Coffee

When brewing coffee the ratio of ground coffee to water is vital. Generally the rule is 1 standard coffee scoop (2 tablespoons) of ground coffee to every 6 ounces of water. The only problem here is that coffee scoops can vary in capacity. The ideal way is to measure the capacity of your coffee scoop and adjust your subsequent coffee measurements accordingly. If weaker coffee is preferred then the 2 to 6 rule applies. Make it full strength and then dilute to taste with hot water or milk.

There are many ways to brew coffee but a percolator should not be one of them. Percolators violate two of the fundamental rules of good coffee brewing. They boil the coffee which extracts bitter and sour substances that should play no part in coffee and they pour water that is too hot over the grounds repeatedly. The water should be just right and poured only once.

There are many recommended methods of brewing a good cup of coffee.

The filter cone method involves pouring the hot water through ground coffee that has been measured into a filter set inside a cone. Over recent years this method has become increasingly popular. Connoisseurs prefer to use gold-washed metal filters but paper filters are convenient and easy to use.

Electric Drip machines operate in much the same fashion as manual filter cones except that they pour water over the coffee electrically from a pre-measured reservoir. The flat-bottomed cupcake shaped filters are thought to allow the water to saturate the ground coffee more evenly than the cone shaped filters.

The commonest version of the Metal drip pot is the old-fashioned stovetop pot divided from top to bottom into chambers for hot water, ground coffee and brewed coffee. These are excellent and produce coffee, which is full in flavor and body.

Plunger Pots or French Press Pots operate in a unique manner. The course ground coffee is placed into the pot. Hot water is then added and the grounds are left to steep. Then a metal screen attached to a plunger is slowly pushed down forcing the coffee grounds to the bottom of the pot. This coffee has a thick texture and is particularly appropriate to the flavors of dark roasted coffees.

Espresso coffee is fast becoming popular and the term espresso refers to the brewing method and not a coffee bean. This method gives the fullest bodied coffee by far. Espresso machines force hot (not boiling) water through finely ground coffee at high pressure.

Almost certainly every nation of the eastern Mediterranean brew coffee with a very simple method which is though to have originated in the coffee houses of Cairo in the fifteenth century. Very finely ground, sweetened coffee is lightly boiled several times in a medieval looking long handles brass or copper vessel called a cezve in Turkish and ibrik or briki in Greek. Although the coffee is not filtered the grounds stay in the bottom of the pot but some sediments will find there way into the cup where it sinks to the bottom and remains.

Michael Russell Your Independent guide to Coffee [http://coffee-guides.com]

Author: Michael Russell
Article Source: EzineArticles.com
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The coffee plant was first cultivated commercially in the Arab world in the fifteenth century. Here coffee was widely consumed by the populous but condemned by the Islamic leaders because of its supposed intoxicating effects. As coffee traveled from Constantinople to Venice and then to Vienna and other European capitals it was banned repeatedly. At first coffee beans were sold by pharmacists and then by coffee houses which became popular for revolution and enlightened thinking. Even today there is controversy surrounding coffee as to whether it is good for the health or not and a new study seems to be published each week either defending or condemning this drink.

When picked coffee beans are green and do not acquire the familiar brown color and intoxicating aroma until they are roasted. Commercial coffee beans belong to two main groups, Arabica and robusta. The Arabica beans are named for the Arabs who first grew them and are the better of the two. Robusta beans have twice the caffeine of Arabica beans but less flavor.

Supermarket coffee blends are usually made up of mostly Robusta beans with a few Arabica to add some flavor. On the other hand most coffee beans sold in coffee specialty shops are Arabica.

Africa, Indonesia and Central and South America are the three main regions where coffee is grown. But there is a small amount grown in the Hawaiian Islands and some in Yemen on the Red Sea. Africa, the birthplace of coffee still grow coffee with wild flowers that coffee lovers prize. The prized of these are the true Mochas. Named after the Yemeni Port from which the coffee was once shipped to the rest of the world. Today the word Mocha has come to mean a flavor combination of coffee and chocolate, but actually has nothing to do with Mocha beans which are rare and expensive.

Another favorite, Africa Coffee is from Kenya, a country that produces many superlative beans. Indonesian coffees are popular for their body and earthy flavor. Many good coffees also come from the island of Papua New Guinea. Coffee produced in Central America (particularly Guatemala and Costa Rica) are of real interest to coffee connoisseurs because many of the beans from these regions offer the balance and smoothness that made Jamaica’s Blue Mountain coffee legendary. This coffee is almost impossible to find in America as the Japanese buy almost all the tiny annual production and if it can be found it is extremely expensive.

One third of the coffee drunk worldwide is grown in Brazil but almost none of it is of any interest to coffee connoisseurs.

Colombia has put money and research into its coffee industry but unfortunately its beans are rarely exceptional.

The flavored coffees that are becoming increasingly popular are usually based on bland, mediocre beans that are stirred with chemical flavoring essences after roasting. If these flavored beans are ground at home they will impart their flavors, possibly forever, on to your grinder and brewing apparatus. If you prefer a flavored coffee a better idea is to brew good coffee from unflavored beans and dose it modestly with one or more of the flavoring essences that can be purchased at many gourmet shops.

Michael Russell Your Independent guide to Coffee [http://coffee-guides.com]

Author: Michael Russell
Article Source: EzineArticles.com
Provided by: Guest blogger

Coffee is grown in many parts of the world. Each of these origin coffees will have the unique characteristics based on climate, soil, agriculture and processing. The Indonesian countries that produce coffee are: Sumatra, Sulawesi, East Timor, Papua New Guinea and Java. Indonesia is the third largest coffee producing region in the world. However, these regions only cultivate a small portion of arabica beans and are highly sought after.

Sumatra is probably the best known of the Indonesian coffees. Coffee has been produced in Sumatra since the 1700s. There is little regional distinction between coffees produced in different areas of Sumatra, so coffees sold as Estate coffees (from a particular farm) are rare. These are mostly wet processed coffees, which means the fresh fruit pulp is washed from the outside of the coffee bean, rather than allowed to dry and then be removed. Sumatran coffees can be roasted medium-dark to dark. Medium-dark will reveal the best flavors from the beans, although dark roast is more commonly seen. This coffee has a rich flavor, full body and wonderful aroma with spicy undertones. In medium-dark roasts, a nutty aroma and flavor comes through.

Sulawesi beans, which are sometimes referred to by the Colonial name “Celebes”, are very similar to Sumatra beans. They have very earthy notes and low acidity. Sulawesi coffees are also prized for their syrupy notes. There are some Sulawesi beans which are held as green beans for a very long time and marketed as “aged Sulawesi”. These unusual coffees have a stronger earth note to them, with an underlying muskiness.

East Timor is a small island located between Sulawesi and Australia. Coffee production is the most important economy of East Timor, especially since the country gained independence in 1999. Many of the coffees from this island are organic coffees and most are processed by the wet method. This coffee has the familiar Indonesian earthy, rich flavor. Spicy notes of sweet cinnamon and mild acidity make this a fine coffee.

Papua New Guinea is on the eastern half of Indonesia. Coffees from Papua New Guinea are different than others in Indonesia. They are often called a ‘wild coffee’. They have fewer of the distinctive earthy tones found in many Indonesian coffees. Papua New Guinea coffees are processed by the wet method. There are also many estate coffees from Papua New Guinea and each have their own special characteristics. Common threads in these coffees are: fruity tones, lower acidity and well-rounded body. Many coffees from Papua New Guinea are also organically grown.

Java is located east of Jakarta. The government of Java actually controls about 80% of the coffee grown in East Java and is its own Estate coffee. It is a wet processed coffee. Java is usually blended with another coffee to make Mocha Java, which isn’t chocolate like the name implies, but the region (Mokka) where the other bean comes from. Java beans have a cleaner flavor than either the Sumatra or Sulawesi. They have a lighter body and slightly more acidity than other Indonesians.

If you haven’t tried an Indonesian coffee, find a local roaster who offers any of these origins mentioned here and you won’t be disappointed!

Michael Russell Your Independent guide to Coffee [http://coffee-guides.com]

Author: Michael Russell
Article Source: EzineArticles.com
Pressure cooker

Creating the perfect cup of coffee is not easy. Sometimes, it is burned or the grinds are not brewed long enough. In the United States, millions of people start their day with a simple cup of black coffee. Some individuals prefer their coffee black, others like sugar and cream, but different recipes and coffee beans are necessary to have a more invigorating coffee experience.

Caffeine is the primary ingredient in coffee; an ingredient that heightens our senses and rejuvenates our body. However, to create your own personal favorite cup of coffee you need to know the basics. It all starts with the bean. Unlike teas, there is a virtually unlimited amount of different coffee beans available around the world.

Beans are grown in Asia, Africa, South America and a variety of other places. Although you can purchase coffee beans already ground, the best cup of coffee comes from freshly roasted beans. The Arabica coffee plant produces one of the most popular coffee beans in the world. Many coffee experts suggest using the Arabica coffee bean for a premium gourmet coffee. The Arabica bean is considered to be superior in quality when compared to virtually all other types of coffee beans. In addition to the Arabica bean, the Robusta is also a very popular type of coffee bean. If you prefer a higher caffeine content coupled with more acidic taste, then the Robusta coffee bean is perfect for you. It is also inexpensive and will save you money when making your personal gourmet coffee.

Once you have chosen the right coffee bean it must be roasted at the perfect temperature. If it is not roasted correctly, the beans will lose their freshness and taste. A perfectly roasted coffee bean batch will bring out the rich and full flavors. Their are two methods of roasting coffee: light roast or dark roast. Lightly roasted coffee beans hold their original, unique and natural taste. Darkly roasted coffee beans expose the taste of the actual roasting, rather than the natural taste of the bean itself.

Once the right coffee bean and type of roast has been chosen, one must remember to always grind the coffee beans immediately before brewing the coffee which helps maintain the freshness of the beans.

Now that you have your personal favorite type of coffee bean, selected your type of roast and just ground the coffee, you have a variety of recipes to make a gourmet coffee. Recipes include cakes, alcoholic drinks, desserts, ice cream, cookies and of course coffee drinks. Coffee is a versatile ingredient in a variety of recipes. However, if you prefer just the coffee, you can make iced coffees, mochas, espressos, cappuccinos and my favorite, Irish coffee.

Michael Russell Your Independent guide to Coffee [http://coffee-guides.com]

Author: Michael Russell
Article Source: EzineArticles.com
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Caffeine is the single most important ingredient in one of the most consumed beverage in the world. For millions around the world, coffee is the drink that jump-starts the day. It is a combination of the addictive nature and the energy rush that keeps people loyal to their “joe”. Why is coffee so popular?

It is theorized that coffee originally began in Ethiopia. However, Ethiopians did not actually drink coffee. Rather than grind and dilute the beans, Ethiopians used animal fat as a wrap and consumed the beans as a meal. It was the Turkish who were first to grind the beans and consume coffee as a drink. In Arabia, the exportation of coffee was considered illegal because they so highly valued their coffee beans and wanted coffee circulated only within their country. It wasn’t until the 1500s that coffee entered Europe. It is John Smith who is credited with importing coffee to North America during 1607. In 1773, the infamous “Boston Tea Party” left all of America without tea leaving only coffee as the main beverage.

Currently, coffee is grown in a variety of different locations, including up to 50 various countries. Brazil is the number one supplier of coffee worldwide. Columbia is the second largest supplier of coffee. America drinks, consumes and purchases more than one third of all of the world’s coffee. Hawaii is the only American state that grows coffee. Because a warm and humid temperature is necessary to grow coffee, all of the world’s coffee is grown close to the Earth’s equator. Regions close to the equator growing coffee include: Latin America, Africa, Arabia and Asia/Pacific.

There are some coffees that are a multi-regional blend, which combine regions such as Latin America and Africa to create a unique mixture of coffee. Among the many variety of coffee beans, the two most popular and commercially cultivated are the Arabica and Robusta bean. It is the Arabica bean that is more valued yet contains less caffeine. The Robusta bean is more commercially valued, contains more caffeine and produces a less valuable form of coffee because it is inexpensive.

While it’s a widely known fact that the main ingredient in coffee i.e. caffeine, is a stimulant, it also contains an unknown chemical factor that produces cortisol and adrenaline. Additionally, some people are allergic to caffeine. But there is hope. Decaffeinated coffee has most of the caffeine removed from the bean. It should be noted that caffeine is an addictive agent. So be careful and drink your coffee in moderation. There are some healthy advantages to drinking coffee. Drinking coffee in moderation can help prevent some types of cancers: colon, bladder and even cirrhosis of the liver. Although there are benefits to drinking coffee, be sure to note that coffee is by no means a replacement for other medication or supplements that help provide nutrition to the body.

Michael Russell Your Independent guide to Coffee [http://coffee-guides.com]

Author: Michael Russell
Article Source: EzineArticles.com
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