There was a time in America when there was drip or instant, sugar or milk. The name of the game was Folger’s. Soon enough, the world was brimful with choices including the Skybury from Australia to the Peaberry from kenya, from Barcelona to Kona. Thankfully there’s plenty of variety in options of style, country and blend to make the biggest coffee aficionado become confused.
Brazil, of course has been the world’s largest producer for more than a century now. A third of the countries land is suitable for coffee cultivation. Bahia and Minas Gerais produce some of the most aromatic blends from this South American country.
Though Colombia, is more famous it is second in volume and it is a sweet and light pleasure that comes in ‘excelso’ and ’supremo’ flavors. Coffees made from Narino or Popayan are the best in quality.
Apart these two big names in coffee production theres a world of different flavors that have their own specific colors too, only adding to the exhaustive list.
Mexico retains its pride of place to better known South or Central American plantations. The variety of small beans grown here produce a soft body and light acidity, producing a mellow flavor and taste. Cuba, with its extremely strong cafe cubano - tastes like tequila competing with Spanish cousins in the shock.
As the fourth largest producer of good coffee, Indonesia is known for its mature coffees. The warm, damp climate churns out a drink with deep body and less acidity.
Not to be cowed by its more famous neighbor, Malaysia brews its coffee in a muslin bag, used to filter grounds, producing a strong cuppa. Though low on grade Liberica should be experienced.
The small Thailand also punches in with a blend touched with chicory served with condensed milk and ice, of course for the breed that enjoys its coffee not warm. Think of Mauna Loa and Kona is aromatic, sweet and having a medium body. On the other hand, Sumatra’s Java is richly flavored. Kenya boasts of its beanya, cultivated at seventeen thousand feet high deep and smooth, and having a delicate aftertaste that beats all words!
The Europeans don’t take second place to anybody. The cafe au lait - half and half milk and coffee concoction is a hot favorite in France. Austria still cherishes the two-thirds dark, one-third regular traditional Viennese blend for generations now.
In 1901 Thanks to Luigi Bezzera and later M. Cremonesi in 1938, Italian espressos are to die for. They contain less caffeine compared to others, you can have two and without feeling guilty. Those looking for something lighter, can try out the weaker cappuccino and latte.
For me though, the good old American black is the coffee, the whole coffee, and nothing but my coffee.
About the Author:
Jack Blacksmith published mainly for http://www.coffee-espresso-maker-tips.com , an online site with topics around keurig coffee makers and keurig one cup coffee maker. You can find his
writings on keurig coffee machines over at http://www.coffee-espresso-maker-tips.com.
Tags:
caffeine,
cappuccino,
coffee,
coffee maker,
coffee makers,
espresso,
latte
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August 10 2008 | coffee | 1 Comment »
That one simple beverage could generate so many romantic stores and so much business is amazing. Yet, since its inception, the dark and powerful liquid known as coffee has turned into quite a lucrative product.
There are many legends about the origin of the coffee bean, but the most reliable historians pinpoint its discovery to around 500 BC in Ethiopia. It is said that travelers then brought it to Arabia after observing the stimulating effects from the coffee plant berries, where it acquired its name.
The Renaissance gave birth not only to art and science, but also to the commercial production of that ?heathenish liquid,? as it would later be termed. By the late eighteenth century, both drinking popularity and plantations had spread to other parts such as Asia, Europe, the Middle East and South and North America and did not make exception for social class.
During these centuries, the health effects associated with coffee bordered along the lines of miraculous, but as with most proclaimed miracles, there is some fact upon which to base the claim.
Some research suggests that mammalian sperm swim faster and farther in fluid laced with coffee, based upon the theory that caffeine stimulates them to perform as such. One study at Harvard followed over 100,000 individuals for nearly twenty years and drew the conclusion that moderate consumption of caffeine can help reduce diabetes, while other studies show a reduction in cirrhosis of the liver and decreased severity of asthma.
The antioxidants in coffee have been touted as helping to keep hearts healthier, albeit there is still debate about whether the risks outweigh the benefits. Coffee is a diuretic, thus encouraging frequent urination. Some allege that caffeine stimulation affects the nervous system, particularly that it can result in long term degeneration of the nerves. Caffeine withdrawal can lead to poor sleeping habits.
But, for good, bad or a combination of both, coffee is not going anywhere anytime soon, if ever. Economics alone can basically guarantee that since coffee is a commodity only second in dollar sense to oil.
Whether traded on exchanges in New York, London or Hong Kong, with over four hundred billion cups of coffee consumed yearly, this black gold is only increasing in popularity. Total retails sales estimate at near nine billion dollars annually, although only ten to twenty percent of adults drink at least one cup daily varying by country. Adding in the grinders, brewers, cappucino maker and cups that go along with the coffee product and the numbers are astounding.
With the rise in both basic coffee and specialty retail prices, coffee?s future looks extremely bright and this is not just for specialty coffee shops like Starbucks. Home brewers and roasters can also brew a tasty espresso allowing the enjoyment of coffee flavors and blends to occur both in and outside the home, adding to the overall coffee industry. By adding just a few special ingredients, anyone can have a mocha, cappuccino or latte in just a few minutes in the comfort of their own home.
About the Author:
Concentrating on the topic of coffee makers and cappachino machines, Peter Mason published mainly for http://www.coffee-espresso-maker-tips.com . On his site one might come across his publications on
home cappuccino machines and cappucino maker.
Tags:
antioxidants,
caffeine,
cappuccino,
coffee,
coffee bean,
coffee makers,
espresso
Related posts
August 10 2008 | coffee | 1 Comment »