Our digital art exhibition

These last weeks' Art lessons in our school were dedicated to coffee.

Here are some examples of the "works of art" created by our young artists.

Collective classwork - 3^ A -  The Coffee Army: peaceful but full of energy

Coffee Art - Kizoa - Video con foto

From the past to the present (joint activity)

There are many legends about coffee but also many historical facts.

In this digital timeline we work together to pinpoint some milestones (true or legendary) in the history of the fascinating protagonist of our journey towards Expo Milan 2015.

History of Coffee on Dipity.

The Coffee Cluster: 9 countries

In the following picture we have represented in different colours the nine countries included in the Coffee Cluster at EXPO Milan 2015.

Three Latin American countries: Guatemala, El Salvador and Dominican Republic
One Asian country: Yemen
Five African countries: Burundi, Kenya, Rwanda, Uganda and Ethiopia.

Two of our students have drafted a short presentation on two of these countries: 

Edoardo's presentation on El Salvador


El Salvador - Created with Haiku Deck, presentation software that inspires

Francesca's presentation on Rwanda

Copy of Copy of Copy of Copy of Rwanda - Created with Haiku Deck, presentation software that inspires

From our Recipe Book: Moka Cake

   Moka Cake

Ingredients:

For the cake: 3 eggs 160 g of sugar 250 g of flour 2 teaspoons of instant coffee 100 ml of milk 100 ml of sunflower oil 1 cup of moka coffee 16 g of baking powder (1 bag) 1 spoon of unsweetened cocoa powder

For the moka cream: 250 ml of milk 100 ml of moka coffee 50 ml of fresh cream 20 g of corn starch 120 g of sugar 100 g of egg yolks

Prepare the moka cream for the filling. Mix the milk, the cream and the moka coffee in a pot and warm up for a few minutes. 


In a bowl add the sugar to the egg yolks and whisk until the mixture is light and fluffy. Add the corn starch and mix until smooth. 

Pour this mixture into the pot where the liquids have been warmed up, mix and cook. Let it boil for a minute and then let the cream cool down.


Prepare the batter for the cake: whisk the eggs and the sugar, add the milk, the sunflower oil, the cold moka coffee and mix well.
Then add the flour, the cocoa, the baking powder, the instant coffee and the cream. Mix gently until it is smooth.

Grease a baking pan and put the batter inside it. Bake for 40/45 minutes.
When both the cake and the filling are cold, you can use the cream to fill and cover the cake. Decorate the top of the cake with chocolate coffee beans and/or real coffee beans. Enjoy!



Believe us! It's delicious. We would like to thank Morgan and his mum for giving us this recipe and baking us the delicious cake you see in these pictures which was highly appreciated. Yummy!


Photographs: Morgan - 2^A - Scuola secondaria di primo grado di Torano Nuovo

A small class experiment

How to check the quality of your coffee blend

The density of ground coffee is lower than the density of water. That's why ground coffee floats in water.

If you want to check the quality of your beloved coffee blend, you can try this little experiment that we carried out yesterday in our Science class.

You can put a spoon of ground coffee in a bowl full of water. 

If part of the coffee powder sinks down into the bowl, it means that the coffee blend contains some kind of coffee surrogate, such as barley, or if it is of lower quality, roast broad bean powder.

Photographs: Niccolò - 2^A - Scuola Secondaria di primo grado Torano Nuovo

Curiosity Café: this week's update

Our reporters are going to keep you posted on curiosities and news from the world of coffee.

Coffee brewing: a mind map