How should we read the label, what is the best quality variety, is it preferable to buy it in grain or already ground … Do not miss our ‘tips’!
It is part of the daily breakfast of thousands and thousands of Spaniards. Even for many of them, it is only the first coffee of the day, which will be added to many others. However, despite being one of the most consumed products, we do not always acquire the best quality. It is true that many times, we have no choice but to ‘settle’ with that terrible coffee machine in the office … But, at least, when we prepare it at home, make it a real coffee!
The problem is that when we go to the market, the offer of coffees is very varied, and those less experienced in the coffee can be confused by so much supply. What to keep in mind? These are some tips that in this sense we propose from Monte Pinos (gourmet food spaces located in Madrid).
ARABIC VARIETY, THE BEST QUALITY
When looking at the label, it is important to look at the variety of coffee. The most common are the arabica (the one preferred by the ‘coffee growers’) and the robust, more bitter and of lower quality.
-Arabic coffees come from the American continent, although they can also be found in Asia and in some areas of Africa. Its main characteristic is that they have a great number of nuances in flavor and aroma, as well as an exquisite taste without acidity. The Arabica is, without doubt, the favorite variety for coffee lovers.
-The robust variety comes from Africa, Brazil and some parts of Asia. This variety is usually considered to be of lower quality since it has a high concentration of caffeine and its taste is more acidic and bitter.
-There are coffees that mix both varieties.
Coffee is also distinguished by the way in which the grain is processed. Whether or not it is toasted, if it has added … this way of treating the original grain of coffee will influence its taste. In this sense, the grain can be of three different types:
-Natural: in this case, the roasting of the grain is done naturally, without any type of addition. It is the purest flavor and has a higher quality by not carrying additives, it is usually made with Arabica beans.
-Their fact: is the type of coffee in which in the roasting process is added sugar and mixed at high temperatures, which creates a caramelized film. Its flavor is more acidic and has a dark black color. It is sold mainly in Spain and Portugal and is usually made with grains of the robusta variety, so it has more caffeine. Coffee lovers tend to flee from this process of toasting the grain.
-Mix: this coffee is the result of mixing natural coffee with roasted coffee, which also means mixing the arabica and robusta varieties. Depending on the percentage of the mixture you will have some characteristics or others.
INGRAIN, BETTER THAN GRINDING
Ingrain or ground? Higher quality is always achieved in coffee if it is bought in grain and ground at the moment. The coffee will be fresher and with its intensified flavors and smells, in addition, its consistency will not be lost. However, it is true that ground coffee also has certain advantages: its use is more convenient and faster, and it is usually cheaper. The question of priorities.
Of course, we must bear in mind that, once ground, it is advisable to consume it before a month passes so that it maintains its freshness and fragrance.
TIME OF CATAR
In the end, as always happens in this type of questions, beyond the ‘official’ advice, logically the own taste is the one that prevails. And for that, nothing better than to try the different varieties and make their own criteria. At the time of the tasting we must take into account the main characteristics of coffee:
-Body: refers to the sensation that coffee gives to the contact with the palate when taking that first sip and feeling how the taste is retained in the taste buds. Here you can see which ones are bigger or what consistency they have. It can be light or on the contrary more intense and strong.
-Acidity: in this factor the harvest influences, the higher the place where it has been cultivated, the more acidity it will have. This, for practical purposes, it would be noted if drinking it gives a sensation of cleanliness on the palate and a dryness on the edges of the tongue occurs.
-The fragrance: the aroma that reaches our nose. Arabica coffees are pleasant and soft, while robust coffees are more bitter and with stronger aromas.
-The taste: About tastes, there is nothing written, and each one must know what nuances he enjoys the most when tasting a coffee.
3 great tips for having beautiful eyebrows
You are the ones who like to look splendid even in the smallest details, and the eyebrows are far from being an exception. No wonder, beautiful eyebrows make your face look younger and more expressive.
While wide eyebrows are a revelation in fashion, not all girls choose this style and it is not a matter of looking careless and shapeless. For all these reasons, today we want to present 3 important tips for your eyebrows.
Tip # 1
Before applying your eyebrows, shave a bit to give them shape. Remove the eyebrows that are too thick and give them a slightly curved shape respecting the natural arc of hair growth.
Do not miss: Depilation of eyebrows according to the face
Eyebrows that are too long are better to shorten them slightly, and for those that are too short, use a little pencil to give a more neat finish.
Tip # 2
Choose a pencil to correct the shape and fill in your eyebrows. The colour should be adapted to that of the hair of the eyebrows, or at least lighter shades. Use it in a few strokes, without pressure, and always in the direction of hair growth.
See also: How to make up and shape your eyebrows
For a more neat finish, mix with a brush.
Tip # 3
A special colour with a powder will give your eyebrows a nice colour and shape. In addition to the dye, your eyebrows evenly will also fill the gaps of hair. The colour is ideal for women with very thin eyebrows, or for some reason, they are losing hair. The powder is applied in the direction of the growth of the eyebrow with a stiff brush. Then remove the excess with a fine brush.
Finally, never cut your eyebrows with scissors: once done, you’ll have to cut them for the rest of your life. This and others are the errors that we comment with our eyebrows.
Food and drink in India
What is drunk and eaten in India?
The discussion would end soon: tea is the undisputed prince of drinking in India. The British perseverance to turn the Asian country into a cradle of tea -which arose as a real alternative to the power of China- has meant that today it is taken throughout the country and at all hours of the day.
The most recognized is that of Darjeeling, a black tea grown in the foothills of the Himalayas that today is considered one of the most delicate and reputed in the world. Also noteworthy is the Assam, black and with touches of malt, and tea from the Nilgiri region, deeply aromatic. But if we refer to consumption, it undoubtedly wins the chai and all its spicy variants, offered in every nook and cranny of the city, especially in the means of transport. Served with lots of milk and almost even more sugar, it is eaten either alone or accompanying meals.
And speaking of food, curry comes to mind, undoubtedly the undisputed star of Indian cuisine. Precisely because it is a whole world in itself. There are as many varieties, colours and flavours as there are regions. Each variety is a balanced blend of spices such as ginger, coriander, cardamom, turmeric, nutmeg, dried onion, celery, saffron, poppy seed … But the food and drink in India are much more than this…
Spices in Goa, India. Food and drink in India
If we continue with the gastronomic menu, we can order some vegetable dish, chicken meat or lamb. Thanks to the vast knowledge of the spices that the culture of this country has, the dish will be made with masala (a word that translated means “mixture of spices”, in general) and in that composition, the infinite nuances of India will surely be appreciated.
And to finish, for dessert, we will take the other traditional drink: lassi, which is made with yogurt and water. It can be sweet or salty but, yes, it should always be served cold. Sweet varieties can add fruits such as banana, papaya or mango. The salty ones are usually seasoned with cumin and pepper. Originally from the Punjab region, it is a perfect complement to meals, as its milky composition softens the spicy nuances.
If we dare to go a little further we can not forget the sharbat, a cold and sweet drink made from rose petals or sandalwood, or the Nimbu Pani, a version of lemonade made from rose water that is very refreshing since which can be added some liquor. India, not very renowned for its ethyl quality, tries to get away from the bad reputation that cheap arak gives, a distillate of the coconut sap, of sugar cane or even of rice. This is attempted by boosting local drinks, such as the coconut or cashew nut pheasant so widespread and served in Goa or the palm kallu of the southwest. The brands of local beers are spread across India, like the Kingfisher, which is the perfect example of the very soft lager that is drunk the most.
Now, You can taste the super delicious Indian foods in Toronto Canada.
The challenges of the internet, according to Tim Berners-Lee
The father of the World Wide Web is committed to a decentralized network, accessible to everyone, and outside the interests of governments and companies
The Internet is not what it used to be. And very aware of this is the scientist Tim Berners-Lee, creator of the www (World Wide Web). It was on November 12, 1990 when he published the idea of the Network, although it was launched later. A lot of time has passed since then. New are the remains and challenges to face. And perhaps the most obvious is that of security.
In a recent interview on “BBC Radio 4”, Tim Berners-Lee applauded the new cybersecurity strategy of the British Government, whose budget has been expanded to two billion euros to implement new measures to address the growing threat of cyber attacks.
The Government has been the first to ask society to pay special attention to the dangers of internet-connected devices. We must not forget that cybercrime is, at present, the criminal industry that moves the most money in the world. For the creator of the www, tools are needed to defend not only users, but also to defend an “open internet”, the key infrastructure in which national public data should circulate normally because “it is the responsibility of the Government just like drinking water. You have to think of data as infrastructure, “he explained in another interview to” The Guardian “this month.
But the problem is very serious. The countries maintain a cyber war without quarter. Recently, USA has formally accused Russia of organizing cyber attacks to sabotage the elections. Twitter, Spotify, Netflix and other websites were rendered useless by a massive cyberattack. The Internet is an almighty one. It is the key to all knowledge. For good and for bad. In fact, during his participation in the “Decentralized Web Summit” event, held last June to analyze Internet challenges, Tim Berners-Lee recalled how the Network is so vital that everyone wants to control it.
Government, corporations or “hackers” want to have the web at their whim. Some people block the pages so that citizens do not access certain types of information. Here is a new challenge: the decentralization of the network. But not the only one because that decentralized network should be endowed with greater privacy.
It is clear that the leaks of Edward Snowden marked a turning point in the history of the Network. For this reason, for the father of the www, the problem is not with the technology. For him, we are facing a social problem. And only technology can solve it. For this reason, Berners-Lee founded the “World Wide Web Foundation” in 2009. The goal is to advance the open web as a public good and a basic right to build a more just world.
This social perspective of the challenges of the internet materialize in this entity that seeks to expand its access (60% of the planet is not yet connected), serve people, and not governments or companies, innovating so that knowledge and data be accessible to all.
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