Gebruiker:FredTC/Kladblok

	Dit is het persoonlijke kladblok van FredTC.
	Een kladblok is een subpagina van iemands gebruikerspagina. Het dient als testruimte voor de gebruiker en om nieuwe artikelen of langere toevoegingen aan bestaande pagina's voor te bereiden. Let op: je kladblok opslaan gaat met de knop 'publiceren'. De pagina wordt daarmee nog niet in de openbare encyclopedie geplaatst en blijft een kladpagina. De kladblokpagina is wel zichtbaar (voor iedereen die wat meer van Wikipedia) en mag dus geen onoorbare dingen te bevatten.
	Het is, ook in een kladblok, uitdrukkelijk niet toegestaan om zonder toestemming auteursrechtelijk beschermd materiaal van derden te publiceren.
	Enkele handige links: Spiekbriefje | Snelcursus Andere testplaatsen: De algemene zandbak | De probeerpagina van de snelcursus | De sjabloonzandbak

Uitleg stamboompagina's

Inhoud voor een mogelijk {{Stamboomuitleg}}-sjabloon

Uitleg stamboom-pagina's  

De pagina's "Stamboom van ..." geven meer informatie dan alleen een stamboom. Op één pagina staan zowel voorouders als nakomelingen van de hoofdpersoon.

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Genealogen gebruiken specifieke benamingen voor genealogische overzicht-soorten. Er is een benaming voor een overzicht van alle voorouders van een persoon met de naam kwartierstaat. Ook zijn er twee benamingen voor afstammelingen van een persoon, genealogie voor de afstammelingen in mannelijke lijn en parenteel voor alle afstammelingen van een persoon. Een stamboom geeft een overzicht van nakomelingen die van de stamvader afstammen. Een genealogie en een parenteel zijn twee varianten van stambomen.

Generatiebenamingen

hoog 64	opper 32	aarts 16	voor 8	edel 4	stam 2	oud 1	resulaat	4 standaard generaties
0 0 0 0 . . . 1	0 0 0 0 . . . 1	0 0 0 0 . . . 1	0 0 0 0 . . . 1	0 0 0 0 . . . 1	0 0 1 1 . . . 1	0 1 0 1 . . . 1	oud stam stamoud . . . hoogopperaartsvooredelstamoud	ouder grootouder overgrootouder betovergrootouder

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Koffiebranders

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Browser-opties knopjes

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Koffiebranden

Roasts

Window of a coffee-roaster shop in Monschau (Duitsland)

Some coffee roasters use names for the various degrees of roast, such as City Roast and French Roast, for the internal bean temperatures found during roasting. Roastmasters often prefer to follow a recipe known as a "roast profile" to highlight certain flavor characteristics. Any number of factors may help a person determine the best profile to use, such as the coffee's origin, variety, processing method, or desired flavor characteristics. A roast profile can be presented as a graph showing time on one axis and temperature on the other, which can be recorded manually or using computer software and data loggers linked to temperature probes inside various parts of the roaster.

The most popular, but probably the least accurate, method of determining the degree of roast is to judge the bean's color by eye (the exception to this is using a spectrophotometer to measure the ground coffee reflectance under infrared light and comparing it to standards such as the Agtron scale). As the coffee absorbs heat, the color shifts to yellow and then to increasingly darker shades of brown. During the later stages of roasting, oils appear on the surface of the bean. The roast will continue to darken until it is removed from the heat source. Coffee also darkens as it ages, making color alone a poor roast determinant. Most roasters use a combination of temperature, smell, color, and sound to monitor the roasting process.

Sound is a good indicator of temperature during roasting. There are two temperature thresholds called "cracks" that roasters listen for. At approximately {{Convert|196|°C|°F}}, the coffee will emit a cracking sound. This point is referred to as "first crack," marking the beginnings of a "light roast". At first crack, a large amount of the coffee's moisture has been evaporated and the beans will increase in size. When the coffee reaches approximately {{Convert|224|°C|°F}}, it emits a "second crack", this sound represents the structure of the coffee starting to collapse. If the roast is allowed to progress further, the coffee will soon fully carbonize, and eventually combust.

These images depict samples taken from the same batch of a typical Brazilian green coffee at various bean temperatures with their subjective roast names and descriptions. Degree of Roast, by Dan Bollinger http://www.homeroasters.org/index.htm http://www.sweetmarias.com/roasting-VisualGuideV2.php http://www.coffeereview.com/glossary.cfm

Beknopte gallery

• 
  Green Beans
• 
  Drying Phase
• 
  Cinnamon Roast
• 
  Light Roast
• 
  American Roast
• 
  City Roast
• 
  Full City Roast
• 
  Vienna Roast
• 
  French Roast
• 
  Italian Roast

Uitgebreide gallery

• 
  Green Beans
  Green coffee as it arrives at the dock. They can be stored for approximately 12-18 months in a climate controlled environment before quality loss is noticeable.
• 
  Drying Phase
  During the drying phase the beans are undergoing an endothermic process until their moisture content is evaporated, signifying first crack.
• 
  Cinnamon Roast
  A very light roast level which is immediately at first crack. Sweetness is underdeveloped, with prominent toasted grain, grassy flavors, and sharp acidity prominent.
• 
  Light Roast
  Moderate light brown, but still mottled in appearance. A preferred roast for some specialty roasters, highlights origin characteristics as well as complex acidity.
• 
  American Roast
  Medium light brown, developed during first crack. Acidity is slightly muted, but origin character is still preserved.
• 
  City Roast
  Medium brown, common for most specialty coffee. Good for tasting origin character, although roast character is noticeable.
• 
  Full City Roast
  Medium dark brown with occasional oil sheen, roast character is prominent. At the beginning of second crack.
• 
  Vienna Roast
  Moderate dark brown with light surface oil, more bittersweet, caramel flavor, acidity muted. In the middle of second crack. Any origin characteristics have become eclipsed by roast at this level.
• 
  French Roast
  Dark brown, shiny with oil, burnt undertones, acidity diminished. At the end of second crack. Roast character is dominant, none of the inherent aroma or flavors of the coffee remain.
• 
  Italian Roast
  Nearly black and shiny, burnt tones become more distinct, acidity nearly eliminated, thin body.

Tabel-vorm

Unroasted
	{{Convert|22|°C|°F}} Green Beans Green coffee as it arrives at the dock. They can be stored for approximately 12-18 months in a climate controlled environment before quality loss is noticeable.		{{Convert|165|°C|°F}} Drying Phase During the drying phase the beans are undergoing an endothermic process until their moisture content is evaporated, signifying first crack.
Light roast
	{{Convert|196|°C|°F}} Cinnamon Roast A very light roast level which is immediately at first crack. Sweetness is underdeveloped, with prominent toasted grain, grassy flavors, and sharp acidity prominent.		{{Convert|205|°C|°F}} Light Roast Moderate light brown, but still mottled in appearance. A preferred roast for some specialty roasters, highlights origin characteristics as well as complex acidity.
Medium roast
	{{Convert|210|°C|°F}} American Roast Medium light brown, developed during first crack. Acidity is slightly muted, but origin character is still preserved.		{{Convert|219|°C|°F}} City Roast Medium brown, common for most specialty coffee. Good for tasting origin character, although roast character is noticeable.
Dark roast
	{{Convert|225|°C|°F}} Full City Roast Medium dark brown with occasional oil sheen, roast character is prominent. At the beginning of second crack.		{{Convert|230|°C|°F}} Vienna Roast Moderate dark brown with light surface oil, more bittersweet, caramel flavor, acidity muted. In the middle of second crack. Any origin characteristics have become eclipsed by roast at this level.
	{{Convert|240|°C|°F}} French Roast Dark brown, shiny with oil, burnt undertones, acidity diminished. At the end of second crack. Roast character is dominant, none of the inherent aroma or flavors of the coffee remain.		{{Convert|245|°C|°F}} Italian Roast Nearly black and shiny, burnt tones become more distinct, acidity nearly eliminated, thin body.

Roast flavors

At lighter roasts, the coffee will exhibit more of its "origin character"—the flavors created by its variety, processing, altitude, soil content, and weather conditions in the location where it was grown.

As the beans darken to a deep brown, the origin flavors of the bean are eclipsed by the flavors created by the roasting process itself. At darker roasts, the "roast flavor" is so dominant that it can be difficult to distinguish the origin of the beans used in the roast.

Below, roast levels and their respective flavors are described. http://www.sweetmarias.com/roasting-VisualGuideV2.php These are qualitative descriptions, and thus subjective.

	Common Roast Names	Notes	Surface	Flavor
Light	Cinnamon, American, Half City, Moderate-light Roast	After several minutes the beans “pop” or "crack" and visibly expand in size. This stage is called first crack.	Dry	Lighter-bodied, higher acidity, no obvious roast flavor. This level of roast is ideal for tasting the full origin character of the coffee.
Medium	City, City+, Full City	After being developed through first crack, the coffee reaches these roast levels.	Dry	Sugars have been further caramelized, and acidity has been muted. This results in coffee with higher body, but some roast flavor imposed.
Dark	Full City+, Italian, Viennese, French	After a few more minutes the beans begin popping again, and oils rise to the surface. This is called second crack.	Shiny. The level of oil correlates to how far the coffee is taken past second crack.	Bittersweet flavors are prominent, aromas and flavors of roast become clearly evident. Little, if any, origin character remains.

Test voor Afbeelding combi

Tempel E

Tempel F

Tempel G

Tempel E

Tempel F

Tempel G

Probleem bij mobiele weergave

Onderstaande tabel (een cel met tekst en een cel met een afbeelding) ziet er in mobiele weergave anders uit, en wel op een vervelende wijze anders. De aanwijzing "valign="top"" lijkt in de mobiele weergave niet te worden gezien. Ongeacht de waarde van valign, gebeurt er in de mobiele weergave altijd dit:

• Een afbeelding staat keurig bovenin de tabelcel.
• Een tekst staat met de eerste regel naast de onderzijde van de afbeelding, de rest komt daaronder en dus ook lager dan de onderzijde van de afbeelding. Er is dus boven de tekst een verticale witruimte van in de buurt van 90% van de afbeeldingshoogte.

Het maakt niet uit of de afbeelding in de eerste dan wel tweede kolom staat. Beide weergaven (mobiel en desktop) werden op mijn laptop bekeken. Op mijn smart Phone bemerkte ik het probleem voor het eerst, maar het ligt dus niet aan de browser van de smart Phone, omdat het op de laptop ook fout ging.

Bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla.

Bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla, bla.

Testje met SP-sjabloon

Semi-metro Den Haag Centrum—Bezuidenhout Gerealiseerd binnen Semi-metro Decennia na Semi-metro gerealiseerd
Spoorwijdte	normaalspoor 1435 mm
naar station Laan van NOI aantakking Metrolijn E naar Stuyvesantplein Oostinje Beatrixkwartier Ternoot A12 Utrechtse Baan Overstap Metrolijn E Centraal Station Rijnstraat Wijnhaven tramlijn op het Spui Spui Grote Markt naar Prinsegracht