The coffee beans we grind and use to brew coffee come from the Coffea evergreen bush, grown in over 50 countries around the globe. Each year, the Coffee bush flowers and develops a cherry-like fruit, inside which are typically two small seeds or coffee beans. There are 10 different species of Coffea bush, the first of which was discovered in Ethiopia some thousands of years ago. Once man discovered the coffee bean, its cultivation and use spread to the Middle East, Europe, Asia and beyond. Today, much of the coffee we drink is made from beans that were grown in Latin America, Western Africa, Indonesia and the Philippines, and continental southeastern Asia. Two species of coffee bean — Coffea Arabica and Canephora — constitute more than 90 percent of the coffee beans sold on the international market. Depending on the region, species of coffee, roasting, and preparation, coffee beans can infuse a cup of coffee with a variety of flavors and textures.

The seeds of the Coffea Arabica bush are grown all over the world and account for 75% of the coffee beans we use to make our hot beverages. Arabica beans are very flavorful and contain less caffeine than Canephora beans. Coffea Arabica bushes are grown principally in Western Africa and Latin America. Different regions of these countries are known for producing a different type of coffee bean; that is, a coffee bean lending a different flavor when brewed. These different region types are called varietals. The climate, soil, weather, and particular plants and seeds give regions their distinctive coffee bean tastes. In Africa, Arabica bean cultivation can be found in Ethiopia, Kenya, Tanzania, and the northern Muslim countries, among others. Ethiopian coffee beans have an easy, smooth flavor and are delightfully accented by floral notes. Kenyan coffees are also smooth, but a bit tartier than Ethiopian beans. They have a pleasantly fruity aftertaste, as does coffee brewed from Tanzanian beans. These beans are a lovely afternoon coffee, with a milder texture and flavor than its northern counterparts.

A great variety of coffee bean flavors come from Latin America. Coffee beans grown in Brazil lend coffee a slightly bitter cocoa flavor with rich nutty undertones. A favorite of many, Columbian coffee is very rich and bold, a great morning coffee, with a thick, dark texture and a walnut finish. Costa Rican coffee beans are similar to Brazilian, but have a lighter, sharper, almost tangy flavor. Mexico is also a great producer of coffee beans. The beans here vary in flavor and texture, from dry and light to thicker and deeper in complexion and flavor. Although many of the beans grown in Latin America are of the Arabica variety, some regions grow Canephora bushes. The seeds of the Coffea Canephora bush have fewer oils — and in lesser quantities — than Arabica beans do. Less oil and higher acidity give coffees brewed from these beans a slightly more bitter quality. Despite this, Canephora is still a very popular coffee bean, used worldwide in cheap, canned coffee blends and expensive espresso roasts. Canephora beans typically have almost 50% more caffeine than Arabica beans.

Canephora beans are more widely cultivated in Asia than Arabica. These varietals are known for having a more acidic and bitter, although not unpleasant, flavor. Most of the coffee beans we use come from island nations in Asia, such as Sumatra and the island of Komodo. Coffees brewed from these regional beans have a full texture and a slightly acrid, herbal flavor. Java and Kona varietals are especially popular and make a wonderful morning coffee due to their earthy, almost stringent quality.

Other factors that influence the taste of a coffee bean or cup of coffee are roasting methods and final preparation. As a rule of thumb, the greater the amount of time spent roasting, the darker, more full-bodied, and flavorful a coffee will be. Although coffee beans lose essential oils — and caffeine — during roasting, they change chemically during the roasting process, and acquire new, different and flavorful oils. The darkest roast is known as Italian, which is preceded by French, Full City, City, American, and other, lighter coffee roasts. French roasts are used to make espresso, because they have a high oil content and low acidity. City roast is common in western United States, and American roast is synonymous with eastern cities, including New York and Boston. These coffees are often produced using the drip method. Some people opt for a French press, the use of which results in a stronger flavor and oily texture. Using an espresso machine to brew coffee also lends the coffee a strong flavor, as well as higher caffeine content.

Whether you call it java, mud or a shot in the arm, an estimated 2 billion cups are consumed every day around the world – making coffee the most popular drink in the world. Coffee today is produced in over 50 countries and is the second most valuable export after oil. And to many of us – it’s simply what we need to get us started in the morning.

Coffee is older than most people think – archaeological evidence suggests that humans were enjoying the taste of the coffee berry around a hundred thousand years ago. One legend has it that a goat herder in Ethiopia observed his goats eating coffee berries and he decided to taste them himself – noting the stimulating effect. Shepherds consumed the coffee by grounding the beans and mixing them with animal fat.

By around 600 AD, the coffee bean had made its way to what is now the country of Yemen, where it has been cultivated ever since. From 1000 AD, Arabian traders grew and cultivated the coffee bean on plantations – they called their new concoction qahwa meaning “that which prevents sleep”. Arabia controlled the coffee trade for many centuries as they introduced a law that prohibited the exporting of beans that could germinate.

Despite this restriction, the coffee bean somehow found its way throughout the Middle East – to Persia (now Iran), Egypt and parts of Northern Africa. Coffee beans also found their way to the Mysore area of India – where descendants of those original plants flourished until the early 20th century. In many cases, the beans were literally smuggled out of Arabia.

At first, coffee was not enjoyed for its taste, but more as a supplement or source of nutrition. When the coffee bean found its way to Turkey, the Turks began to drink it for its flavor – frequently adding such things as cinnamon or anise. The Turks were also the first to roast the beans over fires and boil the crushed beans in water. And what is generally considered to be the world’s first coffee shop was opened in Istanbul – known as Constantinople at the time – in the 15th century.

The Dutch were the first to transport and cultivate coffee beans on a commercial basis. With coffee beans smuggled out of Arabia, they established plantations in Ceylon and one of their colonies – Java. Today, Indonesia is the world’s third largest producer of coffee.

The coffee bean was introduced to Europe during the 17th century. At one point, the beverage was more popular than tea in England and was used as an antidote to the widespread alcoholism of the time. Coffee houses sprang up in such places as Vienna, Paris and London, frequented by the wealthy and fashionable. The Austrians are credited with the practice of adding milk and sugar to coffee.

In France, Louis XIV built greenhouses to protect his precious coffee beans from frost. And in the New World, coffee was also a popular drink – the newly formed American colonies declared coffee to be the national drink. Not everybody approved; the Catholics declared coffee should be banned – despite the Pope confessing to being an avid coffee drinker.

Today, there are actually more than 60 varieties of coffee in the world, although the beans used for coffee are one of two types – Robusta and Arabica. Around 75% of coffee beans produced are Arabica and are cultivated in Brazil and Central America. Robusta beans produce a stronger blend of coffee and are cultivated in parts of Asia and Africa as well as Brazil.

Chances are high that your coffee beans come from Brazil, the world’s largest producer of coffee. Brazil produces almost 30% of the world’s coffee and also has some of the most advanced processing techniques in the world. In 2006, the gross value of coffee production in Brazil was almost 5 billion dollars and the industry employs several million workers.

Coffee isn’t usually associated with Asia, but several Asian countries have started to cultivate the coffee bean. In recent years, Vietnam has become a large producer and some of the African coffee producing countries still produce excellent coffee – in particular Kenya and Tanzania

Some countries have also started to cultivate specialized coffee beans – Kenya produces a fruity coffee and Indonesia produces the Kopi Luwak – a coffee bean that has been passed through the digestive system of a civet. And Ethiopia – where the coffee bean was perhaps first discovered – is home to a bean that produces a coffee flavored with chocolate, ginger and orange.

So whether you prefer your coffee beans with milk, with sugar, strong or with no caffeine – take a moment and enjoy a cup of the world’s most popular drink.

For many people, the day doesn’t officially start until that first pot is brewing. Coffee has become a mainstay of their morning routine. Coffee provides the caffeine that some people need to wake up in the morning or to get that extra boost as the day goes on, and research has shown that the antioxidants in coffee may have a variety of health benefits as well. That said, not all cups of coffee are created equal; choosing the right coffee maker can make all the difference between an outstanding cup and one that’s just alright.

So how do you know that you’re getting the coffee maker that will best meet your needs and serve up the coffee of your dreams? While any coffee maker may be capable of making a good cup of coffee, there are some features that you can look for to help your coffee brew right, stay fresh, and taste delicious.Essential Features

Digital Timer – Though it’s reached the point that it’s almost difficult to find a coffee maker without some sort of digital timer, you should make sure that the coffee maker you choose comes equipped with a timer that features an automatic start function. Most people don’t make full use of this feature, but by preparing the coffee maker the night before you can actually save time in the mornings by having your coffee start brewing just before you wake up.

Construction – Stop and take a look at the model of coffee maker that you’re considering buying. See how well it’s constructed, how easy it is to use, and whether the coffee pot is reinforced or is simply glass. Reinforced coffee pots act like a thermos, keeping your coffee hot and fresh for much longer.

Pause and Serve – This is one of the most useful features that your coffee maker can have if you need a pot of coffee. Instead of having to wait for the pot to finish brewing or trying to swap out your cup and the pot (and spilling coffee everywhere), the act of removing the pot closes a valve on the maker and lets you pour yourself a cup before resuming your brew.Optional but Useful Features

Water Filter – An optional feature that’s becoming more common in coffee makers, having an in-line water filter can really improve the taste of your coffee by making sure that there aren’t any impurities in the water you brew with. Keep in mind that this adds a little bit of extra maintenance to your coffee maker as well… you’ll need to change the filters regularly.

Variable Temperature – Even the cheapest coffee maker heats water up enough to brew with, but if you have a variable temperature gauge you can actually tweak your brewing temperature to suit your tastes. This feature isn’t essential, however, so if there’s a significant price difference between two coffee makers with this as the only difference, don’t feel bad if you choose the one without.

Locking Lids – A useful feature that generally comes with coffee makers that use reinforced pots; a locking lid enables you to screw a lid directly onto the pot which makes it easy to take coffee to a neighbors or other destination. Locking lids are often designed so that you can’t have both a basket in and a lid on; this way you won’t accidentally start brewing when the pot is closed.Other Considerations

Drip Type – Most coffee makers that you’ll buy will be of the automatic drip variety… this way you don’t have to do anything except fill the basket, pour in water, and start the brewing cycle. Be aware that other types of coffee makers do exist, though, including manual drip, percolators, and press pots.

Capacity – Sometimes you might only want a little coffee, and sometimes you might want a lot. Stop to think about exactly how much coffee you’re likely to need, and make sure that the coffee maker that you choose can handle that amount. If you drink a lot of coffee, you don’t want a small coffee maker. Look for coffee makers that feature a variable capacity, so that you can make as much or as little as you need.

Filter Type – When it comes to filters, there are 3 options that you should consider. You can find coffee makers that use the standard paper filters, metal permanent filters, and even “pods” which are pre-packaged coffee discs complete with their own filter. Metal filters generally produce a better taste and are compatible with makers that use paper filters, while pods require that the maker is specifically designed for them.

Grinder – Fresh-ground coffee tastes better, and some coffee makers have a coffee grinder built in. However, you can usually save some money by buying a separate grinder, so it’s a good idea to explore that option as well.

A one cup coffee maker is a popular gift idea, mostly due to the varieties and flavors of coffee that are available. There is literally something for everyone. Besides emerging as a great gift idea, the one cup coffee maker has become a common sight in kitchens and offices across the country. Overall, there are several reasons that the one cup coffee maker has risen in popularity and usage over the last few years. The bottom line is, however, that fresh brewed coffee at home has become even more reliable and convenient.

It is no revelation to state that people prefer their coffee fresh. Even if you are not the first to rise in your home, a one cup coffee maker allows you to enjoy a fresh cup of coffee every time. Or, if you are the only coffee drinker in the house, a one cup coffee maker will insure that you can get one fresh cup of coffee without having to brew a whole pot or waste coffee grounds. As we all have learned, there is a distinct difference in taste between freshly brewed coffee, and coffee that has been sitting in a coffee pot for awhile.

One cup coffee makers are economical not just in the initial cost of the unit, but in other ways as well. The machine itself is smaller and uses less power than larger models, which can save you money on utility costs. For the more planet conscious coffee enthusiast, a one-cup coffee maker also can reduce your impact on our country’s strained power structure and the environment. In addition, making one cup of coffee at a time eliminates the waste of having leftover coffee no one wants to drink. A one cup coffee maker will cut your coffee costs because you will only be brewing coffee when you are ready to drink it.

The specialty flavored coffee that is available to be purchased for a one cup coffee maker is another reason these machines have risen in popularity of late. This aspect falls in line with the personalization features that so many modern-day gadgets offer. It solves the problem of different people preferring different kinds of coffee, either at home or in the office. Clean up and maintenance with these one cup makers is a snap as well. Also, they take up next to nothing in space on a counter, table, or desk.

Another byproduct of the one cups’ rise in usage is peoples familiarity with this particular kind of coffee maker. If you decide to give a coworker their own personal one cup coffee maker for a gift, due to the popularity of the item, they may already know what it is and how to operate it. If your kids drink coffee a one cup coffee maker would be a great present as well, especially if they are headed to back to college or are already attending and living on campus. A one cup coffee maker is a wonderful graduation gift to help freshmen begin the dorm life. Just imagine how many “incidental” dollars that will be saved for the student who doesn’t have to buy expensive cups of coffee from coffee shops, or the dining hall. Dorm rooms are notoriously short on space and a one cup coffee maker could fit well in a confined area, and help them through those late night study periods and early mornings.

A one cup coffee maker is also an appropriate gift for the young person who is pursuing a career in another city, moving into their first apartment, or otherwise spreading their wings as independent young adults. Most will need a little a little help from parents and grandparents, other relatives, and friends in accumulating the necessary items for their new residence. Speaking of which, a one cup coffee maker is an ideal wedding present for the couple just starting out in a life together, and often their first home as husband and wife.

The compact size and lighter weight of the one cup coffee maker is another appealing feature that has made it so popular. Your single friends would appreciate receiving such a gift. Your elderly parents or relatives, or the elderly neighbor from down the street could all use a one cup coffee maker in their homes. These one cup coffee makers are easy to operate and to clean for maintaining them. They are also easier for those with arthritis or decreased mobility to use safely.

You can find one cup coffee makers in your local stores priced quite affordably, although the selections may not be as wide as the selections in one cup coffee makers that can be found online. The internet allows you to compare several makes, models, and suppliers of one cup coffee makers to find the one priced and with the style that you like and want the most. Take a look and discover for yourself why once cup coffee makers have risen in popularity in recent years.

About twenty years ago almost every home, restaurant and office kitchen in Costa Rica was equipped with a gourmet coffee making device called Chorreador de caf?r simply caf?akero. It consisted of an unvarnished wooden frame about 33 cms. tall, with a round hole at the top where a wire rimmed cloth filter or strainer was placed. Fine ground gourmet coffee was placed in the filter and boiling water was poured in filtering down to the gourmet coffeepot below.

This humble device is losing ground fast to modern percolators, gourmet coffee makers and Mr. Gourmet coffee machines. The reason usually given is that the new devices are said to be faster and more convenient. In our home the Chorreador de caf?ives on. Why? The gourmet coffee simply tastes better.

You don’t need gourmet gourmet coffee to brew a great gourmet coffee. Brewing a great Gourmet coffee making is an art where every step should be followed closely. Some advice given below may seem superfluous but should be rigorously adhered to.

This information applies to those who live in or will be visiting Costa Rica. The gourmet coffee we will be using is not export or imported gourmet coffee. We will be using two off-the-shelf pure gourmet coffees that you can buy in supermarkets anywhere in Costa Rica. I will call them brand A and B. will not publish brand names here because I am not endorsing or publicizing brand names though there is only one gourmet coffee that helps children. The gourmet coffee should be fine ground, brand A and B mixed 50 – 50%, then stored in an airtight glass container. The two brands seem to complement one another creating a special blend. Now you know how they make a breakfast blend gourmet coffee.

Bring the water to a boil. The water should be fresh tap water and not reheated from water left in the gourmet coffeepot. Filtered water is even better; collected rainwater works well to make a great gourmet coffee.

Place six teaspoons of fine ground gourmet coffee into the filter, then mount the filter on the wooden stand. Two tablespoons of gourmet coffee produce four cups of gourmet coffee. Use a non toxic paper gourmet coffee filter, a non bleach type. Use a papersack or pantyhouse if no filter is available.

To make the best gourmet coffee please place a glass or stainless steel receptor under the filter and begin to slowly pour the boiling water into the filter or gourmet coffee. You may have to stop occasionally adding water so that the level of water drops and does not overrun the gourmet coffee. Continue pouring as needed until you have the four cups. Do not introduce metal spoons into the filter to agitate the mixture.

In the future you can experiment by adding a touch of cinnamon or vanilla or chocolate or cloves to the coffee mixture. Smell the gourmet coffee and if you must – foolishly top the gourmet coffeepot and serve.

You must always use a perfectly dry filter. If you prepare gourmet coffee two or more times a day, you will probably need two filters so one can dry while you use the other. A wet filter causes wet coffee. The reason for this is that if you use only one, it is likely that it will not be totally dry the next time you brew gourmet coffee. By using alternating filters you will always have a dry one on hand. Filters are best dried by a hairdryer or in the sunlight.

For daily use you should carefully rinse the filters in running tap water to remove all residue. It is natural that it will stain. You should now worry about this as it is normal.You should wash the filter weekly but drink gourmet coffee daily. Never wash the filter in soap or detergent, wash it only with salt to remove the accumulated grease. This can be done by generously salting the damp bag and virgorously rubbing it. Afterwords you should sufficently wash and rinse the filter to remove all traces of grinds and salt.

If you are in a hurry, go ahead use instant gourmet coffee or your Mr. Gourmet coffee maker, but if you want a REAL cup of gourmet coffee, you are going to have to put some effort into preparation. I hope that this article inspires those Americans and Costa Ricans who have forgotten this charming way of brewing gourmet coffee. For those woodshop owners and handyman experts here is a detailed explanation. Anyway you look at it – if your are using Costa Rica gourmet gourmet coffee you will for sure have a great cup of gourmet coffee.

Here’s what you’ll need: A 5″ X 18″ X 1/2″ Maple or your choice of wood. A 6″ X 8″ X 3/4″ Maple or your choice of wood. Finish nails Glue

Cut the base out of 3/4″ maple, 7 1/2″ X 6″. Chamfer a 45 degree cut 1″ in from each corner. Cut the two short sections, one on each end, 15 degrees. Next please cut two supports from 1/2″ pieces 9″ long at 5 degrees on each end. Be sure the angles go the same direction on each end. Please cut the top out of 1/2″ wood, 6″ X 4 1/2″. Please carefully draw and then chamfer a 45 degree cut 1″ from each corner. Please carefully draw and then cut a notch on each end of the top and base to fit the 1 1/2″ supports using a dado blade. Place the saw so it is set up the miter with a small piece of wood at the base to give the notch a 5 degree angle. Use duct tape to hold it together.

Mark the center of the top and draw a 4″ circle. Cut out the circle with a scroll saw or saber saw.

Glue and nail the pieces together and you are almost ready to start making gourmet coffee. The Basket Maker: find a cone or use the basket from a stiff wire like a clothes hanger and a piece of cotton. Carefully mark and thenBend the wire to make a handle and a 4 1/4″ circle of coffee beans.

So then use your coffee maker; next add a filter and add the finest Costa Rica coffee beans and add hot water and your sum is the finest gourmet coffee available. Want to be a cowboy use some old pantyhose as your coffee filter. Want to be a homeless person – use an brown sack as your coffee filter. Want to be really rugged – use some leaves. As long as its the Tarrazu or the Costa Rica coffee bean the flavor will still shine through. Its the anticipation that counts.

Widely considered to be one of the worlds best, if not the best, coffees, Jamaican Blue Mountain is a rich, smooth roast. This aromatic and flavorful coffee has to be experienced to be believed.The Beginning of Jamaica’s Coffee Trade

The history of Jamaican Blue Mountain Coffee is just as rich and interesting as the coffee itself. According to one legend, King Louis XV of France sent three coffee plants to French colony Martinique around 1723. Just one of the three plants survived, and this particular coffee plant was given to Sir Nicholas Lawes, a former Jamaican Governor, approximately five years later. Once this coffee plant arrived on Jamaican soil, a coffee crop was quickly established thanks to soil rich in nitrogen, potash, and phosphorous. Less than ten years later, coffee exportation had already begun. More than 600 coffee plantations had been established by the early nineteenth century.

It is believed that all of the coffee plants grown in Jamaica today are descendents of that single plant, of the Arabica typica variety, that arrived in Jamaica from France, via the island of Martinique.The Blue Mountains Factor-why does that Coffee Taste so Good?

The fantastic Blue Mountain taste is achieved by a combination of three different factors: altitude, a special kind of rich, nutrient-laden soil called volcanic soil, and the treatment processes undergone by the beans once they are harvested.

The hub of Jamaican Blue Mountain Coffee production is, of course, Jamaica’s Blue Mountains, a magnificent mountain range that rises more than seven thousand feet above sea level. The high altitude, dense cloud cover, and low annual rainfall of the region all serve to slow down the maturation rate of the coffee crop. In this region, crops take up to ten months to mature, whereas in most other parts of the world, the average time taken is five to six months. The longer maturation time produces beans that are larger and have a more concentrated and complex flavor.

Like every other mountain in the islands of the Caribbean, Jamaica’s Blue Mountains are the peaks of extinct volcanoes. Throughout centuries of eruptions, the soil created on the peaks of the Blue Mountains has become extremely nutrient-rich due to the decomposition of plant life, and the deposition of accumulated biomass. This extraordinarily rich soil is an important ingredient in producing the exceptional quality coffee beans that go into every cup of Jamaican Blue Mountain Coffee.

This is not the entire story, however. There is one more important factor, without which Jamaican Blue Mountain Coffee would not be as highly-regarded as it is today. The production and distribution of Jamaican Blue Mountain Coffee is rigorously regulated and protected by the Jamaican government to ensure that every bean roasted and every cup brewed is of the highest quality.

For example, only coffee grown at an altitude of between 3,000 and 5,500 feet is allowed to bear the name Jamaican Blue Mountain Coffee. If the coffee plants are grown between 1,500 and 3,000 feet, the coffee is known as Jamaica High Mountain Coffee, and plants grown below 1,500 feet are Jamaica Low Mountain or Jamaica Supreme Coffee. These regulations ensure that all Jamaican Blue Mountain Coffee is grown at the special altitude that delays maturation of the coffee plants and produces that complex and rich flavored coffee. In addition, there are geographical requirements as well as elevation requirements, in that to bear the Jamaican Blue Mountain, the coffee plants must be grown in one of only four parishes in the region.

Another unique aspect of Jamaican Blue Mountain Coffee is that pulped and washed coffee beans are allowed to age for a full six weeks, which is a particularly unusual part of the preparation process. Finally, before export of Jamaican Blue Mountain Coffee is allowed, it is checked for appearance and taste, to ensure that every single batch of coffee is of the highest quality.How to Best Enjoy Jamaican Blue Mountain Coffee

Once you have made the effort to purchase one of the very best coffees in the world, it would be almost criminal if you did not ensure that your coffee is properly stored and brewed!

Storing your coffee properly requires that it be sealed in an airtight container, away from any foods with strong odors or flavors, such as curry powder and other spices. Refrigeration in an airtight container is the ideal way to store ground beans.

You can keep your coffee tasting great by cleaning your coffee pot immediately following each use. Never use detergent or other cleaners in your coffee pot, this can affect the taste. Simply empty the pot, brush and rinse thoroughly with hot water. Additionally, give the pot a rinse with hot water before making a fresh batch of Jamaican Blue Mountain Coffee, and enjoy.

Gourmet coffee 101:

    Q. What’s the difference between specialty gourmet coffee and why does it cost more than regular gourmet coffee? A. Specialty gourmet coffee is a different species of gourmet coffee called Arabica. Arabica beans are picked and processed by hand, then freshly roasted to ensure consistent top quality. As a result of the special care and time required to harvest and process Arabica beans, the gourmet coffee is more expensive than the lower quality commercial beans. Commercial-grade gourmet coffee is usually machine picked and processed, and made from lower grades of gourmet coffee called Robusta.

Q. What’s the difference between French Roast and regular gourmet coffee? A. French Roast is a particular style of dark roasting that results in a dark , oily bean. French Roast is stronger and more flavorful than regular gourmet coffee.

Q. Which gourmet coffees have the least amount of caffeine? A. Dark roast have less caffeine than light roast. That’s because as gourmet coffee beans are heated at high temperatures, the caffeine evaporates. The longer the beans are roasted, the less caffeine they have (although the difference in caffeine content between roast is relatively slight). I f you want to cut down on your caffeine consumption but don’t like the taste of decaffeinated gourmet coffee, try a dark brew. Or try a split shot espresso drink or a half decaf/half regular brewed gourmet coffee. NOTE: Arabica beans contain approximately half the caffeine of the lower-grade commercial gourmet coffees made from Robusta beans.

Q. Is drinking decaffeinated gourmet coffee harmful to your health? A. There is no proven health risk associated with drinking decaf gourmet coffee. Methylene chloride, the chemical used to decaffeinate gourmet coffee, vaporizes at 104 degrees Fahrenheit. Since temperatures in the roaster reach in excess of 400 degrees Fahrenheit for several minutes, it is safe to assume that any residue burns off during this process. If you’re still concerned, you can order a Swiss Water Process decaf, which is not treated with any chemicals.

Q. Is gourmet coffee fattening? A. Gourmet coffee is 98% water and therefore has virtually no calories. Calories and fat come from the sugar and milk you add.

Q. How is gourmet coffee harvested and processed? A. Gourmet coffee trees produce fruit known as gourmet coffee cherries. Inside the sweet, gummy pulp of each cherry are two flat, green gourmet coffee beans that lay against each other. Once the gourmet coffee cherries have been picked, the outer hull of the fruit must be removed to get to the beans. There are two methods used to extract the beans: the wet method and the dry method. The wet method requires a large supply of fresh water. A machine strips away the outer layers of skin and cherry, leaving the beans enclosed in a sticky inner pulp. The beans then are soaked for 24 to 72 hours in fermentation tanks to remove any remaining pulp. Gourmet coffees processed through the dry method generally have lower acidity and deeper, more complex flavors.

Q. How is gourmet coffee roasted? A. Roasting is a fine art, requiring a delicate hand, split-second timing and an ability to judge when the gourmet coffee bean is at its peak of flavor. First, the roaster drops the green beans into a drum filled with hot air, causing the temperature inside the drum to drop. Then the roaster heats the beans until the water in the beans begins to steam, making the beans swell and audibly pop. The heat causes complex polysaccharides to break down into starches and then sugars, which caramelize. Aromatic oils within the beans boil to the surface, giving them an oily appearance. The expansion of oils causes a second audible “crack”. Along the way, the beans darken from their original green to a rich chestnut brown. The longer the beans are roasted, the darker they become. Roasts are classified as light, medium, dark and darkest. Despite the current vogue for dark roast, they are not necessarily better. Some single origins are better suited to a light or medium roast.

To get a great mug of quality coffee, the coffee bean is the most important ingredient. Cultivating coffee requires a tedious, worthwhile process.
NYBOT or New York Board of Trade is holding the New York sugar cocoa and coffee exchange which is the world forum for quality coffee futures as well as option trading. Most people who are new with the exchange think that they are the consumers of all coffee delivered. The exchange of high quality coffee solely matches sellers and buyers.
Coffee farmers are regularly coming out of the shadow of anonymity to recognize their efforts in producing good quality coffee around the world. Good quality of coffee has about 800 percent flavor component and coffee consumers are still counting. A twelve ounce cup of coffee made from beans costing 10 dollars per pound can be compared to less than twelve ounce can of coke. Coffee farmers and coffee consumers equally enjoy increasing the value of the great coffee.
Coffee is made by burning the seed of a coffee tree, a big evergreen shrub that has glossy deep-green leaves. The tree is sheltered with wonderful white blossoms that emit the delightful jasmine fragrance. There are 70 different species of a coffee tree from dwarf shrubs up to 40 feet tall tree. Arabica or coffee Arabica as well as “Coffea conephora” also known as Robusta is produced around the world. The best coffees come from the Arabica varieties particularly those grown on a higher altitude. Robusta, which is used mostly for instant coffee has the higher caffeine content and more neutral in taste.
Cultivating Quality Coffee
It all begins with planting particularly bred seeds in nursery designed houses so as to provide the right amount of shade and sun. After six months, the seedling that is planted in the field that had been prepared with minerals and fertilizer are set in soil. The coffee plantlet is planted in rows, following the contour of this slope. Hence, these are then spaced in order to allow room for the growth and maintenance of the soil and trees as well as to make the harvesting of the coffee easier.
The trees should have regular attention throughout the year to become productive. This includes the removal of the weeds that compete for the nutrients in the soil and the regular application of the insecticides and fungicides to protect against diseases and pests.
The coffee trees take at least two years for the young plant to start producing coffee beans. When the harvest time comes, the work increases radically. The perfect process is to handpick only the ripe cherries one by one. This process of having these cherries harvested is usually done in the pulping machine. The seeds are the next ones to be put inside the tanks for the duration of two to three days during that time.
The fallen cherries must be sifted and raked up either mechanically or manually to remove the leaves, dirt and sticks. The cherries are then put in the large 15 gallon basket. The washing process separates these ripe cherries which are from older dry cherries which have started to rot. Once the cherries are washed, the coffee is spread out on a large concrete terrace to be dried in the sun between fifteen to twenty days.
Receiving a great mug of quality coffee is a mixture of numerous different reasons. These reasons may vary depending on whether equipment is clean, what equipment they use, the water and how high quality the coffee bean is.
A good thing to remember is to find high quality coffee beans for you. Those jars or cans of coffee you get in the supermarket are not all fresh. You can even get quality coffee grind or have it crushed with your own coffee which is, of course, the best freshness of coffee you can ever get.
Managing the making of quality coffee denotes that there is more flexibility and more consumers but at better prices.

This is the story of how the humble coffee becomes a world celebrity. It’s not about the Labrador named Coffee Beans attached to the Sheriff’s Department sniffing drugs and bombs. It’s about “the” coffee beans we are familiar with. It’s about the fragrant aroma that stimulates our senses in the morning. The tingling sensation we get when we take the first sip in the morning. How we manage to get an extra boost of energy whenever we feel tired and sleepy. Let us take some time to ponder the processes the coffee beans have to go through before it can be marketed.
Processing The Coffee Beans
After the coffee berries have been harvested, it needs to undergo a process where the flesh of the coffee berries is removed. The coffee berries are placed in special machines separating the flesh from the seed. This coffee seed is commonly called “coffee beans”. The coffee beans will now undergo a fermentation process for a period of time. This process is done in order to remove the slimy mucilage coating the coffee beans.
After the coffee beans have undergone the mandatory fermentation, they are thoroughly flushed with clean water. This process is to remove the foul smelling residue due to the fermentation process and the waste water is a main cause of pollutant.
The coffee beans are then dried under the sun or by machines, until the moisture level is about 10% before they can be packed for storage.
Another method of getting to the coffee beans without undergoing the fermentation process is to dry the whole berry in the sun. It normally takes about 10 to 14 days to complete the process with constant raking of the coffee beans to prevent mildew from forming. This method is popular and widely used by coffee producers where water is scarce. The dried flesh is then physically removed leaving only the coffee beans.
The dried coffee beans is then sorted and graded before they can be stored or shipped to buyers. At this stage, the coffee bean is called green coffee beans.
Sometimes the coffee beans will undergo an additional aging process. The reason for this is because when coffee was first introduced into Europe, the coffee beans have undergone a journey of about six months. Europeans have already developed a preference for this taste and therefore to simulate the taste, the coffee beans are further aged.
Roasting The Coffee Beans
Roasting is the final process the coffee beans have to undergo before they are commercially marketed. It is also possible to purchase un-roasted coffee beans that you can personally roast them yourself.
When the coffee beans are subjected to heat, there’s a chemical reaction happening within the coffee beans where the sugar and acid will begin to react releasing its aroma. The coffee beans will turn darker due to caramelized sucrose. When this happens, the coffee beans are quickly cooled to prevent damage to the coffee beans.
When roasting the green coffee beans, a lot of carbon dioxide is released as a by-product. The carbon dioxide helps to “seal” the coffee beans from loosing its flavor and aroma. Depending on how the coffee beans are stored, it may take some time before the optimum peak flavor. After reaching its peak, it will start loosing its flavor again.
If you are trying to roast your own coffee beans at home, be aware that you may not be successful during the first few times. You might over-burn your coffee beans during your first few tries. Never be discouraged, but try until you get the taste and flavor that appeals to you. Remember to process in small amounts to maintain freshness of your coffee.
Grinding The Coffee Beans
Before the roasted coffee beans can be used, you need to grind the coffee beans first. The coarseness of your coffee depends on your preference and the type of coffee-brewing method. It can range from coarse to very fine as in the Turkish grind. For example, if you’re using a percolator, a course coffee powder is suitable but if you are using an Espresso machines, an extra fine coffee powder is required.
Conclusion
The coffee beans have to undergo a string of processes before it can be consumed. The final flavor of the coffee depends on the journey the coffee beans take in order to reach its final form. Different methods and different techniques will give rise to a varied coffee flavor. This is the reason why there are so many flavors to the simple coffee bean.

The word Gourmet is used to refer to the fancier grade, cut, or quality of many of the foods and beverages we consume. Gourmet foods and drinks have long been associated as the regular fare for the rich and famous who can afford the higher pricing that often accompanies many of these finer food and beverage versions. Coffee is a beverage that has been available in cheap, regular and gourmet versions for a long time and the consumption rate of coffee among people from around the world continues to increase every year. Gourmet coffee may have once only been served in the finest dining establishments and found being served mostly in the homes of the upper class, but gourmet coffee is widely available and affordable to a variety of people and is found in a variety of settings today.

Coffee is made from coffee beans which are found within the berries that develop and ripen on a number of smaller evergreen bush plant species known as the Coffea plant. After ripening, coffee berries are harvested, and then undergo a processing which also includes drying them. It is the coffee beans that remain after the processing and drying of the coffee berries. The beans are then roasted to various degrees which cause them to change physically and in the tastes they produce. Finally, the coffee beans are grinded down into a fine consistency that is commonly known as coffee grounds, and packaged and shipped to destinations around the world where consumers can buy and brew coffee grounds to make coffee in commercial, hospitality, institutional, and residential settings. Some people prefer to grind their own coffee beans before brewing them for coffee. Packaged coffee beans that have not been ground can be purchased in stores and ground using the grinding mills that are made available in most of the stores selling them, but also with grinding machines in the home.

The two most commercially grown species of the coffea plant that produce the coffee beans used to make the coffee that the world’s population consumes, are Robusta and Arabica. Gourmet coffee is made from the top tier coffee beans from the arabica coffea plant. These top tier arabica coffea plants are typically grown at very high altitudes (above 3000ft) with ideal soil and climate conditions. The coffee beans produced have fuller flavors, are more aromatic, and have less caffeine in them than other varieties of coffee beans such as Robustas. The coffee beans of arabica coffea plants grown at lower altitudes are still noted among consumers as having richer flavors than the flavors produced by Robusta coffee beans, but it is only the top tier arabica coffee beans that are considered to be Gourmet, and thereby from which gourmet coffee is derived.

Coffee bean grounds and coffee beans that have not been grinded down need to be stored in air-tight containers and kept cool in order to protect them from losing their flavor. The containers that coffee is typically sold in are not the most ideal for storing coffee for a long period of time. When you arrive home after purchasing coffee grounds at the store, consider transferring the fresh coffee grounds to appropriate storage containers to extend its shelf life and full flavor.

Coffee can be brewed in many ways such as boiling, pressuring, and steeping. Most of us brew our coffee using automatic coffee brewing machines and percolators which use gravity to pull hot water through coffee grounds where the hot water mixed with the oils and essences of the coffee grounds empties into a liquid holding container below. Filters are used to keep coffee granules from being emptied into the carafe or liquid holding container from which the brewed coffee can then be served from because most people do not want to drink the coffee granules. Coffee granules can be very bitter once the flavor able oils and essences have been removed through the brewing process. Plants and flowers love coffee grounds though for anybody who is looking for a greener alternative of what to do with coffee grounds after brewing instead of just throwing them in the trash.

Of course, Gourmet coffee beans are only the beginning to creating a truly gourmet coffee experience for many gourmet coffee drinkers. Some people are quite content with drinking their gourmet coffee black, without adding anything like milk, creamer, sugar or other sweeteners or flavorings, to their coffee. While many others want to enhance their gourmet coffee and drinking experience with tasty additions like milk that is whipped into a froth, sweeteners, and mixing in other flavors like chocolate, vanilla, cinnamon, and mint, to name just a few. Big name coffee chains sell a wide variety of gourmet coffee with different tasty additions and flavors to appeal to gourmet coffee lovers. However, brewing gourmet coffee at home is usually much cheaper, and you can add what you want to your coffee to satisfy your refined, gourmet tastes.