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Specialty coffee is a term for the highest grade of coffee available, typically relating to the entire supply chain, using single-origin or single-estate coffee. [ 1 ] [ 2 ] The term was first used in 1974 by Erna Knutsen in an issue of Tea & Coffee Trade Journal .
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Guglielmo Papaleo's started his business in 1945. After a short run as clerk in a small foods shop in the capital of Calabria, he opened a shop in "Corso Mazzini", where he put a coffee machine. Two years later, in 1947 he began to produce and sell coffee and to expand the rooms of his shop in order for patrons to try his coffee there. [1] [2]
Coffee is brewed from the ground roasted beans, which are typically steeped in hot water before being filtered out. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar substitutes ...
Grain coffee and other substitutes can be made by roasting or decocting various organic substances.. Some ingredients used include almond, acorn, asparagus, malted barley, beechnut, beetroot, carrot, chicory root, corn, soybeans, cottonseed, dandelion root (see dandelion coffee), fig, roasted garbanzo beans, [5] lupinus, boiled-down molasses, okra seed, pea, persimmon seed, potato peel, [6 ...
Latte art is a method of preparing coffee created by pouring microfoam into a shot of espresso and resulting in a pattern or design on the surface of the caffè latte, cappuccino or hot chocolate. It can also be created or embellished by simply "drawing" in the top layer of foam.
At a meeting on 3–7 March 2014, [7] a decision was taken by the International Coffee Organization to launch the first official International Coffee Day in Milan as part of Expo 2015. [8] Various events have been held, called Coffee Day or National Coffee Day, with many of these on or around September 29. [9]