![\"Late](\"https://www.seebtm.com/wp-content/uploads/maxresdefault-2.jpg\")
The guests of the hotel and restaurant visitors will be able to be part of hotel\u2019s innovative gastronomic concept every day between 18-22 h until March 15th, during which the gastronomic heritage of Boka Kotorska will be in focus.
\n“We are announcing a contest for the best recipe and we invite all passionate chefs, gourmets, and especially outstanding cooks who are real virtuosos in the kitchen to share their culinary secrets with us. Send the original recipe of your favorite meal (appetizers / main courses / salads / desserts) by February 1st to the email address fb.pm@regenthotels.com and become part of the new gastronomic dimension of the Regent Hotel. The three best authors will be signed below their meals on the official pop-up restaurant menu, “said Zeljko Knezovi\u0107, F&B Manager at Regent Hotel, and added:
\n“We want to give the importance of autochthonous cuisine and tear protect it from forgetting recipes of your grandmothers and mothers and meals that are less and less prepared. This is a call for culinary gathering because we will prepare special dinners with the authors of the best recipes in which the guests will have the opportunity to taste the creations of the local community and Regent’s culinary team. ”
\n“Inspired by Boka Kotorska, Regent is harmoniously packed with elegant architecture, nautical interior design, exceptional service that relies on the hospitality of these areas and is crowned with exceptional gastronomy. On this occasion, we invite the public to jointly create a gastronomic postcard in the center of the autochthonous culinary story of Boka”, said Kai Dieckmann, General Manager of Hotel Regent.
\nThe post Pop Up Restaurant Opened at the Regent Hotel in Tivat appeared first on SEE Business travel & meetings magazine.
\n", "content_text": "Regent’s Pop Up Restaurant Opened on January 19th on the first floor of the hotel.\nThe guests of the hotel and restaurant visitors will be able to be part of hotel\u2019s innovative gastronomic concept every day between 18-22 h until March 15th, during which the gastronomic heritage of Boka Kotorska will be in focus.\n“We are announcing a contest for the best recipe and we invite all passionate chefs, gourmets, and especially outstanding cooks who are real virtuosos in the kitchen to share their culinary secrets with us. Send the original recipe of your favorite meal (appetizers / main courses / salads / desserts) by February 1st to the email address fb.pm@regenthotels.com and become part of the new gastronomic dimension of the Regent Hotel. The three best authors will be signed below their meals on the official pop-up restaurant menu, “said Zeljko Knezovi\u0107, F&B Manager at Regent Hotel, and added:\n“We want to give the importance of autochthonous cuisine and tear protect it from forgetting recipes of your grandmothers and mothers and meals that are less and less prepared. This is a call for culinary gathering because we will prepare special dinners with the authors of the best recipes in which the guests will have the opportunity to taste the creations of the local community and Regent’s culinary team. ”\n“Inspired by Boka Kotorska, Regent is harmoniously packed with elegant architecture, nautical interior design, exceptional service that relies on the hospitality of these areas and is crowned with exceptional gastronomy. On this occasion, we invite the public to jointly create a gastronomic postcard in the center of the autochthonous culinary story of Boka”, said Kai Dieckmann, General Manager of Hotel Regent.\nThe post Pop Up Restaurant Opened at the Regent Hotel in Tivat appeared first on SEE Business travel & meetings magazine.", "date_published": "2019-01-21T14:59:27+01:00", "date_modified": "2019-01-28T08:55:12+01:00", "author": { "name": "Milica Novak", "url": "https://www.seebtm.com/en/author/milicanovak/", "avatar": "https://www.seebtm.com/wp-content/uploads/Milica-Novak.jpg" }, "image": "https://www.seebtm.com/wp-content/uploads/Pop-Up_nagradna-igra.jpg", "tags": [ "competition", "pop-up restaurant", "regent porto montenegro", "Food and beverages", "LIFESTYLE", "MUST READ", "NEWS", "News and events" ] }, { "id": "https://www.seebtm.com/en/thai-cuisine-days-at-falkensteiner-hotel-belgrade/", "url": "https://www.seebtm.com/en/thai-cuisine-days-at-falkensteiner-hotel-belgrade/", "title": "Thai cuisine days at Falkensteiner Hotel Belgrade", "content_html": "From October 15th to October 30th, at the Falkensteiner hotel Belgrade, guest chef and Thai cuisine specialist, Zoran Jankovc from the restaurant Stix Belgrade, alongside with the hotel\u2019s main chef, Bozidar Stefanovic will create irresistible Thai specialties in the restaurant of this Belgrade hotel.
\nDiscover new worlds of taste and enjoy the extravagant combination of sweet-salty and spicy aromas. On the menu, some of the most recognizable Thai specialties will be found, such as Pad Thai (a combination of rice noodles with meat or seafood and vegetables), then Masaman kari (often referred to as king of all kari and according to many in the top 3 Thai dishes) or mussels in a coconut milk sauce. For lovers of sweet, there is the inevitable tapioca pudding as well as the “sticky rice” with mango puree.
\nhttp://thaicuisine.falkensteiner.com
\nThe post Thai cuisine days at Falkensteiner Hotel Belgrade appeared first on SEE Business travel & meetings magazine.
\n", "content_text": "Thai cuisine is one of the best cuisines in the world and if you haven\u2019t had a chance, now would be the perfect time to taste some of the most famous Thai dishes and feel this unique and urban rhapsody of tastes.\nFrom October 15th to October 30th, at the Falkensteiner hotel Belgrade, guest chef and Thai cuisine specialist, Zoran Jankovc from the restaurant Stix Belgrade, alongside with the hotel\u2019s main chef, Bozidar Stefanovic will create irresistible Thai specialties in the restaurant of this Belgrade hotel.\nDiscover new worlds of taste and enjoy the extravagant combination of sweet-salty and spicy aromas. On the menu, some of the most recognizable Thai specialties will be found, such as Pad Thai (a combination of rice noodles with meat or seafood and vegetables), then Masaman kari (often referred to as king of all kari and according to many in the top 3 Thai dishes) or mussels in a coconut milk sauce. For lovers of sweet, there is the inevitable tapioca pudding as well as the “sticky rice” with mango puree.\nhttp://thaicuisine.falkensteiner.com\nThe post Thai cuisine days at Falkensteiner Hotel Belgrade appeared first on SEE Business travel & meetings magazine.", "date_published": "2018-10-10T09:26:36+02:00", "date_modified": "2018-10-10T09:30:09+02:00", "author": { "name": "Milica Novak", "url": "https://www.seebtm.com/en/author/milicanovak/", "avatar": "https://www.seebtm.com/wp-content/uploads/Milica-Novak.jpg" }, "image": "https://www.seebtm.com/wp-content/uploads/SEEbtm-1.jpg", "tags": [ "Falkensteiner Belgrade", "Thai cuisine", "Food and beverages", "News and events" ] }, { "id": "https://www.seebtm.com/en/coffee-festival-in-belgrade/", "url": "https://www.seebtm.com/en/coffee-festival-in-belgrade/", "title": "Coffee festival in Belgrade", "content_html": "At the festival will participate coffee shops from Belgrade, and visitors will have the opportunity to watch the championship for the best barista. The winner of this championship will represent Serbia on the World Championship for baristas which will be held in Dublin.
\nDuring the festival will be organized and workshops regard coffee. The organizer of the festival is Specialty\u00a0Coffee Association of Serbia, and visitors and coffee fans will be able to enjoy in free espresso.
\nThe post Coffee festival in Belgrade appeared first on SEE Business travel & meetings magazine.
\n", "content_text": "Belgrade and Belexpocenter, on 25th and 26th March 2016 will be the hosts of first espresso festival under the name Belgrade espresso expo.\nAt the festival will participate coffee shops from Belgrade, and visitors will have the opportunity to watch the championship for the best barista. The winner of this championship will represent Serbia on the World Championship for baristas which will be held in Dublin.\nDuring the festival will be organized and workshops regard coffee. The organizer of the festival is Specialty\u00a0Coffee Association of Serbia, and visitors and coffee fans will be able to enjoy in free espresso.\nThe post Coffee festival in Belgrade appeared first on SEE Business travel & meetings magazine.", "date_published": "2016-03-21T14:28:27+01:00", "date_modified": "2016-12-22T15:42:44+01:00", "author": { "name": "Mirjana Novitovic", "url": "https://www.seebtm.com/en/author/officebs/", "avatar": "https://www.seebtm.com/wp-content/uploads/slika-.jpg" }, "image": "https://www.seebtm.com/wp-content/uploads/Belgrade-Espresso-EXPO-2016.jpg", "tags": [ "barista", "belgrade espresso expo", "coffee", "Food and beverages" ] }, { "id": "https://www.seebtm.com/en/have-you-heard-of-apricot-brandy-ice-cream/", "url": "https://www.seebtm.com/en/have-you-heard-of-apricot-brandy-ice-cream/", "title": "Have You Heard of Apricot Brandy Ice-Cream?", "content_html": "Among the latest flavours intended for adults only is also apricot brandy ice cream.
\nApricot ice cream is, of course, the main ingredient of this ice cream, and you won\u2019t need much deliberation before its name tells you that it also contains brandy.
\nIts inventor Ismet Alija says that his customers are presented with new flavours every year, and this one really takes the cake.
\nThe pastry chef daily makes only 4-5 liters of the ice cream, juts so that his customers are familiar with his ideas and hint that his shop will always have new things ready for them to try.
\nThe post Have You Heard of Apricot Brandy Ice-Cream? appeared first on SEE Business travel & meetings magazine.
\n", "content_text": "There\u2019s a wide variety of cooling treats to choose from when the summer heat hits.\nAmong the latest flavours intended for adults only is also apricot brandy ice cream.\nApricot ice cream is, of course, the main ingredient of this ice cream, and you won\u2019t need much deliberation before its name tells you that it also contains brandy.\nIts inventor Ismet Alija says that his customers are presented with new flavours every year, and this one really takes the cake.\nThe pastry chef daily makes only 4-5 liters of the ice cream, juts so that his customers are familiar with his ideas and hint that his shop will always have new things ready for them to try.\nThe post Have You Heard of Apricot Brandy Ice-Cream? appeared first on SEE Business travel & meetings magazine.", "date_published": "2015-08-04T15:11:28+02:00", "date_modified": "2017-12-18T13:20:48+01:00", "author": { "name": "Miroslava Jeremic", "url": "https://www.seebtm.com/en/author/miroslava/", "avatar": "https://www.seebtm.com/wp-content/uploads/Miroslava.jpg" }, "image": "https://www.seebtm.com/wp-content/uploads/Cold-Chocolate-Ice-Cream-chocolate-34691489-1500-998.jpg", "tags": [ "ice cream", "interesting facts", "Food and beverages", "OMG... Really?!" ] }, { "id": "https://www.seebtm.com/en/would-you-pay-usd-817-for-ice-cream/", "url": "https://www.seebtm.com/en/would-you-pay-usd-817-for-ice-cream/", "title": "Would you pay USD 817 for ice-cream ?", "content_html": "The Black Diamond is considered to be one of the most expensive treats in\u00a0the world, since its price is a staggering 817 dollars per one scoop of ice-cream.
\nEvery ice-cream served at this cafe is handmade and this dessert is no exception,\u00a0containing not a single artificial ingredient.
\nThe maker of this \u2013 to say the least \u2013 extraordinary dessert is Indian businessman\u00a0Zubin Doshi, who set out to create something that would be very expensive, so in\u00a0his making of the dessert he used Italian black truffles, Iranian saffron, and edible\u00a0flakes of 23-carat gold.
\nThe post Would you pay USD 817 for ice-cream ? appeared first on SEE Business travel & meetings magazine.
\n", "content_text": "Scoopi Caf\u00e9, located in Dubai, offers its customers a dessert named The Black Diamond.\nThe Black Diamond is considered to be one of the most expensive treats in\u00a0the world, since its price is a staggering 817 dollars per one scoop of ice-cream.\nEvery ice-cream served at this cafe is handmade and this dessert is no exception,\u00a0containing not a single artificial ingredient.\nThe maker of this \u2013 to say the least \u2013 extraordinary dessert is Indian businessman\u00a0Zubin Doshi, who set out to create something that would be very expensive, so in\u00a0his making of the dessert he used Italian black truffles, Iranian saffron, and edible\u00a0flakes of 23-carat gold.\nThe post Would you pay USD 817 for ice-cream ? appeared first on SEE Business travel & meetings magazine.", "date_published": "2015-07-28T15:12:40+02:00", "date_modified": "2017-12-18T13:22:44+01:00", "author": { "name": "Mirjana Novitovic", "url": "https://www.seebtm.com/en/author/officebs/", "avatar": "https://www.seebtm.com/wp-content/uploads/slika-.jpg" }, "image": "https://www.seebtm.com/wp-content/uploads/sladoled-1.jpg", "tags": [ "ice cream", "interesting facts", "Food and beverages", "OMG... Really?!" ] }, { "id": "https://www.seebtm.com/en/barista-a-true-master-of-coffee/", "url": "https://www.seebtm.com/en/barista-a-true-master-of-coffee/", "title": "Barista \u2013 A true master of coffee", "content_html": "The decorations that the barista can\u00a0make in a cup of coffee can be true\u00a0miniature works of art, they can have\u00a0a theme in line with an event or be a\u00a0result of the barista\u2019s momentary inspiration.
\nThe decorations in the cup\u00a0of coffee are what makes the first\u00a0impression and \u2013 if they are made by\u00a0a top-notch barista \u2013 they will surely\u00a0put a smile on our face and make a\u00a0lasting memory.
As the coffee drinking culture evolved,\u00a0the profession of the barista\u00a0also gradually started to evolve with\u00a0it, getting more and more attention.
\nThis is a relatively young profession,\u00a0considering it has been around for\u00a0only some thirty years.
Who is the barista?
\nThe word, as well as the profession\u00a0itself, comes from the Italian word\u00a0bar, which refers to the person who\u00a0prepares and serves coffees based\u00a0on espresso.
\nThe barista can be simply defined as\u00a0a true master of coffee, whose job is\u00a0not at all simple and requires great\u00a0attention, patience, and, of course,\u00a0practice.
\nIn order to make an excellent espresso,\u00a0the barista must know every step\u00a0of growing and serving coffee, as\u00a0well as the machine used for it.
\nThe barista must know the origin\u00a0and types of coffee beans, the processing\u00a0method, and the way certain\u00a0types of coffee are mixed with other\u00a0tastes and spices. In addition to\u00a0mixing with other tastes and spices,\u00a0the barista must also know how to\u00a0prepare various types of alcoholic\u00a0and non-alcoholic coffee cocktails.
\nLatte art
\nToday, latte art is another skill that\u00a0is important for the barista to possess.\u00a0Latte art refers to the art of decorating\u00a0coffee with milk foam, or,\u00a0more\u00a0precisely, to painting decorations\u00a0and pictures. A barista who keeps\u00a0up with global trends and constantly\u00a0improves professionally will\u00a0surely know to put a smile on your
\nface with this skill and provide extra\u00a0enjoyment in drinking your perfect\u00a0cup of coffee.
For the barista, latte art is a way of\u00a0expressing\u00a0the artistic gift to make\u00a0an excellent cup of coffee.
\nThe importance of the barista is also\u00a0reflected in schools opening all over\u00a0the world, and there are several of\u00a0these in Serbia, as well.
Barista competitions
\nIn time, as the barista profession became\u00a0more specialised and started\u00a0to impose requirements, baristas began\u00a0competing between themselves.\u00a0They competed in making the best\u00a0coffee,\u00a0having more original decorations\u00a0and serving methods, preparing as\u00a0many coffees as possible within a given\u00a0time, etc.
\nThese competitions\u00a0lead\u00a0to creating national and international\u00a0barista competitions, gathering\u00a0the most well-known baristas from\u00a0the region and the world. So every year, the World Barista Championship\u00a0takes place in a different\u00a0city.
\nThe World Barista Championship\u00a0(WBC) is an international coffee making\u00a0competition, organised by World\u00a0Coffee Events (WCE).
\n![\"Barista\"](\"https://www.seebtm.com/wp-content/uploads/11_20130525_SYX7972.jpg\")
The competition is held once a year,\u00a0each in a different country, in different\u00a0continents. The competition\u00a0attracts\u00a0the best baristas in the world,\u00a0and in its course they make 12 coffees:\u00a04 espressos, 4 cappuccinos, and\u00a04 original signature drinks \u2013 all within 15\u00a0minutes time.
\nDuring the competition, the judges\u00a0give scores for taste, cleanliness, creativity,\u00a0barista skills, and overall presentation.
\nEvery barista participating in the competition\u00a0prepares their own coffee\u00a0mix for making beverages. For making espresso and cappuccino, the same mix must be used all four times, and different mixes can be used for the other four coffees.
\nThis competition is open only to the\u00a0baristas who hold first place in national\u00a0barista championships. Despite\u00a0the fact that the profession of barista\u00a0originated in Italy, not a single\u00a0championship so far has been won\u00a0by an Italian contestant.
\nAt this year\u2019s World Barista Championship,\u00a0which took place in Seattle\u00a0from 9th to 12th April, the best barista\u00a0title was won by Sasa Sestic, an\u00a0Australian barista of Serbian origin.\u00a0Last year\u2019s winner at the competition\u00a0held in the Italian city of Rimini\u00a0was Hidenori Izaki from Japan, while\u00a0the best barista title for 2013 was\u00a0won at the competition held in Melbourne,\u00a0Australia, by Pete Licata.
\nIn addition to this competition, there\u00a0is also the World Latte Art Championship,\u00a0where special attention\u00a0is given to the artistic expression of\u00a0baristas in a very demanding performance.
\nAs for barista competitions in Serbia,\u00a0some of the best barista title holders\u00a0are Nenad Stojanovic, Dalibor Arsic,\u00a0etc.
\nInteresting facts
\n\u00b7Thirty years ago, no one knew what\u00a0a coffee barista was
\n\u00b7 Coffee baristas aren\u2019t slackers and\u00a0hipsters
\n\u00b7 It takes a long time to perfect that\u00a0latte art
\n\u00b7 They prefer different techniques
\n\u00b7 Steaming the milk (it\u2019s a science!)
\n\u00b7 Baristas compete in coffee competitions
\n\u00b7 Some attend barista school
\n\u00b7 Not all coffee language is universal
\n\u00b7 They\u2019re the experts!
\nWho makes the best coffee and who is Serbia\u2019s best barista?\u00a0
\n![\"Nenad](\"https://www.seebtm.com/wp-content/uploads/WP_20150423_14_06_37_Pro.jpg\")
It\u2019s Nenad Stojanovic, a barista at the Przionica coffee shop in Belgrade. Nenad was a participant in several barista competitions, and in 2010 he won the title for the best barista in Serbia.
\nThanks to this title he represented Serbia at the 2010 World Barista Championship in London.
\nAnyone for whom Nenad makes coffee will surely enjoy its taste, but the designs he creates using milk foam will also stay in their memory.
\nNenad took some of his time to answer a few questions for the latest issue of SEEbtm.
\n1. How long have you been a barista and what made you go into\u00a0this profession?
\nI started to work as a barista in 2008. At first I was learning the ropes in Serbia, and then\u00a0also in other countries, although I believe there is still much more to learn.\u00a0I started doing this entirely by accident.
\nMy interest in the job grew more and more, and\u00a0I tried to learn as much as possible about coffee, while getting education at the same\u00a0time.
\nI was trying out various kinds of coffee and realised that they\u2019re all different and\u00a0have their own distinct features.\u00a0What\u2019s interesting is that before I became a barista I didn\u2019t even drink coffee, and now\u00a0I\u2019m a true addict. ![\"\ud83d\ude42\"](\"https://s.w.org/images/core/emoji/12.0.0-1/72x72/1f642.png\")
2.\u00a0They say that for creating a design in a cup of coffee takes a lot of\u00a0practice, in addition to patience. How much time does it take you?
\nWhen it comes to drawing on coffee, it took me several weeks to master the basic techniques.\u00a0As for the more complex stuff, it takes months of practice, but keeping at it leads\u00a0to perfect designs.
\nAs I mentioned, education is alongside practice very important\u00a0in this work, so I\u2019m learning some new techniques and styles, hoping to create even\u00a0more beautiful and complex designs.
\n![\"Nenad](\"https://www.seebtm.com/wp-content/uploads/FB_20150316_19_16_25_Saved_Picture.jpg\")
3. This year, you took part in the Savamala Coffee Festival and won the best\u00a0barista title. What were your preparations for the competition like?
\nLike all other contestants, I prepared for the competition over a very short period of\u00a0time.
\nMy practicing actually consisted of my daily work routine, and I tried to show and\u00a0offer our regular customers the things I was going to show at the competition.
\nI would practice a bit more at home after work, and in essence that\u2019s how I was preparing\u00a0for the competition.
\n4.\u00a0What do the best barista titles that you won mean to you?
\nI have to admit that the best barista title that I won at the 2010 Championship in Serbia,\u00a0along with the best barista title in the Latte art category at this year\u2019s Savamala\u00a0Coffee Festival in Belgrade, really do mean a lot to me.
\nThese titles give me the proverbial wings to keep educating myself, because I also want\u00a0to compete in other categories that the world of coffee offers and that way make a full\u00a0circle and become fully skilled for this work.
After that, my plan is to begin transferring\u00a0my knowledge to new people who would like to go into this profession.
\nThe post Barista \u2013 A true master of coffee appeared first on SEE Business travel & meetings magazine.
\n", "content_text": "Drinking coffee is a day-to-day \u2013 it\u2019s free to say \u2013 ritual, which most of us enjoys\u00a0even several times a day. Enjoying coffee mainly depends on its taste, but there are\u00a0some additional details that complete the feeling of pleasure. One of such details\u00a0is decorating coffee with milk foam, for which the \u201cguilt\u201d belongs to the barista.\nThe decorations that the barista can\u00a0make in a cup of coffee can be true\u00a0miniature works of art, they can have\u00a0a theme in line with an event or be a\u00a0result of the barista\u2019s momentary inspiration.\nThe decorations in the cup\u00a0of coffee are what makes the first\u00a0impression and \u2013 if they are made by\u00a0a top-notch barista \u2013 they will surely\u00a0put a smile on our face and make a\u00a0lasting memory.\nAs the coffee drinking culture evolved,\u00a0the profession of the barista\u00a0also gradually started to evolve with\u00a0it, getting more and more attention.\nThis is a relatively young profession,\u00a0considering it has been around for\u00a0only some thirty years.\nWho is the barista?\nBarista is the name of the person\u00a0who prepares and serves coffee at\u00a0an exceptional level.\nThe word, as well as the profession\u00a0itself, comes from the Italian word\u00a0bar, which refers to the person who\u00a0prepares and serves coffees based\u00a0on espresso.\nThe barista can be simply defined as\u00a0a true master of coffee, whose job is\u00a0not at all simple and requires great\u00a0attention, patience, and, of course,\u00a0practice.\nIn order to make an excellent espresso,\u00a0the barista must know every step\u00a0of growing and serving coffee, as\u00a0well as the machine used for it.\nLatte Art\nThe barista must know the origin\u00a0and types of coffee beans, the processing\u00a0method, and the way certain\u00a0types of coffee are mixed with other\u00a0tastes and spices. In addition to\u00a0mixing with other tastes and spices,\u00a0the barista must also know how to\u00a0prepare various types of alcoholic\u00a0and non-alcoholic coffee cocktails.\nLatte art\nToday, latte art is another skill that\u00a0is important for the barista to possess.\u00a0Latte art refers to the art of decorating\u00a0coffee with milk foam, or,\u00a0more\u00a0precisely, to painting decorations\u00a0and pictures. A barista who keeps\u00a0up with global trends and constantly\u00a0improves professionally will\u00a0surely know to put a smile on your\nface with this skill and provide extra\u00a0enjoyment in drinking your perfect\u00a0cup of coffee.\nFor the barista, latte art is a way of\u00a0expressing\u00a0the artistic gift to make\u00a0an excellent cup of coffee.\nThe importance of the barista is also\u00a0reflected in schools opening all over\u00a0the world, and there are several of\u00a0these in Serbia, as well.\nThe World Barista Championship\u00a0was first held in\u00a0Monte Carlo, as late as\u00a0in 2000.\nBarista competitions\nIn time, as the barista profession became\u00a0more specialised and started\u00a0to impose requirements, baristas began\u00a0competing between themselves.\u00a0They competed in making the best\u00a0coffee,\u00a0having more original decorations\u00a0and serving methods, preparing as\u00a0many coffees as possible within a given\u00a0time, etc.\nThese competitions\u00a0lead\u00a0to creating national and international\u00a0barista competitions, gathering\u00a0the most well-known baristas from\u00a0the region and the world. So every year, the World Barista Championship\u00a0takes place in a different\u00a0city.\nThe World Barista Championship\u00a0(WBC) is an international coffee making\u00a0competition, organised by World\u00a0Coffee Events (WCE).\nBarista\nThe competition is held once a year,\u00a0each in a different country, in different\u00a0continents. The competition\u00a0attracts\u00a0the best baristas in the world,\u00a0and in its course they make 12 coffees:\u00a04 espressos, 4 cappuccinos, and\u00a04 original signature drinks \u2013 all within 15\u00a0minutes time.\nDuring the competition, the judges\u00a0give scores for taste, cleanliness, creativity,\u00a0barista skills, and overall presentation.\nEvery barista participating in the competition\u00a0prepares their own coffee\u00a0mix for making beverages. For making espresso and cappuccino, the same mix must be used all four times, and different mixes can be used for the other four coffees.\nSavamala Coffee Festival\u00a0in Belgrade was held from\u00a014th to 15th March 2015.\nThis competition is open only to the\u00a0baristas who hold first place in national\u00a0barista championships. Despite\u00a0the fact that the profession of barista\u00a0originated in Italy, not a single\u00a0championship so far has been won\u00a0by an Italian contestant.\nAt this year\u2019s World Barista Championship,\u00a0which took place in Seattle\u00a0from 9th to 12th April, the best barista\u00a0title was won by Sasa Sestic, an\u00a0Australian barista of Serbian origin.\u00a0Last year\u2019s winner at the competition\u00a0held in the Italian city of Rimini\u00a0was Hidenori Izaki from Japan, while\u00a0the best barista title for 2013 was\u00a0won at the competition held in Melbourne,\u00a0Australia, by Pete Licata.\nIn addition to this competition, there\u00a0is also the World Latte Art Championship,\u00a0where special attention\u00a0is given to the artistic expression of\u00a0baristas in a very demanding performance.\nIn Serbia, the barista\u00a0competition has been\u00a0running since 2009.\nAs for barista competitions in Serbia,\u00a0some of the best barista title holders\u00a0are Nenad Stojanovic, Dalibor Arsic,\u00a0etc.\nInteresting facts\n\u00b7Thirty years ago, no one knew what\u00a0a coffee barista was\n\u00b7 Coffee baristas aren\u2019t slackers and\u00a0hipsters\n\u00b7 It takes a long time to perfect that\u00a0latte art\n\u00b7 They prefer different techniques\n\u00b7 Steaming the milk (it\u2019s a science!)\n\u00b7 Baristas compete in coffee competitions\n\u00b7 Some attend barista school\n\u00b7 Not all coffee language is universal\n\u00b7 They\u2019re the experts!\nWho makes the best coffee and who is Serbia\u2019s best barista?\u00a0\nNenad Stojanovic\nIt\u2019s Nenad Stojanovic, a barista at the Przionica coffee shop in Belgrade. Nenad was a participant in several barista competitions, and in 2010 he won the title for the best barista in Serbia.\nThanks to this title he represented Serbia at the 2010 World Barista Championship in London.\nAnyone for whom Nenad makes coffee will surely enjoy its taste, but the designs he creates using milk foam will also stay in their memory.\nNenad took some of his time to answer a few questions for the latest issue of SEEbtm.\n1. How long have you been a barista and what made you go into\u00a0this profession?\nI started to work as a barista in 2008. At first I was learning the ropes in Serbia, and then\u00a0also in other countries, although I believe there is still much more to learn.\u00a0I started doing this entirely by accident.\nMy interest in the job grew more and more, and\u00a0I tried to learn as much as possible about coffee, while getting education at the same\u00a0time.\nI was trying out various kinds of coffee and realised that they\u2019re all different and\u00a0have their own distinct features.\u00a0What\u2019s interesting is that before I became a barista I didn\u2019t even drink coffee, and now\u00a0I\u2019m a true addict. \n2.\u00a0They say that for creating a design in a cup of coffee takes a lot of\u00a0practice, in addition to patience. How much time does it take you?\nWhen it comes to drawing on coffee, it took me several weeks to master the basic techniques.\u00a0As for the more complex stuff, it takes months of practice, but keeping at it leads\u00a0to perfect designs.\nAs I mentioned, education is alongside practice very important\u00a0in this work, so I\u2019m learning some new techniques and styles, hoping to create even\u00a0more beautiful and complex designs.\nNenad Stojanovic\n3. This year, you took part in the Savamala Coffee Festival and won the best\u00a0barista title. What were your preparations for the competition like?\nLike all other contestants, I prepared for the competition over a very short period of\u00a0time.\nMy practicing actually consisted of my daily work routine, and I tried to show and\u00a0offer our regular customers the things I was going to show at the competition.\nI would practice a bit more at home after work, and in essence that\u2019s how I was preparing\u00a0for the competition.\n4.\u00a0What do the best barista titles that you won mean to you?\nI have to admit that the best barista title that I won at the 2010 Championship in Serbia,\u00a0along with the best barista title in the Latte art category at this year\u2019s Savamala\u00a0Coffee Festival in Belgrade, really do mean a lot to me.\nThese titles give me the proverbial wings to keep educating myself, because I also want\u00a0to compete in other categories that the world of coffee offers and that way make a full\u00a0circle and become fully skilled for this work.\nAfter that, my plan is to begin transferring\u00a0my knowledge to new people who would like to go into this profession.\nThe post Barista \u2013 A true master of coffee appeared first on SEE Business travel & meetings magazine.", "date_published": "2015-07-13T14:20:28+02:00", "date_modified": "2017-12-18T13:49:09+01:00", "author": { "name": "Mirjana Novitovic", "url": "https://www.seebtm.com/en/author/officebs/", "avatar": "https://www.seebtm.com/wp-content/uploads/slika-.jpg" }, "image": "https://www.seebtm.com/wp-content/uploads/uk_barista_challenge_search_begins.jpg", "tags": [ "barista", "coffee", "latte art", "Food and beverages" ] }, { "id": "https://www.seebtm.com/en/a-cold-treat-for-hot-summer-days-ice-cream/", "url": "https://www.seebtm.com/en/a-cold-treat-for-hot-summer-days-ice-cream/", "title": "A COLD TREAT FOR HOT SUMMER DAYS \u2013 ICE CREAM", "content_html": "![\"Ice](\"https://www.seebtm.com/wp-content/uploads/Sladoles_01.jpg\" "\\"Ice")
Who is \u201cguilty\u201d for existents of ice cream?
\nVarious sweets similar to ice cream have existed since antiquity. The first story about the origin of ice cream is linked to the Persian Empire, where grape juice was consumed mixed with snow specially transported and preserved from colder regions. Later, ice was mixed with crocus and fruit, while Arabs are believed to have been the first people to make ice cream from milk.
\nIn the 10th century this cold treat was already widely known in Syria, Iraq, and Egypt and was made with sweetened milk, cream or yogurt, with the addition of candied fruit and various nuts. Ice cream is believed to have been brought to Europe by Arabs working in Sicily, who brought their masterful skills to the locals.
\nAnother version of the origin of ice cream is associated with China and goes back to 3000 B.C., when the Chinese already had a recipe for a treat similar to today\u2019s ice cream and made in the form of a cold drink consisting of fruit juice and snow, to which milk was added in a later period. Then, ice cream from the palace of Kublai Khan arrived in Europe thanks to Marco Polo. This Venetian explorer brought his experiences of the Far East and ice cream was made according to his instructions. Soon the new treat became a symbol of wealth and power and was a delicacy available only to a privileged ones.
\n![\"Ice](\"https://www.seebtm.com/wp-content/uploads/Sladoled_02.jpg\" "\\"Ice")
Ice cream was also made at the palace of Catherine de Medici and it was one of the things she brought with her when she married the future king of France, Henry II in 1533. She revealed the secret of ice cream making to her husband and he passed this knowledge to his chefs.
\nThere is a legend according to which the English king, Charles, jealously guarded a recipe for ice cream, wishing to keep this fine dessert for himself. After his dethronement in 1649 ice cream began to be served at other royal palaces.
\nWhen the British settled in America in the 18th century, they brought with them a carefully guarded ice cream recipe. At the time, ice cream was served at balls and other formal events slowly making its way into the market. Certainly the two most significant years in the history of ice cream were 1851, when Jacob Fussell opened the first large-scale commercial ice cream plant and 1926, when the first refrigerator was invented.
\nIn 1846 Nancy Johnson patented the first hand cranked ice cream maker.
\nAncient Romans also enjoyed the sweet taste of ice cream. Emperor Nero mixed snow and ice brought from the mountains with fruit juice and chopped fruit to get a watery mixture similar to today\u2019s ice cream.
\nCornet, stick or something else?
\nAt the start of the 20th century, various shapes of ice cream emerged. The first to appear was ice cream in a cornet, later followed by ice cream on a stick, both of which remain the most popular forms among ice cream lovers.
\nThe creator of the cornet was Italo Marcioni who made this edible ice cream \u201cbowl\u201d in 1924, while ice cream on a stick was the invention of the American, Chris Nelson, who got the idea while watching a boy who couldn\u2019t make up his mind whether to buy a chocolate bar or an ice cream.
\n![\"Ice](\"https://www.seebtm.com/wp-content/uploads/stapic-na-tanjiru.jpg\" "\\"Ice")
Besides the familiar stick and cornet shapes, there is also:
\nWhat does ice cream flavor says about you?
\nThere is a wide range of ice cream flavors today, and the flavor you prefer says something about you, or rather, about your character. According to research, chocolate flavor indicates a vivacious personality, the life of every party but one also slightly prone to drama; strawberry flavor is a favorite with demanding, somewhat shy and reserved people, who are nevertheless surrounded by many true friends relying on them whenever a problem needs solving; while vanilla is popular with outgoing, impulsive, fun-loving individuals.
\nVanilla is the most popular ice cream flavor, while the most sought-after topping is chocolate.
\nBesides the familiar ice cream flavors such as strawberry, chocolate, vanilla, and hazelnut there are also more unusual flavors such as garlic, pumpkin, mustard, and beans. Definitely one of the oddest ice creams in the world is Bahasi, a Japanese delicacy made with bits of raw horse meat.
\nAlso, scientists have found that if you eat ice cream you will definitely feel happy because a spoonful of ice cream boosts the part of the brain that creates the same feeling of satisfaction that you experience while listening to your favorite music.
\nFrom its origin to the present, ice cream has experienced a complete evolution. It has gone from luxury treat to habit, from simple shapes to complex creative expressions, from modest ingredients to incredible components but the fact remains that what has remained unaltered is the fact that ice cream is still one of the tastiest and most popular treats in the world.
\nFormer American president, Ronald Reagan, declared the month of July to be ice cream month.
\n***
\nIn the United Arab Emirates exotic new flavors of ice creams have been announced that will be made with camel milk such as dates, crocus, chocolate, caramel.
\n***
\nThere is an Ice Cream University in Italy, where a week\u2019s course of studies costs \u20ac 800.
\n***
\nThe most expensive ice cream in the world costs $ 1000. It\u2019s made with shavings of 23-karat gold, caviar, and other costly ingredients.
\n***
\nThe third most popular ice cream flavor in Japan is green tea.
\nThe post A COLD TREAT FOR HOT SUMMER DAYS \u2013 ICE CREAM appeared first on SEE Business travel & meetings magazine.
\n", "content_text": "Ice cream\nWho is \u201cguilty\u201d for existents of ice cream?\nVarious sweets similar to ice cream have existed since antiquity. The first story about the origin of ice cream is linked to the Persian Empire, where grape juice was consumed mixed with snow specially transported and preserved from colder regions. Later, ice was mixed with crocus and fruit, while Arabs are believed to have been the first people to make ice cream from milk.\nIn the 10th century this cold treat was already widely known in Syria, Iraq, and Egypt and was made with sweetened milk, cream or yogurt, with the addition of candied fruit and various nuts. Ice cream is believed to have been brought to Europe by Arabs working in Sicily, who brought their masterful skills to the locals.\nAnother version of the origin of ice cream is associated with China and goes back to 3000 B.C., when the Chinese already had a recipe for a treat similar to today\u2019s ice cream and made in the form of a cold drink consisting of fruit juice and snow, to which milk was added in a later period. Then, ice cream from the palace of Kublai Khan arrived in Europe thanks to Marco Polo. This Venetian explorer brought his experiences of the Far East and ice cream was made according to his instructions. Soon the new treat became a symbol of wealth and power and was a delicacy available only to a privileged ones.\nIce cream\nIce cream was also made at the palace of Catherine de Medici and it was one of the things she brought with her when she married the future king of France, Henry II in 1533. She revealed the secret of ice cream making to her husband and he passed this knowledge to his chefs.\nThere is a legend according to which the English king, Charles, jealously guarded a recipe for ice cream, wishing to keep this fine dessert for himself. After his dethronement in 1649 ice cream began to be served at other royal palaces.\nWhen the British settled in America in the 18th century, they brought with them a carefully guarded ice cream recipe. At the time, ice cream was served at balls and other formal events slowly making its way into the market. Certainly the two most significant years in the history of ice cream were 1851, when Jacob Fussell opened the first large-scale commercial ice cream plant and 1926, when the first refrigerator was invented.\n\nIn 1846 Nancy Johnson patented the first hand cranked ice cream maker.\n\nAncient Romans also enjoyed the sweet taste of ice cream. Emperor Nero mixed snow and ice brought from the mountains with fruit juice and chopped fruit to get a watery mixture similar to today\u2019s ice cream.\nCornet, stick or something else?\nAt the start of the 20th century, various shapes of ice cream emerged. The first to appear was ice cream in a cornet, later followed by ice cream on a stick, both of which remain the most popular forms among ice cream lovers.\nThe creator of the cornet was Italo Marcioni who made this edible ice cream \u201cbowl\u201d in 1924, while ice cream on a stick was the invention of the American, Chris Nelson, who got the idea while watching a boy who couldn\u2019t make up his mind whether to buy a chocolate bar or an ice cream.\nIce cream\nBesides the familiar stick and cornet shapes, there is also:\n\nFrench ice cream made with egg yolk\n\n\nTortoni, a rich ice cream sprinkled with ground almonds or almond cookies\n\n\nSpumone, a mousse-like ice cream made with fruit and nuts\n\nWhat does ice cream flavor says about you?\nThere is a wide range of ice cream flavors today, and the flavor you prefer says something about you, or rather, about your character. According to research, chocolate flavor indicates a vivacious personality, the life of every party but one also slightly prone to drama; strawberry flavor is a favorite with demanding, somewhat shy and reserved people, who are nevertheless surrounded by many true friends relying on them whenever a problem needs solving; while vanilla is popular with outgoing, impulsive, fun-loving individuals.\n\nVanilla is the most popular ice cream flavor, while the most sought-after topping is chocolate.\n\nBesides the familiar ice cream flavors such as strawberry, chocolate, vanilla, and hazelnut there are also more unusual flavors such as garlic, pumpkin, mustard, and beans. Definitely one of the oddest ice creams in the world is Bahasi, a Japanese delicacy made with bits of raw horse meat.\nAlso, scientists have found that if you eat ice cream you will definitely feel happy because a spoonful of ice cream boosts the part of the brain that creates the same feeling of satisfaction that you experience while listening to your favorite music.\nFrom its origin to the present, ice cream has experienced a complete evolution. It has gone from luxury treat to habit, from simple shapes to complex creative expressions, from modest ingredients to incredible components but the fact remains that what has remained unaltered is the fact that ice cream is still one of the tastiest and most popular treats in the world.\n\nFormer American president, Ronald Reagan, declared the month of July to be ice cream month.\n***\nIn the United Arab Emirates exotic new flavors of ice creams have been announced that will be made with camel milk such as dates, crocus, chocolate, caramel.\n***\nThere is an Ice Cream University in Italy, where a week\u2019s course of studies costs \u20ac 800.\n***\nThe most expensive ice cream in the world costs $ 1000. It\u2019s made with shavings of 23-karat gold, caviar, and other costly ingredients.\n***\nThe third most popular ice cream flavor in Japan is green tea.\n\nM.J.\nThe post A COLD TREAT FOR HOT SUMMER DAYS \u2013 ICE CREAM appeared first on SEE Business travel & meetings magazine.", "date_published": "2013-10-08T12:48:03+02:00", "date_modified": "2015-04-01T15:32:09+02:00", "author": { "name": "Mirjana Novitovic", "url": "https://www.seebtm.com/en/author/officebs/", "avatar": "https://www.seebtm.com/wp-content/uploads/slika-.jpg" }, "image": "https://www.seebtm.com/wp-content/uploads/Sladoled_02.jpg", "tags": [ "ice cream", "interesting facts", "treat", "Food and beverages" ] }, { "id": "https://www.seebtm.com/en/chocolate/", "url": "https://www.seebtm.com/en/chocolate/", "title": "CHOCOLATE", "content_html": "CHOCOLATE has always been inspiration to numerous artists, poets, and writers evoking not only carefree childhood, but passion and love ![\"\"](\"https://www.seebtm.com/wp-content/uploads/chocolate1.jpg\" "\\"chocolate\\"")
too. The film Chocolate (Chocolat), starring Juliette Binoche and Johnny Depp, deals with the universal language of savouring the sweet tooth. There are so many songs inspired by chocolate such as Chocolate, by the world-famous Australian pop-artist Kylie Minogue, then You Are My Chocolate (orig. \u2018Ti Si Moja \u010cokolada\u2019) by a Belgrade band Idoli (Idols), followed by Strawberries and Chocolate (orig. \u2018Jagode i \u010dokolada\u2019) by a Croatian singer, Neno Belan & a band from Split \u0110avoli (Devils) which we hum every day and that\u2019s another way we let chocolate in our everyday lives. When we wish to escape reality and stress for a tiny moment, there\u2019s always a piece of chocolate, or a recently popular hot chocolate massage.\u00a0 Chocolate is a fine gift at any time and when we want to show our class and style an out-of-ordinary or exclusive wrapping is always a good choice. At work, while we sit at the computer with heaps of reports and work to be done quickly, nothing is going to boost our so much needed concentration as a chocolate bar.
The history of chocolate is long and extensive as all the big stories that have created the world as we know it. There is archaeological evidence that 2600 years ago chocolate mass cooked in Olmeca, making chocolate one of the most ancient beverages known to man. The people of this ancient civilization believed that the cocoa tree belonged to gods, and that its fruit is the gods\u2019 gift to people. Later on, in the Aztec culture, the magical cocoa potion could be enjoyed by the priests and nobles only. It was believed then that the chocolate beverage instilled wisdom and power, so it was regularly used in religious rituals too. Before a battle, warriors also drank this beverage as they believed that it would give them the divine power and resilience. Centuries after, the divine warrior potion was turned into a sweet by Europeans, forever changing the achievements of the modern civilization.
\nToday, a must see venue when visiting a city is for sure a chocolate museum. Most major capitals list in their city to![\"Choco-Story](\"https://www.seebtm.com/wp-content/uploads/Choco-Story-Chocolate-Museum-Bri\u017e-Belgija1.jpg\" "\\"Choco-Story")
urs the visit to such museums. Here is the list of five best museums worldwide, which will meet the strictest criteria:
1. The Chocolate Museum, Cologne, Germany
\n2. Musee les Secrets du Chocolat, Geispolsheim, France
\n3. Pannys Amazing World of Chocolate, Victoria, Canada
\n4. Choco-Story Chocolate Museum, Bruges, Belgium
\n5. Museu de la Xocolata, Barcelona, Spain
\nThe production of chocolate is a fascinating process taking you on a tour from magnificent tropical forests to modern plants. To turn the cocoa bean into chocolate takes a lot of time, effort and art. The cocoa tree fruit, egg-shaped and weighing around 750 grams, contains around 30-40 beans. The beans are collected, piled on the ground and covered by banana leaves. This procedure is known as fragmentation and lasts 2 to 3 days, when the beans are being turned several times. Then, the beans are cleaned from husks and dried in the sun for two weeks. Such dried beans are picked out and they have to be perfectly clean. After that, they are baked at 120 \u2013 130 degrees for 15 to 35 ![\"proizvodnja](\"https://www.seebtm.com/wp-content/uploads/chocolate4.jpg\" "\\"proizvodnja")
minutes. The beans are then crushed, sieved and sorted by size, removing the remaining husks in the process. Crushed cocoa beans get ground on the millstone and turned into a thick mass, moving on to hydraulic pressing to be released from excess fat and finally result in cocoa powder. Cocoa bean fat content is 54%, and by its removal we get low-fat chocolate varieties, but if necessary, the removed fat better-known as cocoa butter may be added to cocoa powder. Such prepared mass is cleaned once again from larger cocoa solids in a special device making cylindrical rotations at an extremely high speed. Then, depending on a recipe, cocoa powder may be commonly added with ingredients such as sugar, milk, cocoa butter, vanilla, etc. The clean mass obtained is heated at 32 C and then cooled gradually under control. Depending on cocoa powder content, chocolate may be dark including 60-80% of cocoa powder, semi-dark with 50% and milk chocolate with 30% of cocoa powder.
For the original interactive application on chocolate making developed by The Field Museum, Chicago, please visit the link below
\nhttp://archive.fieldmuseum.org/chocolate/manufacture_interactive/manufacture.html
\nMEDICINE & CHOCOLATE
\nThe eternal dilemma bothering the chocolate lovers goes like this: Is it only a cause of overweight or it has benefits too? Has the medicine, seeking the excuse for eating this fantastic sweet, gone far enough to prove that chocolate is in fact healthy?
\nSome research has showed that moderate daily intake of chocolate (7.4 grams per day) reduces the threat of stroke by 48%, and heart attack by 27%. Namely, German research conducted on a sample of 20,000 people for 8 years showed that the effect could be higher with the daily intake of 10 or even 20 grams of chocolate daily. The scientists state that reduced threat of heart attack and stroke is pertinent to lowered blood pressure in chocolate eaters, since it is a foodstuff reach in highly beneficial antioxidants, polyphenols, abundantly present in dark chocolate which has a high cocoa content.
\nSome of the recent findings show that cocoa contains antibacterial strains slowing down tooth decay, then that chocolate acts as an excellent ![\"\"](\"https://www.seebtm.com/wp-content/uploads/chocolate5.jpg\" "\\"chocolate\\"")
tranquiliser, that chocolate is particularly rich in minerals such as phosphorus, magnesium, iron, and zinc and it also contains some B-group vitamins, vitamin E and beta-carotene.
Chocolate contains substances which induce the release of serotonin and dopamine in the brain, that is, the neurotransmitters causing the feeling of joy. Alkaloids, theobromine and caffeine, contained in chocolate, not only do they restore the good mood but they also tighten the skin. Facial creams and masks conceal chocolate extracts, in the first place due to the antioxidant effect of polyphenol which binds free radicals\u00a0 \u00a0produced by UV rays or nicotine and so protects the skin. In addition, a study proves that it improves the skin texture and that it can keep it hydrated.
\nAnd concerning the permanent dilemma about chocolate pros and cons, scientists have, nonetheless, come to this simple conclusion: If you eat chocolate three times a month (every ten days), you will live at least a year longer than those who are not chocolate lovers.
\nThe post CHOCOLATE appeared first on SEE Business travel & meetings magazine.
\n", "content_text": "CHOCOLATE has always been inspiration to numerous artists, poets, and writers evoking not only carefree childhood, but passion and love too. The film Chocolate (Chocolat), starring Juliette Binoche and Johnny Depp, deals with the universal language of savouring the sweet tooth. There are so many songs inspired by chocolate such as Chocolate, by the world-famous Australian pop-artist Kylie Minogue, then You Are My Chocolate (orig. \u2018Ti Si Moja \u010cokolada\u2019) by a Belgrade band Idoli (Idols), followed by Strawberries and Chocolate (orig. \u2018Jagode i \u010dokolada\u2019) by a Croatian singer, Neno Belan & a band from Split \u0110avoli (Devils) which we hum every day and that\u2019s another way we let chocolate in our everyday lives. When we wish to escape reality and stress for a tiny moment, there\u2019s always a piece of chocolate, or a recently popular hot chocolate massage.\u00a0 Chocolate is a fine gift at any time and when we want to show our class and style an out-of-ordinary or exclusive wrapping is always a good choice. At work, while we sit at the computer with heaps of reports and work to be done quickly, nothing is going to boost our so much needed concentration as a chocolate bar.\nThe history of chocolate is long and extensive as all the big stories that have created the world as we know it. There is archaeological evidence that 2600 years ago chocolate mass cooked in Olmeca, making chocolate one of the most ancient beverages known to man. The people of this ancient civilization believed that the cocoa tree belonged to gods, and that its fruit is the gods\u2019 gift to people. Later on, in the Aztec culture, the magical cocoa potion could be enjoyed by the priests and nobles only. It was believed then that the chocolate beverage instilled wisdom and power, so it was regularly used in religious rituals too. Before a battle, warriors also drank this beverage as they believed that it would give them the divine power and resilience. Centuries after, the divine warrior potion was turned into a sweet by Europeans, forever changing the achievements of the modern civilization.\nToday, a must see venue when visiting a city is for sure a chocolate museum. Most major capitals list in their city tours the visit to such museums. Here is the list of five best museums worldwide, which will meet the strictest criteria:\n1. The Chocolate Museum, Cologne, Germany\n2. Musee les Secrets du Chocolat, Geispolsheim, France\n3. Pannys Amazing World of Chocolate, Victoria, Canada\n4. Choco-Story Chocolate Museum, Bruges, Belgium\n5. Museu de la Xocolata, Barcelona, Spain\nThe production of chocolate is a fascinating process taking you on a tour from magnificent tropical forests to modern plants. To turn the cocoa bean into chocolate takes a lot of time, effort and art. The cocoa tree fruit, egg-shaped and weighing around 750 grams, contains around 30-40 beans. The beans are collected, piled on the ground and covered by banana leaves. This procedure is known as fragmentation and lasts 2 to 3 days, when the beans are being turned several times. Then, the beans are cleaned from husks and dried in the sun for two weeks. Such dried beans are picked out and they have to be perfectly clean. After that, they are baked at 120 \u2013 130 degrees for 15 to 35 minutes. The beans are then crushed, sieved and sorted by size, removing the remaining husks in the process. Crushed cocoa beans get ground on the millstone and turned into a thick mass, moving on to hydraulic pressing to be released from excess fat and finally result in cocoa powder. Cocoa bean fat content is 54%, and by its removal we get low-fat chocolate varieties, but if necessary, the removed fat better-known as cocoa butter may be added to cocoa powder. Such prepared mass is cleaned once again from larger cocoa solids in a special device making cylindrical rotations at an extremely high speed. Then, depending on a recipe, cocoa powder may be commonly added with ingredients such as sugar, milk, cocoa butter, vanilla, etc. The clean mass obtained is heated at 32 C and then cooled gradually under control. Depending on cocoa powder content, chocolate may be dark including 60-80% of cocoa powder, semi-dark with 50% and milk chocolate with 30% of cocoa powder.\nFor the original interactive application on chocolate making developed by The Field Museum, Chicago, please visit the link below\nhttp://archive.fieldmuseum.org/chocolate/manufacture_interactive/manufacture.html\nMEDICINE & CHOCOLATE\nThe eternal dilemma bothering the chocolate lovers goes like this: Is it only a cause of overweight or it has benefits too? Has the medicine, seeking the excuse for eating this fantastic sweet, gone far enough to prove that chocolate is in fact healthy?\nSome research has showed that moderate daily intake of chocolate (7.4 grams per day) reduces the threat of stroke by 48%, and heart attack by 27%. Namely, German research conducted on a sample of 20,000 people for 8 years showed that the effect could be higher with the daily intake of 10 or even 20 grams of chocolate daily. The scientists state that reduced threat of heart attack and stroke is pertinent to lowered blood pressure in chocolate eaters, since it is a foodstuff reach in highly beneficial antioxidants, polyphenols, abundantly present in dark chocolate which has a high cocoa content.\nSome of the recent findings show that cocoa contains antibacterial strains slowing down tooth decay, then that chocolate acts as an excellent tranquiliser, that chocolate is particularly rich in minerals such as phosphorus, magnesium, iron, and zinc and it also contains some B-group vitamins, vitamin E and beta-carotene.\nChocolate contains substances which induce the release of serotonin and dopamine in the brain, that is, the neurotransmitters causing the feeling of joy. Alkaloids, theobromine and caffeine, contained in chocolate, not only do they restore the good mood but they also tighten the skin. Facial creams and masks conceal chocolate extracts, in the first place due to the antioxidant effect of polyphenol which binds free radicals\u00a0 \u00a0produced by UV rays or nicotine and so protects the skin. In addition, a study proves that it improves the skin texture and that it can keep it hydrated.\nAnd concerning the permanent dilemma about chocolate pros and cons, scientists have, nonetheless, come to this simple conclusion: If you eat chocolate three times a month (every ten days), you will live at least a year longer than those who are not chocolate lovers.\nThe post CHOCOLATE appeared first on SEE Business travel & meetings magazine.", "date_published": "2011-01-11T13:10:12+01:00", "date_modified": "2015-03-18T12:53:33+01:00", "author": { "name": "Miona Milic", "url": "https://www.seebtm.com/en/author/miona/", "avatar": "https://www.seebtm.com/wp-content/uploads/IMG-20240224-WA0003-e1728981138373.jpg" }, "image": "https://www.seebtm.com/wp-content/uploads/chocolate11.jpg", "tags": [ "Food and beverages" ] }, { "id": "https://www.seebtm.com/en/sommelier-conductor-of-wine-and-food-harmony/", "url": "https://www.seebtm.com/en/sommelier-conductor-of-wine-and-food-harmony/", "title": "SOMMELIER \u2013 CONDUCTOR OF WINE AND FOOD HARMONY", "content_html": "Sommelier as a Profession
\nEmerged in the late Middle Ages, Sommelier as a profession have evolved and developed together with gastronomy and restaurants, and their connection has become inseparable and necessary, resulting in the top gastronomic experience.
\nThey will often give you accounts of varieties of grapes used for wine making and reasons why grape varieties have a different wine character, but also a sommelier plays a big role in selecting and matching wine varieties with different meals. Their job is not to meddle in the tastes of guests, but simply to adjust their tastes to the recommended wines.
\n![\"Sommelier_Wine_Taster\"](\"https://www.seebtm.com/wp-content/uploads/bigstockphoto_Sommelier_Wine_Taster__1846190.jpg\" "\\"Sommelier_Wine_Taster\\"")
The largest expansion of professional Sommeliers took place in the 1970s due to the development of tourism. Today, there are around 90,000 professional Sommeliers in the world (of whom 30,000 are women) who, apart from working in hospitality industry, play their role in other commercial structures: major distribution systems, specialized shops, wine galleries…
The Serbian Sommelier Association (SERSA) was founded in 2003 and today it gathers over 80 members and a lot more friends, associates and partners. The Serbian Sommelier Association provides various educational programmes both, for the professional Sommeliers and for the wine connoisseurs. In almost all European and world countries, a lot of attention is paid to the education of sommeliers. Wherever the wine tradition has a big influence and the wine culture has a long tradition, there are also modern schools for the training and improvement of Sommeliers.
\nIn our country, a group of young, but very experienced professionals in wine culture have founded the Serbian Sommelier Association and are keen on sharing their knowledge with younger Sommelier members and wine connoisseurs. So far, the Association has organized 4 official competitions for the best Serbian sommelier, and in addition SERSA has organized numerous aids, events and competitions.
\nSERSA is also a co-organizer of the Belgrade Tourism Fair where it organized BeoWine Fair in February 2010, including the traditional competition for the best Serbian sommelier, which was won for the second time in a row by Ms \u0110ur\u0111a Kati\u0107, who represented SERSA in the world championship for the best Sommelier in Chile in April this year, organized by the International Sommelier Association ASI, with SERSA as one of its members.
\nFor wine connoisseurs, the Serbian Sommelier Association organizes, in addition to educational workshops and lectures, ”Time with Wine” adjusted to the wishes of the group attending the workshops. These programmes focus on presenting to connoisseurs the varieties of wine made of grape varieties from various regions and how they are matched with food.
\n\u201cSERSA has a great cooperation with all associations in the region. In 2005, we supported through our workshops the foundation and set up of the Macedonian Association in Skopje. Also, by cooperating with Slovenian and Croatian Associations we often visit their wineries. We visit and attend all seminars, congresses and conferences, either in the region or beyond as much as we can, and we never miss the events organized by ASI since it is also part of our international obligation although it is free and I daresay at the same time the greatest pleasure.
\nWe have organized wine competitions, sommelier competitions, \u00a0Wine Challenge Cup, Beowine Fair 2010 and the regular half-annual Assembly sessions and two-year congresses are part of obligations under our Articles of Association\u201d, says the SERSA President, Miroslav Radoj\u010din.
\n![\"Wine_Glasses\"](\"https://www.seebtm.com/wp-content/uploads/bigstockphoto_Wine_Tasting_Glasses_4859447.jpg\" "\\"Wine_Glasses\\"")
From 10 – 15 April this year, the World Championship for the best sommelier was held in Santiago, Chile. The Chilean region has a long viticultural history for a New World wine region dating to the 16th century when the Spanish conquistadors brought Vitis vinifera vines with them as they colonized the region. Although Chile is a relatively small country when it comes to wine, it has been developing very quickly. The number of wineries has grown from 12 in 1995 to over 70 in 2005, accounted for in the thousands and thousands of hectares. Chile is now the fifth largest exporter of wines in the world, and the ninth largest producer.
Preparations of 13th world\u2019s best sommelier competition began more than a year ago. The delegations consist of the Presidents of the various national Sommelier Associations, the best sommelier from each country, and the most prestigious wine writer of that country.
\nSerbia was represented by two-time champion Ms \u0110ur\u0111a Kati\u0107, who enrolled on the sommelier course in Belgrade in 2007 having discovered a stronger even passion for wine! From that point on, it became her way of living.
\n\u201cWhen I say \u2018passion\u2019 I refer to a lot more than the passion which is often talked about! Namely, the very idea and thought that from a single glass of wine you can blindly read all the specifics of such wine was something that I found absolutely fascinating when I attended the sommelier workshop for the first time some 6 or 7 years ago and it was then that I decided that I wanted it too! I knew it wouldn\u2019t be easy to learn, but I also knew it wasn\u2019t impossible, and that\u2019s how it all started\u201c.![\"GERARD](\"https://www.seebtm.com/wp-content/uploads/GERARD-BASSET-Ovogodisnji-pobednik-svetskog-prvenstva-Somelijera.jpg\" "\\"GERARD")
Serbia made a great impression given that apart from the three European championships since 2003 where SERSA had taken part, this was the first official world championship for Sommeliers where Serbia participated. As far as the countries in the region are concerned, Montenegro was also represented by Sommelier, Zoran Avramovi\u0107, Croatia was represented by Klaudio Jur\u010di\u0107, and Slovenia with its best Sommelier, Sebastijan Pintar. Bosnia and Herzegovina and Macedonia still do not have associations and therefore they did not have any representatives in this competition.
\nMeanwhile, the country suffered earthquakes, but the preparations continued nevertheless. \u201cFor the Chilean association, but also for the entire country, it was a huge honour that we still made such a long way despite all the earthquakes and managed to come to the competition, exposing ourselves to potential risks\u201c, says \u0110ur\u0111a for SEEbtm Magazine. Fifty-two countries and their official delegations have been registered and they participated in the competition, which is held every three years. According to \u0110ur\u0111a Kati\u0107, to organize such an event is a most serious job.
\n\u201cWhen you need to organize something like that at the other end of the world, provide good conditions, accommodation, the very competition, the visit to wineries, lunches, dinners … security…for 52 countries, only they can know how much they invested in all that. But they were wonderful hosts despite all they had suffered. The hotel accommodation was as great as everything else. You could feel how important we were for them as the very hosts welcomed us in each and every winery which few ever managed to pull\u201c.
\n1. Apart from the official presentation of sommeliers and delegates from each country, did you have a chance to see Chile? Did you have a chance to see some of the plantations?
\nYes, we were taken on organized tours of the best wineries such as Casa Lapostolle, which is the very top in the world in terms of architecture and technology, followed by Errazuriz winery which is the icon of the wine connoisseurs, history and tradition in Chile. Montes winery too. What\u2019s fascinating about this winery, in addition to imposing vineyards, is that the entire winery was built according to the Feng-Shui concept which works incredibly. There\u2019s also Concha y Toro, which is perhaps the best-known one there and we had a chance to taste their Iconic wines! Just as in Casas del Bosque in Casablanca valley, where we were welcomed by a young winemaker from New Zealand.
\nThe entire country is really wonderful natural wealth, on the one side surrounded by the Andes, and on the other by the Pacific…there is a huge potential in wine tourism and they are leveraging it quite well.
\n2. Your \u201dobligations\u201d to represent our country are still on…
\nAfter winning in February 2010, where the competition for the best Serbian sommelier was held within the Tourism Fair, I am going to present Serbia in the next European Championship to be held this year in November in Strasbourg, France, and in the World Championship in Osaka, Japan, in 2013.
\nThe European and world championships are held every two years in different countries. In the 2004 European Championship in Ruinart, France, we were represented by Mr Stevan Rajta, as well as in the 2006 European Championship in Paris. This year, the organization is moved from Europe and wine-renowned France to the famous and important Chile too.
\nAt the World Championship in Chile, SERSA officially became, after a two-year observer status, the full member of ASI with the voting right, which is cr\u00e8me de la cr\u00e8me of the world sommelier association.
\nThe post SOMMELIER \u2013 CONDUCTOR OF WINE AND FOOD HARMONY appeared first on SEE Business travel & meetings magazine.
\n", "content_text": "Sommelier as a Profession\nEmerged in the late Middle Ages, Sommelier as a profession have evolved and developed together with gastronomy and restaurants, and their connection has become inseparable and necessary, resulting in the top gastronomic experience.\nSommeliers today are not mere sellers, tasters and judges of wine, but they are the conductors of food and wine marital harmony in restaurants and hotels.\nThey will often give you accounts of varieties of grapes used for wine making and reasons why grape varieties have a different wine character, but also a sommelier plays a big role in selecting and matching wine varieties with different meals. Their job is not to meddle in the tastes of guests, but simply to adjust their tastes to the recommended wines.\nThe largest expansion of professional Sommeliers took place in the 1970s due to the development of tourism. Today, there are around 90,000 professional Sommeliers in the world (of whom 30,000 are women) who, apart from working in hospitality industry, play their role in other commercial structures: major distribution systems, specialized shops, wine galleries…\nThe Serbian Sommelier Association (SERSA) was founded in 2003 and today it gathers over 80 members and a lot more friends, associates and partners. The Serbian Sommelier Association provides various educational programmes both, for the professional Sommeliers and for the wine connoisseurs. In almost all European and world countries, a lot of attention is paid to the education of sommeliers. Wherever the wine tradition has a big influence and the wine culture has a long tradition, there are also modern schools for the training and improvement of Sommeliers.\nIn our country, a group of young, but very experienced professionals in wine culture have founded the Serbian Sommelier Association and are keen on sharing their knowledge with younger Sommelier members and wine connoisseurs. So far, the Association has organized 4 official competitions for the best Serbian sommelier, and in addition SERSA has organized numerous aids, events and competitions.\nSERSA is also a co-organizer of the Belgrade Tourism Fair where it organized BeoWine Fair in February 2010, including the traditional competition for the best Serbian sommelier, which was won for the second time in a row by Ms \u0110ur\u0111a Kati\u0107, who represented SERSA in the world championship for the best Sommelier in Chile in April this year, organized by the International Sommelier Association ASI, with SERSA as one of its members.\nFor wine connoisseurs, the Serbian Sommelier Association organizes, in addition to educational workshops and lectures, ”Time with Wine” adjusted to the wishes of the group attending the workshops. These programmes focus on presenting to connoisseurs the varieties of wine made of grape varieties from various regions and how they are matched with food.\n\u201cSERSA has a great cooperation with all associations in the region. In 2005, we supported through our workshops the foundation and set up of the Macedonian Association in Skopje. Also, by cooperating with Slovenian and Croatian Associations we often visit their wineries. We visit and attend all seminars, congresses and conferences, either in the region or beyond as much as we can, and we never miss the events organized by ASI since it is also part of our international obligation although it is free and I daresay at the same time the greatest pleasure.\nWe have organized wine competitions, sommelier competitions, \u00a0Wine Challenge Cup, Beowine Fair 2010 and the regular half-annual Assembly sessions and two-year congresses are part of obligations under our Articles of Association\u201d, says the SERSA President, Miroslav Radoj\u010din.\nFrom 10 – 15 April this year, the World Championship for the best sommelier was held in Santiago, Chile. The Chilean region has a long viticultural history for a New World wine region dating to the 16th century when the Spanish conquistadors brought Vitis vinifera vines with them as they colonized the region. Although Chile is a relatively small country when it comes to wine, it has been developing very quickly. The number of wineries has grown from 12 in 1995 to over 70 in 2005, accounted for in the thousands and thousands of hectares. Chile is now the fifth largest exporter of wines in the world, and the ninth largest producer.\nPreparations of 13th world\u2019s best sommelier competition began more than a year ago. The delegations consist of the Presidents of the various national Sommelier Associations, the best sommelier from each country, and the most prestigious wine writer of that country.\nSerbia was represented by two-time champion Ms \u0110ur\u0111a Kati\u0107, who enrolled on the sommelier course in Belgrade in 2007 having discovered a stronger even passion for wine! From that point on, it became her way of living.\n\u201cWhen I say \u2018passion\u2019 I refer to a lot more than the passion which is often talked about! Namely, the very idea and thought that from a single glass of wine you can blindly read all the specifics of such wine was something that I found absolutely fascinating when I attended the sommelier workshop for the first time some 6 or 7 years ago and it was then that I decided that I wanted it too! I knew it wouldn\u2019t be easy to learn, but I also knew it wasn\u2019t impossible, and that\u2019s how it all started\u201c.\nSerbia made a great impression given that apart from the three European championships since 2003 where SERSA had taken part, this was the first official world championship for Sommeliers where Serbia participated. As far as the countries in the region are concerned, Montenegro was also represented by Sommelier, Zoran Avramovi\u0107, Croatia was represented by Klaudio Jur\u010di\u0107, and Slovenia with its best Sommelier, Sebastijan Pintar. Bosnia and Herzegovina and Macedonia still do not have associations and therefore they did not have any representatives in this competition.\nMeanwhile, the country suffered earthquakes, but the preparations continued nevertheless. \u201cFor the Chilean association, but also for the entire country, it was a huge honour that we still made such a long way despite all the earthquakes and managed to come to the competition, exposing ourselves to potential risks\u201c, says \u0110ur\u0111a for SEEbtm Magazine. Fifty-two countries and their official delegations have been registered and they participated in the competition, which is held every three years. According to \u0110ur\u0111a Kati\u0107, to organize such an event is a most serious job.\n\u201cWhen you need to organize something like that at the other end of the world, provide good conditions, accommodation, the very competition, the visit to wineries, lunches, dinners … security…for 52 countries, only they can know how much they invested in all that. But they were wonderful hosts despite all they had suffered. The hotel accommodation was as great as everything else. You could feel how important we were for them as the very hosts welcomed us in each and every winery which few ever managed to pull\u201c.\n1. Apart from the official presentation of sommeliers and delegates from each country, did you have a chance to see Chile? Did you have a chance to see some of the plantations?\nYes, we were taken on organized tours of the best wineries such as Casa Lapostolle, which is the very top in the world in terms of architecture and technology, followed by Errazuriz winery which is the icon of the wine connoisseurs, history and tradition in Chile. Montes winery too. What\u2019s fascinating about this winery, in addition to imposing vineyards, is that the entire winery was built according to the Feng-Shui concept which works incredibly. There\u2019s also Concha y Toro, which is perhaps the best-known one there and we had a chance to taste their Iconic wines! Just as in Casas del Bosque in Casablanca valley, where we were welcomed by a young winemaker from New Zealand.\nThe entire country is really wonderful natural wealth, on the one side surrounded by the Andes, and on the other by the Pacific…there is a huge potential in wine tourism and they are leveraging it quite well.\n2. Your \u201dobligations\u201d to represent our country are still on…\nAfter winning in February 2010, where the competition for the best Serbian sommelier was held within the Tourism Fair, I am going to present Serbia in the next European Championship to be held this year in November in Strasbourg, France, and in the World Championship in Osaka, Japan, in 2013.\nThe European and world championships are held every two years in different countries. In the 2004 European Championship in Ruinart, France, we were represented by Mr Stevan Rajta, as well as in the 2006 European Championship in Paris. This year, the organization is moved from Europe and wine-renowned France to the famous and important Chile too.\nAt the World Championship in Chile, SERSA officially became, after a two-year observer status, the full member of ASI with the voting right, which is cr\u00e8me de la cr\u00e8me of the world sommelier association.\nThe post SOMMELIER \u2013 CONDUCTOR OF WINE AND FOOD HARMONY appeared first on SEE Business travel & meetings magazine.", "date_published": "2010-10-21T14:45:22+02:00", "date_modified": "2017-12-19T16:08:15+01:00", "author": { "name": "Miona Milic", "url": "https://www.seebtm.com/en/author/miona/", "avatar": "https://www.seebtm.com/wp-content/uploads/IMG-20240224-WA0003-e1728981138373.jpg" }, "image": "https://www.seebtm.com/wp-content/uploads/wine-tasting-ftr.jpg", "tags": [ "interesting", "Sommeliers", "wine", "Food and beverages" ] }, { "id": "https://www.seebtm.com/en/espresso-two-minute-living/", "url": "https://www.seebtm.com/en/espresso-two-minute-living/", "title": "ESPRESSO two-minute living", "content_html": "DISCOVERY OF COFFEE
\nThat is why it\u2019s hard to tell what the truth is, but then again it\u2019s easy to opt for the legend:
\n\u201cOnce upon a time, there was a goatherd named Kaldi. But he was no ordinary goatherd, oh no, he was an Ethiopian goatherd!
\nCoffee was discovered in Ethiopia, some 1000 years ago. The tale (or legend) gives an account of a goatherd named Kaldi who noticed that his goats were awake longer than usually. He decided to observe them and then he found that they nibbled on interesting red berries in the nearby bushes every day. Then he decided to try them too. He roasted the berries and made himself a drink of a unique taste and effect. The region in Ethiopia where Kaldi lived is called Kaffa, which this unique drink and the unique plant were named after.
\nThe plant inspiring such an interesting story had quickly become an indispensable item in every salesman\u2019s pack. It travelled through Asia, Europe, North and Central America to reach Brazil in early 18th century. The year of its arrival to Brazil is 1727, being a most important year for coffee as the first coffee plantations were grown then creating the conditions for the industrial coffee production. In early 20th century, coffee comes back home to Ethiopia, but now as an industrial plant. Today, all major coffee production is made in this country.
\n\n
ESPRESSO TWO-MINUTE LIVING?![\"espreso-kafa\"](\"https://www.seebtm.com/wp-content/uploads/espreso-kafa.jpg\" "\\"espreso-kafa\\"")
The perfect espresso is the one with a compact two to four millimetre thick froth in hazelnut colour. If a waiter serves an espresso with froth that disperses the moment you stir it with a spoon, it means that there\u2019s something wrong. Svetlana Bo\u017eovi\u0107, Espresso Trainer with Doncafe says that we should refuse such a cup of coffee without any regret.
– The curiosity, speaking of espresso of course, is that the word is never translated anywhere in the world. It\u2019s a quick-made, quick-sip coffee.\u00a0 They say that espresso lives for two minutes since that is how long it takes from the moment it\u2019s made to the moment you drink it. Speaking of espresso properties, we refer to coffee without milk, in a small cup – \u00a0says Svetlana Bo\u017eovi\u0107, Training Manager and Technical-Service Manager with Doncafe, for SEEbtm.
\nEspresso features three specifics, and froth makes it different to other coffees.
\n– It\u2019s froth that tells us if espresso is good or not. Froth has its own definition. It should be compact, 2 to 4 millimetres thick in hazelnut colour. \u00a0The cup has to be covered in froth which must not be dispersed even when stirred. That is a good coffee. The other espresso specific is high density, and the third one is aroma as a mix of taste and smell. Espresso is said to have a very strong aroma \u2013 Bo\u017eovi\u0107 says.
\nTo make a perfect espresso we need water heated at 90 to 95 degrees. It affects the froth in the way that if it heats below 90 degrees the froth is very light and it quickly disappears, while the coffee aroma is weak. On the other hand, if it heats over 95 degrees, the froth is dark and quickly disappears, while the coffee tastes astringent and burnt. The other necessary condition for a perfect espresso are the mandatory 9-bar pressure and the 7-gram coffee amount.
\n– Espresso is never served in china cups as china easily absorbs and retains heat for quite some time. The cup must be from 35 to 40 degree warm. If the cup is cold, froth is quickly dispersed which affects the coffee aroma \u2013 Svetlana explains.
\n![\"Doncafe](\"https://www.seebtm.com/wp-content/uploads/IMG_6195.jpg\" "\\"Doncafe")
FOUR Ms OF PERFECT ESPRESSO
A perfect espresso takes four Ms.
\n– They are a quality coffee Mix, good Machine, proper Mill, and Manual, that is the master\u2019s hand. Each of these four elements takes up 25 percent, but I believe that the factor number four is crucial. It happens often that in one and the same coffee shop you get a good coffee in the morning and a poor one in the evening. Neither did the coffee mix change, nor the machine, but the operator did. The best recommendation for a coffee shop is when we say we go there since they make a good coffee \u2013 says Svetlana Bo\u017eovi\u0107 from Doncafe.
\n\n
COFFEE MUSEUM \u2013 great INCENTIVE!
\nmake your own perfect coffee mix
In the Visitor Centre in Doncafe plant, you can experience a real coffee-making magic. In the museum, TRAIL IN COFFEE, located in \u0160imanovci, you can see antique, hand-made and stone mills and roasters, you can hear the coffee\u2019s extraordinary historical account and enjoy the film \u201cFrom the Plantation to the Cup\u201d.
\nThe coffee museum, Trail in Coffee, is connected via a gateway from the raw coffee warehouse, through roasters to packing machines. Above this area, at the gateway, there is a room for capping (a method for assessing coffee quality and aroma), where the visitors can make their own coffee mix to take home with them. First of all, they are presented to the roasting process, which is one of the key technological processes in the course of which over a thousand diverse aromatic compounds are released.
\nThe milling which comes after the roasting is also an interesting process. It is done in four mills with the most efficient refining system, wherefrom by the force of gravity coffee goes down to silos and then it is conveyed to the packing machines. The visitors say that the biggest surprise for them is that the coffee production is almost a fully automated process. At the same time, they learn that it is the best way to preserve the aroma which is produced in the roasting process and which makes coffee the unique drink.
\nIn the museum, one can see exhibits of ancient mills and roasters, accompanied by specialist explanations from the plant technologists who have also taken the role of curators.
\nThere is no coffee museum in the region, and the idea to open one came up as a trend of showing the very production process, but also as the way to preserve the traces of the past.
\nThe post ESPRESSO two-minute living appeared first on SEE Business travel & meetings magazine.
\n", "content_text": "DISCOVERY OF COFFEE\nThere are so many stories about how coffee has become the favourite drink worldwide. \u00a0Most of them refer to historical sources, and each and everyone would like to be a bit of a genius who has discovered this magical plant.\nThat is why it\u2019s hard to tell what the truth is, but then again it\u2019s easy to opt for the legend:\n\u201cOnce upon a time, there was a goatherd named Kaldi. But he was no ordinary goatherd, oh no, he was an Ethiopian goatherd!\nCoffee was discovered in Ethiopia, some 1000 years ago. The tale (or legend) gives an account of a goatherd named Kaldi who noticed that his goats were awake longer than usually. He decided to observe them and then he found that they nibbled on interesting red berries in the nearby bushes every day. Then he decided to try them too. He roasted the berries and made himself a drink of a unique taste and effect. The region in Ethiopia where Kaldi lived is called Kaffa, which this unique drink and the unique plant were named after.\nThe plant inspiring such an interesting story had quickly become an indispensable item in every salesman\u2019s pack. It travelled through Asia, Europe, North and Central America to reach Brazil in early 18th century. The year of its arrival to Brazil is 1727, being a most important year for coffee as the first coffee plantations were grown then creating the conditions for the industrial coffee production. In early 20th century, coffee comes back home to Ethiopia, but now as an industrial plant. Today, all major coffee production is made in this country.\n \nESPRESSO TWO-MINUTE LIVING?The perfect espresso is the one with a compact two to four millimetre thick froth in hazelnut colour. If a waiter serves an espresso with froth that disperses the moment you stir it with a spoon, it means that there\u2019s something wrong. Svetlana Bo\u017eovi\u0107, Espresso Trainer with Doncafe says that we should refuse such a cup of coffee without any regret.\n– The curiosity, speaking of espresso of course, is that the word is never translated anywhere in the world. It\u2019s a quick-made, quick-sip coffee.\u00a0 They say that espresso lives for two minutes since that is how long it takes from the moment it\u2019s made to the moment you drink it. Speaking of espresso properties, we refer to coffee without milk, in a small cup – \u00a0says Svetlana Bo\u017eovi\u0107, Training Manager and Technical-Service Manager with Doncafe, for SEEbtm.\nEspresso features three specifics, and froth makes it different to other coffees.\n– It\u2019s froth that tells us if espresso is good or not. Froth has its own definition. It should be compact, 2 to 4 millimetres thick in hazelnut colour. \u00a0The cup has to be covered in froth which must not be dispersed even when stirred. That is a good coffee. The other espresso specific is high density, and the third one is aroma as a mix of taste and smell. Espresso is said to have a very strong aroma \u2013 Bo\u017eovi\u0107 says.\nTo make a perfect espresso we need water heated at 90 to 95 degrees. It affects the froth in the way that if it heats below 90 degrees the froth is very light and it quickly disappears, while the coffee aroma is weak. On the other hand, if it heats over 95 degrees, the froth is dark and quickly disappears, while the coffee tastes astringent and burnt. The other necessary condition for a perfect espresso are the mandatory 9-bar pressure and the 7-gram coffee amount.\n– Espresso is never served in china cups as china easily absorbs and retains heat for quite some time. The cup must be from 35 to 40 degree warm. If the cup is cold, froth is quickly dispersed which affects the coffee aroma \u2013 Svetlana explains.\nFOUR Ms OF PERFECT ESPRESSO\nA perfect espresso takes four Ms.\n– They are a quality coffee Mix, good Machine, proper Mill, and Manual, that is the master\u2019s hand. Each of these four elements takes up 25 percent, but I believe that the factor number four is crucial. It happens often that in one and the same coffee shop you get a good coffee in the morning and a poor one in the evening. Neither did the coffee mix change, nor the machine, but the operator did. The best recommendation for a coffee shop is when we say we go there since they make a good coffee \u2013 says Svetlana Bo\u017eovi\u0107 from Doncafe.\n \nCOFFEE MUSEUM \u2013 great INCENTIVE!\nmake your own perfect coffee mix \nIn the Visitor Centre in Doncafe plant, you can experience a real coffee-making magic. In the museum, TRAIL IN COFFEE, located in \u0160imanovci, you can see antique, hand-made and stone mills and roasters, you can hear the coffee\u2019s extraordinary historical account and enjoy the film \u201cFrom the Plantation to the Cup\u201d.\nThe coffee museum, Trail in Coffee, is connected via a gateway from the raw coffee warehouse, through roasters to packing machines. Above this area, at the gateway, there is a room for capping (a method for assessing coffee quality and aroma), where the visitors can make their own coffee mix to take home with them. First of all, they are presented to the roasting process, which is one of the key technological processes in the course of which over a thousand diverse aromatic compounds are released.\nThe milling which comes after the roasting is also an interesting process. It is done in four mills with the most efficient refining system, wherefrom by the force of gravity coffee goes down to silos and then it is conveyed to the packing machines. The visitors say that the biggest surprise for them is that the coffee production is almost a fully automated process. At the same time, they learn that it is the best way to preserve the aroma which is produced in the roasting process and which makes coffee the unique drink.\nIn the museum, one can see exhibits of ancient mills and roasters, accompanied by specialist explanations from the plant technologists who have also taken the role of curators.\nThere is no coffee museum in the region, and the idea to open one came up as a trend of showing the very production process, but also as the way to preserve the traces of the past.\nThe post ESPRESSO two-minute living appeared first on SEE Business travel & meetings magazine.", "date_published": "2010-10-21T12:23:16+02:00", "date_modified": "2017-12-19T15:36:56+01:00", "author": { "name": "Miona Milic", "url": "https://www.seebtm.com/en/author/miona/", "avatar": "https://www.seebtm.com/wp-content/uploads/IMG-20240224-WA0003-e1728981138373.jpg" }, "image": "https://www.seebtm.com/wp-content/uploads/Muzejrucni-mlin-za-kafu.jpg", "tags": [ "coffee", "Food and beverages" ] } ] }