Coffee

Coffee is one of the most popular beverages in the world. It is the second most traded physical commodity worldwide, ranking second only to petroleum. That is amazing and a good indication of the billions of beans harvested, processed, traded, roasted and sold 24/7 around planet Earth.

There are many reasons why people enjoy drinking coffee:

The brew complements the time spent reading a good book. Reading offers both pleasure and information. Reading offers a view into another world when you can escape the present and pretend to be in another dimension, time or space. Reading offers the opportunity to see the world through someone else’s eyes and to broaden our understanding of the world around us. Drinking coffee provides a sensory experience that adds pleasure to the tongue and palate in addition to the mental enjoyment from reading. Anne Morrow Lindbergh (1906-2001), pioneering American aviatrix and author who was married to Charles Lindbergh, said about coffee “Good communication is just as stimulating as black coffee, and just as hard to sleep after.”

The taste of coffee is simply delightful. Our taste buds are extremely sensitive organs and will “tingle” when stimulated. The four basic tastes are sweet, sour, salty and bitter. Learning where the tongue is stimulated enables the coffee drinker to learn how to taste the basic profile of the coffee. It is delightful to evaluate the taste sensation of the tongue. It takes practice to recognize the ‘tingles.” However, learning where the tingles are on the tongue indicates the primary taste profile of the coffee. For example, a sour coffee will give a “puckery feeling” like a good glass of wine. Gustave Flaubert (1821-1880), French writer and realist novelist said about coffee, “Coffee: Induces wit. Good only if it comes through Havre. After a big dinner party it is taken standing up. Take it without sugar-very swank; gives the impression you have lived in the East…”

Coffee makes you feel upbeat, enthusiastic, “sharper” and alert. It is not unusual to hear how people in the morning are not really ready to be part of the world until after drinking their daily morning coffee. Caffeine helps us become fully cognizant and to feel more alert. Clark Gable (1901-1960), American film actor nicknamed “The King of Hollywood” in his heyday, said, “I never laugh until I’ve had my coffee.”

Coffee is good for you. Research takes place daily on coffee, caffeine and health around the world. Scientists and research institutes worldwide release studies and research reports frequently that support the caffeine health claims, good news for coffee lovers. Basically, coffee has antioxidants and caffeine, two main ways of improving the health of your body. These substances have health and anti aging benefits. Antioxidants help your body repair damage to cells caused by free radicals. These free radicals are produced as a by-product of cells through normal daily activities.

Coffee and caffeine are recognized for their positive health benefits and potential functional food attributes. A quote attributed to Alexander King (1909-2007), scientist and pioneer of the sustainable development movement, and co-founder of the Club of Rome, said, “Actually, this seems to be the basic need of the human heart in nearly every great crisis – a good hot cup of coffee.”

Coffee is a beverage you can keep on drinking throughout the day and never really have too much. For example, the ever increasing availability of new flavored coffees offers more choices to coffee drinkers who want to taste and experience more flavors than nature can provide. Looking back at history, we learn that people, hundreds of years ago, enjoyed blending coffee with nuts and spices to create special flavors. Thomas Stearns Eliot, also known as T.S. Eliot (1888-1965), Anglo-American poet, playwright, and literary critic said about coffee, “I have measured out my life with coffee spoons!”

So what about a cup of delicious French Vanilla flavored gourmet coffee?

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

Copyright – Timothy S. Collins. All Rights Reserved Worldwide

Author: Timothy S. Collins
Article Source: EzineArticles.com
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I love coffee. I always have. I like some coffees better than others, but I don’t know why. I’ve decided to conduct my own taste test to determine which qualities in coffee I like and which ones I don’t.

Coffee tasting is a lot like wine tasting. The correct term for coffee tasting is “coffee cupping.” The recommended method for “cupping” requires coffee to be ground into an 8-oz. porcelain or glass cup. Water is then poured in the cup and the coffee steeps for a few minutes. The grinds rise to the top, forming a crust which is broken with a silver spoon. The coffee’s aromas are evaluated first; then, after the coffee has cooled a bit, the taster (cupper) slurps the liquid, evaluates the flavors, and spits the coffee out to avoid caffeine intake.

That’s not quite the way I drink coffee. I make it by the pot and drink it by the gallon. Nevertheless, if I’m going to try to determine which qualities I like most in a coffee, it would be helpful to define the four terms used to evaluate coffee: acidity, aroma, body, and flavor.

ACIDITY: sensation of dryness that the coffee produces under the edges of your tongue and on the back of your palate

Acidity refers to the sharp and pleasing aftertaste, often referred to as the liveliness of the coffee. It is a desirable quality that describes the brightness of flavor. Acidity ranges from low (smooth) to high (lively). A coffee without any acidity is referred to as flat.

AROMA: the feeling that the steam produces similar to the “bouquet” of a wine

Aroma is the smell of the coffee. Without our sense of smell, we would only have our taste buds, which are only capable of detecting the four basic taste sensations of “sweet”, “sour”, “salty” and “bitter”. The more subtle nuances of coffee flavor such as “floral” or “winy ” come more from the aroma or smell of the coffee.

BODY: the body is the thickness, heaviness, viscosity, or richness perceived on the tongue.

FLAVOR: the perceived taste of the coffee

Flavor is the overall perception of the coffee and is also a balance of the acidity, body and aroma of the coffee.

This is very much like wine tasting, except I have to make the coffee myself.

Diena Zavetsky has been a coffee gourmet for over 15 years. She is the owner of Hot Gourmet Coffee, a subsidiary of dmskye. She believes that whole bean coffee should be ground just before brewing to get a fresh coffee flavor.

Author: Diena Zavetsky
Article Source: EzineArticles.com
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Coffee, Coffee what a wonderful thing. There is nothing like waking up in the morning to the smell and of coffee in the air and the sensation of that first sip. If you are like me it seems as if, the longer I drink coffee the more I enjoy it. But along with the enjoyment I have become picky about my coffee as well. I guess this is not a bad thing but it sure can get annoying sometimes. There is nothing worse than ordering a cup of coffee at your local coffee shop and having to toss it out as you walk out the door because it tasted like swill. Since I have acquired this coffee snob disease it has forced me to learn a little about what makes a good cup of coffee.

Having taken time to break down the elements that separates a good cup of coffee from a bad cup of coffee, I have narrowed it down to three things. Temperature, extraction time (or brew time), and water quality. Now I know there are some other variables involved here, such as bean quality, coffee freshness, and the coffee grind but for the sake of this article lets stick with strictly the brewing elements.

Temperature:

If you have had the privilege of tasting the same coffee at brewed at different temperatures then you understand this variable very well. It is a amazing that a coffee brewed at 185 degrees can taste completely different than the same coffee brewed at 198 degrees. By having a brewer that you are able to adjust the water temperature opens up another world for the coffee connoisseur.

Extraction Time:

This is the actual time that it takes for the coffee to brew. A lot of times if coffee brews too fast it will leave a sour taste in your cup. If it brews to long it can cause burnt or bitter notes to be present. By controlling this variable we can achieve a wonderful cup of coffee.

Water Quality:

If you have bad tasting water you are going to have bad tasting coffee. The way to correct this is to make sure your water is properly filtered or use bottled water when you brew your coffee.

On my quest to find the best cup of coffee possible I stumbled upon a coffee brewer that is capable of controlling these three variables. It is the Breville brewing system made by Keurig. This brewer allows you to brew one cup at a time using the k-cup coffee technology. Not only can you brew one cup at a time you can adjust the water temperature. Another feature is you can control the extraction time by having four cup size options 6oz, 8oz, 10oz, and 12oz..This allows you to deliver the exact volume of water each and every time your coffee is brewed. This ensures the brew strength and taste is to your liking every time. Last, but not least, this machine comes with 60oz water reservoir that includes a water filtration system. This filtration system improves the taste and smell of your water guaranteeing that you will experience the best tasting coffee.

If you are ready to experience coffee shop quality coffee from the comforts of your own home. Then I would recommend doing some research online about the Keurig K Cup Brewers and about K Cup coffee in general. You will not regret it!

Author: Burke Lane
Article Source: EzineArticles.com
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Flavored Gourmet Coffee Beans

Coffee tastes great by itself, but for an extra special taste sensation, try gourmet flavored coffee. Some of the newest gourmet flavored coffee includes vanilla, macadamia, and even peanut butter. Other flavored coffees include French Vanilla, Toasted Almond, Cookies and Crème, and Hazelnut.

Flavored coffee is usually sprayed immediately after roasting for the best absorption of flavor. When choosing flavored coffees, be sure the flavoring is natural and not a chemical.

The higher grown the coffee plant the better flavored coffee bean you’ll get. The sooner you grind the bean and make the coffee, the fresher and tastier will be the coffee. However, vacuum sealing and freezer storage can slow down this process to some degree, giving you 6-8 weeks at the most to enjoy a real full flavored cup of coffee.

It is hard to beat a good gourmet flavored coffee bean. Whether you like flavored or natural, whole beans or ground, dark or light, smooth or robust, the coffee industry will surely provide you with a coffee bean that will tantalize your sense and keep you coming back for more.

Flavored Syrups and Creamers

Another important addition to the coffee world has been the addition of many flavored syrups and flavored creamers to add to your coffee. These drinks usually start with a flavored syrup that is mixed with hot espresso and stirred. There are a host of coffee flavors and different flavored creamers or syrups.

There is a wide range of flavored syrups, including vanilla flavored coffee syrups and chocolate flavored coffee syrups. Don’t be fooled, though, by blends that are actually mixed with low-quality beans and flavored coffees made with low-quality coffee that is given a new flavor to hide its bitter taste.

Many coffee shops such as Starbucks now offer a wide assortment of flavored syrups and creamers. Go ahead; explore; sit back; examine the phenomenon of custom flavored coffee.

The first time you visit a Starbucks and struggle to decide on what you want to try, it can seem a bit daunting. With so many different flavors, syrups, creamers, and blends, it can seem impossible to make a decision.

Yet it’s worth the effort. With such a vast selection you can have a seemingly infinite number of different flavors to try as you create different blends.

Not only do these flavorings add a variety of new tastes, but these flavored coffee beans also add a whole new robust aroma. Flavored coffee products specialize in the customization of coffee and coffee related products to the awaiting consumer. And whether you are looking to satisfy a sweet tooth or just want something different, flavored coffee syrups put a great kick into any drink.

Discover how to make a better cup of coffee at http://www.coffeeloversportal.com where sisters Carol and Barbara share their secrets. They have developed this site especially for coffee lovers who are searching for the ultimate coffee tasting experience.

Author: Carol Stack
Article Source: EzineArticles.com
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Professional coffee tasters use a great variety of terms to describe the taste of different coffees in the process normally known as cupping. Why not learn a few of these terms and next time you find yourself at a dinner party enjoying your after dinner coffee you can amaze your friends with your coffee knowledge?

Below are some common terms used – it is not meant to be an exhaustive list

Astringent – A secondary taste sensation noted by a salty sensation on the sides of the tongue. Caused by acids increasing the saltiness.

Baggy – An unpleasant taste often found in weakly roasted coffees that have been stored for a long time in inappropriate conditions.

Baked – A flat aroma with insipid taste often caused by roasting for too long at too low a temperature.

Beany – The smell associated with insufficiently roasted coffee that has not been able to allowed to develop its full aroma.

Bitter – Sharp or biting sensation felt at the back of the tongue often the result of over roasting the coffee bean.

Bland – Lacking in any noticeable flavour characteristics.

Bready – A bread-like taste that can occur in coffees that have not been roasted long enough or at a high enough temperature to bring out the flavor of the oils.

Bright – A dryness or sharpness (typical of Central American coffees).

Buttery – Rich and oily.

Caramelly – Suggestive of toffee or caramel.

Carbony – A burnt of charcoal flavor.

Chocolaty – Suggestive of vanilla or chocolate.

Creamy – High levels of coffee oils suspended in the brew.

Delicate – A secondary taste sensation noted for its weak sweet-subtle feeling just past the tip of the tongue.

Dirty – Unclean smelling or mustiness.

Earthy ‘Characteristic smell of soil or dirt often caused when the coffee beans are stored on the ground after harvesting (typical of Sumatran coffees)

Exotic – Unusual aroma and flavor, such as berry or floral.

Fermented – An unpleasant taste producing a sour sensation. The result of enzyme activity in the green coffee beans changing the sugars to acids in the drying process during harvesting.

Flat – A loss of aroma.

Fragrant or floral – Subtle hints of fragrant flowers such as jasmine.

Fruity – A sweet fruity aroma suggestive of berries or citrus fruit.

Grassy – Suggestive of freshly cut grass.

Green – A faint herbal taste due to the incomplete development of the sugar compounds in the roasting process.

Hard – A hard coffee is poorly balanced. It is a secondary taste sensation of sourness on the bottom sides of the tongue. Caused by higher-than-normal percentage of sour acids. Ranking of hardness ranges thus: strictly soft, soft, softish, softish/hardish, hardish, hard, Rioy.

Harsh – A hard or caustic taste.

Heavy – Higher than average levels of suspended material in the brew.

Herby -. Suggestive of onion or green vegetable.

Hidey – A leather-like odor caused when too much heat is applied during the drying process causing the coffee beans fats to break down.

Insipid – A brew of lifeless character often the result of oxygen and moisture penetrating the bean fiber after roasting.

Lifeless – Thin and flat.

Light – Lower than average levels of suspended material in the coffee brew.

Malty – Suggestive of toasted grains.

Mellow – An overall smooth, mild and delicate flavor lacking in acidity.

Muddy – Thick and lifeless.

Musty – A stuffy or moldy smell which can be a positive trait for aged coffees such as Java.

Neutral – The absence of a predominant taste sensation.

Nippy – A secondary taste of sweetness, associated with a nipping sensation at the end of the tongue.

Nutty – Smell and taste suggestive of roasted nuts.

Oily – The description given to a coffee that has an oily taste.

Oniony – Suggestive of onions.

Peasy – A disagreeable taste that is reminiscent of peas.

Piquant – A sweet, prickling sensation at the tip of the tongue, typified by a Kenya AA coffee.

Point – A coffee with good overall characteristics of acidity, body and flavour.

Potatoy – Suggestive of raw potatoes.

Pulpy – A pungent fruit-like flavor derived from coffee cherry skins.

Pungent – Description given to a full-bodied and forceful coffee.

Quakery – Suggestive of peanuts, often the result of using unripe, green coffee beans.

Rancid – A highly disagreeable taste caused by oxidization of the coffee.

Rich – Strong presence of coffee aromas.

Rioy – An iodine-like flavor caused by continuing enzyme activity that occurs when the fruit partially dies on the coffee tree before harvesting.

Round – The coffee characteristics are so well balanced that no particular taste dominates to experience.

Rough – A secondary sensation noted by its grating, salty sensation on the tongue.

Rubbery – reminiscent of burnt rubber.

Scorched – A smoky or burnt aroma and taste caused when the beans are roasted too quickly at too high temperature which char the surface of the beans.

Stale – An unpleasant taste caused by oxygen and moisture penetrating the beans surface.

Sharp – An astringent taste derived from salty tasting compounds within the coffee.

Smooth – Low levels of oily compounds suspended in the beverage.

Soft – A secondary sensation noted by an absence of any predominant taste on any part of the tongue, except maybe for subtle dryness.

Sound – A coffee with no particular positive or negative characteristics.

Sour – A piercing, sour over acidic taste commonly caused by under-ripe beans.

Spicy – An aftertaste suggestive of cinnamon or clove.

Strawy – Suggestive of hay or straw, often from the result of the loss of organic material from the green coffee beans while in storage.

Strong – A coffee, rich in flavor that gives a strong powerful taste.

Sweaty – A coffee that may have been stored inappropriately resulting in a distinct sweaty taste.

Sweetly Spicy – An aroma suggestive of aromatic spices such as cardamom.

Sweet – free from harshness.

Tangy – A secondary sensation noted by a predominantly sour sensation along the sides of the tongue hinting of a fruity sensation.

Tart – A sour puckering sensation experienced on the tongue.

Tipped – A cereal-like taste caused by the beans being roasted too quickly that chars the tips of the beans.

Thick – A high level of solid material suspended in the beverage giving it a heavy feel.

Thin – A low level of solid material suspended in the beverage giving it a watery feel.

Twisty – A coffee with different negative qualities that vary from cup to cup.

Turpsy – Suggestive of turpentine.

Unclean – Coffee with a distinct off-flavor suggesting they have been kept in an unclean environment. A taste and aroma with a hint of fermenting.

Variety – A qualitative depiction of the gases present in the aroma, nose and aftertaste of coffee’s bouquet.

Watery – Lacking in body.

Weak – A beverage that is not flat but definitely lacks body.

Winey – An agreeable taste that gives the impression of a good wine.

Wild – A distinctive wood-like taste caused by storing the beans too long.

Woody – A coffee with an unpleasant smell and taste similar to dry wood. This can be due to the loss of organic material in the green beans during storage.

Coffee is such a great subject – why not learn more about it at our Coffee School? Learn about coffee, coffee machines and methods of coffee preparation.

Author: Fenton Wayne
Article Source: EzineArticles.com
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