I wouldn’t. taste wise and just the properties of it it just would not work

Read about Home Coffee Bean Roasting:
Coffee. It’s a delectable word. It makes you follow the aroma especially with the great tasting roasted coffee beans. Coffee is a popular drink at home, in the office, or just about anywhere. Tastes may vary depending on how the drinker wants the brew of the coffee and the type of coffee beans. Most drinkers, who are so picky about the flavor of their coffee, would consider home coffee bean roasting. We may think of home coffee bean roasting as a complicated process, but it is not. In fact, it does not require a special machine or equipment and any tools to produce the same professional tasting roasted coffee. What is even marvelous about coffee bean roasting is that you could do that with your popcorn popper or stove top pan, and you still get the same roasted coffee beans. But you could also use the help of coffee roasters.
The Process
The process of home coffee bean roasting may not be that difficult and time consuming. It also does not require expensive equipments. To begin with, you would need green coffee beans. You may try Guatemalan Antigua, Colombian Supremo, or Costa Rican Tarrazu. These are just some of the high quality coffee beans you can use. There are more, but of course, if you want to make the best tasting coffee, you have to make use of the right coffee beans.
The next thing is to roast your coffee beans in the coffee roaster, popcorn popper, or stove top pan, whichever you have at home. You will also need pot holders, a cookie sheet to pour the roasted beans out, and a bowl to catch the chaff. A small scale may be helpful to measure the right amount of coffee beans used in each batch and a digital timer to have the right timing for roasting. You might also want to consider roasting coffee beans outside your home, probably the garage or somewhere else to avoid blowing the chaff inside your home.
The whole process would take about 15 to 20 minutes for a cup of coffee beans. But the time would generally depend on how dark you want your green coffee beans roasted. You then drain the beans and let them cool. After which, you have to shake them to remove the outer skin and sift with the use of a mesh cooking screen. Depending on their preference, some would want freshly roasted beans cooled immediately while others would want to let it cool to release carbon dioxide from 4 to 24 hours to have the best tasting coffee. And that’s it for home coffee bean roasting.
The Store
There is an increasing number of consumers who prefer home coffee bean roasting. And for these consumers, there are online stores like The Grape and Granary who specializes on supplies, equipment, and ingredients needed in beer brewing, wine brewing, liquor making, cheese making, or coffee bean roasting. You will be flabbergasted at their long list of available items.

a lot of the recipes i have found for coffee cake use sour cream.
i am a little ify about that, does the sour cream give it a weird taste
or what? doesnt it taste funny?

Starbucks Coffee Company announced June 29th, 2009 their next step in solidifying a relationship with Fairtrade. Starbucks goal is to have all espresso sold in their UK stores to be both Starbucks™ Shared Planet™ and Fairtrade Certified™ by the end of 2009. In addition, Starbucks will make their first 100% Fairtrade certified whole bean coffee…

Everyone loves coffee, but do you know how to describe its taste in the same way as the professionals in the industry? Why not give it a go?

Below are some common terms used – it is not meant to be an exhaustive list

Astringent – A secondary taste sensation noted by a salty sensation on the sides of the tongue. Caused by acids increasing the saltiness.

Baggy – An unpleasant taste often found in weakly roasted coffees that have been stored for a long time in inappropriate conditions.

Baked – A flat aroma with insipid taste often caused by roasting for too long at too low a temperature.

Beany – The smell associated with insufficiently roasted coffee that has not been able to allowed to develop its full aroma.

Bitter – Sharp or biting sensation felt at the back of the tongue often the result of over roasting the coffee bean.

Bland – Lacking in any noticeable flavour characteristics.

Bready – A bread-like taste that can occur in coffees that have not been roasted long enough or at a high enough temperature to bring out the flavour of the oils.

Bright – A dryness or sharpness (typical of Central American coffees).

Buttery – Rich and oily.

Caramelly – Suggestive of toffee or caramel.

Carbony – A burnt of charcoal flavour.

Chocolatey – Suggestive of vanilla or chocolate.

Creamy – High levels of coffee oils suspended in the brew.

Delicate – A secondary taste sensation noted for its weak sweet-subtle feeling just past the tip of the tongue.

Dirty – Unclean smelling or mustiness.

Earthy ‘Characteristic smell of soil or dirt often caused when the coffee beans are stored on the ground after harvesting (typical of Sumatran coffees)

Exotic – Unusual aroma and flavour, such as berry or floral.

Fermented – An unpleasant taste producing a sour sensation. The result of enzyme activity in the green coffee beans changing the sugars to acids in the drying process during harvesting.

Flat – A loss of aroma.

Fragrant or floral – Subtle hints of fragrant flowers such as jasmine.

Fruity – A sweet fruity aroma suggestive of berries or citrus fruit.

Grassy – Suggestive of freshly cut grass.

Green – A faint herbal taste due to the incomplete development of the sugar compounds in the roasting process.

Hard – A hard coffee is poorly balanced. It is a secondary taste sensation of sourness on the bottom sides of the tongue. Caused by higher-than-normal percentage of sour acids. Ranking of hardness ranges thus: strictly soft, soft, softish, softish/hardish, hardish, hard, Rioy.

Harsh – A hard or caustic taste.

Heavy – Higher than average levels of suspended material in the brew.

Herby -. Suggestive of onion or green vegetable.

Hidey – A leather-like odour caused when too much heat is applied during the drying process causing the coffee beans fats to break down.

Insipid – A brew of lifeless character often the result of oxygen and moisture penetrating the bean fiber after roasting.

Lifeless – Thin and flat.

Light – Lower than average levels of suspended material in the coffee brew.

Malty – Suggestive of toasted grains.

Mellow – An overall smooth, mild and delicate flavour lacking in acidity.

Muddy – Thick and lifeless.

Musty – A stuffy or mouldy smell which can be a positive trait for aged coffees such as Java.

Neutral – The absence of a predominant taste sensation.

Nippy – A secondary taste of sweetness, associated with a nipping sensation at the end of the tongue.

Nutty – Smell and taste suggestive of roasted nuts.

Oily – The description given to a coffee that has an oily taste.

Oniony – Suggestive of onions.

Peasy – A disagreeable taste that is reminiscent of peas.

Piquant – A sweet, prickling sensation at the tip of the tongue, typified by a Kenya AA coffee.

Point – A coffee with good overall characteristics of acidity, body and flavour.

Potatoy – Suggestive of raw potatoes.

Pulpy – A pungent fruit-like flavour derived from coffee cherry skins.

Pungent – Description given to a full-bodied and forceful coffee.

Quakery – Suggestive of peanuts, often the result of using unripe, green coffee beans.

Rancid – A highly disagreeable taste caused by oxidization of the coffee.

Rich – A very powerful coffee smell or aromas.

Rioy – An iodine-like flavour caused by continuing enzyme activity that occurs when the fruit partially dies on the coffee tree before harvesting.

Round – The coffee characteristics are so well balanced that no particular taste dominates to experience.

Rough – A secondary sensation noted by its grating, salty sensation on the tongue.

Rubbery – reminiscent of burnt rubber.

Scorched – A smoky or burnt aroma and taste caused when the beans are roasted too quickly at too high temperature which char the surface of the beans.

Stale – An unpleasant taste caused by oxygen and moisture penetrating the beans surface.

Sharp – An astringent taste derived from salty tasting compounds within the coffee.

Smooth – Low levels of oily compounds suspended in the beverage.

Soft – A secondary sensation noted by an absence of any predominant taste on any part of the tongue, except maybe for subtle dryness.

Sound – A coffee with no particular positive or negative characteristics.

Sour – A piercing, sour over acidic taste commonly caused by under-ripe beans.

Spicy – An aftertaste suggestive of cinnamon or clove.

Strawy – Suggestive of hay or straw, often from the result of the loss of organic material from the green coffee beans while in storage.

Strong – A coffee, rich in flavour that gives a strong powerful taste.

Sweaty – A coffee that may have been stored inappropriately resulting in a distinct sweaty taste.

Sweetly Spicy – An aroma suggestive of aromatic spices such as cardamom.

Sweet – free from harshness.

Tangy – A secondary sensation noted by a predominantly sour sensation along the sides of the tongue hinting of a fruity sensation.

Tart – A sour puckering sensation experienced on the tongue.

Tipped – A cereal-like taste caused by the beans being roasted too quickly that chars the tips of the beans.

Thick – A high level of solid material suspended in the beverage giving it a heavy feel.

Thin – A low level of solid material suspended in the beverage giving it a watery feel.

Twisty – A coffee with different negative qualities that vary from cup to cup.

Turpsy – Suggestive of turpentine.

Unclean – Coffee with a distinct off-flavor suggesting they have been kept in an unclean environment. A taste and aroma with a hint of fermenting.

Variety – A qualitative depiction of the gases present in the aroma, nose and aftertaste of coffee’s bouquet.

Watery – Lacking in body.

Weak – A beverage that is not flat but definitely lacks body.

Winey – An agreeable taste that gives the impression of a good wine.

Wild – A distinctive wood-like taste caused by storing the beans too long.

Woody – A coffee with an unpleasant smell and taste similar to dry wood. This can be due to the loss of organic material in the green beans during storage.

We have Trader Joe’s Multigrain mix and want to use it to make blueberry coffee cake, and the recipe calls for one cup of buttermilk, which we don’t have at the house. We just have vanilla soy milk. Do you think this would work as a substitute?

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There are different types of addiction, and as far as medical science is concerned, none of them are good. If you’re an addict, you can either be addicted to smoking, drinking or even using drugs. But what is addiction, really? The Merriam – Webster Dictionary defined addiction as the “persistent compulsive use of a substance known by the user to be harmful”. Addiction is a clinical disorder. Shall we then consider the persistent and compulsive drinking of coffee an addiction? To all coffee lovers, rest assured that it is not an addiction, nor is it a clinical disorder, and it is not detrimental.

Today, coffee is one of the widely known and drank beverages in the world. In early societies, coffee was part of religious rites and ceremonies, making it sacred and its consumption limited to important people only. In the latter days, coffee even became part of political activities. At present, coffee is an important good widely exported throughout the world. It is actually counted as the seventh largest agricultural product, in value.

There is more to coffee that meets the eye, or rather the nose and the tongue. Before we are able to serve, inhale the aroma and drink it, where did the product come from? The beverage was actually a result of several processes. It is not as if the coffee we drink can just be picked from the tree. Coffee berries, contrary to what many think, actually tastes sweet when ripe. These berries are removed of their fleshy part and the beans are fermented. They are then washed to remove dirt and then dried. The next step is the roasting of the beans. This is an important step owing to the fact that how the coffee is roasted affects the taste when brewed. Short roasting time results in a bitter, stronger flavor and more aromatic essence.

Even in everyday life, coffee has been a part of most people’s lifestyle. Much like ancient times, coffee now serves like a personal religion. It is a part of the morning ritual in starting the day. Taking a sip of the warm exquisite drink heightens the mood and helps the person feel wide awake. Of course, we must give the credit to the essential ingredient of coffee which is caffeine. During social gatherings or business meetings, people tend to lighten up and ease the tension away with the help of the mere presence of coffee. It seems like a magical beverage! Even at simple friendly get-togethers, people talk “over a cup of coffee”.

Walk around the plaza and you won’t miss a coffee shop. Coffee is no longer a fad, but became a necessity for people all over the world! More and more people feel the need to utilize the wonderful flavor of coffee. It is not surprising, therefore, to find out that there are actually more than a hundred coffee combinations around the world. Among the hundred others, however, we have the top five most popular varieties: espresso, café latte, café mocha, cappuccino, and of course, the instant coffee.

Espresso is not a coffee combination, for it is actually the pure coffee, which is in fine powder form, subjected to hot (not boiling) water under high pressure. It has a thicker and denser liquid compared to the usual brewed coffee and it is measured in shots when served. It functions as a main component in coffee combinations.

Café latte literally means coffee with milk. Latte is the Italian word for milk, so if you order latte in an Italian coffee shop, you will most likely be served just a glass of milk and not the usual cafe latte you are expecting. This beverage is composed of one third part espresso and two thirds milk. It is served with a thick layer of foamed milk, usually a third or a fourth of an inch thick.

Café mocha is almost the same as café latte, only instead of the thick foamed milk, chocolate syrup or powder is added. Likewise, cappuccino is a combination much the same as café latte, only having a thinner layer of foamed milk on top.

But who would ever forget the most popular type of coffee served? Instant coffee is something that you would see in every two households out of three. No wonder coffee is one of the most popular drinks ever!

I’m tired of drinking my coffee black and simple. Any ideas of how to give my ground coffee cup a different taste?

People who don’t know the many benefits of coffee beans often want to know why people buy coffee beans in the first place when you can purchase a jar of ordinary coffee. A can of decent coffee is just as good, they say. But is it really?The fact of the matter is that there are over twenty different types of coffee beans. However, they are primarily divided into two broad types. Regular coffee drinkers might already be familiar with the various types of coffee beans available and their various flavors. Coffea Arabica is the scientific name of a type of coffee bean that makes up between sixty to seventy percent of the world’s consumption. This is also the type that most people like out of the many other types. This type of coffee bean is also very expensive largely because of the strict growing conditions required to grow this type of coffee. These plants need high altitude to thrive and you should be at least around 3,000 feet above sea level. In addition the temperature should not exceed the low-70s degrees Fahrenheit range. The less popular type of coffee beans make up around thirty-forty percent of the world’s coffee consumption. Scientists call this type of coffee ‘Coffea Canephora’ and is commonly called Robusta. This type of coffee bean is considered inferior quality as compared to the much loved coffea Arabica and is hardly sold separately. This type of coffee bean can be grown at temperatures of around 85 degrees Fahrenheit and almost anywhere. However this type of coffee bean is a bit bitter and most people don’t like the bitter taste associated with this type of bean. Coffea canephora are often used as fillers for coffea Arabica beans, which because Arabica is expensive, are often mixed with these lesser quality coffee beans. So most of the time when you buy coffee beans it’s coffea Arabica mixed with Robusta in order to bring it within the reach of common people.Whether you prefer Arabica based coffees or go for the Robusta varieties, the freshest and best tasting cup of coffee will always be made from freshly ground coffee beans. You can certainly buy a large can of supermarket coffee that is already ground up, or you may actually buy coffee beans from the same supermarket and grind it right there using their coffee grinder. But within a week or so, your ground-up coffee beans are going start tasting stale.The best way to get a fresh cup of coffee is to purchase coffee beans in small quantities and grind them up at home as you go. Coffee grinders are available just about anywhere and they are for the most part inexpensive, so it is worth the money to be able to buy coffee beans and grind them yourself.