Tuesday, February 24, 2009

Drink a Cup of Micro Roasted Coffee

Have you heard about micro roasting? It's been said that micro roasted coffee might be some of the world's best coffee. The way in which these beans have been roasted is that the correct temperature has been applied during the right amount of time in order to bring out the coffee bean's exotic flavors.

Historically some roasters have treated the beans to simulate a variety of flavors such as hazelnut or vanilla. Drink a cup of micro roasted coffee and you'll realize that it's a very complex flavor. Instead of simply getting a caffeine kick, you're able to enjoy a wonderful flavor. Once you taste a micro roasted cup and the ordinary cup, you will be able to tell the difference as you re-taste that regular coffee. You won't ever go back to that store stuff.

What Sets It Apart
Time met technology and time moved forward evolving big coffee factories utilizing machines, which roast and package huge batches of beans for societal consumption. This kind of mass produced coffee is easy to make and it's cheap. Having tasted a cup of micro brewed coffee, you see the reason for the difference in price. The micro roasted beans are roasted with a close control by a roast master. Relying on their five senses, a highly skilled artisans micro roasts the best coffee.

When a batch of beans gains the perfect degree of roasting. It is checked by taste and judged as a fine wine. The brew master checks the roast by color, smell, and taste. When it comes to micro brewing the connoisseur is the human element in the making of the best coffee on earth. It beats the machine made stuff hands down.

The coffee roasting machine produces roasted beans for the mass market. Micro roasted coffee is produced in a roasting drum that turns continuously ensuring that all the beans are roasted evenly. In the micro roasting process, cooling utilizes air rather than water. This is different than in conventional coffee production. Water in the cooling process will alter the taste and add weight to the beans. The added weight translates into a greater cost for you the customer. It means you're paying for less. Micro roasted coffee benefits you the customer in its attention to detail.

Bear in mind that not all beans require the same amount of roasting. Micro roasting allows the roast master to assure that each batch is roasted proper. Roasting only small batches of beans. Quality of each roast will be maintained. Once you've tasted coffee roasted in micro batches, you won't be able to go back to your regular beans. Another way of stating this is why would you want to give up something this good?

By Cliff Eppalton

Italian Coffee - Drink For All Occasions

Many people enjoy a cup of coffee, whether it is their morning pick-me-up or an after dinner beverage. And Italian coffee is an essential part of the Italian lifestyle and meal plan. It could be the marketing campaigns, but when many people picture Italy, they picture a finely dressed couple sipping coffee on a terrace.

And while the marketing may be a bit of an exaggeration, it does have some basis in reality. Take a walk down the streets of Milan, Rome, or other major Italian city and you are sure to see many people drinking Italian coffees while reading their paper or heading off to work.

Not An Italian Native

While certain Italian coffees may have earned international recognition, it is important to note that the coffee beans themselves do not come from Italy. The coffee that is so widely popular comes from beans grown elsewhere in the world. In order for coffee beans to thrive, they need a warm, humid climate that cannot be found along the Italian shores. Therefore the producers of Italian coffees are required to get their beans from along the equator, from places in Africa, the Americas, and Asia.

While Guatemala and Colombia are some of the more well known coffee producers, they do not do the bulk that Brazil does. Brazil produces the most of the Arabica beans that are produced in the region. The robusta beans come from the Asian producers, most commonly from India and Vietnam.

The Roasting Process

The Italian coffee that the world knows comes from the skillful roasting and blending that is done at the numerous coffee outlets throughout Italy. The raw beans are shipped in, and the roasted and blended according to the taste. From there the ground beans are left to the skills of the barista, who must control his coffee machine properly in order to get the superior coffee product that most consumers expect.

Coffee Machines

Many enthusiasts of Italian coffee will choose to brew their own at home. However, it takes a serious coffee drinker to afford the fancy equipment that is commonly seen in coffee bars. Even if you have the money and the space to own a commercial machine, it takes years of skill to learn how to operate it properly to get a perfect cup. So if you are not planning on becoming a professional coffee barista, you ought to be able to get a decent cup of Italian coffee using a high quality machine designed for home use. Most of these are relatively easy to use and will allow you to get the most out of your beans without a lot of skill required.

Buying Beans

Of course if you are planning on brewing Italian coffee at home and do not live in Italy, finding the proper coffee beans can be a bit of a challenge. However, thanks to the internet, you can now order beans from around the world. For the best results, order in small quantities. Keep the coffee stored in airtight container in a cool part of the kitchen. This will help to guarantee a fresh cup every time that you brew it.

By Anna Fiori

Wednesday, February 11, 2009

Popular Types of Coffee - An Introduction

There are so many different types of coffee available it can be hard to know what to choose. This is especially the case if you are new to the coffee world and not sure what you're going to like. There are two types of beans -- Robusta and Arabica -- with the majority of high quality beans on the market being Arabica. You will see certain brands advertising 100% Arabica due to their superior taste and quality. However under the category of Arabica there are countless varieties of roasted coffee from which you can select.

For example there are light roast, medium roast and dark roast coffees. Light roast is smooth and mild, gentle on the palate and the stomach. Most light coffees are going to be low in acid and therefore easier for many people to drink. However some people may find light roast too bland. Medium roast is a bit more balanced and robust, ideal for any occasion from morning until evening. Dark roast is for those who enjoy a slightly bitter, smoky, strong coffee.

European caffeine beverages like espresso and cappuccino are quite popular with many gourmet drink lovers. Espresso actually refers to a dark roast coffee prepared in a certain way. First made in Italy, espresso comes in small cups usually one ounce in size. Cappuccino is a frothy beverage that takes two shots of espresso on average and features a thick foam on top. If you enjoy a cappuccino you may also enjoy a latte, which is made with espresso and milk. These beverages can be found in coffeehouses everywhere or even prepared at home.

You can prepare your own espresso, cappuccino, latte or traditional coffee using a pod machine and compatible coffee pods. The pod system is preferred by many because it is easier to use than a traditional drip coffeemaker. These machines prepare your brew one cup at a time, with no guesswork and very little mess. Rather than having to dump wet grinds you just toss the used pod in the trash. There are all kinds of different pods out there to ensure every coffee lover gets their favorite type of coffee made by their preferred brand. Pod machines include the Black and Decker Home Cafe, the Philips Senseo and the Tassimo Home Brewer to name just a few.

By Royle Kaufman

Wednesday, February 4, 2009

Sumatra Coffee - A Satisfying Favorite

Since the 17th Century, coffee has been raised in Sumatra, one of the thousands of tiny islands that make up Indonesia. In the early days of coffee production, Dutch traders easily identified Sumatran beans by their distinctive dark green or aquamarine color and irregular shapes. Today, most coffee is grown by farmers on tiny plots of clay soil, using no chemicals. Much of the production is now organic and 19 farmers' cooperatives have met international standards to market it as Certified Fair Trade coffee.

Sumatra coffee is well known for its unique taste and subtle flavor differences. Some beans are strong and robust, especially the darker roasts; while others are a bit more delicate with chocolate undertones. Part of the flavor differences in Sumatra coffees are due to the unique ways the coffee beans are dried and processed. In most areas of Sumatra, the farmers remove the coffee beans from the cherries in stages. Their sometimes unorthodox methods of fruit removal and stages of drying decrease acidity, develop body, and the complexity of flavors that distinguish Sumatran coffee.

Varieties Of Sumatra Coffee

There are several different varieties of coffee and some bear the name of their region of origin. There is Sumatra Mandheling, from the northern part of the Sumatra, which is one of the finest coffees. These beans, as well as those from the Lintong region, are washed by farmers using rickety but picturesque machines made from scrap metal, wood, and bicycle parts. The beans are often dried in the farmer's front yard before going to a middleman's warehouse. Here they undergo more drying before being loaded on trucks and taken to the coffee exporter at the seaport of Medan, where there is additional drying time. The extended period of time that the beans are exposed to the pulp of the harvested fruit produces the deep tones in your cup of coffee.

Most Gayo Mountain coffee is shade-grown on hillsides near Lake Tawar on the northern tip of Sumatra. Much of Sumatra has been deforested for sun-grown coffee plantations and biodiversity research is underway comparing these farms to those in Mexico. It has been shown that shade grown coffee farms are sanctuaries for birds and wildlife and farmers are learning the benefits of biodiversity.

The islands of Indonesia from Sumatra to Java and Bali produce coffee which is full-bodied, with sweet overtones and a wonderful aroma. Try the different varieties - you're certain to discover pleasing new favorites.

By Jerry M Stein

Tuesday, February 3, 2009

Our Sweet Love of Caffeine

It is generally believed that approximately 90% of adults living in North America consume caffeine on a daily basis. That being said, there are many different ways to consume this highly addictive stimulant. You could get your caffeine through tea, energy drinks or the most popular coffee. You can even get a small amount of caffeine simply by eating some chocolate as well. When it comes to those who are addicted to caffeine, they can't seem to get enough of that yummy cup of joe and praise the many coffee distributors. Caffeine seems to have an effect on all of our lives in some form or another.

Caffeine is highly addictive. Nobody knows this better than someone who has tried and failed or tried and succeeded for that matter, in quitting their coffee. For someone who merely drank one cup of coffee each morning for several years, giving up that morning cup of coffee might be harder than they think. Although they may not realize it, they are hooked on that morning energy rush. The first morning that they give up those wholesale coffee beans might not actually be too bad. It is the next day that is the killer. There is nothing quite like the headaches that go along with caffeine withdrawal. This can make any person crabby and extremely irritable. A good piece of advice if you are trying to quit caffeine is to not go cold turkey. Try brewing weaker and weaker coffee until it no longer tastes good to you. Or you could also try alternating between the days that you drink the coffee and slowly adding more days in between. Then there are some of those people who can simply quit drinking their morning cup of coffee and never feel a difference. You just won't' know which type of reaction you will have unless you give it a try.

For those of us who simply can't or won't give up our daily caffeine kick, there are many fabulous ways to enjoy it. There is nothing better than those wholesale coffee products brewed up nice and hot by our local barista on a cold day. If it is rather warm outside, you could even choose to have your coffee poured over ice for a nice refreshing blast of cold caffeine. If tea is more your thing, you can choose from many different flavors for your pick me up. You can even have your tea poured over ice and mixed with some refreshing lemonade. Whatever your daily routine is, enjoy your little indulgence. Think of it as your own little slice of heaven on Earth!

By Alice Lane

Monday, February 2, 2009

Coffee Vending Machine Technology - Then and Now

The technology of coffee vending machines has advanced significantly since the days when 20p could buy you a shot full of pale brown silt-water. As office business grows and companies increasingly find themselves wanting to save money wherever they can, they are constantly trying to offer their employees an obligatory and fair amount of variety. Vending machine makers are competing for this growing custom viciously, and exploring ways to make their machines ever more efficient.

Vending machines of the past were often regarded as flawed because of the drinks they offered being weak, their lack of choice, and the high risk of ingredients tainting other flavours. The former was simply due to the quantity of specific ingredients being increasingly modified by the operator to drive down costs. The reason for a lack of choice was likely because of a general lacking in technology compared to now (as well as the fact that these were developed at a time before fair-trade and green teas were mainstream). Ingredient cross-tainting may have happened because ingredients were added to cup in the machine and through the same mechanisms and tubes.

Vending machines today increasingly utilize technology where the cups are already loaded with the correct quantity of the right ingredients even before they leave the factory. This means that there is no risk of cross contamination between flavours, and the on-site operators are not tempted to cut back on ingredients per cup (instead, machines are now available in a wider variety of workplace-specific sizes to add to their cost efficiency). The quality available today is far more consistent.

Technological advancements in the field have also led to a wider variety of drinks being available in today's vending machines. This has not only included the addition of fair-trade coffee and teas, green teas, soups, and extra-indulgent hot chocolates to satisfy the most specialized palette - but it is also quite normal for machines to offer a range of cold drinks also, such as filtered water and fruit juices.

Hybrid machines have also come on the market in recent years. These offer the best quality bean to cup coffee - as well as an in-cup selection of teas and hot chocolates etc. Unlike, the simple maintenance demanded of 100 percent in-cup machines, hybrid machines demand more care and cleaning that is associated with vending machines of the past.

By Sarah Maple