Monday, October 10, 2005

Bean There? The Coffee Bean ©

 The Coffee Bean ©Africa Coffee Ethiopia Djimah
Per Pound *Wholesale Retail
*$8.00 $10.00
Ethiopian coffees are distinctive; magnificent- wine like, fruit under-tones, acidy with a "wild" exotic taste. We select Djimah coffees, which are thick-bodied and highly acidic with earthy wild gamey flavors and a singular taste that is defined by your roasting specifications.

* Location: Kaffa; South Western Ethiopia.
* Altitude: 1500-1800 meters.
* Quality: Exclusively Arabica, Unwashed Grade 5 Usual Good Quality, fair to light acidity, good heavy body, strong original flavor.
* More information about green beans: ripe cherries are hand picked one by one,
preparation; sun-drying, machine-cleaning, hand-picking, electronic sorting.

Ethiopia Long Berry Harrar
*$8.00 $13.00

One of the world's most prized coffee, Harrar has a medium to light acidity. Full body with typical mocha flavor with a winey aftertaste, of

the two varieties,
*short-berry and long-berry, the latter is considered the most desirable. All Harrar is dry processed and the beans are slightly yellowish green.
*altitude of origin: 5000 - 7000 ft.

Fill Your Cup! Bean there!

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


To prepare this Brioche Coffee Cake Recipe, first cool the scalded milk milk; when lukewarm, add yeast, and when

they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes; let rise six hours.

Keep 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.

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

Let 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.

Monday, March 07, 2005

Green Yemen Mocha Coffee

Yemen(Mocha)Coffee Exporters

Monday, March 07, 2005

Green Yemen Mocca Coffee

For Green Yemen(Mocha)Coffee Exporters

Dear Sirs,

We have the pleasure to introduce ourselves as the major company for Yemen (Mokha Coffee) producer and exporter in Yemen and its branches in the Arab Gulf countries.

It is not unknown the Yemeni product of (Mokha Coffee) is second to none all over the world.

We are keen to deal with you as agents in your country for our product mentioned above.

By virtue of its incomparable distinct super quality, flavor and taste, Yemeni coffee will certainly find ready sale all the time and the consumers demand for the Yemeni Mocka coffee will be increasingly considerable in your markets due to its best quality not found elsewhere in the world.

You will therefore find us prepared to grant you very promising competitive prices to signify our interest in establishing business with your esteemed firm for mutual benefit.

Your rapid reply is expected with thanks.

Best Regards,

Ahmed Al-Hamdani

General Manger

Main Center:Sana'a-Zubairi st.-Aser/
BOX 25373 Sana'a

Thursday, February 10, 2005

Coffee does not get any fresher than this.

Most coffee companies would like you to believe that coffee can be kept fresh for months at a time. Whether it is in a vacuum-sealed tin can, vacuumed bricks, or in coffee bags with one-way valves. What they don't tell you is the negative effects caused by how the coffee is packaged. For example, a foil bag with a one-way valve may stop the oxygen from getting into the coffee, however, these valves do nothing to stop flavor and aroma from getting out of the beans.

I like to use this example when selling coffee freshness, would you ever consider eating pastry from a can or vacuumed sealed bag? Would you purchase a pastry that has been sitting on the store shelf for more that a month or so? I have never found a person who does not enjoy fresh hot from the oven convections. This is by far the best way to enjoy your Foods and Drinks. Coffee black gold is a perishable product once it is roasted and as a green bean . Coffee stales within 2 weeks, regardless of packaging, coffee will have gassed-off much of the over 600+ volitile flavor compounds that give coffee its natural sweet, ever-so-complex tastes and aromas. Here is an interesting fact; Fresh roasted coffee directly from the roaster will produce a volume of carbon dioxide and other volatile gases within a period of 24 hours. These gasses are a natural preservative that protect the coffee from additional exposure from oxygen.

Packaged immediately from the roaster into a bag, coffee it will remain fresh up to the third week. The vacuum packaging in theory sounds great however as the gasses are removed from the coffee the negative pressure applied to the coffee is so intense, the absence of any atmospheric pressure! This incredible negative pressure forces good volitile essence to come out of the internal cellular pockets of the coffee bean causing the coffee to become void of any volatile aromas. Because coffee has less than 0.75% moisture content after it is roasted the coffee will not become stale a rapidly as bread.

So if you're not getting your coffee fresh roasted and sent the same day, then you're probably drinking it stale. No worries, if you liked stale coffee, you're simply going to love fresh.

Fresh roasted coffee is so flavorful and complex, more so than even wine, you could ruin your taste for any other coffee after the very first sip. We certainly did. That’s why at Master Coffee Roasters we only roast the world's finest Arabica beans in an unhurried, old-fashioned drum styled coffee roaster, the best way to unlock the bean's volitile maximum flavor and aroma. We make sure your orders ship the same day we receive your order. We deliver coffees to customers across the USA and Canada and the World. So you may enjoy the best, freshest coffee you've ever tasted.

What are you waiting for? Take a peek at our Coffee Planet, and then try 1 or 2 types of our coffee. We'll send 2-3 day delivery anywhere in the USA for only $4.85. Note: Purchase only what you typically use in a two-week period and then anticipate your next order. If you are buying coffee as a gift or world wide shipping, please plan ahead and let us know so we can roast your order that morning shipping it fresh that afternoon.


Sunday, January 30, 2005

LING ZHI Reishi Ganodera Lucidum Gano coffee

Reishi Ling Zhi Ganoderma Lucidum Gano Coffee ©


MatrixZ Power.

Thursday, January 20, 2005

You make these coffee recipes because you can


1-2 teaspoons of instant coffee.
2-3 teaspoons of sugar.
milk with ice-cubes.

Frappe coffee is widely consumed in parts of Europe and Latin America. It is made with cold espresso. It is prepared in most places by shaking into a shaker with instant coffee, sugar, milk and ice-cubes. It is served in a long glass with ice and a straw. One important thing is the thick froth on top of the glass.

Frappe Alexander

2 cups chilled double strength coffee.
3 tablespoons granulated sugar.
1/4 cup brandy.
1/4 cup heavy cream.
1/4 cup cream de cacao.
Ice cubes.
Nutmeg for garnish.

Combine ingredients in blender till frothy. Pour in classes. Typically serves 4. Top with nutmeg.

Coffee Royal

A regular cup of coffee with whiskey or bourbon.

Turkish Coffee

Turkish Coffee requires special grind. It is hard to come by but can be purchased at a good specialty coffee outlet. The grind is extra fine. It is a fine powder.

Put a table spoon or more, in a coffee cup and nuke in the microwave oven. Take it out and drink it.

It can be made on a stove too. However, because a microwave makes water hotter than a stove, microwave ovens are starting to be used for this purpose.

There is no need to filter the grinds out because they may settle out.

Old-fashioned Coffee Soda

3 cups chilled double strength coffee
1 tablespoon superfine grind sugar
1 cup of heavy cream; or half&half.
1/3 cup of chilled club soda.
Wipped cream and marachino cherries for garnish.

Ciudad Cooler

4 cups extra strength coffee.
2 cinnamon sticks.
4 whole cloves.
3 whole allspice.
1/2 cup of heavy wipping cream.

Mix the coffee, cinnamon, cloves, and allspice in a large pot and steep for 30 minutes. Fill four tall galsses with cracked ice. Strain the coffee through a filter and pour int each glass.

Turkish Cola Float

1 part chilled extra strength coffee.
1 part dark coffee ice cream.
1 part cola.

Scoop the ice cream into a glass, pour in coffee, and carefully pour in cola. Cola and ice cream fiss, so lit takes a little care in mixing this drink.

Cappuccino Borgia

1/4 peeled orange.
1/4 cup of coolled espresso.
1 1/2 cup of chocolate ice cream
6 tablespoons orange juice.
1/4 cup whole milk.
Whipped cream, grated orange, and chocolate bocca beans for garnish.

Mix the espresso, orange, ice cream, orange juice, and milk in a blender. Blend until smooth. Pour into glass and garnish.

Calypso Cooler

1 cup chilled extra strenght coffee.
2 small ripe bananas.
2 cups coffee ice cream.
4 tablespoons rum.
Ground cinnamon for garnish.

Puree bananas and coffee in blender, then add ice cream and rum, blend till thick. Pour in glass and sprinkle with cinnamon.

Angostura Cooler

2 cups chilled extra strength coffee.
2 cups vanilla ice cream. 1 tablespoon Angostura Bitters.
Whipped cream and chocolate curls for garnish.

Blend ingredients, pour in 4 tall glasses, fill with whipped cream, and top with chocolate curls.

Supreme Bean Grog

1/8 teaspoon ground cinnamon.
1/8 teaspoon ground allspice.
1/8 teaspoon ground nutmeg.
1/8 teaspoon ground cloves.
2 tablespoons of butter.
2 cups of packed brown sugar.
1 cup of rum.
2 cups of hot Italian roast coffee.
Grated orange for garnish.

Combine spices in small bowl and mix. Beat butter until light and add sugar slowly until blended. But 1/8 teaspoon is spices in cup, pour in 1/2 cup of rum, 1 cup butter/sugar mixture, and add 1/2 cup of coffee. Makes 4 one pint mugs.

Caffe Zabaglone

4 egg yolks.
1/4 cup granulated sugar.
1/8 teaspoon salt.
1/4 cup dry Marsala wine.
3/4 cup Italian roast coffee room temperature.

Beat the egg yolks, sugar, and salt till creamy pale yellow. Slowly stir in wine. Cook over a double boiler and wisk till mixture becomes a thick foam and soft mounds form. Fold in coffee until blended. Pour into 4 goblets. Serve with spoon.

New Orleans Coffee Eggnog

1/2 cup of eggnog.
1/2 cup of double strength New Orleans coffee (American roast).
1/2 cup of heavy cream.
1/2 cup of bourbon.
Nutmeg for garnish. Whip eggnog, coffee, and cream till thick. Fold in bourbon. Garnish. Serves 2.

Royal Coffee Punch

4 cups extra strenght coffee cool.
1 cup powdered sugar.
1 cup brandy.
1 megnum champagne, chilled.

Combine in a large pitcher or bowl. Mix gently. Serves 16-12.

Sambuca Mosca

2 shots Sambuca.
5 roasted coffee beans.

Pour Sambuca in a liqueur glass, drop on beans. Light with match. Serve imediately.

Cardamom Kaffe

1 Cardamom pods, cracked and seeded.
1/8 cup cognac.
2 teaspoons curacao.
1 teaspoon sugar.
1/2 cups extra strength coffee.

Combine Cardamom pods, cognac, curacao, and sugar in a cup. Heat gently or NUKE in microwave oven for about 10 seconds and light. Serve with a siren. Allow guest to put out burning mixture with the 1/2 cup of coffee.

Chili and Beans

1 cup of dark roasted coffee beans.
1 can of chili and beans.
1 cup Vodka.
Sour cream and cheddar cheese for garnish.

Soak roasted coffee beans in Vodka over night. Pour off the Vodka into two glasses. Mix coffee beans with can of chilli and beans then simmer, stir occansionally. Serve in 2 bowls with Vodka.

Coffee Sauce

1 cup granulated sugar.
2 cups extra strenght coffee.
2 tablespoons cornstarch.
2 tablespoons butter.
1/2 teaspoon salt.

Melt sugar slowly in heavy skillet till amber color. Slowly add 1 1/2 cup of coffee stirring constantly. Steams heavily. In a small bowl, blend cornstarch and 1/2 cup of coffee, then pour sugar mixture and cook till thickens. Remove from heat and stir in butter and salt till blended. Serve warm over any thing.

Coffee Candy

This is good. Melt semisweet chocolate in a pan and add sugar. Depending on taste, add some cream. Put in some fine coffee grinds. Typically, Turkish Coffee grinds. Pour into a candy bar container. Allow to harden.

Coffee Cinder

1 cup of over roasted Robusta coffee beans.
6 ounces of milk chocolate.

Melt chocolate. Coat a small chunk ice cube container with some of the chocolate. Put 3 to 5 beans in ice cube container. Pour remaining chocolate over beans. Allow to cool or chill.

Sunday, January 16, 2005

LING ZHI Reishi Ganoderma Lucidum

LING ZHI Reishi Ganoderma Lucidum

Coffee Growers: "Red Reishi Mushroom / Ganoderma lucidum / Ling Zhi
Red Reishi Mushroom / Ganoderma lucidum / Ling Zhi: 'Red Reishi Mushroom

General Information:

Even though there are several different colors of Reishi mushrooms, Red Reishi is the one that is most well known and used. For over 4000 years, Red Reishi mushrooms have been most revered in traditional Chinese medicine equaling ginseng as a premier substance for the attainment of radiant health, longevity, and spiritual attainment.

Traditionally, Reishi has been used as an anti-aging herb to treat many diseases and disorders. Daoist traditionalists rever this mushroom as the elixir of immortality, claiming it promotes calmness, centeredness, balance, and inner awareness and strength.

Reishi contains sterols, coumarin, mannitol, polysaccharides, and triterpenoids called ganoderic acids. It is thought that ganoderic acid lowers blood pressure, LDL (low density lipoprotein cholesterol), and triglyceride levels.

Those triterpenoids also play an important role in lowering the risk of coronary artery disease.

Friday, January 14, 2005

Coffee Quebec

Coffee Quebec

Coffee Growers; TCS newswire: 600-800 AD -- the era in which an Ethiopian goat herder named Kaldi reportedly discovered coffee after observing that his goats become very excited upon eating coffee berries"