AntzaGurl asked:


I just started drinking green tea, but the last box I bought was decaf, does it still help balance hormones, aid in weightloss and have all the antioxidents as regular Green Tea?

Glen

kj_imagine asked:


Any baristas or soy milk fans out there? Here’s one for ya!

About half the time I order a hot soy latte the drink starts to get really thick as it cools. I had one I set aside and forgot about for almost an hour, and by that time it looked like runny tapioca pudding. I don’t like eating tapioca pudding so I really don’t feel like drinking it!

I’m guessing it must be something with the way they heat the soy milk, because it never happens when I order it iced. The couple times I’ve still be at the coffee shop by the time it goes all gross on me, I’ve told the barista and they’ve always seemed preplexed.

Anyone know why this would happen?
Oh, and I can’t explain why, but this has never once happened when I get my latte from starbucks (and that’s alot of lattes!!)

Leslie

Fenton Wayne asked:


ntinuing series of world coffee articles we continue here with a discussion of the coffees from India and the Pacific Rim

Vietnamese Coffees

Vietnam is the second largest coffee producing country in the world today, behind Brazil. It is generally of poor quality with light acidity and mild body almost entirely of the Robusta variety. Consequently the coffee is mainly used in the production of instant and processed coffees. Most of the coffee is grown in the southern half of the country.

Indonesian Coffees

As the fourth largest coffee producer in the world, the islands of the Indonesia produce a wide range of coffees. Although the vast majority is robusta from small plantations, there are some very good arabicas produced too. Amongst the most notable are from the islands of Java, Sumatra, Sulawesi, Flores amd Timor. Sumatra is the name given to all single origin coffee produced on the island.

The most notorious of all Sumatran coffees is the Luwak. Rather uniquely the coffee cherry is collected after it has been eaten and passed thorough the digestive tract of a small island animal. Apparently this produces a lovely mellow coffee. It’s uniqueness earns its reputation as the worlds most expensive coffee.

Java coffees from the island of Java are grown on large farms mostly operated by the government, and are wet-processed using modern methods. These display the rich character of other Indonesia coffees, but are lighter in body.. Old Java, Old Government, or Old Brown are mature coffees from Java, created to mimic the flavour characteristics of the original Java coffee, which was aged in the holds of eighteenth- and nineteenth-century ships during their passage to Europe.

Indian Coffees

Despite being most famous for its teas, India is also the 6th largest producer of coffee on the planet, mainly from the southern regions of the country, where both Arabica and robustas are grown.

The best known are from the Mysore area and are known by that name. The best mysores have good body with sweetness.

Monsooned coffee is a process whereby the coffee is exposed to the monsoon winds in open warehouses. The idea is to recreate the natural ‘ageing’ that occurred during the long sea voyages to Europe. This gives the beans a particular earthy flavour and a smooth and rich taste with a spicy aroma.

Papua New Guinea

The best-known coffees from New Guinea are produced on large, modern estates that produce a clean, fragrant, and acidic coffee. Organically grown New Guinea coffees are produced on small farms and processed by the farmers using simple means. Both robusta and arabicas are produced.

Thai Coffees

Coffee is very important to the economy in Thailand. However it is intensely cultivated in the south of the country using fertilizers and pesticides and is it of low quality. Much of the coffee is used in to produce soluble products, roasted, ground, and canned coffee in their domestic market. A small amount of good quality arabica is produced in the north

Philippines

Disease destroyed most of the coffee plants in the Philippines in the late 1800’s. Today, however it has recovered somewhat and it produces generally low grade robustas for the soluble coffee market. A small amount of good quality Arabica are also produced

Hawaiian Coffee

Although not on the Pacific rim but in the Pacific itself Hawaii is a minor coffee producing island, the most famous of which is Kona coffee. It is a rich nutty and buttery coffee and often considered to one of the best coffees in the world.



Paul

DavidEv2 asked:


Which is stronger, a mocha or a cappucinno? What is the difference between the two?

Stanley

Annonymous asked:


It’s interesting that everytime I make regular coffee, I need to clean my reusable filter, but when I make decaf, there’s nothing to clean?

Fernando

SmAsHnDaSh asked:


I want to make my own mocha coffee, how do i make it? Can i please have an easy way (eg. jarred coffee and hot chocolate) also the good way. I do not have a coffee machine, but can i still ground my own coffee beans? I don’t know anything about it? Please help, i would be very thankful. DO NOT TELL ME TO GO TO A COFFEE SHOP!

Danny

* TeXaS ***** * asked:


Why has Starbucks increased their prices? I mean I love Starbucks, but they’re gradually becoming more expensive. I don’t understand… Their business is obviously successful since there are Starbucks in many parts of the world so why the need to increase prices? I just went to Starbucks today after a long time and paid $4 for a grande Pumpkin Spice Latte whereas before I only paid like around $3. They have already increased their prices twice in my area. Seems like they’re becoming greedy. Some please enlighten me?
Simplegal: I don’t go to fastfood restaurants so where does that come from and I don’t have to deal with it because I won’t go to Starbucks anymore since they’re prices are ridiculous. And to those of you who said I’ve answered my own question didn’t understand my question. My question is why are they increasing their prices if they’re so successful? Why not just keep the prices low since they already have so many customers? I mean they can lose customers if they continue increasing their prices so I don’t see how it’ll benefit them.
la la: This is NOT the first increase in prices, this is the second increase in my area. And of course you wouldn’t think they’re greedy since you obviously work for them! I’m sure you’re getting paid really well so obviously money talks. Apparently some of you do not read questions thoroughly.

Rafael

kathleen m asked:


you can answer the question based on this situation:
the starbucks coffee shop on 6th avenue and pine street in down town Seattle sits serene and orderly, but no long ago it was the center of attention by anti- globalization protesters. as starbucks caffeinates the world, it must increasingly address the dynamics of its size and global reach. the cofee chain is expanding into other countries at a time when american cities are becoming saturated. but with this expansion come new challenges and risks. meanwhile, the company’s dramatic growth, along with workforce changes over the past decade, has affected employee moral, motivation, and burnout

Lillie

Grandma Linda asked:


Chocolate is one of the most popular type of cakes around the world.  Remember the wonderful chocolate cakes of your childhood?  Perhaps one of these great recipes will bring back that taste and wonderful memories for you.  Here are three varieties, you’re sure to find one to please.  Cherry Devil’s Food Cake is simple enough for a beginning baker.  It uses a box mix and a few simple steps to make a great cake.  Bittersweet Chocolate Cake is a buttermilk chocolate which is always tasty, and Dutch Mocha Chocolate Cake is sure to please the coffee lovers in your circle of family and friends.

CHERRY DEVIL’S FOOD CAKE

1 box Devil’s Food cake mix

2 cups frozen whipped topping, thawed

1/2 cup chopped maraschino cherries

1 recipe of your favorite chocolate frosting

Preheat oven to 350 degrees. Grease and flour two 9-inch layer cake pans. Prepare cake mix as directed on package. Divide the batter evenly between the two pans. Bake and cool as directed on the package.

Fold the maraschino cherries into the whipped topping. Spread over the top of one of the layers. Top mixture with the second cake layer. Frost with the chocolate frosting. Store cake in the refrigerator.

BITTERSWEET CHOCOLATE CAKE

1 1/2 cups cake flour

1 1/2 cups sugar

1 cup buttermilk

1/3 cup shortening

3 egg whites

3 squares unsweetened chocolate, melted

1 tsp baking soda

1 tsp salt

Preheat oven to 350 degrees.

Grease and flour two 8-inch round cake pans. Into a large mixing bowl measure all ingredients; mix with electric mixer at low speed, beat until well mixed, constantly scraping bowl. Beat at high speed for 5 minutes, occasionally scraping bowl. Pour batter into pans and bake 30 to 35 minutes. Cool layers in pans on wire racks for 10minutes. Remove cakes from pans and cool completely on wire racks. Frost with your favorite frosting.

DUTCH MOCHA CHOCOLATE CAKE

3 cups sifted cake flour

1 tsp baking soda

3/4 cup cococa

2 3/4 cups sugar

1/2 tsp salt

1 cup hot coffee

1 cup sweet butter

1 cup sour cream

2 tsp vanilla

5 egg whites

Preheat oven to 350 degrees.

Thoroughly grease three 9-inch cake pans. Combine flour, baking soda, and salt together and sift three times. Combine cocoa, 1/2 cup of the sugar, and coffee. Cool. Cream butter and 1 1/2 cups of the sugar until light and fluffy. Add cocoa mixture, sour cream, and vanilla. Add flour mixture, stirring until smooth. Beat egg whites with remaining sugar until stiff. Fold into the batter. Pour batter into pans and bake for 30 minutes. Cool and remove from pans. Frost with your favorite frosting.

Enjoy!



Dora

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Wilshire specializes in custom surrounds in wood, cast stone, limestone, marble, and travertine. Wood mantels are offered in variety of finishes and styles. We have an extensive style, from classic, traditional, arts and crafts, art deco, Georgian, Edwardian, French, neoclassic, Italian and of course Antique fire places also. Glass doors and screens are offered in wrought iron, solid brass, stainless steel. Solid brass can be finished in black, flat, black, high gloss black, hh rustic Swedish, medieval, natural iron, oil rubbed steel, pewter, rust, polished brass, satin brass, aged brass, amber, antique brass, cafe, French gold, hand polished, old English, latte, oil rubbed bronze, polished gold, ormolu, statuary bronze, tiger eye, weathered brass, aged copper, antique copper, hand hammered polished brass, polished copper, polished nickel, satin nickel, smoked chrome, antique pewter, black antique silver, bronze patina, burnt bronze, burnt sienna, cafe latte, caramel, vintage bronze, hardwood bronze, natural patina, plum patina, satin stainless steel, Tuscan, verdi-bronze,verdi-rosa,24k gold plated, claro de luna, gold leaf, distressed gold leaf, sterling silver plate, burnished steel, white bronze, roman bronze, rust, outdoor natural iron, outdoor rust, and all colors of powder coating. Wilshire offers all the above finishes, in metal surrounds, fireplace glass doors, freestanding single panel, three panel screens, andirons, toolsets, gaskeys, valve covers, wood holders, fenders, bench fenders and custom mantels for the fireplaces. Please visit our showrooms listed on our website at wilshirefireplace.com



Roberta