Friday 29 January 2010
Saturday 25 July 2009
Wednesday 8 July 2009
Kilbeggan, Co Westmeath
Kilbeggan is a pleasant little town on the River Brosna situated on the main Galway/Athlone road. Its name is derived from Saint Bacan who founded a monastery in the town in the 6th century. Famous for Lockes Distillery, the oldest distillery in Ireland founded 1757, now a museum.
Friday 26 June 2009
Monday 25 May 2009
Monday 18 May 2009
Sunday 17 May 2009
Tuesday 5 May 2009
Sunday 3 May 2009
The coffee should be of latest generation and preferably manuals. The fully automatic sometimes do not understand some things ...!
Synthetically a good coffee should be obtained when grinding the beans to retain all the aromatic properties. Must have persistent taste and creamy appearance and reddish color bruno body.
Involves a quick little taste, a poor cremita and clear, without a body. Extraction eventually yield results with very bitter taste, but with a poor cremita very dark, almost burnt, with little aroma.
The water temperature of 88 to 92 º C is ideal for working with most of the mixtures on the market. The normal time of extraction is about 25 seconds with the temperature and pressure above a dose of 7 grams for a single coffee or two is 14 to 8 to 10 atmospheres.
Mixtures of different varieties of coffee or a species that takes account of the seller to provide the best taste and aroma and tenor just caffeine, while no point on the price, is their real secret. Are years of research and experimentation for each application and method to extract a good coffee. Taking care of just grinding, fine or coarse, slow or fast, is also a matter of experience, up to date with more or less moisture influences.
Water plays an important and fundamental role in preparing a good cup of coffee: the softener based on ion exchange resin can generally be regenerated with sodium chloride, is essential. Avoid fouling in pipes of the machine, in its boiler and allows the use of water with an adequate hardness. A water softener or cleaner that services a machine that spent about three thousand monthly coffees, it must also be regenerated with the same period, with two kilos of salt.
This whole "story" would not do anything behind the counter is not a taker understood the anger over retunda coffee, which can alter the position of the last server, which is affectionately cup infusion customer is having to endure the evaluations of a novice or a sick parishioner who wants to customize the preparation.
After all that evidence in this small and superficial explanation, concludes that drinking at last, a good cup of espresso is a combination between science and art, or at least craft. Can not enter a sanctuary of light coffee and request an "ordinary cafe. If you are not willing to take a good coffee, order a glass of warm water ... And it!
From: Pasqualino Marchese
In fact you can not talk about history before 1400, because nothing has been written. We can consider that in the West, the marketing and see it today, began with a "Café" opened in London by a so-called Pasqua Rose. In the British Museum there is a curious propaganda leaflet printed by him on the virtues of drinking coffee. "
Coffee Shop: I want to emphasize that this sanctuary was in public life and political transformation of the seventeenth-century England: shaping the parties' Whig and Tory, "the law of habeas corpus, was the era of Hobbes, the philosopher of the restoration, the revival of religion, the formulation of the fundamental principles of modern democracy in the world. In "Greek Coffee" in the "Rainbow" in the "Will" between Bow Street and Convent Garden, the "Saint James", there are destinations discussed political, social, economic, literary, artistic. In the "Pubs" condenses the most diverse society: Oxford and Cambridge students, clergy, nobles, powerful businessman or simply rubicund drunk ....
Unfortunately, after the custom of coffee would be abandoned altogether and replaced by tea. The English Company of the West Indies, to work for their interests, organized an effective propaganda for the introduction of the consumption of tea in Britain. And he succeeded. Tea replaced coffee and also was considered the British national drink. Even our friend Rose Pasqua things started to go wrong. So he moved from London to Holland, a paradise of free ideas, quickly spreading the habit of coffee. A number of establishments were opened in Amsterdam, Harlan, The Hague and elsewhere. A teacher of Dutch painting, he created impressive scenes in his paintings, capturing the inner life of a "Cafe Italiano" at the time. The sudden expansion of coffee to Germany, Italy, Austria, deserves a very detailed story, but ...
Is due to the Company of the West Indies to leave the merit the first outbreaks of coffee in the then French Guiana, which was the basis for future coffee from Brazil.
We already know how people are fun, sighs a home, preparing a revolution in the cafes of the time ... and the coffee was reserved an important role in the history of the emerging nations of the North. John Smith (no other name could be ...), founder of the Jamestown colony and Virginia, was the one who introduced coffee in America, in the early seventeenth century. In the May Flower, the Pilgrims, brought over pylons and mortars to dust grains of toasted Rubiaceae. The Boston riots of 1773, which marked the beginning of the liberation of the colony, had great effects on the growth in consumption of coffee, because people wanted to get back to the tea, drink of the colonizer. The George Washington coffee trade began its golden years, while in 1808, in Boston, the largest stock market rose for the World Cafe at the time: the Exchange Coffee House. " In 1817 this building was given a banquet at James Monroe, known for his doctrine whose motto was: America for Americans. But the first to be reported, emerged in New York, the Exchange Coffee House of New York "and later replaced by the" Merchant's Coffee "in the corner of Wall Street and Water Street. In this building on April 23, 1789, George Washington, first elected president of United States, received the congratulations and greetings from the authorities of the city and its people. In that bag was also installed the first bank and the first New York Stock Exchange. Coffee consumption was an issue and especially when the Patriot Act stamp irritated minds of all Americans, preparing for the uprising and subsequent independence. Constitution signed Pennsylvania and other colonies of New England sisters joined the "boycott" against giving the consumption of tea black coffee with enthusiasm y. .. patriotism. In Philadelphia coffee is fermented movement that culminated in the Declaration of Rights. "
I could go, and I would like, on pages and pages, counting on the impact of coffee on the history of Civilization, but I know that send me to hell ... If you have not already!
Turn to the important thing: having an idea, a reference, a parameter of what we call a coffee and how to do it at home or in a cafeteria. Not everything is black is oil or coffee ... This may be another long story, but I will do the impossible to be brief.
From: Pasqualino Marchese
The fable of the shepherd Ethiopian Kaldi, opens the legendary home of coffee. The idyllic boy was with his flock, in wetlands, refreshed by the stage, watching the wanderings of each of your kids. But some were more anxious than others ... spent so many nights tormented by the fact, until you said one day, the servants of God, some monks from a nearby monastery. The wise men came quickly to the conclusion that the fruits of some branches which were eagerly eaten by animals caused a state of euphoria. To see the monks took the risk to develop an infusion with the fruits and branches of the shrub in question and noticed with great pleasure that the long and tedious vigils were transformed into joyful and pleasant duty.
The Muslims in turn awarded the discovery of the virtuous qualities of coffee a legendary founder of the town of Moka, Omar doctor, who sentenced to exile in Ousab, together with his followers, who knows by whom misdeeds. By not allowing starvation tried to eat the fruits of a tree that was abundant in the region. The miracle did keep alive Omar, that years later, returning to their land, causing much wonder that it has not been killed, not only it, but what worshiped as a saint and coffee while he conquered the city and the country.
Christians could not be left behind, with its legend divinized, being nothing less than Christ ... Fruit of the caféLento and tired, thirsty and mocked, carrying the heavy wood of the cross, climbing Golgotha, on the side of the road there were some facilities that are not used to anything, not giving fruit. But its leaves large, dark green and concave, had stored the dew of last night ... A slight breeze brings the branches of the Nazarene to the face and splashed water on his wounds and mouth, alleviating the pain and thirst. But a sheet back with three drops of blood, which were transformed into fruit to soften the hearts and palates of the inhabitants of the earth. The soldier was a whiplash of the continuing ordeal of the Messiah, but all parties did a miracle: the wretched bushes and stood cheerful and full of beautiful fruits ... It was the coffee that was being shown to the world!
Ingredients - The amount of meat equal to a whole chicken, boned and chopped, 3 slices of fresh or canned pineapple, 50 grams of raisins, 1 diced tomato salad, carrot 1: small grated, 2 lettuce leaves clean and finely chopped, 1 stick of celery chopped fine, 100 grams of olives
Preparation - In a large salad bowl, place the pieces of chicken, slices of pineapple cut into small cubes, raisins, cubes of tomato, seeded, grated carrot, lettuce leaves into strips, cutting celery, olives black whole. Season with olive oil and Aceto Balsamico. Salt to taste. Mix well. Keep in refrigerator until serving.
Monday 20 April 2009
Tuesday 30 September 2008
Freshly Ground Filicori Coffee -
A classic blend of Italian coffee beans.
Espresso - black & strong! Espresso, which means
“coffee made on the spot”, has a concentrated taste
and intense aroma. €1.50
A single or double shot of espresso with a cup of hot
water. A great alternative to brewed coffee. €2.00
Cappuccino - a thick, creamy coffee, with a dusting
of chocolate, smooth, full of rich taste and savoury
creamy flavour. A combination of espresso and
steamed and foamed milk originating with the
Cappuccino Monks who wore white hooded robes
Espresso Mocha - A dark blend of espresso coffee,
hot chocolate & hot milk, rich in flavour and aroma,
full body and moderate acidity in perfect subtle
balance, served in a tall glass. €2.90
Cafe Latte - a tall glass of hot milk topped with a
collar of strong, black coffee. €2.60
Irish Cream Cafe - (non alcoholic) we take the Cafe
Latte And add the Irish Influence €3.30
Any of the above Cafe Latte can be flavoured
with Vanilla, Cranberry, Amaretto Almond.
Monday 21 July 2008
To the sense of smell it offers an intense and delicate fragrance. To the sense of taste, the flavour got a good degree of body and a consistent roundness, yet its delicacy is supreme. Amongst the describers, sweet prevails with very high ratings, mildly balanced by bitter. Acid taste is medium-low value and astringent is almost non-existent. The aroma is complex and delicate, giving out interesting nuances of bitter chocolate, vanilla and roasted cereals, lingering in the long lasting aftertaste, with a good degree of finesse.
When using the term in English jargon, "barista" refers to one who has acquired some level of expertise in the preparation of espresso-based coffee drinks. Within certain circles, its meaning is expanding to include what might be called a "coffee sommelier;" a professional who is highly skilled in coffee preparation, with a comprehensive understanding of coffee, coffee blends, espresso, quality, coffee varieties, roast degree, espresso equipment, maintenance, latte art, etc. James Hoffmann of Britain is the current World Barista Champion.
The word barista (plural: baristi [masculine or mixed sex] or bariste [feminine]) is of Italian origin. In Italy, a barista is a "bartender," who typically works behind a counter, serving both hot (such as espresso) and cold alcoholic and non-alcoholic beverages.
Espresso is the main type of coffee in most of southern Europe, notably Italy, France, Portugal, and Spain. It is also popular throughout much of the rest of Europe and in Argentina, Brazil, and Cuba, and urban centers in North America, Australia, and New Zealand. In Australia and New Zealand, espresso accounts for nearly all of the commercial cafe, coffeehouse and restaurant coffee business.
In the United States, South Florida’s influx of Cuban refugees brought their love of espresso with them although espresso consumption was limited largely to the Cuban community. With the rise of coffee chains such as Starbucks, Seattle's Best Coffee, Dunn Bros Coffee, Caribou Coffee, and others, espresso-based drinks rose in popularity in the 1990s in the United States, with the city of Seattle being generally viewed as the fount of the modern interest. In addition to the Italian style of coffee, these chains typically offer variations and innovations by adding syrups, whipped cream, flavour extracts, soy milk, and different spices to their drinks. Cities like San Francisco, New York, Philadelphia, Seattle, and Chicago have long traditions of espresso drinking, with the North Beach area in San Francisco being perhaps the most well known.
Espresso have become increasingly popular in recent years, in regions where "American Coffee" has been the main coffee for centuries. In northern Europe (Iceland, Finland, Sweden, Norway and Denmark), specialty coffee chains have emerged, selling various sorts of espresso from street corners and high streets. Europeans have embraced espresso as one of their favorite drinks. Many companies now have espresso machines, to be used free of charge by their employees.
Home espresso machines have increased in popularity with the general rise of interest in espresso, and with the Internet and its use as a tool to spread information about this beverage around the world. Today, a wide range of high-quality home espresso equipment can be found in specialist kitchen and appliance stores, online vendors, and department stores. The Internet has facilitated the spread of information about a wide range of espresso-based drinks, and can dispel (or promote) many myths on how to properly brew espresso.
Cappuccino takes its name from the order of Franciscan Minor friars, named "Cappuccini" from their custom of wearing a hood with their habit ("cappuccio" means hood in Italian). However, it is highly unlikely that the name of the drink derives from the color of the monks' robes, because it is quite a different shade of brown, although some dictionaries have mentioned this hypothesis.
The drink has always been known by this Italian name. The Espresso coffee machine used to make cappuccino was invented in Italy, with the first patent being filed by Luigi Bezzera in 1901.
The beverage was used in Italy by the early 1900s, and grew in popularity as the large espresso machines in cafés and restaurants were improved during and after World War Two. By the 1950s, the Italian cappuccino had found its form.
Typically regarded as myth, some believe that a 17th century Capuchin monk, Marco d'Aviano, invented Cappuccino after the Battle of Vienna in 1683, or that it was named after him. No mention of this occurs in any of his biographies, nor in any other contemporary historical source or account. The rumor first appeared in the Austrian popular press toward the end of the 20th century, more specifically, after the 1983 celebration in Vienna of the third centennial of the Turkish siege, and soon joined the ranks of other contemporary legends, happily circulating without any basis in fact. For these reasons, no historical credibility can be attributed to it; and it has been rebutted by scholars and ecclesiastical authorities, such as Cardinal José Saraiva Martins.http://www.ratemyrosetta.com/showimage.php?2481_77zoC7Tm.jpg
Besides a shot of espresso, the most important element in preparing a cappuccino is the texture and temperature of the milk. When a barista steams the milk for a cappuccino, microfoam is created by introducing very tiny bubbles of air into the milk, giving the milk a velvety texture and sweetness. The traditional cappuccino consists of an espresso, on which the barista pours the hot foamed milk, resulting in a 2 cm (¾ inch) thick milk foam on top. Variations of the mixtures are usually called cappuccino chiaro (light cappuccino, also known as a wet cappuccino) with more milk than normal, and cappuccino scuro (dark cappuccino, also known as a dry cappuccino) with less milk than normal.
Attaining the correct ratio of foam requires close attention be paid while steaming the milk, thus making the cappuccino one of the most difficult espresso-based beverages to make properly. Moreover, a skilled barista may obtain artistic shapes while pouring the milk on the top of the espresso coffee.
Cappuccino was a taste largely confined to Europe, Australia, South Africa, South America and the more cosmopolitan regions of North America, until the mid-1990s when cappuccino was made much more widely available to North Americans, as upscale coffee bars sprang up.
In Italy, cappuccino is generally consumed early in the day as part of the breakfast, with a croissant, better known to Italians as cornetto, or a pastry. Generally, Italians do not drink cappuccino with meals other than breakfast. In many countries, but not in France or Belgium, it is often consumed throughout the day or after dinner.
In the United States, the term "iced cappuccino" (or cappuccino "Freddo") is something of a misnomer since the characteristic frothed milk is generally omitted in the iced variation. Without the frothed milk, the drink is called an iced latte. The term has nevertheless spread in some Mediterranean countries where foam is added to an iced latte just before serving. International coffee houses' standards prohibit the preparation of hot milk foam over ice, since it is conducive to the rapid buildup of bacteria. It is possible to froth cold milk using various methods and such preparation avoids the safety issues associated with hot foam and ice.
By the start of the 21st century, a modified version of cappuccino was being served by fast-food chains. In recent years leading independent cafés have begun offering the traditional cappuccino in its proper size (150-180 ml, 5-6 ounces) only - distinguishing them from other cafés and larger chains, such as Starbucks, offering sizes up to 600 ml (20 ounces).
Convenience store cappuccino
The widespread acceptance in the United States of what was once regarded as a taste of coastal urbanites and older Italian-Americans led to many establishments, such as convenience stores, offering what they present as cappuccino to their patrons. However, that product is usually an ersatz cappuccino produced by machines similar to those that mix cocoa drinks. The drink that comes out is usually produced either from a manufactured mix or double-brewed coffee and bears little relation to the real thing. Similar products result from home use of store-bought mixes usually advertised, more accurately, as producing "frothed coffee."
Convenience store cappuccino is typically produced in a high-speed cyclonic mixing chamber, using preheated water stored in the machine. When activated the whipping impeller begins spinning, and dry powder mix and water are introduced into the chamber, with the strength of the final product controlled by how quickly the powder is fed into the mix chamber. Foam is a natural byproduct of the process. Some machines also inject a liquid flavor concentrate stored in small disposable pouches, allowing a single mix chamber to produce flavor variations such as mocha or vanilla. Because all supplies are either dry powder or in aseptic disposable packaging, these systems are very low maintenance, requiring only cleaning of the mix chamber and impeller. To further reduce maintenance, when the operator releases the fill button, most machines continue to run without powder for a few moments to flush the mix chamber with clear water.
The River Shannon (Sionainn or Sionna in Irish) is, at 386 km (240 miles), the longest river in Ireland, and indeed the whole of the British Isles. It divides the west of the island of Ireland (principally the province of Connacht) from the east and south (Leinster and most of Munster). County Clare, being west of the Shannon but part of the province of Munster, is the major exception. The river represents a major physical barrier between east and west, with fewer than twenty crossing-points between Limerick city in the south and the town of Carrick on Shannon in the north.
The Shannon has been an important waterway since antiquity, having first been mapped by the Graeco-Egyptian geographer Ptolemy. The river flows generally southward from the Shannon Pot in County Cavan before turning west and emptying into the Atlantic Ocean through the 113 km (70 mi) long Shannon Estuary. Limerick city stands at the point where the river water meets the sea water of the estuary. The Shannon is unaffected by sea tides east of Limerick.
BED & BREAKFASTS IN OFFALY
Ardmore House Bed and Breakfast
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Shannonbridge County Offaly
Auburn Lodge B&B
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Dun Cromain Bed and Breakfast
Crank Road Banagher County Offaly
Eskermore House Bed and Breakfast
Mount Lucas Daingean County Offaly
Kajon House B&B
Crevagh Clonmacnoise County Offaly
Clonmacnois Shannonbridge Via Athlone County Offaly
The Harbour Masters House Bed and Breakfast
Shannon Harbour Birr County Offaly