Roasting is a matter of slow cooking the coffee beans. As the coffee bean roasts, a chemical reaction takes place. The characters of the various coffee beans change good or bad or better in the roaster. The longer the coffee has bean cooked (ha), the more the chemicals change the coffees character. This chemical reaction creates the various different compounds which change the qualities and tastes. The degree of roast and the roasts name, simply describe how long and how hot the bean is roasted.
Coffee Quebec: Coffee Planet; TCS news wire;Coffee Stories; 600-800 AD -- the era in which an Ethiopian goat herder named Kaldi reportedly discovered coffee after observing that his goats become very excited upon eating coffee berries"
posted by Unknown @ 1:49 PM
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Reishi mushrooms are certainly an herb for the millennium and beyond, commented Hugh Garse, president of Reishi-Mushroom. Considering that Reishi has a history of use that spans 4,000 years and is more highly revered than ginseng in the Orient, one could readily compare its market potential to that of ginseng. Questions, comments, suggestions, and requests for further information are welcome. Send email to: datalive (@) gmail.com
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