Coffee

There are many different distinct flavors of coffee throughout the world, ranging from fruit flavors, candied flavors, and even the distinct types of roasting that go into making different and unique flavors of coffee.

For example a light roast will have a unique flavor compared to a dark or medium, and its these different roasts that will determine and discern the different flavors of coffee. Also different fruit flavors go into making coffee, and other additives can appear in frappucinos, lattes, and espresso mixtures.

There are espressos with heavy and light cream, as well as lattes of many different and distinct flavors. Different coffee houses as well as different distributors will create different coffees in these unique ways, relying mostly on the roast of bean to determine the flavor of the coffee.

To begin with the best flavored gourmet coffees, the very beginning has to deal with roasting. Most of the most distinct flavors come from the Middle East as well as South America. These areas are good for roasting and distributing coffee to other regions of the world because in these areas coffee got its very beginnings.

Humans before us toyed with different roasting to produce highly aromatic and flavorful gourmet coffee based on different roasting techniques. Coffee will taste heavier or lighter depending on the particular roasting technique and the flavor and origin of the bean.

In the middle east strong coffee was usually brewed, making for a more distinct and strong flavor as opposed to other areas of the world where coffee is brewed differently. Some places are known for mixing cream and sugar into coffee and affecting the flavor. Flavor depends on a variety of different factors and substances that go into the coffee itself.

To explore these different regions, its best to begin with Italy and the origin of the latte and espresso. Espresso is flavored gourmet coffee based on distinct techniques and is a type of coffee that is made with heavy cream usually and is gaged in strength depending on the roast of the bean and the skill of the maker.

Many coffee houses expertly train their employees to get the skill of making espressos and lattes down pat, because without these skills the flavor of the coffee can be ruined dramatically.

In Italy people are generally extremely skilled at making espressos and lattes because these two different types of coffee have had much Italian influence. The handling of lattes is also crucial because of the different amount of cream or milk that needs to be added in to flavor the coffee effectively.

To get true, rich gourmet flavored coffee, its best to head to skilled coffee houses or to countries where the particular gourmet beverage originated from. Many of these skills are passed down or learned through much practice. All these factors are used when determining the flavor of coffee. It isn’t simply a matter of going to Starbucks or Coffee Beanery and picking up a bag of coffee and brewing it.

There is a good deal of effort and tasting that goes into making different beans and different brews have that distinct taste.

Discover the best Flavored Gourmet Coffees on the Planet at: Gourmet Coffee Net [http://www.premiumgourmetcoffee.net/the-zest-of-flavored-gourmet-coffee/]

Author: Jack Harmon
Article Source: EzineArticles.com
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There was a time when I thought all coffee was basically the same. Sure, you could add milk to it and get what people today call cafe latte, or make it strong and then it was espresso, or just use instant. In fact, instant was what I drank for many years. To me, that was coffee. I did keep some ground coffee for an old percolator I had, just in case guests might want it. Looking back, I truly did not know what I was missing. It wasn’t until a dear friend of mine rejected my stale, generic coffee. I thought he was a bit of a snob, but it made me think. I looked into coffee and it became an exploration and journey that opened up a whole new world for me, the world of delicious, delightful coffee. I learned to differentiate between types and blends and processing of coffee, of roasting and preparation, and of gourmet flavored coffee beans that can add so much to the enjoyment of this most wondrous of beverages.

Once I realized that instant coffee really wasn’t the real thing, no matter what the TV commercials said, I experimented with different ways of brewing coffee. I tried different types of automatic and semi-automatic coffeemakers. I fell in love with the simple elegance of the French press with its simple plunger system but also experimented with a variety of other systems. I initially bought coffee that was already ground, for no other reason than that I had unpleasant childhood memories of mom making me grind coffee beans in an old hand-powered mill. I hated it. However, I found that I was quite particular in the way I liked to have my coffee ground. It had to be just right, not too coarse and not too fine.

I also began to appreciate the many different types of gourmet coffee beans from all over the world. A lot of people still think that coffee is coffee, and it’s either black or with milk or cream, I think coffee is really more like wine-no two types and roasts are the same. After you’ve sampled imported coffee beans from various countries and regions, you begin to appreciate the subtle and not so subtle differences. Likewise, there’s a huge difference between light roasts and dark roasts. Did you know, for example, that lighter roasts actually have more caffeine, and that the way coffee is stored also makes a difference?

These days, coffee has become a hobby and passion for me. I love exploring various flavors. Yes, you can get toasted cinnamon pecan flavored coffee beans, or white chocolate, or raspberry almond, or pralines and cream. Or all sorts of Italian espresso. Or special private blends from specialty coffee places on the web. The Kona blend gourmet beans I get from my favorite place are out of this world. And when I feel adventurous I may sample coffees from Jamaica, Tanzania, Kenya, Ethiopia or Costa Rica. Some of the Central and South American coffee growing countries offer delicious shade grown and organic coffee beans, and I also keep some decaffeinated blends for when I feel like having a cup at night before I go to bed.

Amazingly, gourmet flavored coffee beans aren’t even that expensive. The better supermarkets in my area actually often charge more per pound than the online gourmet discount coffee bean places, without having nearly the same selection and quality.

Chris Robertson is an author of Majon International, one of the worlds MOST popular internet marketing companies on the web. Learn more about Gourmet Coffee Beans

Author: Chris Robertson
Article Source: EzineArticles.com
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Coffee roasting basics

Coffee is grown in remote areas throughout the world. In places like Java Indonesia, Kona Hawaii, and Harrar Ethiopia coffee is grown, selected, and then shipped globally. Since coffee is grown and consumed in different regions and since it is so popular, it is the second largest commodity exchanged in the world behind crude oil.

The most natural thing would have been for roasted coffee to be made where it is grown. It is, however, impossible for many reasons. First, while green coffee can be stored for one year without significant impact on the quality, roasted coffee provides fresh aroma and flavor for only about two weeks. Shipping roasted coffee by ship, would result in stalled coffee at destination.

In addition, coffee is roasted for local tastes. The bitter black roasts used in southern Italy are very different from those light acid ones consumed in northern Europe. In fact, the capacity of the district roaster to adjust roasting (and coffee blends) according to taste is an important competitive advantage – assuming it is well done, of course.

Should I do it at home?

Great, you say, no problem, give me some tomatoes, a package of butter, cheese, and I’ll take a pound of coffee…. But wait, is it freshly roasted?

Fresh coffee is like sunlight to the flowers. Take it away and it shows, real fast. First make sure you grind just before you brew – just as they do in that gourmet coffee shop around the corner where you have incredible organic coffee each time you visit. While the coffee roasted for a period of two week, the coffee takes only hours! Do not buy coffee unless you’re really in caffeine … it would you wilting flowers?

OK, great, we pick up the coffee beans and go to the cashier. But wait, it is indeed fresh? Take a look at the expiration date – it’s a year out. Mmm, what does this mean? Well, nothing really. Unless you are buying from a local roaster, chances are you buy coffee has already been roasted a few months ago, flushed with an inert gas such as nitrogen, to reduce oxidation and preserve freshness, and vacuum packed. Not very exciting, right?

So how about roasting coffee at home? Have you ever make bread at home? A pie? Remember that smell? The taste? Crispy! Well, it works also for coffee as well. Home roasted coffee gives both the means to experiment and experience of coffee in its natural form and the ultimate guarantee of freshness. Just be warned, roasting coffee is not for everyone. If you like cooking, if you’re a handyman, if you paint your own walls, go!

How do I roast coffee?

Easy, just buy a pound of green beans and throw them in the oven, right?

Wrong! First, green beans are not easy to find. Your best source is Sweet Maria’s online site, which is the ultimate source for supplies and information. Be warned though, this site is all for geeks. No problem, just take the beans and run … Coffee Bean Corral may be a friendly source, but it potentially has a smaller variety. Be sure to compare prices of course. One of the major benefits of roasting at home: raw beans are 50% cheaper than roasted ones. Cool!

Ok, that done, should I buy one of these geeky roasting devices? Probably not. Let’s start with the easy path – your oven.

Preheat it to 430 degrees, place half a pound of beans in the cooking pan and put it in the oven. Make sure you shake every five minutes for even roasting. While you’re at it, open the windows – this is a smoky business… Set your watch for 20 minutes.

Start looking at the color of the beans. Maybe have some coffee from your favorite cafe so you can compare the color and stop the roasting when your beans get the desired roast level. Take the hot beans outside (you do not want all the coffee chaff inside), place them in a colander, and shake a little to cool them down. Store the beans in a cool dark place – no vacuum required, they are fresh for a week.

So, what’s next for me?

Nothing …. or everything … The world of roasting is as deep as you want it to be. You want just the tip of the iceberg? Well, you’re already there. Do you want to discover more? Surf the web, learn more about the coffees available there, play with them – develop your palate and taste. In a short time and a lot of passion, you can easily become a good home coffee roaster, which is much better than what you get at Starbucks and at a fraction of the price. well, at some point you may even get a cool roasting machine – never say never …

Authored by Eyal Rosen, sponsored by http://www.roaste.com/

Source: http://www.roaste.com/

Author: Eyal Rosen
Article Source: EzineArticles.com
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Caffeine is a drug, yes, but a very sweet one at that. It enhances the senses and uplifts the spirits. Coffee is, without a doubt, a culture unto itself. Used as a means to gather, laugh and debate. Coffee is a social beverage. Its roots are as storied and full as the roasts you may drink.

Within the borders of Turkey coffee has become an institution. It has its own culture complete with ritual and house of worship (coffeehouses). Turkish coffee, in particular may, without a doubt in most coffee lovers’ minds be the be all and end all of coffee. It was introduced to Turkey in the early to mid 1500′s, finding the first coffeehouse opening soon after.

Coffee came at a rather interesting time in Turkish history as it was geared more toward decadence than business. This gave way to many rituals. One of which was to brew the beans slowly over fifteen to twenty minutes in a copper coffee pot nestled among the embers of smoldering charcoal. The pot was removed frequently to prevent overheating. You can certainly tell the difference, if you are a coffee connoisseur, between Turkish coffee and your run of the mill modern day restaurant coffee.

The Turks believed in delicate brewing and all that was needed was a copper pot that came to a point, a teaspoon and something to heat it with. Water was always cold and the coffee fresh ground right before brewing. One thing that makes Turkish coffee so good, rich and special as that many would add cardamom and or sugar to the ground prior to brewing. Also unique is that the ingredients were added to the water instead of the water added to the ingredients. After all of the ingredients are added, they are stirred, spoon removed and pot placed on the heating source. No more stirring occurs and the pot is removed periodically to prevent the overheating mentioned earlier.

Identifying well prepared Turkish coffee is easy. It’s not too hot and has a thick foam resting comfortably on top and is free of any dark particles. In some circumstances, the coffee is brought to a boil and just before boiling over is removed the heat then replaced to do it all over again. This process is done two or three times and concentrates the coffee down. Cold water is served and drank before the coffee to cleanse the palette. Traditionally, the pastry known as Turkish Delight was served alongside the coffee and afterward you’re treated to mint liqueur.

Turkish coffee is special. Not because it tastes good, but because of the care and love that is put into the preparation and consumption of it. Coffee has a very special meaning to the Turkish people and to the culture of their land and that should be respected. The whole premise and life of coffee in Turkey gave way to all of the coffeehouses and coffee business that we partake in to this day from our Starbucks and Dunkin Donuts to your mom and pop Beatnik Coffee Dens. Without Turkish coffee, we would have no coffee at all.

Steve is a regular contributor to Coffee Maker Review an informational website for Coffee Maker ratings and reviews on the top brands including Bunn Coffee Makers and Senseo Coffee Makers

Author: Stephen Haworth
Article Source: EzineArticles.com
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Is gourmet coffee just a term used so coffee makers can charge more?

Even a major coffee fanatic might not be able to appreciate or recognize the gourmet bean from premium or simply quality coffee. There isn’t even an exact definition of what gourmet coffee truly is.

The English Collins dictionary defines the adjective ‘gourmet’ as “food which is nicer or more unusual or sophisticated than ordinary food, and if often more expensive”. So gourmet coffee is a drink that has all the best aspects of coffee-making in one. It is the perfect storm in which every part of preparation is at the highest levels. From using the premium roast to precise grinding, perfect brewing and presentation.

Gourmet coffee is not the same as fine wine. With wine (some wine that is) the longer you leave it, the better the taste and the higher the price. With gourmet coffee, you need fresh roasts. If possible the coffee beans have been roasted no more than one week before. One hundred percent Arabica coffee is a good place to start when you are exploring the types of gourmet coffee. Coffea Arabica is a type of coffee which has been grown for over 1,000 years and is still considered to produced one of the finest coffee beans.

It isn’t that easy to find freshly roasted coffee beans in your local supermarket. There’s a great likelihood that the so called ‘freshly’ roasted coffee you are drinking today has been roasted at least three months back if not longer.

One way to keep your coffee fresh is to buy the whole bean in batches and grind them yourself at home, as and when you need it. There are some many quality coffee grinders on the market today to help you do this easily.

Once you have purchased gourmet coffee beans, do not leave them out. Store them in an air-tight container in the fridge if you are planning to use it soon. If you wish to keep them for longer, keep them in the freezer.

So now you have the right beans, and you have ground them well, now you need the right coffee brewer. There are many different types of coffee makers. The worse type are coffee percolators. These are pots that you put on the stove. They tend to heat the coffee grounds to overly-high temperatures, so you get a lovely smell when you are brewing, but the taste in the cup is not as flavorful.

Coffee drip brewers are some of the best and easy to use coffee makers. You put ground coffee in a paper filter, fill with water and the coffee slowly drips into a glass carafe. The trouble is, the coffee is often left brewing on the hot plate underneath the carafe so only make as much as you need.

As with wine, the country and environment in which coffee beans are grown do make a big difference. Check to see the origin of your coffee beans and buy only from reputable companies.

One last thing when it comes to gourmet coffee. Enjoy yourself! Leave to appreciate the whole coffee experience from beginning to end: from picking the right beans, grinding, brewing and finally taking that heavenly smell and first sip. It just won’t taste like gourmet coffee if you’re getting in a quick caffeine fix before scurrying off to work!

Gemma Swansburg is a researcher and writer who can’t function without her morning coffee. Her latest article is a Luminess tan review. Visit her site for FREE product info, discounts, best offers and more reviews for Luminess Tan and other airbrush tanning solutions.

Author: Gemma Swansburg
Article Source: EzineArticles.com
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