A Cup Of Kopi Luwak Coffee

A barista is an interesting profession very suitable for socially-minded people who like to talk, meet people, listen to stories and enjoy the memories of special “coffee moments.” One of these special memories is the story of a cup of Kopi Luwak coffee that a coffee patron shared with a barista friend.

The coffee patron was very specific in his order of genuine gourmet Sumatra Mandheling coffee. He sighed at the absence of Kopi Luwak on the coffee menu. Kopi Luwak is among the most expensive coffees in the world. For this reason, it is not something a coffee shop would feature for regular consumption.

However, the coffee patron said to the barista, “…you realize how delicious coffee really is when you taste a cup of genuine Kopi Luwak coffee as I did during my travels in Sumatra. It is a paradox to learn that a Paradoxurus or “Luwak,” basically a little mammal that goes unnoticed and is not very beautiful, produces “animal coffee” for which humans pay hundreds of dollars per pound! Sumatran locals call the little mammals “Luwak.” Paradoxurus is their scientific name more fitting for the high priced coffee droppings collected to make this marvelous coffee. These animals live in the trees in Sumatra. One of their favorite foods is red, ripe coffee cherries. Interestingly, they eat the cherries, bean, everything. Once the coffee cherries get to their stomach, the animal’s body produces enzymes and gastric juices that process the beans.

A scientist from the University of Guelph, Ontario, Canada, Doctor Massimo Marcone, ran scientific tests on Kopi Luwak coffee. This scientist proved that proteolytic enzymes penetrated into all the “Luwak” beans. This is what causes substantial breakdown of storage proteins and reduces the caffeine level in this special coffee. Apparently, these animal enzymes prevent bitter taste and caffeine jitters. The “Luwak’s” stomach is almost like a natural “coffee mill.” When the beans exit through the animal’s digestive system, the beans are still intact.

The animals move primarily at night. They creep along the branches of coffee trees. The animals sniff the coffee cherries and pick only the reddest and tastiest ones. They chew the exterior of the cherry but swallow the whole beans. Amazing to think there are Kopi Luwak farmers who follow these creatures through the Sumatran forests. The beans stay in the animals’ stomachs for about 36 hours before they come out. The farmers are familiar with the “Luwak” territory so they scour the grounds for animal droppings to collect. The farmers clean the beans thoroughly. Then they can roast the beans and grind them just like any other coffee. Funny to think that the origin designation for this coffee is “Kopi Luwak.” The price tag is a high one but worth every sip!…”

The barista nodded and the coffee patron continued. “…Aah! Kopi Luwak coffee: rich and strong aroma. Full bodied like no other coffee, almost “syrupy” and with a hint of chocolate taste. It is coffee that lingers on the tongue with hints of malt coffee. A shame the production is so low, only about 500 pounds per year. But you know, it is not the only fruit digested by an animal, excreted and then collected for human consumption as a pricey drink. There are others….”

The barista said, “Really, did not know that.” The coffee patron replied, while taking his last sip of Mandheling gourmet coffee, “…In Brazil, they have Jacu Bird Coffee. In Vietnam, the weasel is what produces Weasel Coffee. I find “Luwaks” prettier than weasels, don’t you? In the Philippines, the ‘civet” (a “Luwak” by another name) produces Kape Alamid Coffee. I could go on and tell you about the Argan oil story, a tale of nuts and tree climbing goats from Morocco. But, it is late and I need to go. By the way, the Sumatra Mandheling coffee was great!…”

Yes, genuine gourmet Mandheling Coffee tastes great and it is available for the asking. Go ahead; treat yourself to a cup of this delicious specialty coffee!

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The 24 Hour Fitness Path

The Twenty Four Hour fitness center is like your one stop shop to everything about fitness and your well-being. Imagine it as the Walmart of the fitness industry. Twenty Four Hour fitness centers are located in a number of areas in the state. All of them have equipments which cater to weight training as well as cardio vascular equipments. A variety of fitness gear is also available. Twenty Four Hourfitness centers all have locker rooms and – believe it or not – baby sitting accommodations. Over all, the Twenty Four Hour fitness center is a complete, clean and extremely well maintained facility that especially caters to all your fitness wants, needs and preferences.
Join Us

It is very easy to get started on your path to fitness. Twenty Four Hour fitness centers have over three hundred clubs located in the whole nation and is open for twenty four hours. There is no long term contract to sign up in. You have the option to pay monthly, but you are offered a complete personal training package that suits your body type, body weight and built so you are ensured with a service that is truly personalized.

Which club do you belong in?

Twenty Four Hour fitness center gives you the option to choose the specific type of club that you desire. The active club involves a group exercise as well as free weights and cardio machines to work off that fat. The sport club also includes everything in the active club but with additions such as basketball, heated pools and whirlpool. The super-sport club also includes the amenities found those in the active club and the sport club but with more additions such as massages, a sauna as well as a steam room. The ultra sport club is the works. It includes most of the amenities found in the active, sport and super sport club, plus a day spa, courts for racquetball as well as an executive locker room.

The Path to Performance

It all depends on what you want to achieve. In Twenty Four Hour fitness centers, a uniquely specialized fitness program is available to anyone who simply wants to improve their performance in a specific sport or is seriously training for competition. The program is designed by athletes.

The Performance program includes a menu plan specifically customized for those intense workouts. A resistance training is also available as well as a full cardio workout. After your exercise, a metabolic rate test is conducted.

This program is designed for those who wants to get started as soon as possible but has no clear and specific idea how. This is clearly the best option for them because all the information on nutrition, resistance training is learned through this program. This is the foundation one needs in order to have results that would last your body a lifetime.
The Components of Fitness

A regular exercise, an intense workout is just part and parcel of your path to health, fitness and well-being. There are other factors that should just as well play a part and which Twenty Four Hour fitness center teaches you.

Food intake is one of them. A menu is provided to those who follow the performance path. This details what you should or should not eat, or at least eat less of, if not completely avoid. Cardio is also one as this enhances your endurance to stress and exercise. Vitamins and supplements are a necessity unless you are sure that you are able to receive the proper amounts of iron, calcium, vitamin C or D or E in a day. If not, it is best to take them in. Resistance training is a feather in your fitness cap and is a necessary tool for being healthy, wealthy and wise.

Here’s a typical French taste grilled salmon

WHEN lunchtime arrived, most delicious eating a heavy meal. If you are in the area of ​​Mega Kuningan, Jakarta, it is better tasting grilled Atlantic salmon in Oh La La Maison Cafe.

Grilled Atlantic salmon served at Oh La La Maison Cafe is quite different, authentic sauce spray from France. Since the famous delicious, sweet and creamy, even this menu a favorite Oh La La Maison Cafe, and if you are curious worth a try.
grilled salmon
The process of making grilled Atlantic salmon somewhat complicated, especially the sauce. The fish are also treated separately, but the end result still served alongside. For white butter sauce, Ronny Nugroho, Chef de Cuisine, Oh La La Maison Cafe, divulge confidential process.

Materials required, is white wine, white wine vinegar, chopped onion, cream, butter, lemon, and mango salsa. All the ingredients, except the butter, lemon, and mango salsa boiled until cooked, then filtered. Cook returned the materials that have been screened with butter, lemon, and mango salsa. Set aside.

Meanwhile, grilled salmon for 3 minutes on each side. “Grilling salmon is quite six minutes total, but depending the thickness of the fish,” he told Okezone in Jakarta, Thursday (02/07/2013).

To reduce the fishy smell of salmon, put lemon juice, pepper powder, and salt. Well, the grilled salmon is ready to be served with white butter sauce, and if you want, can be mashed potatoes.

How to Become a Fitness Instructor

Many opportunities aroused from people’s increasing awareness for health and fitness. Most people seek help from trained professionals in gyms, health clubs and fitness centers. This could be a great chance for you. Special training and fitness courses are made available for those who want to learn how to become a fitness instructor. Continue reading

A Look on Diet Fitness

Many people nowadays are very much conscious about their own health and fitness. In addition to that, these people, and many others as well, are now having that desire to sculpt their bodies to achieve that magazine-cover look. As a result, gyms, health spas and other fitness centers have proliferated all over to cater to the needs of the fitness buffs and aficionados.

Even on television exercise machines, weight loss products, and other paraphernalia to improve fitness have more or less gained control over the airwaves and made their way into the households. But exercise is not the only way to build that body beautiful. It also entails certain amount of responsibility on the foods one chooses to eat. Being healthy and fit requires one to observe diet fitness.

Diet fitness is as essential as exercise itself. Diet for fitness provides the essential nutrition one needs to restore worn-out muscles and for healthy growth. Diet fitness should never be taken for granted. With the popularity of keeping fit, many different views, methods, programs and dieting strategies have been formulated by many professionals. Among these are high carb diets and high fat diets. Which one is more effective and which one should one choose to follow?

First thing to know would be the fundamental differences between these two diet approaches. As the name implies, high carb diets concentrates on taking in carbohydrate-rich foods while high fat diets endorses fat-rich foods. High carb diets are utilized to glycogen stored in the liver and muscles. Glycogen is a glucose complex that provides large amounts of energy ready for use in anaerobic exercises.

Fats, on the other hand, is well-known for being the richest source of calories. It actually contains 2.5 times more calories than carbohydrates and proteins alike. Studies also show that it takes the body 24 calories to metabolize carbohydrates while it only takes 3 to burn down fat. So which one to follow? A person can follow a high carb and low fat fitness diet or the other way around. It is absolutely not recommended to follow both at the same time; unless of course if you want to gain body fat.

But then diet fitness is not all about losing fat, one must also consider his diet in order to keep fat away. Research shows that sustainable loss of weight can only be achieved on a diet which suits the individual food preferences, lifestyle, medical profile and satiety signals.

Diet programs all over can help you shed off excess pounds, but only one diet can help you stay sexy, and it is the one that satisfies you most. Other important aspects of having a fit diet are moderation, balance and variation. One must be careful not to leave out important nutrients and other substances necessary for healthy body functioning. health organizations are clear about the amounts of nutrients an individual should have in the body.

Low fat high carbs, high carbs low fat; the question is not which diet program will work out but which is it that will work for you. Striving for a sexy and healthy body does not have to burden an individual, diet fitness does not have to mean sticking to the same kind of food for life. One may even try to be adventurous and try out new foods out there. Who knows? one may even discover spinach interesting.

Boiled Vegetables While Keeping Freshness Family Events

IF wish to present a dish of boiled vegetables for a party, you can use the following technique. This technique keep vegetables always look and feel fresh when eaten.

Refresher, this is the technique of inserting vegetables that have matured into ice water to stop the processes mature. Because the veg will continue to ‘cook’ although has been lifted from the stove.

You do not have to worry about food immature or too mature. Refresher techniques will lock flavor, texture, and color of vegetables, especially useful when there are events. You can cook it in advance and warm it up just before serving.

To make always looks fresh vegetables, here are the steps, as reviewed Realsimple:

1. Use an ice cube. Prepare a large bowl, then fill half is on the rocks and enough water, enough to cover the vegetables. Add approximately ½ tablespoon of salt for every quart of water.

2. Boil. Cook water with salt to a boil and cook the vegetables and then enter again until you reach the desired level of maturity.

3. Soak the ice water. Transfer the vegetables that have been cooked from the pan using a slotted spoon to a bowl of ice water earlier. Lift immediately after the vegetables to cool, after approximately 1 minute.

4. Keep vegetables. Save the vegetables that have been boiled down into an airtight container or sealed plastic and put in the fridge. Vegetables can last up to five days. You simply heat up by using a medium heat if you want to use.

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Fresh Roasted Coffee Facts

Depending on the day, coffee is either the number one or two most consumed beverage in the world. It is enjoyed daily by hundreds of millions of people in virtually every country around the globe.

Many fresh roasted coffee lovers have no idea how their favorite morning cup of coffee is ‘made’. This article briefly explains the process of roasting gourmet coffee beans and how those wonderful flavors and aromas’ get into your morning cup!

It takes around fifteen to twenty minutes to roast gourmet coffee beans using a typical small commercial gas roaster. The usual rule-of-thumb is the quicker the roast, the better the coffee.

Short roasting retains the largest percentage of the gourmet coffee bean’s aromatic properties. Slow roasting gourmet coffee beans results in the beans baking and usually prevents them from developing fully. Also slow roasting normally won’t produce bright roasts and typically makes the beans hard instead of brittle even after the color standard has been attained.

Gourmet coffee beans have varying degrees of moisture when they are green or raw. The best fresh roasted coffee is created by first starting the roasting process with a slow fire until some of the moisture has been driven out of the bean. If too much heat is used at the beginning of the roasting process there is a high risk of “tipping” or charring the little germ at the end of the bean which is the most sensitive part of the bean.

Kissing The Cheeks” of a gourmet coffee bean is caused by loading too many beans in the roasting cylinder at one time and revolving the roasting cylinder too fast. This causes some of the beans to ride the cylinder walls for a complete revolution instead of falling off the sides into the cylinder as it revolves. As a result one face of the gourmet coffee bean gets burned or ‘kissed’.

There are no universal standards for coffee roasting. Because roasting is part ‘art’, a roaster will develop a personal blend and roast combination and establish that blend/roast combination as a sample ‘type’ to be used as the in-house standard the next time a batch of that blend/roast is roasted. Coffee drinker’s tastes run the entire gambit of roasting possibilities, from light roasted to extremely dark roasts.

Many roasters use the following roasting classifications:

  • Light
  • Cinnamon
  • Medium
  • High
  • City
  • Full City
  • French
  • Italian

A city roast is a dark roasted bean. A full city roast is a few degrees darker yet. A French roasted bean is cooked until the natural oil appears on the surface. And an Italian roasted bean is roasted until it is carbonized so it can be easily powdered.

In the United States, lighter roasted beans are favored on the west coast, the darkest roasts are enjoyed in the south and a medium-colored roast is the primary roast enjoyed on the east coast. Coffee drinkers in Boston especially enjoy cinnamon roasted coffee.

Coffee loses weight during the roasting process. The amount of weight lost varies according to the degree of roasting and the nature of the bean. Green beans, on average, loose sixteen (16%) percent of their weight during the roasting process. Typically one hundred pounds of coffee in the cherry produces twenty-five pounds in the parchment. One hundred pounds in parchment produces eighty-four pounds of cleaned coffee. And one hundred pounds of cleaned coffee produces eighty-four pounds of fresh roasted coffee.

During the roasting process the gourmet coffee bean undergoes both physical and chemical changes. After it has been in the roasting cylinder a short time the color of the bean turns a yellowish brown which gradually darkens the longer it is cooked. Likewise as the beans heat up they shrivel up until they reach the halfway point of the roasting process called the “developing” point. At this stage the beans start to swell back up and “pop open” increasing their physical size by fifty percent. When the developing point is reached the heat is turned up and the roasting is finished as quickly as possible.

“Dry” and “Wet” Roasts

A coffee roaster uses a utensil called a “trier” (it looks like an elongated spoon) to check the progress of the beans often during the roasting process. The trier is slipped into the cylinder taking a sample of the roasting beans and compared to a type sample. When the coffee has reached the desired level of roasting the heat is shut off to “check” or stop the cooking by reducing the temperature of the coffee and roasting cylinder as quickly as possible.

In the wet roast method the coffee is sprayed with water while the roasting cylinder is still revolving to cool the beans and stop the cooking.

In the dry roast method the beans are poured out of the roasting cylinder into a large colander type basket where they are stirred rapidly while air is blown through the beans to cool them down as quickly as possible to stop the cooking.

Excessive watering of coffee in and after the roasting process to reduce shrinkage is typically frowned upon. “Heading” the coffee or checking the roast before removing it from the roasting cylinder is considered a legitimate practice.

When water is used to quench the roast and stop the cooking most of the water turns to steam and does not get absorbed by the beans. However the beans do tend to swell slightly and brighten the coffee. Even though some water is used to check the roast it is still considered to be a “dry roast”.

It is doubtful that more than a handful of American coffee roasters use an absolutely “dry” roasting method – it is difficult to maintain consistent results from one batch to another and usually doesn’t provide the best possible product. The term “dry roasted” has been abused for years by coffee company marketing departments. Of course “dry roasted” coffee as described above will always make better coffee than beans that have been soaked with water but the word “dry” needs to be defined as to what exactly that means among roasters before the term can provide any real meaning or value to consumers.

The Sweet Health Benefits Of Sour Foods

As a young man, I remember my grandmother trying to give me sauerkraut for dinner once and making the worst face possible in response to which my grandmother laughed and said, “Sauerkraut is not only good, it’s good for you!” When I tell my patients about sauerkraut as a health food, they make almost that same funny face! Recently, however, it turns out that grandma’s words were correct – sauerkraut has a surprising health benefit to it as do other fermented foods. In fact, a group of Polish women were recently studied for their rates of breast cancer. The group who ate a lot of sauerkraut had very low rates of breast cancer.

Health Benefits of Fermented Foods

Fermented foods, like sauerkraut, olives, pickles, sourdough bread have been around for a long time. They were created to help food keep longer using a natural fermentation process called lacto-fermentation. In this process, beneficial lactobacillus acidophilus bacteria (the kind that live in your gut and help digest your foods) convert the starch and sugar in foods to lactic acid. The lactic acid acted as a preservative so refrigeration was not necessary and food had a long shelf life.

A surprising, little known health benefit about these fermented foods was then discovered. It seems that the same fermentation process that both preserves and gives these foods their distinctive sour-tangy taste are also higher in vitamins and actually help your digestion, remove excess saturated fats and cholesterol, and keep your digestive tract healthy and happy.

In fact, these good bacteria present in naturally fermented food have recently started popping up all over television ads and health food articles as “probiotics” which restore and maintain your intestinal flora, i.e., the level of good bacteria in your gut. In case you didn’t know this, your large intestine, the place that houses all these beneficial bacteria, is the very seat of your immune system. When your beneficial bacteria levels are optimal, you have a healthy immune system strong enough to ward off infections and other diseases.

Many fermented foods, like olives, also contain good Omega-3 fatty acids that are beneficial in reducing inflammation throughout your body.

Not All Sour Foods Are Naturally Fermented

When I tell my patients about naturally fermented superfoods, they say, great I’ll pick up some at the grocery store! However, most canned sauerkraut, pickles, greek olives on the shelves, and buttermilks, yogurts, and kefir in your dairy section of your grocery store may not have been created through a natural fermentation process and may not contain the live bacteria.

In fact, many of these grocery store varieties of sour-tasting dairy foods are pasteurized, and the canned-shelf varieties can get their sour taste through the addition of vinegar (a fermented food in itself) and/or certain preservative-grade minerals like potassium sorbate and sodium benzoate added to extend shelf life. Most have lactic acid added to them rather than it developing naturally in the fermentation process described above. However, even these grocery store varieties of “fast” fermented foods give some health benefits in addition to their vitamins, minerals, proteins, fiber, etc, just not as much as naturally fermented that contain the live culture.

Unless your local grocery store has a special section for refrigerated health foods, you likely will have to go to a health food or natural foods store to get real, naturally fermented, nonpasteurized sauerkraut, pickles, olives, kefir, buttermilk and yogurt. You can also make your own fermented foods very easily. Fermentation starter kits are available, along with directions how to ferment many foods, in health food stores and/or online.

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