Category Archives: Coffee

Loading
loading...

Coconut Cold Brew

Standards North Carolina

2023 Financial Report & Audit | $1.092B 

The United States Food and Drug Administration and the National Coffee Association recommended standard temperature for safe hot coffee is around 160°F to 165°F (71°C to 74°C). This temperature range is considered hot enough to be enjoyable while minimizing the risk of scalding or burning.

These agencies do not have specific regulations or guidelines solely dedicated to cold brew coffee.  However, there are general principles and best practices for handling and storing perishable food products that can be applied to cold brew coffee to ensure safety.*

Cold brew coffee typically requires more time to prepare than traditional hot brew coffee. While hot brew coffee can be made in just a few minutes, cold brew coffee is made by steeping coffee grounds in cold water for an extended period of time, usually between 12 to 24 hours.

The longer steeping time allows the coffee to extract more slowly and results in a smoother, less acidic coffee concentrate. After steeping, the coffee grounds are usually filtered out and the resulting concentrate can be diluted with water, milk, or other liquids and served over ice.

While cold brew coffee does require more time to prepare, many coffee drinkers prefer its smoother, less bitter taste and lower acidity compared to hot brewed coffee. Additionally, the longer shelf life of cold brew coffee concentrate makes it a popular choice for those who like to prepare coffee in advance and have it ready to drink throughout the day.

https://youtu.be/p9_zQUVbwn0?si=JsBMJLZyq4S0aF7t two guys talkingme talking icon coffee

Triggernometry

The Sacred Myths of Liberalism | Eric Kaufman (University of Buckingham)

Elon University Facilities Management

Coffee

We cover the technical standards applicable to small to medium sized coffee preparation installations in a cross-cutting way during our Kitchens 200 colloquium.

Relevant IEEE Research:

COVID-19 pandemic affected on coffee beverage decision and consumers’ behavior

Quality-Anomaly Identification in Liquid-Coffee Vending Machines Through Electrical Current Waveforms and Olfactory Data

Using Digital Marketing to Enhance Sustainability in The Coffee Business


* These recommendations are based on general food safety practices:

Water quality: Start with clean, potable water to brew your cold brew coffee. Make sure the water source is safe and free from contaminants.

Brewing process: Follow good manufacturing practices and ensure that your brewing equipment and utensils are clean and sanitized. Cold brew coffee is typically brewed using room temperature or cold water over an extended period. Ensure that the brewing container is properly sealed and protected from any potential sources of contamination.

Filtration: After the brewing process, filter the cold brew coffee to remove any sediment or particles. This can be done using a fine-mesh sieve or a dedicated filtration system.

Storage: Store the cold brew coffee in a clean, airtight container in the refrigerator. This helps to inhibit the growth of bacteria and maintain the quality of the coffee. Cold brew coffee can typically be stored for a few days to a couple of weeks, depending on the specific recipe and preparation method.

Temperature control: Keep the cold brew coffee refrigerated at a temperature below 41°F (5°C) to prevent the growth of harmful bacteria.

Serve safely: When serving cold brew coffee, use clean and sanitized utensils, containers, and dispensing equipment to avoid cross-contamination. If you add any additional ingredients like milk or sweeteners, ensure that they are stored properly and do not exceed their recommended storage times.

The Science and Technology of Ready-to-Drink Coffee

Chapman University Net Position 2024: $2.279B  | Orange County Building Codes and Regulations

Chapman University in Collaboration with the CA Dairy Innovation Center Presents:

Chapman University’s 90-acre campus in Orange, California, blends historic charm with modern innovation, reflecting a design philosophy of accessibility, beauty, and community. The campus, set in the historic Old Towne Orange district, features a mix of Classical Revival and contemporary architecture. Key historic buildings, originally part of Orange Union High School, include Wilkinson Hall (1905), Reeves Hall (1913), Smith Hall (1913), and Memorial Hall (1921), all listed on the National Register of Historic Places. These structures, designed by architects like C.B. Bradshaw and Frederick Eley, showcase symmetry and classical elements, with Memorial Hall’s 1,000-seat auditorium being a standout.

The Keck Center for Science and Engineering (2018), inspired by Frank Lloyd Wright, spans 140,000 square feet with 45 labs and an outdoor amphitheater. The Sandi Simon Center for Dance (2023) and Musco Center for the Arts (2016), with acoustics by Yasuhisa Toyota, have earned architectural awards. Doti Hall (2013) integrates seamlessly with historic structures around Bert Williams Mall, enhancing the campus’s cohesive aesthetic.

Infrastructure supports a vibrant student life, with 175+ student organizations and a 12:1 student-to-faculty ratio. The campus offers 24-hour security, modern dorms, and dining facilities, though weekend dining hours draw some criticism. Recent expansions, like the Fowler School of Engineering’s Swenson Family Hall, and planned updates to the Specific Plan, including increased enrollment and housing, ensure Chapman remains a dynamic, student-focused environment

Dodge College of Film & Media Arts

East Village Café

“The aroma of coffee is the scent of civilization.”
The Spectator, No. 91

 

Gingerbread Latte & Mince Pie

GOV.UK University Design Forum 

 

Charles Hansom Architect

Instant Coffee & Meals Ready to Eat

“Company A, 93rd New York Volunteers” | 1863 Winslow Homer

The History of Instant Coffee

Instant coffee is a staple in many people’s lives. Whenever you need a quick pick me up without having to go through the struggle of making an entire cup of coffee from scratch, instant coffee is there and ready. The earliest version of instant coffee was invented in the 18th century in Britain. It was called a “coffee compound” and was patented by the British government. In the United States, instant coffee was developed in 1853. It was tested during the Civil War in cake form, but instant coffee didn’t really take off until later. In 1901, Dr. Satori Kato was able to manufacture a stable powdered coffee, using a process he developed for making instant tea. In 1909, George Constant Louis Washington was able to get a patent and start the mass production of instant coffee, though the coffee was a novelty, it didn’t taste great.

Even though the coffee didn’t taste great, that didn’t stop it from being a staple among soldiers. The coffee got popular, and the mass production really blew up during World War 1. Caffeine provided the boost that soldiers needed while they were away at war and getting ready for battle. Instant coffee made getting that boost easy for soldiers and even after the war was over, still wanted the same instant coffee. Among some soldiers it was nicknamed, “cup of George.”

Instant coffee for the military was a large profitable market that G. Washington Coffee, Nescafe, and others had capitalized on. From 1939 to 1945, during World War 2, Nescafe and other brands of instant coffee supplied large quantities to the military. During one year of the war the U.S. military bought more than one million cases of Nescafe, which was their entire annual output of Nestle’s U.S. plant.

Nescafe became the most popular brand of instant coffee and was able to grow in popularity very quickly because of their new method of creating instant coffee. Around 1938, by co-drying coffee extract along with an equal amount of soluble carbohydrate they improved the taste. This made it better than the G. Washington Coffee because it was much more enjoyable.

There are two basic methods for producing instant coffee, freeze-drying and spray-drying. In freeze-drying, the coffee extract is frozen to about – 40°C and cut into granules. The frozen granules are then dried at low temperature and under vacuum. The quality of the aroma and flavor are protected by the very low temperature and gentle drying conditions. For spray-drying, in spray-drying the coffee extract is sprayed into a stream of hot air at the top of a tall cylindrical tower. As the droplets fall, they dry, becoming a fine powder by the time they reach the bottom. The powder may then be texturized into granules to facilitate dosage and dissolution. The quality of the aroma and flavor are preserved thanks to the very fast drying occurring during this process.

There are loads of instant coffee brands that people can choose from. Nescafé, Starbucks VIA, Maxwell House, Folgers, Robert Timms, International Roast, and Kava are a couple of popular brands, but there’s a bunch more at the grocery store. It’s all about finding which one you enjoy the most and then you’re able to have coffee whenever you need it.

Why did the Free City State Disappear?

Related:

Spoon University: My Case for Instant Coffee

“The Coffee Bearer” 1857 John Frederick Lewis

Iced Pistachio Latte

This content is accessible to paid subscribers. To view it please enter your password below or send mike@standardsmichigan.com a request for subscription details.

High Altitude Cinnamon Rolls & Cowboy Coffee

Standards Wyoming

Old Main | 2021 Wyoming Building Code

Cowboy Coffee


Wyoming’s Legacy Of One-Room Schoolhouses


“Ranch Life and the Hunting-Trail” | 1921 Theodore Roosevelt

Latte Macchiato

2024 Net Position: $135,785,946

Standards Tennessee

Trevecca Dining


Tennessee

Kokkekaffe

Standards Norway  | University of Oslo Statement of Cash Flows: NOK (000) 677 989 

“The Strange Death of Europe” | Douglas Murray

 

Norge

Rømmegrøt

Layout mode
Predefined Skins
Custom Colors
Choose your skin color
Patterns Background
Images Background
error: Content is protected !!
Skip to content