Trying something out with some sweet Beans from lsr… Maybe tomorrow I’ll update results.. Has been a while 🙂
the term ‘third wave coffee’ refers to the contemporary movement of high quality coffee production escalating the bean to designation foodstuff. with such upward movement in foodstuff status my favourite heated beverage required improvement in every stage of the production-process, starting from the plantation, harvesting, processing, and not the least marketing (some may argue this actually received the most attention). this fresh new approach from fine purveyors also entailed systemic communication among the cultivators and traders, who seldom figured in the equation previously, these parties considered moreso a supplier than a contributor or collaborator .
the concept of ‘third wave coffee’ was first coined in the year of 2002, a bold new break-away from the movement of ‘specialty coffee’. the concept of ‘specialty coffee’ came in 1974 and referred to top-quality beans that scored at least 80 points out of 100 in the coffee games, a contest to the death administered by dudes with those curly bits on the end of their waxed up moustaches. for the love of categories and labels third reich coffee was first espoused to the public via an article printed in a newsletter entitled ‘the flamekeeper’, published by authority of roaster guild. later in 2005 nicholas cho highlighted third wave coffee through an online article and his radio program. sniffing this trend international newspapers like los angeles times, the guardian, the new york times, la opinión, and la weekly et al started rabbiting on about this new movement. we arrive conveniently in the present where we are blessed through extended pricing with; fantastic coffee, and among other things the choice of top-quality-beans-with-an-optimum-level-of-flavour-and-user-defined-subtleties, latte art, direct trade, extraction from single-origin, lighter roasts, and alternative brewing methods like cold siphon, vacuum and the like. like how some people also like tea. tea-infusions, even with coffee.
wow, i do love coffee.
starbucks corporation is a us-based international coffee-supplier company and coffeehouse chain, headquartered at seattle in washington. starbucks is also the world’s largest coffee-making company with 20,891 stores spanning 64 countries. among them, 13,279 stores are placed in the usa, 1,324 stores in canada, 806 stores in the uk, 989 stores in japan and 851 stores in china. there used to be plenty of starbucks in australia, but they shut em all down cos of the gfc. starbucks coffee-houses serve diverse types of coffee, such as, hot, cold, bean, micro-crushed, instant beverages, etc. i personally developed a desire for starbucks beverages when champagne socialism was rife during the 2000s, kind of a rebellion against the rebellion sort of thing. my enjoyment of coffee in these coffeehouses flourished further with travel, as the promise of free wifi and a reliable brew drew me in, in several different languages, and made me warm.
turning back to the rich history of starbucks corporation, this company was jointly established by jerry baldwin, zev siegl, and gordon bowker on 30th march in 1971 at seattle. after facing some financial losses in 1980s the original owners sold this company to howard schultz in 1987, who contributed a lot for the world-wide expansion of starbucks corporation.
the first established stores outside seattle were in vancouver and chicago, and soon after all over the usa. by 1989, around 46 stores were placed throughout the northwest and midwest states within the usa. starbucks reached california by 1991. with 140 outlets, starbucks made ground breaking revenue of us$73.5 million in 1992, reaching a us$271 million company-value. afterwards, starbucks took on the world, and In 2003 acquired torrefazione italia for $72m, then in 2007 they also bought clover brewing system. oft criticised by anti-corporate coffee-ists, i’m not ashamed to indulge from time to time!
a whole heap of bean sacks landed on my doorstep today, from all over the world…. i am one very excited dude.
espresso is a popular coffee round the world. it is brewed through pressurizing nearly boiling (95 degree celcius) water along with crushed coffee beans. espresso coffee is normally thicker containing a rich concentration of dissolved solids along with that sublime foamy layer in the top. an electric pump is gernerally used in this coffee-maker to generate pressure.
turning back to the history of espresso coffee making, i am told that angelo moriondo invented a steam-driven “instantaneous” coffee maker in turin, italy 1884. milanese luigi bezzera made considerable improvements to that coffee-maker in 1901 and claimed that the machine was able to produce and serve coffee drink immediately. bezzera got the patent of this coffee-maker in 1902, which was purchased by desiderio pavoni, the founder of “la pavoni” company. pavoni started the industrial production and sale of this espresso coffee-maker from milan. and that right there is where the course of history, the evolution of mankind, and the daily period of time known as morning changed forever.
espresso is an effective base for many other beverages, like caffè macchiato, caffè latte, caffè americano, cappuccino, cafe mocha, etc. it all is relative to the type of motorcycle you ride. espresso is widely served after blending with milk, presumably but not exclusively hot. moreover espresso is now also used in my morning smoothie; containing a banananana, some ice cubes, some protein powder, probably milk, and some other stuff. there are many iced beverages sold that contain an espresso shot, and in the hot varieties the changes in ratio of milk to water, or process steps of getting the coffee and milk to blend, use of creamer, milk substitutes, and other additives is well documented with cute names and inexhaustible in scope… and enough to drive one batty when travelling, half the fun of course.
i keep seeing this story . . . some perspective is needed though…. unfortunately the lowest cost in your cup costing is the green bean . . . still, i did just start roasting my own….
‘siphon’ or ‘vac pot’ or ‘syphon’ is a vacuum coffee making instrument featuring two chambers, where the coffee is prepared through the combination of vapor pressure and vacuum. loeff invented this coffee making instrument in the 1830s at berlin in germany. this also happens to be my favourite city in the world, so we win on many counts here. siphon coffee makers have world-wide admiration for their capacity to brew a very refreshing beverage, but also have seen use in producing broths and cocktails by some of the world’s more adventurous chefs, due to it’s molecular mixing qualities.
siphon coffee makers are available in a range of designs, materials and compositions. they also occasionally present themselves as a creative outlet for depressed glass blowers.
siphon coffee brewing operates through the scientific principals of pressure and gravity. in the early siphons the water wass kept under hydrostatic pressure and due to this pressure, ummmm ….. oh who cares, it is basically a case of because science, and pressure differential, and removing of the environmental variables, and boom! exquisite coffee! give it a try, with a cleansed palate.