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啡常环保-环保与美味素食相结合——Have Fun! 有饭2016-09-17
Tag：Environment
啡常环保-环保与美味素食相结合——Have Fun! 有饭 Have Fun! 有饭的愿景是用健康创新的菜式，环保优质的产品以及Have Fun的服务，提供给消费者一种独特的生活方式。 有饭餐厅的咖啡采用的是“珍古道尔云南低碳拼配”咖啡，他们购买咖啡费用的10%将捐赠予中国珍古道尔研究会。 珍古道尔（北京）环境文化交流中心对外联络总监——张浩英 女士与Have Fun! 有饭创始人NU总会面，张女士代表珍古道尔环境文化交流中心感谢有饭餐厅对中国珍古道尔研究会的支持，并颁发了感谢证书！ 珍古道尔博士，1977年，博士建立了珍古道尔研究会，致力于推进全世界范围的野生动物...
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Coffee At Your Side-Free experience of the organic, low carbon, Rainforest Alliance, fair trade coff2016-07-05
Tag：Coffee At Your Side
Thank you again for your interest in Arabica Coffee Roasters. Arabica Coffee Roasters is a in China in 22 years coffee roaster of foreign-funded enterprises, at the same time, O Rocco always explore the coffee, environmental protection, culture, and social responsibility in a virtuous cycle Road, we with ten years of diffuse long road was made in mainland China is one of the few organic low carbon, Rainforest Alliance, fair trade certified coffee producers. When you are in the taste of a cup of coffee, Arabica Roasters from seed to cup of coffee Tour Escort for your health! Choice of the Romanian coffee, is the choice of taste, choice of health, the choice of environmentally friendly life attitude! There are four related information about the cafe. If you are...
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Coffee And Culture -Red Gate Gallery 25th Anniversary2016-06-29
Tag：Coffee And Culture
Thanks for visiting Red Gate’s 25th Anniversary show My Living Room. Brian Wallace, Founder/Red Gate Gallery My Living Room 25th Anniversary of Red Gate Gallery Opening Date: 2 – 5 pm, Saturday 2 July, 2016 Exhibition Date: 2 July – 28 August, 2016 Exhibition Address: Red Gate Gallery, Dongbianmen Watchtower, 9 Chongwenmen Dongdajie, Beijing My Living Room celebrates Red Gate Gallery's 25th anniversary by drawing from works collected by its founder, Brian Wallace, over his last 30 years in Beijing. Between the red columns of the Dongbianmen Watchtower Wallace and guest curators will 're-create' his apartment's living room with contemporary art from his mostly Chinese collection, but also with work by artists from around the world, many of whom ...
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Coffee And Culture -Youdai Coffee Club Take you swaying in the intoxicating Jazz2016-06-27
Tag：Coffee And Culture
MUSIC & LIFE SHOW面积达到25,000平方米，覆盖北京展览馆全馆，预计观众50,000人次。由国风、西韵、跨乐、听音、乐享、乐学十大展馆组成，打造了以国之风雅、欧式经典、童趣欢乐、潮流时尚 和 动感热浪为主调的音乐生活展。 2016北京音乐生活展 时间：2016年7月1-3日 9：30-17：00 坐标：北京西直门外大街135号，北京展览馆 北京展览馆 • 西韵馆（3号馆）有待咖啡俱乐部带您摇曳在醉人的爵士乐中！ 酒吧、飞镖、咖啡、红酒……深陷在慵懒的酒吧中，时而与好友玩玩飞镖，喝喝咖啡；时而摇曳在醉人的爵士乐中。不知会否有幸见到中国的爵士乐代表人物切磋分享一番？ &ldq...
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Coffee And Culture-WHIPLASH!!! Ten Years of Emerging Artists2016-06-13
Tag：Coffee And Culture
Coffee And Culture-WHIPLASH!!! Ten Years of Emerging Artists Opening Date: 1 – 5 pm, Saturday, 18 June, 2016 Exhibition Date: 18 – 26 June, 2016 Exhibition Address: Red Gate Gallery, Dongbianmen Watchtower, 9 Chongwenmen Dongdajie, Beijing Running through 18 - 26 June, WHIPLASH!!! is a unique and surprising presentation of the art currently being created by China’s most interesting young artists. SURGE Art is celebrating ten years of exhibiting, promoting, and selling the newest works of emerging artists. Join in, see and meet, and engage with them on Saturday 18 June from 1 – 5 pm, as Red Gate presents fully functioning arty arcade games, towering sculptural monoliths, performance, and other works by more than forty artists. In the field...
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Gourmet Dining-The Book Worm is now serving French Press coffee2016-06-12
Tag：Gourmet Dining
Coffee consumption is changing and maturing as more people are discovering the richness and complexity that coffee has to offer. Now is a great time for opening that door to more people and providing for those who are already converted. Brewing coffee in a French Press is perfect for exploring the complexity of coffee. The Book Worm are reintroducing the French Press, starting with the Ethiopian Yirgacheffe and the Indonesian Sumatran Mandehling. This will provide a real contrast in taste and flavour. Ethiopian Yirgacheffe - A smooth, rich, flowery coffee. The clean, slightly sweet body hides notes of cocoa and buttery cream. Indonesian Sumatran Mandehling - A full-bodied, low-acidity coffee with a smooth mouth feel. Has a slight earthy smell and fruity fragrance on t...
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Water Usage in the Café, at the Farm, and in the Future: Episode 3 – The Future2016-06-06
Tag：Coffee At Your Side
By David Fasman, BGA Membership Committee Water – it is essential in the creation of good coffee from seed to cup. And it is essential in so many other processes that exist around coffee. From washing dishes and making ice in the café to water decaffeination processes and shipping coffee across the oceans. Water is the primary driver in so many of these systems – seedling nurseries, any irrigation needs at the farm, processing methods, extensive cupping and of course brewing. Each system has its own rigorous specifications for water – with the final stage, extraction, being the most demanding. In fact, as mentioned in episode one, it takes 53 gallons of water to produce one latte in a paper cup and a single cup of coffee requires 34 gallons of coffee from s...
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Water Usage in the Café, at the Farm, and in the Future: Episode 2 – The Farm2016-06-01
Tag：Coffee At Your Side
Water Usage in the Café, at the Farm, and in the Future: Episode 2 – The Farm It can take a huge amount of water to farm and process coffee…and most of the time it does. Central America is currently facing a crisis with water usage and contamination in coffee growing regions. Water usage at farm level is problematic. A single container of washed coffee (about 18 tons), processed in a traditional (older wet mill) method, requires more than a quarter of a million gallons of water from seed to container.[1] On top of usage, the wastewater from coffee mills and watershed runoff is substantially damaging the ecosystems at farm level as well as down stream. There are two primary problems with wastewater: first, the nutrient and pesticide contaminated water runs off in...
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Water Usage in the Cafe, at the Farm, and in the Future: Episode 1 – The Cafe2016-05-31
Tag：Coffee At Your Side
Water Usage in the Cafe, at the Farm, and in the Future: Episode 1 – The Cafe Water – it is perhaps the most important ingredient in coffee. It makes up 98-99% of drip coffee and 88-92% of a traditional shot of espresso. The water used for coffee has incredibly rigid guidelines – and rightfully so, considering how much of brewed coffee it comprises. Water for brewing coffee must be clean, fresh, odor free, and clear. It shouldn’t contain any chlorine, should have a TDS of 150 mg/L, a calcium hardness of 68 mg/L, total alkalinity of 40 mg/L, a PH of 7, and a sodium content of 10 mg/L. That specificity doesn’t even take into account the total mineral content of water, which can also include iron, magnesium, potassium, carbonate, bicarbonate, sulfate, and...
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Gourmet Dining- SSP offers you an "organic" experience of coffee2016-05-30
Tag：Gourmet Dining
Gourmet Dining- SSP offers you an "organic" experience of coffee The airport is a stressful place and it’s always great to be able to put down your bag, have a rest, and enjoy a great cup of coffee. Select Service Partner (SSP featured catering management group) offers beautiful world cuisine, excellent first-class services and now, delicious organic coffee to make your departure all the more comfortable. SelectService Partner (SSP) SSP is the world leading brand supply for catering services, with its business mainlycentred around the world’s airports, railway stations, highway service stations, conference and exhibition centres and airline lounges. SSP supplies more than 2000 restaurants, bars, cafes, and other high-quality catering operations in 28...
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