The Coffee Review - the world's leading coffee buying guide (#)
„Cupping. Procedure used by professional tasters to perform sensory evaluation of samples of coffee beans. The beans are ground, water is poured over the grounds, and the liquid is tasted both hot and as it cools. The key evaluation characteristics are Aroma, Acidity, Body, and Flavor. “
http://www.coffeereview.com/ glossary.cfm?alpha=c - Cached
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„Roasted whole coffee beans keep fairly well. The bean itself is a protective package, albeit a fragile one. Stored in a dry, airtight container to prevent contamination or contact with moisture, roasted whole-bean coffee holds its flavor and aroma for about a week.“
http://www.coffeereview.com/ reference.cfm?id=157
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„Unlike other reviewers, I've had no problems making 4 cups amounts (which seems to make just enough coffee for my morning) and I was able to use it non-stop through at least pound or so of beans at a memorial service where I was asked to make the coffee.“
http://www.coffeegeek.com/reviews/vacpots/bodumesantos/ blkeagl
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„However, in the process of its removal, coffee beans are subjected to considerable abuse, including (depending on the process) prolonged steaming and exposure to solvent or soaking in hot water and/or liquid CO2. Consequently, most caffeine-free coffees are difficult to roast, which I find is usually the problem with disappointing decaffeinated coffees rather than the impact of the decaffeination itself.“
http://www.coffeereview.com/article.cfm?id=61
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„Drinking: (Remember to imagine yourself a bean) You believed brewing was it, you found your destiny, you have become one with all beans But there is more. You've been poured into a mug and looking out you see a smiling face. The face exchanges a few coins with your barista and carries you away. Your final resting place is near.“
http://www.aboutcoffee.net/ 2002_09_22_bcearc.html
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„The range of coffees these companies offer to consumers is, indeed, wide. The roasting in general appeared excellent, although in two cases I saw and tasted some evidence of scorched beans. Overall, however, the roasting was better and more sensitive than the roasting from larger bricks-and-mortar roasting companies, perhaps because these companies roast smaller volumes of beans per batch than larger roasting companies. Just as it is easier to steer a rowboat than an ocean liner, it is much easier to roast smaller batches of coffee than large.“
http://www.coffeereview.com/article.cfm?id=72
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