Zero-G Coffee Cup: Get Me One!
I normally balk when I am asked what I want for Christmas. It is not because I do not really want anything – there are a LOT of things that I would want to receive but I know that they are way out of anyone’s ability to give me. This time, though, if someone asks me, I would probably say the Zero-G coffee cup that was invented by NASA astronaut Don Pettit. Oh wait, I don’t think this is easy to acquire as well. Anyway, this cup is the coolest I have seen in a long time.
The Aero-News (need I say it focuses on astronaut stuff?) carried this report yesterday:
Reuters reports Pettit — a former flight engineer on the International Space Station, who is also part of the current STS-126 crew onboard Endeavour — came up with the idea by tinkering with a sheet of transparent plastic, folding it into the shape of an airplane’s wing and then taping the sides together. He perfected the device while onboard the ISS this month, so he could enjoy his coffee as he normally would on Earth.
“The way this works is the cross-section of this cup looks like an airplane wing. The narrow angle here will wick the coffee up,” Pettit explained in a NASA TV video conference. “We can sip most of the fluid out of these cups and we no longer have to drink our beverages sucking through a straw in a pouch.”
Pettit’s self-made sippy cup has become a hit with his fellow astronauts. On Thursday, he constructed another cup for fellow crew member Stephen Bowen… and both men used their cups to toast Pettit’s Thanksgiving proclamation, which included giving thanks for space exploration and “just because we’re in space and we can.”
Ahh, I have always wondered what the astronauts did in their spare time while in space. Now I have my answer – they do come up with useful things, don’t they? Now, I wouldn’t even dream of going to space and needing (not merely wanting) a zero-G cup but it would really be cool to have one to add to my collection. 
Pevonia Green Coffee Cellulite Wrap
I’m good with coffee, no matter which way you present it to me. I do really prefer to be drinking coffee or eating something with its flavor, though. In the recent years, however, more and more applications of coffee have been emerging and one of these is the cellulite wrap offered by Pevonia, a spa consultancy and treatment service in the UK.
I actually heard about their coffee cellulite wrap from The Independent:
In theory: The health-conscious know that caffeinated drinks such as coffee are one of the main culprits responsible for the dreaded orange-peel. Applied topically, however, coffee has had the beauty world abuzz with its dimple-destroying ability. The latest salon superfood is green coffee, which skincare company Pevonia has used as the main ingredient in this body wrap that it claims stimulates the breakdown of fat while firming, slimming and smoothing skin tone and texture.
In practice: Therapist Roxanne cheerily buffed Dr F with a gentle exfoliator before applying a cellulite-busting serum and smothering her in green goo. Dr F was then wrapped in clingfilm and foil and given a soothing head massage while she gently marinated for 20 minutes. The cream is cold on application but heats up alarmingly after a few seconds (busting those pesky fat cells?) so prepare to sweat during this treatment.
In my book, anything with heat should be good for fat burning. Then again, I have been wrong about slimming down so many times!
Seriously, though, I suppose that this treatment can help for short term purposes but I do not know if it will help in the long run. More so, the cost of a treatment would probably inhibit long term reliance on it for getting rid of cellulite. What say you?
Photo courtesy of Pevonia
Care For Some Obama Blend?
If you think that the President-elect does not have enough influence as of yet, think again. His popularity has reached even the realms of coffee! Longfellow’s Coffee is a shop specializing in our favorite brew plus other food items such as sandwiches. They operate primarily in the New Jersey area and they are working on opening outlets nearer to New York. They are quite well known to locals as offering the best coffee in their area. Indeed, there are many who testify that they pass up on the Starbucks and other shops just to get their Longfellow’s coffee.
Now, Longfellow’s is bound to get even more customers with their new blend, named after President-elect Barack Obama. The inspiration for the Obama Blend comes from the President-elect’s own background, which involved three prime coffee areas in the world: Kenya, Hawaii, and Indonesia. This is what the people at Longfellow have to say about their newest blend:
Wondering what coffees grown in these regions might combine for a satisfying coffee sipping experience for you, Longfellow’s Coffee sought advice and worked closely with Kobricks, which is one of the nation’s leading coffee roasters, to see what they might develop together.
The craftsmen at Kobricks and Longfellow’s Coffee selected the best beans from each of the regions — Kenya AA (Kenya), Hawaiian Kona Extra Fancy (Hawaii), and Sulawesi (Indonesia). These beans rank among the most prized and expensive coffee beans grown.
Next they experimented to find the just-right proportions for the new blend. Finally a master roaster brought these exemplary coffee beans to a Vienna roast in order to free their distinctive characteristics.
Then came the moment of truth — the time to taste the new brew. Everyone present at this remarkable event suddenly knew they were experiencing something that was very much out of the ordinary. The Longfellow’s Coffee Obama Blend emerged as a brilliant brew, full-bodied and smooth.
Want to get your hands on some? Visit the Longfellow’s online store if you do not live near an outlet.
Affogato al Caffe
What is the best thing to have after a huge turkey dinner? I am sure you already know my answer – coffee! This, of course, is subject to interpretation or personal preference but you cannot deny that a nice cup of coffee after a filling meal is always welcome. For Thanksgiving this year, I think I am going to try something new. Instead of the good old brewed coffee or even café latte, I want to serve a different coffee drink. As such, I have been on the (online) prowl for a recipe that could be prove to be interesting.
Trust Mario Batali, who is perhaps my favorite Iron Chef, to provide me with the perfect coffee recipe dubbed Affogato al Caffe. Apparently, he published this recipe way back in 2000 but I have never come across it before. It does look interesting, though:
Ingredients
Semifreddo
• 2 1/2 cups whole milk
• 3 ounces very strong espresso
• 6 egg yolks
• 1 cup sugar
• 1 tablespoon vanilla extract
• 2 cups heavy cream
• 8 cups strong decaffeinated coffee, cooled
• 1/4 cup unsweetened cocoa powderPreparation
In a 3-quart saucepan bring the milk to a boil over medium-high heat. Remove from heat and add the espresso.In a mixing bowl, beat the yolks until pale yellow. Gradually add the sugar and beat until light yellow ribbons form when the beaters are lifted. Stir in half of the hot milk, then stir in the remaining milk.
Cook over low heat without boiling until the mixture coats the back of a spoon thickly and sets slightly, about 4 to 5 minutes. Stir in the vanilla and chill for 1/2 hour.
Whip 1 1/2 cups of the cream to stiff peaks and fold into the custard mixture. Transfer to an ice cream machine and freeze according to manufacturer’s instructions. (The semifreddo can be made up to 2 weeks in advance).
Whip the remaining 1/2 cup cream to soft peaks. Place 1 scoop of semifreddo in each of eight tall glasses. Pour 1 cup of cooled coffee over each scoop, dollop with whipped cream, and dust with cocoa.
This makes 8 servings.
I would really love to make this – if I can find an ice cream machine to use!
The World’s Healthy Coffee Company
That’s the slogan for Healthy Coffee International, Inc. – a company that I had not heard of till today. The reason I found out about Healthy Coffee is that I came across a press release outlining the expansion of their operations. The company name caught my interest so I headed on over to their web site to find out more about them.
So what is Healthy Coffee all about? Their web site declares that the company “is focused on bringing health to the world’s most popular and widely distributed drink, coffee. The company’s proprietary formulas combine the health benefits of Ginseng, Reishi Mushroom, and other top quality ingredients with the world’s finest coffee beans to create a line of deliciously healthy instant gourmet coffee drinks.”
Now that ginseng and mushroom have been mentioned, I have a vague idea of what this kind of coffee is. I remember someone selling me mushroom coffee years ago and I think I even posted something about it. It was not about Healthy Coffee, though, but the concept is similar. Anyhow, Healthy Coffee has several products containing the two ingredients I just mentioned. They have options as to other ingredients – cane sugar, milk, non-dairy creamer, and so on.
Obviously, I haven’t had the chance to try any of their products but it seems that they are focusing on the “energizing” aspect. I am not sure but I think ginseng does have the potential to provide more energy, doesn’t it? Anyone here know more about this line?
Would You Drink GM Coffee?
Genetically modified food has been at the center of controversy for quite some time now. Some people see this as a good thing – we are merely building on what nature has to offer in an effort to feed more people in a more efficient manner. On the other hand, some people see it as meddling with things better left alone. More so, they say that we do not know enough about genetically modified products so as to be sure that there are no negative side effects.
Now we have genetically modified coffee. What improvements does genetically modified coffee have? According to Nestle, who bought the patent for this product way back in 2006, the solubility of the powder is greatly improved. This should translate to a better tasting brew with less powder. This, in turn, translates to economic benefits. More so, in general, genetically modified food is better for the farmer as it becomes immune to certain diseases and pests. This means that they can produce a much higher yield with genetically modified crop.
There are a lot of people, however, who are not jumping up and down for joy because of genetically modified food. Take the people of Hawaii, for example. Just recently, the Hawaii County Council overrode a veto on a bill that proposed the ban of genetically modified taro and coffee. As a result, there is to be NO GM products coming out of the Big Island anytime soon.
My take on this matter? I am not too sure – I have no aversion to GM food, really. If GM coffee will taste just as good – or even better – than what I am drinking right now, then I would certainly try it. How about you? What are your thoughts on GM food?
Switching to Paper Filters. Worth It?
I recently bought a five-cup Krups drip brewer (the Cafe Aroma 5) to replace an old ten-cup Nikko brewer I’d been using for a few months already. While this particular model does come with a plastic mesh filter, I decided to try paper filters. For one, these are easier to clean. I just throw out the paper filter and wash only the carafe and the filter basket itself.
However, there seems to be a disadvantage, and that is my brew now usually lighter and less bitter. I prefer my coffee bitter. I often drink it black or just with one sugar.
Brewing with a paper filter produces clear, light-bodied coffee, which is free of sediments, but lacking in some of coffee’s oils and essences, which are trapped in the paper filter.
I found an interesting discussion over at 50plus.com, which was mostly about how paper filters did produce less bitter coffee. But if you’re a tree hugger, then I think you would rather reduce your carbon footprint and opt for the plastic filter instead of the disposable paper ones.
Frankly, I do want my coffee strong, as a matter of preference and sometimes necessity (I have to put in long hours at night writing and managing blogs). With my old brewer, I had found how to make that perfect brew (right amount of coffee grinds, right brand of coffee, right amount of water). But right now I’m still experimenting.
World’s Largest Irish Coffee
Yesterday, the baristas at the Buena Vista Café in San Francisco attempted to make the world’s largest Irish coffee. As can be expected, they want to set a world record. So what went into this gigantic drink?
Let’s see – 10 liters of whiskey (almost 10 liters, that is), 10 gallons of coffee, a gallon of heavy cream, and over 4 pounds of sugar. This concoction was served in a giant glass, which is 3 feet tall. Its capacity is 12 gallons. Naturally, this glass was specially made for the event, with a tap at the bottom to make for easier serving.
The Mercury News has this report:
“We took the same ration that we’d put in a 6-ounce glass and converted it to a 12-gallon glass,” Carden said.
The drink was initially going to be 15 gallons, but the cafe chose a 12-gallon glass to help keep the proportions and shape of the glass in line with the traditional Irish coffee they serve.
“It looks like a giant replica,” said cafe manager Larry Silva.
The unveiling of the Irish coffee happened around 1 p.m. today and it took about 20 minutes for four bartenders to pour the ingredients in the glass.
“Everybody went wild,” Carden said of the crowd when the drink was revealed.
Attendees of the cafe’s 56th Irish coffee anniversary celebration were given drinks from the huge glass, which had a tap at the bottom.
Bartenders added cream to the top of each individual glass served.
Guinness needs time to review the materials supporting the record setting attempt but I sure hope they get it.
Harvest Coffee Cider
Whenever there is a special celebration, drinks and food will always be part of the festivities. Thanksgiving is definitely not exempt from this. Friends and family get together to enjoy each other’s company and share good food and great drinks. Though coffee is not the default drink for Thanksgiving, it is always a perfect drink after a good meal. Here is one recipe that I am all excited about. I have never ever tried coffee and apple cider together but I like them separately so the combination should work out well.
Here’s the recipe I found at Recipe Gold Mine.
Harvest Coffee Cider
1/4 cup ground Maxwell House Coffee, any variety
1/4 teaspoon ground cinnamon
1/4 cup firmly packed brown sugar
1 cup apple juice or cider
3 cups cold water1. Place coffee in filter in brew basket of coffee maker; sprinkle with cinnamon.
2. Place sugar and apple juice in empty pot of coffee maker.
3. Add water to coffee maker; brew.
4. When brewing is complete, stir until well blended.
Makes 4 servings.
Great Substitute:
Substitute honey for the brown sugar.Nutrition (per serving): Calories 90, Total fat 0g, Saturated fat 0g, Cholesterol 0mg, Sodium 10mg, Carbohydrate 22g, Dietary fiber 1g, Sugars 19g, Protein 0g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 2%DV, Iron 6%DV
This recipe looks easy enough to follow. One thing, though, I do not really use Maxwell House coffee so I probably would not use it for the recipe. I don’t think it would matter, do you?
Vietnamese Coffee Crop At Risk
I remember posting something about Vietnamese coffee some time ago. They have really good beans that have a very earthy flavor and the way they make it is really thick and sweet. If you like rich and sweet coffee, then the way the Vietnamese make it will make you happy.
This weekend, though, a tropical storm which is developing west of the Philippines is posing a serious threat to the coffee crop in Vietnam. The two countries are very near each other and it is not a strange thing for tropical storms to traverse a path from one country to the next. Though the people are used to such natural occurrences, the potential implications of a typhoon at this point are disastrous. This is because the coffee harvest is currently ongoing as we speak.
If the typhoon hits the central part of Vietnam, which is actually the coffee belt of the country, then the coffee crop will be in danger. For one, strong rain will definitely tamper with the harvest activities. Another big problem would be the inability of the farmers to sun dry the coffee beans during stormy weather. With the absence of the sun, they would have to use commercial dryers, which do not result in as excellent quality beans as natural sun drying does.
This might not seem a big deal to some people, especially those who are far from the area but if you drink Vietnamese coffee on a regular basis, you just might be experiencing a shortage in supply pretty soon if the weather does not cooperate.
