Café de Colombia - CHOCOLATE MOUSSE CAKE WITH CINNAMON CREAM (#)
„For cake: 1/3 cup water 1/3 cup sugar 1 stick (1/2 cup) unsalted butter, cut into pieces 12 ounces semisweet or bittersweet chocolate (not unsweetened), chopped coarse 6 large eggs 1/3 cup strong brewed coffee 2 tablespoons dark rum if desired 1/2 teaspoon cinnamon For cream: 1 cup well-chilled heavy cream 2 tablespoons sugar 1 teaspoon cinnamon Make cake: 1. Preheat oven to 325 degrees F. Butter an 8-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil.“
http://www.juanvaldez.com/menu/preparation/recipes/ mousse_cake.html - Cached
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„Strategies to Decrease Tuberculosis in US Homeless Populations: A Computer Simulation... Brewer et al. JAMA.2001; 286: 834-842.“
http://jama.ama-assn.org/cgi/content/full/286/7/ 834
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Ten Steps To Coffee - National Coffee Association
„How coarse or fine the coffee is ground depends on the method by which the coffee is to be brewed. Generally, the finer the grind the more quickly the coffee should be prepared. That is why coffee ground for use in an espresso machine is much finer than coffee which will be brewed in a drip system.“
http://www.ncausa.org/public/pages/ index.cfm?pageid=69
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Coffee Buying Tips, Coffee Grinding Tips
„If the cycle takes longer than six minutes, grind your coffee coarser. When using a French press, the coffee will need to be ground extremely coarse. Espresso requires an extremely fine grind...almost powder-like with a slight grittiness. The key to the proper espresso grind is the extraction time.“
http://www.coffeeuniverse.com/tips.html
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CoffeeGeek - Coffee: Machines and Brewing Methods, Amount & grind of coffee for 5 gallon urn...?
„The RU-300 is a 3 gallon urn so the filter (18x6) and basket are designed to make 3 gallons of coffee at a clip. I would use 16 ounces of coarse grind per 3 gallons of water per batch. I would also place a filter over the coffee grounds to help disperse the water completely.“
http://www.coffeegeek.com/forums/coffee/machines/ 16660
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„Going back in history, the Greeks definitely have had their own traditional way of preparing coffee: in an ibrik, short, strong and sweet. Throughout the coffee world this traditional coffee would normally be called Turkish coffee, but, if you value your life, don't call it that to a Greek. He or she will claim that the Turks learned the skill from the Greeks during an uninvited stay some hundred years back.“
http://www.bsca.com.br/ news.php?lang=en&an_id=83
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Archived in Coffee Cake