Coffee

The rise in popularity of organic coffee over the past decade or so is the direct result of consumers becoming more and more aware and conscientious about what products and produce they are buying. Because companies must detail production methods on their product’s packaging, consumers are able to easily make informed decisions about the products they purchase. Even more than that, consumers are generally becoming more educated about the international coffee manufacturing industry and the chemical processing that goes into the coffee they buy. Coffee, if you don’t already know, is one of the most chemically processed products in the world.

What is certified organic coffee?

The term organic refers to the way a coffee is grown, harvested and produced. It refers to the conditions of the coffee plantation or farm and the conditions under which it is processed. Only coffees grown under the strictest of organic farming guidelines may publicly label their product organic and certified organic.

Organic farming methods avoid any chemical or synthetic processing of the coffee. Organic farmers base their methods on the philosophy of processing coffee as naturally as possible, creating a healthier coffee alternative and keeping the environment as healthy as possible, too. Organic coffee farms never use chemicals as fertilizers or pesticides. Moreover, they do not use chemical flavorings or additives.

Organic farms are always built in line with principles of sustainable agricultural practice and always place importance on the health and quality of their soil. It almost goes without saying that healthy soil produces a healthy crop. And by extension then, that healthy coffee crops means healthier coffee.

These days, everyone knows well enough that chemically processed coffee is adverse to their health. Consumers also know that there are excellent organic alternatives.

Organic shade farming

Coffee is traditionally and naturally grown in the shade. This method is called ?shade coffee farming.? To this day, shade farming produced the best coffee. But large manufacturers have taken to producing coffee quickly and in full sun to meet the demands of the market.

But coffee that is grown in full sun suffers a number of adverse effects, such as from bird and insect pests. This pestilence means that large-scale coffee farmers must use pesticides to protect their crop and this, of course, results in negative effects on a coffee bean’s taste and aroma.

Only organic coffee is grown in natural conditions. The gourmet varieties of Mocha, Java and Kona are grown organically.

Coffee wholesalers who sell organic

When it comes to certified organic produce it is often best to try your local coffee retailer or coffee shop. These are small companies who love their coffee and will most likely be purchasing the very best, organically produced coffee. Next, try online stores that specialize in organic coffee. A simple search on the Internet will bring up many coffee wholesalers and retailers committed to certified organic coffee beans and blends.

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Author: Samantha Evans
Article Source: EzineArticles.com
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People often consider coffee as an unhealthy choice for a beverage because it has Caffeine in it. Although, it is a known fact that coffee is loaded with antioxidants, and numerous antibacterial and pain-relieving agents, there have always been doubts about the beneficial properties of coffee. However, now, there are studies that throw light on the positive side of coffee.

Studies show that coffee can reduce the chances of diseases like Parkinson’s and Alzheimer’s. Just one cup a day, can significantly reduce the chances of anyone ever getting Parkinson’s. The chemical adenosine has been classified as the chief cause of Parkinson’s. The Caffeine present in the coffee can counter the chemical adenosine that destroys brain cells.

Caffeine in coffee can also make a person think faster, especially when doing tedious tasks. For those who are sleep deprived, coffee can increase their extent of cognitive tasks, improving their memory, decision making, learning, and attention. Caffeine also perks up the mood of such people as it provides them with the burst of energy they need. For this very reason coffee is the best thing to take when suffering from jet lag, you can take coffee as a measure to stay awake at the times when you feel jet lagged. You can take 1 cup of coffee for every 2 -3 hours, starting from breakfast and discontinuing 4 – 6 hours before sleeping.

Anyone, who is regular coffee drinker, knows that coffee can make the bladder active; this characteristic of coffee is often considered a problem by most people. However, it is not really so, due to this very aspect, coffee can prevent the formation of kidney stones. Because of the Caffeine, the bladder becomes active and less diluted urine is discharged, this reduces the chance of a kidney stone. Women who drink the most coffee per day have the least chances of a kidney stone.

Caffeine is not the only good thing about coffee; it is also considered a beverage rich in antioxidants. The antioxidants like chlorogenic acid and caffeic acid help reduce the chances of Diabetes type 2 by helping in the delivery of Insulin to the tissues, thus Insulin resistance is less likely. If a woman drinks 3 cups of coffee per day then she can reduce her likelihood for diabetes by 20 – 30 percent.

If you are into muscle building then coffee is a boon for you; muscle pain caused by exercise can be significantly reduced if you drink one 16 ounce cup of coffee just before the workout. Coffee can not only help build muscles, but it can also help build strong teeth. The antibacterial compounds found in coffee fight the bacterium Streptococcus mutan that is the main cause of tooth decay. Coffee has other antibacterial agents that don’t allow the harmful bacteria to stick to the enamel of the teeth. Studies are still going on to check, if coffee can reduce the occurrence of cavities.

For ideal health and to get the most out of the benefits of coffee, doctors recommend 3 cups of coffee, each approximating 8 ounces per day.

Pat King is a Nationally Renowned Health & Fitness Guru and Creator of [http://www.FitnessLifeClub.com] He has worked in the Health & Fitness field for 12 years and has dedicated his life to spreading the importance of living a conscious healthy life. You can learn more about Pat at [http://www.FitnessLifeClub.com] Last year Pat started his own Health & Fitness training and developing company. Pat teaches seminars in several states which include Professional Development & Leadership trainings for Fitness Professionals and Health Empowerment seminars for corporations and the general public. Pat’s passion for Health & Fitness proves true in the TRULY TRANSFORMATIONAL seminars that he teaches. Pat hopes to release the first of a series of books in 2008 which are what he says to be the answer to the Health Crisis in America. Pat believes that he holds the secrets that will change the way people view there health and how it effects others. Have a Health & Fitness Question? Ask Pat at [http://www.AskPatKing.com]

Author: Pat King
Article Source: EzineArticles.com
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The creation of flavored coffee is not simple at all.
There are mainly three factors that influence the production of the best flavored coffee. Two are the basic ingredients, the third one is the production method:

• ingredient no. 1: the selection of coffee
• ingredient no. 2: the quality of flavors
• the procedure used to process the above ingredients

1. INGREDIENT NO.1: COFFEE

A first key difference to highlight is about the coffee beans. The type of bean used to make flavored coffee greatly impacts the taste of the finished product. It is estimated that coffee beans contain over 800 different compounds, which contribute to their flavor, including sugars and other
carbohydrates, mineral salts, organic acids, aromatic oils, and methylxanthines, a chemical class which includes caffeine.

Arabica beans are most frequently used for creating the best flavored coffee, due to their low levels of acidity and bitterness. These top quality beans are milder and more flavorful than the harsher Robusta beans, which are used in many commercial and instant coffees.

The most experienced coffee roasters create their best flavored coffee from a blend of beans from various regions, putting in the coffee selection the same care that they reserve to the ‘classic’ coffees.

2. INGREDIENT NO.2: FLAVORINGS

The second key difference is given by the flavorings. The coffee roaster must choose between natural and artificial or ‘Nature Identical’ flavorings.

Best flavored coffee is flavored with 100% natural flavours, while commercial coffee is flavoured with artificial flavorings.

Natural oils used in flavored coffees are extracted from a variety of sources, such as vanilla beans, cocoa beans, and various nuts and berries. Synthetic flavor agents are chemicals which are manufactured on a commercial basis.

When food scientists want to make an imitation of a flavor, they extract its aromatic component from its place in nature, and use a spectograph to identify the molecular structure of the flavor.
As a result, those flavors are so-called ‘Nature Identical’. This means that they are comprised of exactly the same chemical structure as the natural flavors, but they are synthesized artificially.

Given the different sources, although the flavor name on the coffee package may be the same (‘French Vanilla’), the product inside can be vastly different. The natural ingredients are much more intense and persistent: try to flavor the same quantity of coffee with the same amount of flavorings, one sample natural another synthetic, and you will see the difference.

The natural flavors are sold in a liquid form. The not-natural are usually dust.

3. THE PRODUCTION PROCESS

The appropriate amount of flavoring to be used must be determined before flavor oils can be added to the roasted beans. The amount of flavoring required depends primarily on the type of flavor and its intensity, as well as the type of bean used and its roast level.

The quantity of flavours to be applied to the beans is established by experimental trial and error, in which test batches of beans are flavored with small quantities of oil until the desired characteristics are obtained.

Cost constraints also may play a role in determining how much flavor to apply to the coffee, because flavors are relatively expensive, or even very expensive (USD 3,000+ per unit) in case of 100% natural ingredients.

The flavors are usually introduced via a pressurized spray mechanism which breaks the oils into tiny droplets which allows for better mixing. Oils must be added to the beans very gradually to guard against areas of highly concentrated flavor called hot spots. The beans are agitated for a set amount of time to ensure the flavor is evenly spread.

The perfect roast color for flavored coffee is medium to brown.

According to some roasters, after the beans are roasted they must be quickly cooled before flavorings can be added. Flavoring the beans while they are still at high temperatures could destroy some of the flavor compounds. Vice-versa, another ‘school’ says that flavored coffee should be sprayed immediately after roasting, for the best absorption of flavor. Who is right? Every roaster has his own good reasons, experience, lies, and secrets. Nobody will ever share where he finds his mushrooms, right?

Even if the final flavoured coffee must be ground, best flavoured coffees require that flavouring is done before grinding.

And by the way, flavored coffee should never be ground in the same grinder as the not-flavored coffee.

Finally, flavored beans must be stored in a cool, dark place if they are to be used within three or four weeks.

As we have seen, the production of the best flavored coffee is a complex matter. Roaster must give the same care not only to his traditional practice, the roasting, but also to the selection of highest-quality flavoring ingredients. Furthermore, he must be very careful in the recipe of the two ingredients (coffee beans and flavor), and have the flexibility to consider the flavored coffee
not a ‘barbarian’ hybrid, but a brand new weapon to address a different market segment that he would never reach through his classic coffee blends.

Since 1940s, Coffee’IT is an Italian roaster of rare espresso and mocha coffees, marketed through importers, wholesalers, distributors, agents, and coffee professionals.
Visit Coffee’IT at Flavored Coffee for more information.

Author: Andrea Tonacchera
Article Source: EzineArticles.com
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Coffee roasting is a centuries-old craft. The art of coffee roasting has made great improvements in recent times, but still requires years of dedication to achieve perfection. Although hundreds of articles and books have been written about this fascinating matter, and almost everything (yet not all) is known about the chemistry and the thermodynamics of roasting coffee, it cannot be considered an exact science. Even less for espresso coffee, which requires a particular care to roast it successfully.

Excellence for an espresso coffee roaster is an endless search, even for the most experienced roastmaster. If you are willing to become a professional – or just an amateur – coffee roaster, be prepared to try, try, and try again until you master the perfect roast. You may talk to an espresso roastmasters with 20 years experience and he will surprisingly tell you that every day he learns something new: roasting espresso coffee is a perpetual learning journey.

The whole espresso coffee roasting process consists of 5 steps: cleaning, roasting, cooling, grinding, and packaging; each of them contributes to bring the best espresso coffee to the consumer’ cup, but in this article we focus on roasting only.

Two ‘T’ factors are decisive for a successful espresso coffee roasting: Temperature and Time. Roasting coffee just means applying a certain heat to green beans for a period of time: this process breaks down the carbohydrates and fats that produce the oils necessary for creating flavour and aroma. Technically speaking, coffee roasting is a chemical process by which aromatics, acids, and other flavour components are created, balanced, or altered in a way that should make the flavor, acidity, aftertaste, and body of the coffee as desired by the roaster.

Roasting temperature typically ranges from 700°F to 1000°F. Roasting time may vary from 3-5 up to approx. 20 minutes, depending on the type of coffee beans used (often multiple blends), on the desired colour and flavor of the output coffee, on the equipment, on the interaction between the coffee beans and the air within the equipment itself, and even on the outside weather conditions.

During the first stage of coffee roasting, the beans turn from green, to pale-yellow, to yellow. If you stop the coffee roasting process at this stage, the beans retain much of their origin characteristics and their origin traits are not masked by the roast characteristics. If the coffee roasting time is too short for a particular coffee bean, not all the chemical reaction will take place. The longer the time, the darker becomes the roasted coffee. But if coffee roasting time is too long it can destroy many aromatic compounds, giving the coffee a bitter taste or burnt aroma.

That’s why the experienced roastmaster frequently checks the roasting status of the beans: no sophisticated machine can substitute his ‘feeling’.

At the end of the process, roasted coffee beans have their typical flavour and aroma, and get their definitive dark brown colour, characteristic of Italian espresso coffee. Weight is now 18-20% lower than the original green beans.

Mastering the mix of Coffee beans + Air in the roaster + Temperature + Time + Weather is therefore an ART (not a science) that reveals the true Italian espresso coffee roasting wizard. Computer-controlled roasting machines and scientific roasting profiles can definitely help – but will never substitute – the experience and the continuous visual control that must be adopted by the good roastmaster. How to manage all the involved factors is often kept secret: it is the magic formula that each roastmaster will never publish.

By the way, that should not sound strange at all: have you ever been able to discover the secret of the recipe of the delicious pie prepared by your grandmother? Nobody was. And she was not either, most likely. You never heard her say ‘X grams of butter, Y grams of sugar, Z centiliters of milk, at this precise temperature for exactly 22 minutes’, isn’t it? Viceversa, you can recall her saying: ‘just a little bit… some more… but not too much… for a few minutes’ etc… She was not very scientific, right? But what about the final taste!? (I can still remember the ‘budino di semolino’ made by Nonna Ada…)

Same with roasting espresso coffee: the ‘art effect’ wins against science. Of course new machines and knowledge help a lot to avoid major mistakes, and allow everybody roast an average espresso coffee. But the human factor, the experience of the roastmaster, is what will distinguish a generic commercial product from the real gourmet espresso coffee.

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Since 1940s, Coffee’IT is an Italian roaster of rare espresso coffee, marketed through importers, wholesalers, distributors, agents, and coffee professionals.

At the web site http://www.CoffeeIT.com is it possible to get a full view of all the espresso coffee blends currently marketed, and of the services available to coffee business operators.

Author: Andrea Tonacchera
Article Source: EzineArticles.com
Smiling shark

Many people have turned to organic fruits and vegetables (and even meats) in recent years, striving to live healthier, longer lives. You may be one of these people. But did you know that organic coffee is now available, too? If you can’t find it at your local health food store, then you can definitely find it online.

How Organic Coffee Differs From Traditional Coffee

The coffee plant has traditionally been grown in the company of shade trees and other food and cash crops. This approach made for healthier soil and prevented water contamination. Unfortunately, many coffee growers have abandoned this approach in favor of larger crops and hence larger profits. However, synthetic pesticides, herbicides and chemical fertilizers have become necessary to maintain these crops, and along with them the taste of the coffee has suffered, the soil has suffered, and no one knows the potential impact they may have on the future health of the coffee consumer.

In addition, the loss of the shade trees has had a direct impact on migratory song birds. While an obvious connection may not immediately come to mind, the relationship has actually been symbiotic. These birds used the shade trees as their habitat as they migrated, and as a result they provided a natural defense against many of the bugs and pests that can ruin a coffee crop. Without them, pesticides must be used to do the job.

Unlike the large, commercial coffee plantations, organic coffees are generally grown on small farms with plenty of shade cover. There are plenty of migratory birds to control insects, and pesticides are unnecessary. In fact, the United States requires that organic coffees be grown on shaded land and be completely chemical free for three consecutive years.

Tips For A Great Cup of Organic Coffee

Whole beans should be used within a week of purchase in order to enjoy the full flavor of the coffee.

Avoid vacuum-packed coffee, even organic vaccum-packed coffee. The process of vacuum packing cannot be done immediately after roasting. The coffee must sit for nearly a week before it can be vacuum-packed. This degrades much of the flavor.

Coffee beans should be stored in an airtight container, not on the shelf in the paper bag you brought them home with from the store. And in order to enjoy the full flavor of the coffee, you should grind only the amount you intend to use just before brewing.

Whole coffee beans that will be stored longer than a week should be placed in an airtight glass container that’s kept in the freezer.

As with any coffee blend, organic or not, grind the beans according to the brewing method you intend to use. Keep in mind that if you grind your beans too fine your coffee may end up bitter and muddy; if you don’t grind them enough, your coffee may end up flavorless.

Often overlooked, many people consider the most important step toward a good cup of coffee to be the proportion of water to coffee. Experts recommend 2 tablespoons for every 6 ounces of water.

In Conclusion

While you will pay more for organic coffee, just as you’ll generally pay more for organic fruits and vegetables, choosing organic coffee promotes the environment, the health of the coffee grower, and your health, too. Just as important for coffee drinkers everywhere: organic coffee tastes as good if not better than non-organic coffee.

D. Silva is the webmaster for Coffee Pleasures, a website about coffee, coffee flavors, coffee makers, and more.

Author: D. Silva
Article Source: EzineArticles.com
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