The history of coffee

Coffee - THE Drink of Choice

Did you know coffee is the most consumed beverage in the world. How did coffee get this ranking? What country first figured out coffee was safe for consumption? When was the first drink of coffee prepared? Where did the first coffee shop come in being?
There are many questions about the starting point of drinking coffee. It has been so long ago no one really knows all the facts. But, one thing is for sure, coffee is the most consumed beverage on the planet.

The Beginning of Coffee

It looks as if the first trace came out of Abyssinia and was also sporadically in the vicinity of the Red Sea around seven hundred AD. Along with these people, other Africans of the same period also have a history of using the coffee berry pulp for more than one occasion like rituals and even for health.

Coffee began to get more attention when the Arabs began cultivating it in their peninsulas around eleven hundred AD. It is speculated that trade ships brought the coffee their way. The Arabs started making a drink that became quite popular called gahwa-meaning to prevent sleep. Roasting and boiling the bean was how they made this drink. It became so popular among the Arabs that they made it their signature Arabian wine and it was used a lot during rituals.

After the coffee bean was found to be a great wine and a medicine, someone discovered in Arabia that you could also make a different dark, delicious drink out of the beans, this happened somewhere around twelve hundred AD. After that it didn't take long and everyone in Arabia was drinking coffee. Everywhere these people traveled the coffee went with them. It made its way around to India, North Africa, the eastern Mediterranean, and was then cultivated to a great extent in Yemen around fourteen hundred AD.

Other countries would have gladly welcomed these beans if only the Arabs had let them. The Arabs killed the seed-germ making sure no one else could grow the coffee if taken elsewhere. Heavily guarding their plants, Yemen is where the main source of coffee stayed for several hundred years. Even with their efforts, the beans were eventually smuggled out by pilgrims and travelers.

Coffee Shops Appear

Around 1475 the first coffee shop opens in Constantinople called Kiv Han two years after coffee was introduced to Turkey, in 1554 two coffee houses open there. People came pouring in to socialize, listen to music, play games and of course drink coffee. Some often called these places in Turkey the "school of the wise", because you could learn so much by just visiting the coffee house and listening to conversations.
In the sixteen hundreds coffee enters Europe through the port of Venice. The Turkish warriors also brought the drink to Balkans, Spain, and North Africa. Not too much later the first coffee house opens in Italy.

There were plenty of people also trying to ban coffee. Such as Khair Beg was governor of Mecca who was executed and Grand Vizier of the Ottoman Empire who successfully closed down many coffee houses in Turkey. Thankfully not everyone thought this way.

Coffee Tips arrives

In the early sixteen hundreds coffee is presented to the New World by man named John Smith. Later in that century, the first coffee house opens in England. Coffee houses or "penny universities" charged a penny for admission and for a cup of coffee. The word "TIPS" (for service) has it's origin from an English coffee house.

Early in the 17th century, Edward Lloyd's coffee house opens in England. The Dutch became the first to commercially transport coffee. The first Parisian café opens in 1713 and King Louis XIV is presented with a lovely coffee tree. Sugar is first used as an addition to coffee in his court.

The America's Have Coffee

Coffee plants were introduced in the Americas for development. By close to the end of the seventeen hundreds, 1,920 million plants are grown on the island.

Evidently the eighteen hundreds were spent trying to find better methods to make coffee.

The Coffee "Brew" in the 20th Century

New methods to help brewing coffee start popping up everywhere. The first commercial espresso machine is developed in Italy. Melitta Bentz makes a filter using blotting paper. Dr. Ernest Lily manufactures the first automatic espresso machine. The Nestle Company invents Nescafe instant coffee. Achilles Gaggia perfects the espresso machine.
Hills Bros. begins packing roasted coffee in vacuum tins eventually ending local roasting shops and coffee mills. A Japanese-American chemist named Satori Kato from Chicago invents the first soluble "instant" coffee.

German coffee import Ludwig Roselius turns some ruined coffee beans over to researchers, who perfected the process of removing caffeine from the beans without destroying the flavor. He sells it under the name Sanka. Sanka is introduced in the United States in 1923.

George Constant Washington an English chemist living in Guatemala, is interested in a powdery condensation forming on the sprout of his silver coffee flask. After checking into it, he creates the first mass-produced instant coffee which is his brand name called Red E Coffee.

Prohibition goes into effect in United States. Coffee sales suddenly increase.
Brazil asked Nestle to help find a solution to their coffee surpluses so the Nestle Company comes up with freeze-dried coffee. Nestle also made Nescafe and introduced it to Switzerland.

Other Interesting Tidbits Coffee

Today the U.S. imports 70 percent of the world's coffee crop.
During W.W.II, American soldiers were issued time Maxwell House coffee in their ration kits.

In Italy, Achilles Gaggia perfects his espresso machine. The name Cappuccino comes from the resemblance of its color to the robes of the monks of the Capuchin order.

One week before Woodstock, the Manson family murders coffee heiress Abigail Folger as she visits with her friend Sharon Tate in the home of filmmaker Roman Polanski.

Starbuck's Hits the Coffee World

Starbucks opens its first store in Seattle's Pike Place public market in 1971. This creates madness over fresh-roasted whole bean coffee.
Coffee finally becomes the world's most popular beverage. More than 450 billion cups are sold each year by 1995.

The Current Coffee Trends

Now in the 21st century we have many different styles, grinds, and flavors of coffee. We have really come a long way even with our coffee making machines. There's no sign of coffee consumption decreasing. Researchers are even finding many health benefits to drinking coffee. Drink and enjoy!

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Café rôtis 101 - ce que vous êtes boire ?

You're new to the world of coffee and you want to digest as much information as possible in the simplest way to consume. You've been drinking your father's Yuban for years and you just know there has to be something better out there. You want to buy good coffee, but you're not sure where to start. This guide will serve as your starting point, your beacon of hope in the night.

Let us begin with simple terminology and then we'll move on to a more refined glossary. There are three 'main' categories of roast. There is the Light Coffee Roast, Dark Coffee Roast, and Medium Coffee Roast. To put it simply any coffee you choose is going to fall upon this range of flavor. Each roast is denoted as such by the time spent in the roaster, the temperature it is roasted at, and the color of the bean after the roast.

Coffee Roasting:

This is the process of transforming a green coffee bean into its more noticeable self, the roasted coffee bean. Coffee roasting can last anywhere from 10 to 20 minutes and goes through multiple stages of low to high heats in order to capture the complexities and flavors that are sought in the final production. Coffee has a large spectrum of flavor and color that denotes its characteristics.

Light Coffee Roast:

A light coffee roast is perhaps the least popular of all coffee roasts, but that isn't to say that it is the least desired coffee or that it is inherently worse than a darker roast. Quite the opposite is true in that a light coffee is more apt to capture the true flavor of a coffee bean. Because its flavors will stay intact a green coffee bean of high quality and desired taste is much more suited to a lighter roast. A lower quality coffee bean will be roasted longer and at higher temperatures to mask its inferior taste.

A light coffee roast will typically have more caffeine than its darker counterpart. As a coffee bean roasts longer the caffeine is 'burned off' thus a lighter roast will keep more caffeine intact.

Certain regions and blends are more apt to produce a high quality light roast coffee. Roasters often choose a particular region of green bean coffee to use in their light roast coffee.

How to tell if you're drinking a Light Coffee Roast?

A light coffee roast is denoted by its light body, full taste, and its bright liveliness. The first impression you will experience is the taste. Because the green coffee bean has been roasted for as little time as possible the true flavors are still in tact. As the coffee is tasted across the palate you will be able to extract the full flavor of the bean. The finishing taste of the light coffee is often described as sweet or lively. A bad light roast will have the acidic taste of grass left on your palate. A good light roast will have a slightly acidic, floral aromatic finish to it often described as citrus or fruity in flavor.

Dark Coffee Roast:

The dark coffee roast is the second most popular of all the coffee roasts, but that isn't to say that it's the best roast available. It is often characterized as a dark roast because of the amount of time spent in the roaster and the temperature at which it is roasted. A coffee bean that has been subjected to longer roasting times and higher temperatures will lose a majority of its true green coffee bean flavor. This results in a more uniformed taste and consistency. Often times lower quality coffee beans will be dark roasted because of this. However, there is still a large difference that can be noted when high quality coffee beans are dark roasted.

Just about any green coffee bean can be dark roasted and still have a drinkable taste. Because the process of roasting a coffee to its breaking point nullifies any of the off tastes and inconsistencies that can be found in a green bean, the region of the green coffee bean is of less importance to the roaster when creating their dark coffee roast.

How to tell if you're drinking a Dark Coffee Roast?

A dark coffee roast is denoted by its full body and its smooth liveliness. The first impression you will experience is that the taste is more neutral when compared to a light roast. As the green coffee bean is roasted longer it neutralizes any off tastes and creates a more uniform taste. The dark coffee will be most noticeably smoother than its light counter part. The longer the green coffee bean spends roasting the less acidity is left to impart on the palate. It will have a finishing taste that is less pronounced and considered smoother as a result.

Medium Coffee Roast:

The medium coffee roast covers the full gambit of coffee that fall somewhere between a light and a dark coffee. Entirely up to the roaster and the region of the coffee bean it can have a medium to full body flavor and either a smooth or slightly acidic after taste. Its goal is to provide the best of both the light and the dark coffee. It wants to capture the flavor of the green bean without leaving its off marks in place. It is a highly artisan practice to create a well balanced medium roast.

You will find that most coffee blends you drink will be considered of the medium roast variety. A roaster will carefully choose which regions to blend together to capture the just the right flavor from the roasting process.

How to tell if you're drinking a Medium Coffee Roast?

A medium coffee roast is denoted by its medium body and its smooth-bright liveliness. Because it covers such a wide range of flavors, the medium roast is perhaps the most popular coffee. It allows the roaster flexibility to derive the most flavor from the green coffee bean. If the coffee you're drinking lingers on your palate and finishes with a lively flavor you're probably drinking a medium roast coffee.

Conclusion:

Coffee comes in all different forms. There is no right or wrong choice, simply put; it is a matter of personal opinion. When choosing your coffee roast a general rule of thumb is that as the sun rises in the morning it is time for a light coffee roast and as the sun sets it is time for a dark coffee roast. In between the two, feel free to drink the medium coffee roast.

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Growing Coffee - Explaining All About The Rearing Of Coffee

Coffee growing - explaining all about coffee farming Coffee is a drink favorite of millions of people around the world. Many of us wake up to the invigorating taste of espresso in the morning. In fact, this is a great way to start the day. Coffee lovers ardent simply can?t miss their coffee drink at different times of the day - in breaks between work them. A cup of hot coffee of piping, not only we wake up, but also helps keep us energetic throughout the day.

All coffee drinks, either clear coffee or espresso or latte or cappuccino or some other specialty coffee drink, are prepared by the beans of the coffee plant. The plants of coffee, coffee performance seeds (beans), are grown on a large scale in various parts of the world. More than seventy countries of Indonesia, Brazil grow coffee. Usually, the parts of the world between the Tropic of Cancer and the Tropic of Capricorn are the areas suitable coffee. Coffee growing belt includes the region around the Ecuador - Central America, Northern South America, Africa, India, Indonesia, the Middle East and the Hawaii.

Culture of the coffee plant varieties The coffee plant is a small and persistent leaves. Coffee culture takes place in the plantations. It is a labour intensive process which depends on agriculture the most. This is why the culture of coffee is more suited for lying in and around the equatorial regions developing nations.

The commercially important varieties of coffee are Arabica and Robusta. Arabica coffee beans make up approximately seventy per cent of the total coffee while coffee Robusta beans make up the rest. The Arabica is generally regarded as the best coffee. However, it may be a range (from excellent to poor) with respect to the quality of Arabica coffees. This is the reason why Robusta beans may be preferred to Arabica beans in some cases. Finally, it is of course, expert opinion which is necessary to decide what would be the right beans that go in your coffee makers and machines Espresso to produce espresso, latte and cappuccino perfect drinks.

Some facts of coffee growing
The equatorial climate best combinations of coffee culture. Temperature range of 15-24 degrees Celsius without severe fluctuations is ideal for coffee.
It is well drained, well aerated and deep soil which is the right field of soil for the cultivation of coffee. Coffee plants require a large amount of oxygen to their root systems. This is why aerated soils are particularly suited for coffee goal.
Required precipitation is in the range from 1500 mm to 2000 mm per year. If the annual precipitation of the region coffee falls below the deficit is to be supported by providing means of irrigation.
Varieties of coffee of superior quality are best grown at higher altitudes (3000 feet) where there is an abundance of fog and clouds. With oxygen in the air at altitudes higher than being less coffee trees take longer to mature thus contributing to the development of better flavour in beans (seeds) as in its fruit (cherries or berries). Diffuse light produced by the fog and moderate winds at altitude prove beneficial in the promotion of desirable developments in coffee.
Robusta or the coffee Canephora which produces the majority of the coffee grown at lower altitudes is also considered to be more resistant to diseases of the coffee crop. However, it is the Arabica Coffee grown at elevations more high which are popular for preparing a coffee befitting charm.
The process of growth of coffee It may be difficult to imagine that the espresso, latte, cappuccino or other beverages of special coffee that can be delivered piping hot coffee makers [http://www.finest-coffee-makers.com] or espresso machines have been come from the coffee plant that has disappeared, throwing a number of steps in the procedure coffee. Indeed, coffee growing process involves intensive farming process.

Coffee plant propagation is by seed or cuttings. They are planted in the special nursery. When the seedlings are between 8 and 12 months, they are transplanted to fields. Here, in the fields, cuttings or seedlings are planted in holes wet, fertilized.

Coffee trees require especially younger constant special care. The exact amount of shaded Sun right (or diffused light) must be ensured as also regular watering and fertilizing. Protection against pests and weeds should also be provided.

To plant coffee takes about five years to mature and produce the first harvest. Trees with wide, dark green leaves are like jasmine flowers. Flowers flowers of coffee over a period of six to eight weeks and the flower to the period of harvest can extend to approximately nine months or according to a number of environmental and other factors more. Maturation of red fruit of coffee (or cherries or berries, as they are called also) takes place in the 6 to 8 months after the beginning of the tree to bear fruit. Regular harvesting must be done as the fruits of coffee becomes the wire of the ripe after some 10 to 14 days. Hand plucking is generally to as is practical and better adapted to pick up in the mountainous regions, as opposed to mechanical harvesters.

Although this may seem surprising but it is true that a single tree crops can produce enough beans to about two pounds or one kilogram of coffee. This was estimated to be produced using grains of coffee about 2000. These beans are picked by hand labor. The harvesting of coffee beans may also require a bit of talent as the selector must learn to choose only the best beans and throw beans bad any levy. Attention must be provided for each individual bean in the bean harvesting by bean harvesting process.

Treatment of selected coffee or beans must be instituted immediately after harvest. This is to ensure that the dough does not obtain has deteriorated. Treatment of process coffee beans involving drying and roasting finally ready the coffee must be freshly ground in your home coffee makers [http://www.finest-coffee-makers.com/index.html] or the espresso machine. Thus finally comes for you the cupfuls of perfectly flavoured, delicious espresso, latte, cappuccino or other favorite coffee beverage.

Dene Lingard is the author and owner of target Net Publishing.

He writes content for many rich sites to information that it publishes. This section was written with an interest in the coffee and coffee makers in General. [http://www.finest-coffee-makers.com]

You are welcome take this article and place it on your site as long that you leave the box resource and all the links intact. Thank you!

Café faits - les différents Types de grains de café

All over the world, people drink coffee from one of two different types of coffee beans: Arabica beans ("Coffea Arabica") and Robusta beans ("Coffea Robusta")

Arabica beans are aromatic, flavorful coffee beans used for gourmet, specialty coffees. The term refers to Coffea Arabica, the taxonomic species named for the genus responsible for about 75% of the world's commercial coffee crop. Coffea Arabica is a woody perennial evergreen that belongs to same family as Gardenias.

Robusta beans contain twice the caffeine as Arabica. Robusta beans are somewhat bitter and lack the flavor and aroma of Arabica beans. Robusta beans are used to produce blends, instant and freeze dried coffees.

There are other types of coffee species but they are very rare or non - exist in the export market. As a result, the fact is that we all drink either Arabica or Robusta coffee. Sounds simple, right? Not quite.

There are many "hybrids" within Arabica coffee trees which yield coffee beans with distinct flavors and characteristics. This is where the fun begins. To name a few,

ETHIOPIAN COFFEE: Ethiopian Harrar, Sidamo and Yirgacheffe. Each is named after their region of origin and they have very distinct flavor characteristics. For example, Ethiopian Harrar is known for its medium body, earthy flavor, almost no. acidity and a very smooth mouth feel. This is a complex coffee with light spicy tones and a fruity flavor that some people compared to the taste of dry red wine. "As the ' birthplace of coffee," Ethiopia has a unique place in the coffee world.

KENYAN COFFEE: Kenyan AA. This coffee comes from the area surrounding Mount Kenya, a region with fertile red volcanic soil. The coffee is known for its very acidic taste you taste right away in the mouth, and then followed by a medium body with an aftertaste of earthy flavor.

TANZANIAN COFFEE: Tanzanian Peaberry focuses on pea berry instead of traditional coffee beans. Coffee is the dried seed from the fruit of a flowering tree. Each fruit has two seeds facing each other. On the coffee tree, there is a percentage of the fruit that has a single seed or peaberry and the rest will have two flat beans for the usual two (2) seeds per fruit. The single bean peaberry occurs in less than 5% of any crop and is generally considered to produce a more concentrated flavor.

COLOMBIAN COFFEE: major cultivars of Arabica beans include Bourbon, Caturra, Typica and Maragogype. Colombian coffees also include the name of the growing regions such as Cauca, Nariño, Amazonas, Bucaramanga, etc. Colombia accounts for more than a tenth of the world's entire coffee supply. Colombian Arabica coffee is perhaps the most well-known, partly due to its "living" and successful coffee advertising iconic symbols recognized worldwide, Juan Valdez and Conchita, the mule. The more generic Colombian coffees are rated as Excelso and Supremo. These terms simply refer to the size of the coffee beans, not necessarily to better coffee ranks.

COSTA RICAN COFFEE: Costa Rican Tarrazu is a prized Arabica coffee. It is named after the San Marcos de Tarrazu valley, one of the four premium coffee growing districts surrounding the capital city of San Jose. The other hybrids include Tres Rios, Heredia and Alajuela. Costa Rican coffees are balanced, clean, with bright acidity featuring citrus or berry-like flavors and hints of chocolate and spice in the finish.

BRAZILIAN COFFEE: Brazil Santos Bourbon comes from the hills of down Paulo state in the south-central portion of the country near the port of Santos. Historically, these Arabica coffee plants were brought to the island of Bourbon now known as the Island of Reunion. Brazil Santos Bourbon is a light-bodied coffee, with low acidity, a pleasing aroma and a mild, smooth flavor.

INDONESIAN COFFEE: Java is the most famous Arabica varietal from the island of Java. The top grade of Java coffee is cultivated on former Dutch plantations and is called Java Estate. This is a clean, thick, full body coffee with less of the earthy characteristics that other Indonesia coffees feature, such as Sumatra or Sulawesi. The Java coffees provide a smooth complement to the Yemen Mocha which is very intense. The traditional Mocha Java blend is the combination of Java and Yemen Mocha.

SUMATRAN COFFEE: Sumatra Mandheling and Sumatra Lintong. Sumatra Lintong originates in the Lintong district of Sumatra near Lake Toba. This coffee has a medium bodied coffee, low acid, sweet with a complex and earthy aroma. Sumatra Mandheling has a rich, heavy body, acidity and subdued unique complex flavor. This coffee actually does not originate in the Mandheling region but is named after the Mandailing people in the north of Sumatra.

HAWAIIAN COFFEE: closer to home, in Hawaii, the best known varietal is Hawaiian Kona coffee Arabica. This Arabica bean grows on the slopes of Mount Hualalai and Mauna Loa which makes it not exclusive only to Hawaii but also to the Kona District specifically.

JAMAICAN COFFEE: the Arabica varietal that grows predominantly in the Blue Mountain region of this island is called Jamaican Blue Mountain coffee. The Blue Mountains stretch between Kingston and Port Maria in Jamaica. This region enjoys a cool and misty climate. Due to its limited production quantity, Jamaican Blue Mountain coffee is expensive.

PAPUA NEW GUINEA COFFEE: located just north of Australia, Papua New Guinea coffee cultivation was started in 1937 using imported seeds from Jamaica's famous Blue Mountain region. As a result, Papua New Guinea has noticeable similarities to Jamaican Blue Mountain coffee. The rich volcanic soil and excellent climate produce a mild and mellow, full-bodied coffee with moderate acidity, broad flavor and very interesting aromatics.

Is this all? No, there are many more hybrids, brands, and special flavors of Arabica coffee to try and discover.

For now, what about a cup of Ethiopian Harrar or Papua New Guinea coffee?

Timothy ("Tim") s. Collins, the author, is called by those who know him "The Gourmet Coffee Guy."
He is an expert in article writing who has done extensive research online and offline in his area of expertise, coffee marketing, as well as in other areas of personal and professional interest.

Come visit the author's website: http://www.ourgourmetcoffee.com

© Copyright - Timothy s. Collins. All Rights Reserved Worldwide

Plenty of Reasons to Love Krups Coffee Makers

When it comes to coffee makers, Krups coffee makers are the cream of the crop. Krups coffee found in a large number of kitchens and offices around the world. Krups has is insured as homemaking and coffee lovers will find many reasons to prefer their products on the other.

And the best reason, that they have found? A much more affordable price for their coffee. With the weapon of a more affordable price tag, Krups coffee makers are entered in the market and won over large chunks of it. Coffee lovers seek their coffee ultimate companion and those who want to have good cup of coffee at home will certainly love coffee makers the Krups at reasonable price.

Why you'll love Krups coffee makers

If you're wondering if Krups coffee makers are worth buying, here are some reasons for which they most certainly are. First of all, manufactured by Krups coffee makers are made entirely for the purposes of coffee brewing excellent tasting that can perk up your mornings, boost your energy when you need and feed your love of coffee.

The result is always good coffee with a strong and natural aroma. If you have a coffee maker Krups, this means that you can stir your perfect cup at any time. And what will be that this perfect cup cost you? Not much, if Krups has nothing to do about it. Krups coffee makers are among the most comfortable coffee products around brewing.

Their products are all prices just, so that anyone who likes coffee don't have to worry about the price. In speaking to the part of the market which is more budget-conscious, these provided coffee makers certainly a way for everyone enjoy their own coffee brewing. And if good coffee now does not cost that much of your pocket, it does certainly not cost much effort to do so, especially with Krups coffee makers in the image. Coffee makers with the Krups brand on it are synonymous with quick and easy coffee without the hassle. They are very user-friendly and can be operated with a minimum effort on your part.

These smart coffee makers can find the perfect mixture of coffee without your help. Manufacturing of coffee is not impossible, even without the coffee makers. In fact, you can make coffee without these machines as did people in history.

But the coffee makers are around to make life much easier for you and make a breeze of coffee. So why buy a coffee maker that you would have to exercise great efforts of operation? Better buy a coffee maker Krups, sit, let the machine do what she does best and enjoy your perfect cup of freshly brewed coffee later.

Complete your experience of coffee

Krups coffee makers can supplement your coffee drinking experience with the help of several features on their coffee makers and coffee decision-making. Krups coffee makers are very advanced. They accompany the brewery automatic timers, filters water for the taste of pure coffee and stops to function of portions of instant coffee at any time. In addition, some models can stir coffee a few minutes, and some can brew to many people simultaneously.

Krups coffee makers come even with filters that keep your coffee not only taste great but smell wonderfully so. Since half of the magic of coffee lies in its soothing aroma and tempting, you can be sure that you get to each part of your experience with Krups coffee. So if you are on the market for a coffee maker that can offer the durability, affordability, efficiency and great coffee, you have a single brand to go, and which is Krups.

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Mark is the editor of coffee-maker - guide .com which provides you with the best reviews of the coffee maker and ratings. You can find more on Krups coffee makers on our website best coffee makers .

The spirit of coffee - coffees of the world

Ever wonder where the coffee beans in your morning coffee come from? You probably know words like Arabica and Robusta in terms of taste, but did you know that these words can also tell us where those coffees were grown? Here is a look at three of the world's best specialty coffees and the regions in which they originated. Read on to discover the rich history of these coffees.

Yemen Arabian Mocca

Grown in the mountainous region of Sanani in south Yemen at an altitude in excess of 4,500 ft, Arabian Mocca is the world's oldest cultivated coffee, distinguished by its richness and full body with chocolate undertones. Yemen is on Asia's Arabian peninsula, a stone's throw from Africa. Since there are no other Arabian coffees, it is classified as part of the family tastes of North African coffees.

It is here that the term "mocca" was coined. Its correct spelling is Mokha, for the port city that Yemen coffees ship from. Yemen's arid climate contributes to the production of one of the best-loved specialty coffees that led Europeans to fall in love with coffee many centuries ago.

Yemeni coffee is one of the most distinct and prized coffees in the world. It's been called a "wild" or natural cup, earthy, complex, pungent -- to some it may be strange and bitter. This coffee can also be characterized as dry, winey, and acidic with chocolate and fruit undertones, rustic flavors, and intense aromas.

(Source: http://www.sweetmarias.com/coffee.arabia.yemen.html)

Mexico "Spirit of the Aztec"

The state of Veracruz produces many average coffees in its low-lying regions, but atop the tall mountains near the city of Coatepec an excellent Arabica bean coffee called Altura Coatepec reigns. The word Altura itself means "high grown". Altura Pluma indicates the finest coffee of Mexico. Coetepec, a coffee district of Veracruz, provides particularly outstanding coffee beans. Mexican Altura beans have a full medium body, fine acidity, a wonderful bouquet and a satisfying flavor that is mild and sweet. This fine Mexican coffee is noted for delivering a consistently smooth taste and fragrant flavor with good body, depth, and overall balance. It is likely one of the most underappreciated coffees around.

Mexican coffee botanists celebrate Mexico's highest altitudes (with their approximately one hundred species of Arabica coffee plants) as the finest region of all the world's gourmet coffees. An inferior grade of coffee bean known Robusta grows at lower altitudes. Mexico itself produces huge quantities of these unremarkable coffee beans, often utilized as dark roasts, supermarket coffees and beans for blending.

Arabica coffee arrived in Mexico at the start of the nineteenth century from the West Indies. Today, Mexico ranks among the world's top coffee exporters. Most Mexican coffee is processed by the wet method to ensure better acidity and body. Mexican coffee is graded based on the altitude where it is grown. The plantations of Veracruz account for 60 to 70 percent of the Mexican coffee crop. Approximately 5 million bags of coffee a year originate in Mexico. Most of the better beans are grown on large plantations in the states of Oaxaca, Chiapas, and Guerrero. These are producers of "high-grown" Altura Coatepec coffees, among the finest coffees grown in the Americas.

Their flavor is light and nutty with medium acidity and a mild, well-balanced body. With a fine chocolate tang and a hint of sweet undertone beneath the finish, these coffees make an ideal beverage for those of us who enjoy a smooth, mellow-tasting brew that is not overpowering. Altura's smoothness produces many loyalists of the coffee drinkers who sample it. Mexican Altura Coatepec is an incredible morning coffee, as it could be used in a blend to tone down accompanying fuller-bodied coffees, or better yet, alone for the pure regional flavor.

(Source: http://www.coffeeuniverse.com/world_coffee_latin.html)

Java "Dutch Estate"

As a synonym of coffee, "java" introduced itself in the seventeenth century when the Dutch began cultivating coffee trees on the island of Java (part of the islands of Indonesia) and successfully exported it globally. Often the standard by which all other coffees are measured, Java's finest golden beans are roasted to yield a piquant aroma, displaying an exquisite acid balance, a heavy body with chocolate undertones, and a lighter finish than Sumatran.

At one time the island of Java was ruled by sultans and dominated by mysticism. The early Dutch settlers who came in the late 17th century found Java to be a wonderfully diverse place with high mountains, thick tropical rain forests and a sultry climate that revolved around the monsoon rains. The Dutch and the Javanese settled the coastal volcanic plains, while much of the interior of the island was left to the jungle and a few tribal groups. The Dutch found that coffee grew very well in this climate, and began to set up plantations around their initial foothold in Batavia (modern day Jakarta). Initially Arabica coffees were planted, but many of these were killed by the coffee rust plague that devastated the region in the 1800's. Robusta was the logical replacement -- a tough plant resistant to many diseases.

Eventually the Dutch plantation owners conquered Java and took on the elements. Large plantations were established in the east of the island, as well as in Central Java and the west. After the Japanese occupied Java in the 1940's many of these plantations were destroyed or absorbed back into the jungle with their owners imprisoned by the Japanese. After the war and the ensuing independence struggle, many of the larger plantations ended up under the control of the government. Today the big Java plantations (such as Nusantara XII) are still government-owned. However there are many medium and smaller growers who produce excellent quality Arabica beans. These coffees are known as "Government Estate" Java. They are primarily produced at 4 old farms (Kayumas, Blawan, Djampit, Pancoer). The Government body grows about 85% of the coffee in East Java, close to Bali on the Ijen area. The range of altitudes suitable for coffee production is 3,000 to 6,000 feet, with most growing in the plateau region at 4,500 feet.

Government Estate is undoubtedly Indonesia's highest quality coffee. Other more inferior coffee producers of the area are called "Private Estate" Java plantations. They are lower-grown and not processed or prepared as well but they are a good option for those who want to spend less. Java is an undeniably clean-tasting cup for this Indonesian varietal, a fully wet-processed coffee that has the Indonesian body and thickness in the cup without earthy or dirty flavors. (Source http://www.merdekacoffee.com/regions.php)

Frozen Coffee Parfait

Try making this coffee drink using one of the coffees described above and bask in the wonderful flavors of these delicious brews!

Yield: 6-8 servings

1 14-oz. can of sweetened condensed milk

1/3 cup double strength coffee sweetened with 4 tb. Sugar while hot (allow to cool before using)

1 cup whipped heavy whipping cream

In a large bowl, combine the sweetened condensed mild and the coffee into hand mixer; whip on high speed for 3-5 minutes. By hand, fold in the whipped whipping cream. Make sure the mixture is evenly distributed.

Spoon the mixture into 6-8 serving dishes, then freeze for 3 hours or until firm.

Garnish before serving with a chocolate-covered espresso bean and chocolate syrup for a yummy treat.

About The Author

Michelle Faber is owner of Gourmet CoffeeXpress, the "Ultimate Website Gallery",
showcasing the creme de la creme in gourmet coffees, & teas, and artisan chocolates, desserts & gifts.

Within this gallery, you can find incredibly high quality items, and many designer styled products.
Gourmet CoffeeXpress offers distinctive products for gift-giving and personal pleasure with world-class service.

Please visit Gourmet CoffeeXpress at http://www.gourmetcoffeexpress.com Visit Gourmet CoffeeXpress at http://www.gourmetcoffeexpress.com to indulge in the world's most EXTRAORDINARY Gourmet Tea, Coffee and Desserts.

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Tips for Finding Perfect Premium Coffee...

There is coffee and THERE IS COFFEE! You likely know about the generic quality coffees you find at the supermarket, using the inferior Robusta beans. And, in contrast, there is the alternative: the coffee regularly termed Gourmet Coffee you buy direct from roasters around the country. Popular large volume roasters, like Starbucks as well as most of the the smaller roasters dispersed about town, essentially utilize this far better grade, high altitude, shade grown Arabica bean.

That being said, and broadly known by all nowadays, how can you siphon out the crème de la crème of gourmet coffee beans to purchase?

To begin with, let's hone in specifically on taste. Nowadays, coffee has become a "drink of experts"...

evolved into an art of reflection! We've begun to savor our coffee...flavor identify and define the subtle hints and nuances, as well as the qualities that identify the bean's continent of origin. You as a coffee drinker, can begin to explore and experience the undertones of your coffee's region, but better yet, begin to revel in the independently specific flavors of the bean defined by the specific hill and farm where it's grown.

Coffee Cupping: Defining Coffee by its "Underlying Flavors"

There are, nowadays, a limited number of coffee roasters that independently test their coffee beans for taste observations and aromas. These beans are graded and assessed just like fine wine. This activity is called Coffee Cupping or Coffee Tasting. Professionals known as Master Tasters are the assessors. The procedure involves deeply sniffing a cup of brewed coffee, then loudly slurping the coffee so it draws in air, spreads to the back of the tongue, and maximizes flavor.

These Master Tasters, much akin to wine tasters, then attempt to measure in detail, every aspect of the coffee's taste. This assessment includes measurement of the body (the texture or mouth-feel, such as oiliness), acidity (a sharp and tangy feeling, like when biting into an orange), and balance (the innuendo and the harmony of flavors working together). Since coffee beans embody telltale flavors from their region or continent of their origin, cuppers may also attempt to predict where the coffee was grown.

There is an infinite range of vocabulary that is used to describe the tastes found in coffee. Descriptors range from the familiar (chocolaty, sweet, fruity, woody) to the conceptual (clean, vibrant, sturdy) to the wildly esoteric (summery, racy, gentlemanly).

Following are a few key characteristics as defined by Coffee Geek. (http://coffeegeek.com/guides/beginnercupping/tastenotes)

Key Characteristics

Acidity:

The brightness or sharpness of coffee: It is through the acidity that many of the most intriguing fruit and floral flavors are delivered, and is usually the most scrutinized characteristic of the coffee. Acidity can be intense or mild, round or edgy, elegant or wild, and everything in between. Usually the acidity is best evaluated once the coffee has cooled slightly to a warm/lukewarm temperature. Tasting a coffee from Sumatra next to one from Kenya is a good way to begin to understand acidity.

Body:

This is sometimes referred to as "mouthfeel". The body is the sense of weight or heaviness that the coffee exerts in the mouth, and can be very difficult for beginning cuppers to identify. It is useful to think about the viscosity or thickness of the coffee, and concentrate on degree to which the coffee has a physical presence. Cupping a Sulawesi versus a Mexican coffee can illustrate the range of body quite clearly.

Sweetness:

One of the most important elements in coffee, sweetness often separates the great from the good. Even the most intensely acidic coffees are lush and refreshing when there is enough sweetness to provide balance and ease the finish. Think of lemonade...starting with just water and lemon juice, one can add sugar until the level of sweetness achieves harmony with the tart citric flavor. It is the same with coffee, the sweetness is critical to allowing the other tastes to flourish and be appreciated.

Finish:

While first impressions are powerful, it is often the last impression that has the most impact. With coffee the finish (or aftertaste) is of great importance to the overall quality of the tasting experience, as it will linger long after the coffee has been swallowed. Like a great story, a great cup of coffee needs a purposeful resolution. The ideal finish to me is one that is clean (free of distraction), sweet, and refreshing with enough endurance to carry the flavor for 10-15 seconds after swallowing. A champion finish will affirm with great clarity the principal flavor of the coffee, holding it aloft with grace and confidence like a singer carries the final note of a song and then trailing off into a serene silence.

Coffee Buying Caveat

Buying coffee simply by name instead of by taste from your favorite roaster (in other words buying the same Columbian Supreme from the same "Joe's Cuppa Joe Roaster") definitely has its pitfall! According to Coffee Review, "Next year's Clever-Name-Coffee Company's house blend may be radically different from this year's blend, despite bearing the same name and label. The particularly skillful coffee buyer or roaster who helped create the coffee you and I liked so much may have gotten hired elsewhere. Rain may have spoiled the crop of a key coffee in the blend. The exporter or importer of that key coffee may have gone out of business or gotten careless. And even if everyone (plus the weather) did exactly the same thing they (and it) did the year before, the retailer this time around may have spoiled everything by letting the coffee go stale before you got to it. Or you may have messed things up this year by keeping the coffee around too long, brewing it carelessly, or allowing a friend to pour hazelnut syrup into it."

Your savvy coffee-buying alternative is to look for roasters who buy their beans in Micro-Lots- smaller (sometimes tiny) lots of subtly distinctive specialty coffees. According to Coffee Review, "These coffee buyers buy small quantities of coffee from a single crop and single place, often a single hillside, and are sold not on the basis of consistency or brand, but as an opportunity to experience the flavor associated with a unique moment in time and space and the dedication of a single farmer or group of farmers."

Coffee Review: Coffee Ratings

And finally, look out for the very small community coffee roasters that will submit their coffees to be 3rd-party evaluated by Coffee Review and other competitions for independent analysis and rating. Coffee Review regularly conducts blind, expert cuppings of coffees and then reports the findings in the form of 100-point reviews to coffee buyers. These valuable Overall Ratings can provide you with a summary assessment of the reviewed coffees. They are based on a scale of 50 to 100.

Bottom line for a certain premium purchase: To find the coffee that will ascertain most flavor satisfaction, seek out beans that been independently reviewed and rated. This approach will, without a doubt offer you the advantage of being able to choose the flavor profile suits you best in a bean. What's more, it gains you certainty in quality due to its superior rating. The higher the rating, the better the flavor. True premium coffees start from the upper 80's. By finding a roaster that consistently rates within the 90's will ultimately buy you the best java for your buck!

http://www.coffeereview.com/about_us.cfm

About The Author

Michelle Faber is owner of Gourmet CoffeeXpress, the "Ultimate Website Gallery",
showcasing the creme de la creme in gourmet coffees, & teas, and artisan chocolates, desserts & gifts.

Visit Gourmet CoffeeXpress at http://www.gourmetcoffeexpress.com to indulge in the world's most EXTRAORDINARY Gourmet Coffee, Tea and Desserts.

Café pour votre santé.

Many of us rely on coffee to get us going in the mornings, wake us up in the afternoons, and prepare us for that special business meeting. Go ahead, have a cup of coffee. It's much healthier than you may be thinking right now.

Coffee is the most consumed beverage in the world. No matter where you go, coffee is usually available. Yet, until recently there's been very little research on the effects of coffee on our health. The researcher's are waking up however. There have recently been completed studies on a variety of health benefits to drinking that simply delicious cup of coffee.

In a study in Italy, it was proven that that brewed coffee contains many antioxidants and consumption of antioxidant-rich brewed coffee may inhibit diseases caused by oxidative damages. When compared to other caffeine containing beverages like tea and cocoa, coffee proved to be the best in helping to prevent disease.

Caffeine in Coffee - Good or Bad?

The caffeine in coffee has often been a source of concern for many. Most people have problems sleeping when they drink coffee right before bedtime. Others will drink coffee to give them that boost of energy provides caffeine. Some even feel their heart rate increase if they drink too much coffee.

Did you know there are also benefits to the caffeine found in coffee? Coffee intake (due to the caffeine) was associated with a significantly lower risk for Alzheimer's Disease, independently of other possible confounding variables. These results, with future prospective studies, may have a major impact on the prevention of Alzheimer's disease.

Another benefit of drinking coffee has been studied in China. Their research clinically proved the caffeine in coffee helps to prevent Parkinson's disease. Many of us have been led to believe that caffeine is bad for us. True enough, large quantities may hurt us, but the evidence is strong for the benefits it provides.

Coffee - Healthy Tonic for the Liver?

Studies completed in Japan indicated that people who drink more than a cup of coffee a day are less likely to develop liver cancer than those who do not, Japanese researchers say. Coffee also helped lower the risk of cirrhosis of the liver. Chlorogenic acid present in coffee beans has been proven in studies to also reduce the risk of liver cancer.

Harvard Medical School completed a study in 2004 that strongly suggest coffee has preventative qualities for Type 2 diabetes and insulin resistance. The authors found an inverse association between coffee intake and type 2 diabetes after adjustment for age, body mass index, and other risk factors. Total caffeine intake from coffee and other sources was associated with a statistically significantly lower risk for diabetes in both men and women. These data suggest that long-term coffee consumption is associated with a statistically significantly lower risk for type 2 diabetes.

Coffee and Physical Fitness

The amounts of water, carbohydrate and salt that athletes are advised to consume during exercise are based upon their effectiveness in preventing both fatigue as well as illness due to hyperthermia, dehydration or hyper hydration. The old issues concerning coffee and caffeine were that it acts as a diuretic, thus causing more fluid loss during activity. Studies have caused researchers to re think this point. These studies suggest that consuming caffeine does not have this effect and can even have beneficial effects on keeping the body fit.

Caffeine does not improve maximum oxygen capacity directly, but could permit the athlete to train at a greater power output and/or to train longer. It has also been shown to increase speed and/or power output in simulated race conditions. These effects have been found in activities that last as little as 60 seconds or as long as 2 hours. There is less information about the effects of caffeine on strength; However, recent work suggests no. effect on maximum ability, but enhanced endurance or resistance to fatigue. There is no evidence that caffeine ingestion before exercise leads to dehydration, ion imbalance, or any other adverse effects.

What about the negative effects of coffee?

Coffee is enjoyed as a drink by million of people worldwide. It contains caffeine, which is a mild stimulant, and in many people coffee enhances alertness, concentration and performance. Although it contains a wide variety of substances, it is generally accepted that caffeine is responsible for many of coffee's physiological effects. Because caffeine influences the central nervous system in a number of ways and because a small number of people may be particularly sensitive to these effects, some people have attributed coffee to all sorts of health problems.

Caffeine is not recognized as a drug of abuse and there is no evidence for caffeine dependence. Some particularly sensitive people may suffer mild symptoms of withdrawal after sudden abstention from coffee drinking. A 150 ml cup of instant coffee contains about 60 mg caffeine, filtered coffee slightly more. for those who like coffee but are sensitive to caffeine, the decaffeinated beverage contains only 3 mg per cup.

Coffee drinking can help asthma sufferers by improving ventilator function.

There is no evidence that coffee drinking is a risk for the development of cancer. For several types of cancer there is disagreement between studies aim again, other aspects of lifestyle may be implicated. There is even a strong suggestion that coffee may have a protective effect against colon cancer. A possible explanation may lie in the many antioxidant substances present in coffee and which are currently subjects of active research.

In some sensitive individuals, ingestion of coffee after a period of abstinence may cause a temporary rise in blood pressure goal there is no hypertensive effect in the long term. Coffee made by the Scandinavian method of boiling or by the coffee maker method may cause mild elevation of plasma cholesterol concentration in some people, instant goal, filter coffee, and liquid coffee extract have no such effects. Overall there is no influence of coffee drinking on heart disease risk.

There is no sound scientific evidence that modest consumption of coffee has any effects on outcomes of pregnancy or on the wellbeing of the child. Bone health is not affected by coffee drinking. Adverse effects in some published studies have been attributed to aspects of lifestyle that are often shared by coffee drinkers, such as smoking and inactivity. Coffee drinking can help asthma sufferers by improving ventilator function.

There is no reason for people who are prone to ulcers to avoid coffee.

Research ongoing and must be subjected to critical scrutiny and re-evaluation. At the present time, there is no reason to forego the pleasurable experience of moderate coffee drinking for health reasons. Go ahead... Have a cup of delicious coffee!

Hilda Maria is a stay at home mother of five, who enjoys writing about coffee [http://www.ic-coffee-makers.com/index.html] and giving custom coffee mugs [http://www.ic-coffee-makers.com/coffee_mugs.html] and coffee cups [http://www.ic-coffee-makers.com/coffee_cups.html] as gifts!

The best coffees of the world

When considering the best coffees in the world, I went to the Specialty Coffee Association of America (SCAA) for research. They are the organization that sets the quality standard for specialty coffee, which the public calls "gourmet" coffee. All specialty coffees use arabica beans. The other category of is the robusta bean, which is of inferior taste quality to arabica. Within these categories, there are several varieties of bean. Arabica beans are grown at a higher altitude than robusta.

Coffee is the second most traded commodity in the world and is graded in a similar manner as wine. This event is called a "cupping" and has a set of strict standards. Winning a cupping is very prestigious and has a direct effect on the prices a coffee grower can get for his crop.

History of these "cupping" winners has shown that three areas of the world produce the most winners. Interestingly, these regions have a very similar latitude when looking at the world map. The three regions are Ethiopia, Sumatra and Panama.

Ethiopian/Kenyan Coffee (Africa)

Ethiopian coffee is aromatic, highly flavorful, and also known to be some of the best coffees in the world. It is also the origin of all coffee. The Ethiopian people have a legend that says that a goat herder discovered Ethiopian coffee around 850 AD. This legend claims that the goat herder noticed that his sheep were very excited and nearly dancing after eating red berries from a tree. The legend of the founder goes on to say that the herder sampled the red berries for himself and took some of the berries home to his wife who insisted that he take them to the monks. The monks supposedly threw the berries into a fire and noticed the delicious smell that the berries produced. The monks are said to have removed the berries from the fire and the berries boiled in water to create the beverage that we now know as Ethiopian coffee.

Whether this legend is true, or in fact just a legend is forever a mystery. Regardless, Ethiopian coffee has been used for religious ceremonies. These ceremonies are still held today and if a guest is invited to participate in the ceremony, it is well known to be a very beautiful experience.

Locally, Ethiopian coffee is served with either sugar or salt, in some parts of Ethiopia. Milk or any type of creamer is never used in traditionally brewing. The process of making the coffee varies by region. In some regions it is dry and processed in some other regions it is washed. The Ethiopian coffee found in stores today is dry processed.

The process is often grueling and coupled with with importing adds to the reason of why Ethiopian coffee can be expensive.

When consumers purchase Ethiopian coffee to be brewed at home, it is wise to consider fair trade Ethiopian coffee. The obvious reason to consider fair trade is so that the producers of this wonderful product can reap the benefits of their hard work. Ethiopian coffee has a rich, bold, and exciting history and a taste that has been favored by many people for a long time.

Sumatran Coffee (Indonesia)

Sumatran coffee comes from the island in Indonesia called Sumatra. The taste of Sumatran coffee is spicy, herbal, and very distinct. It is considered to be one of the best coffees in the world and was first introduced by the Dutch around 1699 when the Dutch wanted to keep up with the demand of coffee to Europe. The Dutch traders knew the difference between Sumatran coffee beans and other coffee beans by the appearance, which are irregularly shaped and bright green.

Sumatran coffee is one of the best coffees in the world and has a low acidity which makes it highly favored among other types of coffee. The beans are usually grown in full sunlight and with no chemicals. A highly popular type of Sumatran coffee, yet thoroughly disgusting in many peoples opinion, is the kopi luwak Sumatran coffee. The kopi luwak coffee is coffee beans that have been eaten by the small animal known as a luwak. After the luwak digests and excretes the coffee beans, local villagers collect the excreted beans and roast them. These excreted and roasted beans are said to cost about $300 a pound. Of course, not all of Sumatran coffee comes from the excrement of the luwak. There are many other varieties of Sumatran coffee as well.

Most of the Sumatran coffee beans are processed using the wet and dry processing method. This processing method is another reason why Sumatran coffee is so popular. Most other types of coffee beans are processed by using either a wet method or a method, hardly ever both dry.

When purchasing Sumatran coffee for use at home, a person should try to purchase fair trade Sumatran coffee. Fair trade beans can be found at various online retailers and also at gourmet coffee retailers. This insures that the growers benefit from all of the hard work that they put into growing this delicious coffee.

Sumatran coffee has a taste unlike any other and once you try it for yourself, you may find that it will quickly replace your current brand or at least be a coffee that becomes one of your favorite.

Panamanian Coffee (Central America)

Although Panama is the smallest of all coffee producing countries, they grow most of the best rated coffees every year. The coffee region surrounds the town of Boquete in the western province of Chiriqui close to the Costa Rican border. Some say Panama has the ideal micro climate to grow coffee receiving winds from the north along with a light mist and cool breeze. Most of the coffee is grown on farms and is called an Estate coffee which served the farm it is from.

The process includes hand picking, washing and sun drying. The farms work closely with the indigenous people enhancing the community with social, medical and educational services. Because of this, fair trade is not a concern. It is a harmonious relationship between farm and worker.

For years, coffee from Panama was not well known amongst the public but the quality was apparent to the traders. So much so, that one trader was caught selling the lower cost Panamanian coffee beans as Hawaiian Kona beans, a much well known high end arabica bean.

Currently, Panamanian coffee has come of age winning numerous cuppings to the point when the competition was changed in 2003. Previously, each entry was individual and Panamanian entrants would win up to five of ten awards. Now, they have groupings and each group can produce up to two winners that move up to the next level.

It should be noted that although Panamanian coffee has been established as the best in the region, wonderful coffees do come from Costa Rica, Nicaragua and Columbia.

Even though most of the world favors the western coffees, a true coffee lover should be adventurous and taste the best coffees of the world. Try Ethiopian and Sumatran coffees along with those that are in close proximity to those regions. You may be surprised at what you have been missing.

Are you a coffee drinker? Do you love a good gourmet coffee? Then take a look at the best of Panamanian coffee at Coffee from Panama.com. Be sure to be adventurous and try Ethiopian and Sumatran coffee also.

The author, Tom Berker is an independent writer and lover of gourmet coffee coffee.

Historic coffee - a rich Tradition of more than 1 000 years of coffee produced and appreciated around the world

The history of coffee has a tradition rich and fascinating, resulting in coffee gourmet at your disposal in your kitchen or your favourite coffee.

Coffee dates back to the 9th century. Today, a good cup of coffee links our world together in a way that is truly amazing over the years.

The origin of coffee

No one knows how coffee has been discovered. A legend popular, coffee was discovered by an Arabian Shepherd named Meropi who found his goats pitch-up on a shrub is its bright red fruits. He tasted the fruit and has the same energy.

Meropi shared his discovery with the local monks, and they have used the fruit to stay awake during long hours of prayer. "Mysterious red fruit" spread to monasteries throughout the world, from the relationship between the Church and the coffee that lasted for centuries.

Coffee is mentioned in writings as early in the 10th century and historians since then have followed the history of coffee and use all over the world.

In 1471, not long before Christopher Columbus remains to discover America, the first House of café opened in Constantinople. The trade of the merchant of Venice has coffee in Italy, where the first European café opened in 1645. Coffee houses spread in Europe and in England and America later. In 1675, there are more than 3,000 cafes in England, there is the enormous appeal of coffee demonstration of many years.

Coffee production has begun in the world in the different tropical regions, the growing conditions produce new and distinctive flavors. Various cultures invented new ways to enjoy coffee and new traditions.

Manufacturing of coffee through the years

How we roast, grind and brew coffee has changed considerably over the years. First of all, coffee was boiled after having been crushed by a mortar and pestle, as it always is with Turkish coffee.

Drip brewing began around 1800 in France, about the same time as percolators were invented also. Vacuum coffee makers were invented in 1840 for brewing coffee which was clear and sediment. Late 19th century, espresso machines have been developed for brewing coffee using the method of pressure. Paper filters were invented by Melitta Benz in 1908. She and her husband patented them and started the family business café Melitta, which their grandchildren continue to this day.

Coffee drip for use at home to the United States became popular after the Mr. coffee coffee was introduced in 1972. Prior to that time, the coffee most home made with percolators, electric or on top of the stove.

The rise of the House of charm coffee corner in America is an event even more recent. Founded in 1971, Starbucks popularized the dark of the night, gourmet coffee and expanded on a large scale in the 1990s. Now, there are 16,000 stores worldwide, including 11,000 in the United States and 1,000 in the Canada. This increase of gourmet coffee houses brought a new way of life of coffee to American society, which considerably increases the expectations for the quality of the coffee.

Growing coffee in the world

The beginning of the coffee in the Arabian Peninsula, coffee became one of the more commercial crops worldwide.  Coffees are grown in tropical and subtropical regions including some of the poorest regions of the world. Traditional coffee production areas are in South America (with the Brazil and the Colombia as the two largest producers of coffee in the world), Africa (mainly in Eastern Africa) and Indonesia. Other areas grow coffee shops have become popular, including the Jamaica, Hawaii, the Australia, the India and Costa Rica, winning the heart of the coffee drinkers around the world.

Coffee Gourmet today

In General, coffee beans from Central America and South America are known for their mild but powerful flavor. East African and Arabic coffee beans are known for their intense flavor and bright acidity.  Indonesian coffee beans produce smooth, rich and low acid flavours.

Coffee has made incredible changes to our society and our world in the past 1 100 years. Coffee continues to span the globe, connect us with people far away. The coffee in your cup came from beans grown in an exotic location far and transported around the world for you.

What will be next coffee? Who knows, so enjoy your cup of gourmet coffee and the rich tradition that comes with!

DJ Toman is a fan of coffee and lawyer living in Greensboro, North Carolina. He is the author of http://www.CoffeeDaydreams.com, a site dedicated to gourmet coffee and choosing the best coffee makers. Even beginners get valuable tips on how to BREW and enjoy coffee of their dreams.

Gevalia coffeemaker - is committed to great coffee at home

If you have a Gevalia coffeemaker, you have access to great coffee, even when you are at home. These coffee making large machines are brought to us by Gevalia Kaffe, one of the most known in the world of coffee. The roots of Gevalia Kaffe dates back to the Sweden. On its more than a hundred years of existence, the company has managed to build a reputation of providing coffee grains and teas of unparalleled quality.

During the time that they are at the service of coffee lovers around the world, they met countless cafes needs with the main objective of their business: the true and authentic coffee beans. But as experts in the coffee industry, they eventually expanded their list of products to include coffee makers of high quality optimized for brewing coffee perfect-tasting.

Why you'll like Gevalia coffee makers

Gevalia coffeemaker can take on other types of coffee makers hands down, and there are many reasons why. The first reason is very clean method that ensures that the rich coffee flavour is extracted from the soil of mixing of the Gevalia coffee. This is why coffee fans dig produced by Gevalia coffeemaker coffee. This café has a great rich taste that characterizes this coffee should really be. And do even better, Gevalia coffee recommends coffee beans their owners.

They also have a wide variety of recipes of coffee that you can enjoy an experience that ultimate coffee. Apart from their brewing recipe secret and their coffee secret recipes, Gevalia also produces state-of-the-art coffee makers with excellent characteristics such as automatic offshore and a programmable timer for your convenient use.

Coffee makers also come with the special break and serve as a feature, which a lot of coffee is very practical and useful. This allows you to pay your cup of coffee at any time, even in the midst of a brewing cycle. This means that you do not have to wait until all of the brewing cycle is completed. Once it is coffee in the pot, you can have the it. And maintenance easy and without fuss, models of coffee Gavelia have removable baskets and can be equipped with paper filters. Paper filters help also in the optimization of the extraction of the flavour of the coffee ground, therefore Gevalia coffee maker that uses this filter concept disposable paper will certainly churn better coffee.

And since maintenance is child's play, you can be sure that the coffee remains in top form since a long time, and when it is in excellent condition, it can certainly give you nothing other than coffee at the autour. Gevalia coffee makers also attract many attractive buyers with the permission of their appearances. They use a combination of mainly black and white in most of their models.

Gevalia delight

A special gift with each Gevalia coffeemaker that you buy, you can also use a special Cup of Gevalia Kaffee. The Cup is part of the package of some models of Gevalia coffee. When you buy a Gevalia coffeemaker, many models to choose you. You can choose small capacity coffee makers and those that can stir up to twelve cups both large capacity. You can also choose standard models priced at a modest level of about $60, and you can also choose more expensive packages if you want. If you're lucky, you can also take some major promotions of Gevalia online which can earn you even a free coffee.

In fact, you can win products such as the large manufacturer of coffee 12-Cup of Gevalia with a programmable clock. As long as you accept the terms and conditions as well as the details of the expedition, then you can get your coffee maker Gevalia completely for free. No other company is more determined to give you an excellent brewed coffee right in your own home to give you just a free coffee but Gevalia Kaffe.
Commitment of the Gevalia

With all these elements, it is clear that the Gevalia is one of the best companies in the coffee sector and in the art of coffee making. Housewives will certainly find much to say about Gevalia coffee makers.

Find more the Gevalia coffee on our website best coffee makers .

Copyright 2008 coffee-maker - guide .com, all rights reserved.

Mark is the editor of coffee-maker - guide .com which provides you with the best reviews of the coffee maker and ratings.

History of Coffee: Part IV - Commercialisation of Coffee

For many connoisseurs, the period from the mid-19th Century to the late 20th Century is the 'Dark Age' of coffee. During this era, coffee lost its Middle-Eastern mystical charm and became commercialised and, quite frankly, ordinary.

When coffee was first introduced into Britain during the 17th Century, it was a drink enjoyed by every social class. While the rich would enjoy coffee almost ceremonially in their social clubs, the poor saw coffee as an essential nutrient, a hot drink to replace a hot meal, or hunger suppressant. It was only a matter of time, with the advancement of technology, that large companies would form to take advantage of the coffee commodity.

Traditionally coffee was roasted in the home or in the coffeehouse. A practice imported from the Middle-East was to simply stir-fry green beans in an iron pan over a fire till brown. Some coffeehouses used a more sophisticated method of a cylindrical unit hung above a fire with a handle to rotate the beans inside. Both these methods were only capable of roasting small batches of coffee, a couple of kilos or several pounds at most, which ensured that the coffee was always fresh.

However, with the onset of the industrial revolution and mechanisation, coffee roasting technology soon improved. Commercial coffee roasters were being invented which were capable of roasting much larger batches of coffee. It was now possible for the few to meet the coffee needs of the masses.

It was in the United States where coffee initially started to be commercialised. In 1865, John Arbuckle marketed the first commercially available packages of ground, roasted coffee. His brand, 'Ariosa', was sold over a far larger area then any other coffee roaster. Instead of being confined to a small area close to his roasting factory, Arbuckle was able to establish his coffee as a regional brand. Others soon followed suit and, by World War I, there were a number of regional roasters including companies such as Folgers, Hill Brothers, and Maxwell House. These companies offered customers consistent quality and convenient packaging for use in the home, but at a price: freshness. It could be several weeks, or even months, before the end product would reach the customer.

One approach to prolonging the freshness of roasted coffee was to glaze it with a glutinous or gelatinous matter. After the coffee beans had been roasted, a glaze would be poured over them, which would form a hard, protective barrier around the bean. Once such glaze patented by John Arbuckle in 1868, consisted of using: a quart of water, one ounce of Irish moss, half an ounce of isinglass, half an ounce of gelatine, one ounce of white sugar, and twenty-four eggs, per hundred pounds of coffee. Arbuckle experimented with many different glazes over the years, eventually settling on a sugar based glaze. In fact, Arbuckle became such a prolific user of sugar that he entered into the sugar business rather then give a profit to others for the huge quantities he required.

So why were customers willing to buy this coffee? Once ground, coffee quickly loses its flavour and therefore should be consumed as soon as possible (at the very latest within 48 hours). But this was the age of the brand, where consistency ruled king over quality. Local roasters would often produce excellent coffee, but they could also produce foul coffee, occasionally containing a number of adulterations. Customers wanted to trust what they were buying. They wanted their coffee to taste exactly the same, time and time again.

The first coffee brand to come to Britain was Kenco. In 1923, a co-operative of Kenyan Coffee farmers set up a coffee shop in Sloan Square (London), called the Kenyan Coffee Company, to distribute high quality coffee beans around Britain. Their shop proved very popular and their brand of coffee (renamed Kenco in 1962) soon spread throughout the UK.

Worse was to come to the brew known as coffee. As regional roasters grew into national roasters and then into international roasters, their pursuit of profit intensified. Traditionally coffee came from the 'arabica' variety of coffee bush. But in the 1850s, the French and Portuguese began to cultivate a different variety of coffee bush, known as 'robusta', on the west coast of Africa between Gabon and Angola. Robusta beans were (and still are) cheaper then arabica beans as they are easier to grow and have an inferior flavour. Coffee roasters looking to minimise their production costs started blending robusta beans with arabica beans in increasing quantities. They also used shorter roast times, to reduce weight loss stopping the coffee from fully developing its complex flavour.

However the lowest point for coffee comes with the introduction of instant coffee - a drink bearing little resemblance in taste to actual coffee. Although the first commercially produced instant coffee, called 'Red E Coffee', invented by George Constant Washington, an English chemist living in Guatemala, was marketed in 1909, it is Nestlé who are generally attributed with the invention of instant coffee. In 1930, Nestlé were approached by the Instituto do Café (Brazilian Coffee Institute) to help find a solution to their coffee surpluses. They believed that a new coffee product that was soluble in hot water, yet retained its flavour, would help stimulate World coffee sales. After seven years of research and frequent tasting, scientist Max Mortgenthaler finally achieved the desired results and, on 1st April 1938, Nescafé was launched, first in Switzerland and then later in Britain.

Some claim that it was the introduction of commercial television in 1956 that acted as a catalyst to the success of instant coffee in Britain. The commercial breaks were too short a time in which to brew a cup of tea, but time enough for an instant coffee. There is probably some truth to this claim as, by the 1960s, the majority of the tea industry started producing tea bags, an invention by Thomas Sullivan over half a century earlier (1904). Tea bags were seen as more convenient, simpler and quicker to use then traditional loose leaf tea and so could compete against instant coffee.

The coffee industry soon realised the association between commercial breaks and coffee drinking and started investing heavily in television advertising. Probably the most famous series of coffee advertisements were made for Nescafé Gold Blend. First aired in 1987, these advertisements focused on the sexual chemistry between a couple, played by Anthony Head and Sharon Maughan, acted out in a mini soap opera. The advertisements gripped the whole nation, featuring as frequently as Eastenders or Coronation Street as topics of conversation. This original series of advertisements ran for ten years, increasing sales of Gold Blend by 40% in the first five years (there were two further, less successful, sets of advertisements with different actors). Such was the profile of these advertisements, that they even featured as a news article on the 'News at Ten'.

With the coffee industry focused on price rather then quality, it was little wonder that coffee sales became stagnant. Coffee drinking was now more about a caffeine fix rather then about savouring the taste, to be drunk in a break from work, rather then to be enjoyed over conversation or while reading the newspaper. Unsurprisingly the younger generations born in the 70s and 80s turned their back on bitter coffee, preferring sugary soft drinks such as Coca Cola and Pepsi for their caffeine kicks.

James Grierson is the owner of Galla Coffee: http://www.gallacoffee.co.uk - Uk online retailer of designer coffee accessories. Through the Coffee Knowledge section of his website he aims to help people understand more about coffee and give them tips on how to make great tasting coffee in their home.

Check out http://www.gallacoffee.co.uk/acatalog/Coffee_Knowledge.html for more articles or if you have a question send it to: coffeeknowledge@gallacoffee.co.uk

Membership of Club Coffee Gourmet - what are the benefits?

Coffee gourmet club membership offers several advantages to discerning coffee drinkers can always have their favorite on-site cafés to stir and enjoy such that:

Large selection of specialty coffees from around the world to drink coffee daily sensory experience
Freshly roasted to order with a choice of grains or ground coffee
Reduction of costs on the command line without having to commute to buy coffee aging on the shelves
Flexibility to make changes, special requests, organize expeditions, send gifts, etc.

Coffee Gourmet club calls membership for coffee lovers who want more than the choice of coffee to "premium" available in the supermarket or in the specialized store aisle or coffee house. Specialty gourmet coffee clubs are very recognized and represent a trade growth segment. Let's review some basics on these clubs and why you should consider joining a.

Coffee specialty is the term given to the fifteen to twenty percent of the top in quality of Arabica coffee grown and harvested in certain regions of the world. The term is sometimes used interchangeably with coffee "gourmet" or "premium". However, according to the specialty coffee Association of America, "..."specialty coffee refers to coffee made from exceptional beans grown only in ideal climates of coffee production. They tend to feature distinctive flavours, which are shaped by unique characteristics of the soil that produces. »

Many specialty coffee growing countries were associations of producers, companies and organizations that deal with improvements to cultivate them, export and marketing coffee. Such associations are also leading the development efforts of rural communities (infrastructure, medical and education) and work in harmony with the environment. 560 000 Members of independent winegrower of the National Federation of coffee coffee farmers of Colombia (FNC) is an excellent example.

Almost all, if not all, gourmet coffee is made from grain of Arabica coffee grown at higher altitudes. Select specialty coffee beans are roasted to perfection. The specialty coffee roast master knows the exact degree to roast the different types of beans to highlight their unique characteristics. These freshly roasted coffee beans are immediately packed and shipped to the customer to stir and enjoy.

Gourmet Coffee is always prepared with ordered fresh when roasted select specialty coffee grains. Whole grains are then ground to the correct fineness or size for the method of mixing used and brewed with fresh cold water heated to the correct temperature. Gourmet flavored coffees require an additional process before packaging can take place.

One of the benefits of a coffee club membership is that premium specialty coffee beans are roasted fresh after order you online. They are packaged and shipped the same day, they are roasted. Coffee clubs that showcase the process using only hot air for roasting the coffee beans dried, raw (or "green") deliver great coffee every time. It is this roasting, known as the convection roasting?, method yields evenly roasted for each batch. Master roasters are part scientific and artist part who know the appropriate amount of time to achieve the desired level roasted to bring out the best features for this grape variety or blend. Therefore, the club member can get the perfect cup of coffee every time.

Coffee Gourmet club membership also offers such benefits as:

If the Member who sent automatically coffee each month at the time of the month chosen
Ease of use - no need to enter the command information each time a change unless
Convenience of having your own gourmet coffee when you want, without more travel coffee house or wait online for coffee in the morning "prime".
Economies of brewing your own coffee gourmet for approximately twenty-five cents per cup
Information on how best to grind coffee for the method used to prepare
The recommended method to store the bag open coffee roasted to keep fresh completion.

For example, whole bean espresso blends should be ground to fine powder-like grinding espresso to prepare with a machine for espresso. Conventional methods of mixing to give great coffee tasting with the grind of medium-fine called automatic drip grind, while coffee prepared with a coffee press (French press) should use the more coarse grind for best results. To keep once fresh coffee beans bag is open, press all simply to leave the air while folding the bag several times as necessary and secured with a strip of tape (packing tape or freezer). Then, place the bag in an airtight container (a freezer bag, will make if any container is available) and the store at the room temperature normal until the next time to stir your gourmet coffee.

Each Member of the gourmet coffee club can talk about other benefits to be enjoyed by members of the club. Those mentioned here should give you the motivation to find a gourmet coffee club and start enjoying your favorite gourmet coffees, freshly roasted and shipped immediately, at your convenience.

It is preferable to BREW coffee using freshly roasted beans. Ideally speaking, use your beans in a few weeks after the receipt and be prepared for your next shipment of coffee club members. You could literally look at a wall calendar and plan to drink coffee of Brazil, Jamaica, Colombia, Peru, El El Salvador, Panama, Costa Rica, Guatemala, Hawaii, to the Mexico, Java, Sumatra, Papua New Guinea, Tanzania, to the Kenya and Celebes, for example, throughout the year. Family, you might plan the activities of the journal of geography of base, cultural traditions, music and information on each of the coffee producing countries of travel. Who knows, you can really as one and decide to plan a fun holiday to this destination?

Then, ready to enjoy a cup of coffee for specialty of Altura superior of the Mexico?

Timothy ("Tim") s. Collins, the author, is called by those who know "" charm coffee Guy."" He is an expert in written article which did research online and offline in his area of expertise, coffee marketing, as well as other areas of personal and professional interest.

Come and visit the author's website: http://www.ourgourmetcoffee.com also visit: http://www.squidoo.com/coffee-lensography-TheGourmetCoffeeGuy

© Copyright - Timothy s. Collins. All rights reserved worldwide

Coffee Yesterday and Today

HOW about a cafezinho, freshly made and piping hot? For some, this custom is on the wane, but Brazilians still enjoy the fame of drinking coffee from early morning till late at night.

Inflated cost of coffee has not caused a hurried switch to other drinks. In fact, one third of the world's population still are coffee drinkers. For instance, every year the Belgians drink 149 liters (39 gallons) of coffee, compared with only six liters (1.6 gallons) of tea. The average American drinks 10 cups of coffee to one of tea. In the Western world, only the British break the general rule by annually consuming six liters of coffee to 261 (69 gallons) of tea.

Brazil holds the title as the world's largest producer and exporter of coffee. In the first four months of 1977, receipts for exports of this "brown gold" reached the staggering total of $1,000,000,000 for 4.5 million bags, an all-time record.

However, coffee is not at all native to Brazil. Would you like to know how the use of this almost universal drink developed, where it originated, and how it got to Brazil?

Origin and Use

The word "coffee" is derived from the Arabic qahwah, meaning strength, and came to us through the Turkish kahveh. Coffee's early discovery is shrouded in legend. One story tells about Kaldi, a young Arabian goatherd who noticed his goats' frolicsome antics after nibbling on the berries and leaves of a certain evergreen shrub. Moved by curiosity, he tried the mysterious little berries himself and was amazed at their exhilarating effect. Word spread and "coffee" was born.

Originally, coffee served as a solid food, then as a wine, later as a medicine and, last, as a common drink. As a medicine, it was and still is prescribed for the treatment of migraine headache, heart disease, chronic asthma and dropsy. (Immoderate use, however, may form excessive gastric acid, cause nervousness and speed up the heartbeat. The common "heartburn" is attributed to this.) As a food, the whole berries were crushed, fat was added and the mixture was put into round forms. Even today some African tribes "eat" coffee. Later on, the coffee berries yielded a kind of wine. Others made a drink by pouring boiling water over the dried shells. Still later, the seeds were dried and roasted, mixed with the shells and made into a beverage. Finally, someone ground the beans in a mortar, the forerunner of coffee grinders.

Coffee in Brazil

Although coffee probably originated in Ethiopia, the Arabs were first to cultivate it, in the fifteenth century. But their monopoly was short-lived. In 1610, the first coffee trees were planted in India. The Dutch began to study its cultivation in 1614. During 1720, French naval officer Gabriel Mathieu de Clieu left Paris for the Antilles, carrying with him some coffee seedlings. Only one survived and was taken to Martinique. From Dutch Guiana coffee spread through the Antilles to French Guiana, and from there Brazilian army officer Francisco de Melo Palheta introduced it to Brazil by way of Belém, doing so about 1727. During the early nineteenth century, coffee cultivation started in Campinas and other cities of São Paulo State, and soon reached other states, especially Paraná.

Nowadays, coffee plantations are planned with technical rigidity. Instead of sowing seeds in the field, seedlings are cultivated in shaded nurseries. About 40 days after planting, the coffee grain germinates. Its unmistakable appearance gave it the name "match stick." After a year of careful treatment in the nursery, the seedlings are replanted outside.

Usually on hillsides, the seedlings are placed in curved rows to make mechanized field work easier and to prevent soil erosion. Four years after planting, the trees are ready for the first harvest. All the while, irrigation boosts growth and output up to 100 percent.

On the other hand, the coffee grower's headache is his never-ending fight against insects and plant diseases, such as leaf rust and the coffee-bean borer. Rust is a fungus that attacks the leaves and may kill the tree. The coffee-bean borer is a worm that ruins the beans by eating small holes into them. Of course, there are effective fungicides and insecticides, but their constant use increases production cost.

Preparation of the Coffee Beans

On the plantation, coffee may be prepared by either a "wash" or a "dry" process. It is admitted that the wash process yields a fine quality product, since only ripe coffee berries are selected. But because of less work and lower cost, Brazilian coffee usually goes through the "dry" process.

First, all the berries, from green to dry, are shaken off the bush onto large canvas sheets. Then they are winnowed with special sieves. Next, the berries are rinsed in water canals next to the drying patios, in order to separate the ripe from the unripe and to eliminate impurities. Afterward, they are spread out in layers for drying in the open air and sun. They are turned over frequently so as to allow even drying. Eventually, the dry berries are stored in wood-lined deposits until further use.

The drying process, by the way, is of utmost importance to the final quality of the coffee. Some plantations, therefore, use wood-fired driers for more rapid drying, especially in rainy weather.

In other Latin-American countries and elsewhere, the "wash" process is customary, although it is more time-consuming and costly. First, a pulping machine squeezes the beans out of the skin. They fall into large tanks where they stay for about 24 hours, subject to light fermentation of the "honey," as the surrounding jellylike substance is called. After fermentation, the "honey" is washed off in washing canals. Next, the coffee is laid out to dry in the sun, as in the "dry" process. Some growers make use of drying machines, perforated revolving drums, in which hot air circulates through the coffee. Finally, the coffee beans pass through hulling and polishing machines. And just as the best quality coffees are hand-picked, so the inspection of the berries after washing is done by hand.

Soon the last step is taken--packing the coffee in jute bags for shipment. The 60-kilogram (132-pound) bag, adopted by Brazil, is held world wide as the statistical unit. Bags are stacked in clean, well-aired warehouses. At last, the coffee is ready for sale.

Classification, Commercialization and Cost

The Instituto Brasileiro do Café (IBC: Brazilian Coffee Institute) supplies technical and economic aid to Brazilian coffee growers and controls the home and export trade. For classification, coffee is judged by its taste and aroma. No chemical test for quality has ever been possible. The senses of smell and taste are still the deciding factors. According to its source, preparation and drying, it is classified as strictly soft, soft (pleasant taste and mild), hard (acid or sharp taste) and rio (very hard type preferred in Rio de Janeiro). Other types are less important to the trade.

For the last 20 years coffee has brought about 50 percent of Brazil's export receipts. Some 15,500,000 persons are employed in its cultivation and trade. But Camilo Calazans de Magalhães, president of the IBC, warned that 1978 will present an unheard-of situation in the history of the coffee trade. For the first time ever, it will depend entirely on the harvest, as any stocks of Brazilian coffee outside Brazil will be exhausted by then. Additionally, the IBC fears that the specter of problems with frost, insects and diseases may unleash new losses in the 1977/78 and 1978/79 harvests.

Very recently, a series of misfortunes befell some of the world's large coffee producers, causing scarcity of the product, price increases--and a lot of speculation. It all began in July 1975. Brazil was hit by an exceptional cold spell, which destroyed almost half the plantations, or 200 to 300 million coffee trees. Next, in Colombia, a drought, followed by torrential rains, devastated their plantations. In Angola and Uganda, political unrest affected exports. And then an earthquake struck Guatemala. The "coffee crisis" was on!

While the reserves dropped, tension grew in trade circles. Brazilian coffee was first to go up in price, dragging behind it the Colombian coffea arabica, traditionally more expensive because of its superior quality. The African coffea robusta, usually less esteemed, followed the trend. To make things worse, Brazil imposed an export tax of $100 (U.S.) on each bag, which in April 1977 went up to $134 (U.S.) a bag.

Speculation amplified trade tension, as coffee is bought in advance. It is a veritable gamble. Traders and roasters foresee a "high" and buy up great quantities, which, however, are delivered only months later. The movement gathers speed and prices skyrocket. The IBC permits registering of export sales some months before delivery of the goods, provided the registry fee is paid within 48 hours. Consequently, exporters often "take the risk" of registering sales that, in reality, have not yet been effected. This enables them to favor their clients or take advantage of higher prices.

Despite the upward trend, Brazilians are not yet paying the high coffee prices others have to pay. The Brazilian government is protecting the local coffee roasters, and the price per kilogram (2.2 pounds) is to continue lower than abroad, it being $4.08 (U.S.) in July 1977. Nevertheless, statistics reveal that Brazilians are drinking less coffee. In 1976 the consumption was 3.5 kilograms (7.7 pounds) of ground coffee per person, whereas it was 5.7 kilograms (12.6 pounds) in 1970.

Producers seemed satisfied with the new price policy, since they get more money from the consumer. The coffee-plantation worker, too, is benefiting financially. To keep prices high, Brazil bought up large quantities of Central American and African coffees. Suddenly, however, Brazil's exporters had to face the absence of international buyers. As an immediate reaction, prices abroad began to fall, and in July 1977, a sudden maneuver at the New York and London Exchanges slashed the price further, so that a 50-percent drop has been registered since the record prices three months earlier. Exporters are jittery. Buyers ask, Will Brazil reduce the price? What will be the future of coffee? Time will tell.

Meanwhile, Brazil's Conselho Monetário Nacional approved a plan to revive and upgrade the nation's coffee plantations by adding 150 million trees during 1977/78, bringing the total to 3,000,000,000 trees and an output of 28 million bags by 1980. So there is no fear of coffee going off the scene. Although this popular beverage now is more costly, yesterday's enjoyment of coffee remains with us today.

Did you find those tips on coffee useful? You can learn a lot more about how coffee can help you here." ===>> Office Coffee Makers

Café Gourmet habitude des coûts consommateurs autant que 1 500 $ par année

Les consommateurs de café Gourmet considèrent rarement le coût de leur
Café quotidienne de la charge à infuser prime toute
café à la maison du haricot (50 centimes à 75 cents) avec des prix de
une livre de grains de café gourmet versus une tasse de deux ou trois
un café de jour (4,50 $ à 6,00 $) habitude quand il a acheté à boire
maisons de prime café. Un récent article du Washington Post
discuté de Seattle droit étudiants dépenser de l'argent de leur
prêts pour le café Starbucks en face de
le Seattle University School of Law.

Erika Lim, directeur des services de carrière à l'école de droit a
a lancé une campagne pour réduire la consommation de café par les étudiants
Assistant à l'Université sur l'argent de prêt étudiant. Elle souligne
que les étudiants sont dépenses prêts de l'éducation sur les produits de luxe
comme la latte plutôt que des produits de première nécessité comme une miche de pain. Que
emprunté de l'argent prend années à rembourser et de nombreux étudiants ne
faire des calculs de voir cette étude temps avec 2-3 tasses de café
chez Starbucks plus de 4 ans peuvent coût les sommes importantes-
autant que de 4500 $ en principe, les intérêts et les frais sur leur
prêt étudiant - au cours de leurs études. Un
Calculateur en ligne a été affiché pour ceux intéressé à
calcul de leurs dépenses de caféine à :
http://www.hughchou.org/Calc/Coffee.cgi

Gourmet buveurs de café sont sont habitués à payer $2
ou plus par coupe pour les cafés infusés frais au café Premium
maisons - et nombreuses sources sont prédire que ces prix peuvent
augmentation d'autant que 4 $ par tasse rapidement en raison d'attendue
augmentations de prix du café vert. Café mais intelligente gourmet
les consommateurs savent depuis longtemps que le café prime brassée à domicile
frais uniquement de 12 cents ou ainsi par tasse, selon les préférences
pour la force de café.

De nombreux producteurs de café recommandent à partir de 1 c. à soupe
des grains de café fraîchement moulu gourmet par once 6 standard
tasse d'eau. Starbucks recommande de doubler la quantité pour
cafés plus fortes à 2 cuillères à soupe par once 6 tasse. Une livre
Café gourmet (c'est-à-dire 16 onces ou 1 lb) divisé
par 1 1/2 onces vient à environ 10 pots de 10 tasses
(6 Tasses d'once) équivalant à 100 tasses pour les frais d'une livre
des grains de café gourmet. À la moyenne de 1,5 cuillerée à table
par once 6 coupe et moyenne taille de 12 onces de café tasse,
vous pouvez vous attendre 50 tasses de café infusé domicile par livre de
fèves de charme !

Prix de la gamme de grains de café gourmet premium entre 10 $
et 18 $ par livre, faire une tasse de gourmet artisanale
café, pris fraîche à votre convenance, coût seulement entre.10
cents et.25 cents par tasse ou entre 1,00 $ et de 2,00 $ par
pot de café ! Même le café plus rare et plus chère
vendu, la Kopi Luwak exotiques, à 175 $ par livre, est encore
moins de 1,75 $ par 6 Once tasse lorsque brassée à la maison ! Tellement
Si vous avez des saveurs chers et souhaitez une tasse de 12 onces de
le café plus rare et les plus chère de la planète, vous
encore besoin ne payez que ce que certains prime maisons café frais
pour un latte (3,50$) pour ce privilège rare.

Lorsque les consommateurs apprennent qu'ils peuvent acheter tout gourmet
haricot café pour entre 10 $ à $18 kilo, puis fraîches
broyer et brew à domicile pour significativement moins gourmet
charge de compagnies de café, beaucoup considèrent home premium brassage
Gourmet café comme gâterie luxueuse. Achat d'un thermos
ou une tasse de voyage importantes à prendre le café avec eux à la maison
fait boire riches, fresh torréfié café une possibilité
pour environ un septième le coût d'achat de ce café de
cafés chers et bondés.

De nombreuses maisons de prime dite café garder leur café
chauffée sur réchauffeurs après le brassage, mais cette pratique provoque
la saveur de transformer amer après moins d'une heure de
réchauffement de la planète. Il est en réalité plus probable que vous obtiendrez un riche
savoureux tasse de café à un thermos isolés ou
contenants de pompe de type isolés. Can réchauffage café
détruire la saveur du café gourmet bon - tout aussi rapide
comme une vaste réchauffement de la planète.

Les puristes de café préfèrent faire des coupes individuelles avec un café
presse, frais broyage des fèves pour chaque coupe et boire le
tout montant brassée avant elle tourne froid pour obtenir le maximum
jouissance de leurs haricots. Micro-ondes une bonne tasse de café
qui est allé froid et vous verrez comment bien meilleure c'est
fraîchement brassée. À l'aide d'une eau propre et fraîche est essentiel
étant donné que le café est 99 % d'eau et dégustation de mauvais l'eau du robinet peut
rapidement ruiner même les meilleures fèves de hachée.

Vous pouvez jouir de café gourmet beaucoup plus et paient moins cher pour le
privilège par à partir de grains entiers et leur broyage
vous-même avec un broyeur de café de 20 $. Faire seulement ce que vous pouvez
boire ou de transporter avec vous dans un thermos de nice ou de tasse de voyage
au lieu de réchauffage café plus tard. Utiliser la bonne eau dégustation
et garder votre équipement de brassage propres à empêcher la
Rancid amertume qui peut provenir de motifs antérieurs à
crevasses.

Vous pouvez brew à la maison avec les grains de café gourmet fine, frais
brassée dans une cafetière de presse française, transporter et sol un
fantaisie thermos de grand café de travailler ou de l'école et avoir
le meilleur café disponible pour beaucoup moins d'argent que vous le feriez
passer à la maison surpeuplée et Cher Prime de café.

Copyright © 2005 http://www.TastesofTheWorld.net

Écrit par Mike Valentine de banques pour les saveurs de l'entreprise de café du monde, en mettant l'accent sur les cafés gourmet qui ne sont pas facilement disponibles aux États-Unis. Rare café Gourmet est leur entreprise afin qu'ils font shopping avec eux sans risque. « Si vous êtes heureux parles-en à un ami si vous ne sont pas nous dire »

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