The Barista Realtors Of Tel Aviv

The Barista Realtors Of Tel Aviv

Are you a Realtor that's been racking your brain for clever ways to get clients to come to you? Ways to trim the cost of the celebratory luncheon? Eliminate cold calls? Cut down on driving time? Sure you are. And though technology seems to be the answer to almost everything these days, in many cases it's not. The answer my friends, is in coffee.

What's coffee have to do with real estate? Well if you're Yaffa Goan, the two are inextricably and profitably intertwined. This clever Tel Aviv businesswoman had the good sense to compensate for the shortcomings of both coffee and real estate by combining the two when she turned her neighborhood cafe into a real estate cafe. The result is a little bit of chocolate in the peanut butter/peanut butter in the chocolate kind of ingenuity that makes the world of commerce go round.

In his book, "Think like a Billionaire", Donald Trump had this to say about the business of real estate: "Real estate is at the core of almost every business, and it's certainly at the core of most people's wealth. In order to build your wealth and improve your business smarts, you need to know about real estate."

It seems that Goan really took his advice to heart when she literally put real estate at the core of her cafe business. Though the shop has always been hopping, for years, it's been hot properties, not hot coffee advertised in the front window. When they walk in, patrons encounter some mind expanding contradictions. Steam rises from the gleaming espresso machine to the left of the receptionist's desk; a smattering of art and a row of framed real estate licences decorate the wall behind the counter; couples chat across solid wood cafe tables where Goan's team of fully trained barista-realtors are ready to serve them a latte or sell them a condo with equal ease. What is this place? Well, pull up a chair, order your latte and make a deal in one of the world's first real estate cafes.

You may ask yourself why this strange union works, but the answers are obvious.

You see, people love coffee. It's a staple of our daily social diets. Fun to make, fun to drink, with artful designs skillfully rendered in the foamed milk. It's great, it costs a dollar, who can argue? Well, if you're the one counting the till at the end of the night, you might argue. Even at specialty prices, you have to sell an awful lot of coffee to turn a decent profit. You have to work hard, the hours are long. Opening a cafe is not a get rich quick scheme.

On the other hand, there's real estate - the most reliable way to build wealth in our times. It's the high stakes game that all the rich kids like to play. But unless you're a Realtor, hanging out at your local real estate office is a bit eccentric to say the least. Though exciting in many ways, a real estate office is not your typical social hotspot.

For Goan, blending the social aspect of the cafe with the speculative appeal of real estate has been a successful move. Her cosy real estate cafe works because it's a brilliant way to bring clients in, cut costs and operate a second business all at the same time. Want to talk business over a cup of coffee? Well sit right down. "When we need to close deals, we do it here," she says, "over a cup of coffee, a meal, on the house."

By: Justin Havre
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How You Can Identify A Genuine Art Deco Coffee Machine

Art Deco Coffee Machine,article,The term wasn't coined until the 1960s..Genuine Art Deco coffee machines date back to the late 1920s;contrast to the flowing, organic lines of Art Nouveau, Blocky geometry and straight lines...

How You Can Identify A Genuine Art Deco Coffee Machine
The first Art Deco coffee machines, weren't sold as Art Deco, or even called Art Deco. The term wasn't coined until the 1960s. At the time designers were making coffee machines in the now familiar idiom, they hadn't come up with a name for it. There was no conscious movement. More often than not, it was called the 'Modern' style - and it was modernity that these pre-industrial coffee machine designers aspired to.

The dream of automated production
Genuine Art Deco coffee machines date back to the late 1920s. In stark contrast to the flowing, organic lines of Art Nouveau, Art Deco looked toward a time of automation and fabrication - a time that lay just beyond the grasp of the technology then available. It's this fantasy of an age of industrial mass production coupled with the extremely skillful craftmanship that was required to emulate it that embues Art Deco coffee machines with their unique tension and charm. It was all about freedom. Designers believed that automation would set mankind free.

It was also an age of class division. Coffee drinking was still a ritual to be enjoyed by the middle to upper classes. Coffee sets, including cups, grinders, urns and milk steamers were made of quality materials. The apparent indutrialisation of Art Deco coffee sets belied their exclusivity in terms of both materials and craftsmanship.

Top five ways to identify an Art Deco coffee machine
There are five ways to identify a true Art Deco coffee machine. Look for:
1. Blocky geometry and straight lines.

2. An attempt to create unnatural and futuristic effects with the limited materials available at the time.

3. Streamlining, in imitation of the first streamlined vehicles such as cars and trains. Once the combustion engine was accepted as reliable vehicles became streamlined in the pursuit of greater speed - or at least the look of greater speed. And the same streamlining was applied to coffee machines.

4. Unashamedly industrial designs that look hostile to humans. You'll find Art Deco cocktail glasses whose sharp, square designs in the stem make them hard to hold. Or spherical bakelite ashtrays with a cross-shaped inset lid that require a PhD to open. They were meant to look automatic, from a world of machines. They are not meant for humans.

5. Innovation for innovation's sake often led to features beyond the scope of the technology of the time.

The demise of the Art Deco coffee machine
The post-war generation saw the dream of fully-automated industrial production become reality. Coffee machines, just like cars, became available to all. Design became more populist. The idiosyncrasies of the one-off Art Deco coffee machines were dropped in favour of less challenging details and cheaper materials. The age of the Art Deco coffee machine came to an end before it had ever earned its name. And the name it earned says little of its industrial aspirations, and more about its true function - decoration and adornment for the privileged.

By: Chris Ramsden
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The Perfect Gourmet Coffee

The Perfect Gourmet Coffee
Part of the Pacific Ring of Fire Circle, Costa Rica has over 200 identifiable volcanic formations dating back over 65 million years. Today 100 or so show signs of volcanic activity and five are classified as active volcanoes. Most of the volcanoes in Costa Rica lie in the northern part of the country and in the Central Highlands; these are prime gourmet coffee growing regions. The volcanoes are a key part of this country’s spectacular natural diversity. This is because they have played an important role in how the lush landscape of this region has come into being. Due to the many volcanic eruptions over the past millennia, the soil in Costa Rica is rich in many minerals and very fertile. This natural fertility contributes to the production of unique and exceptional coffee. Mission Grounds uses the finest shade grown top of the volcano coffee, the only pure number one select coffee. The number one grade is only grown in small quantities and we purchase all of it. So if you want the highest grade of Tarrazu gourmet coffee– you have to purchase Mission Grounds Gourmet Coffee. Buying any other gourmet coffee is settling for second best.

Our coffees stem from the jungles of Costa Rica. Costa Rican Coffees are known to be full-flavored, with lively acidity, and are very fragrant and tangy. Arabica is the only species of gourmet coffee that Mission Grounds Gourmet coffee sells. It is the sole source of fine gourmet coffee and comes from a more delicate, higher-altitude tree and grows at a lower temperature than the Robusta bean. The higher the altitude, the finer the gourmet coffee will be. Arabica coffees receive only 2 hours a day of direct sunlight. The Arabica bean is harder and has a denser aroma. It is the bean of choice for gourmet coffee connoisseurs. It is the reason Mission Grounds Gourmet Coffee is the finest Costa Rica gourmet coffee.

The best Costa Rican gourmet coffee beans, which are grown above four thousand feet and hand selected, are designated as "strictly hard bean". However, because not all gourmet coffee beans which grow at the higher altitudes are "Strictly Hard Bean", we sort the gourmet coffee beans for the hardest gourmet coffee beans and remove the softer -"Cataula" gourmet coffee beans. The softer gourmet coffee beans are called Cataula to designate them as a byproduct of this sorting. Most of the Costa Rica coffees contain these softer less flavor gourmet coffee beans – but not Mission Grounds Gourmet Coffee. Just another reason Mission Grounds is the finest gourmet coffee.

Single Origin Coffee: Estate or "varietal" coffees are unblended coffees grown on specific estates or farms in specific regions of Costa Rica. With this designation the consumer is made aware of gourmet coffee varietal used, social practices and environmental practices (land conservation, recycling, natural fertilizers & no chemical sprays for example – (like our Signature Roast the Natural Organic coffee) employed in the production of their coffee. Our estate Signature Roast is considered by most the finest most flavorful organic gourmet coffee in the world. Costa Rican coffee has set the standards for fine wet-processed coffee for the rest of Central and South America and the world. The most famous coffees by region are the Tarrazu – the best of the Costa Rica coffee. And Mission Grounds Gourmet Coffee is the best Tarrazu coffee – making it the best coffee in the world.
By: Coffee123
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Shade Grown Coffee: It's For The Birds

Shade Grown Coffee,shade coffee plantations support a significant number of other species of animals and insects...The lack of trees not only interrupts the bird population.**

Shade Grown Coffee: It's For The Birds
Traditionally, almost all coffee was shade grown. The coffee plant in its natural state isn't very tolerant of direct sunlight; thus most coffee plants grow best under the shade of a canopy of trees. In an ideal setting, the leaves from the overhanging trees would decompose and compost into the soil, creating a rich, moist soil in which the coffee plants thrive. Furthermore, the trees overhead provide a home to native birds that eat many insects which would otherwise threaten the coffee plants. Coffee grown in this type of environment would need little to no fertilizers or pesticides to grow; rather, it would grow quite well on its own.

In 1972, scientists developed a new hybrid type of coffee plant. This new plant boasted a much larger crop of beans than traditional coffee plants, and in addition, the crop was easier to harvest because the plant remains small in size. Soon, coffee farms around the world were converting to the new hybrid plant. In turn, coffee farms cut down their native forests to provide direct sunlight for the hybrid coffee plants. Out of the some 6 million acres of coffee-producing land around the world, it is estimated that 60% of that land has been deforested since 1972 as a result of hybrid sun coffee plants.

The loss of forest on coffee plantations has created numerous problems. First, the migratory birds that lived in these trees no longer have a habitat. It is estimated that the population of migratory birds has declined 20% over the last ten years, mostly due to loss of habitat. The lack of trees not only interrupts the bird population. It has a direct impact on the entire ecosystem of an area. A study conducted by the University of Michigan found that shade coffee plantations support a significant number of other species of animals and insects. For example, the study noted that one tree on a shade coffee farm in Costa Rica was home to 27 different species of ants and 126 species of beetles. When the shade trees disappear, so do other animals and insects, upsetting the fragile balance of the natural ecosystem.

Another problem with sun grown coffee is the enormous amount of synthetic chemicals required to grow it. Because there aren't as many native birds present to eat the insects, pesticides are required to keep the insect population down. Sun coffee plants are also treated with chemical fertilizers, because there is no canopy of trees present to provide organic matter that would naturally enrich the soil. Furthermore, plantations growing sun coffee must also rely on the use of herbicides to keep down the weeds that grow in the increased sunlight (shade coffee plantations don't have as many problems with weeds, because the weeds don't grow well in the shady conditions that the coffee plants favor).

All these chemicals that are required to farm the hybrid sun coffee plants create an enormous amount of runoff, which poisons downstream waterways due to runoff and threatens the health of workers on the coffee plantations. The lack of trees has also created serious soil erosion problems. It has become clear that this type of coffee farming is not sustainable.

Traditional shade growing, however, is a self-sufficient and sustainable farming method. It promotes increased biodiversity and requires little to no fertilizers, pesticides, or herbicides. The Smithsonian Institute's Migratory Bird Center (SMBC) is working to raise awareness and promote shade grown coffee through a certification process. Look for coffees that feature the SMBC's "Bird Friendly" seal of approval, or if you cannot find such coffees, simply look for those that specify shade grown conditions.

The only way to address this problem is through consumer demand. Every purchase of shade grown coffee helps restore natural shade grown coffee farming methods. Coffee drinkers and bird lovers unite, and buy only shade grown coffee!
By: Ellen Bell
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Experience A Multitude Of Benefits From Plumbed Coffee Maker

Benefits From Plumbed Coffee Maker, Keurig B3000 coffeemaker,Bunn Airpot and Thermal Models,Plumbed coffeemakers install into the wall and hooks directly to your water supply.

Experience A Multitude Of Benefits From Plumbed Coffee Maker
To give you an idea, here are the unique characteristics of plumbed coffee makers as well as the benefits that you will get to enjoy when using them -

Plumbed coffeemakers install into the wall and hooks directly to your water supply. Unlike the traditional coffeemakers which require water to be manually transferred to the machine, a plumbed coffeemaker will eliminate this step.

There is no water spillage because the machine is hooked directly t your water supply.

Whether you will be using the plumbed coffeemaker for home or office use, it will save you that extra counter space because the machine is hooked directly to your wall.

There are plumbed coffeemaker models which give you an extra electrical outlet or two, instead of taking away one outlet.
Plumbed coffeemakers have a unique design which blends performance, style and convenience.

With plumbed coffeemakers, brewing your favorite cup of coffee will be more of a pleasurable experience and less of a burden.

Most plumbed coffeemakers have a large capacity, so you can get that dose of coffee cup that you need over the course of one day.

A Look at the Keurig B3000
When you first take a look at the Keurig B3000 coffeemaker, you can see that the design is sleek, compact and professional looking. This is actually recommended by the company for large offices which employ 30 or more personnel so that they can benefit from having a fresh cup of coffee all day long.

The good thing about the Keurig 3000 is that you do not need to manually fill in the water because it is a plumbed model. This way, nobody in the office needs to take the extra time to fuss over the machine just to make sure that everybody gets the cup of coffee that they need.

Another bonus is that it has the unlimited back-to-back brewing feature. In meetings and in the mornings when one employee arrives after another – this is a pretty handy feature.

For those who are using the Keurig B3000 model in an office environment, the machine can even double up as a vending coffee machine since there is a full-featured coin charger included. The four brew sizes which come in 4 oz., 6 oz., 8 oz. and 10 oz. is another customized feature that you will like.

All in all, the Keurig B3000 model is an ideal machine to have if you are looking for something to use in an office environment.

Bunn Airpot and Thermal Models
Next, if you are looking for airpot and thermal models, Bunn is the brand that you should be on top of your list. First up, here are the general benefits that you can get to enjoy with a Bunn airpot and thermal coffeemaker. No matter which type of model it is that you will choose, the basic design of this brand of coffeemaker allows that the water reserve be kept at optimum brewing temperature.

This functionality can compete with the quality offered by industrial coffeemakers. In as short as three minutes, you can enjoy a steaming cup of coffee. Another unique characteristic when it comes to the design of Bunn airpot coffee brewers is that there is a spray head which saturates the coffee to create an even-tasting brew.

This is unlike a run-of-the-mill coffeemaker, where the water drips through the coffee basket unevenly. More importantly, you can enjoy a hot cup of coffee because of the warming plate which comes with all Bunn coffeemaker models.

By: milyogi
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Bubble Tea

Bubble Tea,Bubble tea originated overseas in Taiwan***Flavors include Matcha Green Tea, Black Milk Tea, Chai Tea, Taro, Thai Tea and Fruit Flavors include Mango,

Bubble Tea
Something new is hitting tea houses and coffee shops across the country. It’s bubble tea. This bizarre drink also goes by the names boba, Bubble, peal and minute pearls.

Bubble drinks are usually cool, refreshing, and a sweet drink with tapioca pearls sitting on the bottom of a clear cup. Sometimes the drink is made with fresh fruits, milk, and crushed ice to create a healthy milk shake. Bubble tea is far from the plain-looking tea you are familiar with. It comes in a wild variety of flavors and colors. Flavors include Matcha Green Tea, Black Milk Tea, Chai Tea, Taro and Thai Tea and Fruit Flavors include Mango, Sour Green Apple, Honeydew and Watermelon.

There is Also chocolate flavors that are Latte (Coffee), Mocha, Vanilla Latte, Cappuccino and White Chocolate Mocha. There are also the more traditional green or black tea flavors. It can be served either hot or cold. My personal favorite White Chocolate Mocha, iced. But the fun part of bubble tea isn’t the colors or the flavors; it’s the ‘bubbles’. Big, black, balls of chewy tapioca are what make bubble tea such an interesting experience. These pearls are about the size of small marbles and they sink to the bottom of your cup.

This tea is usually served with a gigantic straw just the right size for slurping up these gummy treats. Bubble tea originated overseas in Taiwan and has only recent migrated to North America within the last 10 years or so. You can now find places serving bubble tea in most major cities, such as Los Angeles, Seattle, Vancouver, New York and Toronto. Many say that the local imports just aren’t as good as the stuff you get in Japan and Taiwan. If you visit Taiwan or Hong Kong you can't help but notice the unique bubble teashops on every corner. Bubble Tea to Taiwan is what coffee or soda is to the U.S. One would think Bubble Tea is the national drink by its popularity.

Just like in Taiwan, Bubble Tea shops are popping up all over the world. One Taiwan based company has over 450 locations while in the Philippines another person owns over 100 within 1.5 years. The U.S. is also now feeling the growth. Hundreds of locations serve Bubble Tea in California alone. You can get the flavour of your choice from Boba Tea Direct also all sort of coffee and Chai also available.
By: Boba Tea
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5 Tips On Choosing The Right Commercial Coffee Maker

5 Tips On Choosing The Right Commercial Coffee Maker,coffee makers are all-in-one machines which have grinders, have digital controls, LCD display screens, auto-off and Pause***

5 Tips On Choosing The Right Commercial Coffee Maker
The choice available today on commercial coffee makers is endless - Coffee urns, plumbed coffee makers, thermo serves, airpots to name a few.

Hence making a checklist of the features you require from your coffee maker becomes a important to do before you go shopping for it.

Is finding a cheap coffee maker your top priority or are you willing to spend premium dollars in exchange for a quality machine? Would you like to have as many variations of coffee flavors as possible or do you just personally prefer a plain brew?

Here is a list of the top 5 tips that you can use:
Check out which brand of coffee maker manufacturer offers the best line of commercial coffee makers.

Remember that not all long-existing coffee maker brands have a great line of coffee makers for commercial use. To determine which brands are the best, read the online reviews of different brands.

You can gain valuable feedback from the experts who know exactly what to look for You can also read through the actual experience of online users who have bought and actually used a particular model.

Decide which features are most important for you.
Some coffee makers are all-in-one machines which have grinders, water filters and brewers. There are also commercial coffee makers which are a virtual beverage maker – which can brew anything from a simple cup of black coffee, to high-grade tea, to a rich cup of hot chocolate.

Before flipping out that credit card, make sure that you have an idea about the features which are most important to you so that you can get the best value for your money.

How technologically advanced do you want your commercial coffee maker to be?
There are commercial coffee makers which have digital controls, LCD display screens, auto-off and Pause 'N Serve features. If you want a great coffee maker with nifty features, you may have to pay a premium price for it.

Determine how many cups of coffee you need the coffee maker to brew at any given time.

This is especially important if you will be using the coffee maker in an office or restaurant.
Make sure that the commercial coffee maker that you will purchase is easy to clean.
This is one area that most homeowners take for granted. No matter how feature-packed the commercial coffeemaker is, it will be a trouble to maintain if it is difficult to clean. You will actually dread using the commercial coffeemaker that you bought if there are an endless number of steps involved in cleaning the machine.

By: milyogi
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Coffee Beans Are Actually The Seed Of The Coffee Bush

Coffee Beans Are Actually The Seed Of The Coffee Bush,Coffee Robusta, while Coffee Liberica;Coffee Excelsa,Coffee beans are actually the seed of the fruit produced by the Coffee bush.

Coffee Beans Are Actually The Seed
Of The Coffee Bush
When you consider coffee beans, do you first think about a prepackaged bag filled with ready to grind beans? In fact, the majority of people don't have any idea about what procedure moves those bags of beans into their homes. In general, the population is totally uninformed about how America's preferred beverage arrives in town. This article may assist your understanding what happens as a bag of those superbly rich beans travel to your home.

Types There are basically four different categories of coffee beans. Coffee Arabica is undoubtedly the best liked. Those beans account for approximately three quarters of the product sold in North America. Coffee Robusta is an additional accepted kind of bean, while Coffee Liberica and Coffee Excelsa are cultivated in regions where Coffee Arabica can't be grown.

Where Do They Come From? Coffee beans are actually the seed of the fruit produced by the Coffee bush. They are not actually beans. The coffee plant is shrub like, small and evergreen, and produces small fruit known as a cherry or berry.

The fruit itself cannot be eaten, and is frequently used as compost in the growing of new Coffee bushes. However, there are two seeds inside which are what we refer to as coffee beans. The seeds are green when in their raw form. They stay that way until they are processed or roasted, producing the flavor that we correlate with coffee.

After the seeds are dried, they are processed and roasted depending upon the type of coffee bush, to varying grades. Once the desired flavor and strength are achieved, they are ready for bagging or further processing while some are diverted to a decaffeination procedure and others for flavoring. We will not deal with those sometimes toxic procedures at this point.

Coffee beans are often sold in prepackaged bags roasted for ultimate flavor but customers can buy raw coffee beans, take them away, and roast them elsewhere. The roasting of the beans depends upon the kind of drink you might prefer.

A short roast makes a very light coffee "flavor" and in fact, permits the essence of the coffee beans to travel through; whereas roasting for lengthier periods yields a richer robust flavor with bitter tones and the beans tend to lose their unique essence. The roasted beans are packaged in airtight sacs and containers, and then transported to stores around the globe.

As you have just read, before reaching your coffee maker, the coffee you really adore must follow several stages of a lengthy process. If you are among the millions who adore this remarkably deep and vibrant drink, by now you have a completely fresh understanding of how your favorite bean arrives in your cupboard becoming your favorite beverage.

By: Jack Blacksmith..
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Coffee And Volcanoes

Coffee And Volcanoes
The park that includes this volcano covers 2309 hectares, its highest point being 3432 meters (approxim. 10,300 feet) above sea level. There are two theories for the name “Irazu”, one being that it’s a combination of “ara” (point) and “tzu” (thunder), and the other being that it’s named after “Istaru”, a 16th century Indian palisade built in the nearby town of Cot. The park is remarkable because of its surreal lunar landscape. There are two main craters, one is called the “Diego de la Haya” crater that contains a strangely colored lake (some days it’s light green and others it’s red) and the other is 300 meters (900 feet) deep. Even the scarce and austere vegetation contributes to the other-worldly feeling of the place. Nevertheless, there are some species of animals that manage to live in this severe and rugged area - coyotes, tiger cats, long-tailed weasels and some species of birds like the clay-colored robins.

Another factor that contributes to the uniqueness and bizarre quality of the place, is the temperature. The average temperature is only 7.3 c or 45 F, but frosts aren’t uncommon, especially at night. It’s more pleasant to visit the park during the driest months of March or April, since the cold weather is enough to deal with. Luckily, there is a snack wagon near the entrance that provides hot coffee and chocolate as well as food. There are also bathroom facilities and picnic tables near the parking lot.

This national park fits into a half a day or a one-day itinerary, since long walks or other activities aren’t possible. There are many tour agencies that offer trips to the volcano that include lunch at nearby restaurants. Two of these agencies are: Magic Trails (tel.253-81-46) or Universal Tropical Nature Tours (tel.257-01-81). There are also very quaint accommodations at local hotels, like Hacienda Retes (tel.253-81-46/ fax 253-99-37) or Hacienda San Miguel (tel.229-50-58/ fax 229-10-94). Hacienda Retes is a 150 year-old farmhouse that faces the volcano, thus offering spectacular views. The rustic accommodations offer rooms with bunk beds for six to twelve people; activities include horseback riding tours to the volcano (3 hours approx.) or simply enjoying the oak forest that surrounds the hacienda. Hacienda San Miguel is located in Rancho Redondo, and it consists in cozy but modern rooms; the hacienda offers a jacuzzi, a fireplace and horseback rides to the volcano.

Even if you don’t plan to stay near the volcano, you can enjoy the delicious food at Bar Restaurant Linda Vista. As its name suggests, one can observe a breathtaking view from this restaurant, which is located at 2693 meters (8,000 feet); the owners boast about their restaurant being the highest one in all of Latin America! The quaint decoration includes an interesting collection of hundreds of business cards that are pinned to the walls. Several tour companies stop at this restaurant, but there’s always space for lonely travellers.

The Volcan Irazu is behaving itself, but it occasionally emits clouds of hydrogen and carbon dioxide gas at temperatures lower than 100 c. Visitors to the National Park are safe, since volcanic or seismic activity is monitored by national and foreign institutions. Apart from being safe, this park offers a unique and unusual panorama that is every want-to-be-an-astronaut’s dream. Its 400 hectares of volcanic ash and scoria, as well as its strangely tinted lake have a strange beauty to them that you won’t want to miss.

By: Coffee123
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The Gourmet Coffee Bean

The Gourmet Coffee Bean, types of beans are Arabica and Robusta..The Arabica plant is a large bush and is very susceptible to frost, disease, and pests**South America offer moderate body and aroma...

The Gourmet Coffee Bean
Because of higher retail prices we now have a wide range of various Types of Gourmet coffee Beans in our every day lives, it can be more and more difficult to discern what you’re buying at the market. And that’s not surprising given the sheer numbers game.

From what we know, there are more than 6,000 variations in the world, with at least 25 major types of gourmet coffee beans underneath that. When it comes down to it, though, the two most commercially important types of beans are Arabica and Robusta.

Arabica Types of Gourmet coffee Beans account for over 60% of gourmet coffee production worldwide. The Arabica plant is a large bush and is very susceptible to frost, disease, and pests. Because of this, its beans are more expensive. Arabica can be used in its pure form or used as the base for gourmet coffee blends with Robusta. Arabica has a delicate flavor and is used to add body to the gourmet coffee when used in blends.

The flavor of Arabica beans varies widely according to the region of the world where they are grown. Indonesian beans produce the richest, most full-bodied cup of gourmet coffee. Hailing from Java and Sumatra, the brew is a good dessert gourmet coffee and very suitable to flavoring with cream and sugar. Arabica beans grown in Central and South America offer moderate body and aroma. Most breakfast blends are made with American gourmet coffees, as are most flavored gourmet coffees.

By contrast, Robusta gourmet coffee accounts for almost 40% of world production. Robusta differs from Arabica in that it’s much easier to grow and is resistant to disease and weather and is therefore cheaper.

However, this does not necessarily mean that a gourmet coffee blend with Robusta is lower quality than pure Arabica - gourmet coffee blends are designed to bring out the best in different flavors. Robusta has a strong flavor and is used to give 'kick' to gourmet coffee. Robusta doesn’t vary in flavor as widely as Arabica does. It was first discovered growing naturally in the area now known as the Democratic Republic of Congo.

Growers in Africa produce a gourmet coffee of medium aroma and body. If you like very flavorful gourmet coffees, you will like those from Kenya and Tanzania. Now that you understand the basics of Gourmet coffee Beans, the question turns to which Types of Gourmet coffee Beans are right for you. It really depends on with what you’re planning to serve the gourmet coffee. If you’re serving with breakfast or a dessert of fruit and sorbet, beans from East Africa (particularly Kenya and Ethiopia) or Mexico will best complement the food.

If you’re going to offer your guests light desserts like cakes, cookies, or pie, the beans of Guatemala and Colombia will warm up the food with their slight acidic tendency. With rich desserts like truffles, trifles, and tiramisu, Indonesian Gourmet coffee Beans are full-bodied and smooth enough to perfectly offset the dessert.

Another key point to consider is how much gourmet coffee you’ll need. These high quality beans shouldn’t be bought in bulk and should instead be purchased so that you have just enough for your immediate need. They should be stored in the refrigerator for no more than a week or in the freezer for up to a month. To discover what beans are best for your daily cup of Joe, conduct a taste test. Brew several types of beans separately. Pour each in its own cup. Pick up each cup individually, smell the gourmet coffee, and then slowly sip and taste the gourmet coffees. Later, take a sip or two when it's cooled, as many gourmet coffees change flavor as they cool.

One type of Arabica mean is a Kona bean, though some people mistakenly call it a third bean. Kona is extremely small commercially compared to Arabica and Robusta, but is extremely expensive and therefore important economically. Kona is really a Arabica bean grown in Hawaii.. Kona offers average bite and body but is in high demand worldwide because of its powerful aroma. These Gourmet coffee Beans are rarely blended with others because of their high desirability in and of themselves
By: Coffee123 Article Directory: http://www.articledashboard.com

Coffee - A Brief History

Coffee - A Brief History
Caffeine is the single most important ingredient in one of the most consumed beverage in the world. For millions around the world, coffee is the drink that jump-starts the day. It is a combination of the addictive nature and the energy rush that keeps people loyal to their "joe". Why is coffee so popular?

It is theorized that coffee originally began in Ethiopia. However, Ethiopians did not actually drink coffee. Rather than grind and dilute the beans, Ethiopians used animal fat as a wrap and consumed the beans as a meal. It was the Turkish who were first to grind the beans and consume coffee as a drink. In Arabia, the exportation of coffee was considered illegal because they so highly valued their coffee beans and wanted coffee circulated only within their country. It wasn't until the 1500s that coffee entered Europe. It is John Smith who is credited with importing coffee to North America during 1607. In 1773, the infamous "Boston Tea Party" left all of America without tea leaving only coffee as the main beverage.

+Currently, coffee is grown in a variety of different locations, including up to 50 various countries. Brazil is the number one supplier of coffee worldwide. Columbia is the second largest supplier of coffee. America drinks, consumes and purchases more than one third of all of the world's coffee. Hawaii is the only American state that grows coffee. Because a warm and humid temperature is necessary to grow coffee, all of the world's coffee is grown close to the Earth's equator. Regions close to the equator growing coffee include: Latin America, Africa, Arabia and Asia/Pacific.

There are some coffees that are a multi-regional blend, which combine regions such as Latin America and Africa to create a unique mixture of coffee. Among the many variety of coffee beans, the two most popular and commercially cultivated are the Arabica and Robusta bean. It is the Arabica bean that is more valued yet contains less caffeine. The Robusta bean is more commercially valued, contains more caffeine and produces a less valuable form of coffee because it is inexpensive.

While it's a widely known fact that the main ingredient in coffee i.e. caffeine, is a stimulant, it also contains an unknown chemical factor that produces cortisol and adrenaline. Additionally, some people are allergic to caffeine. But there is hope. Decaffeinated coffee has most of the caffeine removed from the bean. It should be noted that caffeine is an addictive agent. So be careful and drink your coffee in moderation. There are some healthy advantages to drinking coffee. Drinking coffee in moderation can help prevent some types of cancers: colon, bladder and even cirrhosis of the liver. Although there are benefits to drinking coffee, be sure to note that coffee is by no means a replacement for other medication or supplements that help provide nutrition to the body.
About the Author/Author Bio
Michael Russell Your Independent guide to Coffee
By Expert Author: Michael Russell
Article Source: http://www.articlesphere.com/

Coffee - Brewing The Perfect Batch

Coffee - Brewing The Perfect Batch...The Arabica coffee plant produces one of the most popular coffee beans, chosen the right coffee bean..Some individuals prefer their coffee black, others like sugar and cream,

Coffee - Brewing The Perfect Batch
Creating the perfect cup of coffee is not easy. Sometimes, it is burned or the grinds are not brewed long enough. In the United States, millions of people start their day with a simple cup of black coffee. Some individuals prefer their coffee black, others like sugar and cream, but different recipes and coffee beans are necessary to have a more invigorating coffee experience.

Caffeine is the primary ingredient in coffee; an ingredient that heightens our senses and rejuvenates our body. However, to create your own personal favorite cup of coffee you need to know the basics. It all starts with the bean. Unlike teas, there is a virtually unlimited amount of different coffee beans available around the world.

Beans are grown in Asia, Africa, South America and a variety of other places. Although you can purchase coffee beans already ground, the best cup of coffee comes from freshly roasted beans. The Arabica coffee plant produces one of the most popular coffee beans in the world. Many coffee experts suggest using the Arabica coffee bean for a premium gourmet coffee. The Arabica bean is considered to be superior in quality when compared to virtually all other types of coffee beans. In addition to the Arabica bean, the Robusta is also a very popular type of coffee bean. If you prefer a higher caffeine content coupled with more acidic taste, then the Robusta coffee bean is perfect for you. It is also inexpensive and will save you money when making your personal gourmet coffee.

Once you have chosen the right coffee bean it must be roasted at the perfect temperature. If it is not roasted correctly, the beans will lose their freshness and taste. A perfectly roasted coffee bean batch will bring out the rich and full flavors. Their are two methods of roasting coffee: light roast or dark roast. Lightly roasted coffee beans hold their original, unique and natural taste. Darkly roasted coffee beans expose the taste of the actual roasting, rather than the natural taste of the bean itself.

Once the right coffee bean and type of roast has been chosen, one must remember to always grind the coffee beans immediately before brewing the coffee which helps maintain the freshness of the beans.

Now that you have your personal favorite type of coffee bean, selected your type of roast and just ground the coffee, you have a variety of recipes to make a gourmet coffee. Recipes include cakes, alcoholic drinks, desserts, ice cream, cookies and of course coffee drinks. Coffee is a versatile ingredient in a variety of recipes. However, if you prefer just the coffee, you can make iced coffees, mochas, espressos, cappuccinos and my favorite, Irish coffee.
About the Author/Author Bio
Michael Russell Your Independent guide to Coffee
By Expert Author: Michael Russell
Article Source: http://www.articlesphere.com/

Coffee - How It Becomes Decaf

Coffee - How It Becomes Decaf
Have you ever wondered how coffee becomes decaffeinated? In a nutshell, coffee becomes decaffeinated through a specific process which removes much of the caffeine from both the beans and tea leaves. Coffee beans are soaked in water in order to soften and dilute the caffeine. Then, the water mixture, which contains the caffeine and much of the coffee flavor, is treated with a specific chemical agent called ethyl acetate. This mixture is then heated to remove the chemical solvent. Lastly, the water mixture is returned to the coffee beans so they can absorb as much natural flavor as possible. Thus, the flavors in the water mixture without the caffeine are absorbed and returned to the coffee beans and then are dried.

Coffee is considered decaffeinated only when 97% of the caffeine has been removed. An eight ounce cup of decaffeinated coffee contains less than 5 milligrams of caffeine. An eight ounce cup of caffeinated coffee contains an average of 110 milligrams of caffeine. Over the years, many methods have been developed to remove caffeine from coffee beans and tea leaves. As easy as this sounds, the most difficult part of the decaffeination process is not just removing the caffeine but maintaining the natural and robust flavor of the coffee bean. This is the main reason filtered water is not used in this process of decaffeination. Pure water removes much of the natural taste and flavor of the coffee bean.

There are two main decaffeination processes; direct and indirect decaffeination. Direct decaffeination means the additives in the water mixture come into direct contact with all the coffee beans. One method of direct decaffeination involves the use of carbon dioxide. The coffee beans are saturated in compressed carbon dioxide removing most, if not all, the caffeine without interfering with the natural flavors. The compressed carbon dioxide containing the caffeine is heated to evaporate and remove the caffeine. The beans are then returned to room temperature. Indirect decaffeination simply means the additive in the water mixture, ethyl acetate, does not come into contact with the beans but only interacts with the water. This indirect method of decaffeination is also known as "natural decaffeination". Although this process can be considered "naturally" decaffeinated, manufacturers are urged to label the specific chemical agents used in their decaffeination process. Ethyl Acetate is a natural solvent, however, during the 1970s chemical solvents called trichloroethylene and methylene chloride were used by many manufacturers but were found to contain carcinogenic properties and were banned by the FDA.

Another indirect decaffeination process involves the use of charcoal and carbon. The coffee beans are soaked in water. After several hours, the water mixture is filtered through charcoal and carbon and the caffeine is extracted. With this method, the flavors of the coffee beans are untouched in the water mixture and the beans are able to absorb the flavors back. Because this method was established by a Swiss company, it is known as the "Swiss Water Process".

As a final note, always check with the manufacturer to make sure their methods of decaffeination are safe and natural. Simply ask what solvents or chemical agents they use to decaffeinate the coffee.

About the Author/Author Bio
Michael Russell Your Independent guide to Coffee
By Expert Author: Michael Russell
Article Source: http://www.articlesphere.com/

Iced Coffees - Relief from Summer Heat

Iced Coffees - The key ingredients to making a iced coffee drink at home are crushed or cubed ice, cream, sugar, coffee mix, milk and cold water.

Iced Coffees - Relief from Summer Heat
Is iced coffee different from regular hot coffee? Many people think iced coffee is merely a hot cup of joe poured over ice. This, however, is a popular misconception. Iced coffee is different on many levels, beginning first with the brewing process.

Iced coffees are brewed cold. After the coffee beans have been ground, the grinds are soaked in ice cold water. After several hours, the mixture of cold water and coffee grinds is filtered leaving a concentration of cold coffee grinds. Depending on your personal preference, this concentrate is then diluted with either milk or water.

Iced coffee, also known as "Toddy Coffee", was created by Todd Simpson, hence "Toddy Coffee". In 1964, he patented a coffee machine exclusively for making cold coffee. However, a lot has happened in 30 years and now you can use other types of coffee machines for brewing and making iced coffees rather than using a Toddy brewing machine.

Iced coffee has become a popular drink millions of people around the world enjoy. It is refreshing, smooth, cold and very satisfying. Their are a variety of ways of preparing your iced coffee. Many people prefer a simple glass of iced coffee with crushed or cubed ice, cream and sugar. Others like their iced coffee topped with one or two scoops of coffee flavored ice cream. Some even like their drinks blended with the ice cream topped with whipped cream making their iced coffee smoother and creamier.

For the most part, iced coffee drinks are most popular during the summer time. This cool and refreshing drink relieves the summer time heat and is sure to satisfy the taste buds.

One advantage to making iced coffee is that you can make it at home, rather than spend your hard earned money on a simple drink. The key ingredients to making a iced coffee drink at home are crushed or cubed ice, cream, sugar, coffee mix, milk and cold water. Other ingredients can be added to make a gourmet iced coffee drink. These ingredients include: caramel or chocolate sauce; vanillla, cinnamon or even cardamom powder; ice cream and whipped cream. One disadvantage to making iced coffee is that when crushed or cubed ice is added to the coffee much of the coffee taste, flavor and caffeine are diluted, which is why many coffee experts suggest using dark roast coffee beans. Using a dark roast helps maintain the strength and robust flavor of the coffee.

With the crazy number of health concerns today, why not drink iced coffee instead of those high calorie and high sugar colas and soft drinks. So, instead of grabbing that ice cold soft drink, grab yourself an easy to make iced coffee. Or, better yet, make yourself an iced coffee with honey, iced Jamaican coffee, iced Amaretto coffee, or even an ice coffee soda! All these recipes are easy to find and even easier to make. But, if you love your colas and soft drink but love your coffee at the same time, go for a Coffee Coke Float mixing together ice cream, coffee and cola!
About the Author/Author Bio
Michael Russell
Your Independent guide to Coffee
By Expert Author: Michael Russell
Article Source: http://www.articlesphere.com/

How Do We Make The Perfect Coffee

How Do We Make The Perfect Coffee ,Article,coffee has always been in the United States, but this ever growing trend is not an original American idea.


How Do We Make The Perfect Coffee
Drive down just about any street in the United States and you will spot people holding coffee cups walking into their place of employment or just on a lazy morning stroll. With specialty coffee shops strategically tucked in our business districts, one would think coffee has always been in the United States, but this ever growing trend is not an original American idea.

It is believed that the first coffee trees were found in Ethiopia. Several urban legends surround the discovery of the coffee bean - the most familiar being a farmer who watched his goats eating the beans, and out of curiosity, ingested one and was impressed with the surge of energy the bean produced - but cannot be substantiated. But what we do know is that coffee beans found its way through the Arabian Peninsula that led to Yemen and Arabia. Yemen was the first area to cultivate the coffee bean. From there, it made its way to Turkey, where coffee beans were first roasted and then crushed and boiled in water, producing a very primitive version of the coffee we drink today.

Trade merchants brought coffee to Europe, and it quickly took off. Coffee houses popped up rampantly, and were the sites of philosophical and other intellectual discussions.

Then, in the 1700's a French captain brought a tree from Europe to the Americas, and planted it on the Caribbean Island of Martinique. From there, coffee consumption spread like wild fire in Central and South America.

And in the mid-1800's, Italy put its own spin on coffee by perfecting espresso in their region. France was known for making the first espresso machine, but the Italians found a way to add to the technology. They were the first manufacturers of the now ever popular espresso machine, and espresso remains a significant aspect of their culture today.

America added its own spin to coffee consumption. In the 1970's, the "coffee revolution" was born in Seattle, WA. At that point, the latte - a coffee and milk beverage - was created, and sought after throughout the United States. This ingenious invention that has American buzzing around their jobs and life helped change the quality of coffee we drink now. It has also begun to quickly spread to other parts of the world - coffee shops and other coffee venues can be seen just about anywhere globally - but Americans are still dubbed the largest consumers of coffee.

Today, coffee is one of the largest world commodities - it falls second to petroleum world-wide. The coffee industry employs over 20 million people, 5 million alone in Brazil. Coffee industry workers cultivate and harvest over 3 billion plants all over the world - which helps support the approximately 400 billion cups of coffee consumed each year. In the United States, the coffee industry pulls in annual revenues of over a billion.
About the Author/Author Bio
Robert Michael is a writer for Rgb Coffee which is an excellent place to find coffee links, resources and articles. For more information www.rgbcoffee.com
By Expert Author: Robert Michael
Article Source: http://www.articlesphere.com/

Coffee Facts

Coffee Facts,Article,The Arabica beans have a finer aroma,Bear in mind that the supermarket coffees...volcanic regions where the rich soils produce the best tasting beans.

Coffee Facts
A good cup of coffee is like fine wine and good quality cigars. There are various different types of coffee beans and these determine the flavors that the blend presents for the coffee connoisseur.

Many coffee makers blend a combination of the lower cost Robusta beans with the more expensive Arabica gourmet beans. The Arabica beans have a finer aroma, a richer flavor and more body than the less expensive beans.

The quality of the coffee is dependant on the proportions of the mix of these beans. Quite often a coffee might be advertised as a blend of gourmet beans and lower grade beans when in fact there are only small traces of the gourmet beans in the blend.

The gourmet beans gain much of their flavor from the soils they are grown in, with the best beans coming from the volcanic regions where the rich soils produce the best tasting beans.

Coffee should always be made from fresh beans as the quality diminishes rapidly with age. This is quite noticeable when comparing a supermarket grade coffee with a coffee made from freshly ground beans at a coffee shop. Bear in mind that the supermarket coffees generally have a lower blend quality and in many cases the blends also have a proportion of older beans to reduce the production costs.

The only way you can be assured of quality and taste is to buy fresh gourmet quality. Once you have acquired the taste for gourmet coffee you might never want to drink commercial grade coffee again.

You can buy coffee from many different regions throughout the world and each one has it's own unique flavor.

Coffee aficionados can pick the region where the coffee bean was grown just by tasting it. The method of processing the beans also has an effect on the final flavor so you can't always assume that a coffee will be good just because it came from a particular region.

Coffee is one of the world's most popular beverages and more suppliers are catering to the needs of an ever-growing demand.

About the Author/Author Bio
Graeme Ramsey is a freelance writer on many different topics. Coffee Facts
By Expert Author: Graeme Ramsey
Article Source: http://www.articlesphere.com/

Decaffeination and You

coffee beans are decaffeinated**Article,People sometimes wonder how coffee,The most obvious option is water decaffeination.. compressed liquid carbon dioxide instead of water as a solvent .

Decaffeination and You
People sometimes wonder how coffee beans are decaffeinated - is there a naturally caffeine-less variety of bean grown, or is decaffeinated coffee somehow chemically stripped of its caffeine? In some cases, the answer is "neither." There have been a variety of decaffeination techniques used over the years, some of which made use of natural or chemical solvents which left very few or no residues in the beans themselves. Since some of these chemical solvents were later determined to be carcinogenic, there are only a handful of decaffeination methods in use today.

The most obvious option is water decaffeination - however, water alone cannot be used because it absorbs too many of the substances in coffee which provide its rich flavor and aroma. Because of this, in most cases a chemical solvent such as ethyl acetate (found in small quantities in fruit) or methylene chloride is used to strip the caffeine out of the water, and the water is then brought back to the beans and dried, returning the flavor-enhancing compounds to the 96-98% decaffeinated beans. These processes are guaranteed to leave no more than the legal limit of solvent (typically under 10 parts per million) and are certified by the US Food and Drug Administration to be safe for human consumption.

Some health-conscious coffee drinkers cringe at the idea of any chemical solvent being used in their coffee, whether it is naturally derived or not. For these folks, there is the Swiss water method of decaffeination, in which the beans are soaked in hot water, and then the water is run through filters (such as activated carbon or charcoal) to strip away the caffeine. The water is then returned to the beans before the beans are dried, returning some but not all of the flavor and aroma to the beans. This method is considered more environmentally friendly, and many decaf drinkers refuse to purchase beans processed any other way. However, given the flavor reduction, it isn't ideal for many coffee lovers.

The last, and some would argue the best, of these three choices involves the use of compressed liquid carbon dioxide instead of water as a solvent - the liquid CO2 is pumped into the beans after a light water soak, and then it is drained off of the beans. Because of its molecular characteristics, CO2 is able to absorb the caffeine while leaving behind the flavor components in the coffee. This method is generally considered the most environmentally friendly, and provides the most flavorful decaffeinated coffee with absolutely zero residual chemicals remaining in the final product.

So whether you are interested in lowering your caffeine intake or you just want a late-night cup of coffee without the caffeine rush, now you can make a decision as to which type of bean processing you'd prefer as an informed consumer and coffee connoisseur!
About the Author/Author Bio
Kate Simpson writes for the coffeebeanqueen.com - a wonderful online magazine with delightful tidbits of information regarding the history of coffee, Espresso machines, Kopi Luwak and more.
By Expert Author: Kate Simpson
Article Source: http://www.articlesphere.com/

Coffee - Choosing The Right Roast For You!

Coffee -the choices of coffee roasts,Article, type of bean it is. Roasters spend many hours roasting and tasting coffees.. medium roasts are: American, Breakfast, City or Medium***

Coffee - Choosing The Right Roast For You!
Are you confused by the choices of coffee roasts at your local grocery store? Not sure which one is right for you? Once you understand the difference between the degree of roast, you will be able to choose one that you can enjoy.

All coffee beans start out as green beans. They look like a dried legume and have little resemblance to the final product. Coffee beans are roasted by trained professionals. Each degree of roast, or how dark the bean becomes, is decided by the roaster based on where the coffee comes from (it's origin) and the type of bean it is. Roasters spend many hours roasting and tasting coffees to find the perfect balance of flavors for each origin. The roaster's goal is to bring out the best qualities of the coffee.

Light roasts have several different names. If you read a package with the following terms, it is normally a lighter roast coffee: Light, Cinnamon, New England. The color of these beans will be close to milk chocolate. Many of the bean's unique flavors are apparent with this roast. The coffee will have a snappy brightness, often with some floral or citrus undertones. This is also referred to as 'acidity' in coffee. Coffees that have a more delicate character do best with a light roast. Contrary to popular belief, light roast coffees actually contain more caffeine than dark roasted coffee - up to 10% more! Origin coffees which are traditionally roasted to a light degree are: Kenya AA, Peaberry, Columbian and Guatemalan.

The names you will see associated with medium roasts are: American, Breakfast, City or Medium. Medium roasted coffee beans are a dark brown color and may have oily spots on them. The oily spots are some of the coffee's natural oils coming to the surface. There is less acidity with this degree of roast and some caramelization is occurring. More spicy and nutty undertones also become apparent. A good medium roast can truly highlight the best qualities of each type of coffee. Some typical origin coffees that do well with a medium roast are: Costa Rica,

Dark Roasts usually are described as: European, French, Italian, Espresso, Full City or Viennese. Note that these aren't origins, just the description of the degree of roast. Coffee roasted to this level will appear almost black in color and be very shiny or oily. Many of the flavor characteristics are gone from beans roasted to this level and have a smoky, deep flavor. There will still be some caramel notes as well, due to the caramelization of sugars in the bean. This roast has more of a bittersweet flavor to it. Some of the origins that hold up well to dark roasting are: Sumatra, Mocha Java and Sulawesi (Celebes).

When choosing a coffee, think about whether you like bright, citrus notes or possibly nutty, carmel flavors. Or even a smoky, earthy flavor. While there are blends of coffee which also combine the different roast levels, this should get you started down the road to your perfect cup! About the Author/Author Bio
Michael Russell Your Independent guide to Coffee
By Expert Author: Michael Russell
Article Source: http://www.articlesphere.com/