Stove-top versions, heated by the stove’s burner, contain two chambers: water is in the bottom chamber and is forced up through a filter containing the coffee grounds. It arrives gurgling in the upper chamber and is served. There are also numerous electric countertop models which inject hot water through the coffee grounds directly into a cup, very much like those huge machines seen in coffeehouses. These home espresso machines have become almost as commonplace in the average kitchen as percolators were in those fifties movies. Most models come with the means of steaming milk for cappuccinos and lattes.

Coffee Term For This Month: Cappuccino

A classic blend of coffee and steamed milk named after the brown robes of the Capuchin monks. Approximately equal proportions of espresso, steamed milk and foamed milk.

The most popular grinding methods are the following:

French Press (Bodum)

Grind Type: medium to coarse (like bread crumbs): should feel like coarse
sandpaper or cornmeal to the touch.

Grinding time: 10-15 seconds

Filter Drip

Grind Type: medium, with no powder present – just a touch finer than the metal filter drip grind

Grinding Time: 16 seconds

Neapolitan Filter Pot

Grind Type: medium to coarse, with no powder present

Grinding Time: 15 seconds

Stovetop Espresso (Moka) Pot

Grind Type: medium to fine, like fine sand

Grinding Time: 20 seconds

Espresso Machine

Grind Type: Very fine. These machines require a fine, consistent grind with a texture between flour and table salt.

Grinding Time, with a Home Burr Mill: 20-25 seconds.

Another method used is:

The Middle Eastern method

You may want to purchase this type of coffee in a specialty coffee shop or ethnic market, rather than attempting to make it yourself.

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Coffee term for this month:  Aroma

It is the fragrance that is released from the bean. It will tell you how fresh your coffee is, as well as some of its traits.

You will find all information regarding this game on our Facebook Fan Page : www.facebook.com/Berendo

Here is what you could receive if your picture is drawn…

]]> http://berendos.com/eng/2010/07/14/berendo-2010-summer-espressocoffee-event/feed/ 0 http://berendos.com/eng/2010/06/23/berendo-at-the-summit-of-mount-everest-with-gabriel-whose-goal-was-achieved-2/ http://berendos.com/eng/2010/06/23/berendo-at-the-summit-of-mount-everest-with-gabriel-whose-goal-was-achieved-2/#comments Wed, 23 Jun 2010 10:30:37 +0000 Nathalie Dion http://berendos.com/eng/?p=1346 In our April news release, we told you of Gabriel’s goal to climb the North face of Everest hoping to be the second Canadian and the only Quebecer to have conquered both sides of Everest.  We are pleased to share with you that on May 24th, 2010 Gabriel reached his goal. He made it to the top of the world by the North face (Tibet) of Everest.  He had climbed the summit from the South side in 2005.

We are proud to have contributed to Gabriel’s two–month expedition. We supplied the Berendo Espresso and the Northern Delights Herbal Teas as well as the Berendo Organic Sugar.  Gabriel was able to enjoy his cup of Berendo Espresso every morning and during his afternoon break, called “Berendo Break”. Gabriel made sure at the beginning of his expedition to show his cook helper Itchi how to prepare an excellent espresso. Even Richard, from Peru who tagged along with Gabriel on this expedition rapidly adopted the “Berendo Break” and left his own coffee in his bag and used only the Berendo.

(Gabriel with Itchi, his cook helper while making the Berendo Espresso for the “Berendo Break”. Gabriel was at ABC – Advanced Base Camp, 21,000 feet).

Gabriel had also reached the goal of helping children with juvenile arthritis. The initial objective of raising  $40,000 was exceeded. Gabriel became the spokes-person  of the Arthritis Society in 2010. A total amount of $44,050 was raised and will help those children with juvenile arthritis.

We had the honour also to have Berendo beans sprinkled at the summit of Everest by Gabriel so we too left our mark on the top of the world! Who knows if one day a coffee tree will grow at the summit.  Gabriel was able to bring us back some Berendo beans that went to the summit with him and we are going to keep those precious beans forever.

On his return, Gabriel gave us a framed picture of him with Itchi, his cook helper while making an espresso. He also put some Berendo beans that went to the summit with him in the frame (See in picture below). What a souvenir for us, thank you Gabriel!

Others pictures of Gabriel’s expedition will be available soon in our Facebook page Berendo.

Light :

Cinammon, New England, Light

Medium :

American, Medium Brown, Brown

Medium Dark :

Full City, Vienna

Dark :

Italian, Espresso, European

Darker :

Espresso, Italian, Continental

Very Dark :

French, Dark French, Italian

ACIDITY: Most people think that acidity means that the coffee is bitter.  However, in coffee tasting, the term “acidity” is used in a positive way to describe a “sparkling crispness, a vibrant burst of winy, palate-cleansing fruit. Bright, nuanced acidity is what high-grown washed coffees are all about”.

BODY: This term refers to the experience of weight and the feel of the coffee on the tongue. The coffee’s body can be light, medium, full or even buttery or syrupy.

FLAVOR: The term refers to the aroma, acidity and body of the coffee. It is used in the general sense to indicate the intensity and differentiate between characteristics such as spice, fruit and chocolate.

Berendo is proud to contribute annually to Operation Enfant Soleil. Operation Enfant Soleil helps sick children in need. Claudie Harvey, Montreal’s Enfant Soleil was present at the press conference; Claudie made us realize why we want to continue to contribute to this organization.

An Operation Enfant Soleil team travelled across Quebec in March and April distributing more than 90 grants to hospitals and organizations throughout the province. Operation Enfant Soleil has given more than 6.5 millions dollars to the Montreal Children’s Hospital of the McGill University Health Centre (MUHC) and the CHU Sainte-Justine, as well as to 18 organizations across the administrative region of Montreal.

The Operation Enfant Soleil ‘s telethon of June 2009 reached a total amount donated of over 16.5 millions dollars for the well being of our children. The 23^rd telethon will be held on June 5 and 6, and you are invited to contribute to this cause.

www.operationenfantsoleil.ca

Source: Press release of Operation Enfant Soleil, Mrs Anne Hudon, Director of Communication and Public Relations

On March 30^th, Gabriel left Montreal for his 5^th expedition on Everest and plans to do his final ascent around May 17^th, weather conditions permitting.

(Picture taken of Berendo’s products by Gabriel upon his arrival in Kathmandu, Nepal)

During the two months of his expedition, Gabriel will enjoy his LE Berendo’s espresso and Berendo sugar, two products that are fair trade and organic and will also enjoy the fine Inuit herbal teas Northern Deligths and Berendo’s hot chocolate.

This time around Gabriel is planning to climb the North Face of Everest, hoping to be the first Canadian to have climbed both sides of Everest. At the same time, Gabriel is raising funds for Juvenile Arthritis in order to allow children who have this disease to participate in a one week summer camp. Gabriel is bringing a photo of Kamille with him to the summit.  Kamille is the child with Juvenile Arthritis who is inspiring Gabriel on his trek.

We invite you to play the video and hear for yourself what motivates Gabriel on this current expedition.

Gabriel and Kamille (only in French at the present time)

The fund raiser will generate one cent per meter walked.  Everest is 8,847 meters in altitude. If you wish to donate to this cause, Berendo invites you to go to the following link and follow Gabriel’s progress for this fund raiser.

Contribution to Juvenile Athritis

At the same time, you may wish to follow Gabriel’s expedition directly from his website: www.gabrielfilippi.com

Good luck Gabriel, we are following your expedition meter by meter  !

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