Coffee

Do you love coffee? Most of us do. In this article we will provide you with 6 recipes to enjoy your coffee a different way. We hope you enjoy it.

Irish Coffee

• 1 teapsoon of suger
• 1 jigger of Bushmills Irish Whiskey
• 2/3 cup of coffee or flavored Irish Creme coffee
• 1/4 cup of heavy cream, lightly whipped

Prehead the glass with hot water. Dump the water out and add the hot coffee with the teaspoon of suger and stir. Add the jigger of whiskey, and top with the whipping cream. Dark coffee’s are best for this recipe.

Spiced Orange Coffee

• 1 teaspoon fresh, grated orange peel
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 5 whole cloves
• Regular amount of your usual coffee or try Swiss Chocolate Orange flavored coffee

Add the above ingredients together and brew as normal. Place a slice of orange at the bottom or your cup. Pour in coffee and add suger and cream to taste. Top with whipping cream and sprinkle with a dash of nutmeg and cinnamon if so desired.

Mint Cocoa Coffee

• 1 ounce of chocolate mint liquear
• Dash of shaved chocolate
• Whipping cream (optional)
• Regular coffee or try Dutch Chocolate Decaf flavored coffee

Brew your regular coffee, add the 1 ounce of liquear into your cup. Add some whipping cream if desired and sprinkle with shaved chocolate.

Coffee Milkshakes

• 1 pint of coffee ice cream
• 2 teaspoons finely ground coffee
• 1/2 cup light rum (optional)
• 4 to 6 scoops vanilla ice cream
• Instant coffee powder

Spoon coffee ice cream into blender. Add rum and finely ground coffee. Blend on high until creamy smooth. Pour into tall glasses, adding a scoop of the vanilla ice cream to each glass. Sprinkle lightly with instant coffee powder.

Frosty Mochas

• 1 cup of freshly brewed coffee
• 1 pint of vanilla ice cream, softenend
• 6 tablespoons of chocolate syrup
• 1 cup prepared cold coffee

Blend hot coffee and chocolate syrup in blender. Blend until smooth. Cool the mixture to room temperature. Pour the mixture into a medium bowl. Add the softened ice cream and cold coffee. With a rotary beater, beat until smooth. Spoon into tall glasses and serve immediately.

Nogged Coffee

• 1 cup of coffee or try Pumpkin Spice flavored coffee
• 1 egg yoke
• 1/2 cup of cream
• Dash of nutmeg

Beat the suger and egg yoke together. Place cream in a saucepan and heat over low setting, do not burn. Wisk the egg mixture into the warmed cream, heat until hot. Add coffee to mugs and top with the cream mixture. Garnish the coffee with nutmeg.

About The Author

Feel free to use this article, please leave this resource box attached.

This article was created for Beans and Bears offering some of the finest coffee available.

Visit the website today at http://www.beansandbears.com

Writer: Merrie Schonbach [http://www.merriesintent.com] 7/03

merries@comcast.net

Author: Merrie Schonbach
Article Source: EzineArticles.com
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If you are looking for a drug that will lower your risk of developing diabetes, Parkinson’s disease and colon cancer, than continue reading this article. If you are looking for a drug that could lift your mood and help headaches, keep reading this article. If you are looking for a drug that could protect against cavities, keep on reading.

The good news is, this drug is easily accessible and is legal! It is coffee! Yes coffee, the much maligned and beloved beverage. Coffee recently made headlines across North America for possibly cutting the risk of the latest disease epidemic, type 2 diabetes. The real news seems to be that the more you drink, the better it is for you!

Reduces Disease Risk Harvard researchers studied 126,000 people for as long as 18 years. The researchers calculate that compared to not drinking coffee, downing one to three cups of caffeinated coffee daily can reduce diabetes risk by single digits. But if you drink six cups or more each day, the risk for men is slashed by 54% and for women it is cut by 30% over java avoiders.

Although scientists advise that “more research is needed” before they can recommend you do overtime at Starbucks to avoid developing diabetes, the finding are very similar to those in a less- publicized study by Dutch scientists And perhaps more importantly it’s the latest of hundreds of studies suggesting that coffee may be something of a health food- especially in high amounts.

There have been some 19.000 studies in recent decades examining coffee’s impact on heath.

Thomas DePaulis, PHD, a research scientist at Vanderbilt University’s Institute for Coffee Studies says, “Overall, the research shows that coffee is far more healthful than it is harmful.” The institute conducts its own research and tracks coffee studies from around the world. “For most people, very little bad comes from drinking it, but a lot of good.”

Consider this: At least six studies indicate that people who drink coffee on a regular basis are up to 80% less likely to develop Parkinson’s, with three showing the more they drink, the lower the risk. Other research shows that compared to not drinking coffee, at least two cups daily can translate to a 25% reduced risk of colon cancer, an 80% drop in liver cirrhosis risk, and nearly half the risk of gallstones.

Drinking coffee regularly even offsets some of the damage causes by other vices, some research indicates. “People who smoke and are heavy drinkers have less heart disease and liver damage when they regularly consume large amounts of coffee compared to those who don’t,” says DePaulis.

Some evidence also suggests that coffee may help manage asthma and even control attacks when medication if unavailable, stop a headache, boost mood and even help prevent cavities.

What causes the coffee to benefit your health? Is it the caffeine in the coffee? The oodles of antioxidants in coffee beans, some of which become especially potent during the roasting process? Even the mysterious properties that warrant this intensive study?

The answer is yes to all of these.

Some of the health benefits of coffee are a direct result of its higher caffeine content: An eight ounce cup of drip brewed coffee contains about 85 mg–about three and half times more than the same serving of tea or cola or one ounce of chocolate.

DePaulis recently said that the evidence is very strong that regular coffee consumption reduces risk of Parkinson’s disease and for that; it’s directly related to the caffeine in coffee. In fact, Parkinson’s drugs that are now being developed contain a derivative of caffeine based on this evidence.

Coffee is a Performance Enhancer It’s also caffeine–and not coffee, per se–that makes java a powerful aid in enhancing athletic endurance and performance, says physiologist and longtime coffee researcher Terry Graham, PhD, of the University of Guelph in Canada. So powerful, that until recently, caffeine in coffee or other forms was deemed a “controlled” substance by the Olympic Games Committee, meaning that I could only in small, designated amounts by competing athletes.

“What caffeine likely does is stimulate the brain and nervous system to do things differently,” he says. “That may include signaling you to ignore fatigue or recruit extra units of muscle themselves, causing them to produce a stronger contraction. But what’s amazing about it is that unlike some performance enhancing manipulation some athletes do that are specific for strength or sprinting or endurance, studies show that caffeine positively enhances all of these things.”

Simply put, if you consume enough caffeine- whether from coffee or another source- and you will likely run faster, last longer and be stronger. What is enough? As little as one cup can offer some benefit, but the real impact comes from at lease two mugs, says Graham. By comparison, it would take at least eight glasses of cola to get the same effect, which would not be good if running say a marathon.

The harder you work the more benefit you would receive from the caffeine. “Unfortunately, where you see the enhancing effects from caffeine is in hard-working athletes, who are able to work longer and somewhat harder,” says Graham, who has studied the effects of caffeine and coffee for nearly two decades. “I you are a recreational athlete who is working out to reduce weight or just feel better, you are not pushing yourself hard enough to get an athletic benefit from coffee or other caffeinated products.

That may explain why in that new study at Harvard, those drinking decaf coffee but not tea beverages also showed a reduced diabetes risk, though it was half as much as those drinking coffee.

Chris Weaver is the president of C.C.W. Enterprises of Brantford Ontario Canada. His company also owns My Coffee Gourmet (http://www.mycoffeegourmet.com) whick offers its customers gourmet coffee beans, flavored coffee and Pickwick Tea.

Author: Chris Weaver
Article Source: EzineArticles.com
Hybrid and Electric Cars

Flavored coffee is becoming more and more popular every day, in spite of negative reactions of the classic amateurs of coffee. In this article we cover:

- What flavored coffee is

- Is it just fashion or a new market and taste habit?

- What are the key factors that influence the quality

- Tips to recognize if we are in front of a ‘best flavored coffee’ or not.

WHAT FLAVORED COFFEE IS?

In its simplest definition, flavored coffee is coffee with additional flavors added to the beans to give a specific taste, different than the classic organic taste offered by the coffee ‘alone’. Flavored coffee is made by adding flavored oils to the beans after they have been roasted and before they have been ground.

JUST FASHION OR NEW TASTE HABIT?

You may like it or not, but flavored coffee is today synonymous with gourmet coffee.
Flavoring coffee is not just a ‘new fashion’, and it is a very old habit as well. Flavored coffees have been used for centuries: Arabians began flavoring their coffees with cardamom hundreds of years ago; Africans experimented with citrus flavours; and South Americans enjoyed a hint of cinnamon in their cups.

Flavored coffee as we know it today began its development in the 60′s, with the spread of flavored tea from Europe. But it was with the specialty coffee boom of the 1990s that the overall interest in exotic flavours increased so remarkably.

Flavored coffee is a controversial topic among roasters and retailers. Real coffee connoisseur do not like it at all. But business is business, and despite a sometimes less-than-enthusiastic reception, flavored coffees are continuing to penetrate deeper into the market, as a result of exposure from large coffee shops, restaurants, and retailers of all kinds.

Today we can choose from a wide array of flavored coffees, with attractive names like ‘Amaretto’, ‘French Vanilla’, ‘Hazelnut’, ‘Chocolate Swiss’, etc.
Flavored coffee has therefore become a very trendy drink, so popular that according to some estimates one out of four Americans (25%) drinks a flavoured coffee at least twice a month!

KEY FACTORS THAT INFLUENCE QUALITY

Three main factors influence the quality of the best flavoured coffee:

- the selection of coffee beans

- the quality of flavors

- the process used.

Coffee beans: the type of beans used to make flavored coffee greatly impacts the taste of the finished product. Arabica beans are most frequently used for creating the best flavored coffee, due to their low levels of acidity and bitterness.

Flavors: the coffee roaster must choose between 100% natural flavours, artificial or ‘Nature Identical’ flavorings. Although the flavor name on packages may be the same (‘French Vanilla’), the product inside is of course very different.

The Process involves the appropriate amount of flavoring to be used, the chosen roast level, and how and when the flavours are applied. A more in depth view about how the best flavoured coffee is produced will be covered in another article, ‘How Best Flavored Coffees Are Produced’.

HOW TO RECOGNIZE THE BEST FLAVORED COFFEE

To help you make the most of coffee flavorings, here are some final tips to help you buy only the best flavored coffee beans.

Be sure you are buying from a reputable coffee roaster, to ensure your beans and flavorings are of a high quality. Firstly, verify that coffee beans are high-quality. Secondly, checks if flavor is made with 100% natural ingredients.

Some roasters may be adding flavor to low-quality beans thinking that their low-quality will be disguised by the flavoring. About 75 percent of taste is experienced through the nose, so the aroma makes for much of the flavored coffee experience, but best flavored coffee should not overdo it: the flavor should complement your coffee, rather than overwhelm it. The ideal flavor should mask some of the harsh notes of the coffee yet not interfere with its aromatic characteristics.

The degree of roasting determines the depth of flavour: the darker the roast, the heavier the flavor. If flavoring is added to beans which have too mild a roast, the coffee lacks significant flavor characteristics, and a flat-tasting beverage results. If the roast is too dark, the added flavor is covered by the taste of the beans. For example, a Vanilla flavor can be lost on a French roast, because the robustness of the bean may overwhelm the sweet creamy tones of the flavor.

Finally, flavored coffee should be stored as closely as possible to room temperature.

CONCLUSIONS

Many black coffee drinkers dislike flavored coffees, because they cannot fully taste the ‘native’ coffee flavor. While according to estimators, flavoring coffee is just making coffee even more appealing, by adding complimentary flavors.

Many coffee aficionados turn up their nose at the thought of adding flavorings to their beloved black beverage. On the other way, the taste habits of those who like flavored coffee are not much different than the ones who say ‘no, thanks’ to flavored, but then drink their coffee with milk or sugar (or both…).

As a matter of fact, whether you are a connoisseur of black or a lover of flavored, best flavored coffee is here to stay.

For two simple reasons. Consumers like it. And coffee business professionals like it as well, since they have seen the opportunity to create new profitable market niches, with higher margins than the traditional coffee.

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Since 1940s, Coffee’IT (http://www.CoffeeIT.com/Flavored-Coffee.html) is an Italian roaster of rare espresso and mocha coffees, marketed through importers, wholesalers, distributors, agents, and coffee professionals.

Author: Andrea Tonacchera
Article Source: EzineArticles.com
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