Perfect Pot Coffee Shop

Is it really Gourmet?

2008-06-01T20:17:00.000-07:00

Ever wonder why some places offer ‘gourmet’ coffee for $4 and $5 a pound while others are triple that? Well…you get what you pay for. Ask yourself these questions when making your gourmet coffee purchase:

~Is the coffee Fresh Roasted to your order, or is it roasted and packaged in bulk and then waiting for sale?
This is important because coffee does not improve with age, once roasted the quality clock starts ticking.

~Do I have options?
Coffee is not one size fits all! It is important to have a variety of blends and origins to choose from in addition to being able to buy your coffee whole bean or ground.~What if I don’t know what kind of coffee to buy?
A quality site should have a resource for recommendations, or if you are feeling adventurous try a coffee club in which you receive a different coffee every month.

~How much coffee do I order?
To maintain the freshness and quality of your purchase, it is recommended that you only purchase the amount of coffee to be consumed in a couple of weeks.

~Once I receive my coffee, do I know how to store and prepare it?
See our 10 tips article below.

Following these steps can make the difference between a bitter or bland store bought cup of coffee or testimonials such as “I never liked coffee, it was always bitter or burnt tasting. Then I tried your coffee and tips, now I make coffee at home all week! I even started grinding my own beans!”

The Optimal Coffee Environment:

2008-06-01T18:42:00.000-07:00

Best Climate Conditions for Growing Coffee Beans

Author: Coffeeresearch

For growing Arabica coffee beans, there are two optimal growing climates:

The subtropical regions, at high altitudes of 16-24° (Illy, 21). Rainy and dry seasons must be well defined, and altitude must be between 1800-3600 feet. These conditions result in one coffee growing season and one maturation season, usually in the coldest part of autumn. Mexico, Jamaica, the S. Paulo and Minas Gerais regions in Brazil, and Zimbabwe are examples of areas with these climate conditions (Illy, 21).

The equatorial regions at latitudes lower than 10° and altitudes of 3600-6300 feet (Illy, 21). Frequent rainfall causes almost continuous flowering, which results in two coffee harvesting seasons. The period of highest rainfall determines the main harvesting period, while the period of least rainfall determines the second harvest season. Because rainfall is too frequent for patio drying to occur, artificial drying with mechanical dryers is performed in this type of coffee growing environment. Examples of countries that have this climate are Kenya, Colombia, and Ethiopia (Illy, 21).

Robusta coffee is grown at much lower altitudes (sea level-3000 feet) in an area 10° North and South of the equator (Illy, 22). It is much more tolerant to warm conditions than Arabica coffee.

Is It True What They Say About Decaf?

2008-05-14T19:36:00.000-07:00

Author: Wellness Letter

Most people who drink decaffeinated coffee do so because it doesn’t make them jittery or keep them awake. But some believe it’s better for them than regular coffee—even though coffee has been cleared of nearly all health charges, and may actually be beneficial. Is decaf somehow healthier than regular coffee? Or does the decaffeination process itself represent a health risk? On the other hand, many Americans are drinking tea because they’ve heard how healthy it is. If they drink decaf tea, they may wonder, do they get the health benefits? Here are answers to these and other questions.

How much caffeine does decaf contain?

It must have at least 97% of the caffeine removed. That leaves about 5 milligrams, compared to the 100 to 150 milligrams in 6 ounces of brewed coffee. Tea starts with much less caffeine, so most decaf tea has even less caffeine than decaf coffee.

How is coffee or tea decaffeinated?

There are three methods to extract the caffeine: using organic chemical solvents (methylene chloride or ethyl acetate), carbon dioxide, or the water method (also known as the Swiss Water method). Since ethyl acetate is derived from fruit, coffee de-caffeinated via this solvent is sometimes described as "natural" decaf. Some coffee or tea processors use different methods for their various products.

Is one type of decaf preferable?

No. Over the years there have been worries about decaf processed with methylene chloride because studies had found that this chemical caused cancer when inhaled by lab animals (which is why it was banned in hair sprays). But there was no carcinogenic effect when the animals drank the chemical. In any case, the residue in decaf is virtually nil, and there’s no evidence of any danger for humans drinking decaf. The FDA has approved the compound for use in decaffeination. Many companies, including Starbucks (except for its decaf mocha java), use methylene chloride because consumers tend to prefer the taste compared to, say, water-filtered decaf, which usually tastes blander.

Does regular coffee pose any health risks?

Coffee has been blamed for causing many ailments, but in nearly every instance it has been declared not guilty, as we have reported over the years. It was linked to heart disease and pancreatic cancer—but then exonerated. Some researchers still worry that coffee drinking may promote hypertension; most studies, however, have found no such effect. A few studies have suggested that large quantities of coffee (regular or decaf) can boost blood cholesterol slightly, but most research has found no increase in cholesterol or cardiovascular risk. One exception: drinking five or more cups of unfiltered coffee, brewed in a French press (a pot with a plunger), raises cholesterol. The great majority of Americans and Canadians, however, drink filtered coffee.

Caffeine actually has potential benefits. Besides boosting alertness, it has an analgesic effect, which is why it is added to some pain relievers. Several studies also suggest it helps prevent Parkinson’s disease. A Finnish study in the New England Journal of Medicine in March found that coffee may reduce the risk of Type 2 diabetes. And there’s preliminary evidence suggesting it may help against gallstones and dental cavities.

What about decaf—does it pose any risks?

Though decaf has been less studied than regular coffee, it too has been the focus of several health scares that have so far not panned out. For instance, a recent study of women in Iowa found that those drinking four or more cups a day of decaf had an elevated risk of rheumatoid arthritis, but a more recent study from Harvard found no such link.

Decaf can, however, have some of the same effects on the body as regular coffee. It too can cause heartburn or irritate stomach ulcers in susceptible people. And oddly enough, even without the caffeine, it too can stimulate the nervous system and briefly boost blood pressure in those unaccustomed to coffee, according to Swiss researchers. But coffee, decaf or regular, does not cause hypertension.

Is decaffeinated tea as healthful as regular?

No one knows. The studies suggesting health benefits have looked at people who drink a lot of regular tea, not decaf. The benefits apparently come from antioxidant compounds called flavonoids. Decaf tea generally contains less of these, though flavonoid con-tent varies widely among teas, so it is hard to predict. The levels also depend on how the tea was processed. Moreover, not all types of flavonoids are lower in decaf tea, and it’s not known which ones are most important. A few studies suggest that decaffeinated teas do have potential anti-cancer effects. For instance, one study found that smokers who drank four cups of decaffeinated green tea daily for four months had significantly reduced DNA damage, as shown by urine tests. Another study gauged the total anti-oxidant capacity of various teas and found that some decafs rank higher than some regular teas.

On the horizon: Coffee plants are now being genetically engineered to have 70% less caffeine. But it will take another four to five years for the plants to mature and produce beans. And it’s not known whether coffee from these beans will taste better or worse than today’s decaf.

UC Berkeley Wellness Letter, May 2004

Different Types of Coffee Makers

2008-05-08T18:09:00.000-07:00

Author: The Best Coffee Maker

This article gives a brief tour of the different kinds of coffee makers; drip coffee makers, french press coffee makers, espresso machines, pod coffee makers, and vacuum coffee makers. Many people don’t realize the wide variety of options available to them.

Drip Coffee Makers
In 1972 Mr. Coffee introduced the first automatic drip-brew coffeemaker for home use. Because of their convenience, today drip coffeemakers are the most popular way of making coffee at home.

If you have more than one coffee drinker in the household or often have company, an automatic drip coffee maker may very well be the best choice. These coffee makers will brew a 6 to 12 cup pot in 4 to 8 minutes. To make copy, simply fill the water resevoir, place your favourite ground coffee into the filter, turn the machine on and wait 4 to 8 minutes until the pot fills up.

If you’re considering purchasing a drip coffee maker, make sure the brewing time and water temperature is specified. The temperature should be between 195°F (90°C) and 205°F (97°C) and brewing time depends on the capacity but should be under 8 minutes.

French Press Coffee Makers
A French press, also known as a Bodum, press pot, coffee plunger or cafetière, is a coffee maker popularized by the French. If used correctly, French presses can make teriffic, rich full flavored coffee, although stronger than other coffee makers. A French press is made up of of a narrow cylindar shaped jug often made of glass or plastic, with a lid and a "plunger" which fits snugly in the cylinder. It has a fine nylon or wire mesh filter. Coffee is brewed by spooning freshly ground coffee into the water together, leaving to brew for a few minutes, then depressing the plunger to separate the grinds to the bottom.

Espresso Machines
An espresso maker is used to produce espresso, the traditionally Italian coffee beverage. Today there are combination drip and expresso machines for home that produce both coffee beverages. Good machines have separate controls and water resevoirs for each feature, this enables you to make espresso and drip coffee at the same time or separately as you like.

The Pod Coffee Maker
Pod coffee makers are single-serve machines (usually). They are super convient and make an teriffic and consistent coffee due to the premeasured tea bag like pods that hold the grounds. They are the perfect instant coffee makers for people on the go.

Coffee Percolators
Coffee percolators once enjoyed great popularity but today they are mainly used for camping. They’re not the best way to make coffee anymore. The big problem with a percolator in the boiling water can scald the coffee and cause over-extraction, creating a bitter taste.

The best results are gained if the water is only allowed to perk once, meaning pass through the coffee once. To accomplish this remove it from the heat source after the first brewing cycle. Allowing the water to perk more than once, produces a thick, bitter or stale coffee.

However, some people prefer the dark, strong taste of percolator coffee. Certainly while camping, as the only other option may be instant coffee!

Vacuum Coffee Maker
Vacuum Coffee Makers are excessively complex for everyday use, but are known for creating a clear brew. They look like something you’d find in a chemistry lab and their quirky appearance can be entertaining to company. They consists of two connectable compartments (made of glass, metal, or plastic) with a filter in between and require some sort of heat source to operate.

Coffee Cupping

2008-04-28T15:14:00.000-07:00

Author: coffeeresearch

Cupping is one of the coffee tasting techniques used by cuppers to evaluate coffee aroma and the flavor profile of a coffee. To understand the minor differences between coffee growing regions, it is important to taste coffee from around the world side-by-side. Cupping is also used to evaluate a defective coffee or to create coffee blends.

Tasting Coffee

Coffee Table Preparation

In a coffee cupping session, the table is usually set up with 6 to 10 cups per coffee. These are fashioned in a triangular manner. At the top of this triangle you should place a sample of the roasted coffee and a sample of the green coffee. In the center of the table place a cup of room temperature water and an empty cup containing the cupping spoons. Cover both the green sample and roasted sample until the cupping session is over and the coffee aroma, fragrance, and flavor profile have been documented. After this time, the coffee samples could be uncovered and additional comments can be written based on appearance. This method will help reduce the common "eye cupping" technique.

Coffee Sample Preparation

To prepare the coffee samples, place 2 tablespoons of freshly roasted and freshly ground coffee in a 6 oz cup. Ideally one should use 55g of coffee per liter of water. The grind should be between a French press size and a drip coffee size. The coffee should be roasted light (Agtron 65). In the industry we often stop the roast about 30 seconds into the first crack long before the start of the second crack. This allows us to fully evaluate the coffee for defects and for the sweetness and aroma that are burned off at darker roasts. The roast should be similar for all of the coffees evaluated. During an important coffee cupping session the roast similarity can be verified visually by grinding a portion of each sample and lining the coffee samples up next to each other on a black sheet of paper.

Coffee Fragrance and Aroma Analysis

While the filtered water is boiling, smell the coffee grounds and write down your observations. The smell of the grounds (before water is added) is referred to as the fragrance.

Then add hot water--just off the boil--to each cup. At this time you should also add hot water to the cup containing the spoons so that the spoons stay at the same temperature as the cups containing the coffee. Smell each cup without disturbing it and write down your initial observations of the coffee aroma.

After 1-2 minutes, break the crust of the coffee using one of the preheated spoons. Put your nose directly over the cup and push the coffee down. This is the most potent burst of aroma you will have during cupping and is the best time to evaluate the coffee aroma. As you break the crust stir the cup a little to make sure all of the coffee is covered in water and to help the coffee sink to the bottom of the cup. Add any further description of the aroma to the description you wrote before breaking the crust.

Rinse the spoon in hot water and move to the next sample. After evaluating the aroma of all of the samples, scoop out any grounds that continue to float. Due to the high density of the lightly roasted coffee most of the grounds will sink.

Coffee Flavor Analysis

After the coffee has cooled sufficiently take some coffee into the spoon and slurp the coffee strongly to aspirate it over the entire tongue. It is important to aspirate strongly since you are trying to cover the entire tongue evenly. Aspirating strongly will also cause tiny droplets of coffee to be distributed into the throat and into the nasal passage. The nose can act as another powerful tasting tool. Most of the flavor observed in a coffee is a result of aromatic compounds present in the coffee. This effect can be demonstrated by plugging your nose while drinking coffee. While the nasal passage is blocked, the coffee will likely taste similar to instant coffee due to its lack of aroma. When the nasal passage is opened, a full rainbow of flavors will immediately become evident.

After each coffee taste test, write down your observations of coffee taste, acidity, aftertaste, and body. Move to the next cup and try to compare the different cups. As the coffee in each cup cools, it is often possible to detect new flavors. Therefore, it is important to cup a coffee when it is both warm and when it has cooled to just above room temperature. The best coffees will have positive characteristics at both ranges of temperature.

If you are cupping more than a couple cups of coffee, it is advisable to spit out the coffee after evaluation. When cupping several coffees it is possible to have too much caffeine, which can adversely alter your cupping ability.

Coffee Cupping Conclusions

The key to cupping coffee is practice and humility. The best cuppers I know are modest and always eager to learn more. I have served on cupping juries with some of the best in the world and we do not always agree. The beauty is that we agree to disagree while respecting and trying to identify the characteristics that other people find.

Do not be intimidated by people that try to impress you with some abstract description of a coffee. This is more of a romantic tribute to a coffee rather than a reality. Cupping coffee should be fun and interesting, but not a contest of who is more articulate. On the other hand, your description should be more substantial than a reiteration of a textbook definition of a coffee.

Despite the strict, scientific-like protocol to coffee cupping, the method followed in the industry is quite varied and almost every good cupper has his or her own permutation. Cup under conditions you like, but try to stay close to the standards in case you need to cup with other people.

The secret to becoming a good coffee cupper is simple: trust yourself by practicing regularly and be humble enough to continue to learn from others.

The Impact of Global Warming on Coffee Plants and Beans

2008-04-23T20:05:00.000-07:00

Author: Natural News

If you’ve taken notice to the sporadic ranges in coffee prices, it’s not because of greed amongst the growers. Read about the effects of global warming and how it is substantially impacting coffee crops around the world.

The effects of global warming are widespread, impacting not only our daily atmospheric breathing-related abilities and quality of life in general, but also a great majority of agricultural industries including coffee bean crops. Erratic forces of nature, e.g. too much rainfall, then extreme dry spells as a direct consequence of deforestation and pollution, can very often produce a severe impact of global warming on coffee plants and beans. And based on these ever-changing, sometimes extreme climate and temperature changes, many of the major tropical coffee crop regions of the world which include Central America, Brazil, Africa and India are experiencing irretrievable losses.

The Logistics of it All

A flourishing growth, hence triumphant harvesting of a coffee crop, depends greatly on not just rainfall in itself but more importantly, the timing and amount of it all. During the spring months of April and May, the plants need considerable rainfall to assist with the development of their flowering phase. But when the heavy rains come instead during the months prior to that stage, the coffee crop’s growth is stunted, thereby causing havoc on its entire developmental process. As the summer months of June and July approach, the plants need and thirst for yet further moisture. Then, as the seasons shift into the early autumn months of late August and September, coffee plants necessitate dryness so that the beans can harden and ripen. So a drought during this time frame is most beneficial. But when global warming steps in and the weather works in backward succession with the crop’s crucial necessities, creating heavy downpours when aridity is essential and vice versa, all that the farmers can do is stand by and watch as the fruits of their labor are destroyed.

Dollars and Cents

A Business Daily article published in November, 2007, states that coffee crop losses will not only create a necessity for increased pricing, but are also defeating the efforts of coffee farmers world-wide. Successes gained by sustaining their crops through strategic laboring and maneuvering within the constant greenhouse effects on their plants, are proving futile as nature consumes substantial percentages of their yield. And as a result, the monetary aspect trickles negatively into not only their livelihood, but that of the global consumer as well, because as is commonly known, when supply decreases, market prices rise.

Possible Solutions in Sight

In a tactical approach toward uncovering new methods and means as an attempt to elude the challenging weather patterns, agricultural experts in conjunction with coffee farmers are working toward developing new, stronger plants that will be able to combat the effects of global warming by utilization of their own resiliency. But only time will tell if this is effective as the world continues to strive toward creating a cleaner, safer environment for all life, including but not limited to, vegetation.

History of Coffee

2008-04-17T20:25:00.000-07:00

Author: Telusplanet

The history and development of the beverage that we know as coffee is varied and interesting, involving chance occurrences, political intrigue, and the pursuit of wealth and power.

According to one story, the effect of coffee beans on behavior was noticed by a sheep herder from Caffa Ethopia named Kaldi as he tended his sheep. He noticed that the sheep became hyperactive after eating the red "cherries" from a certain plant when they changed pastures. He tried a few himself, and was soon as overactive as his herd. The story relates that a monk happened by and scolded him for "partaking of the devil's fruit." However the monks soon discovered that this fruit from the shiny green plant could help them stay awake for their prayers.

Another legend gives us the name for coffee or "mocha." An Arabian was banished to the desert with his followers to die of starvation. In desperation, Omar had his friends boil and eat the fruit from an unknown plant. Not only did the broth save the exiles, but their survival was taken as a religious sign by the residents of the nearest town, Mocha. The plant and its beverage were named Mocha to honor this event.

Originally the coffee plant grew naturally in Ethopia, but once transplanted in Arabia was monopolized by them. One early use for coffee would have little appeal today. The Galla tribe from Ethiopia used coffee, but not as a drink. They would wrap the beans in animal fat as their only source of nutrition while on raiding parties. The Turks were the first country to adopt it as a drink, often adding spices such as clove, cinnamon, cardamom and anise to the brew.

Coffee was introduced much later to countries beyond Arabia whose inhabitants believed it to be a delicacy and guarded its secret as if they were top secret military plans. Transportation of the plant out of the Moslem nations was forbidden by the government. The actual spread of coffee was started illegally. One Arab named Baba Budan smuggled beans to some mountains near Mysore, India, and started a farm there. Early in this century, the descendants of those original plants were found still growing fruitfully in the region.

Coffee was believed by some Christians to be the devil's drink. Pope Vincent III heard this and decided to taste it before he banished it. He enjoyed it so much he baptized it, saying "coffee is so delicious it would be a pity to let the infidels have exclusive use of it."

Coffee today is grown and enjoyed worldwide, and is one of the few crops that small farmers in third-world countries can profitably export.

Benefits of Organic Coffee

2008-04-11T10:37:00.000-07:00

Author: coffeeresearch

Organic coffee beans are coffee beans that have been produced without the use of pesticides or herbicides. This is both beneficial to both the producer and the consumer. However, non-organic coffee is typically higher yielding because it is not usually shade grown. The definition of certified organic coffee can be extended to include an emphasis on recycling, composting, soil health, and protection of the environment. These are important aspects to sustainability that are both cost effective and socially responsible. That is why organic fair trade coffee and organic shade grown coffee often go hand in hand.

Coffee Grounds in the Garden

2008-04-09T06:42:00.000-07:00

Author: Bluegrass Gardens

Using coffee grounds in the garden is a great way to add organic matter to your soil. Coffee grounds are also a good source of nitrogen for your garden soil. Being naturally acidic in nature, used coffee grounds are wonderful for acid loving plants such as roses, blueberries, camellias, azaleas, rhododendrons and even viburnum. Should you want to use coffee grounds in the garden on plants that do not appreciate the acidity, you may need to add a limestone supplement. If you don't drink coffee very often, you may find coffee grounds for the garden at your local coffee shop. Most are more than willing to give you all the coffee grounds your garden can handle. Don't add too thick of a pile of coffee grounds or mold may develop. A nice thin layer of coffee grounds around the trunk of the plant is all that is needed. One more added benefit of using coffee grounds in the garden is that earthworms love the used coffee grounds. They will feed on the coffee grounds and in turn aerate and fertilize the soil around your plants. You'll always enjoy the rewards of using coffee grounds in the garden.

10 Timeless Tips to a Perfect Cup of Coffee

2008-04-08T17:37:00.000-07:00

Author: Jon Butt

Few quests in human history have so captivated men and women from around the world than the search for the perfect cup of coffee. Yes, believe it or not, coffee connoisseurs have dedicated entire lifetimes in the pursuit of finding that one cup of the most heavenly coffee ever made. If you're like most people, however, you're just looking for an easy way to make a great-tasting cup of coffee to help get you started in the morning. The following 10 Timeless Tips to a Perfect Cup of Coffee should help you on you your mini-quest.
1. You Get What You Pay For
When it comes to coffee makers, quality counts. If you buy the cheapest coffee maker on the market, chances are you'll end up with an equally "discounted" flavor in your cup. To assure yourself of great tasting coffee day after day, check out the Bunn, Cuisinart, Mr. Coffee, Krups, and Senseo brands. Alternatively, check out a French press. For that personal cup of coffee, you can never go wrong with a French press!
2. Clean as a Whistle
You wouldn't cook your favorite entrée in a dirty pan, would you? So, why are so many people surprised by how bad their homemade coffee tastes when they use the same coffee pot every day out without ever cleaning it? Try baking soda and water for great cleanse after every pot you make.
3. It's All in the Bean
If you aren't grinding your own coffee, where have you bean? The best tasting coffees come from freshly ground, top quality beans. You can savor the flavor of gourmet barista-style coffees right in your own home by simply grinding up small batches of your own brew. To top off the perfect cup, you'll want to use Arabica beans-simply the best in the world! Store your beans and ground coffee in an airtight container in a cool, dark place at a temperature between 50º and 70º F.
4. Roasted and Toasted-Making the "Most-est" Flavor
Once you've decided upon the highest quality beans, you'll want to consider how you like your beans roasted. Roasting releases the flavor of the bean and helps determine whether your coffee is mellow, rich, or smooth. Experiment with a variety of roasts and choose which one you like best!
5. Grind It Up
Despite the fact that many store-bought coffees say "For All Coffeemakers," selecting the right grind for your coffee maker is key to crafting that perfect cup. A general guideline for grinds includes:
· Automatic drip: medium grind· Plunger or French press: coarse grind · Percolator: coarser grind · Espresso maker: fine grind
6. What's in Your Water?
When it comes to coffee, fresh is the name of the game and, believe it or not, fresh water will make a world of difference in every cup. Think about it: Since your coffee is 99% water, you'll want to make sure you choose the best tasting water you can find. Bottled, distilled, or purified water seems to do the trick for H2O-conscious countless coffee connoisseurs.
7. Measure It
To assure yourself of perfection every time, you'll want to make sure you spoon out the correct amount of coffee grinds. Of course, your personal taste preference should be the ultimate judge, but a general rule of thumb is 1 to 2 tablespoons of ground coffee for every six ounces of water.
8. Bling, Bling in Your Coffee?
While we're not talking diamonds or platinum, using gold (or stainless steel) mesh filters in your coffee maker will go a long way toward keeping your cup of coffee tasting great. Many paper filters release bleaches, chlorine, and dyes that can leave you with a bitter cup of coffee. If you must use paper, go with unbleached filters for the best results.
9. Brew It Up Right
A key to great tasting coffee every time is making sure your water is "off the boil"-a fancy term that simply means "not quite to boiling." To achieve this water temperature, bring your water to a boil and then let it cool down for few moments (195-205° F) and you'll assure yourself of a perfect cup every time.
10. Drink It Down in Style
Drink your freshly brewed, gourmet coffee in a glass or porcelain mug. Unless you like the bitter taste, avoid reheating your coffee in either the microwave or on the stove.
If you keep brewing with these ten timeless tips in mind, you're sure to find your cup runneth over with great tasting coffee every time!