1959 Israel GIANT LITHO TIN CAN Jewish BOX Judaica KOSHER COFFEE Hebrew LANDWER

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1959 Israel GIANT LITHO TIN CAN Jewish BOX Judaica KOSHER COFFEE Hebrew LANDWER:
$255.00

DESCRIPOTION : Here for sale is a COLORFUL illustrated over 55 years old GIANT LITHO TIN BOX for COFFEE BEANS which was manufactured and used in 1959 ( dated ) in Israel , By a legendary manufacturer of Kosher coffee\"LANDWER\" in Tel Aviv Eretz Israel . This exceptionaly beautiful LITHO TIN commemorates 40 years of COFFEE making - 1919-1959 as is stated on the LITHO TIN BOX. The LARGE cylinder shaped LITHO TIN BOX is illustrated on allits faces with a COLORFUL GRAPHIC DESIGN and the \"LANDWER\'S COFFEE\" LOGO in HEBREW and ENGLISH. It\'s a GIANT BOX. Dimensions 9.5\" hight x 8.5\" diameter . TheTIN BOX is used , empty and in a very nice condition , TheLITHO is glossy with its vivid colors, A few very minor dents , Minor tinyrusty dots . The original lid is present . Excellent for display or for actual usage for any purpose. ( Pls look at scan for accurate AS IS images )TIN BOX will be sent inside a protectivepackaging .

PAYMENT : Payment method accepted : Paypal.SHIPPMENT : Shipp worldwidevia registered airmail is $ 25 .Will be shipped inside a highly protective packaging. Handling within 3-5 days after payment. Estimated duration 14 days.
Landwer Coffee is the first coffee roaster company and the second largest in Israel. It was established in 1919 in Berlin, Germany History Landwer Coffee was established by Mr. Moshe Landwer in 1919 in Berlin, Germany. The family operated a small coffee bar and a coffee roasting facility. In 1933 when the Nazis came to power in Germany, the family decided to immigrate to Tel-Aviv, Israel, making it the first coffee roaster company in Israel. Immediately after their arrival, the Landwer family opened their first coffee roasting facility in Alenbi Street. Later, when the business expanded the family moved the coffee bar to 123 Alenbi Street. In 1964, the roasting facility was moved to the industrial area in Holon to a hangar of 1000 square meters. In the early 1980s, the Federman family acquired Landwer Coffee from Mr. Shmuel Landwer, the son of Moshe Landwer. Today Landwer Coffee produces and distributes Turkish and Espresso coffee and is the 2nd largest coffee roaster in Israel. External links From a small establishment in turn-of-the-century Berlin, through Israel’s first coffee bean roastery to a modern-day multi-location café chain - the Landwer story is one of tradition and quality. In 1919, on a picturesque berliner street, Mr. Moshe Landwer founded his first business - a small café which will soon become a magnet for the city’s socialites. In addition to the café, and just a few doors down, he oversaw production in his own coffee bean roastery in which his entire family toiled on roasting some of the finest quality coffee to be served to the patrons of his establishment. Cupping is a method of evaluating different characteristics of a particular coffee bean. The basic structure of flavors is depicted in the following chart. We speak of four foundation flavors when broaching the subject of Cupping: sweetness, saltiness, sourness and bitterness.The following is a professional depiction of coffee flavors brought up during professional coffee tastings:Acidity - a coffee’s sensory touch of the tongue. The higher pH levels are - a tinging sensation is felt. PH levels are determined by the type of coffe Aroma - The scent the coffee emits. The initial fragrance and flavor experienced when sipping the coffee. Often described as: fruity, nutty, floral, earthy, Tobaccoy, ashy, baggy etc.Body - The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. Often described as: light, medium or full.Flavor - the taste we are left with after neutralizing pH, aroma and body. Often described as: chocolaty, winey, sweet or sour. When describing flavor negatively we often use adjectives such as: rancid, rotten or bitter.After Taste - The taste of brewed coffee vapors released after swallowing.Complexity - The array of flavors and flavor shifts experienced when smelling and tasting a coffee.Balancing - Achieved balance between pH levels and bitterness.First quality control along the process is conducted in the country of origin of the bean. After being planted, cultivated, harvested, processed and sorted the bean is ready to embark on a long journey to the consumer. Green beans are packed in even batches that often undergo first inspection in order to ensure visual cohesion within smaller batches of approximately 300 grams. The next stage sees the tasting of the coffee by experts from the field of Cupping where the Brazilian Cupping Method is applied. In this method a tablespoon of lightly roasted and crudely ground beans are placed in a medium-size cup into which hot water is poured. A spoon is then used to remove the frothy surface, enabling the cuppers an initial sniff of the emitted aroma. The following is a professional depiction of coffee flavors brought up during professional coffee tastings:Aciditya coffee’s sensory touch of the tongue. The higher pH levels are - a tinging sensation is felt. PH levels are determined by the type of coffee.AromaThe scent the coffee emits. The initial fragrance and flavor experienced when sipping the coffee. Often described as: fruity, nutty, floral, earthy, Tobaccoy, ashy, baggy etc.BodyThe physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. Often described as: light, medium or full.Flavor the taste we are left with after neutralizing pH, aroma and body. Often described as: chocolaty, winey, sweet or sour. When describing flavor negatively we often use adjectives such as: rancid, rotten or bitter.After Taste The taste of brewed coffee vapors released after swallowing.Complexity The array of flavors and flavor shifts experienced when smelling and tasting a coffee.Balancing Achieved balance between pH levels and bitterness. After the coffee has settled and has slightly cooled down, the cuppers use a tablespoon to taste the coffee. They then spit out the coffee into a receptacle. This process is conducted by buyers from countries importing coffee in order to evaluate the positive and negative characteristics of the coffee.A true guarantee for meticulous inspections is can only be made by the senses, namely observing the effect the coffee has on the taste buds and the sense of smell. Coffee types under inspection muss originate from the same place, be of the same type and should have been processed similarly.Professional coffee tasting incorporates all the senses. When cupping experts conduct tests on Espresso coffee they first observe the color and how even the Crema that rests upon the liquid is. In the next step they analyze the strength and characteristic of the aroma or of any potential flaw using their sense of smell. This is then followed by the actual tasting of the coffee in order to appraise the effect the coffee has on the tongue and how sweet, sour, astringent our bitter it is. The next step would be an analysis of the aromas that travel to the nostrils through the mouth. During the tasting the cuppers analyze and asses the characteristics of the body as well as the aftertaste, namely the taste of brewed coffee vapors released after swallowing.In countries where espresso coffee is most popular, different cupping methods are applied in order to sieve out coffee beans of lower pH levels and select only the ones with a strong body and sweet, light aroma. The espresso Cupping has seen a growth in its importance in the high-quality coffee market, a fact that leads to new scientific discoveries and new sensory analytical methods.This article was written by Asaf Rifs - licensed coffee instructor and a level 1+2 certified barista (SCAE - Speciality Coffee Association of Europe).As a result of the rise of fascist powers in Germany, Mr. Landwer moved to Israel with his entire family in 1933 and settled in Tel Aviv. Shortly thereafter he founded the first-ever coffee bean roastery in Israel on Alenby St. overlooking the Mediterranean Sea, only to relocate to the bustling center of the city’s commercial artery (121 Alenby St.) due to rapid success and much needed room for expansion.In the 40’s Landwer Café was already a household name, as if the story of the product, its maker and the city evolved simultaneously.In his roastery, Mr. Landwer insisted on the highest and most strictest work codes, demanding the most from the process in order to deliver a product to his customers that was handled with both precession and care. This tradition of quality has been synonymous with Landwer Café and indicative of the experience the brand has been offering its beloved customers since its establishment almost 100 years ago. When talking about coffee flavors the roasting process is of high relevance.Numerous and elaborate processes occur prior to our taste buds stepping in when tasting high-quality coffee. During the roasting process the raw (and green looking) coffee beans transform both chemically and physically; they shed about 20% of their mass whereas they increase in volume. The chemical reactions that occur within the bean during the roasting process is what lastly grants it its unique and popular taste.An overview of the roasting process:Following harvest in one of many different climate zones around the globe, the raw coffee beans are transported in sacks of about 60-70 kg each. Upon delivery at the roastery they get stored in large containers after an initial filtering and cleaning, ensuring the removal of dust particles and other forms of dirt. From the containers they are then moved into large ovens where they will be dried prior to being roasted.During the first stages of roasting the beans absorb the heat that is responsible for the first chemical shift they undergo (the chemical reaction that grants them their flavor and aroma). Toward the middle of the roasting process the heat inside the oven is turned down as the beans start to radiate the heat they had absorbed. By the end of the process the oven has almost fully cooled down. This phase plays a crucial role in the formation of the final product. When the coffee beans arrive to the desired temperature at last (depending on the nature of the final product, be it turkish coffee, espresso etc.) they are transported onto a cooling belt where their temperature will sink. From the carousel they make their way onward to a sealed container where they will sit for about 48 hours in order for all chemical reactions to come to an end. In the field of roasting two main methods are applied in accordance with the technical equipment at hand: 1. Conduction Roasting System - The traditional method in which the coffee beans are inserted into a hybrid conduction drum, which is placed above a heat-radiating mechanism. The heat transmitting through the body of the drum onto the coffee beans is evenly spread by the rotation mechanism of the drum. 2. Convection Roasting Method - A system in which air that is heated to high temperatures is inserted with great pressure into a rotating drum holding the coffee beans. This system allows for more control over the roasting profile, the rotation speed and the air pressure inserted into the apparatus. This system also allows for higher quantities to be roasted in shorter amounts of time without losing the precision and homogenous final product. Each one of these methods allows for different roasting variations: • Roasting each type of bean separately and then combining it into a new blend. • Roasting different types of coffee together. Each variation has plus and minuses, yet both are equally popular. Roasting each type separately guarantees optimal roasting as we apply different roasting profiles for each coffee bean sort according to its traits (size, robustness and pH levels). After individually roasting the different coffee bean types a new blend is created. A blend which is the sum of its parts. When roasting different types together a more homogenous blend emerges. In this process every type leaves its mark on the overall taste of the blend and new characteristics are formed. Analogues to cooking, where each ingredient is handled separately and is pieced together to form a dish, and unlike the making of a stew where all the ingredients are cooked together and create a new taste by effecting each other’s flavor. A fact worthy of mentioning is the significant distinction to be made between coffee types from the Robusta family and the Arabica, whereas even within these families roasting profiles may vary. This article was written by Oren Marimi - head of Landwer’s Roastery.During the Period of Austerity in Israel, many coffee manufacturers, caving under the dire financial straits, switched to Chicory, a lesser coffee substitute, whereas Mr. Landwer’s Café continued serving his patrons with beverages made of the finest coffee beans, a fact which enhanced the brand’s value and helped it gain more respect in Israel. In the year 1964, due to a rising demand and an increase in popularity the roastery was forced to relocate from Alenby Street to Holon’s industrial Area in order to accommodate the growing production needs. Ever since it resides in a space sprawling over 1000 square meters.In the years to come the factory will undergo many technological and operational boosts, which will significantly improve its capacity to - roast, grind, store, package, ship and handle coffee. In Addition to that the factory’s superintendence, both in production and in the lab have been perfected and as a result of that the factory meets the strict ISO-9001 and the ISO 22000:2005 standards; an indication of our wish to strive to the most professional of work ethics. Years of experience and constant improvements ensure a product that is the epitome of cohesion and precision, the result of meticulous and rigorous work process.Special blends, quality roasting and fine grinding of coffee beans all make for a unique tasting experience. Landwer’s insistence on preserving traditions and not leaving out love and care throughout the production process has ensured that current and future generations will enjoy the same high-quality product that they had grown accustomed to.A noteworthy milestone in Landwer’s history took place in 2004 when Stefan Yokowizc, Ofer Koren, Nir Kaspi and Oren Maor (4 experienced entrepreneurs and Tel Avivian night owls) joined forces and came on board the Landwer Roastery, and together established the Landwer Café brand; a chain of coffee shops that, alongside the production of great coffee, will have helped the great business potential that is the Landwer legacy materialize into something greater. Sprawling over numerous locations in Israel, Landwer Café offers a unique combination of professional top-notch dining experience and a familial warmth that caters to a large array of needs and whims, supplying customers with both a business, a casual and a welcoming Environment.In 2011 our House Blend received a make-over and an upgrade, upscaling it to a premium blend that suited the israeli palette in the best possible way. In order to make sure the change was to be undertaken according to highest standards we invited Mr. Gianni Norra from Italy, one of the world’s greatest coffee experts, to oversee the creation. Mr. Norra skillfully concocted a blend that represents his skills and year-long experience in the field. Rich in a chocolatey vanilla flavor, the blend is a balance of a light flavor and a sense of depth which is most suiting for the israeli taste buds. Alongside the rejuvenated House Blend, our roastery and Mr. Norra created a series of blends stemming from across the world. A selection which is offered in any one of our coffee shops packaged either in bags or tins for the convenience of our customers. Resting on the strong foundation of its history and past, with the insatiable desire to move forward, the Landwer Experience grows ever richer as we embark on new paths.