tag:blogger.com,1999:blog-19285208373747778512024-02-07T07:54:50.948-05:00Coffee ExplorerJoin Jen Stone, Licensed Coffee Quality Grader, as she sources and tastes the world's most spectacular coffees. Peek behind the curtain, meet amazing people and learn about the extraordinary world of coffee. Visit www.Ciel.World to taste her favorite coffees.Coffee Explorerhttp://www.blogger.com/profile/16114967745416486810noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-1928520837374777851.post-89662023123787665892021-01-20T10:50:00.006-05:002021-01-20T10:50:48.904-05:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://podcasts.apple.com/us/podcast/coffee-life-style-actress-ashley-larsen/id1532901967" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="2000" data-original-width="1414" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis4MPINNLCS3y5LSV9EGFwdO_VAEIp0GWcQn3Yum9j63zt7ZKSGooiD3wLNixFxMwoILXXtdEhtzzNKW1giw9TOugjsPBLV46wd6es5dvWEaXv3lsK8hiQHxZQlHOGC_P41Y3SDcdDUbE/w452-h640/email+%25281%2529.png" width="452" /></a></div><br /><p></p>Coffee Explorerhttp://www.blogger.com/profile/16114967745416486810noreply@blogger.com0tag:blogger.com,1999:blog-1928520837374777851.post-9492196379583175352020-12-25T14:13:00.000-05:002020-12-25T14:13:04.588-05:00Resource: Grinding <p>Check out Coffee Explorer</p><p><a href="https://coffee-explorer-b946e521.simplecast.com/episodes/resource-grinding-coffee-im-particular-about-particle-size-brOhl8j6">https://coffee-explorer-b946e521.simplecast.com/episodes/resource-grinding-coffee-im-particular-about-particle-size-brOhl8j6</a></p><p>Grinding resources</p>Coffee Explorerhttp://www.blogger.com/profile/16114967745416486810noreply@blogger.com0tag:blogger.com,1999:blog-1928520837374777851.post-32476706131687501892020-12-09T15:59:00.000-05:002020-12-09T15:59:12.054-05:00<p><br /></p><p><a href="https://issuu.com/kerrigoodman9/docs/ctmagazine.2020.10/16" target="_blank"><span style="font-family: helvetica; font-size: medium;">Into Tech? Read Jen's Coffee-tech Review</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR0b7HK9pxmxZ1dqPpPT6Px43aFn61J2LMIcaNfaPviBy-YtZhY7GirSwd6fp4PoaBhSoiu1t8m4GuJm5O1vEoOQjwqZRn9OF5YJ1Q36-CMXa0Cy1Wwf_pQPMhHc34HuV9mc6qgzGc_YI/s1314/xpressTouch+front_screen+on.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1314" data-original-width="1075" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR0b7HK9pxmxZ1dqPpPT6Px43aFn61J2LMIcaNfaPviBy-YtZhY7GirSwd6fp4PoaBhSoiu1t8m4GuJm5O1vEoOQjwqZRn9OF5YJ1Q36-CMXa0Cy1Wwf_pQPMhHc34HuV9mc6qgzGc_YI/w164-h200/xpressTouch+front_screen+on.jpg" width="164" /></a></div><br /><br /><p></p>Coffee Explorerhttp://www.blogger.com/profile/16114967745416486810noreply@blogger.com0tag:blogger.com,1999:blog-1928520837374777851.post-53048279414495525742020-12-05T18:25:00.001-05:002020-12-05T18:25:31.967-05:00Coffee Explorer Launch Celebration<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt9YJyFox77KQPhz6j7oP4WaYg-sCJNdBl7PZK7lPWivZYQ6OxyTz11FR04EZH6h7VRW5zLT-bePbi5lhlA14TRbp6QlZhqvYydxggUrubSnD0EQGIQ2_dIvWzQz9VtPNtn2wThUb_E2M/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="626" data-original-width="437" height="676" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt9YJyFox77KQPhz6j7oP4WaYg-sCJNdBl7PZK7lPWivZYQ6OxyTz11FR04EZH6h7VRW5zLT-bePbi5lhlA14TRbp6QlZhqvYydxggUrubSnD0EQGIQ2_dIvWzQz9VtPNtn2wThUb_E2M/w474-h676/image.png" width="474" /></a></div><br /><p></p>Coffee Explorerhttp://www.blogger.com/profile/16114967745416486810noreply@blogger.com0tag:blogger.com,1999:blog-1928520837374777851.post-68566543919509262622020-12-01T12:57:00.003-05:002020-12-01T12:57:23.085-05:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRx7f6vyECTN4Z5EBGqg3_ORBpaG6KBDVmIppvnh8Dvcc6f8veiu1PzMntBYjrcegFH2QxTOsSlN-OpFygwgm-MFIMppwtI3vXu8w-sIRaevUo5m0uOLHZ0jsuhUybio-onG3VbjaCxA/s500/vintage-food-labels-3-coffee.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="383" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRx7f6vyECTN4Z5EBGqg3_ORBpaG6KBDVmIppvnh8Dvcc6f8veiu1PzMntBYjrcegFH2QxTOsSlN-OpFygwgm-MFIMppwtI3vXu8w-sIRaevUo5m0uOLHZ0jsuhUybio-onG3VbjaCxA/s320/vintage-food-labels-3-coffee.png" width="320" /></a></div><br /> <a href="https://coffee-explorer-b946e521.simplecast.com/episodes/labels-defined" target="_blank">Exploring the Coffee Label</a> - Coffee Explorer Podcast Episode<p></p>Coffee Explorerhttp://www.blogger.com/profile/16114967745416486810noreply@blogger.com0tag:blogger.com,1999:blog-1928520837374777851.post-64508681295321122522020-10-23T12:27:00.002-04:002020-11-08T18:05:22.207-05:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt7d7oySAg2UJ8TmNTJii35ya3daVRx50H08g4P7scgHGrsh9Qo24J40OIXeufSg10wPJoKL4b1yj6CQWSLL18P2sr1b4oLvjsfAiL2106EAWkOZFPtzTAlepxa-Qyn1ATrZ5O7ipFTNo/s2048/Farm.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt7d7oySAg2UJ8TmNTJii35ya3daVRx50H08g4P7scgHGrsh9Qo24J40OIXeufSg10wPJoKL4b1yj6CQWSLL18P2sr1b4oLvjsfAiL2106EAWkOZFPtzTAlepxa-Qyn1ATrZ5O7ipFTNo/w150-h200/Farm.jpeg" width="150" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dw10ubVcXe4X_ZJ7izW14FrYwXIAzIXwyYtWnK1A8ZYYXM9qfQsddn-YroZxSho3KNQQyVylvNmvjZptCVrAA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /> <p></p>Coffee Explorerhttp://www.blogger.com/profile/16114967745416486810noreply@blogger.com0tag:blogger.com,1999:blog-1928520837374777851.post-20890819312574507872020-10-20T19:20:00.001-04:002020-10-20T19:20:17.536-04:00<p><a href="https://www.linkedin.com/company/ciel-coffee" target="_blank">NEW Coffee Explorer Podcast Interview from the Founders...</a> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7UnAi0iIArhy3VjObOxG2J-C10dsFOGjXpKpCD_gow93JzDI9xIRk1EIbxI8xrZRnLetnkKxMv9aCAZr052sTHhS4CPF5hCOeXtCscKCwJYp0PmI26IT4C-2pQZZJbAfqcuxKdDLLI1Q/s680/Elemental_970-A1-680x680.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="680" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7UnAi0iIArhy3VjObOxG2J-C10dsFOGjXpKpCD_gow93JzDI9xIRk1EIbxI8xrZRnLetnkKxMv9aCAZr052sTHhS4CPF5hCOeXtCscKCwJYp0PmI26IT4C-2pQZZJbAfqcuxKdDLLI1Q/s320/Elemental_970-A1-680x680.jpg" /></a></div><br /><p></p>Coffee Explorerhttp://www.blogger.com/profile/16114967745416486810noreply@blogger.com0tag:blogger.com,1999:blog-1928520837374777851.post-78910810349794957202020-09-29T13:53:00.000-04:002020-09-29T13:53:17.252-04:00National Coffee Day!<p><a href="https://www.canva.com/design/DAEJLG8_70o/share/preview?token=YfgfYRYHAyq8E9QRm4V5Hw&role=EDITOR&utm_content=DAEJLG8_70o&utm_campaign=designshare&utm_medium=link&utm_source=sharebutton" target="_blank"><span style="color: red; font-family: arial;"><b>Celebrate with this...</b></span></a> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxCThBjH35Gxqp4zoJM4pIcPJ_hoSqQ-lbAyrqhnsr1Zf0POQskM9PYBrseQJjCm1OkfqtPU3UwHP8o1ELt3Q' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><p><br /></p>Coffee Explorerhttp://www.blogger.com/profile/16114967745416486810noreply@blogger.com0tag:blogger.com,1999:blog-1928520837374777851.post-71536655503921015742020-09-15T14:48:00.002-04:002020-09-15T14:49:44.449-04:00<p><span style="font-family: helvetica;"><a href="https://issuu.com/kerrigoodman9/docs/ctmagazine.2020.08" target="_blank">A Visitor's Perspective</a> Page 14. Check out my pithy review of a virtual Coffee Fest.</span></p><p><span style="font-family: helvetica;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhED2w7PYq5mVn_teMlXoquErYokF29a9rBSpoaZQiRgaFkenfDHV2tZczmRjXjF0T0aqx6-BZ-dJqn8Z5ATb-uFwsIhz_gX3_UhA6pDRX73sdYP5i3d04_jAHsjnRu9lGWs8Swz_ljqUg/s2000/COFFEE+FEST+TO+GO+BY+THE+NUMBERS.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhED2w7PYq5mVn_teMlXoquErYokF29a9rBSpoaZQiRgaFkenfDHV2tZczmRjXjF0T0aqx6-BZ-dJqn8Z5ATb-uFwsIhz_gX3_UhA6pDRX73sdYP5i3d04_jAHsjnRu9lGWs8Swz_ljqUg/w256-h640/COFFEE+FEST+TO+GO+BY+THE+NUMBERS.png" width="256" /></a></div><br /><p></p>Coffee Explorerhttp://www.blogger.com/profile/16114967745416486810noreply@blogger.com0tag:blogger.com,1999:blog-1928520837374777851.post-17121135603224284282020-08-29T11:27:00.007-04:002020-09-09T09:31:22.784-04:00Geisha? SL28? Variety in Coffee<p></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulAlFpagRIO6ulMrRI9GY4vuKEbXNgPyq-be3wZ9v4nSBQcE76JJ4m-xzcIGNThX_4iUnP9oXDhkHNyjWWH9VvcdSJJvJe4BnS1hdOtwcMBOcEGZ47_awsi0y5eOZY_MMOuH4SvHSCGo/s1632/IMG_4768.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1632" data-original-width="1224" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulAlFpagRIO6ulMrRI9GY4vuKEbXNgPyq-be3wZ9v4nSBQcE76JJ4m-xzcIGNThX_4iUnP9oXDhkHNyjWWH9VvcdSJJvJe4BnS1hdOtwcMBOcEGZ47_awsi0y5eOZY_MMOuH4SvHSCGo/w150-h200/IMG_4768.jpg" width="150" /></a></div><br />Just
like wine, coffee has different varieties.<span style="mso-spacerun: yes;">
</span>A specific subspecies or genetic makeup that plays a role in how it
grows and tastes.<span style="mso-spacerun: yes;"> </span>In wine, there is
Pinot Noir, Merlot, Malbec, Chardonnay.<span style="mso-spacerun: yes;"> </span>In
coffee, you have Bourbon, Caturra, Geisha and SL28.<span style="mso-spacerun: yes;"> </span>In wine, considering the variety is an
excellent place to start in beginning to determine what glass you might want
with dinner.<span style="mso-spacerun: yes;"> </span><p></p><p class="MsoNormal">In
coffee, the variety has capriciously become the topic of conversation due to the high auction prices (and quality) of the Geisha variety. Yet, otherwise, variety is not at forefront of the coffee selection
process by consumers.<span style="mso-spacerun: yes;"> </span>As so much happens to the
coffee cherry after being picked, relying on the variety to dictate, or take
the lead the flavor is not in the highest contributing factors.</p><p class="MsoNormal">*By
the way, the words “variety”, “varietal” and “cultivar” are used
interchangeably in coffee parlance.*</p><p class="MsoNormal">There are thousands of coffee varieties with new hybrids being created each
year.<span style="mso-spacerun: yes;"> </span>That said, there are about 20 – 30
that are most common in specialty coffee today.<span style="mso-spacerun: yes;">
</span>We can explore a few and learn about their general taste characteristics
and how they are utilized by producers.</p><p class="MsoNormal">Bourbon
– from the island of Bourbon (now Reunion Island); smaller cherries, and different
varieties are red, orange or yellow when ripe.<span style="mso-spacerun: yes;">
</span>Has a light body; sweet taste</p><p class="MsoNormal">Caturra
– named after a town in Brazil; mature shrub is small; works well for espresso <a href="https://ciel.world/shop/coffee-portfolio/winner-best-of-panama-los-lajones-estate-bambu-geisha-natural-auction-lot-no-16" target="_blank">A truly wild Caturra</a></p><p class="MsoNormal">Geisha
– originated near Gesha, Ethiopia; grows better at higher altitudes over 5000
ft; distinct floral characteristics, tea-like. <a href="https://ciel.world/shop/coffee-portfolio/winner-best-of-panama-cantar-dorado-ruise-or-geisha-natural-82" target="_blank">The Rockstar - Panama Geisha</a></p><p class="MsoNormal">Pacamara
– created in El Salvador from Pacas and Maragogype cultivars; large beans; bright
acidity</p><p class="MsoNormal">SL28
– created by Scott Laboratories; disease resistant; pronounced acidity and red
fruit flavors <a href="https://ciel.world/shop/coffee-portfolio/espresso-le-reve-20-expression-121" target="_blank">SL28 from Costa Rica</a> - <a href="https://ciel.world/shop/coffee-portfolio/kenya-saint-james-aa-78" target="_blank">SL28 from Kenya</a></p><p class="MsoNormal">Some
varieties were created for resilience, some for flavor.<span style="mso-spacerun: yes;"> </span>Challenges arise in discovering these distinct tastes, as roast styles and brewing methods combine to alter the final
cup.</p><p class="MsoNormal">As
you explore the world of coffee, understanding varieties can help you discover preferences.<span style="mso-spacerun: yes;"> </span>For example, I don’t care for the taste that
the Castillo variety has – it has a harsh, hard, cinnamon spice aspect.<span style="mso-spacerun: yes;"> </span>However, in 2008 – 2009, Colombia had a perfect
storm of pests (broca), leaf rust (la roya) and weather issues (el Nino and la
Nina).<span style="mso-spacerun: yes;"> </span>Castillo trees were planted
across Colombia, which were hardy and resilient, and they saved the country
from a devastation and about one-third of the country in questionable
employment.<span style="mso-spacerun: yes;"> </span>I have had it washed,
natural processed and blended with other varieties, like catuai, and it
dominates the process.<span style="mso-spacerun: yes;"> </span>On the other
hand, I do like savory Pacamaras, which have a hint of alliaceous flavors.</p><p class="MsoNormal">So,
when you see a coffee brand include the variety on the already crowded coffee
information panel, it isn’t showy or vanity, but rather an effort to assist and
educate.<span style="mso-spacerun: yes;"> </span>More on that in future posts.</p><p class="MsoNormal">As
you explore the world of coffee, understanding varieties can help you discover new
preferences.</p><p class="MsoNormal"><br /></p>
<p class="MsoNormal"><span face=""><o:p> </o:p></span></p>Coffee Explorerhttp://www.blogger.com/profile/16114967745416486810noreply@blogger.com1tag:blogger.com,1999:blog-1928520837374777851.post-57955019598523815222020-08-03T13:48:00.000-04:002020-08-06T14:07:09.203-04:00<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-HtKnchvDGW7tuqKTemnwlpkXW5A1pJ4EDvsWZDtS7F_a_dDYgDDFk49a0es0g_wk4HRq91aYKBojucYsb9Icx-Vfqxjx-4BuaKEVERpkSS9YV1aTDwzYXsPL1vfDStk7DAfLo12aUI/s1200/Cold+Brew+Recipe+Card.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-HtKnchvDGW7tuqKTemnwlpkXW5A1pJ4EDvsWZDtS7F_a_dDYgDDFk49a0es0g_wk4HRq91aYKBojucYsb9Icx-Vfqxjx-4BuaKEVERpkSS9YV1aTDwzYXsPL1vfDStk7DAfLo12aUI/s640/Cold+Brew+Recipe+Card.png" /></a></div><div><br /></div>Coffee Explorerhttp://www.blogger.com/profile/16114967745416486810noreply@blogger.com0tag:blogger.com,1999:blog-1928520837374777851.post-35448925682449279992020-07-03T17:18:00.014-04:002020-07-13T14:16:19.564-04:00Quality Criteria<div><span><font face="verdana"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl95DDia_zMXUSe28jgphxDJoj42zKd0UHhU87oz0dG7W_SS5OEGMt-XI15YFth76VYo5OGIo8irsZNDi7t4n-HpMO3OymwIwkETPBxVCQJP1U2_DA3qkF2LVGhfjv1OTQdfx22qT39wU/s2048/Coffee+Maven.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1583" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl95DDia_zMXUSe28jgphxDJoj42zKd0UHhU87oz0dG7W_SS5OEGMt-XI15YFth76VYo5OGIo8irsZNDi7t4n-HpMO3OymwIwkETPBxVCQJP1U2_DA3qkF2LVGhfjv1OTQdfx22qT39wU/w158-h205/Coffee+Maven.jpg" width="158" /></a></div></div><span></span>APPROACH</font></span></div><div>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><span style="mso-bidi-font-family: GillSans; mso-bidi-font-size: 12.0pt;"><font face="verdana"> Ciel is an
independent, small batch coffee roaster with a passion for selecting and
roasting only the world’s finest coffees.<span style="mso-spacerun: yes;"> </span></font></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><span style="mso-bidi-font-family: GillSans; mso-bidi-font-size: 12.0pt;"><font face="verdana"> Our commitment to excellence is evident in every aspect of our process,
from the way in which we procure our coffees to our precision roasting
protocols and finally, in the attention to detail we attribute to each coffee
at every step along the way. </font></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><span style="mso-bidi-font-family: GillSans; mso-bidi-font-size: 12.0pt;"><font face="verdana"> From the world’s elite growers to your cup, you can
be assured that each and every coffee within our portfolio is the world’s most
exceptional.</font></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-layout-grid-align: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><br /></p></div>Coffee Explorerhttp://www.blogger.com/profile/16114967745416486810noreply@blogger.com0tag:blogger.com,1999:blog-1928520837374777851.post-9927355540919139282020-07-03T17:02:00.002-04:002020-07-06T16:45:42.947-04:00Manifesto<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01Nk1PRZDcoohqC0Uko1x9y1FgFJj0c3rMOwV6xlF_B_BlN2m5I1enr3UqLcfpKraSI394xjIbA5OpFh4f3d-m3-UZOl5OWjv16seShgL_w_NCgEzvElmSINppNSy8WlKY0AFeh-FoEA/s1280/coffee+cup+in+hands.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01Nk1PRZDcoohqC0Uko1x9y1FgFJj0c3rMOwV6xlF_B_BlN2m5I1enr3UqLcfpKraSI394xjIbA5OpFh4f3d-m3-UZOl5OWjv16seShgL_w_NCgEzvElmSINppNSy8WlKY0AFeh-FoEA/s320/coffee+cup+in+hands.jpg" width="320" /></a></div><font color="#626365" face="helvetica"><br /></font></div><font color="#626365" face="helvetica"><div>Celebrating the Art of Enjoying Coffee</div><span><a name='more'></a></span>We believe in great taste — and that great taste in coffee comes only
with the convergence of the highest quality beans, roasting excellence
and mindful brewing. </font><div><font color="#626365" face="helvetica"><br /></font></div><div><font color="#626365" face="helvetica">We believe the most exquisite and rare coffees of the world call upon us
to explore cultures and expand palates. </font></div><div><font color="#626365" face="helvetica"><br /></font></div><div><font color="#626365" face="helvetica">We will share the ultimate coffee experience, without regard for borders,
without compromise in flavor. </font></div><div><font color="#626365" face="helvetica"><br /></font></div><div><font color="#626365" face="helvetica">We are intrepid travelers in the name of taste. </font></div><div><font color="#626365" face="helvetica">We are global caretakers of the finest coffee. </font></div><div><font color="#626365" face="helvetica">We are Ciel, creators and purveyors of Café Privé Select.</font></div>Coffee Explorerhttp://www.blogger.com/profile/16114967745416486810noreply@blogger.com0tag:blogger.com,1999:blog-1928520837374777851.post-85092357022848195992020-05-29T13:36:00.002-04:002020-07-03T17:19:52.113-04:00<div class="separator" style="clear: both; text-align: center;">
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<br />Coffee Explorerhttp://www.blogger.com/profile/16114967745416486810noreply@blogger.com0tag:blogger.com,1999:blog-1928520837374777851.post-52791781118561786052020-05-13T22:45:00.002-04:002020-05-15T07:32:22.845-04:00<h2 style="text-align: left;"><span style="font-weight: normal;"><font face="verdana">Check out the newest CoffeeTalk magazine to learn about the latest brewing trends for a single cup. </font></span></h2><h3 style="text-align: center;"><a href="https://coffeetalk.com/ctmagazine/2020.051" style="font-family: verdana; font-size: large;" target="_blank">The Transformative Power of a Single Cup</a><span style="font-family: verdana; font-size: large;"> by Jen Stone</span></h3><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrNuIl_D4dd3i1P_eyvFuy_nALQd4Si8dhhPwXy64TysEABjUSA9GeskmzLXHp_8lYDq7-bDeybjLShACSBTb4Oflq3FZUs-J1fA4xwsOa-L9Ii6_I8CadM7POIpyg91sSv6beFl0-gE/" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="823" data-original-width="640" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrNuIl_D4dd3i1P_eyvFuy_nALQd4Si8dhhPwXy64TysEABjUSA9GeskmzLXHp_8lYDq7-bDeybjLShACSBTb4Oflq3FZUs-J1fA4xwsOa-L9Ii6_I8CadM7POIpyg91sSv6beFl0-gE/w156-h200/tim-foster-BeDY9KuP0sI-unsplash.jpg" width="156" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo by <a href="https://unsplash.com/@timberfoster?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="background-color: whitesmoke; box-sizing: border-box; color: #767676; font-family: -apple-system, BlinkMacSystemFont, "San Francisco", "Helvetica Neue", Helvetica, Ubuntu, Roboto, Noto, "Segoe UI", Arial, sans-serif; font-size: 14px; text-align: start; text-decoration-skip-ink: auto; transition: color 0.1s ease-in-out 0s, opacity 0.1s ease-in-out 0s; white-space: nowrap;">Tim Foster</a><span style="background-color: whitesmoke; color: #111111; font-family: -apple-system, BlinkMacSystemFont, "San Francisco", "Helvetica Neue", Helvetica, Ubuntu, Roboto, Noto, "Segoe UI", Arial, sans-serif; font-size: 14px; text-align: start; white-space: nowrap;"> on </span><a href="https://unsplash.com/s/photos/coffee?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="background-color: whitesmoke; box-sizing: border-box; color: #767676; font-family: -apple-system, BlinkMacSystemFont, "San Francisco", "Helvetica Neue", Helvetica, Ubuntu, Roboto, Noto, "Segoe UI", Arial, sans-serif; font-size: 14px; text-align: start; text-decoration-skip-ink: auto; transition: color 0.1s ease-in-out 0s, opacity 0.1s ease-in-out 0s; white-space: nowrap;">Unsplash</a></td></tr></tbody></table><span style="font-family: verdana; font-size: large;"><br /></span></div>Coffee Explorerhttp://www.blogger.com/profile/16114967745416486810noreply@blogger.comtag:blogger.com,1999:blog-1928520837374777851.post-13911703567976132402020-05-13T16:05:00.005-04:002020-05-13T17:12:12.751-04:00Coffee 101: History and Roasting<p class="MsoNormal"><font face="georgia"></font></p><div class="separator" style="clear: both; text-align: center;"><font face="georgia"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGVWTIzr9QvAdTUAiTA7af_MrpXzRquZJBb9lV_wzzLrsMinzki_xytKNAn4yAkSxr3LjT_EhW3btzJ00tlhyFQUMcGVRTdHTP5RimK8TZwJuKWOcsXawJUZo7gdamDvzDqIXJnPOjsCI/" style="margin-left: 1em; margin-right: 1em;"><img alt="Licensed Quality Grader, Jen Stone" border="0" data-original-height="400" data-original-width="540" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGVWTIzr9QvAdTUAiTA7af_MrpXzRquZJBb9lV_wzzLrsMinzki_xytKNAn4yAkSxr3LjT_EhW3btzJ00tlhyFQUMcGVRTdHTP5RimK8TZwJuKWOcsXawJUZo7gdamDvzDqIXJnPOjsCI/w200-h148/J+Stone.jpg" width="200" /></a></font></div><div style="text-align: center;"></div><p></p><blockquote><p class="MsoNormal"><font face="georgia"></font></p><h1 style="text-align: center;"><font face="georgia"><font size="4">“Coffee
may be purchased by the packet, pound or cup, but weight (the quantity measure)
has value only insofar as it has acceptable flavor (the quality measure). Coffee has <st1:stockticker w:st="on">ONE</st1:stockticker>
basic value: it gives pleasure and
satisfaction through flavor, aroma and desirable physiological and
psychological effects.”<br /><font face="georgia"> Michael
Sivetz</font></font></font></h1><font face="georgia"><o:p></o:p></font><p></p>
<p class="MsoNormal" style="text-align: center;"><br /></p></blockquote>
<p class="MsoNormal"><b><font face="georgia">I.<span> </span>A Brief History<span> </span><o:p></o:p></font></b></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<p class="MsoNormal"><font face="georgia">The
most famous version of the origin of coffee goes like this:<span> </span>Once upon a time in the <st1:place w:st="on"><st1:placetype w:st="on">land</st1:placetype> of <st1:placename w:st="on">Arabia Felix</st1:placename></st1:place>,
<st1:country-region w:st="on"><st1:place w:st="on">Ethiopia</st1:place></st1:country-region>,
<st1:place w:st="on">Africa</st1:place>, lived a goatherd named Kaldi.<span> </span>Kaldi was a sober, responsible goatherd,
whose goats were also sober, if not responsible.<span> </span>One night Kaldi’s goats didn’t come home, and
in the morning he found them dancing in abandoned glee near a shiny,
dark-leaved shrub with red berries.<span>
</span>Kaldi soon determined that it was the red berries on the shiny,
dark-leaved shrub that caused their eccentric behavior, and it wasn’t long
before he was dancing, too.<o:p></o:p></font></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<p class="MsoNormal"><font face="georgia">Finally
a learned <i>innam</i> from a<span> </span>local monastery came by, sleepily, no doubt
on his way to prayer.<span> </span>He saw the goats
dancing, Kaldi dancing, and the shiny, dark-leaved shrub with the red
berries.<span> </span>Being of a more systematic turn
of mind than the goats or Kaldi, the learned <i>innam</i> subjected the red berries to various experimental
examinations, one of which involved parching and boiling.<span> </span>Soon neither the <i>innam</i> nor his fellows fell asleep at prayers, and the use of coffee
spread from monastery to monastery, throughout Arabia Felix, and from there to
the world.<span> </span>We never find out whether
Kaldi and his goats dropped dead from exhaustion and caffeine poisoning, or
learned to control their habit.<o:p></o:p></font></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<p class="MsoNormal"><b><font face="georgia">II.<span> </span>The Nature of Coffee<o:p></o:p></font></b></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<p class="MsoNormal"><font face="georgia">The
coffee plant is a shrub that belongs to the family Rubiaceae, genus
Coffea.<span> </span>Some dozens of species of the
genus Coffea are known, but only two are significant in economic terms:<span> </span>Coffea Arabica and Coffea canephora (also
known as Arabica and Robusta, respectively), being the only two that are
cultivated on a large scale.<span> </span>Each of
these two species comprises several varieties, some derived from natural
mutations and some the results of genetic engineering.<span> </span>Robusta coffees do not have the fragrance or
flavor of the best Arabica coffees but they are more resistant to disease and
grow at lower altitudes.<o:p></o:p></font></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<p class="MsoNormal"><font face="georgia">The
coffee plant grows in countries that lie beween the two Tropics, in zones where
there are no seasonal climatic changes:<span>
</span>there it is always summer or something between spring and summer.<span> </span>Plants are therefore evergreen and bear fruit
in a continuous cycle.<span> </span>Coffee plants are
no exception and lacking rising spring temperatures to prompt flowering, as is
the case with plants in our part of the world, they depend on rainfall to this
end.<span> </span>This means that following every
rainfall, after about two weeks the plant will flower:<span> </span>if it rains ten times in a year, the plant
will flower ten times.<span> </span>Therefore, if the
rainfall is distributed throughout the year, you find plants simultaneously
bearing flowers, ripening fruit and full ripe fruit.<o:p></o:p></font></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<p class="MsoNormal"><font face="georgia">After
the flowering period, which lasts only a few days, the ovary of the fertilized
flower rapidly develops into a fruit that is initially green in colour; by 6-10
weeks the berry has already reached its full size.<span> </span>During the final weeks the berries change
color, becoming first yellow and eventually bright red, with the exception of a
few varieties such as Bourbon whose ripe fruits are yellow.<o:p></o:p></font></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<p class="MsoNormal"><font face="georgia">One
interesting fact to remember about coffee:<span>
</span>Each coffee tree yields, on the average, one pound of beans per year.<o:p></o:p></font></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<p class="MsoNormal"><font face="georgia"><st1:stockticker w:st="on"><b>III</b></st1:stockticker><b>.<span> </span>Coffee Processing<o:p></o:p></b></font></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<p class="MsoNormal"><font face="georgia">Harvesting
is one of the most important factors in how coffee tastes.<span> </span>As has been stated, coffee berries do not always
ripen uniformly.<span> </span>Therefore, the
conscientious grower who wants to get a high price for his coffee will pick the
berries selectively; he will go over his trees again and again picking only
ripe berries.<span> </span>Where coffee is carelessly
harvested, the berries are stripped just once from the tree, ripe, unripe, and
overripe all together.<o:p></o:p></font></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<p class="MsoNormal"><font face="georgia">Once
it is picked, coffee can be prepared either by the “dry” method which produces what
is called “natural” coffee, or by the “wet” method, which produces “washed
coffee”. The “dry” method, which is the older, more primitive method, simply
involves drying the berries in the sun or in a mechanical dryer, and later
stripping the hard, shriveled husk off the bean, either by modern machine or
with a grindstone or mortar and pestle.<o:p></o:p></font></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<p class="MsoNormal"><font face="georgia">The
wet method removes most of the covering from the bean before it is dried.<span> </span>Since the moist bean is liable to damage if
treated roughly, the covering must be removed gingerly, layer by layer.<span> </span>First the skin and pulp are gently stripped
off by machine.<span> </span>This leaves the beans
covered with a sticky gluey substance, which if removed mechanically, would
damage the bean.<span> </span>Instead, the beans are
soaked, and natural enzymes literally digest or ferment this slimy layer off
the bean.<span> </span>This step is called
“fermentation.”<o:p></o:p></font></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<p class="MsoNormal"><font face="georgia">Next,
the coffee is gently washed, and finally dried, either by the sun in open
terraces, where it is continuously turned and stirred by workers, or in large
mechanical driers.<span> </span>This leaves a last
thin skin covering the bean, called the “parchment” or “pergamino.”<span> </span>Some coffee is sold and shipped in its
parchment cover but most often a last machine called a “huller” is used to
remove it before shipping.<span> </span>The huller is
also designed to polish the coffee, giving the flinty, dry beans a clean,
glossy look especially important to specialty roasters, who sell their coffee
in whole bean. <o:p></o:p></font></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<p class="MsoNormal"><font face="georgia">Wet
processed coffee is not necessarily better than dry-processed coffee. <span> </span>Wet processed coffees generally bring higher
prices in world markets.<span> </span>Such coffees
tend to be more finely flavored for several reasons:<span> </span>generally, the better coffees are prepared by
the more costly wet method; only ripe cherries are picked for preparation by
the wet method whereas coffee produced by the dry method often includes
immature and over-ripe cherries; also, allowing the beans to ferment for a
short time after the pulp has been removed is said to enhance the flavor.<span> </span>Processed with care, however, natural coffees
can be as good or better than washed coffee.<span>
</span><o:p></o:p></font></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<p class="MsoNormal"><font face="georgia">Dry
processed arabicas are often used as the base of espresso blends then enhanced
with wet processed Arabica for flavor and a small amount of robusta for
body.<span> </span>The wet processed Arabica must not
be used in too high a proportion for two reasons:<span> </span>their characteristic acidity is heightened in
the preparation of espresso coffee, and their consistency is often very hard
and tenacious; after grinding, the particles are still highly homogenous.<span> </span>To encourage the development of body in the
coffee it is better to have particles of different sizes in the ground coffee,
as occurs with the dry-processed arabicas.<o:p></o:p></font></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<p class="MsoNormal"><b><font face="georgia">IV.<span> </span>Roasting<o:p></o:p></font></b></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<p class="MsoNormal"><font face="georgia">Unroasted
coffee gives no clue as to what it might become.<span> </span>The beans do not have the characteristic
look, smell or taste of coffee.<span> </span>Most
people do not even recognize the contents of the freshly-imported bags.<o:p></o:p></font></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<p class="MsoNormal"><font face="georgia">Roasting
is simple in theory:<span> </span>The beans must be
heated, kept moving so they don’t burn or roast unevenly, and cooled when the
right moment has come to stop the roasting.<span>
</span>Coffee which is not roasted long enough or hot enough to bring out the
oil will have a pasty, nutty, or bread-like flavor.<span> </span>Coffee which is roasted too long or at too
high a temperature will be thin-bodied, burned, and industrial-flavored; very
badly burned coffee will taste like old sneakers left on the radiator.<span> </span>Coffee roasted too long at too low a temperature
will have a baked flavor.<o:p></o:p></font></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<p class="MsoNormal"><font face="georgia">Most
roasting equipment uses a rotating drum with a heat source under it, usually a
gas flame.<span> </span>The rotating drum tumbles the
beans, very akin to a clothing dryer, assuring an even roast.<span> </span>The air temperature inside the drum is
usually controlled at about 500 degrees F; for the first five minutes, the bean
merely loses “free” moisture, moisture which is not bound up in the cellular
structure of the bean.<span> </span>Eventually,
however, the deep “bound” moisture begins to force its way out, expanding the
bean and producing a snapping or crackling noise.<span> </span>So far, the color of the bean has not
appreciably changed (it should be a light brown), and the oil has not been
volatilized.<span> </span>Then, when the interior
temperature of the bean reaches about 400 degrees F, the oil quite suddenly
begins developing; chemists call this process pyrolysis; it is marked visually
by a darkening in the color of the bean.<o:p></o:p></font></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<p class="MsoNormal"><font face="georgia">This
is the moment of truth for the coffee roaster, machine or human, because the
pyrolysis, or volatilization of the coffee essence, must be stopped at
precisely the right instant to obtain the flavor and roast desired.<span> </span>The beans cannot be allowed to cool of their
own accord, or they may over-roast.<span> </span>They
are quickly dumped into a metal box, where pyrolysis continues until “quenched”
with either cold air or a light spray of cold water.<span> </span><o:p></o:p></font></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<p class="MsoNormal"><font face="georgia">Given
a good quality bean, roasting is probably the single most important factor
influencing the taste of coffee.<span> </span>The
significant variable is the length of time the coffee is roasted.<span> </span>The longer the roasting, the darker the
bean.<span> </span>The darker the bean, the more
tangy and bittersweet the flavor. <o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia"><span> </span></font><span style="font-family: georgia;"> </span></p>
<p class="MsoNormal"><b><font face="georgia">V. Variety of Roasts<o:p></o:p></font></b></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<p class="MsoNormal"><font face="georgia">As
we have learned, the roasting of coffee turns the beans brown; the longer
they’re roasted the darker they get.<span>
</span>Coffee roasted too light won’t have much of a coffee taste at all.<span> </span>Coffee can also be roasted so dark that it
tastes burnt.<span> </span>Between these two extremes
are a variety of roasts all tasting like coffee, each appealing to particular
tastes. <o:p></o:p></font></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<p class="MsoNormal"><font face="georgia">Below
is a chart of five different roast levels along with their common names and
characteristic tastes.<o:p></o:p></font></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
<table border="1" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; border: none; width: 637px;">
<tbody><tr style="height: 27.5pt;">
<td style="border: 1pt solid; height: 27.5pt; padding: 0in 5.4pt;" valign="top">
<p class="MsoNormal"><b><span style="font-size: 14pt;"><font face="georgia">1<o:p></o:p></font></span></b></p>
</td>
<td style="border: 1pt solid; height: 27.5pt; padding: 0in 5.4pt;" valign="top">
<p class="MsoNormal"><font face="georgia">Light
brown; dry surface<o:p></o:p></font></p>
</td>
<td style="border: 1pt solid; height: 27.5pt; padding: 0in 5.4pt;" valign="top">
<p class="MsoNormal"><font face="georgia">Cinnamon<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia"><st1:place w:st="on">New
England</st1:place><o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">Light<o:p></o:p></font></p>
</td>
<td style="border: 1pt solid; height: 27.5pt; padding: 0in 5.4pt;" valign="top">
<p class="MsoNormal"><font face="georgia">Tastes
more like toasted grain than<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">coffee,
with distinct sour or acidic<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">tones.<o:p></o:p></font></p>
</td>
</tr>
<tr style="height: 29.25pt;">
<td style="border: 1pt solid; height: 29.25pt; padding: 0in 5.4pt;" valign="top">
<p class="MsoNormal"><b><span style="font-size: 14pt;"><font face="georgia">2<o:p></o:p></font></span></b></p>
</td>
<td style="border-bottom: 1pt solid; border-left: none; border-right: 1pt solid; border-top: none; height: 29.25pt; padding: 0in 5.4pt;" valign="top">
<p class="MsoNormal"><font face="georgia">Medium
brown, dry<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">Surface<o:p></o:p></font></p>
</td>
<td style="border-bottom: 1pt solid; border-left: none; border-right: 1pt solid; border-top: none; height: 29.25pt; padding: 0in 5.4pt;" valign="top">
<p class="MsoNormal"><font face="georgia">Regular<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">American<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">Medium
high<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">Medium<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">Brown<o:p></o:p></font></p>
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<p class="MsoNormal"><font face="georgia">For
an American the characteristic<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">Coffee
flavor; the grain flavor is gone;<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">A
definite acidy snap, but richer <o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">Toned
and sweeter than 1.<o:p></o:p></font></p>
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<p class="MsoNormal"><b><span style="font-size: 14pt;"><font face="georgia">3<o:p></o:p></font></span></b></p>
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<p class="MsoNormal"><font face="georgia">Slightly
darker brown;<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">Patches
of oil on the <o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">Surface<o:p></o:p></font></p>
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<p class="MsoNormal"><font face="georgia">Light
French<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">High<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">Viennese<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">City<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">Full
city<o:p></o:p></font></p>
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<p class="MsoNormal"><font face="georgia">A
slight, dark-roasted, bittersweet<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">Tang,
almost indistinguishable.<span> </span>Less<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">Acidy
snap than 2.<o:p></o:p></font></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p>
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<td style="border: 1pt solid; height: 29.25pt; padding: 0in 5.4pt;" valign="top">
<p class="MsoNormal"><b><span style="font-size: 14pt;"><font face="georgia">4<o:p></o:p></font></span></b></p>
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<p class="MsoNormal"><font face="georgia">Dark
brown; oily <o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">Surface<o:p></o:p></font></p>
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<p class="MsoNormal"><font face="georgia">Italian;
Espresso;<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">European;
French;<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">After-dinner;
<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">Continental;
Dark<o:p></o:p></font></p>
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<p class="MsoNormal"><font face="georgia">A
definite bittersweet tang; All<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">Acidy
tones gone.<o:p></o:p></font></p>
</td>
</tr>
<tr style="height: 29.25pt;">
<td style="border: 1pt solid; height: 29.25pt; padding: 0in 5.4pt;" valign="top">
<p class="MsoNormal"><b><span style="font-size: 14pt;"><font face="georgia">5<o:p></o:p></font></span></b></p>
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<p class="MsoNormal"><font face="georgia">Very
dark brown, almost<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">Black;
very shiny, oily surface<o:p></o:p></font></p>
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<td style="border-bottom: 1pt solid; border-left: none; border-right: 1pt solid; border-top: none; height: 29.25pt; padding: 0in 5.4pt;" valign="top">
<p class="MsoNormal"><font face="georgia">Dark
French<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">French<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">Italian;
Heavy<o:p></o:p></font></p>
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<p class="MsoNormal"><font face="georgia">Burned
or charcoal tones plus<o:p></o:p></font></p>
<p class="MsoNormal"><font face="georgia">The
bittersweet tang; all acidy tones gone.<o:p></o:p></font></p>
</td>
</tr>
</tbody></table>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p><span style="font-family: georgia;"> </span><o:p><font face="georgia"> </font></o:p><span style="font-family: georgia;"> </span></p>
<p class="MsoNormal"><font face="georgia">The
overriding factor, in determining which roast to assign a specific coffee, is
which roast brings out the true varietal characteristics of said coffee.<span> </span>For example; dark roasting a high-grown Costa
Rican coffee will mask the bright acidity and clean cup character so prized in
high-quality Costa Ricans.<o:p></o:p></font></p>
<p class="MsoNormal"><o:p><font face="georgia"> </font></o:p></p><br />Coffee Explorerhttp://www.blogger.com/profile/16114967745416486810noreply@blogger.com0