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How to Recognize the Quality of the Coffee Bean

The coffee bean is the basis of a tasty coffee. Only a high-quality bean guarantees the best coffee enjoyment. But how do you recognize a good coffee bean?

With a high-quality coffee bean for an enjoyable coffee

Unfortunately, bad coffee is still widespread. This is often due to the wrong preparation. However, the decisive factor for the special enjoyment of coffee is the coffee bean. If this is of inferior quality, even a high-quality fully automatic coffee machine from Kaffee Partner is of no use. The coffee tastes bland and the full-bodied aroma just doesn’t come through.

In contrast to many other foods, it is not so easy to distinguish high-quality products from inferior ones when it comes to coffee beans. In the ground state, it is almost impossible to assess the quality. You often have to rely on the information on the packaging, after all it is not a regional product. With our tips and tricks, it will soon be much easier for you to evaluate the quality of the coffee bean and thus create the best conditions for enjoyable moments.

The diverse world of coffee beans

About 40 different coffee beans are grown around the world. However, this variety is not popular in local supermarkets. Instead, two beans dominate the coffee shelf: the Arabica bean and the Robusta. With a market share of 60%, the Arabica bean is the most used coffee bean. It is considered a noble bean because it has a balanced caffeine and acid content. However, this does not mean that all Arabica beans are of high quality – there are differences in quality here too. However, so-called top coffees are almost all made from Arabica beans.
In addition to the type of coffee bean, the growing area also plays an important role. The country in which the coffee is grown is less important here. Instead, the height of the area comes into focus. Coffee made from beans that come from particularly high cultivation areas is referred to as highland coffee. In contrast, the lowland coffee comes from lower areas. The higher the growing area, the slower the bean ripens. This creates particularly fine aromas.

Factors to judge a quality coffee bean

Don’t compromise when buying your coffee beans. Use whole beans and avoid pre-ground coffee. Whole beans can be rated much better and at the same time promise a particularly aromatic coffee. Before preparing your coffee, examine the beans carefully.

Pay attention to the following factors:

pest infestation
fracture
mold growth
roasting
freshness
taste
As a fruit, the coffee bean is susceptible to pest infestation. It is easy to see whether your coffee bean has been attacked by pests during its growth. Small holes on the bean are an indication of pests. If the infestation is limited, this does not have to have a negative effect on the quality. Only when large parts of the harvest are affected is this an indication of incorrect cultivation conditions. Another factor is the breakage rate of the coffee. Of course, every bag of coffee contains a few broken beans. Coffee has traveled a long way, so this is often unavoidable. If more than 5% of the beans are broken, this indicates that the coffee beans were not picked by hand and may therefore be of lower quality.

Another factor that affects the quality of coffee beans is the correct roasting process. Drum roasting is of the highest quality, as particularly few bitter substances are formed here. Finally, freshness and taste also affect the quality of the coffee.

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Cooking Tips

Quality Meets Coffee

Taste. Enjoyment. Emotions – these are the attributes for really good coffee! Yes, coffee is one thing – quality is another! But… what is that… quality? Let’s see what the economy has to say about this: Quality means the value or quality of a product or service from the user’s point of view and is also the degree of suitability for its intended use. Aha!? … Um, so in relation to coffee that means for you: As a coffee gourmet and coffee junkie, you decide whether the product is good or not. Point. In the end it’s the consumer – you! – the expert on the caffè he drinks! Because only you will notice whether our above-mentioned attributes apply to you. 🙂

For every bean … taste!

So when it comes to quality, the heads behind mums agree: It is the A&O, which is why only high-quality products are bought and sold again. Of course, top quality has its price, but it also guarantees top taste! So what’s the point? Exactly – about the beans! These should ideally be whole beans, not broken, without holes, and have the ideal smell and taste.

The art of roasting

And while we’re on the subject of smell and taste: now the most important people come into play: Mom’s master roaster! Their task is to emphasize certain flavors and give the different products the typical taste. They have to know exactly what they are doing, because roasting coffee is a small science: the darker the roast, the more intense the coffee. And the master roasters must not roast too quickly or too hot – this could elicit unwanted flavors from the bean. Not easy! The skill of Mommy’s master roaster is therefore the decisive quality feature, because what would the best bean be without perfect roasting?

In the end, of course, personal taste decides – and since tastes are as different as people themselves, mums have a large selection of varieties up their sleeves and are always coming up with new roasting recipes.

The best comes on top

Especially SIE stands for the quality of good Italian coffee: the crema! You can do the ultimate quality check via crema: With a good espresso, the crema settles by itself on the surface and ideally holds the sugar for about three seconds before it seeps down. The crema should then close completely again.

A spectacle for your coffee-hungry eyes! 😉

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Food

Recognizing Good Coffee Beans: The 10 Most Important Quality Features

Coffee lovers know: the bean makes the difference! And not just with regard to whether you like it aromatically mild or strong in the cup. The quality of the beans can be clearly determined based on a few essential characteristics. So how do you recognize good coffee beans? Here’s the answer.

1. Good coffee beans are good guys

From time to time, broken specimens can also be found under freshly bought quality beans. Given the long journey they’ve had, that’s not unusual at first. However, if a large part of the beans are broken, this is an indication of inferior quality. For example, it can refer to so-called bulk goods: such beans are loaded in containers and without care. The rule therefore applies: the fewer broken beans in the package, the more carefully they were processed, stored and transported.

2. Good coffee beans don’t have holes

Some insects also love coffee, especially the coffee cherry beetle. The little creatures leave traces of feeding, which can be recognized as holes in the beans. Thanks to the roasting, such beans are not harmful to health, but the pest infestation affects the quality. So if the majority of coffee beans remind you of Swiss cheese, that’s a clear sign of poor selection – and inferior quality.

3. Good coffee beans are mold free

Not only the coffee cherry beetle leaves its mark. Even if mold has formed during the drying process of the cherries, this can still be seen later in the roasted beans: if they have hard-edged spots, this is a sign of an earlier infestation. As a rule, health is not damaged, since the high temperatures during roasting kill most of the spores. Nevertheless, the whole thing is not very appetizing – who would voluntarily drink coffee from rotten beans?

4. Good coffee beans belong to a quality variety

The type of bean is of great importance for the quality, there are about 40 different ones worldwide. The Arabica bean makes up the lion’s share of the harvest at around 60%. It impresses with a low caffeine content and a very fine taste with a variety of aromas. It thrives best at high altitudes, so the criterion “highland coffee” is definitely a quality feature for Arabica beans. In addition to Arabica beans, roasters, especially for espresso, like to use Robusta beans. They contain more caffeine than Arabica and have a slightly tart and fuller aroma – perfect for espresso that tastes very much like Italy.

5. Good coffee beans are gently roasted

High-quality coffee beans should be gently roasted in a drum roaster. In contrast to industrial processes, roasting takes longer and takes place at a lower maximum temperature. This affects the later taste: acids, especially tannic acid, can be broken down thanks to drum roasting. In addition, fewer bitter substances are produced.

6. Good coffee beans smell intensely of coffee – and of nothing else

Another important criterion for the quality of the coffee beans is their smell. They should smell intensely of coffee – and nothing else. If you notice other smells, this is a sign that the harvest, coffee selection or roasting were not ideal.

7. Good coffee beans are packaged to protect the aroma

The packaging of the coffee beans is also decisive for the quality. It should be resealable and have a degassing valve to allow the CO2 from the beans to escape from the pack. At the same time, high-quality packaging protects the coffee from oxygen. This is the only way to preserve the full aroma of the beans.

8. Good coffee beans have no unwelcome companions

Stones, twigs or other things in the package show that care was not taken when sorting the beans. And what’s even worse: Such foreign objects can damage the grinder of your fully automatic machine or your coffee grinder.

9. Good coffee beans have no off-flavors

In addition to varietal peculiarities in taste, there are aromas that definitely have no place in coffee, so-called off-flavors. The coffee tastes like leather, rubber or forest floor? Then it is an inferior product or a poorly balanced roast.

10. Good coffee beans come at a price

Last but not least, it should be noted: the coffee bean’s journey from cultivation to cup is long and error-prone. The manufacturers of quality beans monitor every single step with corresponding care – from harvest to transport in jute sacks to roasting, and as with everything, good work comes at a price.

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Food

Coffee Quality

Packaging

After roasting, the coffee is packaged. But how good are the coffee beans that we hold in our hands after buying them? Some information on the packaging can already give us initial indications of the quality of the coffee beans.

Aroma valve

Since coffee beans still release some gases after processing, they are packaged in aroma protection packaging with an aroma valve. The carbon dioxide can escape from the packaging through the aroma valve, but no oxygen from the outside can penetrate the packaging and affect the aromas.

Roast date

The best before date is important, but does not allow any conclusions to be drawn about the variety of aromas in the coffee. Because coffee has a very long shelf life. Even if the aroma of the coffee has evaporated, the coffee is not bad and can still be used. A roasting date provides more information about the presence of the aromas. This is not always specified.

However, if it is on the packaging, you can quickly see whether the coffee beans are fresh or stale. The roasting date should not be more than two months ago, otherwise even the best coffee will have lost most of its aroma. That’s why we refine our Coffee Perfect house roasts monthly so that we can always offer our customers fresh coffee beans.

Seal

If there are seals on the coffee packaging, the coffee usually comes from sustainable and organic cultivation. But what do FairTrade, organic seals or the Rainforest Alliance stand for? You can read about the requirements that must be met in order to receive one of the seals in our “Certifications” chapter. Since we are organically certified according to DE-ÖKO 039, we are allowed to sell products that bear the organic seal.

Seals are a good sign, since the quality itself is not evaluated, but better living conditions and organic cultivation definitely increase the quality. However, a lack of logos and seals does not have to be a bad sign. There are organizations that promote better coffee quality through voluntary action, but do not mark this with logos and seals.

Price

Quality costs. This is especially true for coffee. That’s why you shouldn’t choose your coffee based on the cheapest price, but based on quality and, above all, your own preferences.

100% Arabica

Actually only a table of contents, but many buyers perceive the statement “100% Arabica” as a sign of quality. Of course that’s not true. This information only indicates that no Robusta beans are included. An indication that says something more about the quality is the designation “highland coffee”. While “highland coffee” doesn’t necessarily have to be top quality, it does indicate that the beans have had more time to mature and the flavors have been able to develop better.

Whole bean

The best fully automatic coffee machine cannot conjure up tasty coffee from aromaless or inferior beans. It is therefore important to pay attention to the quality of the beans when buying and not to choose them for the cheapest price.

Uniformity

Even browning and size indicate good quality. The mixture should not contain burned or charred beans. However, Arabica-Robusta blends can contain coffee beans of different sizes, since Robusta beans are smaller than Arabica beans. With pure Arabica coffee, however, the beans should be roughly the same size.

Contents

Good quality contains only coffee beans. This means that there should be no remains of shells, branches or stones. If you still find such things in your coffee beans, you saved on sorting. Never use such types of coffee, as stones in particular can damage the grinder of fully automatic machines and coffee grinders.

Storage

In general, coffee should be consumed quickly after purchase and not left in the cupboard for weeks or months. Because coffee loses its aroma over time and can no longer develop its full potential. Proper storage can, however, slow down the loss of aroma, so that the coffee still tastes the same after two weeks as it did when the packaging was opened.

Only as needed

Coffee should never be bought in advance. Always only buy as much as you can use within the next few weeks – four to six weeks are ideal. If you grind the beans with a coffee grinder, you should also only grind as many beans as you need. Because whole beans can hold on to the aroma better than ground coffee.

Air and light tight

Light, oxygen and heat are coffee’s greatest enemies. It is therefore advisable to store coffee beans in a dark and airtight place. Since coffee quickly absorbs foreign odors, it should not be stored next to strong-smelling foods or perfumed items such as candles.

Cool and constant

It is also important that the coffee beans are stored cool and are not exposed to strong temperature fluctuations. It is therefore important to reseal the beans immediately after use and return them to their original storage location. Constant changes of location with different temperatures damage the aroma and impair the enjoyment of the coffee.

Original packaging

The original packaging is still the best packaging. If you want to be on the safe side, you can leave the beans in their original packaging and put them in an airtight and lightproof container. In this way, the important aroma is doubly protected.

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Food

What Does the Packaging Tell Us About the Quality of the Beans?

According to a Statista forecast, 10.35 kg of coffee will be consumed per capita in Finland in 2017. Finland leads the statistics. The Finns prefer to drink filter coffee, not coffee from the coffee machine for the office. Since drinking coffee is so important for citizens, there are even legally regulated coffee breaks during working hours – 2 x 15 minutes a day. Light roasts are predominantly drunk, as these used to be cheaper than darker roasts.

The Dutch will drink around 9.58 kg in 2017, securing second place among the biggest coffee lovers. Unlike in Germany, the Dutch also drink coffee in the evenings. The filter coffee machine is also widespread, but the popularity of other systems such as capsule machines and fully automatic coffee machines for the office is also increasing. Like most coffee-drinking countries, the Netherlands also have their own coffee creations, e.g. the “Koffie verkeerd”.

This creation is similar to a latte – lots of milk and little but strong coffee. This coffee specialty is usually served in a glass. In general, one can say that the coffee cups at our neighbors are rather small.

According to the forecast, the Swedes will take third place with a coffee consumption of 9.4 kg. The word “fika” shows that drinking coffee is anchored quite deeply in the culture. It is often translated as “drinking coffee” or “coffee break”, but this does not convey the full meaning of the word. Fika is not for those in a hurry, as it represents a coffee culture that takes its time. You talk about everyday things, but also discuss problems and conclude contracts.

Usually there are also sweet pastries such as cinnamon rolls with the fika. You will rarely find a coffee-to-go from a fully automatic coffee machine in a commercial setting.

Denmark and Norway rank fourth and fifth in global coffee consumption with 8.16 kg and 7.76 kg respectively. The Danes like to drink a lot of coffee, preferably black. Even in the evening, the Danes do not refuse a coffee. The same applies to the Norwegians. Coffee is always drunk, even in the late evening hours.

With a coffee consumption of 7.33 kg per capita, Austria takes 6th place. In Austria, there is a strong coffee culture and coffee specialties with names that are sometimes unknown to us: Kapuziner, Einspänner, Großer Brauner, Melange, etc. In general, preparing portions in portions is very popular in Austrian households. Many people have capsule systems or a fully automatic coffee machine for the office. Especially the breakfast coffee is celebrated here. But it’s not about the caffeine kick in the morning, it’s about enjoying the coffee.

In Italy, espresso is considered “coffee”. Since the espresso is much smaller than a coffee, the per capita consumption – 6.69 kg – is also lower than in other countries. Thus, Italy reaches the 7th place among the greatest coffee lovers. Cappuccino and latte macchiato are popular for breakfast in the morning. After 11 a.m., most Italians only go for espresso. If you drink your coffee in a bar, you take it standing up. At home, almost every Italian has an espresso maker for the stove. Because espresso is the coffee drink in Italy, the darker roasts are more popular.

Around 6.65 kg of coffee per capita – 8th place – was consumed in Germany in 2017. The favorite variant of the Germans: filter coffee. Therefore, medium roasts are also the preferred roast degrees. However, more and more offices are purchasing fully automatic coffee machines for commercial use. In general, there are no rules or traditional behaviors in Germany when it comes to enjoying coffee. Everyone drinks their coffee the way they like it best: with milk, with sugar, strong or mild, decaffeinated – everything is allowed.

Whole beans, but also pads and capsules recorded sales growth in 2016. Even if other systems are becoming more and more popular, almost every German household has a filter coffee machine in the cupboard.

Estonia comes in 9th with around 6.48 kg, followed by Switzerland in 10th place with 6.31 kg. The Czech Republic is in 11th place with 5.01 kg of coffee per capita. Around 4.88 kg of coffee is expected to be consumed by every Irishman in 2017 – 12th place.

France secured 13th place with a per capita coffee consumption of 4.8 kg. France is best known for its café au lait, which is often drunk for breakfast and from a handleless bowl. The special thing about the café au lait: coffee and milk are poured in at the same time. Fully automatic coffee machines for the office can prepare this drink perfectly. At noon and in the afternoon there is often an espresso. If you watch your wallet, you can drink your espresso right at the counter. This is often more expensive outdoors.

In Greece – 16th place with a coffee consumption of 4.52 kg per capita – café frappé is a popular drink. This is a cold coffee that is very popular in summer. It consists of instant coffee, sugar and some water. This mixture is whipped with a frappe foamer or shaken in a cocktail shaker until foamy. Then ice cubes are added.

Even if you order a “coffee” in Spain, you lighten up an espresso. Accordingly, Spain only comes in 20th place with 4.25 kg of coffee per capita. The café con leche is similar to a milk coffee. When ordering, you may well be asked whether you would like cold or warm milk in your coffee. If you want a “bigger coffee”, you can order a café americano. Depending on this, it is filter coffee or an extended espresso from a commercial coffee machine.

Dark roasts are very popular in Spain. There is even a Spanish roast where sugar is added to the beans. The sugar coats the beans and caramelizes them. The coffee can be roasted longer, but it doesn’t taste as bitter.

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Food

Quality and Taste: How to Recognize Really Good Bread

Good bread is said to be available in every discounter – at least that’s what Lidl, Aldi & Co. would like us to believe. But good bread is not only recognized by its taste and certainly not by its price, but by how it is made.

Bread is not only available in numerous varieties and flavors in this country, it is also served in the morning, at noon and in the evening. The meals even have their own names – depending on the region, we call them snacks or supper. But do we actually know what exactly is on our table? How can you recognize really good bread and where can you buy it?

You can choose to buy bread:

discount stores and supermarkets
bake shops
bakery chains
organic bakeries
small local bakeries

Where can you buy good bread?

Even cheap bread from the assembly line, made from ready-made baking mixes with artificial enzymes and additives, can apparently taste good: about one in five Germans buys their bread rolls most often in bakery shops and discounters – i.e. in places that have very little to do with real baking to have.

Bread in bakeries and discounters: industrial frozen goods

The supposedly fresh rolls come from industrial production all over Europe; they are delivered deep-frozen as “dough pieces” and are only thawed and baked on site. Artificial enzymes and other aids ensure shelf life, crispiness and color during production.

Speaking to “Markt” moderator Jo Hiller, nutritionist Dr. Finally, Mattias Riedl: “The bread on our supermarket shelves has gotten worse and worse.” As reasons, he lists the baking processes, which are price-optimized and geared towards speed.

Can you really call the bread from the supermarket, discounter or bakery “good bread”? No, when we talk about good bread, we mean bread that is made with purely natural ingredients, that is not made on the fully automatic baking line but in the bakery, preferably in the region – without long transport routes, but with traditional skills by trained bakers. Bread from real bakeries.

But there aren’t that many of them anymore. How do you actually recognize real artisan bakers and how do they bake their bread?

Bakery chains: regional bulk goods

A few large bakery chains dominate the market in Germany. Some of them operate hundreds of branches – some of them throughout Germany, such as Kamps or Ditsch. Other bakery chains sell more regionally, such as Ihle in Bavaria, Dat Backhus in Hamburg or the Glocken Bäckerei in the Frankfurt area.

Nevertheless, these chains have earned the name bakery, because they actually bake their bread themselves and do not – like discounters and bakery shops – have them supplied by external companies. As a rule, the bakery chains operate one or more of their own bakeries.

However, this designation should not be misleading, because this can also be an (at least partially) industrialized manufacturing process. Nevertheless, according to Armin Juncker, General Manager of the Association of German Large Bakeries, “many branch bakeries very consciously define themselves as craft bakeries”, because a lot of manual work still takes place everywhere.

“The main difference between baking stations and artisan bakers is that baking stations have their dough pieces made by third parties, while artisan bakers make them themselves,” explains Daniel Schneider, General Manager of the Central Association of the German Bakery Trade.

In most artisan companies, the breads are baked in a central production facility, the rolls only in the branches. The “raw” rolls (dough pieces) are usually distributed from the production sites to the branches where they are cooled, where they are then baked – at Aldi, Lidl & Co., on the other hand, the dough pieces arrive deep-frozen and are only baked.

Most of the branch bakers bake according to their own recipes instead of using ready-made baking mixes. Nevertheless, it is noticeable that the rolls in the branches of different large chains often look, name and taste very similar; unusual and imperfect baked goods are rarely found here. So it’s still the same thing – albeit more regionally baked.

It is difficult to say in general terms whether the bread in the large bakery chains is made with the help of artificial enzymes or not. Because “enzymes are used by bakeries of all sizes – depending on the recipes used,” explains Juncker. Hence our recommendation: ask which ingredients are in the bread. Show interest and find out where and how your local store’s bread is made. And only buy where you get satisfactory answers.

Organic bakeries: good ingredients, big chains

Organic bakers sell real bread that is neither made in highly industrialized baking factories, nor frozen and thawed again, that contains hardly any additives and that is made with high-quality raw materials. They use purely organic ingredients and traditional production methods, give the bread dough enough time to rise and often have different types of rolls and bread in their range.

The EU organic seal allows the use of artificial enzymes, while the organic farming associations Naturland, Bioland and Demeter rule this out. Many organic bakeries attach great importance to regional raw materials.

In principle, organic bakers make really good bread that more than justifies the slightly higher price. However, not every organic bakery is small and local; here too there are chains with many branches and sales outlets, for example organic shops.

But that doesn’t have to mean anything bad, on the contrary: It’s nice when the concept of organic bakeries works and the good bread can be found in more than one place. But only those who produce locally have short transport routes and support the region. Maybe it doesn’t have to be that the Munich Hofpfisterei, for example, carts its organic bread from Bavaria to Berlin at night.

Local artisan bakeries: traditional, local, high quality

Our No. 1 recommendation for really good bread: the local artisan bakeries. Although there are fewer every day, they are still there: bakers who have always baked in the traditional way in their own bakery, who do not use unhealthy additives, who use high-quality ingredients and who know their craft – and who do it for you shortly before six in the evening the shelves can be empty because the rolls are often only freshly baked once a day.

“It’s a question of the location,” says Schneider from the Central Association of the German Bakery Trade. Craft bakeries with several branches are often supplied with “raw” rolls, which are then baked in the branch. However, many bakery branches are still only supplied with ready-baked goods once a day.

And then there are the very small bakeries: “There are still many small bakers who have the bakery in the back and the salesroom in the front and that’s it,” says Schneider. There is usually freshly baked every morning.

Bread from the artisan baker usually costs more than in the discounter or bakery shop – but it’s good bread and not assembly line goods. And that’s worth getting.

You can often find small bakeries in the countryside and at weekly markets, but there are still local artisan bakers in most cities. The Central Association of the German Bakery Trade e. V. offers the IN-Bäckerfinder on its website, which displays all the bakeries in Germany on a map by entering a location or a postal code.

Good bread is healthier

The higher price of good bread from a real (organic) bakery also pays off for our health. Many people today can no longer tolerate bread. This can not only be due to gluten intolerance, but also to the resting time of the bread dough. At discounters and bakery shops, the dough has little time to rise, and the ready-made baking mixes are also enriched with artificial enzymes and additives. In a traditional bakery, on the other hand, bread dough is given sufficient resting and rising time and is therefore more digestible. In addition, these breads stay fresh longer and require fewer ingredients and additives.

Where you buy your bread is a decision with consequences: if we want good bread to continue to be available in the future, we should support real bakers now.

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Holy See

Is there a focus on simplicity and quality in Holy See cuisine?

Introduction: Holy See cuisine

The Holy See, also known as the Vatican City, is the smallest independent state in the world and is located in the heart of Rome, Italy. Being the center of the Catholic Church, the Holy See has been a pilgrimage destination for centuries, attracting millions of tourists every year. Along with its religious and cultural significance, the Holy See is also known for its cuisine. But is there a focus on simplicity and quality in Holy See cuisine? Let’s explore.

Simplicity over extravagance

In a world where presentation and extravagance often dominate the food industry, Holy See cuisine stands out for its simplicity. The focus is on the natural flavors of the ingredients, rather than elaborate plating or complex recipes. The cuisine is rooted in the Mediterranean tradition and is characterized by its fresh, seasonal ingredients. The dishes are often light and healthy, with a variety of vegetable-based options.

Traditional ingredients and recipes

Holy See cuisine is deeply rooted in tradition. The recipes have been passed down through generations, and ingredients are often sourced locally. One of the most prominent ingredients in Holy See cuisine is olive oil, which is used generously in many dishes. Other staple ingredients include tomatoes, garlic, basil, and various types of seafood. Some of the most popular dishes include pasta alla carbonara, spaghetti alle vongole, and saltimbocca alla romana.

Quality and freshness

Quality and freshness are at the core of Holy See cuisine. The dishes are made with the freshest ingredients and are often prepared just before serving. The cuisine puts a strong emphasis on the quality of the ingredients, which are often sourced from local farmers and fishermen. Holy See cuisine also has a strong tradition of wine-making, with Italian wines being popular choices to pair with the dishes.

A reflection of the Holy See’s values

The simplicity and quality of Holy See cuisine reflect the values of the Catholic Church, which emphasizes the importance of humility, service, and care for the environment. The cuisine is a reflection of the Holy See’s commitment to sustainable agriculture, ethical food practices, and the preservation of tradition. It is a way of honoring the cultural heritage of Italy and the Mediterranean.

Conclusion: A taste of simplicity and excellence

In summary, Holy See cuisine is characterized by its simplicity, quality, and tradition. The cuisine puts a strong emphasis on the natural flavors of the ingredients and the use of local, fresh ingredients. The dishes are often light and healthy and reflect the values of the Holy See, emphasizing humility and care for the environment. Holy See cuisine is a taste of excellence, and a reflection of the rich cultural heritage of Italy and the Mediterranean.

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Lifestyle

5 Quality Criteria When Buying a Winter Jacket

At the latest when the first frosty days set in, it is time to dig out the warm jumpers, scarves, and winter jackets again. You quickly realize that the old winter jacket has now done its job and a new one is needed.

Important purchase criteria for winter jackets

When buying women’s winter jackets, you should make sure that they have a high-quality finish and are of particularly good quality, so that you don’t have to start looking for a suitable jacket again the following winter because the old one has already done its job after one winter Has. Here are a few tips that can make it easier to find the right women’s winter jacket.

1) Quality is the most important thing

Especially when it comes to winter jackets, you should definitely not do without good quality. One should specifically pay attention to warmth and functionality. Good brand quality always pays off in the end and it is better to invest a little more in a valuable jacket and wear it for several winters than to fall back on inferior goods and these finally give up after just one winter and burst at the seams, or the inner lining says goodbye. In particular, the quality of seams, inner lining, and the surface finish of a jacket are decisive for a short or rather long life.

2) Should it really be down?

Down jackets keep you warm, but if you don’t have a dryer, for example, you shouldn’t use a down jacket. Unless you don’t want to wash this jacket yourself. Down jackets have to be tumble dried after washing, otherwise, there is a risk that the individual feathers in the jacket filling will clump together and the jacket will no longer be warm. In addition, it no longer looks as nice if the filling is only in certain areas such as the sleeve ends or the bottom hem of the jacket. Animal lovers should also consider whether it really should be a jacket filled with soft down from plucked geese.

3) Synthetic fibers are warm and soft

Nowadays there are a number of different types of synthetic fibers, which are just as warm as down but are generally much easier to clean. These jackets can easily be washed according to the washing instructions and do not necessarily have to be put in the dryer. This makes these jackets all-rounders that will last for many years and winters. It is important to note that these jackets also have a quilted pattern. This is the best way for the fiber to be distributed and heat protection is given.

4) Long or tailored?

Of course, it’s warmest when the jacket goes over the buttocks. The longer, the warmer. Women’s jackets are usually either fitted or a little longer. If you prefer to wear tailored jackets, you should choose a jacket that can be closed well, maybe has a collar that you can turn up and preferably also has a hood. At least in cold and stormy weather, the upper body including the head and neck is warmed. Of course, longer jackets also warm the area over the hips and also the thighs, which cool down particularly quickly in winter. And if you like it very warm, you should fall back on a quilted coat that reaches to the ankles or below the knees. So you are guaranteed to be on the warm side.

5) Color and surface finish

The color of a winter jacket changes every year depending on taste and trend, especially for women’s jackets. However, since you want to wear the jacket for as many winters as possible, it is advisable not to go too much with the trend and rather to fall back on classics. Colors such as beige, light brown, gray or black, and dark red are always in and are preferred in the fashion world, especially in the autumn and winter months. You are guaranteed to be up to date with these colors in autumn and winter. The surface of a winter jacket should be made of new wool, or at least a high proportion of new wool, or a water-repellent surface that is windproof and can be worn well in the rain without getting soaked right away. This is particularly important if you want to take the jacket with you on a winter holiday.

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