In the coffee business there are people called a ‘barista’. A ‘barista’ is some who prepares coffee drinks. Also in the coffee business there are professional coffee tasters called ‘cuppers’. Cuppers and baristas work together with the companies to find the best tasting beans to create the best drinks. It the barista, though, who left to serve the customer with the final product and they who will be told upfront just how good it is. That is why their opinions are highly valued.
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The Positives and Negatives of Decaffeinated Coffee
Posted in October 27th, 2008
by Robert Billings in Coffee
Long ago it was realized that there was a way to enjoy a cup of coffee that you love without the caffein that you wish to avoid. It has become a very common thing to decaffeinate coffee. Does the decaffeinating process change the flavor of the coffee? Can you tell the difference?
Beyond Coffee: Specialty Flavors and Taste
Posted in October 25th, 2008
by Rob Carlton in Coffee
It was during the 1930s that physicists began discovering a slew of exotic atomic particles from kaons and muaons among other strangely termed discoveries. When informed, Enrico Fermi proclaimed that he would have become a botanist if he wanted to remember all of that yet, interestingly, this famous physicist later invented the process that was used in atomic bombs.
Matchless Coffee: Thanks to the Graders
Posted in October 24th, 2008
by Johnathan Bakers in Coffee
Ever wonder how each type of coffee ends up at your local coffee joint? Well, the coffee graders have a large part in deciding how that happens. Although they may not necessarily trek over mountains and through streams and across the world to get there, they definitely do have a great career doing something most of us really love, drinking coffee. This is the job description of a Green Coffee Seller. This means that the coffee beans are fresh before they are roasted. The beans are examined thoroughly and specifically with a number of specifications in mind.
Be Nice Not Mean: Try The World’s Coffee
Posted in October 24th, 2008
by Ken Morris in Coffee
Coffee used to be simple for most. It was drip or instance and then black or with milk or sugar. Folgers was well known in plenty of homes. However, the times are changing. The coffee world has introduced thousands of options. There are plenty of choices in type, blend, country or origin, and style which confuses basically all of the world’s coffee drinkers.
Drinking coffee may be good for you
Posted in October 21st, 2008
by Brian Bainscott in Coffee
Could Coffee actually be good for you? Some new studies show Coffee may aid your health.
Coffee Across Geographical Barriers
Posted in October 19th, 2008
by Vince Paxton in Coffee
Coffee, both hot as well as cold, is perhaps one of the most universally consumed beverages. The number of variations you can make with the drink are truly amazing, especially as you move on to the various parts of the world, where each region adds its own exotic touch to give the drink a new taste altogether. In this section, we take a quick look at the different modes of preparation of this wonderful drink and the methods followed across different countries and cultures.
Choose a Brew From Coffee’s Ancient Tradition
Posted in October 18th, 2008
by Robert Carlton in Coffee
A long time ago, in a forgotten era, the world hand only one way to make coffee: the percolator. In those days, housewives in pearls and pumps would sit and gaze as the water heated, until the rising pressure forced it through a narrow tube which filtered the water over the coffee grounds. There was no fancy way to brew coffee back.
Decaf: Can You Taste the Difference?
Posted in October 17th, 2008
by Clinton Maxwell in Coffee
Mexico is home of a special coffee tree that actually produces coffee that is almost 100% naturally decaffeinated. However, until that tree is being used for commercial production of decaf, caffeine needs to be removed from coffee. The question remains though, how does this decaffeination process affect the taste.
How And Where The Coffee Bean Is Grown
Posted in October 13th, 2008
by Clinton Maxwell in Coffee
For a plant that is found in more than 70 countries worldwide from Brazil to Indonesia, its strange how the plant can survive in just enough conditions needed to produce top brass beans and how comparatively small the entire output is.
