Coffee

Most consumers would think that coffee is coffee and that it wouldn’t matter if it’s instant or brewed as long as it tastes okay and wakes them up. While that is all fine and dandy, it is worth noting that picking the best beans according to your preference can result in a coffee which will be most looked forward to every morning. And if you own a grinder or a grind and brew coffee maker, you will notice the difference once you start thinking about your options and you will be glad that you did.

• Do Coffee Species Matter?

There are different species of coffee plants like Coffea arabica, Coffea benghalensis, Coffea canephora, Coffea congensis, Coffea excelsa, Coffea gallienii, Coffea bonnieri, Coffea mogeneti, Coffea liberica, and Coffea stenophylla. Each species produce beans that have certain different characteristics and distinct flavor profiles.

Around 75% of the world’s coffee trade is comprised of Coffee Arabica, the reason being its preferred flavor and ability to thrive in most areas. Arabica beans are coveted for the deep aroma and great flavor that can go with most coffee additives like cream, sugar, and so on. This is something that most coffee drinkers agree on with good reason. You can never go wrong with a high quality brand of 100% Arabica with a medium roast.

• Which Roast Is The Best?

There are different types of roast, depending on how long the beans are roasted. It can be determined by different degrees of darkness. There are four main types of roasts – Light (Cinnamon Roast, Half City, New England), Medium (Full city, American, Regular, Breakfast, Brown), Dark (High, Viennese, Italian Espresso, Continental), and Darkest (Italian, French, Spanish).

Describing the taste of different roasts is as subjective as that of wine. There is no substitute to judging them with your own palate as only you can decide what your personal taste is. Choosing a type of roast is mostly on personal preference, but most people do like medium roast for its balanced flavor and sweetness.

• How Important Is The Origin?

Coffee beans are distinct in their terrier, or capturing the place in where they were grown. While differences in flavor can be subtle, beans grown in Hawaii and Central America are more of snappy and vibrant variety, while those from East Africa and Yemen are deeper in bitterness, and those grown in Indonesia and Sumatra are even more complex in flavor.

• Storing Coffee Beans

When open to air and light, roasted coffee beans can lose their flavor and go stale quite quickly. The best way to store beans is with an opaque airtight canister at room temperature. Theoretically, refrigeration can help preserve the beans longer, but with frequent opening of containers for use creating condensation, the moisture can tamper with the beans’ flavor.

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When purchasing beans, make sure to get those stored in a sealed bag with a one-way valve laminated on it, which lets carbon dioxide out and keeping outside air from entering. Upon roasting, coffee beans produce prodigious amounts of carbon dioxide, so such valves are necessary for initial storage. Either that or frequent opening of jars for venting as done by most coffee shops. Do not go for beans stored in open beans as they would mostly be stale.

• Grinding It Right

The perfect grind size is crucial so that the right amount of the flavor is extracted from the beans without going to far, which will take excess bitterness along for the ride. The smaller the grind size, the more surface area there is and over extraction is a big possibility. Too big of a grind size will just keep the hot water from getting enough flavor. Most people would say that they don’t like strong coffee, while the reality is that they don’t like bitter coffee. With coffee, strong doesn’t really have to mean bitter.

If your coffee maker comes with a grinder, then use it. Experiment with different grind sizes to find your preference. If there is no grinder along with your coffee maker, then a small coffee grinder with pulse action will do the job just fine. Grinding your own is best as it is better to draw out the flavors closer to brewing time than having them ground in the shop. Most find a 15-20 second grind best while espresso calls for a finer grind.

Selecting and storing the beans right can have a great impact on the flavor of your coffee, a difference of changing the mediocre coffee from your coffee machine to a restaurant quality one in the comforts of your own home. So next time you are grocery shopping for coffee give coffee beans choice some thought.

Having the best coffee maker helps, but buying the best beans and grinding them right can make a huge difference to the quality of your brew.

Yogi Shinde is the webmaster of Coffee Maker Ratings & Reviews website which provides unbiased information on different types and brands of coffee makers. This article is free for publishing provided the resource link is maintained.

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You’ll be pleased to learn that many of the foods and drinks you love are not just “okay” as an occasional indulgence–they’re good for you! Let’s begin with coffee and tea…and I invite you to read my related articles on wine and beer, and on chocolate.

Coffee is made from the roasted and ground seeds of several tropical trees or shrubs of the genus Coffea.

An Arabian legend tells of a goatherd who made a beverage from berries growing on strange shrubs, and after drinking it experienced extraordinary lucidity and wakefulness. The shrubs were said to have been planted by the descendants of the Queen of Sheba, who came from Ethiopia, where Coffea arabica originates.

Nearly 20,000 scientific studies to date have been conducted on coffee or caffeine. Here, in a nutshell, are the results: not only is drinking coffee in moderation no threat to health, it actually can be a boon. It is harmless even during pregnancy, and children are no more sensitive to caffeine than adults.

The average American consumes about 200 milligrams of caffeine daily, roughly the equivalent of two cups of coffee (a figure that of course includes those who drink none at all). “Moderate” consumption is generally defined as 300 mg daily–two to five cups of coffee, or four to eight cups of hot tea, depending on the size of the cup.

Which has more caffeine, coffee or tea? It depends. On a pound-for-pound basis, tea has more. But because less tea is required to make a cup of tea, generally a cup of coffee has more caffeine–approximately twice as much. There are also significant variations in the variety of coffee or tea and the brewing method used. Dark-roasted coffees may contain less caffeine than more lightly roasted beans; arabica beans tend to have less caffeine and milder flavor than robusta.

“Decaffeinated” coffee and tea contain about 5 mg per cup.

Caffeine is a central nervous system stimulant. While individuals vary in their sensitivity to caffeine, some generalizations apply. Caffeine can increase the speed of rapid information processing, alertness, energy, endurance, motivation, and concentration. All this has important implications especially for night shift workers and for drivers, as well as for anyone wanting to remain productive on the job after lunch. This alertness-enhancing effect also can relieve the malaise associated with the common cold. (Now, that’s good news for those of us who prefer coffee but feel obligated to switch to herbal tea with the onset of a sore throat or stuffy nose!)

Caffeine soothes headaches by constricting blood vessels in the brain, which in turn reduces cranial pressure. So it’s no surprise that it’s an active ingredient in headache relievers.

Some studies have linked caffeine consumption to a decline in levels of depression and anxiety.

Caffeine has long been known to help asthmatics, many of whom have found regular consumption of coffee to have a moderating effect on attacks. That’s no surprise, either, thanks to the ingredient theophylline–a drug prescribed for symptomatic relief of bronchial asthma.

Higher caffeine intake is associated with a significantly lower incidence of Parkinson’s disease. That’s because caffeine intake reduces the amount of dopamine depletion, one of the characteristics of Parkinson’s.

Last but not least, caffeine stimulates metabolism.

Caffeine aside, coffee has a complex chemical composition. A characteristic of many plants is the abundance of compounds with antioxidant properties, and coffee is no exception. Flavonoids are particularly widespread in plants and likewise important in disease protection.

Antioxidants reduce the risk of cancer and prevent good (HDL) cholesterol from turning into bad (LDL) cholesterol, a cause of heart disease. Antioxidants neutralize the effect of “free radicals,” highly reactive molecules that travel around the body causing chemical chain reactions that can damage cells, by binding with the extra electrons. Free radicals also have been implicated in strokes, cancer, and the aging process. Substances with antioxidant activity are found to be generated in the roasting process.

Coffee is a good dietary source of potassium. That makes coffee a good choice as a diuretic; potassium loss is an undesirable side effect of most diuretics. Coffee can reduce the risk of cirrhosis of the liver.

Tea is made from the leaves of a shrub of the Camellia genus.

The Chinese first gathered tea leaves in the wild, and have cultivated the tea plant at least as far back as 350 AD. The court of England’s Charles II in the 17th century established tea as a fashionable drink for the elite.

The firing, fermenting, and/or oxidizing that is done to the leaves determines whether the tea will be green, black, or oolong.

Tea is a source of vitamins A and B6, thiamin, and riboflavin; nicotinic, pantothenic, ascorbic, and folic acids; manganese, potassium, and fluoride.

Flavonoids are found in all types of tea; green tea has the highest concentration. Tea is being studied for its benefits in enhancing immune function, lowering LDL and raising HDL levels, reducing blood pressure, thinning blood, reducing the risk of heart attack, stroke, and cancer, increasing longevity, aiding digestion, and promoting dental health.

There is convincing evidence for a protective effect of both coffee and tea against colorectal cancers, the second leading cause of cancer-related deaths in the United States. High coffee intake decreases the excretion of bile acids, which are suspected carcinogens to the colon. Because of its diuretic properties, caffeine may help lower the risk of bladder cancer.

Greater intakes of coffee and tea, both regular and decaffeinated, were associated with a decreased risk of kidney stone formation, significantly more so than water. (A slight advantage was found in caffeine-containing coffee over decaffeinated.) Interestingly, increased consumption of apple and grapefruit juices correlated with increased risk of stone formation.

One study has found that people who drink coffee are less likely to suffer heart disease than are tea drinkers. This may not, however, be a straight cause-and-effect relationship: possibly people who choose to drink coffee have more youthful/healthful lifestyles in other respects.

Science has debunked the dark myths that caffeine contributes to breast cancer, bladder cancer, ulcers, indigestion, and osteoporosis.

Is there any reason not to consume caffeine? In some patients, caffeine is associated with temporary rises in blood pressure, so people with high blood pressure might be advised to avoid caffeine during high-stress times.

Moreover, those more sensitive to caffeine may not be able to drink coffee or tea late in the day because caffeine delays the onset of sleep. Worse, some people may not be aware that they are not as rested the following day as they should be, and thus may be more prone to fatigue-related accidents.

Is it possible to become addicted to caffeine? Coffee drinkers do not exhibit the behaviors that define addiction–severe withdrawal symptoms, tolerance, the need to consume the addictive substance at all costs, and antisocial behavior including crimes. Neither coffee nor other products containing caffeine are classified by drug dependence experts as addictive.

Nevertheless, giving up caffeine suddenly can be unpleasant. The most common withdrawal symptoms include headaches, fatigue, drowsiness, irritability, depression, and flu-like feelings. Weaning oneself gradually–say, over a week–should minimize the discomfort.

So drink up–without the guilt.

About The Author
Lisa J. Lehr is a freelance writer with a specialty in business and marketing communications. She holds a biology degree and has worked in a variety of fields, including the pharmaceutical industry and teaching, and has a particular interest in health matters. She is also a graduate of American Writers and Artists Institute (AWAI), Americas leading course on copywriting. Contact Lisa J. Lehr Copywriting www.ljlcopywriting.com, for help with your business writing needs. This article Lisa J. Lehr 2005.

Author: Lisa J. Lehr
Article Source: EzineArticles.com
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When someone doesn’t know the many benefits of using coffee beans they often don’t understand why someone would buy coffee beans when they could just purchase a bag of regular coffee.  Regular coffee is just as good, they say.  But is it just as good?

The fact of the matter is that there are actually over twenty varieties of coffee beans.  With that being said, they are mostly divided into two broad types of beans.  Someone who drinks coffee and buys coffee beans on a regular basis might already be familiar with different types of beans that are available and their various flavors.

60%-70% of the world’s consumption of coffee comes from the Coffea Arabica coffee bean. It is also the type of coffee bean that most people enjoy drinking the most.  The Caffea Arabica coffee bean is also a very expensive bean due to the strict growing conditions that are required when growing this coffee variety. 

In order to grow these plants they have to be at least 3000 feet above the sea level and the temperature cannot go higher then the low 70′s Fahrenheit.  If these conditions are not meet the Coffea Aribica plant cannot thrive.

Coffea canephora, commonly known as Robusta, is the less popular of the two coffee beans.  It makes up only 30%-40% of the world’s coffee consumption.  It is considered to be of an inferior quality when compared to the more popular Coffea Areabica and more times then not it cannot be bought separately.  The Robusta coffee bean is grown at around the mid eighties Fahrenheit and will grow practically anywhere.  This type of bean is also a bit bitter and the majority of people don’t like it as much for this reason.

The two types of beans are often blended together.  They do this because coffea Arabica is expensive and in order to bring the price down to a lower range they use the caffea canephora as a filler. So the majority of the time when you buy coffee beans it will be a mixture of the two.

Regardless of which you prefer, the Arabica based coffees or if you prefer the Robusta varieties, the freshest and best tasting coffee is always going to be achieved by grinding up fresh coffee beans.  When you buy coffee at the supermarket you can either buy ground coffee by the can or bag or more times then not you can buy coffee beans and grind them right there in the store. However, even when you buy coffee beans that you ground up in the store they will start to taste stale within the first week.

The best way to get a fresh cup of coffee is to purchase coffee beans in small quantities and grind them up at home as you go.  Coffee grinders are available just about anywhere and they are for the most part inexpensive, so it is worth the money to be able to buy coffee beans and grind them yourself.

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Coffea or coffee is a large variety of flowering plants with over 90 species. They are shrubs belonging to the Rubiaceae family native to southern Asia and subtropical Africa. The coffee beverage is derived from the seeds of its fruit or coffee cherries. Coffee plant grows to a comparatively large height and is more precisely described as a tree.

The coffee berries, coffee cherries or fruits usually contain two stones or beans. Coffee beans are mostly made up of endosperm that consists of 0.8 to 2.5 per centum of caffeine. Only a small percentage of coffee cherries have a single bean. This bean is called a peaberry.

Coffee beans are not literally beans. The name originates from the Arabic words gahwa and bunn; gahwa means coffee and bunn means berry. They are the seeds of the coffee plant, and almost all coffee traders call these seeds beans.

Coffee develops under the shade in its natural habitat. Coffee plants grown under the shade, do not deplete the soil’s resources and lives two times longer than sun grown varieties. The quality of shade grown coffee is said to be higher than sun grown coffee. The cherries produced by the coffee tree under the shade are relatively smaller than those of commercial varieties.

Many believe that this smaller cherry contracts the flavors into the bean itself. Majority of coffee is grown on plantations with full-sun. Some coffee plantations were prepared with the use of deforestation.

The two main variety of coffee being grown today are Robusta and Arabica. Robusta comprises about 20 percent of the world’s production. It is a lower grade coffee with higher caffeine content. Robusta trees are normally grown at lower elevations and easier to maintain and cultivate. This type is typically grown to attain a lower priced coffee in the market.

Arabica coffee supplies 75 to 80 percent of the world’s coffee trade. It is usually referred as gourmet coffee by most people because of its superior grade, aromatic properties and desirable taste. Arabica species of coffee are grown all over the world but only a few growers passed the Specialty Coffee Association of America’s standard.

Other kinds of coffee plant being grown include Coffea benghalensis, Coffea congensis, Coffea excelsa, Coffea bonnieri, Coffea gallienii, Coffea mogeneti, Coffea liberica, and Coffea stenophylla. Each species has different characteristics.

Green beans are essentially coffee beans not roasted yet. Its volatile and non-volatile compounds are said to appeal to insects and distract animals from eating the coffee fruits. These compounds also contribute to the flavor of roasted beans. Nitrogenous compounds jointly with carbohydrates are significant for the full aroma or fragrance of roasted coffee beans. The non-volatile nitrogenous compounds include trigonelline, alkaloids, protein and free amino acids.

Gourmet Coffee Beans have volcanica, costa rice, Jamaica blue mountain, and kona. Volcanica are grown at 3,000 to 7,000 feet on mountain slopes created by volcanoes and nurtured on volcanic soil. The moisture coming from the clouds and the cool climate combined gives the coffee a smooth and robust flavor.

Costa rica is among the world’s largest gourmet coffees with clean, light flavor and fantastic aroma. The magnificent growing condition of this tiny Central American nation is due to the fertile volcanic soil and mild climate.

Jamaica blue mountain is considered as the Rolls-Royce of coffee. It is one of the most appreciated gourmet coffees in the world. This coffee has a strong and intense aroma, balanced acidity, and prominent fruit flavors.

Kona coffee has a rich delicious full-bodied flavor grown from the slopes of Mauna Loa Volcano in Hawaii. Plantation needs a sunny weather, rich soil and ample rainfall. This coffee has a luscious, smooth, intense fragrance and nutty flavor that made it very famous throughout the US.

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Author: David Urmann
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Coffee is one of the important commodities in the world. It is consumed by many people around the world and plays a major part in some economies of the world. It is traded through some major commodities board around the world, e.g. New York Board of Trade (NYBOT). Currently, Brazil is the worlds largest coffee producer which constitutes about 32% (year 2006) of the total world production.

Coffee is an “addictive” beverage made from grounded roasted coffee beans. The pleasant aroma and taste makes it irresistible to coffee lovers. There are many ways to consume this concoction. Some like it hot and some like it cold. It can be consumed with or without sweetener, cream, milk or any other combination you can think of. Its very versatile and creative people can create new taste and flavor. Many businesses have built an empire around coffee, like Starbucks.

The Origin Of Coffee

According to legend, coffee was first discovered in the highlands of Ethiopia during the 9th Century by a shepherd called Kaldi. While tending to his herd, he was intrigued by the strange behavior of his goat. They were happily dancing and leaping after eating strange red berries. He plucked those berries and brought them to a neighboring convent and relates his observation to the priests there. They decided to boil those berries and after drinking the brew, found an extra boost of energy. From there on, the beverage starts to spread to other areas in that region from Egypt to Yemen before reaching Turkey, Persia and some parts of Africa.

Coffee eventually reached Europe in 1690 when the Dutch managed to smuggle coffee plants out from the Arabian land. It was first introduced into Moka (Mauritius), Sri Lanka, India and finally the island of Java in Indonesia before finally brought home to Europe. It was later introduced to the French Caribbean colonies. The coffee plant eventually spreads throughout the American Latin and soon the coffee beans become a major export commodity of some countries here.

Major Coffee Species

There are two major species of coffee plants cultivated for consumption, namely Coffea Arabica Linnaeus (commonly referred to as Arabica) and Coffea canephora (commonly called Robusta). The Arabica variety has a better taste compare to Robusta which is much bitter but less aroma. Sometimes, Robusta is used in the coffee blend to reduce cost. There are also other species of coffee plant like Coffea liberica and Coffea esliaca which is indigenous to Liberia and Sudan respectively.

The Art Of Roasting Coffee

The coffee beans have to be roasted before it can be consumed. After the coffee berries are harvested, the berries are stripped off their flesh leaving only the seed or beans. It is left aside to ferment in order to remove the slimy layer present on the coffee bean. When this process is completed, the fermented coffee bean is washed to remove fermented residue before being dried and graded.

There are several ways to roast coffee, such as traditional roasting, 10 minute quick roast, 90 second flash roast and many others. Different methods will give rise to different taste and aroma. As heat is applied, the coffee beans will loose moisture and turn dark. This is due to the natural occurrence of caramelized sucrose. When there is no more water in the coffee beans, the sugar and acid will begin to release their aroma. This is called the Maillard reactions. The roasting process is then halted and beans cooled and stored. Grinding can be performed and stored in an air tight container to maintain freshness.

Conclusion

Coffee is a favorite beverage of many people. It is now available in convenient forms like instant coffee granules. Some creative coffee companies have introduced pre-mixed sachets so that coffee can be consumed at any time, any place. Just add hot water and your coffee is ready. Canned coffee has also started selling in parts of Asia especially Japan and South Korea.

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Author: Elsie Shan
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