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.

Spices Thai Food Galangal, Nutmeg Tree And Krachai

Galangal

Scientific name:  Alpinia galangal (L.) Willd.

Family:  ZINGIBERACEAE

Vernacular name:  Kha

Galangal is one of the members of the ginger family.  It is the rhizome of a plant Alpinia galangal(L.)Willd.  The plant is about 1-2 metres high and has long arrow leaves and small white, red-streaked flowers.  The rhizomes arc knobbly and ginger-like which are deep orange-brown in colour, aromatic, pungent and bitter.  Dried rhzome pieces are tougher and woodier than dried ginger.  It is used in soups and stews, but remove before serving as they are unpleasant and woody to chew on.  Its piquant taste is akin to cardamon and ginger.  Galangals are used fresh in curries and stews.  It is an essential component of Thai curry pastes and other Thai cooking.  The rhizomes and its essential oil are used to treat catarrh and respiratory problems.  It is also carminative and stomachic.

Both the fresh and dried rhizomes are used in Thai-style soups and curries.

Nutmeg Tree

Scientific name:  Myristica fragrans Houtt.

Family:  MYRISTICACEAE

Vernacular name:  Chan – thed

Myristica fragrans is unigue among spice plants as it produces two distinct spices:  ntmeg and mace.  Nutmeg is the kernel of the seed, mace is the lacy growth, known as the aril, which surrounds the seed.  Nutmeg was being used in China as a medicine for digestive disorders.  The Indians and Arabs valued it as a treatment for digestive, liver and skin complaints and both nutmeg and mace were held to be aphrodisiacs.the nutmeg tree is an evergreen that grows to 12 metres or more in heght.  It has dark green oval leaves and small pale yellow flowers.  Nutmeg and mace are similar in aroma and taste, but mace is more refined.  The aroma is rich, fresh and warm.  The taste is warm and highly aromatic-sweetish in nutmeg and more biter in mace.  Europeans have used nutmeg and mace most extensively in both sweet and savoury dishes.  Nutmeg is a standard seasoning in many Thai recipes.  The flesh of the fruit is used to make a sweetmeat.

An evergreen tree growing to the height of 8 to17 metres.  Its leaves are leathery, shiny, dark green and oblong-ovate in outline with acute apex and base.  Its pistillate flowers are small, yellow and axillary.  Its fruit is a yellow, nearly ovoid, fleshy 2-valved capsule.  The seedis surrounded by a fleshy, orange-red to red aril.  It is cultivated in the southern part of Thailand.

The dried ripe seeds (nutmeg) and dried arils (mace) are used as spices.  Medicinally it is used as a stimulant and a carminative.  The seeds and arils contain myristica oil which is composed mainly of myristicin and saffrole.

Krachai

Scientific name:  Boesenbergia rotunda (Linn.)Mansf.

Family:  ZINGIBERACEAE

Vernacular name:  Krachai

Krachai has finger-like rhizomes, shoots with up to four leaves, and a spike of white or pink flowers with a pink-spotted white lip.  They are widely cultivated in Thailand and Indonesia for the spicy flavour.  Yellow-fleshed rhizome flavours Thai food including soups, fish dishes, and curries.  They are also used to reduce flatulence and to treat diarrhea, dysentery, and worms.  In Thailand the leaves are regard as an antidote to certain poisons.

A perennial herb with a small slightly branched dark brown rhizome.  The fleshy roots are cylindrical to spindle in shape, yellowish brown in colour and are arranged at right angle to the rhizome.  The leaves are fairly large, oval in outline with acute apex.  The inflorescence is composed of 4-6 flowers, the lowers blooming gradually from the base towards the apex of the inflorescence.  Individual flowers are reddish purple in colour.

The aromatic tuberous roots are used a condiments in Thai food.  The rhizomes and roots are reputed to increase physical efficiency.  They are used as an antidysentery and a carminative in traditional Thai medicine.  The rhizomes contain 0.08 percent of volatile oil, composed of cineol, boesenbergin A, camphor, etc.

Spices Coriander, Kaffir Lime, Long Pepper And Clove

Coriander

Scientific name:  Coriandrum sativum L.

Vernacular name:  Phak chi

All parts of the plant, that is, tender stem, leaves, flowers and fruits have a pleasant aromatic odour.  It is a popular flavouring herb and spice.  An annual coriander grows from 30-80 cm tall and bears small clusters of tiny white or pink flowers.  The seeds are spherical, ribbed, and 3-4 mm in diameter.  The plant grows best in sunny situations.  Whole seeds are brittle and easy to grind to a fine powder.  Coriander fruits are usually dry roasted before grinding to enhance flavour.  It is actually the housewife's secret of tasty dishes, it is used almost essential ingredient in curry powder.  Coriander fruits are used to be carminative, diuretic, tonic, stomachic, antibilions refrigerant and aphrodisiac.  Thai dishes are flavoured with fresh leaves of coriander.

Kaffir Lime

Scientific name:  Citrua hystrix DC.

Vernacular name:  Ma krood

The rind of the fruit and the leaves are used in Thai cooking.  The Kaffir lime is a small tree with double leaves and a clean lemon taste.  It gives a distinctive taste to chicken and fish dishes.  They are used with fruit peel in Thai cooking and medicine.

Long Pepper

Scientific name:  Piper longum Linn. & P. retrofractum Vahl

Family:  PIPERACEAE

Vernacular name:  Dee-plee

Long pepper is the entire spike of immature fruits derived from either of the above species.  It resembles black pepper in taste and odour but is quite distinctive and is less strong.  It contains about 1 percent of volatile oil, 6 percent of piperine and a pungent resin, chavicin.  In traditional Thai medicine, long pepper is used as a carminative and an expectorant.  It is also used as a spice in pickling.

Clove

Scientific name:  Syzygium aromaticum (L.) Merr. & L.M. Perry

Vernacular name:  Kan phlu

Cloves are the unopened flower buds of a small evergreen tree to a height of 10-12 metres.  Cloves are picked when the buds are then dried over several days in the sun.  cloves are very aromatic that is warm and rich.  The taste of alcove is bitingly sharp, hot and bitter and it leaves a lasting numb sensation in the mouth.  To have a few cloves in the mouths keep the breath sweet.  Clove has stimulating properties and is one of the ingredients of betelnut chew.  Cloves go well with sweet or savoury foods.  It is used for flavouring curries, spice mixtures and pickling spice.  It is highly valued in medicine as carminative, aromatic and stimulant.  The essential oil is used in medicine as an aid to digestion and for its antiseptic and antibiotic properties in tooth-ache.  The essence is a food preservative.

Spices

Spices are parts of aromatic plants which usually obtained from the tropics, including seeds, flowers, leaves, bark or roots.  They are often in whole or ground form, and used for imparting flavour aroma and piquancy for seasoning foods.  Many spices such as Pepper, lemon grass, cloves, ginger, nutmeg, mace and others were used in large amount in the kitchens for flavouring and preserving food.  Hundreds of herbs and spices were used for making drugs, medicines and cosmetics.  They helped to preserved food, to make it deigestible, and at the same time provided the basis of their medicines.  Spices not only flavour and improve the taste of the food, but supply us with many nutritional prophylactic substances.

Spiced have long been concerned in Thai cooking.  A quantities of species are also being consumed within the country for flavouring foods and also needed in medicine, pharmaceutical, perfumery, cosmetics and other industries.  The plants are planted both ornamental and agriculture.  Spices played an important role both in the religions and Thai cooking since Sukhothai period.  Until Ayutthaya's territory (1350-1767), spices came from India as dried materials which were used for religious purposes such as Kritsana (Aquilaria agallocha Roxb.), Kamyan (Styrax spp.) by preparing just sticks, for food by using dried leaves and mature seeds of Krawan (Amomum testaceum Ridl.), Krawan pa (A. uliginosum Koen.) and Krawan thet (A. cardamomum Moton.).  They were pounded and mixed together to brownish powder and used for medicine, perfume and seasoning food.  The seeds of Krawan (Cardamon) and Camphor (Cinnamonum zeylanicum Nees) were used as aromatic plants.  By the end of Ayutthaya period, Thai food were cooked by adding more spices which came from Japanese and, Malaysian, e.g. the rhizome of Khamin Daeng (Curcuma longa L.) gave the yellow colour for he soup, the powder used to maker desserts, the mixture with Indian spices used for curry.  In Rattanakosin period, spices were used more for instance Yi ra ((Cuminum tenuiflorum L.) Maeng lak (Ocimum americanum L.), var. pilosum (Willd.)Pation) Sims., saranae (Mentha cordifolia Opiz ex Fresem), Ta khrai (Cymbopogon citrates Stapf.) Prik Thai (Piper nigrurn L.), Prik (Capiscum annuum L.), Kar thiam (Allium sativum L.), Ma nao (Citrus aurantifolia (Christm) Swingle) Ma khuea thet (Cyphomandra betacea Cav.) etc. others.  Nowadays spices are an accepted part of Thai dialy lives of cooking.  Spices are used as a whole or grounded as powder to be the mixture in sources, curry paste etc. they are used from cooking to medicine.

Some Important Wine Making Tips

So, you have decided you would like to have a bash at making your own wine.  You also want to do it properly, and turn out some really great tasting quality wine.  The first thing you must do, is some research, to learn the basics of the art, as there are a few fundamental tasks you should perform if you want to stand a good chance of ending up with a fine tasting product.

When wine making it is extremely important to ensure that any equipment you use is sanitized, I don’t just mean clean, I mean free of any bacteria whatsoever.  To do this you need to obtain some special solutions which are freely available.  It is a good idea to become obsessed with cleanliness in your wine making operations, so as not to slow the fermentation process down.

If you are a beginner, make sure you get hold of a good recipe and then follow it religiously.  As ever, the internet is a great place to look for recipes, as there are quite a few good sites that are dedicated to the art of wine making.

One piece of equipment you will need is called a hydrometer, and fortunately these are not expensive.  You use a hydrometer to measure the progress of the fermentation process.  You can also use it to help you find out the alcohol content by taking a reading at the start of fermentation, and then taking another one at the end.

It is absolutely critical that you use a thermometer and maintain the correct temperature in the room where you are fermenting the wine.  If the temperature is too high it will ferment too quickly and you will probably end up with the wine not tasting very good, and you will also run the risk of bacteria growth.  If, on the other hand the temperature is too low, the wine will take too long to ferment or even not ferment at all.  The correct temperature is in the range of seventy to seventy five.

Last but not least, during the wine making process you must ensure your wine is not exposed to too much air, as this will cause oxidization which discolors the wine and gives it an odd flavor.

Sea Scallops

Sea scallops are popular seafood items.  Prized by cooks and diners, they are considered by many to be the most appealing of the shellfish.  The premium products among scallops are the largest specimens, which have a delicate flavor and tender texture.  Scallops are at their peak flavor when fresh, but may also be frozen.

Scallops are bivalve mollusks.  Various members of the scallop family are found worldwide.  The edible portion is the adductor muscle of scallops.  The muscle is larger and more developed than most shellfish because they are active swimmers.  Scallop shells are symmetrical, attractive and highly collected by sea shell enthusiasts.  Scallops can swim by rapidly opening and closing their shells.  This method of propulsion is used as a escape technique when threatened.

Commercial Scallop Harvesting

Scallops thrive off the mid and North Atlantic Coast of North America.  Here scallops are found in offshore waters out to the continental slope.  Ports that are important to the scallop industry range from Glouster, Massachusetts down to Virginia Beach, Virginia.  Cape May, New Jersey, Chincoteague Island Virginia and Virginia Beach all have active fleets of scallop boats.  Scallops are trawled or dredged, and quickly returned to port or shucked at sea and kept on ice for the trip ashore.  The commercial scallop fishery in the USA is heavily regulated by the National Oceanic and Atmospheric Administration (NOAA).

Cooking Scallops

Scallops are prepared in a variety of ways.  Their delicate flavor and texture allow for a variety of cooking methods.  They can be easily breaded and fried, sautéed, broiled or used in seafood soups, stews, chowders or salads.  One of the most popular recipes calls for scallops to be wrapped in bacon, then broiled.

The scallops' versatility in taste lends itself well to various cuisines from around the world.  In addition to American dishes, sea scallops are a frequent ingredient of Asian, Mediterranean and South American cuisine.  Japanese cooking utilizes scallops in sashimi and sushi dishes as well as using the scallop roe as an ingredient.

Relive The Taste Of History With Bathtub Gin.

Though the history of alcohol is a rich and interesting one, the history of gin is no exception.  Of all fascinating milestones in the history of the drink is undoubtedly bathtub gin produced during prohibition.  An alcoholic beverage was illegal during this restrictive period of American history in the country.  Alcohol was sold on the black market and it was produced in homes across the country.

Bathtub gin was actually produced in homes.  All those who were making the bootleg gin used denatured alcohol in the process.  The poisons are taken out from the liquid to recover ethyl alcohol that was flavored with juniper flavoring.  The bathtub gin was then diluted and put into bottles.  Although for some this may have not been the best tasting drink on the planet, but for all those who wanted a cocktail during the prohibition era had little choice.

In all, there were seventy-five unique formulas for making bathtub gin.  The alcohol needed to be denatured in order to be safely ingested by people.  If the alcohol was not purified properly, devastating results took place.  At times there were fatalities that were linked to impure bathtub gin.  Hence the concoction often proved to be risky and even deadly.  In spite of all the risks involved people continued to take risks with the home made concoction.

The expression ''to die for'' is presently used in the figurative sense.  Though, when the phrase first appeared in common speech, it was meant quite literally.  Bathtub gin was a risky venture that cost some party-goers their lives.  This is the highest price one would pay for a good time.

On the other hand, people take the same chances today when they use illegal substances like heroine and cocaine.  Likewise bathtub gin is in fact no different.  Despite the significant risks involved, a majority of party-goers don't take the risks into account.  Fatalities happen to other people.  The risk is generally ignored.

Ironically, gin was at first introduced to civilization because it had medicinal purposes.  Gin and tonic together was produced as a medicine to fight malaria.  The key ingredient, quinine that was found in the tonic water actually helped to get rid of malaria.  Eventually the gin and tonic recipe became a favorite drink among social crowds.

The period of prohibition was a dangerous time for many who wanted to continue drinking alcohol.  It was this drive to drink that powered the production of concoctions like bathtub gin.  The drinks were in fact to die for in some cases.  Though some people still make moonshine today, the process is not nearly as dangerous.  At any case, it is best to set aside the bathtub for bathing.

Niche Coffee's From Around The Globe.

Although many African countries such as Kenya and the famous Ivory Coast are only small coffee producers they are by no means insignificant on the world scene.  Since its inception the continent of Africa has become world-famous for producing dark, large coffee beans of the highest quality and the most superb taste.

In the foothills of Mount Kenya some of the best beans in the world are cultivated on small farms.  Coffee is sold by the size of the bean, with AA being the largest grade.  Kenyan coffee is known for consistently achieving this rating.

Estate Kenya ranks as one of the best coffees in the world.  Of course it is expensive.  Sometimes the retail tag will be twice the price of other products in the range but let me assure you it is well worth the money.  Their best bean has huge body combined with an astonishing winy, acidic blackcurrant flavour.  The aroma alone is irresistible.  From experience I can guarantee it will seduce any coffee connoisseur's taste buds from within many metres of a brew.

The Ivory Coast is well established as one of the world's largest producers of the Robusta variety which is specifically used to make espresso blends.  Since the country has been affected by political unrest the production has fallen considerably.

Today, in the strife torn country of Rwanda, coffee growing is making a major contribution to the hope for lasting peace and economic recovery of this small nation which has been so devastated by civil war.  Since 2001, A.I.D. has invested over $10 million dollars in helping Rwandan's improve the quality of their coffee mainly by establishing farmer's cooperatives and assisting small entrepreneurs with finance to purchase for washing stations and training in their use.  The Rwanda government's goal is to make all coffee produced in the country specialty coffee by 2008.

A little known fact is that Australia began growing coffee in 1880 but the fledgling industry was short lived and wound up in 1926.  It wasn't until the 1980's that it sparked up again.  The district of Mareeba in north Queensland claims to be the coffee capital of Australia.  With a similar latitude south of the equator as San Paulo in Brazil and Hawaii are north of the equator, the Arabica beans have adapted perfectly to the climate.  Also a number of smaller farms have sprung up in the northern rivers area of New South Wales around the regions of Lismore and Byron Bay.

As the world increases its desire for this beautifully flavored bean there is sure to be an array of different varieties surface on the market.  Just keep a look out.

Most Favourite Spices

Pepper

Scientific name:  Piper nigrum Linn.
Family:  PIPERACEAE
Vernacular name:  Prik Thai

Pepper is native to the monsoon forests of the Malabar coast in southwest India.  The pepper vine is now grown in much of tropical Asia.  Pepper is the most popular spice in most of the recipes in cookery, to aid digestion, to preserve food and to enchance its flavour.  Pepper has a warm, woody smell that is fresh, pungent and agreeably aromatic.  Pepper is neither sweet nor savoury, just pungent, and can therefore be used in both types of dish.  It is so popular that it has given its name to a wide rang of dishes.

Pepper is perennial vine with stout stem, dark green leaves, white flowering spikes and green to dark red fruit.  The vine takes seven to eight years to teach full maturity, and continues to bear fruit for 15-20 years.  It is trained up posts of the tress grown for hade in coffee plantations.

There are black, white and green peppercorns.  The black pepper which are the whole berries picked unripe and sum dried until shriveled.  Is the most widely used, while the white peppercorns are ripe berries with the red skins removed before being bleached white by drying in the sun.  it is hotter and less subtle than the black.  It is mostly used by sprinkling it in powdered form in many cooked dishes.  Green peppercorns are the immature berry pickled in brine or freeze-dried while still fresh, is not as hot and has a clean, fresh taste.

Pepper is said to help relieve flatulence and to have diuretic properties.  It is the main source of heat in tropical Asian food.

Lemon Grass

Scientific name:  Cymbopogon citrates Stapf
Family:  GRAMINEAE
Vernacular name:  Ta Khrai

Lemon grass is found throughout Southeast Asia.  The culinary stem and leaf have a distinct lemon flavour.  The base and lover shoots of the plant are used in cooking, and give a fresh, elusively aromatic taste in many Thai dishes.

A perennial tufted grass, up to 1.5 n has clumped, bulbous stems becoming leaf-blades and a branched panicle of flowers.  Lemon grass grown readily in almost any soils, its bulb and leaves constantly multiplying.  It is easily grown and thrives in a hot, sunny climate with some rainfall.  It is better suited in sandy soil, which produces a higher content of the essential oil.

It is a common ingredient in Thai cooking.  The coarse, long flat leaves are normally discarded, and only around 10-15 cm of the bulbous base used.  If the lemon grass is to be eaten raw, the outer layers of the bulb should be peeled away until the pinkish ring inside appears;  the tender portion is then finely sliced.  Lemon grass is also bruised and added whole to many curry dishes, or sliced before pounded to a paste with other ingredients and added to many dishes.  Lemon grass remains fibrous safer cooking so avoid chewing it.  It combines well with garlic, shallots and chillies, and with fresh coriander to favour fish, shellfish, chicken and pork.

In the past, lemon grass was prescribed to relieve flatulence and as sedative.  The culinary stem is used for stomachache, diarrhea, headaches, fevers and is antiseptic.  The essential oil is used for cosmetics and food, and in aromatherapy to improve circulation and muscle tone.  The antiseptic oil treats athlete’s foot and acne, and when sprayed, reduces air-borne infections.

Life As A Starbucks Barista

What goes on behind the scenes at Starbucks coffee shops?  Most of us have probably ignored the people working behind the counters as we wait for our Starbucks coffee.

Still, you may have wondered:  What keeps a Starbucks coffee shop running?  What's happening behind the counter?

The baristas working in a Starbucks usually work various shifts throughout the day.  The typical Starbucks day is commonly comprised of two or three shifts.  Each shift may range from two to five workers, depending on the number of customers.

In the back of the counter, the floor is divided into sections.

The sections of a typical Starbucks consist of:

1. Register -- This would be the section that customers would be most familiar with.  Also known as the Point of Sale, the register is where you place your orders for your favorite Starbucks drink.  Pastries and some beverages, such as brewed coffee and hot tea, are also served here.
2. Beverage station -- This is where your favorite Starbucks drink is prepared.  A Starbucks beverage station usually contains two parts:
   1. Espresso bar -- This is where the hot beverages are made.  A large portion of the drinks available at Starbucks go through here, even though some don't actually need shots of espresso.
   2. Cold beverages -- This is where iced teas, Frappucino Blended coffee beverages, iced coffees, iced chais, and Frappucino Blended Creme beverages are prepared.  A typical Starbucks cold beverage station is usually tended by the barista working on the espresso bar, though there are times when high volumes of orders for cold drinks demands a separate person for cold beverages.  Otherwise, a barista usually alternates between the espresso bar and the cold drinks bar.
   3. The pastry case and slide position -- In a Starbucks coffee, the slider may help the register barista with pastries, brewed coffee and hot tea.  The slider usually works near the pastry case, where they can more easily assist the barista at the register.

Aside from the stations within Starbucks coffee, baristas may also be assigned shifts as:

Floaters -- as the name suggests, floaters "float" from one station to another, doing miscellaneous duties such as cleaning spills and all-around jobs such as restocking supplies.

Cafe -- in Starbucks coffee, this task refers to cleaning and sanitizing the dining area, including tables, the condiment bar, and the floor.

Inventory -- depending upon the need of a store, a barista may be asked to take regular (usually weekly) inventory in a Starbucks.

Shift Supervisor -- a Starbucks shift supervisor manages the store whenever the assistant manager is not available.  Most shift supervisors often take on the role of floaters, assisting with every station when necessary.

There are definite perks to working at a Starbucks.  The Starbucks Coffee Company is very generous to its employees.  Part-time employees are offered stock options, insurance benefits for themselves and their spouses, and flexible hours.  The most popular benefits, however, are the unlimited free drinks throughout the baristas' shifts, and a free pound of coffee every week.

These are just some of the benefits that Starbucks baristas receive, and there are many intangible benefits from working with friendly people and forming bonds with their regular customers.

So there is just a taste of what goes on in a Starbucks coffee shop.  If you want to learn more, information is readily available online.

Learn To Purchase Wine Online Easily

Creating the perfect mix between wine and food can be a challenge if you're not entirely sure what you're doing.  With such an array of wine and food available there are always many options to consider.  When planning a dinner, choose combinations that are popular with a wide range of people.  You should always ensure that the wine doesn't overpower the dish, and you also need to avoid flavor transferring.  This occurs when a flavor is passed from the wine to a meal, as it can result in an unpleasant taste.

Buying wine online is steadily gaining popularity as everything else on the internet.  The internet offers a convenient means to order wine from the comforts of home.  However, due to the nature of wine, there are issues you must consider when purchasing wine online.  This is especially true if you are new to purchasing anything online.

1. Legal issues.  Some states will require you to provide identification as to whether you are of legal age.  Some states prohibit the delivery of wine products across different states.  Also make sure you read the purchase agreements between you and the online store.  Don't hesitate to ask questions or make your expectations known.  Most online stores have support e-addresses to contact in this case.  Make sure the seller has a return guarantee on bad wine.

2. Reliability of the online store.  Most people, when new to purchasing online, are tentative regarding online payments and orders.  For added security, you should make follow up confirmations through phone and fax.  If the company you are purchasing wine from doesn't have numbers regarding such, skip that company and look for others that do.

   The reason for this is not just to calm your nerves regarding online purchases, but also to promote good business habits.  You never know if there has been any technical or clerical errors regarding your order.

   You may alternately contact business bureaus and similar organizations within your state to make sure that the company you are dealing with is legitimate and in good standing.

3. Shipping.  Shipping may add a significant amount to your purchase so make sure you consider the shipping costs of each delivery.  If your online store doesn't mention the price of the shipping, it would be wise for you to find out.

4. Look at auctions.  When you get comfortable with the ins and outs of online purchasing -- and feel sufficiently secure in you dealing and buying skills, you may want to look at online wine auctions and sales.  Although they pose a significant risk to buyers (as do all auctions), they present the greatest chance for you to purchase vintage wines at affordable costs.

When doing so, you will have to increase your care ten-fold.  However, the payoff for such activities is so big;  you might just about find yourself stalking the internet for such deals.

The internet is fast becoming the next supermarket.  Although it pays to ease into it gently, it remains the trend of the future, so why not jump in now?

White Wine:  When creating a wine and food combination, Chardonnay is best complimented with Veal, Salmon, grilled cheese and white sauce.  You should avoid spicy foods with this drink.  Gewurztraminer is ideal when matched with Pork, Chinese foods and Swiss cheese but must be avoided with light foods.  Pinot Grigio is not an ideal option for Tomatoes and spicy food as this combination may create a rather unpleasant taste.  Riesling is a very dry wine and perfect when teamed with Veal, Shrimp, cream sauces and Turkey.  Sweet food should be avoided with Riesling and Sancerre however.

Knowing Australian Wines

Drink the wine that you like.

Sounds obvious, doesn't it?  Sometimes, however, we get so caught up in what is the right wine and what is the wrong wine that we forget the most important thing:  we have taste!  We have our own individual taste and love drinking the wine we love to drink.  Sure, certain wines traditionally match certain foods and flavors, but ultimately you are the judge of what you like to drink, no matter what the enologists say!

Australian wines are made from a careful perfection of fermentation and patience to produce great tasting wine.  The country's vast land produces different kinds of wines where tasting each wine makes it harder to believe that they were made from the same country.

Here are the different types of Australian wines that are most popular on the market today:

1. White wines have extraordinary and a unique taste that still stands out among the others.  They vary in color based from what part of the country they were made.  Since Australia is an enormous country, temperature may vary too, which produces Australian white wines that vary in different color hues of yellow when poured in a glass.  The deeper the hue, the richer the flavor is.  The technique of swirling the glass around and sniffing it will give you a faint smell of fully ripened grapes.
2. Red wines have an unbeatable classic taste.  The countries different climate conditions produce different Red wine tastes.  Warmer climate regions produce more flavorful, richer and warmer tastes.  While cooler climate regions produce lighter, cooler and more delicate tastes.
3. Fortified wines have a longer process of fermentation compared to any other variety of wine.  It is usually blended with brandy to emphasize the wine's alcohol taste.  This process will also help retain the flavor and color of the wine.  The concentration of flavor and aromatic smell depends on the number of decades it was left to mature.  Warm climate regions of the country usually have an advantage in producing fortified wines.
4. Dessert wines are distinguished in their textures.  Its a honey-like and glutinous texture that is made by a natural occurring fungus.  These natural fungus draw in moisture, which causes the increase in sugar concentration, acidity and fruit flavor.  The wine is best served along with fruit desserts, blue and soft cheese that balances acidity and creates an excellent taste.

Australian wine makers are grasping the fast and dynamic technology to produce a world-class variety of wines.  They are using their expertise and variety of techniques to satisfy consumers and introduce them to a whole new taste experience.

White with fish, red with meat?  Not always.

Everyone knows that fish meals should be accompanied by white wine and meat dishes should be accompanied by red wine.  But adhering to strict wine rules takes the fun out of choosing wines.  Trust your own sense of taste.  A wine should do one of two things:  complement or contrast.  Not all fish dishes are cooked in the same way, so why should they all be accompanied by white wine?  Consider the dish, the way it is cooked, the spices and seasonings added, and then choose a wine that complements those elements or contrasts, that is if you want a more intense experience.

How To Choose An Automatic Coffee Maker

People who have gone out and purchased a coffee maker on price alone and thought the higher the price the better the machine would be, this is not the case, there are many systems out there that are very good and the price tag is not astronomical.  Ask yourself some questions where will the machine be permanently placed, how many people will be utilizing it, as well as how much space is available for the machine.  What kind of machine do you have at the moment?

Portable coffee makers are very adaptable allowing you to move it all around the kitchen and which makes it nice if you have guests or you reorganize your kitchen, make sure there is an outlet where you are moving it.  Many modern kitchens have every amenity imaginable;  they have the double ovens, the professional cook tops, refrigerators and microwaves it would be foolish to think that these modern kitchens would not have an automatic coffee maker.  Most modern kitchens today have professional coffee system built into the counter and they have water piped to them.

There are basically three styles of coffee makers to consider:  manual, semi automatic and totally automatic.  Many of today's coffee makers come with grinders built into the machine, there are also others that have a built in computer system that make all every task automated, your coffee can be ready to go in the morning it can re-warm your coffee, make 1 or many cups at a time.  There are so many coffee makers out their today, so no matter what coffee tastes you have you should be able to automatic coffee maker that fits your life style.

There are some basic features to look for when choosing a coffee maker and some luxury features that may give you a better tasting cup of coffee.  You can brew a pot at a time, rather than just a cup or two.  That first cup sets the mood for your entire day.  When you stop at the convenience store or at a local coffee shop for your morning cup of coffee have you ever wondered how your cup of coffee came about?  Whenever you want to have it, enough time should be set aside just to prepare a good cup of brewed coffee.

There are two types of filter systems cone shaped and basket type;  there are some differences between the two.  The basket type filter the coffee more evenly while the cone shape is more concentrated.  The grounds are placed in the filter and the dripping water extracts the flavor.

To get the best tasting coffee do not use heat directly from a hotplate or a heating element if possible.  A sealed or closed container slows the loss of essential aromas that influence coffee flavor.

How Scotch Is Made

The production of Scotch whisky takes a considerable amount of time.  It is a tedious process that can last for years.  However, when it is done correctly, the product is one that is worth the wait.

Barley is immersed in deep tanks of water for approximately three days.  As the moisture increases it commences the germination process.  After the germination process, the barley is then moved to the malting segment of the distillery where it will be placed into drums also known as the malting floor.

The intention of the germination process is to convert the starch in the grains into fermentable sugars.  This will feed the yeast in the fermentation phase.  Rotating the barley frequently ensures the temperature will remain consistent.  Wooden shovels known as sheils are used to turn the grains on a traditional malting floor.  The grains will die if the temperature reaches above 22 degrees, and will halt the entire process as the starch will not be converted to sugar.

The grain is then kilned to stop the continuation of sugar consumption because the kiln will absorb any moisture.  In general, a traditional kiln is a building standing two stories tall with the top perforated to allow all heat to escape.  The ground floor contains peat bricks that are heated.  During this process the grain is dried and absorbs that peat's smell.  The pagoda style roof on a distillery is the most distinct characteristic.  The malt must not be heated above 70 degrees or it will certainly be damaged and unusable.

Today, most of the distilleries buy all their malt from a centralized malting company.  However, there remain a select few that continue to be traditional and do it all themselves.

The grain is milled into grist and mixed with water in mash tubs to be heated to sixty degrees.  During the mashing period the water is changed at least four times to rid the tubs of sediment.  The byproduct of this mashing is known as wort.  The wort must be cooled before mixing with yeast in what is called a wash back.  This large container is never filled completely as the wort froths a lot due to carbon dioxide.  By the time two or three days have passed, all the yeast is killed by the alcohol.  The final product of this cycle is called wash.  It contains five to eight percent alcohol.

The stills in which the wash is placed are made of copper and are regulated to a particular shape that allows for proper distillation to occur.  The still method is usually completed twice, but some companies do it three times or more.

After the entire method is complete the brew is then placed in casks made usually of oak, for a minimum period of eight to twelve years.

How Was Blue Cheese Discovered

Blue cheese is made from the milk of ewes or cows.  The story goes that blue or ''bleu'' (as some would have it) cheese was discovered quite by accident in a cave.  It had been left there and was found many days later covered with a greenish blue mold.  To the amazement of the villagers, it wasn't spoilt.  Despite its acrid taste, the cheese was appealing to the taste buds.  The idea of actually simulating the conditions and making the cheese was struck upon, and the rest is history.

Scientists explain that the penicillium roqueforti and the penicillium glaucum fungi manifest themselves as blue-green mold spores in cheese that has been left about for a while.  Cheese makers have bettered nature and fashioned their own range of blue cheeses by following a variety of methods.  Instead of waiting for nature to do its work, manufacturers inject the mold into the cheese, or alternatively introduce the mold into the curds, at the time when the curds are separated from the whey.  Many makers of cheese still age the cheeses in caves, from where the idea of this type of cheese originated.

Roquefort is a cheese for emperors.  In fact, it was favored by the great Charlemagne himself.  The village Roquefort-sur-Soulzon had permission from King Charles VI way back in 1411, to be the sole manufacturers of the blue cheese marketed under the name Roquefort.  It is one of the oldest cheese manufacturing centers of the world and a proud upholder of tradition.  Although the manufacturers have altered the process by injecting the penicillium roquefort fungus into the cheese, they still age the cheese in limestone caves.  The reason for the alteration in the method is to make certain that the mold spreads uniformly in the cheese.  The main ingredient is ewe's milk.  The cheese has a label bearing the brand of a red sheep.  If there's no red sheep icon, you probably haven't got the genuine article.

Stilton is a rich cheese, with a flavor all its own.  Strange as it may seem, this cheese is not processed in Stilton, a village in Huntingdonshire, England.  It was on sale at the Bell Inn, the local pub in Stilton, hence the name.  Made from the milk of local dairies in Derbyshire, Leicestershire and Nottinghamshire, this is probably the most popular of blue cheeses in England, and dates back to 1720.

The sharp flavored Gorgonzola is a semi-hard cheese.  Maytag and Danablu are other varieties of blue cheese.

Any gourmet will agree that blue cheese is among the world's finest cheeses today.  The cheese with blue veins running attractively across it has a distinctly strong and pungent flavor that makes it uniquely different from any other cheese.  You have to acquire a taste for blue cheese, it is true, but once you're hooked it'll be the only cheese in the world for you.

Home Coffee Grinder Buying Guide For Serious Coffee Drinkers.

Serious coffee drinkers wouldn't consider anything less than grinding their own beans at home.  Grinding beans does take a bit more time but as any connoisseur will tell you, it is well worth the effort.  The reason for this is that coffee beans like any other food product oxidize when they are exposed to the air.  Once the beans have been ground they have a much larger relative surface area than the unground bean plus there is no outer layer of protection so they suffer this effect even more.

Consequently grinding beans at home produces the least exposure to air and hence the freshest grounds.  In making the perfect cup of espresso what is important is that you grind only the amount you will use immediately.

There are three main types of Coffee Grinders which include the burr, blade and crusher designs.

Blade Grinders operate pretty much the same way as the ancient mortar and pestle which crushes and mashes the beans.  As you would understand this method is not 100% effective because it produces grounds of uneven size.  If you have other choices steer away from these models and go with the ones that have superior features.

Contrary to their name Blade grinders don't actually grind at all but rather chop.  Being electric the whirling blades slice the roasted beans into smaller and smaller sections until they are reduced down to a small grain size.  Unfortunately, you end up with grains that are invariably too large and of inconsistent size.

As a consequence the surface areas of the granules vary, releasing varying amounts of flavor oils when brewed.  Another effect of slicing is often the production of excess heat because of the high speed of the blades.  Friction warms the grounds and partially dissipates the aroma.

If you want to make the best grounds Burr grinders are by far the top model to buy for home use.  This type of grinder has a pair of motor driven plates with pyramid-shaped teeth that grind the beans to an even small granule.  With the better models they allow the operator to adjust both the size of the grain and the speed of the grinding which is important if you want to get your coffee grounds just right.

The really serious coffee aficionados will always prefer a burr grinder over any other even though they can be noisier to operate.  The reason for this is because this type of grinder allows for the most control of bean grain size from coarse to fine through being able to adjust the speed.  The best of the conical burr grinders can rotate as slowly as 500rpm.

When the home barista is considering buying other attributes to look for are solid construction, easy cleaning and low noise.  A cleaning brush and removable upper burrs is essential as different materials used can affect how much static electricity is produced -- this causes the grains to stick to the burrs and container.

If you are serious about producing the perfect brew and don't mind spending a little extra time and effort to make a gourmet cup then a good quality coffee grinder is definitely worth considering.

Enjoy!

Gourmet Foods

Many people claim that they do not like gourmet foods;  but this may be the case only because they have not tasted enough varieties.  The types of gourmet foods are endless.  Not only are there meats, drinks, cheeses, fruits, and deserts, but there are hundreds of kinds of all of these.  Gourmet foods are a delicacy and they taste absolutely heavenly.

Whenever anyone thinks of gourmet foods, the first thing that often comes to mind is cheese.  If you are in the market for cheese, remember that gourmet cheese is not like American or Cheddar cheese.  For example, Agour Ossau-Iraty is a cheese made in Poland from sheep's milk.  34 Degrees Australian marinated feta is produced in Israel and is made from the milk of sheep and goats, with spices added.  It is difficult to pick out one cheese with this many types available to try.  If it is possible for you to do so, smell the cheese before you buy it.  Especially if you are in France, buy what smells good to you.

One of the best tasting and most popular categories of gourmet foods is deserts and sweets.  Favorites include cakes, candies, cookies, and chocolate.  Varieties of cakes are sponge cakes, cheesecakes, and chocolate, lemon, and raspberry cakes.  Gourmet cookies can be plain or decorated, and come in a variety of flavors.  Toppings, such as syrup, honey, creams, jellies, jams, and spreads, are another gourmet favorite.  While any of these can be made at home or bought at the grocery store, the delightful texture and taste of the gourmet desert versions are to die for.

Another well known gourmet food is exotic tasting coffee and tea.  Whether you want loose tea or tea bags, ground coffee or whole beans, hot chocolate or a chilly frappuccino, there is a gourmet drink out there for you.  These drinks can give you the extra energy you need to stay awake, warm you up on a winter's day, or be just the right complement to an excellent meal.  What better for going with coffee than biscotti?  These are good by themselves, or dipped in coffee, tea, cappuccino, milk, or wine.  Biscotti come in all sorts of flavors, like hazelnut, chocolate, gingerbread, and many others.

If you like gourmet food and are one of those people who can't live without your meat, there are still lots of options out there.  That's right -- there is such a thing as gourmet meat.  You can get Angus beef strip steaks, caviar, escargot, hot salami, free-range turkey, pheasant, Danish brown sugar slab bacon, and many more.

Gourmet food is great no matter what the occasion.  The holiday season is an excellent time to try new gourmet foods, or even give them as a gift.  They can be purchased in a gourmet food store, through a catalogue, or even online.  Once you have tried gourmet food, the taste will have you hooked.

Gourmet Cakes

You may not be able to have your cake and eat it too, but you can certainly learn how to make one!

Gone are the days when cakes were considered a luxury.  These days cakes are part and parcel of every day life, finding their way into Sunday dinner, church socials, and birthdays.  Most of us think that gourmet cakes are hard to make, but that notion is incorrect.  Gourmet cakes are one of the easiest deserts to make.

Just go to a search-engine like Google or Yahoo, and type in "elegant Gourmet cake recipes." Click the button and you'll find numerous sites offering recipes like ice cream cakes, walnut mud-cake, pear and raspberry cake, Sydney mud-cake, Russian cheesecake, Bailey's marbled cheesecake, chocolate peanut-butter cheesecake, just to name a few.

I think most of us know that by using crock-pots, you can make quick and easy dishes in the morning that are ready for you when you get home from work.  How mundane.  But for something truly sublime, you should try one of the great recipes for ice-cream cakes.

Ice cream cakes are considered a gourmet cakes since they are something special.  They are a perfectly blended rich ice-cream with smooth frosting and moist cake.  You cake make one of these masterpieces with just a little bit of imagination and some store-bought ingredients.

When you go for shopping for the ingredients for this cake, pick up fresh chocolate as garnish, fresh fruit, frozen whipped topping, your favorite flavor of ice-cream, and some angel food cake.

After getting all of your ingredients, put the ice cream and cake in the freezer for about two hours.  You should thaw the frozen whipped topping on the counter for at least 30 minutes just prior to starting.  Now slice the fresh fruit and shave the chocolate into attractive pieces to garnish the top of the cake.  Remove the ice cream from the freezer and thaw it for thirty minutes.  Now remove the cake from the freezer and slice it into three pieces, horizontally.

To produce your wonderful gourmet ice-cream cake, stir the ice cream with a wooden spoon until it becomes smooth and creamy.  Now spread the ice cream between the layers of cake.  Once you have finished the assembling the layers, frost the exterior and top of the layers with the whipped topping.  Now garnish the cake with the fruit slices and/or chocolate.

Put the cake back into the freezer until you are ready for your dinner.  This recipe for gourmet ice-cream cake is sure to please your friends and family, and makes for the perfect finish for dinner.

Giving The Gift Of Tea With A Tea Gift Basket

Nothing says I love you like a gift basket -- a collection of favorite things assembled in a beautiful package.  And for the tea lover, a tea gift basket can be the most wonderful of gifts;  a compilation of treasures to encourage relaxation and reflection as you gather around cups of tea.

The tea gift basket can be assembled in a number of ways.  First, there are many gift basket companies -- both large and small -- that will put together your tea gift basket and ship it directly to the person of your choice.  In many cases you will be able to choose exactly what you would like included in the basket to make it a unique and personal gift.

Some companies have a standard tea gift basket you can purchase and send.  Most include teacups, tea itself, and tea accoutrements such as sugar spoons, loose tea balls, strainers, and sometimes even baked goods.

In many cases, these companies will also allow you to pick the actual basket you would like to be used for your tea gift basket.  You can have them include a personal note and your gift is complete.

The Internet is a fantastic resource for finding gift basket companies that will put together your tea gift basket.  With the advent and subsequent growth of online commerce, more and more companies of this nature are offering their services through cyberspace.  A few clicks of the mouse and you've assembled a beautiful gift for the tea lovers among us.

If you really want to personalize your tea gift basket, and you have your share of creativity, go ahead and make your own tea gift basket.  With a little bit of ingenuity, you'll create a one-of-a-kind gift that will be most appreciated.

Assemble some favorite teas -- some of your favorites and some favorites of the person to whom you are giving the tea gift basket.  Include one or two pieces of some beautiful, reasonably priced china;  perhaps you can find one or two antique teacups at a local antique store.  Then round out the tea gift basket with personal touches;  don't be afraid to get creative!  Throw in some delicate linen napkins, an interesting container for loose tea, and some chocolates.  Whatever you think will make the tea gift basket unique is exactly what you should include.

Have fun with your tea gift basket.  And anyone who receives it will feel the joy

Garlic - Chilli Pepper - Ginger

Garlic

Scientific name:  Allium sativum Linn.
Family:  ALLIACEAE
Vernacular name:  Kra –thiam

Garlic has long been recognized all over the world as a valuable condiment or foods, and a popular remedy medicine for various ailments and physiological disorders.  It is hardy bulbous perennial with narrow flat leaves, and bears small white umbel of edible flowers and bulbils.  Kra thiam clustered made up of several bulblets called cloves enclosed in a papery white or pinkish sheath.  Garilec is used practically all over the world for flavouring various dishes.  Garlic is used practically all over the world for flavouring various dishes.  Fresh garlic is used in several food preparation in Thailand.  Fried Garlic in oil is the most popular for seasoning in Thai dishes.  Raw garlic can be used in the manufacture of garlic powder packed into capsules.  Garlic purifies the blood, helps control acne, and reduces blood pressure, cholesterol, and clotting.  Garlic clears catarrh, thus providing treatment for colds, bronchitis, pulmonary tuberculosis, and whooping cough.

The dried, mature bulbs are popular condiment in Thai cuisine.  Garlic is used in numerous Thai dishes where is serves as a flavouring as well as preservative.  Thinly-sliced garlic, fried to a crisp golden brown colour, is used to garnish savoury Thai dishes.

Chilli Pepper

Scientific name:  Capsicum annum L.
Family:  SOLANACEAI
Vernacular name:  Prik

Chillies grow in all parts of the tropics, usually grows to 30 cm-1 m (1-3 ft) high.  There are many varieties of Chillies, varying in shape, colour, size and pungency of fruits.  Generally, the large, round, fleshy varieties are milder than the small, thinskinned, pointed types.  They are used ripe, when they may be red, orange, yellow or purple, and unripe, when they are green.  Ripe chillies are available dried, crushed, fladed and ground.  Dry chillies is extensively used as a spice in all types of curry dishes.  Fresh chillies are rich in vitamin C, they help in the digestion of starchy foods and may be taken as a tonic.  In large does, chillies may cause stomach and intestinal burns.

Ginger

Scientific name:  Zingiber officinale Rosc.
Family:  ZINGIBERRACEAE
Vernacular name:  Khing

One of the oldest and most important spices is now widely grown.  The fresh rhizome is knobbly, off-white of buff-coloured and often branched.  The pale yellow flesh should not be too fibrous.  The ginger plant grows up to 1 m on partly shaped sloped.  It has narrow pointed leaves and small yellow, purple-lipped flowers.  The hard, knobbly rhizome is about 2 cm in diameter.  Rhizomes are used fresh or preserved.  Ginger's flavour is hot and slightly biting.  In cooking ginger is mostly used fresh.  It is an essential ingredient of curry powder and other spice lends, and is found in gingerbread, biscuits, cakes, puddings, pickles and many Asian vegetable dishes.  It is widely used in medicine as a digestive aid.  Ginger tea made by infusing dried or fresh rhizome in boiling water for five minutes.  It is a warming drink and thought to improve the circulation.

An erect plant with thickened, fleshy and very aromatic rhizome.  The stem is 0.4 to 1 metre high with long and narrow leaves arranged alternately in two ranks along the stem.  The inflorescence is cone-shaped, borne on a long stalk which emerges from the underground stem.  Individual flowers are greenish-yellow with a small dark purple tip.  The rhizomes differ in shape and size in the different cultivars.

Feel Refreshed Quickly With The Help Of An Automatic Espresso Machine

There are many people that have a difficult time going in the morning unless they have had there coffee.  This essential caffeine boost stimulates the brain to become more active.  This can be a lifesaver, if you were up late the night before.  So if you love coffee, you will definitely love having an automatic espresso machine.

Coffee at Your Fingertips

The reason for most inventions is to make life a little easier.  With all the hustle and bustle of life, it can be difficult to stop and wait for coffee brew.  That's why people are enjoying the speed of an automatic espresso machine.

Originally espresso machines were created to get a perfect combination of taste and intensity in coffee.  Over time there were three types of espresso machines the semi automatic espresso machine, the automatic espresso machine and the fully automatic espresso machine.

You need water, fresh ground coffee, and power to use a semi automatic espresso machine.  You have to make sure you have the perfect amount of each thing in order to make a great cup of coffee.  For an automatic espresso machine, you don't have to worry about the proper amount of water being present.  This is because the flow meter in the automatic espresso machine detects the amount of water and automatically stops the flow after each cup of espresso.  With the fully automatic espresso machine, you only need to supply the coffee beans and press a button when you are ready for a drink.  The machine has a grinder inside to grind the coffee beans and it automatically draws the water, without you having to do a thing.

How Do I Pick an Automatic Espresso Machine?

It is best to choose the machine based on the number of people that will be using the automatic espresso machine.  If you live alone and only drink one cup a day, than the automatic espresso machine is the best choice.  The problem with choosing the fully automatic espresso machine is that the coffee beans would be out too long and loose their flavor.

If you need an espresso machine for work, than the best choice is the fully automatic espresso machine.  This machine was created for commercial use.  It quickly produces multiple cups of coffee, so that people aren't waiting around a long time for their coffee.

If you are a coffee fanatic who loves to make coffee as much as drinking it, than the semi automatic espresso machine is right for you.  Since you will be putting a lot of manual labor into your coffee, it is important that you don't mind the work.

There are a lot of automatic espresso machines available online.  You are only a few clicks away from being able to wake up to a fresh cup of espresso everyday.

Do You Have It? Coffee Bad Breath. Find Out More ... Now!

Bad breath would have to be the most common personal hygiene condition that all of us fail at one time or another.  Let's face it if a friend or someone in our family, or even a work colleague has it, we certainly take a step back out of their personal space quick smart ... don't we?

Of course it isn't news that a daily routine of brushing and flossing our teeth after we eat is an effective treatment against this type of offence.  However for some people like me who are constantly on the go, carrying out this simple mouth cleaning treatment throughout the day isn't always possible.  Personally I carry a little box of breath mints everywhere I go because in my role as a I work up pretty darn close and personal with the public.

Having a breath problem is not something I can afford to have when, as part of my job, I am leaning over people critiquing their work.

Maintaining a high standard of personal hygiene and grooming is of utmost importance if I am to set a positive example for the job seekers to follow as an effective means of increasing their chances of landing employment.  Like clean underwear a fresh breath is something we should never leave home without.

Some years back I went to visit a new dental clinic to have a tooth filled.  On the day I remember being horrified when the dentist accused me of being a smoker because the brown stains on my teeth were so bad.  Needless to say the poor fellow copped a mouthful as I told him in no uncertain terms that I had never dared to take up smoking.

Once he realised he had made a mistake in diagnosing what was causing my bad mouth he then went on to ask about my diet.  At the time I didn't understand why he seemed so interested in knowing what foods went into my mouth as I had already told him I didn't eat anything with sugar in it and that I used mouthwash twice a day to kill any bacteria.

When he didn't get anywhere with picking on my dietary habits he went on to quiz me about how many cups of coffee I was drinking a day.  Shamefully I confessed to indulging in six or more a day of my favorite brew.  ''Your breath must be really bad in the morning,'' he exclaimed.  Coffee he insisted was up there with garlic and onions as one of the major causes of halitosis which, just in case you didn't know, is the technical term for bad breath.

So, if your coffee drinking habits are at the higher end of the scale like mine, then be mindful that it may be causing you to have bad breath.