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American coffee? Technically there is no such thing, at least none that is grown in North America. There is such a thing as the American coffee consumer which might as well be an institution all their own for it’s their money that drives a substantial portion of the market.

Americans consume more coffee than any other nation on earth. American coffee companies revolutionized coffee marketing, packaging, distributing, and even processing and roasting in the late 19th and early 20th centuries. America has sent troops to other countries to protect coffee growers and exporters from civil unrest. Yes, America is in love with coffee.

Coffee even played a role in the birth of America. Early British colonists revolted against Britain taxing tea. They exerted their independence by throwing cases of English tea into Boston Harbor during the famed Boston Tea Party. The early American coffee drinker was seen as patriotic and independent.

American coffee retailers like Starbucks have created huge multi-billion dollar companies. They did this by providing the public not only a good cup of coffee but a relaxing place to socialize and drink their coffee. Starbucks did not invent the coffeehouse by any means. The earliest known coffeehouse opened in 1475 in Constantinople. But Starbucks definitely revolutionized the experience for American coffee drinkers and carried the modern coffeehouse into the 21st century.

Americans have taken coffee with them into every war since the Revolution of 1776. Whether to stay awake in battle or as a comforting, soothing reminder of home in the midst of bleak and frightening conditions or both.

In fact, many wars have been fought over coffee and the lands on which it is grown. From small scale turf wars to full blown civil wars and political revolt. Such as in Nicaragua in the late 1800’s and early 1900’s.

Coffee has become an integral part of every society it has ever been introduced to from the time it was discovered about 600 A.D. There is definitely something about the dark, mysterious and tantalizing beverage that captivates the spirit and captures the imagination. American coffee drinkers are no different and have adopted the age old addiction with gusto.

© Copyright Randy Wilson, All Rights Reserved.

Ever wonder how to clean a coffee maker the right way? Drip coffee makers need to be cleaned at least once a month to keep your coffee tasting good.

Cleaning your coffee maker takes away hard water deposits, old oils from previously brewed pots and other impurities that can make your coffee taste bad.

A mixture of 1 part vinegar to 2 parts water is the best way to clean a drip coffee maker. Mix a full pot of the vinegar and water mixture, pour it in your water reservoir and turn the coffee maker on.

Once the mixture has run completely through, turn the drip coffee maker off and let it cool for 15 to 20 minutes.

Pour the vinegar and water mixture down the drain. If you are cleaning a coffee maker that hasn't been cleaned regularly, repeat this step again with a fresh vinegar and water mixture.

Next, rinse the pot out thoroughly with warm, plain water. Then, fill the water reservoir again with clean water and turn the coffee maker on to start the rinsing process.

To make sure all of the vinegar and water solution is completely gone repeat the rinsing process one more time after letting the pot cool for 15 to 20 minutes.

This is how to clean a coffee maker the right way. Cleaning your drip coffee maker on a monthly basis will make it last longer and keep your coffee tasting the best it can possibly be.

Copyright © 2005 - Perfect-Coffees.com - All Rights Reserved.

Do you know an espresso drinker that you want to get a gift for? Perhaps you’d like to get yourself some gourmet espresso. Well, buying gourmet espresso coffee gifts is easier than ever. With more and more stores online selling gourmet espresso at fantastic prices with cheap shipping, everyone can afford it now. We recommend 3 of the best merchants online on our Coffee and Tea Gifts page (http://www.gourmet-food-gifts.com/coffee-and-tea-gifts.htm), you just need to scroll to the bottom and start shopping.

Here’s a little bit of information on what you can expect to find. There are quite a few choices when it comes to espresso. You can buy whole beans or ground coffee, but if you’re not sure if your friend has a coffee grinder, either pick one up at the same time (2 of the 3 merchants we recommend sell them) or go with ground coffee beans. Most people like the amount of caffeine in espresso (myself included) and not just the taste. But for those of us who can’t have too much caffeine for health reasons, you can also get decaffeinated espresso.

You can also purchase espresso pods. Before doing so though, carefully check if your machine will accept espresso pods. What is a pod you ask? It looks almost identical to a tea bag, perhaps slightly larger and acts in the same way as a teabag. It’s mess-free, unlike using a filter and loose coffee and ensures the same great taste for every cup. It’s much easier to use, but also slightly more expensive.

Whatever you choose, have fun with it. There are so many brands to choose from, you might want to try them all to find the perfect coffee for you. Happy shopping!

Starbucks Coffee Company was founded in 1971 by three businessmen in Seattle, Washington who had a love for coffee and tea. It was important to them that the city of Seattle to have access their coffee.

The Starbucks Coffee Company grew slowly but by 1981 had 4 retail stores and a roasting plant that sold whole bean coffee in Seattle only.

By 1983 the marketing manager had a vision of re-creating the magic and romance behind the Italian coffee bar and wanted to test out the concept of selling espresso by the cup. When Starbucks Coffee opened its 6th store in downtown Seattle, the idea had become a hit. Within 2 months the new store was serving over 700 customers a day and it was selling 3 times more than the whole bean locations.

In 1987, the owners of Starbucks Coffee Company decided to sell their coffee business along with the name to a group of local investors for $3.7 million.

The new investors were told that they would open 125 Starbucks coffee stores in the next five years. Starting from a base of 17 stores in 1987, the company expanded rapidly to Vancouver, Portland and Chicago.

By 1991 Starbucks had expanded into the mail-order catalogue business, licensed airport stores and expanded further into the state of California.

In 1992 the company went public and after the initial public offering, Starbucks continued to grow at a phenomenal pace that no one had ever seen in the coffee world before. By 1997 the number of Starbucks Coffee stores grew tenfold, with locations in the US, Japan and Singapore.

Starbucks initiated several successful product and brand extensions including offering coffee on United Airlines flights. They also began selling premium teas through its Tazo Tea Company and offering people the option to purchase starbucks coffee online to enjoy at home.

They began distributing whole bean and ground coffee to supermarkets through an agreement with Kraft Foods. They also produced premium coffee ice cream with Dreyers. Starbucks even sold CDs in its retail stores.

Starbucks began turning its name into a household word not through advertising but through word of mouth. In fiscal 2004, Starbucks opened a record 1,344 stores worldwide. The once small regional roaster, Starbucks Coffee Company, now has more than 9,000 locations in 34 countries serving over 20 million customers a week.

Copyright © 2005 - PerfectCoffees.com - All Rights Reserved.

Long ago it is said that a lone shepherd and his flock came across a strange and mysterious plant growing upon a secluded and forgotten hillside. Before he could stop them some of his herd had began to gnaw away at this unusual berry. After about fifteen minutes or so the herder started to notice that his sheep were behaving in an odd manner. Not only were they unusually alert but they also appeared to be extremely hyperactive. Now being a little weary and extremely tired the shepherd decided to try the berries and see if the end results would be the same for him as they had been for his flock. To his pleasant surprise the shepherd began to feel wide awake and he too became very alert. After a few hours had passed along came a wandering monk who, after being informed of the plants amazing qualities proceeded to scold the poor shepherd and lecture him on his foolish indulgence. After he had finished telling the shepherd just what a sinner he had been the monk set upon his journey but not before he had added a little something to his backpack and supplies.

Back at the monastery the monks decided to try this new and exciting substance. Soon the endless hours of praying were endured with the greatest of ease. Coffee, the drink had been revealed to the world. Its widespread use then took a grip in the Ethiopian lands before then migrating on to the Arabian outlands. Here it was to be held for many years as a sacred substance but was eventually to be unlawfully exported by a merchant called Baba Budan. Word of its qualities were soon to spread and within a few years coffee was to emerge as one of the most valued commodities of all time. Now would you believe that each year we drink an amazing four billion cups and there are those among us who would cry at the thought of starting their day without it.

Although coffee is mainly known as a sleep suppressant there are those who consider coffee to have many health benefits. It is thought that people who suffer from asthma and partake of the beverage have at least 25% less symptoms which may be due to a substance in coffee called theophylline. This is known as a bronchodilator and quite simply it is thought to help those who suffer with the disease to breath with a little more ease. Drinking coffee on a daily basis is also thought to help lower your chances of developing colon cancer by a figure also in the region of about 25%. This may be due to the fact that coffee helps to keep you regular. Coffee can do more than just help you get through your day!

Aside from the benefits that have been mentioned above, it has to be said that simply enjoying coffee as a beverage is a delight that will never be easily surpassed. The unbelievable thing is that most people have no idea of the different tastes and delights that this monarch of all drinks has to offer. One of the fastest growing trends of the past few years has to be the rising popularity of obtaining coffee via the internet. Never before has it been so easy to sample such a huge variety of blends, tastes and aromas, and all at the click of a mouse. I order coffee frequently through the internet and I always make a point to record the country, blend and from whom I purchased.

Well now that you know the tale of the mystical beans I hope that if in the future you are considering visiting your local coffee shop you recall the story of the lowly shepherd and think about just what you might be drinking were he not to have wandered onto that bleak and lonely hillside. Why not take advantage of the internet and try the many different varieties and blends available. Not only will you impress your tastebuds, your friends will be grateful as well.

Cappuccino or latte?

As far back as 850 A.D it is said that a lonely sheep herder and his charge stumbled across a strange and mysterious berry growing on a secluded and forgotten hillside. Before he could stop them, some of his sheep had already began to sample this strange fruit. After about ten minutes or so the shepherd began to notice something unusual about his sheep. They no longer looked tired after their long trek that day. In fact they appeared to be wide awake and very alert. The shepherd had never seen them behave this way and he was curious. Now being a little tired and weary himself the shepherd decided to try the berries for himself. Just as had happened with his flock he too became wide awake and pardon the pun, extremely "full of beans". Just then a monk happened by and after hearing what had happened proceeded to scold the poor shepherd and lecture him on his foolish indulgence. Having had his say the monk continued on his journey but before he set off he made absolutely sure that a plant was secured amongst his belongings.

Back at the abbey the monks decided to try this new magical stimulant. Soon the endless hours of praying became easy to endure. Coffee the beverage had been unleashed. Its widespread use first took hold in the Ethiopian regions before then moving on to the Arabian empire. Here it was to be held for many years as a sacred substance until it was illegally exported to the outside world by an Arab called Baba Budan. Word of its effects then began to spread and in a short while coffee was to become one of the most treasured commodities in our history. Today we drink a staggering 4 billion cups each and every year and there are many among us who would simply refuse to start our day without it.

Although coffee is well known for keeping us awake there are also health benefits associated with the drinking of coffee. It is said that those who suffer from asthma and partake of the drink have 25% less symptoms due to a substance called theophylline. This is what is known as a bronchodilator and quite simply it is claimed to help those who suffer from the disease to breathe a little easier. Drinking Coffee on a regular basis is also meant to help lower your risk of colon cancer by a figure also in the region of around 25%. It is thought to do this simply by helping to keep you regular which in turn helps fend off disease and illness.

Apart from the benefits that have just been mentioned it has to be said that simply drinking coffee as a beverage is a delight that cannot easily be surpassed. The amazing thing is that the average person has no idea of the varied tastes that this hallowed bean has to offer. One of the growing trends of recent years has to be the rising popularity of ordering coffee via the wonder we call the internet. Never before have we been able to sample such a wide variety of tastes, blends and aromas without having to endure the tedious trials of hiking around the city. I myself tend to place small orders but I always make a point to record the name, blend and of course exactly from whom I purchased.

Now you know the story of the magic beans I hope that next timeyou are considering popping into the local coffee shop you recall the story of the wandering sheep herder and consider just what you might be drinking were he not to have wandered with his flock onto that lonely hillside. Take the time to try the many different varieties available and I promise you the joys of coffee will be sure to tantalize your senses,tease your tastebuds and delight your friends and associates.

Cappuccino or mocha?

Specialty gourmet coffee is a very hot commodity in today's market. The consumption of gourmet coffee has steadily grown with consumers enjoying the more sophisticated tastes of gourmet coffee beans.

Specialty gourmet coffee, sometimes called premium coffee, is exceptional coffee beans grown only in ideal coffee-producing climates. These coffee beans have unique characteristics because of the soil they grow in which produce very distinctive flavors.

Gourmet coffee has a more balanced flavor and richer taste than the standard mass-produced coffee. Gourmet coffee beans go through a rigorous process of certification that is stricter to help keep the quality high.

In the 1974 issue of the "Tea & Coffee Trade Journal", Erna Knutsen first used the term 'specialty coffee' to describe these unique coffee beans that are produced in special microclimates with these distinctive, exceptional flavors.

In 1982 the Specialty Coffee Association of America was created by coffee professionals to help set quality standards for the specialty coffee trade.

Since the 1990's the growing popularity of the coffee houses and specialty gourmet coffee retailers, have made gourmet coffee one of the fastest growing food services markets in the world. In the United States alone, it nets approximately $8.5 billion a year.

Some have compared specialty gourmet coffee to wine. The aromas and flavors have similarities in how the consumer connects with the two beverages. The characteristics of gourmet coffee however, are more even complex than wine. The coffee bean is more dependent on altitudes, climate and soil variation than with the grapes used for wine.

The history and tradition of the specialty coffee grower makes this a very complex beverage. So pour yourself a cup of your favorite specialty gourmet coffee, sit back and enjoy, you deserve it.

Copyright © 2005 Perfect-Coffees.com. All Rights Reserved.

Coffee cupping is a method to compare the different characteristics of a coffee bean. Cupping lets us compare different coffees against each other to evaluate the uniqueness between them. This information can give us a better understanding of each different region and their basic tastes.

Having a coffee cupping party at home is a great way to socialize and enjoy coffee while evaluating and sharing thoughts on the different blends. It can be fun and a sense of adventure discovering flavors and nuances you never thought existed in a cup of coffee.

Gather some coffee lovers together with a small cupping supply and let the fun begin.

Coffee cupping is not difficult and will take some practice and patience but the reward will give you invaluable knowledge about coffee.

Your cupping supply will consist of the following :

1. Fresh filtered water, not distilled or softened.
2. A coffee scoop that holds 2 tablespoons.
3. Small cupping cups that hold 5 ounces each
   (3 for each sample; if cupping 3 coffees you will need 9).
4. Small rectangle plastic trays to hold beans; 1 for each coffee.
5. Cupping spoons that are deep for holding samples and slurping.
6. Whole Bean Coffee; enough for 3 cups each-six tablespoons.

To Begin:

• Bring water to rolling boil and let stand.
• Put your cups on the table in 3 groups of 3 each.
• Using your scoop measure 1 scoop of beans per cup.
• Grind coffee beans to a fine consistency and put in cup.

Make sure to grind each coffee to the same fineness and clean the grinder after each grinding.

Start by sniffing each of the coffee samples then begin pouring water just off the boiling point on the grounds. Allow the coffee to steep for 3 to 4 minutes. Using your spoon gently break the crust and take time to smell the coffee at this point. Once the crust is broken gently stir the coffee to allow some of the grounds to sink. Any left on top should be scooped out and thrown away.

After cooling slightly start slurping the coffee from the spoon. Let it splash over your entire palate letting your taste buds experience and acknowledge each flavor. It’s fun to see how many funny sounds you can make while slurping.

You could even make a game of it to see who can make the funniest sounds. Hold the coffee in your mouth without swallowing and swish it around and begin to realize all the different taste sensations. At this point, spit the coffee out and begin sharing your experience and thoughts with the rest of the group. There are no right or wrongs just opinions.

For many beginners evaluating coffee with other coffee lovers will open your eyes and your taste buds to flavors in coffee that you might have missed. It is a fun way to share a new understanding and appreciation for coffee cupping and enjoy it all at the same time.

Copyright © 2005 PerfectCoffees.com. All Rights Reserved.

A quick and easy way to enjoy mint-chocolate coffee!

My sister-in-law makes these, and they sell them at school events to raise money for the parochial school where her son is enrolled. She says they "sell like hotcakes." Suggested price: 2 for $1. If you want to make gifts for people for birthdays or Christmas or other special occasions, or as party favors, the coffee spoons work well for that too.

• Ordinary plastic spoons

• Bars of Hershey's chocolate

• Hard peppermint candy or, for something different, try dinner mints

• Saran Wrap or other plastic wrap

• Short pieces of ribbon

Melt the chocolate. Dip the plastic spoons in the chocolate. Lay spoons on wax paper. Before the chocolate sets, place a mint in the middle of the spoon.

When the chocolate has cooled and hardened, cover spoon with Saran Wrap (or other plastic wrap). Tie a ribbon around handle of the spoon to hold the plastic wrap in place. (Use colored plastic wrap and coordinating colors for the ribbon, if you prefer.)

To use: pour a cup of hot coffee, take the plastic wrap off the spoon, stick the spoon in the coffee and stir. And TA-DA! -- mint chocolate coffee.

Note: You might want to add some chocolate chips to the melted chocolate to give it a somewhat firmer consistency when it cools off. You may also want to experiment a bit with dipping the spoons a couple of times.

Another note: you could also experiment with other flavors. What about vanilla almond bark and butterscotch candy? Or chocolate and butterscotch? Or chocolate and raspberry candy? You get the picture, I'm sure.

Many a coffee aficionado would turn up their nose at the thought of adding flavorings to their beloved black beverage. But, if you're not an aficionado, and you didn't pay exorbitant amounts of money for single-estate specialty coffee beans, then why not indulge in trying some of the fine coffee flavoring syrups, or flavored coffee beans available today? To help you make the most of coffee flavorings, here is a summary of the things you should know before buying.

**Coffee Flavoring Syrups**

Generally sweet, and always indulgent, coffee flavorings such as vanilla, hazelnut or amoretto can be found bottled in the form of coffee syrups. Added after the coffee is brewed, the advantage of using these syrups over using pre-flavored coffee beans is that your grinding and brewing equipment does not become tainted by flavor extracts on the beans.

About the only rule when using syrups to make flavored coffee is "don't overdo it". Remember, the flavor should complement your favorite drink, rather than overwhelm it.

Here are some general guidelines to help you buy only the best coffee syrups:

• Brix - the word 'brix' is used to describe the solids content of a syrup. The higher the brix, the higher the concentration of sugar and flavoring in the liquid. Many high-quality coffee syrups have a brix between 60 and 70 - that is, 60-70% solids. Higher concentration syrups will cost more initially, but you use less so they will last longer.

• Flavor vs. Sugar - even though a brix of 62 indicates a high quality syrup, you can't be sure of how much of the solids content is sugar and how much is flavor without checking the label and/or taste-testing the syrup. Some manufacturers promote their syrups as adding 'flavor without sweetness'. Your personal preference will dictate whether you prefer the sweetness. If you normally take sugar, you might find you do not need to add sugar if the syrup is quite sweet. Be aware of very thick, sticky syrups - these may be disguising a poor flavor extract with an overdose of sugar.

• Sweetener - you will find most syrups are flavored with cane-sugar. Other popular sweeteners include fruit-juice and corn sugar. Syrups that use other than cane-sugar are generally not as sweet - something you may or may not prefer. In any case, look for the "all-natural" statement on the label if you want to avoid artificial sweeteners.

• Preservatives - some syrups are preservative-free. The flavor may benefit from this - just remember that the shelf-life of these syrups will be shorter than those with added preservatives.
  Sugar Free or Low Carb - due to consumer demand, some companies are producing sugar-free coffee syrups. To be an informed consumer, you should check the label to determine whether these are unsweetened or artificially-sweetened and purchase according to your personal preference.

• Purpose - most syrups are general purpose, but some syrups will be labelled as baking, dessert or drink flavorings. They will vary in thickness, sweetness and flavoring depending on their purpose.

Once you get your syrup home, why not try:

• Combining syrups to create unique flavors

• Using syrups as dessert toppings

• Adding syrups to smoothies

• Adding syrups to soda water

• Using syrups as a glaze for meat or vegetables (fruit-flavored syrups are nice for this)

• Adding syrups to a salad dressing or vinaigrette

** Flavored Coffee Beans **

From caramel, to pumpkin pie, gingerbread, cinnamon or butterscotch, there are an abundance of pre-flavored coffee beans to sample and enjoy. Beans are generally flavored using essential oils, plant derivatives and other aromatic flavorings. The flavors are mixed with warm beans straight out of the roaster to ensure as much flavor as possible is absorbed by the bean. Most flavoring is 3% w/w (weight to weight) which is 1/2oz of flavoring to 1lb of coffee.

Here are some tips to help you buy only the best flavored coffee beans:

• You can tell the freshness of flavored beans by their appearance. Freshly flavored beans will appear glossy - very oily and wet.

• Be sure you are buying from a reputable coffee roaster to ensure your beans and flavorings are of a high quality. Some roasters may be adding flavor to low-quality beans thinking that their low-quality will be disguised by the flavoring. (This is usually not very successful - a bit like trying to cover up bad dessert with sugary syrup.)

Here are some reasons why you might prefer to try pre flavored coffee beans over coffee syrups:

• Aroma - the combination of the aromatic flavoring and the aroma of the bean itself can be quite exquisite. About 76 percent of taste is experienced through the nose, so the aroma makes for much of the flavored coffee experience. Consider it a kind of coffee aromatherapy.

• Sugar-Free / Low-Carb - most pre flavored coffee beans are flavored without using sugar. Even so, if sugar is contained in the flavoring, the amount of sugar in the final product is negligible. Being sugar-free also gives you the freedom to use sweetener of your choice.

** Making Your Own Flavored Coffee **

An inexpensive and more body-friendly (i.e. no sugar, no preservatives, no artificial anythings) way of adding natural flavor to your beans is to fill an airtight container with freshly roasted, whole beans. To the container, try adding any one or more of the following:

• Whole vanilla bean(s)

• Cinnamon Stick(s)

• Cloves and Nutmeg (use sparingly)

• Cardamom

• Citrus Peel (lemon or orange)

• Mint Leaves

• Alternatively, a simple sprinkle of cinnamon, or a dash of liqueur (Amaretto, Irish Creme) after your coffee is brewed can add the hint of flavor you've been craving.

Flavored coffee syrup is a popular addition to any coffee beverage and a welcome change for any regular coffee drinker. Whether you are looking to satisfy a sweet tooth or just want something different, flavored coffee syrups put a great kick into any drink. If you own a coffee business, these syrups are another great way to attract customers, allowing them to customize their own drinks so they can enjoy exactly the flavors that their taste buds desire.

Coffee, of course, has a wonderful taste itself, but it also acts as a catalyst for many other flavors. The growth in popularity of flavored coffee is testament to coffee's versatility and strength. People today have come to expect variety and certainly flavored coffee offers them a choice. Flavored syrups means that coffee drinkers can enjoy their beverage all day in a host of different ways.

The best flavored coffee syrups are made from all natural ingredients. The chemical additives and preservatives found in some syrups can distort or hide the flavor of the coffee, while all natural flavors will simply enhance a beverage. Although all natural syrups are more expensive, they are worth the investment as your customers will surely taste the difference and come back time after time for more.

There are four different groups of syrups. The most popular syrups are the vanilla based, which include nut and creme flavors like Irish creme and hazelnut. These flavors go well with just about any type of coffee, and can even be used to sweeten a cappuccino or latte. Chocolate is the next most popular flavoring group, followed by the fruit and spice flavors. It is always a good idea to have an offering from each group so your customers can experience different flavors (and spend more!)

Today, more than 100 different and delicious flavorings lace the coffees, espressos, cappuccinos, and frappes. To say the least, flavored coffee has become an interesting and fast growing area of the coffee market. Blends such as Irish Creme, French Vanilla, Hazelnut and even Macadamia Nut grace the shelves of both coffee specialty shops and home kitchens alike.

The concept of adding flavors to enhance the taste of coffee is, by no means, a new craze. Arabs began flavoring their coffee with cardamom hundreds of years ago, Africans experimented with citrus flavors, and South Americans enjoyed a hint of cinnamon in their cups.

Flavored coffee syrups are highly concentrated, so a little goes quite a long way – this makes it very cost effective for the café owner. One half-ounce shot of syrup is usually adequate to flavor an entire coffee drink. These syrups are available from most coffee suppliers; if you are a new retail or business customer, they will often send you samples to allow you to taste them for yourself; this way you can choose the best tasting syrup product for your customers. This is the fun part – then you have to sell them!

Coffee roasters and those who roast, brew and serve the ultimate cup of coffee are now esteemed professionals within the social fabric of our community at large. A good coffee roaster is a little like a celebrity chef these days, complete with loyal followings, highly descriptive reviews and the ability to command premium prices for their products and services. As coffee continues to grow in elevation from merely a mundane beverage to something of art form, a good coffee roaster has begun to take on a glamorous aura.

But there is a café on almost every street corner or every suburb now and every barista thinks of him or herself as the best roaster on the block. The professional barista is a now fiercely competitive industry and cafes and restaurants across the globe fight to retain the barista that can produce a coffee that will have customers returning time and time again. So, because roasting is everywhere, how do you choose the coffee roaster for you?

Your first question is whether you're looking for wholesale coffee roasters to supply your business, or retail roasters to keep you happily supplied with beans at home. But for our purposes, let's say you're looking for a retail roaster to feed your coffee habit because you are a die hard coffee lover.

One approach is to decide exactly which coffee beans you prefer. Once you have found the coffee beans that you like you can then search for that specific bean. It might take you some time to research this and you might want to join a coffee club so that you can do some extensive taste testing. They will send you a number of coffee varieties each month for a small fee and this gives you the opportunity to try out blends and pure coffees to see what you prefer.

But once you know what coffee you are after, the online suppliers can tell you which of the coffee roasters that carry the beans you are looking for, who has the freshest beans and who has most skill in roasting them to perfection. You might also want to look for coffee bean suppliers that are geographically close to you. By doing so you can be confident that the beans can be delivered faster and will therefore be fresher when they reach your door.

But before you make your final decisions, consider organic coffee as an option. Organic coffee is another choice you might want to make. This coffee is certified to have been grown and processed without chemical intervention and is becoming more and more popular with wholesale outlets. It generally has a mild nutty flavor. It is also becoming popular with celebrities who are eager to adopt the coffee cause. Organic coffee, understandably sells very well in Hollywood.

Now all that is left to do is try several brands of coffee to find out which one you like the best. Enjoy your next coffee!

Coffee club membership is a joy for coffee lovers The coffee club concept is relatively new but is taking the world by storm. Reward yourself or your friends and relatives with coffee clubs by joining up and saving loads. Each month, you will get a shipment of coffee delivered direct to your door. This is a great way to taste new coffees, sample different varieties, find a brew that you really like and ultimately avoid a trip to the store to buy your favorite coffee. Automatic shipment is very convenient, especially if you like your coffee first thing in the morning because this means you will never run out when you need it the most.

Clubs are now springing up all over America and different clubs have different offerings so it is easy to find one that suits you. Most clubs offer a coffee of the month and/or your choice of flavors. With flavors you can choose what coffee you want delivered each month, or allow the company to surprise you. Depending on the club, it could be your favorite flavor, or a different flavor every month. Amounts vary from company to company also. Usually it is one pound per month, but you can order more if you desire.

Some clubs even offer newsletter subscriptions with informative articles about the month's featured coffee as well as coffee recipes and helpful hints about coffee making and removing coffee stains. When you join one of these clubs, you are also usually entitled to a members-only discount. If the company has a sale or special offering, generally the club members will be the first to hear about it through the newsletter. In addition to coffee, gourmet coffee clubs sometimes include extras like coffee mugs or books with coffee recipes in them.

With clubs, the membership terms are usually fairy flexible. You can usually choose the length of your club membership, from three to twelve months, whether you want whole beans or ground, the type of grind you would like and finally, you can choose flavored or regular, caffeinated or decaf coffee. The choices are endless and are designed to cater specifically for each person’s tastes. This is more work for the club but at the end of the day is done to induce you to buy more coffee.

An idea for a coffee gift is a coffee club membership. This is where you purchase a subscription for a coffee of the month club, and your recipient gets coffee delivered to them each month. Gourmet coffee clubs make a great gift idea for holidays, birthdays, or as thank you gifts. you are looking for a unique business gift, think about giving a coffee club subscription. Most people appreciate a good cup of coffee; it is enjoyed around the world. This is one gift that transcends borders. Your recipient will like the convenience of having the coffee delivered on schedule, without having to reorder all the time. If you give a club subscription as a gift, you will be able to send a gift card or letter to your recipient, notifying them of your gift membership.

Caffeine has become America's most popular drug by far. 90% of Americans consume caffeine in one form or another every single day. Most of it comes from drinking coffee.

But if you're a coffee lover who prefers to avoid caffeine, you can still enjoy a cup of coffee that delivers rich flavor with decaffeinated coffee.

It's how the caffeine is extracted from coffee beans that is a mystery for most of us.

These are some of the methods currently used for decaffeinating.

Direct Contact Method

In the direct contact method the beans come directly in contact with decaffeinating agents, such as methylene chloride, after being softened by water or steam. Caffeine is removed by directly soaking the materials in the methylene chloride.

Indirect Contact Method

With the indirect contact method a water and coffee solution is used to draw off the caffeine. The solution containing the caffeine is then treated with a decaffeinating agent, such as ethyl acetate, and mixed back into the beans for reabsorption of the flavorings.

Sometimes this method is referred to as naturally decaffeinated because ethyl acetate is a chemical found naturally in many fruits.

Water Processing

This process is similar to the indirect method, except no chemicals are used. The coffee beans are soaked in hot water then the solution is passed through a carbon filter to remove the caffeine.

Swiss Water Process

In the Swiss Water Process method, the caffeine is still extracted with carbon filters but the beans soak in hot water that is saturated with coffee flavor. The result is caffeine removal without removing the coffee flavors.

It's referred to as Swiss Water Process because a Swiss company originally developed and patented the procedure.

Carbon Dioxide Processing

With this method the beans are soaked with water-softened materials in highly compressed carbon dioxide. The small caffeine molecules are extracted from the beans allowing the larger flavor molecules to remain untouched. This method retains the best overall flavor of all of the methods used.

Not all of the caffeine is completely removed with any of these current methods. To qualify as decaffeinated coffee in the United States, coffee must have at least 97 percent of its caffeine removed.

Coffee beans are decaffeinated before they are roasted because that's when it has the least effect on the beans flavor.

The reason decaffeinated coffee costs more is because of the additional labor, equipment and material needed to remove the caffeine.

So what do they do with all of that caffeine? The extracted caffeine is manufactured and used mostly in medicines and soft drinks.

As an example, the caffeine content in soft drinks mainly comes from the caffeine extracted from these decaffeination processes. The kola nut accounts for less than 5 percent of the caffeine in cola drinks.

For the past 30 years scientists have done extensive research on coffee and the effects of caffeine. New research has even shown that caffeine has many positive effects.

Some of these effects include more energy, the ability to concentrate better and has even been used as an appetite suppressant.

But not all scientists agree with these findings and coffee and the effects of caffeine will continue to be thoroughly researched.

There will always be a market for decaffeinated coffee because some people just love their coffee without the caffeine buzz.

The rest of the 100 million regular coffee drinkers either love their coffee for the wonderful flavor or enjoy the effects of a caffeine boost. For most of us, I'm sure it's a little of both.

Today's society is very familiar with fair trade coffee, yet it is unclear whether the true meaning behind the economic, environmental and social impact of purchasing and drinking it is understood. In order to comprehend the full impact fair trade coffee has on our society, one must learn what it means.

A small number of large corporations around the world control the production, trade, and retailing of goods and services. These large corporations firmly influence free trade, which has become the primary detriment to trading fairly. Through determination, these corporations have successfully convinced the world's governments that loosening trade regulations and breaking down barriers to free trade will result in the rise of workers' wages and benefits with the expanding foreign market.

The competition between large corporations to obtain control over the global market has resulted in reducing their cost by cutting jobs, wages, and benefits to workers. Corporate profits leaving the country rather than being reinvested locally hurts the workforce as well. Government and corporations have written several agreements to protect the intellectual and property rights of corporations. However, agreements to protect workers' rights and the environment have yet to be enforced.

Coffee is a highly traded commodity in the world, second to oil. Over 25 million farmers and their families depend on it for a steady income. The fact that North American consumers pay $4 to $11 a pound for conventional coffee, which is the same coffee that is bought from coffee growers at $.80 per pound, clearly proves the coffee market is unfair. The involvement of the Fair Trade Organization has benefited these growers by helping them earn $1.12 to $1.26 per pound.

The Fair Trade Organization has been able to lower the cost by working directly with democratically run producer associations, worker-owned cooperatives, producers and growers. These efforts have resulted in the farmers and producers joining forces to achieve reduced costs, simplified credit access, fair pricing, fair working conditions and the ability to reinvest in the community.

Purchasing fair trade coffee means that you are giving a 'voice' to the coffee producers and farmers and empowering women and indigenous communities by returning the control of the coffee market into the their hands.

In comparing the cost of fair trade coffee to the traditional coffee, the elimination of the liaison between the growers has made the costs comparable. Even though the distribution costs of fair trade coffee is often higher in price than coffee purchased in the grocery store, the costs are equal to those of most gourmet coffees.

The controversy between corporations concerning equal pay and fair working conditions does not affect the high standards and quality of fair trade coffee. Coffee that is grown for the fair trade market receives a higher recognition in today's market place. This is due to the coffee being developed organically (free from pesticides and herbicides). Consumers benefit from the indefinable reward of knowing their contribution helps the workers to defeat the corporations.

During your next visit to the grocery store, look for the Fair Trade Certified logo. This logo symbolizes that the Fair Trade Federation (FTF), which upholds the fair trade standards by requiring its members to meet strict criteria in order to achieve fair trade status, has licensed the product. Encourage your friends, family, and co-workers to purchase fair trade coffee on their next trip to the market. From the grower to the consumer, we all receive the benefits that fair trade brings to the community.

Ah, coffee... a fantastic dark beverage that wakes us up in the morning. For some of us, it keeps us up during the day, or for late night study sessions. We drink it out of habit, we drink it for pleasure, we drink it for flavor; whatever the reason, it is surely a popular beverage. So where did this famed drink come from?

Coffee, for Americans, is three hundred years old. In the East it was widespread at every level of society, since the earlier era. The most notable dates point to around 800b.c. However, Homer, and according to Arabian tales speak of a mysterious bitter black beverage with powers of stimulation that could have been this drink.

About the year 1000, coffee was being used for medicinal purposes. In 1400 a Yemeni goat herder observed his flock eating reddish berries, then becoming excited and restless. After relating his observations to a monk, they boiled the berries and made a beverage that could disperse sleep and weariness. No matter how it actually was created, the fact remains that the coffee plant started in Africa, in an Ethiopian region known as Kaffa. From there it spread to Egypt, Yemen, and Arabia, where it became a part of daily life.

In the late 1500s coffee was a commodity, being sold in Europe. However, due to an increasing demand for the new beverage, and high taxes on shipping, there was experimentation with growing the crops in various other countries. Much later, around 1727 coffee growing started in Northern Brazil. By the 20th century, various forms of coffee were developed for the public.

Decaffeinated coffee was first founded in 1903 when Ludwig Roselius, a German coffee importer, gave a batch of damaged coffee beans to researchers. They developed the process of taking the caffeine out of the beans without losing any flavor. This was marketed in the 1920s.

Instant coffee was first mass produced from the invention of George Constant Washington, an English chemist living in Guatemala. While waiting for his wife one day to join him outside for coffee, he observed on the spout of the silver coffee urn, a fine powder, which looked to be the condensation of the coffee vapors. This excited him and led to his founding of soluble coffee.

In 1906 he started experiments and put his invention, Red E Coffee, in the markets in 1909. Nestle', in 1938, trying to aid Brazil with their coffee surpluses created freeze-dried coffee. Nescafe was started and first introduced into Switzerland. Instant coffee became a fad after 1956 when commercial television was the new craze.

And now in the US alone, 400 billion cups of coffee a year are consumed. Coffee is one of the world's largest commodities, second only to oil. From a remote area in Africa, to millions of shelves and homes worldwide, coffee has became a fixture everywhere.

With a “good” cup of coffee costing almost as much as a good sandwich these days, more and more people are taking to making their coffee at home from an “old fashioned” drip coffee machine. With the influence of Starbucks and the others out there, people are demanding a better cup of coffee all of the time. This article should help you make the best cup of drip coffee possible.

Coffee from a can just doesn’t work for the general public anymore. You know what I’m talking about and it sounds as lousy to you as it does to me. The good news is that great coffee beans can be obtained at pretty much any grocery store. If you use coupons (and if you don’t, shame on you), you should do quite well if you aren’t too worried about the brand name. My tip for you – worry about quality more than anything else. The big stores like Sams Club and Costco offer big bags of coffee beans at some very good prices. Your author’s favorite, in case you’re interested, is Kirkland brand (two pound) of Espresso Roast (Starbucks) that you can find at Costco.

Be willing to experiment with different bean types to find the kind of coffee you like best. For what it is worth, more times than not, I’ve found that a good espresso roast makes a great cup of drip coffee as well. Do experiment though, you just might be surprised at what you find.

Good beans deserve a good grind. You’d be surprised at the difference between a good grind and a bad one. If you don’t have a good grinder at home, consider grinding the beans at the store where they were purchased as the grinders there often do a great job. Burr grinders are the best, and the most expensive.

It is probably obvious but good water makes a difference as well. The more things you take out of the water, the better your coffee will taste.

A good drip machine is also a must. More than anything else, the warming element is what you need to worry about. If you find that your coffee often has that scalded burned taste, the warmer might be too hot. And, of course, there is seldom a way to change that so, … you’ll need a new machine.

Consider the French Press alternative. French presses are dirt cheap, make an incredible cup of coffee, and never leave you worrying about overactive warmers, water tube build-up and the like. Remember that the grind for French Press is different than normal drip coffee so grind accordingly.

What about people stuck in a bad coffee situation in the office or somewhere else? Here’s a trick that can help with some issues: Bring in a cinnamon shaker and dash a little on the grinds before starting the machine. This will give the coffee a bit more taste, hide some of the bad taste and help with the aroma. Grab the coffee as soon as is brewed and, most of all, lobby for better coffee.

You’re worth it.

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.

Coffee and health used to be a controversed theme in the seventies. Nowadays, moderate coffee consumption is rather exonerated from its supposed negative long term effects upon health.

My mother used to be one of those persons who teaches her offspring, in its early ages, that coffee is not bad. It is bad bad bad! In consequence, I managed to keep away from coffee. At least untill the difficult age of 10, when, as I remember, I was permitted to join mother and neighbour-friends at the coffee-tattle table.

That was the moment I started to exercise my taste buds on coffee. In those days, I remember developping a partiality for coffee with milk. Or should I say milk with coffee... However, I know now that the coffee I was drinking back then was indeed, not so good. Preground, over boiled, sometimes brewed over the grounds from the other day, could you think of worst? No wonder I wanted to hyde those hideous characteristics with tones of milk.

In the meantime, I probably took a good sip of coffee on the road and woke-up to a much more pleasant reality. Coffee is not bad. It is good good good. But why are there so many voices whispering that coffee and health don't go well together?

Caffeine

Call it food or beverage, coffee is free of any nutritional value, and, as indecent as it may sound, we consume it exclusively for pleasure.

Yes, the caffeine content in coffee is partialy responsible for that pleasure. Caffeine acts as a mild stimulent over the central nervous system, that results in better memory, better judgements and ideea-associations, better moovement-coordination.

A single serve espresso contains somewhere among 80 and 120 milligrams of caffeine. A normal cup of coffee (even drip coffee) contains about 100 - 150 milligrams of caffeine. This is what commonsense calls moderate consumption at one sit. Within several hours (varying from one person to another) caffeine is eliminated from the body. Refering to average coffee drinker again, s/he can have three or four sips (servings) of coffee every day aside from any health risk.

The thing about coffee is quite the same as with other foods and beverages. The effects vary with the dosing: moderate can be medicine, too much can be poison. The average coffee drinker can experience nocive effects after ingesting 550 milligrams (women) and 700 milligrams (men) at one sit. These effects reffer to headaches, nausea, petulance. The caffeine overdose is beeing speculated around 10 grams. I say, it would be impossible to reach it exclusively by drinking coffee, as you should ingest 100 cups at one sit. However, if you succeed, it may be the last thing you'll ever do.

Coffee is not recommended when certain health problems are allready present. Reasons could stand on solid proof or only on purpose to avoid unprooved but also unwanted risk.

Acidy

Acidy describes the sour-component of the coffee taste. Acidy (or acidity) is emphasised in Arabica coffee and in light roasts. It may have a negative efect over the digestive functions. People that are less tolerant with acidity but still want to drink coffee, may choose a decaffeinated coffee or a natural low-acidity coffee from Brazil, India or Caribbee.

Other negative effects that have been nominated (eg. over pregnant women) have not resulted in significant proof when tested. The medical society nowadays is rather exonerating coffee from long term negative effects upon human health.

The beneficial effects of coffee

Coffee has prooven beneficial effects over persons suffering from astma. 2 to 4 small cups of coffee through-out the day will help them reduce the recurency of astma-attacks and moderate their intensity.

Coffee contains natural antioxidants called 'flavonoids' that are wide known as disease protectors.

The beneficial effects of moderate caffeine consumption are wide recognised: caffeine works on alertness, mood, sensorial activity and memory. Of course, you may choose to take your daily caffeine intake from other foods and beverages: chocolate, carbonated drinks based on coca-nuts extract, tea.

Beside these effects, somewhat prooven by the medical society, I would mention one more: the pure pleasure of sipping a good cup of coffee. If every person on this planet would do this every day, I believe there would be less wars, suicides, health problems, people suffering from depression etc. etc. But I could be wrong.

Want to brew the perfect cup of coffee?

Here are 3 simple tips that will make a difference in every single cup you drink.

Tip #1Clean Coffee Pot

A clean pot is essential and can make a world of difference in the taste of your coffee. Old oils from previous batches of coffee and soap residue left on the pot makes coffee taste bad.

Baking soda and water work well for cleaning coffee mugs and pots. Be sure to rinse extra good so no residue is left behind.

Tip #2

Clean Filtered Water

The water you use for your coffee will affect the taste more than anything. Coffee is 99% water so use clean filtered or bottled water free from chlorine and other minerals that will affect the taste of your coffee.

Using stainless steel or gold mesh filters instead of paper filters will also make your coffee taste better. Paper filters release dyes, chlorine and bleach that affect taste. If you insist on using paper filters buy the unbleached, brown paper filters.

Tip #3 Use Fresh Quality Coffee

Quality coffee costs more but will consistently produce better tasting coffee.

For the best results use quality, whole bean coffee and grind the coffee beans just prior to use. You might think it's an inconvenience compared to ground coffee, but once you taste the difference you'll never go back.

If you still want to use ground coffee, make sure you use a good, drip grind coffee.

Use 2 level tablespoons of coffee per 6 ounces of water. This can be adjusted for individual taste preference. Make sure to spread the grounds evenly in the coffee filter so full brewing is achieved.

Drink your fresh coffee right away for the best flavor. Coffee will break down quickly if left on a heat source. Coffee should never be reheated or microwaved.

A clean, preheated air pot or stainless steel Thermos will keep coffee hot for about an hour without hurting the flavor.

If you follow these 3 simple tips, every cup you brew will be perfect coffee.

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.

When you enter a coffee house, you have a multitude of drink choices like latté, cappuccino, straight shot and caffé mocha just to name a few.

Sometimes knowing what to order can be overwhelming unless you know what you are getting. After all, who wants to pay an outrageous amount of money for a mystery drink that you may not even like?

So PerfectCoffees.Com has come to the rescue, and after you read this, you'll have a basic understanding of how the most popular coffee drinks are made and what they are made of.

Most coffee drinks start with espresso and espresso is just coffee that is brewed a certain way. It is finely ground to almost a powder then very hot water is forced through the grounds under intense pressure.

The brewing process is timed so that the flavorful and aromatic oils are extracted from the coffee and not the bitter components. This produces a strong flavored, but not bitter, concentrated shot of coffee.

Straight Shot

The straight shot refers to espresso coffee and the secret to good espresso is the extraction time, volume, and golden crema which is a thick light brown layer of frothed coffee oils that float on top of a properly extracted espresso.

The short shot or ristretto is extracted to a volume of three-quarters of an ounce. The shorter restricted pour magnifies the essence of the coffee and the chance of any bitter elements being extracted is minimized. If you have ever ordered an espresso shot in Europe they usually serve the ristretto.

The long shot or lungo is extracted to a volume of one and one-half ounces.

The double shot is a 2 ounce shot using twice as much coffee in the portafilter.

The correct way to serve a straight shot is to extract it directly into a warmed demitasse cup. The warm demitasse cup will keep the straight shot warm and prolong the crema. A straight shot is best enjoyed immediately after brewing.

It is rare to see people drinking straight shots of espresso in the US. Most people here drink variations using steamed milk mixed with the shots to make the different coffee drinks listed here.

Espresso Macchiato

The Espresso Macchiato starts with a shot of espresso and then a small amount of foamed milk is spooned over the shot. Macchiato in Italian means "marked," as the espresso is marked with foam.

Espresso Con Panna

This is an Espresso Macchiato using whipped cream in place of the foamed milk. The drink gets its name Con Panna which means "with cream."

Caffé Americano

The Caffé Americano is a drink similar to American brewed coffee. It is made with a single or double shot of espresso combined with 6 to 8 ounces of hot water out of an espresso machine. The result is a very smooth cup of coffee that is much hotter than brewed coffee.

Cappuccino

Cappuccino is made with a fluffy, wet foam, mixed with espresso coffee upon the pour to create a blend of the two flavors. Cold milk is essential, as is expertise in the foaming process. Cappuccino has a large volume of foam making it a light weight drink and less filling.

Caffé Latté

Caffé Latté is similar to the cappuccino but with much less foam and more steamed milk. A latté is made by holding back the foam with a spoon while pouring the frothed milk from the steaming pitcher. The caffé latté is completed by being topped with a small amount of the held back foam.

Caffé latté gets its name from the addition of coffee to milk. For an iced latté, cold milk is combined with the espresso and then the ice is added.

Caffé Mocha

A caffé mocha is made by adding powdered or chocolate syrup to a hot shot of espresso and blended. Steamed milk is then be added to the espresso-chocolate mixture and usually it is topped with whipped cream.

Iced mochas are made with cold milk and the ice added after the coffee and chocolate have been blended.

Flavored Coffee Drinks

Some popular coffee flavors are: vanilla, Irish creme, almond, hazelnut, caramel and fruit flavors such as orange and raspberry. These drinks usually start with a flavored syrup that is mixed with hot espresso and stirred. Then steamed milk is stirred in like in a latté.

An iced version of these flavored coffees made with cold milk instead of steamed makes a delicious cold drink in the summer months.

So now that you know what's in the basic coffee drinks, try one you haven't tasted yet. Who knows, you might find a new favorite.

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.

Bottom Layer:

• 1/2 cup butter or margarine
• 1 cup sugar
• 2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup milk
• 2 eggs
• 1 teaspoon vanilla

Cream shortening and sugar. Beat in eggs and stir in milk. Add dry ingredients. Mix until smooth. (Batter will be stiff.) Spread in the bottom of greased 9x13 pan.

Middle Layer:

• 4 to 5 cups of rhubarb (cut up)
• 2 eggs
• 1/4 cup milk
• 2 cups sugar
• 1 cup flour
• 1 three-ounce package strawberry Jello

Measure rhubarb into a mixing bowl. Stir in eggs, milk, sugar and flour. Spread over bottom layer. Sprinkle the dry strawberry Jello over the rhubarb mixture.

Top Layer:

• 1 cup flour
• 3/4 cup brown sugar
• 1/2 cup butter or margarine

Put all ingredients into a mixing bowl. Use a fork to cut the butter/margarine into the flour and brown sugar. Continue mixing until crumbly. Sprinkle over the rhubarb layer.

Bake at 375 degrees for 70 minutes or until a knife inserted in the center comes out clean.

For an added treat, serve with whipped cream or vanilla ice cream.

India produces two fine coffees, but even among coffee devotees – at least in America – they remain relatively unknown and un-drunk. That's too bad. They deserve to be extolled for the romance attached to them, if nothing else; happily, they also taste pretty good as well.

According to legend, coffee was discovered in Ethiopia. The first big coffee craze, though, occurred in Arabia, where by the 13th century Muslims were brewing and drinking huge quantities of it. Travelers from Arabia took the beans with them wherever they went – beans deliberately made infertile, allegedly, by parching or boiling. Because of this strict export control policy, it is claimed that no coffee seed sprouted outside Africa or Arabia until the 17th century.

Enter (or exit, as the case may be) one Baba Budan – one of the great heroes in the history of coffee, in my opinion. Wrapping up a pilgrimage to Arabia from his native land of India, Budan left Mecca with several fertile coffee beans strapped to his belly. From those beans sprouted the first coffee trees to be grown in India, as well as an agricultural industry that could no longer be contained to one small part of the world.

For romance, though, nothing in the world of coffee, to my mind, beats the story of Monsooned Malabar, one of the two coffees for which India is known today.

The British began the modern commercial cultivation of coffee on the hills of southern India, along the Malabar coast, a century-and-a-half ago. The coffee grown there was packed raw into the holds of wooden ships and sent on a six-month trip, around the Cape of Good Hope, to the coffee houses and shops of Europe. On such a long journey, and in such vessels, the beans inevitably became exposed to almost constant humidity. That humidity turned the beans pale gold and leached them of their acidity. When the coffee finally reached its destination it had been considerably mellowed – and Europeans loved it.

Progress eventually intervened, though, to temporarily deny the coffee drinkers of Europe their beloved aged Indian bean. The opening of the Suez Canal made the trip from the Malabar Coast much shorter. And, the coffee began to be shipped in modern steel vessels. These developments conspired to deprive the coffee beans of the prolonged exposure to humidity which had been responsible for their distinctive flavor.

To meet the demand for the old style of coffee from Malabar, some growers hit on a simple but ingenious solution. They would duplicate the moist conditions of the old sea voyage by exposing their beans to the Indian monsoon. Thus, Monsooned Malabar.

The monsooning process is a long one – and actually fairly labor intensive. First, the coffee to be monsooned is stored in a special warehouse to await the monsoon season. When the time comes, the sides of the warehouse are opened, allowing the wet monsoon winds to circulate around the beans. The beans may also be raked or hand-turned on the floor of the warehouse to assist in the process. Monsooning takes 12 to 16 weeks. During this time the beans swell to twice their picked size and turn that signature pale golden color.

The taste of Monsooned Malabar coffee is usually described in terms such as musty, earthy, corky and woody. Some writers have called it “mellow” yet “aggressive” at the same time! All agree that it has a polarizing quality – you'll either adore it or detest it. Maybe I just haven't had enough cups yet to really judge, but in my opinion the taste is not as idiosyncratic as all that. Musty, maybe, put not off-puttingly so. I think that many people would enjoy it, not just those of us who enjoy seeking out the more unusual offerings of the coffee world. And again, for my part, the fascinating story behind this particular coffee makes up for any deficiency in the cup.

Unfortunately, you still can't find Monsooned Malabar just anywhere. Ordering it by mail is still the best bet for most of us. Oddly enough, until very recently it was easier to acquire green (unroasted) Malabar coffee beans than roasted ones. My first cup came from beans that I roasted at home, myself, in a popcorn popper. There are many resources on the Web for anyone interested in getting into home coffee roasting, an enjoyable hobby in its own right.

There are a few coffee sellers on the Web now who offer roasted Monsooned Malabar and similarly exotic or hard-to-find beans. In the case of Malabar (as opposed, say, to geunine Kona or Jamaican Blue Mountain), the price actually compares quite favorably with more mundane or “normal” coffees. If you like traveling the world in a coffee cup – and especially if you'd like to drink something with a bit of romance to it – you owe it to yourself to get your hands on some Monsooned Malabar. By the way, if you drink a lot of espresso, you might have had some Malabar coffee without knowing; some expresso producers include it in their so-called exotic blends.

India's other major coffee variety comes from the Mysore region (now the state of Karnakata). Called Indian Mysore, Mysore Nuggets, Mysore Straight, or simply Mysore, it makes a rich and spicy cup of coffee that at its best may be termed “sweet” -- a word you would never hear applied to Monsooned Malabar. Interestingly enough, though, Mysore coffee also gets its unique taste from being exposed to the monsoon wind and rain, which pump up the beans with moisture and smooth out their flavor. The difference may be simply that in the case of the Malabar, the monsoon exposure is purposely carried to an extreme.

Mysore coffee is also becoming easier to find in the United States, although most people will still have to seek out a reliable seller on the Web. It's definitely worth finding and trying some. According to some connoisseurs, Indian Mysore at its best is among the finest coffees produced anywhere.

-- Steve Smith

How many different names have you run across for different types of coffee roasts? Light, Medium, Dark? Espresso? Continental? Vienna, French, Italian, Spanish? City? Full-City? C'mon, who's thinking up these things?

Well, the dark secret (pardon the pun) of the coffee industry is that, well, there really isn't full agreement on which roast is which. So basically, we all pretty much get to hunt around, try different coffees from different sources and pick the one(s) we like. In this article, I'll try to use the standard nomenclature, and map it to the color and texture anyone can judge for himself.

The roasting adventure begins with green coffee beans. These are stored at room temperatures, at 12-15% moisture content. Roasting is done at temperatures of up to 450+ degrees F. Duration and temperature determine the roast.

A coffee bean will take on heat until the internal temperature of the bean reaches approximately 212-240 deg F. At this point, the outer layer of the bean(s) will discolor, turning a nice cinnamon color. Here, steam will start being released from the bean.

As the bean heats up further (approx 250-300 degrees F, again depending on the variety), the external membrane of the bean will dry up and start separating from the bean itself. At approximately 350 degrees F, the continuing heating of the bean forces a 'first crack.' This cracking occurs as moisture within is released through the existing seam in the bean. This essentially blows this small crack open, forcing the separation of the remaining bean 'chaff'.

Coffee at this stage is a light brown color; entering the 'light City Roast' stage. City Roast is usually achieved at a slightly higher temperature (above 370 deg F), where the sugars within the bean start melting or ‘carmelizing’. This gives the distinctive 'coffee brown' color. City Roasts are usually stopped around 400 deg. or so. At this point, the sugars are not fully carmelized, and flavor of the beans at this stage are very much determined by their origin; not by the degree of roast.

The 'Full City Roast' stage occurs at higher temperatures, just as the bean reaches the 'second crack' stage. This stage happens at different temperatures for different beans based on variety. The second crack comes as the temperatures of the bean reach the point where the cellular composition of the bean starts breaking down. To obtain the Full City roast, roasting is stopped just at the point where this second crack starts (approx 425-435 deg F.) At this point the bean is darker brown, but 'dry' looking, as the oils of the bean have not started to emerge through the molecular breakdown of the bean.

Going into the second crack, we reach the 'Vienna', 'Continental', 'French' and/or 'Italian' roast stages. These are sometimes also referred to as "Espresso Roast", although strictly speaking, there's no such thing. Italian espresso blends actually vary - northern blends are typically roasted to the 'Vienna' stage, well into the second crack, where the sugars within the bean are almost fully carmelized and many beans within the roast will appear dark brown with hints of fissures. Espresso blends in southern Italy are usually roasted into the "French Roast" stage, where almost all of the beans will be about one shade removed from black and oils will start emerging from some beans.

Beyond this point, beans will start releasing oils and their soluble compounds - mainly as a lot of smoke; but the beans will be left quite dark with a very oily sheen. Assuming they have not fully burnt yet, this can be specified as "Italian Roast". I've observed different temperatures (within the roaster) for all of these stages depending on the bean variety - so as my roasts reach the second crack, I tend to trust my eyes and ears more than I trust my probe thermometer.

One interesting note of coffee roasting is that as beans reach into the second crack, they tend to lose any distinctive varietal flavors. Is this a bad thing? Well, for some, perhaps... I for one will mutter a bit if my Ethiopian Yirgacheffe goes past Full City and I lose the distinctive flavor notes; and in my early roasting career I almost cried as a batch of prized Puerto Rican select went unheeded into the Italian Roast realm before I managed to get back to it. But... some varieties do better at the distinctive French Roast stage. De gustibus non disputandum est - it just doesn't pay to dispute the results in the cup!

And that is coffee roasting. I have seen a fair amount of advertising of 'slow-roasted' or 'deep-roasted' coffee, which always gets me to wondering. I suppose if you roast a huge amount of beans in a low-temperature environment... why, yes, that would in fact be a slow process! Certainly for a roaster to get beans to a certain roast point and no further, it does pay to be precise and not rapidly incinerate his product. But I can't say I'd want to purposely take any longer than necessary to do so.

As for 'deep' roasting? Hmm. Can't say as I've ever heard of 'shallow' roasting; but whatever it is, 'deep roast' must be the opposite! Seriously, the only 'trick of the trade' that I can think of runs counter to the notion of holding beans at any given temperature... and that is, once a batch reaches the desired point, get it out of the roaster and cool it down FAST! As described above, the quality of a roast depends on those sugars and soluble materials within the bean getting 'cooked' very specifically. Keeping the beans near additional heat (yes, even other beans nearby, releasing their own heat energy) will continue to cook them.

To some extent this is unavoidable, so the experienced roaster will compensate for this by knowing his roasting environment; and ideally provide a cooling location where beans can cool as rapidly as possible by the flow of cool (i.e., room temperature) air over the freshly-roasted beans. This allows them to 'coast' into their final characteristic color and taste.

It wasn't until I moved to the US that I started drinking coffee regularly and became what they call in the Netherlands a 'koffieleut', which translates literally into ‘coffee socialite.’ Although the average European drinks more coffee per year than the average American, the cultural importance and its effects on the average European seems to me smaller than that on the average American. After all, coffee is a cultural obsession in the United States.

Chains with thousands of branches like Dunkin' Donuts or Starbucks dominate US daily street life. Especially in the morning (90% of coffee consumed in the US is in the morning), millions of white foamy cups with boldly imprinted pink and orange logos bob across the streets in morning rush hour and on the train. Coffee drive-ins are a saving grace for the rushing army of helmeted and tattooed construction workers. During lunch break, men and women in savvy business suits duck into coffee shops.

Students chill out from early afternoon till late evening on comfy couches at coffee lounges around campus. Police officers clutch coffee cups while guarding road construction sites on the highway. In short, coffee drinkers in the United States can be found just about anywhere you go.

This mass-psychotic ritual causes Americans to associate Europe above all with cars that oddly do not contain cup holders (to an American this is like selling a car without tires), or with the unbelievably petite cups of coffee European restaurants serve, so small that my father-in-law had to always order two cups of coffee. It is my strongest conviction that the easily agitated and obsessed nature of the ‘New Englander’ can be blamed on the monster-size cups of coffee they consume. Not without reason is the word 'coffee' derived from the Arab 'qahwa' meaning ‘that which prevents sleep.’ Arabs have cooked coffee beans in boiling water since as far back as the 9th century and drank the stimulating extract as an alternative to the Muslims’ forbidden alcohol.

These days coffee is second only to oil as the most valuable (legally) traded good in the world with a total trade value of $70 billion. Interestingly, only $6 billion reaches coffee producing countries. The remaining $64 billion is generated as surplus value in the consumption countries. Small farmers grow 70% of world coffee production. They mainly grow two kinds of coffee beans: Arabica and Robusta. About 20 million people in the world are directly dependent on coffee production for their subsistence.

Table 1: production in 2002/3

country % 70% Arabica

30% Robusta

Brasil 42.03% Arab/Rob

Colombia 8.88% Arabica

Vietnam 8.35% Robusta

Indonesia 4.89% Rob/Arab

India 3.74% Arab/Rob

Mexico 3.54% Arabica

Guatemala 3.1% Arab/Rob

Uganda 2.53% Rob/Arab

Ethiopia 2.44% Arabica

Peru 2.24% Arabica

Table 2: consumption in 2001/2world consumption % kg per capita (2001)

USA 30.82% Finland 11.01

Germany 15.07% Sweden 8.55

Japan 11.47% Denmark 9.71

France 8.89% Norway 9.46

Italy 8.59% Austria 7.79

Spain 4.90% Germany 6.90

Great-Brittain 3.63% Switzerland 6.80

the Netherlands 2.69% the Netherlands 6.48

Although the consumption of coffee per capita in the world is decreasing (in the US alone it decreased from 0.711 liter in 1960 to 0.237 liter presently), world consumption is still increasing due to the population explosion. Considering that coffee consists of either 1% (Arabica), 2% (Robusta) or 4.5%-5.1% (instant coffee) caffeine, the average American consumes at least 200 to 300mg (the recommended maximum daily amount) of caffeine a day through the consumption of coffee alone.

The place I frequent to down a cup of coffee is the Starbucks in Stamford, Connecticut. The entrance can be found on the corner of Broad Street and Summer Street, to the left to the main public library with its plain pediment and slim Ionic columns. The location right next to the library harmonizes with Starbuck’s marketing plan. At the entrance of the coffee shop a life-size glass window curves around to the left, providing superb voyeuristic views of pedestrians on the sidewalk. As you enter, you step directly into the living room area with stacked bookshelves against the back wall. Velvet armchairs face each other with small coffee tables in the middle, creating intimate seating areas. The velvet chairs near the window are the prime seats, which people unfortunate to score a wooden chair prey upon. At the back of the long rectangular room is the coffee bar and a small Starbuck’s gift shop. There is a dark wooden table with electrical outlets suited for spreading out laptops and spreadsheets, dividing the living room area from the coffee bar.

Since I have been cranky for weeks I hesitate to order a regular black coffee. It is very easy to get cloyed with a favorite food or drink in the US because of the super-sized portions served. The smallest cup of coffee is a size 'tall' (12oz.=0.35l.), after which one can choose between a 'grande' (16oz.=0.5l.) and a 'venti' (20oz.=0.6l.). Half a liter of coffee seems a bit over the top, and it sounds absolutely absurd to my European mind. I finally end up choosing a 'solo' espresso.

Sitting in one of the booth-like seats against the back wall, unable to obtain a prime seat, I feign to read my book while eavesdropping on conversations around to me. Three middle-aged men sit in three ash gray velvet chairs and converse loudly. A vivid dialogue develops, exchanged with half roaring, half shrieking, laughter. They mock a colleague in his absence and then clench their brows in concern while discussing the teeth of one of the men’s daughter. Two African-American women sit at a small table opposite the reading-table in the murky light, one of them with a yellow headscarf with black African motifs. Close to the entrance, in the seating area next to the animated conversation, a vagabond is playing solitaire. One by one he places the creased cards with rounded backs over one another, as if he attempts to stick them together. He rendered a couple of dollars in exchange for a small coffee to feel, in the warmth of the front room, nostalgia for a cozy living room and relives a sense of intimacy of having your own house.

It's a bright, sunny, early autumn day, a typical New England Indian summer. Sunbeams radiate through the coloring, flickering foliage, and throw a puzzle-shaped shadow into Starbuck’s window. Autumn’s hand turns her colorful kaleidoscopic lens. The green ash tree near the sidewalk resembles, with its polychrome colors, somewhat a bronze statue: its stem sulphur bronze, its foliage intermittently copper green and ferric-nitrate golden. On the other side of the cross walk the top of a young red oak turns fiery red. These are the budding impressions of the autumn foliage for which Connecticut is 'world famous' in the US.

In the world of marketing and entrepreneurship, Starbucks is a success story. It is one of those stories of ‘excellence’ taught as a case study at business school. Founded in 1971, it really began its incredible growth under Howard Schultz in 1985, and presently has 6,294 coffee shops. But what does its success really consists of? A large cup of coffee at Starbucks is much more expensive than at Dunkin' Donuts: $2.69 compared to $3.40 for a Starbucks' ‘venti’. But while Dunkin' Donuts offers only a limited assortment of flavors like mocha, hazelnut, vanilla, caramel and cinnamon, you will find exotic quality beans at Starbucks like Bella Vista F.W. Tres Rios Costa Rica, Brazil Ipanema Bourbon Mellow, Colombia Nariño Supremo, Organic Shade Grown Mexico, Panama La Florentina, Arabian Mocha Java, Caffè Verona, Guatemala Antigua Elegant, New Guinea Peaberry, Zimbabwe, Aged Sumatra, Special Reserve Estate 2003 – Sumatra Lintong Lake Tawar, Italian Roast, Kenya, Ethiopia Harrar, Ethiopia Sidamo, Ethiopia Yergacheffe and French Roast. So Starbucks offers luxury coffees and high quality coffee dining, reminiscent almost of the chic coffee houses I visited in Vienna.

Every now and then, I grin shamefully and think back at my endless hesitation choosing between the only two types of coffee available in most Dutch stores: red brand and gold brand. Even up to this day I have no clue what the actual difference is between the two, apart from the color of the wrapping: red or gold. Not surprisingly, Starbucks appeals to the laptop genre of people: consultants, students, intellectuals, the middle class, and a Starbucks coffee is a white-collar coffee, while a Dunkin' Donuts coffee is a blue-collar coffee. In Dunkin' Donuts you will run into Joe the Plumber, Bob the barber, and Mac the truck driver. But what is it exactly, that attracts the white collared workers in the US to fall back into the purple velvet chairs?

I imagine their working days filled with repetitive actions and decisions within a playing field of precisely defined responsibilities. How many of the players in these fields get through the day with its routines for simply no other reason than being able to enjoy their daily 30 minutes-escape into the Starbucks intimacy where, for a brief moment in the day, you regain the illusion of human warmth and exotic associations of resisting the coldness of high finance? For 15 minutes you fall back into the deep, soft pillow of a velvet chair and randomly, and alas how important is that moment of utter randomness, pull a book from the shelves. While, in the background, soothing tones resound of country blues, with its recognition of deep human suffering, a blaze of folk with the primary connection with nature and tradition, or of merengue reviving the passionate memories of adventure and love, you gaze out the window and ponder about that simple, volatile reflection in the moment, strengthened by the physical effect of half a liter of watery coffee that starts to kick in and the satisfaction of chewing your muffin, bagel, cake, brownie, croissant or donut. It is, above all, that bodily ecstasy caused by a combination of caffeine, sugar and the salivating Pavlov effect. You remember the struggling musician behind the counter taking your order, the amateur poet as you pay her for the coffee and give a full dollar tip, feeling a transcendental bound in your flight from reality. You stare with a fastened throbbing of the first gulps of coffee at the advertisements and poems on the bulletin board, and dauntlessly you think: They are right, they are so right! and what do I care? Why should I care? Fuck my boss, fuck the system, fuck everybody!'

But then you look at your watch and notice you really have to run again. 'Well, too bad, gotta go!', or people will start gossiping for being so long away from your desk. And while you open the door, an autumn breeze blows in your face, the last tunes of the blues solo die out as the Hammond organ whispers: 'I throw my troubles out the door, I don't need them anymore'.

Coffee in the US is a subculture that massively floated to the surface of the consumer’s society. Starbucks is more than coffee, it's more than just another brand on the market, it is a social-political statement, a way of perceiving how you would like to live, in other words it is a culture. Starbucks is the alternative to Coca-Cola and so much more than just coffee: it's chocolate, ice-cream, frappuccino, travel mugs with exotic prints, cups and live music, CD's, discounts on exhibitions and even support for volunteer work.

Do you love coffee? Most of us do. In this article we will provide you with 6 recipes to enjoy your coffee a different way. We hope you enjoy it.

Irish Coffee

• 1 teapsoon of suger
• 1 jigger of Bushmills Irish Whiskey
• 2/3 cup of coffee or flavored Irish Creme coffee
• 1/4 cup of heavy cream, lightly whipped

Prehead the glass with hot water. Dump the water out and add the hot coffee with the teaspoon of suger and stir. Add the jigger of whiskey, and top with the whipping cream. Dark coffee's are best for this recipe.

Spiced Orange Coffee

• 1 teaspoon fresh, grated orange peel
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 5 whole cloves
• Regular amount of your usual coffee or try Swiss Chocolate Orange flavored coffee

Add the above ingredients together and brew as normal. Place a slice of orange at the bottom or your cup. Pour in coffee and add suger and cream to taste. Top with whipping cream and sprinkle with a dash of nutmeg and cinnamon if so desired.

Mint Cocoa Coffee

• 1 ounce of chocolate mint liquear
• Dash of shaved chocolate
• Whipping cream (optional)
• Regular coffee or try Dutch Chocolate Decaf flavored coffee

Brew your regular coffee, add the 1 ounce of liquear into your cup. Add some whipping cream if desired and sprinkle with shaved chocolate.

Coffee Milkshakes

• 1 pint of coffee ice cream
• 2 teaspoons finely ground coffee
• 1/2 cup light rum (optional)
• 4 to 6 scoops vanilla ice cream
• Instant coffee powder

Spoon coffee ice cream into blender. Add rum and finely ground coffee. Blend on high until creamy smooth. Pour into tall glasses, adding a scoop of the vanilla ice cream to each glass. Sprinkle lightly with instant coffee powder.

Frosty Mochas

• 1 cup of freshly brewed coffee
• 1 pint of vanilla ice cream, softenend
• 6 tablespoons of chocolate syrup
• 1 cup prepared cold coffee

Blend hot coffee and chocolate syrup in blender. Blend until smooth. Cool the mixture to room temperature. Pour the mixture into a medium bowl. Add the softened ice cream and cold coffee. With a rotary beater, beat until smooth. Spoon into tall glasses and serve immediately.

Nogged Coffee

• 1 cup of coffee or try Pumpkin Spice flavored coffee
• 1 egg yoke
• 1/2 cup of cream
• Dash of nutmeg

Beat the suger and egg yoke together. Place cream in a saucepan and heat over low setting, do not burn. Wisk the egg mixture into the warmed cream, heat until hot. Add coffee to mugs and top with the cream mixture. Garnish the coffee with nutmeg.

(ARA) - As the great composer Johann Sebastian Bach once said, '"Ah! How sweet coffee tastes! Lovelier than a thousand kisses, sweeter far than muscatel wine!"

Since its introduction to Paris in the late 17th century, romance has surrounded the coffee bean. Whether it was served to two lovers on a cobblestone street or enjoyed in front of an evening fire at home, coffee has stood the test of time as a luxury and comfort to couples around the world.

Jean de la Roque once wrote, "I had long been fascinated by the stories of my father who brought home to Marseilles some of the first coffee ever seen there … and by the enticingly exotic services used in entertaining guests -- tiny Finjan cups of ancient China, the little silk napkins embroidered in gold, the delicate silver spoons and the laquered serving tray."

Coffee has woven its way through many channels of our economic, agricultural and social history. It has become a form of art, perfected over many years of roasting, blending, brewing and serving, that has inspired stimulating conversation, friendships and the occasional romance.

The coffee in your cup, like the wine in your glass, starts in the field, says Jim Stewart, founder of Seattle's Best Coffee, who purchases coffee from small experienced farmers in various regions of Central and South America. Beginning as a cherry flower, coffee goes through many stages and processes before reaching your cup.

Cultivated on the mountain slopes of the world's coffee-growing regions, the coffee bean originates from a tree that produces a single white flower. This flower creates a fruit, or cherry, that signifies its ripeness by turning a deep crimson color. Inside the cherry is a seed, commonly known as the coffee bean, which is retrieved from the flower and sent to a roasting facility. Roasts vary from light brown, medium brown, darker brown, dark brown to almost black, to suit individual tastes.

"We produce this coffee with such love," says Stewart, "we hate to see it leave."

What better way to begin a day devoted to the art of love than with the inviting aroma of coffee and a good morning kiss from your very own valentine? With this simple recipe, you can treat your loved one to a relaxing and indulgent Valentine's Day morning in the comforts and privacy of your own home.

A decadent blend of sweet raspberry and bittersweet chocolate, the Raspberry Mocha Kiss(R) from Seattle's Best Coffee is a romantic and luxurious gesture that is sure to warm the heart of your loved one and spark the passion of your Valentine's Day morning.

To prepare a similar version of this heartwarming beverage for your sweetheart, you will need one large, pre-heated mug, 5 ounces. of fresh-brewed coffee, 1/4 ounce of raspberry syrup, 1/4 ounce of bittersweet chocolate sauce, 1 and 1/2 ounces of cold milk, homemade whipped cream and a decorative, heart-shaped chocolate. Pour the raspberry syrup and chocolate sauce into the mug. Fill the mug with hot coffee and milk and top it off with a dollop of homemade whipped cream. To add the finishing touch, drizzle a "kiss" of raspberry syrup on top of the whipped cream and set the chocolate alongside the cup.

With a heightened appreciation of the enchantment of coffee and a recipe to arouse your sweetheart's senses, sit back, relax and enjoy a day of coffee-inspired romance.

For more information, visit Seattle's Best Coffee at www.seattlebest.com or call (800) 962-9659.

Black. Java. Cappuccino. Coffee with cinnamon, hazelnut, caramel toffee, chocolate, vanilla, cream, berries – name it, the options are overwhelming and it’s good to know that they are all in the bag. The hot and luscious coffee is tempting everyone to forget about being health conscious for a moment and take a sip... But once you started a sip, chances are you won’t care about the aftermath anymore…

The fondness for coffee was heightened by the sprouting of espresso shops. Since then coffee has been regarded as an all-time favorite drink. Young and old alike are fascinated with its unique aroma and taste. Next to water, the next most common drink is coffee. In the United States, there are about 160 million American who are hooked in drinking coffee.

What’s in coffee that makes it addictive? Coffee is like an addictive pill. Your routine will be lacking if you miss one drink. Let’s know coffee better. Coffee is brewed from the seeds of the coffee plant. Coffee beans contain caffeine, a stimulant known as trimethylxanthine. The most common and well-defined effect of coffee is it being the stimulant of the central nervous system. Within a minute of drinking coffee, caffeine levels peak to generate vigilance, sharp concentration and improves mood. This is the reason why it is called the ‘wake-up drink’. While some people do well with this boost, others become over-stimulated. The side effects include insomnia, anxiety, irritability and diarrhea. In the past, coffee has been linked to an array of health risks, ranging from stroke, miscarriage, high cholesterol to cancer. Thus, we have to be cautious with the amount of coffee we can take.

The urge of drinking a coffee has no exact time. It can come any time of the day but mostly during breakfast and breaks. In addition, even riders are hooked by it. When a rider has already traveled hundreds of miles or probably while inspecting his Yamaha motorcycle parts if they are still in good riding condition, he will most likely feel tired and sleepy and will order coffee to stimulate him. However, what the rider did not know is that coffee is not a substitute to a normal sleep. Riders who drink more than they're used to may become restless, jittery, or sleepy. Thus, it will be hard for him to focus on the road and may thus cause accidents.

Now, if you’re a rider and you’re having your break, will you still opt for a cup of coffee? Time for a cup of coffee…