The Power of The Coffee Break

"coffee breaks"In fact every time you gain new employment the first thing you look for during your break is to see if there's a coffee machine in the employee lounge...

The Power of The Coffee Break

Coffee is not only big market in the United States and the West in total but it is a countrywide pastime that everybody like to get engaged in very regularly to get that immediate buzz and also to feel like they're part of the larger culture.

Coffee has been so infused in our culture that we have a time of day called "coffee breaks" which occurs every now and then in every single workplace in the United States. It's something that we've just taken for granted because we've become so accustomed to it. In fact every time you gain new employment the first thing you look for during your break is to see if there's a coffee machine in the employee lounge.

People who have more steep taste like to go downstairs and across the street to their local Starbucks or Dunkin' Donuts or any number of a gazillion stores that offers some sort of coffee. Now this isn't just in the mornings but also the afternoons and evenings and really whenever the craving hits that people will reach out for the coffee and shell out a few bucks for their favorite blend.

It's become our main excuse to step away from our desks every now and then to just enjoy the sun and the weather every now and then. Can you imagine a culture where we did not have these "coffee breaks" we would not be leave our desks as frequently as we can and do.

Recall all those times a co-worker goes out for coffee and asks "can I bring you anything back". So not only is coffee kind of personal escape, it's also a very social activity as well that allows people to connect to each other every now and then and restore their bonds.

By Expert Author: John Thompson
Article Source: http://www.articlesphere.com/

Starbucks Still Serving Up Coffee Drinks Laced with Monsanto's Bovine Growth Hormone

Starbucks has broken its promise as outlined in a letter sent to OCA in 2001 to offer hormone free milk upon request in all company owned stores by 2002. Not much has happened since the 2001 public relations ploy to portray the $6 billion dollar....

Starbucks Still Serving Up Coffee Drinks Laced with
Monsanto's Bovine Growth Hormone

The Organic Consumers Association (OCA) is deeply disappointed that Starbucks continues to drag its heels on a five-year-old commitment to offer consumers an alternative to milk and dairy products derived from cows injected with Monsanto's controversial recombinant Bovine Growth Hormone (rBGH). Furthermore OCA is outraged that company staff in at least one Starbucks location in Washington, DC threw numerous signed letters against rBGH from paying customers into the trash when these customers attempted to give them to the manager.

The genetically engineered hormone rBGH harms the health of dairy cows by increasing rates of udder infection in the name of increased milk production, threatens human health by increasing the levels of antibiotic residues in milk, thereby making it harder to treat human illness, and is linked to increased cancer rates. Despite these alarming harmful effects on human and animal health, Starbucks has broken its promise as outlined in a letter sent to OCA in 2001 to offer hormone free milk upon request in all company owned stores by 2002. Not much has happened since the 2001 public relations ploy to portray the $6 billion dollar coffee giant as a champion of "...business practices that produce social, environmental and economic benefits for Starbucks communities globally." Starbucks now supposedly offers rBGH-free organic milk and soymilk upon request (at 50 cents a cup extra), but does not publicize this fact to its customers, nor apparently even to many of its employees.

"Saturday's leafleting outside my neighborhood Starbucks revealed shockingly how out of touch Starbucks employees are with social and environmental responsibility as it concerns their own customers when they attempted to give thoughtful feedback," says Adam Eidinger, OCA's Washington Representative who witnessed numerous customers storm out of the 16th and U Street, NW Starbucks angered that letters they signed outside where immediately thrown in the trash by Starbucks staff when they attempted to give them to the manager. The leafleting happened all last week against rBGH and was part of an action in two dozen cities nationwide organized by the non-profit Food and Water Watch.

OCA is reactivating its members to campaign against Starbucks as there has been progress in recent years by other brands which are now 100% rBGH free. Starbucks is seen as a potential force for change as a huge buyer of milk products. The company, which reported profits of nearly $500 million last year, could greatly expand the market for rBGH- free milk by shifting their demand away from hormones.

Ronnie Cummins, Executive Director of OCA says, "Starbucks could be a huge part of the solution by demanding rBGH- free milk from its suppliers. Yet, if you search Starbucks.com for 'hormones' or 'rBGH' they claim to be 'unable to locate the information.' Apparently no one at Starbucks has been reading the same information on rBGH that all 25 countries of the European Union, as well as Japan, Australia, New Zealand and Canada have been reading, since these countries have all banned rBGH. It's a bad joke that Starbucks claims to be committed to the environment when they sell this tainted milk."

By Expert Author: Burkhard Bilger
Article Source: http://www.articlesphere.com/

Coffee: Quality Is Important

A quality cup of coffee can depend on many factors, such as:The time since the coffee beans were ground;How clean the brewing equipment is;he quality of the coffee bean being used;The quality of the water being used....

Coffee: Quality Is Important

A quality cup of coffee can depend on many factors, such as:

The time since the coffee beans were ground;
The time since the beans were roasted;
How clean the brewing equipment is;
The quality of the coffee bean being used;
The quality of the water being used.

Some Interesting Facts About Coffee

The quality of the coffee bean is the most important of these factors, if you are going to buy "good" coffee. The very best bean will taste bad if any one of the other listed characteristics are out of place. Not all coffee beans are equal, but the other points listed above will even the field.

A lesser coffee that has been freshly roasted and ground is many times better than coffee that has been roasted and ground then left to get stale - no matter how good it was when it was fresh.

A can of coffee found in the supermarket often contains large amounts of robusta, low quality Arabica beans and past crop (old) beans. To make matters worse, there is no way for the major coffee companies that roast and ship all over the country to get you truly fresh coffee.

Once you have coffee that has been freshly roasted and ground, good water and brewing equipment free of oil residues from the last brew and the quality of the coffee beans makes a huge difference.

How To Tell Coffee Quality

Please note that a coffee can bought in the supermarket often contains a blend of Arabica and robusta beans, while most coffee houses sell only Arabica beans. Arabica beans are normally rich in flavor - while robusta beans have more caffeine, less flavor and are cheaper to make.

There is an exception to every rule, and the exception here is that some very good espresso coffees will have small amounts of the highest quality robusta beans available on the market. This should not, however, be taken as a guarantee that a coffee house will have any better coffee than the diner down the street.

If any of the previously discussed items, such as cleanliness or freshness, are not in order then even the very best coffee can be made to taste bad.

When you buy coffee, whether it be in a coffee house or in a supermarket, you want to get 100% Arabica - except for espresso blends, which may be a combination of both. Whether good quality robusta can improve the flavor of espresso is up for debate.

For absolute freshness when buying in a coffee house, it is better to buy popular blends that move fast - while buying in a supermarket, vacuum packaged containers with an expiration date are your best bet although all canned coffee will be stale to some extent.

It should be noted that in order to be able to vacuum pack coffee, industrial coffee producers actually let the coffee sit for a while before it is packed. As soon as coffee is roasted it starts to release CO2, in a process called outgassing. This can actually help to protect the bean from going stale. Unfortunately for the people vacuum packing coffee or putting coffee in tins, this also will inflate the bags. This outgassing is the reason that you may very well see one-way valves on coffee bags. These valves allow the CO2 to escape, while keeping oxygen from entering the bag.

Chances are fairly high that you will not get truly fresh coffee in a supermarket. This is an absolute fact if it is pre-ground. In a coffee house, look for a shop that roasts in-house and ask what was roasted that day. If the person behind the counter does not know, ask to talk to someone who does know. If no one knows, simply go somewhere else.

Additionally, it should be noted that coffee is at its very best after a few hours rest. This is one of those places where an expert in the field of coffee can advise you. As a general rule of thumb, most coffees are improved with a rest time of about 12 to 24 hours. Some coffees, particularly those that are musty or earth coffees, actually mellow for the first two to three days - making a much longer rest better.

A final point to remember is that for best results, grind your own coffee. Buying fresh and then having it ground completely defeats the purpose. Ground coffee only lasts a few hours or one day at the very most.

By Expert Author: David McFarlane
Article Source: http://www.articlesphere.com/

Discovering Organic Coffee

How Organic Coffee Differs From Traditional Coffee**Tips For A Great Cup of Organic Coffee...organic coffee tastes as good if not better than non-organic coffee...

Discovering Organic Coffee

Many people have turned to organic fruits and vegetables (and even meats) in recent years, striving to live healthier, longer lives. You may be one of these people. But did you know that organic coffee is now available, too? If you can't find it at your local health food store, then you can definitely find it online.

How Organic Coffee Differs From Traditional Coffee

The coffee plant has traditionally been grown in the company of shade trees and other food and cash crops. This approach made for healthier soil and prevented water contamination. Unfortunately, many coffee growers have abandoned this approach in favor of larger crops and hence larger profits. However, synthetic pesticides, herbicides and chemical fertilizers have become necessary to maintain these crops, and along with them the taste of the coffee has suffered, the soil has suffered, and no one knows the potential impact they may have on the future health of the coffee consumer.

In addition, the loss of the shade trees has had a direct impact on migratory song birds. While an obvious connection may not immediately come to mind, the relationship has actually been symbiotic. These birds used the shade trees as their habitat as they migrated, and as a result they provided a natural defense against many of the bugs and pests that can ruin a coffee crop. Without them, pesticides must be used to do the job.

Unlike the large, commercial coffee plantations, organic coffees are generally grown on small farms with plenty of shade cover. There are plenty of migratory birds to control insects, and pesticides are unnecessary. In fact, the United States requires that organic coffees be grown on shaded land and be completely chemical free for three consecutive years.

Tips For A Great Cup of Organic Coffee

Whole beans should be used within a week of purchase in order to enjoy the full flavor of the coffee.

Avoid vacuum-packed coffee, even organic vaccum-packed coffee. The process of vacuum packing cannot be done immediately after roasting. The coffee must sit for nearly a week before it can be vacuum-packed. This degrades much of the flavor.

Coffee beans should be stored in an airtight container, not on the shelf in the paper bag you brought them home with from the store. And in order to enjoy the full flavor of the coffee, you should grind only the amount you intend to use just before brewing.

Whole coffee beans that will be stored longer than a week should be placed in an airtight glass container that's kept in the freezer.

As with any coffee blend, organic or not, grind the beans according to the brewing method you intend to use. Keep in mind that if you grind your beans too fine your coffee may end up bitter and muddy; if you don't grind them enough, your coffee may end up flavorless.

Often overlooked, many people consider the most important step toward a good cup of coffee to be the proportion of water to coffee. Experts recommend 2 tablespoons for every 6 ounces of water.

In Conclusion

While you will pay more for organic coffee, just as you'll generally pay more for organic fruits and vegetables, choosing organic coffee promotes the environment, the health of the coffee grower, and your health, too. Just as important for coffee drinkers everywhere: organic coffee tastes as good if not better than non-organic coffee.

By Expert Author: D. Silva
Article Source: http://www.articlesphere.com/

Coffee May Help To Keep Diabetes At Bay

Diabetes has been considered a risk factor of heart disease, and Type 2 diabetes develops when pancreas does not make enough insulin...Those who drank more than 6 cups of decaffeinated coffee per day had a 33-percent reduced risk....

Coffee May Help To Keep Diabetes At Bay

Coffee has been a drink that people consume everyday, especially during breakfast. There are many negative reports on consuming coffee mainly due to its caffeine. A study reported in the Archives of Internal medicine that there is a link between drinking coffee and a reduced risk of developing Type 2 diabetes. Nevertheless, it is still not clear that whether the protective effect is due caffeine or other ingredients presented in coffee.

Diabetes has been considered a risk factor of heart disease, and Type 2 diabetes develops when pancreas does not make enough insulin or when insulin cannot be used by the body properly. Insulin is a hormone that converts sugars into energy. This form of diabetes is commonly found among people aged 40 and above, especially those overweight and physically inactive.

The study, conducted by the University of Minnesota, examined over 28,000 postmenopausal women over a period of 11 years (1986 -1997). Women who drank more than 6 cups of coffee per day were less likely to be diagnosed with diabetes. Those who drank decaffeinated coffee showed a further reduced risk.

Questions were answered by these women about risk factors for diabetes, and details given about their lifestyle and beverage consumption (including regular and decaffeinated coffee). After adjusting the data for other risk factors for diabetes, it was found that women who drank more than 6 cups of any type of coffee daily were 22 percent less likely to be diagnosed with diabetes than non-coffee drinkers. Those who drank more than 6 cups of decaffeinated coffee per day had a 33-percent reduced risk.

The overall intake of caffeine did not appear to be related to diabetes risk, suggesting that another ingredient in coffee might have contributed to the effect. The researchers suggested that magnesium, and other minerals and nutrients found in coffee bean such as polyphenols and antioxidants, may be responsible for this beneficial effect. However, further studies are required to ascertain this.

Other experts expressed some concerns about this study. Firstly, the participants were only limited to postmenopausal women and so are not representative of the population. Secondly, there is no objective measure to ensure that the reported diet or incidence of diabetes were accurate because data were collected from self-administrative questionnaires. Thirdly, there are many kinds of foods containing hundreds of different phytochemicals and antioxidants. It may not be appropriate to simply rely on any single food to obtain these nutrients. Finally, taking too much coffee can cause side effects. More than 3 cups of coffee a day can cause nervousness, stomach distress, insomnia, and for some people, irregular heartbeat.

While awaiting further research confirmation about the beneficial effect of drinking coffee, people with diabetes, however, still need to maintain healthy eating habits, regular physical activity, and more importantly, maintain a healthy body weight.

Former Heart Surgeon Reveals ... How to prevent and even reverse heart disease - without drugs or surgery. Read more about Dr Robert's confession at: http://www.howtopreventheartdisease.com/dr-robert.html

By Expert Author: Ng Peng Hock
Article Source: http://www.articlesphere.com/

Coffee intake linked to lower diabetes risk

Based on this information reported in the initial questionnaire, about half of the women (14,224) drank one to two cups of coffee per day; 2,876 drank more than six cups; 5,553 four to five cups; 3,232 less than one cup; and 2,927 none. Over the following 12 years, 1,417 of the women reported on surveys,

Coffee intake linked to lower diabetes risk

Drinking coffee, especially when it is decaffeinated, will be associated with a reduced risk of type 2 diabetes, according to a report in the Sept 26 issue of Archives of Internal Medicine, one of the JAMA/Archives journals. The link between coffee and diabetes risk appears to be very consistent across different ages and body weights; in addition, most research has found that the more coffee an individual drinks, the lower his or her risk for diabetes. However, it remains unclear whether it is the caffeine or any other ingredient in coffee, which may confer a protective effect.

Mark A. Pereira, Ph.D., and colleagues at the University of Minnesota, Minneapolis, had studied coffee intake and diabetes risk in the 28,812 postmenopausal women in Iowa over a 12-year period. At the beginning of the study, in 1986, the women answered questions about the risk factors for diabetes, including age, body mass index, physical activity, alcohol consumption and other smoking history. They also reported how often they consumed a variety of foods and these beverages over the previous year, including regular and decaffeinated coffee.

Based on this information reported in the initial questionnaire, about half of the women (14,224) drank one to two cups of coffee per day; 2,876 drank more than six cups; 5,553 four to five cups; 3,232 less than one cup; and 2,927 none. Over the following 12 years, 1,417 of the women reported on surveys, which they had been newly diagnosed with type 2 diabetes. After adjusting the data for some of the other diabetes risk factors, women who drank more than five cups of any type of coffee per day were 21 percent less likely than those who drank no coffee to be diagnosed suffering from diabetes; those who drank more than five cups of decaffeinated coffee per day had a 32 percent reduction in risk compared with those who drank none.

Overall caffeine intake did not appear to be much related to diabetes risk, further suggesting that some other ingredient in coffee was also responsible. "Magnesium, for which coffee is a good source, can explain some of the inverse relation between coffee intake and risk of type 2 diabetes mellitus through known helpful effects on the carbohydrate metabolism," the authors write. However, the study found no relation between Magnesium and diabetes risk. Other minerals and nutrients found in the coffee bean including compounds known as polyphenols, which have also been shown to help the body process carbohydrates and antioxidants, which might protect cells in the insulin producing pancreas can contribute to its beneficial effects and needs to be examined in future studies.

By Expert Author: Adam Akelis
Article Source: http://www.articlesphere.com/

Coffee Can be Flavored Many Ways

Take care to purchase coffee beans from a reputable roaster....The manufacturer may be trying to cover up low-quality flavor with sugar.**To flavor your own coffee at home, try adding cinnamon, vanilla, mint or cardamom to an air-tight container of freshly roasted beans,..

Coffee Can be Flavored Many Ways

Not many things are more satisfying to the avid coffee drinker than the full flavor of a hot cup of Joe. Coffee varies greatly in taste depending on the type of beans and how they are roasted, but other flavoring options are booming in popularity.

The most common way to pre-flavor coffee is to directly infuse the beans with essential oils or plant derivatives. Warm beans are more accepting of additives than cool ones, so it's best to introduce flavorings to beans that are fresh from the roaster. The most common ratio is a half ounce of flavor to one pound of beans.

Take care to purchase coffee beans from a reputable roaster. Some shops will attempt to disguise poor-quality beans with flavoring. The freshness of the beans can be gauged by appearance. Freshly flavored beans will look more glossy or oily, while stale beans will look dry and dull.

Adding flavored syrups is another option. Syrups are added after the coffee is brewed, allowing drinkers to customize the strength and sweetness of their coffee. Having a working knowledge of the label goes a long way toward ensuring syrup satisfaction.

"Brix" is a word used to convey the sugar and flavoring concentration of a syrup. The higher the number, the more concentrated the flavor. The highest quality syrups have a brix of 60 to 70. However, a high brix doesn't tell how much of the concentration is flavor and how much is sugar. That information should easily be found on the label. Higher concentrated syrups may cost more, but they will last longer because a little goes a long way.

Other things to consider when choosing a syrup are sweeteners and preservatives. Syrups are usually flavored with things like corn sugar, cane sugar or fruit juice. Be wary of extra think or sticky syrups. The manufacturer may be trying to cover up low-quality flavor with sugar. Sugar-free and preservative-free syrups are becoming more popular, but that doesn't necessarily mean they are all-natural. Once again, you must carefully consult the label to make an informed choice. It's also important to note that the shelf life of preservative-free syrups will be considerably shorter than those with preservatives.

Both pre-flavored beans and syrups have fans among connoisseurs, but there are pro and cons with each. Post-brew flavoring won't leave any kind of residue or aroma in grinding equipment and gives the drinker more control over strength and sweetness. Beans are flavored without using sugar or preservatives of any kind, making them more appealing to those to choose the all-natural route.

To flavor your own coffee at home, try adding cinnamon, vanilla, mint or cardamom to an air-tight container of freshly roasted beans, or adding a shot of your favorite liqueur.

By Expert Author: Cory Willins
Article Source: http://www.articlesphere.com/