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Find more detailed information in the Warranty section of the website. Password forgotten. You have lost your password? Please enter your e-mail, it will be sent to you Continue Cancel. Subscribe to the Krups newsletter. Register My Product. Ref : ET Optimal in-cup temperature Achieving the optimal in-cup temperature is the key to drawing out the full intensity of your coffee, for rich, satisfying flavor with a difference you can taste. Precise pouring and easy serving The carafe is equipped with an enhanced design that provides the ideal shape for effortless serving, with high-precision pouring down to the last drop of coffee.
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You name it. Good, but what does it mean visually? What are you going to do with your weekend? Will you spend it reading? Or will you decide to practice drawing and paint a watercolour sketch right inside your favourite coffee shop? Will you just look at the sky from your balcony counting clouds? Answer that question and bring something to a frame to show that intent—a book, a couple of brushes and sketches, etc.
And voila! You have all you need to create the picture. Now get your props, arrange a composition, and take your coffee photos! Where are you? What are you doing? Can you tell what time it is? And, above all, what does it mean visually? Take it to the next level and tell stories of your own.
You can step up your storytelling game when it comes to coffee photography. Make a cup of coffee, your lead actor, imagine yourself a director giving orders to coffee beans and cookies.
A director who tries to say something to their audience. There are lots of different ways to come up with an idea for coffee photography. Think, what do you like about your coffee? Is it the fact that it gives you an energy boost?
Or, in contrast, do you drink coffee to take a break and relax? In the first case, picture your coffee as a life-saving liquid, a magical potion of strength. Or maybe as something that lets you wake up in the morning, that leads you out of the maze of tangled thoughts.
Gather a bunch of empty coffee cups around a piece of completed work. It could be a painting, a script, a sculpture, or an architectural blueprint. Show that was your alter-ego created during a marathon of working enthusiasm and inspiration. Maybe you can draw a blueprint of a Rube Goldberg Machine and use a coffee cup as the critical element. Make a list of all the words that your brain associates with energy and try to pair them with coffee—one by one by one.
Find a pair that clicks. On the other hand, coffee may make you feel cosy and relaxed. Make the same list, but with relaxation as the keyword. Write down all the stuff that makes you feel comfortable. The top of my list is reading, just sitting down with a good book, without any hurry or time pressure to get work done. So, how can I combine reading with coffee?
Or a Middle Age castle formed with hot rising steam. Or I leave a coffee cup on a high stack of unread books. Hi Lynn, Thanks for your kind feedback! You are welcome. Very helpful. How about French-press brewing? Yes, somewhat higher in diterpenes with some slight LDL effect in multi-cup coffee drinkers, but what about oxalates? Is sludgy coffee high-oxalate coffee? The Galli and Barbas article listed in Table 2 of this blog post looked at organic acids in pulverized coffee beans, not the brewed product.
The right column of Table 2 presents my calculations of what is in a cup after it is brewed, using the assumption that all of the oxalate they report is soluble and ends up in the final cup. However, the full story is a bit trickier. Their preparation skipped a key step that other analysts use when they try to estimate insoluble or total oxalate.
No one has as far as I can tell. Everyone is interested in what dissolves into the brewed cup. So we have no idea about crystals in coffee beans. Insoluble oxalate can increase the risk of gut irritation.
It may also increase by an unknown amount how much oxalate is absorbed. Ref Hautmann, R. The stomach: a new and powerful oxalate absorption site in man.
Hatch, M. Oxalobacter sp. Kidney Int. Hi Sally, This article is excellent and greatly appreciated! All three of the aims you set out at the beginning truly hit home. Because of your commitment to the truth and to making a difference to the health of others, we can finally rest more easy about our coffee consumption — THANK YOU!
Thanks Greg! You really got me going on this one when you asked about oxalate in coffee many months ago. And you helped me realize how this junk is confusing the average Google searcher who only finds these bad articles.
You also gave me motivation to take the time to better understand the testing methods and why the published results can be so crummy. Best regards, your coffee-addiction-enabler wink-wink Sally personally coffee free since forever. Thank you so much for such a thorough examination. Your expertise and analysis is very much appreciated! I have recently been introduced to oxalates. What was immediately made evident to me was the discrepancies and disparities in the high and low oxalate food lists.
And simplify my life! Thank you, Sally. Chocolate is well-known to be a very high-oxalate food, and the oxalate in it is very bio-available. It is so effective at raising urine oxalate that it is fed to subjects in oxalate research studies. There have been a number of published studies over the years all of which agree that chocolate is high.
Not surprisingly, they confirmed that the darker the chocolate, the higher its oxalate content. They also observed that just 30 grams about an ounce and a quarter of dark chocolate can deliver 80 mg of oxalate compared to a low-oxalate diet target of only mg a day. What about the lectins? Could lectins cause as much damage as oxalates? Lectins are an issue in beans, peas and lentils, which is why I recommend long soaking and pressure cooking at high temperatures even for the peas and lentils that are relatively low in oxalate.
Lentils are particularly bad in terms of lectins, even though they are pretty low in oxalate.
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