Coffee

If you want to drink coffee then the numbers of choices you have are rather limitless. The only limit that your are subject to is what you prefer and what you don’t. Different types of coffee shops have their own different types and blends of coffee available. These coffee shops also have a number of available specialty coffee drinks.

To make an order the first thing that you would need to do is select a drink size of coffee. The person who serves you coffee will usually take the time out to ask if you’d rather have a short, tall, grand or venti. These sizes are usually 8oz, 12 oz, 16oz and 20 oz respectively.

People who are ordering drip coffee can take milk and sugar along with their order. The choices of milk available are another thing entirely. You can opt for different types of milk such as frothed milk which is rather thick, steamed milk, breve, wet or panna which is whipped cream.

After your choice of milk, the next thing you need to decide is whether you want a latte, mocha or if you prefer a cappuccino. A latte is actually an espresso with steamed milk added. A cappuccino is actually a mixture of three things in equal parts : steamed milk, an espresso and frothed milk. A mocha on the other hand is a latte or cappuccino that has chocolate syrup added to it.

These are some of the specialty coffee drinks that you can by from a coffee shop. Some of the different names listed here may differ in the particular coffee shops that you visit for a whole lot of reasons

• Espresso Con Panna – This is an espresso shot that is mixed with whipped cream
• Double Dry Short – This is a double shot of espresso which is in short cup and which has no foam
• Solo – This is a single shot of espresso coffee drink
• Doppio – This is a double shot of espresso coffee drink
• Caffe Cubano – This is shot of espresso that is heavily sweetened
• Quad – This is an Espresso drink that is made with four shots of coffee
• Split shot – This is an Espresso shot with half the caffeine
• Caffe Americano – This is a single shot of espresso that has 6 to 8 ounces of hot water added to it.
• Ristretto – This is a restricted shot of espresso which is also called a short pull. While brewing this sort of coffee a whole lot less water is allowed to pass through the coffee grounds. The makes a flavor of coffee that is rather intense.
• Lungo – This is an extra long pull. During the brewing process of making a Lunho, twice as much water is allowed to pass through the coffee grounds.
• Dry – This is an Espresso that is made with small amount of foam and no steamed milk added
• Chairo – This is an Espresso drink that is made “clear” by the addition of more milk
• Caffe Medici – This is Doppio that is poured over chocolate syrup and orange peel, and finally topped off with whipped cream
• Frappe – This is a coffee drink that is created along with ice cream and milk
• Shot in the Dark (aka Redeye) – This is an espresso shot that is made in a coffee cup and then rest of cup filled up with drip coffee
• Café Breva – This is Cappuccino coffee made with Half & Half rather than whole milk
• Café Mocha – This is Cappuccino coffee that has chocolate syrup added to it
• Caffe Mochaccino – This is Cappuccino coffee that has chocolate syrup added to it.

All these different types of coffee make it hard to select one type of coffee over the other. When you find it hard to decide you can always try a demitasse instead. This word is simply the French word for “half glass”. In coffee terms this usually entails a very small cup of coffee. You can continue trying until you find your pick.

Darren Williger is an over-caffeinated, low carbohydrate eating, winemaking enthusiast who writes for CaffeineZone.com, MyLowCarbPages.com, and CoffeeZen.com

Author: Darren Williger
Article Source: EzineArticles.com
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Caffeine is a naturally occurring substance found in more than 60 different plant species all over the world. The coffee bush is one of them. Caffeine consumption and its effects in both animals and humans has been a topic of study for more than a century and likely will remain so for the future.

There are many different ways to extract caffeine from the green coffee beans before the roasting process. The first successful commercial decaffeination was invented in 1903 by the German coffee merchant Ludwig Roselius (1874-1943) and his assistant Karl Wimmer, a pharmacist by trade. The Roselius process, as it became known, required the use of benzene or methylene chloride as a solvent.

This is how, for many years, the brand of decaffeinated coffee marketed under the label “Sanka” was sold in France and the United States. The process, nowadays, is completely different. Although not the first to take caffeine out of coffee beans, something done by others previously, Roselius became a leading figure in promoting the process and marketing decaffeinated coffee as a new product.

Roselius filed for a patent in 1906. The Roselius process that was patented included the use of steam and chemical solvents initially. Roselius found out that caffeine can be removed from coffee by treating the green beans with chlorinated hydrocarbon solvents. After the solvents are removed, then the beans are roasted as usual. For years, Roselius and his scientists continued experimenting with ways to improve decaffeination.

In 1906, in Bremen, Germany, Roselius founded his company and called it Kaffee Handelsgesellschaft AG (Kafeee HAG, Coffee Hag). In the 1970′s, the company Roselius founded, patented a process developed by the Max Planck Institute that utilizes carbon dioxide as a way to eliminate caffeine from coffee beans. This carbon dioxide process continues to be one of the most common methods in use today.

Do you know the interesting and somewhat legendary story behind the Roselius “invention” of decaffeinated coffee?

• A shipment of spoiled coffee beans led Roselius and his assistant to experiment with “ruined” coffee beans in an attempt to get some use out of what was considered a loss.
• Roselius had acquired a shipment of coffee beans from Latin America to be delivered by cargo ship to his warehouse.
• The ship ran into some very rough waters at sea and the cargo hull took in salt water.
• The coffee beans in the flooded portion of the ship became sea salt water soaked.
• Roselius was a very savvy and determined businessman who would take every effort to get a return even out of what looked like a “real lemon.”
• Roselius’ researchers took the “ruined” coffee beans and analyzed them very carefully.
• They conducted taste trials to evaluate the effect of salt water on the coffee beans.
• To their surprise, they realized that the sea water had extracted much of the caffeine without affecting the taste.
• They confirmed that the coffee had an added taste of saltiness but, otherwise, the flavor was good and appealing to the palate.
• This, of course, was great news to Roselius who saw an opportunity to market a new “type” of coffee to consumers in Europe and North America. What looked like an initial loss turned into the makings of an empire.

Decaffeinated coffee is a very important part of the coffee trade and a beverage of choice for many consumers. Due to medical reasons or personal preference, decaffeinated coffee is something coffee lovers and connoisseurs consume regularly and in varying quantities. Top grade decaffeinated Arabica specialty coffees are part of a gourmet coffee’s choice list. They include single origin varietals from coffee growing regions such as Sumatra Estate, Costa Rican SHB, and Colombian Supremo. In fact, the list of available decaffeinated coffees is extensive so start drinking your cup now!

May I suggest you try a delicious decaffeinated Mocha-Java Blend?

Timothy (“Tim”) S. Collins, the author, is called by those who know him “The Gourmet Coffee Guy.” He is an expert in article writing who has done extensive research online and offline in his area of expertise, coffee marketing, as well as in other areas of personal and professional interest.

Come visit the author’s website: http://www.ourgourmetcoffee.com

Copyright – Timothy S. Collins. All Rights Reserved Worldwide

Author: Timothy S. Collins
Article Source: EzineArticles.com
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Caffeine is a naturally occurring substance found in more than 60 different plant species all over the world. The coffee bush is one of them. Caffeine consumption and its effects in both animals and humans has been a topic of study for more than a century and likely will remain so for the future.

There are many different ways to extract caffeine from the green coffee beans before the roasting process. The first successful commercial decaffeination was invented in 1903 by the German coffee merchant Ludwig Roselius (1874-1943) and his assistant Karl Wimmer, a pharmacist by trade. The Roselius process, as it became known, required the use of benzene or methylene chloride as a solvent.

This is how, for many years, the brand of decaffeinated coffee marketed under the label “Sanka” was sold in France and the United States. The process, nowadays, is completely different. Although not the first to take caffeine out of coffee beans, something done by others previously, Roselius became a leading figure in promoting the process and marketing decaffeinated coffee as a new product.

Roselius filed for a patent in 1906. The Roselius process that was patented included the use of steam and chemical solvents initially. Roselius found out that caffeine can be removed from coffee by treating the green beans with chlorinated hydrocarbon solvents. After the solvents are removed, then the beans are roasted as usual. For years, Roselius and his scientists continued experimenting with ways to improve decaffeination.

In 1906, in Bremen, Germany, Roselius founded his company and called it Kaffee Handelsgesellschaft AG (Kafeee HAG, Coffee Hag). In the 1970′s, the company Roselius founded, patented a process developed by the Max Planck Institute that utilizes carbon dioxide as a way to eliminate caffeine from coffee beans. This carbon dioxide process continues to be one of the most common methods in use today.

Do you know the interesting and somewhat legendary story behind the Roselius “invention” of decaffeinated coffee?

• A shipment of spoiled coffee beans led Roselius and his assistant to experiment with “ruined” coffee beans in an attempt to get some use out of what was considered a loss.
• Roselius had acquired a shipment of coffee beans from Latin America to be delivered by cargo ship to his warehouse.
• The ship ran into some very rough waters at sea and the cargo hull took in salt water.
• The coffee beans in the flooded portion of the ship became sea salt water soaked.
• Roselius was a very savvy and determined businessman who would take every effort to get a return even out of what looked like a “real lemon.”
• Roselius’ researchers took the “ruined” coffee beans and analyzed them very carefully.
• They conducted taste trials to evaluate the effect of salt water on the coffee beans.
• To their surprise, they realized that the sea water had extracted much of the caffeine without affecting the taste.
• They confirmed that the coffee had an added taste of saltiness but, otherwise, the flavor was good and appealing to the palate.
• This, of course, was great news to Roselius who saw an opportunity to market a new “type” of coffee to consumers in Europe and North America. What looked like an initial loss turned into the makings of an empire.

Decaffeinated coffee is a very important part of the coffee trade and a beverage of choice for many consumers. Due to medical reasons or personal preference, decaffeinated coffee is something coffee lovers and connoisseurs consume regularly and in varying quantities. Top grade decaffeinated Arabica specialty coffees are part of a gourmet coffee’s choice list. They include single origin varietals from coffee growing regions such as Sumatra Estate, Costa Rican SHB, and Colombian Supremo. In fact, the list of available decaffeinated coffees is extensive so start drinking your cup now!

May I suggest you try a delicious decaffeinated Mocha-Java Blend?

Timothy (“Tim”) S. Collins, the author, is called by those who know him “The Gourmet Coffee Guy.” He is an expert in article writing who has done extensive research online and offline in his area of expertise, coffee marketing, as well as in other areas of personal and professional interest.

Come visit the author’s website: http://www.ourgourmetcoffee.com

Copyright – Timothy S. Collins. All Rights Reserved Worldwide

Author: Timothy S. Collins
Article Source: EzineArticles.com
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If you’re looking for great coffee, freeing up space in the kitchen, and having the choice you want for your coffee.

So, here are some thoughts to consider:

1. are you looking for an improved coffee experience,
2. looking to save money, and
3. are you a regular coffee drinker (you want more than just a cup of coffee).

For improved coffee experience there are several things to consider – selecting the right roast coffee bean (for the flavour), setting the correct grind, and brewing for freshness. All of these are made easier by a grind and brew coffee maker. Its convenient and automated.

A built in grinder is capable of grinding up to 10 – 12 cups of coffee (for the regular coffee drinker). And the best units are able to keep the coffee hot for hours and not have it bitter or burnt.

By grinding fresh the roast coffee beans the aroma adds to the coffee experience, and the flavour is fresh as possible. The difference between the aroma of fresh ground beans compared with stale coffee is… immense. Your nose knows, trust it – you can tell the difference.

Freshness is lost when oxygen in the air comes in contract with the ground beans and oils. With a grind and brew coffee maker – there is minimal contact with air so the flavours are the freshest possible. The full flavour of the bean is released from grind, to brew, to your cup.

If you’re looking to save space in your kitchen then a grind and brew coffee maker is a good option to consider. With both the grinder and the coffee maker in one unit, you don’t need a separate grinder and a separate coffee maker, thereby saving space (and hassle). Also, you don’t need a separate filter as most of these coffeemakers have built in filters.

If you are looking to save money and you haven’t yet purchased a separate grinder yet – wait. For two reasons – better grind quality and savings.

The grinders used for grinding coffee beans should use a burr grinding mechanism to get the best flavour from the coffee beans. With grind and brew coffee makers the burr grinder is incorporated in the integrated into the single unit.. Other grinders may lack in this mechanism and as such may not serve the purpose appropriately.

In addition, you will save money by having the grinder as part of the coffee making appliance. This saving is even better if you are ordering online, as you will save in the shipping costs. This also applies to the coffee filter as well..

Most g&b coffee makers are automated. They have built in timers and other settings which enable you to have freshly brewed coffee just ready for you when you wake in the morning. Do you know what it is like to wake up to the smell of fresh coffee in the morning – next to heaven, and a great way to start the day.

So when is the best time to get a grind and brew coffee maker? When you are looking to replace your existing coffee maker (or looking to get your first) and you are looking for convenience, savings and a better coffee experience.

Greg Rogers is a coffee nut who just loves coffee. He’s used dripolators, plungers, on-cup coffee makers… etc, the lot.

For more information on what to look for in selecting a new coffee maker, go to GrindandBrew-Coffeemaker.com

Author: Greg Rogers
Article Source: EzineArticles.com
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The history of the French press coffee maker may give you an idea of the reasons for its growing popularity. The French press pot has a history of brewing the richest coffee most people have ever enjoyed.

Starting in the mid 1800′s balance brewers and vacuum pots were introduced. Although plunger or press brewing systems existed, the ability to make a tight enough plunger/filter was not there. Consequently the coffee was brewed accompanied by grounds in the cup. It wasn’t until the 1900′s that the press pot started to increase in popularity and show up in stores. Later in the 1900′s stainless steel pot and filter were introduced.

The best press pot coffee is made with freshly ground coffee. Your choice of coffee grinder can make the difference between a superb cup of coffee and a so-so cup of coffee. With the coffee press pot, you want large chunks of coffee as opposed to the fine grind of espresso. The proper grinder will give you an even grind and will make the coffee the same size, consequently each morsel will react in the same way to the water and the process.

If the coffee is too finely ground, the press is much more difficult to operate. Most coffee reviewers will recommend a cone type grinder to achieve the even course ground coffee you will enjoy in your French press pot. Other types of grinders will produce uneven grounds and ultimately cause grounds to be the last swallow of that cup. That is not what you are trying to achieve. Sludge free coffee is much more enjoyable. If you don’t mind a little sludge in the bottom of your cup, you can purchase a less expensive grinder. Don’t buy cheap, buy quality.

Another consideration is the filter that you use. There are nylon filters and metal filters. The metal filters will require a course grind of your coffee, similar to coarse pepper from a pepper mill. The nylon filters can better handle an uneven grind or one that is actually too fine for the best taste from the French press coffee maker.

While shopping, consider the coffee you purchase and the water you use. The coffee you use should not be freshly roasted. Because of the carbon dioxide present in early roasted coffee beans, the amount of foam will be larger and therefore go over your filter causing a bit of sludge in your cup of coffee. The larger your pot, the more foam will be produced and consequently the more grounds you will have in your finished product. Not good.

If the water coming out of your faucet tastes terrible to you, so will your coffee. Areas of the country with strong sulfur taste or other undesirable tastes will want to use bottled water to achieve the best tasting coffee that has ever traveled over their lips and taste buds. You would not invest in a French press coffee maker and fine coffee beans and ultimately skimp on the quality of water that you use to brew the pot.

For more help finding the best drip coffee maker and to find additional information on the Braun coffee maker visit our site today.

Author: Norman Burr
Article Source: EzineArticles.com
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