Tagged: coffee

The Fine Art of Coffee Portraiture

Here’s more evidence to back up all those studies on boredom inspiring creativity: Meet Mike Breach, barista extraordinaire, who “paints” everything — and everyone — into his lattes. “I’m an esspressionist,” he proudly proclaims. Just last year, Breach was idling away his customer-less hours in the back of a hotel kitchen with only a dormant espresso machine for company. He was “so, so bored.” So he taught himself how to inscribe ornate hearts in coffee foam, with a bamboo skewer as his paintbrush. “People got so excited about it!” says Breach. He took it further; out came the teddy bears (“the girls just love those”), a portrait of that hotel boss (“I didn’t show it to him, but my coworkers and I laughed about it”), and Salvador Dalì, and Edward Scissorhands, and Beyoncé.

We’re at the Smile To-Go, and he’s frothing some milk behind the counter; the shushing of the machine almost drowns out his words. He reflects. “It’s like, if something is lacking, you’ve got to find a way to make it exciting and fun. Right? I mean, I’m so happy that my old job was so boring! Otherwise I wouldn’t be making these! And this is just the beginning. I want to start a movement.” The milk is now pillowy, foamy-soft — perfect for the latte Breach is about to pour. He stares into his empty chestnut-colored canvas, and suddenly looks up. “I’ve been wanting to try Snoop. Let’s do that, yea?”

from http://storyboard.tumblr.com/post/47110050769/the-fine-art-of-coffee-portraiture-heres-more

Espresso Freddo vs. frappe

Filter coffee, cappuccino and the classical Greek coffee are perfect choices in the winter, but when it’s 35 degrees Celsius outside, they are not very pleasant. What are the most delicious types of coffee we prefer in the summer and how can we enjoy them the best?

Coffee Frappe

Frappe – the favourite coffee of all Greeks

Most people associate the traditional “Greek” frappe with sitting in one place, backgammon and relaxation. A little milk, sugar and lots of ice, it cools us down while we stir it light-heartedly with the straw. It was discovered in 1957 by Dimitrios Vakondios at the Thessaloniki International Fair, when he could not find hot water for his coffee and tried to mix it in a shaker with cold water. We are very grateful to this “discoverer”!

How to enjoy it: with milk and sugar, it is an exceptional drink which quenches the heat and, in parallel, replaces the sweet taste of ice cream.

Filter Coffee

Espresso Freddo: a mini-sized icy delight

The Italians’ favourite coffee has a summer version, with lots of ice and light foam. Luigi Bezzera from Milan was the inventer of the espresso machine and he is highly respected by fans of this type of coffee. Espresso Freddo is served in a medium glass with lots of ice (preferably crushed) and sugar if you want.

How to enjoy it: In order to energise your nervous system, choose a sugar-free Freddo. If it’s too strong, add a pinch of sugar, but be careful not to spoil the flavour of the coffee.

ice coffee

Cappuccino Freddo: our greatest love

Today’s version of cappuccino was created in the 17th century when Venetian monks tried to dilute the classical Turkish coffee and added honey and milk to it. The coffee’s colour was reminiscent of that of the race of Capuchin monks and hence the name. The summer version of cappuccino is enriched with crushed ice and cold milk froth, creating a layer above the coffee. This is the biggest rival of frappe, but it is not as strong as frappe, since it is filtered.

How to enjoy it: You should be very careful not to put too much sugar and froth, since your coffee can become a calorie bomb … Put a little sugar, if you don’t like it black, and two fingers of froth.

coffee coffee

Cold Greek coffee – an alternative national delight

If you are a fanatical lover of Greek coffee, then we are happy to inform you that it is not necessary to forget it during the summer months. Instead, you can enjoy it in a cold version. Making it takes time, but if you like the taste, then it’s worth the effort. Make your coffee the way you make the hot one and then let it cool in the fridge. Then strain it through a filter and add ice. If you prefer it with milk, you can add a little.

How to enjoy it: in this case make your coffee just like the hot version. The taste is the same, but icy …

Ice Milk Coffee

Freddoccino: a ”dessert” with a little guilt

This is not exactly coffee, since it is more like a dessert. But you shouldn’t worry, because it is drunk in the summer and if you ignore the calories it contains, it gives us a cool delight at the beach or in the cafeteria in the afternoon. It is made from a dose of coffee, milk, sugar and chocolate. After combining the ingredients with a lot of ice in a blender, the drink is ready to serve and looks like a milkshake.

How to enjoy it: Most often, in cafes, freddoccino is made from instant mix, but if you want to enjoy it at home, you can mix a dose of coffee, some milk, 2 teaspoons of chocolate powder and a teaspoon of sugar.

Freddoccino coffee in catcher frappe

Frappe with Baileys: a double delight in a cup

Adding some Baileys to your classic frappe is an excellent summer choice. First, make a black frappe with no sugar or milk, then add a dose of Baileys. The alcohol and taste of coffee and cream in it which will highlight the flavour of your coffee and will make you relax, leaving a sweet aftertaste in your mouth.

How to enjoy it: although you can add sugar if you want, we recommend not to. Baileys itself is quite sweet and will give your coffee the necessary sweetness.

Espresso of caffe Minali

Espresso with ice cream: the perfect summer choice

Last but not least – the best of all choices. This is the most summery and sweetest choice because we deserve it! Just like frappe with Baileys, for this type of coffee all you need is a dose of ordinary espresso, with no sugar. Then, pour it gradually into a tall glass and add 1 or 2 balls of vanilla ice cream to it. Let the coffee slowly melt the ice cream and mix it. This coffee is also known as Ice (cream) coffee abroad and is very popular on hot days. The result is exceptional, delicious, aromatic, sweet and totally summery.

– See more at: http://www.grreporter.info/en/espresso_freddo_vs_frappe_best_types_coffee_summer/9388#sthash.dU0qH3pC.dpuf

Easy Cold-Brewed Coffee Recipe

ice coffee drink

One of my biggest pet peeves is ordering an iced coffee and watching the barista pour piping-hot coffee over ice, a sure way to yield an insipid, watered-down drink. Chilling hot-brewed coffee is marginally better, but cold-brewed coffee is where it’s at. You don’t need any fancy equipment, just time and a big pitcher, and you’ll have smooth, concentrated coffee that you can dilute with water, ice, or even a little booze.

ice coffee

Game plan: The coffee needs to steep for at least 12 hours, so plan accordingly.

You can brew the coffee in a 32-ounce French press if you prefer. Place the ground coffee and water in the pitcher, place the plunger lid on top, but don’t press the plunger down. After the coffee grounds have steeped, gently press down on the plunger until the grounds reach the bottom of the pitcher. Then proceed with step 2 of the recipe.

The resulting coffee from this brewing method is concentrated, so consider diluting it with equal parts milk or water. If you don’t heed this advice, don’t blame us for the jitters!

For the coffee:
4 1/2 ounces coarsely ground coffee (about 1 3/4 cups)
3 1/2 cups cold water
For serving:
Milk, half-and-half, or water
Simple Syrup
For the coffee:
Place the coffee grounds in a 2-quart pitcher, add the water, and stir to combine. Cover with plastic wrap and let steep at room temperature for at least 12 hours and up to 1 day.
Line a fine-mesh strainer with a standard coffee filter and fit it over a medium bowl. Working in batches, slowly pour the coffee into the filter until all of the liquid has passed through the strainer (the coffee will pass through in a slow stream; don’t force it through); stop when you reach the solids at the bottom of the pitcher (don’t pour them in). Discard the grounds and the contents of the strainer.
Wash and dry the pitcher. Transfer the strained coffee into the pitcher. Cover and refrigerate until completely chilled, at least 2 hours or up to 5 days.
For serving:
For each cup of iced coffee, dilute the concentrate with an equal portion of milk, half-and-half, or water. Sweeten with simple syrup if desired and top with ice.



Carina User Friendly Machine Makes Great Coffee Every Time

The Carina Nespresso Coffee Maker is part of the Nespresso variety of coffee makers. It has automated functionality for latte macchiato, cappuccino and espresso contributes to higher operating efficiency and superior reliability. It also allows you to dole out only hot water in your cup. This machine has a removable milk jug which can hold half a liter of milk froth. It can be operated with a push of a button, making it easier to create your desired type of coffee.

Get a Very Personalized Coffee You’ll Enjoy

The Carina Nespresso Coffee Maker is programmable. This means you can auto set it to make certain type of coffee in the way you prefer it. Not many coffee makers can offer such personalized coffee making options. So should you desire to make a tall latte machiatto, all you need to do is adjust the dip tray. In just 30 seconds, you can take delight in sipping a superior cup of frothed coffee with its 19 bar pressure and thermoblock heating.

Convenience of Nespresso Compatible Capsules

Like all Nespresso machines, the Carina Coffee machine also use standard coffee capsules. There are currently twelve available blends for this machine. Each capsule is color coded, allowing you to identify the coffee flavor easily. The coffee blend is indicated in the silver foil top. After popping the capsule into the machine and making a coffee, the empty capsule is directly ejected in a bin. This can prove to be a very smart mechanism as it frees users from cleaning the entire machine.

Taste Difference in the Foam!

The removable milk container is one of the most unique features of The Carina Nespresso Coffee Maker. Unlike other models, you can use fresh milk with this machine. If you want to store the milk in the fridge, you can remove it from the left-hand platform. To keep your coffee cups at the right temperature, this wonderful coffee machine has a cup warmer which also includes a water level indicator.

Ensure Rich Cup of Joe Every Serving

To ensure that you get quality coffee every time, Nowaday, nespresso capsules got a lot of variety and not only nespresso. Your nespresso machine is not only use nespresso capsules. However, you can easily buy them at authorized retail stores found online and offline and can have them delivered straight to your home upon purchase.

Outlets offering Nespresso compatible capsules have earned good reputation in delivering superior quality capsules and customer service. The company works hard in building good partnership with top machine manufacturers to offer Nespresso machines in the best prices.

A Kitchen Appliance that Stands Out

The Carina Nespresso Compatible machine comes in four elegant finishes: red, gold, black and white. Its sleek and compact feature makes it a great addition to small and modern kitchens. If you like the concept of a steam pressurized milk and the convenience of a capsule machine, this outstanding Nespresso compatible capsules machine is definitely a must-have.

You will find more information about on this site for Carina Nespresso Compatible Coffee Maker. In addition to that i will recommend you to read more about Caxpresso Coffee.

Use A Coffee Press

coffee press

Hot Coffee:
1. For less sediment in your cup, use a burr grinder. It will produce an even, uniform grind.
2. Grind your coffee a couple of notches coarser than you would for drip coffee.
3. Fill the carafe of your press with hot tap water to warm it while you heat the water for making coffee.
4. When the water is heated, empty the carafe and scoop in ground coffee – about 7 – 8 scoops for an 8 cup press.
5. Slowly pour heated water (195- 205 degrees) into the carafe leaving a little room at the top for the plunger.
6. Stir the grounds/water mixture with a spoon to make sure all the grounds are saturated.
7. Place the lid onto the carafe with the plunger near the top and allow to steep for 4 minutes.
8. Slowly press the plunger to the bottom and serve.

Cold Coffee Concentrate:
1. Grind your coffee from drip to a couple notches coarser than drip.
2. Add about 4 ounces of coffee for an 8 cup press or 6 ounces for a 12 cup press.
3. Pour cold water into the carafe leaving a little room at the top.
4. Stir the grounds/water mixture with a spoon to make sure all the grounds are saturated.
5. Place the lid onto the carafe with the plunger near the top and allow to steep at room temperature for 12 – 24 hours.
6. Press the plunger down and pour the coffee concentrate into another container for storage. If you used a finer grind, or want to ensure there is no sediment in your cup, pour the concentrate through a paper coffee filter inside a mesh strainer.
7. Mix 1 – 2 parts concentrate with 1 part water. Try adding a dash of cardamom.
8. Keep the concentrate in your refrigerator for up to 10 days.

Roasting Bean


As green coffee beans are baking, they blacken in color evolving yellow, then a lightweight tan or cinnamon hue, and finally a deep wealthy brown – or in the case of a very dark French bake, nearly very dark. Part of this color change is the outcome of sugars inside the beans caramelizing, which also assists to flavor. The beans even make audible popping noise as moisture escapes. And, oils rise to the surface of the beans making them glow.
Coffee beans will retain more of their exclusive flavor characteristics at lighter or normal bakes. These characteristics are a result of the district in which each bean is developed. The type of soil in a specific district, as well as the weather conditions in that part of the world have a strong effect on an individual coffee’s flavor. Most of our varietal coffees fall into the variety of normal bakes. A few – our Sumatran and Celebes Kalossi coffees – advantage from a somewhat deeper Vienna roast.

Continue reading

Processing Coffee

processing coffee


Coffee processing is the proceed of shattering open coffee cherries after they have been harvested, eliminating the beans, and drying the beans. There are two procedures of processing coffee cherries – the wet procedure and the dry procedure.

Continue reading

Harvesting Coffee


Coffee plants generally flower once or twice per year depending upon the amount and pattern of rainfall in a particular growing region. As the flowers close, the coffee cherries (the fruit containing the coffee beans) begin to develop. When the cherries are ripe and glossy red, usually some six to nine months after blossoming, they are harvested.
To yield only high quality coffee, the cherries must be picked when they are perfectly ripe, and not the least bit under or overripe. Time is of the essence as the window between the two is only a matter of days. Obtaining only perfectly ripened cherries is not an easy matter. The harvesting process is complicated by the number of flowerings as well as the fact that all the different stages of ripeness may be present at the same time on a single branch.

Continue reading