From the time it was first uncovered, coffee has been one of the most popular drinks around the globe, mainly for it's aromatic flavour and invigorating qualities.
Until recent times, coffee suppliers offered few alternatives other than your usual, short black, long black, latte, cappuccino, vienna and further choices among these. From mild Italian espresso to thick strong Turkish coffee, the choice of flavour was pretty much still coffee with milk and sugar.
But today's coffee connoiseur has become far more sophisticated. Coffee now comes in just about any flavour, strength or combination to please even the most fastidious consumer. No longer are gourmet coffees only reserved for a rare treat, but an increasing number of people keep gourmet coffees on their shelves for any occasion.
So How do we Define Gourmet Coffee Anyway?
Gourmet coffee is simply regular coffee to which has been added compatible flavours that actually enhance its coffee aroma and taste. The basic coffee taste, texture, aroma and pick-me-up effect is still present, but now includes a hint of, let's say, mint, caramel, bacon, vanilla, chocolate or any other tantalizing possibility. Add to that, the subtle variations in flavour and texture of coffee beans from selected areas of the planet with varying climates and elevation and you have the ideal combination for gourmet coffee.
This is what gives gourmet coffee its unique quality.
Most of us have at some time enjoyed a nice cup of coffee with something to nibble. It may be choc-mint buscuits, cheesecake, nuts, savoury snacks, pizza or any other imaginable delight. With a gourmet coffee, you can feel like you're enjoying both, without actually consuming the food.
Where Can I Purchase Gourmet Coffee?
Gourmet coffee is available in most grocery stores but the most convenient way to access a wider selection, is to buy online. Numerous gourmet coffee websites are waiting for you to order from their extensive range.
Gourmet coffee has become a sought after gift idea. They're great for housewarming parties and are the perfect business gift. Many online suppliers, such as Boca Java, offer gift arrangements which include not only the coffee, but also accessories to add to the appeal.
The definition of gourmet is a fine food or drink that has been approved by a recognized authority to be excellent. Today, the coffee industry is becoming more like the wine industry, where experts put their credibility on the line to evaluate quality. Bottom line is, if they say it's good, it must be good. Gourmet coffee has earned its name.
One of the most highly priced gourmet coffees, is Jamaican Blue Mountain, mainly because it is so rare due to the effect of uncertain weather conditions on the crops. Its beans are not only used for brewed coffee, but are also the flavor base for the famous Tia Maria coffee liqueur. Most online suppliers of any standing will include Jamaican Blue Mountain on their menu.
The term "gourmet coffee" not only refers to just the coffee itself, but includes all of the aspects, activities, techniques and experience that produces that kind of coffee. From the selection of the beans, the masterful roast, adding unique flavour... to the final product. Gourmet coffee is the result of a complete and specialised process.
Can you smell the aroma now?
About the Author:
Peter Halpin enjoys the best coffee. For further information about online gourmet coffee providers, visit http://bocajavareview.com
Saturday, July 18, 2009
Monday, July 13, 2009
The Perfect Cup of Gourmet Coffee
Can a gourmet coffee be too perfect? That's the criticism leveled at the coffees from Costa Rica – too much flavor, too balanced, too clean, and too smooth. And Mission Grounds Gourmet coffee is considered by most as the finest Costa Rica gourmet coffee by the locals – so why would you not drink the best gourmet coffee– the gourmet coffee considered to be too perfect and blessed by all.
Part of the Pacific Ring of Fire Circle, Costa Rica has over 200 identifiable volcanic formations dating back over 65 million years. Today 100 or so show signs of volcanic activity and five are classified as active volcanoes. Most of the volcanoes in Costa Rica lie in the northern part of the country and in the Central Highlands; these are prime gourmet coffee growing regions. The volcanoes are a key part of this country’s spectacular natural diversity. This is because they have played an important role in how the lush landscape of this region has come into being. Due to the many volcanic eruptions over the past millennia, the soil in Costa Rica is rich in many minerals and very fertile. This natural fertility contributes to the production of unique and exceptional coffee. Mission Grounds uses the finest shade grown top of the volcano coffee, the only pure number one select coffee. The number one grade is only grown in small quantities and we purchase all of it. So if you want the highest grade of Tarrazu gourmet coffee– you have to purchase Mission Grounds Gourmet Coffee. Buying any other gourmet coffee is settling for second best.
Our coffees stem from the jungles of Costa Rica. Costa Rican Coffees are known to be full-flavored, with lively acidity, and are very fragrant and tangy. Arabica is the only species of gourmet coffee that Mission Grounds Gourmet coffee sells. It is the sole source of fine gourmet coffee and comes from a more delicate, higher-altitude tree and grows at a lower temperature than the Robusta bean. The higher the altitude, the finer the gourmet coffee will be. Arabica coffees receive only 2 hours a day of direct sunlight. The Arabica bean is harder and has a denser aroma. It is the bean of choice for gourmet coffee connoisseurs. It is the reason Mission Grounds Gourmet Coffee is the finest Costa Rica gourmet coffee. The best Costa Rican gourmet coffee beans, which are grown above four thousand feet and hand selected, are designated as "strictly hard bean". However, because not all gourmet coffee beans which grow at the higher altitudes are "Strictly Hard Bean", we sort the gourmet coffee beans for the hardest gourmet coffee beans and remove the softer -"Cataula" gourmet coffee beans. The softer gourmet coffee beans are called Cataula to designate them as a byproduct of this sorting. Most of the Costa Rica coffees contain these softer less flavor gourmet coffee beans – but not Mission Grounds Gourmet Coffee. Just another reason Mission Grounds is the finest gourmet coffee.
Single Origin Coffee: Estate or "varietal" coffees are unblended coffees grown on specific estates or farms in specific regions of Costa Rica. With this designation the consumer is made aware of gourmet coffee varietal used, social practices and environmental practices (land conservation, recycling, natural fertilizers & no chemical sprays for example – (like our Signature Roast the Natural Organic coffee) employed in the production of their coffee. Our estate Signature Roast is considered by most the finest most flavorful organic gourmet coffee in the world. Costa Rican coffee has set the standards for fine wet-processed coffee for the rest of Central and South America and the world. The most famous coffees by region are the Tarrazu – the best of the Costa Rica coffee. And Mission Grounds Gourmet Coffee is the best Tarrazu coffee – making it the best coffee in the world.
About the Author:
Boake" Moore is an IT Sales engineer by trade and founded a non profit coffee company called Mission Grounds Gourmet Coffee -http://www.missiongrounds.com/ourphilosophy.php It donates all its profits and proceeds to helping orphans and impoverished children. We currently are building schools in rural China, orphanages in South America; supporting orphans in Russia and Africa. And helping homeless children in the United States
Part of the Pacific Ring of Fire Circle, Costa Rica has over 200 identifiable volcanic formations dating back over 65 million years. Today 100 or so show signs of volcanic activity and five are classified as active volcanoes. Most of the volcanoes in Costa Rica lie in the northern part of the country and in the Central Highlands; these are prime gourmet coffee growing regions. The volcanoes are a key part of this country’s spectacular natural diversity. This is because they have played an important role in how the lush landscape of this region has come into being. Due to the many volcanic eruptions over the past millennia, the soil in Costa Rica is rich in many minerals and very fertile. This natural fertility contributes to the production of unique and exceptional coffee. Mission Grounds uses the finest shade grown top of the volcano coffee, the only pure number one select coffee. The number one grade is only grown in small quantities and we purchase all of it. So if you want the highest grade of Tarrazu gourmet coffee– you have to purchase Mission Grounds Gourmet Coffee. Buying any other gourmet coffee is settling for second best.
Our coffees stem from the jungles of Costa Rica. Costa Rican Coffees are known to be full-flavored, with lively acidity, and are very fragrant and tangy. Arabica is the only species of gourmet coffee that Mission Grounds Gourmet coffee sells. It is the sole source of fine gourmet coffee and comes from a more delicate, higher-altitude tree and grows at a lower temperature than the Robusta bean. The higher the altitude, the finer the gourmet coffee will be. Arabica coffees receive only 2 hours a day of direct sunlight. The Arabica bean is harder and has a denser aroma. It is the bean of choice for gourmet coffee connoisseurs. It is the reason Mission Grounds Gourmet Coffee is the finest Costa Rica gourmet coffee. The best Costa Rican gourmet coffee beans, which are grown above four thousand feet and hand selected, are designated as "strictly hard bean". However, because not all gourmet coffee beans which grow at the higher altitudes are "Strictly Hard Bean", we sort the gourmet coffee beans for the hardest gourmet coffee beans and remove the softer -"Cataula" gourmet coffee beans. The softer gourmet coffee beans are called Cataula to designate them as a byproduct of this sorting. Most of the Costa Rica coffees contain these softer less flavor gourmet coffee beans – but not Mission Grounds Gourmet Coffee. Just another reason Mission Grounds is the finest gourmet coffee.
Single Origin Coffee: Estate or "varietal" coffees are unblended coffees grown on specific estates or farms in specific regions of Costa Rica. With this designation the consumer is made aware of gourmet coffee varietal used, social practices and environmental practices (land conservation, recycling, natural fertilizers & no chemical sprays for example – (like our Signature Roast the Natural Organic coffee) employed in the production of their coffee. Our estate Signature Roast is considered by most the finest most flavorful organic gourmet coffee in the world. Costa Rican coffee has set the standards for fine wet-processed coffee for the rest of Central and South America and the world. The most famous coffees by region are the Tarrazu – the best of the Costa Rica coffee. And Mission Grounds Gourmet Coffee is the best Tarrazu coffee – making it the best coffee in the world.
About the Author:
Boake" Moore is an IT Sales engineer by trade and founded a non profit coffee company called Mission Grounds Gourmet Coffee -http://www.missiongrounds.com/ourphilosophy.php It donates all its profits and proceeds to helping orphans and impoverished children. We currently are building schools in rural China, orphanages in South America; supporting orphans in Russia and Africa. And helping homeless children in the United States
Friday, July 10, 2009
How to Sample a New Gourmet Coffee
Gourmet coffee pros know what they like in a gourmet coffee and have a set habit to both smelling and tasting a new gourmet coffee. Others wont try a new gourmet coffee in a foreign country.
They deliberately slurp the gourmet coffee and swirl it all around the surface of the tongue and mouth. 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 and to explain or to make any sense - its like describing the most beautiful woman you ever dated. 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 appreciate a gourmet coffee's Body on the tongue and the roof of your mouth. 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 appreciate a gourmet coffee's Body on the tongue and the roof of your mouth. It is a distinctly tactile sensation, and is sometimes called simply "mouth feel.Drinking a new gourmet coffee is just like a new wine taste testing. 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 "cuppers" use this guide when 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.
Sweet - free of harshness, typical of Colombian.
Wildness - an unusual, gamey flavor, typical of Sumatran.
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.
About the Author:
The finest Costa Rica tasting gourmet coffee available. And the only one exclusively helping children around the world. The best church coffee. The gourmet coffee bean to drink. Mission Grounds Gourmet Coffee http://www.missiongrounds.com - sure to win your gourmet coffee taste tests
They deliberately slurp the gourmet coffee and swirl it all around the surface of the tongue and mouth. 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 and to explain or to make any sense - its like describing the most beautiful woman you ever dated. 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 appreciate a gourmet coffee's Body on the tongue and the roof of your mouth. 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 appreciate a gourmet coffee's Body on the tongue and the roof of your mouth. It is a distinctly tactile sensation, and is sometimes called simply "mouth feel.Drinking a new gourmet coffee is just like a new wine taste testing. 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 "cuppers" use this guide when 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.
Sweet - free of harshness, typical of Colombian.
Wildness - an unusual, gamey flavor, typical of Sumatran.
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.
About the Author:
The finest Costa Rica tasting gourmet coffee available. And the only one exclusively helping children around the world. The best church coffee. The gourmet coffee bean to drink. Mission Grounds Gourmet Coffee http://www.missiongrounds.com - sure to win your gourmet coffee taste tests
Tuesday, July 7, 2009
Great Gourmet Coffee: 101
The Ways of Making Great Gourmet coffee
Use high-quality gourmet coffee beans, freshly roasted and ground just before brewing.
Always use the correct grind for the method. If your gourmet coffee is too bitter and muddy, the grind is too fine; if the brew lacks flavor, the grind is too coarse.
Always use freshly drawn cold water.
Never guess amounts. Use the correct proportion of gourmet coffee and water (two level tablespoons per six ounces cold water for regular-strength gourmet coffee), preferably measuring both. I f gourmet coffee is too strong or weak, change grind and/or blend, not proportion of gourmet coffee to water.
Make sure the gourmet coffee maker is scrupulously clean and thoroughly rinsed. Gourmet coffee quickly picks up off-flavors during the brewing process.
For best results, always brew at least three-fourths of the gourmet coffee maker's capacity. Most large gourmet coffee makers do not make one or two cups satisfactorily.
Never guess when timing. Use the clock.
Remove the grounds from the brew as soon as the brew cycle is completed to prevent bitterness. Also for that reason, never rewet grounds.
Serve gourmet coffee immediately after brewing. (With drip methods, stir the brew before serving.) Gourmet coffee is at its best when just brewed.
If gourmet coffee must be kept warm, try to hold it at 180 degrees to 190 degrees farenheight. Brewed gourmet coffee stays palatable for twenty minutes, drink able for one hour maximum. The longer it is held, the less desirable it becomes.
Never reheat cooled gourmet coffee; it breaks down in flavor. Never allow the brew to boil; its flavor turns bitter.
Gourmet coffee 101:
Q. What's the difference between specialty gourmet coffee and why does it cost more than regular gourmet coffee?
A. Specialty gourmet coffee is a different species of gourmet coffee called Arabica. Arabica beans are picked and processed by hand, then freshly roasted to ensure consistent top quality. As a result of the special care and time required to harvest and process Arabica beans, the gourmet coffee is more expensive than the lower quality commercial beans. Commercial-grade gourmet coffee is usually machine picked and processed, and made from lower grades of gourmet coffee called Robusta.
Q. What's the difference between French Roast and regular gourmet coffee?
A. French Roast is a particular style of dark roasting that results in a dark , oily bean. French Roast is stronger and more flavorful than regular gourmet coffee.
Q. Which gourmet coffees have the least amount of caffeine?
A. Dark roast have less caffeine than light roast. That's because as gourmet coffee beans are heated at high temperatures, the caffeine evaporates. The longer the beans are roasted, the less caffeine they have (although the difference in caffeine content between roast is relatively slight). I f you want to cut down on your caffeine consumption but don't like the taste of decaffeinated gourmet coffee, try a dark brew. Or try a split shot espresso drink or a half decaf/half regular brewed gourmet coffee. NOTE: Arabica beans contain approximately half the caffeine of the lower-grade commercial gourmet coffees made from Robusta beans.
Q. Is drinking decaffeinated gourmet coffee harmful to your health?
A. There is no proven health risk associated with drinking decaf gourmet coffee. Methylene chloride, the chemical used to decaffeinate gourmet coffee, vaporizes at 104 degrees Fahrenheit. Since temperatures in the roaster reach in excess of 400 degrees Fahrenheit for several minutes, it is safe to assume that any residue burns off during this process. If you're still concerned, you can order a Swiss Water Process decaf, which is not treated with any chemicals.
Q. Is gourmet coffee fattening?
A. Gourmet coffee is 98% water and therefore has virtually no calories. Calories and fat come from the sugar and milk you add.
Q. How is gourmet coffee harvested and processed?
A. Gourmet coffee trees produce fruit known as gourmet coffee cherries. Inside the sweet, gummy pulp of each cherry are two flat, green gourmet coffee beans that lay against each other. Once the gourmet coffee cherries have been picked, the outer hull of the fruit must be removed to get to the beans. There are two methods used to extract the beans: the wet method and the dry method. The wet method requires a large supply of fresh water. A machine strips away the outer layers of skin and cherry, leaving the beans enclosed in a sticky inner pulp. The beans then are soaked for 24 to 72 hours in fermentation tanks to remove any remaining pulp. Gourmet coffees processed through the dry method generally have lower acidity and deeper, more complex flavors.
Q. How is gourmet coffee roasted?
A. Roasting is a fine art, requiring a delicate hand, split-second timing and an ability to judge when the gourmet coffee bean is at its peak of flavor. First, the roaster drops the green beans into a drum filled with hot air, causing the temperature inside the drum to drop. Then the roaster heats the beans until the water in the beans begins to steam, making the beans swell and audibly pop. The heat causes complex polysaccharides to break down into starches and then sugars, which caramelize. Aromatic oils within the beans boil to the surface, giving them an oily appearance. The expansion of oils causes a second audible "crack". Along the way, the beans darken from their original green to a rich chestnut brown. The longer the beans are roasted, the darker they become. Roasts are classified as light, medium, dark and darkest. Despite the current vogue for dark roast, they are not necessarily better. Some single origins are better suited to a light or medium roast.
About the Author:
Boake Moore is an IT solutions salesman by trade and also founded a non profit coffee company called Mission Grounds Gourmet Coffee -http://www.missiongrounds.com/ourphilosophy.php - the church coffee. It donates all its profits and proceeds to helping orphans and impoverished children. Helping orphans , the church coffee - www.missiongrounds.com/ourchildren.php can be found at Krogers and many churches. And its also the finest Tarrazu coffee coming from the volcanic area of Costa Rica coffee. www.missiongrounds.com
Use high-quality gourmet coffee beans, freshly roasted and ground just before brewing.
Always use the correct grind for the method. If your gourmet coffee is too bitter and muddy, the grind is too fine; if the brew lacks flavor, the grind is too coarse.
Always use freshly drawn cold water.
Never guess amounts. Use the correct proportion of gourmet coffee and water (two level tablespoons per six ounces cold water for regular-strength gourmet coffee), preferably measuring both. I f gourmet coffee is too strong or weak, change grind and/or blend, not proportion of gourmet coffee to water.
Make sure the gourmet coffee maker is scrupulously clean and thoroughly rinsed. Gourmet coffee quickly picks up off-flavors during the brewing process.
For best results, always brew at least three-fourths of the gourmet coffee maker's capacity. Most large gourmet coffee makers do not make one or two cups satisfactorily.
Never guess when timing. Use the clock.
Remove the grounds from the brew as soon as the brew cycle is completed to prevent bitterness. Also for that reason, never rewet grounds.
Serve gourmet coffee immediately after brewing. (With drip methods, stir the brew before serving.) Gourmet coffee is at its best when just brewed.
If gourmet coffee must be kept warm, try to hold it at 180 degrees to 190 degrees farenheight. Brewed gourmet coffee stays palatable for twenty minutes, drink able for one hour maximum. The longer it is held, the less desirable it becomes.
Never reheat cooled gourmet coffee; it breaks down in flavor. Never allow the brew to boil; its flavor turns bitter.
Gourmet coffee 101:
Q. What's the difference between specialty gourmet coffee and why does it cost more than regular gourmet coffee?
A. Specialty gourmet coffee is a different species of gourmet coffee called Arabica. Arabica beans are picked and processed by hand, then freshly roasted to ensure consistent top quality. As a result of the special care and time required to harvest and process Arabica beans, the gourmet coffee is more expensive than the lower quality commercial beans. Commercial-grade gourmet coffee is usually machine picked and processed, and made from lower grades of gourmet coffee called Robusta.
Q. What's the difference between French Roast and regular gourmet coffee?
A. French Roast is a particular style of dark roasting that results in a dark , oily bean. French Roast is stronger and more flavorful than regular gourmet coffee.
Q. Which gourmet coffees have the least amount of caffeine?
A. Dark roast have less caffeine than light roast. That's because as gourmet coffee beans are heated at high temperatures, the caffeine evaporates. The longer the beans are roasted, the less caffeine they have (although the difference in caffeine content between roast is relatively slight). I f you want to cut down on your caffeine consumption but don't like the taste of decaffeinated gourmet coffee, try a dark brew. Or try a split shot espresso drink or a half decaf/half regular brewed gourmet coffee. NOTE: Arabica beans contain approximately half the caffeine of the lower-grade commercial gourmet coffees made from Robusta beans.
Q. Is drinking decaffeinated gourmet coffee harmful to your health?
A. There is no proven health risk associated with drinking decaf gourmet coffee. Methylene chloride, the chemical used to decaffeinate gourmet coffee, vaporizes at 104 degrees Fahrenheit. Since temperatures in the roaster reach in excess of 400 degrees Fahrenheit for several minutes, it is safe to assume that any residue burns off during this process. If you're still concerned, you can order a Swiss Water Process decaf, which is not treated with any chemicals.
Q. Is gourmet coffee fattening?
A. Gourmet coffee is 98% water and therefore has virtually no calories. Calories and fat come from the sugar and milk you add.
Q. How is gourmet coffee harvested and processed?
A. Gourmet coffee trees produce fruit known as gourmet coffee cherries. Inside the sweet, gummy pulp of each cherry are two flat, green gourmet coffee beans that lay against each other. Once the gourmet coffee cherries have been picked, the outer hull of the fruit must be removed to get to the beans. There are two methods used to extract the beans: the wet method and the dry method. The wet method requires a large supply of fresh water. A machine strips away the outer layers of skin and cherry, leaving the beans enclosed in a sticky inner pulp. The beans then are soaked for 24 to 72 hours in fermentation tanks to remove any remaining pulp. Gourmet coffees processed through the dry method generally have lower acidity and deeper, more complex flavors.
Q. How is gourmet coffee roasted?
A. Roasting is a fine art, requiring a delicate hand, split-second timing and an ability to judge when the gourmet coffee bean is at its peak of flavor. First, the roaster drops the green beans into a drum filled with hot air, causing the temperature inside the drum to drop. Then the roaster heats the beans until the water in the beans begins to steam, making the beans swell and audibly pop. The heat causes complex polysaccharides to break down into starches and then sugars, which caramelize. Aromatic oils within the beans boil to the surface, giving them an oily appearance. The expansion of oils causes a second audible "crack". Along the way, the beans darken from their original green to a rich chestnut brown. The longer the beans are roasted, the darker they become. Roasts are classified as light, medium, dark and darkest. Despite the current vogue for dark roast, they are not necessarily better. Some single origins are better suited to a light or medium roast.
About the Author:
Boake Moore is an IT solutions salesman by trade and also founded a non profit coffee company called Mission Grounds Gourmet Coffee -http://www.missiongrounds.com/ourphilosophy.php - the church coffee. It donates all its profits and proceeds to helping orphans and impoverished children. Helping orphans , the church coffee - www.missiongrounds.com/ourchildren.php can be found at Krogers and many churches. And its also the finest Tarrazu coffee coming from the volcanic area of Costa Rica coffee. www.missiongrounds.com
Sunday, July 5, 2009
What is moka pot?
Moka pot is steam based coffee maker that brews dark and very strong coffee. Many people also call it stovetop espresso pot, however, this beverage is not exactly the same as espresso, because the pressure of the water going through the grounds is not high enough. Occasionally you might come across the names like ‘macchianetta’ or ‘caffettiera’ - these are both just different ways to call moka pot.
Moka pots are three chambered devices: lower chamber is for water, middle is filter funnel where the coffee grounds go and the top chamber is where the coffee ends up. Additionally there is a filter plate that goes in front of central column in top chamber and rubber seal which ensures that hot liquid doesn’t leak from between the lower and the top chamber.
How does it work?
When heated up, some of the water evaporates creating the steam which reaches the pressure high enough to force the water from lower chamber up the filter funnel and through the coffee grounds to the top chamber where it is collected. Finally when the lower chamber is nearly empty steam bubbles mix with upstreaming water creating gurgling sound, which indicates that coffee is ready.
How to make coffee with moka pot?
* Fill the lower container with water so its level is lower than the safety valve. Don’t put in more water than that. It is very important that water level is below safety valve, because it provides release if pressure should get too high. If the safety valve is blocked by too much water and pressure gets too high your moka pot can actually explode.
You can use either hot or cold water, it really is a matter of taste and you can do some experimenting here to find the best option for yourself. However it is recommended to use hot water, since it lessens the time that grounds are exposed to heat, which makes the brew less bitter.
*Fill the filter funnel with the coffee grounds. Use bit coarser grind that you would for the regular espresso machine, because if the grounds are too fine they might block the holes in the filter and the water can’t get through anymore. Also, do not tamp the coffee grounds, since if the coffee is pressed too tight it also may block the water flow. Tamping is also not necessary, because grounds will expand with the heat and create its own tamp. Instead lightly knock the filter downwards, which helps to distribute the grounds evenly.
* Screw on the top chamber and place the moka pot on the stove. Use medium level heat, since too high temperature might create the steam too fast. Keep the pot on stove until you hear a gurgle. It means that the water in the lower tank has been exhausted. Take the pot off the heat. Note that the metal handles and surfaces get very hot, so be careful when handling the pot. Your coffee is ready.
Enjoy!
About the Author:
Albert T. Wolf has found his fascination in coffee and all that's related to it. Go to his blog at http://blog.wakeupvibes.com and find out more about interesting world of coffee.
Moka pots are three chambered devices: lower chamber is for water, middle is filter funnel where the coffee grounds go and the top chamber is where the coffee ends up. Additionally there is a filter plate that goes in front of central column in top chamber and rubber seal which ensures that hot liquid doesn’t leak from between the lower and the top chamber.
How does it work?
When heated up, some of the water evaporates creating the steam which reaches the pressure high enough to force the water from lower chamber up the filter funnel and through the coffee grounds to the top chamber where it is collected. Finally when the lower chamber is nearly empty steam bubbles mix with upstreaming water creating gurgling sound, which indicates that coffee is ready.
How to make coffee with moka pot?
* Fill the lower container with water so its level is lower than the safety valve. Don’t put in more water than that. It is very important that water level is below safety valve, because it provides release if pressure should get too high. If the safety valve is blocked by too much water and pressure gets too high your moka pot can actually explode.
You can use either hot or cold water, it really is a matter of taste and you can do some experimenting here to find the best option for yourself. However it is recommended to use hot water, since it lessens the time that grounds are exposed to heat, which makes the brew less bitter.
*Fill the filter funnel with the coffee grounds. Use bit coarser grind that you would for the regular espresso machine, because if the grounds are too fine they might block the holes in the filter and the water can’t get through anymore. Also, do not tamp the coffee grounds, since if the coffee is pressed too tight it also may block the water flow. Tamping is also not necessary, because grounds will expand with the heat and create its own tamp. Instead lightly knock the filter downwards, which helps to distribute the grounds evenly.
* Screw on the top chamber and place the moka pot on the stove. Use medium level heat, since too high temperature might create the steam too fast. Keep the pot on stove until you hear a gurgle. It means that the water in the lower tank has been exhausted. Take the pot off the heat. Note that the metal handles and surfaces get very hot, so be careful when handling the pot. Your coffee is ready.
Enjoy!
About the Author:
Albert T. Wolf has found his fascination in coffee and all that's related to it. Go to his blog at http://blog.wakeupvibes.com and find out more about interesting world of coffee.
Thursday, July 2, 2009
Coffee and Acid Reflux - Can You Drink Coffee and Still Avoid Heartburn?
I love coffee, and I drink it everyday. In the past, I suffered from acid reflux, and I'd have a flare-up if I even thought about about drinking coffee. It became so bad that my throat would burn most of the day, and I had to sleep with my head elevated.
In retrospect, I realized I was consuming too many trigger foods, the worst of which was coffee. I'd drink coffee daily, and every time I'd get heartburn. It didn't take a doctor to determine that there was a link.
Actually, medical researchers have determined that coffee does not cause acid reflux. That is, if you don't already have acid reflux, coffee won't give you the condition. However, it sure can exacerbate an existing condition and induce a flare-up. Caffeine is widely known to be a major trigger food for people with heartburn.
The market is full of remedies for these conditions. Most are effective at relieving the burning. Some -- known as proton pump inhibitors (e.g., Prilosec) -- completely shut down the acid pumps in the stomach. Proton-pump inhibitors are often expensive, and long-term effects of using them is unknown.
The most gentle and effective way to stop food-induced acid reflux is to either stop consuming coffee and other trigger foods, or find a way to reduce the acid in these foods.
Fortunately, there is an inexpensive way to do this with a product that combines calcium and phosphorus. Prelief is a small pill taken with food (or dissolved in coffee) that safely takes the acid out of food. Unlike almost every other product on the market, it does not affect your stomach acid -- it simply makes trigger foods safe again. Prelief is safe and inexpensive.
Check out the link below to learn how you can avoid acid reflux and still consume coffee (and wine, tomato-based dishes, etc.).
Soren Michaels is a coffee and wine lover who can finally enjoy those beverages again. Find out more at http://CoffeeWithoutHeartburn.com
Article Source: http://EzineArticles.com/?expert=Soren_Michaels
In retrospect, I realized I was consuming too many trigger foods, the worst of which was coffee. I'd drink coffee daily, and every time I'd get heartburn. It didn't take a doctor to determine that there was a link.
Actually, medical researchers have determined that coffee does not cause acid reflux. That is, if you don't already have acid reflux, coffee won't give you the condition. However, it sure can exacerbate an existing condition and induce a flare-up. Caffeine is widely known to be a major trigger food for people with heartburn.
The market is full of remedies for these conditions. Most are effective at relieving the burning. Some -- known as proton pump inhibitors (e.g., Prilosec) -- completely shut down the acid pumps in the stomach. Proton-pump inhibitors are often expensive, and long-term effects of using them is unknown.
The most gentle and effective way to stop food-induced acid reflux is to either stop consuming coffee and other trigger foods, or find a way to reduce the acid in these foods.
Fortunately, there is an inexpensive way to do this with a product that combines calcium and phosphorus. Prelief is a small pill taken with food (or dissolved in coffee) that safely takes the acid out of food. Unlike almost every other product on the market, it does not affect your stomach acid -- it simply makes trigger foods safe again. Prelief is safe and inexpensive.
Check out the link below to learn how you can avoid acid reflux and still consume coffee (and wine, tomato-based dishes, etc.).
Soren Michaels is a coffee and wine lover who can finally enjoy those beverages again. Find out more at http://CoffeeWithoutHeartburn.com
Article Source: http://EzineArticles.com/?expert=Soren_Michaels
Wednesday, July 1, 2009
Cappuccino: Basic Information
Cappuccino is a cup of coffee with fresh milk and milk foam bubbles burst on the top of cup. The color of Cappuccino is dark brown. Cappuccino is a name that from the color of the robe of priest in Roman Catholic called “Capuchin”. It always drinks in the morning with breakfast.
How to make a cup of cappuccino
Compositions
1. Roasted bean = 8-10 grams
2. Fresh milk = 4-6 ounces
3. Coffee cup = 6 ounces
4. Chocolate or Cinnamon Powder
5. Sugar
Method
1. Use one by tree of coffee volume in a cup.
2. Heat the fresh milk with 60 grade Celsius or lower.
3. Make the fine milk foam bubbles burst in suitable volume.
4. Add one by tree cup of warm milk in the cup.
5. Use a tea spoon for take the milk foam bubbles burst on the top of coffee until the edge of cup.
6. Before serve, sprinkle the top with chocolate or cinnamon powder.
Ice Cappuccino
The method is similar to hot cappuccino. Ice cappuccino is cappuccino that serves with ice. The ice has to fine to small molecule. The glass volume should be 8-12 ounces and cylinder shape. Put cappuccino in fine ice and add the milk foam bubbles burst on the top about one of three from the edge of the glass. Before serve, coffee maker ought to wait a moment for cooled glass of cappuccino. And do not forget to put a stick in the glass. The drinkers should drink all in one time because if the ice melt, the taste/flavor will change.
How to drink Cappuccino
1. Never stir Cappuccino with spoon.
2. Normally, no need to add sugar because the Cappuccino is pretty sweet already. But if you want sweeter, add sugar a tea spoon and stir with gentle. Never use syrup as sweetener in Cappuccino because milk and syrup will incompatibility.
3. Smell the flavor of Chocolate or cinnamon powder before drinking.
4. After drinking, the foamed milk will stick at the bottom of the cup. If no foamed milk stick means the method of making coffee is not good enough.
Article Source: http://marketing.article24h.com/category/food-drinks.html
Author: Kaafae Blanda
Kaafae Blanda is a webmaster of Web Directory , Automotive and Sport.
http://www.allwebdirectoryinformation.com
How to make a cup of cappuccino
Compositions
1. Roasted bean = 8-10 grams
2. Fresh milk = 4-6 ounces
3. Coffee cup = 6 ounces
4. Chocolate or Cinnamon Powder
5. Sugar
Method
1. Use one by tree of coffee volume in a cup.
2. Heat the fresh milk with 60 grade Celsius or lower.
3. Make the fine milk foam bubbles burst in suitable volume.
4. Add one by tree cup of warm milk in the cup.
5. Use a tea spoon for take the milk foam bubbles burst on the top of coffee until the edge of cup.
6. Before serve, sprinkle the top with chocolate or cinnamon powder.
Ice Cappuccino
The method is similar to hot cappuccino. Ice cappuccino is cappuccino that serves with ice. The ice has to fine to small molecule. The glass volume should be 8-12 ounces and cylinder shape. Put cappuccino in fine ice and add the milk foam bubbles burst on the top about one of three from the edge of the glass. Before serve, coffee maker ought to wait a moment for cooled glass of cappuccino. And do not forget to put a stick in the glass. The drinkers should drink all in one time because if the ice melt, the taste/flavor will change.
How to drink Cappuccino
1. Never stir Cappuccino with spoon.
2. Normally, no need to add sugar because the Cappuccino is pretty sweet already. But if you want sweeter, add sugar a tea spoon and stir with gentle. Never use syrup as sweetener in Cappuccino because milk and syrup will incompatibility.
3. Smell the flavor of Chocolate or cinnamon powder before drinking.
4. After drinking, the foamed milk will stick at the bottom of the cup. If no foamed milk stick means the method of making coffee is not good enough.
Article Source: http://marketing.article24h.com/category/food-drinks.html
Author: Kaafae Blanda
Kaafae Blanda is a webmaster of Web Directory , Automotive and Sport.
http://www.allwebdirectoryinformation.com
Subscribe to:
Posts (Atom)
Posts
