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Fermenting the coffee berry is still done today in Ethiopia and some Ar ...
<?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="http://www.blogger.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2005/Atom' xmlns:openSearch='http://a9.com/-/spec/opensearchrss/1.0/' xmlns:blogger='http://schemas.google.com/blogger/2008' xmlns:georss='http://www.georss.org/georss' xmlns:gd="http://schemas.google.com/g/2005" xmlns:thr='http://purl.org/syndication/thread/1.0'><id>tag:blogger.com,1999:blog-9877885</id><updated>2024-02-28T02:19:55.988-08:00</updated><title type='text'>Coffee Cuisine</title><subtitle type='html'>One of the characteristics of the coffee bean is that it ferments well. Fermentation is the process of making alcohol from organics with a high sugar content. The word "qahwa" in Arabic means wine. Qahwa is the origin of the word coffee. In Europe, coffee was called "the wine of Arabia."

Fermenting the coffee berry is still done today in Ethiopia and some Arabian countries. It is not commonly known that the coffee berry can be fermented.</subtitle><link rel='http://schemas.google.com/g/2005#feed' type='application/atom+xml' href='http://coffee-cuisine.blogspot.com/feeds/posts/default'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default?alt=atom'/><link rel='alternate' type='text/html' href='http://coffee-cuisine.blogspot.com/'/><link rel='hub' href='http://pubsubhubbub.appspot.com/'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><generator version='7.00' uri='http://www.blogger.com'>Blogger</generator><openSearch:totalResults>14</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>25</openSearch:itemsPerPage><entry><id>tag:blogger.com,1999:blog-9877885.post-112898491741453038</id><published>2005-10-10T15:51:00.000-07:00</published><updated>2005-10-10T15:55:17.413-07:00</updated><title type='text'>The Coffee Bean ©</title><content type='html'><span style="font-family: verdana;font-size:130%;" >We all know Coffee, the Master roasted beans of the coffee plant? Coffee or Coffea. The word "coffee" may have been derived from the <a href="http://coffee-bean.ca/kaldi">Ethiopian</a> "keffa" or the Turkish equivalent found in their word for coffea the word "qahveh." The Arabs still call the beverage "qahwa," meaning "strength."</span></content><link rel='replies' type='application/atom+xml' href='http://coffee-cuisine.blogspot.com/feeds/112898491741453038/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877885&postID=112898491741453038' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/112898491741453038'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/112898491741453038'/><link rel='alternate' type='text/html' href='http://coffee-cuisine.blogspot.com/2005/10/coffee-bean.html' title='The Coffee Bean ©'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-9877885.post-112898453167497321</id><published>2005-10-10T15:41:00.000-07:00</published><updated>2005-10-10T16:03:47.683-07:00</updated><title type='text'>Bean There? The Coffee Bean © Ling Chi, Japan</title><content type='html'><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/23/356/1600/Coffee_Reishi1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/23/356/320/Coffee_Reishi1.jpg" alt="" border="0" /></a><span style="font-size:180%;">L</span>ike drinking one type of coffee, there are whole ethnicities which went from cradle to grave drinking only one type of roast. Many of the coffee names we use commonly today reflect the country in which this roast was prevalent; French roast, American roast, and Italian roast, <a href="http://java-bean.blogspot.com/">Java</a> roast.<br /><div style="text-align: justify;"><br />As the worlds peoples started to get individualized, cities started to name roasts; City roast (New York), Atlanta roast, Viennese roast, and New Orleans roast. Cities in other countries started doing the same thing.<br /><br />Roasting is a matter of slow cooking the coffee bean. As the coffee bean roasts, like everything else we cook, a chemical reaction takes place. The characters of the various coffee beans change good or bad or better in the roaster. The longer the coffee has bean cooked (ha), the more the chemicals change the coffees character. This chemical reaction creates the various different compounds which change the qualities and tastes.<br /><br />The degree of roast and the roasts name, simply describe how long and how hot the bean is roasted. As the bean roasts, it turns brown. Obviously, the darker the coffee bean gets, the longer it was roasting (unless it was over heated). However, roasting the coffee bean isn't a simple matter of sticking it in a device and heating it. <a href="http://coffee-bean.ca/">The coffee bean</a> actually roasts differently if roasted at two different temperatures until the color is the same.<br /><br />The bean goes from endothermic to exothermic during the roasting process. Endothermic means heat absorbing and exothermic means heat producing. The coffee bean actually creates its own heat by chemical reaction similar to that of salt and soap.<br /><br />Depending upon the reaction desired, the coffee roasting creates the essence of the coffee bean. The essence of the coffee bean is seen, in the cup, as the coffee oils. During the roasting, coffee oils became coffeeol. These are oils; however they also are water soluble, improving or affecting taste and aroma. Regulation of the roasting procedure produces more or less of the coffee oil for a given coffee bean of the desired roast. Additionally, the chemical process makes the coffee bean brittle. When the coffee bean becomes brittle it is easier to grind.<br /><br />As coffee roasting became popular, Kings would dictate exactly to what degree and color the coffee bean would be roasted. Try coffee fit for a King today Contact <a href="mailto:info@coffee-bean.ca">info@coffee-bean.ca</a> Today you are the “<a href="http://coffee-bean.ca/ling-zhi.html">Coffee King</a>”.<br /></div></content><link rel='replies' type='application/atom+xml' href='http://coffee-cuisine.blogspot.com/feeds/112898453167497321/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877885&postID=112898453167497321' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/112898453167497321'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/112898453167497321'/><link rel='alternate' type='text/html' href='http://coffee-cuisine.blogspot.com/2005/10/bean-there-coffee-bean-ling-chi-japan.html' title='Bean There? The Coffee Bean © Ling Chi, Japan'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-9877885.post-112898399477720253</id><published>2005-10-10T15:38:00.000-07:00</published><updated>2005-10-10T15:50:57.996-07:00</updated><title type='text'>Bean There? Reishi Coffea</title><content type='html'><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://coffee-bean.ca/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/23/356/320/illus006.gif" alt="The Coffee Bean ©" border="0" /></a><span style="font-weight: bold;font-size:130%;" ><span style="font-size:180%;">The different types of<br /><br />Reishi</span><br /></span></div> <div style="text-align: center;">In ancient times, only wild Reishi was available. Reishi was classified by color into 6 types:<br /><span style="font-size:130%;"><span style="color: rgb(255, 0, 0);">Red</span>, <span style="color: rgb(102, 102, 0);">Green</span>, <span style="color: rgb(204, 204, 204);">White</span>, Black, <span style="color: rgb(255, 255, 0); font-weight: bold;">Yellow</span> and <span style="color: rgb(153, 51, 153);">Purple</span>.</span><br /><br /></div> <div style="text-align: justify;"><span style="font-weight: bold;font-size:180%;" >I</span>n 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.<br /></div><br /><span style="font-size:130%;"><span style="color: rgb(0, 0, 0); font-weight: bold;">Red</span><span style="color: rgb(0, 0, 0);">, </span><span style="color: rgb(0, 0, 0);">Green</span><span style="color: rgb(0, 0, 0);">, </span><span style="color: rgb(0, 0, 0); font-weight: bold;">White</span><span style="color: rgb(0, 0, 0);">, Black, </span><span style="font-weight: bold; color: rgb(0, 0, 0);">Yellow</span><span style="color: rgb(0, 0, 0);"> and </span><span style="color: rgb(0, 0, 0);">Purple</span>.</span><br /><br /><div style="text-align: justify;"><span style="color: rgb(153, 102, 51);font-size:180%;" >W</span>ild 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.<br /><br /><span style="color: rgb(153, 102, 51);font-size:180%;" >W</span>hen 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.<br /><br /><span style="color: rgb(153, 102, 51);font-size:180%;" >A</span>lthough 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.<br /><br /><span style="color: rgb(153, 102, 51);font-size:180%;" >M</span>odern 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. </div></content><link rel='replies' type='application/atom+xml' href='http://coffee-cuisine.blogspot.com/feeds/112898399477720253/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877885&postID=112898399477720253' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/112898399477720253'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/112898399477720253'/><link rel='alternate' type='text/html' href='http://coffee-cuisine.blogspot.com/2005/10/bean-there-reishi-coffea.html' title='Bean There? Reishi Coffea'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-9877885.post-112898392555211909</id><published>2005-10-10T15:37:00.000-07:00</published><updated>2005-10-10T15:38:45.553-07:00</updated><title type='text'>Brioche Coffee Cakes Recipe</title><content type='html'><span style="font-size:180%;">I</span><span style="font-size:130%;">ngredients:</span><br /><br />* 1 cup scalded very fresh milk<br />* 4 egg yolks<br />* 3 whole eggs<br />* 2/3 cup (salted or un-salted)butter<br />* ½ cup quality sugar<br />* 2 yeast cakes or packages<br />* ½ teaspoon extract lemon and/or<br />* 2 crushed cardamon seeds<br />* 4 2/3 cups flour<br /><br /><div style="text-align: justify;"><span style="font-size:180%;">I</span><span style="font-size:130%;">nstructions:</span><br /><br /><span style="font-size:130%;">T</span>o prepare this Brioche Coffee Cake Recipe, first cool the scalded milk; when lukewarm, add yeast, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes; let rise six hours.<br /><br /><span style="font-size:130%;">K</span>eep 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.<br /><br /><span style="font-size:130%;">T</span>ake each piece separately in hands and twist in opposite directions, coiling ends together at top of cake.<br /><br /><span style="font-size:130%;">L</span>et 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.<br /><br /></div></content><link rel='replies' type='application/atom+xml' href='http://coffee-cuisine.blogspot.com/feeds/112898392555211909/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877885&postID=112898392555211909' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/112898392555211909'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/112898392555211909'/><link rel='alternate' type='text/html' href='http://coffee-cuisine.blogspot.com/2005/10/brioche-coffee-cakes-recipe.html' title='Brioche Coffee Cakes Recipe'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-9877885.post-112898381720292409</id><published>2005-10-10T15:33:00.000-07:00</published><updated>2005-10-10T15:36:57.203-07:00</updated><title type='text'>Bean There? The Coffee Bean ©</title><content type='html'><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://coffee-bean.blogspot.com/"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/7568/783/200/Coffee_Canadian1.jpg" alt=" The Coffee Bean ©" border="0" /></a><span style="font-size:180%;">Africa Coffee </span><span style="font-size:130%;">Ethiopia Djima</span><span style="font-size:130%;">h</span><br />Per Pound *Wholesale Retail<br /><span style="font-size:130%;">*$8.00</span> <span style="font-size:130%;">$10.00<br /></span> <div style="text-align: justify;">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.<br /><br /><br /><br />* Location: Kaffa; South Western Ethiopia.<br />* Altitude: 1500-1800 meters.<br />* Quality: Exclusively Arabica, Unwashed Grade 5 Usual Good Quality, fair to light acidity, good heavy body, strong original flavor.<br />* More information about green beans: ripe cherries are hand picked one by one, preparation; sun-drying, machine-cleaning, hand-picking, electronic sorting.<br /><br /><span style="font-size:130%;">Ethiopia Long Berry Harrar</span><br /><span style="font-size:130%;">*$8.00 $13.00</span><br /><br />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.<br />*altitude of origin: 5000 - 7000 ft.<br /><br /><a href="http://coffee-bean.blogspot.com/">Fill Your Cup! Bean there!</a></div></content><link rel='replies' type='application/atom+xml' href='http://coffee-cuisine.blogspot.com/feeds/112898381720292409/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877885&postID=112898381720292409' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/112898381720292409'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/112898381720292409'/><link rel='alternate' type='text/html' href='http://coffee-cuisine.blogspot.com/2005/10/bean-there-coffee-bean.html' title='Bean There? The Coffee Bean ©'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-9877885.post-111025785967889019</id><published>2005-03-07T20:57:00.000-08:00</published><updated>2005-03-07T20:57:39.683-08:00</updated><title type='text'>Green Yemen Mocha Coffee</title><content type='html'><h3 class="post-title"><a href="http://java-bean.blogspot.com/" title="external link">Yemen(Mocha)Coffee Exporters<br /></a><br /></h3><br /><div class="post-body"><div><span style="font-weight: bold; color: rgb(255, 204, 153);font-size:130%;" > Monday, March 07, 2005</span><br />___________________________<br /><br /><h3>Green Yemen Mocca Coffee</h3><br />AL-Hamdani<br />For Green Yemen(Mocha)Coffee Exporters<br /><br />Dear Sirs,<br /><br />We have the pleasure to introduce ourselves as the major company for Yemen (Mokha Coffee) producer and exporter in Yemen and its branches in the Arab Gulf countries.<br /><br />It is not unknown the Yemeni product of (Mokha Coffee) is second to none all over the world.<br /><br />We are keen to deal with you as agents in your country for our product mentioned above.<br /><br />By virtue of its incomparable distinct super quality, flavor and taste, Yemeni coffee will certainly find ready sale all the time and the consumers demand for the Yemeni Mocka coffee will be increasingly considerable in your markets due to its best quality not found elsewhere in the world.<br /><br />You will therefore find us prepared to grant you very promising competitive prices to signify our interest in establishing business with your esteemed firm for mutual benefit.<br /><br />Your rapid reply is expected with thanks.<br /><br /><br /><br />Best Regards,<br /><br />Ahmed Al-Hamdani<br /><br /><span style="font-style: italic;">General Manger</span><br /><br /><span style="font-weight: bold;">Main Center:Sana'a-Zubairi st.-Aser/</span><br /><span style="color: rgb(153, 153, 0);">Tel:++967-1-214-463/ </span><br /><span style="color: rgb(153, 153, 0);">Fax=+967-1-201-957</span><br /><span style="font-weight: bold;">Branch:BoanMarket-BaniMater-Sana'a/</span><br /><span style="color: rgb(153, 153, 0);">Tel:++967-1-821005</span><br />BOX 25373 Sana'a<br /></div><br /><br /></div><br /><br /><p class="post-footer"><br /> <em><a href="http://coffee-bean.blogspot.com">the Coffee Bean &copy</a> <a href="http://coffee-bean.blogspot.com/2005/03/green-yemen-mocca-coffee.html" title="permanent link">7:05 PM</a></em></p></content><link rel='replies' type='application/atom+xml' href='http://coffee-cuisine.blogspot.com/feeds/111025785967889019/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877885&postID=111025785967889019' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/111025785967889019'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/111025785967889019'/><link rel='alternate' type='text/html' href='http://coffee-cuisine.blogspot.com/2005/03/green-yemen-mocha-coffee.html' title='Green Yemen Mocha Coffee'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-9877885.post-110787702752558606</id><published>2005-02-08T07:34:00.000-08:00</published><updated>2005-10-10T15:31:30.746-07:00</updated><title type='text'>Coffee Bean Coffee Cuisine</title><content type='html'><span style="font-size:180%;">Supreme <span style="font-weight: bold;">Black</span> <span style="font-weight: bold; color: rgb(255, 204, 51);">Gold </span></span><span style="font-weight: bold; color: rgb(255, 102, 0);font-size:180%;" ><span style="color: rgb(255, 204, 51);">©</span> </span><br /><br /><span style="font-weight: bold;font-size:130%;" >Ingredients:</span><br /><br /><span style="font-family:verdana;">1 teaspoon ground cinnamon stick.</span><br /><span style="font-family:verdana;">1/8 teaspoon ground allspice.</span><br /><span style="font-family:verdana;">1/8 teaspoon ground nutmeg clove.</span><br /><span style="font-family:verdana;">1/8 teaspoon ground cloves.</span><br /><br /><span style="font-family:verdana;">6 tablespoons of fresh drawn butter.</span><br /><span style="font-family:verdana;">2 cups of packed cane or natural sugar.</span><br /><br /><span style="font-family:verdana;">1 cup of dark rum or a tip more.</span><br /><span style="font-family:verdana;">2 cups of hot espresso coffee or x4 strength dark coffee.</span><br /><br /><span style="font-family:verdana;">Lots unless you insist of "fresh" whipped cream don't make me come over there.</span><br /><br /><span style="font-family:verdana;">Grated orange and a twist for garnish. </span><br /><br />Reserve a little spice to garnish or mix a little extra. tip: your cup up-side down and dip it in the sauce pan; it is sweet and helps to coat the cup in spices.<br /><br />Combine spices in small sauce pan and mix in butter until bubbling and add sugar slowly to pan until bubbly. Remove from heat for a couple minutes and add half the rum Wisk gently for a second.<br /><br />Season your cup in spices one half of the rim as well, Divide the remaining rum, and top with piping hot coffee. Garnish with Lot’s of very fresh whipped cream and your orange twist. Makes 6 cups if you leave room for the whipped cream add more coffee to lighten it up a bit. Chocolate Espresso Beans anyone?</content><link rel='replies' type='application/atom+xml' href='http://coffee-cuisine.blogspot.com/feeds/110787702752558606/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877885&postID=110787702752558606' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/110787702752558606'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/110787702752558606'/><link rel='alternate' type='text/html' href='http://coffee-cuisine.blogspot.com/2005/02/coffee-bean-coffee-cuisine.html' title='Coffee Bean Coffee Cuisine'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-9877885.post-110672087458295081</id><published>2005-01-25T22:18:00.000-08:00</published><updated>2005-02-08T07:16:21.640-08:00</updated><title type='text'>Coffee Cuisine for your face !</title><content type='html'>________________________________________<br /><span style="font-weight: bold; color: rgb(255, 102, 0);font-size:130%;" >O`Davids's Irish Coffee</span><br />2 teaspoons dark clover honey.<br />2 shots Irish whiskey.<br />2/3 cup of hot espresso coffee.<br />Heavy cream lightly wipped as garnish.<br />Place honey and wiskey in a pipping hot cup then mix till honey and whiskey get married. Pour in espresso coffee carefully spoon whipped cream on top.<br />________________________________________<br /></content><link rel='replies' type='application/atom+xml' href='http://coffee-cuisine.blogspot.com/feeds/110672087458295081/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877885&postID=110672087458295081' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/110672087458295081'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/110672087458295081'/><link rel='alternate' type='text/html' href='http://coffee-cuisine.blogspot.com/2005/01/coffee-cuisine-for-your-face.html' title='Coffee Cuisine for your face !'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-9877885.post-110626772518204239</id><published>2005-01-20T16:33:00.000-08:00</published><updated>2005-02-08T07:15:45.373-08:00</updated><title type='text'>Coffee Bean : TCS ; Ethiopia and Yemen Story</title><content type='html'>Ethiopia and Yemen Story<br /><br />Kaldi was an Ethiopian goat herder, who grazed his flock on the highland plains of Ethiopia. Kaldi noticed his flock become frisky after eating the leaves and berries of the Shiny green plant with the red fruits. Kaldi noticing no ill effects to his herd tried some as well, he felt frisky and curiously energetic too.<br /><br /><br />He took the "magical" red berries to a nearby monastery where the holey man believed them to be the work of evil it's self. He demanded they be destroyed in fire and Kaldi threw them into the fire. This released such a sweet thick and inviting aroma the villagers came out to see what the source of this magnificent and alluring aroma was. The beans to Kaldi's delight were quickly rescued from any future flames.<br /><br /><br />The monks experimented eventually learning how to make boiled and filtered hot <span style="font-weight: bold;">Black</span> <span style="font-weight: bold; color: rgb(255, 102, 0);">Gold</span>. The holy men considered coffee a gift from Allah keeping them awake during prayers and delivering prosperity for the cultivators.<br /><br /><a href="mailto:datalive@gmail.com?subject=Black%20Gold"><span style="font-weight: bold;">Black <span style="color: rgb(255, 102, 0);">Gold</span></span></a><br /></content><link rel='replies' type='application/atom+xml' href='http://coffee-cuisine.blogspot.com/feeds/110626772518204239/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877885&postID=110626772518204239' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/110626772518204239'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/110626772518204239'/><link rel='alternate' type='text/html' href='http://coffee-cuisine.blogspot.com/2005/01/coffee-bean-tcs-ethiopia-and-yemen.html' title='Coffee Bean : TCS ; Ethiopia and Yemen Story'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-9877885.post-110626754487625188</id><published>2005-01-20T16:29:00.000-08:00</published><updated>2005-02-08T07:12:45.740-08:00</updated><title type='text'>Coffee Bean : TCS ; Some Coffee snippets</title><content type='html'>Some Coffee snippets<br /><br />Coffee beans were chewed raw for centuries in Ethiopia and Yemen. An excavation in the Ethiopian highlands where coffee grows wild indicates human gatherers have been eating coffee berries over a hundred thousand years. The fleshy pulp surrounding the coffee bean in Ethiopian coffee has higher sugar content. Being sweet, being nutritious, and seeds, nuts and berries must have been generally eaten by humans some speculate for over a million years.<br /><br />Ugandans were noticed chewing dried coffee beans when the first explorers from Europe were searching for the origins of the Nile River. Green coffee beans were ground up and mixed with fat to macerate, then made into small balls, which were eaten by travelers on long journeys. Some say this is the first trail mix whereas the raisins.<br /><br />Stories in the Southern Arabian Peninsula known as Yemen where Europeans first found the coffee plant cultivated seem to support the coffee bean being traded as early as 800 BC. Facts and many stories support trade between Yemen and Ethiopia during this time. Knowing how eating the coffee berry reacts on people, it would be logical that those early traders would attempt to trade for this item. Additionally, evidence does not support the coffee plant growing wild in Yemen but already under cultivation instead. Although, it is possible that a large bird or storm could have carried and deposited the coffee berry that far away, although not likely.<br /><br />No specific historic event is remembered causing coffee export to Southern Arabia but Ethiopia did invaded Southern Arabia in 525 AD. Some speculated that coffee could have been introduced to the Arabians at this time. Many historians say coffee may have been introduced into Arabia by slave traders who raided Africa in early1000 BC.<br /><br />Snippets which strongly supporting theories that coffee spread very early in the civilized world trade are coffee's affect on the Arabian people's culture, agriculture, Trade practices and old Arabic stories.<br /><br /><br /><a href="mailto:datalive@gmail.com">DataLive</a></content><link rel='replies' type='application/atom+xml' href='http://coffee-cuisine.blogspot.com/feeds/110626754487625188/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877885&postID=110626754487625188' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/110626754487625188'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/110626754487625188'/><link rel='alternate' type='text/html' href='http://coffee-cuisine.blogspot.com/2005/01/coffee-bean-tcs-some-coffee-snippets.html' title='Coffee Bean : TCS ; Some Coffee snippets'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-9877885.post-110590069942127410</id><published>2005-01-16T10:38:00.001-08:00</published><updated>2005-02-08T07:10:59.073-08:00</updated><title type='text'>LING ZHI Reishi Ganoderma Lucidum</title><content type='html'><a href="http://ling-zhi.blogspot.com/">LING ZHI Reishi Ganoderma Lucidum</a>:<br /><br />Coffee Cuisine : Red Reishi Mushroom / Ganoderma lucidum / Ling Zhi<br />Red Reishi Mushroom / Ganoderma lucidum / Ling Zhi:<br /><br /><span style="font-weight: bold;font-size:130%;" >Red Reishi Mushroom General Information<br /><br /></span>Even though there are several different colors of Reishi mushrooms, Red Reishi is the one that is most well known and used. For over 4000 years, Red Reishi mushrooms have been most revered in traditional Chinese medicine equaling ginseng as a premier substance for the attainment of radiant health, longevity, and spiritual attainment.<br /><br />Traditionally, Reishi has been used as an anti-aging herb to treat many diseases and disorders.<br /><br />Daoist traditionalists rever this mushroom as the elixir of immortality, claiming it promotes calmness, centeredness, balance, and inner awareness and strength.<br /><br />Reishi contains sterols, coumarin, mannitol, polysaccharides, and triterpenoids called ganoderic acids. It is thought that ganoderic acid lowers blood pressure, LDL (low density lipoprotein cholesterol), and triglyceride levels. Those triterpenoids also play an important role in lowering the risk of coronary artery disease.</content><link rel='replies' type='application/atom+xml' href='http://coffee-cuisine.blogspot.com/feeds/110590069942127410/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877885&postID=110590069942127410' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/110590069942127410'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/110590069942127410'/><link rel='alternate' type='text/html' href='http://coffee-cuisine.blogspot.com/2005/01/ling-zhi-reishi-ganoderma-lucidum.html' title='LING ZHI Reishi Ganoderma Lucidum'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-9877885.post-110590068551548736</id><published>2005-01-16T10:38:00.000-08:00</published><updated>2005-02-08T07:09:05.863-08:00</updated><title type='text'>coffee Cuisine ; LING ZHI Reishi Ganoderma Lucidum</title><content type='html'><a href="http://ling-zhi.blogspot.com/">LING ZHI Reishi Ganoderma Lucidum</a></content><link rel='replies' type='application/atom+xml' href='http://coffee-cuisine.blogspot.com/feeds/110590068551548736/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877885&postID=110590068551548736' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/110590068551548736'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/110590068551548736'/><link rel='alternate' type='text/html' href='http://coffee-cuisine.blogspot.com/2005/01/coffee-cuisine-ling-zhi-reishi.html' title='coffee Cuisine ; LING ZHI Reishi Ganoderma Lucidum'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-9877885.post-110573961173793119</id><published>2005-01-14T13:53:00.000-08:00</published><updated>2005-02-08T07:08:29.093-08:00</updated><title type='text'>Coffee Quebec</title><content type='html'><a href="http://coffee-quebec.blogspot.com/">Coffee Quebec</a>: "* 600-800 AD -- the era in which an Ethiopian goat herder named Kaldi reportedly discovered coffee after observing that his goats become very excited upon eating coffee berries"</content><link rel='replies' type='application/atom+xml' href='http://coffee-cuisine.blogspot.com/feeds/110573961173793119/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877885&postID=110573961173793119' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/110573961173793119'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/110573961173793119'/><link rel='alternate' type='text/html' href='http://coffee-cuisine.blogspot.com/2005/01/coffee-quebec.html' title='Coffee Quebec'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-9877885.post-110454036039027060</id><published>2004-12-31T16:44:00.000-08:00</published><updated>2005-02-08T07:07:55.183-08:00</updated><title type='text'>Coffee Cuisine</title><content type='html'>Just wait till you taste this yummy food!<br />Can't wait email <a href="mailto:datalive@gmail.com">DataLive</a><br /><br /></content><link rel='replies' type='application/atom+xml' href='http://coffee-cuisine.blogspot.com/feeds/110454036039027060/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877885&postID=110454036039027060' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/110454036039027060'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877885/posts/default/110454036039027060'/><link rel='alternate' type='text/html' href='http://coffee-cuisine.blogspot.com/2004/12/coffee-cuisine.html' title='Coffee Cuisine'/><author><name>Anonymous</name><uri>http://www.blogger.com/profile/01897311801459361338</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry></feed>If you would like to create a banner that links to this page (i.e. this validation result), do the following:
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