View entire thread: 100 % Arabica Coffee Costa Rica wholesale, retail, organic
Posted by Donya on 2005-07-08 16:21:53 Post Subject: 100 % Arabica Coffee Costa Rica wholesale, retail, organic
100 % Arabica Coffee Costa Rica wholesale, retail, organic, espresso, dark roast, medium roast, light roast. Over 40 years of tradition of Costa Rica coffee growing and roasting.
Excellent prices.
Free samples.
Your label or ours.
www.cafemontanaonline.com
cs@cafemontanaonline.com
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Posted by Donya on 2005-07-08 16:21:53 Post Subject: 100 % Arabica Coffee Costa Rica wholesale, retail, organic
100 % Arabica Coffee Costa Rica wholesale, retail, organic, espresso, dark roast, medium roast, light roast. Over 40 years of tradition of Costa Rica coffee growing and roasting.
Excellent prices.
Free samples.
Your label or ours.
www.cafemontanaonline.com
cs@cafemontanaonline.com
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View entire thread: Gourmet Coffee
Posted by doncoffee on 2004-10-11 19:38:18 Post Subject: Gourmet Coffee
I have about 9000 lbs of Nicaraguan Arabica Coffee left in my inventory..if any body is interested or opening a new coffee shop or business...please contact me via e-mail at doncoffee@usa.com This coffee it varies from medium to dark roast and from whole to ground....wholesalers are welcome...we are located in California...
Leo Magana
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Posted by doncoffee on 2004-10-11 19:38:18 Post Subject: Gourmet Coffee
I have about 9000 lbs of Nicaraguan Arabica Coffee left in my inventory..if any body is interested or opening a new coffee shop or business...please contact me via e-mail at doncoffee@usa.com This coffee it varies from medium to dark roast and from whole to ground....wholesalers are welcome...we are located in California...
Leo Magana
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View entire thread: Bel Canto Coffee - Best Arabica Single Origin From Indonesia
Posted by bel.canto.coffee on 2008-08-28 00:23:53 Post Subject: Bel Canto Coffee - Best Arabica Single Origin From Indonesia
Bel Canto is a Coffee company located in Malang-Indonesia, we produce high quality roasted coffee (special gourmet). For Blend coffee we use 95% arabica 5% robusta, Single Origin 100% arabica, Old Robusta we use 100% robusta, for the coffee beans we used 1st grade Arabica that was produce from many location in Indonesia like Sumatra, Java, Sulawesi, Papua, East Timor and Bali. Our roaster ideology is to provide good quality coffee from all over Indonesia. For the packaging we use aluminum foil equip with one way valve to maintain its freshness.
Our product line are :
>> COFFEE BLEND ( 95% Arabica 5% Robusta)
Bel Canto Espresso Golden Crema (The BEST COFFEE for Cappuccino or Latte)
Price : $8.5 / 500 grams pack beans, $4.5 / 250 grams pack ground coffee
Characteristic : deepfull-bodied, earthy, syrupy, sweet caramel, and chocolate finish.
Bel Canto Good Morning Breakfast Blend
Price : $4.5 / 250 grams pack ground coffee
Characteristic : medium body, low acidity, with sweet elegant caramel notes.
Bel Canto Dinner Fiesta Blend
Price : $4.5 / 250 grams pack ground coffee
Characteristic : medium full body, low acidity, bittersweet chocolate notes, & long-rich aftertaste.
>> ARABICA COFFEE SINGLE ORIGIN (100% Arabica)
Bel Canto Single Origin : Aceh Gayo (Sumatra Gayo Highland)
Price : $5 / 250 grams pack ground coffee
Characteristic : Medium smooth body, sweet, and spicy.
Bel Canto Single Origin : Sumatra Mandheling
Price : $4.75 / 250 grams pack ground coffee
Characteristic : deep full body, earthy with bittersweet chocolate.
Bel Canto Single Origin : Sumatra Sidikalang
Price : $4.75 / 250 grams pack ground coffee
Characteristic : Medium deep body, aromatic & sweet spicy
Bel Canto Single Origin : Sulawesi Toraja Kalosi
Price : $5 / 250 grams pack ground coffee
Characteristic : Well-balanced of deep body with pleasant dark chocolate note.
Bel Canto Single Origin : Java Arabica (Belawan Estate)
Price : $5.25 / 250 grams pack ground coffee
Characteristic : medium body, aromatic with sweet spicy notes.
Bel Canto Single Origin : Bali Kintamani Arabica
Price: $4.5 / 250 grams pack ground coffee
Characteristic : Mellow body with hints of citrus.
Bel Canto Single Origin : Flores Arabica (Bajawa Highland)
Price : $4.5 / 250 grams pack ground coffee
Characteristic : Smooth-medium body, aromatic with hints of choco flavor.
Bel Canto Single Origin : Wamena Papua Arabica
Price : $5.25 / 250 grams pack ground coffee
Characteristic : Well balance body, earthy with bittersweet honey
Bel Canto Single Origin : East Timor Arabica
Price : $4.75 / 250 grams pack ground coffee
Characteristic : Medium Body, Earthy, Bittersweet Choco, Fruity
Bel Canto Single Origin : Sumatra Blue Lintong
Price : $5 / 250 grams pack ground coffee
Characteristic : Medium Body, Earthy, Choco, Herbal
>> ROBUSTA COFFEE (100% ROBUSTA)
Bel Canto Old Special Robusta Coffee
Price : $4 / pack
Characteristic : intense deep body with long bittersweet finish.
*** We also take orders for Single Origin in form of coffee beans minimum order 2Kg per type ***
*** The Price Exclude Delivery Charges ***
I hope I can sell my coffee to you especially Coffee Shop or Café that required a good quality coffee. If you have any question about Bel Canto or required a more detail information about Bel Canto or you want to buy in bulk and need samples, please do not hesitate to contact my email at bel.canto.coffee@gmail.com or at my phone number +628161646268 – Jerren Octavianto
Thanks for your time and consideration
Bel Canto Coffee
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Posted by bel.canto.coffee on 2008-08-28 00:23:53 Post Subject: Bel Canto Coffee - Best Arabica Single Origin From Indonesia
Bel Canto is a Coffee company located in Malang-Indonesia, we produce high quality roasted coffee (special gourmet). For Blend coffee we use 95% arabica 5% robusta, Single Origin 100% arabica, Old Robusta we use 100% robusta, for the coffee beans we used 1st grade Arabica that was produce from many location in Indonesia like Sumatra, Java, Sulawesi, Papua, East Timor and Bali. Our roaster ideology is to provide good quality coffee from all over Indonesia. For the packaging we use aluminum foil equip with one way valve to maintain its freshness.
Our product line are :
>> COFFEE BLEND ( 95% Arabica 5% Robusta)
Bel Canto Espresso Golden Crema (The BEST COFFEE for Cappuccino or Latte)
Price : $8.5 / 500 grams pack beans, $4.5 / 250 grams pack ground coffee
Characteristic : deepfull-bodied, earthy, syrupy, sweet caramel, and chocolate finish.
Bel Canto Good Morning Breakfast Blend
Price : $4.5 / 250 grams pack ground coffee
Characteristic : medium body, low acidity, with sweet elegant caramel notes.
Bel Canto Dinner Fiesta Blend
Price : $4.5 / 250 grams pack ground coffee
Characteristic : medium full body, low acidity, bittersweet chocolate notes, & long-rich aftertaste.
>> ARABICA COFFEE SINGLE ORIGIN (100% Arabica)
Bel Canto Single Origin : Aceh Gayo (Sumatra Gayo Highland)
Price : $5 / 250 grams pack ground coffee
Characteristic : Medium smooth body, sweet, and spicy.
Bel Canto Single Origin : Sumatra Mandheling
Price : $4.75 / 250 grams pack ground coffee
Characteristic : deep full body, earthy with bittersweet chocolate.
Bel Canto Single Origin : Sumatra Sidikalang
Price : $4.75 / 250 grams pack ground coffee
Characteristic : Medium deep body, aromatic & sweet spicy
Bel Canto Single Origin : Sulawesi Toraja Kalosi
Price : $5 / 250 grams pack ground coffee
Characteristic : Well-balanced of deep body with pleasant dark chocolate note.
Bel Canto Single Origin : Java Arabica (Belawan Estate)
Price : $5.25 / 250 grams pack ground coffee
Characteristic : medium body, aromatic with sweet spicy notes.
Bel Canto Single Origin : Bali Kintamani Arabica
Price: $4.5 / 250 grams pack ground coffee
Characteristic : Mellow body with hints of citrus.
Bel Canto Single Origin : Flores Arabica (Bajawa Highland)
Price : $4.5 / 250 grams pack ground coffee
Characteristic : Smooth-medium body, aromatic with hints of choco flavor.
Bel Canto Single Origin : Wamena Papua Arabica
Price : $5.25 / 250 grams pack ground coffee
Characteristic : Well balance body, earthy with bittersweet honey
Bel Canto Single Origin : East Timor Arabica
Price : $4.75 / 250 grams pack ground coffee
Characteristic : Medium Body, Earthy, Bittersweet Choco, Fruity
Bel Canto Single Origin : Sumatra Blue Lintong
Price : $5 / 250 grams pack ground coffee
Characteristic : Medium Body, Earthy, Choco, Herbal
>> ROBUSTA COFFEE (100% ROBUSTA)
Bel Canto Old Special Robusta Coffee
Price : $4 / pack
Characteristic : intense deep body with long bittersweet finish.
*** We also take orders for Single Origin in form of coffee beans minimum order 2Kg per type ***
*** The Price Exclude Delivery Charges ***
I hope I can sell my coffee to you especially Coffee Shop or Café that required a good quality coffee. If you have any question about Bel Canto or required a more detail information about Bel Canto or you want to buy in bulk and need samples, please do not hesitate to contact my email at bel.canto.coffee@gmail.com or at my phone number +628161646268 – Jerren Octavianto
Thanks for your time and consideration
Bel Canto Coffee
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View entire thread: coffee samples directory
Posted by Rowley on 2004-09-22 13:59:02 Post Subject:
top searches for coffee
coffee ->
coffee bean
kona coffee
gourmet coffee
costa rica coffee
flavored coffee
espresso coffee
green mountain coffee
organic coffee
specialty coffee
kenya coffee
blue mountain coffee
hawaiian coffee
arabica coffee bean
columbian coffee bean
decaf coffee bean
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Posted by Rowley on 2004-09-22 13:59:02 Post Subject:
top searches for coffee
coffee ->
coffee bean
kona coffee
gourmet coffee
costa rica coffee
flavored coffee
espresso coffee
green mountain coffee
organic coffee
specialty coffee
kenya coffee
blue mountain coffee
hawaiian coffee
arabica coffee bean
columbian coffee bean
decaf coffee bean
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View entire thread: arabica supplier is looking for demand
Posted by hebe on 2007-08-04 01:03:27 Post Subject: arabica supplier is looking for demand
hey, everyone! A professional Asian coffee company is looking for demand
We are a company for coffee growing,processing,marketing and sales. We have truly superior arabica coffee bean.
I am looking for demand. It seems everybody is on holiday now
can you give me any suggestion about how to find demand?
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Posted by hebe on 2007-08-04 01:03:27 Post Subject: arabica supplier is looking for demand
hey, everyone! A professional Asian coffee company is looking for demand
We are a company for coffee growing,processing,marketing and sales. We have truly superior arabica coffee bean.I am looking for demand. It seems everybody is on holiday now
can you give me any suggestion about how to find demand?
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View entire thread: What happened to c market on Monday?
Posted by ElPugDiablo on 2005-08-17 16:28:55 Post Subject: The old Brazilian Forecast trick...
Tokyo Arabica Plunges on Brazil Forecast: World's Biggest Mover
Aug. 16 (Bloomberg) -- Arabica coffee futures in Tokyo fell 5.4 percent on higher crop estimates by Brazil, the world's largest producer. The decline was the biggest fluctuation of any commodity today.
Brazil's coffee harvest this year will total 33.3 million bags, up from an April forecast of 32.5 million bags, the country's Agriculture Ministry said. Next year's crop will rise 26 percent to 42 million bags, the ministry said.
``People were expecting output of below 30 million bags this year so there's no longer a sense of tightness in supply,'' said Chen Chaur-Shi, an analyst at commodity futures brokerage Nihon Unicom Corp. in Tokyo. ``Production next year will amply meet market demand.''
Arabica coffee for delivery in July 2006, the most-active contract, fell 950 yen to close at 16,740 yen per 69-kilogram bag, or 33 percent down from a record 24,820 yen reached on March 16. Futures for the milder coffee type favored by specialty roasters including Starbucks Corp. earlier declined as much as 6.7 percent, the biggest percentage fall since July 14, 2003 on the Tokyo Grain Exchange.
Prices had increased before the winter in Brazil on concern frost would damage trees and reduce production in the country which grows about a third of the world's Arabica. The winter weather has been relatively mild and favored the harvest.
Japan is the world's third-largest coffee importer and has about 90,000 coffee and tea shops that sell almost $10 billion of beverages a year.
New York
Coffee futures for December delivery fell 8.65 cents, or 7.9 percent, to close at 100.9 cents a pound on the New York Board of Trade yesterday.
Stockpiles in warehouses monitored by the exchange in New York reached an eight-month high of 4.579 million bags on July 21. Inventories have been little changed since. As of Aug. 12, inventories stood at 4.467 million bags.
The Tokyo Grain Exchange holds five daily sessions for Arabica coffee futures, where buy and sell orders are matched through an auction.
A futures contract is an obligation to buy or sell a commodity at a set price for delivery by a specific date.
The world's biggest movers are based on changes in price or yield and are screened for the size of the market and amount of daily trading.
http://www.bloomberg.com/apps/news?pid= ... yCJopcbQWA
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Posted by ElPugDiablo on 2005-08-17 16:28:55 Post Subject: The old Brazilian Forecast trick...
Tokyo Arabica Plunges on Brazil Forecast: World's Biggest Mover
Aug. 16 (Bloomberg) -- Arabica coffee futures in Tokyo fell 5.4 percent on higher crop estimates by Brazil, the world's largest producer. The decline was the biggest fluctuation of any commodity today.
Brazil's coffee harvest this year will total 33.3 million bags, up from an April forecast of 32.5 million bags, the country's Agriculture Ministry said. Next year's crop will rise 26 percent to 42 million bags, the ministry said.
``People were expecting output of below 30 million bags this year so there's no longer a sense of tightness in supply,'' said Chen Chaur-Shi, an analyst at commodity futures brokerage Nihon Unicom Corp. in Tokyo. ``Production next year will amply meet market demand.''
Arabica coffee for delivery in July 2006, the most-active contract, fell 950 yen to close at 16,740 yen per 69-kilogram bag, or 33 percent down from a record 24,820 yen reached on March 16. Futures for the milder coffee type favored by specialty roasters including Starbucks Corp. earlier declined as much as 6.7 percent, the biggest percentage fall since July 14, 2003 on the Tokyo Grain Exchange.
Prices had increased before the winter in Brazil on concern frost would damage trees and reduce production in the country which grows about a third of the world's Arabica. The winter weather has been relatively mild and favored the harvest.
Japan is the world's third-largest coffee importer and has about 90,000 coffee and tea shops that sell almost $10 billion of beverages a year.
New York
Coffee futures for December delivery fell 8.65 cents, or 7.9 percent, to close at 100.9 cents a pound on the New York Board of Trade yesterday.
Stockpiles in warehouses monitored by the exchange in New York reached an eight-month high of 4.579 million bags on July 21. Inventories have been little changed since. As of Aug. 12, inventories stood at 4.467 million bags.
The Tokyo Grain Exchange holds five daily sessions for Arabica coffee futures, where buy and sell orders are matched through an auction.
A futures contract is an obligation to buy or sell a commodity at a set price for delivery by a specific date.
The world's biggest movers are based on changes in price or yield and are screened for the size of the market and amount of daily trading.
http://www.bloomberg.com/apps/news?pid= ... yCJopcbQWA
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View entire thread: UK coffee wholesale information wanted
Posted by mike on 2005-04-20 05:23:14 Post Subject: Follow-up question
Anyone got any experiences of the "Maranello Arabica Coffee" from HappyDonkey?
Mike
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Posted by mike on 2005-04-20 05:23:14 Post Subject: Follow-up question
Anyone got any experiences of the "Maranello Arabica Coffee" from HappyDonkey?
Mike
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View entire thread: Anyone interested in Pure Kenyan Arabica Coffee
Posted by bryan on 2005-05-20 23:30:03 Post Subject: Anyone interested in Pure Kenyan Arabica Coffee
anyone out there interested in pure kenyan arabica coffee .....i have two samples....anyone seriously interested please reply.
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Posted by bryan on 2005-05-20 23:30:03 Post Subject: Anyone interested in Pure Kenyan Arabica Coffee
anyone out there interested in pure kenyan arabica coffee .....i have two samples....anyone seriously interested please reply.
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View entire thread: water downed coffee
Posted by twobeans on 2006-06-05 19:45:11 Post Subject:
cuppED- they are more than likely using pre- measured, pre-packaged robusta coffee in air tight bags...enough for 8 cups of nasty coffee. Most specialty shops grind their own arabica, and weigh them to their specs on a scale..here in Florida we have Hess gas stations who believe it or not sell half decent arabica coffee by the cup. Stop at a coffee shop on your way to the gas station.
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Posted by twobeans on 2006-06-05 19:45:11 Post Subject:
cuppED- they are more than likely using pre- measured, pre-packaged robusta coffee in air tight bags...enough for 8 cups of nasty coffee. Most specialty shops grind their own arabica, and weigh them to their specs on a scale..here in Florida we have Hess gas stations who believe it or not sell half decent arabica coffee by the cup. Stop at a coffee shop on your way to the gas station.
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View entire thread: Types of coffee
Posted by equus007 on 2006-06-30 23:29:55 Post Subject: ummm
Wow(no offense) but you are either really new to this or this post is a joke.
what the hell I'll bite(its late and I have nothing else to do anyway)
green beans are unroasted coffee. I suppose you can brew them but it would be real bitter
coffee is not actually a bean its a seed pit like olives have have. They grow within "cherries"-the fruit of the coffee plant(its a tree...some say a shrubb)
there are several types of coffee...we drink 2 of them Robusto and Arabica
Robusto grows at low(er) altitudes and is usually less flavorful but some people prefer it for some reason. Usualy described as tasting like a brown paper bag.
Arabica grows at higher altitudes. Most coffees you buy now are Arabica.
Coffee takes its flavor from the soil it is grown in therefore coffees from different geographical regions taste differently.
Most coffee comes from either Central/South America, Africa or Indonesia
African coffee tastes "dirty". Its strong and processed differently than the others usually...unwashed
Coffee from the Americas is the most common here in the US. Less bitter than African but it has a variety of "flavors"
Indonesian coffees are usually more mellow in flavor. Personaly prefer them for my regular morning cup. Very "drinkable" for people who don't drink alot of coffee and can't handle bitter flavors.
They can and are often blended together.
Any type of these coffees can be used in any of the coffee drinks however they all use espresso unless you are talking about drip("regular")coffee.
Espresso is a term used to describe the way in which the coffee is brewed and the fineness to which it is ground....not the roast though this a common misnomer. The coffee used is usually one of the darker roasts but this varies from location to location. It is also a common misnomer that the darker a coffee is roasted the more caffine it will have. It is the opposite.
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Posted by equus007 on 2006-06-30 23:29:55 Post Subject: ummm
Wow(no offense) but you are either really new to this or this post is a joke.
what the hell I'll bite(its late and I have nothing else to do anyway)
green beans are unroasted coffee. I suppose you can brew them but it would be real bitter
coffee is not actually a bean its a seed pit like olives have have. They grow within "cherries"-the fruit of the coffee plant(its a tree...some say a shrubb)
there are several types of coffee...we drink 2 of them Robusto and Arabica
Robusto grows at low(er) altitudes and is usually less flavorful but some people prefer it for some reason. Usualy described as tasting like a brown paper bag.
Arabica grows at higher altitudes. Most coffees you buy now are Arabica.
Coffee takes its flavor from the soil it is grown in therefore coffees from different geographical regions taste differently.
Most coffee comes from either Central/South America, Africa or Indonesia
African coffee tastes "dirty". Its strong and processed differently than the others usually...unwashed
Coffee from the Americas is the most common here in the US. Less bitter than African but it has a variety of "flavors"
Indonesian coffees are usually more mellow in flavor. Personaly prefer them for my regular morning cup. Very "drinkable" for people who don't drink alot of coffee and can't handle bitter flavors.
They can and are often blended together.
Any type of these coffees can be used in any of the coffee drinks however they all use espresso unless you are talking about drip("regular")coffee.
Espresso is a term used to describe the way in which the coffee is brewed and the fineness to which it is ground....not the roast though this a common misnomer. The coffee used is usually one of the darker roasts but this varies from location to location. It is also a common misnomer that the darker a coffee is roasted the more caffine it will have. It is the opposite.
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View entire thread: Looking ot buy a friend a french press
Posted by cloudsipper on 2007-11-03 15:23:12 Post Subject:
Get her an Aeropress! MUCH better than a French Press, easier to clean, faster to brew, and makes (arguably) better coffee.
The Aeropress combines the best features of a French Press with those of an Espresso machine. The coffee comes out filtered, very smooth and in record time. It's also perfect for traveling, made of plastic and can take some abuse. If you've ever cleaned out a french press, you'll never want to use it again. The Aeropress pushes out a plug of 'squeeze-dried' coffee and you merely need to rinse the tubes to clean it. Yes, I sell them, but don't take my advice, do a search and see what Ken Davids says. Places like Sur La Table stock them, and there are a zillion on line. List is $30 but everyone discounts them. If you want to give her something special, consider a package with some really nice ARABICA coffee (ground kinda fine between espresso and cone paper) and an Aeropress.
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Posted by cloudsipper on 2007-11-03 15:23:12 Post Subject:
Get her an Aeropress! MUCH better than a French Press, easier to clean, faster to brew, and makes (arguably) better coffee.
The Aeropress combines the best features of a French Press with those of an Espresso machine. The coffee comes out filtered, very smooth and in record time. It's also perfect for traveling, made of plastic and can take some abuse. If you've ever cleaned out a french press, you'll never want to use it again. The Aeropress pushes out a plug of 'squeeze-dried' coffee and you merely need to rinse the tubes to clean it. Yes, I sell them, but don't take my advice, do a search and see what Ken Davids says. Places like Sur La Table stock them, and there are a zillion on line. List is $30 but everyone discounts them. If you want to give her something special, consider a package with some really nice ARABICA coffee (ground kinda fine between espresso and cone paper) and an Aeropress.
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View entire thread: awesome coffee pod machine
Posted by LiftOff on 2006-01-16 08:49:38 Post Subject:
A stale Arabica coffee post!
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Posted by LiftOff on 2006-01-16 08:49:38 Post Subject:
A stale Arabica coffee post!
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View entire thread: How to import coffee?
Posted by hebe on 2007-08-04 00:47:11 Post Subject: looking for demand
I also meet the same problem
We have a huge coffee plantation in Asian, and there is truly superior arabica coffee bean, we plant, process and sale raw/roasted coffee and soluble coffee. Now, I am looking for demand for our product from all over the world.
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Posted by hebe on 2007-08-04 00:47:11 Post Subject: looking for demand
I also meet the same problem
We have a huge coffee plantation in Asian, and there is truly superior arabica coffee bean, we plant, process and sale raw/roasted coffee and soluble coffee. Now, I am looking for demand for our product from all over the world.
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View entire thread: ancillary equipment
Posted by Davec on 2008-01-26 17:22:07 Post Subject:
Thanks... I can scratche the destoner off the list. Any ideas on weigh and fill machine and a sealer? Thanks.
I personally would keep the destoner on if you can get one cheaply. I have roasted on a 25kg probat and was amazed at the stuff you can get in any arabica coffee (there is not only crud in robusta). Remember, it only takes one stone nail or hard foreign body to ruin a grinder and loose a customer for ever. A personal view, but if I had a business establishment I would not buy coffee from a roaster who didn't use a destoner.
In my 1kg Toper, I installed neodymium magnets on the exit chute of the cooling tray and used to hand check every batch, when green and roasted. Those batched were only 1kg not 10! However, i used to worry all the time about stones, screws etc.. in the customers coffee.
As for sealing the coffee pouches, I did look at a commercial machine (they need to be a constant heat sealer and not the impulse type), they were really expensive £450-800 took about 15 minutes to get fully warmed and were usually left on all day, because if you needed to seal a bag you didn't want a long wait. They are often foot operated with crimp (heated) jaws and the foot pedal mechanism can break also the crimped heads often cut through the outer foil. A lot of people think you need to seal the bejeesus (and press like hell) out of the bag and you actually see quite ugly damaged top potions where the crimps have cut through the outer foil layer.
The PTE coffee pouches are actually designed to have enough heat and pressure applied to melt the coating and that is what stick's them together....crimped jaws are totally unnecessary.
A cheap option for you would be to use what I did and a 1kg bag can be sealed in two passes (unless you get a larger one than mine). I had no trouble with it and still use it today. It sealed a lot more bags than an expensive commercial one would before it needed an element change and the commercial ones often come with a spare element because they do go quite frequently.
http://coffeetime.wikidot.com/coffee-po ... substitute
It is seriously not a joke, try it and you will be amazed at how well they work and you have very little to loose, obviously you can get larger and superior ones to the one I got (I was trying to keep costs down). I also swear that it was easier to use and a lot better than the £600 heat sealer I used at the roastery!
Weigh and fill machines can be a pain and with thee 25kg probat, everything was weighed and sealed by hand using trade/retail certified scales, to be honest with a 10kg roaster, I would have thought the cost and upkeep of a weigh and fill machine wouldn't be worth the trouble. I would however recommend a very good set of scales, that are easy and efficient to use. I spent around £200 on my scales (and don't regret a penny of it)!
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Posted by Davec on 2008-01-26 17:22:07 Post Subject:
Thanks... I can scratche the destoner off the list. Any ideas on weigh and fill machine and a sealer? Thanks.
I personally would keep the destoner on if you can get one cheaply. I have roasted on a 25kg probat and was amazed at the stuff you can get in any arabica coffee (there is not only crud in robusta). Remember, it only takes one stone nail or hard foreign body to ruin a grinder and loose a customer for ever. A personal view, but if I had a business establishment I would not buy coffee from a roaster who didn't use a destoner.
In my 1kg Toper, I installed neodymium magnets on the exit chute of the cooling tray and used to hand check every batch, when green and roasted. Those batched were only 1kg not 10! However, i used to worry all the time about stones, screws etc.. in the customers coffee.
As for sealing the coffee pouches, I did look at a commercial machine (they need to be a constant heat sealer and not the impulse type), they were really expensive £450-800 took about 15 minutes to get fully warmed and were usually left on all day, because if you needed to seal a bag you didn't want a long wait. They are often foot operated with crimp (heated) jaws and the foot pedal mechanism can break also the crimped heads often cut through the outer foil. A lot of people think you need to seal the bejeesus (and press like hell) out of the bag and you actually see quite ugly damaged top potions where the crimps have cut through the outer foil layer.
The PTE coffee pouches are actually designed to have enough heat and pressure applied to melt the coating and that is what stick's them together....crimped jaws are totally unnecessary.
A cheap option for you would be to use what I did and a 1kg bag can be sealed in two passes (unless you get a larger one than mine). I had no trouble with it and still use it today. It sealed a lot more bags than an expensive commercial one would before it needed an element change and the commercial ones often come with a spare element because they do go quite frequently.
http://coffeetime.wikidot.com/coffee-po ... substitute
It is seriously not a joke, try it and you will be amazed at how well they work and you have very little to loose, obviously you can get larger and superior ones to the one I got (I was trying to keep costs down). I also swear that it was easier to use and a lot better than the £600 heat sealer I used at the roastery!
Weigh and fill machines can be a pain and with thee 25kg probat, everything was weighed and sealed by hand using trade/retail certified scales, to be honest with a 10kg roaster, I would have thought the cost and upkeep of a weigh and fill machine wouldn't be worth the trouble. I would however recommend a very good set of scales, that are easy and efficient to use. I spent around £200 on my scales (and don't regret a penny of it)!
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View entire thread: Coffee jitters
Posted by Jackson on 2007-05-10 20:31:30 Post Subject:
Darryl,
It is most likely the concentration of coffee per ounce of water when brewed. The more coffee in the brew basket will give higher levels of caffeine.
Another possibility would be using Robusta coffee instead of Arabica. Robusta beans have almost twice the amount of caffeine as Arabica coffee.
Roast styles have little or no impact on caffeine levels in coffee.
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Posted by Jackson on 2007-05-10 20:31:30 Post Subject:
Darryl,
It is most likely the concentration of coffee per ounce of water when brewed. The more coffee in the brew basket will give higher levels of caffeine.
Another possibility would be using Robusta coffee instead of Arabica. Robusta beans have almost twice the amount of caffeine as Arabica coffee.
Roast styles have little or no impact on caffeine levels in coffee.
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View entire thread: Fair price , market price for specialty coffees with example
Posted by cloudsipper on 2007-10-28 10:40:51 Post Subject: Fair price , market price for specialty coffees with example
In an effort to generate target prices for home roasters, I would like to suggest we create a permanent list of the best per pound market prices (FOB distributor) for 5lb and 25lb quantities of various coffes. Privately, I created a spreadsheet that adds freight to Colorado and provides a landed per-pound number. The 5 lb was chosen as a beginning point, because it fits nicely into a standard USPS Priority mail box and that method remains fairly stable in terms of cost and delivery time. The 25 lb is to get some insight into quantity discounting (often significant).
The goal would be to establish a fair and reasonable price for these coffees.
*note* FairTrade/Rainforest Alliance/ entries should be identified because they represent a premium (albeit one we should all support to some degree) Organic is another posting subject and has a lot to do with paying the certification fees. Most Arabica coffee is grown in an organic way and warrants an ''o''= organic, but not certified
Here''s a few I''ve found: (keep in mind that coffee is a CROP and availability and sources change with the seasons). These are coffee varieties that I buy to roast and re-sell and may not represent some of the more exotic terroirs available today. These are per lb costs.
The tabs will be edited out, so expand the table appropriately
Variety | O/R/F | 5lb | 25lb | notes
Mexican Chiapas O 3.99 3.59* based on 10lb
Java Estate o 5.00 3.60
Yemen Mocha Matari o 5.25 5.15
Yemen Mokha Haimi o 6.60 5.08* 20lb
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Posted by cloudsipper on 2007-10-28 10:40:51 Post Subject: Fair price , market price for specialty coffees with example
In an effort to generate target prices for home roasters, I would like to suggest we create a permanent list of the best per pound market prices (FOB distributor) for 5lb and 25lb quantities of various coffes. Privately, I created a spreadsheet that adds freight to Colorado and provides a landed per-pound number. The 5 lb was chosen as a beginning point, because it fits nicely into a standard USPS Priority mail box and that method remains fairly stable in terms of cost and delivery time. The 25 lb is to get some insight into quantity discounting (often significant).
The goal would be to establish a fair and reasonable price for these coffees.
*note* FairTrade/Rainforest Alliance/ entries should be identified because they represent a premium (albeit one we should all support to some degree) Organic is another posting subject and has a lot to do with paying the certification fees. Most Arabica coffee is grown in an organic way and warrants an ''o''= organic, but not certified
Here''s a few I''ve found: (keep in mind that coffee is a CROP and availability and sources change with the seasons). These are coffee varieties that I buy to roast and re-sell and may not represent some of the more exotic terroirs available today. These are per lb costs.
The tabs will be edited out, so expand the table appropriately
Variety | O/R/F | 5lb | 25lb | notes
Mexican Chiapas O 3.99 3.59* based on 10lb
Java Estate o 5.00 3.60
Yemen Mocha Matari o 5.25 5.15
Yemen Mokha Haimi o 6.60 5.08* 20lb
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View entire thread: awesome coffee pod machine
Posted by coffeeguy0331 on 2006-01-15 10:00:40 Post Subject: awesome coffee pod machine
have you seen the new coffee machines with pods? They are awesome -- I found one that uses 100% Arabica coffee, which is supposed to be the best coffee around.
-- edited!--
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Posted by coffeeguy0331 on 2006-01-15 10:00:40 Post Subject: awesome coffee pod machine
have you seen the new coffee machines with pods? They are awesome -- I found one that uses 100% Arabica coffee, which is supposed to be the best coffee around.
-- edited!--
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View entire thread: Fine SHB Arabica from Naranjo, Costa Rica
Posted by cafecostarica on 2004-02-07 03:30:33 Post Subject: Fine SHB Arabica from Naranjo, Costa Rica
Hello,
My name is Felipe Rodriguez and I would like to offer you fine arabica coffee. Next week I'll receive a shipment of coffee from Costa Rica. This coffee is produced by Coopronaranjo R.L. a coffee Co-op located in the Naranjo region (West Valley). This is the 2004 Crop.
The Naranjo region produces perhaps the most balanced cup of coffee in Costa Rica.
The following coffee will be available:
Naranjo Bandola SHB, Roasted Whole Bean $6.00 lb. (5 lbs. bag).
Naranjo Peaberry SHB, Roasted Whole Bean $6.00 lb. (5 lbs. bag).
Naranjo SHB, ground coffee $5.00 lb. (1/2 lb. bag).
For more details please visit my Ebay Store: "Cafe Costa Rica" or email me at cafecostarica@hotmail.com
Please note that my Ebay Store will be updated when the coffee arrives.
Gracias!
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Posted by cafecostarica on 2004-02-07 03:30:33 Post Subject: Fine SHB Arabica from Naranjo, Costa Rica
Hello,
My name is Felipe Rodriguez and I would like to offer you fine arabica coffee. Next week I'll receive a shipment of coffee from Costa Rica. This coffee is produced by Coopronaranjo R.L. a coffee Co-op located in the Naranjo region (West Valley). This is the 2004 Crop.
The Naranjo region produces perhaps the most balanced cup of coffee in Costa Rica.
The following coffee will be available:
Naranjo Bandola SHB, Roasted Whole Bean $6.00 lb. (5 lbs. bag).
Naranjo Peaberry SHB, Roasted Whole Bean $6.00 lb. (5 lbs. bag).
Naranjo SHB, ground coffee $5.00 lb. (1/2 lb. bag).
For more details please visit my Ebay Store: "Cafe Costa Rica" or email me at cafecostarica@hotmail.com
Please note that my Ebay Store will be updated when the coffee arrives.
Gracias!
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View entire thread: NPR Story on Coffee Growers Strife in Central, South America
Posted by tintinet on 2003-10-03 12:35:54 Post Subject: More on Coffee Growers, Pricing, etc.
From The Observer "Best daily newspaper
on the world wide web" :
The backdrop to the coffee growers' problems is the collapse in commodity prices, caused by oversupply, a lack of competition among buyers and hypocritical trade rules. 'It's exacerbated by international advice to developing countries to all produce coffee. And there used to be an international coffee agreement that guaranteed a fixed price,' says Lamb.
For instance, Vietnam recently began producing coffee and now supplies 10 per cent of the world market.
Coffee sells on world markets for about 35p a kilo, while a bag of coffee for use in a cafe costs around 16 times that amount. The mark-up is excellent for the end-user or the Nestlés of the world, but the price paid to coffee producers has been pitiful, especially when set against the rewards for cultivating drugs. Independent reports show that oversupply in the coffee market - and the slump in coffee prices from £2,800 per tonne in 1995 to today's £350 - has left many coffee producers selling at below cost.
The Fairtrade minimum price paid to farmers' associations and co-operatives is $1.26 per pound (£1.73 a kilo) for arabica coffee. This includes a 5 cents per pound 'premium' to be used for agreed social and commercial development projects. If the world price climbs above that minimum level, the Fairtrade price is always 5 cents per pound more.
'The heart of the fair trade standards is that farmers must be organised into cooperatives. Farmers know that if they come together they are better able to resist the passing fads of the middle man,' says Lamb.
From grower to supermarket shelf or cafe bar, it is estimated that coffee beans can change hands as many as 150 times. Producers sell to local traders, who sell on to international traders, who sell on to commodity traders. (Illegal drugs, by contrast, have a much flatter distribution network.)
This explains the relatively small cut that is received by farmers. But the slump in prices is also down to the growing power of the big multinationals that buy the produce.
'For some reason or another these markets are not competitive. Big companies can rip off farmers, using their "single buyer" power to drive down prices. In principle this phenomenon, known as "monopsony", is as bad as a monopoly,' says Alan Winters, a trade economist with the Centre for Economic Policy Research.
Companies that profit from the collapse in coffee prices are beginning to be named by campaigning groups.
'Nestlé has made an estimated 26 per cent profit margin on instant coffee. Sara Lee's coffee profits are estimated to be nearly 17 per cent - a very high figure compared with other food and drink brands. If everyone in the supply chain were benefiting this would not matter. As it is, with farmers getting a price that is below the costs of production, the companies' booming business is being paid for by some of the poorest people in the world,' says a recent Oxfam report.
Coffee aside there is the subsidy question. Take the startling example of the Haitian rice industry, put out of business by dumped overproduction from the US, courtesy of massive subsidies. Then there is the Mozambique sugar industry. A country that is desperately looking to trade, following man-made and natural disasters, finds itself up against the might of $1.6bn of subsidies for European sugar producers. Despite it being the world's least efficient place to produce sugar, subsidy has made Europe the world's biggest exporter. Oxfam estimates that British sugar firms received an effective subsidy of £120m last year.
There's also 'tariff escalation' which effectively prevents countries from exporting higher value products. Even some fair trade products, including 'polished' rice from Thailand, cannot be sold in Europe because they attract punitive tariffs.
'The EU has got to get it's act together, because it's vested interests are holding up WTO agricultural reforms,' says Fowler.
Fair trade's minor success has helped thousands of small farmers diversify production, and earn enough money to pay for an education. In South America, the fair trade premium has allowed farmers to resist the temptation to revert to growing coca and opium poppies.
'Fair trade is a fairly radical solution - not only giving a better price but giving producers a say in the supply chain. The question we ask is who has the power, and what fair trade does is give poor disadvantaged producers a bit of a say,' says Barry Coates, of the World Development Movement.
The real problem, of course, is that 98 per cent of trade is not fair.
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Posted by tintinet on 2003-10-03 12:35:54 Post Subject: More on Coffee Growers, Pricing, etc.
From The Observer "Best daily newspaper
on the world wide web" :
The backdrop to the coffee growers' problems is the collapse in commodity prices, caused by oversupply, a lack of competition among buyers and hypocritical trade rules. 'It's exacerbated by international advice to developing countries to all produce coffee. And there used to be an international coffee agreement that guaranteed a fixed price,' says Lamb.
For instance, Vietnam recently began producing coffee and now supplies 10 per cent of the world market.
Coffee sells on world markets for about 35p a kilo, while a bag of coffee for use in a cafe costs around 16 times that amount. The mark-up is excellent for the end-user or the Nestlés of the world, but the price paid to coffee producers has been pitiful, especially when set against the rewards for cultivating drugs. Independent reports show that oversupply in the coffee market - and the slump in coffee prices from £2,800 per tonne in 1995 to today's £350 - has left many coffee producers selling at below cost.
The Fairtrade minimum price paid to farmers' associations and co-operatives is $1.26 per pound (£1.73 a kilo) for arabica coffee. This includes a 5 cents per pound 'premium' to be used for agreed social and commercial development projects. If the world price climbs above that minimum level, the Fairtrade price is always 5 cents per pound more.
'The heart of the fair trade standards is that farmers must be organised into cooperatives. Farmers know that if they come together they are better able to resist the passing fads of the middle man,' says Lamb.
From grower to supermarket shelf or cafe bar, it is estimated that coffee beans can change hands as many as 150 times. Producers sell to local traders, who sell on to international traders, who sell on to commodity traders. (Illegal drugs, by contrast, have a much flatter distribution network.)
This explains the relatively small cut that is received by farmers. But the slump in prices is also down to the growing power of the big multinationals that buy the produce.
'For some reason or another these markets are not competitive. Big companies can rip off farmers, using their "single buyer" power to drive down prices. In principle this phenomenon, known as "monopsony", is as bad as a monopoly,' says Alan Winters, a trade economist with the Centre for Economic Policy Research.
Companies that profit from the collapse in coffee prices are beginning to be named by campaigning groups.
'Nestlé has made an estimated 26 per cent profit margin on instant coffee. Sara Lee's coffee profits are estimated to be nearly 17 per cent - a very high figure compared with other food and drink brands. If everyone in the supply chain were benefiting this would not matter. As it is, with farmers getting a price that is below the costs of production, the companies' booming business is being paid for by some of the poorest people in the world,' says a recent Oxfam report.
Coffee aside there is the subsidy question. Take the startling example of the Haitian rice industry, put out of business by dumped overproduction from the US, courtesy of massive subsidies. Then there is the Mozambique sugar industry. A country that is desperately looking to trade, following man-made and natural disasters, finds itself up against the might of $1.6bn of subsidies for European sugar producers. Despite it being the world's least efficient place to produce sugar, subsidy has made Europe the world's biggest exporter. Oxfam estimates that British sugar firms received an effective subsidy of £120m last year.
There's also 'tariff escalation' which effectively prevents countries from exporting higher value products. Even some fair trade products, including 'polished' rice from Thailand, cannot be sold in Europe because they attract punitive tariffs.
'The EU has got to get it's act together, because it's vested interests are holding up WTO agricultural reforms,' says Fowler.
Fair trade's minor success has helped thousands of small farmers diversify production, and earn enough money to pay for an education. In South America, the fair trade premium has allowed farmers to resist the temptation to revert to growing coca and opium poppies.
'Fair trade is a fairly radical solution - not only giving a better price but giving producers a say in the supply chain. The question we ask is who has the power, and what fair trade does is give poor disadvantaged producers a bit of a say,' says Barry Coates, of the World Development Movement.
The real problem, of course, is that 98 per cent of trade is not fair.
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View entire thread: Healthy and good tasting Decaf that doesn't cost a ton?
Posted by Jackson on 2006-11-17 18:41:23 Post Subject:
I am not an authority on decaffeinated coffee by any means, but I would have to say there are probably worse chemicals in your tap water than the chemicals used to decaffeinate coffee. I believe the harsh chemicals used to decaffeinate coffee pre the 70's, are no longer used. If there were any side affects of decaf, the FDA would require a warning label on the packaging.
If you are looking for a good decaf, I might recommend Colombian Decaf. For some odd reason, Colombian coffee does not lose much of it's flavor profile during the decaf process. If You go to Kenneth Davids website "the coffee review", and search decaf coffee reviews, you may find some good results. SWP in some cases is not the best tasting decaf on the market.
One other option for you may be to drink higher quality arabica coffee instead of grocery store coffee. There is far less caffeine in arabica than in robusta. In moderation, arabica might caffeine may not affect you like robusta. I hope you and your wife find a good coffee bean soon, no coffee in your diet could bring on added stress.
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Posted by Jackson on 2006-11-17 18:41:23 Post Subject:
I am not an authority on decaffeinated coffee by any means, but I would have to say there are probably worse chemicals in your tap water than the chemicals used to decaffeinate coffee. I believe the harsh chemicals used to decaffeinate coffee pre the 70's, are no longer used. If there were any side affects of decaf, the FDA would require a warning label on the packaging.
If you are looking for a good decaf, I might recommend Colombian Decaf. For some odd reason, Colombian coffee does not lose much of it's flavor profile during the decaf process. If You go to Kenneth Davids website "the coffee review", and search decaf coffee reviews, you may find some good results. SWP in some cases is not the best tasting decaf on the market.
One other option for you may be to drink higher quality arabica coffee instead of grocery store coffee. There is far less caffeine in arabica than in robusta. In moderation, arabica might caffeine may not affect you like robusta. I hope you and your wife find a good coffee bean soon, no coffee in your diet could bring on added stress.
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View entire thread: Interesting Coffee Facts/Trivia???
Posted by 3ternal on 2008-03-18 22:16:57 Post Subject:
Legend has it that a goat herder saw his goats tripping out after eating a berry, he tried it and felt a rush and that's how it all started.
I actually heard 24 straight shots of esspresso is lethal limit in one sitting, I've gotten at least 1/2 way there more than once
There are 3 processing methods for coffee beans; dry, semi-washed, and washed.
Arabica coffee beans have only 1/2 the caffeine content compared to Robusta.
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Posted by 3ternal on 2008-03-18 22:16:57 Post Subject:
Legend has it that a goat herder saw his goats tripping out after eating a berry, he tried it and felt a rush and that's how it all started.
I actually heard 24 straight shots of esspresso is lethal limit in one sitting, I've gotten at least 1/2 way there more than once
There are 3 processing methods for coffee beans; dry, semi-washed, and washed.
Arabica coffee beans have only 1/2 the caffeine content compared to Robusta.
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View entire thread: Useless info
Posted by topher on 2007-10-31 03:23:55 Post Subject:
no pug...haha...here is what I have so far..
1. 52% of US adults drink coffee?
2. The most expensive coffee in the world is Kopi Luwak?
3. Coffee is the second largest import in the US?
4. Hawaii is the only US state that grows coffee?
5. From coffee seed to fruit takes about five years?
6. Instant coffee was invented by a chemist named Satori Kato in 1901?
7. In Europe coffee was once known as Arabian Wine?
8. A cup of coffee contains about 100 - 150 milligrams of caffeine?
9. An espresso has less caffeine than a regular cup of coffee?
10. A person who is skilled in preparing Turkish coffee is called a kahveci?
11. About 500 billion cups of coffee are consumed each year?
12. Cowboys often drank Lapsang Souchong instead of Coffee?
13. Hawaii is the only US state that grows coffee?
14. Coffee is the second largest import in the US?
15. Voltaire drank about 50 cups of coffee each day?
16. If You visit a Kissaten in Japan You visit a coffee shop?
17. Coffee has about five times as much caffeine than Coke?
18. The word "coffee" was once a term for wine?
19. Coffee grows in more than 50 countries?
20. There are coffee flavored PEZ?
21. Johann Sebastian Bach drank 60 to 80 cups of coffee a day and wrote the coffee cantata
22. coffee creamer is extremely flammable
23. Brazil had a postage stamp that smelt of coffee in December 2001
24. coffee is the most popular drink worldwide with around two billion cups consumed daily.
25. Central and South America produce approximately two thirds of the worlds coffee supply
26. The coffee tree produces its first full crop when it is about five years old. Thereafter it produces consistently for 15 to 20 years.
27. To make a roasted pound of coffee it takes around 2,000 Arabica coffee cherries. With 2 beans per cherry-this means around 4000 beans are in a single pound of coffee!
28. It takes 42 beans to make an espresso
29. If you yelled for 8 years, 7 months and 6 days you would have produced enough sound energy to heat one cup of
30. On average men drink more coffee than women(1.7 cups per day vs 1.5 cups)
31. cappuccino is so named because of the drinks peak of foam which resembles the cowl of a Capuchin friar’s habit.
32. The US Navy used to serve alchohlic beverages on board ships. However when Admiral Josephus “Joe” Daniels became Chief of Naval Operations, he outlawed alcohol on board ships, except for special occasions. Coffee then became the drink of choice, hence the term “Cup of Joe”
33. For reducing wrinkles and improving their skin, the Japanese have been known to bathe in coffee grounds fermented with pineapple pulp
34. The human body will absorb just 300 milligrams of caffeine at any given time. Additional amounts are cast off and provide no additional stimulation. The human body dissipates 20% of the caffeine in it’s system per hour.
35. Regular coffee drinkers have about 1/3 less asthma symptoms than those of non coffee drinkiers according to a Harvard researcher who studied 20,000 people.
36.
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Posted by topher on 2007-10-31 03:23:55 Post Subject:
no pug...haha...here is what I have so far..
1. 52% of US adults drink coffee?
2. The most expensive coffee in the world is Kopi Luwak?
3. Coffee is the second largest import in the US?
4. Hawaii is the only US state that grows coffee?
5. From coffee seed to fruit takes about five years?
6. Instant coffee was invented by a chemist named Satori Kato in 1901?
7. In Europe coffee was once known as Arabian Wine?
8. A cup of coffee contains about 100 - 150 milligrams of caffeine?
9. An espresso has less caffeine than a regular cup of coffee?
10. A person who is skilled in preparing Turkish coffee is called a kahveci?
11. About 500 billion cups of coffee are consumed each year?
12. Cowboys often drank Lapsang Souchong instead of Coffee?
13. Hawaii is the only US state that grows coffee?
14. Coffee is the second largest import in the US?
15. Voltaire drank about 50 cups of coffee each day?
16. If You visit a Kissaten in Japan You visit a coffee shop?
17. Coffee has about five times as much caffeine than Coke?
18. The word "coffee" was once a term for wine?
19. Coffee grows in more than 50 countries?
20. There are coffee flavored PEZ?
21. Johann Sebastian Bach drank 60 to 80 cups of coffee a day and wrote the coffee cantata
22. coffee creamer is extremely flammable
23. Brazil had a postage stamp that smelt of coffee in December 2001
24. coffee is the most popular drink worldwide with around two billion cups consumed daily.
25. Central and South America produce approximately two thirds of the worlds coffee supply
26. The coffee tree produces its first full crop when it is about five years old. Thereafter it produces consistently for 15 to 20 years.
27. To make a roasted pound of coffee it takes around 2,000 Arabica coffee cherries. With 2 beans per cherry-this means around 4000 beans are in a single pound of coffee!
28. It takes 42 beans to make an espresso
29. If you yelled for 8 years, 7 months and 6 days you would have produced enough sound energy to heat one cup of
30. On average men drink more coffee than women(1.7 cups per day vs 1.5 cups)
31. cappuccino is so named because of the drinks peak of foam which resembles the cowl of a Capuchin friar’s habit.
32. The US Navy used to serve alchohlic beverages on board ships. However when Admiral Josephus “Joe” Daniels became Chief of Naval Operations, he outlawed alcohol on board ships, except for special occasions. Coffee then became the drink of choice, hence the term “Cup of Joe”
33. For reducing wrinkles and improving their skin, the Japanese have been known to bathe in coffee grounds fermented with pineapple pulp
34. The human body will absorb just 300 milligrams of caffeine at any given time. Additional amounts are cast off and provide no additional stimulation. The human body dissipates 20% of the caffeine in it’s system per hour.
35. Regular coffee drinkers have about 1/3 less asthma symptoms than those of non coffee drinkiers according to a Harvard researcher who studied 20,000 people.
36.
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View entire thread: Is it possible?
Posted by davidsbiscotti on 2007-12-12 11:48:42 Post Subject:
After searching on the subject of the possible tanning properties of coffee, I've found nothing that makes it a credible notion.
I did however find some companies touting the skin healing properties of coffee, something which I didn't expect. Some of the ailments these arabica coffee based creams and soaps claim to help are: acne, chapped lips, dry skin and odors on hands, such as onion and garlic. Not to mention stimulating circulation, which must have a correlation to skin care as well.
So, there's no evidence of any tanning effect in relation to drinking coffee. Even the lotion companies won't claim it (you know they would if it was true).
I guess this leaves those of us who are of the pale persuasion to keep searching.
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Posted by davidsbiscotti on 2007-12-12 11:48:42 Post Subject:
After searching on the subject of the possible tanning properties of coffee, I've found nothing that makes it a credible notion.
I did however find some companies touting the skin healing properties of coffee, something which I didn't expect. Some of the ailments these arabica coffee based creams and soaps claim to help are: acne, chapped lips, dry skin and odors on hands, such as onion and garlic. Not to mention stimulating circulation, which must have a correlation to skin care as well.
So, there's no evidence of any tanning effect in relation to drinking coffee. Even the lotion companies won't claim it (you know they would if it was true).
I guess this leaves those of us who are of the pale persuasion to keep searching.
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View entire thread: Grow your own coffee
Posted by topher on 2004-02-25 04:34:19 Post Subject:
I have known people who have grown the trees as a novelty...Arabica coffee is grown at altitudes over 3,000 feet....You might get flowers but I do not think you will get cherries
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Posted by topher on 2004-02-25 04:34:19 Post Subject:
I have known people who have grown the trees as a novelty...Arabica coffee is grown at altitudes over 3,000 feet....You might get flowers but I do not think you will get cherries
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View entire thread: Beans or Ground - How much?
Posted by philandsue1 on 2008-09-23 08:09:10 Post Subject:
Thanks for the quick response. I just need to work out which beans I should buy now. I normally buy the pre ground Lavazza, Arabica coffee.
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Posted by philandsue1 on 2008-09-23 08:09:10 Post Subject:
Thanks for the quick response. I just need to work out which beans I should buy now. I normally buy the pre ground Lavazza, Arabica coffee.
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View entire thread: Tart Twang - Totally Troublesome To Taste
Posted by CafeBlue on 2007-04-11 00:44:48 Post Subject: brewing and roast selection
Hi;
Lots of factors involved in making great coffee, as you have noticed. Some observations and facts that will help you find the path to your best cup.
Your grind is way too fine for French press brewing. Try a coarser setting like for percolator type brewers - yield a sweeter cup that is not over-extracted (harsh taste) and has much less sediment. I have not used your model grinder but guess a setting around 7 is more appropriate, your manual should give a suggested setting for percolator -- or a scale ranging from finest (Turkish/Greek), to espresso, auto drip (paper filter) medium, permanent filter, percolator/French press regular, finally urn coarse.
Brew time for French press and filter drip is best at 3 to 4 minutes.
Optimum flavor and aroma extraction occurs at 205 Fahreheit (95 C). I know most industry experts say 185 to 205, but the closer to 205, the better. Water that is not hot enough under-extracts and may make the brew sour.
The most prized coffees frequently exhibit high acidity (not acid - the ph of coffee is about the same as a banana). High acidity taste is only found in fresh, high grown, arabica coffee that is carefully processed, roasted well, ground and brewed promptly. Poor growing conditions, poor processing, poor handling, poor roasting, staling and oxidation can all destroy the acidity and overall cup quality. Acidity is the bright, sunny, citrus, floral, fruity, fresh, crisp taste at the front of the palate.
Darker roasting styles may mute the acidity while enhancing the coffee sweetness, body, mouthfeel, caramel and chocolate characteristics. Peet's coffee roasting style typically trends to the "dark side" and that may be why you liked one of their most popular blends. You may also like coffees that are typically lower in acidity - such as natural preparation (also called 'dry process') coffees, and coffes from lower altitude growing regions, from bolder varieties of arabica tree species, from regions famous for bold yet low acidity taste. Try Sumatra (Lintong, Aceh, Mandheling regions), Papua New Guinea, Java, Brasil (Pulped Natural Process can be very nice), Northern Colombia, also top quality coffee from Bolivia, El Salvador, Nicaragua, to name a few most likely to suit your taste. Look for fresh roasted coffee in a dark-medium to medium-dark roasted range. To a 'roaster' that is early to mid second crack range. Many espresso roasts would likely fit this description, but some dark roast styles are ashy and scorched tasting. Avoid coffee that shows obvious signs of 'tipping' - scorched ends of the coffee bean caused by poor roasting style.
You might need to increase the coffee to water ratio. Two level tablespoons coffee per cup of water is my recommended starting ratio for specialty grade coffee.
Let us know what you think after trying a few variations.
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Posted by CafeBlue on 2007-04-11 00:44:48 Post Subject: brewing and roast selection
Hi;
Lots of factors involved in making great coffee, as you have noticed. Some observations and facts that will help you find the path to your best cup.
Your grind is way too fine for French press brewing. Try a coarser setting like for percolator type brewers - yield a sweeter cup that is not over-extracted (harsh taste) and has much less sediment. I have not used your model grinder but guess a setting around 7 is more appropriate, your manual should give a suggested setting for percolator -- or a scale ranging from finest (Turkish/Greek), to espresso, auto drip (paper filter) medium, permanent filter, percolator/French press regular, finally urn coarse.
Brew time for French press and filter drip is best at 3 to 4 minutes.
Optimum flavor and aroma extraction occurs at 205 Fahreheit (95 C). I know most industry experts say 185 to 205, but the closer to 205, the better. Water that is not hot enough under-extracts and may make the brew sour.
The most prized coffees frequently exhibit high acidity (not acid - the ph of coffee is about the same as a banana). High acidity taste is only found in fresh, high grown, arabica coffee that is carefully processed, roasted well, ground and brewed promptly. Poor growing conditions, poor processing, poor handling, poor roasting, staling and oxidation can all destroy the acidity and overall cup quality. Acidity is the bright, sunny, citrus, floral, fruity, fresh, crisp taste at the front of the palate.
Darker roasting styles may mute the acidity while enhancing the coffee sweetness, body, mouthfeel, caramel and chocolate characteristics. Peet's coffee roasting style typically trends to the "dark side" and that may be why you liked one of their most popular blends. You may also like coffees that are typically lower in acidity - such as natural preparation (also called 'dry process') coffees, and coffes from lower altitude growing regions, from bolder varieties of arabica tree species, from regions famous for bold yet low acidity taste. Try Sumatra (Lintong, Aceh, Mandheling regions), Papua New Guinea, Java, Brasil (Pulped Natural Process can be very nice), Northern Colombia, also top quality coffee from Bolivia, El Salvador, Nicaragua, to name a few most likely to suit your taste. Look for fresh roasted coffee in a dark-medium to medium-dark roasted range. To a 'roaster' that is early to mid second crack range. Many espresso roasts would likely fit this description, but some dark roast styles are ashy and scorched tasting. Avoid coffee that shows obvious signs of 'tipping' - scorched ends of the coffee bean caused by poor roasting style.
You might need to increase the coffee to water ratio. Two level tablespoons coffee per cup of water is my recommended starting ratio for specialty grade coffee.
Let us know what you think after trying a few variations.
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View entire thread: thai coffee history
Posted by twkapi on 2006-05-03 23:12:22 Post Subject: thai coffee history
Hi Zan
That is a very practical book for coffee grower.
I learn many skills from it. and met Mr. Op de Laak in 1st Asian Regional Round-Table, Chiang Mai, 2001.
I love Thai arabica coffee very much.
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Posted by twkapi on 2006-05-03 23:12:22 Post Subject: thai coffee history
Hi Zan
That is a very practical book for coffee grower.
I learn many skills from it. and met Mr. Op de Laak in 1st Asian Regional Round-Table, Chiang Mai, 2001.
I love Thai arabica coffee very much.
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View entire thread: What makes coffee less bitter the day after?
Posted by freshroast on 2006-02-22 22:00:24 Post Subject:
Another way of describing Toddy:
"(The Toddy) is the ultimate coffee maker." In 1964, as a chemical engineering graduate of Cornell, Todd Simpson developed and patented a cold brew system that, using regular Arabica coffee beans, creates a superior-tasting cup of steaming HOT coffee. And, with 67% LESS ACID than coffee made by conventional hot brew methods, it's easier on sensitive stomachs. According to The Saturday Evening Post, "Cold brewed coffee is a welcome alternative for the millions of coffee lovers who are acid sensitive or suffer from gastroesophageal reflux disease." The Toddy brewer produces a low acid, coffee concentrate. Just add water for a distinctively bold, super smooth taste that has delighted connoisseurs for some 40 years. And, refrigerated, there's no waste Toddy can be made one cup at a time.
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Posted by freshroast on 2006-02-22 22:00:24 Post Subject:
Another way of describing Toddy:
"(The Toddy) is the ultimate coffee maker." In 1964, as a chemical engineering graduate of Cornell, Todd Simpson developed and patented a cold brew system that, using regular Arabica coffee beans, creates a superior-tasting cup of steaming HOT coffee. And, with 67% LESS ACID than coffee made by conventional hot brew methods, it's easier on sensitive stomachs. According to The Saturday Evening Post, "Cold brewed coffee is a welcome alternative for the millions of coffee lovers who are acid sensitive or suffer from gastroesophageal reflux disease." The Toddy brewer produces a low acid, coffee concentrate. Just add water for a distinctively bold, super smooth taste that has delighted connoisseurs for some 40 years. And, refrigerated, there's no waste Toddy can be made one cup at a time.
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View entire thread: thai coffee history
Posted by twkapi on 2006-05-03 07:33:06 Post Subject: thai coffee history
You can find THai coffee (arabica) history in the article "The highland coffee research and development centre (HCRDC)" in book "Arabica coffee Cultivation and Extension Manual for the Highlands of Northern Thailand. (Op de Laak, 1992. Chiang Mai University, Faculty of agriculture. PP 98-111) .
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Posted by twkapi on 2006-05-03 07:33:06 Post Subject: thai coffee history
You can find THai coffee (arabica) history in the article "The highland coffee research and development centre (HCRDC)" in book "Arabica coffee Cultivation and Extension Manual for the Highlands of Northern Thailand. (Op de Laak, 1992. Chiang Mai University, Faculty of agriculture. PP 98-111) .
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View entire thread: Physical difference between Arabica and Robusta
Posted by lbrault on 2006-04-23 23:15:54 Post Subject:
There are places where the robusta is grown and processed for flavor, not just because it is cheaper or hardier. The robusta seems doomed in the PR battle because it can be more easily abused, but WOW there is a lot of bad arabica around as well. I just bought some prize-winning 100% arabica coffee at Trader Joe's that smelled great through the vent, was recently packed, and it was gawd-awful when brewed (it was private label, not under the Trader Joe label). I tossed the bag out. To get the taste out of my mouth I (ironically) brewed up a cup of my mainstay Culi Robusta, and then my tastebuds quit shivering.
When I introduce these premium robustas to people who have no preconceptions they pick the robusta over the House Blends of well-know expensive brands (I won't name them here because I don't like to put down other coffees and don't like it when people put down my favorites).
My point is that we don't really need to define a "superior" coffee among the several popular cultivated varieties... because this tends to narrow the whole range of flavors down that coffee lovers are "allowed" to experience. Blended coffees, especially from more than one variety, offer taste treats we can can never get from a single source and they will always have an important place in the quest for great coffee experiences.
Try a robusta from a different area if your locals brew robusta for cheap and easy, and maybe you will think a lot differently about it. I lived in Colorado for several years, right down the road from the countries largest and best beef lots, and yet we could not get good steak locally. It was all shipped to the coasts where the restaurants would pay 4X the price. Markets are a funny thing.
Trung Nguyen makes a great robusta and they also carry a Brazilian Robusta but I can't imagine buying a Brazilian robusta from Vietnam, although I did try a sample and it wasn't half bad. But their own trademark Culi Robusta still reigns king I think.
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Posted by lbrault on 2006-04-23 23:15:54 Post Subject:
There are places where the robusta is grown and processed for flavor, not just because it is cheaper or hardier. The robusta seems doomed in the PR battle because it can be more easily abused, but WOW there is a lot of bad arabica around as well. I just bought some prize-winning 100% arabica coffee at Trader Joe's that smelled great through the vent, was recently packed, and it was gawd-awful when brewed (it was private label, not under the Trader Joe label). I tossed the bag out. To get the taste out of my mouth I (ironically) brewed up a cup of my mainstay Culi Robusta, and then my tastebuds quit shivering.
When I introduce these premium robustas to people who have no preconceptions they pick the robusta over the House Blends of well-know expensive brands (I won't name them here because I don't like to put down other coffees and don't like it when people put down my favorites).
My point is that we don't really need to define a "superior" coffee among the several popular cultivated varieties... because this tends to narrow the whole range of flavors down that coffee lovers are "allowed" to experience. Blended coffees, especially from more than one variety, offer taste treats we can can never get from a single source and they will always have an important place in the quest for great coffee experiences.
Try a robusta from a different area if your locals brew robusta for cheap and easy, and maybe you will think a lot differently about it. I lived in Colorado for several years, right down the road from the countries largest and best beef lots, and yet we could not get good steak locally. It was all shipped to the coasts where the restaurants would pay 4X the price. Markets are a funny thing.
Trung Nguyen makes a great robusta and they also carry a Brazilian Robusta but I can't imagine buying a Brazilian robusta from Vietnam, although I did try a sample and it wasn't half bad. But their own trademark Culi Robusta still reigns king I think.
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View entire thread: Where can I buy good coffee online?
Posted by hermana on 2008-11-13 00:49:24 Post Subject:
You can send the e-mail to me. we have high quolity ARABICA COFFEE BEAN
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Posted by hermana on 2008-11-13 00:49:24 Post Subject:
You can send the e-mail to me. we have high quolity ARABICA COFFEE BEAN
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View entire thread: Coffee Bean Review
Posted by willis joco on 2008-04-17 04:00:04 Post Subject:
The italian coffee blend is a mix of fine 100% Arabica coffee. It realy does come down to the roasting but also you must have the perfect bean that give the italian blend it srtong full flavour coffee. We will see..... maybe i will give you our blend for Italian blend.
What do you guys thinkof my website? what would you change?
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Posted by willis joco on 2008-04-17 04:00:04 Post Subject:
The italian coffee blend is a mix of fine 100% Arabica coffee. It realy does come down to the roasting but also you must have the perfect bean that give the italian blend it srtong full flavour coffee. We will see..... maybe i will give you our blend for Italian blend.
What do you guys thinkof my website? what would you change?
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View entire thread: The Best Coffee Company????
Posted by burtonridr on 2008-03-04 10:17:37 Post Subject: Re: Biased
I may be a little biased but I think my beans are the best.
lol we have great beans as well.
If I were to recommend a good company other than ours, the only one I have tried and believe matches the quality and taste of our beans would be Dawson Taylor, they are local to Boise, Idaho... I dont know if they have a website or sell coffee online. They too roast their own coffee and and only use high quality fresh roasted arabica coffee beans.
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Posted by burtonridr on 2008-03-04 10:17:37 Post Subject: Re: Biased
I may be a little biased but I think my beans are the best.
lol we have great beans as well.
If I were to recommend a good company other than ours, the only one I have tried and believe matches the quality and taste of our beans would be Dawson Taylor, they are local to Boise, Idaho... I dont know if they have a website or sell coffee online. They too roast their own coffee and and only use high quality fresh roasted arabica coffee beans.
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View entire thread: Types of Coffee
Posted by topgourmetcoffee on 2006-12-03 00:54:05 Post Subject: Arabica vs. Robusta
While the best coffee, Arabica, is grown between three and five thousand feet above sea level.
Robusta, is grown from sea level to 3,000 feet.
Arabica coffee is grown under the canopy of other trees.
However, most robusta is grown in full sun.
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Posted by topgourmetcoffee on 2006-12-03 00:54:05 Post Subject: Arabica vs. Robusta
While the best coffee, Arabica, is grown between three and five thousand feet above sea level.
Robusta, is grown from sea level to 3,000 feet.
Arabica coffee is grown under the canopy of other trees.
However, most robusta is grown in full sun.
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View entire thread: Roasting Single Origin for espresso?
Posted by SL28ave on 2005-05-26 19:40:33 Post Subject:
Hi Alun, I noticed you made reference to the grind being important in single source espresso. How does it differ from what one would use in a blend. I got introduce to single source by a fortunate error. Someone brought me some beans they said were espresso which were a nice brown color and I loved it. Turns out it's a Brazilian coffe, Baggio Estate Platinum. Someone on this list found the web site for me and I plan to get some more. I want to get the most out of it so would you go coarser or finer than normal?
If it is arabica, suggest to grind coarsely and brewed by drip coffee. Using espresso machine may kill most of its flavours and tastes.
Do espresso machines KILL most of Arabica coffee's flavours and tastes? You also use the word "may" instead of "will". So an explorer would go against your "drip" suggestion and see if an espresso machine "will" kill most of its flavors.
To me, Arabica is most pleasant. I wouldn't dilute it with a non-arabica punch. It needs to be Arabica of the CURRENT HIGHEST quality though. It's at least what my palate and mind desires.
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Posted by SL28ave on 2005-05-26 19:40:33 Post Subject:
Hi Alun, I noticed you made reference to the grind being important in single source espresso. How does it differ from what one would use in a blend. I got introduce to single source by a fortunate error. Someone brought me some beans they said were espresso which were a nice brown color and I loved it. Turns out it's a Brazilian coffe, Baggio Estate Platinum. Someone on this list found the web site for me and I plan to get some more. I want to get the most out of it so would you go coarser or finer than normal?
If it is arabica, suggest to grind coarsely and brewed by drip coffee. Using espresso machine may kill most of its flavours and tastes.
Do espresso machines KILL most of Arabica coffee's flavours and tastes? You also use the word "may" instead of "will". So an explorer would go against your "drip" suggestion and see if an espresso machine "will" kill most of its flavors.
To me, Arabica is most pleasant. I wouldn't dilute it with a non-arabica punch. It needs to be Arabica of the CURRENT HIGHEST quality though. It's at least what my palate and mind desires.
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View entire thread: Extraction Time Question
Posted by Anonymous on 2004-10-28 22:56:32 Post Subject: The perfect shot of Espresso:
The perfect shot of Espresso:
------------------------------------------------------------------------------------------------
Use 7-9 Grams of Ground Coffee (Arabica Coffee Beans are Recommended for Espresso)
1 oz of Water
Brewing Time: 28-30 Seconds
Very Fine Grind
The water temperature should be around 195-200 degrees F
Water Pressure should be at 8-10 bars. (140 pounds / square inch)
*** Driving out the oils from grounds is what actually makes a proper espresso. This can only be done using an Espresso Machine. If oils are not extracted properly, all you have is brewed coffee.
About 20% of Grinds should extract and come out along with the hot water. The rest of the grinds should not be used for a second shot; because on the 2nd and 3rd shot, you will only extract bad grinds, which causes poor flavor.
Another thing to keep in mind is that an espresso must flow out like warm honey, and you should immediately start to see the cream pour out at the top of an espresso shot.
Crema is a good sign that you have a PROPER espresso. Crema also attaches to the taste buds, which provides long after-taste.
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Posted by Anonymous on 2004-10-28 22:56:32 Post Subject: The perfect shot of Espresso:
The perfect shot of Espresso:
------------------------------------------------------------------------------------------------
Use 7-9 Grams of Ground Coffee (Arabica Coffee Beans are Recommended for Espresso)
1 oz of Water
Brewing Time: 28-30 Seconds
Very Fine Grind
The water temperature should be around 195-200 degrees F
Water Pressure should be at 8-10 bars. (140 pounds / square inch)
*** Driving out the oils from grounds is what actually makes a proper espresso. This can only be done using an Espresso Machine. If oils are not extracted properly, all you have is brewed coffee.
About 20% of Grinds should extract and come out along with the hot water. The rest of the grinds should not be used for a second shot; because on the 2nd and 3rd shot, you will only extract bad grinds, which causes poor flavor.
Another thing to keep in mind is that an espresso must flow out like warm honey, and you should immediately start to see the cream pour out at the top of an espresso shot.
Crema is a good sign that you have a PROPER espresso. Crema also attaches to the taste buds, which provides long after-taste.
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View entire thread: What are you drinking?
Posted by topher on 2003-10-08 17:52:59 Post Subject:
ok guys bare with me...I have had 4 hours of sleep in 2 days and I am way knackerd! Javagirl....the darker you roast the coffee more caffeine is roasted out.
Arabica coffee has less caffeine but more flavor...robusta has more caffeine but lacks in flavor! sorry if that didn't make sense am getting a wee wacky!!
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Posted by topher on 2003-10-08 17:52:59 Post Subject:
ok guys bare with me...I have had 4 hours of sleep in 2 days and I am way knackerd! Javagirl....the darker you roast the coffee more caffeine is roasted out.
Arabica coffee has less caffeine but more flavor...robusta has more caffeine but lacks in flavor! sorry if that didn't make sense am getting a wee wacky!!
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