Load Shedding Is Vital To Reduce Demand Peaks
September 11, 2013 Hildegarde 0
Coffee certainly has enjoyed sustained success as the next big beverage for quite some time now. Move over, tea! You’re only for Brits and people who need to calm down before going to bed on a chilly winter’s evening. But a love for coffee isn’t as simple as walking up to the counter at Starbucks and ordering whatever sounds the most Italian. No, it takes a little more work than that.
No one can quite pinpoint the latest coffee boom, only comment on the far-flung places in the rural United States where it’s now possible to get an organic cup of coffee (thanks, Newman’s Organic and McDonalds). A large number of university cafeterias across the country fought for their right to fair-trade coffee back in the 1990s, so you’d think that this coffee trend, especially with foodies, would be a little over by now.
The real difference between a love for coffee and a strong like for it is knowing a little bit more about how it’s made and where it comes from. For example, espresso is not a different type of coffee bean. Rather, it’s a special kind of coffee beverage where the hot water is forced through well-packed, finely-ground coffee. The machine that makes espresso is where the beverage gets its name, and is actually only from 1901, when a man in Milan filed the very first patent. Unlike coffee, espresso has a foam, even without milk, and a thicker consistency. A truly good espresso, you see, will hold sugar you pour in for a couple of seconds before it breaks through the foam.
Anyone with a real love for coffee also knows that you don’t have to start with espresso but rather, can enjoy some regular coffee with plenty of room for milk and sugar. If you simply must start right out with espresso, be aware: the good kind is much thicker than regular coffee, comes in a small cup, and should have a foamy upper layer that can hold a packet or spoonful of sugar, easy.
So learning to love coffee requires not just a learning of the back story, but also an understanding of what to order. Let’s say you aren’t particularly interested in drinking something with milk in it. Wherever you are in the world, avoid the phrase “con leche” or anything with an “appucino” ending, because that means that milk or cream is involved in making foam, or rather, milk is simply added to the coffee. For versions that you don’t have to drink with milk, the best bets are simply black coffee, or a double-shot of espresso.
But part of a love for coffee is appreciating all of the fun and fancy versions of drinks that have been developed, honmac and trying them all out. Depending on where you are in the world, or the style of coffee you’re sampling, a number of different things are used for flavor. Whether it’s enjoying the taste of chocolate in a mocha or drizzling some sweet caramel-like sauce down in Argentina right into the coffee, it doesn’t have to be a bitter-tasting drink experience.
One of the best parts about drinking coffee, especially socially, is the snacks! From Holland to Argentina, you can expect at least a couple of cookies and sometimes even a glass of orange juice, so there’s always something to pick at while you’re enjoying your coffee. It’s also nice, if you haven’t eaten, to put something in your stomach that isn’t just a cup of caffeine.
But the real reason for learning to drink coffee, even before developing a love for coffee, is to be able to socialize to your utmost potential in countries around the world where it’s an important part of being communal. So remember what words mean milk and what words mean espresso, and get out there and fertilizer equipment start tasting!