Coffee Preparation
The processing of coffee normally designates the agricultural and industrial processes desirable to deliver whole roasted coffee beans to the consumer. Grinding the roasted coffee beans is done at a roastery, in a grocery store, or at home. It is most frequently ground at the roastery and sold to the consumer ground and packaged, though "whole-bean" coffee that is ground at home is becoming more popular, in spite of the extra effort required. A grind is referred to by its brewing method. "Turkish" grind, the finest, is meant for mixing straight with water, while the coarsest grinds, such as coffee percolator or French press, are at the other extreme. Midway between the extremes are the most common: "drip" and "paper filter" grinds, which are used in the most common home coffee brewing machines. The "drip" machines function with near-boiling water passed in a slow stream through the ground coffee in a filter. The espresso method uses more advanced technology to force very hot water, through the ground coffee, ensuing in a stronger flavor and chemical changes with more coffee bean matter in the drink. Once brewed, it may be presented in a variety of ways: on its own, with sugar, with milk or cream, hot or cold, and so on. Roasted arabica beans are also eaten plain and covered with chocolate. See the article on coffee preparation for a complete list.
Wednesday, May 30, 2007
Coffee Preparation
The processing of coffee normally designates the agricultural and industrial processes desirable to deliver whole roasted coffee beans to the consumer. Grinding the roasted coffee beans is done at a roastery, in a grocery store, or at home. It is most frequently ground at the roastery and sold to the consumer ground and packaged, though "whole-bean" coffee that is ground at home is becoming more popular, in spite of the extra effort required. A grind is referred to by its brewing method. "Turkish" grind, the finest, is meant for mixing straight with water, while the coarsest grinds, such as coffee percolator or French press, are at the other extreme. Midway between the extremes are the most common: "drip" and "paper filter" grinds, which are used in the most common home coffee brewing machines. The "drip" machines function with near-boiling water passed in a slow stream through the ground coffee in a filter. The espresso method uses more advanced technology to force very hot water, through the ground coffee, ensuing in a stronger flavor and chemical changes with more coffee bean matter in the drink. Once brewed, it may be presented in a variety of ways: on its own, with sugar, with milk or cream, hot or cold, and so on. Roasted arabica beans are also eaten plain and covered with chocolate. See the article on coffee preparation for a complete list.
The processing of coffee normally designates the agricultural and industrial processes desirable to deliver whole roasted coffee beans to the consumer. Grinding the roasted coffee beans is done at a roastery, in a grocery store, or at home. It is most frequently ground at the roastery and sold to the consumer ground and packaged, though "whole-bean" coffee that is ground at home is becoming more popular, in spite of the extra effort required. A grind is referred to by its brewing method. "Turkish" grind, the finest, is meant for mixing straight with water, while the coarsest grinds, such as coffee percolator or French press, are at the other extreme. Midway between the extremes are the most common: "drip" and "paper filter" grinds, which are used in the most common home coffee brewing machines. The "drip" machines function with near-boiling water passed in a slow stream through the ground coffee in a filter. The espresso method uses more advanced technology to force very hot water, through the ground coffee, ensuing in a stronger flavor and chemical changes with more coffee bean matter in the drink. Once brewed, it may be presented in a variety of ways: on its own, with sugar, with milk or cream, hot or cold, and so on. Roasted arabica beans are also eaten plain and covered with chocolate. See the article on coffee preparation for a complete list.
Monday, May 14, 2007
Submarine volcanoes:
Submarine volcanoes are general features on the ocean floor. Some are energetic and, in shallow water, disclose their presence by blasting steam and rocky fragments high above the surface of the sea. Many others lie at such great rock bottom that the tremendous weight of the water above them prevents the explosive discharge of steam and gases, although they can be detected by hydrophones and staining of water because of volcanic gases. Even large submarine eruptions may not disturb the ocean surface. Because of the rapid cooling effect of water as compared to air, and increased buoyancy, submarine volcanoes often form rather sharp pillars over their volcanic vents as compared to above-surface volcanos. In due time, they may break the ocean surface as new islands. Pillow lava is a common eruptive product of submarine volcanoes.
Submarine volcanoes are general features on the ocean floor. Some are energetic and, in shallow water, disclose their presence by blasting steam and rocky fragments high above the surface of the sea. Many others lie at such great rock bottom that the tremendous weight of the water above them prevents the explosive discharge of steam and gases, although they can be detected by hydrophones and staining of water because of volcanic gases. Even large submarine eruptions may not disturb the ocean surface. Because of the rapid cooling effect of water as compared to air, and increased buoyancy, submarine volcanoes often form rather sharp pillars over their volcanic vents as compared to above-surface volcanos. In due time, they may break the ocean surface as new islands. Pillow lava is a common eruptive product of submarine volcanoes.
Subscribe to:
Posts (Atom)