Espresso

Espresso is actually not a variation of a coffee drink; it is the name for a method of preparing coffee. With espresso, the coffee is -different than normally- being prepared in very short time under high pressure.

Espresso
Espresso is a concentrated shot of dark coffee (30 cc / ml) made from very finely ground coffee beans. You can recognize true espresso by a nice layer of light brown foamy crema. The crema is being created by the high pressure under which the water is being pressed through the coffee. The crema layer should be strong enough to carry a spoonful of sugar for a few seconds. The ideal water temperature is 93-96 °C. You should serve an espresso in a cup with a capacity of about 60 ml.

Espresso ristretto
This variation is made with the same amount of coffee as a regular espresso. There is less water used, at most 25 ml instead of 30 ml for normal espresso. This makes an espresso ristretto stronger than a normal espresso. Nevertheless it should be served in a normal sized cup as used for espresso.

Espresso doppio
An espresso doppio consists out of two times the normal dose of espresso, served in a cup of about 1.5 dl. The total volume of coffee is about 75-95 ml. In fact, an espresso doppio is nothing more than just a double espresso. But who would bother…?

Espresso macchiato
An espresso macchiato is a normal amount of regular espresso, served in a small glass or cup, with a tablespoon of hot foamed milk added to it. Macchiato in Italian means ‘marked’ or ‘stained’, through which it gave this drink its name.

Espresso con panna (espresso tazza d’oro)
This drink is similar to espresso macchiato, but instead of foamed milk, whipped cream is used. This makes it an extra luxury treat. To make the espresso macchiato even better (and why wouldn’t you) you could sprinkle some chocolate powder on top of the cream.

Espresso lungo (caffè americano, caffè grande)
An espresso lungo are also called caffè americano or caffè grande consists out of a normal espresso, complemented with hot water. The total volume is about 75-95 ml, equal to an espresso doppio, but of course less strong because of the added water. You should serve this drink in a normal cup or a cappuccino cup of 1.5 dl.

Espresso corretto
A corretto consists out of a normal amount of espresso complemented with a dash of alcohol or liqueur. In Italy, people often add a dash of grappa. Amaretto, brandy or sambuca is also an option. Corretto actually means ‘corrected’ in Italian, this way the drink got it’s name.

Espresso romano
Espresso romano is a normal cup of espresso, but served with a small piece of lemon peel. In some parts of the world -Brazil for example-, people use a slice of lemon. You rub the lemon peel on the edge of the cup to give it the lemon taste.

To me, my favourite of all is the espresso con panna. Ask for a solo espresso con panna and prepare 2 sachets of sugar and drink it within 10 seconds when its ready.

Source from http://www.koffie-weetjes.nl/en/coffee-variations/espresso

Ristretto - What does it mean

As many of you coffee lover or act yourself as a coffee lover must have hear with this term called "ristretto". I'm sure many of you have heard of it but have no idea what does it mean. Basically, ristretto is a "short" shot of an espresso.

The shot could be described as bolder, fuller, with more body and less bitterness. All of these flavors are usually attributed to espresso in general, but are more pronounced in ristretto.

This variation is made with the same amount of coffee as a regular espresso. There is less water used, at most 25 ml instead of 30 ml for normal espresso. This makes an espresso ristretto stronger than a normal espresso.

Another modern method for pulling a ristretto is to simply stop the extraction early, so less water has time to pass through the ground coffee. This produces a slightly different taste than the fine-grinding, equal-time method, and is often preferred in fast-paced cafes because it does not require the barista to change the settings on the coffee grinder.

Source from :

http://en.wikipedia.org

http://www.koffie-weetjes.nl/en

Another day at the office

Yet another day at the office.. So our vendor machine here out of coffee and can't really start my day without "pekena" coffee in the morning. Here i am at my cubical doing work and without realized i felt asleep for few minutes. Really need that caffeine "kick" to start off my day and nobody seems to have coffee here. No choice but to wait until that vendor machine guy to come and refill the coffee. Coffee addicted i am, no coffee no work...

Monggo - Belgian Chocolate Comes to Yogyakarta

When Belgian Thierry Detournay came to Yogyakarta to work as a lecturer for a local university nine years ago, he missed having good chocolate.
So armed with the knowledge gained from a chocolate cooking class back home in Belgium, the self-professed chocolate connoisseur created his own recipe for chocolate using a mix of European and Javanese tastes.
His home-based business started to take off and soon Detournay and two other Indonesian friends founded Monggo Chocolate in 2005.
Assisted by his wife who is Indonesian, the company produces chocolates year-round, under the flag of the Anugerah Mulia Company.
[Thierry Detournay, Monggo Chocolate Co-founder]:"In the beginning it was a bit difficult, because, yes I mean the people here they don't understand too much probably about good quality chocolate. The price was very important and still the price is important. So because we made a product like a souvenir of Jogya, we became famous with the people not from Jogya but outside of Jogya."
Indonesians traditionally eat ginger and tamarind candy, which costs as little as 20 cents a bar.
The chocolate bars and truffles at Monggo's cost from $1 to $7.
Detournay has introduced ginger and cashew chocolate bars to cater to Indonesian taste buds and is now in the process of launching a chili-flavored chocolate bar.
The name “Monggo” was derived from the Javanese world for “please.”
With a staff of 25 people and an output production of 1,000 packs per month of different varieties and sizes, Monggo is evidently pleasing the local Indonesian market.
[Jeanette, Australian Customer]:"I also thought the packaging is really fantastic, the whole concept that of being made in Indonesia and the quality product."
[Sulistiani Yudhawati, Chocolate Enthusiast]:"This chocolate taste is just right. Although the price is slightly expensive but the taste surpasses any other chocolates."
Domestic and international tourists in Yogyakarta are Detournay's main customer base.

Source from :
http://english.ntdtv.com/
http://chocolatemonggo.com/

Assignment yet again...

Another assignment to submit by tomorrow..this time for e-commerce subject. Assignment on company that use e-commerce for their business and how they sell and attract people to buy their products. Really don't know what company should I write about but then again, have to submit by tomorrow. Hentam saja la write about anything asalkan submit right?

Serious Mass Protein

"When you look at the nutrient breakdown of a weight gain product, I advise you to look at the total number of calories in the container and additionally look at the price to determine the overall value of the product.
In the case of Serious Mass by Optimum, a 12 pound container has 16 servings, which each contain 1250 calories. So that works out to 20,000 calories in total.

Some weight gain powders claim that they contain a great deal of calories per serving, but you must also look at the number of servings per container to determine the value (calories/dollar) as I demonstrated above. For example, a serving for Optimum's Serious Mass is considered to be two heaping scoops (334 grams).
Serious Mass: the ultimate in weight gain formulas. Serious Mass supplies you with the tools you need to pack on the pounds and develop the physique you've always wanted.[ Click here to learn more. ]
Since 2565 is enough to feed an adult male for a day and for the low price of $5, you can see that Serious Mass is a pretty good deal - that is, if you don't mind drinking shakes for your meals, as some people do not, especially those disciplined in their diets such as myself.
Of course I would not suggest eating such a boring diet since a little variety is sometimes greatly beneficial to a person's psychological health and well being. That said, I am merely trying to prove the point that Optimum Nutrition delivers good value for the price.
If you drink the shakes using milk or juice and also fruit, even more calories will be present. Of course, you do not use to use a full serving for every shake, nor do you need to consume the recommended three servings per day. If you were to do so, your entire 12 pound tub of Serious Mass would not even last you a week. "

Source from google

For myself, I already gain about 5 kgs in less than 2 months of using this ON Serious Mass. So i think this a great product for those who wants to gain weight and see the results in short period of time. If say anyone interested to buy this product can contact me for the price.

New MacBook Pro With 2880 by 1800 Retina Display Coming Next Year [REPORT]

According to a report published earlier today, Apple is looking to introduce Retina Displays to their MacBook Pro lineup of high-end notebooks. Details available after the jump!

The news comes from the usual hit-or-miss Apple-related rumors source DigiTimes - an online newspaper which covers the supply side of the computers and electronics industry – in the form of a short report in which they cite “sources in the upstream supply chain” who claim that Apple “is likely” to bring Retina Displays to the MacBook Pro series of notebooks.

Currently, MacBook models have displays with resolutions between 1280×800 for the low-end 13” model to 1920×1200 for the 17” model. According to the report, an all-new MacBook Pro will be introduced in mid-2012 which will have a never-before-seen resolution of 2880×1800 – which has twice the number of pixels* as the 1440×900 display that comes with the 15” MacBook Pro.

From DigiTimes:
Apple is likely to launch its new MacBook Pro lineup with a display resolution of 2880 by 1800 in the second quarter of 2012, setting a new round of competition for panel specifications in the notebook industry, according to sources in the upstream supply chain.

Apple introduced the Retina Display with the iPhone 4 back in 2010, when the display resolution bumped to 960×640 from the iPhone 3GS’ 480×320. It was called the “Retina Display” based on the fact that a display having a pixel density higher than 300 pixels per inch (the iPhone 4 has a 326ppi display) held at a distance of 12 inches from the human eye is the maximum possible detail that the retina can perceive.

The 15” 1440×900 MacBook Pro has a pixel density of 110 ppi. At double the resolution, a 15” 2880×1800 MacBook Pro would have a pixel density of 220 ppi. 220 ppi is less than the minimum requirement for a display to be labeled as “Retina Display”; Apple, then, will certainly have to change their marketing term to meet somehow meet the “Retina Display” requirement.
And to top it all off, OS X Lion has a hidden ‘HiDPI Display Mode’ which supports very resolution displays, and adds a little weight to this whole report. But the question is; are you buying it?

*Increasing the resolution by 2x exactly will certainly help developers upscale their apps. Apple pulled the same move when they introduced the 960×640 display on iPhone 4, doubling the previous 480×320 resolution.

Source from http://www.redmondpie.com/