Coffee Benefits – Is Coffee Better Than Tea?

Would you like to have tea or coffee? Just what are the specific coffee benefits? You must have heard this offer of choice a thousand times. Be it guests at your house or while visiting someone or from the airhostess in the flight. The general idea in many countries continues to be that tea and coffee are two beverages which have equal importance. However, this is not 100% true. There is a huge divided lobby on this opinion. Many people opine that tea is definitely more popular than coffee as it has medicinal properties and is good for health. Coffee on the other hand is more popular in the workplace. The debate continues on which is more popular.

There are however, some distinct pros and cons of both beverages. Let’s talk about the benefit of tea. As we all know tea was discovered by the Chinese and scientific research has proven than it has very good medicinal properties which can help fight fatigue. Tea is more popular in Asia and Europe where tea drinking is considered to be a proper social function.

Coffee on the other hand gives an instant ’fix’ and helps people be alert and ward off sleepiness when at work thanks to the caffeine content in the drink. The health conscience coffee drinker tends to opt for decaffeinated coffee and thus gets the flavour without the caffeine. Coffee is very popular in the United States and is also an international drink which is appreciated the world over. These are the coffee benefits present in every cup!

It is very difficult to determine which beverage garners more votes with a global audience since each drink has its own fiercely loyal fan following.

Latte Frothing Basics – How to Make Delicious Frothed Milk

Few coffee drinkers fully appreciate the fact that frothed milk is what makes a cappuccino or latte. Without the milk and foam, it is just plain espresso. Like anything worth learning, it takes a bit of practice, even the most capable baristas have a hard time at first. Let us take a look at the frothing process.

Most experts agree that it is best to begin with a stainless steel pitcher, some cold milk and an espresso machine with a steaming wand. Past that, there are as many differing ideas about the frothing process as there are blends of espresso.

Stainless steel is preferred for its easy maneuverability, but any non-plastic container will work as long as it will not melt or crack with heat. The kind of milk you start with depends on the texture of foam you want to achieve. The higher the fat content, the more dense and more difficult to froth the milk with be. Skim milk produces light, airy foam, and is probably the easiest for beginners to practice with.

To determine how much milk is needed, fill the cups you plan to drink from with half the milk the drink requires. For example, a cappuccino is half espresso and half steamed milk, so you would fill the cup one-fourth full will cold milk because steaming will cause the milk to roughly double in volume. Pour the milk in the pitcher.

It is important that the tip of the steam wand is consistently held just below the surface of the milk. If it is too held too deep, the milk with scorch or boil before it froths. If it is not deep enough, it will blow the milk out of the pitcher and make a mess. Keep the palm of your free hand flush with the bottom of the pitcher. This will help you monitor the temperature of the milk without interrupting the process.

Slide the pitcher away from the machine as to keep the tip of the wand just under the surface as the milk expands. At this point, if the milk is about the same temperature as the palm of you hand, plunge the wand deeper into the milk to warm it up. If the pitcher feels too hot, turn off the steam and tap the pitcher against the work surface. This lets large bubbles to escape and helps cool the milk. It is important to never let the milk boil.

Using a long-handled spoon to carefully hold the froth back, add the milk to the drink. Be careful to pour in one continuous stream. A spoon may be used to add the desired amount of froth on top of the drink, but if the frothing is done well, the result is a fine micro foam that can be poured directly from the pitcher. Cinnamon, nutmeg or grated chocolate is a nice addition to any drink.

History Of Kenya Coffee

The birth place of coffee is relatively close to Kenya but getting it there was not an easy task and full of bloodshed. The Arabs who controlled coffee enslaved thousands of Kenyan’s where they worked on the coffee plantations in Kenya and Arabia. This was followed by the British settlers around 1900 who quickly assumed control over the country which led to more bloodshed.

In the first part of the 20th century the interior was settled by British and European farmers who became rich by farming coffee on the backs of the Kenyan workers. By the 1930’s the farmers powers had become very strong. Even with over 1 million Kikuyu tribe members calling it home they had now real land claims according to the Europeans. To protect their interest the wealthy Europeans banned them from growing coffee, introduced a hut tax and gave them less and less for their labor. The Kikuyu were forced to leave their land and go to the cities in order to survive. This legal slavery of the population continued until the century until the British relinquished control in 1960. Despite all this bloodshed and slavery Kenya coffee has flourished and is among one of the finest cups in the world.

All Kenya coffee grown is Arabica coffee grown on the rich volcanic soil that is found in the highlands of the country. Today around 250,000 Kenyans are employed in the production of coffee. Most is produced by small land holders that are members of cooperatives that process their own coffee. Still, even with this Kenya coffee’s specialty status Kenya coffee farmers still remain among the poorest in the world. In 2001 a farmer producing 1,007 kg crop would only earn ฃ20.14 for his labor, that same coffee is available at specialty stores for $10 + per pound.

Recently Kenya farmers have introduced the Ruiru 11 hybrid plant and it is causing concern amongst true Kenya coffee lovers. This is because it may lack the traditional Kenya coffee attributes that coffee aficionados love. The Kenya Coffee Board is trying to promote Ruiru 11 as an alternative to the farmers but their efforts are overshadowed by the rumors that it tastes like a low grade coffee from a different country. History will have to be the judge to see who is correct.

Kenya coffee has a bright acidity and a wonderful sweetness with a dry winy aftertaste. A really good Kenya coffee will also have a black-current flavor and aroma. Some of the worlds finest coffees come from Kenya and as a single origin coffee it wins praise at the cupping table. Kenya has this level of quality through a government-run system that offers rewards to farmers for producing better quality coffee. This policy has lead to steady improvements and consistent improvements in the cups quality. Each lot of Kenya coffee, if it is from a large farm or a small co-op has to undergo rigorous testing for quality by the Coffee Board of Kenya.

Storing Your Coffee – Should you freeze your coffee?

There are many different suggested ways to store coffee in order to maintain freshness. One of the suggested methods is to put your ground coffee or coffee beans in the freezer. Is storing coffee in the freezer a good way to maintain freshness? Let’s look at the pros and cons.

Freezing has been used for centuries as a way to extend the life of many foods. A diverse selection of foods can be frozen. Bread, meat, fruits, vegetables and even butter can be successfully stored in your freezer. Freezing even maintains many of the vitamins and nutritional value of a wide variety of foods. Coffee, however, isn’t as likely a candidate for storage in the freezer.

Coffee has four main enemies against freshness: air, heat, light and moisture. At first, freezing doesn’t seem to contain many of the offending enemies. However, appearances can be deceiving.

Coffee beans have been roasted in order to enhance flavor. The beans are also porous. Unfortunately a freezer can contain many other foods which have odors. The porous beans can absorb the flavors of many other frozen foods. Flavored coffees can be pleasant, but no one wants to drink seafood or garlic flavored coffee.

Moisture can also be absorbed by the coffee beans. Moisture can cause deterioration and loss of flavor. The more often you take coffee out of the freezer and put it back in, the more moisture absorption takes place into the bean. If you absolutely need to freeze some coffee because you have a large excess you’d like to keep, only freeze it once. The more you take it in and out of the freezer, the more damage you do.

Freezing also breaks down the oils in the beans. The oils contribute to the flavor of the coffee. Breaking down the oils means taking away flavor, and let’s face it, a large part of a good cup of coffee is the flavor.

When it comes down to it, freezing is not the best way to store your coffee. Keep coffee stored in a cool, dry, airtight container away from light. Freezing coffee is possible, and is best if you only freeze it once. The resulting loss of flavor and quality from repetitive freezing makes it a method of storage to stay away from. Your best bet is to purchase only enough beans or ground coffee to supply you for 1-2 weeks. Enjoy the coffee at its freshest!

Percolators – Some Of The Basic Problems With Percolator Cofee

The word “percolator” has come to mean that special coffee pot that used to sit on Grandma’s stove and bubble away like mad all morning long. Typically they consist of a heat proof pot that holds the water, a long tube (like a straw) that holds a filter basket at the top. This filter is normally made of metal and holds the coffee grounds apart from the water in the main pot. Usually fairly oarsely ground coffee is used and a perforated lid is placed over the filter in order to distribute the water evenly over the grounds.

As the water in the pot reached the boil, it is forced up the tube and repeatedly spilled over the grounds in the filter basket. In this way both water and the freshly brewed coffee drips back down into the hot water and over the grounds. Gradually the coffee becomes stronger as the water/coffee continues to drip over the grounds. This process continues as long as the pot is kept at the boiling point.

Evn though we may hold special memories of percolaters, they are not a particularly good way to make a great cup of coffee. In fact many people rank percolator coffee right beside coffee boiled directly in the water! When it is made in a percolater a number of things happen that produce a less than perfect cup of coffee.

For starters, the water is overheated. Boiling water simply extracts too many of the unwanted bitter flavours in the coffee and should be avioded if possible (which isn’t possible with a percolator). Also the coffee grounds become overextracted by repeatedly passing already brewed coffee back over the grounds. Finally the boiling/percolating action of the liquid tends to release many of the desirable flavours and compounds into the air. While this does produce a wonderful aroma of fresh coffee in the house, it can often lead to flat tasting coffee.

In the end, it is often best to avoid percolators if you can. There are other affordable ways of brewing great coffee, even if it may mean turning your back on wonderful aromatic memories.

Oomph is the intricate inner feeling

” Oomph is the intricate inner feeling of that touch of power, unexplained yet real, that comes with the drinking of coffee”

I had been a long term tea drinker, preferring tea to any other beverage for years, until one day, I had a new assistant. I was working as a dealer representative for stocks and shares at that time, and that means in a really stressful environment, being in the trading room all the time. So taking some time off to catch a cuppa and to be back to trading and watching the trading screens for the best prices was the perfect break anyone could hope for.

My new assistant was a young lady in her mid twenties, and it was interesting to see her prepare her drink.

No, she wasn’t a tea drinker like me. Instead, she was a coffee fan, perhaps even an addict to coffee, you may say. On  her first day at work, she took out of her handbag three packs of instant coffee 3 in 1 – namely instant coffee, sugar and non-dairy creamer, and then proceeded to empty the three packs into one cup,adding hot water, making a strong coffee.  She wasn’t through yet, because she also opened another pack of chocolate powder and sprinkled the chocolate powder on to her hot coffee, creating a tremendous aromatic smell that pervaded the trading room.

That was some “oomph” in her coffee.

After a period of three months, I found I was suddenly drinking coffee myself and wasn’t a pure tea drinker anymore. It was a subtle conversion process, and soon I found I really need that coffee in the afternoon trading session.

Now, looking back, I have learnt a lot of techniques to add more “oomph” to  my cup of coffee.

One way is to enhance the taste with some special add-on ingredients.

My most popular add-on ingredient is powdered ginseng. Ginseng is the traditional chinese herb which is a root, and american ginseng is preferred to korean or chinese ginseng. This herb makes one alert when taken, and is normally taken to strengthen one’s immune system or body. You can get the ginseng powder from the Natural Herb Store or in the form of capsules that you can empty into a cuppa when you need the “oomph”.

Be reminded that the ginseng root powder carries a somewhat bitter taste. So don’t equate quantity with more “oomph”. You just add sufficient to give you the enhanced aroma and the “oomph” you need.

Another way is to add the “tongkat ali” root powder, which may be slightly harder to obtain. This root is from an original plant in Malaysia and is a well researched herbal root with aphrodiasic features. The aborigines of the tropical jungles of Malaysia use this to enhance their “maniless” and this they prove by having big families. Commercially, you can get a bottle of this Tongkat Ali powder under the brand name “Power Root” throughout the world. Just add a small pinch and you will find the difference in your taste and feel the subsequent well-being.

Now you can have that extra edge and “oomph” when you next take your coffee, irregardless whether it is an espresso or a latte.

Making A Great Cup Of Coffee

Today, I will propose to you how to make a great cup of coffee. You can do it. There are a few secrets to the process. I will share these with you.

Start with the bean and pick your roast. Quality coffee can only come from a quality coffee bean that is properly roasted. The process of roasting a coffee bean is complex and can result in a given bean tasting very different depending on how it is roasted. If you desire a strong intense flavor to your coffee, choose a dark roast (ex: French Roast). If you like to a light flavor, less intense, choose a lighter roast.

Never use pre-ground coffee. Pre-ground coffee will lose its flavor and essence within a short period of time. Grinding before you brew will assure you that no flavor is lost due to time.

Always use cold filtered water when brewing your coffee. The water you use represents 98% of your cup of coffee. Filtering the water will remove impurities that could affect the taste. Poor quality water can come from a variety of sources. Example, older house will have older pipes. Theses pipes tend to give the water an off flavor. You will want to remove this by filtering. The basic rule is the better the water, the better the coffee.

Skip the paper filters and go for the gold. Yes, these are 23k Gold plated stainless steel filters. Paper filters will influence the flavor of the coffee in a negative manner. The Gold plated filters influence the flavor by allowing natural oils to infiltrate into your brew, adding a level of flavor and aroma you wont find with paper coffee filters. Another plus is that these filters can be reused over and over, and will last a very long time. Not only will your coffee be better, but you will be helping the environment by saving on waste.

Never over do it on the add-ins. Cut down on the sugar, cream, and other flavor add-ins to really enjoy the true essence of the brew. If we disguise the coffee to much; we will never know the true taste.

Part of what makes a great cup of coffee is how and when we enjoy it. We all have our favorite time and rituals. For me, nothing beats enjoying a great cup of coffee on a Sunday morning and reading the paper.

A Brief Overview of Gourmet Coffee

The word Gourmet is used to refer to the fancier grade, cut, or quality of many of the foods and beverages we consume. Gourmet foods and drinks have long been associated as the regular fare for the rich and famous who can afford the higher pricing that often accompanies many of these finer food and beverage versions. Coffee is a beverage that has been available in cheap, regular and gourmet versions for a long time and the consumption rate of coffee among people from around the world continues to increase every year. Gourmet coffee may have once only been served in the finest dining establishments and found being served mostly in the homes of the upper class, but gourmet coffee is widely available and affordable to a variety of people and is found in a variety of settings today.

Coffee is made from coffee beans which are found within the berries that develop and ripen on a number of smaller evergreen bush plant species known as the Coffea plant. After ripening, coffee berries are harvested, and then undergo a processing which also includes drying them. It is the coffee beans that remain after the processing and drying of the coffee berries. The beans are then roasted to various degrees which cause them to change physically and in the tastes they produce. Finally, the coffee beans are grinded down into a fine consistency that is commonly known as coffee grounds, and packaged and shipped to destinations around the world where consumers can buy and brew coffee grounds to make coffee in commercial, hospitality, institutional, and residential settings. Some people prefer to grind their own coffee beans before brewing them for coffee. Packaged coffee beans that have not been ground can be purchased in stores and ground using the grinding mills that are made available in most of the stores selling them, but also with grinding machines in the home.

The two most commercially grown species of the coffea plant that produce the coffee beans used to make the coffee that the world’s population consumes, are Robusta and Arabica. Gourmet coffee is made from the top tier coffee beans from the arabica coffea plant. These top tier arabica coffea plants are typically grown at very high altitudes (above 3000ft) with ideal soil and climate conditions. The coffee beans produced have fuller flavors, are more aromatic, and have less caffeine in them than other varieties of coffee beans such as Robustas. The coffee beans of arabica coffea plants grown at lower altitudes are still noted among consumers as having richer flavors than the flavors produced by Robusta coffee beans, but it is only the top tier arabica coffee beans that are considered to be Gourmet, and thereby from which gourmet coffee is derived.

Coffee bean grounds and coffee beans that have not been grinded down need to be stored in air-tight containers and kept cool in order to protect them from losing their flavor. The containers that coffee is typically sold in are not the most ideal for storing coffee for a long period of time. When you arrive home after purchasing coffee grounds at the store, consider transferring the fresh coffee grounds to appropriate storage containers to extend its shelf life and full flavor.

Coffee can be brewed in many ways such as boiling, pressuring, and steeping. Most of us brew our coffee using automatic coffee brewing machines and percolators which use gravity to pull hot water through coffee grounds where the hot water mixed with the oils and essences of the coffee grounds empties into a liquid holding container below. Filters are used to keep coffee granules from being emptied into the carafe or liquid holding container from which the brewed coffee can then be served from because most people do not want to drink the coffee granules. Coffee granules can be very bitter once the flavor able oils and essences have been removed through the brewing process. Plants and flowers love coffee grounds though for anybody who is looking for a greener alternative of what to do with coffee grounds after brewing instead of just throwing them in the trash.

Of course, Gourmet coffee beans are only the beginning to creating a truly gourmet coffee experience for many gourmet coffee drinkers. Some people are quite content with drinking their gourmet coffee black, without adding anything like milk, creamer, sugar or other sweeteners or flavorings, to their coffee. While many others want to enhance their gourmet coffee and drinking experience with tasty additions like milk that is whipped into a froth, sweeteners, and mixing in other flavors like chocolate, vanilla, cinnamon, and mint, to name just a few. Big name coffee chains sell a wide variety of gourmet coffee with different tasty additions and flavors to appeal to gourmet coffee lovers. However, brewing gourmet coffee at home is usually much cheaper, and you can add what you want to your coffee to satisfy your refined, gourmet tastes.

A Brief History of Espresso

Luigi Bezzera, the owner of a manufacturing business invented Espresso at the turn of the century.  Luigi Bezzera was simply trying to figure out a way to brew coffee faster.  He figured if he could just add pressure to the brewing process it would speed things up.  Thus the “Fast Coffee Machine” was created.  His idea of a fast cup of coffee turned out much better than he had planned, what he ended up with is a better, fuller tasting cup of strong coffee, as well as a much faster process.  He found that the quicker more efficient brewing method allowed for the quality of the beans to be extracted as opposed to over extracting he had previously experienced.  The term “Espresso” means fast in italian, hence the term.

It wasn’t until later when Desidero Pavoni purchased the rights from Mr. Bezzera for the espresso machine that it became popular.  Pavoni was extremely successful in marketing the product and probably changed the way people drink coffee from then on.  Just look around!  Coffee and Espresso shops are popping up everywhere, even in the U.S. it has become not only popular for the delicious beans, but has given us a new place to socialize.

Espresso Timeline:

In 1901 Luigi Bezzera filed a patent for the espresso machine that contained a boiler and four “groups”. Each group could take different size filters that contained the coffee.  Boiling water was forced through the coffee and into a cup.  Ambrogio Fumagelli says that this was the birth of (fast) espresso coffee.

In 1903 Luigi Bezzera’s patent was then purchased by Desiderio Pavoni and put to market in a big way.

In 1905 The Pavoni company begins manufacturing the espresso machines soley based on Bezzera’s patent.

In 1927 First espresso machine was installed in the United States.  It was a La Pavoni Espresso Machine installed at Regio’s

in New York.

In 1938 Cremonesi designed a piston pump that forced hot water through the coffee.  It was installed at Achille Gaggia’s

coffee bar.

In 1946 Gaggia begins manufacturing the commercial piston machine.  Resulting foam or cream layered coffee or cafe’.

A Blog Of Brewed Coffee, Anyone?

Coffee is something that we a drink to enjoy the quiet moments of our day. It is also something we drink to jolt our systems when our system is falling asleep and we still need to work. What contrasting reasons to drink this brew yet both are accurate.

Coffee is a complex drink that is drunk at any time during the day. It is enjoyed by many millions of people yet not truly appreciated by these very same people. There are so many varieties and blends that it can be bewildering. In fact, as the character of Tom Hanks in “You’ve Got Mail” puts it, it can be a challenge to choose for those who have difficulty making decisions to go into a Starbucks shop because suddenly you are asked to make six, all in one go.

It is always great to learn new things and try out new tastes. It also helps if you can learn about what blends may match your taste without your having to waste money on a cup that you will find you absolutely unappealing after the first sip.

Coffee is grown in many places all over the world. Each area produces coffee that is unique to the soil it grew in. Though it is acknowledged that the first coffee plants came from Ethiopia, by no means has Africa cornered the coffee market. Thanks to the varying tastes of people, many delicious blends have resulted.

Coffee is like wine. To truly appreciate it you need to use all your senses and savor not only the taste of each brew but its aroma as well. The scent alone of coffee is enough for some individuals to relax. For them, coffee reminds them of home or a place to just hang out, kick back and relax even if they are sitting in the middle of a crowded caf้.

Of course, some may prefer to learn how to make great coffee at home instead of always buying from the local caf้. A blog that talks about practical tips on how to make coffee is invaluable. Recipes for various coffee recipes, be it brew or food flavored with this delicious ingredient, add an interesting and helpful touch to any website that is much appreciated by this reader. It is always nice to work with recipes that other people have already found to be successful.

There is much to experience about coffee and many people to enjoy it with. Each cup of coffee is a connection with that community. The beans and the brew spark off that common interest. Brewed-coffee.com provides a venue which talks about the many aspects of coffee. It tries to bring to life the fun  side of coffee as well as the facts of this beverage.

Brewed-coffee.com invites you to sit in front of your computer for a moment and have a wonderful coffee break with other coffee loving individuals. It brings art, culture and facts right to your virtual doorstep. You may want to enjoy a cup while reading about today’s brew.