it is a manual coffee machine. The pot is actually a glass or porcelain tube consisted of a stainless, mesh plunger that acts like a filter. To make the coffee you must first measure the coffee grounds into the pot, then pour in almost boiling water. After allowing the coffee mixture to steep for a few minutes, the plunger is then pushed downwards and the liquid beverage is forced into the waiting cup or container. As there is no built-in heating plate or element beneath the coffee container, you must serve the coffee beverage immediately or place it into an insulated container to keep it hot for later.

Percolator Coffee Maker

At one time percolator coffee makers were the standard type of coffee brewers in most households, a role now held by the automatic drip machines. Although not as popular today, they still have their place when a coffee maker is required that can brew large volumes of coffee rather than the 10-14 cup limit or less in most other popular coffee machines sold these days. Modern percolators are available as stove top models and electric and can be programmed like other automatic coffee machines. The coffee making process is based on running water continuously over the coffee grounds, held within a metal filter, as the water is boiled. One drawback of this method is that the coffee often gets stronger and more bitter tasting the longer it goes through the brewing cycle.

Vacuum Coffee Maker

Perhaps the strangest looking type of coffee machine is the vacuum coffee maker. Looking like something from a science fiction movie, the apparatus is made up of two overlapping containers connect by a siphon tube. The filter is located in the bottom section of the upper container. To brew coffee, the user first adds coffee grounds to the upper container, then pours water into the lower container. Next the brewer is placed on top of a stove where the water is then boiled and the resulting steam is passed along through the siphon tube into the upper container. After about 3 minutes the container is removed from the heat source and the steam condenses back into liquid water which is forced through the filter and back into the lower unit. Your fresh pot of coffee is now sitting in the lower unit. An interesting way to brew a cup or pot of coffee!

Needless to say, coffee lovers can select from a wide variety of coffee makers. From cheap stove top coffee pots to high end super automatic coffee machines, there is a coffee machine for every inclination as well as for every budget. Fantastic news! Now here is the unpleasant news. With all the many coffee machines to choose from today, even knowing the style you favor is not enough. Within each of the coffee maker styles noted above there are numerous different brand names and models to choose from.

The History Of Coffee

Coffee – THE Drink of Choice

Did you know coffee is the most consumed beverage in the world. How did coffee get this ranking? What country first figured out coffee was safe for consumption? When was the first drink of coffee prepared? Where did the first coffee shop come in being?
There are many questions about the starting point of drinking coffee. It has been so long ago no one really knows all the facts. But, one thing is for sure, coffee is the most consumed beverage on the planet.

The Beginning of Coffee

It looks as if the first trace came out of Abyssinia and was also sporadically in the vicinity of the Red Sea around seven hundred AD. Along with these people, other Africans of the same period also have a history of using the coffee berry pulp for more than one occasion like rituals and even for health.

Coffee began to get more attention when the Arabs began cultivating it in their peninsulas around eleven hundred AD. It is speculated that trade ships brought the coffee their way. The Arabs started making a drink that became quite popular called gahwa— meaning to prevent sleep. Roasting and boiling the bean was how they made this drink. It became so popular among the Arabs that they made it their signature Arabian wine and it was used a lot during rituals.

After the coffee bean was found to be a great wine and a medicine, someone discovered in Arabia that you could also make a different dark, delicious drink out of the beans, this happened somewhere around twelve hundred AD. After that it didn’t take long and everyone in Arabia was drinking coffee. Everywhere these people traveled the coffee went with them. It made its way around to India, North Africa, the eastern Mediterranean, and was then cultivated to a great extent in Yemen around fourteen hundred AD.

Other countries would have gladly welcomed these beans if only the Arabs had let them. The Arabs killed the seed-germ making sure no one else could grow the coffee if taken elsewhere. Heavily guarding their plants, Yemen is where the main source of coffee stayed for several hundred years. Even with their efforts, the beans were eventually smuggled out by pilgrims and travelers.

Coffee Shops Appear

Around 1475 the first coffee shop opens in Constantinople called Kiv Han two years after coffee was introduced to Turkey, in 1554 two coffee houses open there. People came pouring in to socialize, listen to music, play games and of course drink coffee. Some often called these places in Turkey the “school of the wise”, because you could learn so much by just visiting the coffee house and listening to conversations.
In the sixteen hundreds coffee enters Europe through the port of Venice. The Turkish warriors also brought the drink to Balkans, Spain, and North Africa. Not too much later the first coffee house opens in Italy.

There were plenty of people also trying to ban coffee. Such as Khair Beg a governor of Mecca who was executed and Grand Vizir of the Ottoman Empire who successfully closed down many coffee houses in Turkey. Thankfully not everyone thought this way.

Coffee Tips Arrive

In the early sixteen hundreds coffee is presented to the New World by man named John Smith. Later in that century, the first coffee house opens in England. Coffee houses or “penny universities” charged a penny for admission and for a cup of coffee. The word “TIPS” (for service) has it’s origin from an English coffee house.

Early in the 17th century, Edward Lloyd’s coffee house opens in England. The Dutch became the first to commercially transport coffee. The first Parisian café opens in 1713 and King Louis XIV is presented with a lovely coffee tree. Sugar is first used as an addition to coffee in his court.

The America’s Have Coffee

Coffee plants were introduced in the Americas for development. By close to the end of the seventeen hundreds, 1,920 million plants are grown on the island.

Evidently the eighteen hundreds were spent trying to find better methods to make coffee.

The Coffee “Brew” in the 20th Century

New methods to help brewing coffee start popping up everywhere. The first commercial espresso machine is developed in Italy. Melitta Bentz makes a filter using blotting paper. Dr. Ernest Lily manufactures the first automatic espresso machine. The Nestle Company invents Nescafe instant coffee. Achilles Gaggia perfects the espresso machine.
Hills Bros. begins packing roasted coffee in vacuum tins eventually ending local roasting shops and coffee mills. A Japanese-American chemist named Satori Kato from Chicago invents the first soluble “instant” coffee.

German coffee importer Ludwig Roselius turns some ruined coffee beans over to researchers, who perfected the process of removing caffeine from the beans without destroying the flavor. He sells it under the name Sanka. Sanka is introduced in the United States in 1923.

George Constant Washington an English chemist living in Guatemala, is interested in a powdery condensation forming on the spout of his silver coffee flask. After checking into it, he creates the first mass-produced instant coffee which is his brand name called Red E Coffee.

Prohibition goes into effect in United States. Coffee sales suddenly increase.
Brazil asked Nestle to help find a solution to their coffee surpluses so the Nestle Company comes up with freeze-dried coffee. Nestle also made Nescafe and introduced it to Switzerland.

Other Interesting Coffee Tidbits

Today the US imports 70 percent of the world’s coffee crop.
During W.W.II, American soldiers were issued instant Maxwell House coffee in their ration kits.

In Italy, Achilles Gaggia perfects his espresso machine. The name Cappuccino comes from the resemblance of its color to the robes of the monks of the Capuchin order.

One week before Woodstock, the Manson family murders coffee heiress Abigail Folger as she visits with her friend Sharon Tate in the home of filmmaker Roman Polanski.

Starbuck’s Hits the Coffee World

Starbucks opens its first store in Seattle’s Pike Place public market in 1971. This creates madness over fresh-roasted whole bean coffee.
Coffee finally becomes the world’s most popular beverage. More than 450 billion cups are sold each year by 1995.

The Current Coffee Trends

Now in the 21st century we have many different styles, grinds, and flavors of coffee. We have really come a long way even with our coffee making machines. There’s no sign of coffee consumption decreasing. Researchers are even finding many health benefits to drinking coffee. Drink and enjoy!

Why Culinary Education

If you are thinking about a career in culinary arts then studying in a culinary school is a must. You may be a great cook but you will never become expert learning culinary arts yourself. Further taking up a job as a chef in a good restaurant demands a professional qualification, which comes only after attending a regular culinary school.Continue reading: Why Culinary Education