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
US State tax list

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
Digital economy, mobile technology

The word we use today to describe the popular black beverage, coffee, was once used to describe wine. Indeed, this drink was often interchanged with wine and sometimes used instead of wine in the religious ceremonies of the Mohammedans, because it had the result of keeping believers awake during the long night of prayers.

That’s just one of many, many more amazing coffee facts.

All over the world, people drink coffee, but depending on which country you come from you may drink your coffee a little different. For example, in Italy, Italians drink coffee fast and they sweeten it with sugar. The Germans, Belgians and the Swiss, however, add hot chocolate, while Mexicans favor cinnamon. Austrians like whipped cream, and Moroccans peppercorns, while Ethiopians add salt. The Egyptians and Turks prefer strong and thick coffee with no milk at all.

The story of caffeine

Believe it or not, caffeine is a prohibited substance for the International Olympic Committee. In fact, if athletes test positive to more than around 12 micograms of caffeine per millilieter of urine, which translates to about 5 cups of coffee, they may well be banned from competition.

The human body absorbes about 300 milligrams of caffeine during intake. That translates to about four cups. After four cups, the body no longer absorbs the caffeine, so even if you drink more the body does not display any further stimulation. But the body releases about twenty percent of caffeine intake every hour.

International facts and figures

Germans are now the world’s second largest consumers of coffee. Previously, a German government hired a special force to uncover illicit coffee traders.

Over 53 countries grow coffee. Costa Ricans grow a lot of coffee, but the coffee plant was imported by the Spaniard, Navarro, in 1779.

A French national invented the percolator. That was in 1827. An Italian invented the espresso machine. That was in 1903. Greeks and Turks traditionally brew coffee over a strong fire and using a tiny pot called a briki.

Before that, coffee beans were roasted over a charcoal fire. Actually, though we call them coffee beans, they are actually coffee berries. Each year over seven million beans are produced.

More coffee facts and trivia

The Japanese celebrate official coffee day on October 1st. The Japanese are the third largest consumers of coffee in the world.

Germans are more likely to sweeten their coffee than Americans.

Americans kicked off the flavored coffee trend back in the 1970s.

Dark roasted coffees have less caffeine than medium roasts. That’s why espresso has less caffeine than regular coffee.

Centuries ago, coffee was thought of as a meal. Ethiopians mixed coffee beans with animal fat and rolled them into balls, to have an an energy power snack.

Where to find personalized photo coffee mugs [http://www.coffeeateria.com/create-your-own-personalized-photo-coffee-mugs-online-and-give-them-as-gifts-13.html] by visiting [http://www.coffeeateria.com], a popular coffee website that specializes in coffee blends, gourmet coffee, and espresso to include coconut flavored coffee [http://www.coffeeateria.com/coconut-flavored-coffee-14.html] so you can enjoy a unique blend of coffee.

Author: Samantha Evans
Article Source: EzineArticles.com
Eco Friendly

If you are a coffee lover but you are worried about the bad effects of coffee on your health, then gano coffee may perhaps be just the ideal solution for you. Well there are people who drink coffee feel that it is an unhealthy habit. Indeed, many medical research show that although drinking coffee in moderation does not appear to have harmful effects on your body; it is important that people do not forget that the main ingredient in coffee is caffeine, which can be abused even when taken in very small doses and can become an addiction.

In fact, everyone and anyone who drinks coffee regularly will attest to the fact that they simply cannot function a day without a cup of hot coffee. So can drinking coffee in moderation helps prevent addiction? Well, that’s another thing that is beyond the control of coffee bean lovers. What may be moderate drinking according to one person may be well over the limit as far as the harmful health effects are concerned. And even though people know this, no one seems to be in a hurry to give up coffee. But, with the availability of gano coffee, you may not need to.

Gano healthy coffee beans are actually not real coffee beans. They are made from the extract of Ganoderma. This coffee is cultivated and processed using natural and organic methods. Hence no harmful chemicals, artificial enhancers, or pesticides are used in growing gano coffee. The main ingredient in this coffee is Ganoderma Lucidum, which is a substance that has been used since ancient times for its health benefits.

Gano coffee is an alternative type of a coffee only and is not any kind of coffee substitute. It is not a flavored beverage that gives you the taste of coffee but without the added caffeine. Instead, it is a drink that has the natural coffee taste, which is in fact richer and more flavorful than the regular coffee.

Gano coffee also provides you with a ‘kick’, which does not come from caffeine like in regular coffee, but from its main component – Ganoderma. This substance also provides energy which is absent from the caffeinated variety.

Gano coffee has a lower content of caffeine as compared to other types of coffee. It is also better than decaffeinated coffees. This is one good reason why gano coffee is gaining in popularity around the world. So try it yourself now to experience the goodness of gano coffee.

Looking for more info on coffee bean? Click for more info on Coffee Beans [http://www.gourmet-coffee-bean.greenhealthcoffeeclub.com/Articles/Coffee_Beans.php] now or go to [http://www.gourmet-coffee-bean.greenhealthcoffeeclub.com/]

Christopher Wen is the webmaster for [http://www.greenhealthcoffeeclub.com/] where he provides you articles, info, and news on coffee and coffee related info.

Author: Chris Wen
Article Source: EzineArticles.com
Digital Camera Information