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Civilization in its onward march has produced only three important non-alcoholic beverages—the extract of the tea plant, the extract of the cocoa bean, and the extract of the coffee bean.

Leaves and beans—these are the vegetable sources of the world’s favorite non-alcoholic table-beverages. Of the two, the tea leaves lead in total amount consumed; the coffee beans are second; and the cocoa beans are a distant third, although advancing steadily. But in international commerce the coffee beans occupy a far more important position than either of the others, being imported into non-producing countries to twice the extent of the tea leaves. All three enjoy a world-wide consumption, although not to the same extent in every nation; but where either the coffee bean or the tea leaf has established itself in a given country, the other gets comparatively little attention, and usually has great difficulty in making any advance. The cocoa bean, on the other hand, has not risen to the position of popular favorite in any important consuming country, and so has not aroused the serious opposition of its two rivals.

Coffee is universal in its appeal. All nations do it homage. It has become recognized as a human necessity. It is no longer a luxury or an indulgence; it is a corollary of human energy and human efficiency. People love coffee because of its two-fold effect—the pleasurable sensation and the increased efficiency it produces.

Coffee has an important place in the rational dietary of all the civilized peoples of earth. It is a democratic beverage. Not only is it the drink of fashionable society, but it is also a favorite beverage of the men and women who do the world’s work, whether they toil with brain or brawn. It has been acclaimed “the most grateful lubricant known to the human machine,” and “the most delightful taste in all nature.”

No “food drink” has ever encountered so much opposition as coffee. Given to the world by the church and dignified by the medical profession, nevertheless it has had to suffer from religious superstition and medical prejudice. During the thousand years of its development it has experienced fierce political opposition, stupid fiscal restrictions, unjust taxes, irksome duties; but, surviving all of these, it has triumphantly moved on to a foremost place in the catalog of popular beverages.

But coffee is something more than a beverage. It is one of the world’s greatest adjuvant foods. There are other auxiliary foods, but none that excels it for palatability and comforting effects, the psychology of which is to be found in its unique flavor and aroma.

Men and women drink coffee because it adds to their sense of well-being. It not only smells good and tastes good to all mankind, heathen or civilized, but all respond to its wonderful stimulating properties. The chief factors in coffee goodness are the caffein content and the caffeol. Caffein supplies the principal stimulant. It increases the capacity for muscular and mental work without harmful reaction. The caffeol supplies the flavor and the aroma—that indescribable Oriental fragrance that wooes us through the nostrils, forming one of the principal elements that make up the lure of coffee. There are several other constituents, including certain innocuous so-called caffetannic acids, that, in combination with the caffeol, give the beverage its rare gustatory appeal.

The year 1919 awarded coffee one of its brightest honors. An American general said that coffee shared with bread and bacon the distinction of being one of the three nutritive essentials that helped win the World War for the Allies. So this symbol of human brotherhood has played a not inconspicuous part in “making the world safe for democracy.” The new age, ushered in by the Peace of Versailles and the Washington Conference, has for its hand-maidens temperance and self-control. It is to be a world democracy of right-living and clear thinking; and among its most precious adjuncts are coffee, tea, and cocoa—because these beverages must always be associated with rational living, with greater comfort, and with better cheer.

Like all good things in life, the drinking of coffee may be abused. Indeed, those having an idiosyncratic susceptibility to alkaloids should be temperate in the use of tea, coffee, or cocoa. In every high-tensioned country there is likely to be a small number of people who, because of certain individual characteristics, can not drink coffee at all. These belong to the abnormal minority of the human family. Some people can not eat strawberries; but that would not be a valid reason for a general condemnation of strawberries. One may be poisoned, says Thomas A. Edison, from too much food. Horace Fletcher was certain that over-feeding causes all our ills. Over-indulgence in meat is likely to spell trouble for the strongest of us. Coffee is, perhaps, less often abused than wrongly accused. It all depends. A little more tolerance!

Trading upon the credulity of the hypochondriac and the caffeine-sensitive, in recent years there has appeared in America and abroad a curious collection of so-called coffee substitutes. They are “neither fish nor flesh, nor good red herring.” Most of them have been shown by official government analysis to be sadly deficient in food value—their only alleged virtue. One of our contemporary attackers of the national beverage bewails the fact that no palatable hot drink has been found to take the place of coffee. The reason is not hard to find. There can be no substitute for coffee. Dr. Harvey W. Wiley has ably summed up the matter by saying, “A substitute should be able to perform the functions of its principal. A substitute to a war must be able to fight. A bounty-jumper is not a substitute.”

Good coffee, carefully roasted and properly brewed, produces a natural beverage that, for tonic effect, can not be surpassed, even by its rivals, tea and cocoa. Here is a drink that ninety-seven percent of individuals find harmless and wholesome, and without which life would be drab indeed—a pure, safe, and helpful stimulant compounded in nature’s own laboratory, and one of the chief joys of life!

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Hawaiian Coffee

When it comes to coffee, Hawaii has it all – everything from seed to cup. The islands are blessed with a combination of geographical and weather elements that are conducive to growing excellent coffee: year-round warm, sunny weather, rolling hillsides, rich volcanic soil, ample rain, and tranquil trade winds – so it’s no wonder that Hawaiian coffee is one of the best in the world.

Hawaiian coffee is harvested every year, with harvest season starting as early as July and finishing as late as January in some places although September through December bear the bulk of Hawaii’s harvest. The annual production of Hawaiian coffee is 7 million pounds, making it the biggest and only coffee-producing state in the United States.

Although the Big Island’s Kona coffee is still the best known, Hawaiian coffee is also grown on each of the major islands. Below are short descriptions of the different types of Hawaiian coffee currently produced and sold in the market:

Kona Coffee

As already mentioned, Kona coffee is the best known Hawaiian coffee. The Kona coffee plant is exclusively grown within the borders of North and South Kona, located on the Big Island of Hawaii. In contrast to foreign coffees which have a harsher, sharper flavor, 100% Kona coffee is more delicate and smoother. Its aromatic flavor makes it a perfect blend for other coffees.

Kauai Coffee

Coming in at close second to Kona coffee as the best known Hawaiian coffee is Kauai coffee which is increasingly becoming popular among coffee drinkers. In fact, many prefer its mild acidic flavor to Kona’s sometimes too-delicate taste. At any rate, Kauai coffee guarantees a flavorful cup.

Ka’anapali Maui Coffee

Described by gourmet coffee drinkers as a medium-bodied, smooth finish Hawaiian coffee, Ka’anapali Maui coffee tends to have slightly more body than Kona coffee but less dry than say, Moloka’i coffee.

Haleakala Maui Coffee

A type of Arabica coffee known as Catuai, the Haleakala Maui coffee is Hawaiian coffee unique in its geographic region – it is grown on the slopes of the 10,000 ft. Mt. Haleakala. It is described as a rich and aromatic coffee.

Moloka’i Coffee

Made from the washed and completely sun dried Arabica beans, Moloka’i coffee is rich-bodied and medium roasted Hawaiian coffee. At the finish, it has a luscious hint of chocolate, which acts as the perfect complement to its mild acidic flavor.

Waialua Coffee

Grown only on the island of Oahu, specifically on the beautiful North Shore of Oahu, Waialua coffee come from Hawaiian coffee trees planted on both sides of Kamehameha Highway between the towns of Wahiawa and Waialua. It is farmed in the Kona tradition – that is, it is handpicked, fermented, and washed before the beans are sun-dried and then roasted.

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History of Coffee

The history of coffee is ridden with many interesting stories and fantastic legends of chance occurrences, political intrigues, and the pursuit of wealth and power. Who knew that a simple cup of brew could offer so much adventure?

To learn the history of coffee is to learn how civilization came to be. One sip from a steaming cup brings you back to a time when the effect of coffee beans was first noticed.

According to the story, a sheep herder from Caffa Ethiopia named Kaldi was tending his sheep one day when he noticed something odd about his sheep. The animals became hyperactive after eating the red ‘cherries’ from a certain plant. Curious as to why they would display such strange behavior, he tried a few of these cherries himself and discovered that he too felt as overactive as his herd.

As the story went, a monk passed by and saw how the sheep herder was acting. After hearing the boy’s story about the cherries, he disapproved and scolded him for partaking of the ‘devil’s fruit.’ However, after trying some himself, he soon realized that the fruit of this shiny green plant could help his brother monks stay awake for their prayers.

But that isn’t all that the history of coffee has to offer. Another story (more like a legend really) gives us the name for coffee or ‘mocha.’ It was said that an Arabian, Omar, and his friends were banished to the desert. Without food or water for days, it was very likely that they would die of starvation.

Finally, in desperation, Omar had his friends boil and eat the fruit from an unknown plant. It turned out that not only did this broth save their lives but it was also seen as a religious sign by the people of the nearest town, Mocha. In honor of the occasion, the plant and its beverage was named Mocha, after the town.

However, stories and legends aside, the history of coffee could trace its origin back to Ethiopia where the coffee plant grew naturally. However, with the coming of the Arabs, it was transplanted in Arab soil. From then onwards, the history of coffee was monopolized by Arab tales and the coffee bean itself became a precious commodity.

According to the history of coffee, coffee wasn’t always a drink. In Ethiopia, tribes would wrap the beans in animal fat and used it as their only source of nutrition when they went out on raiding parties. With the coming of the Turks, the history of coffee experienced a revolution for they were the first people to ever use coffee as a drink. They even added spices like cloves, cinnamon, cardamom, and anise to add flavor to the brew, not unlike what we add to our own flavored coffees today.

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Gourmet Flavored Coffee

There is nothing like gourmet flavored coffee to finish off any meal any time of the day. If a cup of gourmet flavored coffee has the capability to fix an otherwise mediocre culinary experience, how much more if the meal was fantastic to begin with? It would be the proverbial icing on the cake.

Ah, but first we need to learn how to make a cup of gourmet flavored coffee. If you think it’s easy, then think again. For to make a perfect cup of gourmet flavored coffee is to pay attention to the finer details.

Below are some tips to help you get started:

Buying and Storing Coffee

For true gourmet flavored coffee, buy beans or coffee grounds only from small specialist retailers. Sure, you may get lucky if you shop for gourmet coffee in supermarkets but quality is the name of the game and quality you can find in specialty shops.

Also, if you grind your own coffee from gourmet flavored coffee beans then so much the better. That way, you can always be certain of fresh product. However, if you don’t have a grinder, you can also do well with a vacuum packed blend, but be sure the pack is sealed tight to ensure that all the wonderful aromas and flavor of freshly ground coffee stays inside.

That said, here are some more tips to help you make sure that your gourmet flavored coffee beans stay fresh as long as possible:

  • Coffee deteriorates easily once exposed to air so be sure not to leave your coffee container open. Better yet, use only vacuum packs or airtight containers for storage.
  • Store coffee in a cool, dark place that is other than the fridge.
  • Strongly aromatic foods shouldn’t be stored near gourmet flavored coffee beans as the latter are easily tainted. * Consume coffee within days or two weeks at most. Anything longer than that may not guarantee the best tasting coffee.

Water

Coffee gourmands say that the best water for gourmet flavored coffee is refrigerated bottled spring water. However, tap or faucet water is acceptable so long as it does not have any odor or pronounced taste. Also, let the faucet water run for a few minutes until it runs cold because the colder the water, the more oxygen it contains. And water with more oxygen yields better gourmet flavored coffee.

As for the coffee to water ratio, the usual recommendation is 1 tablespoon of gourmet flavored coffee per cup capacity of your coffee maker. If you like stronger coffee than that, then use rounded or heaped tablespoon measures of gourmet flavored coffee. Conversely, if you want weaker coffee, use dessert spoon measures or reduce the measure by 1 cup at a time – i.e., 4 tablespoons in a 5 cup capacity coffee maker.

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Coffee Pods

Are you a coffee lover? If so, then I am sure that you know what a coffee pod is. But for those who haven’t heard anything about it, here’s the gist: coffee pods are those that look like a large tea bag that contain the exact amount of coffee to give you a perfect shot every time you feel like enjoying a good cup. Got the idea? Well, your friend who was addicted to coffee is probably been looking for it, or it could be you wondering where on the planet you can find the right coffee pods.

Coffee pods basically are roasted coffees; buy this I mean freshly roasted and finely ground. A number of coffee enthusiasts created these pieces of pleasure by tampering the ground coffee to the proper pressure. The ground coffee is then encapsulated in paper, and they are offered either in package, or along with the coffee maker. Typically, the pods are created to the standard size of about 44mm with 6.8 to 7.0 grams of coffee for every pod.

The coffee pods were first brought to popularity ten years ago by Illy caffe. According to some resources, Illy opened the idea of creating and producing coffee pods in 1996 to be incorporated into the machines for a guaranteed perfect result. Following the introduction, several coffee enthusiasts embraced the idea and until now, the pods are offered in great numbers from a myriad of coffee shops and stores.

There are several good reasons people have in mind for creating and using coffee pods. First in the list is the fact that the pods can prevent any mess to occur. Yes, the pods help you to look after your coffee machine. Aside from that, coffee pods provide you a guaranteed result without much to do than simply putting it into its slot, closing it, and starting the machine. When the cycle is done, you just need to throw the pod away or use it as a fertilizer for your plants. The pods even help you clean your machine easily and hassle-free.

However, not all coffee pods may qualify for your taste. As you may know, many of the available pods these days are designed to fit only with a particular machine. Much to that, there are some instances that when you run out of pods, you might need them to be specially ordered. They are not carried consistently in local grocery stores, and some contain the coffee strength that you actually don’t like. Well, it is due to this fact that many of the coffee lovers nowadays prefer to design and create their own coffee pods.

In creating coffee pods, all you need to do is to be armed with the necessary equipments and ingredients. You probably have some of what you’ll need to create the pods, including a measuring scoop, certain amount of finely ground coffee, tea filter bags, electric iron, small funnel, a needle, and a flat surface. These are simply ordinary items, so you might not find it difficult to search for them in your house. But before you start, know the steps first. Ask for help and obtain ideas as much as you can. The more knowledgeable you are, the more enjoyable your coffee pods making is.

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5 Ways Your Coffee Is Brewed

Coffee has five primary ways of being brewed. Each method has brewing variables – introduction of water, brewing temperature, and separating the brewed liquor from the coffee grounds. These five methods are called Turkish brewing, concentrate brewing, percolating, drip brewing, and French Press brewing.

“Turkish” or “Greek” Coffee

Turkish coffee or kahve is the traditional name is made in small containers directly on the flame with water and finely ground kahve comes to a boil. Often times it is brewed up with sugar already introduced. In some traditions they will pour off a little into each cup and then bring it to a second boil, pouring the rest off into each cup insuring an even distribution of grounds. In some regions they serve the kahve with added spice which is usually cardamom. The coffee is not filtered from the liquor which leaves a thick pungent and muddy brew. The mud settles to the bottom of the tiny demitasse cups the coffee is served in. In many countries they read the coffee mud after you have drank your coffee and tell you your future.

Concentrate Brewing

Concentrate brewing is very popular in Latin America and other parts of the world. It is beginning to make a come back in the U.S.. Concentrate brewing takes large amounts of coffee that is brewed with small amounts of water to brew a concentrate. To make a cup of coffee you mix some of the concentrate with hot water. The concentrate is brewed either hot or cold. When it is brewed cold you must let the coffee sit for at least a day. This method creates a mild light-bodied coffee with little aroma and a little acidity with a muted flavor.

Percolating

This procedure involves a continuous brewing of the coffee grounds using boiling water which then turns to boiling coffee liquor brewing over the grounds. This method is practical but is an insult to the coffee bean. Brewing with boiling water is bad enough, then boiling the liquor is asking for a thin, bitter and tarry coffee.

Though this produces an awful cup of coffee many people still prefer percolation. If its for you then more power to you!

Auto drip

This is the most popular way to brew coffee in the U.S.A. Pouring hot water over grounds in a filter and letting the brew drip out the bottom, simple. Drip brewing can produce an excellent cup of coffee if the proper equipment is used. One of the biggest issues with auto drip machines is they don’t brew at the right temperature. Bunn is one of the few companies which calibrate their machines to the proper temperature. If you have a good auto drip brewing machine then the next hurdle to tackle is the filter. Paper filters can deposit a flavor in the coffee and also do not allow a lot of the coffee oils and organic compounds through. A gold-plated reusable filter is the perfect option for drip brewing. It will not deposit a taste in the coffee and doesn’t trap as much of the coffee’s essence as paper filters do.

French Press or Press Pot

French Pres brewing gives you complete control. It is more labor intensive than auto drip the brewing variables can be better controlled. Coarsely ground coffee is placed in a glass carafe. The hot water is then poured over the grounds. When the brewing is complete the top is placed on and a plunger that consists of a metal mesh plate is pressed down pushing the grounds to the bottom. The coffee liquor is on top ready to be poured off. The mesh filter allows the oils and fine coffee particles through without a problem. Also because a coarser grind is required a longer brewing time is required. A general rule of thumb is four minutes for a French press. This direct contact of the grounds to water allows a more complete, controllable, and even extraction. Even with the coarse grind though a coarse grind will still produce some fine particles. A cup of French-pressed coffee will be fuller, more body, and more flavor. It will also have sediment on the bottom of the cup.

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How To Grind Your Coffee Beans

Air is the enemy of all coffee drinkers. Once air comes in contact with your coffee grinds, they begin to lose their flavor. Coffee manufacturers vacuum seal their grinds to keep them fresh while they sit on the shelves at the supermarket but once you break that seal, it’s all downhill from there. Buying whole coffee beans and grinding them yourself is a great way to ensure that your coffee remains as flavorful as possible. But do you know how to grind your coffee beans properly?

Different types of coffee calls for different types of grinds. So you’ll need to learn to use your coffee grinder properly if you want to make the freshest best tasting coffee possible.

If you plan on brewing your coffee with a percolator or a French Press coffee maker then you’ll need a coarser grind. Place the coffee beans in your coffee grinder and tap the grind button a few times as you would use the pulse feature on your food processor. The goal is to break the beans up so that they look like tiny pieces of coffee bean. If they look like a powder, then you need to slowly back away from the coffee grinder and start again. Remember to tap the button and not hold it down.

Automatic drip coffee makers work best with medium grinds. Picture the grinds that you’d find in a can of supermarket coffee. Those are medium grinds. They can be described as looking like brown sand. So remember the last time you went to the beach but instead of seeing the sand in between your toes, imagine seeing sand in your coffee maker. Once again, while holding the coffee grinder button, don’t get carried away and over grind your coffee beans. You do not want a fine powder if you’re going to use an automatic coffee maker.

Finally if your using an espresso maker, you want those fine powdery grinds that you’ve been trying to avoid when making coarse and medium grinds. So grind away until your heart is content.

Grinding your own coffee beans right before you brew your coffee is a great way to make sure that you’re getting the freshest cup of coffee possible. But a fresh cup of coffee can still be bitter or weak. Learning how to grind your coffee beans is an important part of making great coffee.

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The Art Of Roasting Coffee

Could there be anything better than a hot, fresh brewed cup of coffee? As you open that can of pre-ground Maxwell House Coffee, did you even know that coffee comes in different roasts? Did you know that you can roast your own coffee beans at home? If you think that the aroma of your fresh ground coffee beans can’t be beat, get a home coffee roaster, you’ll be in Java Heaven.

Roasting the coffee beans is what imparts flavor. Similar to the making of a fine wine or a hand rolled cigar, some consider the roasting of coffee beans as an art. Those that describe coffee use some of the same vocabulary they use to describe wine. Depending on the roast level chosen the beans take on different flavor characteristics. The lighter the coffee bean the less flavor it will have, the darker the coffee bean the stronger the flavor it will have.

There are generally four different categories of roast. A light roast (American) , a medium roast (Breakfast), a dark roast (French), and darkest roast (Italian or espresso). Each type of roast imparts a different appearance to the coffee beans.

When a coffee bean is roasted to an American roast the beans will have a very light color to them and they will appear dry. A medium roasted bean, or Breakfast roast will have a rich brown color and will be oily in appearance. A French roasted coffee bean will have a very oily appearance with the beans appearing very dark brown. The darkest roasted beans or Espresso beans will appear black.

Coffee roasting can easily be done in your home. Depending on the roast that you desire you can roast coffee in five to fifteen minutes. Green beans are available online from a number of sellers, as are coffee roasters. Choose different types of green coffees to sample. Drum roasters are very popular for use in the home. It’s best to consider purchasing a roaster as it will give you the most consistent finish to your beans. Some try to roast beans in frying pans, some use hot air popcorn poppers. While each of these techniques will work, as mentioned above they don’t give a consistent finish to all the beans and you will most likely be disappointed in the result.

Enjoy!

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