Coffee Outlet -Coffee House

Hawaiian Kona Coffee Mystique

2007-05-22T17:09:00Z

The Hawaiian Kona Coffee Mystique
By Simon Wu

Think Hawaii and basically you think vacation and paradise--sun, surf, beach, nature, luau, even honeymoon. For the coffee lover, Hawaii means real fancy coffee. Specifically, Hawaiian Kona coffee.

Hawaiian Kona coffee owes its aura of distinction to its history, tradition and Mother Nature. True Kona coffee are cultivated on the volcanic slopes of what is known as the Kona coffee belt. Combining the richness of the volcanic soil with the weather patterns of the Kona district and you have the perfect condition with which to grow this particular type of coffee bean. The result is one of the fanciest and premium coffees in the world.

The history and tradition of Kona coffee is unlike those of other coffee growing regions where the coffee shrub is indigenous and are cared for by their own people. Kona coffee can actually attribute its survival and existence to many different nationalities.

It was a Spaniard who planted the first coffee bean in the island of Oahu. Then, Kona coffee beans became a by-product of beans that were brought in from Brazil back in the nineteenth century by an Englishman. Towards the end of the nineteenth century, the crash in world coffee prices almost drove the Hawaiian coffee farms into extinction. Owners leased parts of their farms to tenant farmers, majority of whom were Japanese immigrants. Later on, farm hands originating from the Philippines and Europe would contribute to the growth of this type of coffee. But even before the farms were leased, Hawaiians and Chinese largely made up the work force.

This brief historical account sets up the distinction that Kona coffee enjoys today. As a result of leasing out different parts of the original coffee farms, today's farms range anywhere from only two to five acres in size. Their small size may inhibit large scale production but the shrubs do receive more attention.

Being able to receive specialized care and its rarity are two main factors why Kona coffee commands a higher price. In fact, the specialized care that it receives includes hand picking each cherry from the coffee shrubs. This is in stark contrast to machine harvesting which is required in other kinds of large quantity farms. Hand picking each one gives the farmers a chance to examine up close the quality of the coffee cherries.

If your curiosity has so far been piqued and you are raring to buy your first bag of Kona coffee beans, here is a caveat--not all Kona coffee sold in the market are pure. When browsing the marketplace, you should be aware that there is "100% Kona coffee" as against "Kona blend". 100% Kona is quite self-explanatory. "Kona blend" is what you should be wary of.

There are vendors who mix Kona beans with common beans such as Robusta and the amount of Kona beans could be as little as one bean per pound. This is what is passed off as "Kona blend". Hawaii state law dictates that sellers of Kona blend should include 10% Kona beans. But outside of Hawaii, the amount of Kona beans could be significantly less.

Needless to say, there is also a disparity in pricing with 100% Kona being more expensive. If the price is objectionable, there is always the cheaper alternative--devoid of work ethic, culture, history, and tradition. But when you decide to go with the real thing, perhaps you can whisper a word of thanks to the generations of hard working farmers who have nurtured the 100% Kona coffee beans into the taste of paradise that it is today.

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Coffee is consumed and enjoyed by millions worldwide regardless of culture or tradition. We try in our own simple way to see why the coffee bean can be so small yet so powerfully stimulating. Also discover flavorful gourmet coffees and 100% Kona coffee that you can enjoy right in the comfort of your own home.

Article Source: http://EzineArticles.com/?expert=Simon_Wu
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Choosing a new coffee maker

2007-05-22T17:06:00Z

Time For A New Coffee Pot?
By M. Xavier

The time has come to toss out your old percolator and to go out and invest in a new one. There are many different types to choose from. You are part of the new trend that has been sweeping the nation-you have become accustomed to specialty coffee shops and their literally dozens of different flavors of hot and cold drinks made from coffee.

Now, what type of coffee pot should you purchase? The bottom line is that basically any model can make a good cup of coffee as long as you use decent coffee and follow the manufacturer's instructions on how to make it. So, what is available? There are manual-drip systems, presses, percolators, and pod coffeemakers that brew individual cups using ready-to-use packets of coffee, tea and hot chocolate. The most popular of these models is the automatic drip coffeemakers.

Coffee pots come in sizes from single servings to 12 cups, to 60 or more cups. There are many different types and styles ranging in price from $10 to over than $300. The more expensive the coffee pot, the more options included such as programmable start and stop functions, a water filter, frothing capability, automatic shut off and a carafe.

There are a few features you should consider before purchasing a new coffee pot. These include:

* A removable filter basket—this makes it easy to remove paper filters and to clean.
* A water reservoir that can be easily removed and carried to the sink for filling and cleaning.
* Brewing and temperature controls that can be changed, as needed, when using different types of coffee.
* A programmable timer so that you can set up your coffee the night before—this allows you to wake up to the smell of freshly brewed coffee.
* An automatic shut off feature—just in case you go to work and forget to turn the coffee pot off.

How do you decide which brand to purchase? Start by reading Consumer Reports, they rank all coffee pots and give you an honest opinion on each. Also, when at the coffee shop, see what company makes theirs, or check out the machine in the office or ask your friends. Another reliable source is your parents-they have probably been drinking coffee for decades and have their own preferences.

So, if you only drink one cup of coffee in the morning, you might want to get a single-serve drip or press coffeemaker. If you entertain regularly, you may need to have one that makes 10 or more cups at a time. The decision on which coffee pot to purchase is up to you and it is really not that hard to make an informed decision.

Make your own coffee and wake up to the smell of your freshly brewed coffee in your new coffee pot. Experiment with the different flavored coffees and find out which is your favorite morning, evening and dessert coffee. Add special flavored creamers and you will have a delightful tasting beverage for a fraction of the cost of what you were spending at the local coffee shop. You will be glad you made the decision to get purchase one and to brew your own coffee.

Still looking for the perfect coffee? Try visiting www.AllCoffeeSite.com, a website that specializes in providing coffee advice, tips and resources to including information on the coffee pot.

Article Source: http://EzineArticles.com/?expert=M._Xavier
http://EzineArticles.com/?Time-For-A-New-Coffee-Pot?&id=559300

Introduction to Coffee Cupping

2007-05-22T17:01:00Z

An Introduction to Coffee Cupping
By Adam Akelis

Coffee cupping is one of the tasting techniques used by cuppers to analyze coffee aroma and the flavor profile of a coffee. To know the trivial differences among coffee growing regions, it is significant to taste coffee from around the world side by side. Cupping is as well used to find out coffee defects or to make coffee blends.

Cupping Coffee

Table Preparation:

Normally, in coffee cupping session, the table is set up with 6 to 8 cups per coffee. These are set in a triangular way. At the top of this triangle you need to place a taster of a roasted coffee and a taster of the green coffee. In the center of the table place a cup of room warmth water and an unfilled cup containing the cupping spoons. Next you need to cover both the green sample and roasted taster until the cupping session is over and the coffee aroma, smell, and flavor profile have been completely documented. After this time, both coffee tasters can be uncovered and extra comments could be written based on appearance. This method normally helps reduce the common “eye coffee cupping” method.

Coffee Flavor Analysis:

After the coffee has cooled suitably take some coffee into the spoon and taste the coffee sturdily to aspirate it around the whole tongue. It is significant to aspirate sturdily as you are trying to cover the whole tongue consistently. Aspirating sturdily would as well cause tiny droplets of coffee to be dispersed into the throat and in the nasal passage. The nose could then act as another influential tasting tool. Most of the flavor experimental in a coffee is a consequence of aromatic compounds available in the coffee. This result could also be demonstrated by plugging your nose during drinking coffee. While the nasal passage is blocked, the coffee would probable taste same as to instant coffee as it lack aroma. When the nasal passage is opened, a full rainbow of flavors would then become evident.

Conclusions:

The key to cupping coffee is carry out and humility. The best cuppers known are self-effacing and always eager to learn more. The beauty is that we agree to disagree while respecting and trying to recognize the characteristics, which other people find.

Adam Akelis is a professional copywriter who has a sound knowledge on coffee, his all time favorite drink. To know more on coffee, its types (roasted coffee, gourmet coffee, Cains Coffee etc...) and its benefits please visit http://www.bluehillcoffee.com and to contact Adam Akelis mail to adamakelis@gmail.com.

Article Source: http://EzineArticles.com/?expert=Adam_Akelis
http://EzineArticles.com/?An-Introduction-to-Coffee-Cupping&id=557545

How To Clean A Coffee Maker

2007-05-22T16:59:00Z

How To Clean A Coffee Maker
By Gary Gresham

Ever wonder how to clean a coffee maker the right way? Drip coffee makers need to be cleaned at least once a month to keep your coffee tasting good.

Cleaning your coffee maker takes away hard water mineral deposits, old oils from previously brewed pots and other impurities that can make your coffee taste bad.

A mixture of 1 part vinegar to 2 parts water is the best way to clean a drip coffee maker. Mix a full pot of the vinegar and water mixture, pour it in your water reservoir and turn the coffee maker on.

Once the mixture has run completely through, it's important to turn the drip coffee maker off and let it cool for 15 to 20 minutes.

Pour the vinegar and water mixture down the drain. If you are cleaning a coffee maker that hasn't been cleaned regularly, repeat this step again with a fresh vinegar and water mixture.

Next, rinse the pot out thoroughly with warm, plain water. Then, fill the water reservoir again with clean water and turn the coffee maker on to start the rinsing process.

To make sure all of the vinegar and water solution is completely gone repeat the rinsing process one more time after letting the pot cool for 15 to 20 minutes.

This is how to clean a coffee maker the right way. Cleaning your drip coffee maker on a monthly basis will make it last longer and keep your coffee tasting the best it can possibly be.

This article is supplied by Best Coffee Makers where you can easily shop and compare coffee makers so you can purchase exactly what you’re looking for at great values.

Article Source: http://EzineArticles.com/?expert=Gary_Gresham
http://EzineArticles.com/?How-To-Clean-A-Coffee-Maker&id=57769

Coffee History

2007-05-16T18:55:00Z

According to a coffee legend, an Arabian shepherd named Kaldi found his goats dancing joyously around a dark green leafed shrub with bright red cherries in the southern tip of the Arabian Peninsula. Kaldi soon determined that it was the bright red cherries on the shrub that were causing the peculiar euphoria and after trying the cherries himself, he learned of their powerful effect. The stimulating effect was then exploited by monks at a local monastery to stay awake during extended hours of prayer and distributed to other monasteries around the world. Coffee was born.

Despite the appeal of such a legend, recent botanical evidence suggests a different coffee bean origin. This evidence indicates that the history of the coffee bean beagan on the plateaus of central Ethiopia and somehow must have been brought to Yemen where it was cultivated since the 6th century. Upon introduction of the first coffee houses in Cairo and Mecca coffee became a passion rather than just a stimulant.