Where Branson Eats

One of the most popular beverages in the world is coffee.It was first discovered in the highlands of Ethiopia sometime around the year 800. It then spread to other countries in the Middle East, Europe and the Americas.Coffee ranks second only to oil in the amount traded in dollars. The entire coffee growing region of the world is locating between the Tropic of Cancer and the Tropic of Capricorn.

Today there are a few places in the world that have turned coffee cultivation into an art form.While Brazil grows the highest volume of coffee in the world, Southeast Asia produces the most expensive coffee.It is called Kopi Lewak, and the ripest coffee beans are eaten by a Common Palm Civet and then passed through the digestive system.The outer shell of the beans is digested, but the inner bean is not. The beans are then picked up off the ground and processed. Coffee aficionados believe this to be the finest coffee in the world. It costs about 600 dollars a pound, or roughly 50 dollars a cup.

Lots of different blends and roasts of coffee are available.Decaffeinated and dark roasts are some of the most favored.But a new trend is toward low acid coffees. Coffee beans contain tannic acid along with other acids. These acids benefit the body, but people who have certain health problems, like acid reflux disease, can’t tolerate them. Also dentists recommend limiting the intake of teas and coffees because the acids can damage tooth enamel. One of the finest low acid coffees on available is Tyler’s Coffee. This wonderfully robust Arabica is roasted in Arizona with a state of the art process that produces a rich smooth coffee.Tyler’s coffee was started by a very bright 13 year old boy in Tucson, Arizona.The company has since grown and today is producing one of the best low acid coffees available.

Coffee goes through an intensive process between being grown and being brewed.When coffee plants produce coffee pods, they resemble cherries since they are red in color, and by the time they plant produces its first pods it is already 3 years old.Farmers are not after the coffee cherries, but the two coffee beans that grow inside like peanuts in a shell.Once the coffee cherries are picked they must be quickly processed in order to keep the beans from fermenting.Wet processing beans is the most common way to get the beans out of the shells, and they will go through the process several times.

After processing, the beans are then sorted and shipped to the roaster.The roasting process is the most important part of making coffee.It determines the flavor of the end product and it takes a very experienced roaster to turn out a fine coffee. Raw coffee beans are a light green color and taste somewhat bitter, but by roasting the flavor is developed, from mild roasts to rich dark roasts, to some that are so dark they taste almost burnt.

Coffee roasters - the mechanical device, not the human profession - come in all shapes and sizes. Prices range from a few dozen dollars to nearly a thousand. Of course, as with any manufactured product, price doesn’t necessarily correlate exactly with quality. Beyond looking to a reliable brand, here are a few tips about what to look for, based on your goals.

What part will you play in the process?

Some roasters are designed very simply and leave more of the technical work to you. They merely serve as the heating device while you are responsible for measuring and mixing to get the desired result.

The handle contains a crank that allows the roaster to stir up the beans during the process. Stirring is essential to keep the beans from burning on the bottom as well as to keep the hot air inside circulating evenly.

Even in this simple set up, be sure to look for ones that have a thermometer in the lid. Temperature control is important for proper roasting.

Other roaster models need almost no help from you. The instructions give you the amounts. Then you simply attach the cover and wait.

This sophisticated type of roaster has everything built in and removes all guess work. It has a temperature gage which constantly monitors the heat and adjusts itself accordingly. There is no need for stirring because there are built in mechanics that keep the hot air circulating and the beans in perfect motion. These models even shut themselves off when the beans are ready.

Even the fanciest high tech roasters do nothing for the inevitable cloud of smoke in the room that goes along with roasting coffee.

Efficient air circulation and heat

Air roasters work by rotating hot air in through the beans while also keeping the beans in motion. This will roast your coffee beans evenly and in some models even clean away the unwanted residue left over when the shell of the bean expands and bursts.

Many models are made of glass so that you can see what is happening and roast to the extent that you want. On many roasters you can make that determination before you begin to roast because they have settings where you can indicate whether you want a dark roast or a light roast.

Only professionals should no longer have fun. There are cuppers too who taste coffee as a corollary to professional purchase, contest judging, scripting reviews and many more. However the sheer pleasure of knowing that you have now to taste six cups of Monsoon Mysore, Tanzanian Peaberry and what not is a delight no one should be kept away from.

The cupper tastes as well as smells for body, flavor, acidity, finish, aroma and a huge range of such subtle qualities. To again produce the professional ambience at home you can begin with these easy arrangements.

Keep handy a good supply of filtered and fresh water. Sometimes the best beans are marred by unclean water. Water becomes stale by sponging smells from the air, by too much pungent minerals like sulfur or even through the mildew that grows in pipes. Dont use softened or distilled water since it absorbs a lot of the softening salts.

It is wise to keep a tray that can carry not less than dozen small glasses or cupping bowls. A paraphernalia of measuring spoons, scoops etc means you have all the essential equipment. But make sure you have the coffee too!

Boil the water and crush the beans using a burr grinder locked to a variety of settings in relation to the different trials wanted. You will be happily surprised to see this makes to the difference of the crushed beans in terms of fineness.

Make the coffee, letting any granules to steep for some minutes. The coffee now needs to be filtered. Allow it to cool and spoon out a sample. Smell it. Inhale slowly the aroma letting it swim through the nose and concentrate hard. Now taste, gurgling the beverage in the mouth. Stay that way for a few seconds then throw it out into a pan.

Try out with coffees of different countries a floral Columbian is way different from a rougher, darker Kenyan AA, which has gain no similarity with the winey Yemen Mocha.

Experiment with a variety of roasts too from light to very dark, Vietnamese to Viennese. Substitute the grind from very fine to a little rough. Changing the roast and grind can make a world of difference even if the bean is the same.

Remember some of the many qualities of the profile:

Aroma: the feeling that the steam produces which can be fruity or like a herb. Kona(s) are famous for the floral sensation.

Bitter: Because of caffeine and other compounds, a robusta will usually be bitterer than an Arabica. Feel it by holding on the back of the tongue.

Acid: a tart sensation that feels like a bit dry, usual in the Mexican, somewhat in a Sumatra preparation. Both the roast as well as the aging can bring in a difference here.

Sharpness a feeling from the mix of salts and acids. Very much noticeable in the cheap robusta.

Body: this means how thick the brew is. A light American will be sharply in contrast with a dark French, as an instance.

Nuttiness this is due to aldehydes and ketones which creates a sensation like roasted nuts. This however indicates a poor quality of beans.

Try out the broad spectrum of brews and blends and you will land up being a real coffee snob!

So, you think that coffee is drunk straight by real coffee lovers. Incorrect! Compared to wine coffee has more flavorings and blending. Loosen up by setting aside your restrictions to enjoy the nature’s gift with 101 different ways.

There is limitless creativity possible on blenders. Making a full-bodied and delicious brew is an Indonesian blend which is a mixture of beans from Papua New Guinea and Sumatra. Did anyone even know that coffee was grown in Papua New Guineas?

Besides Indonesian beans, Sumatra blends with others too. Perfectly brewing after resulting in a dark, smoky and tasty roast happens with a 50/50 mixture of Sumatra and Colombian Patron.

A treat can be made with flavoring too. For sweetening the brew while softening the acid in a Brazilian complement it with vanilla, almond and even cherry. A regular Robusta can become a decent cup with its level rising with banana hazelnut. Though, truly a breakthrough in internationally is a Tahitian vanilla latte making it the highlight.

The different options of bean matches with the variety of chocolates when it comes to making mocha. Already a superb foreign blend Yemeni will get enhanced with melted and well stirred dark chocolate’s touch. With a bit of Ghirardelli milk chocolate try an American roast as now lighter is better. Yum.

There a boundless as well as delightful possible variations with coffee. Also, it is not flavorings, beans and roasts they are confined to. To try a separate path altogether you can also use numerous ranges of liqueurs and liquors.

A hearty helping of rum with brown sugar and dessert pears can be added to a solid base of a full-bodied Jamaican forms. Instead of pears try apricots and instead of rum try brandy for a change. For those who like being sober while intoxicated and sober with the same drink, it is the delectable counterpoint made by a blend of Amaretto’s sweetness and a Costa Rican.

For those who enjoy their coffee cut coffee and cocoa is a conventional favorite. There is no limit to choices here too. Hot or cold, cocoa bean and Mexican coffee can pair up as partners for a delicacy treat in winter or summer from your own grind & brew coffee makers.

There the coffee confection innovators are not calling it a halt. Waking up the drowsy on a warm day by offering a frozen cappuccino is how far the more daring have gone. Chocolate mint flavoring mixed with it should be tried for the added zing

A poor quality bean is indicated by nuttiness usually. Go for the Macadamia be a contrarian with chocolate or without it. It might be better to work up to that although even coconut or raspberry embellishments have been tried. At the end of it the coffee taste should not go amiss!

So, when a normal cup of Joe fails to satisfy you any longer you shouldn’t come complaining. It is risky to leave the Puristic world.

In the coffee business there are people called a ‘barista’. A ‘barista’ is some who prepares coffee drinks. Also in the coffee business there are professional coffee tasters called ‘cuppers’. Cuppers and baristas work together with the companies to find the best tasting beans to create the best drinks. It the barista, though, who left to serve the customer with the final product and they who will be told upfront just how good it is. That is why their opinions are highly valued.

Coffee beans are produced in around 70 different countries. They are produced everywhere from Africa to the Middle East and from South America to the Caribbean. They are also produce in Hawaii. The band of coffee producing countries is around the equator where the weather is perfect for growing them. Of course each country has it own climate which somewhat differ from each other. This causes each country to produce their own unique type of coffee bean. The difference in the equipment and techniques used also can be seen form country to country and also in a factor in how different the coffee product is. Despite these differences, though, coffee plants are all in two major categories - Arabica and Robusta. Robusta has half the caffeine of Arabica and is used in the finest coffees. They are more flavorful beans with a full aroma. Higher altitudes make for better bean growth. In fact altitudes at 3000 feet or above are preferred. Coffee beans grown in these premium conditions are called Milds. Beans grown at lower altitudes are called by different names, such as Brazils.

Judgment of the bean will include consideration to where it is grown as mentioned above. Additionally. The judgment will also take into consideration roasting. The customer may roast their own beans, so they will get a good green colored bean and that is about as far as the judgment goes. However, for those looking for roasted beans, the judgment is broken down further. There are light beans that are often referred to as cinnamon. They are acidic and have a lot of caffeine content. Then there are medium beans which are also called American. They are darker and do not produce the highest quality, but they are popular. Then there are the dark or city roast that are used in many specialty shops because they have low caffeine and an acid taste that result in a less bitter and sweeter cup of coffee. They are general use din espresso. There is also the French roast which is full bodied, dark and made with an oily bean. There is the darkest or Italian roast. It is used a lot for espresso and has a deep brown color with a pungent aroma and are considered to make a fine cup of coffee. As you go from light to darkest the taste and quality of the coffee will be less acidic and more sweet. The carmelization of the sugar in the coffee bean during roasting is the reason for this. The longer the roasting the more sweetness and the less caffeine which causes a bitter taste.

The next time you are out shopping for coffee you can keep these barista tips in mind for choosing the best kind of coffee for your coffee makers. You should know the beans and understand what type you need to suit your taste.

Recently a variety of the coffee tree was discovered that naturally contains almost no caffeine. Until and unless that species finds its way into commercial production, we’re left with the current methods for removing unwanted caffeine from coffee. But how do those methods affect the taste of our java?

Blind taste tests suggest that most people can’t really tell the difference between decaf and regular, provided both kinds are processed properly and the cup brewed well. But, for those who can…

One necessary step for removing caffeine is exposing the coffee beans to hot water and then passing them through methylene chloride.

When picked from the tree the coffee beans is removed from its fruit and rinsed thoroughly to remove the pulpy fruit from the bean.

The beans are then washed thoroughly then soaked in methylene chloride. Most people are unaware how much exposure to water their coffee has had before they receive it.

So, the taste difference is less likely to come from the presence or absence of caffeine as from any remaining processing chemicals and whether they removed flavor-producing components.

Chemical removal of the caffeine from green, unroasted beans starts by warming them in hot water or steam. That opens the bean’s pores. Then the beans are rinsed in methylene chloride, which binds to the caffeine and is then flushed away.

Alternatively, the beans can be soaked for several hours in hot water, where the caffeine leaches out into the bath. The beans are removed and methylene chloride introduced to the bath. There it bonds with the caffeine, not the flavored components that have washed out of the bean. The beans are then soaked again where they reabsorb the flavor compounds.

An entirely different process, called the Swiss method, also soaks the beans in hot water for several hours, but no methylene chloride is used. Instead the caffeine is removed by filtering the water through activated charcoal. More or less pure carbon, the molecular structure of activated charcoal has been altered to provide a large surface area for other molecules to stick to.

It was during the 1930s that physicists began discovering a slew of exotic atomic particles from kaons and muaons among other strangely termed discoveries. When informed, Enrico Fermi proclaimed that he would have become a botanist if he wanted to remember all of that yet, interestingly, this famous physicist later invented the process that was used in atomic bombs.

This is how I feel about coffee, actually. It may bring about a sense of romance and be a delicious treat, but there are so many names to remember!

For instance, there is the simple yet elegant Frappe consumed largely in Latin America and Europe. This tasty cold espresso is made with two teaspoons of milk and sugar along with crushed ice. For a variation in this recipe, add a quarter cup of crme de cacao and brandy.

The Cappuccino Borgia is the counterpart to the Frappe. This delicious creation consists of one quarter-cup orange (peeled) and one and a half cup of chocolate flavored ice cream. Take espressos to a whole new level by also adding six tablespoons of orange juice and a quarter-cup milk. You may find yourself speaking fifteenth century Italian with that one!

Head back to the twenty-first century Caribbean style with a Calypso Cooler. Add a couple bananas and two cups of coffee-flavored ice cream to a cup of extra strength, chilled coffee to whip up this delicious drink, but add a few tablespoons of rum and you may lose track of your luggage.

While on the subject of adding alcohol to coffee, we cannot forget about the Latin drink of Caffee Zabaglione which all starts with a quarter cup each of dry Marsala and sugar. Then, add in four egg yolks and a pinch of salt, wish and cook until thick. Include in the mix a cup of Italian roast at room temperature and you have made not only a beverage but also breakfast and a hangover cure.

Traditional Turkish coffee is known for its strong, dark flavor cut with cardamom, but the Scandinavians have also learned to put this ancient spice to use in the specialty drink Cardamom Kaffee. Mix an eighth-cup of cognac with two teaspoons curaco, one teaspoon sugar and a cracked and seeded cardamom pod. Microwave the mixture for approximately ten seconds, light with a match and pour on about a half-cup of extra strength coffee for a marvelous coffee treat.

Despite the many names, you must give credit to those inspiring such creativity when it comes to these fascinating coffee mixtures. They may not be inventors of giant atomic bombs, but they have certainly made a mark in the coffee world! So get your coffee grinder and pot and start experimenting.

Ever wonder how each type of coffee ends up at your local coffee joint? Well, the coffee graders have a large part in deciding how that happens. Although they may not necessarily trek over mountains and through streams and across the world to get there, they definitely do have a great career doing something most of us really love, drinking coffee. This is the job description of a Green Coffee Seller. This means that the coffee beans are fresh before they are roasted. The beans are examined thoroughly and specifically with a number of specifications in mind.

The beans should be fairly consistent in size and shape. This is essential for an even roast. The small beans will roast much differently than larger beans. Different size beans make roasting inconsistent because beans will roast and pop at different times.

The graders are also looking for a consistency of color. Beans that have uneven coloring could possible suggest that the beans have been dried at different rates. It is also a sign that beans are being mixed. This too will lead to poor roasting.

The beans should be divided by their region and then again by which cultivator they came from. They should be harvested and processed and then dried according to their region and cultivator as well. This will ensure a quality roasting and final product. Beans should also be processed soon after they are harvested. This is because the beans will start to ferment before they are roasted after they have been harvested. Drying the beans prevents the fermentation from occurring and ruining the beans.

It is quite common to have coffee beans floating in water in order to determine which ones are defective. Beans have different density and therefore will float differently. Finer beans occur because of dry processing. They will also have a brown ’silverskin’ which is otherwise known as a fox bean. However, if this silverskin can be removed easily by rubbing then it is not a defect; simply just evidence that it was dry processed. Then there is the consideration of under ripe beans. These will have the same silverskin but it cannot be removed by rubbing. These beans will produce coffee with an unwanted sour taste.

The art of drying beans is quite significant. Many farms and plants will take great pride in their drying processes. Improper drying is definitely easily evident, which are often chemical treatments that can be quite harsh on the bean. Beans that are dried improperly will often have a mottled appearance.

Beans that were dried properly should first be placed on a patio for the skin to dry. Then they are sent through a mechanical dryer. A superior drying process will have several stages where beans are sent through the dryer that is about 104 degrees Fahrenheit. The beans will then have an even color and perfect moisture.

Graders also look for beans with a white edge. This white edge is significant because it means that the beans were stored somewhere too humid, or their drying process was incorrect. Good, high quality beans should be even in color and have a bright appearance that is matchless. Then there is the smell. Beans should always have a fresh and delightful aroma. Sometimes poor processing will give the bean a smoky aroma or a musty smell. Give thanks to all the bean graders that provide you with only the best coffee.

Coffee used to be simple for most. It was drip or instance and then black or with milk or sugar. Folgers was well known in plenty of homes. However, the times are changing. The coffee world has introduced thousands of options. There are plenty of choices in type, blend, country or origin, and style which confuses basically all of the world’s coffee drinkers.

Brazil is by far the world’s largest producer of coffee and has been for over a hundred years. This is because its climate and geography are perfect for coffee trees. Two of its most popular coffees are the Bahia and Minas Gerais.

Then there is the Colombian. It is the world’s second largest producer of coffee. It is known for its light and sweet taste. The Popayan and Narino coffees are said to be unmatched anywhere. These two countries produce the majority of the world’s coffee, but that does not mean there is not more to be experienced.

For instance, Mexico has quite unique coffee. These small beans are world renowned for their delicate and light taste and body. These beans give off a very mellow taste. Then there is the Cuban Cubano, which is strong and drank in small shots like liquor, quite similar to Spanish coffee.

Indonesia has well aged coffee. This is due to the warm and damp climate. This produces a more deep body and less acidity in the coffee. Indonesia is known as the world’s fourth largest producer.

Then there is Malaysia. This coffee is well known for its brewing style, which is done in a muslin bag. This produces a very strong cup of coffee. Although graded lower on the coffee scale, even the Liberica should definitely be sampled. Thailand is known for its iced coffee combined with condensed milk for a cold treat.

Mauna Loa is a sweet and very aromatic coffee which holds a medium body. The coffee from Sumatra is said to be right and full. Kenya produces a wide range of coffee but even the beans that grow at 17,000 feet are said to have an indescribable aftertaste.

The roasting and grinding of beans and then the process of filtering with hot water was developed sometime in the 15th century. Therefore, the Europeans will take a stand in the coffee world. France is known for its caf au lait, or half coffee with half hot milk. Then there is Austria with its two thirds dark and one third regular combo.

Italy offers espresso unlike anyone else. Espresso contains less caffeine as well, so it’s a treat with a little less guilt. Espresso can also be added to hot milk with foam or hot foam with a little hot milk to dilute the strength a bit. This is known as latte or cappuccino. Still, there is the traditional American black coffee. Don’t be mean, try everyone’s varieties and find your favorite.

Was your mother wrong? A lot of new medical studies shows Coffee may be a healthy drink.

Did your mom tell you Coffee would stunt your growth? Mine did. I’m 6′ 5″ now. Maybe I didn’t drink enough.

Generations of doctors and supposed health experts have been warning us of the evils of coffee. Coffee has been accused of slowing children’s growth, causing cancer, and other maladies.

But a plethora of new medical findings have proven the critics to be wrong. According to studies from prestigious medical journals like the Journal of the American Medical Association (JAMA), Coffee is not to blame for stunted growth, cancer, or any other significant medical problem, and has, in fact, been shown to help prevent many medical problems.

Several studies have shown:

Drinking 6 to 8 cups of coffee each day can help protect you from Multiple Sclerosis.

* Drinking coffee every day helps to lower the risk of type 2 diabetes.

* The risk of Gallstone disease decreases when men drink coffee.

* Parkinson’s Disease has a significantly lower occurrence in men who drink coffee.

* Abstinence from coffee leads to “a compression of mortality rather than an increase in lifespan.” I.e., if you don’t drink coffee you’re likely to die sooner!

Can coffee be harmful to your health? Well, essentially coffee is, well, vegetable juice. Coffee beans are picked, roasted, and crushed. Then, hot water filters through the crushed beans to create your cup of Joe. So, coffee really is a healthy beverage, much like tomato juice. However, just like fruit juice and milk, coffee, when consumed in excess can cause some problems.