Category: Food and Drink

The comprehensive advice book for coffee lovers

Food and Drink

The full advice book to coffee? Let’s talk about coffee percolators. The Evoluo is a new version of the original VentuoLine, which has the same basic features but several upgrades. The Evoluo has a removable water tank with a capacity of 54-oz vs. the original 40-oz and the used capsule container holds 17 pods against the original’s thirteen. The new model now brews at a higher temperature to ensure the satisfaction of those who want their coffee scalding hot. In addition, the external design of the Evoluo slightly changed, since it no longer has the rounded head of the original VentuoLine machines.

Lungo – Lungo is often confused with Americano, but it’s not at all the same. Lungo is a long shot prepared by extracting double the amount of water with same amount of coffee grounds. In figures, it means, 50 ml of water is extracted with 7 grams of coffee. This results in extraction of more caffeine, but with dissolved off-notes of coffee. It’s a less popular drink but it’s a preferred drink for people who demand more caffeine. Caffe Crema – An extra long espresso drink served in Northern Italy, Germany, Switzerland and Austria. It has different flavor profile than related drinks like Lungo and Americano due to different extraction process. Rough brewing ratios of ristretto, normale, lungo, and caffè crema are 1:2:3:6 and the average water part per shot is 6 oz (180ml). Cafe Zorro – This is a double shot of espresso that is added to water in a 1:1 ratio. Read even more info on https://coffeemachinegrinder.com/2019/09/24/professional-coffee-machine-top-picks-2019/

Dark-roasted coffee is roasted until the sugars begin to caramelize and the oils begin to rise to the surface of the bean. Depending on the darkness of the roast, the bean may have a slight sheen or an oily appearance. The flavor of dark-roasted beans is strong, smoky, and sometimes spicy. The original flavor of the bean is overpowered by the roasted flavor and therefore lower quality beans are often used for darker roasts. Although these roasts have low acidity, they are often described as bitter. Roasts that fall within the dark category include French, Viennese, Italian, and Espresso.

Next, the other very common type of coffee bean is Robusta. Rather than gaining its popularity through quality and depth of the brew, these plants are popular for for their high caffeine level and hardiness. While they do thrive in hotter climates and varied rainfall, Robusta beans are known for being able to put up with a much wider range of climates and altitudes. Also, they withstand diseases much better than other varieties. That resistance makes them better for growing in large crops. Higher quality robust tends to have a lower acidity and heavy body. These brews stand up better against things like cream and sugar, making them great for something like Vietnamese Coffee. And it works well in blends like Death Wish that are specifically curated for their caffeine kick.

Excelsa is technically a member of the Liberica family, but its species is actually incredibly distinct. Like the Liberica coffee described above, Excelsa is grown primarily in Southeast Asia and represents only a small fraction of the world’s coffee production. Excelsa does boast a tart, fruitier flavor and is known for showing attributes of both light and dark roast coffees to create a unique profile that is frequently sought out by coffee enthusiasts. We’ve said it before and we’ll say it again, drinking coffee is about finding what you enjoy and sticking with it. Knowing that Arabica and Robusta the most prevalent and affordable options you’ll encounter on a regular basis, think about how you actually like to drink your coffee – hot, iced, with/without creamer? Typically, if you’re more of a coffee purist who enjoys a simple fresh, hot, black coffee then a light Arabica bean like our Ethiopian Yirgacheffe product would be an ideal choice. If you generally prefer pouring your coffee over ice or enjoying it with some additional flavor add-ins, then we might recommend giving our Knockbox Espresso a shot. The main thing to remember is that it’s all about finding what works for you, so try different things and enjoy the process! Discover additional information at Coffee machine and Grinder.

Lamarone Della Valpolicella Prodotto Dallazienda Iginio Accordini

Food and Drink

Accordini Igino? Per realizzarlo vengono utilizzati i vitigni Oseleta, Forselina, Corvinone, Corvina, Negrara e Rondinella. Il suo nome deriva invece dalla forma dei grappoli della Corvina, molto simile ad un orecchio, il quale viene chiamato recia in dialetto veneto. Le radici del Recioto sono da attribuire ad un errore commesso nel 1936 all’interno della cantina sociale di Villa Mosconi ad Arbizzano, quando si verificò una dimenticanza di una botte in affinamento affermo. Durante l’assaggio Adelino Lucchese, il capo cantina, disse che il vino non era un Amaro, ma un Amarone per enfatizzare il gusto particolarmente forte del prodotto.

Sono migliaia, tutti gli anni, le bottiglie prodotte, richieste non solo dai clienti in Italia ma anche da quelli all’estero. La tradizione ereditata da una cantina attiva da quasi 2 secoli si abbina con il ricorso alle tecnologie più all’avanguardia che assicurano al marchio Accordini Igino un posto di primo piano nel settore ecologico. Sin dai tempi antichi la Valpolicella è stata terra di vini: lo stesso nome lo denuncia, visto che deriva dal latino “Val polis cellae”, vale a dire la valle di tante cantine. Le caratteristiche che rendono questo territorio così speciale sono principalmente due: da un lato la natura calcarea del terreno, e dall’altro lato il clima temperato, con piogge moderate.

Non c’è solo il Recioto a tenere alta la bandiera di Accordini Igino, però. No, un altro vino di primo piano è l’Amarone della Valpolicella. Secondo la leggenda, qualche decennio fa un enologo si scordò di bloccare la fermentazione di Recioto che stava avvenendo all’interno di una botte di rovere. Fu così che lo zucchero presente nell’uva si trasformò interamente in alcol, e ciò diede origine all’Amarone, un vino che – come il nome lascia intuire – è più amaro e secco. L’Amarone è un vino molto complesso, con un livello di intensità molto elevato dovuto al fatto che si ricava da uve aromatizzate all’uva. L’uva che viene adoperata è Corvina Veronese, scura e piccola: essendo complicata da coltivare, fa sì che l’Amarone sia molto prezioso. Eppure ne vale la pena, perché si tratta di un vino vellutato e molto intenso. Trova Di Piu dettagli sopra Accordini Igino.

Che intuizioni ha avuto Igino? Essendo stato un autentico contadino veneto, mio padre non rinunciò mai a lavorare in campagna, ma ebbe l’intuizione di comprendere che i tempi stavano mutando. Così negli anni ’80 del secolo scorso c’è stato il picco dell’Amarone. Accordini Igino è stato sempre convinto che è in vigna che si può fare il vino buono; non era molto persuaso della bontà della tecnologia, ma amava seguire e rispettare il ciclo della natura. Ci racconta di più della cantina? La mia visione, che ho ereditato da mio padre, è quella di dare vita a un vino che proponga gli standard di qualità più elevati, anche per mezzo di metodi di produzione migliori di quelli a cui l’industria ci ha assuefatto. Il nostro obiettivo è quello di prevenire una industrializzazione priva di regolamentazione, che è uno degli errori più frequenti che si commettono in fase di preparazione dei vini.

I vini più conosciuti e amati della Valpolicella sono due, l’Amarone e il Recioto: se a produrli, poi, è la Cantina Accordini Igino, si può avere la certezza di avere a che fare con bottiglie di alta qualità. L’Amarone della Valpolicella, in particolare, è un classico del nostro Paese molto apprezzato nel resto del mondo, e soprattutto in Cina; in passato, perfino il celebre scrittore Ernest Hemingway dimostrò di amarlo. Scoprire Di Piu dettagli sopra Accordini Igino.

Best nespresso machines and more coffee information

Food and Drink

The complete advice book for coffee enthusiasts: Arabica: Arabica coffee is considered superior to Robusta because of its delicate flavor and low acidity. This variety is grown at higher altitudes and can be more difficult and costly to grow. These labor-intensive, low-yield plants produce a high-demand bean that sells for a higher price. Robusta: Robusta coffee tends to have a more acidic and harsh flavor than Arabica as well as higher levels of caffeine. Robusta can be grown at lower altitudes, in hotter climates, and with less moisture. Since Robusta has fewer growing restrictions and has a generally less desirable flavor, it is usually sold for a lower price than Arabica beans. Most mass-market commercial beans are of the Robusta variety.

Lungo – Lungo is often confused with Americano, but it’s not at all the same. Lungo is a long shot prepared by extracting double the amount of water with same amount of coffee grounds. In figures, it means, 50 ml of water is extracted with 7 grams of coffee. This results in extraction of more caffeine, but with dissolved off-notes of coffee. It’s a less popular drink but it’s a preferred drink for people who demand more caffeine. Caffe Crema – An extra long espresso drink served in Northern Italy, Germany, Switzerland and Austria. It has different flavor profile than related drinks like Lungo and Americano due to different extraction process. Rough brewing ratios of ristretto, normale, lungo, and caffè crema are 1:2:3:6 and the average water part per shot is 6 oz (180ml). Cafe Zorro – This is a double shot of espresso that is added to water in a 1:1 ratio.

Let’s talk about percolator coffee filters. The Gaggia Classic Espresso Machine (model 14101) is a semi-automatic espresso and coffeemaker combination machine. It is notable for its durability and is among the top bestsellers in its category. Gaggia is known for being one of the first coffee-maker manufacturing companies in the country. This is the main reason why you can still find many coffee lovers using the company’s older models after ten or so years. Even if there are some complaints over cosmetic changes in recent models, old time users of the machine agree that the machines still produce the same great-tasting coffee.

When it comes to global production, Robusta coffee beans are second on the list and the most popular in Europe, the Middle East and Africa. Its name does this bean justice, as it is known for its strong and often harsh flavor profile. Robusta coffees have extremely high levels of caffeine, which makes the plant far more resilient than the Arabica species. That’s because the caffeine acts as natural insect repellent, eliminating a major threat to the tree. The coffee caniphora species is also particularly tolerant of its environment, so it can be grown in any number of altitudes and climates. Because of its reputation for tasting burnt or rubbery, robusta is not generally a very popular coffee commodity, except where very strong coffee is a cultural norm. However, because it’s so much easier to grow and harvest than Arabica beans, many farmers do tend to reap higher profits when they can sell Robusta. So where is it going? Robusta might be used for discount lines like instant coffees and is sometimes used as a filler in dark roasts. By using 3 parts Arabica to 1 part Robusta in a given batch, a roaster might save up to 20% on the cost of raw beans. However, if this looks to you like sacrificing product quality for the bottom line, you’d be right. Discover additional information at https://coffeeinformer.com/.

First off, let’s dispel some confusion about these terms. If you’ve been dabbling in the coffee community for awhile, you’ve likely come across them before but might not know exactly what they are referring to. A coffee’s “variety” is a classification term that identifies a specific subspecies or genetic makeup of the coffee plant. The term “varietal” is used for the resulting brew or product that comes from a singular variety of coffee. Among coffee varieties there are original (naturally occurring) varieties, Sub-varieties, mutations, interspecific hybrids, and infraspecific hybrids. If you’re into botany, going further will likely be pretty interesting, but it may just seem like a bunch of nonsense to other people. So know that you don’t really need to be familiar with every single variety to buy good coffee.

Hangover remedy tips

Food and Drink

Looking the best hangover remedy? The caffeine in Coke, which constricts the brain’s blood vessels, can also help curb a pounding headache, says Kevin Strang, Ph.D., a distinguished faculty associate at University of Wisconsin Madison who has been teaching a course on how alcohol affects the body for 18 years. Meanwhile, Mexican soda can deliver additional benefits: Unlike U.S. versions filled with high-fructose corn syrup, Coke from our neighbors to the south is sweetened with plain old sugar that raises your body’s glucose levels even more quickly than conventional sodas, Strang explains.

Some people may even have a genetic disposition for worse hangovers than others. Scientists have to rely on people’s self-reported hangover symptoms, which may vary between people and depend on day-to-day factors, and these are very difficult to control scientifically. The lack of research has left room for a wide range of myths to develop about the best ways to cure a hangover, most of which rely on anecdotal evidence. Businesses may also make claims about specific cures to sell their products, despite little or no scientific basis.

Hangovers begin after blood alcohol levels start to fall. In fact, according to some experts, the worst symptoms occur when levels reach zero. The key ingredient seems to be “drinking to intoxication”; how much you drank to get there is less important. In fact, several studies suggest that light and moderate drinkers are more vulnerable to getting a hangover than heavy drinkers. Yet there’s also seemingly contradictory research showing that people with a family history of alcoholism have worse hangovers. Researchers say some people may end up with drinking problems because they drink in an effort to relieve hangover symptoms. Read even more details on Hangover Remedy.

Try Taking Some of These Supplements. Though research is limited, some studies have found that certain supplements could ease hangover symptoms. Below are a few supplements that have been researched for their ability to reduce hangover symptoms: Red ginseng: One study found that supplementing with red ginseng reduced blood alcohol levels, as well as hangover severity. Prickly pear: Some evidence shows that this type of cactus could help treat hangovers. A 2004 study found that prickly pear extract decreased hangover symptoms and cut the risk of hangover severity in half. Ginger: One study found that combining ginger with brown sugar and tangerine extract improved several hangover symptoms, including nausea, vomiting and diarrhea.

You’re too smart for that. You just need the right preparation. That’s why we offer the MOST comprehensive hangover kit out there–the one you NEED. While it won’t stop you from getting drunk, it will help you feel better the next day! Check out the science below and go buy yours now. We’ll make it simple: The Sunday Mornings Hangover Helper AKA Sunday Mornings Hero Kit is the kit that gives you REAL options. You can take it in the morning to get fast-acting response for getting back into the game–or you can be doubly prepared with the hydrating drink at night, and the powerful pill in the morning! Find even more info at https://www.sundaymorninghero.com/.