Tag: Flavors

Coffee Lovers Dream Discover Costa Rica Coffee

If it’s been a while since you tried Costa Rica coffee, you may want to try it again. Changes in coffee production and an attempt to keep up with the growing market for coffee and gourmet coffee has caused some changes in the coffee coming out of this region. The growing trend of small coffee mills also gives coffees from this region an even larger variety of flavors and qualities, so it might be time to revisit this coffee.

If you already love Costa Rica coffee, no doubt it’s for the extremely mild, some say perfect, coffee flavor. Very mild with no bitterness, a very balanced flavor that’s worst criticism has always been its steadiness. Some have long considered coffee from this region to be fairly bland or boring. And some of the huge coffee-producing farms and mills did make an effort to produce a coffee that would please almost every coffee drinker.

These coffees were typically made from your average Arabica beans and produced on a mass scale. Today, smaller mills are becoming more and more popular in the region. The Costa Rica coffee produced on these smaller farms are carefully controlled by the mill owner and blended to produce a distinct flavor to set it apart from the other coffee in the area. Even on a small farm, different lots of coffee depending on soil drainage, elevation and other factors are found to have subtle taste differences. Combine that with different roasting temperatures and times, and the range of flavors can be huge.

How the coffee is processed has much to do with the quality and flavor, and each mill uses its own signature process or a combination to create different micro-brands of Costa Rica coffee. The region has been producing coffee since the late 18th century, with the first type of coffee grown there having come from Saudi ArabiaArabica coffee. It wasn’t long before coffee became Costa Rica’s largest exported crop, outselling even tobacco, sugar and cacao.

The Costa Rica coffee designed to remain in the country rather than be exported is tinted to distinguish it, and falls under government price regulations so that it’s much cheaper than the coffee that’s exported to the rest of the world. Workers are typically immigrants from nearby countries like Nicaragua, and the best workers still only make between $12 and $18 per day, depending on how many baskets they pick. Given the other wages in the area and that the wages are governmentally set, in Costa Rica, a seasonal worker actually makes a decent living, comparable to other agricultural workers in the area.

Costa Rica coffee is still a valuable export crop the world over, especially now that the production has become refined and the variety of different types and flavors of coffee coming from the region is so vast. If you’re a big fan of Arabica and Arabica blends, you might find that your new favorite type of mild and well-balanced coffee is indeed Costa Rica coffee.

Unbelievable Shock Awesome Flavor Espresso Coffee Bean

The only difference between the espresso coffee bean and the coffee bean is the process by which the bean is processed before it is converted into a coffee drink. The espresso coffee bean was originally developed in Milan in Italy during the early 20th century, and up until the mid 1940s, espresso could only be produced through steam pressure. The espresso coffee bean has defining characteristics which set it apart from other coffee beans, including a thicker consistency than standard drip coffee, a higher amount of dissolved solids per relative volume, and a serving size that is usually measured in 1 fluid ounce shots.

Espresso is a volatile and chemically complex by nature, and many of its chemical components degrade quickly because of a loss of temperature and due to oxidation. The most distinguishing feature that sets espresso apart from drip coffee and the traditional coffee bean is “crema”, which is a reddish brown foam that is composed of vegetable oils, sugars and proteins that floats on the surface of the espresso shot.

All of the flavors and chemicals in a typical cup of drip coffee are concentrated as a result of the high pressure brewing process. For this reason, espresso is especially useful when serving as the coffee base for other specialty coffee drinks like mochas, macchiato drinks, cappuccinos and lattes. On a per volume basis, the espresso shot that results from brewing the espresso coffee bean contains approximately three times as much caffeine as regular brewed coffee. When compared on the basis of a standard serving size, a single fluid ounce shot of espresso has half of the caffeine content of a standard six fluid ounce cup of American-style drip coffee.

Preparation of espresso from the espresso coffee bean form requires the use of a special espresso machine. Producing a single shot of espresso is called “pulling a shot”, which is derived from the old style lever espresso machines that involved pulling down on a handle that was attached to a spring loaded piston which forced hot water through the coffee at the right level of pressure. Pulling a shot of espresso involves a metal filter basket with 7 to 10 or 12 to 18 grams of ground espresso coffee beans depending on whether you are looking to produce a single shot or a double shot of espresso.

The ground espresso coffee bean are tamped down using 30 to 40 pounds of force into a firm puck of coffee. Pressurized water is then applied at between 185 and 203 degrees Fahrenheit. Water cooler than this ideal zone would cause sourness in the shot, and water hotter than this ideal zone would cause bitterness.

The higher quality espresso machines control the temperature of the brew water to keep it within a few degrees of the ideal zone. To produce the ideal shot of espresso, a demitasse or shot glass is pre heated, and the espresso shot is pulled directly into the shot glass so that its crema can be maintained and its ideal temperature preserved.

You can believe you are in for an unbelievable flavor and caffeine shock from the espresso coffee bean with your first shot of espresso coffee beans.

What Are Tortillas

Tortillas got its name from the Spaniards. The word “tortilla” comes from the Spanish word “torta” with the meaning being round cake. Tortillas are eaten everyday not just in Mexico but also in America. Americans put just about anything in the tortilla. Ever try peanut butter and jelly in a tortilla? Many eat it that way; also the tortillas are used with hot dogs, casseroles, and sandwiches.
Tortillas have been enjoyed for many centuries, but not with all the fillings that are used these days.

Aztecs made tortillas more than 10,000 years before Christ. Aztecs ate a lot of corn, some right from the cob, and others they would save and use later. They would ground it into corn meal and later make into masa, which is corn dough. The masa is added with water. If the water is not the right temperature, the consistency will not be enough to make the tortilla. Once the masa is ready, it is placed in a ball size in the maker’s hands. It takes awhile to go through the process of making the masa flat. It is patted into what looks like a think pancake. Once it is the right size, it is placed on a hot griddle. It does not take long to cook.

Today the tortilla is still made with the same ingredients. Majority of them are made in factories with machines because they are in high demand. They come in many flavors. Anyone can still make them from scratch if they prefer. You can find tortillas in a variety of Mexican foods. Tacos use them as the shell. Enchiladas consist of the tortilla being filled and then rolled, afterwards being cooked. Quesadillas use tortillas as turnovers which are filled and then fried.

If you think that tortillas are just for eating, think again. There is a type of art that is called “tortilla art”. It is fine art that uses tortillas as the canvas. First the tortillas are baked and then acrylic. After that they are painted. Tortilla art is made to represent the culture of Latino artists.

Tortillas are also what are used to make the tortilla chips. The tortilla is cut into wedges and fried. Corn tortillas are made from corn, vegetable oil, salt and water. The chips first became popular in the 1940s in Los Angeles, California where the chips were mass-produced, but it is still considered a Mexican food.

Americans use tortillas for a lot of their foods. It is most common found in burritos, which started long ago in northern Mexico. Tortillas are a traditional food of many people from northern states of Mexico and also Native tribes that are found in the Southwestern United States. Just about any restaurant will carry tortillas. You can try many different foods that include them. They are easy to find in the grocery store. You can use your taste buds and imagination to make your own foods which include the tortillas.

There are many different recipes available to search, so join in on a tasty convenient food that many Americans have already discovered.

What Are Tamales

Tamales have a long history dating back to the Aztecs. They called the tamales, tamalli. In the Aztec language the word means “wrapped food”. They were made in different sizes and shapes in dishes and often served at festivals and ceremonies. The dough was very time consuming to make. The Aztecs would cook the tamales by burying them under hot coals. Once the Spanish conquistadores arrived, the Aztecs cooked the tamales in underground pits, or uncovered pots.

The outside of the tamale is dough with the insides being the filling. Tamales have a variety of fillings which include beef, pork, and green corn. Many Mexicans add other main ingredients. Chicken and pumpkin are also common fillings. Sweet tamales will include raisons and cinnamon. Sometimes you might even find fruit tamales. Once the tamales are made, it is wrapped in corn husks. After being wrapped, they can be steamed in a kettle.

Tamales are becoming very popular in the United States. Fillings besides the typical flavors in Mexico are popular. You will find beef, and another filling that consists of corn that is similar to creamed corn. Tamales are found at many Christmas dinners in the American Southwest. In the Southwest the tamales will have a spicy meat filling that is beef or pork and served with a chili con carne sauce. Tamales are easy to eat, and do not leave a mess. Americans are also enjoying them for dinner. Some grocers carry them in the frozen section along side tacos and burritos. The best way to eat tamales is when just out of the steamer. You can taste all of the spices and flavor. If reheated, they still will be enjoyable.

Another version of the tamale can be found in Arizona and Southern California. It is known as the green corn tamal. Don’t think that the green means that there is something wrong with the corn; it actually means “fresh”. The tamal consists of fresh white corn that is mixed with a variety of cheeses. It is then laid out with a slice of green chile. It is then wrapped in the corn husk and steamed. Another area in the United States that enjoys tamales is the Mississippi Delta. It became known when in the 1900s Mexican workers introduced the food to the African workers in the cotton fields in the South. They tamales have are known as “hot tamales” there and are made with corn meal instead of masa.

Tamales take a lot of preparation to make, so they have become more of a special occasion food. They are common for celebrations on Day of the Dead, and Christmas. Many times, families gather together and make the tamales so it does not take as much time as it would if someone did it alone.

Tamales bring fond memories to people who would eat them all their lives. They are convenient to eat and most of all, tasty! Tamales have a long rich history. If you want to taste an authentic Mexican food, give tamales a try. Once you have, you will understand why many people cannot eat just a few at one sitting.

What Are Some Vegetables Found in Mexico

Americans love Mexican cuisine. The cuisine usually found in America contains typical vegetables you can find in the states. There is a variety of vegetables not as known in America, but are grown and eaten throughout Mexico.

Jicama is a Mexican potato and also considered a turnip. It is a large, bulbous root vegetable with the roots getting as heavy as 50 pounds. Its flesh is thin and is brown and white in color. Jicama has a crunchy taste to it. The flavor is described as being nutty and sweet, with the texture similar to water chestnuts. In Mexico the vegetable is thinly cut and soaked with Mexican lime, and topped to chili pepper.

Nopales are another common vegetable throughout Mexico. It is a popular vegetable to eat during Lent. Nopales consist of fleshy, oval leaves that are from the nopal cactus. Their color can be anywhere from light green to dark green. They have a light, tart taste to them. The vegetable can be boiled or grilled. In Mexico you will see nopales cooked in scrambled eggs and even sandwiches.

Chayote is a gourd that once was the main food for the Aztecs and Mayas. Its skin varies from being white to pale green. The outside can be found smooth, wrinkled, or full of pricks. People prepare it similar to summer squash. It also is used in salads. Because the taste is mild, seasonings are sometimes added to strengthen the flavor.

Another vegetable that would be great added to a salad is the Mexican Gherkin.
It is a young cucumber that is picked when it is 1 to 3 inches in size. The vegetable can then be cut and added to salads, or other dishes. People also jar the gherkins adding vinegar and dill, which makes them pickled.

Many Mexican dishes have tomatoes added. One popular tomato is called the Mexican husk tomato. It was popular back in the Aztec and Mayan economy. The plant can stand 4 to 5 feet tall. The tomatoes are usually miniature in size. When the tomatoes are ripe the skin will be yellow, purple, and sometimes red, but that is a rare color for the tomato. It gives many different flavors from being acidy, to sweet with many seeds. The Mexican husk tomato is grown in the Summer time in temperate regions of the country. It also needs plenty of sun and not extremely wet soil. Once grown, they are cut and eaten raw, or added to different dishes such as a sauce called salsa verde which goes on meats or green chili peppers or used alone. They also are popular additions to salads.

These vegetables and others that are grown in Mexico can be found at food markets and Mexican grocery stores. Each vegetable has its own purposes and make great additions to dishes. It is great to experiment and see what you can do with them. Before you know it, you may be adding chayote besides tomatoes and avocados in your salad!