Some researchers would like you to believe there are health benefits of coffee. Coffee brewing has been around for a long time, but rarley attributed to being a healthy drink. Maybe that is antioxidant coffee in your cup.

Does Coffee Have Any Antioxidant Benefits? by Aaron Matthews Morgan

Before we get all excited over the recent news about coffee being our new antioxidant, we need to take a look at the entire picture. Is there truly a coffee antioxidant? If there is, how exactly is coffee an antioxidant? Does it become the antioxidant when it’s heated? Does the coffee antioxidant benefit everyone? Are there still dangers to drinking coffee? How much coffee is good for us and when does it become bad for us?

Brewed coffee contains many antioxidants and consumption of antioxidant-rich brewed coffee may inhibit diseases caused by oxidative damages. Antioxidants are said to be an inhibitor of certain types of diseases. However, coffee beans are not all a like. Not all coffee beans are of the same quality or even the same make up. Sort of like comparing tennis shoes to sandals. Both go on your feet, but they are not made up of the same components. You can actually break coffee down into several different water-soluble components. The dietary fiber derived from roasted coffee silverskin. This is one component of the coffee bean that has high antioxidant content. This is how the scientists find out about the antioxidant benfits of coffee in their studies. What they do in fact is the break down the coffee beans into different components. They filter out the components that the coffee antioxidant is found in, and then they test lab rats in a variety of experiments to determine how well they survive with or without the various additives in their diet. When they discover something really swell, like a coffee antioxidant, our culture of coffee drinking addicts suddenly becomes a feverorish mob.

For years and years we’ve heard bad things about coffee. For example: it’s bad for your heart, increases blood pressure, may cause breast cancer, probably keeps you awake at night, and my personal favorite, has a poisonous gas when brewed.When the world of coffee addicts even gets a tiny hint that coffee could have something beneficial, believe me they don’t just drink more coffee, they try to get everyone to join them. So, here we now have scientific studies proving to us that coffee has antioxidants.

Researchers have identified several compounds in coffee that create a coffee antioxidant. Why would this be of interest to us? Because scientific studies are showing that antioxidants may help prevent cancer. You see the connection here. However, until human studies are done, science cannot state exactly how much coffee must be consumed in order gain this protection against colon cancer or any other type of cancer. Before the coffee is roasted the antioxidant benefits are varied. However, once the coffee is roasted and served as a drink things get evened out. They all seem to have the same degrees of antioxidants.

Some studies suggest coffee having other benefits such as added fertility in men and some benefits for those suffering from diabetes. You’ll have to read those studies on your own. The fact that a coffee antioxidant exists may be true, but the reality is that coffee can be just as harmful if your body doesn’t like it, if you consume too much, if you have high blood pressure, and if it keeps you awake at night. Is there truly a coffee antioxidant? Yes, but the actual amount needed to be consumed in order to receive the anti-cancer benefits by humans is unknown. How exactly is coffee an antioxidant?

Coffee alone isn’t the antioxidant, it’s several different components that are part of the coffee bean. Roasting and heating the coffee changes the total antioxidant output. Does it become the antioxidant when it’s heated? It seems that although some coffee beans like green coffee beans may be higher in antioxidants that other more common beans, once they are roasted and heated for consumption, the results are the same regarding the antioxidantal benefits. Does the coffee antioxidant benefit everyone? Honestly, this is NOT a question easily answered. In fact, the truth is it is still unknown just how beneficial coffee antioxidants are for humans. Are there still dangers to drinking coffee? Yes, of course there is. If you have high blood pressure and you have seen how coffee enhances this problem, you know it’s bad for YOU personally. If you can’t get proper sleep or you drive everyone around you nuts because you can’t sit still or shut-up, you know coffee is bad for you.

Use common sense and listen to your body. Coffee is not good for everyone and unknown just how good for anyone. How much coffee is good for us and when does it become bad for us? Again drink coffee in moderation, pay attention to your own body. Exercise and good eating habits are a far better way to get healthy than drinking 10 cups of cappuccino a day. All things in moderation. After reading everything about this new thing called a coffee antioxidant I have decided that there are better ways of getting antioxidants into my blood.

Coffee may have many benefits, but so does water and it is possible to drown from drinking too much water. Yes, I know, you have to really drink a lot to accomplish this, but it’s the principle of the matter. Too much of anything is not a good thing.

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Do you know how to store coffee the proper way? Did you know that the way you store coffee could affect the way it tastes. It does not matter if it is whole coffe beans, or fresh ground coffee.

Coffee Storage Myths: Freeze Your Fresh Roasted Coffee and Other Popular Misconceptions by: Vince Manzello 

So you are finally fed up with that bland black liquid, you once called coffee, brewed from the finest can of generic supermarket grinds. You are finally outraged at the price of a single cup of designer coffee shop coffee. It’s now time to take matters into your own hands!

You invest in the latest technologically advanced coffee maker, including your very own coffee bean grinder. Even the engineers at NASA would envy the bells and whistles on this baby. You splurge on several pounds of the finest fresh roasted Arabica bean coffee the world has to offer.

You pop open the vacuum-sealed bag and release that incredible fresh roasted coffee aroma. Your eyes widen at the site of all those shiny brown beans as you begin to grind your first pound of gourmet coffee. You feel like a mad scientist as you adjust every bell and whistle on your space age coffee maker and you revel in this accomplishment as you finish your first cup of home brewed gourmet coffee. No more long lines and outrageous prices at the neighborhood caf for you!

Now it’s time to store all those pounds of unopened packages of fresh roasted coffee beans and the unused portion of the black gold you have just ground. Then you remember what your mother told you; ‘Freeze the unopened beans & Refrigerate the freshly ground coffee’.

At this point, it would be best if you just returned to the supermarket and purchased a stock of those generic grinds you had grown to loathe. Having the best coffee beans available and using the most advanced coffee brewing equipment will do little to provide you with the best cup of coffee you desire if the beans are not treated correctly.

Looking at the facts, we learn that the natural enemies of fresh roasted coffee are light, heat and moisture. Storing your coffee away from them will keep it fresher longer. Therefore, an airtight container stored in a cool, dry, dark place is the best environment for your coffee.

But why not the freezer, It’s cool & dark?

This does make sense, but if it be the case, then why do we not find our supermarket coffee in the frozen food section?

Here’s why!

Coffee is Porous. It is exactly this feature that allows us to use oils and syrups to flavor coffee beans for those who enjoy gourmet flavored coffees. For this same reason, coffee can also absorb flavors and moisture from your freezer. The absorbed moisture will deteriorate the natural goodness of your coffee and your expensive gourmet coffee beans will taste like your freezer.

The coffee roasting process causes the beans to release their oils and essences in order to give the coffee its distinct flavor. This is the reason why your beans are shiny. These oils are more prominent on dark-roasted coffee and espresso beans and the reason why these coffees are so distinct in flavor. The process of freezing will break down these oils and destroy the natural coffee flavor.

So unless you don’t mind frozen fish flavored coffee, you should avoid using the freezer to store your gourmet coffee beans at all costs.

There are some exceptions to freezer storing your coffee, but you should proceed with caution! Fresh roasted coffee will remain fresh for approximately 2 weeks. If you have more than you can use in this 2 week period you can, & I shutter to say, freeze your coffee but you should follow these steps:

Apply the Freeze Once Rule. What this means is that once you take the beans out of the freezer, they should never go back in. The constant changes in temperature will wreak havoc on your coffee. The frozen moisture on your coffee will melt and be absorbed into the bean, destroying the coffee oils and allowing absorption of unwanted flavors. When you put it back into the freezer, you are repeating the process and destroying your expensive gourmet coffee.

Keep moisture out! Remember, moisture is coffee’s natural enemy. If you have a five-pound bag of coffee to store, divide it up into weekly portions. Wrap those portions up using sealable freezer bags and plastic wrap. If possible, suck out the excess air from the freezer bag using a straw or a vacuum sealer.

Remove the weekly portion when you need it, and store it in an air-tight container in a dry place like your pantry. And remember, Do not put it back into the freezer!

So when is it best Refrigerate Coffee?

Simply put, Never ever, unless you are conducting a science experiment on how long it takes to ruin perfectly good coffee. The fridge is one of the absolute worst places to put coffee. The reasons why not to freeze fresh roasted coffee also apply here.

Other Popular Coffee Myths Exposed.

Grind all beans before storing.

Absolutely not. Grinding the coffee breaks up the beans and their oils, exposes the beans to air, and makes the coffee go stale a lot faster, no matter how you store it. This especially holds true for flavored coffees! For the best tasting coffee, you should buy your beans whole and store them in a sealed container in a dark place . Grind right before serving!

Vacuum-sealed packaging equals fresh coffee.

Again, absolutely wrong. The coffee roasting process causes the coffee beans to release a gas by-product, specifically carbon dioxide. This gas release process continues for several days after roasting. In order to be vacuum sealed, the coffee has to first release all its CO or it will burst the bag, which means that it must sit around for several days before it can be packaged and shipped. This sitting around begins to rob the coffee of its freshness. Vacuum sealing is best for pre-ground coffee, which we already know is not going to taste as good as fresh-ground coffee.

The best method for packaging and shipping is in valve-sealed bags. The valve allows the carbon dioxide gasses and moisture to escape but doesn’t allow oxygen or moisture in. Therefore, the fresh roasted coffee beans can be packaged and shipped immediately after roasting, ensuring the coffee’s freshness and taste.

A quick review for storing your gourmet coffee

Buy fresh roasted, whole bean coffee directly from a coffee roaster if possible.

Look for valve-sealed bags, not vacuum-sealed.

Store your coffee beans in a sealed container in a dark place.

Grind your beans just before brewing.

Enjoy!

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About The Author

Vince Manzello is a coffee lover, who like you, continues his quest to find & prepare the ultimate cup of java. His search for a quality coffee distributor led to the development of www.WeBeJava.com. We Be Java is not only the distributor but they are affiliated directly with the roastery! Why is this so important? By dealing directly with the roastery, your coffee order is roasted in small batches right before it is shipped. Your coffee order is not sitting around on a shelf just waiting for you to order it! We Be Java’s affiliated roastmaster hand picks beans from around the world, blends, flavors & roasts your order so you get the finest coffees available. Their line of coffees have even been featured in Time Magazine!

We Be Java’s roastery is a certified Organic Coffee Handler and Processor by the Georgia Crop Improvement Association Organic Certification Program (GCIAOCP) and they abide by the standards established by the National Organic Program.

Check out www.webejava.com for yourself and see if you don’t agree with Vince.

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You love your coffee and maybe you will enjoy flavored coffee. You can also try your hand at brewing gourmet flavored coffee beans.

Flavored Coffee Beans & Coffee Flavoring Syrups
by: Shona Lynch

Many a coffee aficionado would turn up their nose at the thought of adding flavorings to their beloved black beverage. But, if you’re not an aficionado, and you didn’t pay exorbitant amounts of money for single-estate specialty coffee beans, then why not indulge in trying some of the fine coffee flavoring syrups, or flavored coffee beans available today? To help you make the most of coffee flavorings, here is a summary of the things you should know before buying.

**Coffee Flavoring Syrups**

Generally sweet, and always indulgent, coffee flavorings such as vanilla, hazelnut or amoretto can be found bottled in the form of coffee syrups. Added after the coffee is brewed, the advantage of using these syrups over using pre-flavored coffee beans is that your grinding and brewing equipment does not become tainted by flavor extracts on the beans.

About the only rule when using syrups to make flavored coffee is "don’t overdo it". Remember, the flavor should complement your favorite drink, rather than overwhelm it.

Here are some general guidelines to help you buy only the best coffee syrups:

Brix - the word ‘brix’ is used to describe the solids content of a syrup. The higher the brix, the higher the concentration of sugar and flavoring in the liquid. Many high-quality coffee syrups have a brix between 60 and 70 - that is, 60-70% solids. Higher concentration syrups will cost more initially, but you use less so they will last longer.

Flavor vs. Sugar - even though a brix of 62 indicates a high quality syrup, you can’t be sure of how much of the solids content is sugar and how much is flavor without checking the label and/or taste-testing the syrup. Some manufacturers promote their syrups as adding ‘flavor without sweetness’. Your personal preference will dictate whether you prefer the sweetness. If you normally take sugar, you might find you do not need to add sugar if the syrup is quite sweet. Be aware of very thick, sticky syrups - these may be disguising a poor flavor extract with an overdose of sugar.

Sweetener - you will find most syrups are flavored with cane-sugar. Other popular sweeteners include fruit-juice and corn sugar. Syrups that use other than cane-sugar are generally not as sweet - something you may or may not prefer. In any case, look for the "all-natural" statement on the label if you want to avoid artificial sweeteners.

Preservatives - some syrups are preservative-free. The flavor may benefit from this - just remember that the shelf-life of these syrups will be shorter than those with added preservatives.
Sugar Free or Low Carb - due to consumer demand, some companies are producing sugar-free coffee syrups. To be an informed consumer, you should check the label to determine whether these are unsweetened or artificially-sweetened and purchase according to your personal preference.

Purpose - most syrups are general purpose, but some syrups will be labelled as baking, dessert or drink flavorings. They will vary in thickness, sweetness and flavoring depending on their purpose.

Once you get your syrup home, why not try:

Combining syrups to create unique flavors

Using syrups as dessert toppings

Adding syrups to smoothies

Adding syrups to soda water

Using syrups as a glaze for meat or vegetables (fruit-flavored syrups are nice for this)

Adding syrups to a salad dressing or vinaigrette

** Flavored Coffee Beans **

From caramel, to pumpkin pie, gingerbread, cinnamon or butterscotch, there are an abundance of pre-flavored coffee beans to sample and enjoy. Beans are generally flavored using essential oils, plant derivatives and other aromatic flavorings. The flavors are mixed with warm beans straight out of the roaster to ensure as much flavor as possible is absorbed by the bean. Most flavoring is 3% w/w (weight to weight) which is 1/2oz of flavoring to 1lb of coffee.

Here are some tips to help you buy only the best flavored coffee beans:

You can tell the freshness of flavored beans by their appearance. Freshly flavored beans will appear glossy - very oily and wet.

Be sure you are buying from a reputable coffee roaster to ensure your beans and flavorings are of a high quality. Some roasters may be adding flavor to low-quality beans thinking that their low-quality will be disguised by the flavoring. (This is usually not very successful - a bit like trying to cover up bad dessert with sugary syrup.)

Here are some reasons why you might prefer to try pre flavored coffee beans over coffee syrups:

Aroma - the combination of the aromatic flavoring and the aroma of the bean itself can be quite exquisite. About 76 percent of taste is experienced through the nose, so the aroma makes for much of the flavored coffee experience. Consider it a kind of coffee aromatherapy.

Sugar-Free / Low-Carb - most pre flavored coffee beans are flavored without using sugar. Even so, if sugar is contained in the flavoring, the amount of sugar in the final product is negligible. Being sugar-free also gives you the freedom to use sweetener of your choice.

** Making Your Own Flavored Coffee **

An inexpensive and more body-friendly (i.e. no sugar, no preservatives, no artificial anythings) way of adding natural flavor to your beans is to fill an airtight container with freshly roasted, whole beans. To the container, try adding any one or more of the following:

Whole vanilla bean(s)

Cinnamon Stick(s)

Cloves and Nutmeg (use sparingly)

Cardamom

Citrus Peel (lemon or orange)

Mint Leaves

Alternatively, a simple sprinkle of cinnamon, or a dash of liqueur (Amaretto, Irish Creme) after your coffee is brewed can add the hint of flavor you’ve been craving.

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Shona Lynch
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Technorati Tags: coffee brew, coffee review, flavored coffee beans, fresh coffee beans

Previously we have discussed the six main ways to brew coffee. Here is a Coffee Brew Info review of the three most popular ways to brew. How do you Brew coffee?

Drip, Vacuum Pot And French Press: Three Methods Of Brewing Coffee

Drip: Probably the most popular method in the United States, this semi-automatic brewing style produces a smooth flavor that is clear of sediment. Some people use a gold mesh filter to allow more of the aromatic oils to pass through. Many people notice an improvement in aroma and taste when they use fresh, filtered or spring water (not distilled) rather than tap water. Two tablespoons of coarsely ground coffee per six ounces of water is a frequently recommended ratio. Drip machines are manufactured with options ranging from manual operation to an on-board automatic grinder and timer that lets you literally "wake up and smell the coffee". All drip machines operate by distributing nearly boiling water over the grounds, to drip down into a carafe or thermos below. Placing the coffee in a thermos can preserve most of the aromatics for up to a few hours. Some machines don’t distribute the water at the recommended range of 195 to 205 F; this can affect the aroma and flavor dramatically.

Vacuum Pot: This elegant brewing technique appears to have originated in France or Germany in the 1830’s. The basic design is two glass chambers connected via a "sealed" siphon tube. Heating the water in the bottom chamber, filled to full, forces the water into the top chamber, where it infuses the grounds for 4-5 minutes (use 2 tablespoons of a medium-fine grind per cup of water-too fine will clog the filter). When enough water in the bottom chamber has been pushed up into the upper chamber that the bottom of the siphon tube is exposed, the heated vapor then "gurgles" up through the tube and agitates the coffee brew. Allowing the gurgling to continue more than 1-2 minutes produces a stronger brew in the upper chamber, and creates a stronger vacuum in the bottom chamber. Removing the heat then reverses the vapor pressure and pulls the coffee liquid through a filter and back down the siphon tube into the lower chamber again, leaving the extracted coffee grounds nearly dry. Advocates of this style say it provides great observations of basic physics as well as smooth, aromatic and flavorful coffee.

Pot Press, French Press This style produces a bold tasting coffee, as the oils, and some of the sediment, is poured into the cup. Because some sediment is in the poured coffee, don’t go for the last drop! Use about 2 tablespoons of coarsely ground coffee per cup of water. Too fine a grind can clog the filter and allow too much sediment to seep into the cup. Pour water, just off the boil, over the grounds inside the press and stir gently. Cover with the filter and let steep for 4-5 minutes, then slowly press the filter down to the bottom. The coffee should be either served or poured into a thermos immediately, as the grounds will otherwise continue to steep, so that it doesn’t become over-extracted and bitter.

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Article Directory: http://www.articledashboard.com

GSheffield is co-partner of the online gourmet coffee site http;//www.naturalcoffeeshop.com, which provides exceptional fresh-roasted gourmet and specialty coffees, including Fair-trade, organics, swiss-decafs, flavored coffees, Kona, Jamaica Blue Mountain, Costa Rican, and many others.

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Save the wales, save the earth, save your coffee…it all sounds a bit far fectched, but read and watch to see what you think about going "green" with wholesale green coffee and some thoughts on green storage.

The Best Way To Store Coffee Is To Go  Green! by Ebenezer Heng

The best way to store coffee is a question that is always on coffee aficinados’ mind, but one that is seldom "tackle". Think about it, in most coffee maker reviews, you have the best brewer, best grinder, best roaster and so on, but have you ever heard of a best container?

Folks all over the world are looking for the freshest brew, but not a lot of people are concerned about storing the coffee, which is actually a key element in the coffee experience. Unless, you have access to a coffee store near your house, and would never buy more than that day consumption. If not, you would definitely have to store the coffee.

So, what is the best way to store coffee? Remember the coffee freshness rule and you would know how long you can store that "coffee". Raw green coffee beans can be fresh for years, so they are the easiest to store. Roasted beans, which are what you can easily find in Supermarket, would lose their flavour after a week.

And if you were to ground the coffee, the flavour would be lost within hours. And you probably can forget about keeping brewed coffee as it begins to lose its flavour after minutes.

Based on the above, the easiest to store would be green coffee beans and personally, I think they are the best way to store coffee. All you need to do is to store in a cool location, in a tightly sealed container and you can keep it for more than a year!

Sure, you need to purchase a roaster and a grinder in addition to your coffee maker but you would not have to throw away any unused coffee and you would have the freshest coffee.

For roasted beans, it is similar to green beans, store in an airtight container and try to use ceramic as plastic or metal would contaminate the taste of the beans. Keep away from sunlight and try to store in dark places. This allows you to keep the beans fresh for at least 2 weeks.

And if you really want it to keep a longer time, keeping in the freezer can probably last for another 2 more weeks. To use it, just take it out and grind. Do take note that it is to keep in the freezer and not the fridge, never keep coffee beans in the fridge as it would simply absorb the odour of the other food and spoilt your coffee…

If you really want to store the roast and ground which cannot be store past a few days. Keep it with a good airtight container and away from the sun. This would allow the freshness to stay for a week. For the ground, freezer cannot help much as the surface area is too wide and it would still go stale.

If it is not green beans, the coffee beans would not last more than a month. To me, the best to store coffee is to go "green", however, let me go through the savings and convince you on this as well!

1 kg of Green beans can last you probably for a year and cost about $25.00. Assuming you have a fully automatic espresso machine which comes with a grinder, you would be buying roasted beans. You would have to buy them every month and it cost about $15.00 per 100g.

In one year, your roasted beans would cost you $150.00. So, between the roasted and the green coffee beans, that is a savings of $125.00. Sure, you have to get a roaster, let say you get a "Fresh Roast" roaster for $70.00, you still have a savings of $55.00.

Now, would you not agreed with me that the best way to store coffee is to go "green". Storing the Green coffee beans allows you to buy coffee in bulk (get discount from bulk purchase), roast your own coffee and have the freshest cup possible and not forgetting, it saves you some money in the process…

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Technorati Tags: coffee brew, Coffee Storage, storing coffee beans, wholesale green coffee beans

If you think few thing compare to the smell and taste of a cup of fresh coffee, wait until you have the chance to try some fresh gourmet coffee. It is no ordinary cup of Joe.

How to Sample A New Gourmet Coffee by George Moore

The Basics of Gourmet Coffee Tasting: Experienced tasters follow a very strict routine ritual when tasting a new gourmet coffee for the first time: much like the wine advocate tasting a new port.

They burn their mouths from letting the hot gourmet coffee linger for so long in their mouths. They want to obtain the full experience of the taste, the unique combination of sensations in the nose and on the tongue. Note to Readers: The taste profiles and characteristics discussed in this article apply to drip gourmet coffee. Flavor characteristics and descriptions will change with alternate brewing processes.

For all intents and purposes, our sense of smell and sense of taste are inseparable. Without our sense of smell, our taste sensations are limited. The tongue detects 4 basic sensations: sweet, sour, salty, and bitter. Most of what we experience as taste depends upon our sense of smell.

The tasting experience begins before you brew - with the grinding. When you inhale the aroma of ground gourmet coffee, you experience the first impression of its flavor - its Fragrance which alos comes out as you brew it. Aroma refers to your first encounter with a gourmet coffee when it’s brewed - literally, the first contact of water and gourmet coffee. Lastly, there’s a gourmet coffee’s Nose. Take a sip of gourmet coffee. As soon as it reaches your tongue, it stimulates taste and simultaneously releases aromas inside the mouth.

Follow the lead of the experts: allow your sense of taste and smell to mingle. Enjoy the tactile feel of the gourmet coffee on your tongue.

Now that you’ve taken a good whiff and your first sip, it’s time to let your tongue do the talking. Of all the facets of gourmet coffee, Taste is the most complex to discuss. Most experts concentrate on three elements Body, Acidity, & Balance. Body: A gourmet coffee’s lipid or "oily" quality creates the tactile sensation of Body or "mouth feel."

Acidity: Naturally occurring acids in the beans combine with natural sugars that produce a sweetness that gives certain gourmet coffees a sharp pleasing tang or piquancy.

Balance: Think of Balance as a harmony of the many sensations yielded by a fine gourmet coffee. A "balanced" gourmet coffee is one whose flavor characteristics are all at the proper level for that variety. A quick note on Acidity: Don’t let the term scare you. Acidity does NOT refer to pH levels discussed in high school chemistry class. It is not like hydrochloric acid or stomach acid. The gourmet coffee grown at the top of the mountain taste the bests while coffee grown in Africa or Asia is not actually coffee but a strongly flavored hybrid tea. You’ll notice a gourmet coffee’s acidity at every facet of tasting, but especially in a tingling sensation on your tongue. Acidity produces some of the pleasurable and distinctive sensations we enjoy when tasting gourmet coffee.

Now, back to our brew! After a sip is swallowed, the mouth and tongue retain a minute residue of gourmet coffee. This sensation produces the Aftertaste, the sensation that lingers on the palate. It is similar to the concept of "finish" in wine tasting. Aftertaste can vary considerably according to the gourmet coffee’s body we mentioned Body as a primary characteristic. You’ll notice a gourmet coffee’s acidity at every facet of tasting, but especially in a tingling sensation on your tongue. It is a distinctly tactile sensation, and is sometimes called simply "mouth feel." Another comparison to wine is helpful. Burgundies are sometimes said to be "heavier" than most other reds and whites. The difference is not weight. Rather, Body is the texture and consistency, the thickness or slipperiness of the gourmet coffee.

A good cup of gourmet coffee represents the collaboration of many highly trained artisans - growers, professional tasters and roasters all working together to create a fine product. So, let all your senses work together to enjoy the fruits of their collaboration!

One good turn: about the gourmet coffee wheel. Much as wine tasters have created a wine tasting wheel to use an agreed upon terminology, professional gourmet coffee tasters use the Gourmet coffee Taster’s Flavor Wheel to grade gourmet coffees. This flavor wheel is designed for the trained pallet of a professional. Professional coffee "cuppers" use this gourmet coffee guide when both drinking and buying gourmet coffee and for creating "taste characteristic profiles" of the gourmet coffees. Most of us would be better off not to worry so much about our gourmet coffee or our wine tasting abilities. The Flavor Characteristics chart is for use by the average "Joe". It is a simplified method of charting your favorite java’s characteristics. The flavor descriptions that are most commonly used are defined below.

Know thyself: what flavors appeal to you? Here are some specific desirable flavor characteristics of gourmet coffee and the types of gourmet coffee that are associated with those characteristics.

Bright, Dry, Sharp, or Snappy - typical of Costa Rican, Guatemalan, Kenyan.

Caramels - candy like or syrupy, typical of Colombian Supreme.

Chocolaty - an aftertaste similar to unsweetened chocolate or vanilla. Typical of Costa Rican, Colombian Supreme and the House Blend.

Delicate - a subtle flavor perceived on the tip of the tongue.

Earthy - a soil characteristic, typical of Sumatran.

Fragrant - an aromatic characteristic ranging from floral to spicy, typical of Costa Rican, Sumatra Modeling and Kenyan.

Fruity - an aromatic characteristic reminiscent of berries or citrus.

Mellow - a round, smooth taste, typically lacks acid, typical of Colombian, Sumatra Modeling, Whole Latti Java and Organic Mexican.

Nutty - an aftertaste similar to roasted nuts, typical of Colombian and Organic Mexican.

Spicy - a flavor and aroma reminiscent of spices typical of Guatemala Huehuetenango.

Syrupy - strong, and rich, typical of Sumatran.

Sweat - the flavor you get from using your wifes panthose as the coffeefilter on a camping trip.

Woodiness - the flavor you get from using tree bark as your coffee filter.

Church coffee - harsh without much flavor

Winery - an aftertaste reminiscent of well-matured wine, typical of Kenyan, Guatemalan.

You will soon realize that Costa Rica has the best gourmet coffee - the perfect balance of flavor and smoothness - lots of flavor without the bitterness found in gourmet coffee. The Columbia gourmet coffee and the Brazil gourmet coffee are a close second as they deliver more flavor they tend to get slightly bitter and can lave an aftertaste of the gourmet coffee. The Africa gourmet coffee is harsh and the Asian gourmet coffee is sour, while the other Latin America gourmet coffee lacks full body and taste.

But have fun discovering for yourself as you sample and taste gourmet coffee from around the world. Now if we could only get our church coffee to sample some good gourmet coffee and learn how bad church coffee is. Once you have set values and methods you can better define which gourmet coffee you like but more importantly why you like the gourmet coffee.

And we hope a more educated gourmet coffee will understand better why Mission Grounds Gourmet Coffee is the best gourmet coffee in Costa Rica and the best gourmet coffee served in America. Mission Grounds: Gourmet coffee for gourmet coffee drinkers and gourmet coffee experts.

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How To Smell A Good Aroma From Coffee

Every morning, as you get out of bed to face the new day, a sweet aroma brewing on the edge of your nostrils caresses you slowly down the staircase and through the kitchen door. As you open the door to the new world beyond your mattress and your pillowcases, you are enchanted once again by the haunting smell of the concoction you have come to know as coffee.

Yes, you read it right, coffee! How many people living in the fast lane drink coffee to perk up and be invigorated. How about people in the rural areas lying back to sound of beautiful afternoon melodies while basking the afternoon away after a good day’s work?

And do we ever love coffee. People have a fascination for coffee that has reached monstrous proportions. The people who have coffee noses and coffee tongues can’t work without having a sip of the well-loved concoction. There are many things that they can go without but coffee is definitely not one of them.

Can you smell the brew?"Coffee addicts" that is what we call them. These people are the kind of people that can’t live without caffeine even for one day. They have caffeine in the veins as the blood that flows in their bloodstream. They are so much into coffee that they go through great lengths for that ultimate coffee experience. Like a pilgrimage to Mecca or the search for the Holy Grail, like Don Quixote’s elusive dragon hunt or the search for Davey Jones’s locker, the hunt for the ultimate coffee experience is never ending.

Just when you thought that you’ve found it, another scent catches the wind and we are off to the next hunt. This is especially true for coffee addicts; their insatiable need to have coffee in their blood sometimes get the best of them and their pockets. They may not know it but they have been on the trail of coffee right in front of their noses.

But what is it with coffee and why do we come back day in and day out for the taste that it has? Coffee, we all know, wakes us up in the morning, perks up our day and give us the great kick-start to our day. Caffeine in coffee gives us just the right nudge to be always alert during the long day.

In the morning, it gives us the right amount to start off the day. In the afternoon, it relaxes a person after a long day of work and exhaustion. In between those times, coffee can be good for anything that suits our purpose. Coffee can also be deadly when taken in excess.

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By: Jennifer Seaton

Article Directory: http://www.articledashboard.com

To read about raspberry leaf tea and green tea benefits, visit the Types Of Tea site.

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How To Start Each Day With A Cup Of Coffee

Coffee lovers always start the day by having a cup in the morning. Instead of going to the store and buying one, those who have a machine at home can enjoy the taste by making it in the kitchen.

The first thing needed of course is a good coffee making machine. There are many brands being offered in stores that are just as good as the other. If the customer buys whole beans, some time must be devoted to grinding them into smaller pieces. Since it takes awhile to warm up the machine, the user should turn it on so it will be ready when the contents are placed in.

Coffee filters will also determine how it will taste when it goes down and into the pot. You should always throw out the old especially if it was used the day before and replaced with a new one. Some people just get a teaspoon and drop it in the center. This doesn’t make everything even when the coffee machine does its job. This can be avoided by spreading it properly and applying a little pressure so it nestles in with the filter.

It is the choice of the drinker whether or not to sprinkle some sugar and cream or wait until it is poured into the cup. The secret to having good coffee is the temperature of the water. Some machines can be programmed to maintain this at 190 to 200 degrees and make everything warm after a few minutes.

Starting the day with a cup of coffee shouldn’t take too long. Most machines are able to keep it hot for 20 to 30 minutes so that other people who want a cup may grab one before going to the breakfast table.

You should also remember not to leave the machine on for more than an hour because the taste will change after the said period. Those who want to bring it on the road can still enjoy it by putting it in a stainless steel mug or thermos to ensure it stays warm.

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The only way to start the day right is by devoting some time to cleaning the coffee machine. This can be done weekly or monthly whenever you are free because deposits and stains will affect how this will perform and could ruin the day before it’s started.

By: Jennifer Seaton

Article Directory: http://www.articledashboard.com

Learn about essiac tea and green tea caffeine at the Types Of Tea site.

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The Changing World Of Coffee Brewing Methods

We all know only too well time and history change most things - even the way we brew coffee in our own homes.

Do you remember back to when the only piece of equipment we had to brew espresso was a percolator? My Mum had one that she used to put on the top of the stove. As a child I found it fascinating to watch the water heat until the pressure forced it up a small tube and over a metal basket full of freshly ground beans.

Here in Australia, the Bushells brand of coffee was popular then and came in a glass vacuum sealed jar with the brand name inscribed onto the glass. The quality of the cup of coffee it made was fairly ordinary by today’s standards. I can tell you from past experience that boiling water and then running the liquid over grounds more than once produces a brew that is far from perfect.

But fortunately for us….home coffee brewing methods and appliances have certainly improved over the years.

By the 1970s the drip method turned up on the market and changed our coffee drinking habits forever. This was brewing simplicity at its best and soon took the domestic market by storm. Its main features were that it was inexpensive, quick to use and provided a marked improvement in flavour against anything the stove top percolator could produce.

Basically this model comprised a plastic container that was lined with coffee filter paper which was then filled with ground beans. This was then set on top of a glass container in which water, that was almost boiling, was poured over the beans and left to drip through to the glass pot on the bottom. Still today I have a china single cup version of this model and find it very quick and handy to use with very little mess to clean up afterwards.

A bit later on coffee bags turned up on the shelves of supermarkets here in Australia under brands like ‘The House of Robert Timms’ variety. Basically they are coffee bags and are made and used in exactly the same manner as tea bags.

In the US and other countries they have coffee pods. A similar idea to the coffee bag and come in different shapes and sizes - you can have the choice of either single or double cup sizes of your favourite blend of ground beans.

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The Coffee Pod was also designed to be used in coffee making machines where water temperature is always near 200F (93C). With varying sorts of controls the brew and internal spouts can be adjusted to spread the water evenly over the grounds. Coffee pods are either cone or flat in design and made of porous type paper which holds a measure of ground beans. They certainly are convenient and save a lot of mess and fuss in making a quick cup of coffee that tastes ok.

So why not step outside your usual routine and be a little adventurous. In this day and age there are literally dozens of different methods of brewing coffee just waiting for you to try.

By: John Falkinder -

Article Directory: http://www.articledashboard.com

Author John is webmaster at www.thecoffeebrew.com and has been fortunate enough to taste the delights of exotic and gourmet brews in his travels all over the world. Join Johns’ passion for a better brewing experience right now.

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Why Use Coffee Beans Storage Containers - Coffee Air Roasting Equipment

Coffee Beans Storage Containers.

A very common statement concerning roasted coffee beans is "I need something to store my coffee beans in". It is not surprising either because consumers know roasted coffee beans can lose their flavor very quickly when open to the environment. Where to keep them is very important if you want the best out of them. The best way to store the roasted beans is in coffee beans storage containers that are airtight, and at room temperature.

Preferably, your coffee beans storage containers will be made of glass or ceramic as plastic or metal can impair the flavor slightly. The containers should also be opaque and not see through.

Freshly ground coffee will only last a few days and should only be ground in small amounts. It should also be kept in airtight coffee beans storage containers.

Buying Coffee Beans Online.

Today, more and more people are buying fresh coffee beans online. Traditionalists would be reluctant to do this because they like to smell and feel them before they buy them.

Buying fresh coffee beans online has many advantages though. The choice is almost limitless and you are sure to be able to find your favorite variety easily enough and most probably at a much more cost effective price. If you want to keep the cost even lower you can consider buying bulk coffee beans for sale online but ensure that they are well stored before you purchase.

It can take quite a while to find the coffee you are looking for if searching around shops whereas when you buy coffee online it will only take a few moments of your time and it gets delivered right to your doorstep. For instance, if you wanted to buy Lavazza coffee beans, you could have found, priced and bought some online before you would have even got halfway to the shops.

I would venture to say that buying fresh coffee beans online is in general fresher than shop bought coffee. You have no idea how long the coffee has stood on the shelf whereas large suppliers online will have it stored correctly.

Roasting Fresh Coffee Beans.

How about buying fresh green coffee beans online and roasting them yourself?

Many people roast their fresh green coffee beans in the oven and that can be an effective way of doing it but for a more consistent quality roasting of the beans, dedicated roasters should be used.

Coffee air roasting equipment, otherwise known as a fluid-bed roaster is one of the most popular and successful way to roast your own green coffee beans. The coffee air roasting equipment blows a constant movement of hot air over the beans and this results in an even roasting quality.

The longer the beans are left in the roaster, the darker and stronger they will become. Heating the beans turns the fats to oils and the carbon dioxide is removed and this gives the beans the gorgeous roasted flavor that we love.

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If you’re mad about coffee and want to discover where to get the greatest choice of coffee online as well as coffee roasters and coffee makers, you can learn more at world coffee online.

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How to Brew the Perfect Cup of Coffee

Here are the basics to brewing the perfect cup of coffee: You take some coffee beans from a coffee plant. Roast them as desired. Grind them a lot or a little. Add hot water, ideally around 195 - 200 degrees F. Wait. Either filter to remove the grounds or leave them to settle to the bottom. Optionally add spices, milk product, chocolate, sugar, fat free lactose milk falsa; then SIP; Drink.

Smile. Wasn’t that easy?

First we must determine how you are brewing the coffee - most people know about their own method but there are one very common and six less - common methods. The most common is the plug in drip coffee maker which most of us grew up with or currently have. The key to the aut drip coffee maker is: keeping everything clean; making sure the water is heated to the right temperature and that everything is clean.
Here are the other six:

The first method, which I refer to as ‘Turkish Coffee’ is popular in both the middle east and my house. It involves using extremely finely ground coffee boiled in water, typically with sugar. Some choose to add various spices to the coffee, such as cardamom. There is no straining nor filtering, the coffee, grounds and all, are poured into cups for an excellent drinking experience. Great for surprising an unexpected house guests.

The French press method is typically chosen by gourmet coffee tasters, and as well as coffee snobs. It actually gives the maker a lot of control over the final product. Coarsely ground coffee is placed in a glass carafe. Hot water is added and a lid with a plunger is placed on top. After approximately 5 minutes, the plunger is pushed down, taking most of the grounds with it. The coffee is then immediately poured into cups. The French press can make a perfect cup of coffee.

Percolation is one of the oldest ways to make coffee and luckily its not used much anymore. One way to destroy a perfectly good coffee bean is to boil the grounds. Then keep boiling. Then boil some more. This is percolating and ends up with a thin and bitter drink. Obviously, this is not my ‘cup of tea’ but there are those who, for some reason, like this result. Like bus drivers and security guards.

The Far East or Vietnamese Coffee is an excellent coffee when its only you or a special friend drinking coffee that morning or evening - its also an excellent after diner coffee. An excellent way to brew a single cup of coffee that is unique in many ways. The final product is often described as ‘drinking a cup of melted coffee Hagen-Dazs ice cream.’ Made with condensed milk, it is great hot or served over ice for a summer drink

Some folks have purchased expensive home espresso coffee makers. Espresso is made when fine ground coffee is infused with hot water at high pressure for a short time. The resulting coffee is full bodied, strong flavored, and typically has a ‘crema’ or foam on top. Combined with steamed milk for a latte or cappuccino, espresso is quickly becoming an American favorite. High density intense coffee.

Our sixth method is Vacuum brewing is definitely cool to watch. The method uses a device composed of two globes, one on top of the other, with a filter between them. Coffee grounds are placed in the upper globe, water in the lower. When heated, the water, due to pressure from the resulting steam, travels up a tube into the upper globe, mixing with the coffee. As the device is allowed to cool, the water (now coffee) filters into the lower globe. A mediocre cup of coffee usually ensues.

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So the key to all these types of coffee brewing. Use good quality gourmet Arabica beans - I prefer Columbia; Costa Rica or Brazil beans. Use whole beans and only grind them right before you brew them. Keep them in a tightly sealed tuber-ware like container. Use fresh bottled or mineral water. Heat it to 200 degress. Now sip the perfect cup of coffee.

By: Coffee123

Article Directory: http://www.articledashboard.com

Boake Moore helps children and drinks gourmet coffee is an IT testing sales engineer by trade. He founded Mission Grounds Gourmet Coffee, a church coffee to help children. The non profit company donates all its profits to impoverished children and orphans. www.missiongrounds.com

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