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Making coffee

Roast
Main article: Coffee Roasting
roasted coffee transforms the chemical and physical green coffee beans roasted coffee products.
The roasting process is essential to produce a delicious cup of coffee. When roasting, green coffee bean expands to nearly double its original size, changing color and density. As the grain absorbs heat, color turns yellow, then a light "cinnamon" brown then to a dark rich brown. During roasting oils appear on the grain surface. Roast continue to darken until it is removed from the heat source.
The Coffee can be roasted with kitchen equipment common (pan, grill, oven, popcorn popper) or specialized equipment. A roaster is a mold or special apparatus suitable for heating baked beans and green coffee.
Milling
An old coffee grinder manual.
The ground coffee beans, also known as grinding, facilitate the integration process.
Milling greatly affects the preparation and should be modified preparation method for best results. brewing methods which expose beans to the heated water for longer require a coarser grind than faster brewing methods. The beans are too finely ground for the brewing method that is used to expose the surface too hot and produce a harsh bitter "over-extracted" taste. At the other extreme, excessive production of coarsely ground coffee weak, unless more is used. Because of the importance of the fine grind uniformly is preferable to a mixture of sizes.
ground coffee deteriorates faster than roasted beans because of the greater exposed surface to oxygen. Many coffee drinkers grind the beans immediately before brewing.
There are four ways to grind coffee for the mixing, grinding grain, cutting, grinding and crushing rollers.
Burr-grinding
A grinder.
Burr plants use two revolving elements abrasives, such as bevel gears or crushing elements, among which the coffee beans are ground or "broken" with the warming of little friction. Compression and grinding of coffee beans emissions essential oils, which are then more easily removed during the brewing process with hot water, so that the coffee taste richer and smoother.
Both manual and electric powered mills are available. These factories grinding to a coffee fairly uniform size determined by the separation of the two abrasive surfaces between which the coffee is ground, grinding produces a more uniform even when the extraction prepared, not too fine particles that clog filters.
These plants offer a wide range of grinding parameters, making them suitable for grinding coffee different systems to brew coffee and espresso, drip, percolators, French press, among others. Many mills, burrs, y including almost all country versions, are unable to achieve very fine routine to prepare Turkish coffee, hand mills Traditional Turkish exception.
Conical burr grinders use steel burrs allows them to grind effectively while rotating relatively slowly, usually less than 500 rpm, reducing the frictional heating of milling, in order to preserve maximum flavor. Conical burr grinders are quieter and less likely to clog disc grinder.
Wheel disc type burrs usually run faster than conical burr grinders heat the ground coffee and a little friction models use less electricity. They are less expensive than plants conical drill bit, and are suitable for grinding small amounts coffee (no time to heat accumulation) for domestic use.
Sting
A chopper blade or propeller
Coffee beans can be cut by using high speed rotating blades (from 20,000 to 30,000 rpm) or in a knife mill designed specifically for coffee and spices in a blender or use at home in general. Such devices are less expensive and more durable than burr grinders, but the routine is not uniform particles are produced in many different sizes, where the ideal, all particles should have the same size the brewing process. The ground coffee is heated by friction.
Blade grinders create dust that can clog Offee screen machines espresso and French press, and are most suitable for coffee. Not recommended to grind coffee for use with pump espresso machines.
Strike
Arabica coffee and Turkish coffee requires that the reasons almost fine powder, finer than can be achieved by most of burr grinders. Hitting beans with a mortar spray can coffee finely enough.
roller crusher
In a roller mill, the beans are crushed between pairs corrugated roller. A roller mill produces a more uniform size distribution of ground coffee and the soil is heated under Other methods of polishing. However, because of its size and cost, roll mills are used exclusively by coffee producers to commercial and industrial scale.
roller mills cooled water are used for high production rates, and the good earth that the Turk and espresso.
Brewing
Coffee can be prepared in various ways, but these methods are divided into four groups, depending on how water penetrates in the coffee.
If the method allows water to pass through the park once, the result mainly of beer contains the most soluble components (Including caffeine). If water is a cycle repeatedly through the grains (like coffee joint), also contain more beer tasting relatively less soluble and bitter compounds found in grains, coffee grounds, but less is needed.
Water temperature is crucial for proper extraction of flavor from ground coffee. The recommended temperature for brewing is 200 F (93 C). If the refrigerator, some subjects soluble flavor component is not removed. If the water is too hot, some undesirable elements will be extracted bitter, affecting the taste. If coffee is heated to the boiling point very briefly, the flavor to be little affected, the more it remains at a temperature high, the taste becomes worse.
The usual ratio of coffee to water for the cafe style more common in Europe, America and other westernized countries (evident in publications such as textbooks in instruction manuals for machines to brew coffee drip) between one and two tablespoons of ground coffee for each six ounces (180 ml) of water, the total of two tablespoons per six ounces tends to be recommended by fans Coffee with experience. Grinding and brewing method may also affect the strength.
brewed coffee stays hot flavor deteriorates rapidly. Even at room temperature, the degradation occurs, however, if kept in an environment free of oxygen which can last almost indefinitely at room temperature, and sealed containers of coffee is sometimes sold in grocery stores in America or Europe, Frappuccino currently available in convenience stores and grocery stores in the United States.
Electronic coffee makers boil the water and brew the infusion with little human assistance and sometimes a timer. Some grinding before brewing automatically.
Bp
Despite its name, you must be careful not to boil the coffee made by more than one time because it becomes bitter.
The simplest method is to put the ground coffee in a cup, pour in hot water and let cool while the sink for reasons the background. This is a traditional method to make a cup of coffee that is still used in parts of Indonesia. This method (called "mud coffee" because East a very fine grinding results in a slurry of mud in the bottom of the cup) is a preparation allows very simple, but the drinker must be careful if you want to avoid drinking or reasons for this layer or floating on the surface of coffee (which may prevent the flow of cold water on the "floating" on the back of a spoon). If the beans are too finely ground, why do not leak.
"Cowboy Coffee" is made by heating with secondary design water in a saucepan, and let the grounds settle and pour the drink, sometimes filter the right reasons. Although its name suggests, this method has been used by jeans, probably on the road around a campfire, is used by other people, some people prefer this method. This method is still used in some situation in Finland, Norway and Sweden have the highest per capita coffee consumption, but brewing filter is the standard today.
The above methods are sometimes used with hot milk instead of water.
also known as Turkish coffee, Greek coffee, Arabian coffee, etc., a method coffee initially used in the Middle East, North Africa, East Africa, Turkey, Greece, the Balkans and Russia. Finely shredded possibly sugar and water in a saucepan placed near conduit, called cezve (Turkish), Kanaka (Egypt), Briki (Greek), dezva (tokavian) or Turka (Russia) and leads to a boil and immediately remove from heat. It can be very briefly boiled two or three times. The Turkish coffee is often flavored with cardamom, particularly Arab countries. The coffee is strong, with foam on top and a thick layer of soil at the bottom, drink in small cups. The boat referred to ibrik often than in the West, in the mistaken belief that it is the Turkish name for the pot
Soaking
A cafetire (Or press the French) is a tall, narrow cylinder with a piston, which includes a wire mesh or nylon filter. The coffee is placed in the cylinder and boiling water is poured into the coffee and the rest of the hot water in the bottle for a few minutes (usually 47 minutes) and the piston is pushed down, leaving the filter just above the park, which allows the coffee is poured, while the filter retains the grounds. Depending on the type of filter is important to pay attention to grind coffee beans, but once coarse grinding is almost always .. A cylinder of flat glass may be used or under heat to keep the hot coffee (not to be confused with a vacuum brewer, see below).
bags of coffee are used less frequently than tea bags. It is simply disposable bags containing coffee grounds do not mix with water so no additional filtering is necessary.
Malaysia is often coffee made with a "sock" which is actually a muslin bag in the form of a coffee filter which is loaded then immersed in water hot. This method is particularly suitable for use with the local beer cafes in Malaysia, mainly Robusta and Liberia which are often Strongly flavored, allowing the ground coffee into the sock to be reused.
A vacuum brewer consists of two chambers: a pan, then topped a container or funnel trap down almost to the bottom of the pot. The bottom of the cup is blocked by a filter glass, cloth or plastic, and bowl and pot are connected by a seal that forms a tight seal. Water is placed in the pot, ground coffee is placed in the container, and the whole apparatus is placed on a burner. As water is heated, is forced by the vapor pressure increases until the siphon and the container where it mixes with the grounds. When all the water possible has been forced into the container of hot coffee is removed. Like steam water in the pot cools, it contracts, forming a partial vacuum and the production of coffee through the filter.
The Aeropress is a device invented in 2005 combining soaking and pressure. Hot water is poured on the ground, like a French press, but shortly after the coffee is constrained by a pressure microfilter paper. This filter allows finer grind and removes most sediments stainless steel mesh filter a French press.
Gravity
infusion drip (also known as filter or American coffee) is made by letting hot water drip coffee beans are held in a coffee filter holder surrounded by a filter basket or filter. Manufacturers holder beer drip filter can be simple to use types of hot water, or they can use automated systems that are in the popular electric coffee drip. The strength varies the proportion of water for coffee and the fineness of grind, but it is generally weaker than espresso, but the final product contains more caffeine. By convention, regular coffee produced by this method is served in a pot of brown or black (or a boat with a mango brown or black), while the decaffeinated coffee is served in a pot of orange (or a pot with an orange, mango).
An alternative is the traditional Neapolitan coffee can pull, or Neapolitan coffee filter beer the range. It consists of a lower section filled with water, a medium filter section, and a pot placed upside down on top. When the water boils, the coffee is poured to filter the water through ground coffee.
The coffee machine was in common use almost Universal United States today, the States before the 1970s and remains popular in some households differs coffee pressure described above. The pressure is used to boil water to force the camera above reason, but it depends on gravity to move water through the grounds, where the process is repeated until the end of a timer procedure. Coffee is held in low esteem by some fans coffee because of this process in several steps. coffee drinkers prefer filtration by gravity, as they say it offers a rich cup of coffee from drip brewing.
Indian filter coffee – This device is generally of stainless steel. There are two cylindrical chambers, one sitting on top of each other. The upper house has small holes (less than ~ 0.5 mm). And then there's the disc by pressing a handle drilled and thoroughly a lid covered. The finely ground coffee with chicory 15-20% is placed in the upper chamber, perforated disc pressure is used to cover the coffee ground and hot water is poured on top of this disc. Unlike drip regular beer, pour the coffee starts immediately. This is due to the chicory, which clings to the water as the coffee beans only. This makes the brew to be much more powerful the variety drip of America. 23 teaspoons of this decoction is added to milk to 100,150 ml. Sugar is added by individual preferences.
Another variant is cold brewed coffee, sometimes called "cold pressed." Cold water is poured on beans and let stand for 8-24 hours. The coffee is filtered through a filter generally very thick, remove all particles. This process produces a very high concentration can be stored in a refrigerated container, sealed up to eight weeks. Coffee can be prepared for consumption by adding hot water to concentrate in a ratio of about 3:1 (water to concentrate), but can be adjusted to water drinking preference. The coffee prepared by this method is very low acidity with a mild flavor and is often preferred by people with sensitive stomachs. Others, however, I feel this method of the band of intense coffee flavor and character. This method not common and are few devices designed for this purpose.
It may be interesting to note that the quantity of coffee used affects both the strength and flavor the drink in a typical drip coffee. Tastes sweeter on the first coffee and bitter flavors only after a certain time, a great beer tends to be both stronger and more bitter. This can be changed to stop the leak after a while, then add hot water to beer instead of waiting until all the water to pass through the earth.
Pressure
Espresso is made with hot water between 91 C (195 F) and 96 C (204 F) forced at a pressure between eight and nine atmospheres (800,900 kPa) through a matrix of light (called a puck) of finely ground coffee. It can be used alone (often after dinner), and is the basis for many coffee drinks. It is one of the coffee taste stronger forms consumed regularly, with a distinctive flavor and cream, a layer of emulsified oil in the form of a foot of foam on the liquid colloid.
A variation of a Italian coffee (the top formed as a source of coffee).
Italian coffee, also known as "Italian coffee" or "caffettiera" is a three-chamber design of the water boiling in the background and forces the boiling water into the coffee held in section Central, separated by a high mesh filter. Coffee (almost espresso strength, but without the cream) is collected at the top. These ships used to sit directly on a heater or stove. Some models a transparent glass or plastic cover.
Different types of coffee machines in individual servings force pressurized hot water through a module composed of finely ground coffee sandwiched between two layers of filter paper or a capsule containing the patented ground coffee. The Examples include systems based Senseo and Tassimo Coffee House and property and the K-Cup.
Separation
Coffee in all its forms is containing roast and ground coffee and hot water, coffee or used suspended or filtered out of the cup or jug after the main compounds solubles were extracted. Milling requires different preparation methods.
Gallery brewing methods common
Pressure:
espresso machine at home.
coffee trade.
Moka pot.
Maceration and severity:
dropwise beer supply.
Cafetire / French press.
vacuum brewer.
filter coffee in India.
Coffee Storage
accuracy of this article challenged. Please see explanation on talk page. (October 2008)
Coffee loses aroma and flavor with storage, such as volatile evaporate. [Citation needed] Fresh coffee beans is generally considered a maximum of 14 days after roasting. It is suggested to grind just before brewing to get the best result since aromatic components lost up to 50% at 5 minutes were low. roasted coffee can be stored for some time, depending on factors such as toast, ultraviolet light, humidity, etc. [citation necessary] vacuum packaging is not shown to prolong life significantly. It is always better to buy small quantities of coffee to use for a short period of time, eg one week. [Citation needed], no matter what methods are used to maintain or ground roasted coffee, even aromas escape in time, and there is a method for storing coffee indefinitely without flavor deterioration. Some may think freezing roasted coffee beans to prolong life, however, we must ensure that no water condense on coffee. Otherwise much of its flavor is lost. A proposed approach for freezing coffee is double wrap the package and let stand at least 30 minutes before opening the package. This can reduce the chances that water will condense on the beans. It is important to understand that no method can keep aroma coffee entirely, or prolong its life miraculously. The best method is to buy small quantities of coffee each time and eaten as soon as possible. Some people suggest that the aging of the aroma of coffee for three days will develop in any extent. It is not always the case because each type of coffee bean is different. In addition, the aging time of roasted coffee beans varies when the level is different. In general, the higher the roasting, the short time aging, if any, is necessary.
Coffee Instant
Main article: Instant Coffee
Instant coffee is sold by drying the brewed coffee, the resulting powder soluble in hot water dissolves the user, and sugar / sweetener and milk added to taste.
Instant coffee without water
Another way enjoy instant coffee is "without water". Boil milk, add coffee and sugar to taste.
Presentation
Hot drinks
Cappuccino
Express milk
Espresso: see above under pressure.
Ristretto is a coffee beverage in which the weight of ground coffee is equal to the weight of the preparation fire. The result is a "short" shot which is sweeter and tastier.
Bica is a Portuguese coffee, and his Italian counterpart, but a little sweeter taste. This is because the roasting in Portuguese is lower than the Italian. "Bica" is similar to "Lungo" in Italy.
Lungo is different from an American. This is a "long" espresso through the machine, all water through the grains, instead of adding water. Extracts with grilled Italian taste bitter.
American-style coffee-based coffee (one or more shots) with hot water and then added to give a similar strength (but tastes different) drip coffee. [Citation needed]
similar long black America, but prepared in a different order (a double espresso is added to water rather than the reverse), more common in Australia and New Zealand.
Express base in milk
Caff is a short variant of latte in America: a drink milk with espresso steam half and half (light – 10 per cent – cream) instead of milk.
latte or latte Caff and CAFF is often simply called cafe au lait, which is Italian for "milk" in English speaking countries, but it is coffee with steamed milk, traditionally topped with foam created from steam milk. Comprising a third espresso and nearly two thirds of the milk steam. More foamed milk, it is weaker than a cappuccino. A latte is also commonly served in a tall glass, if the coffee is poured slowly into the milk foam from the edge of the glass, three layers of different colors is formed, with milk at the bottom of the foam on top and coffee in the middle. Coffee milk can be sweetened with sugar or flavored syrup. Caramel and vanilla flavors and others are used.
A latte.
Caff macchiato, espresso macchiato or sometimes "Short" Macchiato Macchiato means "marked" is a coffee with a little steamed milk added to the top, usually 30 to 60 ml (12 ounces) sometimes sweetened with sugar or flavored syrup. A "long" is a double espresso macchiato with a little steamed milk. This differs from the latte macchiato below, which is milk "marked" with espresso. A Macchiatto may be "traditional" or "reload" (extra milk added), according to preferences of force.
Cappuccino comprises equal parts espresso and milk foam, sometimes with cinnamon or cocoa powder.
flat white is a coffee part with two parts hot milk but no foam, usually served in a cup of cappuccino. It is a specialty of Australia and New Zealand especially for the latter. The difference between a flat white coffee with milk is a white floor is generally stronger, served in a small bowl, and no foam.
Galo is a milk (Portuguese Bica espresso) that is added to hot, drink bottle and sprayed into the container in which it serves.
latte macchiato is the inverse of a macchiato CAFF, a glass of milk Steamed spotted with a small amount of coffee, sometimes sweetened with sugar or syrup.
Mocha is a latte with chocolate added.
Cut is brown with a small amount of milk foam slightly added unlike a macchiato fluffy
Prepared or boiled coffee does not base
Cream being poured into the coffee filter.
Black is making coffee filter, filtration, vacuum preparation, or French press style coffee served without cream. Some add sugar.
the coffee is black coffee with unheated milk added. Some add sugar. (Note: despite a similar term, this should not be confused with a tea in Beirut, Lebanon, Malaysia Ipoh white coffee).
Latte coffee milk is similar, except that the filter-brewed coffee is used instead of espresso, with the same amount of milk. Some add sugar.
Kopi is a coffee Tobruk same style in Indonesia in its submission to Turkish coffee. However, kopi Tobruk is made of coarsely ground coffee beans, and boiled with sugar a solid mass. It is popular in the islands of Java and Bali and their surroundings.
India (Madras) filter coffee, particularly common in southern India, prepared with a rugged dark roasted coffee beans (eg, Arabica Peaberry), and chicory. The coffee is brewed drip for a few hours in a traditional coffee metal filter before being served with milk and sugar. The ratio is usually 4.1 decoction, 4.3 milk.
coffee Greek is prepared in a manner similar to Turkish coffee. The main difference is that the beans are ground into a fine powder and add sugar during the process. It contains no other flavors and is usually served without milk. Greek coffee is served in a small cup with a handle, and always accompanied a biscuit and a glass of water. A similar method to prepare the Greek language is used in Colombia to "Ink" black coffee bodied is often made with brown sugar, lots of sugar in the form of bread. A bag of muslin or a fine cloth used to strain the grounds.
Coffee Style Vietnam is another form of drip infusion. Thus, hot water is allowed to escape through a fence into a cup and drink obtained is poured in a glass containing a high sweetened condensed milk, which may contain ice. Due to the large amount of coffee to make coffee this strong way, the brewing process is quite slow. It is also very popular in Cambodia and Laos.
fortified coffee
Red Eye is an espresso added a cup of coffee (typically 210-480 ml, 7.16 oz) Some add milk or sugar.
Black Eye is two shots espresso adds a cup of coffee (typically 210-480 ml, 7-16 oz) Some add milk or sugar.
flavored coffees
Madras filter coffee, still in its dabarah and dryer.
Taste of coffee: In some cultures, flavored coffee are common. Chocolate is a common additive that is either sprinkled on top or mixed with coffee to mimic the taste of Mocha. Other flavors of spices like cinnamon, nutmeg, cardamom or Italian syrups. In the Maghreb, the orange blossom is used as a flavoring. Vanilla and hazelnut-flavored coffee are common in the United States, which are usually artificially flavored.
Coffee Turkey is served in tiny cups the size of those used for espresso. coffee Traditional Turkish coffee cups do not drive, but often modern. Cream or "face" is considered crucial because it requires some skill to make his presence is taken as evidence of a beer well done. (See above for preparation method.) It is generally mild, with sugar added after the preparation process begins, and is often flavored with cardamom and other spices. In many places it is customary to serve with a glass of water on the side.
Chicory is sometimes combined with coffee as a flavoring agent, as in the style of coffee served at the famous Cafe du Monde in New Orleans. Chicory has historically was used as a substitute for coffee when real coffee was scarce, as in time of war. Chicory is popular as an additive in Belgium and is an ingredient Madras filter coffee.
alcoholic coffee drinks
spirits and liqueurs can be added to coffee, and often sweetened cream floated to the surface. These drinks have been named according to the drinker also:
black coffee with brandy, and marc or brandy, or freethinker.
Irish Coffee Irish whiskey, sugar and cream. There are many variations, essentially the same, but using a different spirit:
Café au Drambuie, Drambuie with, instead of whiskey
Coffee Caribbean or Jamaica, dark rum
Coffee or Scottish Gaelic Scotch Whisky
Kahla coffee, coffee liqueur Kahla
Cold Drinks
Iced coffee is a cold version of hot coffee, coffee in general dropwise diluted with ice water. Coffee ice cream can also be a form of ice or cold drink to that list. In Australia, coffee ice cold milk is flavored with a little coffee.
Strike is a strong drink coffee cooling from instant coffee is consumed in more Turkish coffee (which the Greeks call "Elliniko" or "Greek", then Greece's Turkish-Greek dispute over Cyprus in 1974). Strike in Greece was created in 1957 in Thessaloniki, where a businessman involved in the exhibition International trade is not open, could not wait for hot water for coffee. Her idea spread instantly throughout Greece. Preparation: one teaspoon Instant (and sugar if you want) in a shaker with a little water (and milk). Enough is stirred for one minute, then add ice cubes and serve with a straw to drink because of "foam" that occurs.
Iced Coffee Mixed (trade names: Frappuccino, Ice Storm) is a variation of iced coffee. The name was invented by Starbucks Frappucino (an acronym for strikes and cappuccino). Other cafés serve similar concoctions, but under different names, since "Frappuccino" Starbucks is a trademark. A common use for many stores is an ice storm. Another striking example is the Javakula Seattle's Best Coffee. Frappuccino is a coffee with milk, mocha, or macchiato mixed with crushed ice and flavorings (like vanilla / hazelnut if requested by the client) and mix.
Thai iced coffee is a popular drink commonly offered at Thai restaurants in the United States. It consists of coffee, ice and condensed milk.
Igloo regular espresso shot poured over a small amount of crushed ice, served in a cup of coffee. Sometimes you are invited to be sweetened the spill on the ice makes the shot to become bitter. From Italy and migrated to Australia in the cafes.
Coffee Toddy Coffee cold product is a filtering process, style of coffee drip slowly (12 hours) with cold water to produce a concentrate of strong coffee, often served diluted with water or milk of choice.
Affogato is a cold drink, often served as dessert consisting of a scoop of ice cream or ice cream topped with an espresso. Often the drinker is served ice cream and coffee in cups separate and mix them in the table to avoid ice cream melting all before being consumed.
Confectionery (excluding drinks)
chocolate covered coffee beans are roasted available as a sweet, tender eating more caffeine that the body is drinking the same mass (or volume) of coffee (relations depend on the brewing method) and has similar physiological effects, unless you have decaffeinated coffee.
References
89394_COFFEE_REPORT_COVER ^
^ "A ibrik is used in a Turkish bath and a metal container for water retention. Coffee, on the other hand, is made in a boat called cezve "
External Links
Coffee FAQ: Techniques for brewing
EV
Coffee
Production by
Brazil Colombia Costa Rica Ecuador El Salvador Ethiopia Guatemala Haiti India Indonesia Jamaica, Kenya, Papua New Guinea, Philippines, Vietnam, United States
Coffee topics
History coffee economy of coffee Coffee and health Coffee and the environment
Species and varieties
List of varieties Coffea arabica: Kenya AA, Kona, Jamaican Blue Mountain Coffea canephora (Coffea robusta): Kopi Luwak Coffea liberica: Kape Barak a single source
Major chemicals in coffee
Caffeic acid, caffeine, cafestol
Coffee processing
Decaf coffee roasting Home roasting
Making coffee
espresso machine (lungo, ristretto) Drip Espresso Coffee Beer French press Turkish coffee coffee coffee vacuum Chemex Moka pot Aeropress Knockbox Presso
Popular coffee beverages
American affogato ph Bicerin C s Coffee with milk Coffee with milk Café Mocha Café Cubano corretto Caff Caff macchiato Cappuccino Coffee milk Cortado Espresso Carajillo Galo flat white coffee Frappuccino Iced Coffee Greek frappé coffee Indian filter coffee Irish coffee Ipoh White Coffee Latte Macchiato Latte long black liquor red eye Ristretto
coffee substitutes
barley tea, chicory Caro Barleycup dandelion coffee roasted grain beverage Postum But
Coffee and lifestyle
Caff Caff Sospeso Barista Coffee culture Coffee ceremony Coffee cups Kopi Tiam Palace Fika Viennese coffee chain Coffee List
Categories: Coffee preparationHidden categories: litigation precision October 2008 | All Precision disputes | All articles without source statements | Articles with statements without power in October 2008 | Articles linked in June, 2007 About the Author

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