Australian Recipes - World-of-Newave.info http://answers.world-of-newave.info/australian-recipes.htm Latest news and articles about Australian Recipes en-us Copyright (c)2004-2008.§/Newave SARL. All rights reserved. webmaster@world-of-newave.com (Webmaster) Sat, 30 Aug 2008 03:56:24 GMT Sat, 30 Aug 2008 03:56:24 GMT Newave Lisa XML Engine v1.0 - http://www.world-of-newave.info/about.htm 60 http://www.world-of-newave.info/images/wi8831.gif World-of-Newave.info - Knowledge and Informational Database http://www.world-of-newave.info/ 88 31 {NEWSPAPERS > UNITED STATES} - My favorite cookbook http://articles.world-of-newave.info/news/newspapers/regional/united-states/my-favorite-cookbook-20080884626.htm http://articles.world-of-newave.info/news/newspapers/regional/united-states/my-favorite-cookbook-20080884626.htm Wed, 27 Aug 2008 07:00:00 GMT Readers share their favorite collection of recipes. Csmonitor.Com My favorite cookbook {new window}   Www.Csmonitor.Com - Readers share their favorite collection of recipes.
My favorite cookbook | csmonitor.com {...}
Published: August 27, 2008, 7:00 am - Indexed: August 26, 2008, 10:01 pm - Page Size: 64KB
Category: News > Newspapers > Regional > United States

]]> News > Newspapers > Regional > United States {NORTH AMERICA > RENTALS} - 22yr old Grad student needs female roommate for October (downtown / civic / van ness) $600 http://articles.world-of-newave.info/regional/north-america/united-states/california/metro-areas/san-francisco-bay-area/business-and-economy/real-estate/rentals/22yr-old-grad-student-needs-female-roommate-for-20080843223.htm http://articles.world-of-newave.info/regional/north-america/united-states/california/metro-areas/san-francisco-bay-area/business-and-economy/real-estate/rentals/22yr-old-grad-student-needs-female-roommate-for-20080843223.htm Sun, 24 Aug 2008 08:34:37 GMT Hello apartment seekers, My name is Adrienne. I just signed a year’s lease on a fully furnished studio apartment. My roommate will not be moving in until November so I need a temporary roommate for the month of October. The apartment is fortunate enough to be graced with the sun in the morning and has an adorable garden patio in the back. The floors are wooden and the ceilings are high. There is a comfy Futon available for bedding. I am a 22yr old female who is new to the bay area. I am a Grad student at JFK university for Holistic Health Education. I would like a female roommate who is clean , kind, and healthy. It would be great to have someone to share groceries and recipes with. If you are in need of a temporary room and/or companion please write me an email describing yourself. I look forward to hearing from you! Sfbay.Craigslist.Org 22yr old Grad student needs female roommate for October (downtown / civic / van ness) $600 {new window}   Sfbay.Craigslist.Org - Hello apartment seekers, My name is Adrienne. I just signed a year’s lease on a fully furnished studio apartment. My roommate will not be moving in until November so I need a temporary roommate for the month of October. The apartment is fortunate enough to be graced with the sun in the morning and has an adorable garden patio in the back. The floors are wooden and the ceilings are high. There is a comfy Futon available for bedding. I am a 22yr old female who is new to the bay area. I am a Grad student at JFK university for Holistic Health Education. I would like a female roommate who is clean , kind, and healthy. It would be great to have someone to share groceries and recipes with. If you are in need of a temporary room and/or companion please write me an email describing yourself. I look forward to hearing from you!
22yr old Grad student needs female roommate for October {...}
Published: August 24, 2008, 8:34 am - Indexed: August 24, 2008, 9:04 am - Page Size: 5KB
Category: Regional > North America > United States > California > Metro Areas > San Francisco Bay Area > Business and Economy > Real Estate > Rentals

]]> Regional > North America > United States > California > Metro Areas > San Francisco Bay Area > Business and Economy > Real Estate > Rentals {EUROPE > NEWS AND MEDIA} - Indian made effortless http://articles.world-of-newave.info/regional/europe/united-kingdom/news-and-media/indian-made-effortless-20080865917.htm http://articles.world-of-newave.info/regional/europe/united-kingdom/news-and-media/indian-made-effortless-20080865917.htm Wed, 20 Aug 2008 00:05:49 GMT Life & style: Anjum Anand's adaptations of her mother's traditional recipes have made her a culinary star Guardian.Co.Uk Indian made effortless {new window}   Www.Guardian.Co.Uk - Life & style: Anjum Anand's adaptations of her mother's traditional recipes have made her a culinary star
Anita Sethi talks to Anjum Anand, the woman dubbed the Indian Nigella Lawson | Life and style | The Guardian {...} Anita Sethi: Anjum Anand's light, quick and easy adaptations of her mother's traditional recipes have made her a culinary star {...}
Published: August 20, 2008, 12:05 am - Indexed: August 20, 2008, 11:15 am - Page Size: 93KB
Category: Regional > Europe > United Kingdom > News and Media

]]> Regional > Europe > United Kingdom > News and Media {NORTH AMERICA > NEWSPAPERS} - Recipes for new fuels reviving Maine's mills http://articles.world-of-newave.info/regional/north-america/united-states/massachusetts/localities/b/boston/news-and-media/newspapers/recipes-for-new-fuels-reviving-maine-s-mills-20080816320.htm http://articles.world-of-newave.info/regional/north-america/united-states/massachusetts/localities/b/boston/news-and-media/newspapers/recipes-for-new-fuels-reviving-maine-s-mills-20080816320.htm Mon, 18 Aug 2008 05:00:00 GMT CORINTH, Maine - Over a lifetime working in the forest products industry, Randy Irish watched mills fail and friends lose jobs. It finally happened to him, after 32 years, when Georgia Pacific shut its paper mill near this northern Maine town. Boston.Com Recipes for new fuels reviving Maine's mills {new window}   Www.Boston.Com - CORINTH, Maine - Over a lifetime working in the forest products industry, Randy Irish watched mills fail and friends lose jobs. It finally happened to him, after 32 years, when Georgia Pacific shut its paper mill near this northern Maine town.
Recipes for new fuels reviving Maine's mills - The Boston Globe {...}
Published: August 18, 2008, 5:00 am - Indexed: August 18, 2008, 10:33 pm - Page Size: 44KB
Category: Regional > North America > United States > Massachusetts > Localities > B > Boston > News and Media > Newspapers

]]> Regional > North America > United States > Massachusetts > Localities > B > Boston > News and Media > Newspapers {NEWSPAPERS > UNITED STATES} - Local corn, Italian flavor http://articles.world-of-newave.info/news/newspapers/regional/united-states/local-corn-italian-flavor-20080857414.htm http://articles.world-of-newave.info/news/newspapers/regional/united-states/local-corn-italian-flavor-20080857414.htm Wed, 13 Aug 2008 07:00:00 GMT Use seasonal staples in recipes that evoke another place. Csmonitor.Com Local corn, Italian flavor {new window}   Www.Csmonitor.Com - Use seasonal staples in recipes that evoke another place.
Local corn, Italian flavor | csmonitor.com {...}
Published: August 13, 2008, 7:00 am - Indexed: August 13, 2008, 2:55 pm - Page Size: 66KB
Category: News > Newspapers > Regional > United States

]]> News > Newspapers > Regional > United States {NEWSPAPERS > UNITED STATES} - A cookbook gift seasoned with love http://articles.world-of-newave.info/news/newspapers/regional/united-states/a-cookbook-gift-seasoned-with-love-20080785728.htm http://articles.world-of-newave.info/news/newspapers/regional/united-states/a-cookbook-gift-seasoned-with-love-20080785728.htm Wed, 23 Jul 2008 07:00:00 GMT Novice cooks will appreciate a creatively made binder with favorite family recipes. Csmonitor.Com A cookbook gift seasoned with love {new window}   Www.Csmonitor.Com - Novice cooks will appreciate a creatively made binder with favorite family recipes.
A cookbook gift seasoned with love | csmonitor.com {...}
Published: July 23, 2008, 7:00 am - Indexed: July 23, 2008, 1:29 am - Page Size: 70KB
Category: News > Newspapers > Regional > United States

]]> News > Newspapers > Regional > United States {TECHNOLOGY > INVENTION AND INNOVATION} - The Coffee Fix: Can the $11,000 Clover Machine Save Starbucks? http://articles.world-of-newave.info/science/technology/invention-and-innovation/the-coffee-fix-can-the-11-000-clover-machine-save-20080721324.htm http://articles.world-of-newave.info/science/technology/invention-and-innovation/the-coffee-fix-can-the-11-000-clover-machine-save-20080721324.htm Tue, 22 Jul 2008 02:00:00 GMT It's 10 am on a Thursday, and the line at Ritual Coffee Roasters in San Francisco snakes out the door. Inside, an espresso machine hisses like an angry tomcat as customers order their cappuccinos. But the real action is taking place a few steps away, where a scruffy barista stands at a stainless steel contraption, introducing the coffee he's about to serve to his rapt audience. "The Honduran is sweet," he says, "with a refined acidity and an excellent finish." He lets one perfectly measured scoop of fresh grounds shimmy deep into the machine, then goes to work, twiddling knobs, pushing buttons, and whirling a whisk in a chamber at the top of the silver box. Forty-five seconds later, he sets down a single cup of custom-made coffee that's Jessica Alba hot, Bill Gates rich, and as unique as a snowflake. No foam. No caramel. No whip. Just beans and water — pushed through a cool little machine called the Clover — for a pricey $4 a pop. The Clover coffeemaker debuted in a handful of cafés in 2006 and was promptly hailed as the best thing to happen to coffee lovers since the car cup holder. With an $11,000 asking price, the Clover has become a fetish object among the coffee-obsessed. Long queues signal its arrival in new cities, and self-described "Cloveristas" post videos on YouTube demonstrating the machine's flashy brewing process. There are more photos on Flickr paying homage to this shiny gadget (700 and counting) than actual Clovers in existence (roughly 250 worldwide). Writer Mathew Honan tries out the Clover machine at Ritual Coffee Roasters in San Francisco. For more, visit video.wired.com. The Clover also wowed Howard Schultz, founder and CEO of Starbucks. Last year, Schultz stumbled upon the machine in New York City when he had spotted a line of people standing outside a tiny joint called Café Grumpy. He tried a sample and declared it "the best cup of brewed coffee I have ever tasted." In March 2008, Starbucks announced the acquisition of the Coffee Equipment Company — the Seattle-based startup that manufactures Clovers in a converted trolley shed. His hope is that the Clover will bolster Starbucks' bottom line. Chalk up some of the excitement — and the equipment's hefty price tag — to artisanal tech. A robotic hybrid of a French press and a Dirt Devil, the Clover is the first coffeemaker that lets the user program three key variables: dose, water temperature, and brew time. (Example: 37.5 grams of Brazilian Fazenda São João at 204 degrees for 43 seconds.) After the coffee steeps, a piston mechanism extracts the liquid from spent beans, resulting in a fresh cuppa in less than a minute. A filter platform pops a hockey puck of grounds out of the top, where it's easily wiped away. An Ethernet port connected to an online database is designed to let users save favorite recipes for specific beans. Made of stainless steel and copper, a single Clover typically takes several hours to assemble by hand. Fast, fancy, and idiot-proof? No surprise that Starbucks is all over the Clover — the company has been rolling them out since last summer. Half-caf nonfat toffee-nut latte lovers, get ready for a real cup of coffee. I'm a coffee achiever, as that old ad campaign goes. I own two French presses, a stainless steel Cuisinart grinder/drip, a retro De'Longhi espresso machine, an Italian Vev Vigano moka pot, and a Vietnamese drip that I purchased in old Hanoi for making ca phe sua nong. My San Francisco neighborhood has five coffee shops within a five-block radius: four mom-and-pop operations and a Peet's. But compared with David Latourell, CEC's 42-year-old resident coffee expert, I'm a Sanka-slurping rube. Latourell and I are standing in the middle of CEC's cupping room, a tasting area next to the company's small Seattle factory. The Clover is specifically designed to bring out the nuances of high-end coffees like Los Delirios, which comes from a Portland, Oregon, company called Stumptown Coffee Roasters. Los Delirios is a blend of Caturra, Typica, and Bourbon beans grown near Esteli, Nicaragua. Actually, it's on a micro lot located at 13° 22'45.99"N x 86° 28'50.45"W, between 1,050 and 1,450 meters above sea level, according to a manila "origin" card that comes with each bag of beans. Underneath the farm's GPS coordinates are flavor descriptions that read in part, "violets and black cherry, baking chocolate, and chocolate covered raisins." Latourell hands me a cup of Los Delirios coffee made in the Clover. We both take slow, even sips. "I'm picking up a little chocolate," he says with a toss of his shoulder-length hair. I sip again, summoning every taste bud. I just taste — well, coffee. Delicious, sure, but coffee. Like wine and, more recently, chocolate, a quality coffee bean must reflect a certain terroir — the climate, soil composition, and elevation of its place of origin. At least in theory, this gives a bean its unique and desirable flavor. Whether or not your average caffeine fiend can tell a Guatemalan Maragogype bean from a Honduran Catuai is debatable, but terroir explains how Stumptown can sell bags of beans for $40 a pound (about 10 times the price of commercial-grade coffee) and cafés can charge from $3 to $7 for a single cup of joe. "For $7, you can get a bad glass of wine," says CEC cofounder Randy Hulett. "Or you can get one of the best cups of coffee in the world." Illustration: Jameson Simpson Clover, From the Grounds Up Clover looks like just another countertop coffee machine. But peek under the hood and you'll find an innovative brewing system. Here's how it works: 1. A barista selects dose, water temperature, and steep time. 2. A piston pulls down the filter platform while freshly ground coffee is poured into the chamber. 3. Hot water flows into the chamber. 4. The barista briskly stirs the grounds with a whisk, and the water and beans steep for several seconds. 5.The piston rises, creating a vacuum that separates the brew from the grounds, then lowers, forcing the joe out of a nozzle below. 6. The piston rises to the surface again, pushing up a disc of grounds, which are squeegeed away. Then there's the top-shelf stuff. Stumptown sells beans from Nicaragua called Las Golondrinas for $80 a pound. On the international market, Esmeralda Special, a rare kind of Panamanian bean, can go for $130 a pound wholesale. And consider Kopi Luwak, also known as catshit coffee: It's an Indonesian bean that's eaten by a civet cat, then "harvested" from the animal's dung. (The bean's bitter flavor is apparently greatly improved by passing through a cat's digestive tract.) A single cup of Kopi Luwak at the Peter Jones espresso bar in London goes for $100, and a pound of the beans can cost as much as $600. If you're going to pay that much for beans, of course, you want to have the right machine. Back in the cupping room, Latourell fires up the Clover and goes to work on a second cup of Los Delirios: He measures out 46 grams of beans, grinds them, and then slides them into the recessed chamber on top. Next, he programs a new brew time and temperature, raising the heat from 205 degrees to 207 and increasing the brewing time from 45 seconds to 50. As the hot water rushes into the chamber from a topside nozzle, Latourell stirs the blend with a metal whisk, being careful not to break the stream, which would cool the water. "The temperature has a massive effect on the extraction of chemicals that affect flavor," he explains. I take a swig. Bang, there it is: chocolate. Scharffen Berger, eat your heart out! A few tweaks and I have a new beverage. And it's not just the chocolate flavor; the mouthfeel and acidity are completely different from the first cup. All Latourell did was adjust the brew time and temperature and add 6 grams of beans. Taste-testing it against the earlier brew, I wouldn't have guessed they were the same bean. I'm starting to become a Clover convert. Photo: RJ Shaughnessy Brewed coffee is awful.That's what Zander Nosler thought back in 2001, when he was developing a commercial coffeemaker for — of all places — Starbucks. The bespectacled, rail-thin product designer had previously spent 18 months at Ideo developing everything from sunglasses to medical supplies. As he tinkered with a revolutionary single-serve, push-button brewing machine targeted for the workplace, he realized that most makers were as stale as the coffee. "I got to see firsthand how coffee was better by the cup," Nosler says. "The coffee coming out of those glass office pots is wretched." (Starbucks later called the prototype the Interactive Cup.) When the project was finished, Nosler kept thinking about the single-brew concept. He soon decided he could do better, making a superior brewer that wasn't one-size-fits-all. By 2004, Nosler had cooked up a business plan. He recruited other Stanford alums, including Hulett, 34. Within a year, the team raised half a million dollars from friends and family and set up shop inside an old trolley shed a few minutes north of downtown Seattle. The Coffee Equipment Company was born. For months, the group reworked the design. They abandoned the office market in favor of cafés, ditched the grinder, and shrunk the countertop footprint. By spring 2005 they had the first Clover prototype. Code name: Chalupa. Made of particleboard, with its guts bolted crudely on the outside, it looked like Mr. Coffee designed by Dr. Frankenstein. But to roasters wanting a high-end single-serve option, it was gorgeous. CEC demo'd a final prototype that October at a local party and sold three units before they were even built. When Clover debuted at the Specialty Coffee Association of America event in 2006, Nosler was mobbed. "People saw us walking in and began chanting, 'Clo-ver, Clo-ver!'" he says, his eyes wide at the memory. To the little indie guys, Nosler was a god. While interest in CEC was percolating, Starbucks was crashing. Its share price had dipped from nearly $40 in 2006 to around $19 in January 2008. The company that brought macchiato to the masses had lost its way — and a chunk of its profit margin. Was Starbucks in the market of selling coffee drinks or fancy milk shakes? Cappuccinos or compact discs? Was it competing with Peet's or Mickey D's? After just three years, CEO Jim Donald was on his way out, and Schultz, Starbucks' founder, retook the helm. On Valentine's Day 2007, Schultz wrote an internal memo (later leaked to the press) lamenting the state of the company. "I'm not sure people today even know we are roasting coffee," the missive read. "You certainly can't get the message from being in our stores ... At a minimum [we] should support the foundation of our coffee heritage." Schultz announced that Starbucks would return to its roots. No more vacuum-sealed bags of beans or breakfast sandwiches (the smell of bacon and eggs overwhelmed the coffee aroma). Starbucks would once again grind beans in the store. It would introduce new blends and better espresso machines. But most important: It was going to road-test a little machine that Schultz had discovered a few months before on a walk through New York's Chelsea district. "In my 25 years at Starbucks, the Clover machine unquestionably delivers the best cup of brewed coffee I have ever tasted," Schultz later gushed to his stockholders. "And we want to share this experience with our customers." Starting in summer 2007, Starbucks discreetly purchased and installed a few Clovers at stores in Seattle and Boston. It sold a cup of Clover-made coffee for as much as $3.05, about a dollar more than Starbucks' regular brew. The early reviews were glowing. As one Yelper put it, "If you're a coffee snob who normally scorns Sbucks and its burnt offerings, you might try the Clover pressed coffee at this location and be pleasantly surprised." After roughly six months of successful trials, Schultz proposed buying Clover's maker, the Coffee Equipment Company. "We thought Starbucks wanted to take us out on a few dates," Nosler says of the deal. "But they wanted to go steady." Michelle Gass, a senior VP of global strategy for Starbucks, is slightly less romantic: "Frankly, we just don't want anyone else to have it." Starbucks is willing to share custody, however, of the 250 machines already out there, plus maintain and repair them, but it won't sell any more Clovers to independent cafés. The company has already pulled the plug on CloverNet, the online database that tracks sales, maintenance, and brewing preferences for Clover owners. Clover's early adopters are outraged to see their coffee machine become part of the Coffee Machine. "We made the decision to purchase the Clover to support this small independent manufacturer," says Stumptown owner Duane Sorenson, who bought the first Clover in the US. "When we found out that CEC was sold to Starbucks, we made the decision to sell our Clovers." Nosler shrugs off the criticism: "Everyone has their favorite little band that they've watched change as it signs with bigger labels," he says. "But I can defend to anyone that selling to Starbucks was absolutely the right thing for us to do. Starbucks has a larger market than all the independent roasters and specialty shops combined. I'm a product designer first, a coffee guy second. I love coffee; I'm passionate about it, but I want to make products, plural. Having a gigantically hungry customer is appealing on a lot of levels. It was the best of all possible paths for us — and the coffee industry as well." By the end of 2008, there will 80 machines installed in upscale urban markets across the country. Next year, Starbucks plans to remodel those stores with the Clover as their centerpiece. "Other than espresso, there's been no innovation in brewed coffee to speak of," Schultz says. "Now we're driving new traffic because of the Clover." Then there's that other counter where the Clover is destined to end up — the one in your kitchen. "The Clover is a commercial machine," he says, "but there's potential to create more consumer-based opportunities, specifically at home." Today, you buy a $10 bag of Starbucks French Roast to take home. Soon, you might buy a $40 bag and use your very own Clover to brew it. Photo: RJ Shaughnessy Coffee snobs are skeptical. "Clover will differentiate them from the Dunkin' Donuts, the McDonald's," says Tony Konecny, an industry consultant who runs the coffee blog Tonx.org and was one of the first to see a Clover prototype. "But it comes down to the coffee." The machine is only as good as the beans you put in it. Which is a problem for Starbucks, a chain that purchases coffee in mass quantities and can't deliver fresh bags of beans as quickly as the indie cafés. Then there's quality control: "By the time the customer experiences it, the beans have been blended and have been sitting in a bag for six weeks. Anything special about the coffee is lost." A few days after my cupping room challenge, I'm standing in line at a hilltop Starbucks in Seattle's Queen Anne neighborhood — one of Clover's beta sites. I do a taste test: a cup of Clover coffee versus brewed coffee. A young barista tells me they're out of the first two specialty coffees I request and suggests instead Starbucks' everyday blend, called Pike Place. During brewing, the barista stirs the grounds into the Clover with a clunky rubber spatula — not a metal whisk — and pours the concoction into a crummy paper cup. I smell, I sip, I inhale. I can't tell which cup of coffee is which — and neither is anything special. Is it the beans? My palate? After a few minutes, I finally pick it out: This coffee tastes a little bit like hype. Mathew Honan (mhonan@gmail.com) offers tips on Twittering in our How To: Self Promote package. Wired.Com The Coffee Fix: Can the $11,000 Clover Machine Save Starbucks? {new window}   Www.Wired.Com - It's 10 am on a Thursday, and the line at Ritual Coffee Roasters in San Francisco snakes out the door. Inside, an espresso machine hisses like an angry tomcat as customers order their cappuccinos. But the real action is taking place a few steps away, where a scruffy barista stands at a stainless steel contraption, introducing the coffee he's about to serve to his rapt audience. "The Honduran is sweet," he says, "with a refined acidity and an excellent finish." He lets one perfectly measured scoop of fresh grounds shimmy deep into the machine, then goes to work, twiddling knobs, pushing buttons, and whirling a whisk in a chamber at the top of the silver box. Forty-five seconds later, he sets down a single cup of custom-made coffee that's Jessica Alba hot, Bill Gates rich, and as unique as a snowflake. No foam. No caramel. No whip. Just beans and water — pushed through a cool little machine called the Clover — for a pricey $4 a pop. The Clover coffeemaker debuted in a handful of cafés in 2006 and was promptly hailed as the best thing to happen to coffee lovers since the car cup holder. With an $11,000 asking price, the Clover has become a fetish object among the coffee-obsessed. Long queues signal its arrival in new cities, and self-described "Cloveristas" post videos on YouTube demonstrating the machine's flashy brewing process. There are more photos on Flickr paying homage to this shiny gadget (700 and counting) than actual Clovers in existence (roughly 250 worldwide). Writer Mathew Honan tries out the Clover machine at Ritual Coffee Roasters in San Francisco. For more, visit video.wired.com. The Clover also wowed Howard Schultz, founder and CEO of Starbucks. Last year, Schultz stumbled upon the machine in New York City when he had spotted a line of people standing outside a tiny joint called Café Grumpy. He tried a sample and declared it "the best cup of brewed coffee I have ever tasted." In March 2008, Starbucks announced the acquisition of the Coffee Equipment Company — the Seattle-based startup that manufactures Clovers in a converted trolley shed. His hope is that the Clover will bolster Starbucks' bottom line. Chalk up some of the excitement — and the equipment's hefty price tag — to artisanal tech. A robotic hybrid of a French press and a Dirt Devil, the Clover is the first coffeemaker that lets the user program three key variables: dose, water temperature, and brew time. (Example: 37.5 grams of Brazilian Fazenda São João at 204 degrees for 43 seconds.) After the coffee steeps, a piston mechanism extracts the liquid from spent beans, resulting in a fresh cuppa in less than a minute. A filter platform pops a hockey puck of grounds out of the top, where it's easily wiped away. An Ethernet port connected to an online database is designed to let users save favorite recipes for specific beans. Made of stainless steel and copper, a single Clover typically takes several hours to assemble by hand. Fast, fancy, and idiot-proof? No surprise that Starbucks is all over the Clover — the company has been rolling them out since last summer. Half-caf nonfat toffee-nut latte lovers, get ready for a real cup of coffee. I'm a coffee achiever, as that old ad campaign goes. I own two French presses, a stainless steel Cuisinart grinder/drip, a retro De'Longhi espresso machine, an Italian Vev Vigano moka pot, and a Vietnamese drip that I purchased in old Hanoi for making ca phe sua nong. My San Francisco neighborhood has five coffee shops within a five-block radius: four mom-and-pop operations and a Peet's. But compared with David Latourell, CEC's 42-year-old resident coffee expert, I'm a Sanka-slurping rube. Latourell and I are standing in the middle of CEC's cupping room, a tasting area next to the company's small Seattle factory. The Clover is specifically designed to bring out the nuances of high-end coffees like Los Delirios, which comes from a Portland, Oregon, company called Stumptown Coffee Roasters. Los Delirios is a blend of Caturra, Typica, and Bourbon beans grown near Esteli, Nicaragua. Actually, it's on a micro lot located at 13° 22'45.99"N x 86° 28'50.45"W, between 1,050 and 1,450 meters above sea level, according to a manila "origin" card that comes with each bag of beans. Underneath the farm's GPS coordinates are flavor descriptions that read in part, "violets and black cherry, baking chocolate, and chocolate covered raisins." Latourell hands me a cup of Los Delirios coffee made in the Clover. We both take slow, even sips. "I'm picking up a little chocolate," he says with a toss of his shoulder-length hair. I sip again, summoning every taste bud. I just taste — well, coffee. Delicious, sure, but coffee. Like wine and, more recently, chocolate, a quality coffee bean must reflect a certain terroir — the climate, soil composition, and elevation of its place of origin. At least in theory, this gives a bean its unique and desirable flavor. Whether or not your average caffeine fiend can tell a Guatemalan Maragogype bean from a Honduran Catuai is debatable, but terroir explains how Stumptown can sell bags of beans for $40 a pound (about 10 times the price of commercial-grade coffee) and cafés can charge from $3 to $7 for a single cup of joe. "For $7, you can get a bad glass of wine," says CEC cofounder Randy Hulett. "Or you can get one of the best cups of coffee in the world." Illustration: Jameson Simpson Clover, From the Grounds Up Clover looks like just another countertop coffee machine. But peek under the hood and you'll find an innovative brewing system. Here's how it works: 1. A barista selects dose, water temperature, and steep time. 2. A piston pulls down the filter platform while freshly ground coffee is poured into the chamber. 3. Hot water flows into the chamber. 4. The barista briskly stirs the grounds with a whisk, and the water and beans steep for several seconds. 5.The piston rises, creating a vacuum that separates the brew from the grounds, then lowers, forcing the joe out of a nozzle below. 6. The piston rises to the surface again, pushing up a disc of grounds, which are squeegeed away. Then there's the top-shelf stuff. Stumptown sells beans from Nicaragua called Las Golondrinas for $80 a pound. On the international market, Esmeralda Special, a rare kind of Panamanian bean, can go for $130 a pound wholesale. And consider Kopi Luwak, also known as catshit coffee: It's an Indonesian bean that's eaten by a civet cat, then "harvested" from the animal's dung. (The bean's bitter flavor is apparently greatly improved by passing through a cat's digestive tract.) A single cup of Kopi Luwak at the Peter Jones espresso bar in London goes for $100, and a pound of the beans can cost as much as $600. If you're going to pay that much for beans, of course, you want to have the right machine. Back in the cupping room, Latourell fires up the Clover and goes to work on a second cup of Los Delirios: He measures out 46 grams of beans, grinds them, and then slides them into the recessed chamber on top. Next, he programs a new brew time and temperature, raising the heat from 205 degrees to 207 and increasing the brewing time from 45 seconds to 50. As the hot water rushes into the chamber from a topside nozzle, Latourell stirs the blend with a metal whisk, being careful not to break the stream, which would cool the water. "The temperature has a massive effect on the extraction of chemicals that affect flavor," he explains. I take a swig. Bang, there it is: chocolate. Scharffen Berger, eat your heart out! A few tweaks and I have a new beverage. And it's not just the chocolate flavor; the mouthfeel and acidity are completely different from the first cup. All Latourell did was adjust the brew time and temperature and add 6 grams of beans. Taste-testing it against the earlier brew, I wouldn't have guessed they were the same bean. I'm starting to become a Clover convert. Photo: RJ Shaughnessy Brewed coffee is awful.That's what Zander Nosler thought back in 2001, when he was developing a commercial coffeemaker for — of all places — Starbucks. The bespectacled, rail-thin product designer had previously spent 18 months at Ideo developing everything from sunglasses to medical supplies. As he tinkered with a revolutionary single-serve, push-button brewing machine targeted for the workplace, he realized that most makers were as stale as the coffee. "I got to see firsthand how coffee was better by the cup," Nosler says. "The coffee coming out of those glass office pots is wretched." (Starbucks later called the prototype the Interactive Cup.) When the project was finished, Nosler kept thinking about the single-brew concept. He soon decided he could do better, making a superior brewer that wasn't one-size-fits-all. By 2004, Nosler had cooked up a business plan. He recruited other Stanford alums, including Hulett, 34. Within a year, the team raised half a million dollars from friends and family and set up shop inside an old trolley shed a few minutes north of downtown Seattle. The Coffee Equipment Company was born. For months, the group reworked the design. They abandoned the office market in favor of cafés, ditched the grinder, and shrunk the countertop footprint. By spring 2005 they had the first Clover prototype. Code name: Chalupa. Made of particleboard, with its guts bolted crudely on the outside, it looked like Mr. Coffee designed by Dr. Frankenstein. But to roasters wanting a high-end single-serve option, it was gorgeous. CEC demo'd a final prototype that October at a local party and sold three units before they were even built. When Clover debuted at the Specialty Coffee Association of America event in 2006, Nosler was mobbed. "People saw us walking in and began chanting, 'Clo-ver, Clo-ver!'" he says, his eyes wide at the memory. To the little indie guys, Nosler was a god. While interest in CEC was percolating, Starbucks was crashing. Its share price had dipped from nearly $40 in 2006 to around $19 in January 2008. The company that brought macchiato to the masses had lost its way — and a chunk of its profit margin. Was Starbucks in the market of selling coffee drinks or fancy milk shakes? Cappuccinos or compact discs? Was it competing with Peet's or Mickey D's? After just three years, CEO Jim Donald was on his way out, and Schultz, Starbucks' founder, retook the helm. On Valentine's Day 2007, Schultz wrote an internal memo (later leaked to the press) lamenting the state of the company. "I'm not sure people today even know we are roasting coffee," the missive read. "You certainly can't get the message from being in our stores ... At a minimum [we] should support the foundation of our coffee heritage." Schultz announced that Starbucks would return to its roots. No more vacuum-sealed bags of beans or breakfast sandwiches (the smell of bacon and eggs overwhelmed the coffee aroma). Starbucks would once again grind beans in the store. It would introduce new blends and better espresso machines. But most important: It was going to road-test a little machine that Schultz had discovered a few months before on a walk through New York's Chelsea district. "In my 25 years at Starbucks, the Clover machine unquestionably delivers the best cup of brewed coffee I have ever tasted," Schultz later gushed to his stockholders. "And we want to share this experience with our customers." Starting in summer 2007, Starbucks discreetly purchased and installed a few Clovers at stores in Seattle and Boston. It sold a cup of Clover-made coffee for as much as $3.05, about a dollar more than Starbucks' regular brew. The early reviews were glowing. As one Yelper put it, "If you're a coffee snob who normally scorns Sbucks and its burnt offerings, you might try the Clover pressed coffee at this location and be pleasantly surprised." After roughly six months of successful trials, Schultz proposed buying Clover's maker, the Coffee Equipment Company. "We thought Starbucks wanted to take us out on a few dates," Nosler says of the deal. "But they wanted to go steady." Michelle Gass, a senior VP of global strategy for Starbucks, is slightly less romantic: "Frankly, we just don't want anyone else to have it." Starbucks is willing to share custody, however, of the 250 machines already out there, plus maintain and repair them, but it won't sell any more Clovers to independent cafés. The company has already pulled the plug on CloverNet, the online database that tracks sales, maintenance, and brewing preferences for Clover owners. Clover's early adopters are outraged to see their coffee machine become part of the Coffee Machine. "We made the decision to purchase the Clover to support this small independent manufacturer," says Stumptown owner Duane Sorenson, who bought the first Clover in the US. "When we found out that CEC was sold to Starbucks, we made the decision to sell our Clovers." Nosler shrugs off the criticism: "Everyone has their favorite little band that they've watched change as it signs with bigger labels," he says. "But I can defend to anyone that selling to Starbucks was absolutely the right thing for us to do. Starbucks has a larger market than all the independent roasters and specialty shops combined. I'm a product designer first, a coffee guy second. I love coffee; I'm passionate about it, but I want to make products, plural. Having a gigantically hungry customer is appealing on a lot of levels. It was the best of all possible paths for us — and the coffee industry as well." By the end of 2008, there will 80 machines installed in upscale urban markets across the country. Next year, Starbucks plans to remodel those stores with the Clover as their centerpiece. "Other than espresso, there's been no innovation in brewed coffee to speak of," Schultz says. "Now we're driving new traffic because of the Clover." Then there's that other counter where the Clover is destined to end up — the one in your kitchen. "The Clover is a commercial machine," he says, "but there's potential to create more consumer-based opportunities, specifically at home." Today, you buy a $10 bag of Starbucks French Roast to take home. Soon, you might buy a $40 bag and use your very own Clover to brew it. Photo: RJ Shaughnessy Coffee snobs are skeptical. "Clover will differentiate them from the Dunkin' Donuts, the McDonald's," says Tony Konecny, an industry consultant who runs the coffee blog Tonx.org and was one of the first to see a Clover prototype. "But it comes down to the coffee." The machine is only as good as the beans you put in it. Which is a problem for Starbucks, a chain that purchases coffee in mass quantities and can't deliver fresh bags of beans as quickly as the indie cafés. Then there's quality control: "By the time the customer experiences it, the beans have been blended and have been sitting in a bag for six weeks. Anything special about the coffee is lost." A few days after my cupping room challenge, I'm standing in line at a hilltop Starbucks in Seattle's Queen Anne neighborhood — one of Clover's beta sites. I do a taste test: a cup of Clover coffee versus brewed coffee. A young barista tells me they're out of the first two specialty coffees I request and suggests instead Starbucks' everyday blend, called Pike Place. During brewing, the barista stirs the grounds into the Clover with a clunky rubber spatula — not a metal whisk — and pours the concoction into a crummy paper cup. I smell, I sip, I inhale. I can't tell which cup of coffee is which — and neither is anything special. Is it the beans? My palate? After a few minutes, I finally pick it out: This coffee tastes a little bit like hype. Mathew Honan (mhonan@gmail.com) offers tips on Twittering in our How To: Self Promote package.
Get product reviews and news about digital cameras, computers, laptops, mp3 players, iPod, PDAs, phones, PCs, Macs and wireless from Wired.com {...}
Published: July 22, 2008, 2:00 am - Indexed: July 23, 2008, 1:36 am - Page Size: 50KB
Category: Science > Technology > Invention and Innovation

]]> Science > Technology > Invention and Innovation {NORTH AMERICA > REAL ESTATE} - OPEN HOUSE TODAY, 1-5 PM (san jose north) $659000 http://articles.world-of-newave.info/regional/north-america/united-states/california/metro-areas/san-francisco-bay-area/business-and-economy/real-estate/open-house-today-1-5-pm-san-jose-north-659000-20080758421.htm http://articles.world-of-newave.info/regional/north-america/united-states/california/metro-areas/san-francisco-bay-area/business-and-economy/real-estate/open-house-today-1-5-pm-san-jose-north-659000-20080758421.htm Sun, 20 Jul 2008 21:54:37 GMT Photo GalleryOpen Gourmet KitchenLiving RoomDOwnstairs BathMaster BedroomBedroom 1Bedroom 2Bedroom 3Upstairs BathDescriptionThis beautiful house is in a prime location in North San Jose. Walking distance to shopping, fine dining, and the light rail. The home is nestled in a quiet neighborhood, close to Northwood elementary school. Just minutes from freeways 101, 680, 880, and 237. The home is well maintained, with remodeled bathrooms and kitchen. Kitchen comes with a Viking gourmet gas stove/oven and custom cabinets. Upgrades include Cal Pac Roof installed in 1990, new copper piping, additional insulation in walls, attic, bathroom walls, double paned slider, double paned dining room windows, dedicated electric lines in the kitchen for the refrigerator and microwave. Call to make an appointment. You won't be disappointed. Please call before faxing in offers. Thanks and have a great day.FeaturesBedrooms: 4Bathrooms: 2Year Built: 1964Lot Size: 6099Square Footage: 1399Agent Name: Ed AhnBroker: American Loan CityMLS #: 787706Location2559 Poplarwood Way San Jose CA 95132Powered by vFlyer.comvFlyerId: 1611281and becomes Chestnut Street In the center of the village NY 9D intersects Main Street which carriesand vegetables Beside some basic version there are several recipes like Zapiekanka Hawaii with Ananas Grecka with olives and feta cheese etc It is served scalloped and most of the time topped with dressings likeAlthough there was nothing non-canonical about the status and the guiding principles of the Exarchate the Patriarchate argued thatgene have been found in individuals with Li-Fraumeni syndrome Many of these changes involve the substitution of one amino acid for another amino acid in the part of p53 protein that binds to DNA Other types of mutations include deletions of small amounts of DNA within the gene Mutations in the Sfbay.Craigslist.Org OPEN HOUSE TODAY, 1-5 PM (san jose north) $659000 {new window}   Sfbay.Craigslist.Org - Photo GalleryOpen Gourmet KitchenLiving RoomDOwnstairs BathMaster BedroomBedroom 1Bedroom 2Bedroom 3Upstairs BathDescriptionThis beautiful house is in a prime location in North San Jose. Walking distance to shopping, fine dining, and the light rail. The home is nestled in a quiet neighborhood, close to Northwood elementary school. Just minutes from freeways 101, 680, 880, and 237. The home is well maintained, with remodeled bathrooms and kitchen. Kitchen comes with a Viking gourmet gas stove/oven and custom cabinets. Upgrades include Cal Pac Roof installed in 1990, new copper piping, additional insulation in walls, attic, bathroom walls, double paned slider, double paned dining room windows, dedicated electric lines in the kitchen for the refrigerator and microwave. Call to make an appointment. You won't be disappointed. Please call before faxing in offers. Thanks and have a great day.FeaturesBedrooms: 4Bathrooms: 2Year Built: 1964Lot Size: 6099Square Footage: 1399Agent Name: Ed AhnBroker: American Loan CityMLS #: 787706Location2559 Poplarwood Way San Jose CA 95132Powered by vFlyer.comvFlyerId: 1611281and becomes Chestnut Street In the center of the village NY 9D intersects Main Street which carriesand vegetables Beside some basic version there are several recipes like Zapiekanka Hawaii with Ananas Grecka with olives and feta cheese etc It is served scalloped and most of the time topped with dressings likeAlthough there was nothing non-canonical about the status and the guiding principles of the Exarchate the Patriarchate argued thatgene have been found in individuals with Li-Fraumeni syndrome Many of these changes involve the substitution of one amino acid for another amino acid in the part of p53 protein that binds to DNA Other types of mutations include deletions of small amounts of DNA within the gene Mutations in the
OPEN HOUSE TODAY, 1-5 PM {...}
Published: July 20, 2008, 9:54 pm - Indexed: July 20, 2008, 11:33 pm - Page Size: 10KB
Category: Regional > North America > United States > California > Metro Areas > San Francisco Bay Area > Business and Economy > Real Estate

]]> Regional > North America > United States > California > Metro Areas > San Francisco Bay Area > Business and Economy > Real Estate {NEWSPAPERS > UNITED STATES} - A recipe for three generations http://articles.world-of-newave.info/news/newspapers/regional/united-states/a-recipe-for-three-generations-20080720223.htm http://articles.world-of-newave.info/news/newspapers/regional/united-states/a-recipe-for-three-generations-20080720223.htm Wed, 16 Jul 2008 07:00:00 GMT I always assumed we had no family recipes. Then it hit me: We had made the lemon loaf a tradition. Csmonitor.Com A recipe for three generations {new window}   Www.Csmonitor.Com - I always assumed we had no family recipes. Then it hit me: We had made the lemon loaf a tradition.
A recipe for three generations | csmonitor.com {...}
Published: July 16, 2008, 7:00 am - Indexed: July 16, 2008, 12:57 pm - Page Size: 67KB
Category: News > Newspapers > Regional > United States

]]> News > Newspapers > Regional > United States {NORTH AMERICA > RENTALS} - ROOM AND BATH, ALL UTILITIES INCL, QUIET NEIGHBORHOOD (san bruno) $1100 http://articles.world-of-newave.info/regional/north-america/united-states/california/metro-areas/san-francisco-bay-area/business-and-economy/real-estate/rentals/room-and-bath-all-utilities-incl-quiet-neighborhood-20080774816.htm http://articles.world-of-newave.info/regional/north-america/united-states/california/metro-areas/san-francisco-bay-area/business-and-economy/real-estate/rentals/room-and-bath-all-utilities-incl-quiet-neighborhood-20080774816.htm Tue, 15 Jul 2008 07:08:51 GMT ROOM AND BATHROOM, ALL UTILITIES INCLUDED, AND NOT CROWDED. SHARED KITCHEN WITH ME (WE CAN XCHANGE RECIPES:)), WASHER AND DRYER, INTERNET, CABLE, ETC. SAN BRUNO OFF 1-280, QUIET NEIGHBORHOOD AMPLE PARKING, CORNER HOUSE, NEAR BUS STATION NO PETS, CLEAN, NO SMOKING, AND NO DRUGS AVAILABLE BY AUGUST, PLEASE RESERVE NOW CALL ESTELA 650-867-1422 Sfbay.Craigslist.Org ROOM AND BATH, ALL UTILITIES INCL, QUIET NEIGHBORHOOD (san bruno) $1100 {new window}   Sfbay.Craigslist.Org - ROOM AND BATHROOM, ALL UTILITIES INCLUDED, AND NOT CROWDED. SHARED KITCHEN WITH ME (WE CAN XCHANGE RECIPES:)), WASHER AND DRYER, INTERNET, CABLE, ETC. SAN BRUNO OFF 1-280, QUIET NEIGHBORHOOD AMPLE PARKING, CORNER HOUSE, NEAR BUS STATION NO PETS, CLEAN, NO SMOKING, AND NO DRUGS AVAILABLE BY AUGUST, PLEASE RESERVE NOW CALL ESTELA 650-867-1422
ROOM AND BATH, ALL UTILITIES INCL, QUIET NEIGHBORHOOD {...}
Published: July 15, 2008, 7:08 am - Indexed: July 15, 2008, 8:41 am - Page Size: 4KB
Category: Regional > North America > United States > California > Metro Areas > San Francisco Bay Area > Business and Economy > Real Estate > Rentals

]]> Regional > North America > United States > California > Metro Areas > San Francisco Bay Area > Business and Economy > Real Estate > Rentals