An Introduction to the World of Tea (INeedCoffee.com) (#)
„There’s a fascinating variety of finely made teas from around the world available now that are fun to try, and they make the supermarket tea bags seem dull and two dimensional by comparison. Most mass-produced, commercial tea is made from cheap grades of tea, such as dust and tiny pieces, so that it will steep quickly, and produce a pleasant, if somewhat generic brew that will accept milk, sugar, or lemon. Fine quality teas consist of whole or larger parts of leaves, have greater depth and complexity of flavor, and a smoother quality. Many of these teas, particularly those from Asia, have enough interesting flavors on their own to stand alone without the addition of milk or sugar.“
http://www.ineedcoffee.com/03/tea/ - Cached
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Significance of Microbial Interactions Within Coffee Plantations (INeedCoffee.com)
„These relationships are pretty complex. Hence this article is written keeping in mind the global coffee farming community and helping them understand the comprehensive role played by these fascinating microbes in maintaining the vital links of nature within the heart of the coffee mountain and the significant relationships they hold in nurturing the health of the plantation. After all the majority of microbes are beneficial to mankind. In the Indian context shade grown coffee plantations with large deposits of plant and animal residues provide a ideal substrate made up of complex carbohydrates, simple sugars, cellulose, hemicellulose, proteins and hydrocarbons for the proliferation of billion of beneficial microbes.“
http://www.ineedcoffee.com/05/microbial/
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„Alex Fisenko presents an honest discussion of some things to consider when opening a coffee business.“
http://www.ineedcoffee.com/business/
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„Fair Trade Coffee Klatching “
http://www.ineedcoffee.com/business/?s=7
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Keep Your Coffee Equipment Clean (INeedCoffee.com)
„Fully cleaning a French Press may look and seem like a bit more work, but after you do it once or twice it becomes second nature.“
http://www.ineedcoffee.com/00/02/maintenance/ ?page=3
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International Coffee Organization
„But not with espresso. Espresso machines force the hot water through very finely and compacted coffee and then into the cups below. Good espresso is expensive to make because in order to extract the greatest amount of flavour from the coffee, a high level of pressure is required and thus a high specification machine. Yet when making espresso, it is important not to over-extract the coffee, which means the machine should be switched off sooner, rather than later.“
http://www.ico.org/acoff/ways.htm
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Archived in Tea