Nuova Coffee

10/13/2023

Lets see what’s Brewing

03/01/2013

....PLEASE USE YOUR OWN CUP!

02/22/2013

Preparing the "Coffee Girl" ( Taylor ) for our New Promo Video.

02/19/2013

65% of coffee consumption takes place during breakfast hours. Like this post if you drink coffee in the morning!

start here>> http://www.nuovacoffee.com

02/18/2013

How to make a dry cappuccino...
for more recipes take a look at our site!

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>>http://nuovacoffee.com/how_to_make_ice_coffee.htm

02/17/2013

Coffee is a $59 Billion dollar industry for 2012. Let's make it even bigger for 2013!

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>>http://www.nuovacoffee.com/

02/15/2013

COFFEE IS SEXY.....

02/14/2013

02/11/2013

If you love coffee as much as we do, visit us online >> http://www.nuovacoffee.com/?trk_fb=RDM19r

02/10/2013

ROASTING TYPES

Roasting is a heat process that turns coffee into the fragrant, dark brown beans with which we are most familiar. Before being roasted, the beans were stored green, a state in which they can be kept without loss of quality or taste. Once roasted, however, they should be used as quickly as possible before the fresh roast flavor begins to diminish.

Roasting is a technical skill which approaches an art form. It takes years of training to become an expert roaster with the ability to 'read' the beans and make decisions with split second timing. The difference between perfectly roasted coffee and a ruined batch can be a matter of seconds.

Roasting brings out the aroma and flavor that is locked inside the green coffee beans. A green bean has none of the characteristics of a roasted bean. It is soft and spongy to the bite and smells green, almost 'grassy.' Roasting causes numerous chemical changes to take place as the beans are rapidly brought to very high temperatures. When they reach the peak of perfection, they are quickly cooled to stop the process. Roasted beans smell like coffee, and weigh less because the moisture has been roasted out. They are crunchy to the bite, ready to be ground and brewed.

Most roasters have specialized names for their favored roasts and there is very little industry standardization. This can cause a great deal of confusion for the buyer. But in general, roasts fall into one of four color categories—light, medium, medium-dark or dark. The perfect roast is a subjective choice that is sometimes determined by national preference or geographic location


The Roasts
Within the four color categories, you are likely to find common roasts as listed below. But it is a good idea to ask before you buy. There can be a world of difference between roasts!

Light Roasts
Light brown in color. This roast is generally preferred for milder coffee varieties. There will be no oil on the surface of these beans, because they are not roasted long enough for the oils to break through to the surface

Light City
Half City
Cinnamon
New England
Medium Roasts
Medium brown in color with a stronger flavor, and a non-oily surface. This roast is often referred to as the American roast because it is generally preferred in the United States.

City
American
Breakfast
Medium—Dark Roasts
Rich, dark color with some oil on the surface and with a slight bittersweet aftertaste

FullCity
Dark Roasts
Shiny black beans with a oily surface and a pronounced bitterness. The darker the roast, the less acidity will be found in the coffee beverage. Dark roast coffees run from slightly dark to charred and the names are often used interchangeably which can be very confusing. Be sure to check your beans before you buy them!

High
Continental
New Orleans
European
Espresso
Viennese
Italian
French

Source:ncausa.org

02/09/2013

...don't forget...COFFEE BRINGS PEOPLE TOGETHER gk

02/08/2013

caffè culture

Coffee culture describes a social atmosphere or series of associated social behaviors that depends heavily upon coffee, particularly as a social lubricant. The term also refers to the diffusion and adoption of coffee as a widely consumed stimulant by a culture. In the late 20th century, particularly in the Western world and urbanized centers around the globe, espresso has been an increasingly dominant form. People that participate in cafe culture are sometimes referred to as "cafe au laiters" and "espressonites" The formation of culture around coffee and coffeehouses dates back to 14th century Turkey. Coffeehouses in Western Europe and the Eastern Mediterranean were traditionally social hubs, as well as artistic and intellectual centers. For example, Les Deux Magots in Paris, now a popular tourist attraction, was once associated with the intellectuals Jean-Paul Sartre and Simone de Beauvoir. In the late 17th and 18th centuries, coffeehouses in London became popular meeting places for artists, writers, and socialites and were also the center for much political and commercial activity. Elements of today's coffeehouses (slower paced gourmet service, tastefully decorated environments, or social outlets such as open mic nights) have their origins in early coffeehouses, and continue to form part of the concept of coffee culture. In the United States in particular, the term is frequently used to designate the ubiquitous presence of hundreds of espresso stands and coffee shops in the Seattle metropolitan area and the spread of franchises of businesses such as Starbucks and their clones across the United States. Other aspects of coffee culture include the presence of free wireless Internet access for customers, many of whom do business in these locations for hours on a regular basis. The style of coffee culture varies by country, with an example being the strength of existing cafe style coffee culture in Australia used to explain the poor performance of Starbucks there. In many urban centers around the world, it is not unusual to see several espresso shops and stands within walking distance of each other or on opposite corners of the same intersection, typically with customers overflowing into parking lots. Thus, the term coffee culture is also used frequently in popular and business media to describe the deep impact of the market pe*******on of coffee-serving establishments. source : wikipeadia