The Best Cappuccino Makers Are Like Slow Roasted Beans

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clipped from sofiapai.blog.listpays.com By Robert Carlton When you want the best desserts you go to a bakery, so when you want the best coffee beans you should head to a specialized coffee bean bakery. You might not find a place actually called a coffee bean bakery, but you can certainly find a shop that roasts their beans by hand. This will give you the best quality and flavor to your beans when you choose those that are roasted by skilled roasters. Roasting coffee beans to make delicious cappuccino or espresso is an art. Skilled coffee roasters know that each bean is different and know how to bring out the best flavor by paying attention to the differences between the beans unique size, shape, color, and density. Knowing how long to roast each bean can make the difference between a great cup of cappuccino and a lousy one. A coffee bean bakery focuses on bring out the best of the beans and paying attention to the unique properties that are part of the bean.

Philippine coffee exports up 27 percent in first half year

clipped from english.people.com.cn Philippine exports of coffee grew 27 percent in the first six months of the year, with Japan the biggest market for the product, the Philippine government said on Thursday. The country's coffee exports jumped to 3.35 million U.S. dollars in the first half of 2007 from 2.64 million dollars in the same period in 2006, the Department of Trade and Industry reported in a statement. The Philippines' coffee exports has sustained its growth in over the last five years, reaching its peak in 2006 at 5.41 million dollars, Thomas Aquino, DTI senior undersecretary, said in the statement. The DTI said that according to the International Coffee Coordinating Agency (ICOCA), bulk of the volume exported was still soluble coffee with 99 percent.

Coffee Process.Making Coffee

Enjoy the history lesson

clipped from coffeedelia.blogspot.com ROASTING The green coffee beans have no flavour or aroma and are just a pale green shadow of their future dark brown selves. All of the flavour and aroma that we enjoy in coffee is created by roasting the beans. Green coffee beans are heated to between 180ºC and 240ºC for 8 to 15 minutes, depending on the degree of roast required. The longer the coffee is roasted the darker it becomes. During the roasting process moisture is lost and the bean "pops" audibly rather like popcorn. A chemical reaction takes place: starches are converted into sugar, proteins are broken down and the whole cellular structure of the bean is altered. The heating process precipitates the release of coffee oil, or what is called "caffeol", which is the essence of coffee. This essence of coffee is what we enjoy in the cup. It is also volatile and water soluble, so once the coffee beans have been roasted until dark, the flavour can be damaged by moisture, light and especially by oxygen