|
System Büttner Coffee Maker
"System Büttner" coffee makers (German: ) have been a type of manual and semi-automatic coffee makers combining coffee steeping (infusion, full immersion) with drip coffee, drip-filtering (percolation). Overview The idea to combine steeping with drip-filtering was utilized by the Berlin-based coffee roaster Carl Artur Büttner (also written as Carl Arthur Büttner) in his 1926 invention of a manual zero-bypass coffee brewing, zero-bypass flat-bottom coffee filter, flat bottom coffee maker consisting of four parts, all made out of porcelain: a coffee filter, filter pot (, "O") with lid (, "D"), saucer (, "U") and coffee pot (, "K"). The filter pot featured a through-glazed porcelain filter with triangularly-arranged slits with some air space below. The captured hot air causing mild micro-turbulences on the underside of the coffee grounds were said to help avoid clogging. Steeping was achieved utilizing a valving mechanism stopping the flow through the filter by a specially desi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee Steeping
Coffee preparation is the making of liquid coffee using coffee beans. While the particular steps vary with the type of coffee and with the raw materials, the process includes four basic steps: raw coffee beans must be coffee roasting, roasted, the roasted coffee beans must then be coffee grinder, ground, and the ground coffee must then be mixed with hot or cold water (depending on the method of brewing) for a specific time (brewed coffee, brewed), the liquid coffee extraction must be separated from the used coffee grounds, used grounds, and finally, if desired, the extracted coffee is combined with other elements of the desired beverage, such as sweeteners, dairy products, dairy alternatives, or toppings (such as shaved chocolate). Coffee is usually brewed hot, at close to the boiling point of water, immediately before drinking, yielding a hot beverage capable of scalding if splashed or spilled; if not consumed promptly, coffee is often sealed into a vacuum flask or insulated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Weiden In Der Oberpfalz
Weiden in der Oberpfalz (, ; official abbreviation: Weiden i.d.OPf.; Northern Bavarian: ''Weidn in da Owapfalz'') is a district-free city in Bavaria, Germany. It is located east of Nuremberg and west of the Czech border. Weiden is the second biggest city in the governmental district Oberpfalz, next to Regensburg. A branch of the German Army is located here. History Weiden in der Oberpfalz was first mentioned in a document in 1241 as Weiden. It is assumed that the first settlements in Weiden are dated the year 1000. Located at the intersection of two major trading routes (Goldene Strasse and Magdeburger Strasse), Weiden soon became an important trading center with a population of 2,200 in 1531. Two city fires, the Thirty Years' War and the Plague gave the city setbacks, which it didn't recover from until the end of the 18th Century. Between 1634 and 1635, as well as between 1648 and 1650; Weiden was occupied by Swedish troops. Since 1714 the city fully belonged to the Duchy of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thürmer Coffee Maker
A variant of the category of French drip coffee pots is the group of so-called Bohemian coffee pots, manual zero-bypass flat bottom coffee makers made out of porcelain only, including Karlsbad coffee makers (1878), Bayreuth coffee makers (2007), the Walküre cup filter (2010) and the Walküre aroma-pot (2015). In contrast to French drip coffee pots, they all use a special double-layered conically cross-slitted strainer made from through- glazed porcelain as well as a water spreader with six (or, in the larger models, more) large round holes to ensure an even water distribution and reduce the agitation of the coffee bed, a method sometimes also called cake filtration. In particular before World War I, but still up to the advent of the Espresso machine in the 1950s, they were very popular in the Viennese coffee house culture. The special kind of drip coffee they produce is called a (). In Vienna, the (confusingly also called or ), a black coffee without milk or sugar, was o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semolina
Semolina is the name given to roughly milled durum wheat mainly used in making pasta and sweet puddings. The term ''semolina'' is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or maize) as well. Etymology Semolina, attested since 1790–1800, is derived from the Italian word , an alteration of (, from Latin , ) with the diminutive suffix . The Latin word is of ultimate Semitic origin, with the original meaning of ; cf. Arabic (, ) and Aramaic (, ). Production Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. Through sifting, these endosperm particles, the semolina, are separated from the bran. The semolina is the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee Ground
Coffee preparation is the making of liquid coffee using coffee beans. While the particular steps vary with the type of coffee and with the raw materials, the process includes four basic steps: raw coffee beans must be roasted, the roasted coffee beans must then be ground, and the ground coffee must then be mixed with hot or cold water (depending on the method of brewing) for a specific time (brewed), the liquid coffee extraction must be separated from the used grounds, and finally, if desired, the extracted coffee is combined with other elements of the desired beverage, such as sweeteners, dairy products, dairy alternatives, or toppings (such as shaved chocolate). Coffee is usually brewed hot, at close to the boiling point of water, immediately before drinking, yielding a hot beverage capable of scalding if splashed or spilled; if not consumed promptly, coffee is often sealed into a vacuum flask or insulated bottle to maintain its temperature. In most areas, coffee may be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee Preparation
Coffee preparation is the making of liquid coffee using coffee beans. While the particular steps vary with the type of coffee and with the raw materials, the process includes four basic steps: raw coffee beans must be coffee roasting, roasted, the roasted coffee beans must then be coffee grinder, ground, and the ground coffee must then be mixed with hot or cold water (depending on the method of brewing) for a specific time (brewed coffee, brewed), the liquid coffee extraction must be separated from the used coffee grounds, used grounds, and finally, if desired, the extracted coffee is combined with other elements of the desired beverage, such as sweeteners, dairy products, dairy alternatives, or toppings (such as shaved chocolate). Coffee is usually brewed hot, at close to the boiling point of water, immediately before drinking, yielding a hot beverage capable of scalding if splashed or spilled; if not consumed promptly, coffee is often sealed into a vacuum flask or insulated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caffeine
Caffeine is a central nervous system (CNS) stimulant of the methylxanthine chemical classification, class and is the most commonly consumed Psychoactive drug, psychoactive substance globally. It is mainly used for its eugeroic (wakefulness promoting), ergogenic (physical performance-enhancing), or nootropic (cognitive-enhancing) properties. Caffeine acts by blocking the binding of adenosine at a number of adenosine receptor types, inhibiting the centrally depressant effects of adenosine and enhancing the release of acetylcholine. Caffeine has a three-dimensional structure similar to that of adenosine, which allows it to bind and block its receptors. Caffeine also increases Cyclic adenosine monophosphate, cyclic AMP levels through nonselective Phosphodiesterase inhibitor, inhibition of phosphodiesterase, increases calcium release from intracellular stores, and Receptor antagonist, antagonizes GABA receptor, GABA receptors, although these mechanisms typically occur at concentrati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
