Cosmos coffee in the Deutsches Museum

Today we decided to drink coffee in the special exhibition of the German Museum, founded by Oskar von Miller, the famous engineer, in 1905. It was finally opened in 1925 and is now the largest science and technology museum in the entire world. Prices have gone up since I last visited, an adult pays €14, so be sure to bring along plenty of time.

The “Cosmos Coffee”, on the second floor passing through the Physics department, runs through May 2020. There are many exhibitions on at the same time, also plenty of demonstrations and guided tours which are free of extra charge.

Our tour guide lived in Venezuela for many years and was very competent. She showed us the plants, the coffee flowers of the more delicate plants, the “talking drawers” with old slogans and clichés, the “smelling machines”, the coffee room, the roasting machines, the different bean colors depending on the roasting temperature.

One cup of coffee requires 140 liters of water to let the plants grow and mature, about 5-7 years. The plant came originally from Ethiopia where it is said the goats ate the berries and capered around more than usual. To the human palate the berries were too acid and hard, so they were tossed into the fire – where they developed a fantastic chocolatey aroma. From Africa, coffee made its way to Al Mokha, Yemen and to Istanbul, Turkey, and from there to many others, reaching the US in the 17th and Russia in the 18th century.

harvest workers on the way home a man sprays pesticides on the plants without a mask

The special roast “Cosmos Coffee” at the Museum is 80% Robusta and 20% Arabica. At the bar you can order from a large menu of 8 roasts and 6 kinds of preparing. The espresso was too strong, but the cappucino was delicious and the young barista makes the best hearts and swirls into the milky froth. You can stand at the tall tables or sit down on the benches and relax with a Florentine biscuit.

Hedwig’s Hundred Household Helpers: coffee grounds make the world go round

A man in a diner calls out to the employee : “Waiter! This coffee tastes like mud!”

Says the waiter: “Why sure! It was only ground this morning.”

https://www.kaffeeform.com/de/  is the site to go to! They take all those leftover coffee grounds, mix them with some kind of special resin or glue and make fabulous-looking as well as good-smelling cups and saucers out of those very coffee grounds. They do cappuccino cups, larger cups and ! new addition ! the Weducer cup for your coffee-to-go cup. I love not only the smell, but more even the idea. (What I don’t really like are those Nespresso- capsule- flowery- recycled- thingies).  I have also tested the Spülmaschinen -festigkeit / dishwasher proof-ness of the cups and they have survived that test quite well.    kaffeeform Kaffeeform UG (haftungsbeschränkt)  Coffee recycling products

Never fear, there are more ways to re-use those coffee grounds: One is to top up your fertilizer for, most of all, geraniums, but also other flowers. If you are not sure, take less or just use leftover cooled down coffee for watering. Most of my shrubs and flowers enjoy the extra douse or filter with grounds (yes, I hand filter. The Danish/ French press kind was too strong to my taste after a few years). You can simply mix it into the soil underneath the shrubs. Best compost!

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Another way to use them is cleaning your stuffed kitchen drain. Two teaspoons of grounds or so just swoosh down a clogged drain and open it up, together with lots of hot water and liquid detergent / Spüli. I was told off by the handiman NOT to use Drano et alia. as it would corrode the pipes (oh my!).

What I have not yet tried is coffee grounds as a dye for Batik or Easter eggs, so far I have tried chamomile tea and also onion peels, which work well.20170509_VIP Lounge.jpg

Hoo hoo! Time for some deliciously aromatic coffee! Savour it!