Whoa, I don't think Dorothy wrote this article in a coffee shop. Though for me I don't see a huge difference between this and reading a broadsheet - same problem, and should simply be managed by the coffee shop.
The High Cost Of Free WiFi
http://dailyshotofcoffee.com/the-high-cost-of-free-wifi/
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Do you really like acidity?
http://www.jimseven.com/2010/10/12/do-you-really-like-acidity/
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Another great article on brewing!
3 Tips for Brewing Good Coffee | Coffee Cup News : Coffee Reviews, Forum, Blog, Shows, News & How To
http://coffeecupnews.org/3-tips-fo-brewing-coffee/
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Great introductory post about brewing methods.
Top 5 Coffee Brewing Methods | Coffee Cup News : Coffee Reviews, Forum, Blog, Shows, News & How To
http://coffeecupnews.org/top-5-coffee-brewing-methods/
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Well, there I was minding my own business on the Starbucks Patio when all of a sudden a gentleman jumps out of his Porsche, quite upset and cursing up a storm, he'd spilt coffee on his interior. He parked his car and walked back in to get a coffee cup with a better lid on it, and he stopped to chit-chat and unwind, he was pretty upset when he said to me;
"Darn [not the exact word he used] this Coffee Lid, It Popped Off, and Now Coffee is All Over My Seat"
People have been drinking coffee and tea for centuries in various cultures across the world. Many people consider coffee or tea consumption to be a vital part of their daily routine. However, the temperatures at which coffee and tea are served has risen substantially with the use of machines that can super-heat the milk with steam.
Coffee shops can be great places to hang out, study, or conduct group meetings. However, there are certain hazards that can result in moderate to severe injuries. Some coffee shop dangers stem from:
Injuries in a coffee shop can be the result of negligence or careless errors on the part of management or staff. A set of safety standards should be observed by all staff on a daily basis to minimize risk of injury.
Safety Standards
Coffee shop staff, including baristas and managers, should observe proper safety standards to ensure that their customers stay out of harm's way. For example, baristas should not heat the milk or coffee higher than necessary. If the coffee is extra hot, they should tell you. If a spill happens, they should mop it up as soon as they can.
http://EzineArticles.com/?Coffee-and-Tea-Shop-Injuries&id=5165737Expert tips for brewing great-tasting coffee at home | thestarpress.com | The Star Press
http://www.thestarpress.com/apps/pbcs.dll/article?AID=201010100323
Expert tips for brewing great-tasting coffee at home
ARA CONTENT • October 10, 2010 Have you ever brewed a cup of coffee at home and wished it tasted as good as the cup you get from your favorite cafe? A lot of steps go into making the perfect cup of coffee, but they are all simple ones you can follow at home.
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Yuck!
Shampooing with coffee, and other amazing uses for food | Philadelphia Daily News | 09/30/2010
http://www.philly.com/philly/restaurants/20100930_Shampooing_with_coffee__and_other_amazing_uses_for_food.html
YES, I HAVE peanut butter all over my face.
No, it wasn’t any fun. But let’s put that aside for a moment. Mom probably told you that peanut butter sticks to the roof of your mouth. But did she also tell you that it could be used to remove stickiness, like stubborn price tags or paper labels?
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Oh man, where was this when I was at school!
Controversy brews over coffee at school
http://www.farragutpress.com/articles/2010/09/13082.html
Knox County Schools is employing a new strategy to help high school students recognize the importance of a healthy breakfast … coffee.
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Interesting article - more coffee please!
Coffee, Tea Linked to Lower Risk of Brain Tumor
http://www.wtvy.com/home/headlines/104222514.html
NEW YORK (Reuters Health) - Coffee and tea lovers may have a decreased likelihood of developing the most common form of malignant brain tumor in adults, a new study suggests.
The findings, from a study of more than 500,000 European adults, add to evidence from a recent U.S. study linking higher coffee and tea intake to a lower risk of gliomas, a group of brain tumors that makes up about 80 percent of malignant brain cancers in adults.
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Great post on recycling coffee beans.
WUSA9.com | Washington, DC | 5 Surprising Uses For Coffee
http://www.wusa9.com/rss/local_article.aspx?storyid=111335
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Fascinating, I live destroying assumptions.
Room temperature espresso
http://www.jimseven.com/2010/09/24/room-temperature-espresso/
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Does this mean i wont need my caramel shot?
A very interesting article about nestle. used Harley davidson parts
Starbucks Expands Presence in $377 Million Flavored Coffee Market in the U.S. with New Natural Flavors | Business Wire
http://www.businesswire.com/news/home/20100830005316/en
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Starbucks Reserve™ Premium Single-Origin Coffee Line Launches in Select U.S. Markets This Fall | Business Wire
http://www.businesswire.com/portal/site/home/permalink/?ndmViewId=news_view&newsId=20100816006871&newsLang=en
Any comments about this news?used Harley davidson parts
A very interesting article about nestle. used Harley davidson parts
Nestlé's Ground Attack on Coffee - WSJ.com
http://online.wsj.com/article/SB10001424052748704913704575453790784473302.html?mod=WSJ_hps_LEFTWhatsNews
Nestlé—the Swiss company whose Nescafé instant coffee and upscale Nespresso brewing machines make it the world’s largest coffee company—plans to train thousands of farmers over 10 years and provide them with new coffee trees. The company won’t own the plantations or bind farmers into long-term contracts, but Chief Executive Paul Bulcke thinks the relationship it develops with the farmers will lead them to sell to Nestlé.
Not sure that I could justify this for home use:)
MoJo Should Be Standard For Every Roaster
http://shotzombies.com/2010/09/12/mojo-should-be-standard-for-every-roaster/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Shotzombies+%28Shotzombies%29
Posted on September 12, 2010 by Mike
There are a lot of variables involved during roasting. Ambient temperatures change, batch sizes change, drop temps change, etc. If you’re tracking as many details as possible, why wouldn’t you use MoJoToGo as well? It can determine very quickly when changes in development occur, changes that prohibit proper extraction in the cup. I’ve said before that I believe MoJoToGo can help you maintain your equipment. Roasting is another example where having objective analysis is worth every penny of investment. This past summer I was able to identify very quickly that there were problems with some local coffees (most likely due to an extreme heat wave that rose the ambient temperatures of the roastery). Because they don’t objectively analyze every (or any) batch that they roast, it was difficult for them to understand why their coffees didn’t taste as good as usual. Chris Tacy reminded me of this experience when he brought up the very same subject on Twitter. In a perfect world every batch is as similar as possible, based on your predetermined profile. But it’s very difficult to get it right every time. If you’re testing everything, MoJoToGo will identify the blown batches right away.
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