Some of you might be asking what’s with decaf? Why do coffee drinkers make a big deal out of it? Well coffee contains caffeine. This is a natural supplement and is present in every kind of coffee. Some will have more while some will contain less. Caffeine is where coffee gets that all too famous stimulating power. On the average, depending on the kind of coffee, the caffeine content is from 0.8 percent and 2.5 percent. The caffeine also affects the taste of the coffee.

Decaffeinated coffee has the absence of caffeine in the coffee. The reason for this is that some people have adverse reactions to caffeine. So the market of decaf coffee is really those people who want to enjoy the taste of coffee minus the caffeine. Since caffeine is a natural occurring active ingredient, decaf has to be manufactured. Although decaf in essence is a non-caffeine containing coffee, in reality industry regulators can already classify coffee decaf when it contains a mere 0.1 percent caffeine.

Caffeine is extracted from the unroasted green beans. When your roast coffee beans, the flavor comes out so it would be best to remove the caffeine from green beans. Manufacturers use caffeine-selective solvents to get the coffee stimulant out of the beans. Solvents can be water or dichloromethane.

When manufacturers use water as solvent, the green coffee beans are rinsed with it for a long time. After some time, the caffeine dissolves. The water containing the dissolved caffeine then passes through an active carbon filter which absorbs the active stimulant. The beans are then air dried, roasted, ground and packed. Almost the same process is involved when using the dichloromethane process. The solvent just differs and an added step of steaming the beans to remove any remaining solvent is added.

Modern technology has made it possible to extract caffeine from the beans but retain the flavor and aroma of the coffee. This was one of the fears of coffee drinkers when being served with decaf, that the coffee will not taste like coffee at all. But with the current process, the same type of coffee should taste the same even if it is decaf.

Now, the process described above is not entirely wrong. The hot water that is added into ground coffee is the catalyst that releases all that aroma and flavor. But the combination or the amount of coffee that will be combined with the hot water can dictate how strong or mild the coffee will smell and taste. The other component is the time element. So the length of time the hot water and the coffee come in contact with each other will affect the aroma and flavor as well. If the coffee is finely ground, the more coffee will dissolve with the water and this will also affect the taste and smell. So to follow our equation, we have taste or flavor and aroma equals the texture of the coffee plus the temperature of the water plus how long you combine the two.

Some of the more basic tips of preparing or brewing your coffee include using the same amount of coffee each time you prepare it. This alone will help you make a consistent cup of coffee. Make sure that you use a clean pot, a clean coffee maker, fresh water and also fresh coffee. Coffee in time reduces its flavor and aroma especially if left uncovered. That is why a container with a tight lid is the best place to store your coffee. Also, always remember that freshly brewed coffee or a cup of coffee that has just been prepared tastes a lot better compared to the coffee that came from the same pot but has been served hours later.

As our technology progressed, the preparation of coffee has evolved as well. From simply boiling the coffee grains in a pot of water, now you have manual or automatic drip filter machines that allow the hot water to pass through the coffee grains and into a container. An espresso machine on the other hand uses pressure by forcing the water through coffee grounds. Filters for all machines prevent the grounds from passing through with the water.

Other processes include the Mocha express, the electrical espresso machines, the percolator, the brew in the cup style, the plunger and other more ways.

Food enthusiasts assert that coffee adds a significant amount of depth and layer to flavor. One of the most popular braised foods with coffee ingredients is mushroom sauce. Squab could also be braised using coffee. Some chefs add a small amount of non-sweetened cocoa powder to braise squab.

Do not be surprised to know that braising using coffee does not involve meat alone. Arctic char could also be rubbed with coffee grounds, black pepper, coriander, and cumin. It is then wrapped in hoja santa leaves before being braised in coffee ajus and beef. Veal stock and coffee could also be braised with foie grass.

When using coffee and coffee grounds in braising, pay particular attention to the amount or volume of coffee you use. The amount should depend on how strong you want the flavor to be. Be relaxed as there is just no fast and hard rule. Chefs recommend using strong coffee as a substitute for half of the stock, especially when braising heavily cut meat such as lamb and beef. The aromatic property of coffee could be integrated with the stock following simmering for a few hours.

Take note not to make the coffee flavor discernible. Remember that the goal you should have in using coffee for braising is not to make it taste in the meat. Rather, coffee should effectively blend in and boost layers of flavors. Combining stock and coffee can be easy for cooks who normally have pots of beef stock or veal simmering on a back burner.

You could use strongly brewed coffee instead of instant blends when braising. Some chefs also assert that instant espresso also works well. You could perform some experiments when braising so that you can determine how much more coffee would be useful when cooking. Be attentive and be creative when combining coffee with other active ingredients in cooking.

The idea is to make the flavor surface and last. You could also use coffee grounds and leftovers because it really would not matter. Open your eyes, your nose, and your taste buds to different new possibilities in braising by using coffee.

When you use coffee in cooking, it is advisable that you keep in mind several tips that would make the initiative work. Here are several of the guidelines that could help you make a difference when intending to use coffee as a dish or cooking ingredient.

Use strongly brewed coffee when perking up the flavor of stews, pot roasts, mole, chili, hearty soups, and beans. To make sure you are getting a fuller flavor, prefer ground coffee beans rather than instant. You should understand that instant coffee is already refined. In the process of refinery, certain aroma and flavor have been eliminated. Instant coffee is also designed and formulated to easily dissolve and burst with coffee flavor taste. If you cannot find any other coffee other than instant, you can still use it as an important cooking ingredient by turning it into an espresso.

One advisable thing to do when intending to use coffee as a cooking ingredient is to make it much stronger than you normally drink it. This is to make sure the aroma and flavor will last. Coffee is added to dishes because of its ability to help make meats absorb flavor and spices. When you make your coffee stronger to be used for cooking, do not worry about possibly making the dish bitter. Coffee flavors usually mellow when you cook.

To combine coffee with cookie dough, first dissolve an ample amount of ground coffee within a small amount of solvent like water or coffee liqueur. You could add some sugar and creamed butter for extra flavor. When intending to feature coffee flavor in cakes, make sure you coarsely crush coffee beans using a rolling pin first.

In chocolate desserts, combine coffee only with white or unsweetened chocolates. High-quality chocolate products tend to always overpower the flavor of coffee in desserts. If you are making a mocha flavored dessert, use white chocolate instead. When making cookies, dilute ground coffee beans in liquid before mixing into the dough. Ground coffee beans in cookies tastes better than espresso in cookies.

First, decide whether to purchase ground or whole bean coffee. If you are a coffee enthusiast and you always prefer the best, your natural choice should be buying whole bean coffee. This is because whole bean coffee is able to maintain its flavor and aroma much longer than ground coffee does. However, if you know nothing about grinding coffee, let your local roaster do it for you by buying ground coffee. There are different coffee grinders available but not all of them are easily operated and used. Invest in a burr grinder or a blade grinder if you aim to grind your own coffee whenever you need to.

When buying coffee beans at the supermarket, it is advisable to skip the major and bigger brands in favor of the local and less famous ones. Big brand coffee beans might have been stored in inventory or a warehouse for many months. If you want your coffee to be fresh, go for the minor brands.

Strive to buy only freshly roasted coffee beans. Coffee when stored for months may already lose its aroma and strong taste. Do not panic, buy or shop for more than enough coffee beans. It is best if you buy enough coffee that would last in your house or office just for two to three weeks. Coffee beans also tend to degrade by themselves if not properly stored.

As much as possible, prefer local roasters rather than superstores and groceries. Despite selling mostly unbranded coffee, local roasters are proven to sell high-quality and fresh coffee beans. You could always approach and ask your local roasters about coffee-related inquiries. You can also gain instant guidelines and tips for maintaining natural flavor, aroma, sweetness, acidity, and aftertaste. Coffee stocks in displays are usually aged a week old in local community roasters compared to months in supermarkets.

So what exactly are coffee containers and how do you buy one? Coffee containers are actually water jugs that can store hot water and keep it warm for the rest of the day. Most people however put their coffee inside to avoid buying from coffee shops and spending the money. Here are some tips on how to choose the perfect coffee containers for you.

1. Buy aluminum

As much as you can, buy the ones that are made of aluminum or stainless steel. This is because these materials can be easily cleaned and remain odorless even after a lot of washing. Aluminum and stainless steel also do not become rusty, so you can be sure that you will be drinking safe and clean water.

Aluminum and stainless steel are also good materials for carrying around because they do not shatter easily when it slips from your hands. It also helps keep the water warm inside. When buying one, better make sure though that you buy the ones with the highest quality even if you do not have the budget. Remember that you will be using this all your life so it is okay to spend a little more.

2. Buy one with a handle

If you plan to carry it around everywhere you go, it is better to buy one with a rubber handle, which you can hold when the surface is still too hot for direct skin contact. There are also designs that have rubber materials on the surface where your hands and fingers can rest. This gives you a better and more stable grip on the bottle.

3. Buy a no-spill bottle

Make sure that what you buy is a bottle that will not cause you any spilling accident. This is especially true if you are planning to put the bottle inside your bag and don’t want your things to accidentally get wet. Before you pay for it, ask the salesperson to fill it with water to check if it spills.

Coffee drinkers, on the other hand, have always been the beverage of choice of people who are constantly on the go, such as busy people who tirelessly work through the night. Coffee has also been associated with artists, novelists, and other jobs involved in the creative pursuit. It’s little surprise then that the lore surrounding this strange but delicious brew is nothing short of the extraordinary.

According to one legend, coffee was supposedly discovered after a goat herd found his goats running wild and agitated. To find out what was causing this, he sampled a bit of the evergreen that the goats were eating then getting the first taste of the brew that would soon become known as coffee.

In the beginning coffee was such a precious commodity that coffee plants were cultivated only in Africa. In one of the stories published in Encyclopedia Britannica, one of the main proponents of coffee in the Americas was a certain French naval officer. When he found out that the Dutch were able to transplant coffee to the West Indies, he decided to cultivate one for himself in Martinique. The officer was supposed to have shipped his plant to his home country, sharing his precious water supply with the coffee plant. Apparently, his efforts amounted to a great success as he soon became the lone supplier of coffee in his country.

In contrast, the discovery of tea is somewhat serene and Zen-like. The stories of how tea was discovered, in fact, pale in comparison to the drama that preceded with the discovery of coffee. In one of the stories, tea was supposedly discovered in ancient China. A Chinese person was said to be camping in a mountain when a floating leaf fell into a boiling pot and emitted this aromatic smell. He then took a sip of the liquid thus discovering tea for the very first time.

Whether or not the effect of the beverages somehow caused the actions of the people involved in the stories, it is clear though that the lore surrounding coffee and tea couldn’t be more different as their flavor and the effect they produce on the drinkers.

Your favorite tiny little fellows come from green bits of beans that are roasted in order to have that necessary physical and chemical change. This process of roasting is responsible in bringing out the best in every coffee product. An expansion in the green beans occur which then leads to the distinct aroma, color, taste, and texture that makes coffee a welcome treat in the morning. Roasting has not only been done commercially as what is the scenario in the past. The time in which the green beans are consumed after roasting is important in keeping coffee’s quality intact. That is why you can see your neighbor having that roasting moment in the morning.

Now let’s take a look how roasting is done on a larger scale. Basically the process includes sorting, roasting, cooling and operational packaging. Grinding is also an integral part in larger areas. Now picture this. Green coffee beans are freely spilled either through a machine or the steady caring hands of coffee laborers into a container called the hopper. This is where screening of residue and debris takes place. Green beans are then carefully weighed and carried to storage hoppers. This delivery is made possible by a conveyor. Then the roasters come onto the scene. These heating machines take from around three to thirty minutes while flaming the beans at a temperature rate of 370 to 549 degrees Fahrenheit. Talk about turning the heat on.

Roasters are commonly fuelled via electricity, wood, or the most common energy source nowadays, LPG or liquefied petroleum gas. Roasting can be indirect-fired or direct fired. The only difference is that in direct fired roasters the beans really feel the heat alongside the gases that make combustion possible. The beans are then cooled using various mechanisms and equipment such as a vacuum system, quenching using a fine water mist, and cooling done through natural air. Moving further, the beans then are stabilized by a method known as de-gassing. These tiny wonders are now ready for packaging.

It is important to take note that the beans should be well-protected from moisture and oxygen. That is why they are meticulously placed inside bags made of foil which are equipped with one-way valves that only allow gases to go out. These bags are usually light resistant too. The freshness and viability of whole beans that have undergone roasting usually lasts around a month or so. Another concept associated in roasting is the roast profile or the recipe that suits well in producing the desired flavors and features for roasted coffee. Certain factors such as variety and origin can be of help in identifying the profile for the job.

Why don’t you take time from your morning habits and take part of the coffee transformation yourself?

Coffee is globally differentiated through the utilization of a biological term known as cultivars. Cultivar collectively refers to the cultivated selections and forms of the coffee plant on one hand when talking business or industry the term cultivar is tagged as varietals or more commonly known as varieties. Basically, coffee varieties are the different forms in which the natural selection and breeding mechanisms of the coffee plant is recognized. Beans grown in different areas also mean that there will be existing coffee characteristics that are uniquely identified for that specific area. Some of which are flavor, acidity, body or mouth feel, and caffeine content. The mentioned characteristics tell something about the environment of the locality where the coffee plant was cultivated, the process involved in the plant growth, and the other subspecies present in that area.

The two widely recognized coffee varieties in the world are Arabica and Robusta. Coffee Arabica is said to have richer flavor and aroma as compared to Coffee Robusta. It has different forms that are found widespread across the globe. One is the Colombian coffee. Once subjected to a keen roast, this coffee variant boasts of highly intense aroma, stunning acidity, and good body. Other Coffee Varieties lined up for Arabica are the Costa Rican Tarrazu, Ethiopian Harrar, Ethiopian Sidamo, Ethiopian Yirgacheffe, Guatemala Huehuetenango, Hawaiian Kona, Jamaican Blue Mountain, and Java from the isles of Indonesia. There was a time when Java was traded on a regular basis that it became slang for coffee itself. Names that are also on the Arabica roster are Kenyan, Mexico, Mocha, Panama, Brazil’s Santos, both of Sumatra’s Mandheling and Lintong, and Uganda. The Tanzania Peaberry is another famous Arabica Coffee. It is grown in the famous Mount Kilimanjaro area.

Coffee Robusta on the other hand is found mostly in Africa, Brazil, and Southeast Asia. It is accounted for a third of coffee production in the whole world. It is less expensive to produce as compared to its counterpart due mainly to the fact that it is more manageable and easier to take care of. The Kopi Luwak from Indonesia and the Kape Alamid from the Philippines are two of the Robustas known globally. Both are derived from the Palm Civet which gives them a distinctive flavor. There is also another coffee variety which is the Kape Barako. It is abundant in the Philippines specifically in the provinces of Cavite and Batangas.

Whatever variety coffee is made from, one thing is for sure. It can truly showcase a wide variety of an enjoying and refreshing experience.

The coffee retail business is one of the fastest-growing retail businesses in the world today. The biggest factor for such a phenomenon could be attributed to the current fascination of people, mostly the young, for coffee and coffee products.

The success factor might have been helped by the success of the major players (Starbucks, Seattle’s Best, etc.) who helped develop the market and educating the consumers along the way. They also provided their own business models for the coffee retail business.

This short article does not pretend to be a comprehensive manual for setting up a successful coffee retail shop. This is rather more like a general introduction, some quick do’s and don’ts of the business, and how it looks from the outside.

Knowing the business

One must be prepared first by knowing what the business is all about. One needs to consult all of the books, manuals and other materials available on the how-to’s of the business before anything else.

The money aspect

You have to know how much money you need to start up your business, how much money you have, and how much money you need to run it. What you have will determine what you can do.

Business plan

Your planned coffee shop is your business card when you talk to potential lenders or investors. Your plan will demonstrate how you see your business on paper. Make it the best it can be.

Your business site

Finding the right location is critical to your shop’s success. Research has it that while people love coffee, they will rarely go more than a block or two for it.

Your location should be at the center of the action, have high visibility and a high number of people passing by daily. Coffee is an impulse buy and a luxury product. People are not likely to go too far out of their way to find you.

Important note: If you have no retail experience, hire a professional.

People from City Hall

You have to understand that getting an official approval of your business dealing with bureaucracy and red tape can be a highway to hell. Things will settle down in the end, but you have to be prepared for the worst.

State and local codes and laws are confusing at times but you need to navigate your way. It is important to work closely with your local, county and state officials in everything you do.

The shop

In coffee shop operations, service and customer flow are very important considerations in the design of your shop. Even if you are working with an architect, consult a coffee store professional.

Your architect may not be familiar with the operational needs of a food service establishment such as your shop; equipment layout and placements, work and customer flows, heavy traffic areas, etc.

Menu

Today’s gourmet coffee shop owners agree that there is customer demand for some type of food service. Base your menu on your assessment of your customers. It can serve as extra sales generator in slow hours.

Equipment

After the menu and the bar design are finalized, it is time to select and buy your equipment. Make a checklist and compare prices and features. Take your time as you decide on your choices with great focus on quality and reliability.

Hiring and training employees

Finding good employees is extremely hard. Training them is the most important part of your function as owner. Emphasize their being your teammate in the success of your operation.

Training should also be ongoing. Your employee’s skills are critical because what they produce is your shop’s main product. Always insist on perfection. Your customers will be glad.

Marketing

Market your shop as soon as possible, even starting while construction is going on.

If operations are now in place, the marketing should not stop. It should be renewed each time. You and your employees are front-line marketers of your shop.

With luck and an eye always open for improving things, your coffee retail business might join the other thousand successful ones around the world.

Coffee berries will undergo different process of roasting before they will become the famous coffee of all time. This is a process in which aromatics and acids as well as other flavor components can be created, balanced or even altered in a way for a great flavor, acidity, aftertaste and body of the coffee as preferred by the coffee roaster. This article will give you an initial background on the process of roasting coffee beans.

Endothermic is the first stage in roasting coffee beans. From the red berries, it will be picked by hand and washed with freshwater to remove the remaining residue. The beans will be extracted. The green beans will slowly dry until it turns into yellow which begin to smell like toast or popcorn.

The next step is also called the first crack. Each bean will double its size from approximately 205C (400F), the color will become light brown and it loses weight of approximately 5%.

Then it will rise up to 220C and change its color to medium brown. Approximately 13% weight loss will occur because of the heated temperature. Characterized by a change in the chemical composition is called pyrolysis, a chemical process of the bean as well as the release of carbon dioxide.

After this step it is automatically followed by a short endothermic then immediately followed by another exothermic (second crack). On the second pyrolysis which occurs between 225-230C it will change its color from medium brown into medium-dark brown. The second pyrolysis is much quicker.

Maximizing in roasting will also maximize the sweetness and aroma of your coffee while the bitterness and acidity that is minimized is called Espresso potential. Most people prefer their coffee as black roast extreme but the espresso will never be delicious. And because of the unpopularity of straight espresso, the espresso based drinks such as milk or other flavors to replace the sweetness during dark roasting became popular.

Sugars in coffee begin to caramelize from 170-200C. And coffee will be labeled into light, medium light, medium dark, dark or very dark as preferred by the coffee consumer. Lighter coffee has more caffeine than the darker roast coffee because of it’s smoother with less fiber for your everyday diet.

It calms the nerves.

People just drink coffee because it is their go-to thing for relaxation. There is just something about the steaming cup that soothes the nerves especially when it’s all black with no sugar or milk.

It heats up the body.

Coffee is a winner during the winter season. Some people do not even need to drink it to feel the heat. They will start off by cupping the mug into their palms to borrow some heat from the ceramic surface. And as it goes down from your throat to your stomach, you can really feel the heat spread all over your body.

It’s a good match with food.

Because coffee is a little bit bitter, it is a great match for foods that are on the sweet side. Just thinking of a honey-glazed donut and you will immediately have a craving for coffee. The same goes with a rich chocolate cake or a chocolate chip cookie. Some people also pair coffee with popular breakfast items such as pancakes and waffles. It is also a good match for some of your favorite potato chips and snacks.

It’s a good after-meal fare.

Coffee is a great way to wash out all the different tastes that you encountered during a meal. There are also some who attest to the powers of the coffee to help your body digest everything that you have eaten. This is why a lot of people drink coffee as a form of a night cap.

It makes you sober.

If you feel that you have drank a lot of alcohol, coffee is a surefire way to get back to being sober and drive your car home. This is why there are a lot of coffee shops around bars and pubs because people take coffee immediately after drinking beer or wine.

It keeps you awake.

Coffee is a surefire way to keep you awake all through the night, especially if you have a deadline at work that you have to finish or some studying to do for a major exam. It is important, however, that you drink this in moderation. Otherwise, it will not work again next time.

Let’s start the ball rolling or should I say the beans roasting with the ever famous cafe mocha which is a variant of the cafe latte. It is basically a third of espresso, two thirds of steamed milk, and a mix of chocolate syrup. A brand of cafe latte which is highly regarded in the US is cappuccino while Europe and the Middle East take pride in the moccaccino. Starbucks which is shark in the coffee industry has placed its frappuccino in the ranks of coffee royalty. Another coffee notable residing in the Southern part of the US is the Mochasippi. This is similar to the frappuccino but instead of using instant coffee, genuine shots of espresso give it a big kick. One that truly carries Uncle Sam’s banner is the Cafe Americano. This stylish coffee variant comes to life with hot water intertwined with espresso which gives it that extra strength and flavor.

Now off we go into the parts of the world and see how coffee figures. The Spaniards and Portuguese take pride in their cortado. Milk which is placed in after the espresso is an integral ingredient in this delight. The common ratio between coffee and milk is around 1:1 or 1:2. It is commonly drunk in the afternoon. In Cuba it is called the cortadito where it is served with a special glass made of a metal wire handle and ring base. The Italians also have their own which is known as the macchiato meaning marked or stained.

A dessert variant of coffee in Italy is called as affogato. This is composed of chocolate or caramel sauce. A summer mainstay in Greece is the Greek frappe. It is basically an iced coffee covered with foam. Down in South India, the Kaapi or Madras Filter Coffee is highly regarded. It is created using the finest dark roasted Peaberry coffee beans. Milk is also added to this beverage. In Hong Kong coffee is not only a drink but a union of love.
Yuan yang or sometimes termed as Ying Yong is a famous coffee notable. It is mixed with Hong Kong’s very own brand of milk tea. The term Yuan yang is the mandarin ducks that serve as a symbol for joint love. Vietnamese love the taste of their very own brand of iced coffee which is called as Ca phe sua da. It is prepared by mixing black coffee with condensed milk. This sweet combination is then poured over ice to create a very cooling experience.

Coffee has become a global phenomenon. Nevertheless you don’t have to go as far as the nations mentioned above. You can always tap on your creative instincts and create your very own coffee notable.

Don’t get me wrong, coffee can be enjoyed unblended. A lot of people will still drink their coffee 100 percent unblended and enjoy it immensely. Now blending coffee offers drinkers a whole new set of alternatives. It offers different options. Sometimes, coffee is blended with tea or other ingredients that make them unique. There are times that coffee blends become famous and well sought after because of the unique tastes. Coffee shops capitalize on this and by producing the same taste consistently with every cup they are able to capture a market beyond the pure coffee drinkers.

Still others will blend coffee not only to offer a new product but to offer something cheaper. For example, a higher quality Arabica coffee is blended with a cheaper Robusta coffee not because of producing a different taste but rather to get the taste of the Arabica coffee in a cheaper cup of coffee. With the right amount of each coffee, you can enjoy the taste of Arabica but pay only half the cost for it.

When you blend two different kinds of coffee beans, the combination can produce a coffee that has a strong aroma but not a lot of body and the reverse can also be true. So the objective is to get the ideal balance of aroma, body, acidity and flavor in your blend.

One of the most famous, if not the most famous coffee blend is the Mocha Java. This blend is a combination of the Arabian Mocha bean and Java, a full-bodied Indonesian bean. For those who haven’t tried the blend, some would say that it has a wine-like taste with a hint of chocolate.

Coffee producing countries are well known for their own kinds of coffee. Among the largest coffee producers are Brazil, Columbia, Mexico, Indonesia, Malaysia, and Mauna Loa. Europe and Italy are also well known coffee growers.

If you want to, explore your own coffee combinations. You can, of course, look into other coffee combinations and try to come up with a unique taste of your own. Who knows, with your imagination working with blending coffee you might create a new sensation that people will enjoy around the world. You might create a truly unique blend, or you may just end up with a taste that only you enjoy. Either way, you get something good out of it. Enjoy your cup of coffee.

In general, many pastry chefs have already been adding coffee to different desserts. They usually combine coffee with chocolate to produce a very velvety mousse. This union of coffee and chocolate is not surprising anymore. Just consider the fact that coffee and cocoa naturally grow in similar geographic regions with similar herbal and floral notes. It is not surprising that there are many native desserts in Latin America that feature the marriage of the two.

Enough amount of coffee should be added to chocolate mousse so that the flavor of this dessert could further deepen. However, many pastry chefs warn that using too much coffee could discern the flavor because it is heightening the strong chocolate flavor. Some pastry chefs have stopped combining the two because flavor is getting stronger, which is not ideal for light flavored sweets. Another reason is that modern chocolate available commercially today is very much refined and complex, making it more than potent in overpowering the already strong chocolate flavor. Many consumers love chocolate and hate it when the chocolate flavor is erased because of the stronger coffee flavor.

There is one distinct solution to this problem. To avoid coffee from overpowering chocolate, dark chocolate (which is commonly used) should be replaced with white chocolate, especially when preparing mocha desserts. The white chocolate flavor plays up the strong coffee flavor. In contrast, dark chocolate only overpowers it.

If you are a chocolate lover and you prefer to make the chocolate flavor strong enough, you should not dilute chocolate with coffee, especially if you use high-quality and complex chocolate. Coffee is best when added to a bittersweet or semisweet chocolate especially those that lack smoky, herbal, and floral notes. In such cases, coffee could provide the boost you are looking for.

Many pastry chefs are now arguing about the real merit of combining coffee with chocolate in preparing well-loved desserts. Most of them instantly agree that the strong flavor of chocolate is really helping to create very delicious varieties of desserts. As in using coffee in braising and preparing dishes, the key is to use your creativity when preparing desserts with it as an ingredient.

Nowadays, people can select and buy their coffee choices from almost anywhere, including green (unroasted) coffee beans. Right now, many coffee lovers will also want to roast their own coffee beans, grind these themselves, and brew them accordingly.

The whole point, really, is to keep everything fresh: from the selection of the beans, to the roasting, all the way down to the brewing.

Why choose home roasting

Coffee has a very short shelf life: it stales quickly from day one to about ten days or two weeks (if they are not ground yet) and if they are not properly stored.

If carefully handled, green beans (unroasted) can be stored up to at least a year without quality loss of flavor. You can keep as many varieties on hand and mix-and-match them to create your own customized blends.

You can then have better quality coffee every time because it’s fresh. You will learn, too, how to roast your coffee exactly how you like it, to what degree, and with what blends.

Notes on roasting equipment

A decent starter home roasting set goes for around a hundred and fifty dollars (and up). At its most basic, you can even do your roasting in a skillet or wok. But, you don’t want to skimp on taste, so why should you skimp on equipment?

The most common of these are known as fluid bed roasters, since they roast on a “bed” of hot air. The principle is blowing hot air up through the beans. These roasters have built-in timers, a cooling cycle that automatically cuts in after the roasting, and a chaff collection device at the top.

The other home roasters use a different method. Instead of hot air, they use an electric element to heat a rotating drum that holds the beans. Some say that drum roasters produce a roast with more body than is possible with a fluid bed roaster.

One important note on home roasting: smoke. Roasting should be done outdoors on warmer days. Range hoods can be effective if the roaster is raised closer to it.

With any method, chaff is also a big issue. Removing chaff can be done by pouring the beans back and forth between colanders.

The total roasting process takes from 5 to 25 minutes depending on the type of roasting machine used.

Notes on the beans

Unroasted beans are 15 to 40% less expensive than the roasted kind. If the retailer charges the same price for both, go somewhere else if you’re being taken advantage of.

Importers store their unroasted beans in cloth (or plastic mesh) bags in cool, dry, and dark locations, with good air circulation. For general conditions, store green beans in airtight plastic containers.

Unroasted beans are generally light green, although monsooned and decaffeinated beans have different colors. After the first few minutes of roasting, the beans begin to turn yellow, then a very light brown.

Until you can readily judge bean color, keep a sample of your target roast for comparison purposes. Ground coffee will have a somewhat different color than whole bean.

Beans lose up to twenty percent of their weight after roasting due to the loss of moisture. However, they also expand and take up a greater space.

Roasted beans are at their best anywhere starting from four to twenty-four hours after roasting, depending largely on bean variety and the roast.

Some varieties, notably espresso blends, are at their best thirty-six to forty-eight hours after roasting. This process (holding off on brewing for a specific period) is usually called “resting”.

The now roasted beans should be kept away from oxygen and should be in airtight containers stored in closed cabinets.

Home roasting your coffee can be fun, educational, and fulfilling. You can make your very own brew and drink it, too.

Coffee is good for health. Despite how cautious scientists are in making conclusions from their studies, almost all coffee research that has been done in the past point towards coffee being healthy. But coffee can only be healthy when it is used in moderation. Too much of anything is not good.

Coffee is not really bad for children. In fact some research in Brazil has shown that children who drink coffee are more alert in school allowing them to absorb more learning and do well at the end of their studies. However, it would be best to limit the coffee intake of your children. Your objective here is to reduce the amount of caffeine they take in their bodies. And also because they get caffeine from eating chocolates or drinking other beverages such as sodas, it would not be good to give them too much coffee.

Coffee increases high blood pressure. Now when you drink coffee, you feel that your heart begins to beat faster. That is the caffeine working. But even though you feel a racing heartbeat, the effects of that cup are only temporary. It lasts for a few minutes and you’re back to normal. However, people who are drinking too much might have an elevated blood pressure in the long run so moderation is really the key.

Coffee is not responsible for weight loss. So don’t believe people when they say they lost a lot of weight just by drinking coffee. The caffeine increases your blood flow and even increases your body’s metabolism but just like what was mentioned earlier, the effects of caffeine in coffee are only temporary.

Coffee is not good for pregnant women. This is true. Pregnant women need to reduce their intake of caffeine. Remember that caffeine is not limited to coffee. So women who are expecting a child should, as a general rule, stay away from or take in moderation coffee, sodas and chocolates. All of these contain caffeine.

We all know that coffee first originated in Ethiopia and then easily went around the globe. Papua New Guinea (PNG), coffee plant growth was reportedly in British Papua in 1889 in the botanical gardens. In 1892, coffee blooms in the Rigo area and because of this blossoming of coffee plants they acquired 20,000 Arabica coffee plants to plant on Variarata plantation in 1898. Coffee plants were also introduced on the New Guinea side under the German Administration. The New Guinea Department of Agriculture in Wau started their first plantation in 1928. It was also introduced to the Highlands of Lutheran missionaries before WWII that Bourbon Arabica coffee was first planted at Ogelbeng, then in Asaroka.

Kenya is also one of the coffee industries around the globe that is booming for its cooperative system of milling, marketing, auctioning and for its large percentage of production from small farms. About 6 million Kenyans are employed in the coffee production. Kenyan’s coffee is famous for its intense flavor, full body and pleasant aroma.

India became famous as being the large exporters of coffee beans in 2006-2007 surpassing the previous years with 2.58 million tons. Italy, Russia, Germany and Belgium became the top four importers of coffee from India plantations. Also included in India’s main list as their primary importers are Spain, Slovenia, Japan, United States, France, Greece and Netherlands.

Aside from PNG, Kenya and India, another well-known coffee producer is Colombia. They are known as Colombian Mild that is freshly roasted with bright acidity and high intense in aroma. In Costa Rica, coffee production is their number three export after being the number one in cash crops for almost three decades. And in Peru, their 90% of coffee production will be exported to other coffee brewing countries.

Aside from the mentioned coffee producers above, there are different countries who also produced coffee as one of their cash crop economies. To name a few: Angola, Brazil, Burundi, Cameroon, Central African Republic, Congo, Cote de Ivoire, Cuba, Dominican Republic, East Timor, Ecuador, El Salvador, Ethiopia (first discovered coffee), Guatemala, Haiti, Honduras, Laos, Liberia, Madagascar, Malawi, Mexico, Nicaragua, Panama, Rwanda, Saint Helena, Sao Tome, Sierra Leone, Tanzania, Togo, Uganda, Vanuatu, Vietnam and Yemen.

For always on the go people who are stuck in traffic or in a busy commute even the rich flavorful smell can entice that sleepy and bored head. Your afternoons become bright from gray with just a simple cup of coffee. Truly it has worked miracles in helping some get through the day’s hustles and hardships. Yet there are still some misconceptions that are degrading this wonderful delight. Join me in my adventure and let’s decode coffee.

First on the list that will help you understand more facts about your favorite beverage is that enjoying three cups of coffee in a day can help in memory retention. Back in November 2005, a research team from Austria used MRI facilities to observe the effects of caffeinated coffee in terms of boosting a person’s memory and focus. It gave a positive outcome as the subjects given the amount of caffeine similar to that of about two cups of coffee showed signs of increased brain stimulation and activity. It was observed in the frontal lobe which handles a person’s memory and in the anterior area of the cingulum which concerns focus-related actions. Another study regarding a longer lasting effect of coffee particularly on women was published in The Journal of American Academy of Neurology.

This study ran for a period of four years where the subjects were rechecked on a two-year basis. Based on memory tests given, women aged 65 years and older who consumed three or more cups of coffee on a daily basis showed a 33 percent less chance of losing their memory as opposed to those who consumed just one cup per day. Moving on, exercise and coffee can be a formidable team that may ensure cancer prevention. Studies show that there can be a merging effect if you combine the two in your lifestyle. An animal research that was done showed promising results regarding the effects of the two on the development of pre-cancer cells. The pair can actually aid in their destruction. Next on the list is the belief that coffee can help you urinate easier as it is an effective diuretic. This is not really a proven fact.

Coffee can give you a little bit of an urge to go every now and then but the water consumption you have during those coffee sessions can very well compensate for the bathroom time. Another misconception is that energy drinks beat standard coffee in terms of the caffeine they can pack in. Well, the amount of caffeine your body gets from these really depends. Whenever this comes to your mind just take time to check the labels. A can of your preferred energy drink cannot always match up with a sizzling and aromatic cup of coffee.

Last but not the least is about your common workout fact and its relation with coffee. Researchers indicate that caffeine can tell your muscles to not pay attention to fatigue during your normal exercise session. Caffeine also can command your muscles to contract in a different manner. This can easily give you a boost during your trimming and leaning routines.

At times it’s not about just having a simple sip. Let your mind travel and start decoding coffee facts.

Plant Varieties

Coffee is usually planted as seeds. They can either be planted alone in a coffee plantation or intercropped with other plants such as corn, rice or beans. There are two main coffee plant varieties being cultivated for coffee production. One variety is Coffea Canephora where the Robusta coffee beans come from. The other is the Coffea Arabica where the more popular Arabica coffee beans are sourced.

Each coffee plant variety has their own advantages and disadvantages. Arabica coffee is considered the more popular choice and most ideal for drinking. Robusta coffee tends to have a bitter taste and offers less flavor than the Arabica. It is for this reason that Arabica coffee varieties cover about two thirds of the coffee being cultivated worldwide. However, Coffea Arabica varieties are more susceptible to disease and can only thrive in a certain environment. Coffea Robusta plant varieties are considered more disease resistant and are usually grown in areas where C. Arabica coffee plants would not grow well.

Coffee Processing

Coffee is processed in steps. The first step involves picking the coffee berries where they then are sorted for ripeness and color. The next step involves removing the flesh of the coffee berries to leave the green coffee beans behind. This step is usually done by machine. They are then left to ferment for awhile in order to remove the oily layer of flesh that might still cover the new beans.

After fermentation, the coffee beans are then washed in large quantities of fresh water in order to remove any fleshy residue. The coffee beans are then dried either naturally or by machine. After the drying process, the coffee beans are then sorted and labeled and prepared for roasting. Even though the beans may come from different varieties, they all generally go through the same process prior to roasting.

Coffee Roasting Process.

The essential coffee roasting process involves steps that are followed carefully. The first step involves sorting the green beans. In small households that roast coffee, it usually involves screening the green beans by hand to remove the debris.

Factory Sorting.

In larger operations where large volumes of coffee beans are being processed for roasting, bags and bags of green beans are opened and dumped into a hopper where the beans are screened to remove unwanted debris. After the screening process, the coffee beans are then weighed and transferred to the storage hoppers via a conveyor belt.

Sorting to Roasting.

From the storage hoppers, the green beans are then brought into the roasters where temperatures can range from 188 to 282 degrees Celsius. At this temperature, the coffee beans are then roasted for a certain period of time ranging from 3 to 30 minutes. Typical coffee roasters look like horizontal metal drums that are headed from below and rotated continuously as the beans are being roasted. This allows the green beans to tumble about in a current of hot gases.

There is also another type of coffee roasting technique where the green coffee beans are inside the drum roaster where they are being roasted under a cushion of heated air. This type of roasting process is called a fluidized bed and was first introduced and developed by Michael Sivetz and was patented on June 22, 1976.

Roasting Profile.

Coffee roasting usually involves following a certain recipe which includes the length of time the coffee beans are left in the roaster. This is called the roast profile and it aims to bring out a characteristic flavor and aroma from certain types of coffee beans. Different roast profiles are used in order to bring out or highlight a certain characteristic of coffee according to its desired flavor, aroma and taste. There are various factors in which a coffee’s roasting profile may be determined. There are factors such as the origin, variety and desired flavor of coffee that come into play when deciding on the right roasting profile.

Most coffee authorities before who had the credibility and power neglected to answer them in the past. They all assumed wrongly, of course, that all the bad talk about coffee would go away, or fade from memory like most lies do in due time.

Some of these ambiguous stories have been with us for years, and it is about time we correct the misrepresentation.

The best coffees in the world come from Italy.

No coffee is coming from Italy because no coffee is grown in Italy. Italy’s coffee fame rests mainly on it’s coffee companies who roast and blend the famous Italian espresso.

What is ironic is that the average Italian may regard coffee as one of life’s essentials, but there are few Italian coffee connoisseurs around. Most of the green coffee going in to Italy is of good average at best, rather than specialty grade. Most of the exported roasted coffee is designed to give a consistent good average espresso.

Coffee causes heart disease.

Because it is a stimulant, coffee had long been thought to lead to various forms of heart disease. One researcher, Warren G. Thompson, clearly noted: The largest and better studies suggest that coffee is not a major risk factor for coronary disease.

Coffee causes ulcers.

The previous thinking, until recently, was that excess stomach acid caused cancer and that coffee would contribute to these acids in the stomach. Recently, studies showed that most ulcers are caused by a particular bacterium, and can be cured by an antibiotic. Of course, it is true that while coffee and spicy foods don’t cause ulcers, they can aggravate existing ulcers.

Caffeine is addictive.

The term addiction had been and is freely overused by people when they say they are addicted to work, shopping, or to ice cream, or to caffeine perhaps. Addiction, as a medical condition, is characterized by a strong dependence on a drug that can cause severe withdrawal symptoms, loss of control, and the need to consume more and more of the addictive substance.

The World Health Organization came out with the statement that there is no evidence that caffeine use has a comparable physical and social consequence which is associated with serious drugs of abuse.

Coffee increases heart disease risks.

Scientists today agree that regular intake of coffee (caffeine) has little or no effect on one’s blood pressure, cholesterol levels, or other risks of heart disease.

First-time users of caffeine do experience a slight increase in blood pressure (comparable to one walking up a flight of stairs) but these are minimal. They disappear with regular use.

It has been found, too, that drinking boiled unfiltered coffee, such as practiced in Scandinavian countries, elevated cholesterol levels caused by unfiltered oils and not by the caffeine in the coffee.

Coffee causes cancer.

There were two studies done in Norway and Hawaii where it was established that there is no relationship between regular coffee intake and cancer.

Two other projects conducted in Japan and Germany demonstrated that there is no link between caffeine consumption and tumors in test animals.

It also confirms the statement issued by the American Cancer Society that there is no indication that caffeine, a natural component of both coffee and tea, is a risk factor in human cancer.

Other caffeine scare stories.

There are more stories linking caffeine intake to risks in osteoporosis, children’s health and those of pregnant women. Some studies done in these areas have not been very conclusive, and whatever risks they present are caused mainly by overuse and higher than normal intake.

Other stories that are obscured by this avalanche of myths are those that are beneficial.
This includes the fact that coffee increases both alertness levels and attention span and that coffee is rich in antioxidants that can help fight free radicals in the body.

In any event, coffee myths shall remain what they are, myths. What is important is knowing that coffee is not as bad as some have pictured it to be. Aside from the fact, of course, that it perks up anyone’s morning.

Thinner wallets have prompted consumers to be practical. Now, many coffee lovers are heading to local coffee roasters and supermarkets to find and buy coffee beans and roasted coffee. Fewer and fewer of them are left to drop by coffee shops just to get a daily cup of coffee. In fact, supermarket associations are attesting that sales of different coffee brands have been actively rising since the recession. Many coffee drinkers are aiming to just duplicate their best coffee experience in the comfort of their own home. Sales of coffee brewing equipment have also climbed greatly.

The current trend is that consumers are finding and buying coffee beans to take home. They brew their own, but still they want to make sure they brew the best coffee. The economy has forced coffee drinkers to act accordingly. This trend came at the same time when consumers are exhibiting a behavior to be very picky when it comes to coffee beans. Single-origin coffee is getting more popular. Different brands of coffee machines are also launching new coffee machines to please the choosy and highly meticulous brewed coffee consumers.

It is amazing how coffee roasting businesses aim to capitalize on the situation. Aside from selling the best and high-quality coffee beans and equipment, most of them are now also holding coffee brewing classes to teach consumers how to brew a perfect cup of coffee at home. Some of those classes are held for free while others charge a small fee. It is interesting to note that there are thousands of consumers who are enrolling in coffee brewing classes. If you are among those practical coffee lovers, it would not hurt if you enlist yourself in a program and learn how to produce a great cup of coffee using systematic techniques from coffee roasting down to serving.

Of course, for the modern reader, some of these anecdotes and declarations sounded apocryphal and dubious. For all they’re worth, here are some of them.

Coffee or divorce

In Turkey, bridegrooms were once required to make a promise during their wedding ceremonies to always provide their new wives with coffee. Failure to do so would be grounds for divorce.

The sniff squad

Once in Germany, the government hired a special force group known as Kaffee Schnufflers. Their duty? Sniff out the illicit coffee roasters and smugglers. It was an intense campaign initiated by King Frederick who thought coffee drinking soldiers could not be depended on. Fortunately, he fell in love with coffee, and the campaign was disbanded.

Sock it to me, pardner

Back in the Old West, the drink was called Cowboy coffee. It was their style of making coffee: putting ground coffee into a clean sock, immersing it in cold water, and heating it over the campfire. When ready, they would pour the coffee into tin cups to drink. Somebody claimed it tasted great, too.

Coffee beauty treatment

The Japanese, the third largest consumer of coffee in the world, had another use for coffee. Or at least the leftover grounds. Fermented with pineapple pulp, the coffee grounds were used as bathing aids to improve their skin and reduce wrinkles.

Coffee bean counter

Beethoven, a known coffee lover, was not only particular about his music. He was also particular about his coffee brew. He always wanted 60 beans for each cup of his coffee.

Coffee punch drunk

It was also said that Honor de Balzac, the famous 19th century French writer, drank up to 40 cups of coffee every day.

Coffee lessons

In the 17th century, coffeehouses in London were called “penny universities” because a person could buy a cup of coffee for 1 cent and get educated by the discussions inside.

Blowing in the coffee wind

Well-known performers such as Joan Baez and Bob Dylan began their careers performing in coffeehouses. Another singer, Lightnin’ Hopkins, complained about his woman’s neglect with her domestic situation because of her coffeehouse socializing in his 1969 song, Coffeehouse Blues.

Must be the coffee

In 1686, the first coffeehouse was opened in Paris. It was called Le Procope, and it is STILL in business today.

The coffee song

In 1732 Johann Sebastian Bach composed his Kaffee-Kantate. It was in part an ode to coffee and a stab at the movement in Germany that wanted to prevent women from drinking coffee.

Bless this coffee

Once in the past, coffee was believed to be the devil’s drink. Pope Vincent III heard about it and decided to taste it. He enjoyed it so much he baptized it, saying “Coffee is so delicious it would be a pity to let the infidels (Muslims) have exclusive use of it.”

Freedom coffee

Both the American Revolution and the French Revolution were born in coffee houses. The American Revolution was developed by patriots who were customers in the Green Dragon (some say it was the Green Lion) Public House in London.

Fraternity liberty equality coffee

The infamous French Revolution in 1789 was spurred on by Camille Desmoulins’s verbal campaign in coffeehouses. People took to the streets and two days later the Bastille fell, marking the overthrow of the French Government and changing France forever.

Coffee, for all its delicious history before, will surely have more stories to come in the future. May the future citizens of the world still enjoy its exquisite flavor and the accompanying stories as well!

Taking advantage of this phenomenon, people in retail have developed coffee mugs that people can take anywhere they want. Like a small thermos, the container will keep your coffee warm until your next drink. Some people put this in their cars for that last minute craving when stuck in traffic while others carry them around while walking the streets of Manhattan. And what is great about these containers is the fact that they do not spill. You can put it inside your bag and you will not have to worry that it will get all your things wet. Of course, you have to close it the right way if you don’t want that disaster to happen.

If you are shopping for one, make sure that you choose those that are made from aluminum rather than plastic. This is especially true if you plan to leave it inside the car. There are studies that say that plastic containers can cause cancer when heated. This can happen when a plastic container is left inside the car. Aluminum is also easier to clean. It does not leave any odor or smell unlike plastic, which can become smelly after a few months use.

Another important thing to consider when buying a coffee container is its shape and structure. Appearances are not important but ergonomics are. There are containers in the market that have specially designed holders that will help you hold it without slippage. These are bottles that have rubber materials on the sides where the hands are usually placed. This is needed for those who take their bottles and drink while walking.

You should also buy containers that have handles on them, which you can use when the bottle is too hot to hold using the surface. There are also designs that allow you to carry it around outside your bag if you are not the type to carry big bags.

You could use coffee in preparing molasses steak sauce. This sauce could be prepared by combining molasses, raisins, and spices with, of course, strong coffee. The resulting sauce should then be brushed on  the steak as you grill the meat. Notice that the aroma is improved, as well as the color, and of course the taste. Coffee is becoming a great secret ingredient in barbeque and steak sauces these days. Espresso could be added to brine to be used for chicken breasts. You may prefer to serve the dish in espresso-flavored barbeque sauce with mustard to complete the ideal coffee motif.

Dry rubs can also be made using ground coffee powder. To do so, combine spices, herbs, and seasonings to add flavor and appropriate texture to fish and meat. You could make an ordinary rub extraordinary by adding a small amount of ground coffee to it. The most ideal candidate for an exciting and aromatic coffee rub is pork tenderloin, a meat cut that could be rather dry and bland. Coat the pork with the combined seasonings before refrigerating it for a whole night.

Make grilled meat succulent and moist by applying rubs, marinades, or sauces onto it. Serve it with smoky barbeque sauce with coffee to create a very good and extraordinary dinner. The resulting taste could be reminiscent of the popular Kansas City ribs that are slow-smoked. How about trying a rub on a pot roast? It is not usual but you could try it.

When preparing a roast with savory rub, saut‚ the roast with your special coffee rub. Create a discernible crust and add dimension to the sauce flavor. It is safe and fun to experiment more. Remember, when it comes to cooking and preparing food, you could always take some freedom to run little experiments. Who knows? You might just develop your own recipe using coffee as an extraordinary and outstanding ingredient.

The demand for coffee transcends all age groups around the world and is steadily growing. Today’s biggest coffee shop chains seem to have a tendency to monopolize the current market except for some old shops that are still around since the time when coffee-drinking became fashionable.

One thing that these commercial coffee shops all have in common is their expertise in making coffee. From the good old regular brews to the tricky new concoctions using sophisticated machinery, today’s coffee shops seem to have cornered the art of making good coffee.

Is there hope for a regular guy to make coffee that is just as good as those sold by famous coffee shops?

Good coffee.

There is. And it starts with, you guessed it, coffee. And since we are all amateurs, we will leave the highly technical part of roasting the coffee beans to the pros.

The first order then, is to look for and buy good roasted coffee beans.  Freshly roasted coffee is best if used right away. But it can still stay fresh for about a week even if the aroma and flavor degrade daily.

Buy your roasted coffee beans in today’s airtight bags with valves. These valves allow the escape of gases from the inside (prevents tearing or explosion from air build-up) and do not allow outside air (which makes the coffee go stale) to get in.

Transfer the beans to an airtight jar or container and grind just enough beans for your brew. If you grind more than enough, the unused ground coffee will lose some of its flavor fast.

Buying a giant can of ground coffee that lasts for six months may save you a few dollars but it will cost you greatly in flavor from opening the container too many times.

As in all things that need to be fresh, the old enemies of ground coffee are oxygen, heat and time. Close and seal your container as well as possible, and keep it away from heat.

Be sure to have the correct coarseness to match your coffee-maker. Here’s a quick guide: a coarse grind is good for French Presses and percolators, the medium grind (the all-purpose grind) suits most drip-type brewers, and the fine grind is perfect for espresso.

Water

Aside from the quality of your ground coffee, the final flavor is also dependent on the quality of water you use. Bottled or filtered water is best for brewing if your tap water is chlorinated.

The time-tested mix for a good brew is using two level tablespoons of ground coffee for every six ounces of water. You can do your own adjustments if you want something perked up or toned down in your brew.

In freshly cleaned equipment, brew your coffee within the recommended length of time. Drip brewers have automatic stops. With a French Press, wait around 3 to 5 minutes for the coffee to soak in.

One tiny note on a French Press: Bring the water to a boil first, and then leave it to rest for a minute or so before pouring in over the coffee grounds. The best temperature for making coffee this way is just a little below the boiling point.

Finally, we recommend you consume your coffee within 30 minutes or so. Coffee left on a hotplate will continue to brew and will taste bitter after another 30 minutes. If transferred to a thermos, your coffee will retain its flavor longer.

Your coffee’s flavor is the complex combination of aroma, acidity and body. The aroma is usually dependent on the kind of coffee you have. Body is brought up by longer roasting. All these should blend with acidity, that tiny hint of sour on the palate.

Most often, coffee shops are able to produce this in their coffees. With some practice, some hits and misses, you too can produce it in your own home brew. And it’s guaranteed you will love that experience.

One of the earlier things that I heard is that if you have a hangover from drinking alcohol, coffee will help you sober up. The truth is caffeine will help wake up someone who is drunk, but it does not help that person to become sober. It would be better to drink a lot of water instead of coffee if you have a hangover. At least with water, your body is being rehydrated.

Another myth is that coffee causes ulcers. Drinking coffee in the morning especially when you still haven’t eaten anything yet increases the acid levels in the stomach causing damage to the stomach lining resulting in ulcers later on. However, recent studies have shown that ulcers are caused by bacterial infections. But even though coffee does not cause ulcers themselves, it can aggravate an existing one.

Other myths are not limited to the health aspects of drinking coffee. One such myth is that oily, glossy coffee beans are the best ones since they are fresh. However, the freshness of coffee cannot be determined by simply looking at the beans. Freshness is determined through the taste and smell.

Coffee can be stored fresh for a long time with proper packaging. Unless your definition of long is just a couple of weeks, you will be unable to retain the freshness of coffee for a year despite the claims of some coffee makers.

Easy on the coffee because caffeine is quite addictive. The word addictive is loosely used in this phrase. When we say addictive to caffeine, we refer to it similar as being addicted to television. The properties of caffeine itself do not include any components that make it similar to the addiction being experienced by drug users.

If you have a headache, drink coffee. Although coffee does contain caffeine, and caffeine is added as an ingredient in painkillers, drinking coffee to sooth headaches is not a factual solution. The opposite actually happens. Drinking coffee can reduce some levels of headaches but the effects wear off quite fast and what remains are more frequent headaches.