"Caffeine" Recipes, Information and More Click the Caffeine Cat above for the Caffeine Addict's Prayer. FIGHT CANCER WITH COFFEE!!! A breakthrough study suggests that four or more cups of coffee daily can cut your risk of cancer. The American Journal of Epidemiology recently reported that more than a dozen studies conducted over the last 30 years have confirmed that drinking four or more cups of coffee daily may reduce your risk of colorectal cancer by as much as 24%. Researchers suspect that coffee accelerates the rate at which the colon expels waste, thereby limiting contact between colonic cells and potentially carcinogenic waste products. COFFEE FOR A CROWD Always start with a coffee maker that is thoroughly clean. Never brew coffee at less than 3/4 of the coffee maker's capacity. If a small quantity is all that's needed, select a smaller coffee maker. Freshness is vital to a good cup of coffee. Use fresh coffee and freshly drawn cold water. Do not store coffee in the freezer. All the oils will be dehydrated and that is what gives coffee it's unique flavor, Serve hot steaming coffee as soon as possible after brewing. If necessary to let coffee stand for any length of time, hold at serving temperature over very low heat on an asbestos pad. Keep coffee hot but do not boil it. COFFEE CHART Average 5 1/2-ounce servings Measure of Coffee Amount of Water 20 (for 12 persons) 2 cups 1 gallon 40 (for 25 persons) 4 cups 2 gallons TO BREW COFFEE IN A SAUCEPOT: Measure "regular" grind coffee into a clean cloth sack; fill only half full to allow for expansion of coffee and free circulation of water. (before using sack, soak and rinse thoroughly.) Tie sack, allowing enough cord for fastening to pot handle. In a clean large saucepot, heat measured amount of fresh cold water to a full rolling boil. reduce heat to hold just below boiling. Fasten sack to pot handle; submerge in the water. Keep saucepot over low heat. Brew 6 to 8 minutes, pushing sack up and down frequently to get proper extraction. When coffee is ready, remove sack, premitting all extract to drain inot saucepot. COFFEE TERMS ACIDITY: a sharpness or snap that is "felt" or tasted in the back of the mouth or the sides of your tongue. It is not sweet or sour. Some feel that acidity in coffee is a negative, when without acidity, the coffee would have no liveliness. The difference is that some coffees are more balanced. Therefore, the acidity is not as noticeable. BODY: Body gives the impression of "weight" in the mouth. Words such as watery, think, syrupy, or thick are used to describe body. Flavor, aroma, and body are very closely related and sometimes hard to separate. A coffee lacking in aroma and flavor will usually lack in body. A full-bodied coffee, such as Sumatra, will stand up when milk is added, whereas a light-bodied coffee such as Ethiopian will thin out. AROMA: Everyone remembers the aroma of fresh brewed coffee. Some coffees, however, have much more aroma than others. Some of the blended coffees or flavored coffees are more aromatic. FLAVOR: Flavor is the hardest of all to describe, because flavor is developed by acidity, body, and aroma. Acidity gives the flavor of the coffee its bite or snap or lack of snap. Some coffees are richer tasting...fuller in flavor due to the body of the coffee. Flavor can be described as mild or harsh, rich or mellow, distinctive or nondescript. This "Over the Coffee Cup" site is maintained by Shirley Join ~ Previous 5 ~ Skip Previous Previous ~ Next Next 5 ~ Random ~ List Sites This Aroma of CoffeeWebringowned by Shirley. Previous | Next Skip Next | Next 5 Sites Random Site | List Sites This Coffee Nutz site belongs to Chef Shirley Join the Coffee Nutz Ring [Skip Prev] | [Prev] |[Next] | [Skip Next]| [Next 5 ]| [Random] Background and graphics by Shirley
Recipes, Information and More Click the Caffeine Cat above for the Caffeine Addict's Prayer.
FIGHT CANCER WITH COFFEE!!! A breakthrough study suggests that four or more cups of coffee daily can cut your risk of cancer. The American Journal of Epidemiology recently reported that more than a dozen studies conducted over the last 30 years have confirmed that drinking four or more cups of coffee daily may reduce your risk of colorectal cancer by as much as 24%. Researchers suspect that coffee accelerates the rate at which the colon expels waste, thereby limiting contact between colonic cells and potentially carcinogenic waste products.
A breakthrough study suggests that four or more cups of coffee daily can cut your risk of cancer. The American Journal of Epidemiology recently reported that more than a dozen studies conducted over the last 30 years have confirmed that drinking four or more cups of coffee daily may reduce your risk of colorectal cancer by as much as 24%. Researchers suspect that coffee accelerates the rate at which the colon expels waste, thereby limiting contact between colonic cells and potentially carcinogenic waste products.
COFFEE FOR A CROWD Always start with a coffee maker that is thoroughly clean. Never brew coffee at less than 3/4 of the coffee maker's capacity. If a small quantity is all that's needed, select a smaller coffee maker. Freshness is vital to a good cup of coffee. Use fresh coffee and freshly drawn cold water. Do not store coffee in the freezer. All the oils will be dehydrated and that is what gives coffee it's unique flavor, Serve hot steaming coffee as soon as possible after brewing. If necessary to let coffee stand for any length of time, hold at serving temperature over very low heat on an asbestos pad. Keep coffee hot but do not boil it. COFFEE CHART Average 5 1/2-ounce servings Measure of Coffee Amount of Water 20 (for 12 persons) 2 cups 1 gallon 40 (for 25 persons) 4 cups 2 gallons TO BREW COFFEE IN A SAUCEPOT: Measure "regular" grind coffee into a clean cloth sack; fill only half full to allow for expansion of coffee and free circulation of water. (before using sack, soak and rinse thoroughly.) Tie sack, allowing enough cord for fastening to pot handle. In a clean large saucepot, heat measured amount of fresh cold water to a full rolling boil. reduce heat to hold just below boiling. Fasten sack to pot handle; submerge in the water. Keep saucepot over low heat. Brew 6 to 8 minutes, pushing sack up and down frequently to get proper extraction. When coffee is ready, remove sack, premitting all extract to drain inot saucepot. COFFEE TERMS ACIDITY: a sharpness or snap that is "felt" or tasted in the back of the mouth or the sides of your tongue. It is not sweet or sour. Some feel that acidity in coffee is a negative, when without acidity, the coffee would have no liveliness. The difference is that some coffees are more balanced. Therefore, the acidity is not as noticeable. BODY: Body gives the impression of "weight" in the mouth. Words such as watery, think, syrupy, or thick are used to describe body. Flavor, aroma, and body are very closely related and sometimes hard to separate. A coffee lacking in aroma and flavor will usually lack in body. A full-bodied coffee, such as Sumatra, will stand up when milk is added, whereas a light-bodied coffee such as Ethiopian will thin out. AROMA: Everyone remembers the aroma of fresh brewed coffee. Some coffees, however, have much more aroma than others. Some of the blended coffees or flavored coffees are more aromatic. FLAVOR: Flavor is the hardest of all to describe, because flavor is developed by acidity, body, and aroma. Acidity gives the flavor of the coffee its bite or snap or lack of snap. Some coffees are richer tasting...fuller in flavor due to the body of the coffee. Flavor can be described as mild or harsh, rich or mellow, distinctive or nondescript.
COFFEE TERMS
BODY: Body gives the impression of "weight" in the mouth. Words such as watery, think, syrupy, or thick are used to describe body. Flavor, aroma, and body are very closely related and sometimes hard to separate. A coffee lacking in aroma and flavor will usually lack in body. A full-bodied coffee, such as Sumatra, will stand up when milk is added, whereas a light-bodied coffee such as Ethiopian will thin out.
AROMA: Everyone remembers the aroma of fresh brewed coffee. Some coffees, however, have much more aroma than others. Some of the blended coffees or flavored coffees are more aromatic.
FLAVOR: Flavor is the hardest of all to describe, because flavor is developed by acidity, body, and aroma. Acidity gives the flavor of the coffee its bite or snap or lack of snap. Some coffees are richer tasting...fuller in flavor due to the body of the coffee. Flavor can be described as mild or harsh, rich or mellow, distinctive or nondescript.
This "Over the Coffee Cup" site is maintained by Shirley Join ~ Previous 5 ~ Skip Previous Previous ~ Next Next 5 ~ Random ~ List Sites This Aroma of CoffeeWebringowned by Shirley. Previous | Next Skip Next | Next 5 Sites Random Site | List Sites This Coffee Nutz site belongs to Chef Shirley Join the Coffee Nutz Ring [Skip Prev] | [Prev] |[Next] | [Skip Next]| [Next 5 ]| [Random] Background and graphics by Shirley
This Coffee Nutz site belongs to Chef Shirley Join the Coffee Nutz Ring