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1. How to tell good coffee from bad one?
From a professional point of view, there is no good or bad coffee but how to distinguish the better ones.
Taste is subjective. A common factor is not under/over extracted during brewing. Grading is often based
on 4 criteria :
Body: Mouthfeel, body is sense of weight and thickness of the brew
Aroma: Fragrance as produced during tasting
Acidity: Acidity is the taste of sharp high notes in the coffee caused by a set of chlorogenic acids, citiric acid, ouinic acid,
acetic acid, and others, sensed mostly in the front of the mouth and tongue.
Flavour: This is the overall impression in the mouth
2. What affects the smell and taste of coffee?
Coffee goes through a meticulous process from planting, harvesting, processing, transporting, storing, roasting, grinding and brewing. Each process requires extra care and professional handling. Any mistake could compromise on the quality. 3. What's the difference between cheap and expensive coffee?
Obviously the price! But cheap coffee does not equate low quality and vice versa. Coffee prices depend largely on coffee exchange market which is a demand and supply issue. Another factor is limited supply from particular plantation or which the coffee is not widely available. 4. Why certain coffee tastes sour?
There are a few possible reasons.1) due to roasting, light roast coffee often tastes sour. 2) Brewed coffee left
in normal atmosphere for more than 10 minutes could result in sourness. 3) Nature of that particular coffee 4)
Over- extracted coffee in espresso machine is another reason.
5. Does coffee latte art affect its taste? or does it merely enhance its look?

Fresh ingredients usually taste better. We need fresh coffee to achieve good crema (coffee foam). Secondly,
we need milk of a constant fats & protein content to give a good texture after frothing. "Micro bubble" is achieved after
frothing and poured into coffee to create latte art. Latte art is not only visually exciting but also brings out better taste. Put
simply, if the barista is able to make good coffee, right milk texture and adequate proportion at the right temperature, the
result is good coffee.
6. There are numerous studies about the impact of coffee on health. So how much coffee should one drink?
There are many studies, some strongly promote coffee drinking, others strongly against it. Like any other food. Less is more. Drink adequate amount, about 3-4 cups a day will be fine. 7. Why some people can't sleep after sipping coffee, while others don't seem to have any effect
from coffee?

It has to do with individual reaction. Some people react strongly to caffeine found in coffee while others do not.
8. Is there a way to dilute the effect of alertness from coffee so that one can still enjoy coffee in the
evening?

One can try decaffeinated coffee. One can also drink espresso as it is extracted with less water, which means
it contains less caffeine as a result. Lastly, Drink more Arabica than Robusta as Robusta contain more
caffeine.(Coffeeshop coffee is mainly made up of Robusta)
For more information, please write to junming email : coffeewhizz@yahoo.com.sg.
http://www.tungann.org.sg/mambots/editors/fckeditor/editor/fckeditor.html?InstanceName. 12/3/2007

Source: http://www.tungann.org.sg/files/QA%20with%20Jun%20Ming.pdf

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MEMORIA COLECTIVA, MEMORY WORK Y LA SEPARACIÓN DE LA Empezaré con algunas consideraciones generales sobre la memoria y el recuerdo, y sobre la relación entre la memoria individual y colectiva. Luego presentaré mi proyecto, Memory Work (Trabajo de memoria), a través del cual prestaré especial atención a la separación de la razón y la emoción. Walter Benjamin aventura una afirmación

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