Koffie
Several reviews mention the good coffee at Stoet. Perfect for a break while visiting the library.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Stoet, stoere Horeca in de bieb.
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Coffee's history is deeply intertwined with Ethiopia. Legend says it was discovered by a goat herder named Kaldi in the Ethiopian highlands, who noticed his goats behaving unusually energetic after eating berries from a particular tree. Monks then began using the berries to stay awake during long prayers. From there, it spread through the Arab world and eventually to Europe and the Americas.
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Coffee is not just a beverage in Ethiopia; it's a central part of social life and a symbol of hospitality. The traditional coffee ceremony is a deeply ingrained ritual.
Coffee Ceremony (Jebena Buna)
The coffee ceremony is a significant social event where coffee is prepared and served in a traditional clay pot called a 'Jebena'. It involves roasting green coffee beans, grinding them by hand, and brewing the coffee three times, each brew offering a distinct flavor profile. Incense is often burned, and snacks like popcorn or roasted barley are served alongside the coffee.
Social Gathering
Coffee is typically shared with family, friends, and neighbors. The ceremony is a time for conversation, relaxation, and strengthening social bonds. Refusing coffee is considered impolite.
Respect and Gratitude
The person performing the ceremony shows great care and attention to detail, symbolizing respect for the guests. Guests are expected to express gratitude for the hospitality.
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Coffee boasts a diverse range of flavors depending on the bean's origin, processing method, and roasting level. It can be intensely aromatic, nutty, chocolatey, fruity, or floral.
Ethiopian coffee, particularly, is known for its bright acidity, floral aromas (like jasmine or bergamot), and fruity flavors (berry, citrus). Different regions within Ethiopia produce coffees with distinct profiles: Yirgacheffe is known for its delicate citrus and floral notes, while Sidamo often features bolder fruit flavors. Roast level significantly impacts the flavor profile; a lighter roast preserves more of the bean's original characteristics, while a darker roast develops more bitter, smoky, and chocolatey notes.
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Freshly Roasted Beans
Always use freshly roasted beans, ideally roasted within the past two weeks. The fresher the beans, the more vibrant and flavorful the coffee will be.
Grind Just Before Brewing
Grind your coffee beans just before brewing to maximize flavor and aroma. Pre-ground coffee loses its freshness quickly.
Water Quality
Use filtered water for brewing to avoid off-flavors that tap water can impart. The water should be hot, but not boiling (around 200°F or 93°C).
Explore Different Origins
Experiment with coffees from different regions of Ethiopia to discover the diverse flavor profiles they offer. Yirgacheffe, Sidamo, and Harrar are popular choices.
Learn about Brewing Methods
Try different brewing methods like pour-over, French press, or espresso to see how they affect the coffee's flavor. Each method extracts different compounds and highlights different characteristics of the bean.
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