Monday, October 10, 2005
Bean There? The Coffee Bean ©
We all know Coffee, the Master roasted beans of the coffee plant? Coffee or Coffea. The word "coffee" may have been derived from the Ethiopian "keffa" or the Turkish equivalent found in their word for coffea the word "qahveh." The Arabs still call the beverage "qahwa," meaning "strength."
Brioche Coffee Cake Recipe
Ingredients:
* 1 cup scalded very fresh milk
* 4 egg yolks
* 3 whole eggs
* 2/3 cup (salted or un-salted)butter
* ½ cup quality sugar
* 2 yeast cakes or packages
* ½ teaspoon extract lemon and/or
* 2 crushed cardamon seeds
* 4 2/3 cups flour
* 1 cup scalded very fresh milk
* 4 egg yolks
* 3 whole eggs
* 2/3 cup (salted or un-salted)butter
* ½ cup quality sugar
* 2 yeast cakes or packages
* ½ teaspoon extract lemon and/or
* 2 crushed cardamon seeds
* 4 2/3 cups flour
Instructions:
To prepare this Brioche Coffee Cake Recipe, first cool the scalded milk; when lukewarm, add yeast, and when it is dissolved add remaining ingredients, and beat thoroughly with hand ten minutes; let rise six hours.
Keep in ice-box over night; in morning turn on floured board, roll in long rectangular piece one-fourth inch thick; spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide; cover and let rise.
Take each piece separately in hands and twist in opposite directions, coiling ends together at top of cake.
Let rise in pans and bake twenty minutes in a moderate oven; cool and brush top with confectioners' sugar, moistened with boiling water to glaze, and flavored with vanilla.
To prepare this Brioche Coffee Cake Recipe, first cool the scalded milk; when lukewarm, add yeast, and when it is dissolved add remaining ingredients, and beat thoroughly with hand ten minutes; let rise six hours.
Keep in ice-box over night; in morning turn on floured board, roll in long rectangular piece one-fourth inch thick; spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide; cover and let rise.
Take each piece separately in hands and twist in opposite directions, coiling ends together at top of cake.
Let rise in pans and bake twenty minutes in a moderate oven; cool and brush top with confectioners' sugar, moistened with boiling water to glaze, and flavored with vanilla.
The Coffee Bean ©
Africa Coffee Ethiopia DjimahPer Pound *Wholesale Retail
*$8.00 $10.00
Ethiopian coffees are distinctive; magnificent- wine like, fruit under-tones, acidy with a "wild" exotic taste. We select Djimah coffees, which are thick-bodied and highly acidic with earthy wild gamey flavors and a singular taste that is defined by your roasting specifications.
* Location: Kaffa; South Western Ethiopia.
* Altitude: 1500-1800 meters.
* Quality: Exclusively Arabica, Unwashed Grade 5 Usual Good Quality, fair to light acidity, good heavy body, strong original flavor.
* More information about green beans: ripe cherries are hand picked one by one, preparation; sun-drying, machine-cleaning, hand-picking, electronic sorting.
Ethiopia Long Berry Harrar
*$8.00 $13.00
One of the world's most prized coffee, Harrar has a medium to light acidity. Full body with typical mocha flavor with a winey aftertaste, of the two varieties, *short-berry and long-berry, the latter is considered the most desirable. All Harrar is dry processed and the beans are slightly yellowish green.
*altitude of origin: 5000 - 7000 ft.
Fill Your Cup! Bean there!
* Location: Kaffa; South Western Ethiopia.
* Altitude: 1500-1800 meters.
* Quality: Exclusively Arabica, Unwashed Grade 5 Usual Good Quality, fair to light acidity, good heavy body, strong original flavor.
* More information about green beans: ripe cherries are hand picked one by one, preparation; sun-drying, machine-cleaning, hand-picking, electronic sorting.
Ethiopia Long Berry Harrar
*$8.00 $13.00
One of the world's most prized coffee, Harrar has a medium to light acidity. Full body with typical mocha flavor with a winey aftertaste, of the two varieties, *short-berry and long-berry, the latter is considered the most desirable. All Harrar is dry processed and the beans are slightly yellowish green.
*altitude of origin: 5000 - 7000 ft.
Fill Your Cup! Bean there!
Friday, October 07, 2005
Canadian Stockbroker © | TCS newswire; Calgary, alberta, Canada; Reishi Coffea
The different types of ReishiIn ancient times, only wild Reishi was available. Reishi was classified by color into 6 types:
Red, Green, White, Black, Yellow and Purple.
Red, Green, White, Black, Yellow and Purple.
In 1972, researchers at Kyoto University in Japan successfully cultivated Reishi in the laboratory. From a single species, Ganoderma Lucidum (Red Reishi), all six colors could be grown by varying the temperature, humidity, carbon dioxide content, and the available nutrients. The six types of Reishi are thus shown to be one species.
Red, Green, White, Black, Yellow and Purple.
Wild Reishi is extremely rare. Only one or two mushrooms can be found on a hill. Due to damage by insects and weather, the quality of wild Reishi is unpredictable. Only the fruit body can be harvested, when the active ingredients have already decreased. The dried mushrooms may not have the potency of the fresh mushroom.
When buying wild Reishi, expertise is required in order not to confuse Reishi with the hundreds of other mushrooms (some of which are poisonous). After it matures, the fruit body is hardened by fibers which make it more difficult to extract and digest the active ingredients. The spores are of microscopic dimensions, similar to the size of bacteria. They are protected by two layers of hardened cell walls. These cell walls trap the active ingredients inside and are indigestible.
Although wild Reishi fruit body and the spores are all effective products, our ancestors had to use a large quantity of Reishi to get a little benefit. As it was impossible to cultivate, this rare mushroom was available only to emperors.
Modern bio-engineering technology has made Reishi available to the general public in large quantities. The quality can be carefully controlled by providing the best conditions and sufficient nutrients. The largest amount of active ingredients exists in the mycelium, and that the mycelium is more digestible. The extraction process can be timed at the precise stage when the mycelium contains the largest amount of active ingredients. Fresh mycelium is available, and there is no chance for mistaken identity.
When buying wild Reishi, expertise is required in order not to confuse Reishi with the hundreds of other mushrooms (some of which are poisonous). After it matures, the fruit body is hardened by fibers which make it more difficult to extract and digest the active ingredients. The spores are of microscopic dimensions, similar to the size of bacteria. They are protected by two layers of hardened cell walls. These cell walls trap the active ingredients inside and are indigestible.
Although wild Reishi fruit body and the spores are all effective products, our ancestors had to use a large quantity of Reishi to get a little benefit. As it was impossible to cultivate, this rare mushroom was available only to emperors.
Modern bio-engineering technology has made Reishi available to the general public in large quantities. The quality can be carefully controlled by providing the best conditions and sufficient nutrients. The largest amount of active ingredients exists in the mycelium, and that the mycelium is more digestible. The extraction process can be timed at the precise stage when the mycelium contains the largest amount of active ingredients. Fresh mycelium is available, and there is no chance for mistaken identity.
The Canadian Stockbroker ©
The Canadian Stockbroker © is a leading provider of dissemination solutions for the corporate investment community, offering services transforming the way companies communicate and meet disclosure requirements while assisting investors in managing and understanding this information. TCS News Wire's world wide news consulting, webcasting, and dissemination services are utilized by corporate communications professionals delivering critical market information.
Get Your Front-End Address Today!
Bean there? it is fine. Order from Canada, Europe and Asia, pick your coffee choices and your roasting preferences. Then choose your grind fine, medium or course ground. We will roast and ship by your choice post or FedEx or the Brown Guys. PayPal and Online transitions are OK as well as checks; do note we will only roast and ship your order after we have clearance on your funds.Best Regards
The Coffee Bean ©
Get Your Front End Address Today!
www.YourName.coffee-bean.ca
Coming Soon coffee.datalive.com
Africa CoffeeEthiopia Djimah
Per Pound
*Wholesale Retail
*$8.00 $10.00
Ethiopian coffees are distinctive; magnificent- wine like, fruit under-tones, acidy with a "wild" exotic taste. We select Djimah coffees, which are thick-bodied and highly acidic with earthy wild gamey flavors and a singular taste that is defined by your roasting specifications.
* Location: Kaffa; South Western Ethiopia.
* Altitude: 1500-1800 meters.
* Quality: Exclusively Arabica, Unwashed Grade 5 Usual Good Quality, fair to light acidity, good heavy body, strong original flavor.
* More information about green beans: ripe cherries are hand picked one by one, preparation; sun-drying, machine-cleaning, hand-picking, electronic sorting.
* Altitude: 1500-1800 meters.
* Quality: Exclusively Arabica, Unwashed Grade 5 Usual Good Quality, fair to light acidity, good heavy body, strong original flavor.
* More information about green beans: ripe cherries are hand picked one by one, preparation; sun-drying, machine-cleaning, hand-picking, electronic sorting.
Ethiopia Long Berry Harrar
*$8.00 $13.00
One of the world's most prized coffee, Harrar has a medium to light acidity. Full body with typical mocha flavor with a winey aftertaste, of the two varieties,
*short-berry and long-berry, the latter is considered the most desirable. All Harrar is dry processed and the beans are slightly yellowish green.
*altitude of origin: 5000 - 7000 ft.
*$8.00 $13.00
One of the world's most prized coffee, Harrar has a medium to light acidity. Full body with typical mocha flavor with a winey aftertaste, of the two varieties,
*short-berry and long-berry, the latter is considered the most desirable. All Harrar is dry processed and the beans are slightly yellowish green.
*altitude of origin: 5000 - 7000 ft.
Fill Your Cup! Bean there!
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