chocolate covered coffee beans

Is My Favorite Coffee Bad For Me?

noreply@blogger.com (cualquiermundo) — Fri, 22 Dec 2006 06:31:00 +0000

Can most of us in America do without our daily fix of caffeine that comes from our favorite cup of coffee? Ask 80% of Americans over 20 who are addicted and you’ll hear a big ‘No’! But how good is coffee when it comes to our health? Do we really know? Some research seems to indicate that there is a link between coffee drinking and a greater risk when it comes to heart attacks. However, the findings were not conclusive as certain other studies found no basis for this at all. Was coffee to blame or was it the fact that many coffee drinkers were smokers as well? But there did seem to be a connection even among non-smokers under certain conditions.

What seemed to emerging was the fact that the connection was apparent in Europe, not in the U.S. This could perhaps have something to do with the way coffee is brewed there. Coffee is also said to raise cholesterol levels. The substances in coffee that do that are cafestol and kahweol which tend to leach into the coffee. Put coffee grounds into boiling water and whatever coffee you make, decaf or regular, you will find these substances in it. But when you make drip coffee – and that’s the way most Americans make it – the coffee oils get trapped in the filter and so the coffee hardly contains either of these substances. So that was probably the explanation as to why the link between the risk of heart disease and coffee was not that apparent in the U.S. Instant coffee and percolated coffee scored low as far as these two substances were concerned.

Both cafestol and kahweol have been known to raise cholesterol levels. The LDL levels are boosted which in turn blocks arteries. So if you were to drink say, 5 cups of Turkish coffee, your LDL levels could rise alarmingly by about 25%! The added disadvantage is the fact that coffee tends to be of a stimulative nature and people with high blood pressure could be at risk. In a study, caffeine equivalent to 2 or 3cups of coffee were given to the participants and it was observed that the levels of the stress hormone cortisol went up. Cortisol tends to make the blood pressure go up. So it would be better to keep that coffee down to an absolute minimum if you are prone to high blood pressure problems. The caffeine in coffee could also react with your medication so do consult your doctor.

So is coffee then by itself really bad for the heart? There still seems to be no consensus on that score. But moderation could be the key, just out of consideration for your heart. How on earth do you know what is ‘moderate’ and what is ‘too much’? Well, five cups of instant, percolated or drip would be the limit per day and this would be particularly so if there were issues of hypertension or high cholesterol. If you need to cut back, do it slowly, say a cup less every couple of weeks, so it won’t seem so hard. A slow decrease helps avoid possible withdrawal symptoms. Also try and use decaf instead of regular coffee and do this substitution slowly as well.

For more information about coffee and health and coffee roasting visit http://www.coffee-lovers-guide.com/

Coffee Health - New Antioxidant On The Block

noreply@blogger.com (cualquiermundo) — Wed, 01 Nov 2006 17:55:00 +0000

Green coffee beans have supplied a new player in the antioxidant arena. An extract of green coffee beans has been found to have a stronger antioxidant effect than established antioxidants like green tea and grape seed extract.

The active constituent in coffee that is responsible for its many health benefits is a compound called chlorogenic acid. It neutralizes free radicals, and addresses the problem of hydroxyl radicals, both of which can lead to cellular degeneration if left unchecked. Chlorogenic acid also helps regulate metabolism. Compared to green tea and grape seed extract, green coffee bean extract is twice as effective in absorbing oxygen free radicals.

One of the advantages of using the green coffee bean extract is that the negative effects of coffee are avoided. The chlorogenic acid is thought to boost metabolism by changing the way glucose is taken up by the body. And it does contain caffeic acids, which give a boost to energy levels like regular coffee does. But unlike boiled coffee, green coffee bean extract contains no cafestol, which is a diterpene. Along with its diterpene relative kahweol, cafestol increases concentrations of the 'bad' cholesterol, LDL, to levels that over a lifetime might increase the risk of coronary heart disease by as much as 20% These diterpenes also had an effect on the levels of liver enzymes measured. When these are elevated it is an indicator of stress on the liver. However the study that measured this found this was a transient effect, and also that the levels of liver enzymes were much lower than those with liver disease.

As a side note on the health effect of the diterpenes found in regular coffee, it was found that by simply drinking filter coffee, none of these effects on cholesterol levels or the liver took place. The coffee filter removed the offending diterpenes. And levels of these diterpenes in instant coffee are low.

Other benefits of green coffee bean extract include an increase in the effectiveness of pain killers, especially for migraine medications; a reduction in the risk of diabetes; and assisting the body burn a higher proportion of lipids (fats) compared to carbohydrates, which could help with muscle fatigue for athletes and bodybuilders.

Interestingly, on the subject of caffeine and liver disease, further studies have indicated it may in fact support liver health for some people. Those who were at high risk of developing liver disease due to drinking too much alcohol were found less likely to suffer liver damage if they drank more than two cups of coffee or tea a day. This was a population based study, not a clinical trial, and so is not conclusive on the subject. But it does offer some promising information. Those drinking in excess of two cups or more a day were half as likely to develop liver disease compared to those drinking less than one cup a day. Researchers do not know what caused this protective effect.

One of the criticisms of coffee in regards to health is that it leaches calcium from the bones. But this effect has been found to be overemphasized, at least in children. And adults who consume a diet with sufficient levels of calcium will be protected from the small amount of calcium that is lost due to coffee consumption.

So the old axiom that caffeine can stunt a child's growth is a myth. It was based on the fact that in older studies, caffeine was associated with low bone mass because those studies were done on elderly people who both drank a lot of coffee and had diets that were low in calcium. Recent studies in the US followed 80 teenagers over 6 years, and found no difference in the bone density of those with a high level of caffeine in their diet, compared to those teenagers who had little caffeine. Other studies determined that the amount of calcium lost from bones is small and can be balanced by having sufficient calcium in your diet.

References: Australian Healthy Food Magazine, January. http://www.nutraingredients.com/news/ng.asp?n=643516&m=1FSND06&idP=2&c=qgtqmovbyiaxdub http://www.sciencenews.org/pages/sn_arch/11_30_96/food.htm

Discover the answers to health questions you hadn't even thought of asking! If you want more vitamin facts and supplement information on echinacea, vitamin C, ginkgo biloba, ginseng, pregnancy, alzheimers, HTN, birth control pills, and more, click through to this link.

Coffee Flavors - Chocolate, French Vanilla, Espresso, Amaretto, Hazelnut, Kona

noreply@blogger.com (cualquiermundo) — Tue, 17 Oct 2006 14:03:00 +0000

Who doesn’t enjoy waking up to a fresh pot of brewed coffee? With so many different flavors, it can be hard to figure out which are the best ones out there. It is definitely a subjective matter. You should try different varieties to see what appeals to your tastebuds. Try to make your own choices about the best options in coffee flavors.

According to our research from a variety of sources, here are some other most popular coffee flavors:

* Chocolate. Believe it or not, people love their chocolate. Now, this could be a bit of dark or even white chocolate that is added. It can be sweet or bitter. The smooth texture that it adds to the coffee is always a draw in for many.

* French Vanilla. This creamy blend of vanilla and cream is perfect for a luxury coffee drink. You’ll find them in all sorts of types. Being one of the most popular options out there, you can find it quite easily to sample.

* Love That Espresso. Yes, especially if you are from Europe, you know the value of a good cup of coffee. In Italy, ordering a cup of coffee will get you this small cup of very strong, very wonderful flavor.

* Go For The Nut. Hazelnut is another one of the wonderful blends of coffee that coffee drinkers are after. When it comes to tasting like a nut, you won’t get much of that here. But, you will get an even taste, one that is not too bitter, yet not too sweet either.

* Amaretto. This type of coffee is sure to give you a little zing. That’s because it is made to taste like the Italian liquor. Most times you will find it called Almond Amaretto.

* Dark Roast It Has To Be Here! There is just something amazing about the flavor and after taste of a dark roast coffee. If you haven’t had it, try it.

* Kona Anyone? Kona is a very wonderful coffee that is much unlike other flavors out there. It has an underlying hint of citrus that is just enough to make you say, “What is that wonderful coffee flavor?”

There you have it. You might’ve heard of some of these, and the others must be new to you. You’ll never know what you’re missing out on till you try the others. Have fun.

On http://www.1-stop-coffee.com/ you will find articles about kona coffee online and other ideas, products to make all your coffee dreams a reality.

Gormet Flavored Coffee: Simply The Best

noreply@blogger.com (cualquiermundo) — Thu, 28 Sep 2006 13:32:00 +0000

There is nothing that beats a good gormet flavored coffee bean. Gourmet flavored coffee beans are specially created for the coffee drinker and connoisseur. Of course, the process is unique to the gourmet coffee experience from the get go. Flavors are extremely versatile. You can get vanilla, chocolate, mint, chocolate mint, and so many others I could never name them all. That is because someone is always creating brand, new flavors!

Coffee manufacturers know what you and I like. They make a profit knowing what to bring to us. They are people pleasers; they want your business. Gormet flavored coffee allows coffee manufacturers and retailers to reach their target audience: you and me. Each manufacturer has a special process that allows them to bring you your every desire. Then they make flavors you never imagined. Yet, when you taste and smell the new flavor, you wonder where it has been your whole life. Mmm, mmm, good!

Coffee retailers often roast, flavor, then package there own gormet flavored coffee. By adding their own label, they keep your attention. They make you and I loyal coffee drinkers. Often, coffee retailers create a unique coffee flavor and name to get your attention and keep it. Does it work? If it didn't work, they wouldn't keep doing it!

Gormet coffee drinkers expect only the best. Coffee connoisseurs expect their tastes and styles to be catered too. Of course, coffee retailers are more than willing to give us what we want. In addition, it is plain fun to create such flavorful examples of artist coffee. Yes, gormet flavored coffee is an artistic form of self exploration. A lot can be discovered by taking notice of the type of gourmet coffee someone drinks and prefers. Are you a decaf or regular? Whole coffee bean or coffee ground? Flavored or non-flavored? Gourmet or non-gourmet? The choices are endless. Some people like a regular coffee of Java; others, like me, enjoy a gourmet flavored coffee: buttered rum is my choice.

Whatever flavor you prefer, there is a gormet flavored coffee for you. Maybe you aren't sure which flavored coffee you prefer. Then you get the fun of tasting all sorts of flavors and smelling all sorts of unique aromas in the search of finding the perfect gourmet coffee for you. Of course, why stop at just one? Keep going and find two, three, four or more! The possibilities never end.

The true gourmet coffee connoisseur goes one step further: they create their own flavored coffee! Yes, you too can be a coffee connoisseur. Buy green coffee beans at a discount; buy an inexpensive coffee roaster; a coffee grinder. Viola! You have the ability to create your own gourmet flavored coffee. The true coffee connoisseur enjoys only the best gourmet coffee created by his or her own hands.

My suggestion to you: trial and error. Through trial and error you choose a gourmet coffee flavor just for you. If all else fails, create you own mixture! For you, the coffee drinker, nothing is too good. The coffee retailers and coffee manufacturers believe that, so should you. Discover what is truly you, and what is truly not. Try drinking many types and flavors. Maybe you will be surprised by what suits your tastes. Whatever your choice, be sure to enjoy your decision.

Tana has been an avid coffee and tea drinker her whole life. She has tried more than 100 different varieties of coffee and tea. At her site, Tana reveals to you her delicious secret blends of coffee and tea that she has experienced through her years. To learn more about premium gourmet coffee visit http://www.thelittleteahouse.com.

Why Antique Coffee Grinders Are So Great For Grinding Coffee Beans

noreply@blogger.com (cualquiermundo) — Sat, 23 Sep 2006 18:11:00 +0000

For coffee lovers, the rich smell of freshly ground coffee beans in the morning is enticing. The aroma fills the house and you can almost taste the coffee before you pour it in your cup. The delightful aroma increases as the coffee brews and you stand ready with your mug in your hand just waiting to take that first delightful sip. For coffee lovers such as this, an antique coffee grinder is a welcome kitchen appliance.

Reasons to Buy an Antique Coffee Grinder

You can buy pre-ground beans in packages or cans, but there is no comparison to the taste of the freshly ground ones. You can also buy whole beans at the grocery store and grind them there, but if the person who used the machine before you ground a different flavor of bean, then that flavor could change the flavor of the ones you choose to grind.

You also have to grind all of the beans at once, instead of grinding them as you need them. Grinding them all at once will still allow that fresh taste to come through in the first cups that you brew but the flavor may decrease with each successive cup that you make. That's why it's better to own your own coffee mill. A lot of people purchase electric coffee grinders. They work well but they make a lot of noise. There's also the chance that it may heat up the beans and take away from the great flavor.

Unlike their electric cousins, antique coffee grinders grind the beans to the proper texture with the added benefit of not overheating the beans. Another reason to own one is that they are beautiful objects, rich in history. Since they come in different styles, you can find one that will go well with whatever decor you have in your kitchen.

What Styles do They Come in?

Some antique coffee grinders mount on the wall, while others are countertop models. They are made from a variety of materials, one of which unpainted wood. These have handles that are made of cast iron and have intricate designs painted on them. There are other collectible coffee grinders, such as the Parker Nation Coffee mill. This mill was created circa 1905, in Connecticut. The beautiful bronze finish at the top sets them apart from other antique coffee mills. Another popular one was made in the 1920s, during the famous Art Deco era. Its sleek design makes it an attractive addition to any kitchen.

An antique coffee grinder is a great investment, not only for the wonderful coffee it provides but also because it's attractive and lends a sense of history to your home

Gregg Hall is an author living in Navarre Florida. Find more about this as well as Gourmet Coffee Gifts at http://www.gourmetcoffeeplus.com

Kona Coffee: the Pride of Hawaii

noreply@blogger.com (cualquiermundo) — Tue, 19 Sep 2006 14:29:00 +0000

Coffee is one of the most important commodities the world over. This byproduct of coffee cherries and coffee beans has remained one of the most popular beverages.

From the time that it originated from Ethiopia centuries ago, coffee has become a household basic – something that people cannot do without.

There are two basic coffee variants: one is the traditional Arabica, and the other is Robusta coffee. Many coffee enthusiasts agree that the former has a stronger flavor than the latter, so it tastes better.

This is because Arabica coffee contains beans in its purest form – rather than Robusta coffee which only has half of the caffeine amount that can be found in Arabica coffee variants.

Due to the high demand of Arabica coffee in the industry, many rare coffee variants found only in certain places have found a niche market.

Hawaii's Kona Coffee

Aside from the gorgeous beaches, lush forests and warm people, another thing that Hawaiians are proud of is a coffee variant that is solely produced in their islands, which is the Kona coffee.

Kona is a part of the Hawaiian archipelago where this special coffee variant is grown. Kailua-Kona is the largest town in the district, and it has two districts: the northern and southern districts of Kona.

On the Dry Side of the Island

The word Kona literally means on the dry side of the land. Kona coffee if therefore grown on the dry side of Big Island, which is the largest among all the Hawaiian islands.

There are two districts which divide Kailua-Kona, and Kona coffee grows primarily on the West side of the Hawaiian archipelago.

This location, as well as the climate, makes Hawaii an ideal setting to grow Kona coffee, which has become a world-class coffee variant.

What makes coffee plants in Kona unique from other coffee plants in the world are:

1. The ideal location

Hawaii is basically a group of islands formed by volcanic slopes. Kona coffee if grown along the rocky volcanic slopes of Mount Lona and Mount Hualalai.

2. The ideal climate

Due to the tropical climate in Hawaii, the mornings are almost always warm and sunny. During the afternoon, there is a slight mist which befalls the islands, further nurturing the coffee plants.

3. The meticulous care of coffee farmers.

Most of the coffee farmers in Hawaii rely on the basic hand-picking method, ensuring the freshness of the freshly-gathered coffee cherries.

Some coffee producers use modern machinery to ensure fast harvesting when the coffee cherries are mature enough. However, a machine cannot give out the personal touch that farmers can give during harvesting.

A machine may not recognize overripe or immature coffee beans, and put them all together once harvested. This results in an impure coffee blend once the beans are processed.

On the other hand, a hand-picked batch of coffee cherries is assured of almost 100 per cent quality.

Kona coffee is also an Arabica blend, making it a truly premier coffee variant that Hawaiians can proudly offer to the world.

Dave Poon is an accomplished writer who specializes in the latest in Food and Drink. For more information regarding Kona Coffee please drop by at http://www.hotcoffeeplus.com/

Coffee from Kenya

noreply@blogger.com (cualquiermundo) — Sat, 16 Sep 2006 22:33:00 +0000

Mount Kenya is one of the tallest peaks on the planet. That's an appropriate metaphor for the coffee that comes from this region, since coffee from Kenya is one of the finest brews on Earth.

But beyond literary allusions, there's a real benefit to the area in which these superb beans are grown. The high plateaus of Mount Kenya provide excellent climatic conditions for growing coffee plants.

Add to that the volcanic soil and you have a stellar combination for growing some of the world's finest coffee beans.

In this region there are now thousands of small farms, farms that may average only a half acre. But thanks to those small plots, individual, careful attention can be given to the plants.

Fortunately, there also exists a system of cooperatives that allows these small farmers to efficiently market their product. Coffee drinkers everywhere are the beneficiaries.

Coffee from Kenya is famous for its intense flavor and full body. That flavor isn't overwhelming, though. For reasons known best to coffee chemists, the strong acidity of Kenyan coffee is well-balanced resulting in a pleasant tang, rather than a bitter jolt.

Some of that heady flavor is the result of using primarily AA beans in gourmet Kenyan coffee. The ratings - AA, AB, PB, C, E, TT, and T - refer, not directly to the quality, but to the size of the bean. But size matters.

The larger the bean, the greater the accumulation of fine coffee oils. It's those oils that produce many of the hundreds of compounds that combine to produce a fine cup. The larger the bean, all other things being equal (which, admittedly, isn't always the case) the more heady the aroma and the more flavorful the cup.

Though each individual coffee aficionado will naturally have his or her favorite, anyone who enjoys fine coffee will give a Kenya AA high marks. It is the perfect way to start a busy day, or sooth the nerves after a hectic afternoon. Try some and find out for yourself why.

This article is brought to you by coffeeinfocenter.com If you're looking for more coffee related information feel free to visit our website.

Coffee processing

noreply@blogger.com (cualquiermundo) — Sun, 10 Sep 2006 18:25:00 +0000

Processing of coffee is the method converting the raw fruit of the coffee plant (cherry) into the commodity green coffee. The cherry has the fruit or pulp removed leaving the seed or bean which is then dried. While all green coffee is processed the method that is used varies and can have a significant effect on the flavor of roasted and brewed coffee.

A coffee plant usually starts to produce flowers 3-4 years after it is planted, and it is from these flowers that the fruits of the plant (commonly known as coffee cherries) appear, with the first useful harvest possible around 5 years after planting. The cherries ripen around eight months after the emergence of the flower, by changing colour from green to red, and it is at this time that they should be harvested.

Coffee berries are most commonly picked by hand by labourers who receive payment by the basketful. As of 2003, payment per basket is between US$2.00 to $10 with the overwhelming majority of the labourers receiving payment at the lower end. An experienced coffee picker can collect up to 6-7 baskets a day. Depending on the grower, coffee pickers are sometimes specifically instructed to not pick green coffee berries since the seeds in the berries are not fully formed or mature. This discernment typically only occurs with growers who harvest for higher end/specialty coffee where the pickers are paid better for their labour. Mixes of green and red berries, or just green berries, are used to produce cheaper mass consumer coffee beans, which are characterized by a displeasingly bitter/astringent flavour and a sharp odour. Red berries, with their higher aromatic oil and lower organic acid content, are more fragrant, smooth, and mellow. As such coffee picking is one of the most important stages in coffee production, and is the chief determinant for the quality of the end product.

Wet process

Sorting coffee in water

Coffee drying in the sun. Dolka Plantation Costa Rica

Most of the world's green coffee has gone through some sort of wet processing including most of the premium coffee.

After the Green coffee is picked the coffee is sorted by immersion in water. Bad or unripe fruit will float and the good ripe fruit will sink. The skin of the cherry and some of the pulp is removed by pressing the fruit by machine in water through a screen. The bean will still have a significant amount of the pulp clinging to it that needs to be removed.

In the ferment and wash method of wet processing the remainder of the pulp is removed by breaking down the cellulose by fermenting the beans with microbes for several days and then washing them with large amounts of water. Fermentation can be done with extra water or in "Dry Fermentation" in the fruit's own juices only.

In machine-assisted wet processing fermentation is not used to separate the bean from the remainder of the pulp rather it is scrubbed off by a machine.

After the pulp has been removed what is left is the bean surrounded by two additional layers, the silver skin and the parchment. The beans must be dried to a water content of about 10% before they are stable. Coffee beans can be dried in the sun or by machine but in most cases it is dried in the sun to 12-13% moisture and brought down to 10% by machine. Drying entirely by machine is normally only done where space is at a premium or the humidity is too high for the beans to dry before mildewing. When dried in the sun coffee is most often spread out in rows on large patios where it needs to be raked every six hours to promote even drying and prevent the growth of mildew. Some coffee is dried on large raised tables where the coffee is turned by hand. Drying coffee this way has the advantage of allowing air to circulate better around the beans promoting more even drying but increases cost and labor significantly. The parchment is removed from the bean and what remains is green coffee.

Dry process

Dry process, also known as unwashed or natural coffee, is the oldest method of processing coffee. The entire cherry after harvest is placed in the sun to dry on tables or in thin layers on patios. It will take between ten days and two weeks for the cherries to completely dry. The cherries need to be raked regularly to prevent mildew while they dry. Once the skin is dry, the pulp and parchment are removed from the bean. While coffee was once all dry processed it is now limited to regions where water or infrastructure for machinery is scarce. The supply of dry processed coffee is very limited, with coffee from the Harrar region of Ethiopia and some areas of Yemen and Brazil being the primary sources.

Economics of coffee

noreply@blogger.com (cualquiermundo) — Mon, 04 Sep 2006 23:53:00 +0000

is one of the world's most important primary commodities; it ranks second only to petroleum in terms of dollars traded worldwide, ($70 billion pa). With over 400 billion cups consumed every year, coffee is one of the world's most popular beverages, comprising about a third of tap water consumption. Worldwide, 25 million small producers rely on coffee for a living. For instance, in Brazil alone, where almost a third of all the world's coffee is produced, over 5 million people are employed in the cultivation and harvesting of over 3 billion coffee plants; it is a much more labour-intensive culture than alternative cultures of the same regions as soy, sugar cane, wheat or cattle, as it is not subject to automation and requires constant attention.

Coffee is also bought and sold as a commodity on the New York Board of Trade. This is where coffee futures contracts are traded, which are a financial asset involving a standardized contract for the future sale or purchase of a unit of coffee at an agreed price. The world's largest transfer point for coffee is the port of Hamburg, Germany.

Toddy coffee

noreply@blogger.com (cualquiermundo) — Fri, 01 Sep 2006 15:27:00 +0000

Toddy is a trademark referencing a cold brewing system developed and patented by Todd Simpson in 1964. In the absence of competition in this brand space, it has become a genericized trademark in American English and many people in the United States today refer to any cold brewed coffee as a "Toddy".

The Toddy process requires grinding coffee beans at a coarse setting and soaking those grounds in cold water for a prolonged period of time (usually 12 hours or more). The grounds must be filtered out of the cold water after they have been steeped; therefore, the grounds can either be put in a bag-like filter before steeping or the mixture can be fed through a filter after soaking (similar to the Toddy system). The end result produces a concentrate that is often diluted with water (or milk in some beverages). Pouring hot coffee over ice waters down the beverage, while pouring cold brew over ice does not. Toddy Products claims brewing coffee by their method reduces the acidity of the beverage. This is not the method with which most commercially sold iced coffee is made. Often, it is made by brewing hot coffee at double strength, then pouring over an equal amount of ice or cold water.

Jamaican Blue Mountain Coffee

noreply@blogger.com (cualquiermundo) — Mon, 28 Aug 2006 18:50:00 +0000

Jamaican Blue Mountain Coffee is a classification of coffee grown in the Blue Mountains of Jamaica. The best lots of Blue Mountain coffee are noted for its mild flavor and lack of bitterness. Over the last several decades, this coffee has developed a reputation that has made it one of the most expensive and sought-after coffees in the world.

Jamaican Blue Mountain Coffee is protected worldwide as a certification trademark meaning that only coffee certified by the Coffee Industry Board of Jamaica can be labeled as such. It comes from a recognized growing region in the Blue Mountain region of Jamaica and its cultivation is monitored by the Coffee Industry Board of Jamaica.

The Blue Mountains are generally located between Kingston to the south and Port Maria to the north. Rising to 7500 feet, they are some of the highest mountains in the Caribbean. The climate of the region is cool and misty with high rainfall. The soil is rich with excellent drainage. This combination of climate and soil is considered ideal for coffee.

Drip brew coffee

noreply@blogger.com (cualquiermundo) — Fri, 25 Aug 2006 22:29:00 +0000

Drip brew is a method for brewing coffee which involves pouring water over coffee contained in a filter. Water seeps through the coffee, absorbing its oils and essences, solely under gravity then passes through the bottom of the filter. The used coffee grounds are retained in the filter with the liquid falling (dripping) into a collecting vessel such as a carafe or pot.

Paper filters are commonly used for drip brew all over the world. One benefit of paper filters is that the used grounds and the filter may be disposed of together, without a need to clean the filter. However, metal filters are also common, especially in India. These are made of thin perforated metal sheets that restrain the grounds but allow the coffee to pass, thus eliminating the need to have to purchase separate filters which sometimes cannot be found in some parts of the world.

Drip brewing is the most popular method of coffee brewing, owing to the overwhelming popularity of the automatic drip brewing coffee machine. There are, however, several manual drip-brewing devices on the market, offering a little more control over brewing parameters than automatic machines. There also exist small, portable, single serving drip brew makers that only hold the paper filter and rest on top of a cup. Hot water is poured in and drips directly into the cup.

Brewing with a paper filter produces clear, light-bodied coffee, which is free of sediments, but lacking in some of coffee's oils and essences, which are trapped in the paper filter.

A less familiar form of drip brewing is the reversible or "flip" pot commonly known as the Napoletana.

Decaffeination

noreply@blogger.com (cualquiermundo) — Tue, 22 Aug 2006 18:00:00 +0000

Decaffeination is the act of removing caffeine from coffee beans and tea leaves.

All decaffeination processes are performed on unroasted (green) coffee beans, but the methods vary somewhat. They generally start by steaming the beans. The beans are then rinsed in some solvent that contains as much of the chemical composition of coffee as possible without also containing the caffeine in a soluble form. The process is repeated anywhere from 8 to 12 times until it meets either the international standard of having removed 97% of the caffeine in the beans or the EU standard of having the beans 99.9% caffeine free by mass. Coffee contains over 400 chemicals important to the taste and aroma of the final drink; this effectively means that no chemical reaction will remove only caffeine while leaving the other chemicals at their original concentrations. While they are occasionally referred to informally as "decaffeinated," soft drinks without caffeine are prepared by simply leaving caffeine out in the first place.

Coffea arabica normally contains about half the caffeine of coffea robusta, and a coffea arabica bean containing a tenth as much caffeine as a normal bean has been found by some Brazilian scientists. This may change how low-caffeine coffee is produced in the future. Additionally, genetic engineering technology may be eventually applied to create a naturally caffeine-free coffee. But for now, one of several methods to remove the caffeine from caffeine-containing beans is employed.

Home roasting coffee beans

noreply@blogger.com (cualquiermundo) — Tue, 22 Aug 2006 01:06:00 +0000

Home roasting refers to the process of buying green coffee beans and roasting them in your own home. Roasting coffee in the home is something that has been practiced for centuries, and has included methods such as heating over fire coals, roasting in cast iron pans, and rotating iron drums over a fire or coal bed. Up until the 20th century, it was more common for at-home coffee drinkers to roast their coffee in their residence than it was to buy pre-roasted coffee. During the 20th century, roasting coffee in the home faded in popularity with the rise of the professional coffee roasting companies.

In modern times home roasting of coffee has seen a revival, and while often done for purely economic reasons, increasingly it has become a tool and a hobby for the coffee aficionado to get access to better quality, fresher roasted beans.

Maraba Coffee

noreply@blogger.com (cualquiermundo) — Sun, 20 Aug 2006 16:29:00 +0000

Maraba Coffee (Kinyarwanda: Ikawa ya Maraba, French: Café de Maraba) is a fair trade coffee produced in the Maraba area of southern Rwanda (coordinates: 2°35′S 29°40′E). The coffee plants are the Bourbon variety of the C. arabica species and are grown by around 2,000 small holder farmers, operating under the Abahuzamugambi association, on the fertile volcanic soils at altitudes between 1,700 and 2,100 metres (5,577–6,889 ft). The association was formed in 1999 by the farmers themselves, and from 2000 was supported by the National University of Rwanda (NUR), and the Partnership for Enhancing Agriculture in Rwanda through Linkages (PEARL), an organisation set up with help from the United States Agency for International Development (USAID) and various US educational establishments to provide loans and expert advice to the association. The cooperative has vastly improved the lives of growers in the area, many of whom has lost family members in the 1994 Rwandan genocide, and can now send their children to school and receive good healthcare for the first time.

The useful part of the coffee plant is the fruit, which is hand picked by the farmers, mostly during the rainy season between March and May, and then brought in baskets to a purpose-built washing station in Maraba. There the skins are removed and the beans extracted from the centre and dried. At several stages of this process, the beans are sorted according to quality, both by machine and by hand. The farmers are given credits dependent on the amount and quality provided and paid at the end of each month.

The beans are sold on to various roasting companies, with the highest quality beans going to Union Coffee Roasters, a company based in the United Kingdom and Community Coffee, based in Louisiana. Union sells to various cafes in the UK as well as the Sainsbury's supermarket chain, which sells it on under the banner Rwanda Maraba Bourbon Coffee, while Community use it in conjunction with other coffees in some of their speciality blends. Good beans are also bought by Rwanda Specialty Coffee Roasters, which sells the coffee in Rwanda (mostly in higher end shops in the capital, Kigali). Maraba coffee is also now brewed into a beer, which won its category in the World Beer Cup 2006.

Inventing the perfect coffeemaker

noreply@blogger.com (cualquiermundo) — Sun, 20 Aug 2006 00:49:00 +0000

The Chemex coffeemaker was a consequence of intersection of Schlumbohm's scientific and marketing interests. Between his first American trip in 1931 and the filing of the U.S. patent for Chemex, Schlumbohm applied for dozens of patents, focused on his core specialty of refrigeration but also wildly diverse. Patents included applications for a ‘method of illuminating rooms’, ‘unburnable gasoline’, a ‘writing utensil’, and a ‘show window’ among many others, most of which are assumed to have been produced for sale. The final event of the process which culminated in the marketing of the Chemex was Schlumbohm’s final attempt to market the ‘open system’ transitory refrigeration cycle device which he had been perfecting for some years. A working prototype had been exhibited at the 1939 New York World’s Fair, claiming to be the cheapest and simplest refrigeration system ever invented. Schlumbohm considered this to be the invention that would provide the financial independence he had been seeking since his graduation more than a decade before, and had in fact been working on versions of the same device since 1929. Finally, an investor offered to provide sufficient money to put the prototype into production, but demanded a controlling interest in the company which would produce the device. Schlumbohm refused the overture, which placed him in a difficult financial predicament. “To afford that refusal, I had to take an appraising look at the other arrows in my quiver. There was this new patent for the coffeemaker, with its broad appeal. Within a week, I had sold half-an-interest in it for $5000 and planned to license it.” Schlumbohm’s patent No. 2,241,368 for a ‘Filtering Device’ had been filed on April 13, 1939. The original version included a spout and handle, much more complex than the final familiar version, and was intended for multiple uses, including laboratory filtering processes.

Social aspects of coffee

noreply@blogger.com (cualquiermundo) — Sat, 19 Aug 2006 01:12:00 +0000

Many social aspects of coffee can be seen in the modern-day lifestyle. The United States is the largest market for coffee, followed by Germany. The Nordic countries consume the most coffee per capita, with Finland, Norway and Denmark trading the top spot depending on the year. However, consumption has also vastly increased in the United Kingdom in recent years.

Coffee is so popular in the Americas, the Middle East, and Europe that many restaurants specialize in coffee; these are called "coffeehouses" or "cafés". Most cafés also serve tea, sandwiches, pastries, and other light refreshments (some of which may be dunked into the drink). Some shops are miniature cafés that specialise in coffee-to-go for hurried travelers, who may visit these on their way to work as a substitute for breakfast. Some provide other services, such as wireless internet access (thus the name, "internet café" — which has carried over to stores that provide internet service without any coffee) for their customers.

In some countries, notably in northern Europe, coffee parties are a popular form of entertaining. Besides coffee, the host or hostess at the coffee party also serves cake and pastries, sometimes homemade.

Coffee plays a large role in much history and literature because of the large effects the coffee industry has had on cultures where it is produced or consumed. Coffee is often mentioned as one of the main economic goods used in imperial control of trade, and with colonized trade patterns in "goods" such as slaves, coffee, and sugar, which defined Brazilian trade, for example, for centuries. Coffee in culture or trade is a central theme and prominently referenced in much poetry, fiction, and regional history. "Die Reading," by Joey Parks, is a modern novel centered around a New Zealand barista/barrista (and his lifestyle), which is a person who works in a coffeehouse and generally knows the aromas, names, recipes and special effects of espressos and other coffee beverages.

From Wikipedia, the free encyclopedia

Instant Coffee

noreply@blogger.com (cualquiermundo) — Tue, 15 Aug 2006 01:21:00 +0000

Instant coffee is a beverage derived from brewed coffee beans. Through various manufacturing processes the coffee is dehydrated into the form of powder or granules. These can be rehydrated using hot water to provide a drink similar to brewed coffee. At least one brand of instant coffee is also available in concentrated liquid form.

The advantages of instant coffee are speed of preparation (no time is required for infusing the coffee — it is ready as soon as the hot water is added) and long shelf life (natural coffee, especially in ground form, loses flavour as its essential oils evaporate over time).

The disadvantages are that instant coffee is easily spoiled if not kept dry and that its taste is of a lower quality than that of freshly-brewed coffee. In particular, the percentage of caffeine in instant coffee is less, and undesirable bitter flavor components are more present. The lowest quality coffee beans are used in the production of instant coffee (the best beans are usually kept to be sold whole) and sometimes other unwanted residues from the harvest are used in the production process.

Instant coffee is commercially prepared through vigorous extraction of almost all soluble material from ground roasted coffee beans. This process naturally produces a different mix of components than home brewing.

Opinions on instant coffee range from "intolerable imposter", through "reasonable alternative", to "better than the real thing." Due to the fact that it was the norm in American homes until the 1980s, some areas of the world see it as a particularly sophisticated beverage. Ironically, instant coffee is the only form of coffee available in certain coffee exporting countries. This may possibly be due to a society's appeal to novelty. In countries where it is popular, it is often referred to as "Café Puro", much to the horror of those aficionados who dislike instant coffee.

From Wikipedia

Colombian National Coffee Park

noreply@blogger.com (cualquiermundo) — Sun, 13 Aug 2006 16:06:00 +0000

Colombian National Coffee Park is a Colombian theme park located at Montenegro, Colombia. It features a telepheric, a colourful animatronic orchids ride, a World´s coffee garden, a roller coaster, coffee-based food stands, Colombian folkloric architecture, and other attractions. It make up part of the Colombian Coffee-Growers Axis

View	Coffee Park aereal view	Guadua bamboo forest	Folkloric House
View	Train Station	Guadua bamboo house

from Wikipedia

Coffeehouse history, uses, contemporary

noreply@blogger.com (cualquiermundo) — Sat, 12 Aug 2006 16:28:00 +0000

A coffeehouse, coffee shop, or cafe (also spelled as café from the French, Spanish, and Portuguese or caffè from the Italian) shares some of the characteristics of a bar, and some of the characteristics of a restaurant. As the name suggests, coffeehouses focus on providing coffee and tea as well as light snacks. Other food may range from baked goods to soups and sandwiches, other casual meals, and light desserts. In some countries, cafes may more closely resemble restaurants, offering a range of hot meals, and possibly being licensed to serve alcohol. Many coffee houses in the Muslim world, and in Muslim districts in the West, offer shisha, powdered tobacco smoked through a hookah. In establishments where it is tolerated, which may be found notably in the Netherlands, in Christiania (Copenhagen, Denmark), and in certain parts of Canada, cannabis is smoked as well.

An essential part of a coffeehouse from its beginnings has been its social functions, providing a place where people go to congregate, talk, write, read, play games, or while away time individually or in small groups.

This tradition is alive especially in the original Viennese cafés which offer (at least) fine sweet bakery and great coffee along with any degree between cemeterial tranquility, urban hustle and enthralling cultural events. In those extended living rooms you may enjoy, as a typical ironic local phrase says, being "not at home and yet not out in fresh air" - caused, different from the aromatic diversity described above, almost merely by common tobacco industry products.
Contents

History

In Middle East, since the 16th century, the coffeehouse (al-maqhah in Arabic qahveh-khaneh in Persian or kahvehane or k?raathane in Turkish) has served as a social gathering place where men assemble to drink coffee or tea, listen to music, read books, play chess and backgammon, perhaps hear a recitation from the works of Antar or from Shahnameh. In modern Egypt, Turkey and Syria, coffeehouses attract many males to watch TV or play chess and have the "shisha".

The traditional tale of the origins of Viennese coffeehouses begins with the mysterious sacks of green beans left behind when the Turks were defeated in the Battle of Vienna in 1683. All the sacks of coffee were granted to the victorious Polish king Jan III Sobieski, who in turn gave them to one of his officers, Franciszek Jerzy Kulczycki. Kulczycki began the first coffeehouse in Vienna with the hoard. This has the ring of apocrypha to skeptics who find the story too pat — and the date too late.

In the 16th century there were coffee houses in Cairo and Istanbul , and in the 17th century coffeehouses opened for the first time in Europe. Coffeehouses first became popular in Europe with the introduction of coffee in the 17th century. The first Turkish coffeehouse in England was set up in Oxford by one Jacob or Jacobs, a Turkish Jew, in 1650. The first coffeehouse in London was opened two years later in St. Michael's Alley in Cornhill. The proprietor was Pasqua Rosée, the Ragusan servant of a trader in Turkish goods named Daniel Edwards, who imported the coffee and assisted Rosée in setting up the establishment [1]. Boston had its first in 1670, and Paris in 1671. The Cafe Le Procope [2], which was founded in Paris in 1689, is still in business. It was a major locus of the French Enlightenment; Voltaire, Rousseau, and Diderot frequented it, and it is arguably the birthplace of the Encyclopédie, the first modern encyclopedia.

Though Charles II later tried to suppress the London coffeehouses as "places where the disaffected met, and spread scandalous reports concerning the conduct of His Majesty and his Ministers", the public flocked to them. They were great social levellers, open to all (except, generally, women), and as a result associated with equality and republicanism. More generally, coffee houses became meeting places where business could be carried on, news exchanged and the gazettes read. Lloyd's of London had its origins in a coffeehouse run by Edward Lloyd, where underwriters of ship insurance met to do business. By 1739 there were 551 coffeehouses in London, including meeting places for Tories and Whigs, people of fashion or the "cits" of the old city center, coffeehouses known as gathering-places for the wits or for stockjobbers, merchants and lawyers, booksellers and authors. According to one French visitor, the Abbé Prévost, coffeehouses, "where you have the right to read all the papers for and against the government," were the "seats of English liberty."

Ladies were not permitted in coffeehouses. In a well-known engraving of a Parisian coffeehouse of c. 1700, the gentlemen hang their hats on pegs and sit at long communal tables strewn with papers and writing implements. Coffeepots are ranged at an open fire, with a hanging cauldron of boiling water. The only woman present presides, decently separated in a canopied booth, from which she doles out coffee in tall cups.

In London, coffeehouses preceded the club of the mid-18th century, which skimmed away some of the more aristocratic clientele. Jonathan's Coffee-House in 1698 saw the listing of stock and commodity prices that evolved into the London Stock Exchange. Auctions in salesrooms attached to coffeehouses provided the start for the great auction houses of Sotheby's and Christie's. In New York the Tontine Coffeehouse at the foot of Wall Street near the docks became a central meeting place. In small cities a coffeehouse functioned as a place where messages might be left and picked up. American coffee shops are also often connected with indie, jazz and acoustic music, and will often have them playing either live or recorded in their shops.

Contemporary coffeehouses

The current spate of chain coffee shops such as Starbucks, Caribou Coffee, Diedrich, Peet's, Seattle's Best Coffee, The Coffee Bean and Second Cup have a clear lineal descent from the espresso and pastry centered Italian coffeehouses of the Italian-American immigrant communities in the major US cities, notably New York City's Little Italy and Greenwich Village, Boston's North End, and San Francisco's North Beach. Both Greenwich Village and North Beach were major haunts of the Beats, who became highly identified with these coffeehouses. As the youth culture of the 1960s evolved, non-Italians consciously copied these coffeehouses. Before the rise of the Seattle-based Starbucks chain, Seattle and other parts of the Pacific Northwest had a thriving countercultural coffeehouse scene; Starbucks standardized and mainstreamed this model.

The liquor laws in most of the United States prohibit anyone under the age of 21 from entering a bar, so coffeehouses are sometimes youth gathering places.

Since approximately the Beat era, the term "coffeehouse" has come to imply the availability of espresso drinks, while "coffee shop" suggests a diner where coffee is also served.

A counter clerk in a coffeehouse has come to be known in English as a barista, from the Italian word for bartender.

The contemporary coffeehouse is just the latest example of a drinking establishment—bars, public houses, taverns and soda shops have also served this purpose—as the center for cultural exchange in a particular community, often fomenting social and political change. See, for example, the meetings of the Sons of Liberty of the American Revolution and the abortive Beer Hall Putsch by the German Nazi party in 1923.

From late 1950s onward, coffeehouses also served as a venue for entertainment, most commonly folk performers. This was likely due to the ease at accommodating a lone performer accompanying themself only with a guitar, even with limited floorspace; the political nature of much of 1960s folk music made the music a natural tie-in with coffeehouses with their above-referenced assocation with political action. A number of well known performers like Joan Baez and Bob Dylan began their careers performing in coffeehouses.

Contemporary cafes

In the United States, a cafe (from the Spanish word for coffee) is a small restaurant. Styles of cafes vary; some concentrate upon many styles of coffee, tea, and hot chocolate, with possibly a selection of baked goods and sandwiches, while others offer full menus. American cafes may or may not serve alcoholic beverages, and the serving of coffee may be incidental to the serving of food.

In France, a cafe certainly serves alcoholic beverages. French cafes also often serve simple snacks (sandwiches etc...). They may or may not have a restaurant section. A brasserie is a cafe that serves meals, generally single dishes, in a more relaxed setting than a restaurant. A "bistro" is a cafe / restaurant, especially in Paris. Bistro food is supposed to be cheap, but in recent years bistros, especially in Paris, have become increasingly expensive.

Thanks to significant immigration from mainland Europe in the 19th century and 20th century a traditional European cafe culture is thriving in the major cities in Australia with dozens of privately owned establishments operating in even moderately sized cities. Often known locally as coffee shops these establishments often cluster along certain streets and with the weather allowing kerb side seating much of the year certain areas resemble a large party on a Friday or Saturday evening.

Cafes developed from the coffeehouses that became popular in Europe upon the introduction of coffee. Those also spawned another, completely different type of restaurant, the cafeteria.

There are two types of cafes: those that specialize in coffee and hot beverages, and those with a full menu, the most famous examples of which are the "French cafes," especially those in Paris.

Cafes, on warmer days, may have an outdoor section (terrace, pavement or sidewalk cafe) with seats, tables and parasols. This is especially the case with European cafes. See also public space.

Cafes offer a more open public space compared to many of the traditional pubs they have replaced, which were more male dominated with a focus on drinking alcohol. Many people complain that traditional, local venues are being pushed out by cloned, characterless cafes controlled by big business. This is often due to the business practices of chains such as Starbucks, which critics have complained will oversaturate an area so as to drive overall corporate profits up while lowering the profits of individual establishments.

One of the original uses of the cafe, as a place for information exchange and communication, was reintroduced in the 1990s with the Internet cafe. The spread of modern style cafes to many places, urban and rural, went hand in hand with computers. Computers and Internet access in a contemporary-styled venue helps to create a youthful, modern, outward-looking place, compared to the traditional pubs, or old-fashioned diners that they replaced. In the mid 2000s, cafes commonly offer Internet access, just as they offer telephones and newspapers.

from Wikipedia the free encyclopedia

Turkish Coffee

noreply@blogger.com (cualquiermundo) — Fri, 11 Aug 2006 18:58:00 +0000

Turkish coffee (Turkish: Türk kahvesi ), also known as Greek coffee is a specific way of preparing coffee. It is common throughout the Middle East, North Africa and Balkan countries. This method of preparation is believed to have originated in Damascus and to have become widespread during the Ottoman Empire - hence the eventual appelation 'Turkish coffee'. In Turkey, it was known simply as "coffee" (kahve) until instant coffee was brought in during the 1980s. Today younger generations refer to the beverage as "Turkish coffee" (Türk kahvesi). In Croatian communities, the most common names are turska kava (Turkish coffee), domaca kava (domestic coffee), and kava (coffee). In Serbian communities, it’s called turska kafa (Turkish coffee), srpska kafa (Serbian coffee), domaca kafa (domestic coffee), or kafa (coffee). Coffee culture is highly developed in the Balkans region, where Turkish coffee is the dominant method of preparation. It also remains a traditional beverage in Greek, Cypriot, Balkan and Turkish restaurants around the world.

Equipment

The necessary equipment to prepare Turkish coffee consists of a narrow-topped small boiling pot called cezve or džezva, a teaspoon and a heating apparatus. The ingredients are finely ground coffee, cold water and (if desired) sugar. It is served in cups (fincan or fildžan) similar in size to Italian espresso or Japanese sake cups. Some modern cups do have handles. Traditional cups did not, and coffee was drunk either by handling the cup with the tip of the fingers or, more often, by placing the cup in a zarf, a metal container with a handle.

Traditionally, the pot is made of copper and has a wooden handle. The size of the pot is chosen to be close to the total volume of the cups to be prepared, since using a too large pot results in most of the precious foam sticking to the inside of it. Also, a certain depth of water is necessary for the coffee particles to sink. The teaspoon is used both for stirring and measuring the amount of coffee and sugar. Note that the teaspoons in the United States are much larger than the teaspoons in countries where Turkish coffee is common. The dipping parts of the teaspoons in these countries are about 1 cm long and 0.5 cm wide. For heating, an ordinary stove burner is sufficient, but too strong of a heat source is undesirable, as the brewing time needs to be at least five minutes.

Preparation

As with other ways of preparing coffee, the best Turkish coffee is made from freshly roasted beans ground just before brewing. A dark roast is preferable but even a medium roast coffee will yield a strong aroma and flavour. The grinding is done either by pounding in a mortar (the authentic method) or using a mill (the more usual method today), and the end result is a fine coffee powder. Beans for Turkish coffee are ground even finer than the grind used in pump-driven espresso makers, therefore, Turkish coffee should be powdery. It is the finest grind of coffee used in any style of coffee making. For best coffee, the water needs to be cold. Due to this, if sugar is desired, an easily dissolvable form should be chosen.

The amount of water necessary can be measured using the cups. The coffee and the sugar are usually added to water, rather than being put into the pot first. For each cup between one and two heaped teaspoons of coffee are used. In Turkey, four degrees of sweetness are used. The Turkish terms and approximate amounts are as follows: sade (plain; no sugar), az s,ekerli (little sugar; half a levelled teaspoon of sugar), orta s,ekerli (medium sugar; one levelled teaspoon), and çok s,ekerli (a lot of sugar; one and a half or two levelled teaspoons). The coffee and the desired amount of sugar are stirred until all coffee sinks and the sugar is dissolved. Following this, the spoon is removed and the pot is put on the fire. No stirring is done beyond this point, as it would dissolve the foam. Just as the coffee begins boiling, the pot is removed from the fire and the coffee is poured into the cups.

A well-prepared Turkish coffee has a thick foam at the top (kaymak in Turkish), is homogeneous, and does not contain noticeable particles in the foam or the liquid. This can be achieved only if cold water and a low heat are used. Starting with warm water or a strong heat does not leave enough time for either the coffee to sink or the foam to form. It is possible to wait an additional twenty seconds past boiling, which makes a homogeneous and delicious coffee, but the foam is completely lost. To overcome this, foam can be removed and put into cups earlier and the rest can be left to boil. In this case special attention must be paid to transfer only the foam and not the suspended particles.

There are other schools of preparing Turkish coffee that vary from the above. One such method involves starting with hot water alone, then adding and dissolving the sugar. The product is in essence a sugar syrup, with a higher boiling point than water. The coffee and cardamom are added, and the mixture is stirred. It is then brought to a boil and just before serving is removed from the heat for a few seconds and returned to it, being brought to a brief boil a second time. This double (and sometimes triple) boiling is an essential part of the process, both ceremonially and—as connoissieurs claim—on the palate.

Drinking

All the coffee in the pot is poured into cups, but not all of it is drunk.

Turkish coffee is drunk slowly and is usually served with a glass of cold water (to freshen the mouth to better taste the coffee before sipping), though sometimes, especially after dinner, with a small glass of mint liqueur.

The thick layer of sludgy grounds at the bottom of the cup is left behind. The cup is then commonly turned over into the saucer to cool, and then the patterns of the coffee grounds can be used for a kind of fortune telling called tasseography, or tasseomancy (kafemandeia in Greek). These terms also refer to the reading of tea leaves.

Turkish coffee grounds are sometimes flavoured with cardamom, eliminating the need to have it added during preparation.

Java Coffee

noreply@blogger.com (cualquiermundo) — Thu, 10 Aug 2006 20:40:00 +0000

Java coffee is a coffee produced on the island of Java. "Java" by itself is dialect slang for coffee generally.

The Dutch began cultivation of coffee trees on Java (part of the Dutch East Indies) in the 17th century and it has been exported globally since. The coffee agricultural systems found on Java have changed considerably over time. A rust plague in the late 1880's killed off much of the plantation stocks in Sukabumi, before spreading to Central Java and parts of East Java. The Dutch responded by replacing the Arabica firstly with Liberica (a tough, but somewhat unpalatable coffee) and later with Robusta. Today Java's old colonial era plantations provide just a fraction of the coffee grown on the island.

From Wikipedia, the free encyclopedia

Caffè sospeso

noreply@blogger.com (cualquiermundo) — Wed, 09 Aug 2006 06:31:00 +0000

A tradition in the cafés of Naples is to order a caffè sospeso – literally, a coffee "in suspense" – as a sign of your good fortune. When a sospeso is ordered, the customer pays for two coffees, but only receives one. That way, when a person who is homeless or otherwise down on their luck walks into the café, he can ask if there are any coffees held in suspense for him, and he can have one courtesy of the first customer.

From Wikipedia, the free encyclopedia

Caffe

noreply@blogger.com (cualquiermundo) — Tue, 08 Aug 2006 17:24:00 +0000

Caffè

Caffè is the Italian word for coffee and may indicate either the Italian way of preparing this beverage at home or espresso, which is prepared instead with electrical steam machines.

Italians, and especially Neapolitans, pay special attention to the preparation, the selection of the blends and the use of accessories, all part of a special culture focused on the drink.

Caffè Espresso

Normally, within the coffeeshop environment, the term caffè denotes straight espresso.

When one orders 'un caffè' it is normally enjoyed at the bar, either with friends or alone or chatting with the barman (Italian: barista). The espresso is always served with a saucer and demitasse spoon, and sometimes with a complimentary wrapped chocolate and a small glass of water. While Caffè Espresso is normally drunk quickly, often with the elbow of the arm holding the glass resting on the bar counter, it may also be enjoyed for the duration of the afternoon, which is often a community custom for retired seniors.

In some regions of Italy, the ultimate compliment to a barista is to turn the cup upside-down onto the saucer, as to indicate you enjoyed the drink thoroughly, and there is no liquid left in the cup.

Caffettiera

The necessary instrument, the caffettiera, is essentially a steam machine made of a bottom boiler, a central filter which contains the coffee grounds, and an upper cup. In the traditional Moka, water is put in the boiler and the resulting boiling water passes through the coffee grounds, then reaches the cup. The Neapolitan caffettiera has instead a different working function, and needs to be turned upside down when the drink is ready. Its boiler and cup are therefore interchangeable.

The quantity of coffee to be put in the filter determines the richness of the final beverage, but special care is needed in order not to block the water from crossing it, in case of an excess of grounds. Some hints prescribe that some small vertical holes are left in the powder by using a fork.

A small fire has to be used, in order to have the appropriate water pressure: a high pressure makes the water run too quickly, resulting in coffee with little flavour. The fire under the caffettiera has to be turned off ten seconds after the first characteristic noise is heard, and eventually lit again in case the cup was not filled.

Some claim that the more coffees the machine makes without being cleaned, the more tasty the final drink is. A good compromise between hygiene and taste, is having the caffettiera cleaned once every two days, before the coffee remains begin to turn bad.

Italians usually add some sugar.

The "caffetteria" is the public service in which caffè was traditionally made with Moka, and in the 19th century it was the specialized place for enjoying it, while the domestic habit started at the beginning of the 20th century, when caffettiere became available to the general public.

In elder caffetterie, art and culture events were held, being places in which the upper classes used to spend relevant parts of their days. So many of these places became important sites (like, for instance, the famous "Caffè Greco" in Via dei Condotti, Rome) and became famous for being the usual meeting points of artists, intellectuals, politicians, etc. It was mainly enjoyed by men, while women organised their tea meetings.

For an appropriate formal afternoon service, the caffè is always brought with a silver pot, porcelain cups (which should be the thinner and the less decorated as possible) are always on a small dish and have their small silver spoon on the right (on the dish). Sugar is brought apart, in porcelain pots, with a separate silver spoon. After the consumption, smokers are usually allowed to lit their cigarettes (the service typically includes a porcelain ashtray) if not in the presence of women (who usually invite them to do it, if they wish). Pastry is not properly indicated to accompany this ceremony, but an exception can be made in case there are women at the table. The coffee pot has to be left on the table, for a second cup. After-lunch coffee is enjoyed in separate smaller tables, not at the main one, and children are obviously not welcome to join the team.

Cappuccino is not related to the traditional domestic coffee, being made with an espresso machine. However, caffè latte (also known as a latte in the U.S. and Café au lait in France) is made with a simple mixture of hot coffee and hot milk, and served in cups that are larger than tea cups. Caffetterie usually serve caffellatte too.

From Wikipedia, the free encyclopedia

Kopi Luwak or Civet coffee

noreply@blogger.com (cualquiermundo) — Mon, 07 Aug 2006 19:04:00 +0000

Kopi Luwak or Civet coffee is coffee made from coffee berries which have been eaten by and passed through the digestive tract of the Common Palm Civet (Paradoxurus hermaphroditus). The animals gorge on the ripe berries, and the undigested beans are excreted. This process takes place on the islands of Sumatra, Java and Sulawesi in the Indonesian Archipelago, in the Philippines (where the product is called Kape Alamid), in the country of Vietnam, and the coffee estates of south India. Vietnam has a similar type of coffee, called Weasel Coffee which also comes from the droppings of coffee beans after weasels eat robusta coffee cherries.

Kopi Luwak is the most expensive coffee in the world, selling at $30 USD per quarter pound, and is sold mainly in Japan and United States, but it is increasingly becoming available elsewhere, though supplies are limited.

Kopi is the Indonesian word for coffee, and luwak is a local name of the Palm Civet. The raw, red coffee berries are part of its normal diet, along with insects, small mammals, and other fruit. The inner bean of the berry is not digested, but it is believed that enzymes in the stomach of the civet add to the coffee's flavor by breaking down the proteins that give coffee its bitter taste. The beans are excreted still covered in some inner layers of the cherry, and locals then gather them and sell them to dealers. The beans are washed, and given only a light roast so as to not destroy the complex flavors which develop through the whole process. While praised by many for its rich flavor, the beverage is often derided as "cat poop coffee" or "monkey poo coffee".

A 2004 SARS scare led to thousands of Chinese civets being exterminated [1], [2], but the demand for the coffee was not affected.