Coffee

Top 10 Unusual coffee gifts: So you have your cousin, the heavy gourmet coffee drinker and you want to surprise them this year. But you want to keep it coffee related but not give them the usual coffee beans, or gourmet coffee gift basket or even the usual gourmet coffee accessories or coffee mugs. And they are still using last year’s coffee gift basket and the French press coffee maker only lasted a month before it wore out its differentness and became a hassle.

So what can you give the coffee drinker and keep it usual. Glad you asked?

1. Java logs – Especially for the environmentally conscious coffee-drinker. Java logs are man-made fireplace logs that are made up mostly of coffee grounds
2. Coffee flavored shampoo – for those who just can’t get enough of that coffee aroma and want to smell like coffee all day. Purposively good for the hair though I’m sure the oil is beneficial.
3. Java love lotion – rub on your partner and see if they are as hot as your morning coffee. This has to be taking the “I love coffee” concept too far. ( I’m not making this up)
4. The Barista Action Figure – You coffee superhero can wake you in the morning and save you in the afternoon and make your favorite espresso in the afternoon. ( I’m not making this up)
5. Java necklace – a necklace of roasted and urethane coffee beans and your favorite jewelry stones. What better way to declare your love of coffee to the world? Beaded necklaces and other jewelry made with beads and coffee beans. Choose your favorite roast and favorite stones. Does love get any better than this?
6. Just coffee art – fine canvas paintings completely painted with paint made from coffee oils. It’s hard to believe that these amazing paintings are done entirely in coffee. Why do they paint with coffee? Not sure but I am waiting on the body coffee paints…
7. A real live coffee tree – makes a great indoor plant though I wouldn’t count on any coffee beans. If you do happen to grow some please send to Mission Grounds Gourmet Coffee. An ideal gift for any coffee-lover who also has a green thumb. These plants will actually bloom and produce coffee cherries, given the right and perfect growing conditions (they do well indoors as a plant but not a coffee producer).
8. Kopi Luwak coffee beans – don’t try this at home. Surprise someone with a gift box of the rarest coffee there is. It’s also the strangest in my opinion. The Luwak coffee beans have actually been eaten by a small animal before being collected and roasted – poop washed off.
9. Chocolate covered coffee beans – the perfect combination of chocolate and coffee beans or your perfect dose of sugar and caffeine. Give this to your children and watch them bounce off your walls – for days. I can’t imagine eating more than two of these. Take before your next 100 meter dash sprint.
10. Javapops – sweet candy that taste like coffee and is packed with 60 mg of caffeine. The perfect follow-up to the chocolate covered coffee beans. When your kids are coming off their 2 day chocolate covered bean high – give them two of these to offset the down mood. Or use these with your spouse before you lather them up with the coffee bean shampoo.

Isn’t that coffee gift basket looking better and better? If you really want any of these gifts just Google the gift idea and buy online.

Boake Moore is an IT Sales engineer by trade and founded a non profit coffee company called Mission Grounds Gourmet Coffee – http://www.missiongrounds.com/ourphilosophy.php It donates all its profits and proceeds to helping orphans and impoverished children. We currently are building schools in rural China, orphanages in South America; supporting orphans in Russia and Africa. And helping homeless children in the United States.

Lets make the world better -

George “Boake” Moore

Mission Grounds

http://www.missiongrounds.com

Author: Boake Moore
Article Source: EzineArticles.com
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Since it’s discovery, coffee has been one of the most sought-after drinks on the planet, mainly for it’s aromatic flavour and pick-me-up qualities.

Until recently, coffee vendors offered few alternatives other than your usual, short black, long black, latte, cappuccino, vienna and variations of these. From mild Italian espresso to thick strong Turkish coffee, the choice of flavour was basically still coffee with milk and sugar.

But today’s coffee consumer has become far more sophisticated. Coffee now comes in just about any flavour, strength or combination to satisfy even the most fastidious consumer. No longer are gourmet coffees only set aside for a rare treat, but an increasing number of people keep gourmet coffees stocked in their cupboards for any occasion.

So What is Gourmet Coffee Anyway?

Gourmet coffee is simply ordinary coffee to which has been added compatible flavours that actually enrich its coffee aroma and taste. The basic coffee taste, texture, aroma and pick-me-up effect is still there, but with a hint of, let’s say, mint, caramel, bacon, vanilla, chocolate or any other tantalizing possibility. Add to that, the subtle differences in flavour and texture of coffee beans from selected parts of the world with varying climates and elevation and you have the perfect combination for gourmet coffee.

This is what gives gourmet coffee its distinction.

Most of us have at some time enjoyed a nice cup of coffee with something to nibble. It may be choc-mint biscuits, cheesecake, nuts, savoury snacks, pizza or any other imaginable delight. With a gourmet coffee, you can feel like you’re enjoying both, without actually eating the food.

Where Can I Buy Gourmet Coffee?

Gourmet coffee is available in most grocery stores but the most convenient way to choose your selection, is to buy online. Numerous gourmet coffee websites are waiting for you to order from their extended range.

Gourmet coffee has become a very popular gift idea. They’re great for housewarming parties and are a very smart business gift. Many vendors, such as Boca Java, offer gift presentations which include not only the coffee, but also accessories to add to the appeal.

The definition of gourmet is a fine food or drink that has been assessed by an authority to be excellent. Today, the coffee industry is becoming more like the wine industry, where experts put their credibility on the line to evaluate quality. Bottom line is, if they say it’s good, it must be good. Gourmet coffee has earned its name.

One of the most expensive gourmet coffees, is Jamaican Blue Mountain, mainly because it is so rare due to hurricanes. Its beans are not only used for brewed coffee, but are also the flavor base for the famous Tia Maria coffee liqueur. Most online suppliers of any repute will include Jamaican Blue Mountain on their menu.

The term “gourmet coffee” not only refers to just the coffee itself, but includes all of the aspects, activities, techniques and experience that surrounds that type of coffee. From the selection of the beans, the masterful roast, adding unique flavour… to the final product. Gourmet coffee is the result of a complete and specialised process. Can you smell the aroma now?

Peter enjoys great coffee. For more information about online gourmet coffee providers, visit http://bocajavareview.com

Author: Peter Halpin
Article Source: EzineArticles.com
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The process of roasting coffee beans is what brings out the flavor of the coffee and develops the characteristics for a great taste. The beans are roasted in order to bring a perfect balance of acidity with just the right sweetness. A light bodied, sweet coffee is normally roasted lighter than the full bodied coffee with the chocolaty tastes.

As the coffee beans are in the roasting process, there are chemical and physical changes to the coffee itself. Some changes include the expansion of the beans, loss of moisture, caramelizing and of course a change in the color of the coffee. Once they start losing moisture and expand, they will make a popping sound, which in the coffee industry is known as crack.

Ttwo types of roasting coffee beans are Art, and the second is Science. One other type of roasting is a combination of both art and science.

Art roasting is where the roast master relies on sound, sight and smell of the coffee to determine when the beans are roasted to perfection. It takes many years of experience to achieve a level of master coffee roaster.

Science roasting is based on scientific data. The roast master takes data including temperature and time to determine the degree of roasting to gain the same color with each batch of roasted coffee beans. A combination of both art and science are used where coffee is produced in mass.

Another step is to achieve a perfect blend of coffee is the “cupping” process. This is where the coffee is tasted in similar fashion to tasting wine. When the roasted bean is cupped, samples are pulled from the process and measured into several different cups. Each cup of coffee beans are ground separately and boiling water is poured over the freshly ground coffee beans. When the coffee grounds rise to the top of the cup they trap the aroma in the cup. The cupper will then scrape away the grounds and smell the coffee aroma. The coffee is then tasted and rated on all the characteristics including flavor, acidity, aroma, body and any taste defects.

There are basically three levels of roasting. They are light roast, generally used in a milder coffee and many times sweet coffees. Medium Roast is one of the most common roasting levels of roasting coffee beans. Most of the medium roasted coffees are done when they reach their second crack. And lastly there is the dark roast. This is the level of roasting coffee beans well beyond the second crack and will appear oily on the surface. This gives the coffee a very full bodied and strong flavor.

For you the coffee drinker, you have many choices when it comes to roasted coffee beans. The best way to tell which coffee is right for you is to sample many different types of coffee.

Ocha has been in sales and sales management for over 24 years. He is currently in marketing and support in the distribution industry. He also manages several websites and blogs. Providing customers with what they want.

Websigt: InfoESource.com
Blog: Ocha’s Insight

Author: Ocha Nix
Article Source: EzineArticles.com
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What would you say if your child or young teen wanted to become an official taster of coffee?

Would it be any different from becoming a wine or orange juice taster? What does it take to become an official coffee taster or “cupper”?

Cupping can be a fun occupation and a hobby. Cuppers run in families and it is not unusual for the job to pass from father to son and so on. There are female cuppers but the majority are males.

If your child or teen wants to become a cupper, they can practice at home and look for cupping events through coffee clubs or other groups. Who knows? You could have a cupper in the making right at home!

Cupping is a technique used to evaluate coffee aroma and the flavor profile of a coffee. Cupping is used to taste defective coffee or to evaluate coffee blends.

Learning how to distinguish coffees through cupping takes much practice and a love for coffee. It also requires following certain standards and habits to ensure objectivity and the ability to cup many times throughout the day as a professional cupper

Cupping takes place after the green (un-roasted) beans go through inspection before being graded for sale, especially for export. The professional cupper inspects the beans for color, shape, size, appearance, density and fragility. Next the samples are roasted. The beans are examined again for discoloration, appearance and smell.

What is a coffee cupping session like?

• Coffee cupping sessions usually start with the coffee table preparation set up with a cup for each of the 6 to 10 coffees to be sampled.
• The cupping session includes several coffees to evaluate.
• Throughout the various steps of the session, the coffees are evaluated in a consistent order.
• The setting includes a sample of the roasted coffee and a sample of the green coffee.
• These samples are covered until the coffee cupping session is completed and the aroma, fragrance and flavor profile of the coffee are documented.
• In addition, on the table, there is a cup of water at room temperature and an empty cup with the cupping spoons.
• The coffee sample preparation requires placing 2 tablespoons of freshly roasted and freshly ground coffee in an empty cup.
• The coffee is ground to a standard fineness and a weight of about 10 grams or equivalent to the weight of a nickel.
• Visual verification of roast similarity among the coffees included in each session is common practice.
• This requires placing ground samples next to each other on a black sheet of paper.

How does the cupper prepare to taste the fragrance and the aroma of the coffee?

• The cupper smells the ground coffee before water is added to evaluate the coffee fragrance.
• Next, the cupper adds hot water to each of the cups and to the cup with the cupping spoons so everything is at the same temperature.
• The cupper smells each of the cups without disturbing them and writes down observations about the coffee aroma.
• After 1 to 2 minutes, the cupper breaks the crust of the coffee using one of the preheated cupping spoons.
• The cupper puts his nose directly over the cup and pushes the coffee down.
• This is the time to get the best burst of aroma of the coffee during cupping and to write down observations.
• Next, the cupper stirs the coffee to make sure it is covered by water and to help the coffee sink to the bottom of the cup.
• Again, the cupper writes down additional observations.
• The cupper then rinses the spoon with hot water and moves on to the next sample cup until sampling all of them.

When does the cupper slurp coffee?

• When the coffee is sufficiently cool, the cupper takes sufficient coffee from a cup into the spoon and slurps the coffee to cover the entire tongue.
• Correct aspiration is important because the objective is to cover all the tongue evenly and to allow some drops to go into the throat and the nasal passages. Why? The aromatic compounds in the flavor of coffee are evident when your nose and tongue smell and taste coffee.
• The cupper writes down observations about the coffee flavor.
• Cuppers testing more than a couple of cups of coffee spit out the coffee to prevent too much caffeine which can impact the cupping ability of the professional doing this job.

Cupping is a very important step in the coffee evaluation process because it helps grade the coffee in terms of fragrance, aroma and flavor. Positive cupping marks mean higher prices for specific beans and branding opportunities for limited editions, selected varietals and other marketing qualifications.

So, ready to enjoy your next cup of coffee?

Timothy (“Tim”) S. Collins, the author, is called by those who know him “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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You need to have a basic understanding of coffee terminology before you can begin your journey as a coffee connoisseur. Even if your dream is not to be a coffee tester it is still important to know the different nuances of coffee and how they are described. This will give you more insight into your favorite coffees and how to find others that taste like them. You’ll also know what your coffee roaster is talking about when they are describing their coffee.

Here is a list of terms: Acidity, Aroma, Body, Finish, Flavor.

Acidity:

What it means?

Green coffee beans have a natural amount of acidity (pH) to them. Different regions and growing methods have a pronounced affect on the amount of acidity within the bean. Higher elevations and mineral rich soil can produce higher amounts of acidity.

What it tastes like?

Acidity gives coffee its dry, crisp and almost sweet after taste. It’s experienced on the edges and the back of your tongue. A bean that has the correct amount of acidity will give it an aromatic floral flavor with a sweet tasting finish. A bean with poor acidity will have a tart almost grass like taste with a sour unpleasant finish.

Alternative Names

Acidity is described in a multitude of ways. The next time your roaster describes it as bright, lively, dry, crisp, sweet, winey, vibrant or sharp they are referring to the level of acidity within the coffee. Because the word acidity has negative connotations associated with it roasters will often shy away from this word when describing their coffee.

Aroma:

What it means?

Simply put aroma refers to the smell of the coffee. It can be perceived either nasally or retronasally (the way it smells when it is in your mouth). Acidity and flavor will be interpreted by the smell as much as it will be by the taste. Aroma is accountable for all of the attributes that aren’t perceived by the tongue (sweet, sour, bitter, salty, and the body).

What it tastes like?

Aroma makes up all the complexities of the coffee that aren’t experienced on the palate. A coffee with high acidity will smell highly acidic. A coffee with full notes of flavor will smell strong of its flavor. Aroma is best used to describe the experience of it before it’s tasted and then again used to describe the flavor after it’s been tasted.

Alternative Names

Aroma is described in a multitude of ways. The aroma can be described as the smell, notes, and experience of the coffee.

Body:

What it means?

Coffee has naturally occurring oils trapped within the bean. Different regions, growing methods, and roasting times will cause these oils to become more pronounced within the bezn. The oil in coffee gives it ‘body’ which can be interpreted as the feeling it imparts on your mouth.

What it tastes like?

Body is more of a sensation than a flavor. There is a scale in which body is measured in coffee. The lighter and thinner the coffee feels in your mouth the less body it has. A coffee with a low bodied flavor would have the same consistency as water. The oilier and thicker it feels in your mouth the more body it has. A coffee with a full bodied flavor feels like it coats your mouth and tongue and lingers well after you have consumed it.

Alternative Names

The next time your coffee is described as rich, full flavored, oily, thick, and heavy they are referring to the fullness of body within the coffee. On the other hand if it is described as light or thin they are referring to the lack of body within the coffee.

Finish

What it means?

Finish refers to the finality of the coffee. It is used to describe how it tastes after it has been consumed.

What it tastes like?

The finish of coffee can change greatly depending on the coffee. Different regions, growing conditions, and roasts all attribute to the finish of the coffee. Some coffees grow in flavor in this finish and others will simply fall flat. The experience of the finish can also be described in body and aroma as well as taste. The finish is an important part of the overall experience of the coffee.

Alternative Names

The finish of the coffee is most accurately described as ‘finish’ but also may be termed as finality or other variations of the word finish.

Flavor:

What it means?

Flavor is the all encompassing qualities of the coffee that can’t be described simply by aroma, body, or acidity. It is, in a way, generalizing the overall coffee tasting experience.

What it tastes like?

The flavor of coffee is broad in definition and can only be truly experienced when drinking the coffee. There are specific flavors that are sought after in different growing regions and roasts. You can taste the flavor in the coffee by the overall experience of the coffee.

Alternative Names

Flavor can be defined by richness, complexion, balance, and range. The richness of the coffee refers to body, flavor, and acidity of the coffee. Complexion describes the coffee as it undergoes changes in flavor. The balance refers to a coffees ability to hold its flavor. The range describes the area in which the coffee has its true flavor.

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Author: Eric Hermeling
Article Source: EzineArticles.com
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