Coffee

For most of us, the freshly brewed smell of coffee is the morning wake up call. Morning coffee is more than a morning ritual. It is a time to relax and enjoy exotic flavors while buried in the day’s newspapers. With so many different flavors of coffee, it is not possible to figure out which are the better ones. It is also a subjective matter as individual tastes differ. You should experiment with different varieties to see what appeals most to your taste buds. After extensive research market analysts have arrived at the following as some of the most popular coffee flavors:

Medical experts would say water is definitely better for your health than soda. There is vitamin water available that are no more than bottled water with coloring, vitamins and flavor. Instead of buying this type of ready-made flavored water, you can exercise your imagination and add many things to water at home to make water more enjoyable to drink. Most of us are aware of the term electrolytes used for marketing for energy drinks. Please note that electrolytes are just ions that are found in common table salt. Adding a little bit of salt to water helps your body absorb the liquid more quickly. As long as you add a pinch of salt and not more, the water should quench the thirst, and act as a recuperative agent since the body loses salt through sweat.

Chocolate: That chocolate is the most favored flavor for many needs no reiteration. Chocolate flavors can be either sweet or bitter. The smooth texture that it adds to the coffee is something really extraordinary.

French Vanilla: This is a blend of vanilla and cream that makes coffee a perfect drink. This combination comes in all sorts of types

Espresso: People coming from Europe will settle for nothing less than a good cup of Espresso coffee. In Italy, you can enjoy this cup of coffee with its strong and truly wonderful flavor. The best espresso should have a powerful aroma, and flavor similar to freshly ground coffee. The cream should be dark reddish-brown and smooth, yet thick. A pleasant and aromatic aftertaste should linger on the palate for several minutes after you consume genuine espresso coffee.

Hazelnut: This is yet another wonderful blend of coffee that coffee lovers clamor for. The unique feature of this flavor is you will get an even taste, one that is not too bitter and not too sweet.

Amaretto: This type of coffee will unfailingly offer you a little zing because it is made to taste like the Italian liquor.

Dark Roast: There is something amazing about this flavor and all coffee lovers should try this flavor.

Kano: This is an exotic coffee that is unlike all other known coffee flavors. It has a subtle taste of citrus that is just enough to excite you.

The birthplace of coffee, Africa grows some of the world’s finest coffee beans. From its musky aroma to its floral and fruity taste, Kenyan Extra Bold from Green Mountain Coffee Roasters is certainly the most prized variety of African coffees.

Island Coconut Coffee from Green Mountain Coffee Roasters is appreciated for its fresh, fruity aroma and creamy coconut flavor. Mixed with ice and a splash of coconut rum, this coffee makes a fantastic after-dinner drink.

Sugar Bush Maple Coffee is a true taste sensation for maple syrup lovers. Unlike other blends which make use of cinnamon and maple flavorings, Sugar Bush Maple provides the taste and aroma of pure maple syrup.

The panel of coffee lovers, who had done tasting of different coffee flavors, opined flavors like hazelnut and amaretto topped the list when asked for their all time favorite from among less known flavors.

Next on the list were the dessert coffee types. Of these, the chocolate and raspberry combination seemed to be the most popular, with peppermint is close second. Other popular flavors were caramel and toffee, as well as the ever popular French vanilla.

There were some of the more uncommon types of flavored coffee available in several different fruit flavors. These unusual flavors came in varieties such as Blueberry flavored coffee, orange coffee, and even apple flavored coffee.

Samehta is a Copywriter of Bottled water. She written many articles in various topics such as flavored water, coffee flavors. For more information visit: http://capellaflavordrops.com.

Author: Samehta S Capella
Article Source: EzineArticles.com
Coffee and Cancer

Coffee. We wake up with it, sip it all day, and drink it after dinner. But coffee is more than a beverage. For years, professionl chefs have used coffee to boost the flavor of meats, sauces, and desserts. While I’m not a professional chef, I’m a competent cook and have fixed buffet dinners for 70 and romantic dinners for two.

In fact, I was a food writer before I became a health writer. Like many other writers, I love coffee. I love coffee so much I decided to add it to some classic dessert recipes. Results? Coffee improved the flavor of all of them.

The coffee in Molten Mocha Cake gives this gooey dessert an added depth of flavor. Coffee Ice Cream sauce is a celebration of coffee flavor. Cinnamon and nutmeg give Pioneer Cookies lots of flavor, but coffee brings our the flavor of the spices. Fudgy Pudding, a rich, dark, and creamy dessert, is comfort food at its best.

Read the recipe before you start cooking. Notice that I’ve swapped healthy ingredients for less healthy ones when possible. Splenda for sugar. Applesauce for shortening. Skim milk for whole. Whipped topping for cream. Don’t worry, these desserts are still delicious and satisfying.

Buy the best coffee – ground, instant, or instant espresso – you can afford. Use fresh coffee only, not sludge that’s been sitting around since the birds got up. Drip coffee should be made with one tablespoon of coffee for every two cups of water. Get out the mixing bowls, the measuring stuff, the necessary ingredients, and start cooking. Then sit back and enjoy a coffee dessert with a cup of “Joe.”

MOLTEN MOCHA CAKE

Cake:

1 cup regular flour, 1/3 cup granulated sugar, 1/3 cup Splenda,
2 tablespoons cocoa, 1 teaspoon instant coffee, 2 teaspoons baking powder, 1/8 teaspoon salt, 1/2 cup water, 2 tablespoons unsweetened applesauce

Topping:

1/4 cup cocoa, 1 teaspoon instant coffee, 2/3 cup light brown sugar, 1 3/4 cups hot coffee

Combine cake ingredients in a medium-sized bowl. Pour into a one and a half quart casserole dish that has been coated with cooking spray.

Combine topping ingredients in the same bowl. Gently pour this mixture over the cake batter. Bake in a 350 oven for 45 minutes. Cook cake 10 minutes before serving. Serve plain or garnish with whipped topping or sugar-free frozen vanilla yogurt. Yield: 6 servings.

COFFEE ICE CREAM SAUCE

1/4 cup granulated sugar, 2 teaspoons cornstarch, 1/4 cup strong coffee (room temperature), 1/4 cup skim milk, 1/4 cup fat free half and half, dash of salt, 1/4 teaspoon pure vanilla extract

Combine sugar and cornstarch in a small saucepan. Using a whisk, add coffee, milk, half and half, salt (but not vanilla) to the cornstarch mixture. Cook over moderate heat, stirring constantly, until the sauce is smooth and thickened. Remove from heat and add vanilla. Let sauce cool. Serve over sugar-free vanilla or chocolate frozen yogurt. Yield: 6 servings.

PIONEER COOKIES (A SOFT, CAKE-LIKE COOKIE)

1/2 cup butter-flavored Crisco, 1/2 cup brown sugar (light or dark), 1/2 cup calorie-free brown sugar, 1 large egg (room temperature), 1 3/4 cups all purpose flour (pre-sifted kind),
1/2 teaspoon salt, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 cup strong coffee (cold),
1/2 cup dried currants or cranberries, 1/2 cup chopped walnuts

Cream Crisco, brown sugar, and egg until fluffy. Combine dried ingredients (excluding fruit and nuts) in a large bowl. Add to creamed mixture in small batches, alternating with the coffee. Fold in fruit and nuts. Drop dough by heaping teaspoons onto prepared cookie pans. Bake at 400 degrees for 10-12 minutes, or until cookies are puffed and golden. Yield: 4 dozen.

FUDGY PUDDING

1/4 cup cornstarch, 1/3 cup Splenda, 1/2 teaspoon salt, 1 1/2 teaspoons instant coffee, 2 cups skim milk, whipped topping (sugar-free)

Combine cornstarch, Splenda, salt and instant coffee in a small saucepan. Slowly add milk to this mixture. Cook over moderate heat, stirring constantly, until pudding is smooth and thick. Remove from heat and cover with plastic wrap. Chill pudding until set. Serve with whipped topping and a few sprinkles of instant coffee. Yield: 4 servings.

Copyright 2005 by Harret Hodgson. For more information on her work please go to www.harriethodgson.com.

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journslists. She was a food writer for the former “Rochester Magazine” in her hometown of Rochester, MN. Her latest book, “Smiling Through Your Tears: Anticipating Grief,” written with Dr. Lois Krahn, is available from http://www.amazon.com

Author: Harriet Hodgson
Article Source: EzineArticles.com
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