A Blog of Coffee

As the great composer Johann Sebastian Bach once said, ‘”Ah! How sweet coffee tastes! Lovelier than a thousand kisses, sweeter far than muscatel wine!”

Since its introduction to Paris in the late 17th century, romance has surrounded the coffee bean. Whether it was served to two lovers on a cobblestone street or enjoyed in front of an evening fire at home, coffee has stood the test of time as a luxury and comfort to couples around the world.

Jean de la Roque once wrote, “I had long been fascinated by the stories of my father who brought home to Marseilles some of the first coffee ever seen there … and by the enticingly exotic services used in entertaining guests — tiny Finjan cups of ancient China, the little silk napkins embroidered in gold, the delicate silver spoons and the laquered serving tray.”

Coffee has woven its way through many channels of our economic, agricultural and social history. It has become a form of art, perfected over many years of roasting, blending, brewing and serving, that has inspired stimulating conversation, friendships and the occasional romance.

The coffee in your cup, like the wine in your glass, starts in the field, says Jim Stewart, founder of Seattle’s Best Coffee, who purchases coffee from small experienced farmers in various regions of Central and South America. Beginning as a cherry flower, coffee goes through many stages and processes before reaching your cup.

Cultivated on the mountain slopes of the world’s coffee-growing regions, the coffee bean originates from a tree that produces a single white flower. This flower creates a fruit, or cherry, that signifies its ripeness by turning a deep crimson color. Inside the cherry is a seed, commonly known as the coffee bean, which is retrieved from the flower and sent to a roasting facility. Roasts vary from light brown, medium brown, darker brown, dark brown to almost black, to suit individual tastes.

“We produce this coffee with such love,” says Stewart, “we hate to see it leave.”

What better way to begin a day devoted to the art of love than with the inviting aroma of coffee and a good morning kiss from your very own valentine? With this simple recipe, you can treat your loved one to a relaxing and indulgent Valentine’s Day morning in the comforts and privacy of your own home.

A decadent blend of sweet raspberry and bittersweet chocolate, the Raspberry Mocha Kiss(R) from Seattle’s Best Coffee is a romantic and luxurious gesture that is sure to warm the heart of your loved one and spark the passion of your Valentine’s Day morning.

To prepare a similar version of this heartwarming beverage for your sweetheart, you will need one large, pre-heated mug, 5 ounces. of fresh-brewed coffee, 1/4 ounce of raspberry syrup, 1/4 ounce of bittersweet chocolate sauce, 1 and 1/2 ounces of cold milk, homemade whipped cream and a decorative, heart-shaped chocolate. Pour the raspberry syrup and chocolate sauce into the mug. Fill the mug with hot coffee and milk and top it off with a dollop of homemade whipped cream. To add the finishing touch, drizzle a “kiss” of raspberry syrup on top of the whipped cream and set the chocolate alongside the cup.

With a heightened appreciation of the enchantment of coffee and a recipe to arouse your sweetheart’s senses, sit back, relax and enjoy a day of coffee-inspired romance.

Espresso coffee is a precise art form of coffee making. There are several factors that must take place to make a quality cup of Espresso. First the fresh roasting of the coffee bean to bring out the truly gourmet coffee flavor that you expect. The grinding is the next procedure that must be done right in order to give you 20-25 seconds of extraction time. Espresso brewing requires the ground beans to be very fine in order to reach that perfect state for brewing. The next important step is the proper temperature of the filtered water that must be passed through the coffee at the specific pressure and timing that is critical to your espresso coffee.

The perfect espresso is created when:

Recipe directions: 1 ½ oz (45 ml) filtered water at the temperature of 195 oF (90oC) passes through ¼ - 1/3 oz (7-9 g) finely ground quality Espresso coffee. This water is forced through the fine coffee grounds by the espresso machine at 900 kilopascals atmospheric pressure (around 132 pounds/60kg per sq in/2.5cm2), with the water being in direct contact with the coffee for approximately 25 seconds.

What should your espresso taste like?

When you are ready to take a drink from your espresso cup, it should leave a pleasant not bitter aftertaste. The flavor should linger for about 10 minutes rolling into an almost nutty flavor.

The crown on your cup of Espresso

The topping on the espresso is know as “Crema”, which is the floating dark golden cream free of any white or light brown patches. That is the crown of the perfect espresso coffee. The Crema is formed when the emulsified oils from the coffee are released (because of the high pressure that is put on the ground coffee beans) and mixed with the oxygen in the air. The resulting finish is perfect crema that floats on top of the espresso coffee.

Choosing a good coffee maker is not a decision to be taken for granted. If you are going to spend money on your favorite coffee, you will want to make sure the coffee maker you choose is of good quality and has the features you want. The majority of coffee makers are generally quite good and you will notice no difference in the taste of your coffee from one brand to another. There are some basic features to look for when choosing a coffee maker and some luxury features that may give you a better tasting cup of coffee

The first decision you must make in choosing a coffee maker is what type of filter you would prefer. You can choose a basket type filter or a cone shaped filter, the difference in the two being different contact times between the coffee grounds and the water. A basket type filter seems to provide a longer contact time between the water and the coffee grounds, so if a basket filter is your preference, make sure you use coffee grounds that are fairly large. Cone type filters are generally less prone to spillage. If you are considering a gold tone filter, it will give your coffee a richer taste, but the upkeep may not be worth the small difference.

The color of your coffee maker is not a major concern, but keep in mind that if you choose a color that is pleasing to you, your coffee will seem to taste better. The only real issue involved in the color of your coffee maker is to remember that white stains easily and tends to look old rapidly. A dark color will look new a lot longer than a white coffee maker. Coffee makers with a pot that has a long neck will be harder to clean. If you cannot easily wash the coffee pot with soap and water, your coffee will taste stale over time due to the build up of residue that cannot be cleaned easily. Make sure your entire hand can fit inside the coffee pot to make cleaning easy.

Other than the basic features, which include color, filter, ease of cleaning, etc., there are some additional features that you may want to consider. If you don’t mind your

coffee grounds being exposed to air overnight, a timer is a wonderful thing to have. Timers will allow you extra time in the mornings and if you choose a coffee maker with an attached grinder, the noise would probably eliminate your need for an alarm clock. A feature that is often overlooked is the shape of the housing around the coffee pot. Many manufacturers are making the housing larger so that the coffee in the pot stays hotter. The housing area in any good coffee maker should cover at least half of the coffee pot, the keep heat in.

In general, coffee that is freshly ground tastes better. Grinders that are attached to coffee makers are a bit of a hassle. They make the coffee maker harder to clean and the coffee beans are not always ground uniformly. If you want a coffee maker with an attached grinder, look for a burr grinder rather than a blade grinder. You may also want to look into a coffee maker with a built in water filtration system. Filtered water does tend to make the coffee taste better, but purchasing distilled or purified water can serve the purpose just as well as a built in water filtration system.

For the perfect pot of coffee, the water temperature needs to be around 200 degrees Fahrenheit. In general, the less expensive coffee makers do not reach this temperature. Most of the better brand names will advertise the temperature you can expect your coffee to reach while brewing. Choosing the right coffee maker is not easy. Make sure you purchase from well-known manufacturers. You will be able to find replacement parts and will be assured of an acceptable level of quality. Choose a coffee maker that meets your basic needs and any has additional features you desire.

Just imagine the old days in Havana where old men dressed in white linens playing dominos and sipping some of the finest espresso in the world, while cigar smoke and guitar music linger in the air. When one round of espresso is finished, women in beautifully woven dresses gladly deliver more. Relive these Cuban glory days in your own home with your do-it-yourself Cuban expresso coffee recipes. Cuban cigars may be illegal, but great coffee made from these Cuban expresso coffee recipes definitely isn’t. It isn’t even that difficult to make.

Cuban expresso coffee recipes - making the beverage on your stovetop

Start with one ounce of good water per serving and heat it over a low flame in a small pot. Add one rounded tablespoonful of coffee per ounce of water when the water boils. Stir briefly. It’s finished when it boils again. The tricky part comes now at the end. Filter the expresso by using a Cuban flannel strainer, which you can find at Cuban or exotic markets. Your typical paper coffee, on the other hand, won’t work. They will clog up instead.

Cuban expresso coffee recipes - utilized from the aluminum stove-top espresso makers

These sort of look like steel tea kettles and are available at Latin, European, or specialty markets and coffee shops. To make the espresso in one of these pressurized

contraptions, add water to it up to the brass safety valve in the bottom chamber.

Place the filter basket, or funnel piece, in the bottom chamber. Add enough ground to coffee to make it level to the brim, if not rounded in the center. Seal the upper chamber with the lower chamber. Then heat over low to medium heat. It’s done when you the coffee starts to make bubbling sounds in the top chamber. Take the coffee maker off the stove.

Whatever Cuban expresso coffee recipes you use, try adding a big teaspoon of sugar to your serving. Or boil milk for a moment and add it for caf’ with milk. However you have your Cuban espresso, it’s as close to Cuba as you can get without breaking the embargo! If you do it right, you won’t be disappointed with the morning cup of the Cuban Expresso.

Note: Makes 4 servings, Total Carbohydrates: 8

Ingredients:
2 Tbsp. water
2 1/2 tsp. gelatin
1 1/2 cups water
1 1/2 tsp. liquid sweetener
1 Tbsp. Splenda
1/2 cup brewed espresso
1/2 cup whipping cream
Optional whipped cream and whole coffee beans for garnishing

Place the 2 Tbsp. water in a small bowl and sprinkle the gelatin over the surface. Let stand until the gelatin softens. Heat 1/2 cup of the 1 1/2 cups water in a small saucepan. Do not let it boil. Add the gelatin and stir until it dissolves. Add the sweetener, Splenda, remaining water and espresso. Stir well. Measure out 3/4 cup of the espresso mixture into a

small bowl. Add the cream to the remaining mixture. Stir well and pour into 4 small dessert dishes. Place both mixtures into the fridge to chill for at least 4 hours.

Remove the plain jelly from the bowl and cut into 1/2-inch cubes and pile onto the jelly in the dishes. Garnish with more whipped cream if you like and a coffee bean or two.

Pure Kona Coffee is gourmet coffee grown only on the Island of Hawaii. It is grown on the dark volcanic lava rock slopes of Kona which is located on the west side of the Big Island. This area is approximately one mile wide by thirty miles long. It is situated between two volcanoes, Hualalai and Manua Loa. The elevation ranges from 500 to 3000 feet.

The unique island microclimate distinguishes pure Kona coffee from all others. Special care is taken throughout the process of creating the Kona coffee bean. The sunny mornings, cloud-covered rainy afternoons and mild nights create an ideal growing condition for the best Kona coffee.

The trees thrive in the fertile volcanic soil and natural shade provided by the mango and macadamia nut trees. This allows the Kona coffee bean to mature slowly and flourish.

Kona coffee is hand picked, pulped, dried and hulled then sorted by size and shape. It is sun dried and then roasted depending on desired results. A good roasting process can make a bigdifference in taste. Roasting is referred to as an art form by many in the trade.

Dark roasts are typically French Roast, Italian, or Expresso. Medium roasts include Vienna. Flavored coffee is usually sprayed immediately after roasting for the best absorption of flavor. Just after roasting the oxidation process begins and coffee is at its freshest.

Kona coffee is grown and processed with attention to every detail creating an end result of extraordinary coffee, delicate yet rich in flavor and aroma. This quality has made pure Kona coffee one of the most highly famous and valued coffees in the world.

Coffee is a plant. However, before it can be drunk it must pass through a number of stages and travel thousands of miles.

Coffee beans come from the red cherries of the coffea bush. Each cherry usually contains two seeds, or coffee beans. The exception to this is the Peaberry, where only one bean is produced. The flavour a bean produces is affected by where the coffea bush is grown. Soil, climate and altitude all alter the way coffee tastes; this is why, for example, coffee from Columbia will differ in taste from region to region and from year to year.

Most coffee comes from two species of the coffea bush: Coffea arabica, simply known as ‘arabica’; and Coffea canephora var. robusta, simply known as ‘robusta’. Robusta beans are cheaper to buy then arabica beans because they produce coffee with an inferior flavour, containing more caffeine.

When the red cherries have been harvested from the coffea bush, the outer layers of pulp and skin must be removed to reveal the green coffee beans inside. There are two common methods of doing this: the ‘natural’ or dry method, and the ‘washed’ or wet method. The natural process of removal tends to give coffee a full-bodied yet mild aroma, whereas the washed process yields strongly aromatic coffee, with a fine body and a lively acidity.

In the washed method the outer pulp is removed using a mechanical pulping machine before the cherry is immersed into a fermentation tank for between 12 to 32 hours, after which the remaining pulp and skin is washed off, revealing the green bean. Finally, the bean is left out in a sunny area for between 12 to 15 days to dry.

In the natural method, the cherry is simply left to dry out in the sun for up to four weeks. During this time the pulp and skin become shrivelled and can then be easily removed.

The coffee beans are then sorted and graded by size and density. Generally the larger the coffee beans the better the coffee. The largest bean is known as ‘Maragogype’ or Elephant bean. There is no international grading system for coffee beans, with different countries using alternative systems. For example, in many African countries, the highest grade of coffee is AA, whereas, in Indonesia it is Grade 1.

Green coffee beans must first be roasted before they can be used to make a cup of coffee. The roasting process produces the primary flavour and aroma of coffee. Beans are roasted by a skilled coffee roaster, who judges how long to roast the beans in order to produce the optimum taste. For example, Javanese coffee is usually roasted for a lengthy time to give it a full-bodied and earthy flavour. However, if heat is applied to the beans for too long, it will destroy this flavour and give it a burnt aroma.

The final process before you can enjoy your cup of coffee is grinding. The coffee beans need to be ground ready to infuse, using your preferred brewing method. Different brewing methods require a different coarseness of coffee in order to produce the best possible taste. For example, using a cafetiere you need coarse coffee grounds, whereas when using a stove-top espresso maker you require a much finer grind.

The Senseo coffee maker combines a unique brewing method from Philips with convenient Senseo coffee pods from Douwe Egberts. Senseo was one of the first to introduce pod coffee makers a few years ago. Today, Senseo coffee makers have become one of the most popular pod coffee makers sold. One of the reasons is each individual cup is freshly brewed, so you’re always sure of a pure and smooth taste. To add a European touch, each cup is topped off with a frothy coffee layer, adding depth to your coffee experience. Because the machine uses pre-measured coffee pods, the system is hassle-free and guarantees a flavorful, fresh brew each time. The Senseo coffee maker is easy and simple to clean because all of the parts of the pod coffee maker are detachable and can be conveniently cleaned in a dishwasher. The pod coffee maker quickly brews one 4-oz. cup in 30 seconds, or 2 cups or one mug in 60 seconds. To make coffee you use Senseo coffee pods from Douwe Egberts containing gourmet coffees, specialty coffees and espresso.

An exceptional cup of coffee doesn’t need to be an occasional treat anymore because it can easily be a part of your daily routine with this Senseo coffee maker. You get the very best in flavor and aroma plus a frothy coffee layer that is rich and smooth. A Senseo coffee maker allows you to enjoy a perfect cup of coffee whenever you feel like it.

It wasn’t until I moved to the US that I started drinking coffee regularly and became what they call in the Netherlands a ‘koffieleut’, which translates literally into coffee socialite. Although the average European drinks more coffee per year than the average American, the cultural importance and its effects on the average European seems to me smaller than that on the average American. After all, coffee is a cultural obsession in the United States.

Chains with thousands of branches like Dunkin’ Donuts or Starbucks dominate US daily street life. Especially in the morning (90% of coffee consumed in the US is in the morning), millions of white foamy cups with boldly imprinted pink and orange logos bob across the streets in morning rush hour and on the train. Coffee drive-ins are a saving grace for the rushing army of helmeted and tattooed construction workers. During lunch break, men and women in savvy business suits duck into coffee shops.

Students chill out from early afternoon till late evening on comfy couches at coffee lounges around campus. Police officers clutch coffee cups while guarding road construction sites on the highway. In short, coffee drinkers in the United States can be found just about anywhere you go.

This mass-psychotic ritual causes Americans to associate Europe above all with cars that oddly do not contain cup holders (to an American this is like selling a car without tires), or with the unbelievably petite cups of coffee European restaurants serve, so small that my father-in-law had to always order two cups of coffee. It is my strongest conviction that the easily agitated and obsessed nature of the New Englander can be blamed on the monster-size cups of coffee they consume. Not without reason is the word ‘coffee’ derived from the Arab ‘qahwa’ meaning that which prevents sleep. Arabs have cooked coffee beans in boiling water since as far back as the 9th century and drank the stimulating extract as an alternative to the Muslims forbidden alcohol.

These days coffee is second only to oil as the most valuable (legally) traded good in the world with a total trade value of $70 billion. Interestingly, only $6 billion reaches coffee producing countries. The remaining $64 billion is generated as surplus value in the consumption countries. Small farmers grow 70% of world coffee production. They mainly grow two kinds of coffee beans: Arabica and Robusta. About 20 million people in the world are directly dependent on coffee production for their subsistence.

Table 1: production in 2002/3

country % 70% Arabica

30% Robusta

Brasil 42.03% Arab/Rob

Colombia 8.88% Arabica

Vietnam 8.35% Robusta

Indonesia 4.89% Rob/Arab

India 3.74% Arab/Rob

Mexico 3.54% Arabica

Guatemala 3.1% Arab/Rob

Uganda 2.53% Rob/Arab

Ethiopia 2.44% Arabica

Peru 2.24% Arabica

Table 2: consumption in 2001/2world consumption % kg per capita (2001)

USA 30.82% Finland 11.01

Germany 15.07% Sweden 8.55

Japan 11.47% Denmark 9.71

France 8.89% Norway 9.46

Italy 8.59% Austria 7.79

Spain 4.90% Germany 6.90

Great-Brittain 3.63% Switzerland 6.80

the Netherlands 2.69% the Netherlands 6.48

Although the consumption of coffee per capita in the world is decreasing (in the US alone it decreased from 0.711 liter in 1960 to 0.237 liter presently), world consumption is still increasing due to the population explosion. Considering that coffee consists of either 1% (Arabica), 2% (Robusta) or 4.5%-5.1% (instant coffee) caffeine, the average American consumes at least 200 to 300mg (the recommended maximum daily amount) of caffeine a day through the consumption of coffee alone.

The place I frequent to down a cup of coffee is the Starbucks in Stamford, Connecticut. The entrance can be found on the corner of Broad Street and Summer Street, to the left to the main public library with its plain pediment and slim Ionic columns. The location right next to the library harmonizes with Starbuck?s marketing plan. At the entrance of the coffee shop a life-size glass window curves around to the left, providing superb voyeuristic views of pedestrians on the sidewalk. As you enter, you step directly into the living room area with stacked bookshelves against the back wall. Velvet armchairs face each other with small coffee tables in the middle, creating intimate seating areas. The velvet chairs near the window are the prime seats, which people unfortunate to score a wooden chair prey upon. At the back of the long rectangular room is the coffee bar and a small Starbuck?s gift shop. There is a dark wooden table with electrical outlets suited for spreading out laptops and spreadsheets, dividing the living room area from the coffee bar.

Since I have been cranky for weeks I hesitate to order a regular black coffee. It is very easy to get cloyed with a favorite food or drink in the US because of the super-sized portions served. The smallest cup of coffee is a size ‘tall’ (12oz.=0.35l.), after which one can choose between a ‘grande’ (16oz.=0.5l.) and a ‘venti’ (20oz.=0.6l.). Half a liter of coffee seems a bit over the top, and it sounds absolutely absurd to my European mind. I finally end up choosing a ’solo’ espresso.

Sitting in one of the booth-like seats against the back wall, unable to obtain a prime seat, I feign to read my book while eavesdropping on conversations around to me. Three middle-aged men sit in three ash gray velvet chairs and converse loudly. A vivid dialogue develops, exchanged with half roaring, half shrieking, laughter. They mock a colleague in his absence and then clench their brows in concern while discussing the teeth of one of the men’s daughter. Two African-American women sit at a small table opposite the reading-table in the murky light, one of them with a yellow headscarf with black African motifs. Close to the entrance, in the seating area next to the animated conversation, a vagabond is playing solitaire. One by one he places the creased cards with rounded backs over one another, as if heattempts to stick them together. He rendered a couple of dollars in exchange for a small coffee to feel, in the warmth of the front room, nostalgia for a cozy living room and relives a sense of intimacy of having your own house.

It’s a bright, sunny, early autumn day, a typical New England Indian summer. Sunbeams radiate through the coloring, flickering foliage, and throw a puzzle-shaped shadow into Starbuck’s window. Autumn’s hand turns her colorful kaleidoscopic lens. The green ash tree near the sidewalk resembles, with its polychrome colors, somewhat a bronze statue: its stem sulphur bronze, its foliage intermittently copper green and ferric-nitrate golden. On the other side of the cross walk the top of a young red oak turns fiery red. These are the budding impressions of the autumn foliage for which Connecticut is ‘world famous’ in the US.

In the world of marketing and entrepreneurship, Starbucks is a success story. It is one of those stories of “excellence” taught as a case study at business school. Founded in 1971, it really began its incredible growth under Howard Schultz in 1985, and presently has 6,294 coffee shops. But what does its success really consists of? A large cup of coffee at Starbucks is much more expensive than at Dunkin’ Donuts: $2.69 compared to $3.40 for a Starbucks’ “venti”. But while Dunkin’ Donuts offers only a limited assortment of flavors like mocha, hazelnut, vanilla, caramel and cinnamon, you will find exotic quality beans at Starbucks like Bella Vista F.W. Tres Rios Costa Rica, Brazil Ipanema Bourbon Mellow, Colombia Nari’o Supremo, Organic Shade Grown Mexico, Panama La Florentina, Arabian Mocha Java, Caff?Verona, Guatemala Antigua Elegant, New Guinea Peaberry, Zimbabwe, Aged Sumatra, Special Reserve Estate 2003  Sumatra Lintong Lake Tawar, Italian Roast, Kenya, Ethiopia Harrar, Ethiopia Sidamo, Ethiopia Yergacheffe and French Roast. So Starbucks offers luxury coffees and high quality coffee dining, reminiscent almost of the chic coffee houses I visited in Vienna.

Every now and then, I grin shamefully and think back at my endless hesitation choosing between the only two types of coffee available in most Dutch stores: red brand and gold brand. Even up to this day I have no clue what the actual difference is between the two, apart from the color of the wrapping: red or gold. Not surprisingly, Starbucks appeals to the laptop genre of people: consultants, students, intellectuals, the middle class, and a Starbucks coffee is a white-collar coffee, while a Dunkin’ Donuts coffee is a blue-collar coffee. In Dunkin’ Donuts you will run into Joe the Plumber, Bob the barber, and Mac the truck driver. But what is it exactly, that attracts the white collared workers in the US to fall back into the purple velvet chairs?

I imagine their working days filled with repetitive actions and decisions within a playing field of precisely defined responsibilities. How many of the players in these fields get through the day with its routines for simply no other reason than being able to enjoy their daily 30 minutes-escape into the Starbucks intimacy where, for a brief moment in the day, you regain the illusion of human warmth and exotic associations of resisting the coldness of high finance? For 15 minutes you fall back into the deep, soft pillow of a velvet chair and randomly, and alas how important is that moment of utter randomness, pull a book from the shelves. While, in the background, soothing tones resound of country blues, with its recognition of deep human suffering, a blaze of folk with the primary connection with nature and tradition, or of merengue reviving the passionate memories of adventure and love, you gaze out the window and ponder about that simple, volatile reflection in the moment, strengthened by the physical effect of half a liter of watery coffee that starts to kick in and the satisfaction of chewing your muffin, bagel, cake, brownie, croissant or donut. It is, above all, that bodily ecstasy caused by a combination of caffeine, sugar and the salivating Pavlov effect. You remember the struggling musician behind the counter taking your order, the amateur poet as you pay her for the coffee and give a full dollar tip, feeling a transcendental bound in your flight from reality. You stare with a fastened throbbing of the first gulps of coffee at the advertisements and poems on the bulletin board, and dauntlessly you think: They are right, they are so right! and what do I care? Why should I care? Fuck my boss, fuck the system, fuck everybody!’

But then you look at your watch and notice you really have to run again. ‘Well, too bad, gotta go!’, or people will start gossiping for being so long away from your desk. And while you open the door, an autumn breeze blows in your face, the last tunes of the blues solo die out as the Hammond organ whispers: ‘I throw my troubles out the door, I don’t need them anymore’.

Coffee in the US is a subculture that massively floated to the surface of the consumer?s society. Starbucks is more than coffee, it’s more than just another brand on the market, it is a social-political statement, a way of perceiving how you would like to live, in other words it is a culture. Starbucks is the alternative to Coca-Cola and so much more than just coffee: it’s chocolate, ice-cream, frappuccino, travel mugs with exotic prints, cups and live music, CD’s, discounts on exhibitions and even support for volunteer work.

Ganoderma coffee has arrived in a big way to rejuvenate the health and life of avid coffee loving Americans! Most of you are aware of the ill effects of excess caffeine consumption. But you just can’t do without the regular dose of revitalizing cuppa! How about switching over to coffee Ganoderma-the healthier coffee alternative?

Coffee Ganoderma is an absolutely safe and natural product. The caffeine content contained in this type of coffee is tremendously low as compared to the fully caffeinated and decaffeinated varieties. As far as taste is concerned Ganoderma coffee is as rich, strong and deliciously tasty as its caffeinated vis-a-vises.

Ganoderma is actually a fungus or more commonly a mushroom! Scientifically this fungus is known as Ganoderma lucidum. Ganoderma coffee is impregnated with the extracts of this fungus. This Ganoderma fungus is naturally bestowed with medicative properties that protect the immune system, provide energy and vitality, minimize tiredness as well as enhance longevity.

So when you are sipping into a cup of Ganoderma coffee you can rest assured that your health is totally safe guarded! This marvelous herbal concoction of coffee and Ganoderma has become immensely popular globally. The origin of this amazing fungus can be traced back to China. The Chinese refer to Ganoderma as the ‘King of Herbs’ and its alternative names are Rei Shi and Ling Zhi.

Ganoderma is also effective in preventing tumors, and detoxifies the liver. It has also been said that it is effective in curing heart ailments, insomnia, high blood pressure, diabetes, chronic asthma and bronchitis. So coffee beans infused with Ganoderma extracts produces this highly nutritious and healthy beverage called Ganoderma coffee.

Ganoderma lucidum and its proven medical efficacy has been acknowledged and endorsed by the American Herbal Pharmacopoeia. This herb is also known as the Red Mushroom. Ganoderma has been researched extensively for its therapeutic and healing properties. So Ganoderma coffee is perhaps the best thing to have been discovered for coffee connoisseurs all over the world.

Gano coffee gives you the same punch as any of the caffeinated versions of coffee. But coffee Ganoderma contains far less caffeine than regular coffee. A cup of regular coffee contains 65-135mg of caffeine. Ganoderma coffee contains only about 8.5-10mg of caffeine!

So now you can enjoy your coffee drink without feeling guilty about its effects on your health! Ganoderma coffee will pamper your taste buds the same way as normal coffee. Gano coffee’s regenerative and renewing property strengthens the body’s natural immune system. So your battle against diseases and your overall life expectancy is enhanced.

So if you are looking forward to a healthier and happy life then turn the tables over to Ganoderma coffee. Coffee Ganoderma will not only revive your senses but will redefine a more healthy and satisfactory coffee lifestyle. Say three cheers to good health and to the Gano cafe culture!