Archive for the ‘Coffee’ Category

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Kona Gold Coffee

Wednesday, February 24th, 2010

The Kona Gold coffee has been traditionally grown for centuries in small batches with only relying on labor-intensive skill. Kona district is blessed with good quality, volcanic soils, raised ground, ideal temperature and the right amount of rainfall that makes it the perfect environment for planting and growing coffee. The environment in which the coffee is planted is very important as it determines the taste of each coffee’s characteristics.

Unlike most of other coffees, Kona Coffee is passionately and carefully handpicked, in order to ensure only the ripest and full flavored ones will be picked for processing. The uniqueness of each coffee requires a thorough roast level that will draw out the distinct and intense flavor of each individual coffee. With the abovementioned factors go hands in hands, today’s consumers can enjoy and appreciate the subtle taste of high quality characteristics possessed by the high mountain estate grown coffees that is Kona Golden Coffee. (more…)

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Burr Coffee Grinder

Wednesday, February 24th, 2010

Fundamentally, roasted coffee beans need grinding or milling in order to brew them. Grinding or milling is done to facilitate the brewing process and it is an important aspect as grinders strongly affect the quality of brewing because it needs to be matched with the brewing method used. The finest coffee will be produce with both factors working in perfect harmony.

There are two types of coffee grinder and they are either burrs or blades. With moving grinding wheel and stationary surface, the burr coffee grinder crushes the beans instead of chopping them like a normal blade coffee grinder would do. The burr is positioned in a specific way which regulate the ground size, thus making the grinding process more reliable than merely using a blade coffee grinder. With burr coffee grinder, even grounds are produced and hence the coffee flavor is more consistent. (more…)

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Traditional Sumatran Coffee – Simply Irresistible

Wednesday, February 24th, 2010

Normally grown inland from the southern coast, the Sumatran Coffee production actually began in the 18th century and majority of it is labeled Mandheling or Lintong which basically means the place where it was initially planted and grown. They are different from coffees of Java as they are planted and grown by small landholders or coffee farmers who may only have a few trees on their property and they are normally dry-processed with just semi-washed. The ripe coffee cherries are crushed by hand and spread in the sun to dry for an extended period of time rather than being rinsed in water during the night after they have been harvested. To date, coffees of Sumatra are grown at different places in Sumatra as well other than just Mandheling and Lintong districts.

These coffees have low and subtle acidity due to how they are processed. Their bodies are full and buttery, with sweet and pungent almost syrupy and somewhat earthy taste that just lingers on one’s tongue. These intensely aromatic and typically smooth-bodied coffees of Sumatra are characterized by their steady flavor and full, sweet-scented aroma. The flavor is normally very concentrated, and each distinctive blend is roasted to perfection to add richness to every cup of one’s Sumatran Coffee. (more…)

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Jamaican Coffee

Wednesday, February 24th, 2010

Coffees come in various characteristics and flavors. While the origin characteristics influence the look, taste and smell of the coffee, the roast degree also influences the end product. In this case, Jamaican Coffee is no different.

A coffee’s flavor category is determined based on the combination of its origin and roast degree. Coffees of Jamaica are the light and subtle coffees. Established in 1885, they are also known as the Jamaican Blue Mountain coffee. They are named so because the coffees are grown in the Blue Mountains of Jamaica. These mountains rise from 3000 feet to 7500 feet and the climate of the region is just sufficiently cooling and misty with high rainfall. Furthermore, the soil is equipped with excellent drainage system. With these two factors combined, the coffees can be ideally grown to their perfection. (more…)

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Mexican Coffee – An Absolute Treat

Wednesday, February 24th, 2010

Coffee was primarily planted in Mexico in the 18th century from Jamaica. The Mexican Coffees are typically simple and are most often than not used as a base for blending. Originated from central to southern regions of the country, the most famous coffee market names consist of Coatepec, Oaxaca Pluma, Chiapas, Veracruz and Tapachula. Their coffee differs due to the vastness of the coffee plantations in Mexico. In addition, some of the best coffees of Mexican products are produced in small-scaled Mexican organic coffee farms. Being one of the largest producers of certified organic coffees in the gourmet coffee market, they make certain that their coffees are definitely worth exploring based on the inimitable characteristics they represent and their competitive price.

The coffee beans are characteristically light-bodied, mild but with delicate flavors and nutty. Nonetheless, their bodies can be heavier. With brighter acidity, the beans offer a range of chocolate overtones. There are several well-liked coffee varietals, known as Arabica varietals and they are Bourbon, Mundo Novo, Caturra and Maragogype. Additionally, these coffee beans are being sold at a moderate market price. Altura or in other words, high-grown coffee, is their finest grade coffee. Rumour has it that where coffee is concerned, the higher it is grown the better. Their high-grown coffees are perceived as to have the top quality any coffees can possess and among the highest coffees that get exported to the United States of America. (more…)

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Terrific Coffee News

Monday, February 8th, 2010

Hot drinks : some views on home brews 45 bln cups of coffee and tea were consumed in united states in the home during the past year
According to Tns data, 45 bill cups of coffee and tea were consumed in the home in the past year. No doubt some of this year’s total will be being enjoyed while reading this feature.
According to Iri convenience channel data ( 52 weeks ending July eleven, 2009 ) hot drinks are worth £182m to c-stores, which is up 3.1% on the previous year. We’re now a nation of coffee drinkers with instant coffee accounting for 47% of sales, worth £86m and up 5.6%, while tea trails a little behind with a 38% share, worth £69m and down 0.5%. Maybe incredibly, hot choc has 6% of the market and is worth just over £10m, with sales up 8.3%. This beats roast and ground coffee which claims five percent of the market and is worth less than £10m. it’s showing healthy growth with a 6% rise. Malted drinks are not faring so well with 1.7% of the market, worth £3m and down 11.9%. Fruit and herbal teas have a similarly small proportion of the market and are worth the same as malted but are up 11.8%. Eventually, while green tea is a little player with 0.4% of the market and worth £800,000, it is showing fantastic expansion up by 20.6%. (more…)

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Single Serve Coffee Makers – The Modern Household Coffee Maker

Monday, February 8th, 2010

single serve coffee makerWhy buy a single serve coffee maker? The reasons are numerous but I will try and explain in this article to convince you. I have owned a Keurig single serve coffee maker for over a year now but prior to that I tried several different 10 cup makers trying to solve little annoying issues that we all experience. I have tried every top retail brand like Cuissanart, Krupp’s and Braun along with old-time makers like Mr Coffee. None of them kept my amusement for very long. I then tried a very expensive maker for coffee connoisseurs and spent over $300 for it and it ceased after a year and it still had the same problems like:

1. Coffee flavor changed after sitting in the pot
2. Did not hold temperature for long
3. Waste of coffee
4. Same flavor for every cup

Comparing Single serve makers and standard Carafe models is a bit like compaing apples and oranges. Everything from taste to overall brewing experience is totally different. I have to say that when I first experienced putting the little cup in the coffee holder to pressing my first start button I was in love. It was so easy and frankly fun! (more…)

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Single Serve Coffee Makers – We’ve Come A Long Way Baby

Monday, February 8th, 2010

If you are considering a Single Serve Coffee Maker to help make your life easier then I will assure you you are making the right decision. Not only does the coffee taste great and allow you to drink different flavors for each cup but man, read this exerp below from a book I found that discribes what meathods to use for the perfect cup. Thank God for innovation!

A most frequent fault in the use of the filtration method is the failure to understand the fine degree of grinding necessary to the best results. When the grind is not sufficiently fine the extraction is, of course, weak. A fine grind (like fine cornmeal) is essential. It does not retard the flow if the filter is of right dimensions. A powdered grind (like flour) is so fine that it is apt to “mat” itself into a resisting floor. (more…)

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Coffee Myths, Facts and Information

Monday, February 8th, 2010

This article will discuss the myths, facts and information about coffee.

Every day people around the world drink millions of cups of coffee. It has become a staple of life. We see a StarBucks on every corner. Is coffee really this good or is it so addictive? I think it is both really. I think good coffee almost has a sexy taste to it. It tastes rich and full bodied. Not many things can compare to it. Maybe chocolate, but that is another article all together.

You love to drink coffee. You love a good cup of steaming hot Joe on a cold morning. Watching the steam come off the coffee as it snows outside is a very relaxing thought. Is coffee good or bad for you? Well, I think it depends on who you ask. (more…)

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Espresso

Monday, February 8th, 2010

When you have decided to purchase The Best Espresso Maker, may these requirements as your consideration; temperature control, extraction time and pressure. From there requirement you can look at other functions that will add to your enjoyment of the machine, and help you identify the best espresso maker for your needs.

If the Espresso Maker can’t produce a minimum of 9 bar pressure, can’t extract in about 25 seconds, or can’t maintain a water temperature of about 95 (C) cross it off your list. (more…)

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