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There are REAL Health Benefits of Adding MCT Oil to Coffee: - Quick Energy Boost: MCTs provide instant energy without being stored as fat. - Ketosis Support: If you’re on a keto diet, MCT oil can help maintain ketosis. - Appetite Control: MCTs may reduce hunger and snacking. - Improved Focus: Some people experience better mental clarity with MCT oil. - Exercise Endurance: MCTs can enhance endurance during workouts. Find your coffee at https://swishercoffees.com

In the world of coffee processing, there are three main approaches: natural, washed, and honey. Which do you prefer? ☀️ Natural coffee leaves the pulp intact during drying, highlighting sun-drenched fruit notes.  💧 Washed processing removes the pulp, separating the bean for fermentation and thorough washing.  🍯 Honey processed coffee uses elements of both; partial pulp dries on the bean, culminating in a sweet, complex flavor profile.

🤔Did you know this coffee fact! Coffee beans are actually the seeds of a cherry-like fruit that grows on coffee plants. . . Comment below if you already knew about this fascinating fact🧐 . . For more such interesting facts, follow us! #DidYouKnow #coffeemystery #coffeetime #coffeebreak #coffeebeans #coffeequiz #coffeetrivia

When I first delved into the realm of specialty coffee years ago, methods was limited to washed and natural, the two fundamental techniques that showcase the intricate complexities and distinct characteristics of coffee beans. Fast forward to today, where there are nearly a hundred processing methods ranging from anaerobic to parabolic and even thermal shock, with names so exotic they seem otherworldly and unpronounceable. Initially, I was skeptical when the processing race began in the coffee industry. It deviated from the traditional norms and seemed to tamper with the natural flavors of coffee—an act that was almost taboo. Moreover, it appeared to be a means for farmers to salvage mediocre harvests, which left me with a sense of disapproval. However, engaging in discussions about coffee with professionals, farmers, and processing specialists shed new light on these innovative processing methods. They aren't merely about altering flavors, but rather they represent a leap forward in comprehending coffee's adaptability, fostering farmer development, and providing struggling farmers with an opportunity to challenge sensory norms. Consider Brazil, for instance; one might assume they know its taste profile, chocolate? nuts? I tried Brazil that tastes like cranberry juice haha. 😂. This coffee is from Campo Hermoso (thanks for the stash Stella), processed with LFG (Lactic Fermentation-Glucose), and presents flavors reminiscent of raspberry and cherry gummies—truly outstanding! Through witnessing the dedication and hard work invested in enhancing coffee quality, I've become an admirer of the transformative power of innovative processing methods. #specialtycoffee #coffee #processing

Diseases - and #climatechange - resistant coffee, anyone? Harvesting cloned coffee cells and processing them might be sustainable, given that the original genetic stocks are maintained and several varieties are available as such - as in seed banks. When scaled-up to be cost-effective, we might find this feasible as the affordable alternative to the traditional coffee.

𝐖𝐡𝐚𝐭 𝐢𝐬 𝐬𝐩𝐞𝐜𝐢𝐚𝐥𝐢𝐭𝐲 𝐜𝐨𝐟𝐟𝐞𝐞? Speciality coffee refers to the highest grade of coffee beans that have been meticulously grown, harvested, and processed to ensure exceptional flavor profiles and qualities. Unlike commercial or traditional coffee, specialty coffee is evaluated by certified Q-graders who score it based on various criteria like aroma, flavor, aftertaste, acidity, body, and balance. To be labeled as “specialty,” the coffee must receive a score of 80 or above on a 100-point scale. The term emphasizes sustainable farming practices, direct trade, fair compensation, and a commitment to improving the entire coffee production process to produce the finest cup of coffee. #specialtycoffee #Abolcoffee

Why is white chocolate white? Cocoa butter is extracted from the cocoa bean when making cocoa powder. Even though white chocolate comes from the same cacao bean as dark chocolate, it's white because it doesn't contain cocoa liquor and has a caramel-like colour.White chocolate is coagulated cocoa butter. Cocoa butter is the vegetable oil that comes from cocoa beans. White chocolate has no cocoa powder in it, which is why it tastes the way it does, and why it is white instead of brown like chocolate is. #paufoodtech ____@pau_food_tech 🛑 ____@pau_food_tech 💫 Like, share, comment ✒️ Share this post with food technologist ☺️ https://lnkd.in/dUuj2PCU

This blog post looks at a newly born wave of coffee – The Fourth Wave, which calls for commercializing specialty coffee via technology and innovation in coffee production, simply to bring accessibility of good coffee to more people. As one of the key concepts of the Fourth Wave, honey coffee process offers a better coffee tasting experience, a path to upward mobility and higher living standards to farmers, a technique propelled by biotechnological research that can improve scalability to specialty coffee, and an eco-conscious, environment-friendly production method. https://lnkd.in/gJnr_sQh #specialtycoffee #vietnamesecoffee #greencoffeebeans #postharvestprocessing #honeyprocess #fourthwaveofcoffee #sustainability

Cascara, have you ever drunk this? Well, it's waste or sometimes fertiliser, and maybe your drink. Depulping is a coffee processing step where the beans are separated from the skin and partially from the pulp. This is necessary to facilitate the drying process and improve the quality of the coffee. Depulping starts the fermentation process, during which bacteria break down the sugar and gluten in the pulp, resulting in the development of the desired flavour. The main goal is to reduce the amount of pulp, which makes it easier to dry the coffee beans. Immersing the berries in water helps to wash away leaves, twigs, rotten beans and other debris. The process involves loading the berries into a depulpator, where the pulp is removed from the ripe berries under pressure and the beans are separated. After depulping, the grains undergo further processing and fermentation. The fermentation breaks down the remaining pulp and gluten and is used at the end of drying. #useful

VLOG NO.20 DATE: 31/05/2024 WHAT IS A COFFEE CHERRY? The common conception of coffee in the general population is that of a dark, bitter, and caffeinated drink derived from brownish beans. The darker, the better. However, when you look at coffee from a purely biological point of view, this picture becomes a lot more nuanced. Coffee beans are not beans. Instead, they are seeds from the coffee cherry. The coffee plant is a fruit tree. The fruits are similar in appearance to berries. They start green, and as they ripen, they turn redder. After being picked, the skin and pulp are removed and what are left are the seeds. The seeds are eventually roasted, and they are then known as ‘coffee beans.’