This short tips will make your hair shiny
(for brunettes and redheads)
* 8 cups warm brewed coffee
After shampooing rinse hair with coffee. Do not rinse it out. Your hair will be rich and shiny.
don't forget, no sugar Please... and no creamer
March 3, 2009
Coffee Hair Rinse
This short tips will make your hair shiny
(for brunettes and redheads)
* 8 cups warm brewed coffee
After shampooing rinse hair with coffee. Do not rinse it out. Your hair will be rich and shiny.
don't forget, no sugar Please... and no creamer
Benefits of Coffee
Researchers from the University of Scranton released on August 29, 2005 that coffee is the No. 1 source of antioxidants in the American diet. Black tea is the second. Antioxidants are substances or nutrients in foods that can prevent or slow oxidative damage to our body. When our cells utilize oxygen, they naturally produce free radicals (by-products) which can cause damage to other cells. Antioxidants act as "free radical scavengers" and hence prevent and repair damage inflicted by these free radicals. Fruits and vegetables are hailed as the richest sources of antioxidants, but this study shows that coffee is the main source from which most Americans get their antioxidants. Both caffeinated and decaffeinated coffee appear to provide similar amounts of antioxidants.
By Gloria Tsang
http://www.healthcastle.com/coffee.shtml
World’s Rarest Coffee Brews - Norwegian Egg Coffee
To most people, it is quite unusual to brew coffee with an egg in it. However, this is a traditional Norwegian method for making coffee.
How to make it? First, you have to break a single
egg and mix the egg with a half a cup of water (about 120 ml) in a slow heated saucepan. Then, add a cup of ground coffee with six cups of boiling water (about 1.5 liter) and leave it to boil in slow heat for about 3-4 minutes. After that, add a half cup of very cold water and let it steep for another 9 minutes before serving.
I bet you would expect a coffee with a mixture of egg floating in it. What's unusual about this coffee is that, you will get a rich, clear coffee. This is due to the fact that the egg protein binds with the ground coffee and it settles the grounds, providing the coffee with the richness in its taste. This is when a half cup of very cold water is added suddenly to the mixture.
Note that there are many variations in making the Norwegian Egg Coffee. Some people may even use the egg together with the shell (broken up). In this case, the coffee must be carefully strained to remove pieces of egg shell. Some people may use only the egg whites. In any cases, whichever method you use, the result will still be the same, i.e. clear and rich coffee.
by sher d fly
How to make it? First, you have to break a single
egg and mix the egg with a half a cup of water (about 120 ml) in a slow heated saucepan. Then, add a cup of ground coffee with six cups of boiling water (about 1.5 liter) and leave it to boil in slow heat for about 3-4 minutes. After that, add a half cup of very cold water and let it steep for another 9 minutes before serving.
I bet you would expect a coffee with a mixture of egg floating in it. What's unusual about this coffee is that, you will get a rich, clear coffee. This is due to the fact that the egg protein binds with the ground coffee and it settles the grounds, providing the coffee with the richness in its taste. This is when a half cup of very cold water is added suddenly to the mixture.
Note that there are many variations in making the Norwegian Egg Coffee. Some people may even use the egg together with the shell (broken up). In this case, the coffee must be carefully strained to remove pieces of egg shell. Some people may use only the egg whites. In any cases, whichever method you use, the result will still be the same, i.e. clear and rich coffee.
by sher d fly
World’s Rarest Coffee Brews - Reishi Coffee
“Reishi” means red mushrooms in Japanese. Coffee blend which include Reishi is normally consumed for the maintenance of health and general well-being. This healthy drink has been commercialized by a number of companies and has increasingly becomes common now. However, the ones produced under an American brand called ReishiGo is quite unusual.
This special blend of Reishi coffee contains the whole Reishi mushroom including the fruit body, cracked spores, and mycelium, which claims to be more potent in terms of de-oxidation and efficacy. Actually you can see the said mushroom floating in the coffee.
by Sher d.Fly
Barista..........??? mm mm mm don't know what is this about...
Barrista....?
What is this.,
kind of thing ? product, brand or profession
What is the different with Barrister...?
If you were to visit a bar or coffeeshop in Italy, you might very well encounter a uniformed bartender called a barista. In Italy, a barista is a trained mixologist familiar with both alcohol and coffee-based drinks. He or she might even wear an elaborate jacket similar to that of a bandmaster or military officer. A barista is usually treated as a respected specialist, in the same vein as a wine steward or sommelier.
When the gourmet coffee industry exploded onto the scene during the 1980s and 1990s, however, the term barista took on a slightly different meaning. A barista in the coffeehouse sense is an expert in producing espresso and espresso-based drinks. Expresso is an intensely-flavored form of coffee generally served in a small cup called a demitasse. In order to brew a perfect cup of espresso, a barista must place a measured amount of ground coffee into a wire basket and tamp it down firmly. The wire basket is then locked under the spout of an espresso machine.
A trained barista should know precisely how much hot water should be forced through the mesh and for how long. If the time is too short, the espresso will be weak and watery. If the barista spends too much time, the espresso will be too strong to drink. It is this intimate knowledge of an espresso machine's capabilities that make a good barista indispensable to a coffeeshop. A barista may also have to create a good froth from steamed milk or allow the espresso to form a natural dark layer on top called a crema.
The skills of a barista go beyond being a good coffee maker. In some coffeeshops, a barista is also expected to have a working knowledge of all of the different blends of gourmet coffees offered. Customers may also ask a barista about roasting times or which grinder settings work best. A good barista also learns different garnishing techniques, such as creating signature designs with stir sticks and cream. There are national and international barista competitions which put all of these skills to the ultimate test.
Oh almost forgot..so what is barrister...?
from Wikipedia..A barrister is a lawyer found in many common law jurisdictions that employ a split profession in relation to legal representation
Subscribe to:
Posts (Atom)
March 3, 2009
Coffee Hair Rinse
This short tips will make your hair shiny
(for brunettes and redheads)
* 8 cups warm brewed coffee
After shampooing rinse hair with coffee. Do not rinse it out. Your hair will be rich and shiny.
don't forget, no sugar Please... and no creamer
Benefits of Coffee
Researchers from the University of Scranton released on August 29, 2005 that coffee is the No. 1 source of antioxidants in the American diet. Black tea is the second. Antioxidants are substances or nutrients in foods that can prevent or slow oxidative damage to our body. When our cells utilize oxygen, they naturally produce free radicals (by-products) which can cause damage to other cells. Antioxidants act as "free radical scavengers" and hence prevent and repair damage inflicted by these free radicals. Fruits and vegetables are hailed as the richest sources of antioxidants, but this study shows that coffee is the main source from which most Americans get their antioxidants. Both caffeinated and decaffeinated coffee appear to provide similar amounts of antioxidants.
By Gloria Tsang
http://www.healthcastle.com/coffee.shtml
World’s Rarest Coffee Brews - Norwegian Egg Coffee
To most people, it is quite unusual to brew coffee with an egg in it. However, this is a traditional Norwegian method for making coffee.
How to make it? First, you have to break a single
egg and mix the egg with a half a cup of water (about 120 ml) in a slow heated saucepan. Then, add a cup of ground coffee with six cups of boiling water (about 1.5 liter) and leave it to boil in slow heat for about 3-4 minutes. After that, add a half cup of very cold water and let it steep for another 9 minutes before serving.
I bet you would expect a coffee with a mixture of egg floating in it. What's unusual about this coffee is that, you will get a rich, clear coffee. This is due to the fact that the egg protein binds with the ground coffee and it settles the grounds, providing the coffee with the richness in its taste. This is when a half cup of very cold water is added suddenly to the mixture.
Note that there are many variations in making the Norwegian Egg Coffee. Some people may even use the egg together with the shell (broken up). In this case, the coffee must be carefully strained to remove pieces of egg shell. Some people may use only the egg whites. In any cases, whichever method you use, the result will still be the same, i.e. clear and rich coffee.
by sher d fly
How to make it? First, you have to break a single
egg and mix the egg with a half a cup of water (about 120 ml) in a slow heated saucepan. Then, add a cup of ground coffee with six cups of boiling water (about 1.5 liter) and leave it to boil in slow heat for about 3-4 minutes. After that, add a half cup of very cold water and let it steep for another 9 minutes before serving.
I bet you would expect a coffee with a mixture of egg floating in it. What's unusual about this coffee is that, you will get a rich, clear coffee. This is due to the fact that the egg protein binds with the ground coffee and it settles the grounds, providing the coffee with the richness in its taste. This is when a half cup of very cold water is added suddenly to the mixture.
Note that there are many variations in making the Norwegian Egg Coffee. Some people may even use the egg together with the shell (broken up). In this case, the coffee must be carefully strained to remove pieces of egg shell. Some people may use only the egg whites. In any cases, whichever method you use, the result will still be the same, i.e. clear and rich coffee.
by sher d fly
World’s Rarest Coffee Brews - Reishi Coffee
“Reishi” means red mushrooms in Japanese. Coffee blend which include Reishi is normally consumed for the maintenance of health and general well-being. This healthy drink has been commercialized by a number of companies and has increasingly becomes common now. However, the ones produced under an American brand called ReishiGo is quite unusual.
This special blend of Reishi coffee contains the whole Reishi mushroom including the fruit body, cracked spores, and mycelium, which claims to be more potent in terms of de-oxidation and efficacy. Actually you can see the said mushroom floating in the coffee.
by Sher d.Fly
Barista..........??? mm mm mm don't know what is this about...
Barrista....?
What is this.,
kind of thing ? product, brand or profession
What is the different with Barrister...?
If you were to visit a bar or coffeeshop in Italy, you might very well encounter a uniformed bartender called a barista. In Italy, a barista is a trained mixologist familiar with both alcohol and coffee-based drinks. He or she might even wear an elaborate jacket similar to that of a bandmaster or military officer. A barista is usually treated as a respected specialist, in the same vein as a wine steward or sommelier.
When the gourmet coffee industry exploded onto the scene during the 1980s and 1990s, however, the term barista took on a slightly different meaning. A barista in the coffeehouse sense is an expert in producing espresso and espresso-based drinks. Expresso is an intensely-flavored form of coffee generally served in a small cup called a demitasse. In order to brew a perfect cup of espresso, a barista must place a measured amount of ground coffee into a wire basket and tamp it down firmly. The wire basket is then locked under the spout of an espresso machine.
A trained barista should know precisely how much hot water should be forced through the mesh and for how long. If the time is too short, the espresso will be weak and watery. If the barista spends too much time, the espresso will be too strong to drink. It is this intimate knowledge of an espresso machine's capabilities that make a good barista indispensable to a coffeeshop. A barista may also have to create a good froth from steamed milk or allow the espresso to form a natural dark layer on top called a crema.
The skills of a barista go beyond being a good coffee maker. In some coffeeshops, a barista is also expected to have a working knowledge of all of the different blends of gourmet coffees offered. Customers may also ask a barista about roasting times or which grinder settings work best. A good barista also learns different garnishing techniques, such as creating signature designs with stir sticks and cream. There are national and international barista competitions which put all of these skills to the ultimate test.
Oh almost forgot..so what is barrister...?
from Wikipedia..A barrister is a lawyer found in many common law jurisdictions that employ a split profession in relation to legal representation
Subscribe to:
Posts (Atom)