Gregorys Coffee的动态

How to stop eating a bar of chocolate ?? in front of the TV after dinner every night. I love chocolate ?? I’ve switched from milk chocolate to dark chocolate. Now, I don’t eat a bar although a bar can contain 540 calories and 57g carbs for a bar of milk chocolate or 590 calories and 43g carbs for a bar of dark chocolate. Now, how do you do portion control? It’s very challenging. Trust me, I’ve tried it. One thing I’ve found that does work is chocolate chips and this is the brand that I like. (Dr. Oetker). They’re about 70% cocoa solids, and what I do is I put them in a little pot (like the one in the video) and I can savour them ~ not feeling like I’m missing out. I actually measure them in portions of 10g. I bought myself a little jewellery weighing scales here so I can measure them out. So, why don’t you try it and let me know how it works out? #healthcoachingtips #nutritioncoach #weightloss #mindsetcoach

Ever wondered why your coffee tastes so different? It's all about the roast! From light and bright to dark and bold, each roast level brings unique flavors to your cup. Here's a breakdown of the different roast levels and their characteristics: Light Roast: ?Appearance: Light brown color, often with a greenish hue. ?Flavor Profile: High acidity, bright, fruity, and floral notes. ?Body: Lighter body, more delicate mouthfeel. Medium Roast: ?Appearance: Medium brown color. ?Flavor Profile: Balanced acidity, sweetness, and bitterness. ?Body: Medium body, smoother mouthfeel. Dark Roast: ?Appearance: Dark brown to almost black color, with a significant oily sheen. ?Flavor Profile: Low acidity, strong bitterness, and smoky, charred notes. ?Body: Full body, robust mouthfeel. ??? #coffee #coffeelovers #coffeeroasting #coffeeaddict #coffeetime #coffeelover #coffeegram #coffeeholic #coffeelover #coffeelife #coffeebeans #vanillapowder #CocoaPowder #Cloves #SpiceTrade #GlobalTrade #InternationalTrade #ImportExport #SupplyChain #Business #Commerce #Trade #CloveTrading #SpiceTradingBusiness #GlobalSpiceMarket #InternationalSpiceTrade #OrganicSpices

Not all ice cream is the same. Did you know that Ben and Jerry's packs a whopping 1130 calories per pint? If you're looking for better options that taste great, hit the spot, and are low in calories, I've got you covered. Stay tuned for my top 4 recommendations! ?? #IceCreamOptions #LowCalorieChoices

Is Sweetness in Whisky an Illusion? Honey, toffee, soft fudge, caramel, butterscotch, and so forth. Sweet characters present themselves in scotch whisky over and over again. But it's all an illusion. Sweetness is a taste, and while some whiskies may appear sweet, they have very low levels of residual sugar. If you don't believe me, try pinching your nose whilst sipping a dram to see how sweet it tastes. Aromas that we associate with sweet tastes trick us into believing something is sweeter than its actual sugar content. So strong is the effect that it even happens when zero sugar is present in a liquid. It raises interesting questions around how we perceive flavours vs the chemical composition of something delicious like whisky, for example. More to follow this week... #whiskytasting #scotchwhisky #sensoryscience

"Small changes, big results — when it comes to the perfect cup ?" Ever wonder why your tea or coffee premix doesn’t always hit the spot? Here are 3 small game-changing tips for making your next cup taste like perfection: 1?? The Right Water Temperature ??? For coffee premix: Use hot, not boiling water*. Boiling water can burn the coffee, giving it a bitter taste. For tea premix: Wait 30 seconds after boiling to let the water cool slightly—this preserves the tea’s flavor. 2?? Stir Smart ?? Don’t just swirl the cup—stir with intention! Ensure the mix dissolves evenly to avoid lumps and uneven flavor. 3?? The Cup Matters Too ?? Porcelain or ceramic cups help retain the right temperature and flavor longer. Avoid metal cups—they can alter the taste. ? Bonus tip: Add a pinch of cinnamon or cardamom to your premix for a flavor upgrade. What’s your favorite "secret trick" for making tea or coffee taste better? Share below, I’d love to hear! ?? #TeaTime #CoffeeLovers #ProductivityHacks #TuesdayTips

Is black coffee only for the serious coffee connoisseur Gen Z is craving nostalgic flavors (in food and beverages) of the 80s and 90s. Coffee drinks need to be instagrammable or TikTok approved in their aesthetics and coffee brands adjust accordingly. Coffee drinks with syrups, cream and Co. are considered a treat, not a caffeine fix. Younger generations tends to move from sodas, coke and such to sugary espresso based drinks earlier than before. We are wondering, is this really something new? Haven't we seen that for years among mainstream coffee drinkers and the younger generations no matter what Gen? What does it mean for coffee quality, if the coffee's unique characteristics are masked by sugar, flavourings and cream? Is it right to believe that the interest in specialty coffee and the palate for different flavors including a preference for black coffee only develops if someone grows a deeper interest in coffee in the first place? How is your work being impacted by new trends in coffee consumption? Thanks to Sarah Charles for this article in Coffee Intelligence for stirring up these thoughts. ??https://lnkd.in/eWFRQPRE #coffeeknowledgehub #coffee #coffeecareers #coffeelife #coffeeculture #coffeeroasting #coffeegeek #coffeecommunity #coffeepeople #coffeecourse

Fact Friday! What gives coffee color? Coffee beans change color throughout the roasting process. They start green, their natural state, then turn yellow and light brown as they heat up. Light roasts are mild, with fruity and floral notes, highlighting the beans' natural flavors. The browning is caused by the Maillard reaction, where sugars and proteins break down, giving the beans their complex flavors and darker hue. As roasting continues, medium roast beans develop a balanced flavor profile, blending acidity, sweetness, and bitterness. Finally, the beans turn from brown to a rich, dark brown, or even black depending on roast level; dark roasts produce a rich, bold flavor with low acidity, featuring notes of caramel and chocolate. Each stage of color reflects the distinct taste and complexity of the coffee. #solaicoffee #specialtycoffee #colorofcoffee #espresso #brown #cinammon #lightroastcoffee #darkroast #facts #fypシ

Here’s a fuzzy question for you: What’s 4,000 years old, has more than 400 farmed varieties - and has recently been named both the color and flavor of 2024? Full marks if you answered peach (or more precisely Peach Fuzz for color, and Peach+ for flavor). There can be no doubt that the calming color and uniquely refreshing flavor of peach is hitting the sweet spot with consumers in 2024. But if you’re a gummy manufacturer, what can you do to tap into this opportunity – while simultaneously addressing another consumer key trend: the drive for healthier indulgence? One answer is to integrate 100% non-artificial coloration solutions into your products; complemented by Peach+ flavors that add softer, lighter and textural elements. Peach gummy, anyone? https://bit.ly/3TNPpsY #webringprogresstolife #Peach+?

??Pumpkin Coffee is Here?? Coffee is all about taste and decision making. No judgment, but some people like #pumpkinspice in their latte and others don’t. I will keep my opinions to myself there. Pumpkin spice is shockingly divisive. With all the choices, tastes, and preferences of how we take our coffee, our tea, our soda, it is a mystery to me why we don’t spend more time to protect ourselves from #risk. I can walk into a #coffee shop and not feel overwhelmed when I make a decision on size, amount of caffeine, milk, flavoring, and sweetener, but some of us feel completely overwhelmed with the decisions we need to make with our #insurance. Look, if you are sophisticated enough to know how to order a grande half-caf pumpkin spice latte with oat milk, then you can handle learning how to protect yourself. It is as easy as navigating the menu at your local coffee joint. [Featured menu at #BerniBean]

‘FESTIVE’ DRINKS! There are too many f***ing hot drink options: lattes with fancy syrups, matcha tea, or spiced chai. But when winter rolls around, I always find myself going back to the s**t-hot classic, the hot chocolate. It’s simple and timeless, and it never disappoints. In marketing, it’s tempting to jump on the latest trends or overcomplicate strategies. But often, it’s the tried-and-true approaches—the ones that consistently deliver value and connect with your audience—that stand the test of time. That’s not to say you shouldn’t explore new ideas (I’ll try that matcha one day!), but sometimes it’s the classics that hit the spot. Right, where’s my hot chocolate..oh s**t should I have it with marshmallows, sprinkles, whipped cream or cookie crumble ????♂? #MarketingInsights #WinterWarmers #BackToBasics