Archive for October, 2008

Anyone who lives in a big city these days has seen first-hand the proliferation of 4-dollar-a-shot coffee shops. Thanks to Starbucks and their like coffee has become the number 2 commodity in the world (petroleum is number 1).

Grown in dozens of countries world wide the coffee ‘bean’ is actually the pit of a coffee ‘cherry’. In normal circumstances the cherries are picked at the peak of ripeness and once the outer fruit is removed the coffee bean is ready for roasting, grinding and transporting to your local café.

However, there are three small islands in the Indonesian Archipelago called Sumatra, Java and Sulawesi where this process takes a bizarre twist. You see coffee is coveted by not only by us humans but a local creature called a

Palm Civet. The Palm Civet is a tree dwelling marsupial with a particular fondness for the local variety of coffee cherries.

Of course, these cat-sized coffee aficionados don’t have the time to peal the cherries and eat just the fruit, so they swallow them whole. Well guess what comes out the other end? Yes that’s right, a non-digested, semi-fermented coffee bean.

It started as a way for locals who weren’t brave enough, or too lazy to climb the coffee trees, to have coffee too (mind you some bravery is required to sift through mountains of Civet droppings for coffee beans!).

Through the magic of international trade what was once a source of free coffee beans for impoverished locals turned into the most expensive beverage in the world. It is marketed as a coffee variety called “Kopi luwak”. Kopi is the Indonesian word for coffee and luwak is their name for the coffee eating Civet.

Kopi luwak sells for a whopping $75 a pound and it is estimated that the worldwide annual production is only about 500 pounds. Japan is the largest importer of this specialty coffee and it is now available in the United States and many other countries as well.

The flavor of the coffee is described as complex and very rich. This special flavor is attributed to the natural fermentation process that occurs as the beans travel the length of the Civet’s digestive tract.

You can be sure that you won’t be finding Kopi luwak for sale at your local Starbucks any time soon but if you are ever in a café and you notice the daily special is “Kopi luwak” and is going for $5 a cup, how could you not give it a try?

About the Author

Jon Symons is a coffee lover and writes about specialty coffee for http://specialty-coffee.oftheday.ca.

For years, the idea of roasting your own coffee beans has been kept a mystery by the coffee roasting industry. It had been deemed “too hard” or “too complicated”. Well these are new times and the truth is out; it’s easy, fun and economical and can be done in a number of ways using items you probably already own!

There is nothing like a cup of coffee, which has been freshly roasted, ground and brewed to perfection. There are a growing number of enthusiasts who are roasting their own coffee beans and enjoying the benefits of truly fresh coffee at about one-third to one half the price of beans from your local coffee shop.

All that is needed to roast your own coffee beans at home is green coffee beans, available from a number of sources, an oven, cookie sheet, oven mitt, metal colander and a wooden spoon. Preheat your oven to 500F, spread raw beans evenly one layer deep on a cookie sheet, place on middle rack of preheated oven and watch them roast. In about 8-10 minutes there will be a crackling noise and smoke with a coffee essence. At this point the roast moves quickly and you need to pay close attention. About 2-3 minutes after the crackling, your coffee beans should be at the shade you like them. Carefully (using the oven mitt) remove the cookie sheet from the oven and pour the beans into the metal colander. Stir the beans with the wooden spoon to help cool quickly. Do this over a sink or outside, as there is chaff that comes off the beans during roasting. And remember; NEVER leave your roasting coffee beans unattended.

Almost any appliance used to pop popcorn can be used to roast coffee beans. The hot air poppers are great, however, you may want to roast outside or in your garage as they blow the chaff out and can be messy. There are a number of manufacturers of home coffee roasters, including several that use a gas grill and rotisserie.
The internet is full of sources to purchase raw beans, but you want to make certain the supplier you use knows their beans and “cups” their coffee before selling it to you (see supplier list below). Many other sources can be found using your favorite search engine. If you’re interested in using a gas grill to roast your beans there are several manufacturers of drums fitted for gas grills that work great (See suppliers below)

Green, raw coffee beans last for years when properly stored. This allows you to build a collection of fine coffees to choose from as well as buy larger amounts of the great coffees and save more money. Keep your bean collection in a cool, dry place out of any direct sun light and they will last until you roast them. As coffee ages it loses acidity and becomes more mellow. Many like the rich mild cup of a coffee that has had a couple years to rest and mellow. More important than the year of the crop is the quality of the bean, the preparation at origin, transportation and warehousing in country of consumption. If all of these things are done correctly, your green coffee will last for years. Suppliers who know how to cup samples of coffee beans are able to determine if all of these criteria are done correctly before they purchase the beans.
Home roasting is one the fastest growing hobbies in the country and for good reason. It’s fun, easy, saves you money and delivers a cup of coffee like you never thought was possible. Join in the fun and start roasting your own coffee beans.
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List of reputable suppliers:
Green Coffee Beans www.u-roast-em.com
Gas Grill Roaster/conversions www.rkdrums.com
Electric countertop Roasters www.freshbeansinc.com
How to build your own roaster info@u-roast-em.com
Best book on home coffee roasting Home Coffee Roasting by: Kenneth Davids
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Jim Cameron is a 30-year veteran in the specialty coffee roasting industry. Jim has authored many articles on various aspects of the industry and traveled abroad to speak at international gatherings of coffee professionals. Semi retired, Jim now writes on the subject of roasting and makes green coffee beans available to the home roasting market at his web site: http://www.u-roast-em.com

About the Author

Jim Cameron is a semi retired Specialty Coffee Roaster who now shares his love of coffee and his love of Costa Rica. His company in the USA sells these beans in raw “green coffee” form to the home roasting trade. He has a home and a small real estate business in the Southern Pacific side of Costa Rica on the OSA Peninsula.

Here are some facts about the relationship between coffee and asthma. Regular coffee drinkers have about 1/3 less asthma symptoms than those of non-coffee drinkers according to a Harvard researcher who studied 20,000 people.

For the past several years, many experts have touted how horrible coffees were for our health and that the drinking of caffeinated coffee should be immediately ceased. Recently, however, several studies have shown that caffeinated coffee can actually be extremely good for people. One of the groups of people who can reap health benefits from drinking caffeinated coffee is those people who suffer from asthma.

In particular, drinking caffeinated coffee in the situation of an emergency onset of asthma can allow the patient to breathe easily. Doctors have recommended coffee as an emergency way of treating asthma patients who find themselves with a sudden onset and no medication for many, many years.

In Scotland, as evidenced by the Edinburgh Medical Journal, asthma and coffee are good for each other. While not recommended for exclusive treatment, one to two cups of stron coffee may help open airways.

This coffee and asthma treatment can help a patient who is suffering from an onset of asthma symptoms and finds himself without an inhaler breathe more easily until the inhaler can be obtained. This emergency treatment has proven extremely effective due to the similarities between caffeine and a tried-and-true asthma medication known as theophylline.

The similarities between these two chemicals lead doctors to routinely advise patients who are about to undergo tests for lung function to avoid coffee and other caffeinated beverages for one to two days prior to the time of the test.

Several large coffee and asthma studies conducted in the past few years have examined the relationship between drinking coffee and the prevalence of asthma. A study of over seventy thousand Italians showed that there was a significant reduction in the appearance of asthma amongst patients who would regularly drink coffee.

The risk of asthma symptoms fell by 28% when patients drank three or more cups of coffee every day.

In 1992, the Second National Health and Nutrition Examination Survey (NHANES II) examined over twenty thousand Americans. The study found that the risk of symptoms from patients with asthma going into the study fell dramatically (over 29%) when patients who regularly drank coffee were compared with patients who did not drink coffee on a regular basis.

In addition, the risk of patients suffering from wheeze fell almost 13%. A relationship was also found between the amount of coffee consumed and the effects gained by the asthma patients. Those who drank more coffee had fewer symptoms; those who drank less coffee had more symptoms.

Another smaller coffee and asthma study was performed on nine adult asthmatics using four daily doses of caffeine similar to the doses contained in coffee. This study showed a dose response effect of caffeine on forced expiratory volume (FEV), forced expiratory flow (FEF) and specific airway conductance (Gaw/VL). This data also suggests that caffeine is an effective tool to use in opening airways during an onset of asthma.

While doctors will never advise drinking coffee as the sole treatment for asthma as they did hundreds of years ago, they do agree that the caffeine found in coffee is particularly beneficial in an emergency situation. Anecdotal evidence shows that people have used coffee in situations where inhalers were completely unavailable, such as when on vacations and on an airplane. Coffees are particularly useful in these situations, as the patients might otherwise suffer serious consequences due to their inability to breathe properly.

© Copyright Randy Wilson, All Rights Reserved.

About the Author

Randy works with his son on Ultimate Coffees Info, Randy also owns Las Vegas Weddings and Profitable Home Businesses. Randy owned and operated a very successful storefront/mailorder business from 1988 to 2003.

Few quests in human history have so captivated men and women from around the world than the search for the perfect cup of coffee. Yes, believe it or not, coffee connoisseurs have dedicated entire lifetimes in the pursuit of finding that one cup of the most heavenly coffee ever made. If you’re like most people, however, you’re just looking for an easy way to make a great-tasting cup of coffee to help get you started in the morning. The following 10 Timeless Tips to a Perfect Cup of Coffee should help you on you your mini-quest.

1. You Get What You Pay For

When it comes to coffee makers, quality counts. If you buy the cheapest coffee maker on the market, chances are you’ll end up with an equally “discounted” flavor in your cup. To assure yourself of great tasting coffee day after day, check out the Bunn, Cuisinart, Mr. Coffee, Krups, and Senseo brands. Alternatively, check out a French press. For that personal cup of coffee, you can never go wrong with a French press!

2. Clean as a Whistle

You wouldn’t cook your favorite entrée in a dirty pan, would you? So, why are so many people surprised by how bad their homemade coffee tastes when they use the same coffee pot every day out without ever cleaning it? Try baking soda and water for great cleanse after every pot you make.

3. It’s All in the Bean

If you aren’t grinding your own coffee, where have you bean? The best tasting coffees come from freshly ground, top quality beans. You can savor the flavor of gourmet barista-style coffees right in your own home by simply grinding up small batches of your own brew. To top off the perfect cup, you’ll want to use Arabica beans-simply the best in the world! Store your beans and ground coffee in an airtight container in a cool, dark place at a temperature between 50º and 70º F.

4. Roasted and Toasted-Making the “Most-est” Flavor

Once you’ve decided upon the highest quality beans, you’ll want to consider how you like your beans roasted. Roasting releases the flavor of the bean and helps determine whether your coffee is mellow, rich, or smooth. Experiment with a variety of roasts and choose which one you like best!

5. Grind It Up

Despite the fact that many store-bought coffees say “For All Coffeemakers,” selecting the right grind for your coffee maker is key to crafting that perfect cup. A general guideline for grinds includes:

· Automatic drip: medium grind
· Plunger or French press: coarse grind
· Percolator: coarser grind
· Espresso maker: fine grind

6. What’s in Your Water?

When it comes to coffee, fresh is the name of the game and, believe it or not, fresh water will make a world of difference in every cup. Think about it: Since your coffee is 99% water, you’ll want to make sure you choose the best tasting water you can find. Bottled, distilled, or purified water seems to do the trick for H2O-conscious countless coffee connoisseurs.

7. Measure It

To assure yourself of perfection every time, you’ll want to make sure you spoon out the correct amount of coffee grinds. Of course, your personal taste preference should be the ultimate judge, but a general rule of thumb is 1 to 2 tablespoons of ground coffee for every six ounces of water.

8. Bling, Bling in Your Coffee?

While we’re not talking diamonds or platinum, using gold (or stainless steel) mesh filters in your coffee maker will go a long way toward keeping your cup of coffee tasting great. Many paper filters release bleaches, chlorine, and dyes that can leave you with a bitter cup of coffee. If you must use paper, go with unbleached filters for the best results.

9. Brew It Up Right

A key to great tasting coffee every time is making sure your water is “off the boil”-a fancy term that simply means “not quite to boiling.” To achieve this water temperature, bring your water to a boil and then let it cool down for few moments (195-205° F) and you’ll assure yourself of a perfect cup every time.

10. Drink It Down in Style

Drink your freshly brewed, gourmet coffee in a glass or porcelain mug. Unless you like the bitter taste, avoid reheating your coffee in either the microwave or on the stove.

If you keep brewing with these ten timeless tips in mind, you’re sure to find your cup runneth over with great tasting coffee every time!

About the Author

Jon Butt is the host of The Coffee Guide, an innovative website dedicated to all things coffee. From beans to gourmet, espresso machines to coffee makers, espresso cups to just great tasting coffee