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