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World of Coffee Tasters Championship Requires Cleanse

World of Coffee Tasters Championship Requires Cleanse


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One week from today, 53 nations will compete in the World of Coffee Championship in France.

Competition includes championships in roasting, good spirits, latte art, and tasting.

The World Cup Tasters Championship will consist of 24 coffee cups to sample per day, for three days.

To prepare for the tasting championship, Australian competitor Elisha Mauger has been preparing arduously with a palate cleansing ritual that consists solely of peas, lettuce, and cucumber.

“I researched it and basically its peas, lettuce, and cucumber — but only iceberg lettuce — as they don’t effect the palate,” Mauger told news.com.au.

Surprisingly, she is not sick of them post-competition.

“Even after competition, I crave peas all the time, even the cucumber and lettuce,” Mauger said. “I thought I would be sick of it.”

The cleanse lasts a week. She only eats lettuce the day before competition, then nothing the day of. She also maintains a fragrance- and taste-free diet.

The 28-year-old from Blacktown, Sydney recently won the National Cup Tasting Champion in Australia. Her interest began thanks to the Gloria Jean’s outlet her parents own and operate.

For practice, Mauger tastes up to 250 different cups of coffee per day.

“I was really, really in a lot of pain on Monday from withdraw symptoms,” she said.

When Mauger won the Australian championship, no more peas. She rewarded her hard work with a Philly cheese steak from Crown Casino.

“I’m really sensitive to any aromas or anything else like that. I have to wear a face mask,” Mauger said. “Even walking down the street, you can literally taste someone smoking a cigarette 100m away.”


Coffee As A Cool Refresher: 5 Easy Recipes To Try This Summer

A chilled coffee drink is perfect for hot and humid days. It can help you cool down and make you feel refreshed. At the same time, a well made coffee-cooler can provide the much needed wake-me-up that so many of us crave for on warm, sluggish days. But regular coffee shakes can sometimes get boring. After all, how many times in a week can you glug down a glass of cold coffee? If you are someone who yearns for a little bit of variety, then there's a lot you can experiment with. Your favourite adrenalin boost can be used in a variety of fun ways to create innovative drinks you won't forget in a hurry. Just look around, you've got these ingredients right in your kitchen. Here are a few quirky recipes to get you started:

Coffee Recipe 1: Coconut Water Coffee

Wait, don't raise your eyebrows just yet! The combination of coconut water and coffee may sound bizarre at first, but trust us the combination works pretty well together. Coconut water is rich in electrolytes, and so mixing it up with coffee will not only be energizing but it will also have a stimulating effect.

Blend the ingredients together and serve it with ice.

Coffee Recipe 2: Coffee Lemonade

This is what happens when nostalgia of childhood meets the responsibility of adulthood.

Two drinks that seems so far apart, yet when you bring them together you have a winner! From its origin in Sweden, it has quickly found its way to the hearts of many across the world.

  • 3 table spoon sugar
  • Half slice lemon
  • A teaspoon instant coffee
  • A glass of cold water

Take the glass of water and squeeze lemon into it. Put sugar and instant coffee in the mix and blend it well. When prepared, serve it with ice.

Coffee Recipe 3: Coffee Lassi

The desi twist to the generic coffee will be a great revolutionary drink for millennials and hipsters alike. Bitter and pungent with a dash of sweet is what makes it stand apart from all other drinks in this lot.

Blend the ingredients together and serve it with ice.

Coffee Recipe 4: Thai Iced Coffee

Cardamom is back in vogue and in this recipe it will change the way you visualise coffee drinking. This delicacy from Thailand has been invented, and re-invented, again and again. This version is another rendition of this already popular drink.

Add the cardamom while coffee is being brewed. Let the coffee warm down to room temperature. Add sweetened condensed milk and blend until done. You can vary the amount of condensed milk to coffee depending on your sugar requirements.

Coffee Recipe 5: Coconut/Almond coffee

This one is especially beneficial for people who are lactose intolerant. Instead of plain or skimmed milk, it makes use of alternative options in the form of coconut or almond milk according to one's preference of taste. It is nutrient-rich and very delicious in taste.

  • 2/3rd glass of almond/coconut milk
  • 2 tablespoon sugar
  • 1 teaspoon instant coffee
  • 1/4 glass of water

Blend the ingredients together and serve it with ice.

To make it even healthier, sugar can be replaced with honey or stevia. The amount can also be increased or decreased based on one's taste and preference.


The Simple Way to Get Results

To use a 𔄝:2” approach, choose any five days each week to relax, eating healthy versions of food you enjoy and aiming to stop eating once you feel full. Then on the two remaining days (they should be nonconsecutive), reduce calorie intake to as low as 800 calories. Free apps like MyFitnessPal and LoseIt make tracking a cinch. Dr. Ian says a little protein, fiber, and/or good fat at each sitting helps control hunger best. We’re sharing sample meals here that deliver maximum filling power with minimum fuss-but go with whatever works for you, says Dr. Ian. As always, get your doctor’s okay to try any new plan.

Breakfast — 2 eggs (prepared any style with cooking spray), 1 cup spinach, a plum tomato and herbs to taste. 160 cal

Lunch — Mix a 70-calorie pack of tuna, 2 Tbs. plain yogurt and herbs 110-calorie serving crackers 1⁄2 cup veggies. 215 cal

Snack — Assorted non-starchy veggies, such as 1 cup cucumber, 1 bell pepper and 1⁄2 cup carrots with 1⁄2 cup salsa. 110 cal

Dinner — Simmer 6 oz. cooked chicken, 2 cups shirataki noodles, 1-2 cups veggies and seasoning to taste. 290 cal


Our 50 Most-Popular Healthy Recipes

Looking for a few good-for-you recipes to add to your weekly rotation? Count down through the 50 healthy recipes our Food Network fans love most.

Related To:

Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Armando Rafael Moutela ©FOOD NETWORK: 2012, Television Food Network, G.P. All Rights Reserved.

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2012, Television Food Network, GP. All Rights Reserved.

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Antonis Achilleos

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Antonis Achilleos

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

©2012, Television Food NEtwork, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©Food Network

Photo By: Armando Rafael Moutela ©2012, Television Food Network, G.P. All Rights Reserved.

No. 50: Herbed Chicken Marsala

Smothered in low-calorie sauteed mushrooms and sundried tomatoes, this dish is both healthy and satisfying. A little bit of butter goes a long way in the sauce &mdash just a touch adds creamy richness.

No. 49: Lemony Yogurt Pound Cake

Heart-healthy olive oil and protein-rich Greek yogurt take the place of butter in this lemony pound cake. Egg whites also help reduce calories, fat and cholesterol.

No. 48: Sloppy Joes

These meaty, cafeteria-style sloppy joes have all the flavor of the sandwich you grew up on, but they're extra-lean so you can feel good about making them for your family.

No. 47: Pan-Seared Salmon with Kale and Apple Salad

The star of this dish is the kale salad. It's crunchy, tangy and sweet!

No. 46: Ina's Lentil Vegetable Soup

Trust in Ina and her recipe for healthy Lentil Vegetable Soup. The fan-favorite has earned hundreds of 5-star reviews.

No. 45: Mixed Berries and Banana Smoothie

If you've got just 5 minutes, you've got time to blend up this nutrient-packed, 5-ingredient breakfast or snack.

No. 44: Breakfast Casserole

Healthy cooking doesn't always mean using low-fat products. The full-fat Cheddar and Parmesan together are so satisfying in this easy-to-make casserole that a little goes a long way.

No. 43: Giada's Broiled Salmon with Herb Mustard Glaze

It takes less than 20 minutes to make Giada's succulent, 5-star Broiled Salmon. Make it for dinner one night, and use the leftovers to top greens or make into salmon salad later in the week.

No. 42: Whole30 Bacon and Egg Cups

Everything you've ever craved from a diner breakfast is present in this Whole30-friendly recipe, which is easy to prepare for a crowd.

No. 41: Slow-Cooker Pork Tacos

It's impossible to resist flavorful and tender pork shoulder after it's been slowly simmered in chicken broth and aromatic spices.

No. 40: Vegetable Noodle Soup

This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.

No. 39: Angel Food Cake

Alton adds orange extract to his angel food cake for a citrusy variation on this classically low-fat dessert.

No. 38: Blueberry Compote

You only need 4 ingredients to make this sweet fruit topping. Try it over steel-cut oats or whole-wheat pancakes.

No. 37: Giada's Chicken Saltimbocca

One bite and you'll see why Giada's Chicken Saltimbocca (made with tender chicken, leafy spinach, plus salty prosciutto and Parmesan) is a 5-star fan-favorite.

No. 36: Spaghetti Squash and Meatballs

Everyone will love nutrient-rich spaghetti squash when you it like pasta with juicy meatballs and a quick homemade marinara.

No. 35: Buffalo Cauliflower with Blue Cheese Sauce

Forget the chicken wings. Our healthy Buffalo Cauliflower with Blue Cheese Sauce gives you all of the tangy Buffalo flavor without all the fat and calories.

No. 34: Ellie's Roasted Cauliflower and Broccoli

Roast a batch of Ellie's Roasted Cauliflower and Broccoli on a Sunday, and you'll find new ways to add the veggies to dishes like salads, pastas and grain bowls all week long.

No. 33: Ellie's Tuscan Vegetable Soup

Make a big batch of Ellie's comforting, veggie-packed soup and eat well all week long. It only takes 35 minutes to cook up, and clocks in at just 145 calories and 4 grams of fat per serving.

No. 32: Ellie's Three Bean and Beef Chili

The secret ingredient in Ellie's hearty beef and bean chili is bold chipotle chiles in adobo sauce.

No. 31: Lemon-Garlic Shrimp and Grits

You won't find sticks of butter in this comfort food. Don't worry about flavor, though these shrimp are plenty zesty from the lemon and garlic.

No. 30: Oil and Vinegar Slaw

This crunchy, tangy slaw is perfect for everything from topping turkey burgers to eating alongside seared salmon.

No. 29: Quinoa Salad

Quinoa, a "new" ingredient that has been around for thousands of years, is a tiny, high-protein grain from South America. It's nicknamed the "wonder grain" because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains.

No. 28: Teriyaki Chicken Thighs

Fresh garlic and ginger, spicy red pepper flakes, toasted sesame seeds &mdash there's so much to love about these simple (and delicious) chicken thighs.

No. 27: Ree's Shrimp Stir-Fry

Packed with color, flavor and lean protein, Ree's Shrimp Stir Fry is a fan favorite.

No. 26: Low-Cal Fettuccine Alfredo

Smart swaps like low-fat cream cheese and milk create a version of Alfredo sauce that's still silky and rich, but with much less fat and calories than traditional versions.

No. 25: Marinated Chicken Breasts

Our Marinated Chicken Breasts are just what chicken should be: juicy, tender and oh-so-versatile. Pair them with a green salad or steamed veggies for a healthy, complete meal.

No. 24: Breakfast Burrito

Ellie's whole-wheat breakfast burritos make for a hand-held, vegetable-packed way start to your day.

No. 23: Giada's Chia Seed Pudding

Giada's creamy and sweet Chia Seed Pudding is a snap to put together. Plus, it's healthy enough to eat for a dessert, snack, or even breakfast.

No. 22: Healthified Broccoli Cheddar Soup

Who says you have to cut out cheese in order to eat healhy? This creamy, Cheddar-packed soup proves that good-for-you can be just as delicious.

No. 21: Pork Chops With Apples and Garlic Smashed Potatoes

Our pork loin chops with smashed fingerling potatoes is the perfect cozy meal to whip up on a cold night. And best yet, everything's ready in just 40 minutes.

No. 20: Hasselback Sweet Potatoes

Hasselback potatoes are whole potatoes that have been cut into a fan shape, dotted with butter, then roasted. The result is a crispy-on-the-outside, creamy-on-the-inside spud.

No. 19: Ina's Herb-Marinated Pork Tenderloins

Spend a couple minutes throwing together a citrusy, herbed marinade in a plastic bag, and then add pork tenderloins. Let the flavors meld for a few hours or overnight, roast them for just 15 minutes, and you'll see why Ina's lean and flavorful pork dish is a fan favorite.

No. 18: Rachael's Pasta e Fagioli

Rachael credits her grandpa for this warming low-fat recipe, a hearty mix of ditalini pasta, cannellini beans and veggies.

No. 17: Beef Stir-Fry

"The best thing about a stir-fry is that you can substitute the vegetables you like most," Trisha says.

No. 16: Gazpacho

Alton's recipe for summer in a bowl uses vine-ripened tomatoes and cucumbers for a bright, clean taste studded with flavorings like balsamic vinegar and cumin.

No. 15: Green Beans with Lemon and Garlic

Keep this recipe for garlicky, citrusy green beans in your back pocket. They go with almost anything, take just 17 minutes to make from start to finish, and clock in at only 122 calories per serving.

No. 14: Healthy Cauliflower Rice

Carb-conscious eaters everywhere have jumped on the cauliflower rice trend (and at about 1/4 of the carbohydrates of traditional rice, it's no wonder why). Once you see how easy it is to make this healthy side dish home, you'll never shell out for store-bought varieties ever again.

No. 13: Ellie's Oven "Fries"

Sate your cravings without all the fat and calories of traditional fries with Ellie's oven-baked version.

No. 12: Giada's Roman-Style Chicken

Giada's saucy, flavorful chicken is perfect for entertaining, since you can cook it ahead and simply heat it up when it's time to serve.

No. 11: Giada's Salmon Baked in Foil

Baking the salmon in foil allows it to fully soak up the lemon juice and flavor of the herbs without the need for added fats.

No. 10: Alton's Garden Vegetable Soup

Tomatoes, greens beans, leeks, carrots, corn, and potatoes. they all go into the pot to make Alton's Garden Vegetable Soup. Each serving has just 255 calories.

No. 9: American Macaroni Salad

Pile this crowd-pleaser into a bright bowl and watch it disappear it's classic cookout fare at its finest. This version uses less mayo than traditional recipes, but it has all the creaminess you crave.

No. 8: Garlic Sauteed Spinach

If you've got 10 minutes, you've got time to cook up Ina's classic lemony Sauteed Spinach.

No. 7: Chicken and Broccoli Stir-Fry

Marinate the chicken while you prepare the rest of the ingredients and this quick-cooking takeout classic is ready in under 30 minutes &mdash that's faster than delivery, with less sodium and fat to boot.

No. 6: Alton's Lentil Soup

Alton's nourishing 5-star soup is packed with lentil and vegetables. Plus, it clocks in at 372 calories and 8 grams of fat per serving.

No. 5: Ellie's Pork Tenderloin with Seasoned Rub

A rub made with 6 spices and seasonings you probably already have in your pantry is the key to Ellie's tender pork dish.

No. 4: Frozen Fruit Smoothies

Keep some fruit in the freezer, and chances are you'll always have on hand the ingredients you need to make this nourishing and highly-adaptable smoothie.

No. 3: Ina's Roasted Carrots

Carrots, olive oil, dill, salt and pepper: that's all you need to make Ina's fan-favorite Roasted Carrots.

No. 2: Ina's Roasted Brussels Sprouts

Ina's tender, crispy sprouts are simply roasted with olive oil, salt and pepper for a classic side that you just can't beat. One reviewer said it even won the kids over: "My kids have always hated Brussels sprouts, until I cooked this recipe. They loved it!"

No. 1: Oven-Baked Salmon

Keep this recipe in your back pocket for nights it seems you don't have time to cook dinner. It takes just 20 minutes from start to finish.


Besides taking the formulas, we provide activated charcoal (carbon) to take at the end of the day. Activated Charcoal is one of the finest natural adsorbent agents known which has high adsorption properties, that keep certain substances from being absorbed in the body's gastro-intestinal tract.*

WHY YOU SHOULD CLEANSE

If you think of your body as being similar to your car, you realize that it, too, has various systems and fluids that can become clogged and contaminated over time. Well, the same way your car needs periodic fluid changes and tune-ups, your body also needs occasional help in performing its filtering and self-cleansing functions.*

CHANGE YOUR LIFESTYLE, CHANGE YOUR HEALTH

Ninety (90%) percent of today's degenerative conditions that we suffer from in the U.S. (and other countries) are diet related, stemming from poor or deficient diet which means that if we change our eating and living habits, we can improve our health.*


9 Disney cocktails and coffee drinks you can make at home

Most Disney fans have that one food or drink from the theme park that makes them feel like they're at "home" as soon as they take that first bite or sip.

Having that one special thing you have to order on every single Disney trip conjures up fond memories of past vacations.

With the parks currently closed, two of Disney's popular refreshment locations are sharing their best recipes on Instagram so Disney lovers can recreate their favorite coffee drinks and cocktails at home.

Joffrey's Coffee & Tea Company has been bringing delicious specialty coffee drinks to guests of Disney World, Disneyland, and Disney Vacation Club since 1995. Joffrey's has around 23 kiosks around the Disney parks and two mobile coffee trucks, the latter of which are currently serving free coffee and tea to healthcare providers and volunteers at Florida hospitals and COVID-19 testing sites.

Director of Marketing Giovanni Gutierrez told Insider of their decision to share their popular recipes online: "We wanted to contribute something positive. People are spending more time at home and they can't pick up coffee or prepare it in the office, so it was really a perfect way to continue to engage with our fan base and let them enjoy our coffee from home."

Joffrey's started by sharing a classic cold brew recipe, because "anyone with a French press can really make a delicious cold brew," though Gutierrez added that they plan to "continue getting more creative and even share some of our secret recipes."

If you're looking for something to enjoy after your morning cup of coffee, La Cava del Tequila, located in Epcot's Mexico Pavilion, has been sharing recipe videos via Instagram Live for the past few weeks, as well as posts with the necessary ingredients for each.

Behind the virtual bar is La Cava del Tequila's chief mixologist, Gustavo Ortega-Oyarzun. Ortega-Oyarzun's recipes are simple enough to make at home, but the drinks go beyond the basics with flavored liqueurs, fruit purees, and fresh herb garnishes.


6. Vietnamese Phin

The Vietnamese coffee filter is unique because the coffee packed into the filter is similar to the Moka pot, except it extracts the coffee slowly. To use this filter, you unscrew the top piece, pack in finely grounded coffee, and screw it back on. Then you add boiling water and let it drip. Due to the size of the filter, the drip will be much slower than espresso or the regular drip method, but it creates a concentrated form of coffee that tastes incredible with condensed milk.


Step 2: Get on a Mold Detox Diet

After ensuring that you&rsquove gotten rid of the source, you will then want to detox yourself from the lingering spores in your own body. This process follows the principles of my cellular healing diet approach, and includes removing inflammatory foods (like unhealthy fats, poor quality processed meats, and refined sugars and grains). For inspiration on how to cook cellular healing diet approved food, you can view my detox recipes here . You can also see our clean eating meal plan.

Remove &ldquoBad Fats&rdquo From Your Diet

Fats are an essential part of a healthy diet, but depending on the quality, they can either be nourishing or highly inflammatory. Healthy fats are rich in Omega 3 fatty acids, lower inflammation, help you detox, and heal your cells.

Unhealthy fats to avoid include:

  • Factory farmed (non-organic/ pasture raised) animal fats like tallow or lard.
  • Farmed fish, or large wild fish (which contain larger amounts of heavy metals) like tuna, catfish, king mackerel, sea bass, and swordfish.
  • Factory farmed (non-organic/ pasture raised) animal dairy like milk, yogurt, cheese, cream, regular butter, and soy milk.
  • Peanuts (they test very high in mycotoxins).
  • Refined vegetable oils and processed synthetic spreads like safflower, soybean, sunflower, corn, and cottonseed oils, hydrogenated or partially hydrogenated oils, margarine and shortening.

Remove Unhealthy Meats

Like fats, meat are a source of essential nutrients that make up a part of a healthy diet, so long as the animals are organic and pasture raised, and that the meat you&rsquore consuming is free from added sugars, preservatives, and other harmful agents. When buying beef, make sure it&rsquos not only grass-fed, but also grass-finished, and for all your animal products you want to buy pasture-raised, and non-GMO certified.

Unhealthy meats to avoid include:

  • Factory farmed (non-organic/ pasture raised) animal fats like beef, chicken, and pork.
  • Highly processed meats with preservatives like hot dogs, salami, canned meat, and conventional jerky.

Remove Sugar & Processed Grains

This should be a no-brainer by now: processed grains and sugar are highly inflammatory, and have no part of a healthy diet. Removing all sources (which includes most packaged foods found in the grocery store) will ensure your body has the opportunity to heal, as opposed to be constantly fighting the low levels of chronic inflammation caused by sugar and grains.

Opting for a high-fat and protein diet, void of refined sugars, helps control your blood sugar throughout the day which is associated with health and longevity, and supports cellular healing.

Common sources of sugar and processed grains to avoid include:

  • Breakfast cereals
  • Bread
  • Crackers
  • Pasta
  • Cake
  • Candy
  • Pastries
  • Flour
  • High-Fructose Corn Syrup
  • Syrups and Sauces in general

Coffee’s trained tasters know their beans and brews

Dora Jaramillo slides off the top of a wooden box to reveal 36 numbered vials of “perfume.” Each number in the kit corresponds to a different aroma commonly found in coffee, some positive (lemon and butter) and some not so positive (medicinal and rubber). These codified aromas are part of Jaramillo’s professional infrastructure.

As quality assurance manager of Vernon-based Gaviña Gourmet Coffee, Jaramillo, in common with other coffee professionals known as “Q graders” uses a vocabulary based on these aromas to describe coffee.

Worldwide, there are 395 such graders -- coffee buyers and cuppers (tasters) who have passed an exam administered by the Long Beach-based (CQI), a nonprofit organization that is the educational arm of the Specialty Coffee Assn. of America (SCAA). Of these graders, 11 work in Los Angeles.

Certification means an applicant has passed 22 challenging sensory tests in the course of three days, consistently distinguishing brewed coffees by taste and smell from each major coffee-producing region, and is able to grade coffee using established criteria.

Among the certified graders around town are Jaramillo and purchasing manager Michael Gaviña, who share the Gaviña cupping room John Gozbekian, director of coffee at LA Mill’s roasting facility in Alhambra Rocky Rhodes, owner of Rocky Roaster in Canoga Park Jeff Chean, co-owner of Supreme Bean Coffee Roasters in North Hollywood and at Coffee Bean & Tea Leaf’s Camarillo roasting facility, Jay Isais, senior director of coffee, Jesse Martinez, master roaster, and Mark Woods, quality assurance manager.

SAYS Craig Min, LA Mill’s chief executive, “There are a lot of great coffee buyers who don’t have this certification, but the amount of coffees we’re tasting, you do need a system. It serves as a huge benefit to be able to buy efficiently and effectively.”

Coffee Bean & Tea Leaf’s Isais was inspired to take the test to help elevate industry standards. Supreme Bean’s Chean felt becoming licensed was important because he’s establishing direct trade with farmers, buying container loads (37,500 pounds) of coffee.

“When we’re negotiating with the farmer,” Chean says, “I’m qualified to say it’s not the grade we requested, or it’s better.” This objectivity helps ensure fair trade for buyer and seller.

“Individuals who cup and grade coffee in large measure determine the prices paid for the coffees they evaluate,” says Ted Lingle, executive director of the CQI. “It’s like having an outside Realtor, someone who’s trained in appraising value, who gives an opinion about what a particular property’s worth.”

The CQI expects those it has certified to grade coffee consistently and objectively using its 100-point scale. In a related program, the organization grades coffee beans submitted by growers.

Practically speaking, a coffee that’s graded at 79 is worth less than a coffee graded at 89. “Consumers pay for higher quality,” Lingle says, “but don’t necessarily pay for other certifications, like organic or fair trade.”

For the exam, candidates assemble for a battery of tests, including olfactory tests using the standard 36 vials of aromas. Test takers are asked to match like aromas, drawn from four aroma groups.

The triangulation skills test is a brewed-coffee shell game. Faced with three cups, candidates must pinpoint which coffee’s origin is not the same as the others.

“It could be three coffees from the same region of Colombia, but one’s from a different farm,” says K.C. O’Keefe, who until recently oversaw L.A. quality control for Intelligentsia Coffee & Tea but has relocated to Washington state. “You have to get five out of six sets to get it right.”

Green grading requires candidates to sort through 350 grams of unroasted beans for defects and cleanliness. This part of the exam mirrors a function of green coffee buyers, who work to remove black or brown beans, foreign objects and beans with insect or fungus damage.

“CUPPING” IS when coffee tasters measure the consistency of multiple cups of the same brewed coffee, keeping in mind the aroma, flavor and body. For the cupping test, candidates simultaneously grade blind samples of five brewed coffees using the 100-point scale.

Candidates discuss tastes and aromas, grades are averaged, and scores too far from the mean ensure failure.

Chean says cupping offers a unique challenge. “You have to divorce yourself from what you like.”

Any coffee professional is eligible to take the exam, but industry experience doesn’t necessarily provide an advantage. Local coffee pros who’ve passed the test generally agree that it is impossible to study for it.

“It’s not a test to prepare for,” Rocky Roaster’s Rhodes says. “You do it in your daily job and understand it, or you don’t.”

The SCAA sells handbooks, charts, forms and even the aroma kit, but Chean contends that training might never be enough. “You’ve got the right amount of taste buds or you don’t, and you’re in touch with them or you’re not.”

Passing the test helps to instill confidence in tasters who previously judged coffee without a structured system to support their instincts. The program allowed Rhodes “to be honest and trust myself . . . I taste everything better now. I’m a better wine taster and food taster because I can trust I’m tasting what I’m tasting and am able to communicate that to other people.”

And the license carries prestige within the industry. “Until Q grading, there was no objective measure,” LA Mills’ Gozbekian says. “It doesn’t change the way we purchase, roast or blend coffee, but it validates our ability to taste coffee or buy it.”

Other highly regarded local coffee professionals say they won’t be satisfied until they become Q graders. One aspirant is Intelligentsia’s Kyle Glanville, the current United States barista champion.

“It’s important because it validates me as a well-rounded coffee professional,” Glanville says. “For Intelligentsia, it’s important because it says the people who we have tasting and grading coffees, they understand it.”

“There are 800 different flavor components in coffee,” O’Keefe says. “All customers know is if they like it or don’t like it.”

If that’s too much to contemplate as you grind your morning beans, leave it to the growing cadre of certified pros.


Food combining is an approach to eating that works on the premise that our bodies can only digest one concentrated food at a time. Concentrated foods are defined as starches and proteins. So, to simplify it, anything foods other than fruits and vegetables.

The digestion of starches (grains, potatoes, and many other roots) requires alkaline conditions, whereas the enzymes that digest proteins thrive in an acidic environment. So, if we eat a starch and a protein together, we’re asking our digestive systems to be alkaline and acidic at the same time. It’s not possible. Unfortunately, many of the typical Western food combinations ask the body to do just that.

Here is the lowdown on food combining, and how you can pair foods to improve your digestion and have more energy.

Table of Contents

Poor Food Combinations

There are many examples of poorly combined foods in popular Western dishes.

  • Meat + Potatoes
  • Chicken + Biscuits
  • Spaghetti and Meatballs
  • Grilled Cheese Sandwiches
  • Fish + Chips
  • Hot Dog
  • Hamburgers

Eating any of these combinations requires the starch and protein digestive processes to work at cross-purposes.

What essentially happens is that they neutralize each other. Neither the protein nor the starch gets digested properly, leading to fermentation, which feeds yeast and fungus.

This chain reaction disrupts the digestion of all the foods we eat.

Symptoms or poor digestion

Common symptoms of impaired digestion include:

Because poor digestion is so common that we accept these symptoms as a normal part of life.

And, with proper food combining you can eradicate these symptoms.

Proper food combining not only eradicated my stereotypical vegetarian “lentil gas”, it also improved my assimilation and absorption of nutrients, giving me more energy.

Do you ever feel tired and lethargic after you eat?

Digestion is like an athletic endeavor and can demand more energy than strenuous exercise. If we help it along, we don’t feel zapped. Poor digestion leaves less energy for vitality. Worse, it puts a strain on the liver, our all-important regenerative and detox organ, which we want working at its best.

A flexible approach to food combining

I find food combining to have broad-reaching success. However, some people are more sensitive to certain food combinations than others. For example, the saying, “melon on its own or leave it alone” refers to not combining melon with any other food including other fruits. Melon goes through the body faster than any other food. So, eating melon with others foods (as we often do) can cause extreme digestive issues and fermentation.

I believe in bio-individuality and in building habits based on experience as well as on received information. I pay attention to how foods combine, but I’m not dogmatic. I cook and dine out with as much abandon as the next person.

Food combining isn’t quite as simple as distinguishing concentrated foods from everything else. There are also subcategories of food that combine best with certain others.

I’m not a food-combining fundamentalist. Rigid rules just aren’t much fun. But, employing some of these strategies has really helped me.

Keeping a few of these principles in mind, you may want to experiment.

Principle #1: Eat only fruit until noon

Food-combining purists say that fruit is best eaten on its own. Your liver works hardest to eliminate toxins between midnight and midday.

Digesting fruit doesn’t require action by the liver, so to support optimal cleansing, traditional food combiners consume fruit alone in the a.m. hours.

Fruit is a great replenisher of fluids after a night of rest and moves quickly from the stomach into the small intestine. A fruit breakfast leaves the stomach ready for a more varied lunch.

As extreme as this sounds, I have found eating fruit for breakfast works for me.

But, I combine fruits with protein fats and leafy greens.

As a general rule, sour or acidic fruits (grapefruits, kiwis, and strawberries) can be combined with “protein fats” such as avocado, coconut, coconut kefir, and sprouted nuts and seeds.

Both acid fruits and sub-acid fruits like apples, grapes, and pears can be eaten with cheeses and vegetable fruits (avocados, cucumbers, tomatoes, and peppers) can be eaten with fruits, vegetables, starches, and proteins.

I’ve also found that apples combine well with raw vegetables. Leafy greens (spinach, kale, collard greens), along with the vegetable fruits noted above, are my go-to staples. They are the magic foods that combine well with every food on the planet. I blend them together in green smoothies, cold soups, and salads.

As melons digest faster than any other food, a food-combining motto is “melon on its own or leave it alone.” I find I tolerate melon with other fruits, but discover what works best for you.

Unfortunately, sweet fruits do not combine well with concentrated starches and proteins, which typically take three to five hours to digest. Fruit is often recommended for cleansing, but when it’s trapped in the longer digestive cycle of concentrated food, fruit ferments and produces acid and alcohol, which feeds yeast, fungus, and bacteria.

After you eat a starch or protein meal, it’s best to wait at least five hours to have fruit.

Principle #2: Pair proteins with non starchy vegetables or sea vegetables

When we consume concentrated proteins (meat, fish, eggs, tofu, tempeh), the stomach cranks up the hydrochloric acid and the protein-digesting enzyme pepsin. As noted above, this is not a good environment for the digestion of starches.

Proteins are best combined with non-starchy vegetables such as spinach, carrots, onions, and broccoli, or with sea vegetables (nori, kombu, wakame, arame, hijiki, and dulse), all of which happily digest in both a protein or starch-friendly environment. Leave 4 to 5 hours between a protein meal and a starch meal.

Principle #3: Combine grains and starchy vegetables with non starchy vegetables or sea vegetables

Non-grain starches like potatoes, corn, fresh peas, winter squashes, and artichokes can be combined with rice, quinoa, millet, buckwheat, amaranth, and other grains.

These starchy foods also work well with non-starchy vegetables like leafy greens and sea vegetables.

Classic combos like vegetable curry with grains, pasta with tomato-based sauce, and baked potatoes with salad or coleslaw go together not only for flavor and texture, but also for health reasons.

Principle #4: Protein fats go with non starchy vegetables and sea vegetables

The protein fats include avocado, nuts, seeds, cheeses, and olives.

These combine best with sea vegetables and other non-starchy vegetables and with acid fruits.

I put avocados in green smoothies, use them with nuts and seeds to make desserts, and serve them in salads with non-starchy vegetables.

Principle #5: Protein starches are difficult to digest so consume sparingly

Beans (including legumes), classified as “protein starches” (both a protein and a starch), are difficult to digest.

Soaking beans or dried peas with a strip of kombu helps alleviate some of the gas.However, even with every strategy in the book to reduce the inherent gassy quality of beans, these protein starches are still problematic, and are best kept to a minimum.

If you are going to eat them (they are delicious and loaded with plant-based protein), combine them with non-starchy vegetables and sea vegetables for the most efficient digestion.

This may all sound like a hassle, but there are flavorful foods that combine well with everything: vegetable fruits and leafy greens.

Non-starchy foods, including sea vegetables, also combine well with most things.

Note: A major reason that processed foods have so many adverse side effects is that most contain sugar. Sugar combines well with nothing.

Food combining is less restrictive than it seems. It calls for a bit of thinking (and rethinking) about how and when and what you eat. But, give it a try. You may be amazed at how effective it is and how much better you feel.


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