Traditional recipes

Drink Blogs: Honey Roasted Coffee and More Links

Drink Blogs: Honey Roasted Coffee and More Links

In today's Link Love, a dirty gin martini, plus an interview with Foggy Noggin Brewing

Every day, The Daily Meal scours the web for stories worth reading and blogs worth following.

• A treat from Savannah, Ga., honey roasted coffee from Savannah Bee Co. brings a new nutty flavor to your cup in the morning. [The Coffee Experiment]

• Add asparagus brine and a pickled white asparagus spear to your next dirty gin martini. [The Five O'Clock Cocktail Blog]

• Jim Jamison of Washington state's Foggy Noggin Brewing reveals the company's growth over three years, plus his small batch aspirations. [Washington Beer Blog]

• Three cocktails to get your ready for warm summer nights: lavender lemonade, a caipirhina, and a cucumber cooler. [Portland Craft Cocktails]

• No, Swag Brewery doesn't make beer — but it does sell vintage-looking T-shirts, hop candy, and craft beer soap. [Blog About Beer]


Links

The Coffee Bean ©

Bean There? See Master Roasters in Action!

L ike drinking one type of coffee, there are whole ethnicities which went from cradle to grave drinking only one type of roast.

Many of the coffee names we use commonly today reflect the country in which this roast was prevalent French roast, American roast, and Italian roast, Java roast.

As the worlds peoples started to get individualized, cities started to name roasts City roast (New York), Atlanta roast, Viennese roast, and New Orleans roast. Cities in other countries started doing the same thing.

Roasting is a matter of slow cooking the coffee bean. As the coffee bean roasts, like everything else we cook, 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. As the bean roasts, it turns brown. Obviously, the darker the coffee bean gets, the longer it was roasting (unless it was over heated). However, roasting the coffee bean isn't a simple matter of sticking it in a device and heating it. The coffee bean actually roasts differently if roasted at two different temperatures until the color is the same.

The bean goes from endothermic to exothermic during the roasting process. Endothermic means heat absorbing and exothermic means heat producing. The coffee bean actually creates its own heat by chemical reaction similar to that of salt and soap.

Depending upon the reaction desired, the coffee roasting creates the essence of the coffee bean. The essence of the coffee bean is seen, in the cup, as the coffee oils. During the roasting, coffee oils became coffeeol. These are oils however they also are water soluble, improving or affecting taste and aroma. Regulation of the roasting procedure produces more or less of the coffee oil for a given coffee bean of the desired roast. Additionally, the chemical process makes the coffee bean brittle. When the coffee bean becomes brittle it is easier to grind.

As coffee roasting became popular, Kings would dictate exactly to what degree and color the coffee bean would be roasted. Try coffee fit for a King today Contact [email protected] Today you are the “Coffee King”.

Bean There? Reishi Coffea - Gano Coffee


In ancient times, only wild Reishi was available. Reishi was classified by color into 6 types:
Red , Green , White , Black, Yellow and Purple .

Red , Green , White , Black, Yellow and Purple .

W ild Reishi is extremely rare. Only one or two mushrooms can be found on a hill. Due to damage by insects and weather, the quality of wild Reishi is unpredictable. Only the fruit body can be harvested, when the active ingredients have already decreased. The dried mushrooms may not have the potency of the fresh mushroom.

W hen buying wild Reishi, expertise is required in order not to confuse Reishi with the hundreds of other mushrooms (some of which are poisonous). After it matures, the fruit body is hardened by fibers which make it more difficult to extract and digest the active ingredients. The spores are of microscopic dimensions, similar to the size of bacteria. They are protected by two layers of hardened cell walls. These cell walls trap the active ingredients inside and are indigestible.

A lthough wild Reishi fruit body and the spores are all effective products, our ancestors had to use a large quantity of Reishi to get a little benefit. As it was impossible to cultivate, this rare mushroom was available only to emperors.

M odern bio-engineering technology has made Reishi available to the general public in large quantities. The quality can be carefully controlled by providing the best conditions and sufficient nutrients. The largest amount of active ingredients exists in the mycelium, and that the mycelium is more digestible. The extraction process can be timed at the precise stage when the
mycelium contains the largest amount of active ingredients. Fresh mycelium is available, and there is no chance for mistaken identity.

The Coffee Bean © Cake

* 1 cup scalded very fresh milk
* 4 egg yolks
* 3 whole eggs
* 2/3 cup (salted or un-salted)butter
* ½ cup quality sugar
* 2 yeast cakes or packages
* ½ teaspoon extract lemon and/or
* 2 crushed cardamon seeds
* 4 2/3 cups flour

T o prepare this Brioche Coffee Cake Recipe, first cool the scalded milk when lukewarm, add yeast, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes let rise six hours.

K eep in ice-box over night in morning turn on floured board, roll in long rectangular piece one-fourth inch thick spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide cover and let rise.

T ake each piece separately in hands and twist in opposite directions, coiling ends together at top of cake.

L et rise in pans and bake twenty minutes in a moderate oven cool and brush top with confectioners' sugar, moistened with boiling water to glaze, and flavored with vanilla.


Links

The Coffee Bean ©

Bean There? See Master Roasters in Action!

L ike drinking one type of coffee, there are whole ethnicities which went from cradle to grave drinking only one type of roast.

Many of the coffee names we use commonly today reflect the country in which this roast was prevalent French roast, American roast, and Italian roast, Java roast.

As the worlds peoples started to get individualized, cities started to name roasts City roast (New York), Atlanta roast, Viennese roast, and New Orleans roast. Cities in other countries started doing the same thing.

Roasting is a matter of slow cooking the coffee bean. As the coffee bean roasts, like everything else we cook, 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. As the bean roasts, it turns brown. Obviously, the darker the coffee bean gets, the longer it was roasting (unless it was over heated). However, roasting the coffee bean isn't a simple matter of sticking it in a device and heating it. The coffee bean actually roasts differently if roasted at two different temperatures until the color is the same.

The bean goes from endothermic to exothermic during the roasting process. Endothermic means heat absorbing and exothermic means heat producing. The coffee bean actually creates its own heat by chemical reaction similar to that of salt and soap.

Depending upon the reaction desired, the coffee roasting creates the essence of the coffee bean. The essence of the coffee bean is seen, in the cup, as the coffee oils. During the roasting, coffee oils became coffeeol. These are oils however they also are water soluble, improving or affecting taste and aroma. Regulation of the roasting procedure produces more or less of the coffee oil for a given coffee bean of the desired roast. Additionally, the chemical process makes the coffee bean brittle. When the coffee bean becomes brittle it is easier to grind.

As coffee roasting became popular, Kings would dictate exactly to what degree and color the coffee bean would be roasted. Try coffee fit for a King today Contact [email protected] Today you are the “Coffee King”.

Bean There? Reishi Coffea - Gano Coffee


In ancient times, only wild Reishi was available. Reishi was classified by color into 6 types:
Red , Green , White , Black, Yellow and Purple .

Red , Green , White , Black, Yellow and Purple .

W ild Reishi is extremely rare. Only one or two mushrooms can be found on a hill. Due to damage by insects and weather, the quality of wild Reishi is unpredictable. Only the fruit body can be harvested, when the active ingredients have already decreased. The dried mushrooms may not have the potency of the fresh mushroom.

W hen buying wild Reishi, expertise is required in order not to confuse Reishi with the hundreds of other mushrooms (some of which are poisonous). After it matures, the fruit body is hardened by fibers which make it more difficult to extract and digest the active ingredients. The spores are of microscopic dimensions, similar to the size of bacteria. They are protected by two layers of hardened cell walls. These cell walls trap the active ingredients inside and are indigestible.

A lthough wild Reishi fruit body and the spores are all effective products, our ancestors had to use a large quantity of Reishi to get a little benefit. As it was impossible to cultivate, this rare mushroom was available only to emperors.

M odern bio-engineering technology has made Reishi available to the general public in large quantities. The quality can be carefully controlled by providing the best conditions and sufficient nutrients. The largest amount of active ingredients exists in the mycelium, and that the mycelium is more digestible. The extraction process can be timed at the precise stage when the
mycelium contains the largest amount of active ingredients. Fresh mycelium is available, and there is no chance for mistaken identity.

The Coffee Bean © Cake

* 1 cup scalded very fresh milk
* 4 egg yolks
* 3 whole eggs
* 2/3 cup (salted or un-salted)butter
* ½ cup quality sugar
* 2 yeast cakes or packages
* ½ teaspoon extract lemon and/or
* 2 crushed cardamon seeds
* 4 2/3 cups flour

T o prepare this Brioche Coffee Cake Recipe, first cool the scalded milk when lukewarm, add yeast, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes let rise six hours.

K eep in ice-box over night in morning turn on floured board, roll in long rectangular piece one-fourth inch thick spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide cover and let rise.

T ake each piece separately in hands and twist in opposite directions, coiling ends together at top of cake.

L et rise in pans and bake twenty minutes in a moderate oven cool and brush top with confectioners' sugar, moistened with boiling water to glaze, and flavored with vanilla.


Links

The Coffee Bean ©

Bean There? See Master Roasters in Action!

L ike drinking one type of coffee, there are whole ethnicities which went from cradle to grave drinking only one type of roast.

Many of the coffee names we use commonly today reflect the country in which this roast was prevalent French roast, American roast, and Italian roast, Java roast.

As the worlds peoples started to get individualized, cities started to name roasts City roast (New York), Atlanta roast, Viennese roast, and New Orleans roast. Cities in other countries started doing the same thing.

Roasting is a matter of slow cooking the coffee bean. As the coffee bean roasts, like everything else we cook, 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. As the bean roasts, it turns brown. Obviously, the darker the coffee bean gets, the longer it was roasting (unless it was over heated). However, roasting the coffee bean isn't a simple matter of sticking it in a device and heating it. The coffee bean actually roasts differently if roasted at two different temperatures until the color is the same.

The bean goes from endothermic to exothermic during the roasting process. Endothermic means heat absorbing and exothermic means heat producing. The coffee bean actually creates its own heat by chemical reaction similar to that of salt and soap.

Depending upon the reaction desired, the coffee roasting creates the essence of the coffee bean. The essence of the coffee bean is seen, in the cup, as the coffee oils. During the roasting, coffee oils became coffeeol. These are oils however they also are water soluble, improving or affecting taste and aroma. Regulation of the roasting procedure produces more or less of the coffee oil for a given coffee bean of the desired roast. Additionally, the chemical process makes the coffee bean brittle. When the coffee bean becomes brittle it is easier to grind.

As coffee roasting became popular, Kings would dictate exactly to what degree and color the coffee bean would be roasted. Try coffee fit for a King today Contact [email protected] Today you are the “Coffee King”.

Bean There? Reishi Coffea - Gano Coffee


In ancient times, only wild Reishi was available. Reishi was classified by color into 6 types:
Red , Green , White , Black, Yellow and Purple .

Red , Green , White , Black, Yellow and Purple .

W ild Reishi is extremely rare. Only one or two mushrooms can be found on a hill. Due to damage by insects and weather, the quality of wild Reishi is unpredictable. Only the fruit body can be harvested, when the active ingredients have already decreased. The dried mushrooms may not have the potency of the fresh mushroom.

W hen buying wild Reishi, expertise is required in order not to confuse Reishi with the hundreds of other mushrooms (some of which are poisonous). After it matures, the fruit body is hardened by fibers which make it more difficult to extract and digest the active ingredients. The spores are of microscopic dimensions, similar to the size of bacteria. They are protected by two layers of hardened cell walls. These cell walls trap the active ingredients inside and are indigestible.

A lthough wild Reishi fruit body and the spores are all effective products, our ancestors had to use a large quantity of Reishi to get a little benefit. As it was impossible to cultivate, this rare mushroom was available only to emperors.

M odern bio-engineering technology has made Reishi available to the general public in large quantities. The quality can be carefully controlled by providing the best conditions and sufficient nutrients. The largest amount of active ingredients exists in the mycelium, and that the mycelium is more digestible. The extraction process can be timed at the precise stage when the
mycelium contains the largest amount of active ingredients. Fresh mycelium is available, and there is no chance for mistaken identity.

The Coffee Bean © Cake

* 1 cup scalded very fresh milk
* 4 egg yolks
* 3 whole eggs
* 2/3 cup (salted or un-salted)butter
* ½ cup quality sugar
* 2 yeast cakes or packages
* ½ teaspoon extract lemon and/or
* 2 crushed cardamon seeds
* 4 2/3 cups flour

T o prepare this Brioche Coffee Cake Recipe, first cool the scalded milk when lukewarm, add yeast, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes let rise six hours.

K eep in ice-box over night in morning turn on floured board, roll in long rectangular piece one-fourth inch thick spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide cover and let rise.

T ake each piece separately in hands and twist in opposite directions, coiling ends together at top of cake.

L et rise in pans and bake twenty minutes in a moderate oven cool and brush top with confectioners' sugar, moistened with boiling water to glaze, and flavored with vanilla.


Links

The Coffee Bean ©

Bean There? See Master Roasters in Action!

L ike drinking one type of coffee, there are whole ethnicities which went from cradle to grave drinking only one type of roast.

Many of the coffee names we use commonly today reflect the country in which this roast was prevalent French roast, American roast, and Italian roast, Java roast.

As the worlds peoples started to get individualized, cities started to name roasts City roast (New York), Atlanta roast, Viennese roast, and New Orleans roast. Cities in other countries started doing the same thing.

Roasting is a matter of slow cooking the coffee bean. As the coffee bean roasts, like everything else we cook, 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. As the bean roasts, it turns brown. Obviously, the darker the coffee bean gets, the longer it was roasting (unless it was over heated). However, roasting the coffee bean isn't a simple matter of sticking it in a device and heating it. The coffee bean actually roasts differently if roasted at two different temperatures until the color is the same.

The bean goes from endothermic to exothermic during the roasting process. Endothermic means heat absorbing and exothermic means heat producing. The coffee bean actually creates its own heat by chemical reaction similar to that of salt and soap.

Depending upon the reaction desired, the coffee roasting creates the essence of the coffee bean. The essence of the coffee bean is seen, in the cup, as the coffee oils. During the roasting, coffee oils became coffeeol. These are oils however they also are water soluble, improving or affecting taste and aroma. Regulation of the roasting procedure produces more or less of the coffee oil for a given coffee bean of the desired roast. Additionally, the chemical process makes the coffee bean brittle. When the coffee bean becomes brittle it is easier to grind.

As coffee roasting became popular, Kings would dictate exactly to what degree and color the coffee bean would be roasted. Try coffee fit for a King today Contact [email protected] Today you are the “Coffee King”.

Bean There? Reishi Coffea - Gano Coffee


In ancient times, only wild Reishi was available. Reishi was classified by color into 6 types:
Red , Green , White , Black, Yellow and Purple .

Red , Green , White , Black, Yellow and Purple .

W ild Reishi is extremely rare. Only one or two mushrooms can be found on a hill. Due to damage by insects and weather, the quality of wild Reishi is unpredictable. Only the fruit body can be harvested, when the active ingredients have already decreased. The dried mushrooms may not have the potency of the fresh mushroom.

W hen buying wild Reishi, expertise is required in order not to confuse Reishi with the hundreds of other mushrooms (some of which are poisonous). After it matures, the fruit body is hardened by fibers which make it more difficult to extract and digest the active ingredients. The spores are of microscopic dimensions, similar to the size of bacteria. They are protected by two layers of hardened cell walls. These cell walls trap the active ingredients inside and are indigestible.

A lthough wild Reishi fruit body and the spores are all effective products, our ancestors had to use a large quantity of Reishi to get a little benefit. As it was impossible to cultivate, this rare mushroom was available only to emperors.

M odern bio-engineering technology has made Reishi available to the general public in large quantities. The quality can be carefully controlled by providing the best conditions and sufficient nutrients. The largest amount of active ingredients exists in the mycelium, and that the mycelium is more digestible. The extraction process can be timed at the precise stage when the
mycelium contains the largest amount of active ingredients. Fresh mycelium is available, and there is no chance for mistaken identity.

The Coffee Bean © Cake

* 1 cup scalded very fresh milk
* 4 egg yolks
* 3 whole eggs
* 2/3 cup (salted or un-salted)butter
* ½ cup quality sugar
* 2 yeast cakes or packages
* ½ teaspoon extract lemon and/or
* 2 crushed cardamon seeds
* 4 2/3 cups flour

T o prepare this Brioche Coffee Cake Recipe, first cool the scalded milk when lukewarm, add yeast, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes let rise six hours.

K eep in ice-box over night in morning turn on floured board, roll in long rectangular piece one-fourth inch thick spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide cover and let rise.

T ake each piece separately in hands and twist in opposite directions, coiling ends together at top of cake.

L et rise in pans and bake twenty minutes in a moderate oven cool and brush top with confectioners' sugar, moistened with boiling water to glaze, and flavored with vanilla.


Links

The Coffee Bean ©

Bean There? See Master Roasters in Action!

L ike drinking one type of coffee, there are whole ethnicities which went from cradle to grave drinking only one type of roast.

Many of the coffee names we use commonly today reflect the country in which this roast was prevalent French roast, American roast, and Italian roast, Java roast.

As the worlds peoples started to get individualized, cities started to name roasts City roast (New York), Atlanta roast, Viennese roast, and New Orleans roast. Cities in other countries started doing the same thing.

Roasting is a matter of slow cooking the coffee bean. As the coffee bean roasts, like everything else we cook, 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. As the bean roasts, it turns brown. Obviously, the darker the coffee bean gets, the longer it was roasting (unless it was over heated). However, roasting the coffee bean isn't a simple matter of sticking it in a device and heating it. The coffee bean actually roasts differently if roasted at two different temperatures until the color is the same.

The bean goes from endothermic to exothermic during the roasting process. Endothermic means heat absorbing and exothermic means heat producing. The coffee bean actually creates its own heat by chemical reaction similar to that of salt and soap.

Depending upon the reaction desired, the coffee roasting creates the essence of the coffee bean. The essence of the coffee bean is seen, in the cup, as the coffee oils. During the roasting, coffee oils became coffeeol. These are oils however they also are water soluble, improving or affecting taste and aroma. Regulation of the roasting procedure produces more or less of the coffee oil for a given coffee bean of the desired roast. Additionally, the chemical process makes the coffee bean brittle. When the coffee bean becomes brittle it is easier to grind.

As coffee roasting became popular, Kings would dictate exactly to what degree and color the coffee bean would be roasted. Try coffee fit for a King today Contact [email protected] Today you are the “Coffee King”.

Bean There? Reishi Coffea - Gano Coffee


In ancient times, only wild Reishi was available. Reishi was classified by color into 6 types:
Red , Green , White , Black, Yellow and Purple .

Red , Green , White , Black, Yellow and Purple .

W ild Reishi is extremely rare. Only one or two mushrooms can be found on a hill. Due to damage by insects and weather, the quality of wild Reishi is unpredictable. Only the fruit body can be harvested, when the active ingredients have already decreased. The dried mushrooms may not have the potency of the fresh mushroom.

W hen buying wild Reishi, expertise is required in order not to confuse Reishi with the hundreds of other mushrooms (some of which are poisonous). After it matures, the fruit body is hardened by fibers which make it more difficult to extract and digest the active ingredients. The spores are of microscopic dimensions, similar to the size of bacteria. They are protected by two layers of hardened cell walls. These cell walls trap the active ingredients inside and are indigestible.

A lthough wild Reishi fruit body and the spores are all effective products, our ancestors had to use a large quantity of Reishi to get a little benefit. As it was impossible to cultivate, this rare mushroom was available only to emperors.

M odern bio-engineering technology has made Reishi available to the general public in large quantities. The quality can be carefully controlled by providing the best conditions and sufficient nutrients. The largest amount of active ingredients exists in the mycelium, and that the mycelium is more digestible. The extraction process can be timed at the precise stage when the
mycelium contains the largest amount of active ingredients. Fresh mycelium is available, and there is no chance for mistaken identity.

The Coffee Bean © Cake

* 1 cup scalded very fresh milk
* 4 egg yolks
* 3 whole eggs
* 2/3 cup (salted or un-salted)butter
* ½ cup quality sugar
* 2 yeast cakes or packages
* ½ teaspoon extract lemon and/or
* 2 crushed cardamon seeds
* 4 2/3 cups flour

T o prepare this Brioche Coffee Cake Recipe, first cool the scalded milk when lukewarm, add yeast, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes let rise six hours.

K eep in ice-box over night in morning turn on floured board, roll in long rectangular piece one-fourth inch thick spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide cover and let rise.

T ake each piece separately in hands and twist in opposite directions, coiling ends together at top of cake.

L et rise in pans and bake twenty minutes in a moderate oven cool and brush top with confectioners' sugar, moistened with boiling water to glaze, and flavored with vanilla.


Links

The Coffee Bean ©

Bean There? See Master Roasters in Action!

L ike drinking one type of coffee, there are whole ethnicities which went from cradle to grave drinking only one type of roast.

Many of the coffee names we use commonly today reflect the country in which this roast was prevalent French roast, American roast, and Italian roast, Java roast.

As the worlds peoples started to get individualized, cities started to name roasts City roast (New York), Atlanta roast, Viennese roast, and New Orleans roast. Cities in other countries started doing the same thing.

Roasting is a matter of slow cooking the coffee bean. As the coffee bean roasts, like everything else we cook, 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. As the bean roasts, it turns brown. Obviously, the darker the coffee bean gets, the longer it was roasting (unless it was over heated). However, roasting the coffee bean isn't a simple matter of sticking it in a device and heating it. The coffee bean actually roasts differently if roasted at two different temperatures until the color is the same.

The bean goes from endothermic to exothermic during the roasting process. Endothermic means heat absorbing and exothermic means heat producing. The coffee bean actually creates its own heat by chemical reaction similar to that of salt and soap.

Depending upon the reaction desired, the coffee roasting creates the essence of the coffee bean. The essence of the coffee bean is seen, in the cup, as the coffee oils. During the roasting, coffee oils became coffeeol. These are oils however they also are water soluble, improving or affecting taste and aroma. Regulation of the roasting procedure produces more or less of the coffee oil for a given coffee bean of the desired roast. Additionally, the chemical process makes the coffee bean brittle. When the coffee bean becomes brittle it is easier to grind.

As coffee roasting became popular, Kings would dictate exactly to what degree and color the coffee bean would be roasted. Try coffee fit for a King today Contact [email protected] Today you are the “Coffee King”.

Bean There? Reishi Coffea - Gano Coffee


In ancient times, only wild Reishi was available. Reishi was classified by color into 6 types:
Red , Green , White , Black, Yellow and Purple .

Red , Green , White , Black, Yellow and Purple .

W ild Reishi is extremely rare. Only one or two mushrooms can be found on a hill. Due to damage by insects and weather, the quality of wild Reishi is unpredictable. Only the fruit body can be harvested, when the active ingredients have already decreased. The dried mushrooms may not have the potency of the fresh mushroom.

W hen buying wild Reishi, expertise is required in order not to confuse Reishi with the hundreds of other mushrooms (some of which are poisonous). After it matures, the fruit body is hardened by fibers which make it more difficult to extract and digest the active ingredients. The spores are of microscopic dimensions, similar to the size of bacteria. They are protected by two layers of hardened cell walls. These cell walls trap the active ingredients inside and are indigestible.

A lthough wild Reishi fruit body and the spores are all effective products, our ancestors had to use a large quantity of Reishi to get a little benefit. As it was impossible to cultivate, this rare mushroom was available only to emperors.

M odern bio-engineering technology has made Reishi available to the general public in large quantities. The quality can be carefully controlled by providing the best conditions and sufficient nutrients. The largest amount of active ingredients exists in the mycelium, and that the mycelium is more digestible. The extraction process can be timed at the precise stage when the
mycelium contains the largest amount of active ingredients. Fresh mycelium is available, and there is no chance for mistaken identity.

The Coffee Bean © Cake

* 1 cup scalded very fresh milk
* 4 egg yolks
* 3 whole eggs
* 2/3 cup (salted or un-salted)butter
* ½ cup quality sugar
* 2 yeast cakes or packages
* ½ teaspoon extract lemon and/or
* 2 crushed cardamon seeds
* 4 2/3 cups flour

T o prepare this Brioche Coffee Cake Recipe, first cool the scalded milk when lukewarm, add yeast, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes let rise six hours.

K eep in ice-box over night in morning turn on floured board, roll in long rectangular piece one-fourth inch thick spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide cover and let rise.

T ake each piece separately in hands and twist in opposite directions, coiling ends together at top of cake.

L et rise in pans and bake twenty minutes in a moderate oven cool and brush top with confectioners' sugar, moistened with boiling water to glaze, and flavored with vanilla.


Links

The Coffee Bean ©

Bean There? See Master Roasters in Action!

L ike drinking one type of coffee, there are whole ethnicities which went from cradle to grave drinking only one type of roast.

Many of the coffee names we use commonly today reflect the country in which this roast was prevalent French roast, American roast, and Italian roast, Java roast.

As the worlds peoples started to get individualized, cities started to name roasts City roast (New York), Atlanta roast, Viennese roast, and New Orleans roast. Cities in other countries started doing the same thing.

Roasting is a matter of slow cooking the coffee bean. As the coffee bean roasts, like everything else we cook, 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. As the bean roasts, it turns brown. Obviously, the darker the coffee bean gets, the longer it was roasting (unless it was over heated). However, roasting the coffee bean isn't a simple matter of sticking it in a device and heating it. The coffee bean actually roasts differently if roasted at two different temperatures until the color is the same.

The bean goes from endothermic to exothermic during the roasting process. Endothermic means heat absorbing and exothermic means heat producing. The coffee bean actually creates its own heat by chemical reaction similar to that of salt and soap.

Depending upon the reaction desired, the coffee roasting creates the essence of the coffee bean. The essence of the coffee bean is seen, in the cup, as the coffee oils. During the roasting, coffee oils became coffeeol. These are oils however they also are water soluble, improving or affecting taste and aroma. Regulation of the roasting procedure produces more or less of the coffee oil for a given coffee bean of the desired roast. Additionally, the chemical process makes the coffee bean brittle. When the coffee bean becomes brittle it is easier to grind.

As coffee roasting became popular, Kings would dictate exactly to what degree and color the coffee bean would be roasted. Try coffee fit for a King today Contact [email protected] Today you are the “Coffee King”.

Bean There? Reishi Coffea - Gano Coffee


In ancient times, only wild Reishi was available. Reishi was classified by color into 6 types:
Red , Green , White , Black, Yellow and Purple .

Red , Green , White , Black, Yellow and Purple .

W ild Reishi is extremely rare. Only one or two mushrooms can be found on a hill. Due to damage by insects and weather, the quality of wild Reishi is unpredictable. Only the fruit body can be harvested, when the active ingredients have already decreased. The dried mushrooms may not have the potency of the fresh mushroom.

W hen buying wild Reishi, expertise is required in order not to confuse Reishi with the hundreds of other mushrooms (some of which are poisonous). After it matures, the fruit body is hardened by fibers which make it more difficult to extract and digest the active ingredients. The spores are of microscopic dimensions, similar to the size of bacteria. They are protected by two layers of hardened cell walls. These cell walls trap the active ingredients inside and are indigestible.

A lthough wild Reishi fruit body and the spores are all effective products, our ancestors had to use a large quantity of Reishi to get a little benefit. As it was impossible to cultivate, this rare mushroom was available only to emperors.

M odern bio-engineering technology has made Reishi available to the general public in large quantities. The quality can be carefully controlled by providing the best conditions and sufficient nutrients. The largest amount of active ingredients exists in the mycelium, and that the mycelium is more digestible. The extraction process can be timed at the precise stage when the
mycelium contains the largest amount of active ingredients. Fresh mycelium is available, and there is no chance for mistaken identity.

The Coffee Bean © Cake

* 1 cup scalded very fresh milk
* 4 egg yolks
* 3 whole eggs
* 2/3 cup (salted or un-salted)butter
* ½ cup quality sugar
* 2 yeast cakes or packages
* ½ teaspoon extract lemon and/or
* 2 crushed cardamon seeds
* 4 2/3 cups flour

T o prepare this Brioche Coffee Cake Recipe, first cool the scalded milk when lukewarm, add yeast, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes let rise six hours.

K eep in ice-box over night in morning turn on floured board, roll in long rectangular piece one-fourth inch thick spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide cover and let rise.

T ake each piece separately in hands and twist in opposite directions, coiling ends together at top of cake.

L et rise in pans and bake twenty minutes in a moderate oven cool and brush top with confectioners' sugar, moistened with boiling water to glaze, and flavored with vanilla.


Links

The Coffee Bean ©

Bean There? See Master Roasters in Action!

L ike drinking one type of coffee, there are whole ethnicities which went from cradle to grave drinking only one type of roast.

Many of the coffee names we use commonly today reflect the country in which this roast was prevalent French roast, American roast, and Italian roast, Java roast.

As the worlds peoples started to get individualized, cities started to name roasts City roast (New York), Atlanta roast, Viennese roast, and New Orleans roast. Cities in other countries started doing the same thing.

Roasting is a matter of slow cooking the coffee bean. As the coffee bean roasts, like everything else we cook, 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. As the bean roasts, it turns brown. Obviously, the darker the coffee bean gets, the longer it was roasting (unless it was over heated). However, roasting the coffee bean isn't a simple matter of sticking it in a device and heating it. The coffee bean actually roasts differently if roasted at two different temperatures until the color is the same.

The bean goes from endothermic to exothermic during the roasting process. Endothermic means heat absorbing and exothermic means heat producing. The coffee bean actually creates its own heat by chemical reaction similar to that of salt and soap.

Depending upon the reaction desired, the coffee roasting creates the essence of the coffee bean. The essence of the coffee bean is seen, in the cup, as the coffee oils. During the roasting, coffee oils became coffeeol. These are oils however they also are water soluble, improving or affecting taste and aroma. Regulation of the roasting procedure produces more or less of the coffee oil for a given coffee bean of the desired roast. Additionally, the chemical process makes the coffee bean brittle. When the coffee bean becomes brittle it is easier to grind.

As coffee roasting became popular, Kings would dictate exactly to what degree and color the coffee bean would be roasted. Try coffee fit for a King today Contact [email protected] Today you are the “Coffee King”.

Bean There? Reishi Coffea - Gano Coffee


In ancient times, only wild Reishi was available. Reishi was classified by color into 6 types:
Red , Green , White , Black, Yellow and Purple .

Red , Green , White , Black, Yellow and Purple .

W ild Reishi is extremely rare. Only one or two mushrooms can be found on a hill. Due to damage by insects and weather, the quality of wild Reishi is unpredictable. Only the fruit body can be harvested, when the active ingredients have already decreased. The dried mushrooms may not have the potency of the fresh mushroom.

W hen buying wild Reishi, expertise is required in order not to confuse Reishi with the hundreds of other mushrooms (some of which are poisonous). After it matures, the fruit body is hardened by fibers which make it more difficult to extract and digest the active ingredients. The spores are of microscopic dimensions, similar to the size of bacteria. They are protected by two layers of hardened cell walls. These cell walls trap the active ingredients inside and are indigestible.

A lthough wild Reishi fruit body and the spores are all effective products, our ancestors had to use a large quantity of Reishi to get a little benefit. As it was impossible to cultivate, this rare mushroom was available only to emperors.

M odern bio-engineering technology has made Reishi available to the general public in large quantities. The quality can be carefully controlled by providing the best conditions and sufficient nutrients. The largest amount of active ingredients exists in the mycelium, and that the mycelium is more digestible. The extraction process can be timed at the precise stage when the
mycelium contains the largest amount of active ingredients. Fresh mycelium is available, and there is no chance for mistaken identity.

The Coffee Bean © Cake

* 1 cup scalded very fresh milk
* 4 egg yolks
* 3 whole eggs
* 2/3 cup (salted or un-salted)butter
* ½ cup quality sugar
* 2 yeast cakes or packages
* ½ teaspoon extract lemon and/or
* 2 crushed cardamon seeds
* 4 2/3 cups flour

T o prepare this Brioche Coffee Cake Recipe, first cool the scalded milk when lukewarm, add yeast, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes let rise six hours.

K eep in ice-box over night in morning turn on floured board, roll in long rectangular piece one-fourth inch thick spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide cover and let rise.

T ake each piece separately in hands and twist in opposite directions, coiling ends together at top of cake.

L et rise in pans and bake twenty minutes in a moderate oven cool and brush top with confectioners' sugar, moistened with boiling water to glaze, and flavored with vanilla.


Links

The Coffee Bean ©

Bean There? See Master Roasters in Action!

L ike drinking one type of coffee, there are whole ethnicities which went from cradle to grave drinking only one type of roast.

Many of the coffee names we use commonly today reflect the country in which this roast was prevalent French roast, American roast, and Italian roast, Java roast.

As the worlds peoples started to get individualized, cities started to name roasts City roast (New York), Atlanta roast, Viennese roast, and New Orleans roast. Cities in other countries started doing the same thing.

Roasting is a matter of slow cooking the coffee bean. As the coffee bean roasts, like everything else we cook, 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. As the bean roasts, it turns brown. Obviously, the darker the coffee bean gets, the longer it was roasting (unless it was over heated). However, roasting the coffee bean isn't a simple matter of sticking it in a device and heating it. The coffee bean actually roasts differently if roasted at two different temperatures until the color is the same.

The bean goes from endothermic to exothermic during the roasting process. Endothermic means heat absorbing and exothermic means heat producing. The coffee bean actually creates its own heat by chemical reaction similar to that of salt and soap.

Depending upon the reaction desired, the coffee roasting creates the essence of the coffee bean. The essence of the coffee bean is seen, in the cup, as the coffee oils. During the roasting, coffee oils became coffeeol. These are oils however they also are water soluble, improving or affecting taste and aroma. Regulation of the roasting procedure produces more or less of the coffee oil for a given coffee bean of the desired roast. Additionally, the chemical process makes the coffee bean brittle. When the coffee bean becomes brittle it is easier to grind.

As coffee roasting became popular, Kings would dictate exactly to what degree and color the coffee bean would be roasted. Try coffee fit for a King today Contact [email protected] Today you are the “Coffee King”.

Bean There? Reishi Coffea - Gano Coffee


In ancient times, only wild Reishi was available. Reishi was classified by color into 6 types:
Red , Green , White , Black, Yellow and Purple .

Red , Green , White , Black, Yellow and Purple .

W ild Reishi is extremely rare. Only one or two mushrooms can be found on a hill. Due to damage by insects and weather, the quality of wild Reishi is unpredictable. Only the fruit body can be harvested, when the active ingredients have already decreased. The dried mushrooms may not have the potency of the fresh mushroom.

W hen buying wild Reishi, expertise is required in order not to confuse Reishi with the hundreds of other mushrooms (some of which are poisonous). After it matures, the fruit body is hardened by fibers which make it more difficult to extract and digest the active ingredients. The spores are of microscopic dimensions, similar to the size of bacteria. They are protected by two layers of hardened cell walls. These cell walls trap the active ingredients inside and are indigestible.

A lthough wild Reishi fruit body and the spores are all effective products, our ancestors had to use a large quantity of Reishi to get a little benefit. As it was impossible to cultivate, this rare mushroom was available only to emperors.

M odern bio-engineering technology has made Reishi available to the general public in large quantities. The quality can be carefully controlled by providing the best conditions and sufficient nutrients. The largest amount of active ingredients exists in the mycelium, and that the mycelium is more digestible. The extraction process can be timed at the precise stage when the
mycelium contains the largest amount of active ingredients. Fresh mycelium is available, and there is no chance for mistaken identity.

The Coffee Bean © Cake

* 1 cup scalded very fresh milk
* 4 egg yolks
* 3 whole eggs
* 2/3 cup (salted or un-salted)butter
* ½ cup quality sugar
* 2 yeast cakes or packages
* ½ teaspoon extract lemon and/or
* 2 crushed cardamon seeds
* 4 2/3 cups flour

T o prepare this Brioche Coffee Cake Recipe, first cool the scalded milk when lukewarm, add yeast, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes let rise six hours.

K eep in ice-box over night in morning turn on floured board, roll in long rectangular piece one-fourth inch thick spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide cover and let rise.

T ake each piece separately in hands and twist in opposite directions, coiling ends together at top of cake.

L et rise in pans and bake twenty minutes in a moderate oven cool and brush top with confectioners' sugar, moistened with boiling water to glaze, and flavored with vanilla.


Links

The Coffee Bean ©

Bean There? See Master Roasters in Action!

L ike drinking one type of coffee, there are whole ethnicities which went from cradle to grave drinking only one type of roast.

Many of the coffee names we use commonly today reflect the country in which this roast was prevalent French roast, American roast, and Italian roast, Java roast.

As the worlds peoples started to get individualized, cities started to name roasts City roast (New York), Atlanta roast, Viennese roast, and New Orleans roast. Cities in other countries started doing the same thing.

Roasting is a matter of slow cooking the coffee bean. As the coffee bean roasts, like everything else we cook, 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. As the bean roasts, it turns brown. Obviously, the darker the coffee bean gets, the longer it was roasting (unless it was over heated). However, roasting the coffee bean isn't a simple matter of sticking it in a device and heating it. The coffee bean actually roasts differently if roasted at two different temperatures until the color is the same.

The bean goes from endothermic to exothermic during the roasting process. Endothermic means heat absorbing and exothermic means heat producing. The coffee bean actually creates its own heat by chemical reaction similar to that of salt and soap.

Depending upon the reaction desired, the coffee roasting creates the essence of the coffee bean. The essence of the coffee bean is seen, in the cup, as the coffee oils. During the roasting, coffee oils became coffeeol. These are oils however they also are water soluble, improving or affecting taste and aroma. Regulation of the roasting procedure produces more or less of the coffee oil for a given coffee bean of the desired roast. Additionally, the chemical process makes the coffee bean brittle. When the coffee bean becomes brittle it is easier to grind.

As coffee roasting became popular, Kings would dictate exactly to what degree and color the coffee bean would be roasted. Try coffee fit for a King today Contact [email protected] Today you are the “Coffee King”.

Bean There? Reishi Coffea - Gano Coffee


In ancient times, only wild Reishi was available. Reishi was classified by color into 6 types:
Red , Green , White , Black, Yellow and Purple .

Red , Green , White , Black, Yellow and Purple .

W ild Reishi is extremely rare. Only one or two mushrooms can be found on a hill. Due to damage by insects and weather, the quality of wild Reishi is unpredictable. Only the fruit body can be harvested, when the active ingredients have already decreased. The dried mushrooms may not have the potency of the fresh mushroom.

W hen buying wild Reishi, expertise is required in order not to confuse Reishi with the hundreds of other mushrooms (some of which are poisonous). After it matures, the fruit body is hardened by fibers which make it more difficult to extract and digest the active ingredients. The spores are of microscopic dimensions, similar to the size of bacteria. They are protected by two layers of hardened cell walls. These cell walls trap the active ingredients inside and are indigestible.

A lthough wild Reishi fruit body and the spores are all effective products, our ancestors had to use a large quantity of Reishi to get a little benefit. As it was impossible to cultivate, this rare mushroom was available only to emperors.

M odern bio-engineering technology has made Reishi available to the general public in large quantities. The quality can be carefully controlled by providing the best conditions and sufficient nutrients. The largest amount of active ingredients exists in the mycelium, and that the mycelium is more digestible. The extraction process can be timed at the precise stage when the
mycelium contains the largest amount of active ingredients. Fresh mycelium is available, and there is no chance for mistaken identity.

The Coffee Bean © Cake

* 1 cup scalded very fresh milk
* 4 egg yolks
* 3 whole eggs
* 2/3 cup (salted or un-salted)butter
* ½ cup quality sugar
* 2 yeast cakes or packages
* ½ teaspoon extract lemon and/or
* 2 crushed cardamon seeds
* 4 2/3 cups flour

T o prepare this Brioche Coffee Cake Recipe, first cool the scalded milk when lukewarm, add yeast, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes let rise six hours.

K eep in ice-box over night in morning turn on floured board, roll in long rectangular piece one-fourth inch thick spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide cover and let rise.

T ake each piece separately in hands and twist in opposite directions, coiling ends together at top of cake.

L et rise in pans and bake twenty minutes in a moderate oven cool and brush top with confectioners' sugar, moistened with boiling water to glaze, and flavored with vanilla.