Coffee

All About Coffee

When you are making gourmet coffee at home, you will need to use whole coffee beans, grinding the beans just before brewing insures the freshest coffee as if they are exposed to the air for too long the coffee beans will oxidize, thereby potentially ruining the taste. Of course, you don’t have to grind your own, if you prefer you can purchase coffee already grounded. Personally I really prefer to grind my own, and remember to only grind just enough for the amount you’re brewing.

Grinding The Coffee Beans

Widely considered to be one of the best types of coffee grinders is the burr variety, the coffee beans are loaded into a holding hopper which feeds them into the bean grinding mechanism, or burr’s as they are commonly known. The burrs provide a slow grinding of the coffee beans which is perfect for best results. Blade grinders, on the other hand, use razor sharp blades that spin, grinding the beans in the process. Although these are pretty good, the cheaper models do suffer from irregular grinding.

What Type Of Coffee – The Arabica

All Kenyan coffee is of the Arabica variety, grown on rich volcanic soils in the highlands of Kenya. There are two main species of coffee plant – Arabica and Robusta. Gourmet coffee houses serve the smooth and very palatable Arabica coffees, while the worst cup of coffee you ever had probably came from a pot of bitter Robusta coffee that had been sitting around for hours.

What Type Of Coffee – The Robusta

Traditionally Balinese coffee was of the robusta variety. The origins of Robusta can be traced back to the beginning of the 20th century or earlier

Robusta tends to be higher in caffeine and can be grown in climates and environments were Arabica would not be profitable, Its also typically more bitter and acidic in flavour. In contrast most Italian coffee is brewed very strong from the lower-quality Robusta bean, which might suggest why Italy gave us such innovations as cappuccino (coffee with steamed milk) and flavoured coffees.

What Type Of Coffee – Jamaican Coffee

There is a huge demand for Blue Mountain Jamaican Coffee, and a very limited supply. As a result, genuine, 100% Blue Mountain Jamaican coffee is sometimes not available, at any given price.

For more information on the various types of coffee beans and how to make the perfect cup of coffee. Make sure you visit The Coffee Makers today…

Author: Robert Funge
Article Source: EzineArticles.com
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Can you imagine starting the day without a cup of hot coffee to perk you up? A breakfast get-together with friends or an early business meeting will not be complete without mugs of coffee being passed around.

Coffee if one of the most popular beverages in the world. Its origin can be traced back centuries ago, from Ethiopa where it made its way onto Egypt and Europe. From then on, the preparation of coffee has become a tradition as well as a craze in the modern pop culture.

This stimulant drink is made of coffee beans, roasted to perfection and blended into the perfect hot or cold drink. There are basically two kinds of coffee plants: Robusta and Arabica.

Arabica is the older kind of coffee, which many think tastes better than the other variant.

Robusta, which contains almost half as much caffeine as an Arabica is much bitter tasting than its predecessor.

A lot of farmers in Central America, Africa, and Asian countries such as Vietnam and Indonesia depend on coffee planting as their main source of livelihood. Brazil is the largest coffee-producing country in the world.

Here is a quick run-through on how this addicting beverage is prepared:

1. Coffee plants are grown and once they mature enough, they are picked and harvested.

2. Once the coffee beans or coffee cherries are picked, they are sorted and dried. This is where the term ‘first pick’ came from.

3. After the coffee beans are sorted, they are either dried or aged, depending on the variety of coffee.

4. Then, the beans are either roasted or ground to make instant coffee, or the beans are sold by themselves for coffee to be made in your own home.

There are a thousand and one ways to prepare your coffee. You can use instant coffee and dissolve it in hot water for a quick, reviving cup during a long day.

It can also be prepared using the good old coffee machine where ground coffee is steeped through a paper filter, combined with hot water, to come up with the perfect brew.

There is also the more complicated espresso machines, which give the drinkers an added punch to their caffeine fix. These machines combine steam or boiling water with the ground coffee beans to produce a stronger aroma and flavor.

‘Go Loco over Latte Coffee’

When you go to any establishment specializing in coffee preparation, if you are not a coffee enthusiast, you might get confused with the unique language.

Terms like espresso, macchiato, java, espresso, shot, skim, whip, dry and foam are casually thrown around. They all relate to one’s personal preference on how they like to take their daily caffeine fix.

Café latte is one popular flavor of gourmet coffee.

This refreshing drink has three layers. First, one serving of espresso is poured over the cup or mug. This is followed by a generous serving of steamed milk. Lastly, a spoonful or more of foamed milk or cream adds the final touch to the perfect cup of café latte.

No matter how you prefer to take your coffee, be it black, with cream, or gourmet like cafe latte with all the exquisite and creamy toppings, there is no doubt that this beverage’s popularity will not wane anytime soon.

Dave Poon is an accomplished writer who specializes in the latest in Food and Drink. For more information regarding Latte Coffee please drop by at http://www.hotcoffeeplus.com.

Author: Dave Poon
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

You can be a coffee lover without knowing much about coffee beans, but learning a little bit about the different types of coffee can help you get the perfect cup every time. There are many types of gourmet coffee beans. The way they have been grown in processed has a huge effect on their taste. Here’s a little bit of information for getting the best from your gourmet coffee beans.

Coffee is a common agricultural product of many tropical countries. There are two main species of coffee plant – Arabica and Robusta. Gourmet coffee beans are mostly Arabica because of their superior flavor and smoothness. Many blends, however, include Robusta coffee beans to give an edge to the coffee.

After the coffee is picked, it must be roasted. Roasting makes the green coffee beans expand in size and changes their color to a light to dark brown. Lighter roasts reveal more of the flavor of gourmet coffee beans, while darker roasts take on the flavor of the roasting process itself. After roasting the coffee should be kept in vacuum packed containers to minimize flavor loss.

Gourmet coffee beans must be ground to the correct fineness to bring out the most taste. Generally speaking, a fine grind will result in a full-bodied cup of coffee, but coarse grinds are used when making coffee with coarse filters like the French cafetiere.

Once the coffee has been ground, there are many ways to brew a cup of coffee. No matter whether you prefer espresso, drip, perked, or pressed, you need to start with high-quality gourmet coffee beans to get a good cup of coffee.

You can buy gourmet coffee beans in many types of blends. Most blends are a mixture of dark and light roast coffee beans and can be ground to suit the type of coffee maker you use. Freshness is important when making good-quality coffee. Fresh ground coffee beans will give you the best tasting cup of coffee.

Hans is author of the Coffee Specials and Gourmet Basket section at http://www.steaks-guide.com

Author: Hans Dekker
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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