A SOOTHING BREW OF TUNES...

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COLD BREW

What is cold brew and why do people like it?

Cold brew is achieved by steeping coarsely ground coffee beans in room temperature water for 6-12 hours. This process creates a concentrate that you can mix with water or milk. This is not your average iced coffee. This process allows for a less acidic beverage that is mellow and can be adjusted to your strength preference.                                                                                                                                                                                                                                             

SWISS WATER DECAF PROCESS

This process allows the coffee beans to be decaffeinated by using pure water. This process is also chemical free unlike processes of the past and allows for water conservation and sustainability.                                                                                                                                                                                   

FRENCH PRESS

The mystery of the French Press.

This somewhat intimidating contraption was invented in 1929 by Paolini Ilgo and patented by Attilio Calimani and Ginlio Moneta. It is a clear glass or plastic cylinder that has a metal lid and a plunger that allows the coffee grounds to be pressed once hot water has been added to the press. It often results in a brew that has more coffee grounds in it.

        

latte (/ˈlɑːteɪ/ or /ˈlæteɪ/) is a coffee drink made with espresso and steamed milk. The term as used in English is a shortened form of the Italian caffè e latte, which means “milk coffee”.

 

 

Jamaican Blue Mountain:   

In 1723, the French King, Louis XV, sent 3 prized coffee plants to the French colony of Martinique.  As luck would have it, Martinique lies only 1,900 km (1,180 miles) southwest of Jamaica.  In 1728, the Governor of Jamaica, Sir Nicolas Lawes, was given a gift of one of the coffee plants.  From one of those original coffee plants came the most prestigious and prized coffees in the world; even after almost 300 years. Part of the success of the Jamaican coffee is the volcanic soil combined with the misty cloud cover that protects the plants from the sun.  It results in the “Champagne of Coffees” that imparts a sweet richness with low acidity.  To give you an idea of how elusive Jamaican Blue Mountain coffees are, their annual production is approximately 0.1% of the Colombian annual production.

If you have never had a steaming cup of authentic Jamaican Blue Mountain coffee, take a little me time and indulge.  You will not regret it.