Posted by theo at 9:50 pm
Jan 072011
Organic coffee. Some feel that since the coffee bean is noting more than the pit of the fruit that it is fairly shielded from pesticides to begin with and that the processing (if wet processed) and roasting can take care of whatever residual that could be left. Well, to quote thedailygreen.com: Many of the beans you buy are grown in countries that don’t regulate use of chemicals and pesticides. Look for the USDA Organic label to ensure you’re not buying beans that have been grown or processed with the use of potentially harmful chemicals. Go [...click to contimue reading...]
Posted by theo at 6:16 pm
Dec 222010
We’re doing a three for the day blog posts. One for Organic Test Kitchen and then one each for Theodore Richard’s Food Blog & En Coffee’s Coffee Blog. I got to tell you I’m feeling burnt out about now. … But anyway, there’s still time to get some great gifts for your whole food eating friends. Here’s some ideas, nothing earth shattering, and you’ve probably already had these in mind. Buy them some new and or exotic spices that you think they’ll use. For example, maybe you could go with a new type of peppercorns, perhaps [...click to contimue reading...]
Posted by theo at 3:44 pm
Aug 102010
If you’re not using fresh roasted organic coffee beans then your coffee is unnecessarily sub-par. .. How do I know this? Simple chemistry and the nature of the beans. Here’s the skinny: Roasted Coffee Looses Most Of It’s Aromatics About 1 Week After Roasting: One of the largest contributing factors to the complexity and fullness of freshly roasted coffee comes about due to the presence of volatile aromatic compounds. After about one week these will deteriorate to an unacceptable level. This is one of the reasons instant is so bad, it virtually has no aromatic compounds [...click to contimue reading...]
