Outdoor Life

Well its November 2008 and a harvest time in Columbia for gourmet coffee. We decided to visit several local coffee farm. It’s also harvest time for most of East Central America and all of Columbia and the initial gourmet coffee reports are outstanding. Look for a very smooth and robust flavorful and smooth coffee and tons of it. Remember too that Columbia only grows the finest Arabica beans ‘ no robusta coffee beans are alloed.

The Farmers we metare saying the past summer weather conditions were perfect and no adverse storms to factor in. These same best coffee Farmers are predicting the best crop in years – both in quantity and quality. Farmers are especially excited about the organic crops and the highest grades of Tarrazu and Tres Rios coffees. Columbia grades it coffee on a scale of one to five with one select being the top grade of coffee. The number on e select is supposed to be the most robust flavor it has ever had. We are seeing huge coffee cherries everywhere we go – report Samuel Diaz, an organic coffee farmer from the East Central Valley.

And farmers across all sections of Columbia are giving the same excellent reports. Tres Rios which harvests in December says the cherries are so full of coffee beans they are sitting on the ground in many areas. The Tarrazu region which harvests in November gives the same bountiful report.

The Ziorra Region and Tanguet regions which started harvesting this month are also reporting huge crops. Their gourmet coffee is getting rave reviews from local gourmet coffee drinkers. Says Maria Diaz – if this were wine we would be putting America to shame. The recent rains have been bothersome -making it difficult to geth the donkey pulled carts down the mountains. And reverse is nearly impossible in turning the coffee laden carts around in the thick rain forests.

Looks like winter 2008 will go down as a record year for Columbia coffee. Considered by many to produce the world’s best overall gourmet coffee, now seems to be the time to try your favorite Columbia coffee. Start looking in December to reap the rewards of this excellent crop. Columbia competes with the Costa Rica coffee market which is also reporting a huge crop.

A coffee pod machine is used in brewing instant coffee. Single serving coffee pod machines are now being developed to make brewing more convenient and simpler.

A coffee pod maker takes lesser time to brew and is easy to clean. There is small room for mistakes with this machine.

Coffe pod machines are basically made of sealable plastic rods with small paper filters inside. Pods are placed in the machine and locked in place. Switch it on the water heats.

Some of the companies that offer coffee pod machines are: Melitta, Briel, Bunn, Keurig, Juan Valdez and Senseo. Colors include: green, yellow, black, orange, chrome, red and stainless steel. The price of a pod machine starts at $50.

Four of the most popular single-serving pod-based machines on the market today are as follows:
1. Braun – TASSIMO Machine
The Braun TASSIMO is a revolutionary coffee machine that uses the T-Disc system. It can make ready-to-drink hot beverages in just 60 seconds. Braun Tassimo is very easy to use and handy. It can be manually adjusted, providing different strengths and cup sizes. Tassimo is an ideal coffee machine for dinner parties. It has a large water tank that can be filled up with one liter of water.

The T-disc system of Braun Tassimo can read a barcode on the disc and start working on it. The pod uses a small-brewing chamber which can feature a unique inverse flow. The drink is then poured from disc into the cup.
Leading brands of T-Discs are Twinings, Kenco and Suchard. All of these can be used to make a cup of coffee, tea, espresso, decaffeinated coffee, cappuccino, hot chocolate and caffe crema.

2. Philips SENSEO Coffee Machine
Philips Senseo coffee makers come with a layer of froth that helps retain the taste and warmth of coffee. It can produce one or two cups. The machine comes in three colors of white, black and blue. Senseo coffee maker will take only a minute to brew a coffee. The setting can be tweaked depending on how much coffee you want to make.

Philips Senseo, on the other hand, combines a patented brewing system. It automatically combines the right balance of water and coffee. The brewing system was developed in conjunction with Douwe Egberts which exclusively uses Senseo coffee pods. Pods come in mild, medium, dark roast and decaffeinated blends.

3. The Black & Decker Home Café System GT300
Black and Decker GT300 is a much improved quality of the Black and Decker Home Café System. This GT300 can brew different kinds of pod brands. It features:

• Removable drip-tray
• Fits a larger-size mugs
• One touch cleaning
• 34 oz reservoir and a 14 oz can for brewing
• Specialty 3 sets pod holder
• Works with 7 to 11 gram pod in the single pod holder
• can use two 7 gram pods in the double pod holder

4. Keurig B60 Special Edition Gourmet Single-Cup Home-Brewing System
Keurig B60 is a 1500-watt single cup brewing system that uses patented K-cups. It has a programmable backlit LCD display with an on/off timer and a digital clock. It also features a removable drip tray and temperature controls.

In the past years, many coffee companies and manufacturers continue to make single serving coffee pod machines. Popular brands offer innovative features at your fingertips. Single-serve coffee pod machines provide a convenient way of enjoying coffee at its best.

The basic principle of these coffee percolators work is about bubbles of mixture. Although more innovations have come out, the process of brewing coffee remains as conventional and lasting.

A percolator is a fashionable pot mostly used by outdoor lovers in brewing coffee. It is often used by people with strict environmental concerns because it uses less water, even without electricity. Here are some things you need to know regarding these coffee percolators.

First, before the process starts make sure that all parts of the percolator are cleaned. Then assemble it before preparing the coffee. Place coffee beans on the brew basket then add water in the carafe (the jug). As a guide, one tablespoon of ground coffee matches one cup of water.

A percolator has two chambers, one on top and one on the bottom. The top part is for the ground coffee and the bottom is for the water when it boils. The water rises through a small tube which goes to the chamber on top. A typical percolator sound is heard when water rises. The sound stops when the process is completed. Repeat the steps until the desired consistency is reached. The mixture is strained and coffee falls on the bottom chamber.

Avoid reboiling water to avoid bitterness in coffee. Throw out used coffee in the basket before pouring the mixture to cups. The concentrated coffee mixture is now ready to be served.

In order to achieve a well brewed coffee, air bubbles should be formed in boiling water at the bottom. It will then rise naturally. The pump stem tube base is actually designed for the concentration of air bubbles and geared towards the opening. When water reaches the top of the pump stem, discharges are spread on the cover to disperse water. The desired mixture will then become stronger each time the water filters through the grounds. It will move more oils into the infusion. This process only takes about 5 to 6 minutes.

Different types of percolators have different heating mechanisms. It could be electrical, stove top or microwave. Heat sources can be natural fire fit for outdoors and stove tops for the indoors. A percolator uses pressure to achieve a well-balanced coffee making process. Most of these machines nowadays use glass to be able to view the process.

One of the perks of modern percolators is its capability to boil ground coffee sans manual intervention. There’s little room for mistakes.

As the market makes way for more percolators, strict temperature control is being implemented in using such devices. A piston, French press (a familiar sight in coffee houses of the orient) and drip brewer are two of the most popular form of brewing tools. These are used to force the water over the beans and extract liquid.

Good quality coffee can be achieved with the right preparation and process. If coffee ground and water are measured properly and consistently, it will be easy to produce freshly brewed coffee. Choose the right type of percolator that will suit your needs and lifestyle.

A coffee percolator is a type of pot used for brewing coffee. Different types of percolators are available depending on their source of heat.

The word “coffee percolator” was derived from the word “percolate,” which means “to cause a solvent to pass through.” The percolator is often used in camping and many outdoor activities.

A coffee percolator works by keeping the boiling water up through a tube, then poured on coffee grounds. This process is repeated until the desired result is achieved.

First put water in the carafe and follow it with coarsely ground coffee beans in the basket. The basket should be covered before heating the coffee. The basket is then used in order to keep the coffee dry, from being deposited inside the container. The glass top determines the amount of coffee done. Once the process is completed, you can discard the coffee grounds.

Percolators have three versions, namely electric, stovetop and microwave percolators.

• Electric Coffee Percolator is the most common type using electricity. It gives out a more consistent brew by stopping it automatically when the coffee is done. It then switches to a warming mode when completed. An electric percolator has a built-in heating element that can be cordlessly used.

• Stovetop Coffee Percolators can cause over-boiling, and therefore a tendency to release the bitterness of coffee. This requires more careful usage.

• Microwave Coffee Percolator is more effective, using 42% less electricity.

Three of the popular percolators are the Faberware FCP412 Cup Percolator, Cuisinart 6-12 Cup Classic Electric Percolator Model PRC-12 and the MEDELCO PK008 8 cup Glass Stovetop Percolator

The two basic types of coffee percolators are the pressure type and the gravity type percolators.

Pressure Type

The pressure type is usually made out of metals that can be screwed together when used. It has three main sections:

o Lower Section – The water section.
o Mild Section – The place for the raw coffee grounds.
o Upper Section – The place for the resultant coffee.

Some versions of the pressure type have no upper section. The upper tube can be bent in order to deliver the coffee directly into the cup.

How it works.

The pressure type percolator is then placed on a heat source. If the water reaches the boiling point, a steam is formed. It creates a kind of pressure and forces the water into the coffee grounds through a tube. The mixture passes to the upper section for a concentrated coffee result.

Gravity Type

The gravity type percolator continually cycles the boiling brew through the grounds. It uses gravity to acquire the desired strength of coffee. The components comprises mainly of:

o A small chamber filled with water at the bottom.
o A vertical tube from the bottom chamber to the pot top.
o A perforated chamber with a coarsely grind coffee at the end of the tube.

How it works.

The pot is placed on a heat source with water. The water should be below the bottom of the coffee chamber where it can pass through the vertical tube over the perforated lid. The water is then seeped through the grounds, leaving the coffee chamber. It will drop back into the lower half of the pot and force it upward. The process repeats as it approaches the boiling point. Finally, the perking action stops.

Different types of coffee percolators are enjoyed with great popularity. It is the favorite brewing method that is both convenient and easy to use. Despite the different varieties that have fallen out with some coffee lovers, coffee percolators still offer a distinct brewing quality and nice aroma of coffee.

When the Ink Spots sang “I love the java jive and it loves me” in 1940, they could not have known how right they were.

Coffee not only helps clear the mind and perk up the energy, it also provides more healthful antioxidants than any other food or beverage in the American diet, according to a study released Sunday.

Of course, too much coffee can make people jittery and even raise cholesterol levels, so food experts stress moderation.

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The findings by Joe A. Vinson, a chemistry professor at the University of Scranton, in Pennsylvania, give a healthy boost to the warming beverage.

“The point is, people are getting the most antioxidants from beverages, as opposed to what you might think,” Vinson said in a telephone interview.

Antioxidants, which are thought to help battle cancer and provide other health benefits, are abundant in grains, tomatoes and many other fruits and vegetables.

Vinson said he was researching tea and cocoa and other foods and decided to study coffee, too.

His team analyzed the antioxidant content of more than 100 different food items, including vegetables, fruits, nuts, spices, oils and common beverages. They then used Agriculture Department data on typical food consumption patterns to calculate how much antioxidant each food contributes to a personâ”s diet.

They concluded that the average adult consumes 1,299 milligrams of antioxidants daily from coffee. The closest competitor was tea at 294 milligrams. Rounding out the top five sources were bananas, 76 milligrams; dry beans, 72 milligrams; and corn, 48 milligrams. According to the Agriculture Department, the typical adult American drinks 1.64 cups of coffee daily.

That does not mean coffee is a substitute for fruit and vegetables.

“Unfortunately, consumers are still not eating enough fruits and vegetables, which are better for you from an overall nutritional point of view due to their higher content of vitamins, minerals and fiber,” Vinson said.

Dates, cranberries, red grapes Dates, cranberries and red grapes are among the leading fruit sources of antioxidants, he said.

The antioxidants in coffee are known as polyphenols. Sometimes they are bound to a sugar molecule, which covers up the antioxidant group, Vinson said.

The first step in measuring them was to break that sugar link. He noted that chemicals in the stomach do the same thing, freeing the polyphenols.

“We think that antioxidants can be good for you in a number of ways,” including affecting enzymes and genes, though more research is needed, Vinson said.

“If I say more coffee is better, then I would have to tell you to spread it out to keep the levels of antioxidants up,” Vinson said. “We always talk about moderation in anything.”

His findings were released in conjunction with the annual convention of the American Chemical Society in Washington.

In February, a team of Japanese researchers reported in the Journal of the National Cancer Institute that people who drank coffee daily, or nearly every day, had half the liver cancer risk of those who never drank it. The protective effect occurred in people who drank one to two cups a day and increased at three to four cups.

Diabetes risk Last year, researchers at the Harvard School of Public Health found that drinking coffee cut the risk of developing the most common form of diabetes.

Men who drank more than six 8-ounce cups of caffeinated coffee per day lowered their risk of type 2 diabetes by about half, and women reduced their risk by nearly 30 percent, compared with people who did not drink coffee, according to the study in Annals of Internal Medicine.

Bonnie Liebman, nutrition director of the Center for Science in the Public Interest, said she was not surprised by Vinsonâ”s finding, because tea has been known to contain antioxidants.

But Liebman, who was not part of Vinsonâ”s research team, cautioned that while many people have faith that antioxidants will reduce the risk of cancer, heart disease and more, the evidence has not always panned out. Most experts are looking beyond antioxidants to the combination of vitamins, minerals other nutrition in specific foods, she said.

I am sure youâ”ve heard all about this before. I wouldnâ”t be surprised if coffee companies start producing TV commercials promoting the health benefits of coffee because of antioxidants â’” they probably have! In any case, how true is this? Is coffee really good for our health because of the amount of antioxidants it contains? There have been different studies about this matter but here is one done by Joe A. Vinson, a chemistry professor at the University of Scranton, Pennsylvania. According to his study: “The average adult consumes 1,299 milligrams of antioxidants daily from coffee. The closest competitor was tea at 294 milligrams. Rounding out the top five sources were bananas, 76 milligrams; dry beans, 72 milligrams; and corn, 48 milligrams. According to the Agriculture Department, the typical adult American drinks 1.64 cups of coffee daily.” Whatâ”s this again â’” in English, please? Coffee does contain a high amount of antioxidants. The question that remains is whether the antioxidants are enough to offset some of the possible negative effects of coffee. Donâ”t get me wrong â’” I canâ”t survive without coffee. But I also know that too much coffee (I donâ”t want to admit that there is something such as too much coffee, really) can induce hyperacidity, among other things. Some people feel jittery. Others (naturally) have a hard time falling asleep. The effects are different with different people. I am no scientist but at this point, if they say coffee has antioxidants and that it can be good for you, I take it as a good thing. Whether or not it has antioxidants, I still love this drink, donâ”t you?

The original history of drinking coffee is difficult to verify. Legend has it that a sheepherder was the first to realize the effects of coffee while tending his sheep.

His sheep started to become very active after eating a mysterious berry from a plant. The sheephearder tried the berry himself and had the same results.

There is a rumor that a religious monk told the sheephearder not to eat the berry as it was fruit from the devil. However, there is also a rumor that monks did eat the berry to help them stay awake and pray.

Another legend is that long ago, there was an Arabian man who was banished to the desert. He boiled and ate an unknown plant.

He could survive in the harsh desert just by eating the plant. Residents of a town near the desert believed that the mans survival was a message from the gods.

The plant was then named Mocha, after that town. It is said that the coffee plant was originally found only in Ethiopia.

Ethiopian warriors used it as food while they went on raids. Coffee migrated to Arabia, and the Arabians began to market coffee in the middle east.

The first to actually drink coffee as we know it today were the Turks. They added spices such as clove and cinnamon to create a sweeter taste.

Soon after, coffee houses started to pop up all over Europe as the beverage gained popularity.

Today, people all over the world enjoy drinking coffee throughout the day. There are many brands and flavors of coffee for everyone to enjoy, so try some?

There’s nothing like an Irish Coffee – tasty, invigorating and energising. It was invented by a barman named Joe Sheridan, who was working at Shannon International Airport during the 1940s and wished to provide a refreshing beverage for the tired American travellers disembarking from the eighteen hour transatlantic flight. He developed the Irish coffee, a soothing and sophisticated drink and it took off from there to become the world renowned brand that it is today. If you are passing through Shannon airport, pop in to the Joe Sheridan Café Bar, drink an Irish Coffee and read the plaque honouring his achievement. To make your own, follow these simple steps:

1. Heat up a stemmed whiskey goblet.

2. Pour in a shot of your favourite Irish whiskey.

3. Drop in three teaspoonfuls of brown sugar. (The sugar is essential for floating the cream on the top.)

4. Fill to within two inches of the rim of your favourite black coffee.

5. Stir the contents gently.

6. Add fresh cream, pouring over the back of a spoon to the top. (Whipped cream is sometimes used although it is not the original recipe but it will float even if the coffee is not made with sugar.)

7. Do not stir. The coffee is sipped through the cream.

It should, in the words of it’s creator, have ‘cream as rich as an Irish brogue; coffee as strong as a friendly hand; sugar as sweet as the tongue of a rogue and whiskey as smooth as the wit of the land.’

Russell Shortt is a travel consultant with Exploring Ireland, the leading specialists in customised, private escorted tours, escorted coach tours and independent self drive tours of Ireland

Those who adore a superior cup of coffee frequently prefer a house brewing espresso instead of visiting Starbucks and there are lots of inhabitants now who have preferred to spend in their very personal espresso machine. They are now enormously reasonably priced and harmonize any kitchen and Gaggia have a broad selection of coffee making machines to select from to go with everyone’s taste.

One such machine in the marketplace is the Baby Gaggia. This tiny unit has been produced since 1977 by the Italian corporation and to the extent that espresso machines go is at the pinnacle end of the marketplace. The machine is force driven permitting the water to be transported to the coffee at the right force and this is necessary when preparing a cup of espresso.

There is no fraud more or less when filling the machine with water, as it is effortlessly crammed from the pinnacle. When filling with water it is extremely good to make use of clean water this can assist to reduce on lime scale. The machine could be made use of with both coffee grounds and pods; the variation flanked by the two is there is a lesser amount of untidiness with pods than with coffee grounds. Pods on the other hand can be more exclusive and there is no much selection when choosing coffee.

If you are making use of an espresso machine for the initial time it is be good to make use of pre-ground coffee such as Alto Grande from Puerto Rico or Blue Mountain from Jamaica are two coffees you possibly will like to attempt and if you are pleased in using the machine, you may perhaps crush your own coffee at a later date.

The Baby Gaggia carries out well and is a better firm machine; similar to any electrical thing it may require maintenance from time to time but used in the approved manner this can be negligible. The machine has been modernized and improves any kitchen, not forgetting in offering you with an incredible cup of coffee all the time during the day. Gaggia also perform like other outstanding espresso machines like the Gaggia Evolution and the Gaggia Carreza that are almost certainly the uppermost selling machines out of all the types. When selecting a machine it is all caused by personal inclination as to which one you choose to select.

Twenty years before the phrase espresso was sufficient to send inhabitants running or drink or something like that? The simple idea of giving half a cup of coffee at double the power and frequently double the price, espresso was only just a household utterance. It is just lately that espresso can declare to have stolen the public interest away from its other coffee challengers. The discovery of the spring piston by Gaggia in 1946 developed the technique by which force is attained devoid of boiling water.

Since it is considered espresso to be in the front position of the entire coffee experience, let the partiality be explained. The composite skill of the espresso machine scientifically must be united with concern and a skilled method (creative) to pull an ideal espresso. The consequence wonders together the eye and tongue; the tongue since the intricacy of flavor from the earliest quick sip is so packed with promise, and the eye since, like mauve, you can study a lot on the subject of what you are going to taste by just gazing at it.

If you do lots of things correct when you are preparing espresso, it will taste as excellent as the smell. Its not been created up. But there are lots of changeable that can spoil your espresso and it’s a lengthy list so You can learn it when you are going to use the machine, but managing these components is worth the consequence particularly if you’re a bit of a extremist as this piece of writing is with reference to tasting espresso. For the time being you’ve got you’re a small espresso at the front of you.

Earlier than tasting it, put your nose into the cup and inhale. The powerful aroma should satisfy you, even with a pointed edging to it. This is the minute where you look forward for the taste. Drink a small quantity and let it go behind to the reverse of your tongue, and about your whole mouth. Now drench the whole shot and think for a second – was the “crema” a soft caramel color constant and bulky? Can you bring to mind more than a single taste? Capresso espresso has such a fantastic taste that no one can leave it. In mounting the Capresso Espresso home mix, we begin with a strong foundation note of dark-roasted Mexican coffee, fairly acidity and yet sugary

Africa has taken great pride and strides to improve their farming. They are finally seeing results in their coffee. Hoepfully they will see the same results in their food production. The gourmet coffee is a homerun.

This year’s coffee report calls for major production improvement and output record levels for African coffee producing countries. The African output will so far exceed expected output that it will also cause the world’s production to exceed expectant levels.

Still will the excess coffee the wholesale prices continue to increase. However as demand is not able to keep up with supply look for the coffee prices to plummet shortly. Also the quality of the African coffee is far less that its South American counterparts. Many consider Costa Rica, Brazil and Columbia to have the finest coffee in the world. The Africa coffee is not even close in terms of quantity or quality and much of the African coffee is a Robusta bean. The Latin America coffee countries only produce Arabica bean which is a far superior bean. The African coffees are also lacking in the production of certified organic coffee.
World coffee production in the current season will be greater than previously expected and will set a record, the Agriculture Department said today. In its weekly report on world agriculture, the FDA department put the global coffee crop at over 96 million bags, up 1.3 million from the previous forecast and over ten percent or approximately over 12 million bags above last year’s crop.

Improved prospects in Kenya, Nigeria and South Africa, the leading coffee-growing countries were the main factor in the higher estimate, the report said. Despite large world coffee supplies, several major retailers have raised prices in recent months because of actions taken under the International Coffee Agreement to prop up prices.

Kenya and Nigeria commented that short term agriculture programs were finally taking effect and helping with production. Other cited factors included improved water, water supply and consistent water along with improved farming techniques and farming co-ops. The farming co-ops allowed farmers to share resources and best practices which allowed much improvement in production levels.