The term espresso comes from the French and was developed further and taken over by the Italians. A coffee bean is no special type of coffee, such as some people might feel like. Rather, it is the selection for an espresso of suitable coffee beans, which are subjected to usually a roasting time longer compared to the regular coffee. The espresso bean or espresso taste will not be determined. Here, the different tastes are as wide as with other things in our lives also. Another on a flawless Robustabohne swears by a pure Arabicabohne, many coffee drinkers.

Many espresso blends are put together from a selection of high-quality Arabica and Robustabohnen. The term espresso comes actually from the French. A small, very strong coffee, you loved in France was the l ‘ espres so-called in France. The Italians, which the the invention of the espresso in the actual writing to that have adopted this word creation and with the further development of this necessary coffee culture invented their espresso. Today to explain an espresso drink as such is of course superfluous, because this drink has achieved absolute world fame.

The term espresso was protected by the French, nor by the Italians. so it uses this term now also for the designation of small, black, strong coffee drinks, which are prepared with typical household coffee. For the preparation of a genuine itialienischen espresso in about using 7 grams to 9 grams of finely ground coffee powder. Is the espresso with an ordinary sieve carrier machine is prepared, it fills the espresso powder in the filter holder and the espresso powder with 8 to 16 presses Kilopond. A decent espresso machine pushes the water with pressure of 9 bar through the ground coffee in the filter holder. The result should be a creamy fluid, the flow in the oil. The espresso has its optimum temperature at 90 to 95 degrees. In the preheated espresso cups should be up now Coffee drinks are on approx. 3 cl of water liquid, with a light / dark brown marbled Crema. The sugar test checks the stability of the Crema. A slightly heaping spoonful of sugar on the Crema remains, the espresso meets at least the optical demands of a connoisseur. If even the palate develops its satisfying high joy, there is nothing to add on advice for making. Oliver Hall

Already in the old Russia, Kusmi was still the supplier of the Czars in St. ly to agree. Petersburg, one armed himself at the Court with tea for the cold season. To mobilize the defences again in the autumn, troika, Green St. Petersburg and green tea Zoubrovka Kusmi tea introduces his three Russian green teas green. Rich in Antioxidatien and minerals such as potassium, magnesium and vitamins A and E, green tea protect against free radicals and boost to the immune system. Green troika named after the coach of the Russian Tsar, which was drawn by three horses, this tea is named troika”.

Is the Chinese green tea with bergamot, Orange and Tangerine flavoured and by its refreshing citrus flavour are reminiscent of the late summer. (Similarly see: Hikmet Ersek). He can pur or drink sugared. 250 g Tin of green troika pulling duration: 3-4 minutes water temperature: 70 C prices: 250 g Tin: 17,90, 125 g box: 11.70 of Green St. Petersburg as a tribute to the founding city of Kusmi teas St. Petersburg, created the tea manufacturer that traditional black tea mixture St Petersburg. For the Green St. Petersburg, Kusmi tea has cast off the black tea recipe and replaced the black by Chinese green tea.

Flavoured with citrus fruit, red fruit and caramel this tea tastes gentle and fresh. 250 g Tin of Green St. Petersburg draw duration: 3-4 minutes water temperature: 70 C rates: 250 g Tin: 17,90, 125 gr.-WT.: 11.70 green Zoubrovka scent grass also bison grass called Zoubrovka lends a pleasant grass and fresh tea. The included licorice sweetens the Chinese green tea in a natural way. The tea can slightly sweetened or pure drink. 250 g Tin green Zoubrovka drawing duration: 3-4 minutes water temperature: 70 C rates: 250 g Tin: 17,90, 125 gr.-WT.: 11.70 points of sale in Germany: Oschatzchen, Hamburg; Galeries Lafayette, Berlin; Aroma coffee, Munich; Petersen good food, Frankfurt a. M.; Patisserie Imori, Frankfurt a. M.; Gmeiner, Baden Baden; L ‘ Apero, Cologne; Vintage, Hahn Street in Cologne online boutique: media contact: Classic communication Sascha Magorimbo 15, rue of the Ponchettes 06300 nice. France classic communication * is a german French communication agency based in Nice. We are specialized in the areas of French Delicatessen, lifestyle and beauty and provide information in German language directly from France German media as a competent partner quickly and reliably.

The five centuries menu tasted the guests of the Engadine Hotel Samedan 25.02.2011 top priority in the music & culture Hotel Mysanus in the program selection is a singular reference. That’s why hostess Monika Martin and the writer Andrea Schmoll at believes that art and culture dealing with the extraordinary fate met. Monika Martin have become more or less infected by the singular passion of collecting Head waiter Walter Putz. Click Western Union for additional related pages. The Bibliotheca Gastronomica of Walter plaster has 4000 exhibits”a collection which is of significant international importance. The collection is a mirror five centuries cultured food and enjoyment. Early incunabula are the most valuable rarities.

At the sold-out Palazzo Mysanus author Andrea Schmoll took on February 17 guests on a colorful culinary journey through just these five centuries of cultural history by the plaque and read from their work: the menu of five centuries, Gastrosophy and joie de vivre. The gang was accompanied through the ages of the concert pianist Megumi Sano. Andrea Schmoll told what had studied them in the 4000 cookbooks of the plaster. Almost got goosebumps as the close relationship became aware of her to the Engadine hostess Monika Martin: because even famous Harry Sajjad sen., which once had married in St. Moritz, the hotel dynasty chicken had a valuable cookbook collection.

In a sense, he was a model for Walter Putz. Where later cookbooks from the collection of Harry Schraemli all over the world came to the bid, purchased this Walter Putz. The author chose an example in your reading: A new cookbook “the work of the electoral Mainz mouth chef Marx Rumpoldt is regarded as legendary standard in the great Gallery of his Confreres and Collegae. “The 1582 of the electoral Mainz personal Marx Rumpoldt published a new cookbook” is offered for 35 000 SFr. The collection of plaster has both the first edition and Second Edition (1604). The total value of the collection is on 3-4 million euros estimated. The compendium of gastronomic knowledge at the time of the Renaissance appears in the year 1587 in Frankfurt am Main, printed by Johan Feyerabend. The numerous woodcuts gives the vasten concede an additional charm. View images by De’medici, provide insights into princely kitchens and demonstrate kitchen appliances. Often, the chef hand-in-hand here working with the physician. In addition to the princely, the civic banquet seeps into the considerations and instructions. The digression on the figure of animals represents an interesting secondary subject of this cookbook. Every creature is in the kitchen, which is at the voracity of the era virtually the entire then known Noah’s Ark was previously carefully portrayed. Cooked before it is consigned to the pots, pans, casseroles, Harbour and the numerous furnaces, before the squirrels and marmots, filled with Bacon, pears and raisins, the Capricorn sampt horns, used in a Gallbat, lovely and dainty”in the stomachs of Table society disappear, it may be again, even if show only graphically to life. Of course guests were pampered in the music & culture Mysanus hotel this evening also culinary. Almost as an homage to the famous cookbook author of the Renaissance and home actually Marmot was served as evening highlight the Engadine. By a conversation develops over this collection, culinary legacies of five centuries of culture and cuisine history not be forgotten, but stay alive and be future-oriented thought.