Steaming In With Espresso Machine Tips

Writen by Eric Comforth

So what exactly is espresso coffee? An espresso coffee is sold at the café in a small cup and is an extremely strong cup of coffee. Espresso is used in making café latte, cappuccino and café mocha. Espresso is made in the espresso machine by forcing about two ounces of hot water through tightly packed finely ground espresso coffee. The resulting liquid is a deep brown color with a slight froth on top. Espresso makers differ in the water temperatures, the fineness of the espresso coffee, the pressure with which the water is pressed through the coffee and how tightly the coffee grinds are packed in the machine.

There are many different types of espresso machines available in the market place today in different sizes, styles and abilities. Just like any other appliance it is important to do your homework before venturing out on your shopping excursion. Start by asking yourself how often will you use your espresso machine, what will you be using your machine for, how much are your willing to spend and are you willing to trade quality for price.

If you rarely partake in the espresso ritual and prefer an occasional cappuccino or latte, then don't spend too much money on your machine. If you are a coffee enthusiast and have acquired a preference for espresso taste then a high end espresso machine is worth the investment. An espresso coffee machine doubles as both a coffee maker and espresso maker. If you have limited counter space and like the best of both worlds this machine gives you that option. Diligently compare espresso machines and find one with features that suit your particular need.

Do your homework before heading out. Make sure to read espresso machine reviews. These unbiased consumer reviews give valuable consumer insights. There are many places to purchase your home style espresso machine; kitchen supply stores, department store home sections, catalogues and online vendors. Make sure you purchase a machine that matches your level of expertise. Making espressos is considered an art with a professional espresso maker being referred to as a Barista. Being an espresso barista in some countries is considered a serious occupation requiring occupational training. Baristas learn and practice making a consistently high quality shot of espresso. They learn how to grind the perfect espresso coffee, how to pack the coffee right and how to operate the commercial espresso maker. Being a home espresso maker however does not require that you take Barista training. Home style espresso machines are simplified versions of the more complex café style espresso maker.

Once you have purchased your espresso machine remember to purchase the accessories that make the espresso/cappuccino experience more enjoyable. There are special espresso cups and spoons and espresso machine cleaning brushes and detergents that can be purchased from different vendors online. It is important to care for your espresso machine as recommended by the manufacturer for the machine to last longer producing delicious tasting espresso each time.

Eric Comforth is a consultant who writes on many consumer topics. Learn more about coffee makers at Coffee Maker Central

Coffee Couture International Flavors

Writen by Steven Sarsgaard

How many countries can you name where you can get coffee beans flavors and blends? The history of coffee takes us to many lands, beginning with Arabic origins and being spread throughout the world to remote regions such as Guatemala, Honduras, Costa Rica, Colombia, Peru, Brazil, Jamaica, Puerto Rico, Yemen, Ethiopia, Kenya, Uganda, India, Sumatra, Java, New Guinea, Hawaii, Vietnam, and more!

When you take a sip of coffee at your local coffee, do you ever wonder about the story of the coffee that sits in your cup. Perhaps there are real eye-opening stories involving courageous heroes, as well as nasty villains in the process of brewing a simple innocuous looking cup of coffee. All to be able to satisfy our thirst for this dark gold around the world.

Coffee truly is a global icon, something brings us together and allows people to learn from each other from every walk of life. There is a brilliance in taking a sip of your coffee innocently and quietly in your own corner of the world, and perhaps a glimmer of a smile will creep onto your face knowing that although you are sitting in one part of the world, the coffee connects you to the rest of it.

Excellent commercial coffee grinder resources can be gotten from my website.

http://www.coffeesure.com

Does Coffee Make You Fat Or Help With Diabetes

Writen by Kate Simpson

Who the heck knows?

According to two studies published in the Journal of the American Medical Association the opposite is true and it states if you have diabetes you should get rid of caffeine.

Duke University Medical Centre in a 2004 study proved that caffeine ingestion significantly impairs the control of blood sugar and insulin after a meal.

According to one study, if you're under 60 years of age it can actually help you lose weight and over 60, well then you're on your own. A recent study provided by the International Journal of Obesity shows that with a study group of 7006 people, aged 32-88, there were significant interactions between age and caffeine and ground coffee. The study proved further that for people under the age of 60, caffeine and ground coffee would decrease the risk of diabetes as would ground decaffeinated and regular tea. However, it was concluded that the negative relationship between diabetes risk and coffee consumption only applied to those who previously lost weight.

Harvard School of Public Health researchers report that having more than four cups of coffee a day can be associated with lower risk of type 2 diabetes.

University of Guelph Researcher, Terry Graham says, "We found that obese individuals have a resistance to insulin, which means they require higher levels of insulin to adjust their glucose levels. When given caffeine, their insulin levels go through the roof," says Graham.

Clearly, there are no real answers. It seems that caffeine studies need to be more conclusive and the control groups may need to be a little tighter. People who drink and eat caffeine may also be eating and drinking other ingredients in these studies, which may affect the results.

Diabetes affects 18.2 million people in the US, according to the American Diabetes Association. That's 6.3% of the population with known diabetes. There are still 5.2 million people who do not know they have the disease, that's 13 million Americans.

Kate Simpson is a freelance writer who contributes for the Coffee Bean Queen - http://www.coffeebeanqueen.com/ - a website offering information on everything from coffee roasters to coffee makers and green coffee beans.

Why You Need To Support Fair Trade Coffee More Than Ever

Writen by Joshua Poyoh

The consumption of coffee is rising in the US as it is gaining popularity. We consume a lot of coffee. Some of us cannot even make it through a day without a few cups of coffee. In fact Americans are responsible for one fifth of the world's coffee consumption. So we are the main economic supporter of the coffee industry.

Most Americans would have little idea how the coffee we drink is produced, harvested and shipped to us. We are just thankful that coffee is readily available over the counter whenever we want it.

The Fair Trade coffee movement aims to change all that. As better informed consumers, we are now told of the exploits of some coffee importers. We now realized that many of these coffee workers or farmers who toil tirelessly in the fields are not getting a fair price for their produce.

These farmers are often are getting paid less for their coffee than it cost them to produce and maintain their coffee farms. This will mean that these farmers and their families will never be able to break out of poverty and debt. The Fair Trade coffee movement will make certain that most coffee farmers can get a decent price for their harvest and make a living off it.

Coffee prices can be volatile and when the prices fell very low, many farmers will not be able to support their families and farm lands. Thus the Fair Trade coffee movement is needed more than ever by these farmers. When coffee prices fall, it does not mean that the average consumer will ever enjoy cheaper coffee. Instead, the prices remain just as high. This means that coffee companies are making more profits. However it will mean poverty and hunger for many of these coffee farmers.

The Fair Trade Certified coffee is being introduced in the US to ensure that the coffee was produced under fair labor conditions and a reasonable price was paid for the coffee. This money paid will go into helping the health care, education, ecological stewardship, and financial independence. It will also provide the much needed financing and credit, technological assistance in shifting to better methods of farming and other research purposes.

Help to make all these possible by buying coffee only from Fair Trade Certified coffee companies. This can not only help ensure the quality of coffee and constant supply but also let you sleep better when you know no one is starving so that you can have your cup of coffee.

For more information on coffee, coffee grinders and Fair Trade coffee, please visit Coffee Drinking Tips and Reviews

Latte Art And Why It Matters

Writen by Lee Nutter

There are some WBC participants (World Barista Championships) that make a point of NOT adding latte art to the coffees they serve in the championships. The reason they give is that you don't need latte art to get a good coffee. There is no denying this. They also say that the emphasis should be on the coffee and how it tastes, not the way it looks. This is also true.

Why then, does latte art matter? And why should the barista at your local coffee shop take the time to add a pretty pattern to the top of your coffee? The reason is simple. It is proof of their commitment to your coffee.

Regardless of how a WBC participant places, he or she is already a celebrity in the coffee world. They have got to this level because they can consistently make a world class coffee. Due to their comprehensive understanding of all the variables they have been able to carefully select the best ingredients, and have calculated the time at which they will be at their best.

We know and expect this of the WBC participants, just like we would expect a professional in any industry to have an in-depth understanding of their craft. But walking into a random coffee shop for the first time, how do we know the barista even cares? Anyone that has taken the time to taste their coffee should know that there are plenty of baristas out there that do not.

As a barista, pouring a well formed rosetta requires commitment. This single act shows that you have patience, perseverance and pride. It shows that you have got your milk perfectly textured and the definition shows that at the very least you have extracted a nice crema from your beans. It also shows that you have experience.

Without really understanding what goes into a cup of coffee, customers pick up on these things and a latte topped with a rosetta is always well received. Even if it isn't because of this, it is because of the way people eat with their eyes. They do it all the time, it is the reason upmarket restaurants spend so much time on the presentation of their meals. It is the reason why greasy fast food outlets display (usually fictitious) pictures of vibrant, healthy looking burgers overflowing with fresh ingredients all over their menus.

It is also about getting peoples attention. After pouring a well defined rosetta, it is rare to not receive a comment about it. Even people who have seen it time and time again mention how good a particular rosetta or heart looks. It is even a convenient conversation point for nervous couples meeting for coffee early on in their relationship.

This attention is also a positive for the owner of any coffee shop serving coffees topped with latte art. People take pictures of the good looking drinks they receive and post them all over the Internet along with a description of how impressive it is and where they got it from. If the customers don't then the (rightly) proud barista will often take a picture of his favourites and post them on a latte art web sites like RateMyRosetta.com.

Another bonus is the barista gets to receive the priceless comments, not only making him or her feel great but ensuring he enjoys the job and continues to improve and perfect the art, making the barista a loyal and well serving employee to the coffee shop owner.

I guess there aren't many reasons why you wouldn't pour latte art. It makes sense on all levels, a perfect example of a win/win situation.. The customer feels special, and walks away knowing they have just consumed an expertly crafted coffee. The barista feels great thanks to the positive feedback they receive, and continues to perfect the art of espresso coffee and on top of all of this the coffee shop owner gets repeat customers who tell all of their friends about the fantastic coffee they drink! The only expense is the extra second it may take to pour the coffee and the optional expense of training a barista or two.

As a barista, you should start practicing immediately and strive to serve the best coffee you can, every time. As a coffee shop owner, you should expect your baristas to take the time to make sure every coffee you sell is as good as it can be. Every customer deserves a perfect coffee. And as a customer, you should expect that the coffee you are paying for has been perfectly prepared every step of the way!

Article by Lee Nutter Cafenation.com.au - Quality Coffee At Home

How To Make Restaurant Quality Coffee At Home

Writen by Gary Gresham

Have you ever wondered how restaurants get their coffee to taste so good?

First of all, restaurants are in the business of pampering you so they devote much more time to the perfection of a good cup of coffee. Sometimes I'll remember a restaurant just because of their excellent coffee.

So what are their secrets and how can you duplicate this recipe at home? It may surprise you to find out that the French Press brewing method could be the secret in achieving that restaurant quality taste.

Most fine restaurants use a press pot, also known as the French Press, which produces an extremely rich cup of coffee.

Press pot coffee is coffee steeped for 3-4 minutes between 195 to 205 degrees F. It produces a thicker and much richer taste than an auto-drip machine can produce.

A disadvantage of the French Press is it may leave trace amounts of coffee sediment. But the rich taste more than makes up for the small amount of sediment at the bottom of your cup.

So first, start off with a quality medium roast coffee, which is what most restaurants use. I can give you a couple of good recommendations.

Seattle's Best Breakfast Blend, Starbucks Breakfast Blend or Starbucks Sulawesi Coffee is 3 excellent choices. These are full-bodied coffees yet very smooth tasting. They are some of our best sellers at PerfectCoffees.com and work well for French Press brewing.

You want to grind the coffee slightly larger than you would for drip coffee. Too fine of a grind will produce a bitter cup of coffee. If your grind is too coarse, the coffee will taste weak. A quality grinder is the best thing you can do to improve the taste of French press coffee.

Remove the plunger from the press pot and put 1 rounded tablespoon of coarse ground coffee per each 6oz. of water into the pot. You can adjust this to your own taste.

Coffee is 99% water so use clean filtered or bottled water free from chlorine and other minerals that affect the taste of coffee.

Boil the water and remove it from the heat for five minutes before you pour it. This will give you the 195 to 205 degree water that is ideal to brew with. Now pour the 195 to 205 degree water over the ground coffee.

Stir the coffee to get total saturation of the grounds then place the plunger on top of the pot and let the coffee steep for 3 to 4 minutes.

Depress the plunger slowly to push the grounds to the bottom of the pot.

Serve all the coffee in the pot after the 3 to 4 minutes of steeping. Otherwise the coffee will keep getting stronger.

If you have any left, you can always transfer it to a clean, preheated air pot or a stainless steel Thermos. This will keep the coffee hot about an hour without hurting the flavor.

The French press brewing method definitely takes more time but gives us the result we are looking for. Restaurant quality coffee in the comfort of your own home.

Copyright © 2004 PerfectCoffees.com. All Rights Reserved.

This article may be re-published "as is" (unedited) as long as the author's bio paragraph (resource box) and copyright information is included. The URLs in the resource box should be set as hyperlinks if used on a web page.

About The Author

Gary Gresham is the webmaster for www.perfectcoffees.com where you can purchase quality coffee, tea, cups & mugs, coffee gifts and delicious desserts online. He offers a free monthly coffee newsletter at www.perfectcoffees.com/newsletter.html.

Gary@perfectcoffees.com

What Is In My Coffee

Writen by Don McKay

One cold winter morning in a small town north of Chicago IL a man named Jim stands totally paralyzed. He just witnessed what appeared to be a sign that we are not alone in the universe. As he stands with his head looking up at the north sky and he tries to comprehend what just happened. It was a regular morning just like every other. The winter chill pierced the skin and made the body shiver just like it would every other January. The difference this time was the sky seemed to be dimmer. While on his way to work Jim stopped in for a cup of his favorite coffee, and he noticed something new a flavored coffee called Bourbon Truffle. He asked the clerk in the store "Is this coffee made with real bourbon?" The clerk replied "No! Just artificial flavoring!" Curious about the taste of this coffee Jim buys one large cup.

As he sips his hot cup of brew he notices that the flavor was unbelievable. It was as if there was a shot of Kentucky Bourbon in his cup. It had a hint of heavenly sweet chocolate that made this the best cup of joe Jim ever had. As he continued his journey he started to feel a little strange. His chest and arms were starting to throb. As he continued to walk to work he heard an ear piercing sound that made is head feel like it was going to explode. As he gazed into the dim sky he saw what appeared to be a round floating object. Stunned with amazement he stood motionless with awe-inspiring fear. The floating object seemed to have a glow about it that was definitely not of this earth. In an instant the object was gone. He rushes to work in a panic and he realizes that if he told anyone they would think he's gone nuts. He takes his last sip of coffee and turns to throw the disposable cup in the trash. Before he clocks in he decided to confide his experience with a friend he believes he can trust.

"Carl" he calls out. "Hi Jim!" Carl replies. "I have to tell you something that I saw that you won't believe." Jim relates. "What is it?" Carl asks. "I have worked with you for about 4 years. Right?" says Jim. "Give or take." Carl replies. "Would you say that I am in anyway the type who over reacts?" Jim pleads. "Not at all. In fact, you are in my opinion the most sound person here." Carl relates. Jim reveals his experience with caution to Carl. He knew that if anyone at work would believe him it was good ole Carl. Carl and Jim had been through a lot as co-workers and have accomplished things most said could not be done. You could say they had a great working relationship. As Jim tells his story Carl stands with a confused look on his face. "Have you lost your mind?" Carl asks. "Forget it!" Jim replies. "You of all people know me and know that I would not make something like this up." Jim demands. "It just sounds so crazy." "Have you been under any stress?" asks Carl. "Well, a little, but nothing traumatic" Jim pleads. "The only thing that I have done differently this morning was I tried a new cup of coffee." "It was supposed to have artificial bourbon flavoring, and besides I only had one cup," he explains.

Many people like Jim who seem to have close encounters with alien life try to reason with themselves as to what really happened. Was it really an alien encounter or just a great cup of coffee? We will let you decide.

Don is the owner of several free information websites and the sole proprietor of Java Jakes Gourmet Coffee Co.

http://www.javajakes.com
http://www.megainfosource.com
http://www.egolfplace.com
Visit these sites today and become informed!

Coffee Grinder One Good Cup Coming Up

Writen by James Monahan

When you want to have a cup of delicious coffee, it is best to use coffee that is fresh and hot off the grinder. Most coffee lovers contend that it is best to let the coffee beans pass through a grinder first before brewing them in order to preserve the aroma.

Normally, ground coffee eventually loses its flavor when exposed to air for a long period, thus, the longer the ground coffee is exposed in the air, the lesser the coffee flavor.

That is why it is best that you grind coffee beans in minimal amounts or in quantities that are enough for your daily use. Do keep in mind that grounded coffee must be placed immediately in an airtight dry container to preserve its aroma and flavor.

In coffee making, these innovative coffee processors can be very useful when grinding whole coffee beans so as to facilitate an easier way of brewing them.

There are, basically, three types of grinders to be used on whole coffee beans. These are the electric blade, the conical burr, and the burr grinder.

The conical burr grinder works best in maintaining the aroma and flavor of the coffee. It makes a refined coffee texture. With its complex pattern of steel burrs, you can easily manipulate the speed of the grinding process, from high to a slower pace.

When using this type of coffee crusher, keep in mind that it is best to grind coffee in a slower speed so as to lessen the heat in the machine. This is because higher levels of heat applied to the coffee will eliminate its aroma and flavor.

Conical burr grinder is best for different kinds of coffee makers, percolators, espresso, or drip. Its maximum grinding speed is usually less than 500 rpm.

Burr grinder, on the other hand, is usually faster in grinding coffee beans as compared to conical burrs. Its actual grinding speed usually ranges from 10,000 to 20,000 rpm.

Because of its great speed, burrs are considered to be the most inexpensive way of achieving well-refined coffee grains. That's why these are the types that are usually suitable for home use. Though, when compared to conical burr, burrs do not grind as fine.

Blade grinders are the fastest coffee processors available in the market today. Its maximum speed range from 20,000 to 30,000 rpm. Contrary to the first two types, blades produce coffee grains with a mixture of large and small granules.

Due to the coffee dust that accumulates in the blade grinder, the sieves in French presses and espresso machines are clogged. That is why blades works best in drip coffee makers and are not suitable for pump espresso machines.

Because of its fast speed, blade grinders can also be used in crushing different herbs and spices.

However, different types of coffee processors can also affect the results of your coffee grains. That's why it is best to consider some factors when choosing the best machine to do the job. You have to consider the static, safety, noise, and the simplicity of cleaning the machine.

So, for coffee lovers out there, you do not have to purchase expensive ground coffee anymore. All you have to do is to look for the best coffee grinder available in the market that is suited to do the job you want in your coffee.

Just bear in mind to consider the different factors that may affect the coffee texture so as to preserve its flavor and aroma.

James Monahan is the owner and Senior Editor of GrinderSite.com and writes expert articles about grinders.

Coffee Soap Unique Combination Of Coffee And Cleaning

Writen by Randy Wilson

Have you ever thought of buying a Coffee Soap? What an ingenious way to make use of coffee! Coffee soaps have become quite the rage among coffee fanatics. People who just want to experience the rich aroma of coffee even while cleansing and washing! Well, coffee containing soaps are very hard and ideally suited for washing hands, and for cleaning purposes in the kitchen.

These soaps are not well suited for bathing however. Most coffee soaps contain a highly corrosive ingredient called lye that renders them as 'hard soaps'. You can use your left over coffee grounds to make your own coffee soap. These soaps can be quite effective in scouring your dirty and soiled hands. Coffee soaps have the capacity to absorb such pungent odors as that of fish, meat, garlic, gasoline etc.

Coffee Soap produces a fairly rich lather. Soaps made from coffee can become an interesting part of a gift basket. So this type of gift would be a unique gift item for a friend or relative who loves the aroma of coffee.

The most vital ingredient in making coffee soap is lye. Lye is a highly caustic substance that makes soap 'hard'. For making coffee soaps, 2 to 2.5 oz of lye will be required. You can purchase lye from your local hardware store.

As you pour the lye, hot sulfurous fumes are emitted that are strongly toxic. You will need to protect yourself by wearing a long sleeved apron, safety glasses, and yellow kitchen gloves. Try not to inhale the caustic fumes from the lye.

You can follow the instructions given in any standard coffee soap recipe. The fundamental chemistry that forms the basis of any soap-making procedure including coffee soaps is a chemical reaction between fats/oils and lye. Making coffee soaps at home is quite simple if you carefully follow all the guidelines and safety tips. You can apply either the Melt and Pour method or the Cold Process method of soap making both of which are quite popular.

Add your own personal touch by adding exotic fragrances and aromatic oils such as peppermint oil, lavender oil, cinnamon, hazelnut, rosemary, sweet almond oils, etc. So you can make your washing and cleansing experiences more fragrant and freshening with coffee soap bars.

Coffee Soap makes an ideal kitchen soap. You can also purchase body coffee soaps made commercially. Commercially made body soaps are mild enough to be used to clean your body. These coffee soaps are equipped with relaxing, deodorizing, antiseptic and exfoliating properties that will sooth your skin and senses post-bathing. You can get these coffee body soaps in health spas, beauty clinics, cosmetic stores, etc.

© Copyright Randy Wilson, All Rights Reserved.

Randy has more articles on coffees and coffee beans such as Coffee Enemas. You can also sign up for the Free Coffee Newsletter at Coffees Newsletter.

Jamaica Blue Mountain Coffee

Writen by Randy Wilson

The history of Jamaica Blue Mountain Coffee begins half a world away in France in 1723 when King Louis XV sent three coffee plants to the French colony of Martinique, some 1200 miles to the SW of Jamaica.

Five years later in 1728 the governor of Jamaica, Sir Nicholas Lawes, received one coffee plant as a gift from the Governor of Martinique. The plant took root with vigor and only nine years later, in 1737, coffee exportation began with an initial shipment of 83,000 lbs. The Jamaican coffee industry was born.

Coffee plants thrive in the naturally potash, nitrogen and phosphoric acid rich soil of Jamaica. Coffee trees prefer high altitudes and are perfectly suited for the mountain slopes that are otherwise unsuitable for the other agricultural endeavors such as sugar cane, banana, cocoa and citrus, none of which, interestingly, are native to the island yet vital to the economy of Jamaica.

Coffee is grown in all parts of the island and at all elevations, however, the finest coffee is the Jamaica Blue Mountain Coffee which comes from an area on the eastern side of the island, just north of Kingston in the Blue Mountains known, appropriately enough, as the Blue Mountain Region.

Coffee grown outside the Blue Mountain Region is referred to as Jamaican High Mountain, which is comparable in body and balance but tends to be a bit more acidic to the refined tastes of the connoisseur. Lower grown Jamaica Blue Mountain Coffee is referred to as Blue Mountain Valley coffee, which is medium bodied, delicate to bland in flavor and rather rich in acid.

Many coffee brands from Jamaica coffee claim their product is Jamaica Blue Mountain Coffee but in fact may be a Jamaican High Mountain or even a Blue Mountain Valley variety and is only milled within the boundaries of the Blue Mountain Region.

True Jamaica Blue Mountain Coffee is full-bodied, moderately acidy and richly complex, though occasionally marred by a slight mustiness, which is characteristic of many Caribbean coffees.

The Jamaican market has had its share of setbacks from worker shortages around the turn of the 20th century to the complete shut down of production for two years due to hurricane devastation in 1988.

Early in the exportation of coffee from Jamaica, Canada was the largest consumer with over 60% of all coffee exports bound for this country. In 1943 the Canadian government declared the quality of Jamaican coffee unacceptable and stopped all importation.

In 1944 the Jamaican government established the Central Coffee Clearing House, where all coffee bound for export was cleaned, inspected and graded, in an attempt to raise the standard of their coffee.

In 1950 the Jamaican coffee growers established their own governing body, the Jamaican Coffee Industry Board, to improve and maintain the quality and reputation of Jamaican coffee.

The JCIB successfully accomplished its goal through setting and enforcing standards for growing, harvesting, processing and marketing of its product. Today, Jamaican coffee is known for its high-quality. Annual production of Jamaican coffee stands around 6,600,000 lbs. of which about 85% is exported to Japan.

The remaining 15% is distributed mostly between the U.S. and the U.K. gourmet specialty markets where it can fetch up to US$40/lb.

© Copyright Randy Wilson, All Rights Reserved.

Randy has more articles on coffee and coffee beans at Coffee Information such as Coffee Enemas.