Types Of Coffee Filters : Dsl Filter Wall Phone
ekobrew Cup, Refillable K-Cup For Keurig K-Cup Brewers
Ekobrew Refillable K Cup - Ekobrew.81% (8)
Ekobrew - Make Coffee, Not Trash
There are plenty of reasons for Keurig single serve brewer owners to buy an Ekobrew. But more than anything, the makers of Ekobrew think that making the Earth a better place to live is the best of all.
Ekobrew could have been packaged in one of many ways. It could have been packaged in non-biodegradable plastic - but that doesn't do a lot for saving the earth. It could have been packed in a cheap, disposable cardboard box. Instead, Ekobrew reusable filters come in attractive, high quality canisters that can be used to store or carry your Ekobrew. What's more, they are 100% biodegradable.
Do you own a Keurig Single Serve Brewer? There are Plenty of Reasons to Buy an Ekobrew:
No Holster Removal - There’s no need to remove the Keurig filter holster first. Just fill the Ekobrew chamber with coffee, close the lid, place in the Keurig holster and brew. That’s it.
A Greener Alternative - It is estimated that there are over 10 million Keurig machines in households today. Those machines will brew over 5 billion cups of coffee this year alone! Each time you use Ekobrew with your Keurig brewer, there is one less plastic and foil cup to pollute the earth.
Easy to Use - The Ekobrew was designed for ease of use. Sit the flat bottom on any flat surface, lift the easy open lid and fill with your favorite drip grind coffee. Snap the lid shut and Ekobrew fits perfectly in most Keurig brewers including the mini. After brewing, lift out of the holster using the heat resistant grips without getting burned. The smooth crevices in the brew chamber make clean up quick and easy.
Save Money - Why pay more? Instead of paying more than 60? a cup, you can use your own coffee with Ekobrew in your Keurig and save up to 80%! By using your own coffee, you spend less depending on the price per pound. Your cost is between 10? and 20?, saving you hundreds of dollars a year!
Freedom of Choice - The highest quality and best tasting coffees available today are from micro-roasters. Or maybe your tastes are simple and straightforward and you prefer a basic coffee with good value you've enjoyed for many years. Either way, you can use the coffee of your choice when you use Ekobrew with your Keurig brewer.
Freshness - Whether you buy whole bean coffee and grind at home or visit your local or online roaster and have it ground fresh, you can be sure that your coffee is the freshest possible grind.
Pre-infusion Cone allows water to gently soak the coffee before full extraction.
Heat Resistant Grips mean a safer and easier removal after brewing.
Dual Entry Points mean no removal of the Keurig filter holster.
Deep Brew Chamber means more water and a more complete coffee extraction.
Flat Bottom Design means easier, hands free filling and less waste.
Smooth Interior Ekobrew's smooth, rounded crevices mean quicker and easier cleaning after use.
High Quality Mesh allows for an optimal and consistent flow of coffee with each brew.
Silicone Seal Ekobrew uses a superior heat resistant o-ring seal made of silicone instead of rubber.
Heat Resistant Grips
Dual Entry Points
& Flat Bottom
Deep Brew Chamber
& Smooth Interior
High Quality Mesh
Triple Espresso - Turkish Coffee
"A single cup of coffee can create a friendship that lasts for 40 years" Turkish Coffee is the name given to a type of coffee whose preparation and brewing techniques were invented by the Turks. It has a unique taste, froth, aroma, brewing technique and presentation… in other words it has its own identity and tradition. The first coffee was made in the Arabian Peninsula by boiling coffee cherries. The new method invented by the Turks revealed coffee's true flavour and peerless aroma. The Turks introduced coffee to Europe where for many years it was prepared and consumed as Turkish Coffee. Turkish Coffee is made from high quality arabica coffee beans from Central America and Brazil that are blended and carefully roasted, then very finely ground. The coffee is mixed with water and the desired amount of sugar and cooked in a "cevze", or Turkish coffeepot. The coffee is served in small cups. The coffee must be left to stand for a short time after serving to allow the grounds to settle at the bottom of the cup. HISTORY Istanbul was introduced to coffee in 1517 by Ozdemir Pasha, the Ottoman Governor of Yemen, who had grown to love the drink while stationed in that country. Prepared in a cezve or "gugum" (copper vessel) using the technique invented by the Turks, the drink became known as Turkish Coffee. The Turkish public became acquainted with coffee through the establishment of coffeehouses; the first coffeehouse opened in the district of Tahtakale and others rapidly cropped up all over the city. Coffeehouses and coffee culture soon became an integral part of Istanbul social culture; people came here throughout the day to read books and beautiful texts, play chess and backgammon and discuss poetry and literature. As coffee became a staple in palace cuisine as well as in private homes, its consumption increased dramatically. The raw beans were roasted in pans and then ground in mortars. The coffee was then brewed in cezves and served with great care to esteemed friends. Thanks to the efforts of merchants and travellers who passed through Istanbul, and even Ottoman ambassadors, Turkish Coffee's renown soon spread to Europe and ultimately to the whole world. CHARACTERISTICS Turkish Coffee… Is the world's oldest coffee brewing method. Consists of foam, coffee and grounds. Remains on the palate longer than all other types of coffee thanks to its soft and velvety foam. Remains hot for a long time thanks to its delicious foam, which keeps its form for several minutes after the coffee is poured. Cools much more slowly than other varieties of coffee as it is served in thin cups, thus prolonging the drinking pleasure. Has an unforgettable flavour thanks to its thick, syrupy consistency that stimulates the taste buds. Is thicker, softer and more aromatic than other types of coffee. Is easily discernible from other types of coffee due to its unique aroma and foam. Is the only coffee that can be boiled. Is the only coffee that can be used to predict the future. Cafedomancy: The use of coffee grounds to cast fortunes. Is unique in that its grounds are left in the cup: the coffee is not filtered or strained because the grounds settle at the bottom of the cup. Does not have to be sweetened after it has been poured as the sugar is added during preparation. THE TURKS AND TURKISH COFFEE Drinking coffee is a unique pleasure for Turks. A cup of Turkish coffee is endowed with a variety of important connotations for Turks: friendship, affection and sharing. This is best illustrated in the old saying: "A single cup of coffee can create a friendship that lasts for 40 years". Turkish coffee is such an intrinsic part of Turkish culture that it has given its name to the word for breakfast, "kahvalt?", which translates as "before coffee", and is derived from the words "kahve" (coffee) and "alt?" (before). Serving a cup of Turkish Coffee is also a way of sealing a friendship. The preparation and care taken by a host in serving Turkish Coffee to his guests is an important aspect of hospitality. In Turkey, it is traditional for a prospective bride to serve coffee to her suitor and his family when they come to ask for her hand in marriage. Accepting a cup of coffee is a source of pride to the person who offers it. This is illustrated in the Turkish expressions "his coffee can be drunk" and "I would drink a cup of your coffee". Nothing compares to long, friendly conversation over a cup of frothy Turkish Coffee, followed by having your fortune told.Amber and her Morning Coffee
Amber and I got a coffee pot for Christmas. During the time we've had it, it's seen quite a bit of use. For this shot, I wanted to underexpose the daytime ambient light while also utilizing a wide aperture. This type of photography has been quite challenging to achieve because, when using flashes, you need to use an ND filter on the lens while also increasing flash power to obtain a good exposure on your subject. Until this morning, I would usually try to throw several shoe-mount flashes into an umbrella and hope for the best. However, typically speaking, it just wasn't enough power. So how did I manage to shoot this shot at 1/160 sec at f/3.2 in the 10am sun using diffused flash? (that reminds me..I need to adjust my camera's time code for daylight savings time) First, I used a polarizing filter stacked on top of a 2-stop ND filter. That blocked enough light to bring down my ambient below my flash sync speed. And for the light? Well, I needed more power than what I could conveniently get out of a few shoe-mount flashes. That's why I recently picked up a used White Lightning Ultrazap 1600...and it was set to about 1/2 power (and diffused by a 28" Westcott Apollo softbox). I also used a Vivitar 285HV behind the subject (right) at full power as a rim light. So, am I done with the shoe-mount flashes? Nope. The monolight is just another tool to be used when the circumstances warrant its specific use. strobist: 1 White Lightning Ultrazap 1600, camera right, 1/2 power, diffused by a 28" Westcott Apollo softbox. 1 Vivitar 285HV, camera right (behind subject), full power, bare, used as rim/hair light. Flashes triggered via Cybersyncs.
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