Mention gourmet coffee companies and the first company you’re likely to think of is Star-something or other. But another company is beating Starbucks in national taste tests.
Caribou Coffee has been ranked first in national taste tests and is the second largest coffee-house company in the world. Those taste tests compared Caribou’s coffee favorable to over 40 other brands. Caribou’s product must be pretty tasty to rate that highly.
The company was started in Edina, MN, by John and Kim Puckett. The Pucketts then sold the venture to Crescent Capital, an Atlanta, GA, investment firm. From a single store, Caribou has grown to 450 coffee houses nationwide.
Coffee beans and ready-made coffee, both hot and cold, are available at those stores, along with gourmet products like lattes, smoothies, loose-leaf tea and blended drinks. The friendly Caribou staff is happy to make your brew your way. Show your java preference by picking up Caribou Coffee clothing and accessories, such as tote bags and key rings. Of course, the coffee houses also have tasty treats to go with your java. It’s a great place to stop for your morning “starter fluid” or a mid-day pick-me-up. Bring your friends to a great place to socialize.
If you have a loved one who’s a coffee addict, show your style by giving a gift of Caribou Coffee. They’ll admire your good taste and enjoy your gift. With luck, they’ll share it with you. Buy your own too, so you have it on hand when you can’t get to the coffee house itself. It’s also nice to have a supply on hand when you have surprise guests over.
Going green is big business these days and Caribou has been doing its share to protect the environment. Caribou is working the Rainforest Alliance to produce an environment-friendly coffee. That effort has not always gotten the most favorable press but the company is determined to be environmentally aware in its business dealings. The company was also the first volunteer sponsor of the Specialty Coffee Association of America’s Producer Support Fund to help other members who cannot afford to take part in association activities.
All this success has not come without controversy. In the days immediately after September 11, 2001, some people protested against the company because one of its largest stockholders was the First Islamic Investment Bank of Bahrain, whose chairman was Sheik Yusuf al-Qaradawi. Later in the year, al-Qaradawi stepped down from the post.
Now that the controversy has died down, the company can concentrate what it does best - making great coffee. There’s a reason that Starbucks is rated second to Caribou. Why not stop in and find out what that reason is? Look in your phone book or online to find the nearest Caribou Coffee outlet and grab a cuppa today.
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October 20 2008 | coffee | No Comments »
The Art of Coffee Grading
Grading coffee is truly an art form. It requires a lot of skill and knowledge to sure that the coffee you find in stores and shops is of the best quality. Coffee is graded before roasting and a person who does it is called a ‘Green Coffee Seller’. This grading expert is trained to know all of the characteristics to be inspected and they can tell a good bean form a bad bean with matchless skill. The average person could only dream of having the skills an experienced grading expert has. They know how good your coffee will be before it ever hits the sales floor.
Bean Traits
There are many traits of a bean that need to be evaluated in the grading process. These traits are carefully examined by the grader and sometimes it can be a tricky process because even slight differences can end up being huge differences in the end. Here are the main traits that have to be considered during the grading process:
Size and Shape: The beans should be uniform in size and shape. This will help to ensure an even roast since larger beans and smaller beans have different roasting time and that means the timing will not be able to be adjusted properly.
Color: Similar color is desirable because uneven color suggests that the beans were dried differently. It could also indicate a mixing of beans from different cultivars which will lead to problems with roasting and the resulting flavor.
Region and Cultivar: Beans should be separated by region and cultivar. This helps to ensure roasting and the final product are even and consistent. By making sure the region and cultivar are the same with each bean, it can be ensured they were dried the same.
Processing: Beans should be processed as soon after harvest as possible. After harvested beans start to ferment which producing unwanted compounds. If drying is put off too long the flavor will be greatly affected. Additionally the type of processing used is inspected. Wet processing involves separating beans of different densities by removing floating beans during the wet washing process. Dry processing is a more meticulous and efficient system of separation. Dry processed beans will have a brown color which is similar to the color of unprocessed beans. However, when rubbed the skin comes off of dry processed beans and not under processed beans.
Drying Aspects: The signs of improperly dried beans are obvious and well checked. Harsh mechanical techniques, drying too fast or infrequent turning during drying all result in a mottled appearance. Properly dried beans are dried slowly enough to let the skin dry and have several, short periods of mechanical drying. They will result in an even color and the right moisture content needed for proper roasting results.
Tell Tale Signs: White edges on beans indicate bad drying or storage and will not produce a good flavor. Bright appearance is a sign of a good bean. Smell: Finally, the smell of the bean can say a lot. They should have a fresh scent without a smoky or musty undertone.
About the Author:
Peter Wilson is publishing principally for http://www.coffee-espresso-maker-tips.com , an online site with information about saeco coffee maker and italian coffee machines. His
contributions on saeco espresso machines can be found on his site .
Tags:
coffee,
coffee grading,
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espresso,
espresso machine,
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October 12 2008 | coffee | No Comments »