atestat limba engleza-adela trif

8/16/2019 Atestat Limba Engleza-Adela Trif

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Liceul Teoretic “Pavel Dan”

Profil Real-Stiinţe ale naturiiIntensiv Englezã

Lucrare de atestat

Lima Englezã

!andidat" Trif #dela-$i%aela

Profesor coordonator" $andi& Ioana


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2


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Tale of contents

1.Argument………………………………........…………...4

2. What

is

Cofee?………………………………………….5

3.Cofee Quotes……………………………………………6

3


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3.1. History o Cofee

3.2. An Ethioian !egen"…………………………………………………….#

3.3. $he Ara%ian &eninsu'a……………………………………………………(

3.4. Cofee Comes to Euroe………………………………………………....)

3.5. $he *e+ Wor'"………………………………………………………….1,

3.6. Coming to the Ameri-ans………………………………………………..11

4.1, tes rom ee" to Cu……………………………….13

5. &ou'ar $yes o Cofee

5.1. Esresso………………………………………………………………….22

5.2. Cau--ino………………………………………………………………..23

5.3. Ameri-ano………………………………………………………………..24

5.4. Cafe !atte……………………………………………………………….25

5.5. Cafe au !ait……………………………………………………………...26

5.6. Cafe /o-ha 0/o-ha--ino………………………………………………2#

5.#. Carame' /a--hiato……………………………………………………….2(

6. s Cofee goo" or %a" or

us?..............................................2)

#.easons We hou'" rin CofeeEery"ay……………..3,

(.$he /ost E7ensie Cofee n $he Wor'"……………….31

).Con-'usion………………………………………………...32

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1,. 8i%'iograhy……………………………………………33

1.Argument$' (assion for coffee egun a it to earl') I elieve* I +as onl' fifteen +%en I dran& m'

first cu( of coffee* It +asn,t )actuall') a genuine cu( of real coffee* It +as a c%ea( (lastic glass)

filled +it% %ot +ater) sugar and some sort of (o+der*

ears %ave (assed and +it% t%em m' (assion for coffee develo(ed* I started to consider

coffee not onl' a sim(le “energ'-s%ot” an'more) ut an art* Drin&ing coffee %as ecome since

t%en) a dail' ritual for me* $' cu( of coffee turned into a refuge from t%e ever' da' %assle and

stress*

I no+ drin& coffee not as a

necessit') ut as a true (leasure)

en.o'ing ever' si( of it and eing

t%an&ful to t%e nature for giving us

suc% a nole) %ealt%' and

energising drin&*

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2.What is Cofee?Ever'one recognizes a roasted coffee ean) ut 'ou mig%t not recognize an actual coffee

(lant*

!offee trees are (runed s%ort to conserve t%eir energ' and aid in %arvesting) ut can gro+

to more t%an /0 feet 12 meters3 %ig%* Eac% tree is covered +it% green) +a4' leaves gro+ing

o((osite eac% ot%er in (airs*

!offee c%erries gro+ along t%e

ranc%es* 5ecause it gro+s in a

continuous c'cle) it,s not unusual

to see

flo+ers) green fruit and

ri(e fruit simultaneousl' on a single tree*

It ta&es nearl' a 'ear for a c%err' to mature after first flo+ering) and aout 6 'ears of

gro+t% to reac% full fruit (roduction* 7%ile coffee (lants can live u( to 800 'ears) t%e' are

generall' t%e most (roductive et+een t%e ages of 9 and :0* Pro(er care can maintain and even

increase t%eir out(ut over t%e 'ears) de(ending on t%e variet'* T%e average coffee tree (roduces

80 (ounds of coffee c%err' (er 'ear) or : (ounds of green eans*

#ll commerciall' gro+n coffee is from a region of t%e +orld called t%e !offee 5elt* T%e

trees gro+ est in ric% soil) +it% mild tem(eratures) fre;uent rain and s%aded sun*

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3.Cofee

Quotes• 9 thin +ere a +oman :" +ear -ofee as a

erume.; < =ohn >an rute

• 9Cofee is the -ommon man:s go'" an" 'ie go'" it %rings to

eery erson the ee'ing o 'u7ury an" no%i'ity.; < hei


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• 9 %e'iee humans get a 'ot "one not %e-ause +e:re smart

%ut %e-ause +e hae thum%s so +e -an mae -ofee.; <

'ash osen%erg

. $his

t ing 1T%e !lassic of Tea3) an earl'+or& on t%e su.ect* T%e aout tea?s origins in t%e sout%

) !offee gro+n +orld+ide can trace its %eritage to t%e ancient coffee forests on t%e

Et%io(ian (lateau* !offee trees still gro+ as t%e' %ave for centuries in t%e Et%io(ian %ig%lands)

+%ere legend sa's t%e goat %erder @aldi first discovered t%e (otential of t%ese eloved eans*

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It is said t%at @aldi discovered coffee after noticing t%at %is goats) u(on eating erries from a

certain tree) ecame so energetic t%at t%e' did not +ant to slee( at nig%t*

@aldi re(orted %is findings to t%e aot of t%e local monaster' +%o made a drin& +it% t%e erries

and discovered t%at it &e(t %im alert for t%e long %ours of evening (ra'er* T%e aot s%ared %is

discover' +it% t%e ot%er mon&s at t%e monaster') and slo+l' &no+ledge of t%e energizing erries

egan to s(read* #s +ord moved east and coffee reac%ed t%e #raian (eninsula) it egan a

.ourne' +%ic% +ould s(read its re(utation across t%e gloe*

4.2.$he Ara%ian &eninsu'a

!offee cultivation and trade egan on t%e #raian Peninsula* 5' t%e 86t% centur') coffee

+as eing gro+n in

t%e emeni district of

#raia and ' t%e

8At% centur' it +as

&no+n in Persia)

Eg'(t) S'ria) and

Tur&e'*

!offee +as not

onl' en.o'ed in %omes) ut also in t%e man' (ulic coffee %ouses B called qahveh khaneh B

+%ic% egan to a((ear in cities across t%e


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everage for %imself efore ma&ing a decision) and found t%e drin& so satisf'ing t%at %e gave it

(a(al a((roval*

Des(ite suc% controvers') coffee %ouses +ere ;uic&l' ecoming centers of social activit'

and communication in t%e ma.or cities of England) #ustria) rance) Ferman' and olland* In

England “(enn' universities” s(rang u() so called ecause for t%e (rice of a (enn' one could

(urc%ase a cu( of coffee and engage in stimulating conversation*

!offee egan to re(lace t%e common rea&fast drin& everages of t%e time) eer and

+ineG T%ose +%o dran& coffee instead of alco%ol egan t%e da' alert and energized) and not

sur(risingl') t%e ;ualit' of t%eir +or& +as greatl' im(roved* 17e li&e to t%in& of t%is a (recursor

to t%e modern office coffee service*3

5' t%e mid-89t% centur') t%ere +ere over /00 coffee %ouses in London) man' of +%ic%

attracted li&e-minded (atrons) including merc%ants) s%i((ers) ro&ers and artists*

$an' usinesses gre+ out of t%ese s(ecialized coffee %ouses* Llo'd?s of London) for

e4am(le) came into e4istence at t%e Ed+ard Llo'd?s !offee ouse*

4.4.$he *e+ Wor'"

In t%e mid-8A00?s) coffee +as roug%t to


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Feorge III* T%e revolt) &no+n as t%e 5oston Tea Part') +ould forever c%ange t%e #merican

drin&ing (reference to coffee*

#s

demand for t%e everage continued to s(read) t%ere +as fierce com(etition to cultivate coffee

outside of #raia*

T%e Dutc% finall' got seedlings in t%e latter %alf of t%e 89t% centur'* T%eir first attem(ts

to (lant t%em in India failed) ut t%e' +ere successful +it% t%eir efforts in 5atavia) on t%e island

of >ava in +%at is no+ Indonesia*

T%e (lants t%rived and soon t%e Dutc% %ad a (roductive and gro+ing trade in coffee*

T%e' t%en e4(anded t%e cultivation of coffee trees to t%e islands of Sumatra and !elees

12

"Coffee - the favorite drink of the civilized

world." - Thomas Jefferson


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=*6* !oming to

t%e #mericans

In 898=) t%e $a'or of #msterdam (resented

a gift of a 'oung coffee (lant to @ing Louis HIC of

rance* T%e @ing ordered it to e (lanted in t%e

Ro'al 5otanical Farden in Paris* In 89:/) a 'oung

naval officer) Fariel de !lieu otained a seedling

from t%e @ing?s (lant* Des(ite a c%allenging vo'age

B com(lete +it% %orrendous +eat%er) a saoteur +%o tried to destro' t%e seedling) and a (irate

attac& B %e managed to trans(ort it safel' to $artini;ue*

nce (lanted) t%e seedling not onl' t%rived) ut it,s credited +it% t%e s(read of over 8J

million coffee trees on t%e island of $artini;ue in t%e ne4t 60 'ears* Even more incredile is t%at

t%is seedling +as t%e (arent of all coffee trees t%roug%out t%e !ariean) Sout% and !entral

#merica*

T%e famed 5razilian coffee o+es its e4istence to rancisco de $ello Pal%eta) +%o +as sent '

t%e em(eror to renc% Fuiana to get coffee seedlings*

T%e renc% +ere not +illing to s%are) ut t%e renc%

Fovernor?s +ife) ca(tivated ' %is good loo&s) gave

%im a large ou;uet of flo+ers efore %e leftB uried

inside +ere enoug% coffee seeds to egin +%at is toda'

a illion-dollar industr'*

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14/37

$issionaries and travelers) traders and colonists continued to carr' coffee seeds to ne+

lands) and coffee trees +ere (lanted +orld+ide* Plantations +ere estalis%ed in magnificent

tro(ical forests and on rugged mountain %ig%lands* Some cro(s flouris%ed) +%ile ot%ers +ere

s%ort-

lived*


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T%e coffee 'ou en.o' eac% da' %as ta&en a long .ourne' to arrive in 'our cu(* 5et+een

t%e time t%e',re (lanted) (ic&ed and (urc%ased) coffee eans go t%roug% a t'(ical series of ste(s

to ring out t%eir est

8*Planting

# coffee ean is actuall' a seed* 7%en dried) roasted and ground) it,s used to re+ coffee* If t%e

seed isn,t (rocessed) it can e (lanted and gro+

into a coffee tree*

!offee seeds are generall' (lanted in large eds

in s%aded nurseries* #fter s(routing) t%e

seedlings are removed from t%e seed ed to e

(lanted in individual (ots in carefull'

formulated soils*

T%e seedlings +ill e +atered fre;uentl' and s%aded from rig%t sunlig%t until t%e' are %eart'

enoug% to e (ermanentl' (lanted* Planting often ta&es (lace during t%e +et season so t%at t%e

soil remains moist +%ile t%e roots ecome firml' estalis%ed*

:*arvesting t%e !%erries

De(ending on t%e variet') it +ill ta&e a((ro4imatel' / to = 'ears for t%e ne+l' (lanted

coffee trees to ear fruit* T%e fruit) called t%e coffee c%err') turns a rig%t) dee( red +%en it is

ri(e and read' to e %arvested*

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T%ere is t'(icall' one ma.or %arvest a 'ear* In countries li&e !olomia) +%ere t%ere are

t+o flo+erings annuall') t%ere is a main and secondar' cro(*

In most countries) t%e cro( is (ic&ed ' %and in a laor-intensive and difficult (rocess)

t%oug% in (laces li&e 5razil +%ere t%e landsca(e is relativel' flat and t%e coffee fields immense)

t%e (rocess %as een mec%anized* 7%et%er ' %and or ' mac%ine) all coffee is %arvested in one

of t+o +a's"

Strip Picked" #ll of t%e c%erries are stri((ed off of t%e ranc% at one time) eit%er '

mac%ine or ' %and*

Selectively Picked: nl' t%e ri(e c%erries are %arvested) and t%e' are (ic&ed

individuall' ' %and* Pic&ers rotate among t%e trees ever' eig%t to 80 da's) c%oosing onl' t%e

c%erries +%ic% are at t%e (ea& of ri(eness* 5ecause t%is &ind of %arvest is laor intensive and

more costl') it is used (rimaril' to %arvest t%e finer #raica eans*

# good (ic&er averages a((ro4imatel' 800 to :00 (ounds of coffee c%erries a da') +%ic%

+ill (roduce :0 to =0 (ounds of coffee eans* Eac% +or&er?s dail' %aul is carefull' +eig%ed) and

eac% (ic&er is (aid on t%e merit of %is or %er +or&* T%e da'?s %arvest is t%en trans(orted to t%e

(rocessing (lant*

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/*Processing t%e !%erries

nce t%e coffee %as een (ic&ed)

(rocessing must egin as ;uic&l' as

(ossile to (revent fruit s(oilage*

De(ending on location and local

resources) coffee is (rocessed in one of

t+o +a's"

The Dry Method is t%e age-old met%od

of (rocessing coffee) and still used in man' countries +%ere +ater resources are limited* T%e

fres%l' (ic&ed c%erries are sim(l' s(read out on %uge surfaces to dr' in t%e sun* In order to

(revent t%e c%erries from s(oiling) t%e' are ra&ed and turned t%roug%out t%e da') t%en covered at

nig%t or during rain to (revent t%em from getting +et* De(ending on t%e +eat%er) t%is (rocess

mig%t continue for several +ee&s for eac% atc% of coffee until t%e moisture content of t%e

c%erries dro(s to 88K*

The Wet Method removes t%e (ul( from t%e coffee c%err' after %arvesting so t%e ean is dried

+it% onl' t%e (arc%ment s&in left on* irst) t%e fres%l' %arvested c%erries are (assed t%roug% a

(ul(ing mac%ine to se(arate t%e s&in and (ul( from t%e ean*

T%en t%e eans are se(arated ' +eig%t as t%e' (ass t%roug% +ater c%annels* T%e lig%ter eans

float to t%e to() +%ile t%e %eavier ri(e eans sin& to t%e ottom* T%e' are (assed t%roug% a series

of rotating drums +%ic% se(arate t%em ' size*

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#fter se(aration) t%e eans are trans(orted to large) +ater-filled fermentation tan&s* De(ending

on a comination of factors -- suc% as t%e condition of t%e eans) t%e climate and t%e altitude --

t%e' +ill remain in t%ese tan&s for an'+%ere from 8: to =J %ours to remove t%e slic& la'er of

mucilage 1called t%e parenchyma3 t%at is still attac%ed to t%e (arc%ment* 7%ile resting in t%e

tan&s) naturall' occurring enz'mes +ill cause t%is la'er to dissolve*

7%en fermentation is com(lete) t%e eans feel roug% to t%e touc%* T%e eans are rinsed ' going

t%roug% additional +ater c%annels) and are read' for dr'ing*

=*Dr'ing t%e 5eans

If t%e eans %ave een (rocessed ' t%e +et met%od) t%e (ul(ed and fermented eans

must no+ e dried to a((ro4imatel' 88K moisture to (ro(erl' (re(are t%em for storage*

T%ese eans) still inside t%e (arc%ment envelo(e 1t%e endocarp3) can e sun-dried ' s(reading

t%em on dr'ing tales or floors) +%ere t%e' are turned regularl') or t%e' can e mac%ine-dried in

large tumlers* T%e dried eans are &no+n as parchment cofee) and are +are%oused in .ute

or sisal ags until t%e' are readied for e4(ort*

1(


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1)


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6*$illing t%e 5eans

5efore eing e4(orted) parchment coffee is (rocessed in t%e follo+ing manner"

Hulling mac%iner' removes t%e (arc%ment la'er 1endocarp3 from +et (rocessed coffee* ulling

dr' (rocessed coffee refers to removing t%e entire dried %us& B t%e exocarp, mesocarp and

endocarp B of t%e dried c%erries*

Polishing is an o(tional (rocess +%ere an' silver s&in t%at remains on t%e eans after %ulling is

removed ' mac%ine* 7%ile (olis%ed eans are considered su(erior to un(olis%ed ones) in

realit') t%ere is little difference et+een t%e t+o*

Grading and Sorting is done ' size and +eig%t) and eans are also revie+ed for color fla+s or

ot%er im(erfections*

5eans are sized ' eing (assed t%roug% a series of screens* T%e' are also sorted

(neumaticall' ' using an air .et to se(arate %eav' from lig%t eans*

T'(icall') t%e ean size is re(resented on a scale of 80 to :0* T%e numer re(resents t%e size of a

round %ole?s diameter in terms of 8A=?s of an inc%* # numer 80 ean +ould e t%e a((ro4imate

size of a %ole in a diameter of 80A= of an inc%) and a numer 86 ean) 86A= of an inc%*

2,


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inall') defective eans are removed eit%er ' %and or ' mac%iner'* 5eans t%at are

unsatisfactor' due to deficiencies 1unacce(tale size or color) over-fermented eans) insect-

damaged) un%ulled3 are removed* In man' countries) t%is (rocess is done ot% ' mac%ine and

' %and) ensuring t%at onl' t%e finest ;ualit' coffee eans are e4(orted*

A*E4(orting t%e 5eans

T%e milled eans) no+ referred to

as green coffee) are loaded onto s%i(s in

eit%er .ute or sisal ags loaded in

s%i((ing containers) or ul&-s%i((ed

inside (lastic-lined containers* 7orld

coffee (roduction for :0868A is

forecast to e 86:*9 million A0-&g ags)

(er data from t%e MSD# oreign

#griculture Service*

9*Tasting t%e !offee

!offee is re(eatedl' tested for ;ualit' and taste* T%is (rocess is referred to as cpping and

usuall' ta&es (lace in a room

s(ecificall' designed to

facilitate t%e (rocess*

21

http://usda.mannlib.cornell.edu/usda/current/tropprod/tropprod-06-19-2015.pdfhttp://usda.mannlib.cornell.edu/usda/current/tropprod/tropprod-06-19-2015.pdfhttp://usda.mannlib.cornell.edu/usda/current/tropprod/tropprod-06-19-2015.pdfhttp://usda.mannlib.cornell.edu/usda/current/tropprod/tropprod-06-19-2015.pdf


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• irst) t%e taster B usuall' called t%e cpper B evaluates t%e eans for t%eir overall

visual ;ualit'* T%e eans are t%en roasted in a small laorator' roaster) immediatel'

ground and infused in oiling +ater +it% carefull'-controlled tem(erature* T%e

cu((er noses t%e re+ to e4(erience its aroma) an essential ste( in .udging t%e

coffee?s ;ualit'*

• #fter letting t%e coffee rest for several minutes) t%e cu((er rea&s t%e crust '

(us%ing aside t%e grounds at t%e to( of t%e cu(* #gain) t%e coffee is nosed efore

t%e tasting egins*

• To taste t%e coffee) t%e cu((er slur(s a s(oonful +it% a ;uic& in%alation* T%e

o.ective isto s(ra' t%e coffee evenl' over t%e cu((er?s taste uds) and t%en

+eig% it on t%e tongue efore s(itting it out*

Sam(les from a variet' of atc%es and different eans are tasted dail'* !offees are not onl'

anal'zed to determine t%eir c%aracteristics and fla+s) ut also for t%e (ur(ose of lending

different eans or creating t%e (ro(er roast* #n e4(ert cu((er can taste %undreds of sam(les of

coffee a da' and still taste t%e sutle differences et+een t%em*

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J*Roasting t%e !offee

Roasting transforms green coffee into t%e aromatic ro+n eans t%at +e (urc%ase in our favorite

stores or cafNs* $ost roasting mac%ines maintain a tem(erature of aout 660 degrees a%ren%eit*

T%e eans are &e(t moving t%roug%out t%e entire (rocess to &ee( t%em from urning*

7%en t%e' reac% an internal tem(erature of aout =00 degrees a%ren%eit) t%e' egin to turn

ro+n and t%e caffeol ) a fragrant oil loc&ed inside t%e eans) egins to emerge* T%is (rocess

called pyrolysis is at t%e %eart of roasting B it (roduces t%e flavor and aroma of t%e coffee +e

drin&*

#fter roasting) t%e eans are immediatel' cooled eit%er ' air or +ater* Roasting is generall'

(erformed in t%e im(orting countries ecause fres%l' roasted eans must reac% t%e consumer as

;uic&l' as (ossile*

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2*Frinding !offee

T%e o.ective of a (ro(er grind is to get t%e most flavor in a cu( of coffee* o+ coarse or fine

t%e coffee is ground de(ends on t%e re+ing met%od*

T%e lengt% of time t%e grounds +ill e in contact +it% +ater determines t%e ideal grade of grind

Fenerall') t%e finer t%e grind) t%e more ;uic&l' t%e coffee s%ould e (re(ared* T%at,s +%' coffee

ground for an es(resso mac%ine is muc% finer t%an coffee re+ed in a dri( s'stem*

!spresso machines se #$ ponds per sqare inch of

pressre to extract coffee.

7e recommend ta&ing a moment to e4amine t%e eans and smell t%eir aroma B in fact) t%e scent

of coffee alone %as een s%o+n to %ave energizing effects on t%e rain*

24

http://www.ncausa.org/LinkClick.aspx?link=http%3A%2F%2Fnationalcoffeeblog.org%2F2015%2F05%2F01%2Fwake-up-and-smell-the-coffee%2F&tabid=3074&portalid=56&mid=4858http://www.ncausa.org/LinkClick.aspx?link=http%3A%2F%2Fnationalcoffeeblog.org%2F2015%2F05%2F01%2Fwake-up-and-smell-the-coffee%2F&tabid=3074&portalid=56&mid=4858http://www.ncausa.org/LinkClick.aspx?link=http%3A%2F%2Fnationalcoffeeblog.org%2F2015%2F05%2F01%2Fwake-up-and-smell-the-coffee%2F&tabid=3074&portalid=56&mid=4858http://www.ncausa.org/LinkClick.aspx?link=http%3A%2F%2Fnationalcoffeeblog.org%2F2015%2F05%2F01%2Fwake-up-and-smell-the-coffee%2F&tabid=3074&portalid=56&mid=4858http://www.ncausa.org/LinkClick.aspx?link=http%3A%2F%2Fnationalcoffeeblog.org%2F2015%2F05%2F01%2Fwake-up-and-smell-the-coffee%2F&tabid=3074&portalid=56&mid=4858


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80*En.o' 'our !offeeG

Po(ular T'(es of !offee

7Es(resso

Es(resso is a strong lac& coffee made ' forcing steam t%roug% dar&-roast aromatic coffee

eans at %ig% (ressure in an es(resso mac%ine* # (erfectl' re+ed es(resso +ill %ave a t%ic&)

golden-ro+n crema 1foam3 on t%e surface* If t%e crema is good) t%e sugar 'ou add +ill float on

t%e surface for a cou(le of seconds efore slo+l' sin&ing to t%e ottom*

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Es(resso is t%e foundation for a +ide variet' of s(ecialt' coffee drin&s) suc% as t%e ca((uccino)

ut man' aficionados and (urists insist t%at adding an't%ing 1esides a it of sugar3 is

las(%em') a&in to Scotc% lovers mi4ing t%eir single malt +it% !o&e*

How to have it: Es(resso s%ould e ta&en eit%er on its o+n or +it% a small teas(oon of sugar*

aving it Os%ortO means t%at it %as less +ater and is t%erefore more concentrated) and OlongO

conversel' uses more +ater and does not taste as strong*

Give it a twist: #dding a dollo( of steamed mil& creates an espresso macchiato 1Omacc%iatoO

means stained or mar&ed3* To((ing an es(resso +it% +%i((ed cream ma&es it an espresso con

panna* !spresso corretto1+%ic% translates to OcorrectedO3 is made ' adding a s(las% of gra((a)

cognac or samuca*

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!a((uccino

T%is %ugel' (o(ular coffee drin& %as ecome a sta(le t%at even t%e most common of corner

coffee s%o(s carries 1or at least a version of it3* # true ca((uccino is a comination of e;ual (arts

es(resso) steamed mil& and mil& frot%* T%is lu4urious drin&) if made (ro(erl') can doule as a

dessert +it% its com(le4 flavors and ric%ness*

How to have it: It is common to s(rin&le 'our ca((uccino frot% +it% a it of uns+eetened cocoa

(o+der or grated dar& c%ocolate*

Give it a twist: #s&ing for 'our ca( OscuroO 1dar&3 means 'ou +ant less mil& t%an usual) +%ile

Oc%iaroO 1lig%t3 means 'ou +ant more* Iced ca((uccino ma&es a great summer drin&) and a

Os&inn'O ca((uccino is made +it% s&im or nonfat mil&*

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#mericano

#n #mericano is a single s%ot of es(resso added to a cu( of %ot +ater* T%e name is t%oug%t to

%ave originated as a it of an insult to #mericans) +%o %ad to dilute t%eir es(resso +%en it first

gained (o(ularit' on t%is side of t%e (ond* $an' coffee %ouses %ave (erfected it) %o+ever) and

t%e result %as ecome a cream') ric% es(resso-ased coffee t%at 'ou can si( and savor efore

.um(ing on 'our Ces(a and %eading to t%e soccer field*

How to have it: $an' li&e to drin& it as t%e' +ould t%eir regular re+ed coffee) +it% mil&

andor sugar) ut connoisseurs suggest &ee(ing mil& to a minimum to get t%e most flavor from

t%e es(resso*

Give it a twist: #mericano is not commonl' ta&en +it% a t+ist) ut %aving it OicedO is a great

treat on a %ot da'*

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!affe Latte

# caffe latte is a single s%ot of es(resso to t%ree (arts of steamed mil&*

How to have it: Sugar 'our latte to taste and discover t%e +onderful +orld of di((ing* !oo&ies)

s(onge-t'(e ca&e slices and even fres% Italian read can transform 'our coffee into a rea&fast

t%at even m' nonna1grandmot%er3 +ould a((rove of*

Give it a twist:


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How to have it: Sugar to taste) and it is also great for di((ing*

Give it a twist:


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!aramel $acc%iato

T%is is anot%er variation t%at is (re(ared in a numer of +a's ' different coffee %ouses* T%e

most common met%od is comining es(resso) caramel and foamed mil&) t%oug% some use

steamed mil&* ften) vanilla is added to (rovide e4tra flavor*

How to have it: ou can add sugar) ut taste it first) as it ma' e s+eet enoug% as is*

Give it a twist: Drizzled +it% caramel sauce) of course* T%is highly addictive drink needs

not%ing else to ma&e it a %eavenl' .ava e4(erience*

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Is !offee good or ad for us

!offee %as a long %istor' of eing lamed for man' ills B from stunting 'our gro+t% to

claims t%at it causes %eart disease and cancer* 5ut recent researc% indicates t%at coffee ma' not

e so ad after all* So +%ic% is it B good or ad T%e est ans+er ma' e t%at for most (eo(le

t%e %ealt% enefits out+eig% t%e ris&s*

Recent studies %ave generall' found no connection et+een coffee and an increased ris&

of cancer or %eart disease* In fact) most studies find an association et+een coffee consum(tion

and decreased overall mortalit' and (ossil' cardiovascular mortalit') alt%oug% t%is ma' not e

true in 'ounger (eo(le +%o drin& large amounts of coffee*

7%' t%e a((arent reversal in t%e t%in&ing aout coffee Earlier studies didn?t al+a's ta&e

into account t%at &no+n %ig%-ris& e%aviors) suc% as smo&ing and (%'sical inactivit') tended to

e more common among %eav' coffee drin&ers at t%at time*

Studies %ave s%o+n t%at coffee ma' %ave %ealt% enefits) including (rotecting against

Par&inson?s disease) t'(e : diaetes and liver disease) including liver cancer* It also a((ears to

im(rove cognitive function and decrease t%e ris& of de(ression*

o+ever) t%e researc% a((ears to ear out some ris&s* ig% consum(tion of unfiltered

coffee 1oiled or es(resso3 %as een associated +it% mild elevations in c%olesterol levels* #nd

some studies found t%at t+o or more cu(s of coffee a da' can increase t%e ris& of %eart disease in

(eo(le +it% a s(ecific B and fairl' common B genetic mutation t%at slo+s t%e rea&do+n of

caffeine in t%e od'* So) %o+ ;uic&l' 'ou metaolize coffee ma' affect 'our %ealt% ris&*

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#lt%oug% coffee ma' %ave fe+er ris&s com(ared +it% enefits) &ee( in mind t%at ot%er

everages) suc% as mil& and some fruit .uices) contain nutrients t%at coffee does not* #lso) adding

cream and sugar to 'our coffee adds more fat and calories* Some coffee drin&s contain more t%an

600 calories*

Reasons 7e S%ould Drin& !offee

Ever' Da'

8* Drin&ing coffee could %el( &ee( 'our rain %ealt%ier for longer*

:* !offee ma' ma&e 'ou more intelligent*

/* !offee can ma&e 'ou a etter at%lete*

=* !offee can ma&e 'ou feel %a((ier*

6* >ust smelling coffee could ma&e

'ou less stressed*

A* It oosts 'our metaolism ' 88K*

9* It &ee(s 'our s'stem cleansed*

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J* It &ee(s 'ou calm1er3*

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The Most Exensive !o""ee #n The World

@o(i lu+a& is t%e +orld,s $ost exensive co""ee* T%e main factor of it,s

%ig% (rice is t%e uncommon met%od of (roducing suc% a coffee* It %as een

(roduced from t%e coffee eans +%ic% %ave een digested ' a certain

Indonesian cat%like ani$al called t%en (alm civet or also civet catT%is is t%e

reason koi luwak is also called cat oo co""ee or civet cat co""ee* T%e feces of

t%is cat +ill e collected) finis%ed and sold as &o(i lu+a&*

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!onclusion

7%at Does !offee $ean To $e

It +ould normall' ta&e aout an %our to ans+er t%is ;uestion ut t%e s%ort

ans+er is oviousl' ;ualit'* Pure flavours) interesting flavours and also

t%e adventure in flavours* S(ecialit' coffee is also aout t%e (rocessing e%ind it*

Foing ac& to t%e roots at t%e farm and t%en in a coffee s%o( Q %o+ t%e coffee is

introduced to+ards t%e customers* T%e +%ole c%ain is s(ecialit' coffee Q for me

its not a coffee itself it is aout t%e connections t%at ta&es (lace efore m' cu( of

coffee is re+ed*

#n encouraging ;uote to end m' t%oug%ts) “#s long as t%ere is coffee in t%e

+orld) %o+ could t%ings e ad” I stand as a strong eliever in t%is ;uote ecause

I &no+ t%at +it% all t%ings a alance is re;uired and t%at +it% coffee moderation is

est*

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5iliogra(%'

%tt(s"en*+i&i(edia*org+i&i!offee

%tt("+++*medicaldail'*com%ealt%-enefits-coffee-vs-tea-

+%ic%-one-etter-'ou-/0266A

%tt("+++*coffee-tea-etc*comcoffee6=*8

%tt("+++*most-e4(ensive*coffee&o(i-lu+a&-ma&ing-(rocess
https://en.wikipedia.org/wiki/Coffeehttp://www.medicaldaily.com/health-benefits-coffee-vs-tea-which-one-better-you-309556http://www.medicaldaily.com/health-benefits-coffee-vs-tea-which-one-better-you-309556http://www.coffee-tea-etc.com/coffee54.1http://www.most-expensive.coffee/kopi-luwak-making-process/https://en.wikipedia.org/wiki/Coffeehttp://www.medicaldaily.com/health-benefits-coffee-vs-tea-which-one-better-you-309556http://www.medicaldaily.com/health-benefits-coffee-vs-tea-which-one-better-you-309556http://www.coffee-tea-etc.com/coffee54.1http://www.most-expensive.coffee/kopi-luwak-making-process/

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