Showing posts with label jamaican blue mountain coffee. Show all posts
Showing posts with label jamaican blue mountain coffee. Show all posts
Monday, December 12, 2016
Farm Gate Price Hike for Jamaica Blue Mountain Coffee
The Xinhua website reported last October 20, 2016 that Jamaica Blue Mountain Coffee sees farm gate price hike
KINGSTON, Oct. 19 (Xinhua) -- International coffee dealers may need to pay more for Jamaica Blue Mountain Coffee, one of the most expensive coffees in the world, as leading processors have increased payments to the local farmers.
According to a release by Jamaica's Agriculture Ministry on Wednesday, the payment to farmers will be increased to 9,000 Jamaican dollars (69.81 U.S. dollars) per box from the previous 8,000 Jamaican dollars (62.05 U.S. dollars).
Under the new payment scheme which took effect on Tuesday, farmers will receive a first payment of 8,000 Jamaican dollars per box followed by a final payment of 1,000 Jamaican dollars a box.h The new payment was proposed by the Mavis Bank Coffee Factory and the Wallenford Coffee Company, which together purchase most of the Jamaica Blue Mountain Coffee crop, said the release.
Jamaica Blue Mountain Coffee cherries are sold by "box" to large processors. Each box is 60 pounds (27.22 kg), which can be processed into about 12 pounds (5.44 kg) of green beans, and further into only 9.6 pounds (4.35 kg) of coffee.
Jamaica Blue Mountain Coffee is a type of coffee grown in the Blue Mountains of Jamaica. Over the past few decades, this coffee has developed a reputation that has made it one of the most sought-after coffees in the world.
Please read full report at XINHUA WEBSITE.
Saturday, December 10, 2016
Jamaican Blue Mountain Coffee producers gain $1.3b
Jamaican Blue Mountain Coffee producers gain $1.3b
The Gleaner website reported last November 23, 2016 that joint venture partners Pan-Jamaican Investment Trust and Jamaica Producers Group sold the coffee operation to Specialty Coffee Investments Company Limited (SCI) without disclosing the terms of the transaction.
What effect this event brought to our Jamaican Blue Mountain Coffee Retailer friends? Well, lets wait and see.
Meanwhile, as I was saying, The Gleaner's report on Mavis Bank Coffee Factory sale was at a very high price of $1.3 billion, according to financial reports released.
Jamaica Producers in their third quarter report, booked a gain of just under $650 million from the sale, while Pan-Jam made a slightly bigger gain of $665 million - totalling $1.315 billion between them.
Back in September, Jamaica Producers CEO Jeffrey Hall said the partners paid the Jamaican government $243 million in total to acquire Mavis Bank in 2011.
To read the full report, you can go to The Gleaner Website.
We hope that our Jamaican Blue Mountain Coffee Retailer friends will also benefit from this event.
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jamaican blue mountain coffee retailers
jamaican blue mountain coffee
blue mountain coffee
blue mountain coffee retailers
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jamaica blue mountain coffee
The Gleaner website reported last November 23, 2016 that joint venture partners Pan-Jamaican Investment Trust and Jamaica Producers Group sold the coffee operation to Specialty Coffee Investments Company Limited (SCI) without disclosing the terms of the transaction.
What effect this event brought to our Jamaican Blue Mountain Coffee Retailer friends? Well, lets wait and see. Meanwhile, as I was saying, The Gleaner's report on Mavis Bank Coffee Factory sale was at a very high price of $1.3 billion, according to financial reports released.
Jamaica Producers in their third quarter report, booked a gain of just under $650 million from the sale, while Pan-Jam made a slightly bigger gain of $665 million - totalling $1.315 billion between them.
Back in September, Jamaica Producers CEO Jeffrey Hall said the partners paid the Jamaican government $243 million in total to acquire Mavis Bank in 2011.
To read the full report, you can go to The Gleaner Website.
We hope that our Jamaican Blue Mountain Coffee Retailer friends will also benefit from this event.
Posted under:
jamaican blue mountain coffee retailers
jamaican blue mountain coffee
blue mountain coffee
blue mountain coffee retailers
blue mountain coffee producersjamaica blue mountain coffee retailers
jamaica blue mountain coffee
Thursday, April 1, 2010
Can Coffee Reduce The Risk Of Diabetes?
Diabetes is a disease in which the body does not produce or properly use insulin. Insulin is a hormone that is needed to convert sugar, starches and other food into energy needed for daily life. The cause of diabetes continues to be a mystery, although both genetics and environmental factors such as obesity and lack of exercise appear to play roles.
Coffee reduces risk of diabetes
Research suggests that people who drink coffee are less likely to get type 2 diabetes. It isn't known whether the caffeine or some other ingredient in coffee is responsible for its protective effects.
The researchers wanted to see whether there is a link between diabetes and drinking coffee and green, black, and oolong tea. Participants completed a detailed questionnaire about their health, lifestyle habits, and how much coffee and tea they drank. The questionnaire was repeated at the end of the 5-year follow-up period.
When other factors were accounted for, researchers found that the more green tea and coffee participants drank, the less likely they were to get diabetes. People who drank six cups or more of green tea or three or more cups of coffee each day were about one-third less likely to get diabetes. The link was stronger in women than in men. No pattern was seen with black or oolong tea. (see Diabetes Symptoms)
Vitamin D and Calcium May Lower the Risk for Type 2 Diabetes in Women
A lack of vitamin D and calcium may be linked to getting type 2 diabetes. More than 80,000 women who took part in the Nurses' Health Study. Over the course of 20 years, over 4,800 women developed type 2 diabetes. The researchers found that a combined intake of over 1,200 milligrams of calcium and over 800 units of vitamin D was linked with a 33% lower risk for type 2 diabetes (as compared to women who took much smaller amounts of calcium and vitamin D). The results show that consuming higher amounts of vitamin D and calcium help lower the risk for type 2 diabetes in women.
Diabetes is a disorder characterized by hyperglycemia or elevated blood glucose (blood sugar). Our bodies function best at a certain level of sugar in the bloodstream. If the amount of sugar in our blood runs too high or too low, then we typically feel bad. Diabetes is the name of the condition where the blood sugar level consistently runs too high. Diabetes is the most common endocrine disorder.
Coffee reduces risk of diabetes
Research suggests that people who drink coffee are less likely to get type 2 diabetes. It isn't known whether the caffeine or some other ingredient in coffee is responsible for its protective effects.
The researchers wanted to see whether there is a link between diabetes and drinking coffee and green, black, and oolong tea. Participants completed a detailed questionnaire about their health, lifestyle habits, and how much coffee and tea they drank. The questionnaire was repeated at the end of the 5-year follow-up period.
When other factors were accounted for, researchers found that the more green tea and coffee participants drank, the less likely they were to get diabetes. People who drank six cups or more of green tea or three or more cups of coffee each day were about one-third less likely to get diabetes. The link was stronger in women than in men. No pattern was seen with black or oolong tea. (see Diabetes Symptoms)
Vitamin D and Calcium May Lower the Risk for Type 2 Diabetes in Women
A lack of vitamin D and calcium may be linked to getting type 2 diabetes. More than 80,000 women who took part in the Nurses' Health Study. Over the course of 20 years, over 4,800 women developed type 2 diabetes. The researchers found that a combined intake of over 1,200 milligrams of calcium and over 800 units of vitamin D was linked with a 33% lower risk for type 2 diabetes (as compared to women who took much smaller amounts of calcium and vitamin D). The results show that consuming higher amounts of vitamin D and calcium help lower the risk for type 2 diabetes in women.
Diabetes is a disorder characterized by hyperglycemia or elevated blood glucose (blood sugar). Our bodies function best at a certain level of sugar in the bloodstream. If the amount of sugar in our blood runs too high or too low, then we typically feel bad. Diabetes is the name of the condition where the blood sugar level consistently runs too high. Diabetes is the most common endocrine disorder.
Sunday, March 28, 2010
Coffee Health - New Antioxidant On The Block
Green coffee beans have supplied a new player in the antioxidant arena. An extract of green coffee beans has been found to have a stronger antioxidant effect than established antioxidants like green tea and grape seed extract.
The active constituent in coffee that is responsible for its many health benefits is a compound called chlorogenic acid. It neutralizes free radicals, and addresses the problem of hydroxyl radicals, both of which can lead to cellular degeneration if left unchecked. Chlorogenic acid also helps regulate metabolism. Compared to green tea and grape seed extract, green coffee bean extract is twice as effective in absorbing oxygen free radicals.
One of the advantages of using the green coffee bean extract is that the negative effects of coffee are avoided. The chlorogenic acid is thought to boost metabolism by changing the way glucose is taken up by the body. And it does contain caffeic acids, which give a boost to energy levels like regular coffee does. But unlike boiled coffee, green coffee bean extract contains no cafestol, which is a diterpene. Along with its diterpene relative kahweol, cafestol increases concentrations of the 'bad' cholesterol, LDL, to levels that over a lifetime might increase the risk of coronary heart disease by as much as 20% These diterpenes also had an effect on the levels of liver enzymes measured. When these are elevated it is an indicator of stress on the liver. However the study that measured this found this was a transient effect, and also that the levels of liver enzymes were much lower than those with liver disease.
As a side note on the health effect of the diterpenes found in regular coffee, it was found that by simply drinking filter coffee, none of these effects on cholesterol levels or the liver took place. The coffee filter removed the offending diterpenes. And levels of these diterpenes in instant coffee are low.
Other benefits of green coffee bean extract include an increase in the effectiveness of pain killers, especially for migraine medications; a reduction in the risk of diabetes; and assisting the body burn a higher proportion of lipids (fats) compared to carbohydrates, which could help with muscle fatigue for athletes and bodybuilders.
Interestingly, on the subject of caffeine and liver disease, further studies have indicated it may in fact support liver health for some people. Those who were at high risk of developing liver disease due to drinking too much alcohol were found less likely to suffer liver damage if they drank more than two cups of coffee or tea a day. This was a population based study, not a clinical trial, and so is not conclusive on the subject. But it does offer some promising information. Those drinking in excess of two cups or more a day were half as likely to develop liver disease compared to those drinking less than one cup a day. Researchers do not know what caused this protective effect.
One of the criticisms of coffee in regards to health is that it leaches calcium from the bones. But this effect has been found to be overemphasized, at least in children. And adults who consume a diet with sufficient levels of calcium will be protected from the small amount of calcium that is lost due to coffee consumption.
So the old axiom that caffeine can stunt a child's growth is a myth. It was based on the fact that in older studies, caffeine was associated with low bone mass because those studies were done on elderly people who both drank a lot of coffee and had diets that were low in calcium. Recent studies in the US followed 80 teenagers over 6 years, and found no difference in the bone density of those with a high level of caffeine in their diet, compared to those teenagers who had little caffeine. Other studies determined that the amount of calcium lost from bones is small and can be balanced by having sufficient calcium in your diet.
References: Australian Healthy Food Magazine, January.
The active constituent in coffee that is responsible for its many health benefits is a compound called chlorogenic acid. It neutralizes free radicals, and addresses the problem of hydroxyl radicals, both of which can lead to cellular degeneration if left unchecked. Chlorogenic acid also helps regulate metabolism. Compared to green tea and grape seed extract, green coffee bean extract is twice as effective in absorbing oxygen free radicals.
One of the advantages of using the green coffee bean extract is that the negative effects of coffee are avoided. The chlorogenic acid is thought to boost metabolism by changing the way glucose is taken up by the body. And it does contain caffeic acids, which give a boost to energy levels like regular coffee does. But unlike boiled coffee, green coffee bean extract contains no cafestol, which is a diterpene. Along with its diterpene relative kahweol, cafestol increases concentrations of the 'bad' cholesterol, LDL, to levels that over a lifetime might increase the risk of coronary heart disease by as much as 20% These diterpenes also had an effect on the levels of liver enzymes measured. When these are elevated it is an indicator of stress on the liver. However the study that measured this found this was a transient effect, and also that the levels of liver enzymes were much lower than those with liver disease.
As a side note on the health effect of the diterpenes found in regular coffee, it was found that by simply drinking filter coffee, none of these effects on cholesterol levels or the liver took place. The coffee filter removed the offending diterpenes. And levels of these diterpenes in instant coffee are low.
Other benefits of green coffee bean extract include an increase in the effectiveness of pain killers, especially for migraine medications; a reduction in the risk of diabetes; and assisting the body burn a higher proportion of lipids (fats) compared to carbohydrates, which could help with muscle fatigue for athletes and bodybuilders.
Interestingly, on the subject of caffeine and liver disease, further studies have indicated it may in fact support liver health for some people. Those who were at high risk of developing liver disease due to drinking too much alcohol were found less likely to suffer liver damage if they drank more than two cups of coffee or tea a day. This was a population based study, not a clinical trial, and so is not conclusive on the subject. But it does offer some promising information. Those drinking in excess of two cups or more a day were half as likely to develop liver disease compared to those drinking less than one cup a day. Researchers do not know what caused this protective effect.
One of the criticisms of coffee in regards to health is that it leaches calcium from the bones. But this effect has been found to be overemphasized, at least in children. And adults who consume a diet with sufficient levels of calcium will be protected from the small amount of calcium that is lost due to coffee consumption.
So the old axiom that caffeine can stunt a child's growth is a myth. It was based on the fact that in older studies, caffeine was associated with low bone mass because those studies were done on elderly people who both drank a lot of coffee and had diets that were low in calcium. Recent studies in the US followed 80 teenagers over 6 years, and found no difference in the bone density of those with a high level of caffeine in their diet, compared to those teenagers who had little caffeine. Other studies determined that the amount of calcium lost from bones is small and can be balanced by having sufficient calcium in your diet.
References: Australian Healthy Food Magazine, January.
Thursday, March 25, 2010
Caffeine Benefits - Does It Boost Memory?
Caffeine, like chocolate, often receives bad publicity. Whilst in some instances, and in excess, these can have negative effects on our body, they can also be quite beneficial.
I am not disputing that some people are more sensitive to the negative effects of either caffeine or chocolate. For example, excess caffeine can create anxiety, nausea (particularly if taken on an empty stomach), an increase in heart rate, and even depression in some people. And chocolate is certainly not something that should form the mainstay of one's diet. If struggling with sugar addiction, or wanting to lose weight, there are more nutritionally complete foods that are available.
But scientists have turned up some interesting facts on caffeine. For example, caffeine actually blocks the effects of a neurotransmitter in the brain (adenosine) that otherwise makes us feel tired. This is why it works so well to keep us awake. It also encourages the release of another brain chemical, dopamine (as well as adrenaline). Dopamine contributes to a feeling of well being.
Two studies, one a population based study (which are not as specific or rigorously defined as other types of studies, but nonetheless valuable indicators) found that drinking caffeine containing drinks like coffee and tea had a protective effect for those at risk of developing liver disease. Issues that the study participants had that increased their risk of liver disease included alcoholism, hepatitis B or C, obesity, or other complications.
And the results indicated that people who drank more than 2 cups of coffee a day had a 44% lower chance of showing actual liver damage compared to those who drank no caffeine. This was not a clinical trial, and the reason why coffee and tea had such an effect is not known. Coffee and tea contain a range of plant chemicals (phytonutrients) that could be responsible for this. A 2005 Norwegian study also found similar benefits for coffee with regards liver disease. This study found that drinking 3 cups of coffee a day could lower the risk of death from liver cirrhosis.
Even if you're not at risk of liver disease, caffeine still has some advantages. Recent research from Austria showed that caffeine may actually enhance short term memory. Researchers found that there was an increase in brain activity (as measured by functional magnetic resonance imaging) in the parts of the brain that were associated with memory and attention. These parts of the brain were the frontal lobe and the anterior cingulum. This was a placebo controlled study, meaning that some people were not given any caffeine. Another, earlier study (2004) found that caffeine did support short term memory, but only when it was in relation to a topic that people were already thinking about. This study found that when testing coffee's effects on unrelated subjects, short term recall was actually inhibited.
Everything does have a flip side though. Adenosine, which is blocked by coffee, is also calming. This could be why it can also cause anxiety in excess, and in some individuals. After all, the balance of our brain chemistry is unique. And when we are addicted to stimulants like caffeine, we lose the sensitivity to our own natural stimulants (dopamine and adrenaline).
I am not disputing that some people are more sensitive to the negative effects of either caffeine or chocolate. For example, excess caffeine can create anxiety, nausea (particularly if taken on an empty stomach), an increase in heart rate, and even depression in some people. And chocolate is certainly not something that should form the mainstay of one's diet. If struggling with sugar addiction, or wanting to lose weight, there are more nutritionally complete foods that are available.
But scientists have turned up some interesting facts on caffeine. For example, caffeine actually blocks the effects of a neurotransmitter in the brain (adenosine) that otherwise makes us feel tired. This is why it works so well to keep us awake. It also encourages the release of another brain chemical, dopamine (as well as adrenaline). Dopamine contributes to a feeling of well being.
Two studies, one a population based study (which are not as specific or rigorously defined as other types of studies, but nonetheless valuable indicators) found that drinking caffeine containing drinks like coffee and tea had a protective effect for those at risk of developing liver disease. Issues that the study participants had that increased their risk of liver disease included alcoholism, hepatitis B or C, obesity, or other complications.
And the results indicated that people who drank more than 2 cups of coffee a day had a 44% lower chance of showing actual liver damage compared to those who drank no caffeine. This was not a clinical trial, and the reason why coffee and tea had such an effect is not known. Coffee and tea contain a range of plant chemicals (phytonutrients) that could be responsible for this. A 2005 Norwegian study also found similar benefits for coffee with regards liver disease. This study found that drinking 3 cups of coffee a day could lower the risk of death from liver cirrhosis.
Even if you're not at risk of liver disease, caffeine still has some advantages. Recent research from Austria showed that caffeine may actually enhance short term memory. Researchers found that there was an increase in brain activity (as measured by functional magnetic resonance imaging) in the parts of the brain that were associated with memory and attention. These parts of the brain were the frontal lobe and the anterior cingulum. This was a placebo controlled study, meaning that some people were not given any caffeine. Another, earlier study (2004) found that caffeine did support short term memory, but only when it was in relation to a topic that people were already thinking about. This study found that when testing coffee's effects on unrelated subjects, short term recall was actually inhibited.
Everything does have a flip side though. Adenosine, which is blocked by coffee, is also calming. This could be why it can also cause anxiety in excess, and in some individuals. After all, the balance of our brain chemistry is unique. And when we are addicted to stimulants like caffeine, we lose the sensitivity to our own natural stimulants (dopamine and adrenaline).
Tuesday, February 2, 2010
The Appeal of Coffee Drinkers
What is the appeal of being an avid coffee drinker? I believe I have broken in down to three reasons. The first one obviously is the great taste of coffee. The second reason is the social factor that drinking coffee provides, and the third reason is that coffee allows us a time to refocus on our lives. I know, I can sense that most readers are rolling their eyes, but hear me out.
If you drink coffee once a week, or maybe two to three times a week, or maybe you’re like me and you drink coffee every day, by the way that would make you a coffee addict, then I’m sure we would all agree on this one statement. “We enjoy the taste of coffee.” We appreciate a great cup of rich, aromatic, eye opening coffee. Humans have been enjoying the great taste of coffee for a thousand years so I believe this statement to be 100% accurate. If you disagree then you are probably not an avid coffee drinker.
By Nature, human beings are social creatures and coffee shops allow us to fulfill this need. Drinking coffee allows us to sit with friends and family and discuss various topics of our lives. Where else can you go and spend just a couple of bucks, for your coffee of choice and spend a good hour or so talking with good friends. Add a couple of comfortable chairs and pipe in some good music and you’re set.
Drinking coffee also gives us a time to take a few moments to refocus on our lives. If you are drinking a cup of coffee alone it gives us a few minutes of relaxation from this fast paced world. This is a perfect time when we can reflect on our past, present, and future. It might even be a time when we decide to make life changing decisions, such a career change, marriage, or having children.
I know there are many other reasons why people enjoy drinking coffee but these three seem to be the most important reasons. You may agree or disagree with these reasons but again I believe one reason to be true. We enjoy the taste of quality coffee.
If you drink coffee once a week, or maybe two to three times a week, or maybe you’re like me and you drink coffee every day, by the way that would make you a coffee addict, then I’m sure we would all agree on this one statement. “We enjoy the taste of coffee.” We appreciate a great cup of rich, aromatic, eye opening coffee. Humans have been enjoying the great taste of coffee for a thousand years so I believe this statement to be 100% accurate. If you disagree then you are probably not an avid coffee drinker.
By Nature, human beings are social creatures and coffee shops allow us to fulfill this need. Drinking coffee allows us to sit with friends and family and discuss various topics of our lives. Where else can you go and spend just a couple of bucks, for your coffee of choice and spend a good hour or so talking with good friends. Add a couple of comfortable chairs and pipe in some good music and you’re set.
Drinking coffee also gives us a time to take a few moments to refocus on our lives. If you are drinking a cup of coffee alone it gives us a few minutes of relaxation from this fast paced world. This is a perfect time when we can reflect on our past, present, and future. It might even be a time when we decide to make life changing decisions, such a career change, marriage, or having children.
I know there are many other reasons why people enjoy drinking coffee but these three seem to be the most important reasons. You may agree or disagree with these reasons but again I believe one reason to be true. We enjoy the taste of quality coffee.
_________________________________________________
And speaking about great taste of coffee, i think nothing will bet my choices; Jamaican Blue Mountain Coffee, Green Mountain Coffee, Mountain Green Coffee and Coffee Green Mountain!
.
Saturday, January 23, 2010
Jamaican Blue Mountain - Coffee worth every penny
The island of Jamaican is known for many things, sandy beaches, reggae music, Bob Marley and coffee. The high regard for Jamaican Blue Mountain coffee among avid coffee drinkers has driven its price up to between $26 and $40 a pound. What is it about this particular brew that warrants such a high price tag?
True to its name, Jamaican Blue Mountain coffee is grown in the Blue Mountain region of Jamaica, generally located between Kingston to the south and Port Maria to the north. Rising to 7,500 feet, the Blue Mountains are the highest point in the Caribbean. The area is characterized by cool, wet weather and dark, rich soil with good drainage, ideal conditions for cultivating coffee. Though coffee is not native to Jamaica, it is the chief export of the island.
Not just any old cup of Joe can call itself Jamaican Blue Mountain. The Coffee Industry Board of Jamaica must certify every bag of coffee to ensure only the highest quality beans bear the prestigious trademark. The Board only recognizes beans grown in specific parishes of Jamaica: St. Andrew, St. Thomas, Portland and St. Mary.
The Coffee Industry Regulation Act established a system of three grades of Jamaican Blue Mountain based on the screen or size of the bean. The term screen refers to the literal screens of various dimensions used to sort the beans according to their size. The theory behind this practice is that beans grown in higher altitudes are larger and make better-tasting coffee than those grown in lower altitudes.
The rigorous quality standard for Jamaican Blue Mountain excludes beans that would probably be considered fine for other coffees. The screening process also helps to eliminate maragogipe (elephant beans). A mutant strain believed to have originated on Brazil, elephant beans are large, green, porous beans that seem to absorb the flavor of the soil they grown in. The jury is still out on their worth, but they are considered an insufferable defect for Jamaican Blue Mountain production.
At least 96 percent of the beans used must be of the same size and bluish-green tint. No more than two percent can stray from that standard in any way. Sour or black beans, or foreign matter of any kind, are considered unforgivable defects and do not fall under the two-percent rule. The most unbending benchmark is needed to maintain the traits that coffee drinkers have come to expect.
The geographical area that grows Jamaican Blue Mountain beans is relatively small and can only produce so much coffee. The limited quantity, the matchless quality resulting from painstaking cultivation, the alluring aroma and the renowned name of Jamaican Blue Mountain have undoubtedly contributed to its reputation as one of the most sought-after coffees in the world. As long as hard-core coffee drinkers continue to demand it, it will also be one of the most expensive.
True to its name, Jamaican Blue Mountain coffee is grown in the Blue Mountain region of Jamaica, generally located between Kingston to the south and Port Maria to the north. Rising to 7,500 feet, the Blue Mountains are the highest point in the Caribbean. The area is characterized by cool, wet weather and dark, rich soil with good drainage, ideal conditions for cultivating coffee. Though coffee is not native to Jamaica, it is the chief export of the island.
Not just any old cup of Joe can call itself Jamaican Blue Mountain. The Coffee Industry Board of Jamaica must certify every bag of coffee to ensure only the highest quality beans bear the prestigious trademark. The Board only recognizes beans grown in specific parishes of Jamaica: St. Andrew, St. Thomas, Portland and St. Mary.
The Coffee Industry Regulation Act established a system of three grades of Jamaican Blue Mountain based on the screen or size of the bean. The term screen refers to the literal screens of various dimensions used to sort the beans according to their size. The theory behind this practice is that beans grown in higher altitudes are larger and make better-tasting coffee than those grown in lower altitudes.
The rigorous quality standard for Jamaican Blue Mountain excludes beans that would probably be considered fine for other coffees. The screening process also helps to eliminate maragogipe (elephant beans). A mutant strain believed to have originated on Brazil, elephant beans are large, green, porous beans that seem to absorb the flavor of the soil they grown in. The jury is still out on their worth, but they are considered an insufferable defect for Jamaican Blue Mountain production.
At least 96 percent of the beans used must be of the same size and bluish-green tint. No more than two percent can stray from that standard in any way. Sour or black beans, or foreign matter of any kind, are considered unforgivable defects and do not fall under the two-percent rule. The most unbending benchmark is needed to maintain the traits that coffee drinkers have come to expect.
The geographical area that grows Jamaican Blue Mountain beans is relatively small and can only produce so much coffee. The limited quantity, the matchless quality resulting from painstaking cultivation, the alluring aroma and the renowned name of Jamaican Blue Mountain have undoubtedly contributed to its reputation as one of the most sought-after coffees in the world. As long as hard-core coffee drinkers continue to demand it, it will also be one of the most expensive.
_____________________________________________
Though its a fact that Jamaican Blue Mountain Coffee is very much expensive, it is really true that it is worth every penny. Jamaican Blue Mountain Coffee is really the best! Another very expensive but worth every penny coffee is called Green Mountain Coffee, or Coffee Green Mountain, or Mountain Green Coffee.
Friday, January 15, 2010
A Blog Of Brewed Coffee, Anyone?
Coffee is something that we all drink to enjoy the quiet moments of our day. It is also something we drink to jolt our systems when our system is falling asleep and we still need to work. What contrasting reasons to drink this brew yet both are accurate.
Coffee is a complex drink that is drunk at any time during the day. It is enjoyed by many millions of people yet not truly appreciated by these very same people. There are so many varieties and blends that it can be bewildering. In fact, as the character of Tom Hanks in “You’ve Got Mail” puts it, it can be a challenge to choose for those who have difficulty making decisions to go into a Starbucks shop because suddenly you are asked to make six, all in one go.
It is always great to learn new things and try out new tastes. It also helps if you can learn about what blends may match your taste without your having to waste money on a cup that you will find you absolutely unappealing after the first sip.
Coffee is grown in many places all over the world. Each area produces coffee that is unique to the soil it grew in. Though it is acknowledged that the first coffee plants came from Ethiopia, by no means has Africa cornered the coffee market. Thanks to the varying tastes of people, many delicious blends have resulted.
Coffee is like wine. To truly appreciate it you need to use all your senses and savor not only the taste of each brew but its aroma as well. The scent alone of coffee is enough for some individuals to relax. For them, coffee reminds them of home or a place to just hang out, kick back and relax even if they are sitting in the middle of a crowded café.
Of course, some may prefer to learn how to make great coffee at home instead of always buying from the local café. A blog that talks about practical tips on how to make coffee is invaluable. Recipes for various coffee recipes, be it brew or food flavored with this delicious ingredient, add an interesting and helpful touch to any website that is much appreciated by this reader. It is always nice to work with recipes that other people have already found to be successful.
There is much to experience about coffee and many people to enjoy it with. Each cup of coffee is a connection with that community. The beans and the brew spark off that common interest. Brewed-coffee.com provides a venue which talks about the many aspects of coffee. It tries to bring to life the fun side of coffee as well as the facts of this beverage.
Coffee is a complex drink that is drunk at any time during the day. It is enjoyed by many millions of people yet not truly appreciated by these very same people. There are so many varieties and blends that it can be bewildering. In fact, as the character of Tom Hanks in “You’ve Got Mail” puts it, it can be a challenge to choose for those who have difficulty making decisions to go into a Starbucks shop because suddenly you are asked to make six, all in one go.
It is always great to learn new things and try out new tastes. It also helps if you can learn about what blends may match your taste without your having to waste money on a cup that you will find you absolutely unappealing after the first sip.
Coffee is grown in many places all over the world. Each area produces coffee that is unique to the soil it grew in. Though it is acknowledged that the first coffee plants came from Ethiopia, by no means has Africa cornered the coffee market. Thanks to the varying tastes of people, many delicious blends have resulted.
Coffee is like wine. To truly appreciate it you need to use all your senses and savor not only the taste of each brew but its aroma as well. The scent alone of coffee is enough for some individuals to relax. For them, coffee reminds them of home or a place to just hang out, kick back and relax even if they are sitting in the middle of a crowded café.
Of course, some may prefer to learn how to make great coffee at home instead of always buying from the local café. A blog that talks about practical tips on how to make coffee is invaluable. Recipes for various coffee recipes, be it brew or food flavored with this delicious ingredient, add an interesting and helpful touch to any website that is much appreciated by this reader. It is always nice to work with recipes that other people have already found to be successful.
There is much to experience about coffee and many people to enjoy it with. Each cup of coffee is a connection with that community. The beans and the brew spark off that common interest. Brewed-coffee.com provides a venue which talks about the many aspects of coffee. It tries to bring to life the fun side of coffee as well as the facts of this beverage.
____________________________________________________
Yes, a lot of coffee lovers prefer to make or brew their own coffee at home than going to coffee shops. Majority of these people are regular buyers of coffee beans for their home consumption. And not just ordinary coffee beans, they prefer the bests like Jamaican Blue Mountain Coffee, or Jamaica Blue Mountain Coffee, Green Mountain Coffee, Coffee Green Mountain or Mountain Green Coffee.
Friday, January 8, 2010
Coffee Five Ways of Brewing!
Coffee has five primary ways of being brewed. Each method has brewing variables - introduction of water, brewing temperature, and separating the brewed liquor from the coffee grounds. These five methods are called Turkish brewing, concentrate brewing, percolating, drip brewing, and French Press brewing.
"Turkish" or "Greek" Coffee
Turkish coffee or kahve is the traditional name is made in small containers directly on the flame with water and finely ground kahve comes to a boil. Often times it is brewed up with sugar already introduced. In some traditions they will pour off a little into each cup and then bring it to a second boil, pouring the rest off into each cup insuring an even distribution of grounds. In some regions they serve the kahve with added spice which is usually cardamom. The coffee is not filtered from the liquor which leaves a thick pungent and muddy brew. The mud settles to the bottom of the tiny demitasse cups the coffee is served in. In many countries they read the coffee mud after you have drank your coffee and tell you your future.
Concentrate Brewing
Concentrate brewing is very popular in Latin America and other parts of the world. It is beginning to make a come back in the U.S.. Concentrate brewing takes large amounts of coffee that is brewed with small amounts of water to brew a concentrate. To make a cup of coffee you mix some of the concentrate with hot water. The concentrate is brewed either hot or cold. When it is brewed cold you must let the coffee sit for at least a day. This method creates a mild light-bodied coffee with little aroma and a little acidity with a muted flavor.
Percolating
This procedure involves a continuous brewing of the coffee grounds using boiling water which then turns to boiling coffee liquor brewing over the grounds. This method is practical but is an insult to the coffee bean. Brewing with boiling water is bad enough, then boiling the liquor is asking for a thin, bitter and tarry coffee.
Though this produces an awful cup of coffee many people still prefer percolation. If its for you then more power to you!
Auto drip
This is the most popular way to brew coffee in the U.S.A. Pouring hot water over grounds in a filter and letting the brew drip out the bottom, simple. Drip brewing can produce an excellent cup of coffee if the proper equipment is used. One of the biggest issues with auto drip machines is they don't brew at the right temperature. Bunn is one of the few companies which calibrate their machines to the proper temperature. If you have a good auto drip brewing machine then the next hurdle to tackle is the filter. Paper filters can deposit a flavor in the coffee and also do not allow a lot of the coffee oils and organic compounds through. A gold-plated reusable filter is the perfect option for drip brewing. It will not deposit a taste in the coffee and doesn't trap as much of the coffee's essence as paper filters do.
French Press or Press Pot
French Pres brewing gives you complete control. It is more labor intensive than auto drip the brewing variables can be better controlled. Coarsely ground coffee is placed in a glass carafe. The hot water is then poured over the grounds. When the brewing is complete the top is placed on and a plunger that consists of a metal mesh plate is pressed down pushing the grounds to the bottom. The coffee liquor is on top ready to be poured off. The mesh filter allows the oils and fine coffee particles through without a problem. Also because a coarser grind is required a longer brewing time is required. A general rule of thumb is four minutes for a French press. This direct contact of the grounds to water allows a more complete, controllable, and even extraction. Even with the coarse grind though a coarse grind will still produce some fine particles. A cup of French-pressed coffee will be fuller, more body, and more flavor. It will also have sediment on the bottom of the cup.
"Turkish" or "Greek" Coffee
Turkish coffee or kahve is the traditional name is made in small containers directly on the flame with water and finely ground kahve comes to a boil. Often times it is brewed up with sugar already introduced. In some traditions they will pour off a little into each cup and then bring it to a second boil, pouring the rest off into each cup insuring an even distribution of grounds. In some regions they serve the kahve with added spice which is usually cardamom. The coffee is not filtered from the liquor which leaves a thick pungent and muddy brew. The mud settles to the bottom of the tiny demitasse cups the coffee is served in. In many countries they read the coffee mud after you have drank your coffee and tell you your future.
Concentrate Brewing
Concentrate brewing is very popular in Latin America and other parts of the world. It is beginning to make a come back in the U.S.. Concentrate brewing takes large amounts of coffee that is brewed with small amounts of water to brew a concentrate. To make a cup of coffee you mix some of the concentrate with hot water. The concentrate is brewed either hot or cold. When it is brewed cold you must let the coffee sit for at least a day. This method creates a mild light-bodied coffee with little aroma and a little acidity with a muted flavor.
Percolating
This procedure involves a continuous brewing of the coffee grounds using boiling water which then turns to boiling coffee liquor brewing over the grounds. This method is practical but is an insult to the coffee bean. Brewing with boiling water is bad enough, then boiling the liquor is asking for a thin, bitter and tarry coffee.
Though this produces an awful cup of coffee many people still prefer percolation. If its for you then more power to you!
Auto drip
This is the most popular way to brew coffee in the U.S.A. Pouring hot water over grounds in a filter and letting the brew drip out the bottom, simple. Drip brewing can produce an excellent cup of coffee if the proper equipment is used. One of the biggest issues with auto drip machines is they don't brew at the right temperature. Bunn is one of the few companies which calibrate their machines to the proper temperature. If you have a good auto drip brewing machine then the next hurdle to tackle is the filter. Paper filters can deposit a flavor in the coffee and also do not allow a lot of the coffee oils and organic compounds through. A gold-plated reusable filter is the perfect option for drip brewing. It will not deposit a taste in the coffee and doesn't trap as much of the coffee's essence as paper filters do.
French Press or Press Pot
French Pres brewing gives you complete control. It is more labor intensive than auto drip the brewing variables can be better controlled. Coarsely ground coffee is placed in a glass carafe. The hot water is then poured over the grounds. When the brewing is complete the top is placed on and a plunger that consists of a metal mesh plate is pressed down pushing the grounds to the bottom. The coffee liquor is on top ready to be poured off. The mesh filter allows the oils and fine coffee particles through without a problem. Also because a coarser grind is required a longer brewing time is required. A general rule of thumb is four minutes for a French press. This direct contact of the grounds to water allows a more complete, controllable, and even extraction. Even with the coarse grind though a coarse grind will still produce some fine particles. A cup of French-pressed coffee will be fuller, more body, and more flavor. It will also have sediment on the bottom of the cup.
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The above-stated brewing may also be applicable to Jamaican Blue Mountain Coffee, Jamaica Blue Mountain Coffee, Green Mountain Coffee, Coffee Green Mountain or Mountain Green Coffee
Sunday, January 3, 2010
Coffee Benefits - Is Coffee Better Than Tea?
Would you like to have tea or coffee? Just what are the specific coffee benefits? You must have heard this offer of choice a thousand times. Be it guests at your house or while visiting someone or from the airhostess in the flight. The general idea in many countries continues to be that tea and coffee are two beverages which have equal importance. However, this is not 100% true. There is a huge divided lobby on this opinion. Many people opine that tea is definitely more popular than coffee as it has medicinal properties and is good for health. Coffee on the other hand is more popular in the workplace. The debate continues on which is more popular.
There are however, some distinct pros and cons of both beverages. Let’s talk about the benefit of tea. As we all know tea was discovered by the Chinese and scientific research has proven than it has very good medicinal properties which can help fight fatigue. Tea is more popular in Asia and Europe where tea drinking is considered to be a proper social function.
Coffee on the other hand gives an instant ’fix’ and helps people be alert and ward off sleepiness when at work thanks to the caffeine content in the drink. The health conscience coffee drinker tends to opt for decaffeinated coffee and thus gets the flavour without the caffeine. Coffee is very popular in the United States and is also an international drink which is appreciated the world over. These are the coffee benefits present in every cup!
It is very difficult to determine which beverage garners more votes with a global audience since each drink has its own fiercely loyal fan following.
There are however, some distinct pros and cons of both beverages. Let’s talk about the benefit of tea. As we all know tea was discovered by the Chinese and scientific research has proven than it has very good medicinal properties which can help fight fatigue. Tea is more popular in Asia and Europe where tea drinking is considered to be a proper social function.
Coffee on the other hand gives an instant ’fix’ and helps people be alert and ward off sleepiness when at work thanks to the caffeine content in the drink. The health conscience coffee drinker tends to opt for decaffeinated coffee and thus gets the flavour without the caffeine. Coffee is very popular in the United States and is also an international drink which is appreciated the world over. These are the coffee benefits present in every cup!
It is very difficult to determine which beverage garners more votes with a global audience since each drink has its own fiercely loyal fan following.
Saturday, November 21, 2009
Facts about favourite drink Coffee
The world's favorite drink has to be a cup of coffee. Many of us cannot wake without that cup in the morning. Even though there are new additions and varieties nothing stops this trend. It has been since the day of its discovery. The first place coffee was consumed was in Africa. It is said a goatherd saw his goats eating some berries and acting quite funny. He tried out some berries himself and found it quite refreshing.
The word spread quickly and soon this berry was being cultivated in the Arabian Peninsula. Today' largest producer of coffee, Brazil started growing coffee in the 1700's whereas it was introduced in Europe in 1600's. In 1901 instant coffee was invented, decaffeinated in 1903 and freeze dried in 1938. Today coffee is the largest commodity second only to petroleum.
It might sound surprising but statistics say an average person consumes over 10 pounds of coffee in a year and about half of the US population partakes the beverage - worldwide yearly consumption adds up to over 400 billion cups! Most of the consumption is during breakfast and 35% prefer to have black coffee. Tea used to the favorite beverage but coffee seems to have displaced it - especially after the Boston Tea Party and considered very patriotic to drink coffee instead of tea!
Columbia and Brazil accounts for the production of ¾'s of the world coffee and it is mostly hand picked there. It is a seed of the berry and the unroasted coffee can last up to 2 years. Coffee is best when consumed directly after roasting as the flavor decreases once you roast it. Refrigeration does not help in keeping them fresh as most people believe and it might even taste strange as the roasted coffee will readily absorb the flavors from other foods.
The coffee beans have different varieties and flavors and the growing conditions affect the flavor of the coffee. To yield about 130 pounds of green coffee beans you need to cultivate 100 Arabica bushes. Coffee is of great use for us - It contains anti oxidants as well as minerals all which help in the prevention of some disease or the other. The risk of diabetes and Parkinson's disease is thought to have decreased by drinking coffee. . It has bacteria fighting elements that can help fight tooth decay. Some if its anti oxidants stimulate enzymes that may protect against colon cancer. All of us know that caffeine in coffee can help us keep alert and help in concentrating better. It also relieves symptoms of asthma by dilating bronchial tubes and gets rid of tension headaches.
The word spread quickly and soon this berry was being cultivated in the Arabian Peninsula. Today' largest producer of coffee, Brazil started growing coffee in the 1700's whereas it was introduced in Europe in 1600's. In 1901 instant coffee was invented, decaffeinated in 1903 and freeze dried in 1938. Today coffee is the largest commodity second only to petroleum.
It might sound surprising but statistics say an average person consumes over 10 pounds of coffee in a year and about half of the US population partakes the beverage - worldwide yearly consumption adds up to over 400 billion cups! Most of the consumption is during breakfast and 35% prefer to have black coffee. Tea used to the favorite beverage but coffee seems to have displaced it - especially after the Boston Tea Party and considered very patriotic to drink coffee instead of tea!
Columbia and Brazil accounts for the production of ¾'s of the world coffee and it is mostly hand picked there. It is a seed of the berry and the unroasted coffee can last up to 2 years. Coffee is best when consumed directly after roasting as the flavor decreases once you roast it. Refrigeration does not help in keeping them fresh as most people believe and it might even taste strange as the roasted coffee will readily absorb the flavors from other foods.
The coffee beans have different varieties and flavors and the growing conditions affect the flavor of the coffee. To yield about 130 pounds of green coffee beans you need to cultivate 100 Arabica bushes. Coffee is of great use for us - It contains anti oxidants as well as minerals all which help in the prevention of some disease or the other. The risk of diabetes and Parkinson's disease is thought to have decreased by drinking coffee. . It has bacteria fighting elements that can help fight tooth decay. Some if its anti oxidants stimulate enzymes that may protect against colon cancer. All of us know that caffeine in coffee can help us keep alert and help in concentrating better. It also relieves symptoms of asthma by dilating bronchial tubes and gets rid of tension headaches.
Friday, November 20, 2009
Coffee Facts
A good cup of coffee is like fine wine and good quality cigars. There are various different types of coffee beans and these determine the flavors that the blend presents for the coffee connoisseur.
Many coffee makers blend a combination of the lower cost Robusta beans with the more expensive Arabica gourmet beans. The Arabica beans have a finer aroma, a richer flavor and more body than the less expensive beans.
The quality of the coffee is dependant on the proportions of the mix of these beans. Quite often a coffee might be advertised as a blend of gourmet beans and lower grade beans when in fact there are only small traces of the gourmet beans in the blend.
The gourmet beans gain much of their flavor from the soils they are grown in, with the best beans coming from the volcanic regions where the rich soils produce the best tasting beans.
Coffee should always be made from fresh beans as the quality diminishes rapidly with age. This is quite noticeable when comparing a supermarket grade coffee with a coffee made from freshly ground beans at a coffee shop. Bear in mind that the supermarket coffees generally have a lower blend quality and in many cases the blends also have a proportion of older beans to reduce the production costs.
The only way you can be assured of quality and taste is to buy fresh gourmet quality. Once you have acquired the taste for gourmet coffee you might never want to drink commercial grade coffee again.
You can buy coffee from many different regions throughout the world and each one has it’s own unique flavor.
Coffee aficionados can pick the region where the coffee bean was grown just by tasting it. The method of processing the beans also has an effect on the final flavor so you can’t always assume that a coffee will be good just because it came from a particular region.
Coffee is one of the world’s most popular beverages and more suppliers are catering to the needs of an ever-growing demand.
Many coffee makers blend a combination of the lower cost Robusta beans with the more expensive Arabica gourmet beans. The Arabica beans have a finer aroma, a richer flavor and more body than the less expensive beans.
The quality of the coffee is dependant on the proportions of the mix of these beans. Quite often a coffee might be advertised as a blend of gourmet beans and lower grade beans when in fact there are only small traces of the gourmet beans in the blend.
The gourmet beans gain much of their flavor from the soils they are grown in, with the best beans coming from the volcanic regions where the rich soils produce the best tasting beans.
Coffee should always be made from fresh beans as the quality diminishes rapidly with age. This is quite noticeable when comparing a supermarket grade coffee with a coffee made from freshly ground beans at a coffee shop. Bear in mind that the supermarket coffees generally have a lower blend quality and in many cases the blends also have a proportion of older beans to reduce the production costs.
The only way you can be assured of quality and taste is to buy fresh gourmet quality. Once you have acquired the taste for gourmet coffee you might never want to drink commercial grade coffee again.
You can buy coffee from many different regions throughout the world and each one has it’s own unique flavor.
Coffee aficionados can pick the region where the coffee bean was grown just by tasting it. The method of processing the beans also has an effect on the final flavor so you can’t always assume that a coffee will be good just because it came from a particular region.
Coffee is one of the world’s most popular beverages and more suppliers are catering to the needs of an ever-growing demand.
Wednesday, November 18, 2009
Coffee Facts – A Brief History In Time
It is probably common knowledge that coffee was discovered in Ethiopia. The ‘red’ cherries which the sheep ate and become very active were taken home and tasted and what was known as the devil’s fruit become coffee as the world knows it today. However, this is just one of the stories which revolve around the history of coffee. Another tale which has been around for some time involves an Arabian who use coffee beans to survive an exile and was discovered near the town of Mocha and thus we also refer to coffee as Mocha. As you will read on, there are more to these interesting coffee facts.
Coffee remained in Arabia for quite some time and was a secret which Arabians were not keen to share with outsiders. India was one of the first few countries outside Arabia to get a taste of coffee and then there was no holding back the growth of popularity of this drink. There is a lot of history which revolves around coffee and many legends which exist which help in creating a mystique for the beverage. Famous luminaries seem to have had some kind of brush with the drink and it is said that The Boston Tea Party, so well known for throwing away boxes of tea, considered coffee drinking a patriotic act!
Coffee beans revolved and took the avatar of instant coffee which is used the world over. Many well known words and trends have been the output of coffee as it gets accepted as part of the global culture. Coffee facts tell us that countries such as Brazil have an entire economy dependant on the production of coffee and the United States is one of the largest coffee drinking nations in the world!
Coffee remained in Arabia for quite some time and was a secret which Arabians were not keen to share with outsiders. India was one of the first few countries outside Arabia to get a taste of coffee and then there was no holding back the growth of popularity of this drink. There is a lot of history which revolves around coffee and many legends which exist which help in creating a mystique for the beverage. Famous luminaries seem to have had some kind of brush with the drink and it is said that The Boston Tea Party, so well known for throwing away boxes of tea, considered coffee drinking a patriotic act!
Coffee beans revolved and took the avatar of instant coffee which is used the world over. Many well known words and trends have been the output of coffee as it gets accepted as part of the global culture. Coffee facts tell us that countries such as Brazil have an entire economy dependant on the production of coffee and the United States is one of the largest coffee drinking nations in the world!
Tuesday, November 17, 2009
Building A Better Cup Of Coffee
While coffee may be one of the most popular drinks around, millions are forced to do without it because of heartburn, acid reflux, chronic stomach discomfort and other gastrointestinal issues. The problem, it seems, has to do with the very thing that gives coffee so much flavor: the roasting. But that may soon change.
Joseph Schmer, M.D., a gastrointestinal medical specialist and former co-chief of gastroenterology for Methodist Hospital in Brooklyn, NY, has seen for years just how large of a problem stomach issues are for coffee drinkers. "During the coffee-roasting process, natural acids form which can lead to heartburn, indigestion and upset stomach," he explains. "Reducing these irritants allows coffee drinkers with sensitive stomachs to enjoy coffee."
People with sensitive stomachs may want to check out brews such as Coffee Legends' Gentle Java, a new coffee designed specifically for coffee drinkers who say coffee upsets their stomachs. The java is made from an all-natural steam process-popular in Europe for about 60 years-that reduces around 70 percent of all impurities and irritants. The steaming leaves the coffee aroma, flavor and caffeine completely intact-meaning coffee drinkers without sensitive stomachs can enjoy the brew, too.
Gentle Java is good news for those who rely on coffee to help focus or for anyone who wants to benefit from coffee's antioxidant qualities.
While caffeine has long been known to help asthmatics prevent attacks, recent studies have shown coffee consumption can have several other health benefits.
Drinking coffee has been associated with a lower risk of gallstone disease in men, reduced risk of kidney stone formation and a reduced risk of colon cancer.
Other studies have found coffee to be a good source of potassium, helpful in promoting the effectiveness of migraine medications, and a way of protecting against free-radical damage to tissues. One study found it had more antioxidant activity than red wine, green or black tea or orange juice.
Joseph Schmer, M.D., a gastrointestinal medical specialist and former co-chief of gastroenterology for Methodist Hospital in Brooklyn, NY, has seen for years just how large of a problem stomach issues are for coffee drinkers. "During the coffee-roasting process, natural acids form which can lead to heartburn, indigestion and upset stomach," he explains. "Reducing these irritants allows coffee drinkers with sensitive stomachs to enjoy coffee."
People with sensitive stomachs may want to check out brews such as Coffee Legends' Gentle Java, a new coffee designed specifically for coffee drinkers who say coffee upsets their stomachs. The java is made from an all-natural steam process-popular in Europe for about 60 years-that reduces around 70 percent of all impurities and irritants. The steaming leaves the coffee aroma, flavor and caffeine completely intact-meaning coffee drinkers without sensitive stomachs can enjoy the brew, too.
Gentle Java is good news for those who rely on coffee to help focus or for anyone who wants to benefit from coffee's antioxidant qualities.
While caffeine has long been known to help asthmatics prevent attacks, recent studies have shown coffee consumption can have several other health benefits.
Drinking coffee has been associated with a lower risk of gallstone disease in men, reduced risk of kidney stone formation and a reduced risk of colon cancer.
Other studies have found coffee to be a good source of potassium, helpful in promoting the effectiveness of migraine medications, and a way of protecting against free-radical damage to tissues. One study found it had more antioxidant activity than red wine, green or black tea or orange juice.
Monday, November 16, 2009
4 Easy Tips for Making Iced Coffee Drinks at Home
A big chill is sweeping the coffee industry as iced coffee beverages gain popularity.
According to the National Coffee Association, the percentage of Americans who drink iced coffee beverages increased from 20 percent in 2003 to 29 percent in 2004. Following the popularity of cappuccinos and mocha lattes, consumers are discovering that coffee is just as tasty - and even more refreshing - when served cold.
Iced coffee can be as easy to prepare as iced tea. A variety of options, such as flavoring syrups, cold milk, chocolate and spices, allow you to create personalized coffee concoctions that are just as delicious as those served in your favorite cafe.
Beverages such as iced vanilla mocha, iced rum coffee and iced latte are easy to make at home. Here are some tips for refreshing iced coffee drinks.
According to the National Coffee Association, the percentage of Americans who drink iced coffee beverages increased from 20 percent in 2003 to 29 percent in 2004. Following the popularity of cappuccinos and mocha lattes, consumers are discovering that coffee is just as tasty - and even more refreshing - when served cold.
Iced coffee can be as easy to prepare as iced tea. A variety of options, such as flavoring syrups, cold milk, chocolate and spices, allow you to create personalized coffee concoctions that are just as delicious as those served in your favorite cafe.
Beverages such as iced vanilla mocha, iced rum coffee and iced latte are easy to make at home. Here are some tips for refreshing iced coffee drinks.
- Pour the flavoring syrup into the cup first. To complete the drink, pour in espresso or coffee, then the ice, and top it off with cold milk.
- Don't let your beverage become watered down. Cool your favorite coffee beverage with ice cubes made from fresh-brewed coffee instead of water.
- Use a machine that produces a high quality coffee or espresso. The Capresso CoffeeTeam Luxe, for example, grinds coffee beans right before brewing and allows you to control the strength of your coffee.
- Be creative. Add a personalized touch to your iced coffee beverages with whipped cream, chocolate shavings, nutmeg or cinnamon.
Friday, October 30, 2009
Coffee Health Benefit: Slower Liver Damage Progression
According to Reuters, drinking coffee on a daily basis may slow liver damage from a hepatitis C infection. Patients who are diagnosed with hepatitis eventually have to deal with liver problems, chronic inflammation and scarring of liver tissue known as cirrhosis of the liver. Without a proper functioning liver, the body has trouble breaking down fatty acids and removing toxins from the body. Liver cancer is a possibility for people with hepatitis C. Cirrhosis of the liver is also caused by excessive, long-term alcohol consumption, although this study only dealt with hepatitis C cases.
In the study, 766 people were monitored. Patients who drank three or more cups of coffee reduced the rate of liver damage by 53% over a four-year period. Why does coffee have such a positive effect on this particular disease? With myriad antioxidant compounds, the key to slowing liver damage through coffee is unknown at this point, although curiously enough, drinking tea does not have the same health benefits as drinking coffee in this particular case. It is something specific to the coffee bean that is slowing the disease. Aside from being high in antioxidants, coffee also has an effect on insulin levels, which could be related to the benefits for hepatitis patients.
In addition to drinking copious amounts of coffee, eating plenty of fresh fruits and vegetables, and drinking herbal teas, such as red clover and dandelion, which act as blood cleansers, can support liver functioning and slow cirrhosis of the liver.
Source:
Examiner
In the study, 766 people were monitored. Patients who drank three or more cups of coffee reduced the rate of liver damage by 53% over a four-year period. Why does coffee have such a positive effect on this particular disease? With myriad antioxidant compounds, the key to slowing liver damage through coffee is unknown at this point, although curiously enough, drinking tea does not have the same health benefits as drinking coffee in this particular case. It is something specific to the coffee bean that is slowing the disease. Aside from being high in antioxidants, coffee also has an effect on insulin levels, which could be related to the benefits for hepatitis patients.
In addition to drinking copious amounts of coffee, eating plenty of fresh fruits and vegetables, and drinking herbal teas, such as red clover and dandelion, which act as blood cleansers, can support liver functioning and slow cirrhosis of the liver.
Source:
Examiner
Monday, October 5, 2009
Coffee & tea event to boost beverage market
An upcoming specialty coffee and tea convention will seek to support the growth of the GCC’s beverage market besides addressing several industry issues, its organisers said.
The inaugural Specialty Coffee & Tea Convention, an event specially designed for the region, will be held at the Al Bustan Rotana Hotel in Dubai from November 10 to 12.
The convention will incorporate a special conference with the theme “In Pursuit of Sustainable Quality: From Seed to Cup,” covering global trends in coffee and tea consumption, regional investment opportunities and other pressing industry issues on quality, sustainability and corporate responsibility.
'The 2009 conference will gather influential figures and leading industry authorities who will spearhead a thought-provoking conference that will give participants a broader and objective perspective of the present and future prospects of the industry,” said Anselm Godinho, managing director, IC&E, organisers of the event.
“With a diverse mix of participants including retailers, franchisers, distributors, trainers, specialists, hotel professionals and several other representatives from various industry segments, the 2009 Conference will also provide an excellent opportunity for industry players to discover new business leads and forge synergistic partnerships,” he added.
'Over the years, we have witnessed a growing consumption of beverages across the UAE and the rest of the GCC,” Godinho continued.
“The Specialty Coffee & Tea Convention 2009 seeks to nurture this trend by creating a definitive platform that tackles and addresses the distinct challenges of the coffee and tea trade, while promoting sustainable strategies for growth.”
Key topics discussed during the conference will include global trends in coffee consumption, opportunities and threats; improving the quality of coffee – service and the product; promoting the health benefits of coffee; the state and future of coffee in the GCC.
The event will also discuss topics on differentiating tea - history and trends; local investment opportunities, franchising and setting up in the region; assessing consumer liquidity – supply and demand; and corporate social responsibility and fair trade focus.
There will also be networking activities and workshops on espresso fundamentals, basics of cupping, roasting and specialty tea. – TradeArabia News Service
The inaugural Specialty Coffee & Tea Convention, an event specially designed for the region, will be held at the Al Bustan Rotana Hotel in Dubai from November 10 to 12.
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'The 2009 conference will gather influential figures and leading industry authorities who will spearhead a thought-provoking conference that will give participants a broader and objective perspective of the present and future prospects of the industry,” said Anselm Godinho, managing director, IC&E, organisers of the event.
“With a diverse mix of participants including retailers, franchisers, distributors, trainers, specialists, hotel professionals and several other representatives from various industry segments, the 2009 Conference will also provide an excellent opportunity for industry players to discover new business leads and forge synergistic partnerships,” he added.
'Over the years, we have witnessed a growing consumption of beverages across the UAE and the rest of the GCC,” Godinho continued.
“The Specialty Coffee & Tea Convention 2009 seeks to nurture this trend by creating a definitive platform that tackles and addresses the distinct challenges of the coffee and tea trade, while promoting sustainable strategies for growth.”
Key topics discussed during the conference will include global trends in coffee consumption, opportunities and threats; improving the quality of coffee – service and the product; promoting the health benefits of coffee; the state and future of coffee in the GCC.
The event will also discuss topics on differentiating tea - history and trends; local investment opportunities, franchising and setting up in the region; assessing consumer liquidity – supply and demand; and corporate social responsibility and fair trade focus.
There will also be networking activities and workshops on espresso fundamentals, basics of cupping, roasting and specialty tea. – TradeArabia News Service
Sunday, October 4, 2009
Coffee or Tea?
Every fall, school and life seem to pick up speed and overwhelm college students with stress, anxiety and all-nighters. Exhaustion becomes the norm that underlies all activity and it comes to replace the boundless energy we once had in the summer, just a few weeks ago.
Soon enough, our small talk in between classes will be consumed with the depths of exhaustion and its various cures, such as deciding whether to have a jolting cup of java or a cup of tea, pinkie-lifting tranquility.
The benefits of caffeine culture for college students include the ability to combat slumber and ride out the misery of sleep deprivation. As an increasing number of UC Irvine students join the ranks of those relying on caffeine to add some pep to their step, the question is whether they are putting their faith in coffee or tea.
Tessa Zelaya, a third-year social ecology major and Starbucks barista, says, ‘I drink coffee for the taste. Tea is just too watered down. I need caffeine to speed up my day, so I’ll drink around four cups.’
She adds, ‘At Starbucks, I’ve noticed that people are a lot more health conscious from the shift in orders. There are more espresso drinks instead of frappuccinos; especially non-fat lattes.’
‘Tea is healthier and lighter,’ said first-year biological sciences major Kevin Ergina. ‘It helps me urinate and it’s more tasty than coffee. Caffeine is something I try to stay away from.’
People are increasingly realizing that those caffeinated beverages they drink all night to help them finish their assignments are affecting their health, and they need to focus more on the beverage itself and less on the jolt. This critical awareness has sparked the debate over the health benefits that coffee and tea offer and spawned countless research studies.
The Journal of the American Medical Association did a report on a team of Japanese researchers who were able to link green tea consumption with decreased mortality from all causes, including cardiovascular disease. Green tea is high in polyphenols, which are compounds with strong antioxidant activity that in test-tube and animal models show anticancer and heart-protective effects.
The researchers followed 40,530 healthy adults from the ages of 40 to 79 in a region of northeastern Japan, where most people drink green tea. They monitored these adults for up to 11 years. Those who drank five or more cups of green tea a day had significantly lower mortality rates than those who drank less than one cup a day. There were also fewer deaths from cardiovascular disease.
But the results showed no such association with deaths from cancer. Nor was consumption of oolong or black tea linked to any decrease in mortality. Those teas are more oxidized in processing, which not only darkens the color of the leaves and changes their flavor but also reduces their polyphenol content.
Habitual tea drinkers’ reduced cancer risk might stem from tea’s high antioxidant capacity. Tea might protect the heart by relaxing blood vessels, inhibiting clots and reducing cholesterol levels. And researchers speculate that the fluoride and estrogen-like substances in tea may bolster bone density.
Coffee is more complicated. It has received both gold stars and black marks in the medical literature. It, too, contains antioxidants, although they have not been studied as well as the polyphenols in tea. However, evidence for the health benefits of coffee is growing.
In the European Journal of Clinical Nutrition, a group of investigators from Finland, Italy and the Netherlands report that coffee seems to protect against age-related cognitive decline. The scientists studied 676 healthy men born from 1900 to 1920 and followed them for 10 years, using standardized measures of cognitive function.
Their conclusion: the men who consumed coffee had significantly less cognitive impairment than those who didn’t. Three cups a day seemed to provide maximum protection.
Population studies like those help form hypotheses about relationships between dietary habits and long-term health. But scientists still have to test our suppositions in controlled conditions and measure the effects of coffee and tea on various systems of the body.
A joint study by the Harvard School of Public Health and Brigham & Young Women’s Hospital has found that there is no long-term link between coffee consumption and increased blood pressure in women.
The BBC Health reports found that coffee has been linked with a number of the risk factors for coronary heart disease, including increased blood pressure and high blood cholesterol levels.
However, no relationship has been found between coffee drinkers and the likelihood of developing coronary heart disease. Research has found that coffee may reduce the risk of developing gallstones, kidney stones and colorectal cancer.
A couple of cups of coffee a day is safe, but much more will raise the risk of other problems and side effects, including jittery hands, disruption to the sleep cycle and palpitations, not to mention stained teeth.
Yet it’s difficult to suggest a safe limit for coffee intake because of the huge variation in caffeine content of different brands and an individual’s sensitivity to the drug. People with high blood pressure and pregnant women are advised to limit their caffeine consumption.
For the rest of the population, there’s no evidence coffee does any long-term harm. Caffeine does have a mild diuretic effect, however, so try to include plenty of non-caffeinated drinks throughout the day as well.
Caffeinated and decaf coffee each contain antioxidants and other substances that may help regulate blood sugar, which may explain the apparently reduced diabetes risk. Certain compounds in coffee also appear to help prevent bile from crystallizing into gallstones. Also, caffeine may cut the risk of Parkinson’s by boosting supplies of the brain chemical dopamine, at least in men.
Although coffee often seems more ubiquitous due to the Starbucks culture, consumption of tea is quickly growing as well. One may argue the ceremony factor: tea requires patience to make, and the process is more enjoyable than the rush of making coffee.
Kombucha tea has become popular, but there aren’t any clinical findings to verify its health effects. Kombucha mushroom tea, also known as ‘Manchurian tea’ or ‘Kargasok tea,’ is not actually derived from a mushroom, but from the fermentation of various yeasts and bacteria. A starter culture is added to a mixture of black tea and sugar, and the resulting mix is allowed to ferment for a week or more.
However, research can only go so far. Dr. Soheyla D. Gharib of the Center for Wellness and Health Communication at Harvard University Health Services notes the old adage: ‘everything in moderation.’
Most students say research studies are unlikely to change their behavior, though the results may sit in the back of their minds.
‘I’m just annoyed with it all,’ said fifth-year mechanical aerospace engineering major Paul Zelaya. ‘It’s the 21st century, and we figured out how to get to the moon, but we’re still debating about whether or not we should be drinking more coffee or tea.’
Tiffanie Ramos, a second-year psychology major, says, ‘It’s not a religion. It’s just a drink.’
The Source:
NEW UNIVERSITY
Comment:
Soon enough, our small talk in between classes will be consumed with the depths of exhaustion and its various cures, such as deciding whether to have a jolting cup of java or a cup of tea, pinkie-lifting tranquility.
The benefits of caffeine culture for college students include the ability to combat slumber and ride out the misery of sleep deprivation. As an increasing number of UC Irvine students join the ranks of those relying on caffeine to add some pep to their step, the question is whether they are putting their faith in coffee or tea.
Tessa Zelaya, a third-year social ecology major and Starbucks barista, says, ‘I drink coffee for the taste. Tea is just too watered down. I need caffeine to speed up my day, so I’ll drink around four cups.’
She adds, ‘At Starbucks, I’ve noticed that people are a lot more health conscious from the shift in orders. There are more espresso drinks instead of frappuccinos; especially non-fat lattes.’
‘Tea is healthier and lighter,’ said first-year biological sciences major Kevin Ergina. ‘It helps me urinate and it’s more tasty than coffee. Caffeine is something I try to stay away from.’
People are increasingly realizing that those caffeinated beverages they drink all night to help them finish their assignments are affecting their health, and they need to focus more on the beverage itself and less on the jolt. This critical awareness has sparked the debate over the health benefits that coffee and tea offer and spawned countless research studies.
The Journal of the American Medical Association did a report on a team of Japanese researchers who were able to link green tea consumption with decreased mortality from all causes, including cardiovascular disease. Green tea is high in polyphenols, which are compounds with strong antioxidant activity that in test-tube and animal models show anticancer and heart-protective effects.
The researchers followed 40,530 healthy adults from the ages of 40 to 79 in a region of northeastern Japan, where most people drink green tea. They monitored these adults for up to 11 years. Those who drank five or more cups of green tea a day had significantly lower mortality rates than those who drank less than one cup a day. There were also fewer deaths from cardiovascular disease.
But the results showed no such association with deaths from cancer. Nor was consumption of oolong or black tea linked to any decrease in mortality. Those teas are more oxidized in processing, which not only darkens the color of the leaves and changes their flavor but also reduces their polyphenol content.
Habitual tea drinkers’ reduced cancer risk might stem from tea’s high antioxidant capacity. Tea might protect the heart by relaxing blood vessels, inhibiting clots and reducing cholesterol levels. And researchers speculate that the fluoride and estrogen-like substances in tea may bolster bone density.
Coffee is more complicated. It has received both gold stars and black marks in the medical literature. It, too, contains antioxidants, although they have not been studied as well as the polyphenols in tea. However, evidence for the health benefits of coffee is growing.
In the European Journal of Clinical Nutrition, a group of investigators from Finland, Italy and the Netherlands report that coffee seems to protect against age-related cognitive decline. The scientists studied 676 healthy men born from 1900 to 1920 and followed them for 10 years, using standardized measures of cognitive function.
Their conclusion: the men who consumed coffee had significantly less cognitive impairment than those who didn’t. Three cups a day seemed to provide maximum protection.
Population studies like those help form hypotheses about relationships between dietary habits and long-term health. But scientists still have to test our suppositions in controlled conditions and measure the effects of coffee and tea on various systems of the body.
A joint study by the Harvard School of Public Health and Brigham & Young Women’s Hospital has found that there is no long-term link between coffee consumption and increased blood pressure in women.
The BBC Health reports found that coffee has been linked with a number of the risk factors for coronary heart disease, including increased blood pressure and high blood cholesterol levels.
However, no relationship has been found between coffee drinkers and the likelihood of developing coronary heart disease. Research has found that coffee may reduce the risk of developing gallstones, kidney stones and colorectal cancer.
A couple of cups of coffee a day is safe, but much more will raise the risk of other problems and side effects, including jittery hands, disruption to the sleep cycle and palpitations, not to mention stained teeth.
Yet it’s difficult to suggest a safe limit for coffee intake because of the huge variation in caffeine content of different brands and an individual’s sensitivity to the drug. People with high blood pressure and pregnant women are advised to limit their caffeine consumption.
For the rest of the population, there’s no evidence coffee does any long-term harm. Caffeine does have a mild diuretic effect, however, so try to include plenty of non-caffeinated drinks throughout the day as well.
Caffeinated and decaf coffee each contain antioxidants and other substances that may help regulate blood sugar, which may explain the apparently reduced diabetes risk. Certain compounds in coffee also appear to help prevent bile from crystallizing into gallstones. Also, caffeine may cut the risk of Parkinson’s by boosting supplies of the brain chemical dopamine, at least in men.
Although coffee often seems more ubiquitous due to the Starbucks culture, consumption of tea is quickly growing as well. One may argue the ceremony factor: tea requires patience to make, and the process is more enjoyable than the rush of making coffee.
Kombucha tea has become popular, but there aren’t any clinical findings to verify its health effects. Kombucha mushroom tea, also known as ‘Manchurian tea’ or ‘Kargasok tea,’ is not actually derived from a mushroom, but from the fermentation of various yeasts and bacteria. A starter culture is added to a mixture of black tea and sugar, and the resulting mix is allowed to ferment for a week or more.
However, research can only go so far. Dr. Soheyla D. Gharib of the Center for Wellness and Health Communication at Harvard University Health Services notes the old adage: ‘everything in moderation.’
Most students say research studies are unlikely to change their behavior, though the results may sit in the back of their minds.
‘I’m just annoyed with it all,’ said fifth-year mechanical aerospace engineering major Paul Zelaya. ‘It’s the 21st century, and we figured out how to get to the moon, but we’re still debating about whether or not we should be drinking more coffee or tea.’
Tiffanie Ramos, a second-year psychology major, says, ‘It’s not a religion. It’s just a drink.’
The Source:
NEW UNIVERSITY
Comment:
This is just a suggestion to researchers at the Center for Wellness and Health Communication at Harvard University Health Services. I think they will also include in their studies the difference of health benefits between various type of coffee beans like the jamaican blue mountain coffee, green mountain coffee, mountain green coffee, coffee green mountain and other coffee beans including ordinary coffee beans. My point here is to identify which among these coffee beans can give more health benefits to coffee drinkers. This undertaking may give justification to the high prices of jamaican blue mountain coffee, green mountain coffee, mountain green coffee and coffee green mountain provided that the result of the study will reveal that these expensive coffee beans will also provide more health benefits. However, if the study will reveal the other way around, then the only advantage that green mountain coffee, mountain green coffee, coffee green mountain and jamaican green mountain will give to us to justify their high prices is just the world class taste that these coffee beans posses.
Coffee and Tea Convention to throw light on regional investment opportunities and global trends
(Jamaican Blue Mountain Coffee, Green Mountain Coffee, Coffee Green Mountain and Mountain Green Coffee not specified)
WAM Dubai, 24th Sept. 2009 (WAM) -- Organisers of the Specialty Coffee and Tea Convention 2009, the first international specialty coffee and tea event crafted for the Arab World, have announced that the Convention will incorporate a special conference with the theme "In Pursuit of Sustainable Quality: From Seed to Cup," covering global trends in coffee and tea consumption, regional investment opportunities and other pressing industry issues on quality, sustainability and corporate responsibility.
The Convention, which has been organised as a major complementary initiative that seeks to support the significant growth of the GCC's beverage market, will be held at the Al Bustan Rotana Hotel in Dubai from November 10 to 12, 2009.
Renowned international experts and professionals led by Jose Sette, Head of Operations of the International Coffee Organization (ICO), will speak at the conference. Sette will deliver the keynote address and will conduct a presentation titled "Outlook for the Middle Eastern and World Coffee Markets," during which he will illustrate the recent trends in coffee prices and highlight production and consumption, with a special emphasis on the evolution of coffee consumption in the region and the impact of the economic downturn on the global coffee sector. Ric Rhinehart, Executive Director of the Specialty Coffee Association of America (SCAA), will serve as the 2009 Conference Chairman.
Anselm Godinho, Managing Director, IC'&'E, organisers of the event, said:"The 2009 Conference will gather influential figures and leading industry authorities who will spearhead a thought-provoking conference that will give participants a broader and objective perspective of the present and future prospects of the
industry. With a diverse mix of participants including retailers, franchisers, distributors, trainers, specialists, hotel professionals and several other representatives from various industry segments, the 2009 Conference will also provide an excellent opportunity for industry players to discover new business leads and forge synergistic partnerships." "Over the years, we have witnessed a growing consumption of beverages across the UAE and the rest of the GCC. The Specialty Coffee '&' Tea Convention 2009 seeks to nurture this trend by creating a definitive platform that tackles and addresses the distinct challenges of the coffee and tea trade, while promoting sustainable strategies for growth," added Godinho.
Key topics discussed during the conference will include Global Trends in Coffee Consumption, Opportunities and Threats; Improving the Quality of Coffee - Service and the Product; Promoting the Health Benefits of Coffee; The State and Future of Coffee in the GCC Region; Differentiating Tea - History and Trends; Local Investment Opportunities, Franchising and Setting up in the Region; Assessing Consumer Liquidity - Supply and Demand; and Corporate Social Responsibility and Fair Trade Focus. There will also be networking activities and workshops on Espresso Fundamentals, Basics of Cupping, Roasting and Specialty Tea.
Serving as a major highlight of the Specialty Coffee '&' Tea Convention 2009 is the first-ever National UAE Barista Championship, which will determine the UAE's representative to the World Barista Championship in London, UK in 2010. Preliminary rounds of the competition will be held on November 10 and 11, while the final round will be on November 12. The inaugural National UAE Barista Championship is the only barista competition in the region accredited by the World Barista Championship, the world's biggest and premier coffee competition.
WAM/TF
The Source:
W A M
.
Comment:
Will the National UAE Barista Championship event take into consideration the use of special and world class coffee like Jamaican blue mountain coffee, green mountain coffee, mountain green coffee, coffee green mountain and others? If the organizer of this event will not direct all participants to use a single kind of coffee bean, then participants who wants to win in this event will surely use green mountain coffee, mountain green coffee, coffee green mountain and jamaican blue mountain coffee because of its world class taste..
WAM Dubai, 24th Sept. 2009 (WAM) -- Organisers of the Specialty Coffee and Tea Convention 2009, the first international specialty coffee and tea event crafted for the Arab World, have announced that the Convention will incorporate a special conference with the theme "In Pursuit of Sustainable Quality: From Seed to Cup," covering global trends in coffee and tea consumption, regional investment opportunities and other pressing industry issues on quality, sustainability and corporate responsibility.
The Convention, which has been organised as a major complementary initiative that seeks to support the significant growth of the GCC's beverage market, will be held at the Al Bustan Rotana Hotel in Dubai from November 10 to 12, 2009.
Renowned international experts and professionals led by Jose Sette, Head of Operations of the International Coffee Organization (ICO), will speak at the conference. Sette will deliver the keynote address and will conduct a presentation titled "Outlook for the Middle Eastern and World Coffee Markets," during which he will illustrate the recent trends in coffee prices and highlight production and consumption, with a special emphasis on the evolution of coffee consumption in the region and the impact of the economic downturn on the global coffee sector. Ric Rhinehart, Executive Director of the Specialty Coffee Association of America (SCAA), will serve as the 2009 Conference Chairman.
Anselm Godinho, Managing Director, IC'&'E, organisers of the event, said:"The 2009 Conference will gather influential figures and leading industry authorities who will spearhead a thought-provoking conference that will give participants a broader and objective perspective of the present and future prospects of the
industry. With a diverse mix of participants including retailers, franchisers, distributors, trainers, specialists, hotel professionals and several other representatives from various industry segments, the 2009 Conference will also provide an excellent opportunity for industry players to discover new business leads and forge synergistic partnerships." "Over the years, we have witnessed a growing consumption of beverages across the UAE and the rest of the GCC. The Specialty Coffee '&' Tea Convention 2009 seeks to nurture this trend by creating a definitive platform that tackles and addresses the distinct challenges of the coffee and tea trade, while promoting sustainable strategies for growth," added Godinho.
Key topics discussed during the conference will include Global Trends in Coffee Consumption, Opportunities and Threats; Improving the Quality of Coffee - Service and the Product; Promoting the Health Benefits of Coffee; The State and Future of Coffee in the GCC Region; Differentiating Tea - History and Trends; Local Investment Opportunities, Franchising and Setting up in the Region; Assessing Consumer Liquidity - Supply and Demand; and Corporate Social Responsibility and Fair Trade Focus. There will also be networking activities and workshops on Espresso Fundamentals, Basics of Cupping, Roasting and Specialty Tea.
Serving as a major highlight of the Specialty Coffee '&' Tea Convention 2009 is the first-ever National UAE Barista Championship, which will determine the UAE's representative to the World Barista Championship in London, UK in 2010. Preliminary rounds of the competition will be held on November 10 and 11, while the final round will be on November 12. The inaugural National UAE Barista Championship is the only barista competition in the region accredited by the World Barista Championship, the world's biggest and premier coffee competition.
WAM/TF
The Source:
W A M
.
Comment:
Will the National UAE Barista Championship event take into consideration the use of special and world class coffee like Jamaican blue mountain coffee, green mountain coffee, mountain green coffee, coffee green mountain and others? If the organizer of this event will not direct all participants to use a single kind of coffee bean, then participants who wants to win in this event will surely use green mountain coffee, mountain green coffee, coffee green mountain and jamaican blue mountain coffee because of its world class taste..
Thursday, September 24, 2009
36. Creamy Irish Coffee 2
Ingredients:
1/3 c Irish cream liqueur
1 1/2 c Freshly brewed coffee
1/4 c Heavy cream, slightly sweetened and whipped, optional
How To:
Divide the liqueur and coffee among two mugs. Top with poufs of whipped cream if desired. Serve at once.
1/3 c Irish cream liqueur
1 1/2 c Freshly brewed coffee
1/4 c Heavy cream, slightly sweetened and whipped, optional
How To:
Divide the liqueur and coffee among two mugs. Top with poufs of whipped cream if desired. Serve at once.
From the eBook: 89 ORIGINAL RECIPES FOR COFFEE LOVERS ©Copyright www.rlb-publishing.co.uk 2006 | All Rights Reserved |
The Jamaican Blue Mountain Coffee Retailers blog is a blog dedicated to coffee lovers, coffee drinkers and to the best coffee in the world, the Jamaican Blue Mountain Coffee. Also related to Green Mountain Coffee. |
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