The longer the beans stay inside roasting machine, the more flavor it develop and the darker it get. On the contrary, the longer means the shorter time before the beloved and hard produced coffee turns to a worthless charcoal. Roasting … Continue reading
I discovered another coffee type few days ago. It is known around the world for a long time but I just discovered it recently. It is rare, but not as rare as coffee alamid. Expensive but not as expensive either. … Continue reading
Is it possible to re-roast a previously roasted coffee? Maybe yes, if the following conditions are met! The previously roasted coffee color is uniform. If not, then the darker color might get burnt or the lighter color might not get … Continue reading
The very popular automated drip coffee pot. Cost around 1,500 to 2,500 pesos depending on brand and model. High-end for techies cost more than double or triple. It consist of four basic parts: The water reservoir – where the fresh … Continue reading
Looks like an ordinary cup of coffee, but it was different. It was brewed according to Anonymous principle, “We just don’t cook foods, we invent it. I am drinking a cup everyday and has never felt any noticeable change in … Continue reading
A commercial advertisement has been on air for quite some time. An instant cappuccino like product with extra pack of chocolate granule for decorative purpose. The scene focus on decorating the foam surface with the granule pack. It taste good. … Continue reading
Quality of roasted coffee begin to degrade as soon as it comes out of roasting machine. Preservation of quality is done by filling it in appropriate packaging. A polymer that prevents oxygen entry and subsequent rancidity. However, packing it immediately … Continue reading