I love existence, for you are the Soul of existence. Dr. Javad Nurbakhsh
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The art of making great Coffee
The Art of making great Coffee
"Great coffee is the result of roasting very small amount at a time and dripping it as soon as it is ground.
Roasted whole bean coffee loses its enzymes and flavor after in about one week. Coffee should be drunk as soon as it’s made, as like any other food that cannot be eaten long after it is cooked.
Coffee stays fresh and drinkable (good for you) only 15 minutes after it is brewed.
"Never drink already brewed coffee, even if kept in a thermos. Thermos coffee is bad for you and makes you jittery because it’s old and has only caffeine.
The enzymes that are the cancer-fighting agents die out in about 10-15 minutes.
Always buy freshly roasted coffee from roasters who roast half a pound to a pound of coffee at a time. In bulk roasting, the quality of coffee and roast is undermined. Never buy more than a half a pound of freshly roasted coffee from any roasters."
Parviz Rasti
Sufi coffee shop
San Antonio Ranch, Mtn View, Copyright P. Rasti
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Center of Khaniqahi Nimatullahi Sufi Order's Publications in greater San Jose (Los Gatos, Saratoga, Campbell, Santa Clara, San Martin, Sunnyvale, Mountain view and Palo Alto) area.
