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If You Have The Choice, You Are Spoiled For Choice: Which Type of Coffee Should I Choose?

There are almost countless methods and variants of coffee types. If you have to make a decision, it can be very difficult. We have put together the most important ones for you.

What it may be? Coffee types with milk – they are not all the same!

Coffee is coffee, you might think. If you order a latte in a café, for example, you might be served a café au lait in one and a café macchiato in the other, because although both types of coffee are made of coffee and milk, there are still differences – both in terms of taste and what it is preparation is concerned.

Let’s start with the popular and at the same time easy to prepare milk coffee. This type of coffee usually consists of filter coffee with a little milk. There aren’t many more regulations when it comes to milk coffee.

However, it is different with the other types of coffee with milk: French café au lait is also made from filter coffee and hot milk, but you have to be a little more precise here: 50-50 is the mixing ratio and both components should also be filled into the cup at the same time . The Frenchman also has clear ideas when it comes to the cup: Strictly speaking, the café au lait is not drunk from a classic cup, but rather from a drinking bowl.

The ratio of milk to coffee is also precisely defined in the Italian counterpart, the cappuccino: one third espresso diluted with hot water, one third milk and, to top it all off: a topping of milk foam, which should also make up one third.

The latte macchiato consists of these three ingredients. Here, however, great importance is attached to the correct preparation, or to be more precise, the sequence: hot milk, milk froth and finally the espresso – albeit in the undiluted form here – is allowed to flow very carefully into the glass. This brings us to the next point that distinguishes the latte macchiato from the cappuccino: A latte macchiato is served in a tall, usually thin glass with a long-handled spoon.

Filter coffee, mocha, espresso, instant coffee – for those who like it black

Those who prefer not to use milk in their coffee can also choose from a considerable selection of different types of coffee.

Filter coffee is still very popular with us, it has even recently experienced a real comeback.

If it has to be quick, you can also use instant coffee. The fast-dissolving type of coffee, which only requires hot water, is also available as decaffeinated coffee.

However, for those who prefer to celebrate their coffee hour, the classic Turkish mocha is probably the right choice: fine coffee powder is brought to the boil with water in an open pot, the so-called ibrik, briki or cezve. It is important with this type of preparation that the mocha should boil not just once, but twice. Then comes the trick: before you pour the coffee – mind you, along with the powder – into a cup, add some cold water. The reason? The powder should settle more quickly at the bottom of the can.

Another classic coffee variety is Epsresso. It is available in several variants. Contrary to popular belief, however, it is no stronger than conventional filter coffee. However, if you want a caffeine kick, you can use the espresso doppio, because here you have two espressos in one cup. On the other hand, if you prefer the gentle version, the espresso lungo is suitable, because it usually consists of twice as much water as the original.

So now all you have to do is decide…

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Food

Why Organic Fish is the Better Choice

Overfished seas, heavy metals and antibiotic residues on our plates – fish is no longer a sustainable or healthy food. Is organic fish better?

The global demand for fish has been increasing since the 1960s – according to the FAO to 20.5 kilograms per person per year. When it comes to organic fish and seafood, however, the overall selection is still very limited.

What is striking: you won’t find wild fish with the familiar light green EU organic seal, but organic farmed fish are more common. Somehow paradoxical: So fish that grows up in the wild should be less organic than their counterparts from artificially created aquacultures?

Problem case aquaculture: factory farming with dramatic effects

Due to increasing demand, almost half of the fish consumed worldwide now comes from aquaculture. This alternative to catching wild fish is anything but organic – in most cases, it means factory farming in a confined space, with all the resulting consequences:

  • Increased stress and little exercise for the animals in overcrowded facilities where diseases can spread more quickly
  • Contamination of the water bodies by faeces, hormones and medicines, which sometimes also end up on our plates
  • Spread of new species and displacement of existing ones when animals escape from net enclosures in open water
  • Destruction of valuable habitats in favor of aquaculture (e.g. destruction of mangrove forests in Asia and Central America for shrimp farming)

A particular problem here is the topic of food: many popular edible fish are mainly fed with fishmeal or fish oil. According to Greenpeace, for example, around 20 kilos of feed are required for one kilo of farmed tuna. And this consists mainly of fish meal and oil from wild fish. Around every fifth fish caught from the sea is now said to be processed into fishmeal or fish oil. Conventional aquaculture thus additionally fuels the overfishing of wild stocks. With organic farmed fish, things are looking a little better in this regard.

That makes organic aquaculture better

In contrast to wild fish, there are clear EU-wide rules for organic fish farming: Vegetable feed must come from organic farming, fishmeal and fish oil from sustainable fisheries. The stocking density is precisely regulated for each fish species: For example, “only” 10 kilograms of trout may live in 1,000 liters of water in net enclosures. Far higher stocking densities are common in conventional breeding.

Having fewer animals in the water can have a positive impact on their stress levels, natural growth and health. Experts also see advantages for people and taste. Organic fish is often less fatty, but more aromatic. Hormones are not used, antibiotics may only be administered in exceptional cases. And genetically modified organisms are forbidden – both in the feed and in the fish.

Conclusion: if fish, then organic

Given the devastating effects of fishing on the environment and fish stocks worldwide, the most sustainable approach is to avoid fish altogether.

Eating fish is also not necessary for health reasons: omega-3 fatty acids are also contained in plant-based foods such as linseed oil, hemp oil, rapeseed oil, wheat germ oil, and walnuts as well as microalgae preparations. Iodine, vitamin D, and proteins can also be easily ingested from plant sources.

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Australia

Emu Burger: Prepare a juicy emu burger patty and serve on a bun with your choice of toppings.

Introduction: Emu Burger Recipe

If you’re looking for a unique and flavorful twist on a classic burger, then look no further than the emu burger! Emu meat is lean, high in protein, and has a rich, beef-like flavor that pairs perfectly with a variety of toppings. With a little bit of preparation, you can create a delicious emu burger patty that will impress your family and friends.

Ingredients and Preparation Steps

To make emu burger patties, you will need:

  • 1 pound ground emu meat
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

To prepare the emu burgers, follow these steps:

  1. In a large mixing bowl, combine the ground emu meat with Worcestershire sauce, Dijon mustard, garlic powder, salt, and black pepper. Mix well with your hands until all the ingredients are evenly distributed throughout the meat.
  2. Form the meat mixture into 4 to 6 equal-sized patties, depending on how large you want your burgers.
  3. Heat a grill or skillet over medium-high heat and lightly grease with cooking spray or oil.
  4. Cook the emu burgers for 4 to 5 minutes per side, or until the internal temperature reaches 160°F. The burgers should be browned and slightly crispy on the outside, but still juicy and tender on the inside.

Serving Suggestions for Juicy Emu Burgers

Once your emu burger patties are cooked to perfection, it’s time to assemble your burgers! Here are some tasty topping suggestions to try:

  • Grilled onions and mushrooms
  • Avocado or guacamole
  • Crispy bacon
  • Cheddar, Swiss, or blue cheese
  • Lettuce, tomato, and pickles
  • BBQ sauce or aioli

To serve, place your cooked emu burger on a toasted bun and add your favorite toppings. You can also serve with sweet potato fries or a side salad for a complete meal. Enjoy your juicy, flavorful emu burger!

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