Coffee

Caffeine is a naturally occurring substance found in more than 60 different plant species all over the world. The coffee bush is one of them. Caffeine consumption and its effects in both animals and humans has been a topic of study for more than a century and likely will remain so for the future.

There are many different ways to extract caffeine from the green coffee beans before the roasting process. The first successful commercial decaffeination was invented in 1903 by the German coffee merchant Ludwig Roselius (1874-1943) and his assistant Karl Wimmer, a pharmacist by trade. The Roselius process, as it became known, required the use of benzene or methylene chloride as a solvent.

This is how, for many years, the brand of decaffeinated coffee marketed under the label “Sanka” was sold in France and the United States. The process, nowadays, is completely different. Although not the first to take caffeine out of coffee beans, something done by others previously, Roselius became a leading figure in promoting the process and marketing decaffeinated coffee as a new product.

Roselius filed for a patent in 1906. The Roselius process that was patented included the use of steam and chemical solvents initially. Roselius found out that caffeine can be removed from coffee by treating the green beans with chlorinated hydrocarbon solvents. After the solvents are removed, then the beans are roasted as usual. For years, Roselius and his scientists continued experimenting with ways to improve decaffeination.

In 1906, in Bremen, Germany, Roselius founded his company and called it Kaffee Handelsgesellschaft AG (Kafeee HAG, Coffee Hag). In the 1970′s, the company Roselius founded, patented a process developed by the Max Planck Institute that utilizes carbon dioxide as a way to eliminate caffeine from coffee beans. This carbon dioxide process continues to be one of the most common methods in use today.

Do you know the interesting and somewhat legendary story behind the Roselius “invention” of decaffeinated coffee?

• A shipment of spoiled coffee beans led Roselius and his assistant to experiment with “ruined” coffee beans in an attempt to get some use out of what was considered a loss.
• Roselius had acquired a shipment of coffee beans from Latin America to be delivered by cargo ship to his warehouse.
• The ship ran into some very rough waters at sea and the cargo hull took in salt water.
• The coffee beans in the flooded portion of the ship became sea salt water soaked.
• Roselius was a very savvy and determined businessman who would take every effort to get a return even out of what looked like a “real lemon.”
• Roselius’ researchers took the “ruined” coffee beans and analyzed them very carefully.
• They conducted taste trials to evaluate the effect of salt water on the coffee beans.
• To their surprise, they realized that the sea water had extracted much of the caffeine without affecting the taste.
• They confirmed that the coffee had an added taste of saltiness but, otherwise, the flavor was good and appealing to the palate.
• This, of course, was great news to Roselius who saw an opportunity to market a new “type” of coffee to consumers in Europe and North America. What looked like an initial loss turned into the makings of an empire.

Decaffeinated coffee is a very important part of the coffee trade and a beverage of choice for many consumers. Due to medical reasons or personal preference, decaffeinated coffee is something coffee lovers and connoisseurs consume regularly and in varying quantities. Top grade decaffeinated Arabica specialty coffees are part of a gourmet coffee’s choice list. They include single origin varietals from coffee growing regions such as Sumatra Estate, Costa Rican SHB, and Colombian Supremo. In fact, the list of available decaffeinated coffees is extensive so start drinking your cup now!

May I suggest you try a delicious decaffeinated Mocha-Java Blend?

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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Caffeine is a naturally occurring substance found in more than 60 different plant species all over the world. The coffee bush is one of them. Caffeine consumption and its effects in both animals and humans has been a topic of study for more than a century and likely will remain so for the future.

There are many different ways to extract caffeine from the green coffee beans before the roasting process. The first successful commercial decaffeination was invented in 1903 by the German coffee merchant Ludwig Roselius (1874-1943) and his assistant Karl Wimmer, a pharmacist by trade. The Roselius process, as it became known, required the use of benzene or methylene chloride as a solvent.

This is how, for many years, the brand of decaffeinated coffee marketed under the label “Sanka” was sold in France and the United States. The process, nowadays, is completely different. Although not the first to take caffeine out of coffee beans, something done by others previously, Roselius became a leading figure in promoting the process and marketing decaffeinated coffee as a new product.

Roselius filed for a patent in 1906. The Roselius process that was patented included the use of steam and chemical solvents initially. Roselius found out that caffeine can be removed from coffee by treating the green beans with chlorinated hydrocarbon solvents. After the solvents are removed, then the beans are roasted as usual. For years, Roselius and his scientists continued experimenting with ways to improve decaffeination.

In 1906, in Bremen, Germany, Roselius founded his company and called it Kaffee Handelsgesellschaft AG (Kafeee HAG, Coffee Hag). In the 1970′s, the company Roselius founded, patented a process developed by the Max Planck Institute that utilizes carbon dioxide as a way to eliminate caffeine from coffee beans. This carbon dioxide process continues to be one of the most common methods in use today.

Do you know the interesting and somewhat legendary story behind the Roselius “invention” of decaffeinated coffee?

• A shipment of spoiled coffee beans led Roselius and his assistant to experiment with “ruined” coffee beans in an attempt to get some use out of what was considered a loss.
• Roselius had acquired a shipment of coffee beans from Latin America to be delivered by cargo ship to his warehouse.
• The ship ran into some very rough waters at sea and the cargo hull took in salt water.
• The coffee beans in the flooded portion of the ship became sea salt water soaked.
• Roselius was a very savvy and determined businessman who would take every effort to get a return even out of what looked like a “real lemon.”
• Roselius’ researchers took the “ruined” coffee beans and analyzed them very carefully.
• They conducted taste trials to evaluate the effect of salt water on the coffee beans.
• To their surprise, they realized that the sea water had extracted much of the caffeine without affecting the taste.
• They confirmed that the coffee had an added taste of saltiness but, otherwise, the flavor was good and appealing to the palate.
• This, of course, was great news to Roselius who saw an opportunity to market a new “type” of coffee to consumers in Europe and North America. What looked like an initial loss turned into the makings of an empire.

Decaffeinated coffee is a very important part of the coffee trade and a beverage of choice for many consumers. Due to medical reasons or personal preference, decaffeinated coffee is something coffee lovers and connoisseurs consume regularly and in varying quantities. Top grade decaffeinated Arabica specialty coffees are part of a gourmet coffee’s choice list. They include single origin varietals from coffee growing regions such as Sumatra Estate, Costa Rican SHB, and Colombian Supremo. In fact, the list of available decaffeinated coffees is extensive so start drinking your cup now!

May I suggest you try a delicious decaffeinated Mocha-Java Blend?

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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Importing starts with green coffee that is completely processed and ready for export from the origin country. Typically, shipped in 20 foot containers of 275 to 320 bags (70kb or 60kg) or less. It could also be loaded bulk, therefore enabling more beans to be shipped, lowering the shipping costs on a per pound/kilo basis.

From the USA, specialty coffees are most often purchased by importers or individual roasters via an FOB Contract. FOB (Free On Board) means that the price paid by the buyer includes all of the costs in the exporting country, including processing, inland transport, warehousing, dock fees, export fees and loading the container onto the ship. Ownership passes from the seller to the buyer once the container passes over the rail of the ship. The ships captain prepares the Bill of Lading that you will present to your bank to prove the coffee is now on the ship.

The exporter will need a bank that can handle international interbank transactions. Preferably one that is experienced in export document requirements. If not well established at this type of transaction, the exporter will not want to extend credit to any buyer, but will require payment terms: CAD (Cash Against Documents).

A CAD transaction enables the exporter to have payment deposited into his bank account after presenting to the bank the required documents proving that the coffee purchased by the importer (buyer) meets the specifications in the coffee purchase contract/agreement. The exporter’s bank will determine exactly what documents are required.

These documents may include:

- Ocean Bill of Lading (from the freight liner after the coffee is loaded on the ship)
- Weight Notes to identify the exact content and weight of that content
- Certificate of Origin (issued by the government Customs authority in India)
- Certificate of Fumigation (if required by importing country)
- ICO Certificate of Origin (Approved by the ICO: International Coffee Organization)
- Invoice sent to buyer identify the details of the purchase and $Value.
- Packing List from seller as evidence of the product shipped.
- Other agricultural certificates as dictated in your country

Typically, the exporter will use an Export Broker in the origin country who is expert in these matters and can arrange all of the issues involved in preparing the coffee and the documents for export. If a broker is the seller/exporter, then he will handle all of the required export documentation. The buyer/importer arranges for payment, ocean freight and transport insurance. It’s also the importer’s responsibility for acquiring all import documentation and arrangement in his country.

Of course, finding buyers is the key when importing for resell. For information to identify coffee importers, office coffee service providers and specialty gourmet coffee roasters in the United States, you can purchase a membership list from the Specialty Coffee Association of America or from InfoUSA.com. You can use networking sites like, TradeKey as well.

Note: there are always risks associated with importing. Although the importer may have received samples representing the coffee purchased, in most cases the actual coffee received will match the quality grade, type and source, every coffee lot is different, even from the same region and farm.

There are a few ways to lower this risk. One is to be sure you have a “green coffee contract” modeled after the Green Coffee Association Contract Terms & Conditions. Second, be sure to get an export sample taken directly from the contain prior to its being loaded onto the ship, since once the container is on the ship ownership transfers to the importer (FOB contract terms). Finally, when you purchase is large enough, personally knowing who your buying from and even visiting the country to physically select and monitor the export process is an option.

Author, Steve Josephs is CEO of Intellidon Marketing Solutions, whose family office coffee service business, the Great American Coffee Company, http://www.GourmetOfficeCoffee.com, is a premier Specialty coffee roaster and office coffee service provider in the Denver, Colorado metropolitan business community.

Copyright 2009 The Great American Coffee Company and Intellidon Marketing Solutions, Inc.

All rights reserved. Reprints are permissible when this Copyright statement and website link are included.

Author: Steve Josephs
Article Source: EzineArticles.com
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