 Category :: Coffee Articles |
Author :: Iulia Pascanu  |
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| Article Title :: Portrait of a Barista |
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| The barista is the Italian word for the skilled person who prepares coffee (ultimately espresso) in a coffee house.What would you want your barista to be like?This is not a trick question. The more I think of it, the more I believe it, that the world of coffee making must be laying on the shoulders of a barista.I believe that because the coffee I am beeing served in a coffee house, I expect it to be good. On the other hand, the manager of the bar expects me to be pleased with the service and come again. If the coffee is not good, I will not do that.Now who is responsible for this small gearing to work? You probably have guessed it, the barista.Are you wo (read full article) |
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| Category :: Coffee Articles |
Author :: Andy White |
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| Article Title :: Coffee Roasting De-mystified |
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| How many different names have you run across for different types of coffee roasts? Light, Medium, Dark? Espresso? Continental? Vienna, French, Italian, Spanish? City? Full-City? C'mon, who's thinking up these things?Well, the dark secret (pardon the pun) of the coffee industry is that, well, there really isn't full agreement on which roast is which. So basically, we all pretty much get to hunt around, try different coffees from different sources and pick the one(s) we like. In this article, I'll try to use the standard nomenclature, and map it to the color and texture anyone can judge for himself.The roasting adventure begins with green coffee beans. These are stored at room (read full article) |
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| Category :: Coffee Articles |
Author :: Jon Gestl |
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| Article Title :: Coffee, Caffeine & Fitness |
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| One look at a line at the local Starbucks in the morning and you don’t need to be convinced of the huge amount of coffee consumption in the U.S. The National Coffee Association found in 2000 that 54% of the U.S. adult population drinks coffee daily. Guess there’s nothing like the first double espresso in the morning to clear the cobwebs from our heads so we can face the day.But what are the effects relating to fitness? If that grande-no-foam-double-whipped-extra-shot-no-fat latte gives us the get-up-and-go to start our day at work, will it do the same if we’re headed to the gym?Physiological EffectsThe main ingredient in coffee that gives us that jolt is caffein (read full article) |
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| Category :: Coffee Articles |
Author :: Julie Carter |
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| Article Title :: Arabica Coffee Beans Are Pricey Yet Priceless! |
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| Arabica coffee beans are known for a better-flavored coffee. There are two main species of coffee beans that are grown for sale: Robusta and Arabica. Gourmet coffee houses serve the smooth and very palatable Arabica coffees, while the worst cup of coffee you ever had probably came from a pot of bitter Robusta coffee that had been sitting for hours.If you have been spoiled by the quality coffee served at coffee houses and cafes, you are probably craving the taste of Arabica coffee beans. You can brew fine coffee at home as well; the trick is to use only Arabica coffee beans. Organic coffee beans, grown without the use of artificial fertilizers, allows plantation owners to grow their (read full article) |
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| Category :: Coffee Articles |
Author :: Mike Valentine |
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| Article Title :: What is Sustainable Coffee and How Does it Affect My Wake Cup? |
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| Gourmet coffee lovers have been seeing a few new terms in the
local premium coffee shop as they file past the seasonal retail
displays of roasted whole bean bagged coffees. Phrases include
eco-friendly, organic, shade grown, fair trade and certified
sustainable. Most often those beans seem to the casual buyer to
be simply more expensive than the corporate mega-brands.But these few phrases represent far more than at first glance,
including economic and social gains for the growing regions and
farmers, harvesters and processors of green coffee beans at the
local level. Sustainable coffee means premium prices and quality
coffee due to organic farming practices, fair market payment for (read full article) |
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| Category :: Coffee Articles |
Author :: Valerie Shapero |
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| Article Title :: Coffee ...Nectar of the gods |
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| About 850 A.D it is said that a lone shepherd and his flock
came across a strange and mysterious plant growing upon a
secluded and forgotten hillside. Before he could stop them
some of his herd had began to gnaw away at this unusual
berry. After about fifteen minutes or so the herder started
to notice that his sheep were behaving in an odd manner. Not
only were they unusually alert but they also appeared to be
extremely hyperactive. Now being a little weary and
extremely tired the shepherd decided to try the berries and
see if the end results would be the same for him as they had
been for his flock. To his pleasant surprise the shepherd
began to feel wide awake and he too becam (read full article) |
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| Category :: Coffee Articles |
Author :: Jocelyn Meadows |
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| Article Title :: Coffee Facts – A Brief History In Time |
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| It is probably common knowledge that coffee was discovered in Ethiopia. The ‘red’ cherries which the sheep ate and become very active were taken home and tasted and what was known as the devil’s fruit become coffee as the world knows it today. However, this is just one of the stories which revolve around the history of coffee. Another tale which has been around for some time involves an Arabian who use coffee beans to survive an exile and was discovered near the town of Mocha and thus we also refer to coffee as Mocha. As you will read on, there are more to these interesting coffee facts.
Coffee remained in Arabia for quite some time and was a secret which Arabians were not (read full article) |
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| Category :: Coffee Articles |
Author :: John Hart |
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| Article Title :: Heating Vegetable Oil to Frying Temps Forms Toxic Compound |
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| New research by a University of Minnesota professor and a graduate student shows that when highly unsaturated vegetable oils are heated at frying temperature (365 F) for extended periods–or even for half an hour–a highly toxic compound, HNE (4-hydroxy-trans-2-nonenal) forms in the oil.A. Saari Csallany, professor of food chemistry and nutritional biochemistry at U. of Minn. said “HNE is a well known, highly toxic compound that is easily absorbed from the diet.The toxicity arises because the compound is highly reactive with proteins, nucleic acids–DNA and RNA–and other biomolecules.HNE is formed from the oxidation of linoleic acid, and reports have related it (read full article) |
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| Category :: Coffee Articles |
Author :: Jocelyn Meadows |
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| Article Title :: Is That Hot Coffee Really Good For You? |
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| It is common knowledge that the caffeine content in coffee is not good for human health. In spite of that caffeine consumption the world over has increased in the past decade. If you are a regular hot coffee drinker and still not familiar with the health issues it poses, it might be worthwhile to read this article.
Tremendous amount of research time has been spent to study the effect of caffeine on people. Most of the findings have discovered that caffeine ( and coffee is one of the highest caffeine laced beverage, a lot higher than tea) has some kind of effect on almost all body parts. Serious health hazards such as rheumatoid arthritis and heart attacks have also been linked (read full article) |
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| Category :: Coffee Articles |
Author :: Eric Comforth |
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| Article Title :: Which coffee maker? Grinding out the answer. |
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| When you stop at the convenience store or at a local coffee shop for your morning cup of coffee have you ever wondered how your cup of coffee came about? No, not how it was brewed but how it was that you are able to drink a cup of coffee. Sure, the coffee machine plays an important role in making your perfectly brewed cup of coffee, but just how did that coffee maker first come about, or how did the first person who ever sipped the first cup of coffee discover its magic?
Legend goes back to a lonely sheep herder in Ethiopia who noticed his sheep acting strangely every time they ate certain red berries from a certain bush. One has to wonder why he himself decided to give the ber (read full article) |
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