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What 8 Words and Symbols on a Bag of Coffee Mean

Buying coffee can be tricky, especially if you buy your beans from a “Third Wave” roaster, the artisanal makers who are coffee’s answer to craft beer. Each bag of beans features lots of information, and it can be difficult to sort through it all to figure out what will end up in your cup. Here’s what a few of the most common phrases and symbols tell you.

1. THE COFFEE'S NAME

The most important words on a coffee bag’s label are the name of the coffee itself, which is the best indicator of what those beans are all about: Consider, for example, Los Angeles-based roaster Compelling and Rich Coffee’s current offering Ethiopia Koke Honey (Organic): This name tells you the coffee’s origin (more on why that's important below), producer (Koke Cooperative), processing method (honey), and certification (organic).

2. THE COFFEE'S ORIGIN

As we've detailed previously, coffee grows best in an equatorial band called “The Coffee Belt.” Knowing where a bean originated can offer a hint about its flavor profile. If your taste buds prefer coffee that’s fruity and floral, shop for a coffee from Kenya or Colombia. If you’re in the market for an earthy, herbaceous cup, be on the lookout for a coffee from Sumatra.

3. THE FARM AND PRODUCER

Third Wave coffee roasters prize transparency, sustainable and ethical sourcing, and giving credit to the producers who work tirelessly to bring drinkers their morning cup. Knowing where coffee came from and who grew it gives consumers a clearer picture of the trip it took to their pot and enables them to be a more active participant in that coffee’s story.

4. THE ELEVATION AT WHICH IT GREW

Elevation has a direct impact on the size, shape, density, and flavor of the beans. Some of the most desirable coffees are grown at higher altitudes. Coffees grown at high altitudes greater than 2000 meters above sea level (MASL) boast more acidity and livelier flavors, while coffees grown at low altitudes (<1000 MASL) tend to be bland and earthy.

Why are high altitude coffees tastier? The higher the altitude, the longer it takes for coffee cherries to ripen. This delay in ripening allows the cherries to develop more sugars that create interesting flavors and acidity. Coffees grown at very low elevations are exposed to harsher growing conditions (less rainfall, higher temperatures, less sunlight) and tend to exhibit less acidity.

5. THE VARIETY OF COFFEE

If you’re in the mood for an apple, you can grab a Gala, a Honeycrisp, or a Granny Smith, to name a few. Like apples, coffee is a fruit that comes in a wide range of varieties: From Caturra to Bourbon to Typica to Gesha to Pacamara to SL28 to Catuai, there are dozens of kinds of coffee that impart different flavors in the cup. However, a Bourbon variety from El Salvador can (and probably will) taste much different from a Bourbon from Guatemala because the terroir (the situation in which the coffee is grown) contributes different qualities.

6. THE PROCESSING METHOD

Another term you might find on a coffee bag label is “process.” This term refers to the method used to ensure harvested coffee doesn’t spoil. There are a number of unique methods, but they all fall into the general categories of wet or dry.

To understand how coffee is processed, it’s important to first know the anatomy of a coffee cherry. The seed that ends up in your coffee grinder is surrounded by a husk, pulp, mucilage, and parchment. The wet method will typically be identified as “washed” on a label. This designation indicates that after the pulp was removed from the coffee cherry, water was used to wash the mucilage that is still attached to the parchment. This wet process removes many of the coffee’s impurities, but it can also remove the coffee’s natural flavors.

In the dry method, on the other hand, the cherries are simply spread out either on the ground or on elevated beds to dry in the sun. They are raked periodically and covered at night to prevent spoiling. These steps are more commonly known as the “natural” process. While naturally processed coffees are more intensely flavorful, the process takes much longer and is much more labor-intensive for producers.

One of the newer methods, honey processing, is when the mucilage (called ‘honey’ because it’s sticky) of the coffee is left on the bean for the drying, with three different classifications based on how long the bean dried and how much sun the bean was dried with [http://blog.seattlecoffeeworks.com/roastery/earth-honey-process/]. This process gives the coffee additional sweetness, with less acidity than other processing methods. But because the beans have a tendency to stick together and the mucilage can easily ferment to the point it gets sour, it takes more work.

7. CERTIFICATIONS

Coffees, their producers, and their buyers can earn any number of certifications, but the most common certifications are Organic, Fair Trade, Rainforest Alliance, Smithsonian Bird Friendly, and Utz. One could write an entire article about these certifications and what the requirements are to earn each one, but in short, these markers are indicators of environmental and/or economic excellence. These certifications enable consumers to support organizations that make a positive social and environmental impact.

8. FLAVOR NOTES

Perhaps the most important thing to look for are notes about the coffee’s flavors—but it’s very important to note that the flavors that are listed on a coffee bag aren’t necessarily indicative of the tasting experience you’ll get in the cup. Every palate is unique, and different palates invariably perceive taste in different ways. The flavors listed on a coffee bag label are the unique tasting notes of the roaster. While the roaster might taste “caramel and apple” another person might taste “honey and pear." In other words, the flavors listed on a coffee bag label are in no way authoritative. However, they offer a helpful guide for the consumer to distinguish between sweet, savory, floral, fruity, earthy, or herbaceous coffees while making a purchase decision.

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Big Questions
What Are Carbohydrates Used for In Our Bodies?
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What are the carbohydrates used for in our body?

Ray Schilling:

Carbs are varied. There are complex carbohydrates that are absorbed slowly and you hardly get an insulin reaction. On the other end of the spectrum there are refined carbs like sugar, which are rapidly absorbed in the gut and to which the body reacts swiftly with an insulin reaction to lower high blood sugars.

Generally speaking all carbs are broken down into glucose and absorbed in the gut. Glucose is the fuel that is metabolized inside the cells in the mitochondria to give us energy. This is particularly important in the brain, which lives solely by glucose as its energy supply, but our muscles, our heart, our liver, and kidneys are all very rich in mitochondria for the metabolism of glucose.

But there is a dark side to refined carbs that we need to know about: When all our glucose storage spaces in the liver and the muscles are full (glycogen is the storage form of glucose), then the liver starts processing glucose. With our sugar consumption having spiraled upwards in the last 183 years, this surplus sugar metabolism is causing more and more problems.

The liver produces triglycerides from the extra sugar and LDL cholesterol, the bad cholesterol. This causes hardening of the arteries and causes heart attacks, strokes, and high blood pressure.

We need to come to our senses and cut out processed foods (which have extra sugar in them), switch to a Mediterranean diet and only consume complex carbs, contained in legumes, vegetables, and fruit. It is also recommendable to cut out starchy foods with a glycemic index of higher than 55 in order to bring our liver metabolism back to normal (normal triglyceride and LDL cholesterol production). This will mean cutting out pasta, potatoes, rice, bread, and muffins.

If you're wondering what kind of recipes you could follow, I have included one week’s worth of meals in this book: A Survivor's Guide To Successful Aging: With recipes for 1 week provided by Christina Schilling.

This post originally appeared on Quora. Click here to view.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

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Food
Eggo Came Up With 9 Perfect Recipes for Your Stranger Things Viewing Party
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As the return of Stranger Things draws near, you can expect to see fans break out their blonde wigs, hang up their Christmas lights, and play the Netflix show’s theme song on repeat. But Eggo knows the best way to celebrate the season two premiere on October 27 is with a menu featuring Eleven’s favorite snack. As Mashable reports, the brand has joined forces with Netflix to release a menu of gourmet waffle recipes to serve at your Stranger Things viewing party.

The lineup includes nine creative takes on Eggo waffles, each one named after an episode from the new season. The menu kicks off with “MADMAX,” a spin on chicken and waffles served with maple syrup and Sriracha. As the season progresses, pairings alternate between sweet (like “Will the Wise,” featuring ice cream and hot fudge) and savory (like “Trick or Treat, Freak,” a waffle version of a BLT). Check out the full menu below with directions from the experts at Eggo.

EPISODE 1: "MADMAX"

Eggo recipe.

1 Kellogg’s Eggo Homestyle Waffle
1 tablespoon maple syrup
1/4 teaspoon Sriracha
1 deli hot chicken tender

1. Toast Kellogg’s Eggo Homestyle Waffle according to package directions.

2. In a small microwave-safe bowl, combine syrup and Sriracha. Microwave on high for 15 to 20 seconds or until just warm.

3. Place warm chicken tender on top of waffle. Drizzle with syrup mixture. Serve with knife and fork.

EPISODE 2: "TRICK OR TREAT, FREAK"

Bacon, lettuce, and tomato sandwiched between two waffles

4 Kellogg’s Eggo Homestyle waffles
2 lettuce leaves
4 thin tomato slices
1/8 teaspoon coarsely ground black pepper
8 slices turkey bacon, crisp-cooked and drained
3 tablespoons blue cheese salad dressing

1. Toast Kellogg’s Eggo Homestyle Waffles according to package directions.

2. Top two of the waffles with lettuce and tomato slices. Sprinkle with pepper. Top with bacon. Drizzle with salad dressing. Add remaining waffles. Cut each into halves. Serve immediately.

EPISODE 3: "THE POLLYWOG"

Eggo recipe.

1 1/2 cups vanilla ice cream, divided
3/4 cup strawberry ice cream
3 Kellogg’s Eggo Homestyle waffles or Kellogg’s Eggo Chocolatey Chip waffles
1 Banana, sliced
3 Strawberries, sliced
2 cups frozen reduced-fat, non-dairy whipped dessert topping, thawed
Assorted small candies (optional)
Gold-colored decorator’s sugar or edible glitter (optional)

1. Place vanilla and strawberry ice cream in the refrigerator for 20 to 30 minutes until slightly softened.

2. Meanwhile, on large piece of parchment paper or wax paper, trace 4 1/2-inch circles. Place paper on baking sheet. Working quickly, spoon 3/4 cup of the vanilla ice cream onto one circle. Flatten into a 1/2-inch-thick, 4 1/2-inch-diameter disk. Repeat with remaining vanilla ice cream and strawberry ice cream, making disks. Lightly cover with wax paper and freeze at least two hours or until firm.

3. Toast Kellogg's Eggo Homestyle Waffles according to package directions. Cool. Leave one waffle whole. Cut remaining waffles into quarters.

4. Remove paper from ice cream disks. Top with one of the vanilla ice cream disks and four waffle quarters, leaving a small space between pieces. Top with vanilla ice cream disk and more waffle pieces (always arrange waffle quarters so they align with waffle quarters on lower layers). Add the remaining vanilla ice cream disk and more waffle pieces. Top with strawberry ice cream disk and the remaining four waffle quarters. Wrap in plastic wrap. Gently press down on the stack. Freeze at least 3 hours or until firm.

5. Remove waffle stack from freezer. Remove plastic wrap. Let stand at room temperature for 15 minutes. Mound with whipped topping. Decorate with candies and gold sugar (if desired).

6. To serve, cut into four pieces, cutting between waffle quarters.

TIP: To easily form ice cream disks, place a 4 1/2-inch round cookie cutter on parchment or wax paper on baking sheet. Place ice cream inside of cookie cutter and smooth into solid disk. Remove cookie cutter and repeat for remaining ice cream disks. Freeze as directed above.

EPISODE 4: "WILL THE WISE"

Eggo waffle.

1 Kellogg’s Eggo Homestyle Waffle
1 tablespoon hot fudge ice cream topping
1/3 cup vanilla ice cream
1 tablespoon caramel ice cream topping
2 tablespoons aerosol whipped cream
1 tablespoon dry roasted peanuts

1. Toast Kellogg's Eggo Homestyle Waffle according to package directions. Heat fudge ice cream topping according to package directions.

2. Scoop ice cream onto center of waffle.

3. Drizzle with fudge and caramel toppings. Add whipped cream. Sprinkle with peanuts. Serve with knife and fork.

EPISODE 5: "DIG DUG"

Eggo waffle.

4 ounces cream cheese, softened
1/4 cup canned pumpkin (not pumpkin pie filling)
1/4 cup powdered sugar
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla
6 Kellogg’s Eggo Homestyle waffles
3 tablespoons orange-colored decorator’s sugar
6 oblong chewy fruit-flavored green candies or 2 small green gumdrops, cut into 6 pieces

1. In a medium bowl, stir together cream cheese, pumpkin, powdered sugar, pumpkin pie spice, cinnamon, and vanilla. Cover and refrigerate at least two hours or until firm enough to shape.

2. Meanwhile, toast Kellogg’s Eggo Homestyle Waffles according to package directions.

3. Place orange-colored sugar in a small bowl. Using a small ice cream scoop or tablespoon, shape about 2 tablespoons of cream cheese mixture into pumpkin shape. Roll in orange sugar. Place on one waffle. Repeat with remaining cream cheese mixture, sugar and waffles.

4. Press green candy into each cream cheese ball for pumpkin stem. Serve with spreaders or knives to spread cream cheese mixture over waffles.

EPISODE 6: "THE SPY"

Eggo waffles.

3 frozen fully-cooked sausage links
2 tablespoons green bell pepper
2 tablespoons water
1 Kellogg’s Eggo Homestyle Waffle
1 tablespoon maple syrup
1/4 teaspoon Sriracha

1. In a small nonstick skillet, cook sausage links, bell pepper, and water, covered, over medium heat for five minutes. Remove pepper from skillet. Set aside. Continue cooking sausage, uncovered, about two minutes more or until browned, turning frequently.

2. Meanwhile, toast Kellogg's Eggo Homestyle Waffle according to package directions.

3. In a small microwave-safe bowl, combine syrup and Sriracha. Microwave on high for 15 to 20 seconds or until just warm.

4. Arrange sausage pieces and pepper pieces on waffle. Drizzle with syrup mixture. Serve with knife and fork.

"EPISODE 7"

Eggo waffle.

6 cups canned pineapple slices, drained
1 tablespoon flaked coconut, toasted
1 Kellogg’s Eggo Homestyle Waffle
2 tablespoons aerosol whipped cream
1 tablespoon macadamia nuts, chopped

1. Cut pineapple slices into four pieces.

2. Toast Kellogg’s Eggo Homestyle Waffle according to package directions. Place on serving plate. Top with coconut, pineapple slices, whipped cream, and macadamia nuts. Serve with knife and fork.

"EPISODE 8"

Eggo waffle.

6 eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
6 Kellogg’s Eggo Homestyle waffles
1 tablespoon butter
3 slices bacon, crisp-cooked and crumbled
6 thin slices Monterey Jack cheese or cheddar cheese (3 oz. total)
Ketchup or salsa (optional)

1. In a medium bowl, beat together eggs, milk, salt, and pepper with a fork until well combined. Set aside.

2. Place frozen waffles in a single layer on baking sheet. Bake, uncovered, at 450°F for five minutes.

3. Meanwhile, melt butter in a large nonstick skillet. Pour in egg mixture. Cook, over medium heat, until mixture begins to set on bottom and around edges. With spatula, lift and fold partially cooked eggs, allowing uncooked portions to flow underneath. Continue cooking and folding for two to three minutes or until egg mixture is cooked through.

4. Top waffles with egg mixture, crumbled bacon, and cheese slices. Bake, uncovered, at 450°F about one minute more or until cheese melts. Serve with ketchup or salsa (if desired).

"EPISODE 9"

Eggo waffle.

6 Kellogg’s Eggo Homestyle waffles
6 slices mozzarella cheese or provolone cheese (6 oz. total)
24 slices pepperoni (about 2 oz. total)
1/3 cup pizza sauce

1. Place Kellogg's Eggo Homestyle waffles in single layer on baking sheet. Bake at 450°F for three minutes. Turn waffles over. Bake at 450°F for two minutes more.

2. Cut waffles into quarters. Return to baking sheet.

3. Cut cheese slices into pieces to fit on waffle quarters.

4. Top waffle quarters with cheese pieces, pepperoni slices and pizza sauce. Bake, uncovered, at 450°F for three to four minutes or until cheese melts. Serve warm.

Making the full nine-course menu might take a lot of work, but then again, it’s probably healthy to plan some cooking projects to break up your binge-watching session. Once you're done burning through all those waffles (and episodes), Eggo has a few suggestions for what to do with the empty box. Accessories like an Eggo flashlight or a bloody tissue box sound like the perfect way to make your Stranger Things costume stand out at this year’s Halloween party.

Instructions for crafting with leftover Eggo box.

Instructions for crafting with leftover Eggo box.

[h/t Mashable]

All images courtesy of Eggo.

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