View allAll Photos Tagged processing
From a visit at the Quinta da Pacheca winery, Portugal for a tour and some deliceous lunch/wine tasting - September 17, 2018.
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the thinking process, capture in the instance where the model was contemplating on her next pose.
Singapore, 2014
photographed by eng, the stolen frames
#kceng #thestolenframes #thinking #leicasg
I am currently exploring the cross process technique this is the first picture I tried. It looks pretty cool.
check out my site at Perfectly Imperfect Photography
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Over the years, I have asked a few farmers from Brazil, along with importers and exporters, about how coffee is processed here, but until this visit I did not understand the exact methods of the processing.
The first thing I learned is that every farm is different in how they process. The second thing I learned is that, although different, many farms call what they do by the same name.
To give a better understanding I will try to break it down:
The Natural process. Overall, many farms do natural processing (especially in the Cerrado), but it is not like the natural process we find in Ethiopia. Here most of it is tree dried. (I only saw one Microlot that was picked ripe and then dried in the sun.)
Pulp Natural is also very confusing here. The reason being that many farms also have a demucilage machine, which can take off a certain percentage of the coffee fruit after pulping. The percentage of mucilage is dependent upon how the machine is calibrated. Some farmers take off 0% and others take off 100% percent. It all depends on the farm. Most places I visited took off quite a bit. You can tell by looking that the parchment color as it is being dried. The more yellow and rustic, the more mucilage that was left on.
Washed coffees are not very common, but a coffee that has been demucilaged at 80% or higher—in my mind—will taste more like a washed coffee than a Pulp Natural. I saw one farm that actually had fermentation tanks that did an odd blend of Pulp Natural and Washed processing.
Over here is a recap and my short notes:
Natural: tree dried = very common
Natural: picked ripe and then dried = not common
Pulp Natural: 100% of mucilage left on and dried on patio = not common, hard to produce.
Pulp Natural Demucilaged: anywhere from 10-90% of mucilage is taken off and then dried on patio = very common process, but both very good and poor quality can be processed this way.
Demulicaged: 100% of mucilage taken off = not common
Washed process: Coffee is pulped, fermented, and then dried = Not common.
A good note to all of this is each farm also changes their focus for processing day by day. For instance, if a lot of ripe cherry is harvested (like you would find early in the harvest season) then a lot of farms choose to make that a Pulp Natural. A lot of tree dried cherry generally means it is later in the harvest and that of course will be a natural.
I told you it was confusing.
this is made using processing.
My first ever 3D generative art application :)
(I usually only get amongst the 2D sort as there is still plenty to explore there)
Some wireframes of the object I had 3d printed for the cover design. Read the interview here:
www.printmag.com/design_articles/building_the_cover/tabid...
And the "Different Strokes" article here:
www.printmag.com/design_articles/different_strokes/tabid/...
Making-of story over here: postspectacular.com/process/20080702_printmagcover
New whip. The 2014 BMW F30 Series xDrive.
Mineral Grey / Modern Line.
Nikon D600 + Nikkor 50mm F1.8
Vancouver, B.C.
December 2014.
Women process lobsters for export at a cold storage facility built by FAO in the village of Eyl, Puntland, Somalia. The coastal community in Eyl, Somalia is beating hunger by fishing. FAO kitted their boats with ice boxes so that they can stay out at sea longer, and freezing units to keep their catch fresh, now these fisherfolk have up-scaled their fishing cooperative into an international commercial operation exporting up to 10 tonnes of fish every month to Ethiopia. Once again Somali people prove that they are amongst the most resilient in the world.
Read more about FAO and the drought in Somalia.
Photo credit must be given: ©FAO/Karel Prinsloo. Editorial use only. Copyright FAO
Once roasted, Rabo Nafissatou (left) and Bassia Mariam (right) ground the shea nuts to a paste, mix it with water and beat it, Burkina Faso.
Photo by Ollivier Girard/CIFOR
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"Шелковый крем" - натуральное мыло-пирожное с нуля , ручная работа. Идеальный подарок для себя любимой:))
Pure Affordable Luxury. Sorry, you can’t actually eat, becuase it is soap. Handmade by the Cold Process Method with the finest ingredients. They make the most wonderful gift or favour.
You will get far more enjoyment out of this than any icecream.