![[Valid Atom 1.0]](images/valid-atom.png "Valid Atom 1.0")
This is a valid Atom 1.0 feed.
This feed is valid, but interoperability with the widest range of feed readers could be improved by implementing the following recommendations.
... r.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2 ...
^
... r.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2 ...
^
... /feeds/9877714/posts/default?alt=atom'/><link rel='alternate' type='text ...
^
line 4, column 0: (4 occurrences) [help]

</subtitle><link rel='http://schemas.google.com/g/2005#feed' type='appl ...
line 4, column 0: (4 occurrences) [help]

</subtitle><link rel='http://schemas.google.com/g/2005#feed' type='appl ...
line 13, column 0: (3 occurrences) [help]
<br /></span><span style="font-size: 100%;">< ...
<?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-9877714</id><updated>2024-03-08T00:15:21.789-08:00</updated><title type='text'>Coffee Recipes</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 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-recipes.blogspot.com/feeds/posts/default'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default?alt=atom'/><link rel='alternate' type='text/html' href='http://coffee-recipes.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>12</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>25</openSearch:itemsPerPage><entry><id>tag:blogger.com,1999:blog-9877714.post-112898895793174915</id><published>2005-10-10T17:02:00.000-07:00</published><updated>2005-10-10T17:58:57.376-07:00</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 (cherries)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-recipes.blogspot.com/feeds/112898895793174915/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877714&postID=112898895793174915' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/112898895793174915'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/112898895793174915'/><link rel='alternate' type='text/html' href='http://coffee-recipes.blogspot.com/2005/10/coffee-bean_10.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-9877714.post-112898891899903880</id><published>2005-10-10T17:01:00.000-07:00</published><updated>2005-10-10T17:01:59.000-07:00</updated><title type='text'>Bean There? See Master Roasters in Action!</title><content type='html'><div style="text-align: justify;"><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.<br /><br />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 /><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-recipes.blogspot.com/feeds/112898891899903880/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877714&postID=112898891899903880' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/112898891899903880'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/112898891899903880'/><link rel='alternate' type='text/html' href='http://coffee-recipes.blogspot.com/2005/10/bean-there-see-master-roasters-in.html' title='Bean There? See Master Roasters in Action!'/><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-9877714.post-112898886608937283</id><published>2005-10-10T17:00:00.000-07:00</published><updated>2005-10-10T17:01:06.093-07:00</updated><title type='text'>Bean There? Reishi Coffea - Gano Coffee</title><content type='html'><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://wild-mushroom.blogspot.com/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/23/356/320/Coffee_Reishi2.jpg" alt="Reichi; Ling Chi; Ling Zhi;Ganoderma Lucidum" border="0" /></a><br /><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 <a href="http://coffee-reishi.blogspot.com/">Reishi</a> 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<br />mycelium contains the largest amount of active ingredients. Fresh mycelium is available, and there is no chance for mistaken identity. </div><br /><span style="font-weight: bold;"></span></content><link rel='replies' type='application/atom+xml' href='http://coffee-recipes.blogspot.com/feeds/112898886608937283/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877714&postID=112898886608937283' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/112898886608937283'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/112898886608937283'/><link rel='alternate' type='text/html' href='http://coffee-recipes.blogspot.com/2005/10/bean-there-reishi-coffea-gano-coffee.html' title='Bean There? Reishi Coffea - Gano 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>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-9877714.post-112898880664366756</id><published>2005-10-10T16:59:00.000-07:00</published><updated>2005-10-10T17:00:06.646-07:00</updated><title type='text'>The Coffee Bean © Cake</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-recipes.blogspot.com/feeds/112898880664366756/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877714&postID=112898880664366756' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/112898880664366756'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/112898880664366756'/><link rel='alternate' type='text/html' href='http://coffee-recipes.blogspot.com/2005/10/coffee-bean-cake.html' title='The Coffee Bean © Cake'/><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-9877714.post-112898875075160935</id><published>2005-10-10T16:58:00.001-07:00</published><updated>2005-10-10T16:59:10.753-07:00</updated><title type='text'>The Canadian Stockbroker ©</title><content type='html'><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://canadian-stockbroker.com/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/23/356/400/Finacial_Focus.gif" alt="The Canadian Stockbroker ©" border="0" /></a><br /><br /><div style="text-align: justify;"><a href="http://canadian-stockbroker.blogspot.com/">Canadian Stockbroker © | TCS newswire</a>:<br />"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."</div></content><link rel='replies' type='application/atom+xml' href='http://coffee-recipes.blogspot.com/feeds/112898875075160935/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877714&postID=112898875075160935' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/112898875075160935'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/112898875075160935'/><link rel='alternate' type='text/html' href='http://coffee-recipes.blogspot.com/2005/10/canadian-stockbroker.html' title='The Canadian Stockbroker ©'/><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-9877714.post-112898872778021766</id><published>2005-10-10T16:58:00.000-07:00</published><updated>2005-10-10T16:58:47.783-07:00</updated><title type='text'>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-recipes.blogspot.com/feeds/112898872778021766/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877714&postID=112898872778021766' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/112898872778021766'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/112898872778021766'/><link rel='alternate' type='text/html' href='http://coffee-recipes.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-9877714.post-111025778187703605</id><published>2005-03-07T20:55:00.000-08:00</published><updated>2005-03-07T20:56:21.883-08:00</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-recipes.blogspot.com/feeds/111025778187703605/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877714&postID=111025778187703605' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/111025778187703605'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/111025778187703605'/><link rel='alternate' type='text/html' href='http://coffee-recipes.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-9877714.post-110672826665121685</id><published>2005-01-26T01:30:00.000-08:00</published><updated>2005-02-08T13:56:59.846-08:00</updated><title type='text'>coffee Recipes</title><content type='html'><h3 class="post-title"><span style="font-size:100%;"><br /> </span></h3> <span style=";font-family:Arial,Georgia;font-size:100%;" ><span style=""><span style="font-family:Arial,Georgia;"><strong></strong></span></span></span><br /><h3 class="post-title"><span style="font-size: 100%;"> Name that Coffee and Ice Cream </span></h3> <span style="font-family: Arial,Georgia; font-size: 100%;"><span style=""><span style="font-family: Arial,Georgia;"><strong><span style="font-family: Georgia;"><br /></span></strong></span></span></span><span style="font-size: 100%;"><strong><span style="font-family: Georgia;">David D'Amour</span></strong></span><span style="font-family: Arial; font-size: 100%;"><br />Short Expresso mixed with Galiano and fresh coffee ice-cream.<br /><br /></span><span style="font-size: 100%;"><strong><span style="font-family: Georgia;">Michael's Coffee Mint Cafe</span></strong></span><span style="font-family: Arial; font-size: 100%;"><br />Long white Americano mixed with mint leaf, green peppermint and coffee ice cream.<br /><br /></span><span style="font-size: 100%;"><strong><span style="font-family: Georgia;">Coffee Ice Cream and Brownie <st1:place st="on">Sandwich</st1:place></span></strong></span><span style="font-family: Arial; font-size: 100%;"><br />Chocolate double fudge brownies with a filling of coffee ice cream and chocolate sauce.</span><span style=""><br /></span><span style="font-family: Arial; font-size: 100%;"><br /></span><span style="font-size: 100%;"><strong><span style="font-family: Georgia;">Maximum Ciato</span></strong></span><span style="font-family: Arial; font-size: 100%;"><br />Hot milk steamed with espresso and Black Gold Sambuca and a scoop of fresh coffee ice-cream.<br /><br /></span><span style="font-size: 100%;"><strong><span style="font-family: Georgia;">Shane's Cafe</span></strong></span><span style="font-family: Arial; font-size: 100%;"><br />White short Americano mixed with <st1:city st="on"><st1:place st="on">Cognac</st1:place></st1:city> and fresh coffee ice-cream.<br /><br /></span><span style="font-size: 100%;"><strong><span style="font-family: Georgia;">Jumbo Ice Capuccino</span></strong></span><span style="font-family: Arial; font-size: 100%;"><br />With coffee ice cream and fresh whipped cream.<br /><br /></span><span style="font-size: 100%;"><strong><span style="font-family: Georgia;">Bali Beach Summer Cafe</span></strong><b><span style="font-family: Georgia;"><br /></span></b></span><span style="font-family: Arial; font-size: 100%;">Capuccino mixed with double arak and a dash & twist of fresh orange.<br /><br /></span><span style="font-size: 100%;"><strong><span style="font-family: Georgia;">Ice Coffee Ice Chocolate</span></strong><b><span style="font-family: Georgia;"><br /></span></b></span><span style="font-family: Arial; font-size: 100%;">With ice cream and whipped cream.<br /><br /></span><span style="font-size: 100%;"><strong><span style="font-family: Georgia;">Coffee Planet Cherie</span></strong></span><span style=""><br /></span><span style="font-family: Arial;"><span style="font-size: 100%;">Tall thin espresso spiked Frangelico with ice cream and whipped cream.<br /><br /><br /></span></span><span style=";font-family:Georgia,Times New Roman,Times,serif;font-size:100%;" ><span style=";font-family:Arial,Helvetica,sans-serif;font-size:100%;" ><a href="http://coffee-icecream.blogspot.com/">More</a><br /></span></span><br /></content><link rel='replies' type='application/atom+xml' href='http://coffee-recipes.blogspot.com/feeds/110672826665121685/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877714&postID=110672826665121685' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/110672826665121685'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/110672826665121685'/><link rel='alternate' type='text/html' href='http://coffee-recipes.blogspot.com/2005/01/coffee-recipes.html' title='coffee Recipes'/><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-9877714.post-110621454152482542</id><published>2005-01-20T01:47:00.000-08:00</published><updated>2005-02-08T13:49:20.676-08:00</updated><title type='text'>Stolen coffee recipes for coffee lovers contact . datalive@gmail.com</title><content type='html'><span style="font-size:130%;">Sweet Espresso</span><br /><br />Add sugar to the espresso. Because espresso is usually a small cup of coffee, lumps of sugar are not all that good. They work, but it is better to use granules.<br /><br />A very common sweetener is honey.<br /><span style="font-size:130%;"><br />Espresso and Milk</span><br /><br />Theoretically, the story behind espresso and milk is to trap the aroma. Espresso has much aromatic properties which vaporize quickly. So, a thin layer of milk is used to trap the aromatic properties in the cup.<br /><br /><span style="font-size:130%;">Froth</span><br /><br />Froth is the process done to milk to make it foam. All espresso and most expresso machines have a special tub to make steam which is used to make froth. Typically, the froth is made with a thick milk as opposed to skim milk. The milk is in a container with a spout for controlled pouring. The container is held under the tub and a valve is turned which allows steam to froth the milk. Basically, it is making hot foamy milk.<br /><br />The milk is carefully poured into the espresso in such a manner not to sink or mix with the coffee.<br /><br /><span style="font-size:130%;">Espresso Macchiato</span><br /><br />Espresso with just a stain of milk. A very small amount of milk just to stain the coffee.<br /><span style="font-size:130%;"><br />Latte Macchiato</span><br /><br />This is the opposite of staining the espresso with the milk. This is where the milk is added first and the espresso is used to stain the milk.<br /><br /><span style="font-size:130%;">Caffe Mocha</span><br /><br />One-third espresso, one-third hot chocolate and one-third frothed milk served in a large class. This is not to be confused with Mocha-Java coffee beans. It doesn't mean it comes from Mocha either.<br /><br /><span style="font-size:130%;">Con Panna</span><br /><br />Coffee with whipped cream. May be espresso but sometimes it can be any cup of coffee.<br /><br /><span style="font-size:130%;">Double</span><br /><br />Double Cappuccino, double Caffe Latte, or double Caffe Mocha means a double helping in espresso or otherwise of everything. However, some people think it means double the coffee but not the fixings. Oh well.<br /><br /><span style="font-size:130%;">Extra Strength</span><br /><br />Extra strength means more double the coffee but not the water. This is a condition where one would use more coffee grinds than normally called for.<br /><br /><span style="font-size:130%;">Iced Espresso</span><br /><br />Usually a double espresso poured over lots of crushed ice in a fancy glass. Sometimes topped with whipped cream.<br /><br /><span style="font-size:130%;">Iced Cappuccino</span><br /><br />Espresso poured over crushed ice, topped with equal part of cold milk, and topped with cold frothed or whipped milk.<br /><br /><span style="font-size:130%;">Espresso Granita</span><br /><br />Italian granitas involve freezing strong, unsweetened espresso, crushing it, and serving it in a parfait glass or sundae dish topped with sweetened whipped cream.<br /><br /><span style="font-size:130%;">Cappuccino</span><br /><br />Typically, a 1.5 ounce of espresso, topped by hot milk and foam. Ideally, cappuccino consists of on-third espresso, one-third hot milk, and one-third foam. May or may not be drunk with sugar.<br /><br /><span style="font-size:130%;">Latte</span><br /><br />Many times referred to as Caffe Latte or cafe au lait, or cafe con leche. Simply the same as cappuccino with much more milk. Additionally, it is mixed by pouring the milk and the coffee from opposites sides of the cup. Although traditionally made with espresso, it dilutes the coffee so much that it is now made with standard brews.<br /><br /><span style="font-size:130%;">Mocha Latte</span><br /><br />1/4 espresso,<br />1/4 hot chocolate,<br />1/4 hot milk,<br />1/4 foam.<br /><br />Made generally the same as Latte. Pour the espresso, hot chocolate, and milk together, then top with foam.<br /><br /><span style="font-size:130%;">Irish Coffee</span><br /><br />1 teaspoon sugar<br />1 or 2 tablespoons Irish whiskey<br />regular black coffee<br />optional cream or lightly whipped cream.<br /><span style="font-size:130%;"><br />Schmidty's Irish Coffee</span><br /><br />2 teaspoons granulated sugar.<br />2 teaspoons Irish whiskey.<br />2/3 cup of hot French roast coffee.<br />Heavy cream lightly wipped as garnish.<br /><br />Place surgar and wiskey in a cup then mix till surgar has gone into solution. Pour in coffee then carefully pour cream on top. Do not mix in cream.<br /><br /><span style="font-size:130%;">Frappe</span><br /><br />1-2 teaspoons of instant coffee.<br />2-3 teaspoons of sugar.<br />milk with ice-cubes.<br /><br />Frappe coffee is widely consumed in parts of Europe and Latin America. It is made with cold espresso. It is prepared in most places by shaking into a shaker with instant coffee, sugar, milk and ice-cubes. It is served in a long glass with ice and a straw. One important thing is the thick froth on top of the glass.<br /><br /><span style="font-size:130%;">Frappe Alexander</span><br /><br />2 cups chilled double strength coffee.<br />3 tablespoons granulated sugar.<br />1/4 cup brandy.<br />1/4 cup heavy cream.<br />1/4 cup cream de cacao.<br />Ice cubes.<br />Nutmeg for garnish.<br /><br />Combine ingredients in blender till frothy. Pour in classes. Typically serves 4. Top with nutmeg.<br /><br /><span style="font-size:130%;">Coffee Royal</span><br /><br />A regular cup of coffee with whiskey or bourbon.<br /><br /><span style="font-size:130%;">Turkish Coffee</span><br /><br />Turkish Coffee requires special grind. It is hard to come by but can be purchased at a good specialty coffee outlet. The grind is extra fine. It is a fine powder.<br /><br />Put a table spoon or more, in a coffee cup and nuke in the microwave oven. Take it out and drink it.<br /><br />It can be made on a stove too. However, because a microwave makes water hotter than a stove, microwave ovens are starting to be used for this purpose.<br /><br />There is no need to filter the grinds out because they may settle out.<br /><span style="font-size:130%;"><br />Old-fashioned Coffee Soda</span><br /><br />3 cups chilled double strength coffee<br />1 tablespoon superfine grind sugar<br />1 cup of heavy cream; or half&amp;half.<br />1/3 cup of chilled club soda.<br />Wipped cream and marachino cherries for garnish.<br /><span style="font-size:130%;"><br />Ciudad Cooler</span><br /><br />4 cups extra strength coffee.<br />2 cinnamon sticks.<br />4 whole cloves.<br />3 whole allspice.<br />1/2 cup of heavy wipping cream.<br /><br />Mix the coffee, cinnamon, cloves, and allspice in a large pot and steep for 30 minutes. Fill four tall galsses with cracked ice. Strain the coffee through a filter and pour int each glass.<br /><span style="font-size:130%;"><br />Turkish Cola Float</span><br /><br />1 part chilled extra strength coffee.<br />1 part dark coffee ice cream.<br />1 part cola.<br /><br />Scoop the ice cream into a glass, pour in coffee, and carefully pour in cola. Cola and ice cream fiss, so lit takes a little care in mixing this drink.<br /><br /><span style="font-size:130%;">Cappuccino Borgia</span><br /><br />1/4 peeled orange.<br />1/4 cup of coolled espresso.<br />1 1/2 cup of chocolate ice cream<br />6 tablespoons orange juice.<br />1/4 cup whole milk.<br />Whipped cream, grated orange, and chocolate bocca beans for garnish.<br /><br />Mix the espresso, orange, ice cream, orange juice, and milk in a blender. Blend until smooth. Pour into glass and garnish.<br /><br /><span style="font-size:130%;">Calypso Cooler</span><br /><br />1 cup chilled extra strenght coffee.<br />2 small ripe bananas.<br />2 cups coffee ice cream.<br />4 tablespoons rum.<br />Ground cinnamon for garnish.<br /><br />Puree bananas and coffee in blender, then add ice cream and rum, blend till thick. Pour in glass and sprinkle with cinnamon.<br /><span style="font-size:130%;"><br />Angostura Cooler</span><br /><br />2 cups chilled extra strength coffee.<br />2 cups vanilla ice cream. 1 tablespoon Angostura Bitters.<br />Whipped cream and chocolate curls for garnish.<br /><br />Blend ingredients, pour in 4 tall glasses, fill with whipped cream, and top with chocolate curls.<br /><br /><span style="font-size:130%;">Supreme Bean Grog</span><br /><br />1/8 teaspoon ground cinnamon.<br />1/8 teaspoon ground allspice.<br />1/8 teaspoon ground nutmeg.<br />1/8 teaspoon ground cloves.<br />2 tablespoons of butter.<br />2 cups of packed brown sugar.<br />1 cup of rum.<br />2 cups of hot Italian roast coffee.<br />Grated orange for garnish.<br /><br />Combine spices in small bowl and mix. Beat butter until light and add sugar slowly until blended. But 1/8 teaspoon is spices in cup, pour in 1/2 cup of rum, 1 cup butter/sugar mixture, and add 1/2 cup of coffee. Makes 4 one pint mugs.<br /><br /><span style="font-size:130%;">Caffe Zabaglone</span><br /><br />4 egg yolks.<br />1/4 cup granulated sugar.<br />1/8 teaspoon salt.<br />1/4 cup dry Marsala wine.<br />3/4 cup Italian roast coffee room temperature.<br /><br />Beat the egg yolks, sugar, and salt till creamy pale yellow. Slowly stir in wine. Cook over a double boiler and wisk till mixture becomes a thick foam and soft mounds form. Fold in coffee until blended. Pour into 4 goblets. Serve with spoon.<br /><br /><span style="font-size:130%;">New Orleans Coffee Eggnog</span><br /><br />1/2 cup of eggnog.<br />1/2 cup of double strength New Orleans coffee (American roast).<br />1/2 cup of heavy cream.<br />1/2 cup of bourbon.<br />Nutmeg for garnish. Whip eggnog, coffee, and cream till thick. Fold in bourbon. Garnish. Serves 2.<br /><br /><span style="font-size:130%;">Royal Coffee Punch</span><br /><br />4 cups extra strenght coffee cool.<br />1 cup powdered sugar.<br />1 cup brandy.<br />1 megnum champagne, chilled.<br /><br />Combine in a large pitcher or bowl. Mix gently. Serves 16-12.<br /><br /><span style="font-size:130%;">Sambuca Mosca</span><br /><br />2 shots Sambuca.<br />5 roasted coffee beans.<br /><br />Pour Sambuca in a liqueur glass, drop on beans. Light with match. Serve imediately.<br /><br /><span style="font-size:130%;">Cardamom Kaffe</span><br /><br />1 Cardamom pods, cracked and seeded.<br />1/8 cup cognac.<br />2 teaspoons curacao.<br />1 teaspoon sugar.<br />1/2 cups extra strength coffee.<br /><br />Combine Cardamom pods, cognac, curacao, and sugar in a cup. Heat gently or NUKE in microwave oven for about 10 seconds and light. Serve with a siren. Allow guest to put out burning mixture with the 1/2 cup of coffee.<br /><br /><span style="font-size:130%;">Chili and Beans</span><br /><br />1 cup of dark roasted coffee beans.<br />1 can of chili and beans.<br />1 cup Vodka.<br />Sour cream and cheddar cheese for garnish.<br /><br />Soak roasted coffee beans in Vodka over night. Pour off the Vodka into two glasses. Mix coffee beans with can of chilli and beans then simmer, stir occansionally. Serve in 2 bowls with Vodka.<br /><br /><span style="font-size:130%;">Coffee Sauce</span><br /><br />1 cup granulated sugar.<br />2 cups extra strenght coffee.<br />2 tablespoons cornstarch.<br />2 tablespoons butter.<br />1/2 teaspoon salt.<br /><br />Melt sugar slowly in heavy skillet till amber color. Slowly add 1 1/2 cup of coffee stirring constantly. Steams heavily. In a small bowl, blend cornstarch and 1/2 cup of coffee, then pour sugar mixture and cook till thickens. Remove from heat and stir in butter and salt till blended. Serve warm over any thing.<br /><br /><span style="font-size:130%;">Coffee Candy</span><br /><br />This is good. Melt semisweet chocolate in a pan and add sugar. Depending on taste, add some cream. Put in some fine coffee grinds. Typically, Turkish Coffee grinds. Pour into a candy bar container. Allow to harden.<br /><br /><span style="font-size:130%;">Coffee Cinder</span><br /><br />1 cup of over roasted Robusta coffee beans.<br />6 ounces of milk chocolate.<br /><br />Melt chocolate. Coat a small chunk ice cube container with some of the chocolate. Put 3 to 5 beans in ice cube container. Pour remaining chocolate over beans. Allow to chill.</content><link rel='replies' type='application/atom+xml' href='http://coffee-recipes.blogspot.com/feeds/110621454152482542/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877714&postID=110621454152482542' title='2 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/110621454152482542'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/110621454152482542'/><link rel='alternate' type='text/html' href='http://coffee-recipes.blogspot.com/2005/01/stolen-coffee-recipes-for-coffee.html' title='Stolen coffee recipes for coffee lovers contact . datalive@gmail.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><thr:total>2</thr:total></entry><entry><id>tag:blogger.com,1999:blog-9877714.post-110590078272428719</id><published>2005-01-16T10:39:00.000-08:00</published><updated>2005-01-16T10:39:42.723-08:00</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>: "Red Reishi Mushroom / Ganoderma lucidum / Ling Zhi <br />Red Reishi Mushroom / Ganoderma lucidum / Ling Zhi: 'Red Reishi Mushroom General Information<br />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. Traditionally, Reishi has been used as an anti-aging herb to treat many diseases and disorders. Daoist traditionalists rever this mushroom as the elixir of immortality, claiming it promotes calmness, centeredness, balance, and inner awareness and strength. 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-recipes.blogspot.com/feeds/110590078272428719/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877714&postID=110590078272428719' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/110590078272428719'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/110590078272428719'/><link rel='alternate' type='text/html' href='http://coffee-recipes.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-9877714.post-110573954799838799</id><published>2005-01-14T13:52:00.000-08:00</published><updated>2005-01-14T13:52:27.996-08:00</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-recipes.blogspot.com/feeds/110573954799838799/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877714&postID=110573954799838799' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/110573954799838799'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/110573954799838799'/><link rel='alternate' type='text/html' href='http://coffee-recipes.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-9877714.post-110454004994513866</id><published>2004-12-31T16:26:00.000-08:00</published><updated>2005-02-08T13:40:09.603-08:00</updated><title type='text'>Coffee Recipes</title><content type='html'><strong><span style="font-size:130%;">Old recipe for boiled incredible tasting coffee!<br /></span></strong><br /><span style="font-size:130%;"><em>Five level tablespoonfuls of ground coffee.</em></span><br /><span style="font-size:130%;"><em></em></span><br /><span style="font-size:130%;"><em>The crushed shells of two eggs or half the white of one egg.<br /><br />Four tablespoonfuls of cold water.<br /><br />Two cups and one-half of boiling water.<br /><br />Three tablespoonfuls of ice water.<br /></em></span><div> </div><div><em>Always scald the pot with boiling water and leave standing untill ready</em></div><br />Combine the coffee, the crushed egg shells with a little of the whites or not and the four tablespoonfuls of cold water;<br /> let stand seven minutes, pour on boiling water, cover with a tight lid, and simmer three minutes after the boiling point.<br /><br />Remove the pot from heat, add the ice water allowing to stand for about eight minutes, then carefully pour off two cups of the liquid.<br /><br />add your favorite goodies and enjoy.<br /><br />Keep the inside of the coffee-pot immaculate, as coffee absorbs odors and flavors most readily.<br /><br /><br /><br />Enjoy this unique recipe<br /></content><link rel='replies' type='application/atom+xml' href='http://coffee-recipes.blogspot.com/feeds/110454004994513866/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=9877714&postID=110454004994513866' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/110454004994513866'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/9877714/posts/default/110454004994513866'/><link rel='alternate' type='text/html' href='http://coffee-recipes.blogspot.com/2004/12/coffee-recipes.html' title='Coffee Recipes'/><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:
Download the "valid Atom 1.0" banner.
Upload the image to your own server. (This step is important. Please do not link directly to the image on this server.)
Add this HTML to your page (change the image src attribute if necessary):
If you would like to create a text link instead, here is the URL you can use:
http://www.feedvalidator.org/check.cgi?url=http%3A//coffee-recipes.blogspot.com/atom.xml
