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Coffee Calgary

Roasting is a matter of slow cooking the coffee bean. As the coffee bean roasts, a chemical reaction takes place. The characters of the various coffee beans change good or bad or better in the roaster. The longer the coffee has bean cooked (ha), the more the chemicals change the coffees character. This chemical reaction creates the various different compounds which change the qualities and tastes. The degree of roast and the roasts name, simply describe how long and how hot the bean is roasted.

Thursday, January 20, 2005

Calgary Coffee Bean ........... Java Bean ................. Alberta Canada

SOME COMMON COFFEE NAMES

TURKISH COFFEE. Turkish coffee neither is from Turkey, nor does it represents any degree of roast. Turkish coffee means super extra fine grinding. Coffee beans ground to a very fine powder. Typically, the coffee bean is roasted to a dark brown for its ability to be ground. Turkish coffee can be blended or flavored.

ESPRESSO. Espresso is a distinct way of making coffee. It stands on its own. When you order coffee the odds are 99 to 1 that you will get coffee made at standard air pressure. When you order espresso, the odds are in the United States, the coffee is made with water under pressure forcing the water into the grind. This is not always the case around the world.

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posted by Unknown | 1:08 AM

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