Category Archives: Coffee

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Cafes at Saint George

University of Toronto Asset Management Corporation Report | $8.2B

Jordan Peterson was a Professor at the University of Toronto St. George


Eggs Benedict

Standards Wyoming | Kitchen Standards | Wyoming Union

Cowboy Coffee | Appetite for Knowledge

Vicki Hayman, University of Wyoming Extension Nutrition Educator, explains how to put together an English muffin, poached egg, Canadian bacon, and a homemade hollandaise sauce named after Lemuel Benedict, a Wall Street banker who, in 1894, ordered a hangover remedy at the Waldorf Hotel in New York. He requested buttered toast, poached eggs, crisp bacon, and hollandaise sauce.

The hotel’s maître d’hôtel, Oscar Tschirky, was impressed and adapted the dish for the menu, swapping bacon for ham and toast for an English muffin, naming it Eggs Benedict in his honor. Another claim links it to Commodore E.C. Benedict, but the Lemuel story is more widely accepted. The dish’s luxurious combination of poached eggs, ham, English muffin, and hollandaise sauce cemented its fame as a breakfast classic.

 

Cafe Prego

Lunds universitet Bokslut 2023 § Lunds universitet 1580’s

Department of Archaeology and Ancient History

Blåbärssoppa


 


 

Hindbærsnitter & English Tea

Aarhus Universitet Financial Report 2023: 262 DKK million | Danmark

Aarhus University was founded in 1928 and is the second oldest university in Denmark.  It has a  total enrollment of approximately 39,000 students and employed around 9,000 faculty members and staff.  During the summer its doors are open to everyone on earth.

C.F. Møller Architects

Hygge


“At the Breakfast Table” | Laurits Andersen Ring

Tea Water & Simnel Cake

“The Strange Death of Europe” | Douglas Murray


Danmark

 

Best Coffee Spots Near Campus

 

“The coffee-house is an original British institution, but as there are daily effusions of wit and humor

in several of these little periodical papers, I think we may be justly said

to have our Coffee-houses among us.”

(From “The Spectator,” No. 9, March 10, 1711)

Michigan Central

Ellie Younger: Best Coffee Spots Near Campus

Artisanal coffee departs from mass-market approaches and replaces it with emphasis on craftsmanship, quality, and attention to detail throughout the entire process—from cultivation to brewing.  Key aspects:

» Artisanal coffee producers often prioritize high-quality beans. They might focus on specific varieties, regions, or even single-origin beans, showcasing unique flavors and characteristics.

» The roasting process is considered an art in itself. Artisanal coffee roasters carefully roast the beans to bring out the best flavors. They may experiment with different roasting profiles to achieve specific taste profiles.

» Unlike mass-produced coffee, artisanal coffee is often roasted in smaller batches. This allows for better quality control and the ability to pay closer attention to the nuances of each batch.

» Artisanal coffee is appreciated for its distinct flavor profile. Roasters and baristas might highlight tasting notes, aromas, and other characteristics that make each cup unique.

» Artisanal coffee shops or enthusiasts often explore various brewing methods, such as pour-over, AeroPress, or siphon brewing. These methods can be more time-consuming but are believed to extract the best flavors from the beans.

From the way the beans are ground to the water temperature during brewing, artisanal coffee enthusiasts pay attention to every detail to ensure a superior cup of coffee.

— Publisher Marketing

The Decline of Men in Colleges

The Great Good Place: Ray Oldenburg

 

“I have often pleased myself with considering the two different scenes of life which are carried on at the same time in those different places of rendezvous, and putting those of the playhouse and the coffee-house together.”

(From “The Spectator,” No. 10, March 12, 1711)

America’s Cultural Revolution: How the Radical Left Conquered Everything

“For decades, left-wing radicals patiently built a revolution in the shadows. Then suddenly, after the death of George Floyd, their ideas exploded into American life.

Corporations denounced the United States as a “system of white supremacy.” Universities pushed racially segregated programs that forced students to address their racial and sexual “privilege.” And schools injected critical race theory in the classroom, dividing children into “oppressor” and “oppressed.”

In this New York Times bestseller, Christopher F. Rufo exposes the inner history of the left-wing intellectuals and militants who slowly and methodically captured America’s institutions, with the goal of subverting them from within. With profiles of Herbert Marcuse, Angela Davis, Paulo Freire, and Derrick Bell, Rufo shows how activists have profoundly influenced American culture with an insidious mix of Marxism and racialist ideology. They’ve replaced “equality” with “equity,” subverted individual rights in favor of group identity, and convinced millions of Americans that racism is endemic in all of society. Their ultimate goal? To replace the constitution with a race-based redistribution regime, administered by “diversity and inclusion” commissars within the bureaucracy.

America’s Cultural Revolution is the definitive account of the radical Left’s long march through the institutions. Through deep historical research, Rufo shows how the ideas first formulated in the pamphlets of the Weather Underground, Black Panther Party, and Black Liberation Army have been sanitized and adopted as the official ideology of America’s prestige institutions, from the Ivy League universities to the boardrooms of Wal-Mart, Disney, and Bank of America. But his book is not just an exposé. It is a meticulously-researched and passionate refutation of the arguments of CRT—and a roadmap for the counter-revolution to come.”

Manhattan Institute


“To be at home is to have a place in the world which is yours, where you are not a stranger and where you find the outlines of your identity. In the modern world, however, where the sense of home has been eroded by technology and bureaucracy, architecture can create a substitute for this sense, by defining spaces which answer to the dreams and memories of the people who live in them.”
— Roger Scruton

Excellence in Facilities Management

Canteens, Cafés and Snack Points

Café @ Marco Polo Building

Un mondo fatto bene

Collaborations:

Resilience of Hospital Power Systems in the Digital Age

Healthcare Management Journal: “If You Can Measure It, You Can Improve It” 

Building Electrical Wiring Based on Microsystem Criteria

A Procedure to Estimate the Energy Requirements for Lighting


  • Italian coffee is ritual. Espresso is served in tiny cups, sipped quickly, often at a bar counter. Variations include cappuccino (espresso with steamed milk and foam, typically a breakfast drink), macchiato (espresso “stained” with a dash of milk), and caffè latte (espresso with more steamed milk).
  • Italians favor single-origin or blended beans roasted to perfection, often medium to dark for rich, balanced flavors.
  • Coffee is a social act, enjoyed standing at bustling cafés or leisurely at home. Machines like the moka pot, a stovetop brewer, bring espresso-style coffee to households. Never order a milky coffee post-lunch—Italians consider it odd. This compact, flavorful tradition fuels Italy’s daily rhythm.

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

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