Kopi Lampung Sinar Dunia - Konsisten Menjaga Cita Rasa Selama Empat Generasi

Konsisten Menjaga Cita Rasa Selama Empat Generasi


Oleh
Syafnijal Datuk Sinaro

BANDAR LAMPUNG-Kopi Bubuk Sinar Baru, Cap “Bola Dunia” menjadi salah satu usaha kopi bubuk tertua di Lampung yang masih bertahan. Awalnya usaha kopi bubuk ini dirintis tahun 1917 dengan merek Njit Sin Hoo (Rajawali). Usaha ini sudah berkembang hingga generasi ketiga.
Usaha yang didirikan orang tua dari Lie Yung Hin ini dikelola oleh cucunya Willy Sukianto dan Lucas Sukianto. Dalam menjalankan usaha kopi bubuk ini mereka dibantu saudara dekatnya Vimala Dharma.
Menurut Vimala Dharma, pada awalnya kopi bubuk ini dibuat secara tradisional dengan digongseng di atas kuali yang ditaruh di atas tungku batu menggunakan kayu bakar. Lalu biji kopi yang sudah matang dan menghitam ini ditumbuk hingga halus. Selanjutnya Lie Yung Hin menjajakannya ke rumah-rumah warga di sekitar Teluk Betung dengan naik sepeda.
Saat itu, kopi dibonceng Lie menggunakan kaleng besar dan warga membeli dengan ukuran seperempat liter dan setengah liter. “Jadi belum ditimbang seperti sekarang ini,” kata Wiwik, panggilan Vimala Dharma dalam percakapan dengan SH, baru-baru ini.
Baru di era cucu Sukianto–generasi kedua--mulai dibangun kios di Jl Ikan Kakap No 57, Teluk Betung, Bandar Lampung.
Semula, penggongsengan dan penggilingan dilakukan di tempat ini, sedangkan proses pengolahan dipindahkan agak ke luar kota, yakni di Jl Yos Sudarso arah ke Panjang. Sementara untuk pembungkusan dan penjualan masih tetap di Jl Ikan Kakap. Saat ini PD Sinar Baru mempekerjakan 12 karyawan untuk mengolah kopi hingga menjualnya.
Kini penggorengan kopi sudah dilakukan di wadah berbentuk drum berkapasitas 5 kg yang diputar dengan dinamo dan bahan bakarnya diganti dari kayu ke solar. Tapi untuk menjaga cita rasa agar tidak berubah maka alat penggorengan kopi ini mereka buat sendiri. Penggilingan juga sudah lebih maju dengan menggunakan mesin penggilingan yang digerakkan mesin genset.
“Sebetulnya kami bisa saja membeli alat penggongseng modern yang sudah digital, tapi kami khawatir cita rasa kopi bubuk yang dihasilkan berbeda sehingga bisa merusak pasar yang telah dibangun selama ini,” jelasnya.

Robusta Talang Padang
Masih dalam upaya mempertahankan cita rasa, mereka memasok bahan baku dari daerah yang sama sejak berdirinya usaha kopi bubuk Cap Bola Dunia, yakni di Kecamatan Talang Padang, Kabupaten Tanggamus, Lampung. “Kami sudah memiliki pemasok yang tetap, di mana yang ditampung hanya biji kopi jenis robusta yang ditanam di Kecamatan Talang Padang,” urai Wiwik.
Kopi yang ditampung oleh pedagang pengumpul dari petani harus sudah kering betul dan bersih. Jika kadar airnya masih tinggi, kopi tersebut ditolak karena akan merusak citarasa jika diolah menjadi kopi bubuk. Selama musim panen kopi yang berlangsung dari Bulan Mei hingga September lalu, rata-rata dipasok 12 hingga 16 ton kopi per bulan ke gudang mereka di Jl Yos Sudarso, Panjang.
Dengan omzet rata-rata 300 kg per hari maka untuk menjaga kesinambungan produksi mereka harus menyetok bahan baku untuk empat hingga enam bulan ke depan. Kopi yang dipasok pedagang pengumpul ini disimpan dulu minimal dua hingga tiga bulan sebelum digongseng agar citarasanya tetap sama dengan produk sebelumnya.
Kalau sebelumnya dijual dalam bentuk kalengan seberat 1 kg, seiring dengan permintaan konsumen kini dibuat lebih beragam. Untuk kantongnya ada tiga macam yakni kaleng, aluminium foil, dan kertas kopi. Ukuran beratnya pun lebih bervariasi, mulai dari 50 gram, 100 gram, 250 gram, 500 gram, 1 kg, dan 2 kg.

Sebagai kopi bubuk yang sudah terkenal, belakangan banyak pengusaha lainnya yang membuat merek hampir mirip Kopi Sinar Baru, seperti Kopi Bola Dunia, Kopi Dunia Baru, Kopi Cap Sinar Dunia, dan lain-lain. “Ini memang risiko dagang. Tapi kita sulit menuntut karena tulisan dan logo tidak sama persis, meskipun Kopi Cap Bola Dunia sudah kami patenkan,” ungkap Willy menimpali.
Hanya biasanya jika konsumen sudah pernah mencicipi kopi Sinar Baru yang asli maka mereka tetap akan mencari yang asli karena cita rasanya berbeda. “Mungkin bungkus, logo, dan kemasan bisa ditiru, tapi cita rasa tetap beda,” jelasnya.
Atas konsistensinya menjaga cita rasa kopi bubuknya, tahun lalu Pemprov Lampung memberi penghargaan “Sidha Karya” kepada PD Sinar Dunia yang dinilai berhasil meningkatkan mutu produk usaha kecil dan menengah dan meningkatkan produksi. Oleh karena cita rasa yang khas itu pula, banyak pengusaha yang berminat menjadi distributor di Jakarta dan kota-kota lainnya, tapi Willy belum bisa melayani mereka karena kapasitas mesin pengolahan yang terbatas. n








Copyright © Sinar Harapan 2003

Something for Everyone: India Coffees 2009

by Kenneth Davids; reviews by Kenneth Davids and Ted Stachura

India is a considerably better-known coffee origin in Europe than in the United States. And even in Europe it tends to be a source whose profound coffee originality is hidden inside blends rather than foregrounded in single-origin or trophy coffees. For example, India provides some of the world's most valuable coffee types for espresso blends, yet these same exotic coffee types are seldom offered as single origins. They are simply too intensely odd for American palates accustomed to the high-grown, cleanly bright profiles of classic Latin America. On the other hand, the majestic, deeply forested old India coffee estates do produce quietly distinctive Arabicas capable of pleasing even the most purist of coffee drinkers. And the quest for small lots of coffee that play distinctive variations on the more familiar Arabica profile is beginning to turn up some pleasant surprises in India, as it has elsewhere in the world.

All of these types and trends are represented in this month's reviews, representing a set of ten often wildly different coffees, the best and most interesting from the thirty or so we cupped. Here they are in summary:

1) For coffee adventurers with a taste for low-acid, heavy-bodied, sweetly nutty profiles: The Paradise Roasters Indian CxR Mandarin (89), a coffee from trees of an interspecies cross between an heirloom Indian variety of Robusta and the coffee species Congensis.

2) For coffee adventurers with a taste for low-acid, richly malty profiles with a little twist of fermented fruit: Three different Monsooned Malabars, the unique Indian coffee type created by allowing dry-processed coffees to absorb the salt- and moisture-laden air of monsoon winds in an effort to mimic the flavor of coffees once carried in the holds of wooden ships from India to Europe. The Julian Coffee Roasters Monsooned Malabar (89), the Josuma Coffee Monsoon Medley (88) and the Storehouse India Malabar (87) all represent variations on the musty/malty, sweetly pungent monsooned theme.

3) For I'll-try-anything coffee adventurers, a coffee from trees of the Liberica species. Liberica was first experimented with as a disease-resistant alternative to Arabica, but was pretty much abandoned after the development of Robusta. It is still grown on some farms in India, however, as well as in Malaysia, where it is often a valued component in the pungent, heavily intense blends that Malaysians enjoy buffered by quantities of milk. The Badbeard's India Anokhi Liberica is reviewed here at 87, a basically arbitrary score. There are no criteria I know of by which this coffee could be rated 90, for example, or even 88. On the other hand, we have no business completely trashing a unique coffee type on the basis of standards of judgment developed mainly for fine Arabicas. As Libericas go, this seems like a rather attractive one. Therefore, well, with a mix of confusion and generosity, plus respect for originality, we settled on 87. But pick your own number: 0, 50, 80, 90? If you try it, do it the Malaysian way, brewed strong and taken with a lot of hot milk or warm half-and-half.

4) For the purist, three estate-grown, traditionally wet-processed Arabicas, the top-rated Tony's Coffee & Tea Balmaadi Estate (91), the Zingerman's Elk Hill estate (88) and the rather unusual salty-sweet, floral-toned Badbeard's Kattehollay Estate Peaberry (88).

5) Finally, for those interested in small-lot trophy coffees that reflect experiments with botanical variety and processing method, we have the Kaapi Royale Selection 9 Pulped Natural (91), a coffee from trees of a variety (Selection 9) with Ethiopian heritage, processed by the unorthodox pulped natural method, in which the skins are removed but the sweet fruit pulp is allowed to remain on the beans as they dry. The result here is a subtle, delicate balance of aromatic wood, flowers and dark chocolate notes. The "natural" or dried-in-the-fruit Arabica from Sethuraman Estate (90) is a restrained and elegant version of the fruity style of natural dry-processed coffee.

Nothing this month soared in the ratings, yet the range of coffee expression in the cupping was impressive, even startling in its variety. As relationships between American roasters and Indian producers mature, I expect we will not only continue to experience a continued variety of coffee expression from India, but more refined and precise versions of that expression as well.

Keeping hot Coffee Hot with a Thermos

When you hit the middle age years, like I have, you start to take things for granted. One of those things happens to be hot coffee. I like my coffee hot, even though I've consumed iced coffee on occasion. In Japan, iced coffee is way more popular than it is in the US, or just about anywhere else. In the US, however, hot coffee is preferred by the average coffee drinker. Keeping coffee hot can be a challenge, depending on what you use to make it and where you intend to drink it.



A thermos is not necessarily a Thermos

The first vacuum flasks were made by the Thermos Company in Germany in 1904. Over the years, the word "thermos" became a generic word to mean any kind of vacuum flask. In fact, the US declared it as a generic trademark in 1963 and now the word can be used alone or as "thermos bottle" and it means the same thing.

I thought it was a just an American thing, like so many things I've become accustomed to since I was a child. For instance, when I was a kid, my siblings called every kind of soft drink a "Coke" because Coca-Cola was the most popular brand at the time. One of my older brothers would send me to the neighborhood market to buy him a Coke and I would have to ask him "What kind of Coke?" because he didn't always mean Coca-Cola.

My in-laws here in the Philippines share the same hot water dispenser, from my mother-in-law's house. Trekking back and forth to her house can be a pain, so they don't do it often. One day, one of my brothers-in-law came out of his house with a hot cup of coffee and I knew he hadn't been to her house in hours. I asked him how he was keeping his water hot and he told me he was keeping it in a thermos. Obviously, thermos has become a generic word in the Philippines as well as the US.

How a thermos is used

Despite what you may think, I'm not talking about how to add and remove beverages from a thermos. I'm talking about how they're used in certain environments, based on what I've seen.

When I was young, I saw my father packing a thermos in his metallic lunch box before heading off to work each day. It was kind of vacuum flask that had a screw-in stopper that was covered by pop-on/pop-off metal cup. The thermos had a metal exterior as well. Nowadays, you can find a thermos made of mostly plastic.

When I was in the military and went to certain functions (where a conference table came into play) as well as after the military and working for various companies, multiple thermos bottles were kept nearby in order for hot coffee to be available at all times and without having a coffee maker in the room as well. Some of these functions took place in rooms where it wouldn't be a good idea to have a coffee maker area set aside. Rooms with computer equipment, for example.

Using a thermos can save you money

I don't have a thermos bottle yet, but I plan to get a large one. A hot water dispenser uses a lot of electricity due to the heating coil involved. Maybe not as much as a hot water heater, but still more than I like to pay. If I just want hot water, it would be so much more economic to boil water or make hot water through a coffee maker than to use a hot water dispenser. A thermos can keep hot water hot or hot coffee hot for up to eight hours, but by the 8-hour mark, it's usually just a little warmer than lukewarm. That's still better than cold, especially in a cold environment.

I wouldn't be storing hot water in a thermos. It makes more sense to store hot coffee in the thermos unless I'm intent on drinking instant coffee and that doesn't work well unless I'm in the house. I sometimes spend a few hours outdoors with relatives, in the early morning hours after daylight appears. Having a thermos nearby would keep me from having to go back and forth from the house for refills because I usually drink two or three cups of coffee during that part of the day.

Art of Coffee Barista Training

Art of Coffee is dedicated to providing the best home and commerical barista training in New Zealand. We use only the best quality equipment and materials which ensures that you will be able to achieve the perfect espresso that you have been aiming for. We endeavour to provide courses throughout the year which cover everything that you want to know.

We have recently launched a new coffee course in Christchurch, The Coffee Connoisseur, which focuses on home baristas and providing you with the opportunity to learn more about the entire coffee process. If you're looking to buy an espresso machine or want to learn more about how to use and maintain yours then this is the perfect opportunity for you to pick our tutors brains.

What is POSTUM

A better question would probably be "What was Postum?", since Postum is no longer being manufactured. The name of the product should give you an idea of the name of the person who was behind the development of the product.

I have some Postum-related articles on another blog and I believe it's more appropriate to move them here because Postum was a popular coffee alternative. This is just one of the articles I wrote — the only changes are the reformatting. I moved another article from a different blog (it was the only one on the subject) and it has already been here on this blog for some time.


Postum History

Postum started as a caramel cereal coffee that was being brewed at the Battle Creek Sanitarium in Battle Creek, Michigan while Charles William Post was a charity patient there. Post found the recipe when he was snooping in the kitchen and obtained it from Dr. John Harvey Kellogg, the inventor of the corn flakes breakfast cereal. Kellogg gave the recipe to Post willingly, having no way of knowing it would be the start of a major corporation.

C. W. Post founded the Postum Cereal Company in 1895, which was headquartered right there in Battle Creek, Michigan, with Postum as his first product. It was a powdered, roasted grain beverage made from wheat bran, wheat, molasses, and maltodextrin from corn. Post and Dr. Kellogg both believed that caffeine was unhealthy and Postum was marketed as a healthy alternative to coffee.

Postum became very popular with the Seventh-Day Adventists and the Mormons, or the Church of Latter Day Saints. The people of both religious groups didn't drink hot, caffeinated beverages and didn't suffer from the jittery side effects that coffee gave some people. According to the director of the estate of an Adventist co-founder, Post himself was not an Adventist.

Postum Cereal Company changed its name to General Foods Corporation in 1929 after acquiring other food brands and merged with Kraft Foods in 1989. Kraft Foods spokeswoman Laurie Guzzinati told Taashi Rowe of the Adventist News Network that the company stopped making Postum in the fall of 2007 because the demand for it was so low that manufacturing it no longer made sense.

Postum Future

There are people attempting to revive Postum in one way or another. I'll be adding some of that information to the other posts I'm moving over here.

Article Credit : RT Cunningham

Aroma coffee for character in a cup: coffee that won’t make your heart beat faster

All you coffee-lovers put on your mocha loafers, for it's time for a trip down memory lane. Don't spill your beans, but let them drain. Aroma's Coffee Factory has been in the business of making good earnest coffee since the 1930's. That's right, the times when booted, mustached cursing Dutchmen were still playing command-and-conquer in Indonesia . All that dividing and ruling sure took its toll upon their energy level. Alas, Extra Joss wasn't available back then, so they built Aroma's Coffee Factory to keep spirits up. Now, more than 70 years later, Aroma's is still doing its mission: making coffee the way it should be, without artificial flavorings, pesticides or even vanilla essence.

When you enter the small shop on Jalan Banceuy, central Bandung, its wooden interior and antique coffee paraphernalia such as old coffee machines and bronze scales will make you think that you stepped into a movie set. Luckily the all-pervasive smell of freshly ground coffee beans will bring you back to reality, and as the second-generation owner takes you around on a tour that will explain all the nooks and crannies of the coffee business to you, the decor will come alive. It is a rare thing that in this day and age where profit margins dictate people's life, and actually in many occasions, their coffee intake, Aroma's coffee factory remains dedicated to entrepreneurial craftsmanship that keeps rusty German made coffee burners from the 1930's a foundation instead of a relic from a long forgotten past.

Everything in the factory is still hand-labor, from the picking and sorting of the beans to the roasting and packing. The coffee beans coming mainly from Sumatra and Jawa are dried in the back yard for an hour and then piled sack upon sack rising more than 10 meters above our heads in the storage room, where the Robusta beans will dry for 5 years, while the Arabica beans require an astonishing 8 years of lying around. In that time the acidity of the beans will drop in a natural process, and as an end result Aroma's coffee is not only tastier but also a lot healthier. ‘Arabica is fit for people with high blood pressure, and Robusta for people with low blood pressure' explains the owner. The health of his customers is more important to him than the amount of beans he sells. He is a man who believes in God...and good coffee, ‘What is the purpose of praying everyday, when in the end you cheat on your customers?' he asks.

After the years of drying, the beans are then hand-roasted in a rusty but reliable oven fired by rubber wood, and then according to customers' wishes ground or sold as whole beans. ‘It is very simple, but you need a lot of patience' the owner twinkles. Back in the shop people line up to buy their essential provision of Arabica or Robusta. Many of them have been coming here for years in search of a flavor and quality; these are real coffee drinkers who will instantly say no to instant coffee. Get a taste of authenticity and drop by at Aroma's. Open daily, if you want a behind the scenes look on the coffee making process, be there before 2 o clock or call in beforehand.

Crazy combo

Crazy Combo

What is the most expensive drink at Starbucks? A New York software engineer, Billy Chasen, decided to find out when he was given a voucher for a free drink of any variety. A venti white mocha is the priciest on the menu. He asked a barista at a Manhattan branch to squeeze as many extra shots and syrups into the cup as possible. The result? A 13-shot venti soy hazelnut vanilla cinnamon white mocha with extra white mocha and caramel. The cost was $13.76 (£6.97). His verdict? "It was very sweet and I'm still shaking a bit," he reported on his blog. "I didn't attempt to drink the entire thing, since I'd like to sleep tonight."

Starbucks Quest

And I thought I was addicted to coffee! Have you heard of this guy from California who is on a quest to visit every Starbucks store in the world? Rafael Antonio Lozano Jr., who now goes by the name Winter, started his quest way back in 1997. I was actually a bit surprised to hear that because it is only now that I came across his story.

Anyway, to date, Winter has visited around 9,100 Starbucks store in various countries. He is currently in the United Kingdom, where he is hell bent on visiting 400 locations spread all over England, Scotland, and Wales. His activities have even created a new word:

Starbuck – also Starbucking; to purposely visit Starbucks branches.

After his Great Britain “tour,” Winter is set to go Starbucking in other parts of Europe – Spain, Germany, and Portugal. So what does this coffee addict (or maybe Starbucks addict?) do when he visits a Starbucks? He says that in each branch that he visits, he orders a cup of regular brewed coffee, takes a picture, and then of course, documents it. He has a web site, aptly named Starbucks Everywhere, where he posts his pictures and writes about his endeavors.

I paid it a visit and I think that he could use some help in web site design, seriously. You can’t complain about the content, though. I love his entry on the Stone House Square (photo shown above), which, according to Winter, is the prettiest store in all of Maryland.

Caffeein is serious threat or not

We all know that, in a way, caffeine is a drug. It gives you a buzz (quite unlike the buzz I get from Jack and Coke, though). It can make you high strung. It can give you the energy to keep going and going…and going…just like the Energizer bunny.

But we also know that it can have some negative side effects. Headaches. Tummy problems. Addiction?

According to experts, caffeine should not be taken lightly. The Daily Comet narrates:

“It’s the type of drug that shouldn’t be taken lightly,” said Bill Aronson, a representative with the Caffeine Awareness Association, a group claiming that caffeine has long-term adverse health effects, such as high blood pressure and anxiety disorders. “Caffeine is the type of drug abused frequently because it’s so accessible.”

Particularly popular among college students, caffeine has become an increasingly central part of many young people’s lives, said Aronson, adding to the risk of chronic health problems as a result. He believes that young people use diet sodas and coffees for a variety of irresponsible activities, like extreme late-night study sessions and weight loss.

“The more that you take it, the more that you want to take it,” said Aronson. He said conditions such as depression, mood swings and irregular heartbeat can emerge after pro-longed consumption.

I think that I am already experiencing some of these side effects, especially irregular heartbeat (smoking does not help either). However, I think that awareness and moderation is the key. There is no need to treat coffee as if it were coke (the powder) or something like that!

Starbucks Slash it's price ..?

When was the last time that you went to Starbucks for a coffee? I have to be honest here and say that I think it was more than a month ago! I know, it is quite strange especially if you consider that I used to go there at least three times a week. I guess it is a combination of high prices and busy times. In any case, from what I hear, we just might have more reason to visit Starbucks pretty soon. News has been going around that the giant coffee chain is going to slash its prices because of plunging profits. Sky News has this story:

The chain reported a net profit of £17m for the 13 weeks to March 29 compared with £73m for the same period last year. The company has announced plans to close 960 stores globally as consumers cut back on their spending. Since July it has shut 507 stores in the US and 64 shops in other countries. The closures are part of a plan to close underperforming stores and shave costs companywide.

Starbucks has also been stung by suggestions that some of its drinks are too expensive. Chief executive Howard Schultz said prices on some products in some markets would now be cut. The perception that its coffee is too expensive has led to companies such as McDonald’s making inroads in the speciality coffee market.

ll I can say is that it is about time that they lowered their prices. After all, we do have a lot of other choices and just because their prices are high does not mean that their coffee is better than the others, no?

Another coffee Facts

Drinking coffee is one of the most popular hobbies of nearly all people in the world. It may be considered a pleasurable and healthy vise but can also provide bad effect in the body if consumed excessively.

Coffee, whether it is dark or decaffeinated or combined with milk or creamer, is a beverage that all people would love to have on a day to day basis. It is a liquid refreshment that can be sipped excitingly whether hot or cold and the best mate when we have deadlines, interestingly talking with someone or just reading our favorite books.

Coffee has truly evolved throughout the years. Its industry has made several people rich and accomplished in various places. The thousand coffee shops are one of its clear evidences. More than just wealth, drinking coffee can also make every person happy and relaxed. This is because of its main compound found in every granule that is known to affect the human body chemistry - the caffeine. This main component acts as a stimulant that pleases the body.

One of the well known good effects of drinking coffee is the energy gained. Hence, many people who have deadlines or need to be awake at night are taking coffee to keep them going. It also stimulates the bowel and provides more fascinating benefit to serious diseases like Alzheimer's and Dementia, as well as gallstones and Parkinson's diseases.

In some studies, coffee has also proven to reduce the incident of acquiring diseases in liver and Type 2 Diabetes, as well as oral, esophageal, and pharyngeal cancer. The anticancer compound, methylpyridinium found in coffee also serves as an antioxidant that helps in preventing cancer.

However, despite of these proven facts about coffee, it can also produce unhealthy effects on our body if we consumed more than what is recommended and our body can take in a day. Common disorders and diseases of excessive drinking of coffee include anxiety and sleep changes, gastrointestinal problems, blood pressure and coronary artery disease.

Indeed, drinking coffee is something that we should not be guilty of. However, we should keep in mind that it is still about balance. The recommended consumption per day is four cups (24 fl oz or 600 mL) or fewer. Let's not abuse the benefits that it can give us. Instead, let us just enjoy the pleasure of drinking a cup or two every day - that will definitely satisfy and keep us healthy.

Vietnam Coffee

Introduced by French Jesuits in the 1870s, Vietnam has risen to be the second largest coffee exporting country after Brazil.

Producing between 800,000 and 1m tons per year, Vietnam only consumes about 10% of its production. The remainder is purchased by some of the world’s best known instant coffee brands.

The large majority of local production is done by small households with 2-5ha planted. State owned companies produce around 15% on larger farms.

Production is centered around Buon Ma Thuot, Dak Lak province, in the Central Highlands.

Robusta is the main crop in Vietnam, due to suitability of geography, climate and elevation. The Government is making its strategy of supplementing Robusta production with the farming of Arabica in suitable areas. While producing lower quantities, Arabica earns roughly twice as much as the same weight of Robusta.

With over 150 years of coffee heritage, Vietnam drinkers have made coffee a key part of their social culture. Sitting around catching up while the strong, rich brew percolates through the ‘phin’ (filter), the only choice to make is whether to add ice, condensed milk or both.

Decaf coffee facts

*Decaf coffee drinkers consume 17.7 % of annual coffee sales.
*More pounds of decaffeinated coffee are sold worldwide than organic and fair-trade coffee combined.
*All decaffeinated coffee actually contains some level of caffeine.
*Researchers have been working on a coffee tree that will produce decaffeinated coffee.
*Most of the caffeine removed from coffee is manufactured for use in other products, such as medicines and soft drinks. As a side note, many soft drinks have no inherent caffeine; it is all an addition from coffee.
*My last coffee fact is something all coffee drinkers should know. Different coffees contain varying levels of caffeine depending on their botanical variety. Robusta coffee is grown at a lower elevation, and has more caffeine than arabica coffee which is grown at higher elevations. Arabica coffee is considered "specialty" coffee for is complex flavor and character. Robusta is, for the most part, not spectacular coffee but it does have more "buzz" and is used by some roasters as a component for Espresso blends.

Coffee Grinding Tip

Grinding Tip


Never grind more coffee than you will use for immediate brewing. Once the beans are ground, the flavorful oils are exposed to the damaging air. As these oils dissipate, so will the flavor of your coffee. Once ground, coffee will begin to lose its flavor almost immediately. Different methods of brewing will require different grind consistencies. Typically, coffee used for drip brewing should be ground to a consistency similar to granulated sugar. The complete drip cycle should occur within four to six minutes. If the drip cycle is completed in less than four minutes, grind your coffee finer. If the cycle takes longer than six minutes, grind your coffee coarser. When using a French press, the coffee will need to be ground extremely coarse. Espresso requires an extremely fine grind...almost powder-like with a slight grittiness. The key to the proper espresso grind is the extraction time. After the proper dose and tamp, one ounce of espresso should be extracted in approximately 25 to 30 seconds. Like drip coffee, if the one ounce extraction occurs in less than 25 seconds, grind your coffee finer. If the extraction occurs in longer than 30 seconds, grind your coffee coarser. Talk to you local coffee professional for additional information.

Coffee Accesories

Personalized Coffee Mugs - How Do I Love Thee?
Limited summarize by Damen Choy



Whatever form your coffee mug takes, the fact remains that we coffee aficionados love our mugs almost as much as we love our beans. Probably the most popular way to personalize a coffee mug is to have a favorite photograph printed on it. Business can order mugs in their company colors, with their company logo or slogan printed for all to see. Yes, our personalized coffee mugs are most commonly used for transferring our favorite beverages to our mouths, but what happens when we ask our mugs to break the mold? Here are some creative ways to put your personalized coffee mugs to work.

* Fill the mugs with candy, wrap with saran wrap, and tie with a colorful bow.
* Buy a pair of personalized coffee mugs and arrange them in a basket with a bag or two of organic coffee beans and surprise a coffee-loving friend or loved one.

Coffee mug sizes are perfect for growing a variety of herbs, ready to snip and use!

Whether you use personalized coffee mugs to drink your favorite java or hot chocolate, or you find other creative uses, enjoy surrounding yourself with mugs that express your individuality.

Coffee matter and Your Health

If you are a coffee daily drinker, you no agnosticism accept asked yourself how abundant coffee is it safe for you to absorb on a circadian basis. This is not hasty back so abundant has been abhorrent on coffee. Heart disease, cancer, osteoporosis, you name it. At one time or another, coffee has been fabricated to blame.

Here's a fresh catechism that you may accept never asked yourself: is coffee anytime acceptable for you? The acknowledgment may abruptness you.

Here is a accomplishment to ponder: did you apperceive that there are over 160 actor coffee drinkers in the Unites States alone? In agreement of consumption, the boilerplate American consumes 8.8 lbs. of coffee per year. But accede this: the apple baton in agreement of burning is Finland which comes in at about 30 lbs per year. That's a lot of coffee!

Another accomplishment is that there accept been able-bodied over 19,000 studies done to assay the furnishings of coffee. Now, studies can about be skewed to appearance whatever the columnist wants, but actuality is what is about agreed: arresting 2 to 3 cups of coffee per day is about advised added benign than harmful.

But, back everyone's anatomy is different, we all abide things differently. In some bodies alike the aboriginal bulk of caffein can account agitation and irritebility. Accede additionally that a being may absorb caffein in added means besides coffee. And about after alive about it.

A little accepted actuality is that coffee contains antioxidants which accept been apparent to improve overall health. Actuality is a abbreviate account of some allowances which accept been apparent to be present in coffee:

* Abate affection of Parkinson's Ache

* Antibacterial capacity

* Abate the accident of developing gallstones

* Preserve brainy accuity

* Abate accident of developing blazon 2 Diabetes (if you accept diabetes, abate your burning

* If you are chargeless of hypertension, coffee will not acceptable aftermath it

* Headache abatement

* Abate the accident of some types of blight

* Improve concrete ability

This is not to say that there are not some austere abrogating after-effects of bubbler coffee. It is nice to know, however, that a cup or two in the morning may not aching you. But how do you apperceive for sure? Be abiding to allocution to your bloom able and get their admonition on arresting coffee. They (and you) apperceive what altitude you may accept that you charge to be accurate of back it comes to coffee. Then do you analysis and, if appropriate, get pleasure your coffee.

Folgers coffee

By Dylan Jackson

Folgers coffee has been brewing in people's homes and offices for years. The decaffeinated, classic roast and ultra roast coffees have a sweet aroma that fills the air when it is brewed. Folgers was bought by Procter and Gamble in 1963 and became known as the coffee of choice. After the food giant bought the coffee brand, it has doubled production and sales to become the number one in coffees. There are many different flavors to choose when you need a fine cup of coffee.

Different Tastes of Folgers

There is the classic decaffeinated, classic roast, coffee Columbian, gourmet supreme, ultra coffee and the ultra decaffeinated. Folgers coffee also makes the ultra urn, ultra urn decaffeinated, Gemini urn, Signia classic café decaffeinated and the gourmet selections lively Columbian coffee. Then they have the gourmet selections morning café, gourmet selections espresso and gourmet selections chocolate.

When you are looking for a coffee brand you can taste, Folgers is the only coffee that comes to mind. You want a rich taste with a smooth flavor. The Folgers brand is always on top of other brand names. The gourmet selections are tasty and have an aroma that attracts everyone. Folgers also has different filters for their different flavored coffees.

The gourmet flavors include bold java, which is a rich coffee taste with a bold smooth finish. The Brazilian sunrise is a smooth taste created from the beans from Brazil and the lively Columbian is a full-bodied distinctive taste. The Morning café has a delicate aroma and taste while the Bistro blend is made from specially blended and roasted beans. The hazelnut crème has a smooth finish and an enticing aroma while the vanilla biscotti is a vanilla flavor that has a creamy finish. The chocolate truffle is a fantastic chocolate flavor and the crème brulee has a warm caramel finish with a vanilla flavored taste. The caramel drizzle is a rich caramel taste.

Coffee Recipes

There are many different recipes for making gourmet coffee daily even more tasteful. There are recipes for Folgers coffees in desserts, breakfast delights and drinks. You can make Blender Chocolate Mousse, Biscotti, Coffee Sauce and Easy Chocolate Pie as well as many more. When you use the recipes and coffees, you should always use the flavor or type asked for in the recipe. Deviating away from the required recipe can result in a bad taste in the finished product.

The Folgers coffee line has been waking up people for years. The fresh sweet aroma that fills the air when the coffee is brewing is what people look forward to in the mornings. The taste that you expect from Folgers is all you need to wake up and get ready for the day. There are many brands of gourmet coffees to try, but after you taste all the different flavors offered, you will only want one instant coffee in the morning or for a mid morning pick me up. Folgers is the coffee everyone loves to drink.

Green coffee is the best coffee...?

I haven’t ordered any new green coffee of late (see the bit about it being cold) and so what I have left is really remnants of seasons past… in some cases, several seasons past. Some Ethiopian coffees from the last eCafe competition, Guatemalan greens from the spring before, and some Sumatra from — gosh, I really can’t be sure — maybe two years ago?
And so I roasted some of just about everything.
The Ethiopian coffee is quite decent, really. For a day or two, anyway; and then the cup just sort of… winds down. Aromatics are fleeting, flavors fading. It’s not a tragic thing, really. It’s just tired.
The Guatemalan beans have a similar tale to tell. Notably, they roast dry and hot — they’ve apparently lost a lot of moisture — and the cup quality is not only faded, but also bitter. Very much so.
The Sumatran beans — the oldest of the lot — well they’re something of a different story. They roast well within parameters I might expect of new crop beans. Fresh from the roaster the cup is quite nice (if a bit sharp.) In a day or two, they’re still quite good; caramel and cocoa aromas, turf and bittersweet chocolate flavors, long and mellow finish. And enough so that I suspect they could keep this up a week more (though I don’t know that they’ll last that long… herselfis a big fan of the coffees of Sumatra.)
Is it something about how Sumatran coffees are processed at the mill that lends them more staying power? Not necessarily… the eCafe Ethopian I sampled was a dry-process (or natural) too.

Was there perhaps more moisture in these beans to begin with, so that they’ve retained more over time? I don’t know… but if there was *that* much moisture I’d wonder that there hadn’t been something icky growing in the bag with them. And besides — they’re more than twice as old as the other beans I’d roasted of late.
Is it something about Sumatra? After all, there’s lots of beans that are marketed as Aged Sumatra… how many other origins actively market aged beans? On purpose? Um… I’m thinking. And coming up empty.
Maybe it’s really about the characteristics the coffee started with. The Ethiopian and Guatemalan beans were both bright, acidy, fruit-forward cups; the Sumatran earthy and dark-toned even when it was young. Perhaps fruit and floral esters are more delicate, more prone to age, while dusky chocolate just gets… mellow.

Coffee Green

One beverage that has almost a worldwide reach is definitely coffee, lot of people drink coffee daily.The flavor and savour of coffee differs greatly with region with every community accustomed to a particular flavor. Caffeine addiction is so deep rooted in many persons that some of them turn out to be connoisseurs of coffee or coffee tasters. Green coffee bean is hard to come by and for those die hard coffee tasters,an organised scheme of various flavors of coffee in various parts of the world will be a great boon.

KALADI Brothers - Cofffee from Alaska

Unique Coffee
What makes our coffee unique? The answer is simple: we employ a mix of arts and science to create the standard by which all coffees are judged. We strive to maintain the utmost freshness and quality and educate our customers on the best methods to care for their Kaladi Coffee once it leaves our roasting facility.

We go further than most coffee companies to create a truly unique coffee experience, but the effort is worth it when you taste the Kaladi Difference.

Man leaning to carefully smell and taste coffee with a spoon
Finding the Perfect Aroma
The Process
Green arabica bean icon

We begin by selecting the finest beans available, using a stringent process of tasting and comparing. We buy only high-grade, shade grown, washed mild, Arabica green coffee from the best coffee-growing regions in the world.
Orange bean icon showing fast movement

Our Sivetz Fluid Bed Roaster represents the most advanced technology in coffee roasting to date. Our roaster uses fresh, hot air to roast coffee rather than a heated surface used by traditional barrel roasters. The result is a clean, uniform roast, that’s free of the bitter-tasting tars left behind in traditional roasters.
Blue bean icon with ice crystals

To preserve the superior properties our roaster creates, we freeze all coffee not used within 18 hours of roasting. This process ensures our coffee is absolutely "roaster fresh" when you purchase it. Freezing coffee in an airtight container is the only scientifically proven method for extending the life of roasted coffee beyond a few days.