Turkish Coffee Trivia
There is a Turkish proverb that says, “A single cup of coffee is remembered for fourty years”. In the Turkish culture, coffee is always offered at the start of any visit. No true conversations begin until kahve is served. The discussions and the brew are remembered together. No wonder that Turkish coffee is unforgettable.
There is no ritual more important in any culture than marriage. It is a way to improve ones standing and situation in society after all. Every prospective bride is tested by the way she makes coffee. Some brides are known to have substituted salt for the sugar in order to avoid an unwanted marriage.
It was also considered an insult to spill the coffee, even just a little on to the saucer so a reluctant bride would sometimes find a way to spill coffee, not just on the saucer but on the guests. That usually ended the marriage talks.
The foam on Turkish coffee is very important. It is made as the brew sits on the stove without being stirred. A few people will tell you that it is okay to stir after the first two boiling, in fact some will say it is a must but never is it stirred once it is placed on the heat for the last time. In fact, it is said that the host who serves coffee with no foam loses face.
For those of us who’ve always wanted our future read with coffee, Turkish coffee is the brew you must try. It is the remains from this brew or fal that is used to read ones possible fututre or destiny. In fact it is still a favorite pastime in Turkey today, especially among the women.
Make yourself a cup of Turkish coffee or go find a place that makes good Turkish coffee. Enjoy the experience for yourself. Don’t forget to check if there’s someone around who can read fal.
Coffee House History: Seattle’s Best
My local mall gives me a basic choice of 3 coffee houses(or is it shops in a mall?) -The Coffee Bean and Tea Leaf, Starbucks (duh), and Seattles Best. And the one I always inadvertantly pick is Seattles Best. Yes, the coffee is much more my “cup of tea”, and there dont seem to be too many noisy teenagers as there are in Starbucks or bored housewives as the Bean…..
Seattle’s Best
Seattle hasn’t always been the center of the coffee universe, in fact the city once served as much bad coffee as the rest of the country. That changed in the early 70’s when a group of passionate coffee lovers started a revolution.
The founders of Seattle’s Best were some of these early coffee pioneers, and in the beginning the coffee was roasted in an old peanut roaster down on the Seattle waterfront. These guys used the finest beans and roasted to achieve a bold and full flavored cup that was also smooth and mellow.
In those days, the Northwest was such a hotbed of competing coffee styles that a local restaurant held a taste-off to crown “the best cup of coffee in Seattle.” Much to the founders delight, their little coffee company took first place.
To celebrate the occasion, they officially re-named the company “Seattle’s Best Coffee” and the rest is coffee history. Today, the coffee revolution has spread across America and now good coffee is fashionable everywhere. There are many great coffees roasted in Seattle, but only one offers the bold flavor and smooth taste that is Seattle’s Best.
Coffee grade: Above Average
Good Points: Breve superb, great organic beans, yummy macaroons
Bad Points: Counter foodoften tasteless ,vanilla latte cloyingly sweet
Coffee House History: The Coffee Bean and Tea Leaf
For those of us not named Paul Basset, a good up of coffee is more often than not found at the coffee house at the nearest mall, around the corner, or at an airport if you’re travelling (the photo by the way is of the CBTL at Singapore’s Changi airport) – and not at home, although we’ll put up with the home brew just to get up in the morning.
So I’ve decided to clue you in on a little background info about these institutions we so heavily rely on on provide a decent cup of java.
The Coffee Bean and Tea Leaf
Herbert B. Hyman started The Coffee Bean & Tea Leaf in 1963 with a dedication to excellence and quality, and his efforts made him the founding father of gourmet coffee in California.
The Coffee Bean & Tea Leaf has since grown into one of the largest privately- owned, family-run coffee and tea companies in the world.
The endurance and popularity of The Bean, as it is affectionately referred to by devotees, can be attributed to the high standards that were established from the beginning. From trend-setting drinks like the World Famous Ice Blended, to the employees who become a part of the communities they work in, The Coffee Bean & Tea Leaf has discovered the formula for a successful coffee and tea company.
Coffee grade: Decent Brew
Good Points: Good variety of other things to eat, hot breakfasts, chai tea, vanilla lovers should be happy.
Bad Points: Drinks tend to be too much on the sweet side
Coffee House History: Starbucks
Hate or love the mermaid from Seattle, Starbucks undoubtedly is the most famous coffee brand in the world (if not universe? I hear they’ve opened a branch on the moon).
If you’re wondering if the larger-than-life chain is indeed part of Dr.Evil’s empire, read on!
Starbucks
Starbucks was named after a character in Moby Dick, and the story
began in 1971 when the first Starbucks opened in America’s oldest Farmer’s Market, the Pike Place Market.
Then, the company was a local coffee roasting facility until 1982 when Howard Schulz joined the company and turned their marketing strategy around.
On a trip to Italy, Schulz was inspired to the coffee bar tradition and sold his idea to the Starbucks founders. In 1985, the first coffee bar opened, and true to Italian style, they called it “Il Giornale” and it was a smashing success.
In 1987, together with new investors, Schulz bought Starbucks and opened new cafes in Vancouver and Chicago, rising to 17 that same year.
With 165 cafes by 1992, the company went public and now trades at the NASDAQ.
On March 7th, 2001 Starbucks opened their first cafe in Europe – in Zurich, Switzerland. Today, Starbucks is found in 30 countries around the world, with 9,000 cafes and counting. The company also donates a lot to charitable organizations.
Coffee Breath
The girls got together for our day out. Our agreement is that this is a girls only day; no husbands, boyfriends, life partners, kids, parents or work allowed to intrude. It is time to take care of the women and enjoy one day without responsibilities. Thankfully, our families understand.
One of the girls mentioned that she recently had a meeting with a client. She walked in the door and as he spoke, she felt a bit dizzy. No, it wasn’t his gorgeous good looks that caused the
sensation. It was his coffee breath!
Most people are unaware that they have halitosis. Everybody gets them at some point. Coffee drinkers smell coffee on their breath and think absolutely nothing of it since they love coffee.
Unfortunately, the smell of coffee on someone’s breath isn’t always pleasant. Coffee is acidic. The acid combined with the bacteria in our mouth isn’t exactly the best scent around. The odor can ensure that people will give you a wide berth. Hmmm…not the reaction you want if you are running for Hunk or Babe of the Year.
Fortunately, there are some simple solutions that do not require you to give up your favorite coffee drink.
- Develop good oral hygiene
- Brush your teeth properly and carefully twice a day
- Floss at least once a day before brushing
- Rinse your mouth with water especially after drinking or eating
- Clean your tongue well
- Drink a lot of water. Two glasses for every cup of coffee is good for cleansing.
- Add food that can help improve the scent of your breath to your diet such as apples, carrots and celery.
In a pinch, there’s always Altoids of course. People around you will appreciate it.
What Makes A Good Cafe
Most people will tell you that a good cafe must have great coffee. That is true. How can you call yourself a cafe and not serve a good cup of joe?
A good cafe will have a great variety of brews. Remember that nursery rhyme: “peas porridge hot, peas porridge cold”? That’s what a good cafe would be like. It will have coffee that is hot and coffee that is cold. Espresso, cappuccino, machiatto should be on the menu. They’ll most likely have a special house recipe that is uniquely their own and a crowd favorite.
A great cafe will also have a variety of beans and blends. You’ll have a choice of drinking the familiar Arabica or Robusta. You can also choose beans you’ve never tried: Brazilian, Columbian, maybe even the rare Jamaican Blue Mountain.
A good cafe isn’t just about the coffee though. It’s also about the ambiance. A good cafe has a relaxed feel to it. It feels homey and is a great place to sit and chat. The aroma of coffee subtly, deliciously scents the air, giving everyone a chance to unwind.
A good cafe is busy but not noisy. There is a fluid flow of customers yet people aren’t deafened by the sound of everyone coming and going. People can have a decent conversation, a heart to heart or a casual chat as they feel like it.
In this day and age, a really good cafe isn’t just a place to have a cup of coffee. It is also a great place to work as a second office. This usually means having a wifi connection since most people will need to be able to keep in touch with their offices and clients no matter where they are. Wifi zone cafe’s are truly a blessing. You can have a space to work that serves great coffee and have meetings in a relaxed atmosphere at the same time.
Have you found a good cafe in your area yet?
The 4M’s of Espresso
The making of espresso is both a science and an art. Over the years they have found that precision is required to make a great espresso. There are four factors that affect the making of a great shot. They are also called the four M’s.
The first factor is Macinazione or the proper grinding of the beans. Great baristas in fact will only grind beans for an espresso right before using them. 30 seconds after they have been ground, the beans are already too stale for a good espresso. The proper grind is between fine and powdery. The grind has to be uniform in order to insure the best taste. Instant powder will definitely make an awful espresso.
The second factor is Miscela or the coffee blend. Good beans means better tasting coffee. Perfectly logical, right?
The third factor is the Macchina or the espresso machine. Thanks to many inventors, you now have eay to use tools to help you make your espresso. But it will not magically make perfect espresso if you don’t know how to use it properly. The Rancilio Silva is considered the best by most espresso lovers but feel free to shop around til you find the machine that you are comfortable with.
The last factor is Mano or the skill of the barista – that means you. More than half the battle is knowing how to use your equipment properly. You need to know how to properly fill your filter basket. Some espresso lovers will tell you to tamp the ground coffee, others will tell you not to. Like all skills, making the perfect espresso takes practice so that your every espresso shot has that beautiful crema that is the mark of true espresso.
Espresso
Most people are familiar with coffee. If you ask them to describe it, they’ll probably describe their cup of coffee as putting a teaspoonful or sachet of coffee powder and sugar in their favorite mug and mixing it with water and milk. Others may describe their coffee as freshly brewed referring to coffee made by drip using their coffee makers. This is the most familiar way most people make their brew.
Many have heard the term espresso. They may have seen it on the boards or menus but not knowing what it was, have never tried it. Little do they realize that they may already have had some with their favorite cappuccino or other mix they bought in the coffeeshop. You are not a true coffee lover it is said unless you have tried espresso.
Espresso was first made in Italy. It is formally called Caffe Espresso. Unlike in any other part in the world, espresso is not just a beverage. In fact in Italy they make time to drink their espresso. This is one brew that is an experience, not just a drink.
Espresso is drunk in shots and is usually served in glasses. It is a rich tasting brew that has a great aroma. Hard to explain its taste but it is rather like dark chocolate though definitely not the same.
Espresso is made with hot (not boiling) water being pressured through ground coffee beans. It has a distinctive reddish-brown color and a delicious aroma. It should also have crema – the tan colored foam found on top of every good shot of espresso. If it has no crema, it is a bad shot. Have it replaced immediately.
2010 Kona Coffee Cultural Festival
Who wants to go to Hawaii? If you’ve been yearning for an awesome time at the beach, scrumptious food, and excellent coffee, there is no better time to visit Hawaii than in November. From the 5th of November to the 14th, the annual Kona Coffee Cultural Festival is going to be held in the Big Island. This is no ordinary food and cultural festival as it has received numerous awards and has been in existence for no less than 40 years!
This year’s festival is already being built up – although there isn’t much need for that as those who know about it are already waiting in anticipation. Some of the most exciting events include:
• International Lantern Parade, November 5 at 6:30 pm. Alii Drive, Kailua Pier to Hale Halawai
• Holualoa Village Coffee & Art Stroll, November 6, 9:00 a.m. – 3:00 p.m. Have a taste of more than three dozen estate label Kona coffees!
• KTA Super Stores Kona Coffee Recipe Contest/Big Island Showcase, November 7, 12:30 p.m. – 3:00 p.m. Sheraton Keauhou Bay Resort & Spa Convention Center. This cooking contest should be fun to watch AND you get to sample the concoctions! Of course, 100% pure Kona coffee will be used in the recipes. How cool is that?
• Gevalia Kona Coffee Cupping Competition – Preliminary Round, November 10, 9:00 a.m. – 2:00 p.m. Keauhou Beach Resort. This competition will determine the best Kona coffee there is. You wouldn’t want to miss that!
For more information on the events and schedules, visit the official web site of the 2010 Kona Coffee Cultural Festival.
Three Coffee Myths You SHOULDN’T Believe
There are myths about practically everything on this earth. I guess the trick is in knowing which really are myths and which just might be true. In some cases, it doesn’t really matter if they’re myths or not, right?
Of course, when it comes to coffee, you ought to know the difference between myth and truth! Otherwise, you might end up with the short end of the stick. Worse, you might end up with a bad cup of coffee. Yuck. (At the very least, you might end up looking like a fool!)
So let us take a look at three coffee myths which are quite popular. I hope you haven’t fallen prey to any of these!
Myth #1: Dark roasts have higher caffeine content than light roasts.
I think the rationale behind this myth is that dark roasts have stronger flavor. But, come on, use your common sense. Dark roasts are roasted for a longer period of time. That means more is burnt out of them, right? If anything, they may have slightly less caffeine in them! The next time you need more caffeine, don’t settle for one cup of dark roasted coffee. Get two or three cups instead!
Myth #2: We say eXpresso.
Riiight. And do you say “asteriX” as well? There’s this coffee shop in a town an hour away from where I live that’s called Xpresso, but really, it’s eSpresso, not eXpresso.
Myth #3: Coffee is very very acidic.
Well, coffee does contain acids, but the truth of the matter is that it is not that acidic. In fact, the pH of coffee is around 5.0 – 5.1 – beer and other fruit juices are much worse!
There you have three of the most popular myths surrounding our favorite brew. Spread the word!
