Coffee

Coffee used to be simple for most. It was drip or instance and then black or with milk or sugar. Folgers was well known in plenty of homes. However, the times are changing. The coffee world has introduced thousands of options. There are plenty of choices in type, blend, country or origin, and style which confuses basically all of the world’s coffee drinkers.

Brazil is by far the world’s largest producer of coffee and has been for over a hundred years. This is because its climate and geography are perfect for coffee trees. Two of its most popular coffees are the Bahia and Minas Gerais.

Then there is the Colombian. It is the world’s second largest producer of coffee. It is known for its light and sweet taste. The Popayan and Narino coffees are said to be unmatched anywhere. These two countries produce the majority of the world’s coffee, but that does not mean there is not more to be experienced.

For instance, Mexico has quite unique coffee. These small beans are world renowned for their delicate and light taste and body. These beans give off a very mellow taste. Then there is the Cuban Cubano, which is strong and drank in small shots like liquor, quite similar to Spanish coffee.

Indonesia has well aged coffee. This is due to the warm and damp climate. This produces a more deep body and less acidity in the coffee. Indonesia is known as the world’s fourth largest producer.

Then there is Malaysia. This coffee is well known for its brewing style, which is done in a muslin bag. This produces a very strong cup of coffee. Although graded lower on the coffee scale, even the Liberica should definitely be sampled. Thailand is known for its iced coffee combined with condensed milk for a cold treat.

Mauna Loa is a sweet and very aromatic coffee which holds a medium body. The coffee from Sumatra is said to be right and full. Kenya produces a wide range of coffee but even the beans that grow at 17,000 feet are said to have an indescribable aftertaste.

The roasting and grinding of beans and then the process of filtering with hot water was developed sometime in the 15th century. Therefore, the Europeans will take a stand in the coffee world. France is known for its café au lait, or half coffee with half hot milk. Then there is Austria with its two thirds dark and one third regular combo.

Italy offers espresso unlike anyone else. Espresso contains less caffeine as well, so it’s a treat with a little less guilt. Espresso can also be added to hot milk with foam or hot foam with a little hot milk to dilute the strength a bit. This is known as latte or cappuccino. Still, there is the traditional American black coffee. Don’t be mean, try everyone’s varieties and find your favorite.

Ken Morris’s papers can be discovered on various websites related to brewmaster coffee maker. You can have a look at his work on grind and brew coffee and grind and brew coffee makers over at http://www.coffee-espresso-maker-tips.com

Author: Ken C. Morris
Article Source: EzineArticles.com
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Coffee has been around for a very long time, but until recently when shopping for coffee you didn’t really have that much choice. You could choose instant coffee, or drip coffee. And the only options were taking it with milk and sugar. Then suddenly the amount of options suddenly expanded. There is a lot of variety in the choices of blends, countries they are from and even style which can confuse anyone. There are also a lot of different ways to brew the coffee, from a french press to a coffee maker that makes just one cup.

Brazil is the world’s largest coffee producer and has been for over a hundred years. It’s not really that amazing when you consider how big the country is, plus it’s suitable for growing coffee. Brazil produces wonderful blends of coffee which are enjoyed all around the world.

Colombia is the most famous of the coffee producer, even though it’s only the second largest producer of coffee. It makes quite a sweet light cup of coffee which is available in supremo and excelso blends. These are considered as the best coffee blends in the world.

Other than these two coffee powerhouses there are lots of other countries which produce coffee. Each one of these producers is slightly different.

Mexico produces a unique bean which makes a lovely delicate coffee which is not very acidic. These make quite a mellow coffee which is enjoyed by many people. The Cuban coffee is drunk straight down like a shot is another option.

Indonesian coffee is well known, they produce very well known aged coffee which the environment helps with. They are the fourth largest coffee producer in the world, and so they should have enough for some time to come!

Malaysia also produces coffee, they brew theirs in a muslin bag which filters out the grounds. This makes a very strong cup of coffee. Even small countries such as Thailand produce wonderful blends of coffee which can be served with ice if you enjoy iced coffee.

Mauna Loa produces a very sweet bean which can make quite a nice medium body drink. The Java is full of flavor and has a very rich body. The whole process or roasting, finding and filtering the beans through water to produce a drink began in the 15th century and so over time this has produced a number of delicious drinks.

The Europeans have created a number of these designs, including France who adores their café au lait, which is actually half coffee and half milk. Austria likes it two thirds of a cup dark to one third regular which is a very old fashioned and traditional coffee blend.

The Italian espressos were pioneered by Luigi Bezzera in 1901 and improved in 1938 by M Cremonesi. We should thank these people for showing us just how delicious coffee can be. If you’re not into espressos then there are still plenty of other options such as the latte and cappuccino.

Coffee is a very personal thing and I can’t tell you which one you should buy. My advice is to try a few and see which style you like the best.

Being passionate about single coffee brewer, Clinton Maxwell is writing plenty of long articles in the area. With his writings like http://www.coffee-espresso-maker-tips.com/single-cup-coffee-maker.html, he confirmed his knowledge on information corresponding to single cup coffee maker.

Author: Clinton N. Maxwell
Article Source: EzineArticles.com
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Ever wonder where the coffee beans in your morning coffee come from? You probably know words like Arabica and Robusta in terms of taste, but did you know that these words can also tell us where those coffees were grown? Here is a look at three of the world’s best specialty coffees and the regions in which they originated. Read on to discover the rich history of these coffees.

Yemen Arabian Mocca

Grown in the mountainous region of Sanani in south Yemen at an altitude in excess of 4,500 ft, Arabian Mocca is the world’s oldest cultivated coffee, distinguished by its richness and full body with chocolate undertones. Yemen is on Asia’s Arabian peninsula, a stone’s throw from Africa. Since there are no other Arabian coffees, it is classified as part of the family tastes of North African coffees.

It is here that the term “mocca” was coined. Its correct spelling is Mokha, for the port city that Yemen coffees ship from. Yemen’s arid climate contributes to the production of one of the best-loved specialty coffees that led Europeans to fall in love with coffee many centuries ago.

Yemeni coffee is one of the most distinct and prized coffees in the world. It’s been called a “wild” or natural cup, earthy, complex, pungent — to some it may be strange and bitter. This coffee can also be characterized as dry, winey, and acidic with chocolate and fruit undertones, rustic flavors, and intense aromas.

(Source: http://www.sweetmarias.com/coffee.arabia.yemen.html)

Mexico “Spirit of the Aztec”

The state of Veracruz produces many average coffees in its low-lying regions, but atop the tall mountains near the city of Coatepec an excellent Arabica bean coffee called Altura Coatepec reigns. The word Altura itself means “high grown”. Altura Pluma indicates the finest coffee of Mexico. Coetepec, a coffee district of Veracruz, provides particularly outstanding coffee beans. Mexican Altura beans have a full medium body, fine acidity, a wonderful bouquet and a satisfying flavor that is mild and sweet. This fine Mexican coffee is noted for delivering a consistently smooth taste and fragrant flavor with good body, depth, and overall balance. It is likely one of the most underappreciated coffees around.

Mexican coffee botanists celebrate Mexico’s highest altitudes (with their approximately one hundred species of Arabica coffee plants) as the finest region of all the world’s gourmet coffees. An inferior grade of coffee bean known Robusta grows at lower altitudes. Mexico itself produces huge quantities of these unremarkable coffee beans, often utilized as dark roasts, supermarket coffees and beans for blending.

Arabica coffee arrived in Mexico at the start of the nineteenth century from the West Indies. Today, Mexico ranks among the world’s top coffee exporters. Most Mexican coffee is processed by the wet method to ensure better acidity and body. Mexican coffee is graded based on the altitude where it is grown. The plantations of Veracruz account for 60 to 70 percent of the Mexican coffee crop. Approximately 5 million bags of coffee a year originate in Mexico. Most of the better beans are grown on large plantations in the states of Oaxaca, Chiapas, and Guerrero. These are producers of “high-grown” Altura Coatepec coffees, among the finest coffees grown in the Americas.

Their flavor is light and nutty with medium acidity and a mild, well-balanced body. With a fine chocolate tang and a hint of sweet undertone beneath the finish, these coffees make an ideal beverage for those of us who enjoy a smooth, mellow-tasting brew that is not overpowering. Altura’s smoothness produces many loyalists of the coffee drinkers who sample it. Mexican Altura Coatepec is an incredible morning coffee, as it could be used in a blend to tone down accompanying fuller-bodied coffees, or better yet, alone for the pure regional flavor.

(Source: http://www.coffeeuniverse.com/world_coffee_latin.html)

Java “Dutch Estate”

As a synonym of coffee, “java” introduced itself in the seventeenth century when the Dutch began cultivating coffee trees on the island of Java (part of the islands of Indonesia) and successfully exported it globally. Often the standard by which all other coffees are measured, Java’s finest golden beans are roasted to yield a piquant aroma, displaying an exquisite acid balance, a heavy body with chocolate undertones, and a lighter finish than Sumatran.

At one time the island of Java was ruled by sultans and dominated by mysticism. The early Dutch settlers who came in the late 17th century found Java to be a wonderfully diverse place with high mountains, thick tropical rain forests and a sultry climate that revolved around the monsoon rains. The Dutch and the Javanese settled the coastal volcanic plains, while much of the interior of the island was left to the jungle and a few tribal groups. The Dutch found that coffee grew very well in this climate, and began to set up plantations around their initial foothold in Batavia (modern day Jakarta). Initially Arabica coffees were planted, but many of these were killed by the coffee rust plague that devastated the region in the 1800′s. Robusta was the logical replacement — a tough plant resistant to many diseases.

Eventually the Dutch plantation owners conquered Java and took on the elements. Large plantations were established in the east of the island, as well as in Central Java and the west. After the Japanese occupied Java in the 1940′s many of these plantations were destroyed or absorbed back into the jungle with their owners imprisoned by the Japanese. After the war and the ensuing independence struggle, many of the larger plantations ended up under the control of the government. Today the big Java plantations (such as Nusantara XII) are still government-owned. However there are many medium and smaller growers who produce excellent quality Arabica beans. These coffees are known as “Government Estate” Java. They are primarily produced at 4 old farms (Kayumas, Blawan, Djampit, Pancoer). The Government body grows about 85% of the coffee in East Java, close to Bali on the Ijen area. The range of altitudes suitable for coffee production is 3,000 to 6,000 feet, with most growing in the plateau region at 4,500 feet.

Government Estate is undoubtedly Indonesia’s highest quality coffee. Other more inferior coffee producers of the area are called “Private Estate” Java plantations. They are lower-grown and not processed or prepared as well but they are a good option for those who want to spend less. Java is an undeniably clean-tasting cup for this Indonesian varietal, a fully wet-processed coffee that has the Indonesian body and thickness in the cup without earthy or dirty flavors. (Source http://www.merdekacoffee.com/regions.php)

Frozen Coffee Parfait

Try making this coffee drink using one of the coffees described above and bask in the wonderful flavors of these delicious brews!

Yield: 6-8 servings

1 14-oz. can of sweetened condensed milk

1/3 cup double strength coffee sweetened with 4 tb. Sugar while hot (allow to cool before using)

1 cup whipped heavy whipping cream

In a large bowl, combine the sweetened condensed mild and the coffee into hand mixer; whip on high speed for 3-5 minutes. By hand, fold in the whipped whipping cream. Make sure the mixture is evenly distributed.

Spoon the mixture into 6-8 serving dishes, then freeze for 3 hours or until firm.

Garnish before serving with a chocolate-covered espresso bean and chocolate syrup for a yummy treat.

About The Author

Michelle Faber is owner of Gourmet CoffeeXpress, the “Ultimate Website Gallery”,
showcasing the creme de la creme in gourmet coffees, & teas, and artisan chocolates, desserts & gifts.

Within this gallery, you can find incredibly high quality items, and many designer styled products.
Gourmet CoffeeXpress offers distinctive products for gift-giving and personal pleasure with world-class service.

Please visit Gourmet CoffeeXpress at http://www.gourmetcoffeexpress.com Visit Gourmet CoffeeXpress at http://www.gourmetcoffeexpress.com to indulge in the world’s most EXTRAORDINARY Gourmet Tea, Coffee and Desserts.

Author: Michelle Faber
Article Source: EzineArticles.com
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