Nothing beats the comfort of brewing and enjoying your coffee at home. You could start your day right or end it in perfect harmony by sipping hot coffee while enjoying the company of your family in the coziness of your house. However, if you aim to make your home coffee brewing experience worthwhile, you have to make sure you are buying the best coffee available in the market. Here are some tips that could guide and help you when you are shopping for coffee in the supermarket or your local coffee roaster.

First, decide whether to purchase ground or whole bean coffee. If you are a coffee enthusiast and you always prefer the best, your natural choice should be buying whole bean coffee. This is because whole bean coffee is able to maintain its flavor and aroma much longer than ground coffee does. However, if you know nothing about grinding coffee, let your local roaster do it for you by buying ground coffee. There are different coffee grinders available but not all of them are easily operated and used. Invest in a burr grinder or a blade grinder if you aim to grind your own coffee whenever you need to.

When buying coffee beans at the supermarket, it is advisable to skip the major and bigger brands in favor of the local and less famous ones. Big brand coffee beans might have been stored in inventory or a warehouse for many months. If you want your coffee to be fresh, go for the minor brands.

Strive to buy only freshly roasted coffee beans. Coffee when stored for months may already lose its aroma and strong taste. Do not panic, buy or shop for more than enough coffee beans. It is best if you buy enough coffee that would last in your house or office just for two to three weeks. Coffee beans also tend to degrade by themselves if not properly stored.

As much as possible, prefer local roasters rather than superstores and groceries. Despite selling mostly unbranded coffee, local roasters are proven to sell high-quality and fresh coffee beans. You could always approach and ask your local roasters about coffee-related inquiries. You can also gain instant guidelines and tips for maintaining natural flavor, aroma, sweetness, acidity, and aftertaste. Coffee stocks in displays are usually aged a week old in local community roasters compared to months in supermarkets.

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Before the 50’s, in order to get a cup of coffee you would have to get the ground beans and brew it. This takes time. But when instant coffee was introduced, it suddenly changed the lifestyle of people as well. Because of the easy preparation, you just need to add water, coffee found new markets to expand to. Other opportunities opened as well. Later, instant coffee is combined with various other ingredients to create various coffee blends. You can now find instant coffee with creamer and sugar, with hazelnut, with mint and even with chocolate flavors in them.

Creating instant coffee is a simple process really. Manufacturers found out that by brewing huge quantities of fresh coffee and allowing a huge amount of water to evaporate, the result was a highly concentrated batch of coffee. Now the process does not end there, of course. Manufacturers will have to make this big batch of concentrated coffee into powder form in order to pack them and sell them as instant coffee.

Instant coffee plants use two kinds of methods to produce the instant coffee that we know today. The two techniques are the freeze-drying and the spray-drying technique. For the first method, the concentrated coffee is frozen to a temperature of about negative 40 degrees Celsius. At this temperature, the water in the coffee will become ice crystals. As crystals, the water can then be removed through sublimation and what remains are the frozen granules of coffee. Meanwhile, with the spray-drying technique, the concentrated coffee is sprayed up together with hot air. As the water falls it evaporates and what falls is the powdered coffee. Take note that both processes, because of the use of extreme temperatures, results in a loss of the coffee’s flavor. But the application of extreme heat in the spray-drying methods seems to cause more loss in the coffee’s natural flavor.

Even though instant coffee began making its popularity in the 50’s, the first instant coffee was invented as early as 1901 by Japanese American chemist Satori Kato. Five years later, English chemist George Constant Washington came out with a way to mass-produce instant coffee and introduced his “Red E Coffee” in 1909. Then in 1938, Nescafe invented the freeze-dried coffee process.

After the Second World War, the National Research Corp. which during the war created a high-vacuum technology to produce penicillin and blood plasma for the military, decided to use the technology for producing powdered orange juice. Later the company which has been renamed as Minute Maid perfected the process and applied it in making instant coffee. By 1951, the instant coffee developed from this method came out under the name Holiday Brands. The instant coffee has developed into a mean cup since then.

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Your day is packed with a lot of things to take care of. You play your role. You can either be an office person, a straight A student in your class, or simply a day dreaming machine out in the corner. Whoever you are, you always make it a point that the sun shines brightly than ever before. You want things to be perfect, that is why you ensure that all routines and plans run as smoothly as possible. You never turn away from what makes you the best that you can be. Of course, you perform all this alongside your most trusted beverage. Coffee is undoubtedly part of every success story in this world. Now why don’t you offer a bit of your precious time? Come venture into the journey of coffee.

Record books indicate that coffee has lived as long as the ninth century. Ethiopian highlanders were the first to toil the soil for coffee beans. Legends were formulated around these beans. There was this Yemenite Sufi mystic known as Shaikh ash-Shadhili who was said to be journeying in the lands of Ethiopia. During his accounted travel he had an encounter with goats having tremendous amounts of vigor and vitality. He saw that the goats were eating some sort of berry so he tried it himself after which he also had a refreshing moment. A goat herder called Kaldi was also part of the coffee stories in the ancient times. This goat herder was part of the legend of the dancing goats. The coffee plant was said to have originated in an Ethiopian kingdom known as Kaffa thus giving the beverage its name. The Arabs then opened their gates for world trade making it possible for these tiny delights to reach the boundaries of Africa. Due to mass-cultivation, the coffee hysteria reached as far as India and Europe.

Coffee exports from Ethiopia initially dealt with Yemen. Upon having the beans, the Yemeni were able to engage in their own cultivation. The beverage was primarily not welcomed specifically by the conservative imams in Mecca. According to accounts they were not ready to embrace the stimulating effects of coffee. Sultan Selim I along with Mehmet Ebussuud el-Imadi saw the increasing popularity of the drink and allowed for the circulation of coffee within the region. It wasn’t until the latter half of the 19th century that Ethiopians also gave coffee better regards. This was due to the fact that Emperor Menilek himself embraced the consumption of the beverage.

Coffee reached the European ports via the trades that steadily grew between the Italians and the Muslims in Egypt and North Africa. Venice was particularly the place of coffee’s birth. The merchants saw the opportunity of showing off a new product and then began selling it to the members of the rich class. Coffee’s reputation was then boosted by the blessing coming from none other than Pope Clement VIII despite allegations that it was a Muslim beverage. From then on the aromatic and invigorating effects of coffee moved wildly across Europe. The rich aroma of coffee then made its mark on countries such as England, France, Germany, Austria, and the Netherlands. Due in part to France’s colonization schemes, the coffee extravaganza was able to reach the homes of the American natives.

It is a fact that understanding and appreciating each beginning is a key part of living your life. The journey of coffee has come a long way. Be thankful that it has reached your very own cup.

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Coffee as a beverage is enjoyed by almost every country all over the world. Different types of coffee come from different varieties of the coffee plant that is grown in various parts of the world. The coffee plant is generally native to southern Asia and subtropical Africa. Main characteristics of the coffee plant include having dark green and glossy leaves. It can grow an average of 5 meters tall and produces clusters of flowers that turn to fruit berries. The berries are usually colored red when ripe and eventually turn dark as they are dried. Typical berries usually have two seeds each.

Plant Varieties
Coffee is usually planted as seeds. They can either be planted alone in a coffee plantation or intercropped with other plants such as corn, rice or beans. There are two main coffee plant varieties being cultivated for coffee production. One variety is Coffea Canephora where the Robusta coffee beans come from. The other is the Coffea Arabica where the more popular Arabica coffee beans are sourced.

Each coffee plant variety has their own advantages and disadvantages. Arabica coffee is considered the more popular choice and most ideal for drinking. Robusta coffee tends to have a bitter taste and offers less flavor than the Arabica. It is for this reason that Arabica coffee varieties cover about two thirds of the coffee being cultivated worldwide. However, Coffea Arabica varieties are more susceptible to disease and can only thrive in a certain environment. Coffea Robusta plant varieties are considered more disease resistant and are usually grown in areas where C. Arabica coffee plants would not grow well.

Coffee Processing
Coffee is processed in steps. The first step involves picking the coffee berries where they then are sorted for ripeness and color. The next step involves removing the flesh of the coffee berries to leave the green coffee beans behind. This step is usually done by machine. They are then left to ferment for awhile in order to remove the oily layer of flesh that might still cover the new beans.

After fermentation, the coffee beans are then washed in large quantities of fresh water in order to remove any fleshy residue. The coffee beans are then dried either naturally or by machine. After the drying process, the coffee beans are then sorted and labeled and prepared for roasting. Even though the beans may come from different varieties, they all generally go through the same process prior to roasting.

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What makes the best-tasting coffee?
Are tips on making delicious coffee any good?

The best coffee, the one people swear is so good it is to die for is never good enough for everybody. Simply said, the idea of good or best is always relative and different from person to person. The nice part is you can discover it yourself.

A true lover of good coffee knows that the number of tips in making the best-tasting coffee is almost equal to the number of coffee varieties around the world. Thankfully, there are some universal guidelines that are generally accepted the world over.

The following is a sampler, and is by no means complete.

Roasting your own

If you have the equipment, it is best to roast your own coffee beans. Freshly-roasted beans are best. You can keep them for a week and they still stay relatively fresh.

After roasting to your desired quality, cool the beans in a colander, stirring it from time to time. After 8 to 12 hours when the beans have emitted the carbon dioxide away, store them in airtight jars and keep them inside cabinets away from light.

The kind of roast you do should match your coffee preference. Europeans like dark roasts for stronger, intense flavors. Americans prefer medium roasts. Others choose light roasts. They say the darker the roast the more flavor is lost.

Start with a medium roast and adjust your preferences from there.

Grinding

The ideal grinding practice is to grind your coffee just before you brew.

Grinding increases exposure of the grain’s surface to the water. This way, more of the flavor and oils can be extracted. Match your grinder to your brewing method.

Espresso needs a very even, fine grind. Drip types depend on your choice. French Press needs a coarser grind.

Use a good grinder fit for your preference. There are several good models and types on the market. Some whirly blade types are cheap, last longer, and are right for paper type filters.

Brewing

First, always start out with clean equipment. Second, spring-quality water is a must. No ifs or buts about this.

Experts say the ideal brewing temperature is 200 degrees Fahrenheit. Drip brewers have their own thermostats. For those using French Press, bring the water to a boil first and rest it for a couple of minutes before pouring it over the coffee grounds.

Don’t cook your coffee. If it’s too hot, or left on hot plates for too long, volatile oils will evaporate and ruin the taste.

Use the brewing method you discover that is best for you, and stick with it.

The Italians say that making a good espresso depends on the 4 “M”s: Macinazione (the correct grinding of coffee blend), Miscela (the right coffee blend), Macchina (the espresso machine used) and of course, Mano (the barista who prepares it).

Some coffee choices

Central American coffees are sharp and sweet and have more aromatics.

If it is more body and sweetness you want without the sharpness, try the Indonesian variety like a Sulawesi or a Sumatran.

If you want an earthy aggressive bite, try a dry-processed Ethiopian. Harar is aromatic and fruity. Sidamo is pungent.

Do you want spicy pungency? Try Yemeni coffee.

Do you want extreme bite? Try an Aged coffee, a Monsooned or a Robusta. Aged and Monsooned coffees have certain tastes that you will love or perhaps hate.

Last words

The Italians drink their espresso with sugar. Most Germans, Belgians, and Swiss people love to mix equal parts of chocolate into their coffee. Mexicans add theirs with cinnamon. Ethiopians uses a pinch of salt while Moroccans drink theirs with peppercorns. The Egyptians love them pure and strong, without anything on it.

We are not even talking yet of the many flavors one can put into one’s coffee.

Whatever way you want your coffee, the only guide is your taste. And when you find the coffee taste that you want, you’re in luck. It is one of the world’s most exquisite pleasures to savor.

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It is a must for you, the wildly driven and successful passionate individual, to start the day on a great note. All the rituals are to be performed in that uniquely similar fashion. You say your morning prayers upon waking up having another full breath. You stretch those muscles and tighten those bones en route to another blood-warming exercise. Then you go get yourself cleaned up and ready for work. But no there’s one thing a lot of people around the world never forget to take whether in the comfort of the dining table or along that busy commute. You got that right, a well-blended, warm cup of coffee. You’ve been dazzled by this energy boosting wonder but do you know how the coffee transformation goes into action. Come and let’s mix it up.

Your favorite tiny little fellows come from green bits of beans that are roasted in order to have that necessary physical and chemical change. This process of roasting is responsible in bringing out the best in every coffee product. An expansion in the green beans occur which then leads to the distinct aroma, color, taste, and texture that makes coffee a welcome treat in the morning. Roasting has not only been done commercially as what is the scenario in the past. The time in which the green beans are consumed after roasting is important in keeping coffee’s quality intact. That is why you can see your neighbor having that roasting moment in the morning.

Now let’s take a look how roasting is done on a larger scale. Basically the process includes sorting, roasting, cooling and operational packaging. Grinding is also an integral part in larger areas. Now picture this. Green coffee beans are freely spilled either through a machine or the steady caring hands of coffee laborers into a container called the hopper. This is where screening of residue and debris takes place. Green beans are then carefully weighed and carried to storage hoppers. This delivery is made possible by a conveyor. Then the roasters come onto the scene. These heating machines take from around three to thirty minutes while flaming the beans at a temperature rate of 370 to 549 degrees Fahrenheit. Talk about turning the heat on.

Roasters are commonly fuelled via electricity, wood, or the most common energy source nowadays, LPG or liquefied petroleum gas. Roasting can be indirect-fired or direct fired. The only difference is that in direct fired roasters the beans really feel the heat alongside the gases that make combustion possible. The beans are then cooled using various mechanisms and equipment such as a vacuum system, quenching using a fine water mist, and cooling done through natural air. Moving further, the beans then are stabilized by a method known as de-gassing. These tiny wonders are now ready for packaging.

It is important to take note that the beans should be well-protected from moisture and oxygen. That is why they are meticulously placed inside bags made of foil which are equipped with one-way valves that only allow gases to go out. These bags are usually light resistant too. The freshness and viability of whole beans that have undergone roasting usually lasts around a month or so. Another concept associated in roasting is the roast profile or the recipe that suits well in producing the desired flavors and features for roasted coffee. Certain factors such as variety and origin can be of help in identifying the profile for the job.

Why don’t you take time from your morning habits and take part of the coffee transformation yourself?

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Coffee is invariably the world’s most favored beverage today. Like how they treat any other thing familiar to them, most people do not pay much attention to their favorite drink.

Sometimes, some nasty rumors take hold because most people do not know much from what is rumored and the real facts. It pays to know some basic things about coffee and coffee-making. After all, you love to drink it everyday.

Coffee quality

How your coffee tastes depends on a lot of factors, fresh high-quality beans being the highest consideration. But this top factor becomes useless if other factors are not considered.

Other factors include clean, good-tasting water, clean equipment, proper brewing temperatures observed as well as following the proper amount of brewing time. The goal is balancing the strength and final result.

To put it crudely, if you mix hot water and coarsely ground coffee in a one to one ratio and allow it to extract for thirty seconds, you will have a cup with a very strong greasy taste.

The same is true if you add a tablespoon of finely ground coffee to a quart of hot water and let it steep for ten minutes. The result is a weak and bitter coffee brew.

Measurements in quantity, timing, and temperatures need to be followed.

Water quality
Besides the quality of the beans used, the quality of water is another top consideration to be followed strictly. Brewing must use fresh cold water that is good-tasting enough to drink.

The best cups of coffee are made with filtered tap water or bottled water. Distilled water is missing minerals that contribute to the water’s taste and aid in extraction.

Measurements and ratios

The standard ratio for coffee and water used is six ounces to two tablespoons of ground coffee.

For those who find that the two-tablespoon-to-6 ounce-ratio makes up a strong brew, simply reduce the quantity of coffee used until you get the strength you want. Grinding more finely and using less coffee is not correct, and will produce a weak but bitter cup of coffee.

One question: What if my coffee is too strong or too weak?

First, be sure the problem is really your coffee being too strong or too weak. People sometimes confuse bitterness and being strong.

If the coffee is unpleasantly bitter, several things make it so. One is that the grind is too fine for the length of brewing time. A lower-quality grinder may have produced a lot of dust which makes the coffee bitter.

If the coffee grind is too coarse, your coffee will be under-extracted. It is not weak or the taste is diluted. It is because many of the desirable flavor elements are still in the grounds, not extracted, and did not make it to your brew.

As a matter of course, good quality coffee will commonly have some bitter elements. But this bitterness should be in balance with the other aspects of the coffee’s flavor. This quality of bitterness should not stand out among the coffee’s other flavors.

Unfortunately, most people are accustomed to being served poorly prepared coffee. These brews may have sat too long on a warming element (hot pads). What comes out is a bitter brew which for many seems like the standard.

In the end, if your coffee beans are top-notch, the grind is appropriate for your brewing equipment, you use the right measurements and follow the right time techniques, then you are on the right track to making a fine brew.

Of course, coffee making, like all other enterprises takes some hits and misses. Learning from them and making the right adjustments is the best solution to making that perfect brew.

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Each human being was uniquely created thus giving this world distinction and individualization. You can’t deny the fact that the difference makes your world much more exciting and refreshing. You want something that can be called as truly yours only. Your pleasures and aspirations in life are clearly defined by even the smallest details that you mark as your own. Lifestyle, fashion, and hobbies are some of the aspects of your life that you ensure have that certain quality where you can proudly say oh that’s how I do it. Even the smallest detail such as the one beverage that makes your life on the move is distinctly picked. With this in mind come with me and check out the different coffee notables. Go on, pick what’s yours.

Let’s start the ball rolling or should I say the beans roasting with the ever famous cafe mocha which is a variant of the cafe latte. It is basically a third of espresso, two thirds of steamed milk, and a mix of chocolate syrup. A brand of cafe latte which is highly regarded in the US is cappuccino while Europe and the Middle East take pride in the moccaccino. Starbucks which is shark in the coffee industry has placed its frappuccino in the ranks of coffee royalty. Another coffee notable residing in the Southern part of the US is the Mochasippi. This is similar to the frappuccino but instead of using instant coffee, genuine shots of espresso give it a big kick. One that truly carries Uncle Sam’s banner is the Cafe Americano. This stylish coffee variant comes to life with hot water intertwined with espresso which gives it that extra strength and flavor.

Now off we go into the parts of the world and see how coffee figures. The Spaniards and Portuguese take pride in their cortado. Milk which is placed in after the espresso is an integral ingredient in this delight. The common ratio between coffee and milk is around 1:1 or 1:2. It is commonly drunk in the afternoon. In Cuba it is called the cortadito where it is served with a special glass made of a metal wire handle and ring base. The Italians also have their own which is known as the macchiato meaning marked or stained.

A dessert variant of coffee in Italy is called as affogato. This is composed of chocolate or caramel sauce. A summer mainstay in Greece is the Greek frappe. It is basically an iced coffee covered with foam. Down in South India, the Kaapi or Madras Filter Coffee is highly regarded. It is created using the finest dark roasted Peaberry coffee beans. Milk is also added to this beverage. In Hong Kong coffee is not only a drink but a union of love.
Yuan yang or sometimes termed as Ying Yong is a famous coffee notable. It is mixed with Hong Kong’s very own brand of milk tea. The term Yuan yang is the mandarin ducks that serve as a symbol for joint love. Vietnamese love the taste of their very own brand of iced coffee which is called as Ca phe sua da. It is prepared by mixing black coffee with condensed milk. This sweet combination is then poured over ice to create a very cooling experience.

Coffee has become a global phenomenon. Nevertheless you don’t have to go as far as the nations mentioned above. You can always tap on your creative instincts and create your very own coffee notable.

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What are the basics for a coffee retail business?
What is the success ratio of putting up such a business?

The coffee retail business is one of the fastest-growing retail businesses in the world today. The biggest factor for such a phenomenon could be attributed to the current fascination of people, mostly the young, for coffee and coffee products.

The success factor might have been helped by the success of the major players (Starbucks, Seattle’s Best, etc.) who helped develop the market and educating the consumers along the way. They also provided their own business models for the coffee retail business.

This short article does not pretend to be a comprehensive manual for setting up a successful coffee retail shop. This is rather more like a general introduction, some quick do’s and don’ts of the business, and how it looks from the outside.

Knowing the business
One must be prepared first by knowing what the business is all about. One needs to consult all of the books, manuals and other materials available on the how-to’s of the business before anything else.

The money aspect
You have to know how much money you need to start up your business, how much money you have, and how much money you need to run it. What you have will determine what you can do.

Business plan
Your planned coffee shop is your business card when you talk to potential lenders or investors. Your plan will demonstrate how you see your business on paper. Make it the best it can be.

Your business site
Finding the right location is critical to your shop’s success. Research has it that while people love coffee, they will rarely go more than a block or two for it.

Your location should be at the center of the action, have high visibility and a high number of people passing by daily. Coffee is an impulse buy and a luxury product. People are not likely to go too far out of their way to find you.

Important note: If you have no retail experience, hire a professional.

People from City Hall
You have to understand that getting an official approval of your business dealing with bureaucracy and red tape can be a highway to hell. Things will settle down in the end, but you have to be prepared for the worst.

State and local codes and laws are confusing at times but you need to navigate your way. It is important to work closely with your local, county and state officials in everything you do.

The shop
In coffee shop operations, service and customer flow are very important considerations in the design of your shop. Even if you are working with an architect, consult a coffee store professional.

Your architect may not be familiar with the operational needs of a food service establishment such as your shop; equipment layout and placements, work and customer flows, heavy traffic areas, etc.

Menu
Today’s gourmet coffee shop owners agree that there is customer demand for some type of food service. Base your menu on your assessment of your customers. It can serve as extra sales generator in slow hours.

Equipment
After the menu and the bar design are finalized, it is time to select and buy your equipment. Make a checklist and compare prices and features. Take your time as you decide on your choices with great focus on quality and reliability.

Hiring and training employees
Finding good employees is extremely hard. Training them is the most important part of your function as owner. Emphasize their being your teammate in the success of your operation.

Training should also be ongoing. Your employee’s skills are critical because what they produce is your shop’s main product. Always insist on perfection. Your customers will be glad.

Marketing
Market your shop as soon as possible, even starting while construction is going on.

If operations are now in place, the marketing should not stop. It should be renewed each time. You and your employees are front-line marketers of your shop.

With luck and an eye always open for improving things, your coffee retail business might join the other thousand successful ones around the world.

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Many studies are now looking at how beneficial drinking coffee everyday is. There have been initial research efforts that show health advantages of coffee in animals. It is not surprising if studies find and prove that the favorite hot beverage of people around the world could really show advantages. It has been initially found that drinking one to two cups of coffee everyday could help prevent several diseases.

Heart ailments: A study has found that in a sample of 1,354 respondents aged 65 years and older, those who have been drinking coffee on a regular basis for 10 years or more exhibited a 43% lower possibility of experiencing coronary heart diseases. Adults who do not drink coffee at all have been found to be more at risk for different heart problems. It was also found that most coffee drinkers do not show signs of heart valve problems. Caffeine is believed to be responsible for this health benefit.

Dementia and Alzheimer’s disease: Several studies have concluded that drinking a cup or two of coffee everyday could lower the possibility of contracting Alzheimer’s disease by about 30 percent to 64 percent. A particular study in Finland has found that adults who consumed about three to five cups of coffee daily were not as likely to contract Alzheimer’s disease by 62 percent to 64 percent. These adults also were found to between a 65 percent and 70 percent less possibility of developing dementia compared to those who do not drink coffee at all. In the same study, it was found that coffee was the best and most recommended source of caffeine rather than tea or several soft drinks.

Type 2 diabetes: There is also evidence that drinking coffee everyday may help prevent the risk of contracting type 2 diabetes that is also linked to a greater risk of developing dementia.

Several forms of cancer: Caffeine in coffee was also proven to help prevent development and onset of specific types of cancer. In particular, some research efforts have found that regular coffee drinkers are not as likely to develop oral cancer. Other cancer forms may also be avoided such as cancer of the pharynx, the mouth, and the esophagus. Caffeine intake may even spare heavy alcohol drinkers and smokers from developing oral cancer.

Take note, however, that experts still advise people to avoid or give up excess alcohol intake and tobacco smoking to make the risk of developing oral cancer almost impossible.

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