cup of coffee Gano Coffee Ling Zhi Reishi Ganoderms Lucidum

Reishi Ling Zhi Ganoderma Lucidum Gano Coffee ©

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Cup of coffee "for your face"

Cup of coffee "for your face"

Name that Coffee and Ice Cream

David D'Amour
Short Expresso mixed with Galiano and fresh coffee ice-cream.

Michael's Coffee Mint Cafe
Long white Americano mixed with mint leaf, green peppermint and coffee ice cream.

Coffee Ice Cream and Brownie Sandwich
Chocolate double fudge brownies with a filling of coffee ice cream and chocolate sauce.

Maximum Ciato
Hot milk steamed with espresso and Black Gold Sambuca and a scoop of fresh coffee ice-cream.

Shane's Cafe
White short Americano mixed with Cognac and fresh coffee ice-cream.

Jumbo Ice Capuccino
With coffee ice cream and fresh whipped cream.

Bali Beach Summer Cafe
Capuccino mixed with double arak and a dash & twist of fresh orange.

Ice Coffee Ice Chocolate
With ice cream and whipped cream.

Coffee Planet Cherie
Tall thin espresso spiked Frangelico with ice cream and whipped cream.

The cup runs over but how does it taste.

Acidity
Pleasant and pungent flavor felt on the sides of the tongue giving coffee a tang reminiscent of a dry wine. This characteristic denotes a fresh coffee, cultivated at high altitude.
Arabica
The fruit of the Coffea Arabica, one of the two major species of coffee plants. The Coffea Arabica is a fragile shrub responsible for 75% of the world's coffee production. Grown at high altitudes, the fruit ripens slowly resulting in high quality coffees.
Aroma
Fragrance of coffee. Along with acidity, body and flavor, it is an essential component of the coffee-tasting experience.
Bitterness
Pungent taste perceived on the back of the tongue, usually caused by long roasting, bad brewing method or over-extraction of the coffee oils. In small quantities, it can add to the overall flavor of the coffee.
Blend
A mixture of beans with complementary characteristics, improving balance and harmony. Most coffees are blends, Mocha Java being the most popular.
Body
A coating sensation or full-mouth feeling of more viscosity. Felt at the base of the tongue, in the throat and on the palate.
Cappuccino
An Espresso topped off with hot frothy milk and often with cocoa powder.
Caracol, peaberry
Coffee fruit that contains one bean rather than the usual two. They have more taste and aroma than regular beans, therefore, are greatly sought after.
Cherry
Name of the ripe fruit of the coffee tree.
Coffee tree
Tropical shrub native to Abyssinia whose fruit, or cherry, contains seeds (coffee beans). There are two major coffee plant species Coffea Arabica and Coffea Robusta.
Concentration
Synonymous with strength, it is determined by the ratio of water to the amount of coffee - mild, medium and strong.
Dark
Refers to roast and taste, not concentration; has a more pronounced burnt caramel and charcoally taste, typical of dark roasted or European coffees.
Diluted
Characterizes a coffee prepared with too much water (or not enough coffee) that lacks body and substance. Synonymous with watery.
Espresso
Coffee obtained by percolation under high pressure, making a coffee that is dense with a very strong aroma. It is covered with a cream and is less caffeinated than filtered coffee.
Flavor
Combination of what we smell and taste; a blend of body, acidity and aroma. This term is also used to describe coffee that is made with natural or artificial extracts.
Light
Refers to roast and taste. Denotes a coffee with good acidity with a lighter roast and offering a pleasant flavor and good aroma.
Medium
Refers to the roast and taste - well-balanced coffee, not too acidic, not too bitter, but dense and rich with a medium roast. Medium (or mellow) blends are often made up of dark and light coffee.
Medium (strength)
Coffee made with standard concentration, producing a well-balanced coffee, rich and flavorful.
Mild
Coffee made with a lower concentration (less coffee for the same amount of water), producing a milder flavor with a lighter body and clearer color.
Peaberry, caracol
Coffee fruit that contains one bean rather than the usual two. They have more taste and aroma than regular beans, therefore, are greatly sought after.
Rich
Used to describe an excess of a quality. A rich coffee will offer flavor, body and acidity in abundance.
Roast
Indicates the temperature and the length of time at which coffee is "cooked". The longer the roasting time, the darker the beans and the more charcoal tang to the taste - light, medium and dark roast.
Robusta
Fruit of the Coffea Canephora, one of the two major species of coffee tree. It is a hearty plant that, unlike Coffea Arabica, grows in low altitudes and is usually of lower quality.
Strong
Coffee made with a higher concentration (more coffee for the same amount of water), producing a more pronounced flavor and a heavier body.

LING ZHI Reishi Ganoderma Lucidum

LING ZHI Reishi Ganoderma Lucidum

Cup of Coffee: Red Reishi Mushroom / Ganoderma lucidum / Ling Zhi
Red Reishi Mushroom / Ganoderma lucidum / Ling Zhi: Red Reishi Mushroom

General Information:

Even though there are several different colors of Reishi mushrooms, Red Reishi is the one that is most well known and used. For over 4000 years, Red Reishi mushrooms have been most revered in traditional Chinese medicine equaling ginseng as a premier substance for the attainment of radiant health, longevity, and spiritual attainment.

Traditionally, Reishi has been used as an anti-aging herb to treat many diseases and disorders. Daoist traditionalists rever this mushroom as the elixir of immortality, claiming it promotes calmness, centeredness, balance, and inner awareness and strength.

Reishi contains sterols, coumarin, mannitol, polysaccharides, and triterpenoids called ganoderic acids. It is thought that ganoderic acid lowers blood pressure, LDL (low density lipoprotein cholesterol), and triglyceride levels.

The triterpenoids also play an important role in lowering the risk of coronary artery disease.

Coffee Quebec

Coffee Quebec:

Canada

British Columbia

Oso Negro Fine Coffees - Nelson
We are a micro-roastery whose mission is to roast and blend the best coffee in the world while living the good life in Nelson, British Columbia. Oso Negro has two parts: a roastery and a café. - 8-512 Latimer Street, Nelson, BC V1L 4T9 - Tel: 250-352-7661 - Fax: 250-352-7662 - Email: oso_negro@telus.net - Url: www.osonegrocoffee.com

Rio Ustaris
Small coffee roastery company specializing in small batch, slow roasts for restaurants,espresso bars, & restaurants. - 918 Austin Avenue, Coquitlam, BC V3K 3N5 - Tel: 604-939-2216 - Fax: 604-939-2216 - Email: mpustar@telus.net

Torrefazione Coloeira Coffee Company - Richmond
Fresh Roasted Gourmet Coffee - 6-11771 Horseshoe Way, Richmond, British Columbia - Tel: 604 272 4542 - Fax: 604 272 4548 - Email: terril@istar.ca

New Brunswick

Down East Coffee Company Limited - Notre-Dame
2Scrupulous roasting and blending for retail, wholesale and mail order - 3935, Hwy 115, Notre-Dame, New Brunswick E0A 2G0 - Toll Free: 1-888-224-2233 - Fax: 506 576-6616 - Email: decoffee@nbnet.nb.ca

Ontario

Birds and Beans Inc.
Order online from a micro-roaster of sustainable coffee. Coffees are Organic and Shade Grown; most are Bird Friendly or Fair Trade Certified. Roasting dates are printed on bags as your guarantee of freshness. Green Beans for Home Roasting also available. - B-2415 Lake Shore Blvd. W., Toronto, Ontario M8V 1C5 - Tel: 416-913-9221 - Email: info@birdsandbeans.ca - Url: www.birdsandbeans.ca

Coffee Express - Toronto
200 types of Roasted Coffee Beans shipped all over the World - 2100 Bathurst Str., #415, Toronto, Ontario M5N 2P2 - Tel: 416-780-0396 - Fax: 416-780-0397 - Email: servicom@yesic.com - Url: www.yesic.com/coffeex/index.htm

Cup of Coffee

Stories you can tell over a single cup of coffee!

E-mail DataLive

The actual discovery of coffee is vague, however most accounts point to a quaint legend of a wee goat and his herder Kaldi during the 1400's. Kaldi noticed his goat acting more lively than usual. Kaldi looked over to see some of his goats chewing on dark shiny green leaved bushes heavy with red berries. Curious, he plucked a few berries for himself and after enjoying many of them, noticed his energy increase substantially. He took the berries to a local holy place where the Holy man boiled the berries in water and produced an aromatic but bitter liquid, which when drunk acted as a stimulant and warded off drowsiness and fatigue. So many stories are now told of Kaldi it gets hard to find the first one.