The Art of Coffee

NEW YORK (Reuters) - Coffee prices, both for arabica and robusta futures, are seen rising slightly from current values despite an overall view of a larger surplus in the 2020-21 season, a Reuters poll of nine traders and analysts showed on Monday.

We can’t predict future coffee prices – but here’s what we do know:

2020's and last year’s historically low coffee prices put unprecedented pressure on some of the 25 million farmers who grow coffee. This, in turn, led to an unprecedented industry-wide conversation about the impact of low coffee prices on farmers.

Coffee prices rise on weather concerns, but total global growth in coffee production may still exceed growth in demand this coffee season. Caution is warranted.

“Challenging times for many commodities,” said futures strategist Stephen Platt, citing the influence of stimulative policies in one side and the impact in demand caused by the coronavirus pandemic in the other.

Forbes’ last look at coffee in late December 2020 highlighted coffee market strength due to weather concerns in Vietnam, where it was too wet during harvest, and in Brazil, where it was too dry during the critical flowering period that occurs early in the coffee growing season. Coffee prices at year end were about ten percent off their 2020 highs after an impressive 35 percent late year rally.

Brazilian coffee production had a record year in the 2020/21 season, but recent estimates by private coffee industry analysts are anticipating reduced Brazilian coffee production for the current crop year, which is supporting prices. Additionally, there are some weather concerns having to do with La Nina, a weather phenomenon that can affect coffee production in certain areas around the globe. Some commodity weather analysts also fear a frost event in Brazil which, if realized, would generally happen in July or August, causing coffee prices to rocket higher if history is any guide.

Weather, rain in particular, in Brazil and Vietnam, the two largest coffee producers, will dictate the price. Both countries are expected to have their total tonnage decreased by bad weather: too much rain in Vietnam and not enough in Brazil. In Vietnam, where the harvest is currently underway, rains have put “the coffee bean harvest well behind pace,” which keeps producers from picking their crops at their ripest as well as properly drying them, both of which will have an effect on the output, comments Forbes forecasting coffee prices.

“Corona virus has likely helped consumption of lower quality coffee in key consumers including Brazil while decline in institutional sales in industrialized consumers being partially offset by higher consumption at home,” commented futures strategist Stephen Platt.

Follow the link for more details on the price of coffee: Additional reading.

During my days in a cafe, I got a customer who wanted an espresso that tasted like drip coffee. Just imagine my astonishment confronted such a question. I consequently questioned the customer if he preferred a drip coffee in fact, but the answer was very unhesitating: he wished an espresso that tastes like the regular filter coffee. I pretended I understood the request and proceeded to create an Americano. The client liked the beverage, but he explained that it wasn't precisely what he was looking for. The following day when my customer came back for the espresso that tasted like a drip coffee, I prepared him a Caffe Crema. My superautomatic did not have an automatic option for caffe crema, so I had to make it by hand, but I needed to make an effort. It turned out that this was what my client really wanted.

Learn more about the differences between Caffe Crema, Americano and Long Black here: What Is an Americano Coffee and How to Make It at Home

How do You Make an Americano?

To make an Americano, first you brew an espresso. An Espresso is made by forcing hot water through finely ground coffee at his pressure.

The art of making an Espresso is a whole other article in itself but essentially with the right recipe (coffee volume, grind size, water pressure and water amount) the brewing process should take around 30 seconds.

After you have your Espresso, you simply add hot (but not boiling) water slowly to it in order not to ruin the crema on top. The amount of water added is up to you, based on preference.

This means that an Americano is less strong and less oily than an Espresso. More about the taste later.

Americano vs. Filter Coffee

So, I hear you ask, just what is the difference between Americano and Filter Coffee? Aren’t they both just black coffee? Two names for the one drink?

Well, I am here to tell you today that the answer to that question is a resounding no! Surprisingly, these two types of coffee are actually completely different drinks, brewed in a completely different ways.

What about Drip Coffee? Americano vs Drip Coffee Compared

Filter coffee, on the other hand, is brewed using only gravity. This means that Filter coffee is much slower to brew. The standard brewing time for Filter coffee is anywhere between three and five minutes.

It also means that we need coarser ground coffee, so that the water can pass through the coffee without the aid of pressure. These different brewing methods produce very different drinks with different flavor profiles.

Early on in my coffee experience I tried to make pourover filter coffee with pre ground, store bought coffee. Pre ground coffee is generally ground much finer so that it is compatible with Espresso machines. Anyway, long story short it took about 6 minutes to brew the Filter coffee and it tasted disgusting. Safe to say I learned my lesson and never did that again!

Americano Appearance and Taste

Americano coffee is typically a darker, stronger tasting drink. This is because the high pressure generally gets rid of any lighter, subtle notes. Therefore, Americano coffee, and Espresso coffee in general is generally paired better with darker roast coffees and darker notes typical in south American coffees.

A well made Americano will also have crema. This is again possible due to the high pressure, which forces the oils in the coffee bean into the drink.

The crema in Espresso coffee is something that coffee aficionados swear by. It serves as a barrier against the outside elements and preserves the taste of the coffee for longer. When it comes into contact with the air this crema starts to dissipate. Therefore, Americano coffee should be drunk quickly.

I (really) love coffee, so I'm constantly evaluating new ways to make the best home-brewed cup of coffee.

There are a few methods that can instantly improve the quality of your coffee, no matter how fancy (or fundamental) your coffee device is.

Coffee Is More than a Caffeine Carrier

In short, making the best cup of coffee will require 3 aspects, above all else: the ideal water, the ideal roast and-- this is the big deal-- your attention. Tempting as it may be to toss your grinds in a Mr. Coffee device and stroll away, it likely will not produce the results you're looking for. Show your coffee some love in the brewing procedure, though, and it'll offer you heaping quantities-- or at least a few tablespoons worth-- of love in return.

With high-end cafe increasing, our coffee options have actually broadened. Get in among these establishments, and it becomes clear. The concern is no longer what type of coffee you want - dark roast, breakfast mix, etc. - however how you want that coffee made. Between the pour over, French press, siphon pot and Chemex, getting a cup of coffee has ended up being made complex.

What brewing method makes the best taste? There are a myriad of choices, most of them relatively budget-friendly too. Should we stay with the timeless Mr. Coffee that's been making us coffee all these years, or is it time to make a change?

Pour Over the Very Best Coffee Making Method

Perhaps the finest technique for a scrumptious, fragrant and complicated cup of coffee, the pour-over technique won't dissatisfy.

Pour over is the easiest technique of coffee coffee preparation. You just need to put water over and through the premises. This procedure will extract the coffee flavors and delicious aroma into your cup. You do not need modern brewing devices, just a filter and then pour over dripper or filter holder.

The pour over has actually been around for a very long time now but has recently resurfaced in appeal as a result of the 3rd wave of coffee. Due to its complex coffee making procedure and effective extraction ability, coffee fans have been revisiting the pour over due to its lively yet basic brew results.

Looking for the best drip coffee maker? Utilizing a manual drip coffee maker to brew cup of coffee is one of the most convenient ways to make coffee. Visit this website

Advantages of PourOver

You have full control of the coffee making procedure. Unlike coffee devices, you can figure out just how much water to pour and when to stop brewing anytime. As soon as you're pleased with the extraction, you can stop the process and take pleasure in the tasty beverage.

It brings out the coffee master in you. When was the last time you made an experiment? Why not attempt calibrating the best water and ground ratio and water temperature to get the finest outcomes?

It allows you to pull out a richer and bolder taste from the premises. It would take a bit longer compared to drip coffee makers, a pour over permits you to manage the speed of putting water to your coffee. If you desire a lighter taste, pour quicker. The longer you put, the stronger the taste.

Downsides

If you're in a hurry and you prefer a to-go cup in between coffee breaks, or at any time you require a caffeine kick, this might not work for you. A coffee machine-brewed coffee may be a better choice.

What is Drip Coffee?

In lots of American houses today, among the most typical devices that you're bound to see is an electric drip coffee machine. Though coffee can be made through several vessels utilizing the "drip" approach, when referring to drip coffee most connoisseurs are speaking about coffee brewed through electrical drip coffee makers.

In brief, making the ideal cup of coffee will require three aspects, above all else: the ideal water, the best roast and-- this is the biggie-- your attention. With high-end coffee shops on the increase, our coffee choices have expanded. The concern is no longer what kind of coffee you want - dark roast, breakfast mix, and so on - however how you desire that coffee made. Should we stick to the traditional Mr. Coffee that's been making us coffee all these years, or is it time to make a modification?

It would take a little longer compared to drip coffee devices, a pour over enables you to manage the speed of putting water to your coffee.

Using a semiautomatic espresso machine is the best way to produce a traditional and awesome espresso beverage, but it doesn't mean you absolutely need to have an espresso machine so as to enjoy this type of coffee. First, let's take a look at what exactly is espresso, then let's explore a couple of different procedures for making it without an expensive machine.

What is an espresso?

What you have is a particularly concentrated, yet nicely balanced (if you're a good barista) shot of java. On the surface of the espresso shot is a coat of crema, a fine foam produced because of the pressure during the brewing process.

But we get sidetracked, we are going to let others discuss about the best coffee of all and we'll resume to our subject.

The Art of Drinking Espresso

If you want to test multiple methods in one sitting, then cleanse your mind with water before each shot.

Smell the espresso. Put the cup to your nose and inhale the odor with together, slow draw. Scent is a major part of flavor.

Stir the crema in with a spoon or swirl the cup in a circle to mix it in with the rest of the espresso. Some state the crema is bitter and they discard it. I believe this is a blasphemy. I absolutely love crema.

Each determined espresso amateur will likely inform you that brewing a cup is one of the most hard process . And you need pay an a lot of money to buy the most costly espresso machine, that prepares the coffee without your intervention, , or maybe not. Genuinely, some of the home baristas firmly insist that the only way to prepare a great espresso shot is to use a semi automatic espresso maker. Other hobby baristas will certainly advise you that an automatic espresso maker is the best, because it eliminates all the guess, and all the errors that are more usual than we care to to acknowledge. I 'd say, if you have the budget, go for the expensive stuff. But if your budget is tight, you might wish to consider other methods to make espresso .

How to Prepare Espresso Coffee using a Stove-Top Espresso Maker

For the preparation, boil water in a kettle and pour it into the bottom portion of the Moka pot. Add the espresso ground coffee in the filter basket into the rim. To not press down the coffee, or it'll be too compressed and water will not undergo the coffee puck. Attach the top of the pot. The water will eventually boil and trigger pressure, which will push coffee during the top chamber. You may hear a hissing sound once the process is complete.

How to Make Espresso Coffee with an AeroPress.

Heat up the water to about 185-200 degrees Fahrenheit. Put a filter in the drain cap and screw in the drain cap on the AeroPress. Put the AeroPress on a solid muc. Insert two tbs of espresso ground coffee in the AeroPress, and then pour half a cup of hot water over the grounds.

Press down on the plunger slowly until you have pushed out all the espresso.

Combination Coffee and Espresso Machine

If you are somebody that does not like the mess here is a good resource to get you started off in the right direction: best combination coffee and espresso machines.

I was a bit surprised the other day when I had a discussion with my friend about coffee. This is a discussion I have actually had with other individuals but I wasn’t expecting it from her.

The topic of the conversation was really brought up when I told her I was planning on writing a piece about coffee preparing and extraction.

“ Can you write an entire guide on that? ” she asked.

“I could compose a whole book on it” & rdquo; I replied.

“I thought it was basically just pushing a button. Isn’t coffee quality more to do with how costly your coffee maker is?”

This declaration broke my heart a bit. My girlfriend understands I am obsessed with coffee. The idea that she believed coffee making needed no talent at all was a tough pill to swallow. What does she think I am doing with all of my time?

The unfortunate reality is that the majority of people think that coffee is just a push of the button. Any effort that goes into coffee making is jus lost time. I remember another conversation with a fellow barista who told me he thought making espresso simply meant pushing a button, before he began working in the industry.

However, I was grateful to my girlfriend as I realised how essential it was to produce this guide on coffee extraction. So keep reading to discover what really goes into coffee making and what other skills are needed to make delicious coffee, apart from excellent button pushing skills!

What Is Coffee Extraction?

The evolution of coffee extraction

Coffee extraction is the process of dissolving tastes from coffee beans into water. It sounds extremely straightforward in theory, I admit. Unfortunately, if we put raw, green coffee beans into water, very little happens. Over time we have found that there are various factors which increase the level of extraction, which suggests more coffee properties or Total Dissolved Solids (TDS) in the final cup of coffee.

The very first of these factors is heat. Our ancestors really quickly understood that putting raw coffee beans in hot water produced more of a reaction compared to soaking raw beans in cold water. They discovered that, if they didn’t heat the water, they needed to leave the coffee beans soaking for much longer in order to get any sort of flavor at all in their brewed drink. This highlights the 2nd aspect that influences coffee extraction: time. The longer the of time the coffee is in contact with water, the more flavors it extracts.

Nevertheless, this initial coffee beverage was still extremely unsatisfactory and tasted essentially like the bitter plant that it was. Those ancient baristas needed to discover a method to increase the level of extraction from the coffee. Then one genius most likely believed: if hot water draws more properties from the bean, then undoubtedly it stands to factor that heating the beans over fire before putting them in hot water might launch more of the coffee bean properties?

Eureka! Cooking or roasting the coffee beans before boiling them in water was the key to coffee brewing as we understand it today. This unlocked an entire world of coffee for those pioneers. When we roast coffee we soften the internal cell structure of the coffee bean which permits us to extract even more properties and tastes from the coffee bean.

This was the method coffee was most likely extracted for years and years. Ultimately, some smart coffee lover had the idea of squashing the roasted beans and making this ground coffee. Grinding coffee is the last main element which significantly increases the extraction of TDS from coffee beans. Grinding coffee increases the surface location of the coffee that is in contact with the water, hence increasing extraction.

So there you have the 3 main aspects that affect coffee extraction:

1. Grind size
2. Heat
3. Time

We can break these elements down much further but for now let’s stick to these 3 headings. All aspects in coffee extraction are interlinked. If we change one aspect, it impacts the others and we have to adjust them too. I’ll discuss this in more detail a bit later on.

What are Over-extraction and Under-extraction?

Primal coffee drinkers ended up being so proficient at drawing out the coffee properties that they began going too far. They realized that it was possible to have too many dissolved solids in the drink, changing it from a delicious beverage to something bitter, horrible and undrinkable. There is in reality a sweet spot for extracting coffee. In the early days of making coffee with raw green beans, the coffee was under extracted. Ultimately, when all of the coffee brewing elements were discovered and added in to the procedure, coffee began to be over extracted.

Clive coffee highlights how various coffee solids and flavors are extracted in a specific order when making. Fats and acids are extracted initially, then sugars, and lastly plant fibers. The objective is to brew the coffee for enough time to get a best balance of these properties in the cup, but not long enough to draw out the unwanted, bitter tastes.

Therefore, different levels of extraction result in various tastes in our coffee

. Under extraction If we don & rsquo; t apply enough of one or more of the extraction elements, we will get a coffee that is under extracted. For example, if the ground coffee isn & rsquo; t in contact with boiling water for long enough, the coffee will be under extracted. Under extracted coffee tastes sour, and lacks sweetness, as the sugars have actually not yet been drawn out to balance the oils and level of acidity.

Over extraction

If coffee is over extracted, however, it will taste bitter, due to too many of the bitter plant fibers being drawn out from the coffee. Counter-intuitively, these plant fibers are the only properties that can be extracted from raw coffee beans without the addition of heat, which is why green coffee beans taste extremely bitter and unpalatable.

The extraction sweet spot

That ideal extraction point that we are going for will yield a beverage that is sweet, with proper acidity and a long finish ; the finish being the instant feeling that we experience after taking a sip of the coffee.

The extraction method

So, for all modern types of coffee brewing, heat, time and grind size are all factors that need to be considered when making each cup of coffee. Often one element can’t be changed for a specific reason for a specific brewing approach. Therefore, the other elements need to be adapted to fit in with the set aspect. Let & rsquo; s analyze every one separately. Grind At a fundamental level, the finer the coffee is ground the more coffee is extracted. This is because of the increased surface area that is in contact with the water.

With every coffee preparing technique, the grind size is selected based on a variety of components.

These all need to be considered when looking at the grind for a brew.

With drip coffee, the grind can’t be too great otherwise the water would take too long to travel through the filter.

With French press, the filter screen is much bigger than a paper coffee filter in basic French pots. This implies that the grind normally needs to be coarser for French press than for filter coffee.

On the other hand, espresso has the extra aspect of pressure during preparation, which further speeds up the preparation process. The grind therefore needs to be much finer for espresso due to the added force of the pressure requiring the water through a smaller area in between the coffee grounds, at a quicker speed.

Lastly, cold brew coffee is ground coarse to help the water leak more rapidly through the coffee grinds. Due to the a lot longer extraction time, great ground coffee likewise tends to be over drawn out when cold making.

Grind size can be changed minutely for all brewing techniques in order to find that perfect extraction. Nevertheless, all coffee making approaches have a basic grind size to follow. The grind size that allows for best extraction for each method has been painstakingly learnt over the period of decades.

Grind sizes for standard making techniques are as follows:

1. French press - Coarse
2. Percolator - Coarse
3. Cold brew - Coarse
4. Drip - Medium grind size
5. AeroPress - Fine
6. Espresso - Extra fine
7. Turkish coffee - Powder

Time

As with finer grind, longer extraction time equals higher extraction. Several making approaches have actually a particular extraction time.

For instance, Drip coffee makers have actually a basic set time to brew coffee. This means that the grind size and heat have to fit with the set extraction time in a drip coffee maker. In drip coffee this translates to a medium grind size and water that is nearly at boiling point.

The ideal time for standard espresso extraction is of 20 and 30 seconds. The grind size and the temperature are therefore minutely adjusted in espresso preparation so that an espresso is pulled within this time frame.

Cold brew doesn’t apply heat in the brewing process at all. For this reason, cold brew requires a much longer time period for extraction compared to heated coffee brewing. The longest time for most hot making approaches is around five minutes. Cold brew takes between 12 and 24 hours to extract effectively, which is a significant variation.

Temperature

Temperature level (heat) is the last factor that increases the rate of extraction. The hotter the water, the quicker and higher the extraction. For that reason, if there is currently a greater level of extraction from a particular brewing technique due to other formerly pointed out variables, the water temperature doesn’t need to be as hot.

Espresso coffee has a great grind and a quick extraction time due to the addition of pressure. For that reason the water temperature level needs to be a little cooler than for other brewing methods in order not to over extract it.

Filter coffee water requires to be hotter to motivate more of a response with the coffee, due to the absence of pressure.

Pour over coffee and French press coffee require to be hotter again. This however is generally due to the exposure of the water to the air. The open air nature of these brewing methods makes the water to cool quickly, which is counteracted by making with water at a higher temperature.

Extraction and Roast

Although I didn’t include roasting as an element that influences extraction, it is very much something that requires to be discussed here; so much so that it gets its own section. A coffee extraction recipe will always have to be adjusted for the type of coffee roast you are utilizing.

Similar to the actual extraction procedure, coffee beans can be roasted differently in order to encourage greater or less extraction. The main element that we are talking about when it pertains to roast, is time.

The longer the coffee bean is roasted, the more properties are released from the bean and are therefore extracted easier throughout coffee brewing.

This is the reason that dark roasted coffee is generally believed to be stronger than light roasted coffee. This belief was developed by individuals who utilize the same making recipe, no matter roasting time. Coffee that is roasted for longer is extracted quicker, for that reason it stands to factor that dark roasted coffee needs less of each brewing factor in order to extract efficiently. This implies less time, coarser grind and cooler temperatures. If preparing aspects are adapted to make up for a darker roast, dark roasted coffee can be prepared to be the like or weaker than a lightly roasted coffee, and vice versa.

So, ideally, I’ve convinced you that making a great cup of coffee involves more than excellent quality devices and dexterous thumbs for button pressing. With any luck, you have also discovered a bit more about coffee preparation which will allow you to make your home brew that bit more scrumptious!

Additional tips on coffee extraction and coffee making: follow this link

The French press or French pot is the original European home coffee brewer. It is known as a coffee plunger in Australia and New Zealand and a cafetiere in the British Isles. These days, it lost a bit of its popularity, compared to other coffee making appliances.

Follow the link for the full article how to use a French press.

Illy, the renowned coffee company says about the French press that is "a cylindrical pot with a plunger and built-in filter screen that presses hot water through ground coffee: that’s the simple beauty of the French press, method of choice for many all over the world, creating an earthy, rich taste in your daily cup of coffee."

Wikipedia's definition: "A French press, also known as a cafetière, cafetière à piston, caffettiera a stantuffo, press pot, coffee press, or coffee plunger, is a coffee brewing device, although it can also be used for other tasks." https://en.wikipedia.org/wiki/French_press

One of the reasons the press pot is losing its popularity is because it is often used incorrectly. With an incorrect use, the coffee is not that great. When I was growing up I always felt like the French pot didn’t brew good coffee, because my parents used to make coffee using pre-ground beans. But this isn’t the only mistake that can be made. My goal is to show you how to brew this type of coffee properly. I will highlight some of the common mistakes that people make. I will also give you some hints on how to explore new variants that appeal to your taste.

Make sure your plunger and the beaker are clean. Rinse them with hot water, and use soap if needed. Coffee sediments will impart a bad taste to your coffee.

Fill the pot with hot water before brewing; it will help to maintain the brewing temperature during steeping. It will also prevent thermal shock and keep your coffee hot a little longer.

In the meantime, grind your favorite coffee beans with a good quality burr grinder. The grind size should be coarse for a clear cup.

Dump the hot water and put three tablespoons of the ground coffee into the bottom of your beaker.

Pour hot, water, (194-200 °F) into the glass pot. Add just a quarter of the final volume, and stir the water and coffee with a wooden spoon or spatula. Metal spoons can break you glass because of the thermal shock.

Pour the rest of the water and stir again.

Place the plunger on top of the pot and lower it just enough to make contact with the water.

Make sure to turn the lid covers the mouth of the French press to maintain the water temperature.

Wrap the pot with a towel to add insulation; it helps to maintain the coffee hot.

Let the coffee steep for about 4 minutes.

Push the plunger down slowly, all the way to the bottom of the beaker.

Lift the lid to open the spout, and pour.

The French press or French pot is the original European home coffee brewer. It is known as a coffee plunger in Australia and New Zealand and a cafetiere in the British Isles. These days, it lost a bit of its popularity, compared to other coffee making appliances.

Follow the link for the full article Click for info.

Illy, the renowned coffee company says about the French press that is "a cylindrical pot with a plunger and built-in filter screen that presses hot water through ground coffee: that’s the simple beauty of the French press, method of choice for many all over the world, creating an earthy, rich taste in your daily cup of coffee."

Wikipedia's definition: "A French press, also known as a cafetière, cafetière à piston, caffettiera a stantuffo, press pot, coffee press, or coffee plunger, is a coffee brewing device, although it can also be used for other tasks." https://en.wikipedia.org/wiki/French_press

One of the reasons the press pot is losing its popularity is because it is often used incorrectly. With an incorrect use, the coffee is not that great. When I was growing up I always felt like the French pot didn’t brew good coffee, because my parents used to make coffee using pre-ground beans. But this isn’t the only mistake that can be made. My goal is to show you how to brew this type of coffee properly. I will highlight some of the common mistakes that people make. I will also give you some hints on how to explore new variants that appeal to your taste.

Make sure your plunger and the beaker are clean. Rinse them with hot water, and use soap if needed. Coffee sediments will impart a bad taste to your coffee.

Fill the pot with hot water before brewing; it will help to maintain the brewing temperature during steeping. It will also prevent thermal shock and keep your coffee hot a little longer.

In the meantime, grind your favorite coffee beans with a good quality burr grinder. The grind size should be coarse for a clear cup.

Dump the hot water and put three tablespoons of the ground coffee into the bottom of your beaker.

Pour hot, water, (194-200 °F) into the glass pot. Add just a quarter of the final volume, and stir the water and coffee with a wooden spoon or spatula. Metal spoons can break you glass because of the thermal shock.

Pour the rest of the water and stir again.

Place the plunger on top of the pot and lower it just enough to make contact with the water.

Make sure to turn the lid covers the mouth of the French press to maintain the water temperature.

Wrap the pot with a towel to add insulation; it helps to maintain the coffee hot.

Let the coffee steep for about 4 minutes.

Push the plunger down slowly, all the way to the bottom of the beaker.

Lift the lid to open the spout, and pour.

The French press or French pot is the original European home coffee brewer. It is known as a coffee plunger in Australia and New Zealand and a cafetiere in the British Isles. These days, it lost a bit of its popularity, compared to other coffee making appliances.

Follow the link for the full article more coffee information.

Illy, the renowned coffee company says about the French press that is "a cylindrical pot with a plunger and built-in filter screen that presses hot water through ground coffee: that’s the simple beauty of the French press, method of choice for many all over the world, creating an earthy, rich taste in your daily cup of coffee."

Wikipedia's definition: "A French press, also known as a cafetière, cafetière à piston, caffettiera a stantuffo, press pot, coffee press, or coffee plunger, is a coffee brewing device, although it can also be used for other tasks." https://en.wikipedia.org/wiki/French_press

One of the reasons the press pot is losing its popularity is because it is often used incorrectly. With an incorrect use, the coffee is not that great. When I was growing up I always felt like the French pot didn’t brew good coffee, because my parents used to make coffee using pre-ground beans. But this isn’t the only mistake that can be made. My goal is to show you how to brew this type of coffee properly. I will highlight some of the common mistakes that people make. I will also give you some hints on how to explore new variants that appeal to your taste.

Make sure your plunger and the beaker are clean. Rinse them with hot water, and use soap if needed. Coffee sediments will impart a bad taste to your coffee.

Fill the pot with hot water before brewing; it will help to maintain the brewing temperature during steeping. It will also prevent thermal shock and keep your coffee hot a little longer.

In the meantime, grind your favorite coffee beans with a good quality burr grinder. The grind size should be coarse for a clear cup.

Dump the hot water and put three tablespoons of the ground coffee into the bottom of your beaker.

Pour hot, water, (194-200 °F) into the glass pot. Add just a quarter of the final volume, and stir the water and coffee with a wooden spoon or spatula. Metal spoons can break you glass because of the thermal shock.

Pour the rest of the water and stir again.

Place the plunger on top of the pot and lower it just enough to make contact with the water.

Make sure to turn the lid covers the mouth of the French press to maintain the water temperature.

Wrap the pot with a towel to add insulation; it helps to maintain the coffee hot.

Let the coffee steep for about 4 minutes.

Push the plunger down slowly, all the way to the bottom of the beaker.

Lift the lid to open the spout, and pour.

The French press or French pot is the original European home coffee brewer. It is known as a coffee plunger in Australia and New Zealand and a cafetiere in the British Isles. These days, it lost a bit of its popularity, compared to other coffee making appliances.

Illy, the renowned coffee company says about the French press that is "a cylindrical pot with a plunger and built-in filter screen that presses hot water through ground coffee: that’s the simple beauty of the French press, method of choice for many all over the world, creating an earthy, rich taste in your daily cup of coffee."

Wikipedia's definition: "A French press, also known as a cafetière, cafetière à piston, caffettiera a stantuffo, press pot, coffee press, or coffee plunger, is a coffee brewing device, although it can also be used for other tasks."

One of the reasons the press pot is losing its popularity is because it is often used incorrectly. With an incorrect use, the coffee is not that great. When I was growing up I always felt like the French pot didn’t brew good coffee, because my parents used to make coffee using pre-ground beans. But this isn’t the only mistake that can be made. My goal is to show you how to brew this type of coffee properly. I will highlight some of the common mistakes that people make. I will also give you some hints on how to explore new variants that appeal to your taste.

Make sure your plunger and the beaker are clean. Rinse them with hot water, and use soap if needed. Coffee sediments will impart a bad taste to your coffee.

Fill the pot with hot water before brewing; it will help to maintain the brewing temperature during steeping. It will also prevent thermal shock and keep your coffee hot a little longer.

In the meantime, grind your favorite coffee beans with a good quality burr grinder. The grind size should be coarse for a clear cup.

Dump the hot water and put three tablespoons of the ground coffee into the bottom of your beaker.

Pour hot, water, (194-200 °F) into the glass pot. Add just a quarter of the final volume, and stir the water and coffee with a wooden spoon or spatula. Metal spoons can break you glass because of the thermal shock.

Pour the rest of the water and stir again.

Place the plunger on top of the pot and lower it just enough to make contact with the water.

Make sure to turn the lid covers the mouth of the French press to maintain the water temperature.

Wrap the pot with a towel to add insulation; it helps to maintain the coffee hot.

Let the coffee steep for about 4 minutes.

Push the plunger down slowly, all the way to the bottom of the beaker.

Lift the lid to open the spout, and pour.

Follow the link for the full article Hop over to this website.

The French press or French pot is the original European home coffee brewer. It is known as a coffee plunger in Australia and New Zealand and a cafetiere in the British Isles. These days, it lost a bit of its popularity, compared to other coffee making appliances.

Illy, the renowned coffee company says about the French press that is "a cylindrical pot with a plunger and built-in filter screen that presses hot water through ground coffee: that’s the simple beauty of the French press, method of choice for many all over the world, creating an earthy, rich taste in your daily cup of coffee."

Wikipedia's definition: "A French press, also known as a cafetière, cafetière à piston, caffettiera a stantuffo, press pot, coffee press, or coffee plunger, is a coffee brewing device, although it can also be used for other tasks."

One of the reasons the press pot is losing its popularity is because it is often used incorrectly. With an incorrect use, the coffee is not that great. When I was growing up I always felt like the French pot didn’t brew good coffee, because my parents used to make coffee using pre-ground beans. But this isn’t the only mistake that can be made. My goal is to show you how to brew this type of coffee properly. I will highlight some of the common mistakes that people make. I will also give you some hints on how to explore new variants that appeal to your taste.

Make sure your plunger and the beaker are clean. Rinse them with hot water, and use soap if needed. Coffee sediments will impart a bad taste to your coffee.

Fill the pot with hot water before brewing; it will help to maintain the brewing temperature during steeping. It will also prevent thermal shock and keep your coffee hot a little longer.

In the meantime, grind your favorite coffee beans with a good quality burr grinder. The grind size should be coarse for a clear cup.

Dump the hot water and put three tablespoons of the ground coffee into the bottom of your beaker.

Pour hot, water, (194-200 °F) into the glass pot. Add just a quarter of the final volume, and stir the water and coffee with a wooden spoon or spatula. Metal spoons can break you glass because of the thermal shock.

Pour the rest of the water and stir again.

Place the plunger on top of the pot and lower it just enough to make contact with the water.

Make sure to turn the lid covers the mouth of the French press to maintain the water temperature.

Wrap the pot with a towel to add insulation; it helps to maintain the coffee hot.

Let the coffee steep for about 4 minutes.

Push the plunger down slowly, all the way to the bottom of the beaker.

Lift the lid to open the spout, and pour.

Follow the link for the full article more coffee facts.

The French press or French pot is the original European home coffee brewer. It is known as a coffee plunger in Australia and New Zealand and a cafetiere in the British Isles. These days, it lost a bit of its popularity, compared to other coffee making appliances.

Illy, the renowned coffee company says about the French press that is "a cylindrical pot with a plunger and built-in filter screen that presses hot water through ground coffee: that’s the simple beauty of the French press, method of choice for many all over the world, creating an earthy, rich taste in your daily cup of coffee."

Wikipedia's definition: "A French press, also known as a cafetière, cafetière à piston, caffettiera a stantuffo, press pot, coffee press, or coffee plunger, is a coffee brewing device, although it can also be used for other tasks."

One of the reasons the press pot is losing its popularity is because it is often used incorrectly. With an incorrect use, the coffee is not that great. When I was growing up I always felt like the French pot didn’t brew good coffee, because my parents used to make coffee using pre-ground beans. But this isn’t the only mistake that can be made. My goal is to show you how to brew this type of coffee properly. I will highlight some of the common mistakes that people make. I will also give you some hints on how to explore new variants that appeal to your taste.

Make sure your plunger and the beaker are clean. Rinse them with hot water, and use soap if needed. Coffee sediments will impart a bad taste to your coffee.

Fill the pot with hot water before brewing; it will help to maintain the brewing temperature during steeping. It will also prevent thermal shock and keep your coffee hot a little longer.

In the meantime, grind your favorite coffee beans with a good quality burr grinder. The grind size should be coarse for a clear cup.

Dump the hot water and put three tablespoons of the ground coffee into the bottom of your beaker.

Pour hot, water, (194-200 °F) into the glass pot. Add just a quarter of the final volume, and stir the water and coffee with a wooden spoon or spatula. Metal spoons can break you glass because of the thermal shock.

Pour the rest of the water and stir again.

Place the plunger on top of the pot and lower it just enough to make contact with the water.

Make sure to turn the lid covers the mouth of the French press to maintain the water temperature.

Wrap the pot with a towel to add insulation; it helps to maintain the coffee hot.

Let the coffee steep for about 4 minutes.

Push the plunger down slowly, all the way to the bottom of the beaker.

Lift the lid to open the spout, and pour.

Follow the link for the full article more coffee information.

There are two genres of coffee drinkers: purists and people with a sense of whimsy. The whimsical coffee drinkers will drink pretty much any kind of coffee, even—gasp—flavored. This horrifies serious coffee lovers, but who cares... Flavored coffee is fun, and I like fun.

One of the easiest, most elegant ways to flavor your coffee is to mix spices in with your grounds (or grind them with your beans) pre-brewing. This infuses your brew with flavor without adding any particulates to your beverage. Why does Starbucks set out those little shakers of various powders next to the sugar; the powder just sits on top of the coffee! Forming a film! It’s useless!)

But spices aren’t the only thing you can mix into your grounds for fun and flavor. Orange zest—finely grated—flavors your coffee with the bright, fruity essence of orange, without the acid you’d get from the juice. It’s particularly delicious (and seasonal) when accompanied by cinnamon.

The amount of zest you should add depends on how you take your coffee. If you like sugar and cream, a teaspoon of zest per 1/4 cup of ground coffee should do the trick. If you take it black, I would only add half of that, and I would urge you try it with some sugar. It really does taste best with sugar and cream—kinda’ like a spicy, caffeinated creamsicle. (Also, I doubt any black coffee drinkers will do this; it seems antithetical to their entire deal.)

The execution could not be easier: grate some fresh orange zest, mix it in with your grounds, and put your ground in the coffee pot and brew it like you normally would. Add a 1/4 teaspoon of cinnamon if that sounds nice. Or grate in some nutmeg. Or do both. (I did both.)

Article by Claire Lower Senior Food Editor for Lifehacker. Follow the link for the original article how to make flavoured coffee.

There are two genres of coffee drinkers: purists and people with a sense of whimsy. The whimsical coffee drinkers will drink pretty much any kind of coffee, even—gasp—flavored. This horrifies serious coffee lovers, but who cares... Flavored coffee is fun, and I like fun.

One of the easiest, most elegant ways to flavor your coffee is to mix spices in with your grounds (or grind them with your beans) pre-brewing. This infuses your brew with flavor without adding any particulates to your beverage. Why does Starbucks set out those little shakers of various powders next to the sugar; the powder just sits on top of the coffee! Forming a film! It’s useless!)

But spices aren’t the only thing you can mix into your grounds for fun and flavor. Orange zest—finely grated—flavors your coffee with the bright, fruity essence of orange, without the acid you’d get from the juice. It’s particularly delicious (and seasonal) when accompanied by cinnamon.

The amount of zest you should add depends on how you take your coffee. If you like sugar and cream, a teaspoon of zest per 1/4 cup of ground coffee should do the trick. If you take it black, I would only add half of that, and I would urge you try it with some sugar. It really does taste best with sugar and cream—kinda’ like a spicy, caffeinated creamsicle. (Also, I doubt any black coffee drinkers will do this; it seems antithetical to their entire deal.)

The execution could not be easier: grate some fresh orange zest, mix it in with your grounds, and put your ground in the coffee pot and brew it like you normally would. Add a 1/4 teaspoon of cinnamon if that sounds nice. Or grate in some nutmeg. Or do both. (I did both.)

Article by Claire Lower Senior Food Editor for Lifehacker. Follow the link for the original article Go to this website.

There are two genres of coffee drinkers: purists and people with a sense of whimsy. The whimsical coffee drinkers will drink pretty much any kind of coffee, even—gasp—flavored. This horrifies serious coffee lovers, but who cares... Flavored coffee is fun, and I like fun.

One of the easiest, most elegant ways to flavor your coffee is to mix spices in with your grounds (or grind them with your beans) pre-brewing. This infuses your brew with flavor without adding any particulates to your beverage. Why does Starbucks set out those little shakers of various powders next to the sugar; the powder just sits on top of the coffee! Forming a film! It’s useless!)

But spices aren’t the only thing you can mix into your grounds for fun and flavor. Orange zest—finely grated—flavors your coffee with the bright, fruity essence of orange, without the acid you’d get from the juice. It’s particularly delicious (and seasonal) when accompanied by cinnamon.

The amount of zest you should add depends on how you take your coffee. If you like sugar and cream, a teaspoon of zest per 1/4 cup of ground coffee should do the trick. If you take it black, I would only add half of that, and I would urge you try it with some sugar. It really does taste best with sugar and cream—kinda’ like a spicy, caffeinated creamsicle. (Also, I doubt any black coffee drinkers will do this; it seems antithetical to their entire deal.)

The execution could not be easier: grate some fresh orange zest, mix it in with your grounds, and put your ground in the coffee pot and brew it like you normally would. Add a 1/4 teaspoon of cinnamon if that sounds nice. Or grate in some nutmeg. Or do both. (I did both.)

Article by Claire Lower Senior Food Editor for Lifehacker. Follow the link for the original article brewing coffee.

There are two genres of coffee drinkers: purists and people with a sense of whimsy. The whimsical coffee drinkers will drink pretty much any kind of coffee, even—gasp—flavored. This horrifies serious coffee lovers, but who cares... Flavored coffee is fun, and I like fun.

One of the easiest, most elegant ways to flavor your coffee is to mix spices in with your grounds (or grind them with your beans) pre-brewing. This infuses your brew with flavor without adding any particulates to your beverage. Why does Starbucks set out those little shakers of various powders next to the sugar; the powder just sits on top of the coffee! Forming a film! It’s useless!)

But spices aren’t the only thing you can mix into your grounds for fun and flavor. Orange zest—finely grated—flavors your coffee with the bright, fruity essence of orange, without the acid you’d get from the juice. It’s particularly delicious (and seasonal) when accompanied by cinnamon.

The amount of zest you should add depends on how you take your coffee. If you like sugar and cream, a teaspoon of zest per 1/4 cup of ground coffee should do the trick. If you take it black, I would only add half of that, and I would urge you try it with some sugar. It really does taste best with sugar and cream—kinda’ like a spicy, caffeinated creamsicle. (Also, I doubt any black coffee drinkers will do this; it seems antithetical to their entire deal.)

The execution could not be easier: grate some fresh orange zest, mix it in with your grounds, and put your ground in the coffee pot and brew it like you normally would. Add a 1/4 teaspoon of cinnamon if that sounds nice. Or grate in some nutmeg. Or do both. (I did both.)

Article by Claire Lower Senior Food Editor for Lifehacker. Follow the link for the original article http://coffeebrewingb664.iamarrows.com/flavored-coffee-2.

There are two genres of coffee drinkers: purists and people with a sense of whimsy. The whimsical coffee drinkers will drink pretty much any kind of coffee, even—gasp—flavored. This horrifies serious coffee lovers, but who cares... Flavored coffee is fun, and I like fun.

One of the easiest, most elegant ways to flavor your coffee is to mix spices in with your grounds (or grind them with your beans) pre-brewing. This infuses your brew with flavor without adding any particulates to your beverage. Why does Starbucks set out those little shakers of various powders next to the sugar; the powder just sits on top of the coffee! Forming a film! It’s useless!)

But spices aren’t the only thing you can mix into your grounds for fun and flavor. Orange zest—finely grated—flavors your coffee with the bright, fruity essence of orange, without the acid you’d get from the juice. It’s particularly delicious (and seasonal) when accompanied by cinnamon.

The amount of zest you should add depends on how you take your coffee. If you like sugar and cream, a teaspoon of zest per 1/4 cup of ground coffee should do the trick. If you take it black, I would only add half of that, and I would urge you try it with some sugar. It really does taste best with sugar and cream—kinda’ like a spicy, caffeinated creamsicle. (Also, I doubt any black coffee drinkers will do this; it seems antithetical to their entire deal.)

The execution could not be easier: grate some fresh orange zest, mix it in with your grounds, and put your ground in the coffee pot and brew it like you normally would. Add a 1/4 teaspoon of cinnamon if that sounds nice. Or grate in some nutmeg. Or do both. (I did both.)

Article by Claire Lower Senior Food Editor for Lifehacker. Follow the link for the original article https://coffeeq148.tumblr.com/post/637756027112128512/flavored-coffee.

Coffee lovers around the world who reach for their favorite morning brew probably aren’t thinking about its health benefits or risks. And yet this beverage has been subject to a long history of debate. In 1991 coffee was included in a list of possible carcinogens by the World Health Organization. By 2016 it was exonerated, as research found that the beverage was not associated with an increased risk of cancer; on the contrary, there was a decreased risk of certain cancers among those who drink coffee regularly once smoking history was properly accounted for. Additional accumulating research suggests that when consumed in moderation, coffee can be considered a healthy beverage. Why then in 2018 did one U.S. state pass legislation that coffee must bear a cancer warning label? Read on to explore the complexities of coffee.

Coffee doesn’t have a high nutritional value, but is rich in Caffeine, Vitamin B2 (riboflavin), Magnesium, and contains Potassium is Niacin.

What is great about coffee is its antioxidant content. Coffee contains a lot of polyphenols including chlorogenic acid and quinic acid, but also contains the controverted diterpenes including cafestol and kahweol.

In 2018, some researchers suggested that the antioxidant content of coffee may offer protection from metabolic syndrome.

The author of one article from 2017 note that although scientists can prove that certain compounds are present in coffee beans, it remains unclear what happens to them once they enter the human body.

One 8-ounce cup of brewed coffee contains about 95 mg of caffeine. A moderate amount of coffee is generally defined as 3-5 cups a day, or on average 400 mg of caffeine, according to the Dietary Guidelines for Americans.

Regular black coffee (without milk or cream) is low in calories. In fact, a typical cup of black coffee only contains around 2 calories. However, adding cream or sugar will increase the calorific value.

Although there is a lot of discussion on the subject, a large body of evidence suggests that consumption of caffeinated coffee does not increase the risk of cardiovascular diseases and cancers. In fact, consumption of 3 to 5 standard cups of coffee daily has been consistently associated with a reduced risk of several chronic diseases. However, some individuals may not tolerate higher amounts of caffeine due to symptoms of jitteriness, anxiety, and insomnia. Specifically, those who have difficulty controlling their blood pressure may want to moderate their coffee intake.

Pregnant women are also advised to aim for less than 200 mg of caffeine daily, the amount in 2 cups of coffee, because caffeine passes through the placenta into the fetus and has been associated with pregnancy loss and low birth weight. [3, 27] Because of the potential negative side effects some people experience when drinking caffeinated coffee, it is not necessary to start drinking it if you do not already or to increase the amount you currently drink, as there are many other dietary strategies to improve your health. Decaffeinated coffee is a good option if one is sensitive to caffeine, and according to the research summarized above, it offers similar health benefits as caffeinated coffee. It’s also important to keep in mind how you enjoy your brew. The extra calories, sugar, and saturated fat in a coffee house beverage loaded with whipped cream and flavored syrup might offset any health benefits found in a basic black coffee.

For more about coffee and health check the Harvard's article: coffee and health

Coffee lovers around the world who reach for their favorite morning brew probably aren’t thinking about its health benefits or risks. And yet this beverage has been subject to a long history of debate. In 1991 coffee was included in a list of possible carcinogens by the World Health Organization. By 2016 it was exonerated, as research found that the beverage was not associated with an increased risk of cancer; on the contrary, there was a decreased risk of certain cancers among those who drink coffee regularly once smoking history was properly accounted for. Additional accumulating research suggests that when consumed in moderation, coffee can be considered a healthy beverage. Why then in 2018 did one U.S. state pass legislation that coffee must bear a cancer warning label? Read on to explore the complexities of coffee.

Coffee doesn’t have a high nutritional value, but is rich in Caffeine, Vitamin B2 (riboflavin), Magnesium, and contains Potassium is Niacin.

What is great about coffee is its antioxidant content. Coffee contains a lot of polyphenols including chlorogenic acid and quinic acid, but also contains the controverted diterpenes including cafestol and kahweol.

In 2018, some researchers suggested that the antioxidant content of coffee may offer protection from metabolic syndrome.

The author of one article from 2017 note that although scientists can prove that certain compounds are present in coffee beans, it remains unclear what happens to them once they enter the human body.

One 8-ounce cup of brewed coffee contains about 95 mg of caffeine. A moderate amount of coffee is generally defined as 3-5 cups a day, or on average 400 mg of caffeine, according to the Dietary Guidelines for Americans.

Regular black coffee (without milk or cream) is low in calories. In fact, a typical cup of black coffee only contains around 2 calories. However, adding cream or sugar will increase the calorific value.

Although there is a lot of discussion on the subject, a large body of evidence suggests that consumption of caffeinated coffee does not increase the risk of cardiovascular diseases and cancers. In fact, consumption of 3 to 5 standard cups of coffee daily has been consistently associated with a reduced risk of several chronic diseases. However, some individuals may not tolerate higher amounts of caffeine due to symptoms of jitteriness, anxiety, and insomnia. Specifically, those who have difficulty controlling their blood pressure may want to moderate their coffee intake.

Pregnant women are also advised to aim for less than 200 mg of caffeine daily, the amount in 2 cups of coffee, because caffeine passes through the placenta into the fetus and has been associated with pregnancy loss and low birth weight. [3, 27] Because of the potential negative side effects some people experience when drinking caffeinated coffee, it is not necessary to start drinking it if you do not already or to increase the amount you currently drink, as there are many other dietary strategies to improve your health. Decaffeinated coffee is a good option if one is sensitive to caffeine, and according to the research summarized above, it offers similar health benefits as caffeinated coffee. It’s also important to keep in mind how you enjoy your brew. The extra calories, sugar, and saturated fat in a coffee house beverage loaded with whipped cream and flavored syrup might offset any health benefits found in a basic black coffee.

For more about coffee and health check the Harvard's article: Learn more here

Coffee lovers around the world who reach for their favorite morning brew probably aren’t thinking about its health benefits or risks. And yet this beverage has been subject to a long history of debate. In 1991 coffee was included in a list of possible carcinogens by the World Health Organization. By 2016 it was exonerated, as research found that the beverage was not associated with an increased risk of cancer; on the contrary, there was a decreased risk of certain cancers among those who drink coffee regularly once smoking history was properly accounted for. Additional accumulating research suggests that when consumed in moderation, coffee can be considered a healthy beverage. Why then in 2018 did one U.S. state pass legislation that coffee must bear a cancer warning label? Read on to explore the complexities of coffee.

Coffee doesn’t have a high nutritional value, but is rich in Caffeine, Vitamin B2 (riboflavin), Magnesium, and contains Potassium is Niacin.

What is great about coffee is its antioxidant content. Coffee contains a lot of polyphenols including chlorogenic acid and quinic acid, but also contains the controverted diterpenes including cafestol and kahweol.

In 2018, some researchers suggested that the antioxidant content of coffee may offer protection from metabolic syndrome.

The author of one article from 2017 note that although scientists can prove that certain compounds are present in coffee beans, it remains unclear what happens to them once they enter the human body.

One 8-ounce cup of brewed coffee contains about 95 mg of caffeine. A moderate amount of coffee is generally defined as 3-5 cups a day, or on average 400 mg of caffeine, according to the Dietary Guidelines for Americans.

Regular black coffee (without milk or cream) is low in calories. In fact, a typical cup of black coffee only contains around 2 calories. However, adding cream or sugar will increase the calorific value.

Although there is a lot of discussion on the subject, a large body of evidence suggests that consumption of caffeinated coffee does not increase the risk of cardiovascular diseases and cancers. In fact, consumption of 3 to 5 standard cups of coffee daily has been consistently associated with a reduced risk of several chronic diseases. However, some individuals may not tolerate higher amounts of caffeine due to symptoms of jitteriness, anxiety, and insomnia. Specifically, those who have difficulty controlling their blood pressure may want to moderate their coffee intake.

Pregnant women are also advised to aim for less than 200 mg of caffeine daily, the amount in 2 cups of coffee, because caffeine passes through the placenta into the fetus and has been associated with pregnancy loss and low birth weight. [3, 27] Because of the potential negative side effects some people experience when drinking caffeinated coffee, it is not necessary to start drinking it if you do not already or to increase the amount you currently drink, as there are many other dietary strategies to improve your health. Decaffeinated coffee is a good option if one is sensitive to caffeine, and according to the research summarized above, it offers similar health benefits as caffeinated coffee. It’s also important to keep in mind how you enjoy your brew. The extra calories, sugar, and saturated fat in a coffee house beverage loaded with whipped cream and flavored syrup might offset any health benefits found in a basic black coffee.

For more about coffee and health check the Harvard's article: is coffee healthy

Coffee lovers around the world who reach for their favorite morning brew probably aren’t thinking about its health benefits or risks. And yet this beverage has been subject to a long history of debate. In 1991 coffee was included in a list of possible carcinogens by the World Health Organization. By 2016 it was exonerated, as research found that the beverage was not associated with an increased risk of cancer; on the contrary, there was a decreased risk of certain cancers among those who drink coffee regularly once smoking history was properly accounted for. Additional accumulating research suggests that when consumed in moderation, coffee can be considered a healthy beverage. Why then in 2018 did one U.S. state pass legislation that coffee must bear a cancer warning label? Read on to explore the complexities of coffee.

Coffee doesn’t have a high nutritional value, but is rich in Caffeine, Vitamin B2 (riboflavin), Magnesium, and contains Potassium is Niacin.

What is great about coffee is its antioxidant content. Coffee contains a lot of polyphenols including chlorogenic acid and quinic acid, but also contains the controverted diterpenes including cafestol and kahweol.

In 2018, some researchers suggested that the antioxidant content of coffee may offer protection from metabolic syndrome.

The author of one article from 2017 note that although scientists can prove that certain compounds are present in coffee beans, it remains unclear what happens to them once they enter the human body.

One 8-ounce cup of brewed coffee contains about 95 mg of caffeine. A moderate amount of coffee is generally defined as 3-5 cups a day, or on average 400 mg of caffeine, according to the Dietary Guidelines for Americans.

Regular black coffee (without milk or cream) is low in calories. In fact, a typical cup of black coffee only contains around 2 calories. However, adding cream or sugar will increase the calorific value.

Although there is a lot of discussion on the subject, a large body of evidence suggests that consumption of caffeinated coffee does not increase the risk of cardiovascular diseases and cancers. In fact, consumption of 3 to 5 standard cups of coffee daily has been consistently associated with a reduced risk of several chronic diseases. However, some individuals may not tolerate higher amounts of caffeine due to symptoms of jitteriness, anxiety, and insomnia. Specifically, those who have difficulty controlling their blood pressure may want to moderate their coffee intake.

Pregnant women are also advised to aim for less than 200 mg of caffeine daily, the amount in 2 cups of coffee, because caffeine passes through the placenta into the fetus and has been associated with pregnancy loss and low birth weight. [3, 27] Because of the potential negative side effects some people experience when drinking caffeinated coffee, it is not necessary to start drinking it if you do not already or to increase the amount you currently drink, as there are many other dietary strategies to improve your health. Decaffeinated coffee is a good option if one is sensitive to caffeine, and according to the research summarized above, it offers similar health benefits as caffeinated coffee. It’s also important to keep in mind how you enjoy your brew. The extra calories, sugar, and saturated fat in a coffee house beverage loaded with whipped cream and flavored syrup might offset any health benefits found in a basic black coffee.

For more about coffee and health check the Harvard's article: coffee

Coffee lovers around the world who reach for their favorite morning brew probably aren’t thinking about its health benefits or risks. And yet this beverage has been subject to a long history of debate. In 1991 coffee was included in a list of possible carcinogens by the World Health Organization. By 2016 it was exonerated, as research found that the beverage was not associated with an increased risk of cancer; on the contrary, there was a decreased risk of certain cancers among those who drink coffee regularly once smoking history was properly accounted for. Additional accumulating research suggests that when consumed in moderation, coffee can be considered a healthy beverage. Why then in 2018 did one U.S. state pass legislation that coffee must bear a cancer warning label? Read on to explore the complexities of coffee.

Coffee doesn’t have a high nutritional value, but is rich in Caffeine, Vitamin B2 (riboflavin), Magnesium, and contains Potassium is Niacin.

What is great about coffee is its antioxidant content. Coffee contains a lot of polyphenols including chlorogenic acid and quinic acid, but also contains the controverted diterpenes including cafestol and kahweol.

In 2018, some researchers suggested that the antioxidant content of coffee may offer protection from metabolic syndrome.

The author of one article from 2017 note that although scientists can prove that certain compounds are present in coffee beans, it remains unclear what happens to them once they enter the human body.

One 8-ounce cup of brewed coffee contains about 95 mg of caffeine. A moderate amount of coffee is generally defined as 3-5 cups a day, or on average 400 mg of caffeine, according to the Dietary Guidelines for Americans.

Regular black coffee (without milk or cream) is low in calories. In fact, a typical cup of black coffee only contains around 2 calories. However, adding cream or sugar will increase the calorific value.

Although there is a lot of discussion on the subject, a large body of evidence suggests that consumption of caffeinated coffee does not increase the risk of cardiovascular diseases and cancers. In fact, consumption of 3 to 5 standard cups of coffee daily has been consistently associated with a reduced risk of several chronic diseases. However, some individuals may not tolerate higher amounts of caffeine due to symptoms of jitteriness, anxiety, and insomnia. Specifically, those who have difficulty controlling their blood pressure may want to moderate their coffee intake.

Pregnant women are also advised to aim for less than 200 mg of caffeine daily, the amount in 2 cups of coffee, because caffeine passes through the placenta into the fetus and has been associated with pregnancy loss and low birth weight. [3, 27] Because of the potential negative side effects some people experience when drinking caffeinated coffee, it is not necessary to start drinking it if you do not already or to increase the amount you currently drink, as there are many other dietary strategies to improve your health. Decaffeinated coffee is a good option if one is sensitive to caffeine, and according to the research summarized above, it offers similar health benefits as caffeinated coffee. It’s also important to keep in mind how you enjoy your brew. The extra calories, sugar, and saturated fat in a coffee house beverage loaded with whipped cream and flavored syrup might offset any health benefits found in a basic black coffee.

For more about coffee and health check the Harvard's article: coffee and health

Coffee lovers around the world who reach for their favorite morning brew probably aren’t thinking about its health benefits or risks. And yet this beverage has been subject to a long history of debate. In 1991 coffee was included in a list of possible carcinogens by the World Health Organization. By 2016 it was exonerated, as research found that the beverage was not associated with an increased risk of cancer; on the contrary, there was a decreased risk of certain cancers among those who drink coffee regularly once smoking history was properly accounted for. Additional accumulating research suggests that when consumed in moderation, coffee can be considered a healthy beverage. Why then in 2018 did one U.S. state pass legislation that coffee must bear a cancer warning label? Read on to explore the complexities of coffee.

Coffee doesn’t have a high nutritional value, but is rich in Caffeine, Vitamin B2 (riboflavin), Magnesium, and contains Potassium is Niacin.

What is great about coffee is its antioxidant content. Coffee contains a lot of polyphenols including chlorogenic acid and quinic acid, but also contains the controverted diterpenes including cafestol and kahweol.

In 2018, some researchers suggested that the antioxidant content of coffee may offer protection from metabolic syndrome.

The author of one article from 2017 note that although scientists can prove that certain compounds are present in coffee beans, it remains unclear what happens to them once they enter the human body.

One 8-ounce cup of brewed coffee contains about 95 mg of caffeine. A moderate amount of coffee is generally defined as 3-5 cups a day, or on average 400 mg of caffeine, according to the Dietary Guidelines for Americans.

Regular black coffee (without milk or cream) is low in calories. In fact, a typical cup of black coffee only contains around 2 calories. However, adding cream or sugar will increase the calorific value.

Although there is a lot of discussion on the subject, a large body of evidence suggests that consumption of caffeinated coffee does not increase the risk of cardiovascular diseases and cancers. In fact, consumption of 3 to 5 standard cups of coffee daily has been consistently associated with a reduced risk of several chronic diseases. However, some individuals may not tolerate higher amounts of caffeine due to symptoms of jitteriness, anxiety, and insomnia. Specifically, those who have difficulty controlling their blood pressure may want to moderate their coffee intake.

Pregnant women are also advised to aim for less than 200 mg of caffeine daily, the amount in 2 cups of coffee, because caffeine passes through the placenta into the fetus and has been associated with pregnancy loss and low birth weight. [3, 27] Because of the potential negative side effects some people experience when drinking caffeinated coffee, it is not necessary to start drinking it if you do not already or to increase the amount you currently drink, as there are many other dietary strategies to improve your health. Decaffeinated coffee is a good option if one is sensitive to caffeine, and according to the research summarized above, it offers similar health benefits as caffeinated coffee. It’s also important to keep in mind how you enjoy your brew. The extra calories, sugar, and saturated fat in a coffee house beverage loaded with whipped cream and flavored syrup might offset any health benefits found in a basic black coffee.

For more about coffee and health check the Harvard's article: is coffee healthy

If you believe that you're overdoing it with your coffee dependency, you're absolutely not alone. In fact, some of the most successful and well-known human beings to ever walk the world were totally, sometimes painfully, nuts for coffee.

Full story - the history of coffee

1. Johann Sebastian Bach created a brief opera about coffee fascination.

The famous Baroque composer was a remarkable coffee fiend. Though he's not well regarded for his humor, he turned an entertaining rhyme by his constant partner, Picander, into The Coffee Cantata in 1732. The cantata made fun of public uproar about the rise of the Vienna coffeehouse scene. At the time, coffee was considered a hazardous social "vice.".

2. Ludwig Van Beethoven took his coffee with precisely 60 beans per mug.

The notoriously temperamental Beethoven once asked the above question wryly after frightening away an unwanted companion. The renowned composer was obsessive about his coffee, and also would count by hand 60 beans per mug, according to his biographer.

3. Benjamin Franklin hung out at cafe prior to it was cliche.

While staying in London, Franklin lived the sweet life of the coffee bar freelancer, where he would hold political meetings, play chess as well as simply socialize paying attention to good conversations. He even instructed his sister to send his mail to his preferred London coffeehouse. Ever before the laborious businessman, Franklin marketed his own coffee beans, and he recommended never embarking on a boat traveling without one's own coffee supplies, as the captain may run out.

4. Voltaire is claimed to have consumed 40-50 mugs of coffee a day.

Voltaire, the renowned satirist who created "Candide," is possibly one of one of the most devoted coffee addicts in background. He apparently consumed between 40 and 50 mugs of joe a day, obviously of a chocolate-coffee mix. He lived into his eighties, though his physician advised him that his precious coffee would certainly kill him.

5. Teddy Roosevelt drank a 4.5 liters of coffee a day.

The 26th U.S. president would generally include five to 7 swellings of sugar to the beverage, though he ultimately switched over to saccharine.

6. David Lynch has anywhere from four to seven cups of coffee a day-- with a lot of sugar.

Known as a coffee fanatic David Lynch has featured the beverage in his films and on his TELEVISION show, Twin Peaks. He also launched his own David Lynch Signature Organic line of coffee. Lynch narrated his coffee fixation in a Huffington Blog post blog.

Since the Boston Tea Party, Americans have been crazy for coffee, choosing it as their caffeine fix. But obviously that’s not the origin of java. Naturally, the history of coffee goes back much earlier.

A video that goes back to the very initial cup of coffee brewed and drunk, and afterwards it tracks the spread of coffee worldwide. All of us know the Ethiopian legend which says the goat herdsman Kaldi discovered the potential of the coffee beans. However what happened after that?

So get out your Chemex, grind some beans, boil some water, and sit down to watch this history of coffee with a cup of your own.

Full story - coffee history

According to the legend, the energizing effects of the coffee bean were first uncovered by a goat herdsman called Kaldi, that lived on the Ethiopian plateau during the 9th century.

Kaldi discovered that after some of his heard had grazed on the bright red cherry of the coffee plant they appeared to have boundless energy, definitely more than the remainder of his animals. As the tale goes, this left them as well energized to go to sleep at night, as their packages of power had them bounding everywhere.

A short history

News of this new brew spread into Egypt and into the Arabian peninsula, where coffee traveled east and west, lastly ending up in southeast Asia and the Americas. And it's been popular ever since.

However if we are to follow facts only, and not legends, the oldest confirmed proof of either coffee drinking or knowledge of the coffee tree is from the early 15th century, in the Sufi abbeys of Yemen, spreading quickly to Mecca and Medina. By the 16th century, it had gotten to the rest of the Middle East, South India (Karnataka), Persia, Turkey, the Horn of Africa, and northern Africa. Coffee after that spread to the Balkans, Italy, and to the rest of Europe, as well as Southeast Asia and regardless of the bans enforced during the 15th century by religious leaders in Mecca and Cairo, and later on by the Catholic Church.

Etymology

There is an even more interesting hypothesis of the origin of the word, which you can read on Wikipedia here.

Modern Coffee History

Decaffeinated coffee was developed by Ludwig Roselius in 1903, filling a requirement for individuals that are sensitive to high levels of caffeine.

The coffee filter, the basis of the most prominent coffee brewing technique, the drip coffee, was invented by Melitta Bentz in 1908.

Achille Gaggia invented the modern-day espresso machine in 1946. The very first pump-driven espresso device was made in 1960.

Today coffee is still among the world's most common drinks. Brazil is still the world's biggest producer of coffee.

What is Espresso? Espresso is actually a very old coffee-making method of Italian origins, where a relatively small amount of almost boiling water is pressure-depended under 9 atmospheres of atmospheric pressure over coffee grounds. The resulting beverage is a fine brown, which is slightly cappuccino in color and has a rich, bitter-sweet taste. Espresso can be produced using a wide assortment of coffee bean types, and roast levels.
More about espresso - article source

Where did Espresso originate? The history of Espresso is an interesting one involving several trades between the European continent, and Central and South America. In fact, Italy, the homeland of the modern Barista, was the primary center of the modern espresso, with other South American countries following suit over the centuries. From a brewing method that involved fine coffee grinds and low temperatures, the actual techniques of making the actual coffee beverage came into being centuries later.

There are several common variations to today's Espresso, such as: the espresso shot, the shot coffee, the American version and the traditional Italian version. As with all variations, there are common ingredients to all of these variations. The basic coffee bean, roasted for varying amounts of time in different parts of the world, and ground coarsely in different ways, are combining to create the final product. Some variations of Espresso use a larger amount of coffee than is necessary, or a lower proportion of the coffee bean than is required, both of which can lead to less-than-perfect results, and leave room for flavors to creep in. Espresso shots are also one of the oldest and most widely used variations of the drink, while the American version is vastly different from the original it is based on.

A single shot of espresso uses a single shot of coffee, and is the more generic version of the drink. It is made by pouring the coffee from one shot of a machine, over ice, allowing the ice to solidify and make the coffee. After the first sip it is very rich, with strong flavors of chocolate and coffee, and may have notes of burnt toast or cinnamon on the tongue. A single shot of espresso is ideal for drinking with food, and with some water to taste. It can however be made more enjoyable by using a mocha coffee pot, which makes use of a heated plate to create a milk-based coffee drink.

Another variation of Espresso involves the addition of cream and sugar to the hot water. This allows for a richer, fuller taste, often used in dessert drinks. While it does require more work than the single-shot version, it is less work and allows for a greater variety of flavors. Espresso with cream and sugar also allows for a sweeter taste, that may include mocha or cinnamon. While there are many different versions of Espresso that can be enjoyed, the three most common ones are: the American style, the European style, and the Pizzelle.

All three variants of Espresso are delicious and allow for many options when considering the best way to brew your favorite beverage. When deciding what style of Espresso to use, take into consideration the thickness of the grind, the flavor of the particular brand you are using, and the temperature of the water that is used in the brewing process. Using the best equipment, grinding at the correct depth, and pouring the proper amount of water into the mug are all factors that will help to bring out the full flavor and aroma of your favorite beverage. With so many flavors to choose from, and a wide range of ways to enjoy your morning coffee, there is no reason to limit yourself to just one form of Espresso. Enjoy!

What is Espresso? Espresso is actually a very old coffee-making method of Italian origins, where a relatively small amount of almost boiling water is pressure-depended under 9 atmospheres of atmospheric pressure over coffee grounds. The resulting beverage is a fine brown, which is slightly cappuccino in color and has a rich, bitter-sweet taste. Espresso can be produced using a wide assortment of coffee bean types, and roast levels.
A more comprehensive introduction on espresso - follow this link

Where did Espresso originate? The history of Espresso is an interesting one involving several trades between the European continent, and Central and South America. In fact, Italy, the homeland of the modern Barista, was the primary center of the modern espresso, with other South American countries following suit over the centuries. From a brewing method that involved fine coffee grinds and low temperatures, the actual techniques of making the actual coffee beverage came into being centuries later.

There are several common variations to today's Espresso, such as: the espresso shot, the shot coffee, the American version and the traditional Italian version. As with all variations, there are common ingredients to all of these variations. The basic coffee bean, roasted for varying amounts of time in different parts of the world, and ground coarsely in different ways, are combining to create the final product. Some variations of Espresso use a larger amount of coffee than is necessary, or a lower proportion of the coffee bean than is required, both of which can lead to less-than-perfect results, and leave room for flavors to creep in. Espresso shots are also one of the oldest and most widely used variations of the drink, while the American version is vastly different from the original it is based on.

A single shot of espresso uses a single shot of coffee, and is the more generic version of the drink. It is made by pouring the coffee from one shot of a machine, over ice, allowing the ice to solidify and make the coffee. After the first sip it is very rich, with strong flavors of chocolate and coffee, and may have notes of burnt toast or cinnamon on the tongue. A single shot of espresso is ideal for drinking with food, and with some water to taste. It can however be made more enjoyable by using a mocha coffee pot, which makes use of a heated plate to create a milk-based coffee drink.

Another variation of Espresso involves the addition of cream and sugar to the hot water. This allows for a richer, fuller taste, often used in dessert drinks. While it does require more work than the single-shot version, it is less work and allows for a greater variety of flavors. Espresso with cream and sugar also allows for a sweeter taste, that may include mocha or cinnamon. While there are many different versions of Espresso that can be enjoyed, the three most common ones are: the American style, the European style, and the Pizzelle.

All three variants of Espresso are delicious and allow for many options when considering the best way to brew your favorite beverage. When deciding what style of Espresso to use, take into consideration the thickness of the grind, the flavor of the particular brand you are using, and the temperature of the water that is used in the brewing process. Using the best equipment, grinding at the correct depth, and pouring the proper amount of water into the mug are all factors that will help to bring out the full flavor and aroma of your favorite beverage. With so many flavors to choose from, and a wide range of ways to enjoy your morning coffee, there is no reason to limit yourself to just one form of Espresso. Enjoy!

What is espresso? Espresso is a unique coffee-making method of Italian origin, where a small volume of almost boiling water is pressure-fed over 9 tablespoons of freshly ground coffee beans at about 9 inches pressures. A semi-foaming brew is created after about five minutes. Espresso can be made using a wide array of coffee bean types and roast levels. It is best enjoyed cold and with milk, not ice.

Some of the more popular espresso flavors are: French vanilla, Americana, Brazilian dark, Caramel or chocolate. The first two flavors are very much alike, while the last one has a touch of complexity from the added espresso and cream flavors. All in all, Espresso would be a good cup of coffee to start the day with. After the first few sittings you can introduce other flavors such as: Coffeeberry, hazelnut, pumpkin, lemon, mango, pineapple, carrot, basil, nutmeg and many others.

In summary, an excellent espresso shot can be had with just about any kind of cup, even tea or water. If you are looking for a true taste and flavor, try adding a shot of triple sec, double shot espresso or just a regular espresso. These shots allow espresso drinkers to experience the full flavor and aroma of their favorite flavors, sometimes without having to drink an entire pot of espresso!

More about espresso - what is special about espresso blends