By: Laura Anne Sipos Laura Anne Sipos CIS 1020 Final Project

 Latin America Africa Indonesia Where is it from? Laura Anne Sipos CIS 1020 Final Project

 When you take a sip from any Latin American coffee, you’ll notice that this region grows coffee that can easily be described as “crisp” and “clean” with “good acidity”. Latin America Laura Anne Sipos CIS 1020 Final Project Enjoy with: A caramel-dipped apple under a flowering bougainvillea.

 Depending on which African region your coffee is grown in, you will get a subtle change in flavor that ranges from a spicy chocolate to a light floral. One thing in common though is that they all contain a strong fruity-ness. Africa Laura Anne Sipos CIS 1020 Final Project Enjoy with: A wedge of pink grapefruit on a sunny veranda.

 Indonesian coffees are more on the heavy side with light acidity. With every sip you will taste a smooth, earthy flavor. Indonesia Laura Anne Sipos CIS 1020 Final Project Enjoy with: A stack of syrupy pancakes before the house wakes up.

 Drip – Espresso – Turkish – French Press – Percolator – Instant - Vacuum Ways to brew Laura Anne Sipos CIS 1020 Final Project

 Drip Water is poured into a reservoir where the machine heats up the water. It is then pushed through a spout that showers over the coffee grounds and filters through a small opening. The coffee is then collected into a pot.

 Laura Anne Sipos CIS 1020 Final Project Espresso Water is stored in a reservoir where it is pumped into a heating chamber, where it is then forced through a filter and the espresso then pours into a glass.

 Laura Anne Sipos CIS 1020 Final Project Turkish Sugar is first added to the ibrik (or pot) followed by water filled up just below the neck and then coffee ground to a fine powder. Place the ibrik over a heat source. After a few minutes the coffee should start to foam (not boil) and once the foam is close to going over the top, remove it from its heat source and stir down the foam. Continue this process 2 more times (do not stir the last time). Let the coffee settle for about 30 seconds and then serve.

 Laura Anne Sipos CIS 1020 Final Project French Press Coffee grounds are poured into the cylinder along with boiling water. The top, consisting of a filter connected to a metal rod sit on top of the pot. Once the coffee has steeped for about 4 minutes, you push the rod down and the filter separates the grounds from the fresh coffee.

 Laura Anne Sipos CIS 1020 Final Project Percolator Boiling water is sent up through a center tube where is rains down on coffee grounds resting in a perforated basket and back into the boiling water to cycle through the process once again.

 Laura Anne Sipos CIS 1020 Final Project Instant Just add hot water!

 Laura Anne Sipos CIS 1020 Final Project Vacuum The lower pot is placed over a stove and sits until it reaches its boiling point. Once the water is boiling, the upper pot is sealed onto of the lower pot along with a tube and filter. This increases the pressure in the lower pot and just like with the percolator, the water rises through the tub and filters the coffee back into the lower pot to cycle through this process.

 Caffeine Content Laura Anne Sipos CIS 1020 Final Project

    coffee-maker-work.htm  does_ _espresso-machine-work.html Bibliography Laura Anne Sipos CIS 1020 Final Project