Tuesday, October 16, 2012
Delicate aroma of coffee beans from Ethiopia
Cornelia pointed Villingen. Ethiopia was suddenly in the new concert hall. The earthy smell of freshly roasted coffee beans moved into thick clouds of smoke over the stage, the visitors breathed relish, some with closed eyes, and the first travel documentary series by Michael Hoyer's "story VS" took its course.
Beautiful landscapes, even gamely, then fissured, gorgeous rolling green landscapes on the one hand and on the other bone-dry deserts, villages with the very simple round huts of the natives, and deserted landscapes of a still active, bubbling volcano. And every now and again: coffee break, no: Ceremony, when Ethiopian women the beans by hand over an open fire roast, crush with a mortar and take time to enjoy the most beautiful kind of coffee: in a familiar, relaxed atmosphere with friends and the family.
Local coffee bean roasters defy the giants
The roast master Manfred Fröhlich checks the degree of browning of the beans.
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S-West - next to an old postal scale store jute bags with green coffee beans. Earlier in the store at the Gutenberg street was a butcher, now here is roasted coffee. In the corner of the room blaring the two meter high roaster. "For others, is what makes the machine noise. For me, the music, "says the roast master of the coffee roasting Cheerful, Manfred Fröhlich.
Ten pounds of green coffee beans coffee trained sommelier has just filled through a funnel into the machine. Now leaves the heat fly the beans through the drum - it cracks inside, burst because the skin of the beans. Manfred Fröhlich has looked for safety on the clock, but in the end he decides to feel when the coffee is ready after 15 to 20 minutes, to be discharged into the colander to cool. He constantly checks on a small slider, as the beans are brown. Industrially roasted coffee would only two to three minutes and the roasted about twice as hot as them when told cheerful - it shakes him inwardly at the thought of the poor industrial coffee aroma.
not connected not connected with Facebook with Twitter settings is not connected with Google+
S-West - next to an old postal scale store jute bags with green coffee beans. Earlier in the store at the Gutenberg street was a butcher, now here is roasted coffee. In the corner of the room blaring the two meter high roaster. "For others, is what makes the machine noise. For me, the music, "says the roast master of the coffee roasting Cheerful, Manfred Fröhlich.
Ten pounds of green coffee beans coffee trained sommelier has just filled through a funnel into the machine. Now leaves the heat fly the beans through the drum - it cracks inside, burst because the skin of the beans. Manfred Fröhlich has looked for safety on the clock, but in the end he decides to feel when the coffee is ready after 15 to 20 minutes, to be discharged into the colander to cool. He constantly checks on a small slider, as the beans are brown. Industrially roasted coffee would only two to three minutes and the roasted about twice as hot as them when told cheerful - it shakes him inwardly at the thought of the poor industrial coffee aroma.
Tuesday, October 2, 2012
coffee seeds for sale dollar
Coffee seed germination
Coffee plant coffee plants
In our online shop you can find coffee seeds of Coffea arabica, Coffea kona, and Coffea canephora. The coffee plant is a dense shrub with white flowers. With the first flowering can be expected under ideal conditions after approximately 3 to 4 years. Subsequently, the red fruits form with two seeds as they are known in the form as roasted coffee beans. Seed course unroasted coffee and fresh seeds are used as level as possible.
Coffee plant coffee plants
In our online shop you can find coffee seeds of Coffea arabica, Coffea kona, and Coffea canephora. The coffee plant is a dense shrub with white flowers. With the first flowering can be expected under ideal conditions after approximately 3 to 4 years. Subsequently, the red fruits form with two seeds as they are known in the form as roasted coffee beans. Seed course unroasted coffee and fresh seeds are used as level as possible.
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