Coffee

One of the best ways to understand your daily cup of Joe is to discover how it came to be in the growing process. Coffee is one of the most popular drinks worldwide, and it is actually the second most exported commodity globally, second only to oil. Coffee comes in many different forms based on the brewing method, whether it is espresso, French Press, or regular drip brew coffee. However, all coffee is grown in a similar manner using different techniques to cultivate diverse flavors.

To begin with, coffee can only be grown between the Tropics of Cancer and Capricorn. This coffee growing region is throughout equator, and it includes Northern South America, Central America, Indonesia, India, Africa, Hawaii, and the Middle East. When a coffee tree is planted, it starts out small and evergreen. Coffee is grown in larger plantations, and it involves intense labor since many beans are handpicked. This is precisely why many developing countries rely upon coffee production because they can start their own small farms and support the community with this livelihood.

Coffee is actually best grown in the equator because it provides a suitable climate. There are two different types of coffee trees that produce beans called Arabica and Robusta. Robusta is seen as the lesser quality variety that makes up around 30% of the market, with Arabica encompassing the remaining 70%. Arabica is often used for gourmet and specialty coffees, and Robusta beans are used for cheaper fillers. Robusta coffee actually contains twice as much caffeine as Arabica, but it often has a bitter or harsh taste.

Coffee is best cultivated in an area that is well aerated and well drained with fertile soil. Coffee trees need a large amount of oxygen to their roots during the growth process, which is why many farmers rely upon aerating the soil to help them to thrive and grow. Coffee trees also require a serious amount of rainfall at anywhere from 1500 to 2000 mm per year. If there is less rainfall yearly within the coffee growing region, then that deficit needs to be accounted for with the use of irrigation.

Many of the finest coffees are grown at higher altitudes at over 3000 feet. The reason that this is so important to growing coffee plants is because it provides cloud cover and mist. This combination allows the coffee plants to grow more slowly, which is important for developing deeper and more complex flavors. There is also a higher oxygen content at these altitudes so that the plants can continue to grow slowly and intake more oxygen. This environment also provides diffused light and moderate winds to the coffee trees to further enhance their development.

At lower altitude regions, you will normally find Robusta coffee trees growing. These are stronger plants that are more resistant to disease, but they are still subpar in flavor to the more premium Arabica variety. When you are looking for the best cup of Joe, look for coffee that is cultivated with care made from Arabica beans!

Another popular accessory for coffee is the commercial coffee maker! For a great selection, check out Mark Ramos’ website, The Coffee Bump.

Author: Mark Ramos
Article Source: EzineArticles.com
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Although it is just south of the birthplace – Ethiopia – of coffee, coffee cultivation did not begin in Kenya until the late 19th century apparently under the direction of missionaries. The British, though, significantly ramped up production around the turn of the century. Today, Kenyan coffee production is known for its network of small farms and mills.   More than 6 million Kenyans are said to be employed in the coffee industry. A cooperative system has evolved over the years with at its core an open auction system.   This auction system may be what has allowed Kenyan coffee to maintain its highly regarded quality. 

There is some confusion among drinkers about the much sought after “AA” designation of Kenyan coffee.   The “AA” is not a type of coffee per se, but rather the label refers to the size of the bean itself.   The Coffee Board of Kenya has established a grading system based on the size and form of the bean.   Coffees assigned the grade “AA” are generally the largest bean. The grading scale, from largest to smallest, is AA, AB, PB, C, E, TT and T. One reason quality is often remarked to coincide with the size of the bean is the higher oil content of larger beans.  Kenyan AA beans also are cultivated from the premium Arabica coffee plants, rather than the less flavorful Robusta coffee plants.

After the beans are milled, the coffee is graded according to size.   Samples from each lot are then provided to licensed exporters, who then bid on each lot according to their own evaluations. Weekly auctions are held in downtown Nairobi.  The open, transparent system wherein the highest bidder obtains the lot reinforces a positive price-quality relationship – that is, the best quality yields a higher price. 

Of course, the quality of Kenyan coffee is not based solely on its exporting infrastructure. The quality must originate in the cultivation process. For certain, Kenya has rich, acidic volcanic soil where the coffee is grown at altitudes ranging between 5,000 and 7000 feet above sea level. Production is concentrated on the high plateaus that surround 17,000-foot Mount Kenya.   Here the climate is moderate throughout the year along with a relatively consistent rainfall patterns. Kenya has invested in researching the best cultivation techniques and even the smallest farmer is likely to be knowledgeable about coffee production. 

Premium Kenyan coffee beans – in particular, AA beans – are universally wet processed. The cherry surrounding the bean is removed and then the beans are submerged in a water tank. In the water tank, a natural fermentation process breaks down the cherry residue left on the bean. The final parchment layer is then removed after the beans have been dried by hulling.

So what should you expect from a cup of Kenyan coffee?  While it generally is classified as medium bodied coffee, Kenyan coffee packs an intense flavor and enticing aroma. Multi-faceted in taste a premium Kenyan coffee enthralls with fruit dimensions ranging from citrus to berry along with noted wine-toned acidity. It is a rare Kenyan cup that will leave the drinker with an unpleasant aftertaste.

The next time you are seeking a quality coffee, remember to try the king of African coffees – Kenyan AA. 

Joe Jefferson is the resident coffee expert at World Trader Coffee, which is proud to offer online a fine Kenyan AA coffee as well as a full selection of African coffees.

Author: Joe Jefferson
Article Source: EzineArticles.com
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Health benefits of coffee to justify my cup! Nothing beats the aroma of the flavored coffee bean going through our house. My coffee mate puts our coffee pot on at 6am and not soon after, I am enjoying my first coffee and watching the morning news and reports on tv. I love my coffee and was determined to find a good reason to justify Java and learn about the health benefits of coffee.

Once my first cup is finished, I confess to getting a second not long afterwards. However, a girl has to have some vices, and coffee is mine, although I do not drink it often during the day. I could easily cave in to temptation, but the caffeine in coffee has been known to keep me awake at night. I sometimes have an organic decaf coffee or flavored decaf coffee. Sometimes I have mixed several brands together and come up with my own Suzie Special!

So what are some health benefits of coffee? Coffee is a source of antioxidants which help your body fight your free radicals – the bad guys. Decaf coffee has the same antioxidants as regular coffee, but minus the caffeine. Moderation is the key. Daily coffee can help to lower the risk of diabetes, reduce the risk of colon cancer and Parkinsons disease, and helps long duration of physical activity. Coffee can help you stay awake, alert, improve cognitive function, help elevate moods and may stop your
headache.

As far as I know, coffee does not cause breast cancer. Women who suffer with tender breasts, discomfort and water retention might like to consider reducing their caffeine, but it is a personal choice with personal experimentation to find the right level of coffee and caffeine for yourself.

Forget coffee prices and enjoy a Java. Learn how to make coffee taste great like the ones you get in Cafes, and experiment with different types of coffee brands and flavors until you find a some you really like. Then brew up in your latest hot coffee mod con and savor the wonderful aroma.

Some things in life are simple, inexpensive and good for you. Wonderful health kitchen oils such as flaxseed oil or coconut oil, and a glass or two of red wine are a couple of life’s pleasures and your daily coffee is another! So sit back, relax, take a deep breath and enjoy your Java knowing there are health benefits of coffee!

Suzanne Early

http://www.early-detection-for-breast-cancer.com

Suzie likes to share down to earth, easy to understand information on breast cancer basics, with warmth and sensitivity. Having a friend experience breast cancer and a career in Adult Education, Suzie understands how important it is to learn about this women’s issue, in the hope that others will be encouraged and empower themselves, becoming proactive in their breast health. Visit Suzie’s website for news, stories, and related health information, shared with an occasional laugh at some of life’s experiences. Early detection is key!

http://www.early-detection-for-breast-cancer.com/health-diet-fitness.html

Author: Suzanne Early
Article Source: EzineArticles.com
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The origin of the word “coffee” entered English in 1598 via Italian caffè. This word was created via Turkish kahve, which in turn came into being via Arabic qahwa, a truncation of qahhwat al-bun or wine of the bean. Traditional Islam prohibits the use of alcohol as a beverage, and coffee provided a suitable alternative to wine.

There are several legendary accounts of the origin of the drink itself. One account involves the Yemenite Sufi mystic Shaikh ash-Shadhili. When traveling in Ethiopia, the legend goes, he observed goats of unusual vitality, and, upon trying the berries that the goats had been eating, experienced the same vitality. A similar myth attributes the discovery of coffee to an Ethiopian goatherder named Kaldi and the Legend of Dancing Goats.

One possible origin of both coffee the beverage and the name is the Kingdom of Kaffa in Ethiopia, where the coffee plant originated (its name there is bunn or bunna).

Coffee has become the second most valuable commodity in the world after oil. Coffee originated in the highlands of Ethiopia during the 15th century, and 125 million people today depend on coffee for their livelihood. The World Bank estimates that nearly 500 million people are involved in the coffee business, if you include the people who make the cardboard coffee cups. Coffee has become big business, and with the recent explosion in coffeehouses around the world, it shows no sign of slowing down.

Coffee is a widely consumed beverage prepared from the roasted seeds – commonly referred to as beans – of the coffee plant. Though sometimes served cold, it is typically served hot. A typical 7 fluid ounce (ca. 207 mL) cup of coffee contains 80-140 milligrams of caffeine, depending on the bean and method of roasting and preparation.Some people drink coffee “black” (plain), others sweeten their coffee or add milk, coffee cream or non-dairy coffee creamer. The majority of all caffeine consumed worldwide comes from coffee, as much as 85% in some countries.Coffee, along with tea and water, is one of the most popular beverages world-wide, its volume amounting to about a third of that of tap water in North America and Europe.In 2003, coffee was the world’s sixth largest agricultural export in value, behind wheat, maize, soybeans, palm oil and sugar.

We know coffee, to get the freshest coffee delivered right to your home or office, please view our different coffee varieties. Our goal is to ship or locally deliver all orders the same day we roast our beans, so they are guaranteed to be fresh when you get them.

Eric

[http://www.idahoroasting.com]

Author: Eric B Gard
Article Source: EzineArticles.com
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Coffee is the seed of a berry-like cherry from a tree. Coffee grows from sea level to approximately 6,000 feet, in a narrow subtropical belt around the world. Coffee trees are evergreen and can grow to heights of 20 feet although many varietals average 8 to 10 feet only. Coffee cherries ripen at different times. They are picked primarily by hand.

Do you know that it takes approximately 2,000 Arabica cherries to produce just one pound of roasted coffee? In terms of beans, the same one pound of roasted coffee is derived from 4,000 coffee beans since each cherry contains two beans. The average coffee tree produces only one to two pounds of roasted coffee per year. It takes about four to five years for a coffee plant to produce its crop.

The coffee plant has a flower with delicate clusters of white blossoms, resembling jasmine in shape and scent. The blossoms have a very short life and are beautiful, particularly when entire coffee plots blossom. The coffee cherries that first appear on the branches are green, they ripen to yellow and finally to a dark red. It takes from six to nine months for this cherry color transition and ripening to take place.

Once the coffee cherries are picked, they go into processing. The fruit is removed from the seed by one of two methods.

• One method is called “natural or dry process” where the cherries are dried in the sun or in dryers.
• The fruit is separated from the bean through a mechanical husker.
• Another method is known as “the wet process” which produces “washed coffees.”
• After processing, the beans are dried, sized, sorted, graded and selected.
• They are then bagged and ready for shipment to roasters around the world.

There are two commercially important species of coffee beans: Coffea Arabica and Coffea Robusta.

• Arabica beans grow best at altitudes over 3,000 feet. Arabica beans produce superior quality coffees than Robusta beans.
• Robusta coffee usually grows at lower elevations. Robusta trees are easier to grow, produce higher yields, and are more disease resistant than the Arabica species.
• Robusta beans produce a woody, astringent flavored coffee and command lower prices than Arabica beans.
• There are many other factors that contribute to the overall quality of coffee beans. For example, soil conditions, altitude, weather condition, fertilization, cultivation, harvesting, water availability, and processing methods are just a few.

Two very important steps in the production of gourmet specialty coffee for the consumer market are the roasting and the blending.

• A good roaster is essentially a scientist and an artist who has to maintain quality and consistency during the roasting process.
• Roasting is a very important phase in the coffee trade: it is during the roasting process that the sugars and other carbohydrates within the bean become caramelized creating what is known as “coffee oil.”
• Technically speaking, this is not “oil” in the traditional way. Instead, it is a fragile chemical that gives coffee its aroma and flavor.
• However, the amount of oil drawn to the surface of the bean is proportionately related to the length of roasting time.
• Once roasted, the roaster cannot change the results. Timing and experience in knowing the right roasting duration is a very valuable skill to have in the coffee trade.
• Drum-type roasting machines roast the coffee beans as they tumble inside a rotating drum that is typically heated by gas or wood. Some beans will be under-roasted, others will be over-roasted or scorched. Also, some broken roasted beans are normal with this method.
• When the desired roast level is achieved, the beans are then poured into a cooling hopper to keep them from overcooking.
• The convection roasting process roasts the coffee beans as they “tumble” on a current of hot air for the appropriate amount of time to attain the desired level for the specific varietal or blend. This method uniformly roasts beans for each batch without a scorched or burnt taste.
• Lightly roasted beans range in color from cinnamon to a light chocolate tan. Generally speaking, lighter roasts are not used for espresso because the lighter roasted coffee produces a sharper, more acidic taste than do darker roasts.
• In contrast, darker roasts have a fuller flavor. Some coffee lovers refer to this as a bittersweet tang flavor. Caffeine and acidity decrease proportionately as the roast darkens.
• You will taste the char of the bean rather than the flavor of the bean the darker the roast turns out to be. Extreme dark roasts have a smoky flavor and are very suitable for espresso coffees.

Some terms commonly heard concerning the degree of roast include: cinnamon, medium high, city, full city, French, Espresso, Italian roast and others. The terms are used to describe the degree of roast not the place where the coffee is grown or roasted.

One of the best ways to enjoy freshly roasted coffee to order and to experience the many flavors and tastes of coffee from around the world is through a coffee club membership. Why? Because membership in a specialty gourmet coffee club delivers coffee selections roasted to order and delivered to your home fresh every month or more frequently as desired.

What about tasting a delicious cup of Sumatra Mandheling Grade # 1?

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
Also visit: http://www.squidoo.com/coffee-lensography-TheGourmetCoffeeGuy

Copyright – Timothy S. Collins. All Rights Reserved Worldwide

Author: Timothy S. Collins
Article Source: EzineArticles.com
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