Six Methods for Brewing Coffee

There are primarily six popular ways of brewing coffee (excluding espresso), each a permutation of the brewing variables - brewing temperature, introduction of the water to coffee, and separating the brewed liquor from the coffee grounds. These methods are Turkish brewing, concentrate brewing, percolating, vacuum brewing, drip brewing, and French Press brewing.

Middle Eastern, "Turkish" or "Greek"

Middle Eastern, "Turkish" or "Greek" brewing involves boiling in water coffee that was ground into a very fine dust. Traditionally the coffee is often brewed (boiled) with large amounts of sugar, but it may be brewed without the sugar. Middle Easterners seem to like to add spice to their coffee, and their spice of choice is often cardamom. The coffee is not filtered from the liquor and one is left with a pungent, thick, and muddy brew. In the western world this method is more of an occasional indulgence as opposed to an everyday brew.

Concentrate Brewing

The next method, concentrate brewing, is very popular in Latin America and some other parts of the world, and is starting to make a commercial appearance in the US. In concentrate brewing, large amounts of coffee are brewed with little water to brew a concentrate, when one desires a cup of coffee, some of the concentrate is mixed with some hot water. The concentrate can either be brewed hot or cold. When brewing cold one must let the coffee sit for at least a day. This method results in a mild, light-bodied cup with little aroma, and often little acidity and a muted flavor.

Percolating

Percolating, the procedure that involves continuous brewing of coffee grounds using boiling water which then turns to boiling coffee liquor brewing overextracted grounds. This method, while practical, is a disparaging disgrace to the coffee bean. Even brewing with boiling water is bad enough (coffee should be extracted at 195 - 205 degrees F), then actually boiling the liquor is asking for a thin, bitter, tarry cup. To add insult to a sufficient mangling, the grounds are continuously being overextracted. However, to show the variance of personal preference, I know of people that prefer this method. I can only imagine the preference can only stem from either positive memories associated with it, an acclimation to it over years of knowing no other, or the same phenomena that makes people stop to stare at a car wreck.

Vacuum Brewing

Vacuum brewing uses an elegant looking device that consists of two glass globes that fit together with an air-tight seal. Either in one of the globes, or between the globes, is a filter to separate the grounds from the liquor. Ground coffee is placed in the upper globe, often on top of the filter, and enough water to brew the grounds is placed in the lower globe. The globes are then fitted together and the lower globe with the water is heated. The water in the lower globe begins to heat to a boil and as this causes the pressure in the lower globe to increase it forces the water up a tube connecting the globes and into the upper globe containing the grounds. Once all the water has made this air pressure induced trip, the apparatus is taken off the heat source. This allows the lower globe to cool down back to room temperature, decreasing the pressure in the lower globe and thus sucking the brewed coffee back down (through the filter) into the lower globe. The coffee is then poured out of the lower container and enjoyed. Well, perhaps not always enjoyed. Because while the vacuum brewer is a great visual, scientific, and romantic experience, it does not always produce the best cup. A great cup of coffee can be achieved with the vacuum brewer, but it has its downfalls. Firstly, the coffee is being extracted by water around 212F, while it should be extracted between 195F-205F. Secondly, their is very limited control over the extraction time (the time grounds are in contact with water). Some swear by this method and it is growing in popularity. Perhaps I need more training in the technique, but I've never had very much luck with vacuum brewing. If you want to try vacuum brewed coffee, I think you can find the brewers at more up-to-date houseware stores, and I think they might sell the Bodum version at Starbucks, or if you ask nicely I'll loan you one of mine for a test run.

Autodrip

Autodrip! This is the most popular way to brew in the US. Drip brewing is simply pouring hot water over grounds in a filter and letting the brew drip out the bottom. Drip brewing is a very good way to brew and can give an excellent cup if the correct equipment is used. A primary issue with autodrip machines is that they don't brew at the right temperature! I have read that Bunn is one of the few companies who's machines are calibrated to extract at the right temperature. If one has a good autodrip machine or one decides to heat and pour the water themselves, the next issue to surmount is the filter. Paper filters can impart a taste on the coffee and also do not allow many of the coffee oils and organic compounds through. A good gold-plated reusable filter (we do carry some) is a great option for drip brewing. Provided you clean and rinse it well after each use, it will not impart a taste on the coffee, and they don't trap as much of the coffee's essence as a paper filter. Another slight drawback is that drip brewing, in general, does not give the operator much control over extraction time.

French Press or Press Pot

French-press brewing gives the operator complete control. While it may be more labor-intensive than autodrip, the brewing variables can be easily and directly controlled. Coarsely ground coffee is placed in the glass carafe, then water at the desired temperature is poured over the grounds and the top is placed on. When brewing is complete, the plunger (a mesh filter on a stick) is pressed down, pressing the grounds to the bottom and leaving the coffee liquor on top to be poured off. The filter is not as tight as a paper filter and because of the larger pores, a coarser grind is required so the grounds are filtered out, and the plunger does not become almost impossible to press down. The mesh of the filter allows the coffee oils and all those delicious dissolved and undissolved solids through without a problem. Also, because a coarser grind is required, a longer steep time is required (because of the decreased surface area to volume ratio). A brew time between 3 to 6 minutes is common for French-pressing. This prolonged, direct contact of the grounds with the water allows for a more complete, more controllable, and even extraction. Unfortunately, even with the highest quality burr coffee grinder or mill, a coarse grind will still result in some very small coffee grounds. These grounds are not filtered by the French-press filter and thus end up in the cup. A cup of French-pressed coffee with be noticeably fuller, with much more body, and often with more flavor, it will often also have the tell-tale sediment at the bottom of the cup.

Source: INeedCoffee

Some more fun facts about coffee...

Did you know....

• In December 2001 Brazil produced a scented postage stamp to promote its coffee - the smell was made to last for between three and five years

• When shopping for perfume, beauty experts advise you to take some coffee beans with you in your bag and have a good sniff in between smelling each perfume to refresh your nose!

• Sprinkle spent coffee grounds around the base of your garden plants and it is said to stop snails and slugs from eating them

• Two of the world’s most powerful businesses, Lloyds of London and the New York Stock Exchange, started life as coffee houses

• Cappuccino is so named because of the drink's peak of foam which resembles the cowl of a Capuchin friar's habit

• Coffee was first known in Europe as Arabian Wine

• The heavy tax on tea imposed in 1773 on the colonies which led to the ‘Boston Tea Party’, resulted in America switching from mainly drinking tea to coffee. To drink coffee was an expression of freedom

• Normally, Italians do not drink coffee during meals. It is considered to be a separate event and is given its own time

• In Greece and Turkey it is tradition that the oldest person is almost always served their coffee first

• In the ancient Arab world, coffee became such a staple part of family life that one of the causes allowed by law for marital separation was a husband's refusal to produce coffee for his wife

Source: British Coffee Association

Columbian Coffee - Wet and Wild

If you're a coffee drinker you have heard of, and probably tried, a cup of Columbian. Bland, sometimes adequate, and sold everywhere. But that's predominately coffee shop or grocery store coffee. Would you criticize the fine food of a four star restaurant by comparing it to a cheap diner before you've tasted both?

Like any major producer, Columbia does generate a lot of average beans. If you're willing to look a little deeper within that huge output you will find some great gems.

By contrast to Brazil, which dry-processes most of its coffee berries, almost all Columbian coffee is washed, which helps carry away impurities. Done properly, it can still produce a flavorful, robust cup.

Soaked in cold water for 24 hours, the soaking initiates fermentation, which aids in producing a great aroma. The beans are then washed in order to remove twigs, dirt and an outer layer of unpleasant material.

During the process, unacceptable beans are selected and discarded. The beans are then dried on large open-air terraces and rotated frequently to provide even drying. The result is a lower acid, smoother cup.

This has been going on since the early 1800s when coffee was first introduced into the country. Today, Columbia is one of the largest producers in the world, providing 12% of the total. The central region, along with Bogota and Bucaramanga in the eastern mountains produce almost the entire amount.

While much of that is simply ordinary, grocery store quality, the finest blends are the equal of any coffee anywhere. The product from Buraramanga is heavy bodied, while coffee from Bogota is rich and low in acid.

Supremo from the state of Narino is another fine example of Columbian. Providing an excellent cup when lightly roasted, it's perfect for a late afternoon drink when you want a rich cup, but don't want to be overwhelmed with acid and caffeine.

A line of 'Triple Seal' organic coffees from Columbia are becoming ever more popular. Shaded Santos from eastern Columbia, gives a smooth, mellow cup of coffee. Open a bag and you instantly smell a rich coffee aroma.

Though the actor who has portrayed 'Juan Valdez' for years in countless commercials is retiring, you can rest assured that Columbian coffee will still be offering some of the finest coffees anywhere.

If you're looking for the best Columbian coffee around, then pop on down to the Juice and Java Lounge where you'll find a smooth, low acid Columbian coffee roasted from the highest graded arabica beans. This coffee is our biggest seller, and customers are seldom wrong!

Thursday at the Juice and Java Lounge is coffee bean day, and any customers buying beans on this day will be rewarded with a $1 off every 250gram bag. This coffee special (held every Thursday), is for all beans (not just Columbian). So what are you waiting for?

If you need your beans ground, we do this for no extra cost.

Source: ezinearticles.com

Green Teas - 6 different types

Green teas have undergone less processing than black teas, and have a mu ch lighter flavour. The health benefits of green tea are seemingly endless. Since the leaves are not fermented, the taste is pleasantly fresh and herbal. You should never brew green teas in fully boiling water.

1) Sencha

Sencha is the most popular of Japan's green teas. It has a lightly astringent taste along with a slight sweetness. Lesser quality sencha tea is called bancha.

2) Dragon Well

Dragon Well tea (also called Lung Ching) is the ultimate green tea. The name comes from a legendary well in the West Lake region of China where the tea is produced. The colour is bright green and the flavour is quite brisk. Be prepared to pay more than usual for this quality tea.

3) Macha

Macha is the kind of tea used in tradtional Japanese tea ceremony. It's ground up very fine, and the tea is whisked when prepared. The flavour is light and sweet. Macha works well added to desserts too.

4) Gunpowder

These tea leaves are rolled into tight, little balls that apparently resemble old-style gunpowder. Because of the rolled form, Gunpowder tea stays fresher longer than most other green teas. The taste is fresh and a little grassy.

5) Jasmine

Jasmine isn't exactly a kind of green tea, but is a blended tea with green tea leaves and jasmine flowers. The blossoms give the tea a very refreshing taste, and fragrant aroma.

6) Genmaicha

Like the jasmine tea, genmaicha isn't a kind of tea but a blend. This time, sencha green tea is mixed with toasted brown rice. Sounds odd, but the tea has a distinctive toasty flavour.

You can purchase these and other specialty teas from our website. We specialise in high quality teas and coffees.

Extra Virgin Olive Oil - Secrets to finding the best

In Mediterranean countries, olive groves grow on nearly every countryside property, and families meet in collectives to press and bottle the combined fruits of their labor. As with wine, the characteristics of olive oil depend on the soil and climate where the trees are grown, the type of olives pressed and the method of pressing.

The Australian olive industry, on the other hand, is in its infancy, but that doesn't mean you can't get gourmet quality extra virgin olive oil - you just need to know where to look, and more importantly what to look for...

First and foremost, don't even think about looking in the supermarket - great quality olive oil doesn't live there. It's almost impossible to find Australian oil there, although there are one or two brands.

Step One
Look at the color. Green oils, made from early-harvested olives, are fruity, peppery and ripe. Yellow-gold oils taste buttery and smooth. You'll benefit from the increased polyphenols and other antioxidants in green oil, but it's mostly a matter of preference.
Step Two
Taste olive oils at a gourmet grocery store or specialty shop's tasting station to find a flavor you like. Or ask us if you'd like to taste ours.
Step Three
Buy locally pressed oils soon after bottling for the freshest and most flavorful products.
Step Four
Choose extra-virgin olive oil for most of your cooking needs.
Step Five
Find a filtered olive oil for saute'ing and roasting, and an unfiltered olive oil for salad dressings and to drizzle on soups or pastas.
Step Six
Cruise the Web. Check out eBay.com.au or our website. You can also buy our oil from our Surry Hills outlet.
Step Seven
Store oils in a cool, dark place. Olive oils are a fresh food and can go rancid. Life span can be as little as three months for an unfiltered, late-harvest olive oil bottled in clear glass, to four years for an early-harvest, filtered oil packaged in a well-sealed tin or dark bottle and properly stored.

Source: ehow.com

Yerba Mate Tea 100% Organic

Have you ever heard of Yerba Mate Tea? Don't be shocked if you haven't. Until recently, unless you'd travelled to South America where it is widely consumed (and has been for centuries), it's unlikely that you would have come across this ancient herbal tea or have known about it's amazing health benefits.

We've recently discovered this amazing tea, and I've found myself drinking it on a daily basis. I own a coffee shop, and while I love my coffee (we do, after all, make a damn fine coffee :)), I find that Yerba Mate doesn't have the side effects (like jitters, for example) that coffee does.

I have to say, this is top quality stuff! 100% organic rainforest grown and bursting with health benefits. And what's more, it tastes fantastic - a little like green tea, but more subtle and definitely not bitter, like some green teas can be.

Where can you get this from then? Well, we've just begun selling it on our eBay Store (http://stores.ebay.com.au/fts3213), under the label Vite Mate. Copy this link into your browser and you'll be able to purchase it from there. If you want to pay more, you can also purchase from our online store at www.juiceandjava.com.au

Needless to say, we guarantee all our products, so if you're not 100% satisfied, then simply return it for a full refund!

Now, in case you were wanting to know more about Yerba Mate tea, here's a lot more detail:

Origin

Amongst the lush misty sub tropical rain forest of Aracanguy Mountains is one of South America 's finest organic agricultural regions. The combination of rich fertile soil, high altitude, clean air, and ample rainfall provide the unique perfect conditions to grow the best quality Yerba Maté in the world.

Vita-Maté is 100% rain forest grown premium quality Yerba Maté (Ilex Paraguariensis) in its natural habitat, carefully selected from a group of certified organic growers from this region. Vita-Maté is free from any chemical fertilizers, pesticides or other synthetic products.

Vita-Maté is of organically grown premium quality Yerba Maté carefully selected from a group of growers in Paraguay , where it is also the original habitat of yerba mate - namely: ilex paraguariensis. The entire production process, from the selection of the seeds for the nursery, up to the packaging, is carried out directly in an Organic manner, complying with the most stringent Quality Controls and International Standards. All the processes are certified by QAI-NOP, BCS-JAS

Deemed "The Drink of the Gods" by indigenous Guarani people in South America , Vita-Mate; possesses a multitude of health benefits that have been enjoyed by millions of consumers throughout the world today.

Each infusion of Vita-Mate; is rich in Vitamins, Minerals and powerful antixidants.

Yerba Mate (Ilex paraguariensis) is an evergreen member of the holly family. It grows wild in Argentina , Chile , Peru , and Brazil , but is most abundant in Paraguay where it is also cultivated.
Better than coffee beverage, Mate tea has the ability to increase mental alertness and acuity and to do it without any side effects such as nervousness and jitters.

So there you have it! If you're interested in improving your wellbeing, health and vitality, then why not try this product!?

It even aids weight loss by acting as an appetite suppressant.

Arabica vs. Robusta

What is the difference between Arabica and Robusta coffee?

While both widely cultivated, Coffea Arabica (Arabica) and Coffea Canephora (Robusta) display marked differences. The beans are different. The plants are different. And consequently, the use varies as well.

Arabica is grown at higher altitudes. Its cultivation demands great care, and it can be likened to the finest grapes grown at the world’s leading vineyards.

Robusta, as the name suggests, is a hardier plant, and it displays greater resistance to climate and weather conditions, diseases and heat.

Perhaps the most significant difference rests in the cup.

Arabica is distinctly milder and more aromatic. It possesses fewer sharp and bitter tastes than Robusta, and it is therefore considered the superior species by those who cultivate specialty coffees, single estates and varietals.

Robusta is renowned for its higher caffeine content, which is why Italians began using it for espresso.

The coffees are also botanically different. Arabica’s greater complexity derives from its 44 chromosomes – twice the number of Robusta. An Arabica bean is flatter and more elongated; in addition, and the furrow on its flat surface is elongated. It is relatively deep green in color before roasting, sometimes with a bluish tinge.

The Robusta bean is more convex and roundish. The bean’s furrow is straight, and it is pale green with grey or brownish tinges.

Arabica is the more expensive of the two, another factor in why Robusta is sometimes used in blends.

Source: Whole Latte Love

Some Amazing Fun Facts about Caffeine

Researchers on "the west coast" (the article I got this from didn’t mention what continent) have determined that when you’re whacked on java, the world seems much keener. Whoa - hold the presses here, Caffeine makes you feel good? Nah, it couldn’t be. Next thing they’ll be telling us is that Coffee keeps you awake!

Anyway, these researchers found that people who drank one to three cups a day were 30% less likely to commit suicide than people who didn’t drink coffee. (Gee, wouldn’t you have liked to be in the control group on that one). Sliding up the scale, people who have a serious relationship with the bean, say six cups a day, were 80% less likely to shuffle off their own mortal coil.

The world sure looks good from here.

The half-life of consumed Caffeine is from three to six hours. After that, it becomes the property of the municipal plumbing system.

Here’s a moderately interesting one - Coffee works better on bored people. Sure, it’ll jump-start you in the morning, but Caffeine has its most dramatic effect on people who are kinda in a funk. Hey, works for me.

I don’t know how you measure this sort of thing, but researchers have determined that Caffeine only increases the speed of your thought processes and not the quality of the thoughts themselves. Although the thoughts come in more rapid succession , Caffeine consumption does not grant you any greater number of thoughts in a given day.

This poses an interesting question. If you drank a lot of coffee early in the day, would you run out of your allotted number of thoughts before noon?

Source: Mark's Caffeine Warehouse

Tea Facts ... tea tasting

Tea tasting, much like wine tasting, uses similar steps; visual, smell, taste and touch. You can tell a lot about a tea by examining the dry leaves. Gently press some dry leaves in the hand. Most new teas are a little springier and less likely to crumble than an older teas. Look for fibers, dust or stalks and note the leaf size.
Measure a level teaspoon of each sample into the cup. Use white or clear cups to view the truest color. Begin your analysis of the infused leaves as the cups are filled. Smaller flat leaves will show more body than larger twisted leaves, which take longer to steep. Steep the teas for a fixed time, generally three to five minutes.
After steeping take in the aroma of the tea and examine the infused leaves for color and evenness. Color does not necessarily indicate the strength or body of the liquor.
Now you are ready to taste - take a spoonful of the liquid and slurp with force to ensure that the tea is sprayed over the entire tongue. This step is important since we taste bitterness at the back of the tongue, saltiness in the middle, sweetness in the front and sourness on the sides of the tongue.
It may be difficult to describe your findings at first, but after sampling many teas you will begin to notice similarities and differences in color, taste and smell. You may want to start a notebook to record your impressions.
There are many terms used in tea tasting. To assist you with your tea tasting you may want to view the glossary of terms.

Pour Some Facts/Myths Into Your Morning Brew

Popular drink not as unhealthy as many believe.

As you enjoy your morning coffee, here are some coffee facts and myths to ponder.

There are two main species of the coffee plant: arabica and robusta.

Arabica coffee, also known as Coffea Arabica, is the most widely used, accounting for more than 75 percent of the production in the world. Robusta, or Coffea Cauephora, is a sturdier plant reputed to have an inferior taste and quality compared with arabica.

According to legend, an Arabian goatherd one day found his goats dancing around a dark green bush with fruits that resembled berries. The goatherd ate the berries and found that they produced a euphoric, powerful effect. He then gave some berries to some monks at a local monastery.

The monks found that they were able to pray for extended periods after consuming the berries. They also found a way to dry and grind the berries and then add hot water, making it into what we know today as coffee. The monks then distributed this concoction to their brethren around the world.

Although it is a nice story, recent botanical research suggests that coffee originated in central Ethiopia and then was transplanted to Yemen, where it was cultivated as far back as the sixth century.

Concerns have been raised that coffee leads to cancer, increases in blood pressure and can cause ulcers; all these claims have been researched, and largely refuted.

Studies have shown that drinking coffee may cause an increase in blood pressure, but many variables play a role in the increase, not just the consumption of coffee itself. Factors such as cream or milk consumed with the coffee, sugar, obesity and stress play a more significant role in an increase in blood pressure.

Researchers have found that there is no evidence that coffee plays any role in the risk of cancer. According to Takayuki Shibamoto of the University of California at Davis, there are "1,000 different chemicals in coffee, some of which are antioxidants."

Antioxidants help support the immune system and help fight the spread of cancer. Consuming coffee up until 20 minutes after brewing will deliver 300 phytochemicals that are antioxidants and will stay in the human system up to one month. The ingestion of coffee also provides the equivalent amount of antioxidants as three glasses of orange juice.

Overall, coffee is not bad for the teeth. Some dentists agree that although coffee stains teeth, it also helps prevent cavities. Properties in coffee help in fighting plaque, which may lead to cavities.

In some investigations, coffee has been shown to increase awareness, alertness and mental activity. There is also evidence that coffee decreases depression. Coffee also takes effect faster than most products on mental performance, working in little as 10 minutes. In years past, coffee was used as the prescribed cure for Attention Deficiency Disorders in children.

Trainers often give their athletes coffee for endurance and fat loss. According to a report in the New England Journal of Medicine, caffeine can spare both the liver and muscle glycogen by facilitating the use of fatty acids for energy. Another study in the British Journal of Medicine showed that caffeine causes a "rapid release of calcium ions in muscles, enhancing muscle contractions and making them more efficient."

The caffeine in coffee also helps in maintaining a low-calorie diet by acting as an appetite suppressant. The FDA in 1991, however, banned the use of caffeine in over-the-counter weight-loss aids.

As with anything, drinking coffee has many benefits, but moderation should also be practiced. Drinking more than two to four cups of coffee a day may increase blood pressure, upset stomach and nervousness.

I enjoy finding creative ways to consume coffee. Here is a simple and refreshing recipe:

Coffee Sorbet

3/4 cup of sugar (or to taste) 2 tablespoons honey (or to taste) Pinch of cinnamon and nutmeg 3 cups of freshly brewed coffee Place sugar, honey and cinnamon in a mixing bowl. Slowly add freshly brewed hot coffee and mix well until all ingredients are dissolved. Pour the coffee into ice cube trays and freeze. After the cubes are completely frozen, crush them in a blender until slushy but still firm-textured. Repack sorbet in the ice cube trays and refreeze. After freezing, blend the cubes again. This process may need to be repeated a few times; usually three times will be enough. Place the slush in a container and freeze again and leave overnight. The result should be a smooth and flavorful coffee sorbet.

Source: TheBadAssCoffeeCompany

Australia taps into Japan's discovery of coffee

No thanks to tea … younger Japanese people prefer a bit more caffeine.
Photo: Reuters

Japan's tea ceremony, and the mystical aura that surrounds it, is giving way to the smell of fresh roasted beans and the mastery of the barista.

Young Japanese are choosing to retreat to coffee shops rather than tea houses, and sipping cappuccino, and more than likely, indulging in a bit of cheesecake.

It is a lifestyle shift that is frothing up the hopes of the dairy industry in Australia and Japan as both sides prepare for talks in Tokyo on Thursday and Friday.

The coffee drinking trend has swept through Japan's beverage market, underpinning fresh milk sales and creating a new market for Australian powdered milk, according to dairy companies.

So there you have it - Japan is finally getting it as far as coffee goes, just when Australians are beginning to understand the benefits of Japanese Green teas...!

Source: SMH

The Legend of Discovery

A sheep herder named Kaldi started it all in 850 AD. He wanted to know what could be responsible for the "queer antics of his flock." Fearing his sheep possessed, Kaldi paid close observation from high on the mountain and watched as his herd nibbled red berries from the branch of a strange tree.

Upon closer inspection he discovered the sheep eating berries from a new leaf. When he sampled the berry himself, he felt a surge of exhilaration and rushed to tell the local imam. That night the two shared a concoction made of the berries, pranced around, and generally got pretty tanked on caffeine. When they finally dozed off, Mohammed appeared to the Imam and said the berries enhanced wakefulness and wakefulness promoted prayer. Prayer, counseled Mohammed, was better than sleep.

Sooner than you can say percolate, the Imam and his monastery became famous throughout Arabia for the spirited praying of its coffee-drinking brethren. Soon others in the old world were clamoring for the newly discovered bean.

Although legend credits Kaldi with the find, some suspect that coffee was around long before him. But no one bothered to give it a proper noun. Among other tales of coffee lore, the Bible relates that Abigail brought to David "five measures of parched corn," which some believe to be coffee. Hippocrates is said to have collected all the herbs of his time and coffee, under another name perhaps, was included in this collection. The "black broth" of the Lacedaemonians was a strong, well-boiled brew.

Whatever its origins, the black broth is now ingested by over a third of the world's population and, centuries later, continues to promote queer antics.

Follow this link to read more about the plant itself.

Did you know...

Coffee beans are graded in various ways. Example: Kenya coffees are graded as A, B and C. AA is the best coffee. In Costa Rica, coffees are graded as Strictly Hard Bean, Good Hard Bean, Hard Bean, Medium Hard Bean, High Grown Atlantic, Medium Grown Atlantic, and Low Grown Atlantic. Those coffee beans from Colombia are labeled as "Supremo" "Excelso", "Extra" and the lowest grade, "Pasilla".

One time in Germany, the government hired a special force known as Kaffee Schnufflers, to sniff out illicit coffee roasters and smugglers. It was an intense campaign brought about by King Frederick who did not believe that coffee-drinking soldiers can be depended upon. Fortunately he failed for he too loved coffee.

During the American Civil War the Union soldiers were issued eight pounds of ground roasted coffee as part of their personal ration of one hundred pounds of food. And they had another choice: ten pounds of green coffee beans.

Cafe Procope was the first true Paris coffeehouse. It was opened in 1689 by a former lemonade vendor, Francois Procope. The cafe faces the Theatre Francais, where it drew the artists and actors of the day.

At one time in England, certain merchants were angered when coffee was introduced. Those selling ale and wine felt threatened when coffee became more popular. They even launched a campaign to persuade Charles II to issue an order to suppress coffeehouses. Fortunately, public outcry forced the order to be retracted. That was on January 8, 1675.

Barista Coffee Preparation Techniques

In early April, skilled baristas from around the country poured into the Charlotte Convention Center hoping to pull a few perfect shots.

Twelve to be exact – four straight shots of espresso, four cappuccinos and four original, signature drinks. The United States Barista Competition is held once a year, and is sponsored by the Specialty Coffee Association of America and hosted by Krups. More than 60 baristas were involved in the competition this year according to Ted Lingle, Executive Director of the SCAA.
“Every year the baristas just keep getting better and better,” he said. “And each year the competition gets more aggressive.”

“The United States Barista Competition recognizes the skills and techniques of America’s best baristas and awards them with the highest honor anyone behind the counter could dream of – the coveted trophy, a $1,000 cash prize and an all expense paid trip to the World Barista Championship in Switzerland next month.

This year’s winner was Matt Riddle, a barista and training specialist at Intelligentsia Coffee, Chicago. Riddle, who has been a barista for more than four years, wooed the judges with his professionalism and presentation. The judges at this competition grade baristas on taste, presentation, skills and overall impression.

“His strength was his professionalism and taste really,” according to Chris Deferio, who placed 9th overall. Deferio, a competitor at this event, as well as winner of the Millrock Latte Art Competition in 2005, said that the USBC is much more difficult than any Latte Art competition. “There’s a lot more pressure,” he said. Deferio explained the judges at this competition take everything into account - including taste.

“You’ve got to have fresh coffee,” he said. “You’ve got to have a good grinder – preferably a burr-grinder. After that, its all practice,” Deferio said, as he explained how to create the perfect Rosetta. For Deferio, who began his career several years ago working with espresso pods and to-go cups, winning the 2005 Latte Art competition in Washington, D.C. was a tremendous accomplishment.

As latte art is catching on across the country, it is quickly being considered the ultimate ending to the perfectly prepared espresso-based drink. It’s the precise combination of rich, golden espresso and velvety, textured steamed milk, poured delicately into a cup, he said.

Industry expert David Schomer concurs. “The coffee flavor is enhanced by the micro-bubble texture that is essential to delineate the patterns in these pictures. As in many cuisines, presentation is inseparable from the substance.”

Many of the patterns that you see baristas make are created with free-pours, Schomer explains in his instructional video, Café Latte Art. In it, he discusses everything from milk texture to the importance of heavy crèma. Schomer emphasizes that in order for latte art to be successful, the espresso itself must be thick and the milk must be dense. By spinning the milk like a whirlpool in the frothing pitcher, super-dense micro-bubbles are formed – a necessity for beautiful latte art.

Having the ability to create Latte Art as a skilled barista is a learned technique, according to Lingle, who explained that Americans are rapidly catching up with European baristas. In time he hopes, American baristas will be on par with Europeans.

“Across Europe many people consider being a barista a career – not something to simply get through college. So we’ll just have to keep raising the bar.”

Source: Whole Latte Love

Garden Blend Breakfast Scones

• 3/4 cup heavy cream, heated
• 2T. Garden Blend Tea
• 2 cups all purpose flour
• 1/3 cup granulated sugar
• 2 tsp. baking powder
• Pinch salt
• 1/3 cup cold unsalted butter, chopped
• 1 egg beaten

1. Preheat oven to 375.

2. Combine cream and tea in a small bowl and set aside.

3. Mix together flour, sugar, baking powder & salt in a large mixing bowl.

4. Cut in butter with a fork or pastry blender until mixture looks like coarse crumble.

5. Pour cream through strainer. Add 1/2 cup to egg and reserve remaining cream for later.

6. Stir egg mixture into dry ingredients to form a dough. Knead a few times on a floured surface, but do not over mix.

7. Shape into a 7-inch circle and cut into 6 wedges. Place each scone onto a lightly greased baking sheet and brush tops with remaining cream.

8. Bake for 18-20 minutes or until golden brown.

Source: www.fineteas.com

Jasmine Tea Cookies

Hey - check out the following recipes which include tea in their ingredients...

Cooking with tea has become very popular. We have been very fortunate to have several recipes created especially for Thompson's Fine Teas by Meryl Bennan.
Meryl specializes in Food Communications Services, creating recipes, food styling and writing. If you would like more information about Meryl's services, she may be reached by email at: mk_turtle@yahoo.com.
Jasmine Tea Cookies
• Batter 1/2 cup unsalted butter
• 2 tablespoons Jasmine Tea
• 1/4 cup confectioners' sugar
• 3/4 cup flour, sifted
• 1/4 cup cornstarch
Topping
• 1/4 cup milk or cream, heated
• 1 tsp. Jasmine Tea
1. Preheat oven to 350 degrees F
2. Melt half of the butter in a small bowl and stir in tea. Allow to steep for 3 minutes.
3. Strain tea from butter and mix together with remaining butter in a large mixing bowl. Add sugar and beat for 2-3 minutes until light.
4. Mix in flour and cornstarch.
5. Shape dough into 1-inch balls and place onto a parchment lined cookie sheet. Flatten into circles.
6. Combine milk and remaining tea in a small bowl. Brush onto cookies.
7. Bake for 20-25 minutes until golden brown.

Source: www.fineteas.com

Coffee - How Fresh is Fresh?

How best to store your roasted coffee beans is a debate that continues to rage throughout coffeeland with little end in sight. Having browsed the Internet, the better coffee sites seems to say that if your beans will be consumed within two weeks of roasting, then it is fine to store your beans within an airtight container in a cool, dark place (say - the back of a cupboard). Any longer, and it's into the freezer (not the fridge though!), wrapped in several radiation proof bags so there is zero chance of the coffee picking up other food smells. When consuming, take out just what is needed the night before, and there you have it - a perfect cupper!

It's all to do with the gases that are emitted from the coffee once it is roasted. But does coffee really go off after only two weeks? Can you really notice a difference? Your expert comments are welcome!