Coffee

If you’re a coffee drinker you probably know what decaf which is short for decaffeinated coffee is. And because you’re a hard core coffee drinker, you (or some of you) will frown on a cup of decaf being offered to you. You might, in fact, get into a huge fuss and begin a tantrum to the surprise of your host. Two things might happen. One, your host will never ever serve you decaf coffee again or two, you will never ever be invited for a cup again. So if you want to still keep your circle of friends, I would suggest to you to lay low and to tone down the exaggeration with decaf.

Some of you might be asking what’s with decaf? Why do coffee drinkers make a big deal out of it? Well coffee contains caffeine. This is a natural supplement and is present in every kind of coffee. Some will have more while some will contain less. Caffeine is where coffee gets that all too famous stimulating power. On the average, depending on the kind of coffee, the caffeine content is from 0.8 percent and 2.5 percent. The caffeine also affects the taste of the coffee.

Decaffeinated coffee has the absence of caffeine in the coffee. The reason for this is that some people have adverse reactions to caffeine. So the market of decaf coffee is really those people who want to enjoy the taste of coffee minus the caffeine. Since caffeine is a natural occurring active ingredient, decaf has to be manufactured. Although decaf in essence is a non-caffeine containing coffee, in reality industry regulators can already classify coffee decaf when it contains a mere 0.1 percent caffeine.

Caffeine is extracted from the unroasted green beans. When your roast coffee beans, the flavor comes out so it would be best to remove the caffeine from green beans. Manufacturers use caffeine-selective solvents to get the coffee stimulant out of the beans. Solvents can be water or dichloromethane.

When manufacturers use water as solvent, the green coffee beans are rinsed with it for a long time. After some time, the caffeine dissolves. The water containing the dissolved caffeine then passes through an active carbon filter which absorbs the active stimulant. The beans are then air dried, roasted, ground and packed. Almost the same process is involved when using the dichloromethane process. The solvent just differs and an added step of steaming the beans to remove any remaining solvent is added.

Modern technology has made it possible to extract caffeine from the beans but retain the flavor and aroma of the coffee. This was one of the fears of coffee drinkers when being served with decaf, that the coffee will not taste like coffee at all. But with the current process, the same type of coffee should taste the same even if it is decaf.

CoFFee provides detailed information on Coffee, Coffee Makers, Gourmet Coffee, Coffee Shops, Coffee Beans, Coffee Cup and more.

For more information visit as on http://coffee.explore-me.com

Author: Miodrag Trajkovic
Article Source: EzineArticles.com
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Dark roasted coffee is more popular than ever, and the odds are that you may have enjoyed a dark roasted cup of Joe a time or two in your lifetime. However, as a coffee lover, it is important to understand the difference between dark and light roasted coffee because they are two diverse coffee styles.

Interestingly enough, mass marketing and commercial appeal has presented dark roasted coffee as the best quality and choice. Dark roasted coffee is popular on the market, especially when you consider that the coffee industry is the second-largest exporter next to oil worldwide. This gives the coffee industry the opportunity to market dark roasted beans as the number one choice available. A dark roast is actually made of coffee beans roasted for a longer period of time at a higher temperature, which causes many flavor molecules within the beans to burn away. This is both good and bad because bad flavors can be burned away in the roasting process, but that can include good flavors as well. When a coffee is roasted very dark, it is difficult for the drinker to tell if it is made from good or bad quality beans because it has a smoky and charcoal flavor overall.

Many coffee companies are attempting to dark roast all of their coffee to mask the type of beans that they are using, which is why dark roast Java is presented as the more popular variety on the market. This does not always mean a dark roasted coffee is a bad choice because there are many wonderful beans used to create dark roasts of Java. However, it still pays off to be a savvy customer and choose a roast made of flavorful and quality beans, whether it is light or dark.

A light roasted coffee is roasted for a shorter period of time, and it will have more flavor characteristics from the region that it is grown in. Some of these flavors may include those influenced by weather and soil, and some examples of light roasted coffee beans are Java and Kona. Light roasts are for coffee drinkers who want more specific flavors and characteristics within their brew, native to the region that the beans were grown in. Oftentimes, the coffee drinkers that choose a darker roast are not focusing necessarily on where the beans came from but the flavors that the roasting process provided as a result.

The lightest roasted Java available is called the City Roast, and the beans will normally look light or medium brown. These beans are roasted after the first crack in the roasting process, and the second lightest roast, Full City Roast, will be roasted until the second crack.

If you are a dark roasted Java drinker, it may be worth your while to try a lighter roast if you want to experience flavors and tastes from each specific coffee growing region. This is an excellent way to sample premium varieties in your cup of Joe!

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

Author: Mark Ramos
Article Source: EzineArticles.com
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People often wonder how they take the caffeine out of coffee.  Though this is a question most have never pondered, recent reports have emerged showing decaffeinated coffee can be bad for your health.  Here are the facts you need to know in order to make an informed decision when you purchase decaf coffee:

Two Different Kinds of Beans

There are two kinds of coffee that are grown:  Arabica and Robusta. Arabica has about twice the amount of caffeine in it as Robusta, and therefore this type of coffee is usually used to make normal, caffeinated coffee, espresso, and most other coffee drinks.  Robusta is usually used to make decaffeinated coffee, since it starts out with a much lower caffeine level to begin with.  The caffeine is then removed from the beans using one of the following methods.

Decaffeination Methods

There are a few different ways that you can separate the caffeine from the coffee beans.  These days, most decaf coffee is produced using a process that removes the caffeine from the coffee beans using a solvent.  The two types of solvents that are used are methylene chloride and ethyl acetate.  The first of these solvents, methylene chloride is on the National Cancer Institute’s list as a possible human carcinogen.  Though the solvents are rinsed from the coffee beans, residues often remain as it is quite difficult to remove all of the substance.  Although the Food and Drug Administration hasn’t declared the use of these solvents unsafe for human consumption, many people are choosing to drink decaf coffee produced using an alternative method.  

A second method that is used to produce decaffeinated coffee is called the Swiss Water Process.  Currently, only twenty percent of the world’s decaf coffee is produced this way.  This process does not use any harsh chemical substances, and relies only on the use of hot water to separate the coffee from the beans.  This process takes longer to complete than with other methods, but there is no residue on the beans afterward.  Health experts generally agree that this is the healthiest way to produce decaf coffee.

Although most decaffeinated coffee for sale today uses solvents, decaf produced using the Swiss Water Process is readily available as well.  Since the Swiss Water Process does not involve the use of solvents, it is considered to be of better quality and taste.  Most organic decaf is produced this way, and it is nearly always clearly marked on the label.  Any specialty coffee shop should know which process was used on their decaf beans, and it also readily available for purchase on the internet.

Decaffeinated coffee is best when used in an electric drip coffee maker.
Chad Damon is the author of the guide to the best cheap coffee makers.

Author: Chad Damon
Article Source: EzineArticles.com
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French Roast is a process of roasting the coffee beans and using them in espresso or coffee beverages. The green and small fresh coffee beans are roasted for consumption in drinks. With this roast process, the coffee beans are roasted at 188-282 Celsius about 11-13 minutes. After the first “Crack-Sound (the popping sound while the beans are roasting)”, the coffee beans are called City roast or Cinnamon. They are the light and mild flavor beans. When the beans in the roaster are cracked again, they are called french roast beans.

The next process is “Destoner”. It is the method to take away the stones and unwanted particles from the beans. Next, they are dried and stabilized in the equilibrium step. They are ground and packed. Sometime, they are packed with out the grinding process.

The specific character of french roast coffee are:

- It has the smoky flavor.
- It is the darkest, light bodied, but quite intense coffee bean.
- The very oily coffee bean’s surface.
- The flavors may vary depending on the coffee’s manufacturers.
- It has the same quantity of caffeine as the other coffee roasts.
- There is less acidity than the other type.
- Some products are blended with the weak roasts. They are the mild coffee flavor.

This coffee is drank with desserts, nuts, roasted vegetables or beans. Now there are the decaf french roast coffee products in the market. The most popular brands are Timothy’s World Coffee, Baronet Coffee, Java One and Coffee People.

For more information of coffee and coffee supplies, please visit Coffee French Roast and Dark Roast Coffee.

Author: Sarah Tailer
Article Source: EzineArticles.com
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The word “coffee percolator” was derived from the word “percolate,” which means “to cause a solvent to pass through.” The percolator is often used in camping and many outdoor activities.

A coffee percolator works by keeping the boiling water up through a tube, then poured on coffee grounds. This process is repeated until the desired result is achieved.

First put water in the carafe and follow it with coarsely ground coffee beans in the basket. The basket should be covered before heating the coffee. The basket is then used in order to keep the coffee dry, from being deposited inside the container. The glass top determines the amount of coffee done. Once the process is completed, you can discard the coffee grounds.

Percolators have three versions, namely electric, stovetop and microwave percolators.
o Electric Coffee Percolator is the most common type using electricity. It gives out a more consistent brew by stopping it automatically when the coffee is done. It then switches to a warming mode when completed. An electric percolator has a built-in heating element that can be cordlessly used.

o Stovetop Coffee Percolators can cause over-boiling, and therefore a tendency to release the bitterness of coffee. This requires more careful usage.

o Microwave Coffee Percolator is more effective, using 42% less electricity.

Three of the popular percolators are the Faberware FCP412 Cup Percolator, Cuisinart 6-12 Cup Classic Electric Percolator Model PRC-12 and the MEDELCO PK008 8 cup Glass Stovetop Percolator

The two basic types of coffee percolators are the pressure type and the gravity type percolators.

Pressure Type

The pressure type is usually made out of metals that can be screwed together when used. It has three main sections:

o Lower Section – The water section.
o Mild Section – The place for the raw coffee grounds.
o Upper Section – The place for the resultant coffee.

Some versions of the pressure type have no upper section. The upper tube can be bent in order to deliver the coffee directly into the cup.

How it works.
The pressure type percolator is then placed on a heat source. If the water reaches the boiling point, a steam is formed. It creates a kind of pressure and forces the water into the coffee grounds through a tube. The mixture passes to the upper section for a concentrated coffee result.

Gravity Type

The gravity type percolator continually cycles the boiling brew through the grounds. It uses gravity to acquire the desired strength of coffee. The components comprises mainly of:

o A small chamber filled with water at the bottom.
o A vertical tube from the bottom chamber to the pot top.
o A perforated chamber with a coarsely grind coffee at the end of the tube.

How it works.
The pot is placed on a heat source with water. The water should be below the bottom of the coffee chamber where it can pass through the vertical tube over the perforated lid. The water is then seeped through the grounds, leaving the coffee chamber. It will drop back into the lower half of the pot and force it upward. The process repeats as it approaches the boiling point. Finally, the perking action stops.

Different types of coffee percolators are enjoyed with great popularity. It is the favorite brewing method that is both convenient and easy to use. Despite the different varieties that have fallen out with some coffee lovers, coffee percolators still offer a distinct brewing quality and nice aroma of coffee.

For more information on Best Coffee Percolators and Coffee Making Tips please visit our website.

Author: David Urmann
Article Source: EzineArticles.com
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