atestat limba engleza-adela trif
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Liceul Teoretic “Pavel Dan”
Profil Real-Stiinţe ale naturiiIntensiv Englezã
Lucrare de atestat
Lima Englezã
!andidat" Trif #dela-$i%aela
Profesor coordonator" $andi& Ioana
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Tale of contents
1.Argument………………………………........…………...4
2. What
is
Cofee?………………………………………….5
3.Cofee Quotes……………………………………………6
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3.1. History o Cofee
3.2. An Ethioian !egen"…………………………………………………….#
3.3. $he Ara%ian &eninsu'a……………………………………………………(
3.4. Cofee Comes to Euroe………………………………………………....)
3.5. $he *e+ Wor'"………………………………………………………….1,
3.6. Coming to the Ameri-ans………………………………………………..11
4.1, tes rom ee" to Cu……………………………….13
5. &ou'ar $yes o Cofee
5.1. Esresso………………………………………………………………….22
5.2. Cau--ino………………………………………………………………..23
5.3. Ameri-ano………………………………………………………………..24
5.4. Cafe !atte……………………………………………………………….25
5.5. Cafe au !ait……………………………………………………………...26
5.6. Cafe /o-ha 0/o-ha--ino………………………………………………2#
5.#. Carame' /a--hiato……………………………………………………….2(
6. s Cofee goo" or %a" or
us?..............................................2)
#.easons We hou'" rin CofeeEery"ay……………..3,
(.$he /ost E7ensie Cofee n $he Wor'"……………….31
).Con-'usion………………………………………………...32
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1,. 8i%'iograhy……………………………………………33
1.Argument$' (assion for coffee egun a it to earl') I elieve* I +as onl' fifteen +%en I dran& m'
first cu( of coffee* It +asn,t )actuall') a genuine cu( of real coffee* It +as a c%ea( (lastic glass)
filled +it% %ot +ater) sugar and some sort of (o+der*
ears %ave (assed and +it% t%em m' (assion for coffee develo(ed* I started to consider
coffee not onl' a sim(le “energ'-s%ot” an'more) ut an art* Drin&ing coffee %as ecome since
t%en) a dail' ritual for me* $' cu( of coffee turned into a refuge from t%e ever' da' %assle and
stress*
I no+ drin& coffee not as a
necessit') ut as a true (leasure)
en.o'ing ever' si( of it and eing
t%an&ful to t%e nature for giving us
suc% a nole) %ealt%' and
energising drin&*
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2.What is Cofee?Ever'one recognizes a roasted coffee ean) ut 'ou mig%t not recognize an actual coffee
(lant*
!offee trees are (runed s%ort to conserve t%eir energ' and aid in %arvesting) ut can gro+
to more t%an /0 feet 12 meters3 %ig%* Eac% tree is covered +it% green) +a4' leaves gro+ing
o((osite eac% ot%er in (airs*
!offee c%erries gro+ along t%e
ranc%es* 5ecause it gro+s in a
continuous c'cle) it,s not unusual
to see
flo+ers) green fruit and
ri(e fruit simultaneousl' on a single tree*
It ta&es nearl' a 'ear for a c%err' to mature after first flo+ering) and aout 6 'ears of
gro+t% to reac% full fruit (roduction* 7%ile coffee (lants can live u( to 800 'ears) t%e' are
generall' t%e most (roductive et+een t%e ages of 9 and :0* Pro(er care can maintain and even
increase t%eir out(ut over t%e 'ears) de(ending on t%e variet'* T%e average coffee tree (roduces
80 (ounds of coffee c%err' (er 'ear) or : (ounds of green eans*
#ll commerciall' gro+n coffee is from a region of t%e +orld called t%e !offee 5elt* T%e
trees gro+ est in ric% soil) +it% mild tem(eratures) fre;uent rain and s%aded sun*
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3.Cofee
Quotes• 9 thin +ere a +oman :" +ear -ofee as a
erume.; < =ohn >an rute
• 9Cofee is the -ommon man:s go'" an" 'ie go'" it %rings to
eery erson the ee'ing o 'u7ury an" no%i'ity.; < hei
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• 9 %e'iee humans get a 'ot "one not %e-ause +e:re smart
%ut %e-ause +e hae thum%s so +e -an mae -ofee.; <
'ash osen%erg
. $his
t ing 1T%e !lassic of Tea3) an earl'+or& on t%e su.ect* T%e aout tea?s origins in t%e sout%
) !offee gro+n +orld+ide can trace its %eritage to t%e ancient coffee forests on t%e
Et%io(ian (lateau* !offee trees still gro+ as t%e' %ave for centuries in t%e Et%io(ian %ig%lands)
+%ere legend sa's t%e goat %erder @aldi first discovered t%e (otential of t%ese eloved eans*
(
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It is said t%at @aldi discovered coffee after noticing t%at %is goats) u(on eating erries from a
certain tree) ecame so energetic t%at t%e' did not +ant to slee( at nig%t*
@aldi re(orted %is findings to t%e aot of t%e local monaster' +%o made a drin& +it% t%e erries
and discovered t%at it &e(t %im alert for t%e long %ours of evening (ra'er* T%e aot s%ared %is
discover' +it% t%e ot%er mon&s at t%e monaster') and slo+l' &no+ledge of t%e energizing erries
egan to s(read* #s +ord moved east and coffee reac%ed t%e #raian (eninsula) it egan a
.ourne' +%ic% +ould s(read its re(utation across t%e gloe*
4.2.$he Ara%ian &eninsu'a
!offee cultivation and trade egan on t%e #raian Peninsula* 5' t%e 86t% centur') coffee
+as eing gro+n in
t%e emeni district of
#raia and ' t%e
8At% centur' it +as
&no+n in Persia)
Eg'(t) S'ria) and
Tur&e'*
!offee +as not
onl' en.o'ed in %omes) ut also in t%e man' (ulic coffee %ouses B called qahveh khaneh B
+%ic% egan to a((ear in cities across t%e
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everage for %imself efore ma&ing a decision) and found t%e drin& so satisf'ing t%at %e gave it
(a(al a((roval*
Des(ite suc% controvers') coffee %ouses +ere ;uic&l' ecoming centers of social activit'
and communication in t%e ma.or cities of England) #ustria) rance) Ferman' and olland* In
England “(enn' universities” s(rang u() so called ecause for t%e (rice of a (enn' one could
(urc%ase a cu( of coffee and engage in stimulating conversation*
!offee egan to re(lace t%e common rea&fast drin& everages of t%e time) eer and
+ineG T%ose +%o dran& coffee instead of alco%ol egan t%e da' alert and energized) and not
sur(risingl') t%e ;ualit' of t%eir +or& +as greatl' im(roved* 17e li&e to t%in& of t%is a (recursor
to t%e modern office coffee service*3
5' t%e mid-89t% centur') t%ere +ere over /00 coffee %ouses in London) man' of +%ic%
attracted li&e-minded (atrons) including merc%ants) s%i((ers) ro&ers and artists*
$an' usinesses gre+ out of t%ese s(ecialized coffee %ouses* Llo'd?s of London) for
e4am(le) came into e4istence at t%e Ed+ard Llo'd?s !offee ouse*
4.4.$he *e+ Wor'"
In t%e mid-8A00?s) coffee +as roug%t to
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Feorge III* T%e revolt) &no+n as t%e 5oston Tea Part') +ould forever c%ange t%e #merican
drin&ing (reference to coffee*
#s
demand for t%e everage continued to s(read) t%ere +as fierce com(etition to cultivate coffee
outside of #raia*
T%e Dutc% finall' got seedlings in t%e latter %alf of t%e 89t% centur'* T%eir first attem(ts
to (lant t%em in India failed) ut t%e' +ere successful +it% t%eir efforts in 5atavia) on t%e island
of >ava in +%at is no+ Indonesia*
T%e (lants t%rived and soon t%e Dutc% %ad a (roductive and gro+ing trade in coffee*
T%e' t%en e4(anded t%e cultivation of coffee trees to t%e islands of Sumatra and !elees
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"Coffee - the favorite drink of the civilized
world." - Thomas Jefferson
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=*6* !oming to
t%e #mericans
In 898=) t%e $a'or of #msterdam (resented
a gift of a 'oung coffee (lant to @ing Louis HIC of
rance* T%e @ing ordered it to e (lanted in t%e
Ro'al 5otanical Farden in Paris* In 89:/) a 'oung
naval officer) Fariel de !lieu otained a seedling
from t%e @ing?s (lant* Des(ite a c%allenging vo'age
B com(lete +it% %orrendous +eat%er) a saoteur +%o tried to destro' t%e seedling) and a (irate
attac& B %e managed to trans(ort it safel' to $artini;ue*
nce (lanted) t%e seedling not onl' t%rived) ut it,s credited +it% t%e s(read of over 8J
million coffee trees on t%e island of $artini;ue in t%e ne4t 60 'ears* Even more incredile is t%at
t%is seedling +as t%e (arent of all coffee trees t%roug%out t%e !ariean) Sout% and !entral
#merica*
T%e famed 5razilian coffee o+es its e4istence to rancisco de $ello Pal%eta) +%o +as sent '
t%e em(eror to renc% Fuiana to get coffee seedlings*
T%e renc% +ere not +illing to s%are) ut t%e renc%
Fovernor?s +ife) ca(tivated ' %is good loo&s) gave
%im a large ou;uet of flo+ers efore %e leftB uried
inside +ere enoug% coffee seeds to egin +%at is toda'
a illion-dollar industr'*
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$issionaries and travelers) traders and colonists continued to carr' coffee seeds to ne+
lands) and coffee trees +ere (lanted +orld+ide* Plantations +ere estalis%ed in magnificent
tro(ical forests and on rugged mountain %ig%lands* Some cro(s flouris%ed) +%ile ot%ers +ere
s%ort-
lived*
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T%e coffee 'ou en.o' eac% da' %as ta&en a long .ourne' to arrive in 'our cu(* 5et+een
t%e time t%e',re (lanted) (ic&ed and (urc%ased) coffee eans go t%roug% a t'(ical series of ste(s
to ring out t%eir est
8*Planting
# coffee ean is actuall' a seed* 7%en dried) roasted and ground) it,s used to re+ coffee* If t%e
seed isn,t (rocessed) it can e (lanted and gro+
into a coffee tree*
!offee seeds are generall' (lanted in large eds
in s%aded nurseries* #fter s(routing) t%e
seedlings are removed from t%e seed ed to e
(lanted in individual (ots in carefull'
formulated soils*
T%e seedlings +ill e +atered fre;uentl' and s%aded from rig%t sunlig%t until t%e' are %eart'
enoug% to e (ermanentl' (lanted* Planting often ta&es (lace during t%e +et season so t%at t%e
soil remains moist +%ile t%e roots ecome firml' estalis%ed*
:*arvesting t%e !%erries
De(ending on t%e variet') it +ill ta&e a((ro4imatel' / to = 'ears for t%e ne+l' (lanted
coffee trees to ear fruit* T%e fruit) called t%e coffee c%err') turns a rig%t) dee( red +%en it is
ri(e and read' to e %arvested*
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T%ere is t'(icall' one ma.or %arvest a 'ear* In countries li&e !olomia) +%ere t%ere are
t+o flo+erings annuall') t%ere is a main and secondar' cro(*
In most countries) t%e cro( is (ic&ed ' %and in a laor-intensive and difficult (rocess)
t%oug% in (laces li&e 5razil +%ere t%e landsca(e is relativel' flat and t%e coffee fields immense)
t%e (rocess %as een mec%anized* 7%et%er ' %and or ' mac%ine) all coffee is %arvested in one
of t+o +a's"
Strip Picked" #ll of t%e c%erries are stri((ed off of t%e ranc% at one time) eit%er '
mac%ine or ' %and*
Selectively Picked: nl' t%e ri(e c%erries are %arvested) and t%e' are (ic&ed
individuall' ' %and* Pic&ers rotate among t%e trees ever' eig%t to 80 da's) c%oosing onl' t%e
c%erries +%ic% are at t%e (ea& of ri(eness* 5ecause t%is &ind of %arvest is laor intensive and
more costl') it is used (rimaril' to %arvest t%e finer #raica eans*
# good (ic&er averages a((ro4imatel' 800 to :00 (ounds of coffee c%erries a da') +%ic%
+ill (roduce :0 to =0 (ounds of coffee eans* Eac% +or&er?s dail' %aul is carefull' +eig%ed) and
eac% (ic&er is (aid on t%e merit of %is or %er +or&* T%e da'?s %arvest is t%en trans(orted to t%e
(rocessing (lant*
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/*Processing t%e !%erries
nce t%e coffee %as een (ic&ed)
(rocessing must egin as ;uic&l' as
(ossile to (revent fruit s(oilage*
De(ending on location and local
resources) coffee is (rocessed in one of
t+o +a's"
The Dry Method is t%e age-old met%od
of (rocessing coffee) and still used in man' countries +%ere +ater resources are limited* T%e
fres%l' (ic&ed c%erries are sim(l' s(read out on %uge surfaces to dr' in t%e sun* In order to
(revent t%e c%erries from s(oiling) t%e' are ra&ed and turned t%roug%out t%e da') t%en covered at
nig%t or during rain to (revent t%em from getting +et* De(ending on t%e +eat%er) t%is (rocess
mig%t continue for several +ee&s for eac% atc% of coffee until t%e moisture content of t%e
c%erries dro(s to 88K*
The Wet Method removes t%e (ul( from t%e coffee c%err' after %arvesting so t%e ean is dried
+it% onl' t%e (arc%ment s&in left on* irst) t%e fres%l' %arvested c%erries are (assed t%roug% a
(ul(ing mac%ine to se(arate t%e s&in and (ul( from t%e ean*
T%en t%e eans are se(arated ' +eig%t as t%e' (ass t%roug% +ater c%annels* T%e lig%ter eans
float to t%e to() +%ile t%e %eavier ri(e eans sin& to t%e ottom* T%e' are (assed t%roug% a series
of rotating drums +%ic% se(arate t%em ' size*
1#
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#fter se(aration) t%e eans are trans(orted to large) +ater-filled fermentation tan&s* De(ending
on a comination of factors -- suc% as t%e condition of t%e eans) t%e climate and t%e altitude --
t%e' +ill remain in t%ese tan&s for an'+%ere from 8: to =J %ours to remove t%e slic& la'er of
mucilage 1called t%e parenchyma3 t%at is still attac%ed to t%e (arc%ment* 7%ile resting in t%e
tan&s) naturall' occurring enz'mes +ill cause t%is la'er to dissolve*
7%en fermentation is com(lete) t%e eans feel roug% to t%e touc%* T%e eans are rinsed ' going
t%roug% additional +ater c%annels) and are read' for dr'ing*
=*Dr'ing t%e 5eans
If t%e eans %ave een (rocessed ' t%e +et met%od) t%e (ul(ed and fermented eans
must no+ e dried to a((ro4imatel' 88K moisture to (ro(erl' (re(are t%em for storage*
T%ese eans) still inside t%e (arc%ment envelo(e 1t%e endocarp3) can e sun-dried ' s(reading
t%em on dr'ing tales or floors) +%ere t%e' are turned regularl') or t%e' can e mac%ine-dried in
large tumlers* T%e dried eans are &no+n as parchment cofee) and are +are%oused in .ute
or sisal ags until t%e' are readied for e4(ort*
1(
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1)
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6*$illing t%e 5eans
5efore eing e4(orted) parchment coffee is (rocessed in t%e follo+ing manner"
Hulling mac%iner' removes t%e (arc%ment la'er 1endocarp3 from +et (rocessed coffee* ulling
dr' (rocessed coffee refers to removing t%e entire dried %us& B t%e exocarp, mesocarp and
endocarp B of t%e dried c%erries*
Polishing is an o(tional (rocess +%ere an' silver s&in t%at remains on t%e eans after %ulling is
removed ' mac%ine* 7%ile (olis%ed eans are considered su(erior to un(olis%ed ones) in
realit') t%ere is little difference et+een t%e t+o*
Grading and Sorting is done ' size and +eig%t) and eans are also revie+ed for color fla+s or
ot%er im(erfections*
5eans are sized ' eing (assed t%roug% a series of screens* T%e' are also sorted
(neumaticall' ' using an air .et to se(arate %eav' from lig%t eans*
T'(icall') t%e ean size is re(resented on a scale of 80 to :0* T%e numer re(resents t%e size of a
round %ole?s diameter in terms of 8A=?s of an inc%* # numer 80 ean +ould e t%e a((ro4imate
size of a %ole in a diameter of 80A= of an inc%) and a numer 86 ean) 86A= of an inc%*
2,
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inall') defective eans are removed eit%er ' %and or ' mac%iner'* 5eans t%at are
unsatisfactor' due to deficiencies 1unacce(tale size or color) over-fermented eans) insect-
damaged) un%ulled3 are removed* In man' countries) t%is (rocess is done ot% ' mac%ine and
' %and) ensuring t%at onl' t%e finest ;ualit' coffee eans are e4(orted*
A*E4(orting t%e 5eans
T%e milled eans) no+ referred to
as green coffee) are loaded onto s%i(s in
eit%er .ute or sisal ags loaded in
s%i((ing containers) or ul&-s%i((ed
inside (lastic-lined containers* 7orld
coffee (roduction for :0868A is
forecast to e 86:*9 million A0-&g ags)
(er data from t%e MSD# oreign
#griculture Service*
9*Tasting t%e !offee
!offee is re(eatedl' tested for ;ualit' and taste* T%is (rocess is referred to as cpping and
usuall' ta&es (lace in a room
s(ecificall' designed to
facilitate t%e (rocess*
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http://usda.mannlib.cornell.edu/usda/current/tropprod/tropprod-06-19-2015.pdfhttp://usda.mannlib.cornell.edu/usda/current/tropprod/tropprod-06-19-2015.pdfhttp://usda.mannlib.cornell.edu/usda/current/tropprod/tropprod-06-19-2015.pdfhttp://usda.mannlib.cornell.edu/usda/current/tropprod/tropprod-06-19-2015.pdf
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• irst) t%e taster B usuall' called t%e cpper B evaluates t%e eans for t%eir overall
visual ;ualit'* T%e eans are t%en roasted in a small laorator' roaster) immediatel'
ground and infused in oiling +ater +it% carefull'-controlled tem(erature* T%e
cu((er noses t%e re+ to e4(erience its aroma) an essential ste( in .udging t%e
coffee?s ;ualit'*
• #fter letting t%e coffee rest for several minutes) t%e cu((er rea&s t%e crust '
(us%ing aside t%e grounds at t%e to( of t%e cu(* #gain) t%e coffee is nosed efore
t%e tasting egins*
• To taste t%e coffee) t%e cu((er slur(s a s(oonful +it% a ;uic& in%alation* T%e
o.ective isto s(ra' t%e coffee evenl' over t%e cu((er?s taste uds) and t%en
+eig% it on t%e tongue efore s(itting it out*
Sam(les from a variet' of atc%es and different eans are tasted dail'* !offees are not onl'
anal'zed to determine t%eir c%aracteristics and fla+s) ut also for t%e (ur(ose of lending
different eans or creating t%e (ro(er roast* #n e4(ert cu((er can taste %undreds of sam(les of
coffee a da' and still taste t%e sutle differences et+een t%em*
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J*Roasting t%e !offee
Roasting transforms green coffee into t%e aromatic ro+n eans t%at +e (urc%ase in our favorite
stores or cafNs* $ost roasting mac%ines maintain a tem(erature of aout 660 degrees a%ren%eit*
T%e eans are &e(t moving t%roug%out t%e entire (rocess to &ee( t%em from urning*
7%en t%e' reac% an internal tem(erature of aout =00 degrees a%ren%eit) t%e' egin to turn
ro+n and t%e caffeol ) a fragrant oil loc&ed inside t%e eans) egins to emerge* T%is (rocess
called pyrolysis is at t%e %eart of roasting B it (roduces t%e flavor and aroma of t%e coffee +e
drin&*
#fter roasting) t%e eans are immediatel' cooled eit%er ' air or +ater* Roasting is generall'
(erformed in t%e im(orting countries ecause fres%l' roasted eans must reac% t%e consumer as
;uic&l' as (ossile*
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2*Frinding !offee
T%e o.ective of a (ro(er grind is to get t%e most flavor in a cu( of coffee* o+ coarse or fine
t%e coffee is ground de(ends on t%e re+ing met%od*
T%e lengt% of time t%e grounds +ill e in contact +it% +ater determines t%e ideal grade of grind
Fenerall') t%e finer t%e grind) t%e more ;uic&l' t%e coffee s%ould e (re(ared* T%at,s +%' coffee
ground for an es(resso mac%ine is muc% finer t%an coffee re+ed in a dri( s'stem*
!spresso machines se #$ ponds per sqare inch of
pressre to extract coffee.
7e recommend ta&ing a moment to e4amine t%e eans and smell t%eir aroma B in fact) t%e scent
of coffee alone %as een s%o+n to %ave energizing effects on t%e rain*
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http://www.ncausa.org/LinkClick.aspx?link=http%3A%2F%2Fnationalcoffeeblog.org%2F2015%2F05%2F01%2Fwake-up-and-smell-the-coffee%2F&tabid=3074&portalid=56&mid=4858http://www.ncausa.org/LinkClick.aspx?link=http%3A%2F%2Fnationalcoffeeblog.org%2F2015%2F05%2F01%2Fwake-up-and-smell-the-coffee%2F&tabid=3074&portalid=56&mid=4858http://www.ncausa.org/LinkClick.aspx?link=http%3A%2F%2Fnationalcoffeeblog.org%2F2015%2F05%2F01%2Fwake-up-and-smell-the-coffee%2F&tabid=3074&portalid=56&mid=4858http://www.ncausa.org/LinkClick.aspx?link=http%3A%2F%2Fnationalcoffeeblog.org%2F2015%2F05%2F01%2Fwake-up-and-smell-the-coffee%2F&tabid=3074&portalid=56&mid=4858http://www.ncausa.org/LinkClick.aspx?link=http%3A%2F%2Fnationalcoffeeblog.org%2F2015%2F05%2F01%2Fwake-up-and-smell-the-coffee%2F&tabid=3074&portalid=56&mid=4858
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80*En.o' 'our !offeeG
Po(ular T'(es of !offee
7Es(resso
Es(resso is a strong lac& coffee made ' forcing steam t%roug% dar&-roast aromatic coffee
eans at %ig% (ressure in an es(resso mac%ine* # (erfectl' re+ed es(resso +ill %ave a t%ic&)
golden-ro+n crema 1foam3 on t%e surface* If t%e crema is good) t%e sugar 'ou add +ill float on
t%e surface for a cou(le of seconds efore slo+l' sin&ing to t%e ottom*
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Es(resso is t%e foundation for a +ide variet' of s(ecialt' coffee drin&s) suc% as t%e ca((uccino)
ut man' aficionados and (urists insist t%at adding an't%ing 1esides a it of sugar3 is
las(%em') a&in to Scotc% lovers mi4ing t%eir single malt +it% !o&e*
How to have it: Es(resso s%ould e ta&en eit%er on its o+n or +it% a small teas(oon of sugar*
aving it Os%ortO means t%at it %as less +ater and is t%erefore more concentrated) and OlongO
conversel' uses more +ater and does not taste as strong*
Give it a twist: #dding a dollo( of steamed mil& creates an espresso macchiato 1Omacc%iatoO
means stained or mar&ed3* To((ing an es(resso +it% +%i((ed cream ma&es it an espresso con
panna* !spresso corretto1+%ic% translates to OcorrectedO3 is made ' adding a s(las% of gra((a)
cognac or samuca*
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!a((uccino
T%is %ugel' (o(ular coffee drin& %as ecome a sta(le t%at even t%e most common of corner
coffee s%o(s carries 1or at least a version of it3* # true ca((uccino is a comination of e;ual (arts
es(resso) steamed mil& and mil& frot%* T%is lu4urious drin&) if made (ro(erl') can doule as a
dessert +it% its com(le4 flavors and ric%ness*
How to have it: It is common to s(rin&le 'our ca((uccino frot% +it% a it of uns+eetened cocoa
(o+der or grated dar& c%ocolate*
Give it a twist: #s&ing for 'our ca( OscuroO 1dar&3 means 'ou +ant less mil& t%an usual) +%ile
Oc%iaroO 1lig%t3 means 'ou +ant more* Iced ca((uccino ma&es a great summer drin&) and a
Os&inn'O ca((uccino is made +it% s&im or nonfat mil&*
2#
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#mericano
#n #mericano is a single s%ot of es(resso added to a cu( of %ot +ater* T%e name is t%oug%t to
%ave originated as a it of an insult to #mericans) +%o %ad to dilute t%eir es(resso +%en it first
gained (o(ularit' on t%is side of t%e (ond* $an' coffee %ouses %ave (erfected it) %o+ever) and
t%e result %as ecome a cream') ric% es(resso-ased coffee t%at 'ou can si( and savor efore
.um(ing on 'our Ces(a and %eading to t%e soccer field*
How to have it: $an' li&e to drin& it as t%e' +ould t%eir regular re+ed coffee) +it% mil&
andor sugar) ut connoisseurs suggest &ee(ing mil& to a minimum to get t%e most flavor from
t%e es(resso*
Give it a twist: #mericano is not commonl' ta&en +it% a t+ist) ut %aving it OicedO is a great
treat on a %ot da'*
2(
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!affe Latte
# caffe latte is a single s%ot of es(resso to t%ree (arts of steamed mil&*
How to have it: Sugar 'our latte to taste and discover t%e +onderful +orld of di((ing* !oo&ies)
s(onge-t'(e ca&e slices and even fres% Italian read can transform 'our coffee into a rea&fast
t%at even m' nonna1grandmot%er3 +ould a((rove of*
Give it a twist:
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How to have it: Sugar to taste) and it is also great for di((ing*
Give it a twist:
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!aramel $acc%iato
T%is is anot%er variation t%at is (re(ared in a numer of +a's ' different coffee %ouses* T%e
most common met%od is comining es(resso) caramel and foamed mil&) t%oug% some use
steamed mil&* ften) vanilla is added to (rovide e4tra flavor*
How to have it: ou can add sugar) ut taste it first) as it ma' e s+eet enoug% as is*
Give it a twist: Drizzled +it% caramel sauce) of course* T%is highly addictive drink needs
not%ing else to ma&e it a %eavenl' .ava e4(erience*
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http://www.askmen.com/sports/foodcourt/59_eating_well.htmlhttp://www.askmen.com/sports/foodcourt/59_eating_well.html
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Is !offee good or ad for us
!offee %as a long %istor' of eing lamed for man' ills B from stunting 'our gro+t% to
claims t%at it causes %eart disease and cancer* 5ut recent researc% indicates t%at coffee ma' not
e so ad after all* So +%ic% is it B good or ad T%e est ans+er ma' e t%at for most (eo(le
t%e %ealt% enefits out+eig% t%e ris&s*
Recent studies %ave generall' found no connection et+een coffee and an increased ris&
of cancer or %eart disease* In fact) most studies find an association et+een coffee consum(tion
and decreased overall mortalit' and (ossil' cardiovascular mortalit') alt%oug% t%is ma' not e
true in 'ounger (eo(le +%o drin& large amounts of coffee*
7%' t%e a((arent reversal in t%e t%in&ing aout coffee Earlier studies didn?t al+a's ta&e
into account t%at &no+n %ig%-ris& e%aviors) suc% as smo&ing and (%'sical inactivit') tended to
e more common among %eav' coffee drin&ers at t%at time*
Studies %ave s%o+n t%at coffee ma' %ave %ealt% enefits) including (rotecting against
Par&inson?s disease) t'(e : diaetes and liver disease) including liver cancer* It also a((ears to
im(rove cognitive function and decrease t%e ris& of de(ression*
o+ever) t%e researc% a((ears to ear out some ris&s* ig% consum(tion of unfiltered
coffee 1oiled or es(resso3 %as een associated +it% mild elevations in c%olesterol levels* #nd
some studies found t%at t+o or more cu(s of coffee a da' can increase t%e ris& of %eart disease in
(eo(le +it% a s(ecific B and fairl' common B genetic mutation t%at slo+s t%e rea&do+n of
caffeine in t%e od'* So) %o+ ;uic&l' 'ou metaolize coffee ma' affect 'our %ealt% ris&*
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#lt%oug% coffee ma' %ave fe+er ris&s com(ared +it% enefits) &ee( in mind t%at ot%er
everages) suc% as mil& and some fruit .uices) contain nutrients t%at coffee does not* #lso) adding
cream and sugar to 'our coffee adds more fat and calories* Some coffee drin&s contain more t%an
600 calories*
Reasons 7e S%ould Drin& !offee
Ever' Da'
8* Drin&ing coffee could %el( &ee( 'our rain %ealt%ier for longer*
:* !offee ma' ma&e 'ou more intelligent*
/* !offee can ma&e 'ou a etter at%lete*
=* !offee can ma&e 'ou feel %a((ier*
6* >ust smelling coffee could ma&e
'ou less stressed*
A* It oosts 'our metaolism ' 88K*
9* It &ee(s 'our s'stem cleansed*
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J* It &ee(s 'ou calm1er3*
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The Most Exensive !o""ee #n The World
@o(i lu+a& is t%e +orld,s $ost exensive co""ee* T%e main factor of it,s
%ig% (rice is t%e uncommon met%od of (roducing suc% a coffee* It %as een
(roduced from t%e coffee eans +%ic% %ave een digested ' a certain
Indonesian cat%like ani$al called t%en (alm civet or also civet catT%is is t%e
reason koi luwak is also called cat oo co""ee or civet cat co""ee* T%e feces of
t%is cat +ill e collected) finis%ed and sold as &o(i lu+a&*
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!onclusion
7%at Does !offee $ean To $e
It +ould normall' ta&e aout an %our to ans+er t%is ;uestion ut t%e s%ort
ans+er is oviousl' ;ualit'* Pure flavours) interesting flavours and also
t%e adventure in flavours* S(ecialit' coffee is also aout t%e (rocessing e%ind it*
Foing ac& to t%e roots at t%e farm and t%en in a coffee s%o( Q %o+ t%e coffee is
introduced to+ards t%e customers* T%e +%ole c%ain is s(ecialit' coffee Q for me
its not a coffee itself it is aout t%e connections t%at ta&es (lace efore m' cu( of
coffee is re+ed*
#n encouraging ;uote to end m' t%oug%ts) “#s long as t%ere is coffee in t%e
+orld) %o+ could t%ings e ad” I stand as a strong eliever in t%is ;uote ecause
I &no+ t%at +it% all t%ings a alance is re;uired and t%at +it% coffee moderation is
est*
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5iliogra(%'
%tt(s"en*+i&i(edia*org+i&i!offee
%tt("+++*medicaldail'*com%ealt%-enefits-coffee-vs-tea-
+%ic%-one-etter-'ou-/0266A
%tt("+++*coffee-tea-etc*comcoffee6=*8
%tt("+++*most-e4(ensive*coffee&o(i-lu+a&-ma&ing-(rocess
https://en.wikipedia.org/wiki/Coffeehttp://www.medicaldaily.com/health-benefits-coffee-vs-tea-which-one-better-you-309556http://www.medicaldaily.com/health-benefits-coffee-vs-tea-which-one-better-you-309556http://www.coffee-tea-etc.com/coffee54.1http://www.most-expensive.coffee/kopi-luwak-making-process/https://en.wikipedia.org/wiki/Coffeehttp://www.medicaldaily.com/health-benefits-coffee-vs-tea-which-one-better-you-309556http://www.medicaldaily.com/health-benefits-coffee-vs-tea-which-one-better-you-309556http://www.coffee-tea-etc.com/coffee54.1http://www.most-expensive.coffee/kopi-luwak-making-process/
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