Coffee

True coffee lovers always drink their coffee black, yes? Wrong. Today, there are more flavors and blends of coffee than there in any wine selection, so let loose and start enjoying the 101 different ways to taste the marvelous gift of coffee.

The creativity of blends is nearly endless. One Indonesian blend combines Sumatran and the coffee beans of Papua New Guinea to create a tasty, full-bodied brew. What a surprise to those who never knew that Papua New Guineans even grew coffee. But, Sumatra can be mixed with more than just other Indonesian beans. Another great mixture is Sumatran with Colombian Patron to produce a delicious, dark roasted blend that combines to coffee perfection.

In addition to blends, flavorings can also make for a delicious coffee treat. Adding almond, vanilla and even cherry to a Brazilian can soften the acid and sweeten the brew, while a banana hazelnut flavoring turns a regular robusta into a bit more than a decent cup of coffee. Yet, a huge coffee breakthrough is the Tahitian vanilla latte, a dangerously delicious treat.

As far as making a mocha, the variety of chocolates is equivocal to that of the wide array of different beans. A Yemeni mixed with a hint of dark chocolate can enhance an already wonderful blend. Or, perhaps try an American roast with a hint of Ghiradelli milk chocolate when something heavy is to be avoided.

Coffee variations are as plentiful as they are delicious and delightful, but they are not limited to just beans, flavorings and roasts. Several different liqueurs and liquors offer even another twist for coffee lovers.

For instance, a Jamaican forms a solid base to which you can add brown sugar, dessert pears, and a good amount of rum or brandy. Or, try using apricots instead of the pears for another twist. Another tasty treat is to try Amaretto’s sweetness with a Costa Rican blend, that is if you prefer to get intoxicated and sober all with the same beverage.

Coffee and cocoa is a favorite for those who enjoy their coffee cut. You can enjoy it cold or hot, as Mexican coffee and cocoa beans can combine for a delicious treat in any season.

The coffee innovations do not end with cocoa. Frozen cappuccinos are becoming increasingly popular. They can wake you up when drowsy and refresh you when you need that something special to awaken your taste buds. Try adding a bit of chocolate mint flavoring for an extra zing.

It really is not clear why a true coffee lover would want decaf, but for these coffee drinkers there is still a wide selection of coffees from which to choose, including Decaf Marrakesh, Italian Espresso and even a Dutchman. Regardless of your caffeine preferences, broaden your coffee horizons to enjoy the many blends, flavors and options available today for your coffee maker Coffee is not just “coffee” anymore!

Robert Carlton’s papers can be found on large numbers of web sites with reference to toddy cold brew coffee maker and toddy cold brew coffee maker. You can find his observations on toddy coffee maker at different sources for toddy coffee maker news.

Author: Robert J. Carlton
Article Source: EzineArticles.com
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The making of special coffee had for long been the domain of professionals at coffeehouses. Then with the advent of the coffee makers the coffee beverages came within grasp of householders and office goers. And now with the single serving coffee makers or one cup coffee makers coming in each and every individual can brew up their own specialty coffee drinks as and when required. Further, with coffee pod compatibility, the one cup coffee makers can get started with brewing perfect blends of coffee of superior grade.

Variety of ‘designed’ coffees- blending and flavoring

Flavored coffee of hundreds of available varieties can be brewed using the one cup coffee makers of choice. Quite like artists, the blenders have been preparing or rather ‘designing’ exotic blends. Each of the blends created has a distinct taste and flavor of its own.

An Indonesian blend- a combination of the Sumatran and Papua New Guinea beans has been developed that ensure full bodied brews that are full of flavor. Sumatran beans, when mixed with Colombian Patron produce dark, smoky coffee. Papua, New Guinea, Sumatra- all are newfound regions from where new kinds of coffee beans are procured to give rise to new special blends.

Just as blending of different beans is being carried out in a new and innovative manner similarly adding of flavorings to coffee is also being pursued. A number of flavors like cherry, almond or vanilla that were hitherto unknown of in respect of coffee flavoring are being newly introduced. The acidity production in body system that is associated with coffee intake (owing to the presence of caffeine) is also being softened by the addition of suitable flavors (extracts or essences).

Special one cup coffee makers for brewing special drinks

With the one cup coffee maker at hand you can concoct some special beverage as and when you wish to in a quick and convenient manner. You can also obviate any wastage as only a measured single serving is brewed. There are a number of special models of one cup coffee makers including- Salton MES2 1-Cups Coffee brewer with 6 Melitta roasts to choose from, Keurig B100 1-Cups maker with special functionalities for ensuring the freshest and most delicious coffee and Black & Decker AM8 1 Cup Maker- a Home Café System with pressure brewing technology promising best extraction.

So, with the one cup coffee makers you can best carry out your experimentation with different tastes of coffee. A cup of decaffeinated coffee (decaf), frozen cappuccino, chocolate mint flavored coffee- all are best readied using the one cup coffee makers of choice.

Tania Penwell provides information on one cup coffee makers for A1 Coffee Makers – Your Guide to Coffee Makers, Accessories, and Gourmet Coffee.

Author: Tania Penwell
Article Source: EzineArticles.com
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The coffee regions of the South Pacific include Indonesia and the Pacific Islands; Sumatra; Sulawesi or Celebes; Java, and New Guinea. Each of these regions has unique coffee attributes for flavor, aroma, after-taste and fragrance.

Indonesia and the Pacific Islands: Indonesia is the world’s third largest producer of coffee. Only 15% of the crop is Arabica beans; however, they are some of the best in the world. Indonesian beans are prized for their richness, full body, earthiness and gentle acidity. A limited number of quality beans are available for the gourmet, specialty coffee industry.

Sumatra: Sumatra is the largest of all the Indonesian islands. There are over 13,700 islands comprising the Republic of Indonesia, some with famous and well known coffees. Sumatran coffees are considered some of the heaviest, smoothest and most complex coffees in the world. Sumatran coffees have spicy, herbal notes and earthy aromas sought after by coffee lovers. The finest of the traditional Arabica coffees from Sumatra are marketed as Sumatra Mandheling and Lintong. Mandheling and Lintong are in the Aceh province on the volcanic mountains near Lake Tawar. The average growing altitudes are between 2,500 and 5,000 feet which is ideal for coffee cultivation. This region has shaded coffee farms and the processing method is “semi-washed.” This method depulps the coffee cherry from the coffee seed before they are dry. This cleans the coffee seed from the fruit pulp that naturally surrounds it. Mandheling is known for its herbal aroma, full body, low acidity, rich and smooth flavor.

Sulawesi or Celebes: Sulawesi was formerly known as Celebes. Coffee from this area uses the dry method and possesses a unique combination of sweetness and earthiness. The highest grade Sulawesi coffee comes from the mountainous area near the center of the island in the Toroja region. Sulawesi coffee is low in acidity with a deep body resembling the taste and fragrance of maple syrup. Japan consumes most of the supply available which tends to be small due to the limited yields.

Java: At the beginning of the 18th century, Dutch explorers brought the first Coffee Arabica trees to Java where they were planted and grown successfully. The island of Java became the world’s leading producer of coffee until a rust disease wiped out the entire industry. Farmers replanted the trees but the crops were devastated by military occupation during World War II. Talk about bad luck! Once again, the acreage was replanted with disease-resistant Robusta stock which is predominant although Arabica has made a comeback. Java Estate coffee is a wet processed coffee that is more acidic, lighter in body, and quicker to finish than other coffees in the region. There are traces of spices in this coffee such as nut, vanilla and spice. Old Java is Java Estate coffee that is stored in warehouses for two to three years. This aging process in storage causes the coffee to lose acidity and gain body and sweetness.

New Guinea: Papua New Guinea occupies the eastern half of the island of New Guinea. This is the coffee growing region of New Guinea and the coffee is usually labeled Papua New Guinea coffee or PNG. What is very interesting is that the seedlings planted in Papua New Guinea in the late 1930′s that started the island’s coffee cultivation came from the Jamaica Blue Mountain region in Jamaica. Papua New Guinea has ideal weather and soil conditions for growing coffee beans. However, the plantations are very secluded at very high elevations. Very often, these coffee farms are accessible only by foot. Papua New Guinea coffee is grown organically and processed completely by hand. One great benefit for coffee lovers is that the slower processing time makes for a better quality of coffee. Coffee from Papua New Guinea offers a full, syrupy body, balanced snappy acidity and wonderful complexities. Papua New Guinea coffee is reminiscent of Jamaica Blue Mountain flavor and taste.

So, are your ready for a delicious cup of Papua New Guinea AA Estate freshly roasted to order just for you? This is a true gourmet specialty coffee with a pleasingly full body, crisp acidity, a clean taste that finishes sweet, and a luxurious aroma with hints of tropical fruit such as mangoes and papayas!

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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It’s surprising just how little people think about the coffee bean when they go about drinking their morning cup. Dave and I have found that a lot of people in our classes even think that that it is some kind of generic food substance – like a peanut (after all, it looks like one!) and it looks and tastes the same irrespective of where it is grown.

Then there’s a group of people who know zero about coffee, but they do know about their wine or their chocolate. They can relate to you when you talk about the nuances in coffee and nod knowingly when you tell them that coffee is different from country to country. Most are flabbergasted though when you tell them that coffee can taste different not only from country to country, but plantation to plantation in an individual country.

Believe it or not, tens of thousands of people are employed around the world just to sort coffee, and grade it according to its size, shape and number of defects. Buyers of green coffee beans are a picky lot – they crave consistency and understand that quality and price necessarily go hand in hand.

Because of such diversity in quality and ultimately shape, coffee beans can influence an espresso in so many ways: strength, mouthfeel, aroma, amount of crema produced, crema colour and thickness and aftertaste.

Why does Coffee Taste Different According to Where it is Grown?
Coffee that comes from just one country is called single origin coffee. Simply put, coffee can be classified as Brazilian, Colombian, Costa Rican, Guatemalan etc. But as suggested previously, the classification is much more complicated than that. Brazilian coffee can be further broken down into size and quality. For example, a coffee roaster may order Brazilian Santos 2/3, strictly soft, medium to good bean, 14/16. Most of this is self explanatory apart from “Santos” which simply refers to the port from which the beans were shipped (and therefore signals the general geographic region that the beans were grown in) and “14/16″ which refers to the “screen size.” Green beans are sieved to separate out different sizes. Everything falling through the 14/16 sieve is too small to be classified as 14/16 and everything that sits above the sieve must be large enough to attain that status (and therefore accompanying higher price).

Single Origin Coffees – What Defines Them?
The soil in which the coffee trees grow can obviously impact on the flavour of the coffee beans that these trees produce. Different pH levels, mineral content and even what crops coffee grows next to on a plantation will affect taste, aroma etc. For example, coffee that is grown in India sometimes takes on a spicy undertone as it grows under the forest canopies next to pepper trees. Coffee from the highlands in Mexico can take on a slight chocolaty aftertaste as it grows near cacao trees that are used to produce chocolate.

Climate will also impact on coffee and is one of the main reasons that single origin coffees taste different to each other. Countries with distinct wet and dry seasons will often have a shorter maturation period than countries with slightly less temperate climates.

There are two main species of coffee tree that grow commercially around the world: Arabica and Robusta. Arabica coffee refers to coffee that grows on a tree. It is generally more difficult to grow than its poor cousin Robusta, but Arabicas are generally better tasting than Robustas and hence command a higher price in the market place. Robusta coffee grows on a wild shrub or a vine and although they are easier to grow than Arabicas and their yield is higher, they often yield a bean that produces bitter espresso that dries out the drinker’s palate (not always true though, for example Robusta coffee coming from certain plantations in India is very nice – and expensive).

Altitude plays a large part in taste as well. Generally, the higher the altitude, the better the Arabica coffee that is produced.

It surprises people but the method of processing and the individual farmer will have a huge impact on a coffee’s taste, aroma and depth of quality. A plantation that cuts corners when it ferments its coffee cherries or dries the green beans artificially/too quickly or stores them in their hessian bags incorrectly will produce inferior-tasting coffee compared to the farm next door that does these things correctly.

What to Buy
Generally you will purchase a blend when you purchase your coffee, but if you are at the stage or experimenting with the often-costlier single origins, the better-known ones include Ethiopian Limu (the home of coffee), Kenya AA, Costa Rican SHB and Colombian. Single origins to watch include Myanmar, Laos, Nepal, El Salvador, India and Papua New Guinea.

Our next article will focus on coffee blends (ie the mixing if single origins and why coffee roasters do this). Fire up another Ethiopian espresso and stay tuned!

© Barista Brothers 2009. All rights reserved. Unauthorised copying of this article or any part thereof will result in copyright infringement that will be dealt with to the fullest extent of the law.

Matt and Dave Gee are coffee book authors (bean there, drunk that….) coffee DVD producers and coffee trainers who have owned a coffee roasting facility and several espresso bars in Australia. They are also feature writers for several industry magazines. Buy their unique coffee training techniques at http://www.ultimatebaristasecrets.com/ and be sure to visit their blog for more on all things coffee at http://www.baristabrothers.com/

They created the worlds first coffee art class and their training materials are used by TAFE colleges and franchise groups in Australia and around the world. When not searching for the worlds best single origin coffees, they can be found training the baristas of tomorrow from their training centres dotted up and down the east coast of Australia. Follow the boys on twitter at ultimatebarista and baristabrother1.

Author: Matthew Gee
Article Source: EzineArticles.com
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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
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