Arabica Or Robusta? Your Guide To Coffee Beans

If you are buying coffee beans for your business and not sure what you should be looking for, read on -- this guide will help you to understand the differences between the basic types of coffee, and bust the coffee jargon, so you can decide which variety is right for you.

The two main varieties of coffee plant are arabica and robusta.  Arabica originated from Ethiopia, whilst robusta came from Uganda.  Both are now grown in several other regions throughout the world, and most coffee is labelled clearly to show which country and region it was grown in.  Generally speaking, arabica is superior to robusta, with a much stronger and more distinct flavour -- robusta can be bitter and weak-tasting -- however the taste also varies depending on which region the coffee comes from, and the processes it is subjected to during growing, shipping, storing and brewing.

You will often find that coffee is described in terms similar to those you might find in wine tasting:  the main three categories used are flavour (such as 'sweet' or 'spicy'), aroma (such as 'flowery' or 'chocolaty'), body (such as 'medium-bodied' or 'full-bodied') and acidity (which refers to how 'sharp' or 'clean' the coffee tastes, NOT to its pH).

When you buy coffee beans, you will probably buy them already roasted, however you can 'home-roast' them if you choose.  Roasting unlocks the flavour from the bean, and the extent to which beans are roasted varies -- for example, you can buy 'medium roast' beans, 'Italian roast' beans ('Italian' refers to the roast -- it does not indicate that the beans came from Italy), and so on.

It is worth trying out different types of coffee, using the above points as a guide.  You will be amazed at the range of flavours out there, and the more effort you make to try the different flavours, the more of an expert you will become.

Whole Bean Coffee -- A Complete Review.

If you are a selective coffee drinker like myself, then most likely already know that whole bean coffee is definitely the way to go.  Whole bean coffee stays fresh much longer, and if you brew it right after grinding it you get a flavor you simply can't get from pre-ground coffee that's been sitting around for a short time.  Even only mediocre whole bean coffee brands taste pretty good if brewed right after grinding.

One can find some of the best whole bean coffee in Costa Rica.  As an area well-known for its coffee, I was keen to try some genuine Costa Rican brews and I was totally blown away when I did.  Knowing for a fact that the freshness is much better preserved when the beans are yet to be ground, I only brought whole bean coffee to make it last longer.  When I got home, I quickly put three of the four bags I had bought into the freezer, and left the other out for immediate use.  Whenever I crushed that whole bean coffee it transported me right to Costa Rica, and I was in a coffee-drinkers haven for the next couple of months.  It's a good thing I didn't buy already ground coffee;  it would have lost a lot of its unique flavor.

At the same time the problem with whole bean coffee is that you have to grind it, which means you need to buy a coffee grinder.  Moreover, coffee grinders can be a pain to clean, and it's just an extra step you have to take before enjoying your coffee.  If the flavor isn't really that important to you, and/or you are running out of time or patience, whole bean coffee probably won't appeal to you that much.  The majority coffee drinkers I know don't even have a coffee grinder;  scooping out coffee 'powder' into a machine and pushing a button is the extent of their coffee making experience.  Of course, there is something nice about just being able to add some already ground coffee in a machine and having a pot brewed in just a couple of minutes with not much effort.  For this reason, I usually keep both whole bean coffee and already ground coffee on hand.  For times when I'm in a rush, I use the ground coffee, and if I've got time to relax I'll grind up some fresh whole bean coffee to savor its taste.

Using The Instant Coffee Machine To Brew The Perfect Cup

Coffee -- that beverage that has most of us captured in its charm.  For those of us who are official coffee addicts, we rarely go a day without having our cup (or cups).  Those machines that bring our coffee to our mugs are revered as sacred instruments.  And the instant coffee machine rank among the many that bring us our brew every morning -- and afternoon and evening as well!

Coffee machines come in every shape, color, and configuration.  Whatever level of convenience you desire;  whatever brewing capacity you need;  whatever time considerations are pertinent to you -- it's all out there in one machine.  But for those who want a good, hot cup of coffee -- fast -- then the instant coffee machine is the thing to have.

The instant coffee machine -- most often seen in an office setting -- allows the user to simply add the appropriate amount of water for one cup of coffee into the top of the machine, add the pre-measured coffee packet into the coffee compartment and press the on switch.  Your coffee comes out almost immediately.  The great part about the pre-made coffee packets is that they come in a variety of flavors that you can keep on hand and use depending on what you are in the mood to drink.

The instant coffee machine is sold in number of retail stores.  Depending on its functionality the price will vary accordingly.  Most of the larger, more commercial machines are bigger and pricier.  But you can also find a small instant coffee machine model for in home use as well.  You can buy a large supply of the pre-made coffee packets at the same time.  It may be a larger expense at the beginning but it will soon pay for itself as you save money on the pricey coffee shop lattes and espressos.

The instant coffee machine is the fast way to getting the perfect cup of coffee in any flavor that you desire.  Check out the varieties available on the market today and you can be well on the way to your perfect cup!

The History Of Coffee

Coffee, the brew, that more than half the people around the world need to kick start the day.  Ever wondered about the origins of this humble but oh so important cup of joy and how it landed up on the shelf in your neighborhood store?  Did you also know that everyday there are about four hundred million cups of coffee consumed around the world?  It all began about two thousand years ago and today it has a market where the output as a commodity is a close second to petroleum in its dollar value.

Coffee by itself is broadly categorized into two main types -- the Arabia which started out on the Arabian Peninsula and the Robusta which has twice the amount of caffeine.  Apart from this there are at least a dozen bean varieties in existence today.  The beans are red or green in type and here the red is known for its higher aroma and lower acid content and it is this type that is used to make some of the finer coffees of the world.

The coffee berry or 'cherry' as it is called, is not of any value by itself but yes, the bean inside it, that's the one which has all the importance attached to it.  It is this bean that is aged, roasted, ground and then sent on for brewing.  The picking is done by laborers who pick a few baskets a day and they have to be skilled in separating the red from the green beans.  This has a very definite role to play in the final product.  The time of picking of this cherry is of the utmost importance as it has to be done when the berry goes from green to red.

Once picked, the fruit undergoes a process of being soaked, scoured and rubbed mechanically and the bean is then washed to ensure no flesh of the fruit remains.  The beans that are the result of this fermentation stage are then sun dried on large concrete or rock surfaces till their water content drops to about 12 percent.  This is followed by the sorting of the beans based on size and color.  After the polishing to remove any remaining skin they are then sent on for roasting or kept to age from three to eight years.  Roasting happens at about 400 degrees Fahrenheit where the beans expand to almost double their size, then crack and turn brown as the oil inside is secreted out.  This oil is where the difference in the basic flavor comes from.  Post the roasting, the beans are de-gassed which means that the beans produce a lot of carbon dioxide and this is removed by airing them out or packaging them in semi permeable bags for shipping.

At the roasting stage, a lot of in-house techniques have been developed which basically account for the difference in flavors.  So coffee in Kenya or Java will taste different from say some other country.  At the grinding level there are again a lot of differences in styles and the results of those styles.  The Turks pound the beans into a powdery consistency using a mortar and pestle and in some other places the 'burr' grinder crushes the beans to a regular sized granule and yet others chop the beans to a less homogeneous size using a chopper.

The final cup that you get is actually either boiled, which means hot water is poured and the grounds are allowed to settle or it is pressure-prepared, which refers to the espresso type where not quite boiled hot water is poured through the grounds at very high pressure or then the third way of percolating where hot water drips onto the grounds and is filtered or otherwise it is steeped like tea is, but the bags tend to be larger.

So there you have the journey of coffee from the plantation to your cup and with research coming up with the benefits of drinking coffee, let's raise a toast to the cup that cheers!

The Effects Of Green Tea

Many people think that the term ''green tea'' refers to a single type of tea.  However, there are a lot of different varieties of green tea available today.  There are, of course, the classifications of Chinese and Japanese green teas to consider.  The two ''nationalities'' of the green tea also have their own sub-classifications.  However, that's another story for another time.

Now, we are discussing the benefits of green tea for the body and soul.  And here are some of them.

Chinese and Japanese people have known about the benefits of drinking green tea for the body and soul for a long time.  This can be evident in some of their philosophical sayings concerning tea.

One of these sayings is:  ''the first sip is joy, the second is gladness, the third is serenity, the fourth is madness and the fifth is ecstasy.''

The high regard of Orientals for the green tea is not only because of the fact that it is loaded with antioxidants and thus, good for the body.  The high regard that people today have for green tea is because of the effects that it has on one's soul.  Each sip of green tea has a calming effect on people.  It enables poets to write verses.  It helps philosophers gain new insights into life.  Although various medical bodies may deny the effect of green tea on the body and soul, thousands upon thousands of generations of Chinese and Japanese will still attest to the fact that green tea helps.

The effects of green tea and soul have been denied by some as the effect of a placebo.  However, studies have also shown that people who do drink green tea have less risk of getting cardiovascular diseases.  The antioxidants found in green tea also have the effect of fighting aging.  One of the effects of green tea for the body and soul is that it could act as a virtual fountain of youth.  You might not live forever, but you will live pretty damn long.

The benefits of green tea for body and soul can also be observed in the way that some cultures have a very high regard for it.  Take the Japanese tea ceremony, for example.  The Japanese consider the tea ceremony to be the highest demonstration of the art of living.  Every excruciating detail is given meaning and beauty and this all, for a cup of glorious green tea.

So whenever you take out a bottle of that commercial green tea, think about this:  You are drinking not just for your health, but also for your soul.  For not only are the effects of green tea for body and soul undeniable, they are also quite desirable.

Thai Dishes Of 4 Regions

According to Thai medical treat-ment, Thai dishes which wholly contain every flavor have medicinal qualities.  Ingredients are classified as the followings:

Hot and Spicy Flavor:  Ginger, galangal, lemon grass, krachai (a kind of herb whose roots are used in cooking), pepper, horapha (sweet basil), chillies, onion, garlic, etc. have medicinal qualities to get rid of chest discomfort, help digestion, relieve stomach discomfort and stimulate appetite.

Bitter, Cool and Mild Flavor:  Various kinds of vegetables such as fug (a kind of Thai squash or melon), young melon, dog-caea (a kind of flowers from a tree whose family is sesbania grandiflora Pers.), biter melon, taamlyn (a kind of plant whose family is Coccinia grandis Voigt.), eggplants, etc. are to stimulate appetite, relieve high fever, help digestion and nourish the body's chemical elements.

Sour Flavor:  Lime, tamarind paste, maadun (a kind of tree whose family is Garcinia schomburgkiana Pierre.), mango, young leaves of maagok (a kind of big tree whose family is Spondias pinnata Kurz.), phaaktiew (a tree of Cratoxylum family) and taew (a tree of Cratoxylum maingayi Dyer. Family ) are laxatives, medicine to cure cough, get rid of phlegm and cure colds.

Astringent, Sweet, Creamy and Salty Flavor the flower cluster of the banana tree, coconut, shrimp paste and sugar are used to nourish tendons, the whole body and energy.

With medicinal herbs as main ingredients, Thai dishes are consideral the crown of all food, containing low calories as they are cooked with various kinds of local vegetables.

Local vegetables are medical herbs.  To eat local vegetables, then, is to take Thai medicine.  Nutrient and medicinal values are completely found in Thai, local vegetables.

The Thai people can have local vegetables for the whole year either in the rainy, summer, or cool seasons.  Thao Yaa Naang (a kind of plant) with its young leaves, blossoms and fruits are edible.  The leaves are crushed to get juice as an ingredient flavoring the pleasing taste of soups such as Bamboo soup, and Kaeng Kaea, etc.

Spices Turmeric, Cumin, Mint And Sweet Basil

Turmeric

Scientific name:  Curcuma longa L.

Vernacular name:  Khamin

Turmeric is used for its flavour and atteracive golden colour.  A robust herbaceous perennial grows to a height of 1 metre with a short stem and tufted leaves.  Turmeric is usually propagated from fingers or small sections of rhizome.  The rhizomes grow best in a hot, moist climate.  Turmeric smells peppery and fresh with a hint of oranges and ginger.  It tastes pungent, bitter and musky.  Turmeric is also an important flavouring for many Thai dishes, especially in curry powder.  Turmeric is used commercially in sauces and in processed food.  It is often added to mustard blends.  Turmeric is taken as a tonic and as a remedy for liver problems.  The juice of the raw rhizomes added to ointments is applied to treat skin diseases.  Turmeric is a traditional textile dye.  In paste form it is applied as a beauty mask.

Cumin

Scientific name:  Cuminum cyminum L.

Vernacular name:  Yira

Cumin gives a distinctive warm flavour to an enormous range of savoury dishes.  The seeds are oval and 5-6 mm long with longitudinal ridges and a few little bristles.  They are usually light brown.  But may be greenish or grayish.  Cumin is one of the main constituents of curry powders.  It is an annual and a hot-climate plant, grows to a height of 30-45 cm and produces a stem with many branches bearing long.  Finely divided, deep green leaves and small flowers, white or rose colour, borne in umbels.  The smell of cumin is quite pronounced, strong and heavy with acrid or warm depths.  Cumin seeds taste slightly bitter, sharp and warm, and their pungent flavour persists for some time.  Cumin is generally dry roasted before use to bring out its flavour.  It is also found in pickles, ground cumin is frequently added to minced meat dishes and to vegetables.  Cumin seeds are used as a remedy for diarrhea flatulence and indigestion.

Mint

Scientific name:  Mentha cordifolia Opiz ex Fresen

Bernacular name:  Saranae

Saranae belongs to the genus Mentha which consists of about 40 species of aromatic perennial herbs distributed mostly in the northern hemisphere.  In Thailand, Mentha, cordifolia are reported to grow naturally.  They have erect, square, branching stems, aromatic foliage, and flowers in leaf-axils.  Their teas are popular a cool and refreshing taste.  They flavour confectionery, drinks, cigarettes, toothpastes, and medicines.  Mints are stimulant, aid digestion and reduce flatulence.  It is included in ointments for cold remedies, and is given for headaches and other aches and pains.

Common Basil, Sweet Basil

Scientific name:  Ocimum basilicum L.

Vernacular name:  Horapha

Sweet Basil is an erect glavrous herb, 30-90 cm high, has square stems with strong, fresh, clove-scented, toothed leaves and small, white, scented flowers, it is easily grown at home or in gardens in ordinary soil.  The warm, spicy taste of this popular herb's leaf combines will with garlic, tomatoes, aubergines, and many Thai dishes.  The fresh leaves is important seasoning in Thai beef curry, fish soups, meat pies, etc.  The essential oil flavours condiments, liquours, perfumes and soap.  The plant is considered stomachic, aphrodisiac, expectorant, carminative and stimulant.  An infusion aids digestion and is anti-bacterial, inhaling the essential oil refreshes the mind and stimulates a sense of smell dulled by viral infection.  In massage oils, it is a nerve tonic and eases over-worked muscles.  Basil should be avoided on sensitive skin and during pregnancy.  It is delicious in sauces and with chicken.