Bean There? 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!

Brioche Coffee Cakes Recipe

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.

Bean There? Reishi Coffea

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.

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”.

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."

Bean There? The Coffee Bean © Coffea?

We all know Coffee, the Master roasted beans 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."

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 Bean: Calgary Alberta Canada ; TCS : Coffee Wine

One of the characteristics of the coffee bean is that it ferments well. Fermentation is the process of making alcohol from organics with high sugar content. The word "qahwa" in Arabic means wine. Qahwa is the origin of the word coffee. In Europe, coffee was called "the wine of Arabia."

Fermenting the coffee berry is still done today in Ethiopia and some Arabian countries. It is not commonly known that the coffee berry can be fermented.

Coffee Cupping: Practice these discriptions and you will know what to expect from a " Single Source Bean"

Coffee Taste Descriptions for General Roasts
fill your cup!


• Brazil Bourbon: Soft, neutral to sweet, light body, very low to no acidity.

• Celebes Kalosi: Heavy body, almost syrupy richness, spicy, balanced acidity.

• Colombian Supremo: Smooth, mild, medium body, medium acid with high aromatics.

• Colombian Excelso: Like Supremo but sometimes with more intensity.

• Colombian Decaf: German Processed. Less body and acid than the Supremos and Excelsos.

• Colombian Decaf: Swiss Water. Less flavorful than German processing.

• Costa Rican Tarrazu: Clean, crisp, between medium and full body with high acidity, good aroma.

• Ethiopian Harrar: Heavy body, complex spiciness, slightly wild, light acidity, typical mocha flavor.

• Ethiopian Sidamo: Lighter body than Harrar, more acid, balanced by greater sweetness, complex, spicy aroma.

• Guatemalan Antigua: Smoky, chocolate tones, medium to heavy body, medium but zesty acidity, dry nose.

• Honduran Strictly High Grown (SHG): Medium to light body, good acidity, neutral to harsh cup with good aroma.

• Indian Monsoonal: Flavor similar to aged Sumatra but with corky, woody nuances--an acquired taste.

• Jamaican High Mountain: Good acid and body, slightly sweet with delicately seductive flavors, fine aroma.

• Java Estate: Sweet, medium in acidity and body,some times with a slightly rubbery yet provocative undertone.

• Kenya AA: Brisk, snappy, medium body yet intense flavor with a dry winey aftertaste.

• Kona Fancy: Full body, fine aroma, exceptional flavor.

• Kona Extra Fancy: Full bodied, fine aroma, considered the best of the Konas.

• Malawi Plantation: Light body, medium acidity, equivalent to a Kenya AB, floral aroma.

• Mexican Altura: Sweeter and lower in acidity than Central Americans but nonetheless rich in flavor.

• New Guinea Estate: Strong, fragrant aroma, balanced acidity, medium to full body, hints of chocolate, with pleasing, aftertaste.

• Panama Boquete: Medium body and acidity, clean with a rich flavor, great for Vienna and dark roasts.

• Peruvian Organic: Simple, mild flavor, good acidity and body.

• Sumatran Mandheling: Heavy, full bodied, spicy, earthy taste, low to mild acidity.

• Sumatran Decaf German Process: Milder and less distinctive than regular Sumatran, but considered the richest decaf.

• Sumatran Decaf Swiss Water: Less flavorful but more environmentally correct.

• Tanzanian Peaberry: Full body, medium acidity, intense flavor, excellent fragrance.

• Thai Robusta: Harsh, woody, heavy body, acquired taste.

• Three-Bean Decaf: Typical restaurant or supermarket style decaf.

• Vietnamese Robusta: Strong, heavy flavors with pronounced woodiness perfect for sweetened iced coffees.

• Zimbabwe AA: Good, clean, sweet, medium body with good acidity, takes dark roasts well.

Coffee Cupping:TCS; the Coffee Bean © Cupping a Basic Introduction

Cupping is a technique or tool used by cuppers to evaluate the flavor profile of a coffee.

Copyright 2005 reproduced with permission. the Coffee Bean© MSD

Coffee Experts will have you believe that coffee cupping is an exact science a refined art requiring a lot of expertise.

This can be true, but how can someone tell you “You don’t know your own mouth or taste buds” Your palette may pick up hints of a taste that the most season cupper could not. Each person is sensitive in different ways and can find different things in a cup. Do not let the experts put off any enthusiast from enjoying learning. It can be very simple (and enjoyable) and there is no right or wrong answers.

This is just a basic introduction to cupping. There is no right or wrong ways of cupping, but this should help for the novice seeking to enjoy the delights of coffee and find their bean.

The aim is to introduce you to what cupping is why we cup, how we cup and some of the more commonly used terms and evaluation methodology.

What is cupping?

Cupping is a method of evaluating different characteristics of a particular coffee bean, roast, blend or crop. Cupping allows us to compare coffees in stark contrast with each other. Cupping allows us to get a better understanding of each “coffees” modality.

It is important that you do use the same method each time or results will be affected, cupping used as a comparison and evaluation tool requires consistency.

How do I begin cupping?:

There is no right or wrong way of cupping a coffee. What I will tell you here is straight from the textbooks, I suggest using any method to start, do not deviate and keep your equipment clean with your temperatures consistent. “Always use one method for the particular cupping session” Any deviations will mean you lose the real ability to compare “apples to apples”.

Preparation:

I prefer to roast all my samples to a consistent roast, remember a batch roaster on for hours is hotter than one just starting up. This allows the delicacies, hidey faults, and freshness to stand out and not get complicated by dark roast tastes. This is a personal choice not a rule; imagine others who only like mild coffee or European espressos. We cup what we are cupping!

Why cup?

We cup coffees to understand the basic taste of a crop, roast or bean as well as to achieve consistency of taste, quality or blend. Cupping allows for comparison of the same bean roasted lightly to a medium cinnamon or to a charcoal like Dark Roast. Cupping lets us understand various coffee forms sizes types and origins. You could chew beans as well to see other modalities but the assumption of a master roaster and a good bean leave the cup as the final answer.

More cupping lessons to come please have a look back soon.


Best Regards

Contact DataLive@Gmail.com

Next "Breaking the Crust" one cuppers story.

LING ZHI Reishi Ganoderma Lucidum

Coffee Cupping : LING ZHI Reishi Ganoderma Lucidum: "Red Reishi Mushroom / Ganoderma lucidum / Ling Zhi
Red Reishi Mushroom / Ganoderma lucidum / Ling Zhi: 'Red Reishi Mushroom
Healthful "Coffee Reishi" contact DataLive@Gmail

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.'

Healthful Coffee try cupping one today!

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"