How to taste coffee
Article Abstract:
Four basic components of aroma, body, acidity and flavor must be kept in mind while tasting coffee. The aroma is the heady scent that often promises more than the taste delivers, the body refers to the feel, or weight, of the coffee in the mouth, acidity does not refer literally to the pH level, but to a sparkle, a brightness, a tang that adds zest to the cup, and finally flavor is the evanescent, subtle taste that explodes in the mouth, then lingers as a gustatory memory.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2006
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Drink great coffee, feel virtuous too
Article Abstract:
Fair Trade Certified coffee is managed by a program run from the tree to cup by nonprofit organizations and assures a reasonable price for the beans to the farmers who grow coffee in democratically run cooperatives and complying with the sustainable farming practices. The consumers are also assured of the products they buy getting information about the food chains, the sources of the food and the farmers who grew it.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2006
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A New Year's coffee resolution
Article Abstract:
Studies reveal that coffee is good for health as opposed to earlier beliefs and might also help prevent Parkinson's disease, Alzheimer's disease and type 2 diabetes. Although coffee cannot replace exercise and a healthy diet, it can increase alertness and concentration and reduce fatigue, and thus, coffee drinking in moderation is recommended.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2007
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