Showing posts with label Facts. Show all posts
Showing posts with label Facts. Show all posts

Sunday, July 17, 2011

10 Interesting Facts About Coffee


Coffee is loved the world over. There are not too many beverages which inspire the love and devotion that coffee does. In fact, coffee is the second most consumed beverage in the world after water. Just look on the internet - a Google search of "coffee" generates almost 175,000,000 (yes, that is million!) results. So, what is the big deal? Perhaps some interesting facts will give you some clues:

1. The three biggest coffee drinkers in the world are the Americans, the French and the Germans. They consume nearly 65% of the total world's consumption of coffee. Worldwide annual coffee consumption is over 400 billion cups and continues to grow. In 2005, coffee was the seventh largest legal agricultural export in the world by value.

2. In the United States alone, we consume 400 million cups every day, or 35% of the world's total. The statistics show that 54% of the adult population drinks coffee cups on a daily basis, and another 25% of all Americans drink it once in a while. This means that more than three quarters of American adults drink coffee.

3. Men drink as much, if not more, coffee than women. In the year 2000, a National Coffee Association survey reported that the average consumption of coffee corresponds to approximately 1.9 cups of coffee per day for men and 1.4 cups per day for women when looking at the total population. However, when looking at coffee drinkers only, the average consumption is raised to about 3.1 cups per person per day.

4. Coffee is actually a fruit and grows on trees (although often called plants). Coffee trees are not fast growers. In fact, it takes five years for a coffee tree to reach full maturity. Once it's become mature, each mature coffee plant yields about 5 pounds of green (un-roasted) coffee beans per year. This results in less than one pound of coffee beans after roasting. It takes about 4000 coffee beans to produce a pound of coffee and roughly 50 coffee beans to produce one cup of coffee.

5. Even though it tastes "stronger", dark roasted coffees actually have LESS caffeine than medium or light roasts. The longer a coffee is roasted, the darker it becomes and the more caffeine burns off during the process. Similarly, contrary to popular assumptions, espresso coffee actually contains about one-third of the caffeine of a brewed cup of coffee. This is partially due to the fact that espresso is typically made using top premium arabica beans which have a lower caffeine content than robusta beans, which are found in many coffee blends used for standard brewing. Also, in the espresso brewing method, water is in contact with the grounds for only 20 to 25 seconds and extracts less caffeine than methods that put water in contact with the grounds for several minutes.

6. A cappuccino is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk foam. The Italian name 'cappuccino' comes from the long, pointed cowl, or cappuccino, that was worn as part of the habit of the Capuchin Order of Friars. In Italian, the word cappuccino also describes espresso coffee mixed or topped with steamed milk or cream, because the color of the coffee resembled the color of the habit of a Capuchin friar. Some people also believe that the term relates to the aspect of a friar's tonsured (white) head, surrounded by a ring of brown hair.

7. The term "joe" when referring to coffee originates with the fact that coffee has long been a favorite drink among American soldiers. Soldiers in the Civil War, for example, were issued rations of coffee which they brewed in water over camp fires. During World War II, American soldiers were given instant coffee rations and were known to consume large amounts of coffee. Since these soldiers were known as "G.I. Joes", the phrase "cup of Joe" was adapted to describe a cup of coffee.

8. Caffeine can enhance athletic endurance and performance. Until 2004, caffeine was on the International Olympic Committee list of prohibited substances. Athletes who tested positive for more than 12 micrograms of caffeine per milliliter of urine (about 5 cups of coffee) were banned from the Olympic Games. Even though caffeine has now been removed from the list of prohibited substances, the controversy continues as experts differ in their opinions as to whether caffeine consumption on the day of performance can give an athlete an unfair advantage or not.

9. Of all its proprietary products, 7-Eleven sells more fresh-brewed coffee than anything else -1 million cups each day. That's more than 10,000 pots of coffee an hour every hour of every day of the year. Starbucks' sales totals are even more staggering. While Starbucks no longer releases its sales information to the public, it is estimated that it sells over 4 million coffee drinks per day.

10. Coffee can be good for you! Coffee can increase the effectiveness of pain killers, reduce headaches and can help fight asthma, possibly due to the enhanced adrenal effect from the caffeine. Coffee may reduce the risk for some cancers and Parkinson's disease. Recent studies have shown that caffeine reduces the incidence of diabetes by 54% for men and 30% for women. Lastly, coffee's stimulant effects and fat burning potential has some in the medical field pushing it as a means of lowering the incidence of heart disease.

Coffee is a truly amazing beverage with a long history and a worldwide following. These 10 facts represent only a very small portion of the information related to coffee which touches every conceivable aspect of life - history, culture, health, wealth, business, enjoyment and more. No wonder coffee inspires the awe and fascination that it does!




Rachel Nielsen is a coffee lover and a coffee fanatic. See her website at http://www.thejavapress.com for a more complete coffee resource guide.



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Friday, July 15, 2011

Coffee Facts - The Different Types of Coffee Beans


All over the world, people drink coffee from basically one of two types of coffee beans: Arabica beans ("Coffea Arabica") and Robusta beans ("Coffea Robusta")

Arabica beans are aromatic, flavorful coffee beans used for gourmet, specialty coffees. The term refers to Coffea Arabica, the taxonomic species named for the genus responsible for about 75% of the world's commercial coffee crop. Coffea Arabica is a woody perennial evergreen that belongs to same family as Gardenias.

Robusta beans contain twice the caffeine as Arabicas. Robusta beans are somewhat bitter and lack the flavor and aroma of Arabica beans. Robusta beans are used to produce blends, instant and freeze dried coffees.

There are other types of coffee species but they are very rare or non-existent in the export market. As a result, the fact is that we all drink either Arabica or Robusta coffee. Sounds simple, right? Not quite.

There are many "varietals" within Arabica coffee trees which yield coffee beans with distinct flavors and characteristics. This is where the fun begins. To name a few,

ETHIOPIAN COFFEE: Ethiopian Harrar, Sidamo and Yirgacheffe. Each is named after their region of origin and they have very distinct flavor characteristics. For example, Ethiopian Harrar is known for its medium body, earthy flavor, almost no acidity and a very smooth mouth feel. This is a complex coffee with light spicy tones and a fruity flavor that some people compare to the taste of dry red wine. As the 'birthplace of coffee," Ethiopia has a unique place in the coffee world.

KENYAN COFFEE: Kenyan AA. This coffee comes from the area surrounding Mount Kenya, a region with fertile red volcanic soil. The coffee is known for its very acidic taste you taste right away in the mouth, and then followed by a medium body with an aftertaste of earthy flavor.

TANZANIAN COFFEE: Tanzanian Peaberry focuses on pea berry instead of traditional coffee beans. Coffee is the dried seed from the fruit of a flowering tree. Each fruit has two seeds facing each other. On the coffee tree, there is a percentage of the fruit that has a single seed or peaberry and the rest will have two flat beans for the usual two (2) seeds per fruit. The single bean peaberry occurs in less than 5% of any crop and is generally considered to produce a more concentrated flavor.

COLOMBIAN COFFEE: major cultivars of Arabica beans include Bourbon, Caturra, Maragogype and Typica. Colombian coffees also include the name of the growing regions such as Cauca, Narino, Amazonas, Bucaramanga, etc. Colombia accounts for more than a tenth of the world's entire coffee supply. Colombian Arabica coffee is perhaps the most well-known, partly due to its "living" and successful coffee advertising iconic symbols recognized worldwide, Juan Valdez and Conchita, the mule. The more generic Colombian coffees are rated as Excelso and Supremo. These terms simply refer to the size of the coffee beans, not necessarily to better coffee grades.

COSTA RICAN COFFEE: Costa Rican Tarrazu is a prized Arabica coffee. It is named after the San Marcos de Tarrazu valley, one of the four premium coffee growing districts surrounding the capital city of San Jose. The other varietals include Tres Rios, Heredia and Alajuela. Costa Rican coffees are balanced, clean, with bright acidity featuring citrus or berry-like flavors and hints of chocolate and spice in the finish.

BRAZILIAN COFFEE: Brazil Santos Bourbon comes from the hills of Sao Paulo state in the south-central portion of the country near the port of Santos. Historically, these Arabica coffee plants were brought to the island of Bourbon now known as the Island of Reunion. Brazil Santos Bourbon is a light bodied coffee, with low acidity, a pleasing aroma and a mild, smooth flavor.

INDONESIAN COFFEE: Java is the most famous Arabica varietal from the island of Java. The top grade of Java coffee is cultivated on former Dutch plantations and is called Java Estate. This is a clean, thick, full body coffee with less of the earthy characteristics that other Indonesia coffees feature, such as Sumatra or Sulawesi. The Java coffees provide a smooth complement to the Yemen Mocha which is very intense. The traditional Mocha Java blend is the combination of Java and Yemen Mocha.

SUMATRAN COFFEE: Sumatra Mandheling and Sumatra Lintong. Sumatra Lintong originates in the Lintong district of Sumatra near Lake Toba. This coffee has a medium, bodied coffee, low acid, sweet with a complex and earthy aroma. Sumatra Mandheling has a rich, heavy body, subdued acidity and unique complex flavor. This coffee actually does not originate in the Mandheling region but is named after the Mandailing people in the north of Sumatra.

HAWAIIAN COFFEE: closer to home, in Hawaii, the best known Arabica varietal is Hawaiian Kona coffee. This Arabica bean grows on the slopes of Mount Hualalai and Mauna Loa which makes it not only exclusive to Hawaii but also to the Kona District specifically.

JAMAICAN COFFEE: the Arabica varietal that grows predominantly in the Blue Mountain region of this island is called Jamaican Blue Mountain coffee. The Blue Mountains stretch between Kingston and Port Maria in Jamaica. This region enjoys a cool and misty climate. Due to its limited production quantity, Jamaican Blue Mountain coffee is expensive.

PAPUA NEW GUINEA COFFEE: located just north of Australia, Papua New Guinea coffee cultivation was started in 1937 using imported seeds from Jamaica's famous Blue Mountain region. As a result, Papua New Guinea has noticeable similarities to Jamaican Blue Mountain coffee. The rich volcanic soil and excellent climate produce a mild and mellow, full-bodied coffee with moderate acidity, broad flavor and very interesting aromatics.

Is this all? No, there are many more varietals, brands, and special flavors of Arabica coffee to try and discover.

For now, what about a cup of Ethiopian Harrar or Papua New Guinea coffee?




Timothy ("Tim") S. Collins, the author, is called by those who know him "The Gourmet Coffee Guy."
He is an expert in article writing who has done extensive research online and offline in his area of expertise, coffee marketing, as well as in other areas of personal and professional interest.

Come visit the author's website: http://www.ourgourmetcoffee.com

c Copyright - Timothy S. Collins. All Rights Reserved Worldwide



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10 Coffee Beans Facts That May Surprise You


You may know about which coffee beans taste best and maybe even about roasting and grinding beans, but here are ten coffee beans facts, some of which you may have never heard before!



Colossal Coffee Beans - The largest coffee bean is the Nicaragua Maragogipe, a variety of the Arabica species.

Good Things Come to Those Who Wait - With just the right amount of shade, sun, rain, and the right climate, coffee plants will begin producing coffee berries containing the "beans."

Coffee Bean Not a Native of Costa Rica - The Spanish traveller, Navarro, introduced Cuban coffee to Costa Rica in 1779.

Not Really "Beans" - Believe it or not, coffee beans are not really beans at all. They are not in the legume family, but rather they are the pits found inside of the coffee berries.

Making the Grade - Coffee beans are graded in various ways. Columbian beans are graded from highest to lowest as: "Supremo" "Excelso", "Extra" and "Pasilla". Kenyan beans are graded with letter grades AA, AB, PB, C, E, TT, and T and the grades simply refer to the size, shape, and density of the coffee bean. For coffee beans, size does matter because larger coffee beans contain more of the oil that makes coffee so tasty. Costa Rican coffee beans are graded as Strictly Hard Bean, Good Hard Bean, Hard Bean, Medium Hard Bean, High Grown Atlantic, Medium Grown Atlantic, and Low Grown Atlantic, from highest to lowest, respectively, and these grades refer to the heights at which the beans were grown - Strictly Hard Bean, accounting for nearly 40 percent of the Costa Rica coffee crop is the top grade grown above 3,900 feet.

Hand-Picked - Even to this day, most coffee is still picked by hand, and a coffee worker can pick from 100 to 200 pounds of coffee berries a day!

An Acre of Coffee - How much coffee would you guess to get out of an acre of coffee plants? One acre typically yields about 10,000 pounds of coffee fruits or coffee cherries - which comes to around 2,000 pounds of coffee beans.

Imported Coffee - As much as Americans adore coffee, no coffee is grown in the Continental U.S.; the only American places that produce coffee are Hawaii and Puerto Rico.

The Most Expensive Coffee - The most expensive coffee in the world is Kopi Luwak, selling for between $100 and $600 USD per pound (2009)

Also the Most Unusual Coffee - The most expensive coffee is also quite possibly the most unusual coffee in the world - since the coffee berries go through the digestive tract of the Kopi Luwak (a small cat-sized Indonesian animal), are then harvested from the animal's waste, and then the beans removed, cleaned (hopefully!), roasted, and sold.

That's right, believe it or not, it takes 3-5 years for a coffee plant to produce coffee, and only if the conditions are perfect; coffee beans aren't really beans at all; and the most expensive coffee comes from digested coffee gathered from animal feces!




Jennifer Hall enjoys spending her days in coffee shops writing articles and trying out different blends and offers tips and information on coffee beans for Coffee Beans 101 - the premier coffee bean site on the web!



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Thursday, July 14, 2011

Coffee Myths vs Facts - The Truth Revealed


Over the years of being in the coffee industry and hanging around "coffee geeks" I've heard just about every form of coffee misinformation and lore known to man. I'm not exactly sure where it all originated, or why for that matter. These myths always gave me a good chuckle, but as of lately I have been encountering these imaginative illusions on a much more frequent basis. I went from having a chuckle, to being slightly annoyed, to downright frustrated. It's time to set the record straight on some of the most commonly circulated coffee myths.

Myth: Storing your coffee in the freezer will keep it fresh.

Fact: This is absolutely false. Coffee's big enemies are air, moisture, and time. If coffee is stored in a freezer, moisture or condensation can form on the beans, which can start the extraction process prematurely. In addition, coffee, just like baking soda can absorb odors right out of the fridge - destroying it's natural flavor profile. (Gross!)

Regardless of what you've been told, coffee has a short lifespan after roasting. Once roasted, it starts going bad (the same way food does after it is cooked). In-general coffee needs to "rest" in it's sealed air tight bag for about three to four days after roasting so it can release CO2 caused by the roasting process. Once the coffee has rested, it reaches it's "peak" flavor profile. If it is stored at room temperature in an air tight bag it can stay at peak flavor for about a week. The older a coffee gets, the faster it goes stale and loses it's intended flavor profile.

It is said that coffee can stay fresh in it's original unopened air tight bag for about two months. HOWEVER, once the bag is opened and the coffee is exposed to air; it will go stale rapidly (usually in two or three days).

Myth: Espresso comes from a specific type of coffee bean.

Fact: There is no such thing as an "espresso bean". By tradition, espresso is defined as: "A strong coffee, brewed under pressure, and served immediately to its intended consumer." In practice, however, we use a more strict technical definition. Below is the definition created by the World Barista Competition.

"An espresso is a one ounce/30 ml liquid including crema, brewed using an appropriate and consistent amount of ground coffee at a temperature between 195-205 degrees F where the machine brewing pressure is between 8.5-9.5 atmospheres of pressure. Extraction time must be between 20-30 seconds, and the beverage should be served immediately."

Myth: "Fair Trade" coffee is the only coffee grown and sold using sustainable practices.

Fact: This is a very common consumer misunderstanding. Think of fair trade as "minimum wage". It is a benchmark that guarantees farmers no less than a minimum designated "floor price". There are actually far better fair and sustainable prices paid to growers under "Direct Trade Certification". Counter Culture Coffee in Durham, North Carolina paved the way with their Direct Trade Certification program that guarantees growers at least $1.60/lb. for green coffee purchases, a minimum price that exceeds the Fair Trade Certified floor price by 19%. While $1.60/lb. sets a new, higher standard for green coffee purchases, they usually pay more than this minimum price for most Direct Trade Certified coffees, not including the additional financial premiums paid for exceptional quality.

"Myth: The best coffee in America comes from the Northwest.

Fact: This is rather subjective. A number of America's most famous coffee companies originated in the Northwest (i.e. Stumptown Coffee, Starbucks and Seattle's Best). All of which had a giant affect on the industry and established a "Second Wave" in coffee. That said, formidable coffee cultures have risen all over the U.S. with a focus on the "Third Wave" of coffee. ("The Third Wave of Coffee is the genesis and establishment of coffee growers, coffee roasters and coffee retailers that are focused on achieving the highest form of culinary appreciation of coffee.")

Some of the most prominent "Third Wave" coffee companies are based in Chicago, New York City, North Carolina, Oregon and California. Recently a number of new small artisanal coffee shops and roasters have been rapidly taking off in cities you wouldn't expect. Atlanta, Austin and Dallas in particular.

Myth: "Java" is a universal name for coffee.

Fact: This is false. For some reason, virtually every food writer refers to coffee as "java" at least once in coffee related articles. Java is simply an Indonesian Island that coffee happens to grow on. Coffee that comes from this Pacific Island IS known as Java, however coffee that does not originate on this island should not be referred to as "Java". Does this remind you of another popular beverage?




To learn more about Texas Coffee School coffee business workshops, barista training classes, professional and consumer coffee education, or coffee shop consulting check out - http://www.texascoffeeschool.com and follow us on Facebook and Twitter (@TXCoffeeSchool). Our training centers are located in the Dallas, and Austin, Texas areas.

(Texas Coffee School was formerly known as "Texas Coffee College".)



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