Monday, February 9, 2009

Kopi Luwak, The Most Expensive Coffees in The World.

. Monday, February 9, 2009
2 komentar

Kopi Luwak, The Greats Coffee From Indonesia

I was watching the movie Bucket List Morgan by foreman and Jack Nicholson , sure that coffee is the Luwak/mongoose that is the dominant conference. In fact not only is coffee mongoose was shown, some tv serial movies others also had this issue Kopi Luwak/coffee mongoose.

Kopi Luwak are robusta or arabica coffee beans which have been eaten by and passed through the digestive tract of the Common Palm Civet. This process takes place on the islands of Sumatra, Java and Sulawesi in the Indonesian Archipelago.

"Kopi" is the Indonesian word for coffee and "Luwak" is local name of this animal which eats the raw red coffee 'cherries' as part of its usual diet. This animal eats a mixed diet of insects, small mammals and fruits along with the softer outer part of the coffee cherry but does not digest the inner beans, instead excreting them still covered in some inner layers of the cherry.

Locals then gather the beans -- which come through the 'animal stage' fairly intact -- and sell them on to dealers. It is believed that enzymes in the stomach of the civet add to the coffee's flavour through fermentation of some type

Like true coffee addicts, the guys over at Forbes have scoured the globe looking for the most expensive coffees in the world.

Kopi Luwak at the oprah show's

Starting off the list at $160 per pound is Kopi Luwak, this is followed by Hacienda La Esmeralda (Panama, $104/lb), Island of St. Helena Coffee Company ($79/lb), El Injerto (Guatemala, $25-50/lb), Fazenda Santa Ines (Brazil, $50/lb), Jamaica Blue Mountain ($49/lb), Los Planes (El Salvador, $40/lb), Kona ($34/lb), Starbucks Rwanda Blue Bourbon ($24/lb), Yauco Selecto AA (Puerto Rico, $22/lb), Fazenda Sao Benedito (Brazil, $21/lb).

If you want to make this special coffee as a gift for that special person, you can click here and see some Kopi Luwak products .

Have anice day coffee lovers !!

To be continued»»

Tuesday, January 20, 2009

Gourmet Coffee with Keurig

. Tuesday, January 20, 2009
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Hi..... gourmet coffee !

For you gourmet coffee, I have some story from R. Ketchum, his stay at Moskow . His really exicited for his new coffee machine. It's about Keurig B-40, he said you can make more coffee stronger with Keurig B-40. Well I think you just can read this story, maybe you can make coffee more fun and get the adventure for your coffee. Mmmm.... don't forget to give me some story like R. Ketchum after you try it. See you in the next coffee story !!

R. Kethum Coffee Story

I have been using the Keurig B-40 for over 7 months now and have been very impressed with it. It heats up very quickly, and the auto shut-off feature allows you to have your machine shut down after 2 hours of inactivity. You can use the B-40 for brewing tea by buying tea in K-cups, but I simply and frugally put my tea (either loose in strainer or in a bag) in a cup and run the Keurig without a K-cup in the holder. I use the Keurig in a similar manner to add hot water to cups of soup.

As mentioned in other reviews, the 7.25 oz brewing size is fine for a single regular cup, but small for a big mug or travel mug. Furthermore, the strength of the coffee that you get with the regular K-cups is too weak for my taste. The regular K-cups are better suited to one of the other Keurig brewers (B50 or B60) where you have the option of changing your brewing volume to 5.25 oz. The caveat is that you have even less coffee. The Extra-Bold K-cups that vendors are now selling actually do brew a great cup of coffee in the 7.25 oz size and I would recommend that you order Extra-Bold versions of your coffee if you like your coffee stronger. K-cups are a fantastic convenience - easy to use and easy to dispose of. Maybe too easy - I blasted through my first box of 25 in the first week at work. They are not cheap either, at between 40 and 50 cents a cup if you search for deals. However, the Extra-Bold varieties are fairly limited in availability. An accessory that I highly recommend - the Keurig 5048 My K-Cup Reuseable Coffee Filter - allows you to fill its reusable basket up to the rim with your favorite ground coffee. If you fill it all the way it makes a very strong cup of joe - just the way I like it.

To be continued»»

Saturday, January 3, 2009

Frappé Coffee Recipes

. Saturday, January 3, 2009
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Frappé Coffee is a cold drink is popular in Greece, have referred to as the Greek national drink. Drink this first widely marketed by Nestlé, and to obtain greater success in their home country. Kraft also producing a frappé his own label under Jacobs.

Brief History

coffee frappe Like many other typical drink coffee frappé also made first encounter. In 1957 at the Thessaloniki International Trade Fair, Greek, an employee of Nestlé named Yannis Dristas assigned to introduce new products in the form of instant chocolate drink that way of making whipped with a shaker. Time of rest, Dimitris Vakondios, one of the subordinate Yannis, is not to find the hot water for making instant coffee favorite expression. He decided to use cold water and a shaker with his shake coincidence there. That is the first coffee frappé. In several interviews Vakondios stated that until he still puzzled why one drink can make it so popular in Greece. :-)


Frappé Coffee is divided into 3 based on the level his sweet :

  • frappé glykós, the ratio of sugar: coffee = 2: 1
  • frappé métrios, the ratio of sugar: coffee = 1: 1
  • frappé skétos, without sugar

Frappé coffee can also be presented with milk (a frappé me pitch / frappógalo) or without milk (a frappé horis pitch).

How to produce

The material's and tools needed:

  • shaker or a blender (select one)
  • high glass
  • 2 tsp instant coffee; do not use normal coffee powder, later colic :-)
  • sugar according to taste
  • according to the taste of cold milk
  • ice adequate
  • cold water

Ways of making:

  1. Enter instant coffee, sugar according to taste + 4-5 tablespoons cold water into the shaker / blender.
  2. Closed meeting, and shake for ± 30 seconds when using the shaker, or ± 10 seconds when using a blender until frothy.
  3. Enter the ice adequate to the high glass, and pour the coffee was already shaken pelan2 to the top of the ice.
  4. Add milk according to taste. If you just add a little milk, add more cold water until the foam touches the tip of glass.
  5. Serve with a straw.
In Greek frappé coffee is usually presented with an additional glass of cold water.
For any recipes you can see at cappucino mousses and coffee and palm sugar

To be continued»»