6lumens.com » costa rica http://6lumens.com/blog TWangPhotography@gmail.com Sat, 31 Dec 2011 00:45:30 +0000 en hourly 1 http://wordpress.org/?v=3.0.4 Rapadura sugar, Costa Rica http://6lumens.com/blog/2010/01/sugar/ http://6lumens.com/blog/2010/01/sugar/#comments Sat, 16 Jan 2010 14:08:27 +0000 tzuyen http://6lumens.com/blog/?p=548 DSC_4094

For those who have chewed fresh sugar cane before or tasted sugar can juice straight from the source, this is the sugar version of sugar cane. Caramel is deep, toasted nuts, and a fine amount of acid that makes eating this just like a good natural candy. A god moment for sugar. Yes, there is a moment like this. Please tell me where to find more

Rapadura is essentially evaporated sugar cane juice, produced mainly in South America. No high eating ensure the fruity flavours are still intact. Muscavado, demarara sugars are all made by heating sugar cane juice until it cystalization occours. White sugar is made by repeated heating and centrifuge spinning. Brown sugar is just white sugar with added molasses.

Sweet tooth?

]]> http://6lumens.com/blog/2010/01/sugar/feed/ 0 The latte art OSCE http://6lumens.com/blog/2009/09/the-latte-art-osce/ http://6lumens.com/blog/2009/09/the-latte-art-osce/#comments Sun, 27 Sep 2009 05:57:04 +0000 tzuyen http://6lumens.com/blog/?p=447 DSC_3570DSC_3479

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The OSCE of latte art: 8 minutes to make 6 drinks. I spent a few mornings and one night  in The maling Room Cafe to make coffee. Then got accustomed to the Nouva Simonelli at Toby’s Estate cafe for a couple of hours. The blend I was playing with had Bolivian Montana and Costa Rica rosted by Andrew. By the 7th day, the crema had settled and was much more pliable with milk.

I was first up on saturday in the Victorian Latte Art Champioships and felt pretty good. Auto-pilot. I didn’t get a place. But really, I thought the judges were a little harsh initially. I didn’t think someone pulling a 12-13 second shot or someone who’s hand was shaking so much was going to get the same score as me. On that note, I thought about judging the visual part of the comeptition with photos taken of each drink and then scoring it at the end.

It was fun. I was very happy with what I did. And I will be back.

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