Hooked on Books discussion
The Best Part of Waking Up...
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Catsalive's Best Part of Waking Up... {COMPLETED}
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The water you use is very important to the quality of your coffee. Use filtered or bottled water if your tap water is not good or has a strong odor or taste, such as chlorine.
If you’re using tap water, let it run a few seconds before filling your coffee pot, and be sure to use cold water. Avoid distilled or softened water.
A general guideline is called the "Golden Ratio" - one to two tablespoons of ground coffee for every six ounces of water. This can be adjusted to suit individual taste preferences.
Check the cup lines or indicators on your specific brewer to see how they actually measure. And remember that some water is lost to evaporation in certain brewing methods.
Your brewer should maintain a water temperature between 195 to 205 degrees Fahrenheit for optimal extraction. Colder water will result in flat, under-extracted coffee, while water that is too hot will also cause a loss of quality in the taste of the coffee. (However, cold brew does not need any heat.)
If you are brewing the coffee manually, let the water come to a full boil, but do not over boil. Turn off the heat source and allow the water to rest a minute before pouring it over the grounds.
Coffee usually cools rapidly after being served, depending upon the container from which it is being served. And, many coffee drinkers may add cream or milk which also has a cooling effect. Ultimately, the temperature at which any individual coffee drinker will prefer their coffee is a personal preference, like so many other things that make coffee special. These are some of the reasons why it is best to serve coffee right after brewing, when it is fresh and hot. Cupping quality standards suggest brewing at 200˚F. When serving hot beverages, especially in retail or clinical care settings which present risks for burning or scalding, lower temperatures should be considered. Coffee drinkers often desire to add cold milk or cream, or just allow the hot beverage to cool to reach a comfortable temperature for drinking. One study has shown that coffee drinkers typically drink their coffee at 140 degrees Fahrenheit or below.
The amount of time that the water is in contact with the coffee grounds is another important flavor factor.
In a drip system, the contact time should be approximately 5 minutes. If you are making your coffee using a French Press, the contact time should be 2-4 minutes. Espresso has an especially brief brew time — the coffee is in contact with the water for only 20-30 seconds. Cold brew, on the other hand, should steep overnight (about 12 hours).
If you’re not happy with the taste of the final product, you're likely either:
Over-extracting - the brew time is too long
Under-extracting - the brew time is too short
Experiment with the contact time until you get the right balance for your taste.
Complete ONE of the following:
☕️ 1. Read a book where a character comes into contact with water in some way.
☕️ 2. Read a book with less than 195 pages OR more than 205 pages.
☕️ 3. Read a book you felt was too long OR too short to do justice to the storyline.
☕️ 4. Read a book set in a hot climate.
Prompt #6J: 10 Steps from Seed to Cup - Brewing the CoffeeBook: Death A L'Orange by Nancy Fairbanks
Date: 8/6 3★
Pages: 273
Task: 1
Fit: on wharf & rowboat in Honfleur harbour
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More than 90% of American coffee drinkers choose caffeinated brews, but decaf is a great option for those who want the taste and social connections of drinking coffee without the energy boost of caffeine. Luckily, a serendipitous accident in 1905 swamped a shipment of coffee beans with seawater, washing the caffeine out and prompting the development of modern decaffeination methods.
Complete ONE of the following:
☕️ 1. Read a book where an accident happens.
☕️ 2. Read a book where the title starts with a letter in DECAF.
☕️ 3. Read a book set in the 1900s.
☕️ 4. Read a book where the author's first AND last initials are found in SERENDIPITOUS.
Prompt #7A: All About DeCaffeinated CoffeeBook: Devil in a Blue Dress by Walter Mosley
Date: 8/6 4★
Pages: 263
Task: 2
Fit: title starts with a letter in DECAF
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Like regular coffee, decaf coffee begins as green, unroasted beans. The hard beans are warmed and soaked in liquid to dissolve and remove the caffeine in one of four ways: using water alone, using a mixture of water and solvents (most commonly methylene chloride or ethyl acetate) applied either directly or indirectly, or using water and “supercritical carbon dioxide.”
All four methods are safe, and once the caffeine is removed (well, at least 97% of it), the beans are washed, steamed, and roasted at temperatures that evaporate all the liquids used in decaffeination.
Complete ONE of the following:
☕️ 1. Read a book with a mostly green cover.
☕️ 2. Read a book with the word HARD OR the word BEANS found in the text.
☕️ 3. Read a book with a question mark in the title.
☕️ 4. Read a book where a character is faced with more than one option to solve a problem.
Prompt #7B: How Is Coffee Decaffeinated?Book: Survivor In Death by J.D. Robb
Date: 9/6 4★
Pages: 376
Task: 2
Fit: "It was hard to take such a small hand in yours." p.9
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Decaffeination removes about 97% or more of the caffeine in coffee beans. A typical cup of decaf coffee has about 2 mg of caffeine, compared to a typical cup of regular coffee, which has about 95 mg of caffeine.
Complete ONE of the following:
☕️ 1. Read a book with some type of chart or graph in it.
☕️ 2. Read a book with a 2 in the page count.
☕️ 3. Read a book with a 9 AND a 7 in the publication date.
☕️ 4. Read a book with the word TYPICAL found in the text.
Prompt #7C: How Much Caffeine Is In Decaffeinated Coffee?Book: Love Letter to Lola by Carmel Bird
Date: 12/6 3.5★
Pages: 240
Task: 2
Fit: 240p
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Like all coffee, decaffeinated coffee is safe for consumption and can be part of a healthy diet.
If you are wondering whether the decaffeination process itself is safe, the answer is yes. All four methods are safe, and once the caffeine is removed (well, at least 97% of it), the beans are washed, steamed, and roasted at temperatures that evaporate the liquids used in decaffeination.
The U.S. Food and Drug Administration has set a rigorous standard to ensure that any minute traces of solvents used to decaffeinate coffee are safe. FDA measures these traces in “parts per million.” After decaffeination, coffee can contain no more than 10 parts per million of, for example, methylene chloride -- that’s one one-thousandth of a percent.
Complete ONE of the following:
☕️ 1. Read a book where the MC feels safe by the end of the story.
☕️ 2. Read a book with the letters F-D-A all found in the title.
☕️ 3. Read a book with at least a million ratings.
☕️ 4. Read a book where the author's FIRST initial is found in METHYLENE and the LAST initial is found in CHLORIDE.
Prompt #7D: Is Decaf Coffee Bad For You?Book: The Mirror Crack'd from Side to Side by Agatha Christie
Date: 13/6 4★
Pages: 224
Task: 2
Fit: FDA letters in title
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Regulators and health authorities in the United States and around the world have concluded moderate caffeine intake can be part of healthy diets for most adults -- generally up to 400mg per day, or about 4-5 cups of coffee. Guidelines may vary for people with certain medical conditions.
As you think about caffeine intake, be mindful that caffeine is found not just in coffee but also in other foods and beverages, so consider all potential sources. Every body is different, so everyone should check health recommendations from recognized authorities, listen to how your body responds to caffeine, and consult your personal physician if you have any questions.
Complete ONE of the following:
☕️ 1. Read a book where only one eye is completely visible on the cover.
☕️ 2. Read a book that has up to 400 pages.
☕️ 3. Read a book where a major character is a doctor.
☕️ 4. Read a book where the MC does not have a healthy diet.
Prompt #7E: How Much Caffeine Is Too Much?Book: Sea Swept by Nora Roberts
Date: 14/6 2★
Pages: 224
Task: 2
Fit: 342p
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Your beans’ greatest enemies are air, moisture, heat, and light.
To preserve your beans’ fresh roasted flavor as long as possible, store them in an opaque, air-tight container at room temperature. Coffee beans can be beautiful, but avoid clear canisters which will allow light to compromise the taste of your coffee.
Keep your beans in a dark and cool location. A cabinet near the oven is often too warm, and so is a spot on the kitchen counter that gets strong afternoon sun.
Coffee's retail packaging is generally not ideal for long-term storage. If possible, invest in storage canisters with an airtight seal.
Complete ONE of the following:
☕️ 1. Read a book with multiples of one item on the cover.
☕️ 2. Read a book where the MC has more than one enemy.
☕️ 3. Read a book you would invest in, as in purchase your own copy.
☕️ 4. Read a book where at least one scene happens in a DARK and/or COOL location.
Prompt #8A: How to Store Coffee - Keep Beans Airtight & CoolBook: The Seven Imperfect Rules of Elvira Carr by Frances Maynard
Date: 15/6 2.5★
Pages: 384
Task: 1
Fit: multiple guinea pigs
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Like regular coffee, decaf coffee begins as green, unroasted beans. The hard beans are warmed and soaked in liquid to dissolve and remove the caffeine in one of four ways: using water alone, using a mixture of water and solvents (most commonly methylene chloride or ethyl acetate) applied either directly or indirectly, or using water and “supercritical carbon dioxide.”
All four methods are safe, and once the caffeine is removed (well, at least 97% of it), the beans are washed, steamed, and roasted at temperatures that evaporate all the liquids used in decaffeination.
Complete ONE of the following:
☕️ 1. Read a book with a mostly green cover.
☕️ 2. Read a book with the word HARD OR the word BEANS found in the text.
☕️ 3. Read a book with a question mark in the title.
☕️ 4. Read a book where a character is faced with more than one option to solve a problem.
I'm up to #8B. I forgot to change the last one from 7A to 8A.
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Coffee begins to lose freshness almost immediately after roasting. Try to buy smaller batches of freshly roasted coffee more frequently - enough for one or two weeks.
Exposure to air is bad for your beans. If you prefer to keep your beans in an accessible and/or attractive container, it may be a good good idea to divide your coffee supply into several smaller portions, with the larger, unused portion in an air-tight container.
This is especially important when buying pre-ground coffee, because of the increased exposure to oxygen. If you buy whole beans, grind the amount you need immediately before brewing
Complete ONE of the following:
☕️ 1. Read a book that took you one to two weeks to read.
☕️ 2. Read a book where the MC goes shopping or buys something.
☕️ 3. Read a book with an attractive cover. {Your discretion.}
☕️ 4. Read a book where the first letter of each word in the title starts with a letter found in IMMEDIATELY. {3-word minimum}
Prompt #8B: How to Store Coffee - Buy the Right AmountBook: Murder at Redwood Cove by Janet Finsilver
Date: 17/6 3★
Pages: 198
Task: 3
Fit: nice cover
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Freshness is critical to a quality cup of coffee. Experts agree that coffee should be consumed as quickly as possible after it is roasted, especially once the original packaging seal has been broken.
While there are different views on whether or not coffee should be frozen or refrigerated, the main consideration is that coffee absorbs moisture – and odors, and tastes – from the air around it, since it is hygroscopic (bonus vocabulary word for all the coffee geeks out there).
Most home storage containers still let in small amounts of oxygen, which is why food stored a long time in the freezer can suffer freezer burn. Therefore, if you do refrigerate or freeze your beans, be sure to use a truly airtight container.
If you choose to freeze your coffee, quickly remove as much as you need for no more than a week at a time, and return the rest to the freezer before any condensation forms on the frozen coffee.
Freezing your beans does not not change the basic brewing process.
Complete ONE of the following:
☕️ 1. Read a book with ice or snow on the cover.
☕️ 2. Read a book where you can share a critical point in the plot with me.
☕️ 3. Read a book that took you less than a week to read.
☕️ 4. Read a book with a bonus vocabulary word that you needed to look up in a dictionary, like hygroscopic.
Prompt #8C: How to Store Coffee - Freezing Your Beans?Book: The Women in Black by Madeleine St. John
Date: 18/6 4★
Pages: 209
Task: 3
Fit: read in a day
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Most roasters have specialized names for their favored roasts and there is very little industry standardization. This can cause some confusion when you’re buying, but in general, roasts fall into one of four color categories — light, medium, medium-dark and dark.
Many consumers assume that the strong, rich flavor of darker roasts indicates a higher level of caffeine, but the truth is that light roasts actually have a slightly higher concentration.
The perfect roast is a personal choice that is sometimes influenced by national preference or geographic location. Within the four color categories, you are likely to find common roasts as listed above. It’s a good idea to ask before you buy. There can be a world of difference between roasts.
Complete ONE of the following:
☕️ 1. Read a book with a silent letter in the title, like the K in KNOW.
☕️ 2. Read a book with a very light OR a very dark cover. {Your discretion.}
☕️ 3. Read a book with a plot that required concentration.
☕️ 4. Read a book with a geographic location that is very different from your own.
Prompt #9A: Know Your RoastsBook: Madly, Deeply: The Diaries of Alan Rickman by Alan Rickman, Alan Taylor
Date: 21/6 2★
Pages: 506
Task: 2
Fit: dark cover
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Light brown in color, this roast is generally preferred for milder coffee varieties. There will be no oil on the surface of these beans because they are not roasted long enough for the oils to break through to the surface.
Light City
Half City
Cinnamon
Complete ONE of the following:
☕️ 1. Read a book with the word CITY found in the title.
☕️ 2. Read a book with any type of light source on the cover.
☕️ 3. Read a book with the word CINNAMON found in the text.
☕️ 4. Read a book where you feel like there is something brewing just under the surface throughout the story.
Prompt #9B: Light RoastsBook: Midnight at the Christmas Bookshop by Jenny Colgan
Date: 24/6 3★
Pages: 343
Task: 2
Fit: candle & Christmas lights
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This roast is medium brown in color with a stronger flavor and a non-oily surface. It’s often referred to as the American roast because it is generally preferred in the United States.
City
American
Breakfast
Complete ONE of the following:
☕️ 1. Read a book where the MC lives in or visits a large city.
☕️ 2. Read a book set in America.
☕️ 3. Read a book where a character eats breakfast.
☕️ 4. Read a book with a subtitle.
Prompt #9C: Medium RoastsBook: Catching Fire by Suzanne Collins
Date: 27/6 3★
Pages: 473
Task: 2
Fit: set in America
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Rich, dark color, this roast has some oil on the surface and with a slight bittersweet aftertaste.
Full City
Complete ONE of the following:
☕️ 1. Read a book with a bittersweet moment.
☕️ 2. Read a book where the MC eats chocolate.
☕️ 3. Read a book where the title starts with a letter in AFTERTASTE.
☕️ 4. Read a book where the MC's first initial is NOT found in FULL CITY.
Prompt #9D: Medium Dark RoastsBook: Paris Time Capsule by Ella Carey
Date: 29/6 3★
Pages: 272
Task: 2
Fit: MC eats chocolate in Paris
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This roast produces shiny black beans with an oily surface and a pronounced bitterness. The darker the roast, the less acidity will be found in the coffee beverage. Dark roast coffees run from slightly dark to charred, and the names are often used interchangeably — be sure to check your beans before you buy them!
High
Continental
New Orleans
European
Espresso
Viennese
Italian
French
Complete ONE of the following:
☕️ 1. Read a book with a heart on the cover.
☕️ 2. Read a book set in Italy, France, or New Orleans.
☕️ 3. Read a book where the title does NOT start with a letter in ESPRESSO.
☕️ 4. Read a book where someone or something is described as DARK.
Prompt #9E: Dark RoastsBook: K is for Killer by Sue Grafton
Date: 29/6 4★
Pages: 364
Task: 3
Fit: title does NOT start with a letter in ESPRESSO
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The ideal conditions for coffee trees to thrive are found around the world in along the Equatorial zone called “The Bean Belt,” located between latitudes 25 degrees North and 30 degrees South.
Finicky Arabica grows best at high altitudes in rich soil, while the heartier Robusta prefers a higher temperature and can thrive on lower ground.
What impacts the quality and flavor of coffee? Everything from the variety of the plant, the chemistry of the soil, the weather, the amount of rainfall and sunshine, and even the precise altitude at which the coffee grows can affect the taste of the final product.
These key variables, combined with the way the cherries are processed after being picked, contribute to the distinctions between coffees from countries, growing regions and plantations worldwide.
The combination of factors is so complex, that even from a single plantation one finds variation in quality and taste.
Coffee is grown in more than 50 countries around the world.
Complete ONE of the following:
☕️ 1. Read a book with a finicky character.
☕️ 2. Read a book with more than 50 chapters.
☕️ 3. Read a book where the MC has real chemistry with another character.
☕️ 4. Read a book set somewhere in The Bean Belt. Here's an image to help you out.
Prompt #10: Coffee Around the WorldBook: Origin in Death by J.D. Robb
Date: 2/7 3★
Pages: 347
Task: 3
Fit: MCs Roarke & Eve have chemistry
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Though coffee farms are found throughout the Hawaiian islands, it is Kona coffee, from the large island of Hawaii, that is best known and always in high demand. Here, nature provides just the right environment for the coffee trees on the slopes of the active Mauna Loa volcano. Young trees are planted in black, volcanic soil so new that it often seems the farmers are growing seedlings in rock. Afternoon shade from tropical clouds forms a natural canopy over the trees to protect them from intense sun, and frequent island showers give the plants just right amount of rain. Kona coffee is carefully processed to create a deliciously rich, aromatic cup of medium body.
Complete ONE of the following:
☕️ 1. Read a book set on an island.
☕️ 2. Read a book where all letters of K-O-N-A are found in the title.
☕️ 3. Read a book with something aromatic on the cover.
☕️ 4. Read a book where the MC's first initial is found in MAUNA LOA.
Prompt #11A: North America & The Caribbean - HawaiiBook: No Job for a Girl by Meredith Appleyard
Date: 7/7 4★
Pages: 356
Task: 4
Fit: MC Leah
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Small Mexican coffee farms are more common than large plantations, but with over 100,000 coffee farmers, Mexico ranks as one of the largest coffee producing countries in the world. Most farms are in the southern states of Veracruz, Oaxaca and Chiapas. A cup of Mexican coffee generally offers a wonderful aroma and depth of flavor, often with a pronounced sharpness. It is an excellent bean for dark roasts and is often used in blends. A Mexican coffee designated Altura means that it was grown at high altitudes.
Complete ONE of the following:
☕️ 1. Read a book with over 100,000 reviews.
☕️ 2. Read a book with an X in the title.
☕️ 3. Read a book with something sharp on the cover.
☕️ 4. Read a book where the author's first initial is NOT found in VERACRUZ.
Prompt #11B: North America & The Caribbean - MexicoBook: Lord of Chaos by Robert Jordan
Date: 13/7 3★
Pages: 1035
Task: 1
Fit: 178536 ratings
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Coffee was brought to Puerto Rico from Martinique in 1736, and by the late 19th century, the island was the sixth leading exporter of coffee in the world. However, major hurricanes and competition from other coffee producing countries forced the island to seek other means for economic survival. Today, the coffee industry is being revived with carefully cultivated coffee from quality Arabica varieties that are produced to the highest standards. There are two major growing regions on the Caribbean island: Grand Lares in the south central region, and Yauco Selecto in the southwest. Both regions are noted for their beans’ balanced body and acidity, as well as a fruity aroma.
Complete ONE of the following:
☕️ 1. Read a book with a two-word title.
☕️ 2. Read a book by an author who has written at least 6 books.
☕️ 3. Read a book where the MC's first initial is found in MARTINIQUE.
☕️ 4. Read a book with the word BALANCED found in the text.
Prompt #11C: North America & The Caribbean - Puerto RicoBook: The Radio Hour by Victoria Purman
Date: 15/7 5★
Pages: 400
Task: 3
Fit: MC Martha initial in Martinique
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While perhaps not as well-known as some of its Central and South American neighbors, Guatemala's coffee has a distinctive taste quality favored by many for its rich flavor. There are three main growing regions — Antigua, Coban and Huehuetanango — each with a breathtakingly rugged landscape and rich volcanic soil. Microclimates strongly influence the quality and flavor of the “strictly hard beans” (grown at altitudes 4500 feet/1370 meters or higher). This medium-to-full bodied coffee has a depth and complexity of taste that is almost spicy or chocolatey.
Complete ONE of the following:
☕️ 1. Read a book with a landscape on the cover.
☕️ 2. Read a book that takes place in thee or more locations.
☕️ 3. Read a book that you find to be spicy.
☕️ 4. Read a book with a word in the title which has more vowels than consonants, like HUEHUETANANGO does.
Prompt #12A: Central America - GuatemalaBook: Kill for Me by Tom Wood
Date: 17/7 4★
Pages: 480
Task: 1
Fit:
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Costa Rica produces only wet-processed Arabicas. With its medium body and sharp acidity, it’s often described as having perfect balance. Costa Rican coffee is grown on predominantly small farms, or fincas. After harvest, the cherries are immediately taken to state-of-the-art processing facilities, known as beneficios, where wet method processing begins. The careful attention to quality processing and conscientious growing methods have built Costa Rica’s reputation for fine coffee.
Complete ONE of the following:
☕️ 1. Read a book where the title is written in all capital letters.
☕️ 2. Read a book where the MC has a reputation for something.
☕️ 3. Read a book set on a FINCA, or small farm...okay, any size farm.
☕️ 4. Read a book where the author's first OR last name ends with a vowel.
Prompt #12B: Central America - Costa RicaBook: River Marked by Patricia Briggs
Date: 18/7 3★
Pages: 351
Task: 4
Fit: author's first OR last name ends with a vowel
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Colombia is probably the world's best-known coffee producer and ranks second worldwide in yearly production. A high standard of excellence is maintained with great pride and careful growing on thousands of small family farms across the country. Such care and attention results in consistently good, mild coffees, with a well-balanced acidity. The rugged Colombian landscape provides the perfect natural environment for growing, but the terrain makes it difficult to transport the harvested coffee beans to production and shipment centers. Even today, this is often done by mule or Jeep. Colombian Supremo, the highest grade, has a delicate, aromatic sweetness while Excelso Grade is softer and slightly more acidic.
Complete ONE of the following:
☕️ 1. Read a book where the MC has to do a difficult task.
☕️ 2. Read a book with a vehicle on the over.
☕️ 3. Read a book with the word TERRAIN found in the text.
☕️ 4. Read a book you would consider to be SUPREMO, the highest quality, or a 5-star read.
Prompt #13A: South America - ColombiaBook: The Scottish Rebel by Emma Lange
Date: 19/7 3★
Pages: 224
Task: 1
Fit: MC has the difficult task of transporting a reluctant ward from the Scottish Highlands to England
Mod
Brazil is the biggest coffee producing country in the world, with seemingly endless expanses available for its production. Coffee plantations in Brazil often cover immense areas of land, needing hundreds of people to manage and operate them to produce huge quantities of coffee. Both Arabica and Robusta are grown, and the climate, soil quality and altitude determine which variety will grow best in which region. A fine cup of Brazilian is clear, sweet, medium-bodied, and low-acid.
Complete ONE of the following:
☕️ 1. Read a book with a Z in the title.
☕️ 2. Read a book that seems to have hundreds of characters to keep up with.
☕️ 3. Read a book where VARIETY is found in the text.
☕️ 4. Read a book where the MC's first initial is found in CLEAR.
Prompt #13B: South America - BrazilBook: The Thirteen Problems by Agatha Christie
Date: 21/7 4★
Pages: 315
Task: 3
Fit: "and a variety of postcards" p.309
Mod
Coffee legend tells of the discovery of the first coffee trees in Ethiopia -- it’s not hard to believe that coffee originated where wild coffee tree forests are still the primary harvesting source. Generally wet processed, coffee from Ethiopia comes from one of three main growing regions — Sidamo, Harrar, Kaffa — and often bears one of those names. In the cup, an Ethiopian coffee tends to offer a remarkable and bold statement: full flavored, a bit down-to-earth and full bodied.
Complete ONE of the following:
☕️ 1. Read a book with a down-to-earth MC.
☕️ 2. Read a book with trees on the cover.
☕️ 3. Read a book where a major character makes a bold statement. {Your discretion.}
☕️ 4. Read a book where the author's LAST name starts with S, H, or K.
Prompt #14A: East Africa - EthiopiaBook: The 5th Horseman by James Patterson, Maxine Paetro
Date: 23/7 2★
Pages: 468
Task: 1
Fit: MC Claire seems down-to-earth
Mod
Kenyan coffee is well-known and well-liked, both in the United States and Europe. The beans produce a sharp, fruity acidity, combined with full body and rich fragrance. Coffee is grown on the foothills of Mount Kenya, often by small farmers. Kenyan producers place an emphasis on quality and as a result, processing and drying procedures are carefully controlled and monitored. Kenya has its own unique grading system. Kenyan AA is the largest bean in a 10-size grading system, and AA+ means that it was estate grown.
Complete ONE of the following:
☕️ 1. Read a book from a series with less than 10 distinct works.
☕️ 2. Read a book with a mountain on the cover.
☕️ 3. Read a book set in the United States.
☕️ 4. Read a book you consider to be unique.
Hooked on Books
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Book: A Match for Papa by Maria Greene, Victoria Hinton, Donna Lea Simpson
Date: 7/6 3★
Pages: 253
Task: 3
Fit: 2/3 in page count