![\"Late](\"https://www.seebtm.com/wp-content/uploads/maxresdefault-2.jpg\")
Thanks to its discovery, the company devised a secret recipe to make the strongest coffee in the world, strong and robust in flavor and ground using a special method. This coffee is so strong that caution is advised to those who would like to try it! For that reason, the official company website has a warning that states the coffee is not recommended for daily morning sips. Furthermore, it\u2019s not available in just any retail outlet, but only through online orders shipped only inside USA and Canada.
\nThe post Love Strong Coffee? Have You Tried the Strongest in the World? appeared first on SEE Business travel & meetings magazine.
\n", "content_text": "The coffee beans, which contain close to 200 percent more caffeine compared with standard coffee, were discovered by Death Wish Coffee, a New York company.\nThanks to its discovery, the company devised a secret recipe to make the strongest coffee in the world, strong and robust in flavor and ground using a special method. This coffee is so strong that caution is advised to those who would like to try it! For that reason, the official company website has a warning that states the coffee is not recommended for daily morning sips. Furthermore, it\u2019s not available in just any retail outlet, but only through online orders shipped only inside USA and Canada.\nThe post Love Strong Coffee? Have You Tried the Strongest in the World? appeared first on SEE Business travel & meetings magazine.", "date_published": "2017-07-06T09:56:19+02:00", "date_modified": "2017-07-06T09:56:19+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/najjaca-kafa-1.jpg", "tags": [ "coffee", "Death Wish", "OMG... Really?!" ] }, { "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/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/sarajevo-a-city-where-rich-history-meets-new-era/", "url": "https://www.seebtm.com/en/sarajevo-a-city-where-rich-history-meets-new-era/", "title": "Sarajevo \u2013 a City where Rich History Meets New Era", "content_html": "![\"Ali](\"https://www.seebtm.com/wp-content/uploads/Ali-Pasina-dzamija-Ali-Pashas-mosque.jpg\" "\\"Ali")
Sarajevo is the unique place in the world where in only few hours one can get immersed in the air of the city, ski at the nearby mountains or stroll along the rivers of Sarajevo.
The city is surrounded with true Olympic mountains such as: Jahorina, Bjelasnica, Igman, Treskavica and Trebevic, 20-minute ride away from the down town and the winter-favourite places of the people in Sarajevo and the tourists world-wide.
\nSarajevo as the capital of Bosnia and Herzegovina is one of the fastest growing cities in SE Europe. The city features a large number of business centres, cultural and educational institutions, while speleological, eco and spa tourism are only some forms of tourism that can be offered by this multicultural city.
\nAs one of the most interesting and important municipalities in the Sarajevo Canton, certainly can be extracted Ilid\u017ea, situated at the foot of Igman mountain, featuring a major Antic structure (2,400 – 2,000 BC), proved by archaeological research to have been a structure originally built as a Spa for the Roman army. These thermal springs are now used for treating rheumatic and muscular disorders. Ilid\u017ea is the green oasis of Sarajevo, a place known as a cure for the body and soul (ilad\u017e \u2013 the person who heals) and the first inhabited place in the region of Sarajevo. Today, Ilid\u017ea owns a modern spa & recreational pool complex, hotels, numerous sports facilities, cycling and hiking routes.
\nNorth from Sarajevo there is the most fascinating speleological structure – Bijambarska cave. This cave contains three major caves open to public.
\nSarajevo is also locally known as \u201cthe city on the river Miljacka\u201d. The ![\"Ilidza](\"https://www.seebtm.com/wp-content/uploads/Ilidza-Sarajevo.jpg\" "\\"Ilidza")
river banks of Miljacka are bypassed by bridges from the period of Austro-Hungarian rule: Ajfel Bridge, \u010cobanija Bridge, \u0106umurija Bridge, and modern-day bridges: Skenderija Bridge, Drvenija Bridge, Latinska Bridge, Suade and Olge Bridge, the Bridge of Malesian & Bosnian-Herzegovian Friendship. From the period of Ottoman rule there are the most ancient bridges in Sarajevo: the old Roman Bridge (close to Sarajevo), Kozija Bridge, \u0160eher-\u0106ehajina Bridge and Careva Bridge in the old part of the city. Some Sarajevo bridges are pedestrian only.
Apart from the bridges, a part of Sarajevo is full of architectural structures from the Ottoman period among which there are numerous sub-dome mosques, residences, inns and domed market buildings.
\n\n
In the vicinity of the city, there is the spring of the river Bosnia, with the popular picnic venue for the people of Sarajevo \u2013 Wellspring of the Bosnia. This natural monument is the most attractive spring of drinking water in Europe. Some 60 rocky springs in this area form the river Bosnia, lending its name to the country itself. The Wellspring was developed as a park as early as during Austro-Hungary. Its armlets and banks are bypassed by small bridges providing path crossings everywhere. The lane of plate-trees and oaks leads to a true natural paradise, brimming with brooks and ponds, crossed with small wooden bridges. It is a wonderful place to relax, especially if you reach the venue riding on a horse cab.
\n![\"Sebilj](\"https://www.seebtm.com/wp-content/uploads/sebilj-fountain.jpg\" "\\"Sebilj")
This city may brag its well-preserved old bazaar \u2013 Ba\u0161\u010dar\u0161ija, originating from the period of Ottoman rule over Bosnia and Herzegovina.
Ba\u0161\u010dar\u0161ija is Sarajevo\u2019s old bazaar, historic and cultural centre of the city. It was built in mid-15th century by a Turkish governor Isa-bey Isakovi\u0107, as is it widely held, at the same time as Sarajevo as the centre of the Ottoman rule.
\nThe name of Ba\u0161\u010dar\u0161ija comes from the Turkish word \u201cba\u015f\u201d, meaning the main and \u201c\u00e7ar\u015f\u0131\u201d \u2013 meaning a part of town almost always the central part, therefore Ba\u0161\u010dar\u0161ija means the \u201cmain part of town\u201d or \u201cmain town centre\u201d or simply \u201cdown-town\u201d. Ba\u0161\u010dar\u0161ija features a few important historic structures such as Gazi Husrev-Bey Mosque and Clock-Tower, and today\u2019s Ba\u0161\u010dar\u0161ija is the main tourist attraction in Sarajevo.
\nBa\u0161\u010dar\u0161ija is known for a large number of crafts. In the second half of 16th century, there were 80 different crafts here. Ba\u0161\u010dar\u0161ija was divided by crafts so that each street featured shops for one or more kindred crafts (e.g. Blacksmiths, Tinkers, Saddlers streets). This period is known for series of market structures built such as domed market buildings, inns and caravanserais. The soul of Ba\u0161\u010dar\u0161ija lies in its shops. Today you can also find craftsmen trying to preserve the tradition and pass it along to new generations.
\nEvery year, the city on the river Miljacka hosts a series of international ![\"Sarajevo](\"https://www.seebtm.com/wp-content/uploads/sarajevo-film-festival-morgan-freeman.jpg\" "\\"Sarajevo")
cultural festivals among which the major ones are: Sarajevo Film Festival (SFF), Sarajevo Jazz Festival, summer-time cultural festival \u201cBa\u0161\u010dar\u0161ija Nights\u201d, theatrical festival of new productions \u201cMESS\u201d, \u201cSarajevo Winter\u201d and \u201cWorld\u2019s Television Festival of Oriental Music\u201d.
* Sarajevo is a city with one of the most ancient water supply systems in Europe. This system was built during the Ottoman rule by one of the major governors of Sarajevo – Gazi Husrev-Bey. It was a 7-km long and spread system, later on used as the basis for the modern water supply system.
\n* There is an ancient belief that whoever takes a sip from the fountain near Gazi Husrev-Bey Mosque will come back to Sarajevo.
\n* Sarajevo was the witness to the first power-driven tram in Europe. It was the first tram test-route from Vienna! The train was introduced soon after the Austro-Hungarian occupation.
\n* Sarajevo is the first socialist city to host the Olympic Games!
\n* Sarajevo won the gold medal for hospitality. Simply, it is the trait of the city.
\nSYMBOLS OF SARAJEVO
\nThere are several historic facts for which Sarajevo is globally recognised. They are the symbols of Sarajevo:
\n![\"Saborna](\"https://www.seebtm.com/wp-content/uploads/Saborna-crkva-Orrthodox-church-sarajevo.jpg\" "\\"Saborna")
1. Four denominations at 50 sqm \u2013 Sarajevo is a meeting and crossing place of three monotheistic religions: Islam, Christianity and Judaism. It is the only city, apart from Jerusalem, where you can see a mosque, an Orthodox and a Catholic church and a synagogue close to one another.
2. Assassination of Franz Ferdinand, heir to the throne of Austro-Hungary \u2013 A member of a secret organization Young Bosnia, Gavrilo Princip, assassinated the heir to the throne of Austro-Hungary, Franz Ferdinand and his wife Sophie on 28th June 1914. This assassination was the cause for the onslaught of the First World War. Today, at the corner of the street where the assassination took place there is the museum Sarajevo 1878 – 1918. The museum exhibits numerous artefacts from the period of Austro-Hungarian rule.
\n3. 14th Winter Olympic Games \u2013 In 1984, Sarajevo was elected host of the 14th Winter Olympic Games. The mountains of Jahorina, Bjelasnica, Igman and Trebevic and the hospitality of the people in Sarajevo made the Olympics unforgettable. This event gathered 49 countries and over a thousand participants.
\n4. War 1992 \u2013 1995 \u2013 The modern period brought to the Balkans war conflicts and destruction of Sarajevo. Still, the spirit of Sarajevo was not destroyed under the siege. The spirit of resistance was shown by series of festivals, theatrical plays, exhibitions, music performances and literary meetings giving new hope and laying down the foundation for the future developments. The first classic theatrical plays in the city were held in Despic\u2019s House so this structure may be considered as the predecessor of the modern theatre in Sarajevo. Today it houses the Museum of Literature and Dramatic Arts.
\nInteresting Facts about Sarajevo
\n\n
What is Sarajevo famous for around the world, apart from the historic and cultural heritage, good food \u2013 above all the indispensable \u201cSarajevo kebab\u201d, is also the national drink of the Bosnians and Herzegovians \u2013 coffee. Coffee was brought to the country by Ottomans, and the true Bosnian coffee (\u201ckahva\u201d or \u201ckava\u201d) is traditionally made and served in the special Turkish coffee pot (\u201cd\u017eezva\u201d) and demi-tass (\u201cfild\u017ean\u201d).
\nJust how coffee is important for the Bosnians is also witnessed by the fact that they named types of coffee according to the occasions. Some are listed below:
\nWarm-Up Coffee \u2013 the first morning coffee;
\nWin-Wag Coffee \u2013 the later morning coffee sipped in a chit-chatting company;
\nFarewell Coffee \u2013 served at the end of socializing, later in the afternoon, as a polite gesture that it is time to go.
\nIf the visitors coming to Sarajevo want to provide food for themselves rather ![\"Bjelasnica](\"https://www.seebtm.com/wp-content/uploads/Bjelasnica-mt-snowboarding.jpg\" "\\"Bjelasnica")
than have launch at local restaurants they can customarily try food at the local markets without the obligation of the \u201ctasters\u201d to buy any. There is a wide range of local cheese, dried meat and the sellers will be more than happy to commend the quality of their products. Bargaining goes too.
In Sarajevo, the city of rich history and new era filled with fun and joy, everything starts and ends with good food. After visiting this city you are sure to come back home with your stomach full and the T-shirt crying: \u201cKebabs! Kebabs! Kebabs!\u201d
\n\nThe post Sarajevo \u2013 a City where Rich History Meets New Era appeared first on SEE Business travel & meetings magazine.
\n", "content_text": "Sarajevo is the unique place in the world where in only few hours one can get immersed in the air of the city, ski at the nearby mountains or stroll along the rivers of Sarajevo.\nThe city is surrounded with true Olympic mountains such as: Jahorina, Bjelasnica, Igman, Treskavica and Trebevic, 20-minute ride away from the down town and the winter-favourite places of the people in Sarajevo and the tourists world-wide.\nSarajevo as the capital of Bosnia and Herzegovina is one of the fastest growing cities in SE Europe. The city features a large number of business centres, cultural and educational institutions, while speleological, eco and spa tourism are only some forms of tourism that can be offered by this multicultural city.\nAs one of the most interesting and important municipalities in the Sarajevo Canton, certainly can be extracted Ilid\u017ea, situated at the foot of Igman mountain, featuring a major Antic structure (2,400 – 2,000 BC), proved by archaeological research to have been a structure originally built as a Spa for the Roman army. These thermal springs are now used for treating rheumatic and muscular disorders. Ilid\u017ea is the green oasis of Sarajevo, a place known as a cure for the body and soul (ilad\u017e \u2013 the person who heals) and the first inhabited place in the region of Sarajevo. Today, Ilid\u017ea owns a modern spa & recreational pool complex, hotels, numerous sports facilities, cycling and hiking routes.\nNorth from Sarajevo there is the most fascinating speleological structure – Bijambarska cave. This cave contains three major caves open to public.\nSarajevo is also locally known as \u201cthe city on the river Miljacka\u201d. The river banks of Miljacka are bypassed by bridges from the period of Austro-Hungarian rule: Ajfel Bridge, \u010cobanija Bridge, \u0106umurija Bridge, and modern-day bridges: Skenderija Bridge, Drvenija Bridge, Latinska Bridge, Suade and Olge Bridge, the Bridge of Malesian & Bosnian-Herzegovian Friendship. From the period of Ottoman rule there are the most ancient bridges in Sarajevo: the old Roman Bridge (close to Sarajevo), Kozija Bridge, \u0160eher-\u0106ehajina Bridge and Careva Bridge in the old part of the city. Some Sarajevo bridges are pedestrian only.\nApart from the bridges, a part of Sarajevo is full of architectural structures from the Ottoman period among which there are numerous sub-dome mosques, residences, inns and domed market buildings.\n \nIn the vicinity of the city, there is the spring of the river Bosnia, with the popular picnic venue for the people of Sarajevo \u2013 Wellspring of the Bosnia. This natural monument is the most attractive spring of drinking water in Europe. Some 60 rocky springs in this area form the river Bosnia, lending its name to the country itself. The Wellspring was developed as a park as early as during Austro-Hungary. Its armlets and banks are bypassed by small bridges providing path crossings everywhere. The lane of plate-trees and oaks leads to a true natural paradise, brimming with brooks and ponds, crossed with small wooden bridges. It is a wonderful place to relax, especially if you reach the venue riding on a horse cab.\nThis city may brag its well-preserved old bazaar \u2013 Ba\u0161\u010dar\u0161ija, originating from the period of Ottoman rule over Bosnia and Herzegovina.\nBa\u0161\u010dar\u0161ija is Sarajevo\u2019s old bazaar, historic and cultural centre of the city. It was built in mid-15th century by a Turkish governor Isa-bey Isakovi\u0107, as is it widely held, at the same time as Sarajevo as the centre of the Ottoman rule.\nThe name of Ba\u0161\u010dar\u0161ija comes from the Turkish word \u201cba\u015f\u201d, meaning the main and \u201c\u00e7ar\u015f\u0131\u201d \u2013 meaning a part of town almost always the central part, therefore Ba\u0161\u010dar\u0161ija means the \u201cmain part of town\u201d or \u201cmain town centre\u201d or simply \u201cdown-town\u201d. Ba\u0161\u010dar\u0161ija features a few important historic structures such as Gazi Husrev-Bey Mosque and Clock-Tower, and today\u2019s Ba\u0161\u010dar\u0161ija is the main tourist attraction in Sarajevo.\nBa\u0161\u010dar\u0161ija is known for a large number of crafts. In the second half of 16th century, there were 80 different crafts here. Ba\u0161\u010dar\u0161ija was divided by crafts so that each street featured shops for one or more kindred crafts (e.g. Blacksmiths, Tinkers, Saddlers streets). This period is known for series of market structures built such as domed market buildings, inns and caravanserais. The soul of Ba\u0161\u010dar\u0161ija lies in its shops. Today you can also find craftsmen trying to preserve the tradition and pass it along to new generations.\nEvery year, the city on the river Miljacka hosts a series of international cultural festivals among which the major ones are: Sarajevo Film Festival (SFF), Sarajevo Jazz Festival, summer-time cultural festival \u201cBa\u0161\u010dar\u0161ija Nights\u201d, theatrical festival of new productions \u201cMESS\u201d, \u201cSarajevo Winter\u201d and \u201cWorld\u2019s Television Festival of Oriental Music\u201d.\n* Sarajevo is a city with one of the most ancient water supply systems in Europe. This system was built during the Ottoman rule by one of the major governors of Sarajevo – Gazi Husrev-Bey. It was a 7-km long and spread system, later on used as the basis for the modern water supply system.\n* There is an ancient belief that whoever takes a sip from the fountain near Gazi Husrev-Bey Mosque will come back to Sarajevo.\n* Sarajevo was the witness to the first power-driven tram in Europe. It was the first tram test-route from Vienna! The train was introduced soon after the Austro-Hungarian occupation.\n* Sarajevo is the first socialist city to host the Olympic Games!\n* Sarajevo won the gold medal for hospitality. Simply, it is the trait of the city.\nSYMBOLS OF SARAJEVO\nThere are several historic facts for which Sarajevo is globally recognised. They are the symbols of Sarajevo:\n1. Four denominations at 50 sqm \u2013 Sarajevo is a meeting and crossing place of three monotheistic religions: Islam, Christianity and Judaism. It is the only city, apart from Jerusalem, where you can see a mosque, an Orthodox and a Catholic church and a synagogue close to one another.\n2. Assassination of Franz Ferdinand, heir to the throne of Austro-Hungary \u2013 A member of a secret organization Young Bosnia, Gavrilo Princip, assassinated the heir to the throne of Austro-Hungary, Franz Ferdinand and his wife Sophie on 28th June 1914. This assassination was the cause for the onslaught of the First World War. Today, at the corner of the street where the assassination took place there is the museum Sarajevo 1878 – 1918. The museum exhibits numerous artefacts from the period of Austro-Hungarian rule.\n3. 14th Winter Olympic Games \u2013 In 1984, Sarajevo was elected host of the 14th Winter Olympic Games. The mountains of Jahorina, Bjelasnica, Igman and Trebevic and the hospitality of the people in Sarajevo made the Olympics unforgettable. This event gathered 49 countries and over a thousand participants.\n4. War 1992 \u2013 1995 \u2013 The modern period brought to the Balkans war conflicts and destruction of Sarajevo. Still, the spirit of Sarajevo was not destroyed under the siege. The spirit of resistance was shown by series of festivals, theatrical plays, exhibitions, music performances and literary meetings giving new hope and laying down the foundation for the future developments. The first classic theatrical plays in the city were held in Despic\u2019s House so this structure may be considered as the predecessor of the modern theatre in Sarajevo. Today it houses the Museum of Literature and Dramatic Arts.\nInteresting Facts about Sarajevo\n \nWhat is Sarajevo famous for around the world, apart from the historic and cultural heritage, good food \u2013 above all the indispensable \u201cSarajevo kebab\u201d, is also the national drink of the Bosnians and Herzegovians \u2013 coffee. Coffee was brought to the country by Ottomans, and the true Bosnian coffee (\u201ckahva\u201d or \u201ckava\u201d) is traditionally made and served in the special Turkish coffee pot (\u201cd\u017eezva\u201d) and demi-tass (\u201cfild\u017ean\u201d).\nJust how coffee is important for the Bosnians is also witnessed by the fact that they named types of coffee according to the occasions. Some are listed below:\nWarm-Up Coffee \u2013 the first morning coffee;\nWin-Wag Coffee \u2013 the later morning coffee sipped in a chit-chatting company;\nFarewell Coffee \u2013 served at the end of socializing, later in the afternoon, as a polite gesture that it is time to go.\nIf the visitors coming to Sarajevo want to provide food for themselves rather than have launch at local restaurants they can customarily try food at the local markets without the obligation of the \u201ctasters\u201d to buy any. There is a wide range of local cheese, dried meat and the sellers will be more than happy to commend the quality of their products. Bargaining goes too.\nIn Sarajevo, the city of rich history and new era filled with fun and joy, everything starts and ends with good food. After visiting this city you are sure to come back home with your stomach full and the T-shirt crying: \u201cKebabs! Kebabs! Kebabs!\u201d\nS.J.\nThe post Sarajevo \u2013 a City where Rich History Meets New Era appeared first on SEE Business travel & meetings magazine.", "date_published": "2012-07-11T14:57:19+02:00", "date_modified": "2015-03-20T11:39:39+01:00", "author": { "name": "Svetlana Gavric", "url": "https://www.seebtm.com/en/author/ceca/", "avatar": "https://www.seebtm.com/wp-content/uploads/Ceca.jpg" }, "image": "https://www.seebtm.com/wp-content/uploads/sarajevo.jpg", "tags": [ "ba\u0161\u010dar\u0161ija", "city", "coffee", "interesting facts", "sarajevo", "sarajevo kebab", "Destinations" ] }, { "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" ] } ] }