Coffee

Do coffee drinkers perceive a difference between single origin coffee versus blended coffee? A scientific study was conducted by the University of Padova in collaboration with the Tasters Study Centre in order to provide a definitive answer to this question. In order to determine whether coffee drinkers can perceive a difference between single origin and blend, 350 taste tests were made at Padova according to standards established by the International Institute of Coffee Tasters coffee shop supplies. Among the contending coffees were a blend of Arabica coffees with seven ingredients of four different origins (namely Haiti XXXXX, Colombia Armenia Supremo, Ethiopia Sidamo, and Santo Domingo Barahona Toral AA). The group of tasters was half male and half female, age range between eighteen and sixty-four. The tasters were able to distinguish the blended coffee from the single origin coffee, preferring the blended coffee, in a way which is statistically significant. The study notes that coffee drinking has evolved as an art, with drinkers becoming more sophisticated in their tastes and at the same time fussier. This has caused a boom in coffee menus at restaurants, new niches in the coffee shop and bar sector, and selections of coffee type based upon sensory pleasure. Coffee roasters have also noticed the increased attentiveness and curiosity of coffee drinkers. Our society is increasingly producing people who are knowledgeable about taste and who are seeking new sensory experience. Brand loyalty doesn’t mean as much to these consumers as does qualitative excellence. The fact that tasters preferred the blend shows that roasters are very good at selecting coffees from distinct locations and bringing out the best characteristics of each in creating an unbeatable blend.

There are already many restaurants and bars which specialize in single origin coffee and supplies. Often the choice espressos change on a monthly basis, alternating between Guatemala, Dominican Republic, Costa Rica, etc. It is thought that consumer curiosity about single origin coffees is sparked by the ideas these places are connected with, rather than to genuine nuances in tastes. In the first place, the term “single origin” connotes a homogeneity of product which is not there. When consumers read the word “Brazil” on a bag of coffee they believe that all the coffee bearing that name is basically identical, which is not at all true. An example of a successful single origin marketing vision is Evancaffe, which introduced its menu of gourmet coffees into topnotch restaurants. In the beginning the clients were wary; but interest in single origin coffee has grown with the years. This was helped along by the enthusiasm of the proprietors and the maitres who ran the restaurants to promote single origin coffees.

Interest level varies with nation – in Italy it is noticeable that while there is a large interest in single origin coffees among the coffee drinking public, nonetheless restaurants and commercial coffee suppliers don’t seem to respond. At the present time single origin coffees are very much a small niche in the total volume of coffee marketed worldwide, but one that is bound to grow.

Commercial coffee suppliers should take note of the increasing interest in single origin coffee and supplies among knowledgeable consumers. Coffee shop supplies in the future will be geared more and more to single origin coffees.

Author: Alice Lane
Article Source: EzineArticles.com
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Grinding fresh roasted coffee beans is done at the roastery by using a burr mill, which employs rotating elements to shear the beans; or else in an electric coffee grinder which uses blunt blades to smash the beans at a high speed. The type of grind used is frequently named for the method of brewing. For example, Turkish grind coffee is the finest grind; espresso is a fine-to-medium grind; and French grind is the coarsest. The grind which most home coffee brewing machines use is a medium grind. There are lots of methods for brewing coffee: it can be steeped, boiled, or pressured. The boiling method is the traditional way which has been used for centuries, and Turkish coffee is brewed in this fashion. Turkish coffee is made by pounding the coffee beans to a fine powder using a mortar and pestle, and then this powder is added to water and boiled in a pot known as a cezve (briki in Greek). Turkish coffee has a strong taste and usually a foam layer on its surface.

Automatic coffeemaking machines and percolators employ gravity to brew coffee. Roasted and medium ground cheap bulk coffee beans are placed in a coffee filter made of perforated metal or paper, and hot water drips through the coffee grounds. As the water seeps through the grounds it absorbs the essences and oils of the coffee. The gravity flow moves the liquid down into a pot or carafe and leaves the spent coffee grounds in the filter above. In a coffee percolator the boiling water creates a pressure which forces water into a chamber located above the filter. Then gravity pulls the water down through the grounds in the filter. This process continues cyclically until a timer shuts it off. Typically a thermostat is used to turn the heat off when the percolator attains a certain temperature. The thermostat also turns the heat on again when the pot cools down (however the filter containing the grounds must removed to prevent additional brewing when the pot reheats). Gourmets tend to eschew coffee which has been reboiled.

A bean coffee company brews French grind by steeping it in a French press, or cafetiere. The ground coffee is combined with hot water in the coffee press and allowed to brew for several minutes. Then a plunger is depressed which pushes the coffee grounds to the bottom of the press. Since the coffee grounds are contacting the water directly, the aromatic oils in the coffee remain in the drink, making for a strong beverage with more sediment left in the coffee than an automatic coffee machine leaves. An espresso coffee maker forces hot (but not boiling) water under 10 atmospheres’ pressure through the finely ground coffee powder. This high pressure brewing produces a more concentrated beverage than gravity methods, containing as much as ten or fifteen times more coffee in the water. Espresso has a reddish brown foam known as crema which floats on top of the surface. Americano espresso is cut with water to make it less strong, the way Americans prefer it.

Espresso coffee made from fresh roasted coffee beans can be served in a wide variety of ways. It can be served black in small demitasse cups; or watered down in the Americano style in which a shot of espresso is placed in the cup and hot water poured over it. Adding steamed milk to espresso brewed from roasted cheap bulk coffee beans makes caf latte. A popular bean coffee company treat is cappuccino, made with foamed milk.

Author: Alice Lane
Article Source: EzineArticles.com
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The first recorded use of coffee as a beverage goes back to the ninth century in highland Ethiopia. According to the legend, a shepherd named Kaldi in Ethiopia noticed that his goats seemed to dance about and to have a higher energy level after eating bright red berries from the coffee plant. Coffee use soon spread to Egypt, Yemen, and Arabia where raw coffee beans were processed by being roasted and then brewed into a beverage. By the fifteenth century coffee drinking had spread throughout the Middle East and into Turkey, Persia and all over north Africa. At the end of the sixteenth century a German doctor traveling in the Near East described coffee as a drink as black as ink which is useful in the treatment of many illnesses, especially stomach disorders.

The thriving commerce between the Middle East, North Africa, and Venice soon brought coffee and coffee drinking to Venice, from where it quickly spread throughout Europe. Although there was suspicion of the drink due to its Muslim origins, Pope Clement VIII declared coffee to be a respectable Christian beverage in 1600, which decree made coffee drinking socially respectable and increased its popularity. The first coffee house in Europe opened in 1645 in Italy. Soon Dutch traders began importing large quantities of coffee to northern Europe. In spite of Arab prohibitions against allowing green coffee suppliers to export unroasted seeds or living coffee plants, in 1616 a Dutch trader named Pieter van den Broeck was able to smuggle some live coffee seedlings out of Aden to Europe. The Dutch began to grow coffee in their colonies in Ceylon and Java, and in 1711 coffee was first exported from Java to Holland. The English East India Company was also active in coffee growing and exporting at this time, and in 1657 coffee was first introduced in France. Coffee came to Poland and Austria after Turkish invaders were defeated in the Battle of Vienna in 1683 and their supplies of coffee were captured by the defenders.

Coffee came to North America with the European colonization, but it was not as successful there as it had been in the old country. The English tax on tea, which led to the Boston Tea Party and other protests by American colonists, turned America into a principally coffee drinking country. During the American Revolution tea imports from England were cut off and coffee demand increased to such an extent that the dealers were forced to hoard the scarce supply of fair trade coffee beans and to raise prices drastically. The War of 1812 also restricted imports of tea from England and created greater demand for coffee. The Civil War was fought on coffee, which became a contraband item at the frontier between north and south: illicit salt and coffee being traded for tobacco and cotton.

Today raw coffee beans are the most valuable legally-traded export item after petroleum. Fair trade coffee beans are the most important cash crop in many countries in the Third World. Over 100,000,000 rural green coffee suppliers in developing countries depend on coffee as their main source of income.

Author: Alice Lane
Article Source: EzineArticles.com
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In today’s coffee crazed world, everyone wants more coffee. Small coffee cups evolved into huge commuter mugs. Tiny paper cups to go became oversize cardboard vats to go. As the popularity of coffee soars and people can’t get enough of this rich beverage, bulk coffee sales are going through the roof.

In the past, only major corporations purchased in bulk. Over the past couple of decades, customers discovered the benefits of warehouse shopping. With a membership card, everyday people were buying all their basics in bulk and saving a bundle. Many products, including gourmet coffee, are now available in bulk at membership warehouses, local grocery stores and online retailers.

Do you remember the days when the boss sent employees to get office supplies? With the advent of Internet retailers delivering overnight, most companies order online now to save time and money. Are you still sending someone out to get coffee for the office everyday? While a trip for a gourmet latte is irresistible, going out for coffee can also become time-consuming and costly. According to the 2005 Harris Interactive Report, it takes three times longer for a worker to go get coffee outside than it does to get some at the office.

But is it possible to get a rich, delicious cup of coffee in the office? Whether the java tastes good or not, the Mintel Group found 31 percent of coffee drinkers get their favorite beverage at work. The boss can save time and money for everyone by buying wholesale coffee beans for the office. Many officers are setting up sophisticated coffee counters for the employees so they can enjoy their favorite energizing beverage without leaving work.

The boss also benefits from having wholesale coffee delivered to the office. When employees are happy, they work more efficiently. The National Coffee Drinking Trends 2008 report revealed 61 percent of coffee drinkers feel it improves their mental focus and 59 percent said they were more productive.

Besides increased mental focus and productivity, coffee offers the additional benefit of antioxidants. Harmful effects, such as cell damage and accelerated aging, are caused by free radicals. Antioxidants fight free radicals to keep your cells healthier and combat the risk of cancer and heart disease. When you enjoy your next cup of coffee, you can feel good about it, too.

This gourmet pleasure is not exclusively for companies and offices. Research also revealed 83 percent of coffee aficionados grab a cup at home. You can buy your own coffee equipment for roasting, grinding and brewing and get bulk coffee beans at online retailers. All the supplies are delivered to your door and you can create your own comforting coffee bar right at home.

With bulk coffee sales you can purchase wholesale coffee beans for your office and home from IntelligentsiaCoffee.com. While cafs, restaurants and delis still buy most of the bulk coffee beans Intelligentsia Coffee also caters to individuals and small groups.

Author: Alice Lane
Article Source: EzineArticles.com
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California coffee houses have been famous for years. The eclectic blend of coffee, celebrities and high energy people creates a social atmosphere like nowhere else. Throughout the country and the world, coffee houses pop up and attempt to emulate the cool, casual vibe at California coffee bars.

With so many cafés, coffee enthusiasts sip quite a few cups of brew before finding the best coffee in Los Angeles. While a superior cup of Joe is always a priority, many California coffee lovers are also looking for a place to hang out. Artists bring along their laptops, easels and digital cameras to capture creativity along the way. It’s not unusual to see several people busily working on a laptop at Los Angeles coffee houses.

Socialization is part of the coffee experience in The City of Angels. The close, comfortable atmosphere is a perfect way to catch coffee and conversation. In days gone by, coffee gatherings took place in someone’s kitchen or in the office. While those venues are still popular, many Californians prefer the unpredictable excitement of sipping java at a coffee house.

When you sit down in a Los Angeles coffee house, you are privy to one hundred conversations. Coffee lovers come in looking to kick back with their favorite drink while they meet new, interesting people. Unlike an alcoholic bar, at coffee bars people don’t get intoxicated. From celebrities to local workers, everyone mingles together. You might even wind up sitting next to one of your favorite stars and strike up a conversation!

Some of the best coffee Los Angeles serves is at coffee bars and eateries. In fact, many local cafés deliver wholesale coffee to the local restaurants, delis and offices. When people can’t take time to visit their preferred coffee house, they can still enjoy a cup of gourmet java on the go. It’s not the same as spending time at a choice café but at least you can get a flavorful cup of coffee. You can even purchase gourmet coffee beans to brew at home for your family and friends, creating a café right in your own kitchen.

California coffee houses offer the best organic coffee because of the large number of locals involved in environmental efforts. Home of hybrid and other environmentally concerned efforts, many Californians consciously make green decisions about all their behaviors. Organic coffee is grown and processed in an environmentally-friendly way. Its pure, unadulterated flavor is preferred by quite a few coffee enthusiasts around the world. In fact, over forty countries grow organic coffee. The Organic Trade Association showed a 24 percent increase in coffee sales in 2006, which proves a growing number of people are actively drinking healthy, delicious organic coffee.

For the Best coffee Los Angeles has to offer visit the Intelligentsia Caf in the Silver Lake neighborhood of Los Angeles. Order organic coffee beans online at IntelligentsiaCoffee.com or have coffee in Los Angeles for that flavorful social experience.

Author: Alice Lane
Article Source: EzineArticles.com
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