Coffee FAQ Coffea arabica Coffea arabica /əˈræbɪkə/ is a species of Coffea originally indigenous to the mountains of the southwestern highlands of Ethiopia. It is also known as the "coffee shrub of Arabia", "mountain coffee" or "arabica coffee". Coffea arabica is believed to be the first species of coffee to be cultivated, being grown in southwest Ethiopia for well over 1,000 years. It is said to produce better tasting coffee than the other major commercially grown coffee species, Coffea canephora (robusta), because robusta cherries contain twice as much caffeine as arabica. Caffeine itself has a bitter taste, making robusta more bitter. C. arabica contains less caffeine than any other commercially cultivated species of coffee. Wild plants grow to between 9 and 12 m (29 and 39 ft) tall, and have an open branching system; the leaves are opposite, simple elliptic-ovate to oblong, 6–12 cm (2.4–4.8 in) long and 4–8 cm (1.6–3.2 in) broad, glossy dark green. Distribution and habitat[edit] Cultivation and use[edit]
Hearthware i-Roast Roasting Tip Sheet from Sweet Maria's New- Download and Print this Tip Sheet in a Single Page .PDF Format.This pdf does not contain the FAQ or other comments(it would be too long) Updated FAQ and Cold Weather Tips below* •Roasting is fun. •Coffee roasting produces a wonderful fragrance, unobtrusive with light roasts but smokier if you roast dark. •Roasting produces chaff. •Built-up coffee oils in the roaster are of no real consequence until they impede visibility or become a fire hazard. •Batch size is critical in any roast process; if the amount of coffee you put into the roaster varies, the roast will vary too. •The i-Roast comes with two pre-set programs. •I prefer to dump the coffee into a stainless mesh colander after the cooling cycle completes, just to get the coffee away from the warm metal/glass surfaces. •This machine is for HOME USE ONLY - Hearthware makes that very clear in the instructions. In a nutshell, here is the roasting process you will be observing: Program Tips for the Hearthware i-Roast ver.6/04 A: No!
Barista Magazine Home Page Caféo(b)logue | Les bons cafés, où ? Qui ? L'Histoire. Bref, tout sur l'Infusion et le grain. Why Social Network Engagement is About Conversations With the recent acquisition of Zappos by Amazon, many companies are now taking a serious look at social innovation especially after the latest Engagement report by Wetpain and the Fluent report by Razorfish on social influence marketing. Basically these reports prove that brands with high social media activity increased revenues while the less active ones aren't as profitable. The statistics not only adds fuel to the social media hype but helps to convert the naysayers to believers. Even Twitter is leveling the playing field by publishing its own “Twitter 101” guide, which contains ideas, tips and case studies intended for businesses to make the best of the service. Having a presence doesn't necessary mean a good thing, the fundamental of networking online is essentially the same as offline — engage in meaningful conversations with your audience. Let's look at the change in social media to better understand how it should be used in conversation marketing. Influence the influencers
Homeroaster Association - Roast Fresh Coffee at Home CoffeeShop Brand vs. Brand Relationship: Let’s Not Confuse Them Last night on our weekly PR 2.0 chat on Twitter (anyone can join this weekly chat Wednesdays at 8pm EST. Search on hashtag #pr20cat and join in!), we discussed branding and PR 2.0 and why PR folks (and marketers, that's a topic on integration for another day!) need to understand branding and how it affects their interactions with constituents (or publics). If you've hung out in social media circles long enough, I am sure you've heard “you don't own your brand, your customers do.” FACT: You do own your brand and brand messagingFACT: You don't own relationships customers have with your brand I kicked off by asking people's definitions of branding and a lot of people responded with a brand relationship definition, which is great but I think it also leads us to, as marketers implementing social media, to want to easily hand over the keys to the castle a little too easily. For some people it's a chicken and egg situation. Brand relationship is driven by: Five Levels of Bonding: Connect:
Monsooned Coffee by Stefanie Spencer In the 1600's coffee made its way to Europe, first through the port of Venice, Italy. By sea it traveled, and traveled, and traveled some more. The coffee beans, in large wooden sailing ships, made their way across the sea, which could take up to 6 months to arrive in Europe from the Indian and other tropical coffee growing regions. India Monsoon Coffee by Pradeep Kumbhashi As the shipping methods and vessels improved, the taste of the coffee changed. In India now there is a common process, called monsooning, that recreates this taste. If you would like to take a journey back to the 1600's, brew a cup of Monsooned Malabar and let your imagination run away. Rev.
Recettes Building a Strong Brand: The ID Branding Framework Today it's commonly accepted that strong brands accelerate business performance, with the power to lift companies, their products and services from obscurity or commodity status to positions of preeminence in their marketplaces. We define "brand" as the recognition and personal connection that forms in the hearts and minds of your customers and other key audiences through their accumulated experience with your brand, at every point of contact. Ideally the brand that emerges is a positive one, leading to trust, loyalty and advocacy for your offerings, increasing shareholder value and establishing long-term advantage in the marketplace. More than just defining the nature and effect of brands, however, it's important to define the disciplines and elements needed to build and manage them effectively. Our conviction is that branding, at its best, is more than a marketing responsibility - it is an integrating business practice . Figure 1. Figure 2. Brand Strategy Elements Company. Market.
Rancilio Rocky First Look There's a grinder that's been around for awhile, and while the espresso newbie may think we're talking about a Sly Stallone movie when it is mentioned, most folks have heard of it: The Rocky grinder by Rancilio. Words like "time tested" and "built reputation" come easy when talking about the Rocky, so I felt a bit intimidated when the opportunity arose to review the grinder: could I give it a fair shake, knowing as much as I do, and having as much experience as I've had with this grinder? I came up with a solution. The very capable Dana Leighton has taken up the charge to do a First Look, and Doug Wiebe will be doing the Detailed Review for the Rancilio Rocky (as well as the Rancilio Silvia). The rest of this report is courtesy of Dana. CoffeeGeek.com was supplied with a stainless steel model Rancilio Rocky grinder by Rancilio North America. Out of the box On the counter, you realize Rocky is one good-looking hunk. Rocky's bean hopper is plenty large enough for a home grinder. First Use
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