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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 13, 2005

Coffee Calgary

The actual discovery of coffee is vague, however most accounts point to a quaint legend of a goatherder in the 1400's who noticed his goats acting more lively than usual. He looked over to see some of the herd chewing on bushes heavy with red berries. Curious, he plucked a few berries for himself and after chewing on them, noticed his energy increase substantially. He took the berries to a local monastery where the chief medicinal monk boiled the berries in water and produced an aromatic but bitter liquid, which when drunk acted as a stimulant and warded off drowsiness and fatigue.

To enjoy a very healthful and healing brew,
Try Ganoderma lucidum Coffee
Contact: M. Shane David
datalive@gmail.com

posted by Unknown | 3:09 PM

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