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Simple Coffee Brewing Tips To Make A Great Cup Of Coffee

How to brew the perfect cup of coffee, espresso, latte and other concoctions...

• Brewing Tips

So far there has been a tremendous amount of work by a multitude of lovely people to get you the best coffee bean possible. What’s next? Well, just don’t sit there, you Ninny, it’s time to take some responsibility. Take those exquisite beans in hand and brew them! Brew them I say!

 

• First Things First

Rules, rules and more rules... Oh, stop complaining! I’m trying to teach you how to brew the flawless cup. Remember our goal here is perfection, nothing less. Follow these simple principles and you’ll soar to new coffee heights, as your taste buds lead you to pleasurably-pontificate-endless-exclamations such as:

 

 

“Professor Peaberry, old boy, you’re positively genius! Who knew that cleaning the sludge from the bottom of the coffee pot could be the key to coffee nirvana?”

 

 

 

 

 

“Ohhhh, you brilliant, fat, little sexy man! Mother was right. Technique is everything!”

The Professor Peaberry Principles:

• Buy Only High Quality Beans.

Start with fresh roasted coffee from any one of the fabulous roasters we feature on our site. They are the crema of the cup. The coffee elite. The best. The ultimate. The superior. Anyone else is most likely inferior. Yes, I am biased. Go-Coffee-Go! Rah-rah-rah-sis-boom-bah.

• Keep it Fresh

Buy your toilet paper at Costco, not your coffee. If your coffee is not fresh, the notes fade and so will its potential in your cup. Buy coffee that is roasted-to-order. Look for the roast date as proof on the bag.

 

 

Air, heat, light and moisture are coffee’s enemy. You see oxygen is the biggest antagonist to our little bean friends and quite the bully. So with that, fresh roasted coffee is the only way to go - unless a gamma ray burst from a distant star blasts away our oxygen rich atmosphere - well we wouldn’t be here anyway, so this is a moot point. Therefore, coffee beans should be stored properly in an airtight container in a cool, dark place. I prefer a ceramic container with a rubber gasket on the lid for a tight seal.

 

Coffee reaches its joyful peak 3-10 days after it is roasted.Sadly, it degrades quickly after two weeks, losing its voice, its song, thus its vanquished into an abyss, into a proverbial Coffee Black Hole after a month. Yes, this roasted bean’s short life is over - like that of the Hu-hu-ma-tu-tu. But don’t be sad. Just order some more and the notes will sing and dance across your palette once again!  

Freezing your beans -- A chilly proposition. Though hotly debated amongst the coffee elite, some experts believe, if done properly, you can indeed extend the life and freshness of your beans for up to a month by freezing them. (See the chilling details below.)

 

 

• Only grind your beans right before use

Once coffee is ground, it degrades rapidly! Purchase a Burr Grinder and grind beans only as needed. No dilly-dallying here, grind and brew for results that are truest to the bean itself.

• Water

It’s simple: good water is the start of good coffee. Since coffee is 99% water, any unpleasant taste in your water will pass into your coffee. Just make sure it is fresh and clean. Avoid tap water that is heavy with minerals or tastes chemically treated, such as with chlorine. Pool water is a no-no! Fish pond as well! For best results used filtered water. Likewise, avoid water that is free of every mineral, like distilled or heavily filtered water.

• Cleanliness

Don’t let the innards of your coffee making device du jour get coated or encrusted with icky, brownish goop. Gadzooks! Coffee contains oils and these oils that are left behind can grow rancid. Pew! Clean up after yourself, you Dirty Bird! Use a gentle sponge and little or no dish soap, so your coffee doesn’t end up tasting lemony fresh. Remember: Cleanliness is next to flavorableness.

• Temperature and Time

Coffee’s ideal brewing temperature is between 199 and 205 degrees Fahrenheit. Period. If, for instance, you boil water separately for a French Press or Pour-Over Cone, let the water sit for a minute just after your kettle whistles, then use. This allows the temperature to drop. Depending on the method and grind choice, coffee brews anywhere from 4 to 8 minutes. You may use a stopwatch, if you wish. I do.

 

• Good Measures

Check any pertinent directions on your coffee device regarding what measure constitutes a cup.Trial and error is often needed, but a good rule to observe is one tablespoon of coffee, properly ground, per 6 ounces of water. What’s that? You prefer a mug and its 8 ounces? Then measure up! Some use 2 tablespoons of coffee for an extra rich cup. Taste is subjective, thus proceed with reckless abandon. Experiment, I say... Brew in the nude! Brew standing on your head! Just remember to brew a cup worth brewing! For those of you who are anal enough to weigh their beans for precision brewing, I applaud you. My rectum does as well. So pull out your digital scales and weigh those beans!

 

Important Factoid: Light and dark roasted coffee beans may measure the same, however they do not weigh the same and this is why weighing is the most precise manner for initiating your cup.

French Press: 25 grams of beans for 10 oz. of water. Melitta Brewers: 25 Grams of beans for 10 oz. of water. Vacuum Pots: 7 to 8 grams for every 5 oz of water. Electric Drip: 7 to 8 grams for every 5 oz of water.

• Serve Promptly

After brewing, a tardy cup of coffee is faux pas. Coffee that sits for as little as 15 minutes can lose its true flavor as natural oils that provide taste break down and evaporate. It becomes the proverbial sludge. After an hour of “warming” coffee on its “burner,” you might as well discard the remaining scorched glop in the pot and make haste by moving to another voting district because your reputation as a coffee aficionado is ruined. I highly suggest if this is you to -- Quick hide and find your Mormon disguise. You see, Mormons do not drink coffee, thus no one will suspect it was you. Perhaps the solution is truly simple to avoid such difficulties -- just pour your precious brew into a fine quality insulated carafe or thermos immediately after brewing to preserve all of its goodness.

• Storage

As stated earlier, keep your beans in an airtight container, out of the light in a dark cupboard in a temperature of 50 to 70 degrees Fahrenheit. Coffee is best brewed fresh, so when it comes to storing coffee beans for long periods of time, simply don’t do it, unless one chooses to go cryogenic. Do so at you own risk. No human has ever come back from the deep freeze - Shall a bean? Thus...

• To freeze or not to freeze – that is the question?

Would I roast my ice cream? Then why in the hooey would I freeze my beans! Let’s explore this controversial paradox, shall we?

Yes, it is true; many experts believe that freezing does indeed help preserve the freshness of coffee. But rules must be followed. If you choose to freeze your beans, never do it for longer than one month. It’s actually the process of freezing and thawing, and freezing and thawing that can harm the quality and flavor notes of your beans. In the freezer store your beans in individual Ziploc Baggies, preferably in one-day to a maximum of one-week portions. This way no condensation or unpleasant frostbite will occur. So once you take them out of the icebox, do not put them back in.

 

 

Click here for Espresso Drinks.

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HowbTo Grind Coffee? What's The Perfect Grind?

How to brew the perfect cup of coffee, espresso, latte and other concoctions...

Coffee Grinders:

It’s practically unanimous: every great cup of coffee starts with freshly ground coffee. And when I say fresh, I mean grinding your beans just moments before brewing. Too much trouble, you say? Nonsense! Poppycock! Where shall we begin?

We’ll start with the two basic types of grinders and the notable variations within.

• Blade Grinders

That high-speed whir heard round the world each morning is a blade grinder. These are the cheapest grinders for general-purpose coffee making. They come with perky names like Krups or Braun. You probably have one. You shouldn’t. Perhaps you should relegate it to grinding Grandpa’s gruel. They can be very handy but they are not always precise and I do not recommend them. They horribly hack and slice your beans, leaving an uneven grind with course and fine particles in the same batch. The motors run hot; grinding too long can scorch the coffee.

• Burr Grinders

For a step up in precision, now we're moving in the right direction, tally-ho! Burr grinders are the answer to a more perfect union of bean and grind. Disk (a.k.a. plate) and conical burr grinders are your basic choices. Flat disk grinders use two spinning disks to smash the coffee into precise uniform grinds. Precision is good for home use; you can even get a truly fine espresso grind. But, alas, they can also run hot and, if not careful, can scorch the beans.

• Conical Burr Grinders

 

These are a bit more expensive, but are the choice of both coffee professionals and enthusiasts alike and well worth the price. These are the workhorses. Precision grinds, even for Turkish coffee, and a slow, cool motor.

• Hand Grinders

If you’re both counting pennies and are also in need of a way to work out your flabby upper arms, perhaps you could try a hand grinder. They work on the same principle, except your arm substitutes for an electric motor. Watch those biceps bulge! The trouble here is that it takes an awful lot of effort to get even a small brew under way and in that time you could be drinking coffee.

 

The Various Grinds:

• Coarse

This type of grind leaves the largest granules of coffee and is preferred for French Presses (a.k.a. plungers) or the percolator method of brewing.

 

• Medium

Medium grinds have a consistency of granulated sugar and are primarily recommended for vacuum and certain types of drip coffee makers. Because of its versatile size, it can also be used for other brewing methods, but not espresso.

 

• Fine

Also known as an espresso grind, this is a grind with a powdery/mealy consistency used in espresso makers and Neapolitan flip-drips though electric drip and filter brews can use it as well.

 

• Pulverized

Like fine flour, this extremely fine grind is the province of Turkish coffee and usually needs to be ground in a special grinder.

 

 

 

Click here -- Tally-ho onto Brewing!

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How To Make Coffee? Make The Perfect Cup.

How to brew the perfect cup of coffee, espresso, latte and other concoctions...

French Press

If the French are known for refinement and elegance, than the French Press is positively emblematic! In fact, it’s a personal favorite. Few methods of brewing coffee allow such precise control of the process. So let’s press on, shall we?

You’ll need your French Press, hot water and have course, coarse ground coffee.

1. Heat the water by whatever means necessary, a lighting bolt comes to mind… A whistling kettle actually is my personal favorite. Use only the purest water, free of chlorine and hard minerals, so that nothing gets in the way of the coffee flavor. Distilled water is a no-no: it can leave your coffee flat.

2. We’ll assume you’ve ground your coffee to perfection - a somewhat coarse grind is best for the press. It should look like coarse sand with fine chunks… So now it’s time to measure or weigh the coffee for the most accuracy and place in the press. Remove the plunger from the carafe and set it aside. Carafes vary in size, but the measure is the same: about 2 round tablespoons per 8 oz of water. More precise: 7 grams per cup.Or for a 20 oz French Press use 2 oz or 50 grams of coffee. Which is approximately 1 oz per 10 oz of water.

3. When your water boils - or whistles - let it rest a moment to cool. The best brewing temperatures are between 201-205 degrees. Pour the water SLOWLY into the carafe and let it sit over the ground coffee. Not too full! You still need room for the plunger.

4. Notice the foaming action of the coffee and water, known as “blooming” or, for the more technically minded, “off-gassing.” Stir with a spoon to rid the foam.

5. Place the plunger/lid on top of the carafe to help keep in the heat and wait 4 minutes. Oh, the agony of waiting!

6. At four minutes… take the plunge! SLOWLY press the plunger to the bottom of the carafe and leave it there. Don’t be a fool and retract the plunger.

7. Pour yourself and your friends - if they’re near - a cup of delicious coffee. Put a lovely record on your stereophonic device, exhale and ENJOY! Wait, one more thing--

8. I recommend decanting the coffee into a thermos or heat saving pitcher of some kind as even the grounds at the bottom of your French Press will continue to brew the rest of the coffee and-gasp! - over-brew it.

Automatic Coffee Makers

 

This is by far the most popular means to make coffee in America. The choices for machines in this category are enormous! And while these machines can do everything from keeping time, turning on automatically to fetching your e-mail – oh, I wish! - only a very few offer the kind of precision needed for a perfect, tasteful cup of coffee. Since the process of making coffee varies from machine to machine, here are a few dreadfully important guidelines to follow.

 

 

• La Machine

Machines that heat the water to between 195 and 205 degrees - and can do it in less than 6 minutes - are ideal. If you have something lesser, it’s not a total disaster, but it will be something to ask Santa about come the holidays.

 

 

 

• Clean Water

This can’t be stressed enough-- use clean, filtered water, but not necessarily pure water, such as distilled or ionized water. Coffee flavor is best if there are some minerals to bind with. If the water is too hard, it affects not only flavor but also encrusts the machine’s heating elements. The words coffee and crust are not pleasant bedfellows.

 

• Measure Up

I detest measuring the water to the four-cup mark on a strange pot and only getting one 1 ½ cups of brewed coffee! A cruel joke, indeed. Every machine is different, so you may have to test just what THEY mean when THEY say “a cup” or “a scoop.”

• Filter Pros and Cons

Paper filters are the least expensive kind, but can also filter out the best flavors found in thecoffee by trapping the oil. Cheap papers can make your coffee taste like, err, paper. Wetting the paper first can cure the latter by rinsing away any residuals from the manufacturing process. Cloth filters need a lot of care, they must be thoroughly washed before each brew, but many consider them a very green alternative. Stainless steel or gold-plated filters provide a more costly but imminently reusable alternative and only need to be washed and scrubbed with water. The quality of the cup is good, but some of the finer grounds can get through - so use a medium-coarse grind.

• Carafe It

 

After brewing, it’s best to empty the pot into a thermos or insulated carafe. Coffee machines are notorious for overheating the finished coffee even while set to “warm” and ruining a perfectly good pot. Sinful.

 

 

• Clean Up

Periodic cleaning of your machine to free it of rancid coffee oils and mineral build-up in the heating elements is essential for making the best possible cup every time. Whistle while you scrub-a-dub.

Pour-Over/Filter/Manual Brewing

This is an easy and effective way to brew outstanding coffee with precision and employs the most basic rules of coffee temperature and time. Some say it’s he best! There’s very little to it, really, so let’s get to it.

1. As always, use coffee ground only moments before preparation. For this method, coarse to medium fine is best.

2. Place your brewing cone, either plastic or ceramic, over your cup or a storage vessel.

3. Place your preferred filter type, either paper, cloth or metal/synthetic mesh.

4. Measure coffee and place it in the filter bed. As a rule of thumb, about 2 tablespoons for a cup or 7 grams per six ounces of water. Level the coffee in the filter.

5. Heat water to boil and then let cool for a moment, so it settles to between 195-205 degrees. You can start the water boiling first and cover the other steps so the water is ready when you are to pour.

6. Pour a small amount of hot water over the grounds first. Let it soak and allow any foam to dissipate. Then—

7. Pour all of the water on the grounds being sure to get them all thoroughly soaked. Your brew will drip through to the bottom then down into your vessel.

Remove the brewing cone, stir with a spoon and enjoy a wonderful cup.

The Moka Pot

This is a fun way to make an inexpensive, deliciously mild espresso or strong coffee. In fact, it’s rather quaint and a sure way to impress company or a love interest with the appearance of a rarified skill.

A “moka” pot has two chambers. Water goes into the bottom chamber with the finely ground coffee suspended in metal basket above. Screw the bottom chamber together with the top chamber and place the entire pot over medium heat.

As the water boils, steam pressure forces the water through the coffee above it, into a narrow tube, and eventually collects in the upper chamber. Remove the entire assembly from the heat and allow the coffee to settle. Serve immediately. Great straight and strong or as a café con leche with hot milk. Impressed?

Espresso

The art and science of a good shot of espresso could fill volumes, so we’ll only delve into a few basic principles and in no particular order. Life is too short and I would rather be drinking espresso than lecturing on it. On with the lecture...

Espresso is not a coffee roast per se, but there are certainly roasts that make a better, bolder shot. The best espresso comes from a blend of Arabica beans that balance dark roasted flavors with sweeter, milder roasts.

More than any other brewing method, espresso demands a very fine, consistent grind some say is close to a powder. Those small hand grinders will not do when making the perfect espresso, you’ll need an adjustable Burr grinder.

Keep your machinery clean. That grinder, the steaming nozzle, et al.

The correct “dose” of espresso grinds for a single shot is 6-8 grams per cup. Double for a double shot, naturally.

Tamp or pack the grinds into a puck with moderate, consistent pressure. Turn the tamper to “polish” the puck.

Extraction time is between 20 and 25 seconds for either single or double shots. Be consistent.

Finished espresso is thick and creamy, with a foamy, orange-brown crema on top.

 

Click here for Concoctions.

www.gocoffeego.com

Coffee with a Professor | Division of Student Affairs

The Divisions of Student Affairs and Academic Affairs, in association with Associated Students, Inc, have created "Coffee with a Professor", a program to foster informal, out-of-classroom interactions between students and faculty by providing a $12 "VIP Gold Card" redeemable at all campus dining retail venues.

The participating campus dining retail venues are Union Square, On Fourth Café at MLK Jr. Library, Just Below, and Starbucks. We hope that you take advantage of this opportunity and connect with your professors - they are waiting to hear from you!

How it Works

How Often Can you Participate

Who is Eligible

Where to Sign Up

 

How it Works

After you have invited your professor out to coffee, go to Center for Faculty Development (IRC 213) to receive your "VIP Gold Card".

Before requesting your program card, make sure you have:

  • Invited your professor and confirmed a date and time
  • The full name and e-mail address of the faculty member in hand

Provide the following info to receive the "VIP Gold Card":

  • Your name, student ID and email address
  • Faculty's name and email address
  • Course section or class name (if you are currently taking a class with your professor)
  • Date and time for coffee
 
   

How Often Can you Participate

You may participate in the Coffee with a Professor program twice per semester during the academic year. This program doesn't run through the winter or summer sessions.

 

Who is Eligible

Student eligibility: The program is open to all currently enrolled SJSU undergraduate students. If another student would like to join your coffee, that student must pick up a separate "VIP Gold Card" at the Center for Faculty Development (IRC 213)

Faculty eligibility: The professor or graduate teaching assistant must be currently employed by the university. They cannot be staff, administrative advisors, or counselors.

 
 

Where to Sign Up

After you choose the professor or TA who will be joining you for coffee, visit the Center for Faculty Development (IRC 213) to sign up and receive your free "VIP Gold Card". We hope to have other offices participate in the program by the end of the Spring 16 semester.

 
 

 

Share your photos using the #SJSUchatwithaprof hashtag on Instagram

www.sjsu.edu

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