Taste Basics (Taste and Flavour)

Institute of Food Research Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK http://www.ifr.ac.uk Tel: +44(0) 1603 255000 Fax: +44 (0)1603 507723 Taste and Flavour For Teachers Taste Basics Learning objectives: Recognise the five basic tastes Describe the five basic tastes Distinguish between tastes Give examples of foods with the five basic…

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Coffee and Cheese pairing!

Coffee and Cheese pairing and more… This 1st October will be the International Coffee Day HEJ Coffee (in Bermondsey) and Régine would like to invite you to enjoy some of the finest European coffee roasters and pair their coffee with some gourmet cheeses and fine crackers while enjoying a little video about the history of coffee from the hills of Ethiopia…

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Coffee and qahwa

How a drink for Arab mystics went global The Arab world has given birth to many thinkers and many inventions – among them the three-course meal, alcohol and coffee. The best coffee bean is still known as Arabica, but it’s come a long way from the Muslim mystics who treasured it centuries ago, to the…

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Sugar Free yet still Very Sweet Cascara Syrup

SUGAR FREE CASCARA SYRUP For approximately 1 litre of syrup 150g of natural cascara 1.5 litres of filtered water Time: 18 hours steeping / 2 hours cooking In a large saucepan, vigorously stir the water and cascara to mix thoroughly. Let it steep for 18 hours. Put the pan with the soaked cascara mix on the…

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Chilled Cascara / Thé de Cascara glacé

Steep 45g of dried Cascara in 1L of cold filtered water for 6 hours in the fridge or a cool place. *Infuser 45g de Cascara séchée dans 1L d’eau filtrée pendant 6 heures dans le réfrigérateur ou un endroit frais. After 6 hours, remove the Cascara, then enjoy over ice with a slice of dried…

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Liqueur d’Espresso ‘Fait maison’

Afin de satisfaire vos envie de Kaluha et de Tia Maria dans vos cocktails maison, pourquoi ne pas faire une liqueur d’espresso à votre goût! Pour cela vous aurez besoin, pour 1L de liqueur 1 litre de rhum blanc 80g de café (torréfaction moyenne) Moudre finement le café, aussi fin que pour un espresso. Mettre…

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Brewing Coffee using a Woodneck

The Woodneck What is a Woodneck? The woodneck is a Japanese way of making coffee inspired by the Chorreador from Costa Rica. What is a Chorreador? The chorreador (related to the Spanish verb chorrear, meaning to drip or trickle) consists of a wooden stand which holds an elongated cotton bolsita (Spanish, “little bag”), shaped rather like…

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1 bag of beans, 5 brewing methods

When you get a special coffee that you want to explore, do not be afraid to be adventurous; try different methods, different recipes, write them all down and review. Recording your experiments will improve your knowledge. Don’t be afraid, I will not be too technical. I am just going share with you my own experiments, my…

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