Many people worry about the negative effects of coffee, but experts now say that coffee is much healthier for you than you might think. In fact many experts who recommend that you drink one glass of red wine a day are now also recommending that you get a daily dose of coffee as well. So why has coffee gotten such a bad rap over the years, when it clearly potentially has so many heath benefits? Well one of the main reasons is that people enjoy it. Let’s face it, we have been trained over the years to think that anything we enjoy eating or drinking is automatically bad for us, and anything that does not taste very good, or that we do not enjoy consuming must be good for us.

Steak and doughnuts bad, broccoli and brussel sprouts good, or so we have been told. And while we’re not going to tell you that doughnuts are suddenly good for you, the fact of the matter is that coffee is full of antioxidants, mainly a very beneficial natural antioxidant named chlorogenic acid, and also contains many very important minerals such as zinc, iron, and potassium. The other problem people have with coffee is course that it contains relatively high amounts of caffeine. People are worried about getting addicted to the caffeine, and also about what kind of negative effects the caffeine may have. Caffeine however is fine in moderation, and also people need to separate the effects of the drug caffeine from the positive benefits of the beneficial compounds contained in the coffee.

People have separated in their minds the potentially negative effects of the alcohol in red wine, and have now correctly recognized that when consumed in moderation red wine can have a wide range of potential health benefits. Coffee needs to be viewed in the same way, ignoring the potential health benefits from all of the antioxidants and minerals contained in a piping hot cup of coffee would be to your detriment.

One thing to keep in mind is that you should stay away from the dark roasts, as these coffees are the least healthy, so a generally good rule of thumb is that the darker the coffee is, the less healthy it will be. This is because the longer the coffee is roasted, the more of the antioxidants and minerals are stripped away, and eventually all that is left is the caffeine.

If you love your coffee, you will love dishes made from coffee. There are many dishes that use the wonderful taste of coffee as their main component. Let your coffee maker help you prepare your meals.

Most people think of using coffee to make desserts-and there are great recipes for that-but coffee adds a distinctive flavor to many other dishes as well. You can make barbecue sauces and glazes for meats, and put coffee in chili and pot roast recipes, to name a few.

Just as you use other fresh ingredients in your recipes, you should be sure the coffee you use is fresh. Either buy freshly ground coffee or grind your own, with your coffee grinding machine. If the recipe calls for brewed coffee, brew it just before you use it; don’t use your leftover coffee for this. Most of the recipes using coffee use coffee that is 2-3 times stronger than drinking coffee, since the flavor is going to be blended. So here are a few of the wonderful recipes using coffee:

Coffee Meatloaf Sauce: Add a tablespoon of instant coffee to a blend of the following ingredients: a quarter cup of water, a half a cup of ketchup, a quarter cup of dry red wine, a quarter cup of Worcestershire sauce, two teaspoons of vinegar, an ounce of margarine, two tablespoons of lemon juice and a teaspoon of brown sugar. Cook your favorite meatloaf recipe, but after about 1/2 hour of cooking, pour this sauce over it and continue baking for 45 minutes more at 375 degrees (190C) for tender, delicious meatloaf.

Espresso Brownies: Gently heat a cup of sugar, a quarter teaspoon of salt, and a stick and a half of butter in a sauce pan; add a teaspoon of vanilla, four ounces of chopped, semi-sweet chocolate and stir until melted in. Add a tablespoon of dark roast coffee. If you would like to add a crunch, add two teaspoons of espresso granules. Mix everything together and let cool, fold in three eggs and a cup of flour. Pour into a rectangular baking pan, bake for 30 minutes and set out to cool. Perfect brownies every time!

Black Russian Cake: Make dark chocolate cake mix, your own or from a box, and add a cup of vegetable oil, a package of instant chocolate pudding, four eggs, and a half a cup of creme de cacao. To this mix, add a cup of Russian coffee. (A cup of black coffee with an ounce of vodka and an 1/2 ounce of Kahlua added.) Beat well and put into a tube pan and bake for 45 minutes. Your guests will love this switch from Black Forest Cake.

You can even enjoy great cocktails using coffee; Kahlua is only one of many. If you want to be able to add coffee to just about everything you like, try making your own coffee syrup.

There’s even a recipe for coffee syrup. Combine a cup of sugar with a cup of double strength Colombian coffee. Boil, stirring constantly until the sugar dissolved. Lower heat, simmer and stir for three minutes, then cool. You can put this flavoring into almost any of your favorite dishes and add the special touch of coffee.

Are you ready for Christmas? What about thanking that new customer, or client? Okay, I will stop trying to stress you out, as I am sure that you get the point. You need a way to thank people but not blow the budget. Solution: Gift baskets!

When you think gift baskets, what are they filled with? My favorite baskets are filled with coffee, cookies and chocolate, topped with a perfect bow and just waiting to be unwrapped. But really, that is only the beginning. There are hundreds of vendors that fill gift baskets with everything from spa treats, to doggy items. Some vendors let you pick the items that you want to put in them! So how do you pick the perfect gift basket for the people that you love? Here are three easy to use ways.

1. Pick a gift basket that reflects what they care about. Are they into “green” living? Then choose a basket that feature Fair Trade and Organic items like coffee, mugs and gifts from Nectar of Life Coffee Company. Or perhaps they are a lover of fresh fruit, wine, nuts, and vegetables. Then a basket from Harry and David would be a fantastic choice. Pre-Made gift baskets can range in price from $19.00- $200.00 +. The benefits of gift baskets are a huge time- savings and you can have them shipped with a custom card directly to that special someone.

2. A second option is to build a basket on your own. I know it sounds daunting, but it can be very easy, and you can enjoy a cost savings. The price range for this option is about $20.00-$200.00 +. One negative aspect is that you will have the shipping or delivery hassle to deal with. If you don’t price around, it could eat whatever cost savings from your merchandise. Should you choose to build your own gift basket here are some simple guidelines to get you going.

A. You will need a theme-based basket or box (a photographer, for instance would be able to use a photo box; a fisherman, a tackle box; a child could use a fabric lined basket as a toy box, etc.)

B. After establishing your base pick three “big” items that flow with the theme. Let’s stick with the photographer. For this person, choose a camera case, lenses for their camera, a flip style photo album, or if you have money, a camera or lens that they have mentioned.

C. Then pick four smaller items. For a fisherman, this might include lures, a fly- fishing reel, multi-tool, pliers, flashlight, a pen sized pole (available at Wal-Mart, Joe’s and other sporting goods stores), and a waterproof zippered pouch. These are just a few suggestions.

D. As a final touch include small snacks, trinkets or edibles that tie your gift together. For a child, a few ideas would be fruit roll-ups, jewelry, die-cast cars, hair ties, fancy shoelaces, or their favorite candy (as approved by their parents).

E. Use glue dots (available at Michaels or local craft stores) to secure all items together. Don’t get out-of-control one or two per item is all that is necessary. Put the big items in first. Then medium sized items, and the small items as filler around the bottom. Think pyramid as you are assembling the basket.

F. Last, purchase a basket bag, or if you are ambitious, a roll of basket wrap. Bring the corners to the top and secure with a small section of ribbon.

G. For the crowning jewel, a bow at the top will create a gift that is both festive and elegant.

3. Suppose you have a good idea of what you want, and would like to incorporate things that you have purchased. If you just don’t have time or inclination to assemble the basket yourself, then check locally. Many times there are gift basket companies that can both assemble and attach a bow to a basket that you have otherwise created. This option ranges in cost from $25.00- $100.00 depending on how much work, and materials you use.

Gift baskets can incorporate a number of ideas, and goods. They are very functional and enjoyable. All age ranges, and interests can be covered and encompassed in just one gift.

Everyone wants a great smile. Healthy, nice teeth are very important in today’s society. They could land you the job of your dreams, or even that dream date. So how do you prevent stains on your teeth? There are many factors that cause your teeth to look yellow and unattractive.

The number one reason for stained teeth is tobacco. Whether you chew or smoke it will leave your teeth looking yellow, and these stains are very hard to remove. Other culprits are soda, coffee, teas. Colored juices, red wines, blueberries and curry powder are other causes. Anything that will stain your carpet will stain your teeth as well.
Another cause of teeth becoming yellow is aging. As you age the enamel on your teeth becomes worn down. Enamel is the other layering on your teeth that protects them. When this is worn down, the yellowish tint then shows through.
 
You can prevent the stains from happening by brushing two to three times a day, using an electric toothbrush is more effective than a manual toothbrush. Brushing your teeth too hard will damage your enamel, so make sure you are only doing enough to get your teeth clean and not over doing it.
 
Flossing is important as well. If you look at a stained tooth you will notice that at the edges that is where the most staining is. This is because plaque sits between the teeth and the bacteria just keeps building. By limiting plaque buildup you are limiting stains as well.
 
Like mentioned before, the number one reason of stained teeth is smoking. So if you want to get rid of those yellow tints quit smoking. If you don’t only want to quit it for a great smile do it for your health.
 
When drinking a beverage like soda or juice that can stain your teeth try using a straw. This will eliminate the direct staining to your teeth. If you’re drinking coffee or tea, try only doing it in a sitting compared to sipping throughout the day. Make sure after drinking these beverages you brush your teeth. If you cannot brush your teeth at that time, then try to rinse your mouth.
 
Having a regular check up from your dentist is key in maintaining white healthy teeth. Dentists have the special tools to remove stains and plaque build up that sit on your teeth. Do not try to use your own methods to clean your teeth. You dentist can also use bleaching methods that are effective in just one visit. Using baking soda can scratch your teeth making it easier to produce a stain.
 
If you want to try to remove stains yourself, make sure with your dentist it is safe. You can try using products such as teeth whitener and stain removing toothpastes. You can also try Crest White Strips MultiCare. This product is great and only takes 5 minutes. These strips are also great for sensitive teeth, and you will see results in less than a week!

There are so many different coffees and beans from around the globe. Just like wine and grapes, there are plenty of different options to be tried and adored. Find your favorite variety on this meaningful adventure.

Colombian coffee has become world renowned over the years. Tolima produces La Esperanza which is grown at about 6,000 feet. It is known for its delicate aroma and slight notes of chocolate and cherry like appeal; meanwhile hosting a hint of pipe tobacco. Because Colombia is the number two of coffee producers there is much more to be enjoyed. For instance, there is the Supremo which offers hints of vanilla with semi-sweet chocolate. It is known for its complexity. It needs to be enjoyed hot or those elements fade.

Heading over the Hawaii next, there is the Kona. This hand picked coffee can be enjoyed in either a dark roast or medium roast blend. The dark roast has very little acidity. There is also an espresso which is known for its strong character.

Traveling next to Africa there is the Tanzanian Peaberry. This coffee can be found on Mt. Kilimanjaro. These peaberries are known for their distinct shape. Typically coffee beans are a pair of flat sided beans, however, this bean is single and oval. Ethiopia is home to the Yirgacheffe region which has become famous and legendary for its citrusy coffees.

Then over to India, another famous region and coffee, is the Monsoon Malabar. The product is due to the wet winds and three month time span. These yellow beans have a puffy appearance with notes of apricot. There is also the Jumboors which is known for its raison sweetness.

Indonesia is the fourth largest coffee producers and offers its own very distinct coffees. Sumatra is a light roast, but it does have a flowery and somewhat tart taste that is not always enjoyed, but definitely loved by those who are looking for that in a coffee. Then there is the dark roast with its spicy and tropical fruit notes, especially the cedar and grapefruit. These are coffees of the more northern provinces.

Vietnam is home of the Robusta from Lampung. Their drying and washing process creates a woody cup of coffee that competes well with the Arabica. Jamaica cannot be missed of course. Jamaica is home to another peaberry single bean coffee. However, this one is full bodied and very sweet. It is know for its powerful taste. Although the coffee was most certainly enjoyed, a tasteful adventure around the world for coffee can be quite tiring. Good thing, there was plenty of caffeine to keep you awake.

Everyday millions of people around the world begin their day religiously with a morning cup of coffee. Though today we easily identify coffee in its beverage form, it wasn’t always this way in the beginning. Throughout history, coffee has taken on several physical transformations, initially serving as an energy source when nomadic tribes combined coffee berries with animal fat as an early form of an energy bar. Later it was consumed as a tea, then a wine, and finally to the beverage we’ve come to identify today. Since the beginning, coffee has always been a product of great mystery, having been discovered accidentally in wild forests of Abyssinia (Ethiopia) and consumed in its native cherry form, then later, passed through fire to significantly alter its chemical state. And although coffee has been in existence for thousands of years, its only been in the past half century or so, that scientists have been able to truly identify and understand what exactly is contained in this mystical bean. To date scientist have identified over 1,000 compounds in coffee, which when compared to products such as wine of chocolate that are composed of a few hundred, pale in comparison to that of coffee. Luckily through advancements in technology, much of coffee’s chemical make-up has been unlocked and we now have a better perspective on the chemistry contained within this mystical bean.

Caffeine

For many, coffee drinking is simply a delivery medium for a potent alkaloid we have come to identify as caffeine or technically as 1,3,7 – trimethylxanthine. Although caffeine is strongly associated with coffee, its production within the plant kingdom is not exclusive but is seen throughout several other forms of plant life. Mate, for example, which is traditionally consumed in parts of Uruguay and Argentina, contains less than one percent by weight. Whereas, tea leafs (Camellia sinesis) which originated in China, contain almost three times the concentration of caffeine than Arabica, with Brazilian mate almost twice that of robusta coffee. Turns out that Mother Nature was quite generous when it came to distributing caffeine amongst the plant kingdom. But for humans, caffeine is very unique. Thus far we are the only living forms on Earth that readily seek caffeine for both its stimulatory and psychological effects. For all other life forms, caffeine is a potent toxin capable of sterilization, phytotoxicity and antifungal properties. As such scientists believe that caffeine, with its intensely bitter taste, has evolved as a primitive defense mechanism in coffee ensuring its survival in the wild for thousands of years. It’s no surprise then, that the caffeine content of the more “robust” Robusta species is almost double that of the more delicate Arabica. The belief is that as insects attack the coffee cherry, they are deterred by the bitter taste of caffeine and simply move on to the next crop. Since Arabica is typically grown at higher altitudes than Robusta, where the attack of insects is reduced, Arabica has evolved to produce less caffeine.

Lipids

Lipid production and its subsequent survival after the roasting process play an important role to overall coffee quality. In general, most of the lipids exist in the form of a coffee oil and are located within the endosperm (bean) of the cherry, with only a small percentage deposited onto the outer portion of the coffee wax. Coincidentally, scientists have analyzed and discovered that much of the chemical make-up of coffee oil is very similar to that of vegetable cooking oils. As such, much of the lipid content in coffee remain unchanged and relatively stable even at the elevated temperatures associated with roasting. In its green form both Arabica and Robusta coffee contain on average 15-17% and 10-11.5%, respectively. But because Arabica contains about 60% more lipids than Robusta, many believe this stark difference is one reason responsible for quality difference between both species. Thus far, the claim has remained unconfirmed, until French scientists recently discovered a direct correlation between lipid content and overall cup quality. It turns out that as lipid content increases within the bean, so does overall cup quality. It’s a very plausible explanation when one considers that the majority of important flavor compounds in coffee are also fat soluble.

Carbohydrates

Carbohydrates make up roughly fifty percent of coffee’s total dry weight by composition. After roasting, remaining carbohydrates in the cup contribute to  mouth-feel or body, with some studies suggesting they are also responsible for the quality of the foam common in espresso beverages. Although there are numerous types of carbohydrates in coffee, perhaps the most important is that of sucrose. Sucrose, or more commonly known as table sugar, make up 6-9% in Arabica with a slightly less (3-7%) amount contained in Robusta coffee. During roasting, sucrose is readily decomposed and studies have shown that up to 97% of the initial sucrose content is lost even at light roasts. Its role during roasting is enormous with a large portion of the available carbohydrates participating in the Maillard and numerous others secondary reactions. One class of important byproducts created during roasting are those of organic acids. In its native green form, coffee contains negligible amounts of formic, acetic and latic acid. Though once roasted, there is a exponential increase in aliphatic acid production, along with a paralleled increase in coffee acidity. Since acidity plays an important role in assessing quality, it’s no surprise why see typically see higher levels of perceived acidity in Arabica coffee than Robusta, due in part, to its higher sucrose concentration. Coincidentally, in the past year Brazilian scientists have identified a single gene, sucrose synthase, which controls sucrose production in plants and may hold the key for cultivating higher quality coffee for years to come.

Proteins

Protein content for both green Arabica and Robusta coffee vary between 10-13% and exists as free or bound proteins within the coffee matrix. Although actual concentrations can vary, there are a number of factors that can affect free protein content, including improper storage which may increase free proteins levels and lead to detrimental effects on quality. During roasting, proteins combine with carbohydrates in what is perhaps the most important reaction for all thermally processed foods – the Maillard Reaction. These set of reactions, discovered by a French chemist in 1910, is what is largely responsible for transforming the mere handful of compounds found in green coffee to the complex matrix that coffee is today. As temperatures reach 150C (302F), the Maillard reaction propel free proteins in coffee to combine with reducing sugars, ultimately leading to the formation  hundreds of important aromatic compounds. Of these, pyrazines and pyridines have the greatest aromatic contribution and are responsible for the distinct maize/nutty aromas found in coffee. The reaction also leads to the formation of brown-colored polymetric melanoidins - the compounds responsible for coffee’s color.

Coincidentally, this is the same set of reaction that give rise to the alluring aromas we generate when toasting a loaf of bread or grilling a piece of steak. Although many of the byproducts created during the Maillard reaction are beneficial to coffee, in other agricultural products, these set of browning reactions can be a serious detriment to quality. In the cup, proteins also play a role in taste by forming secondary compounds during the roasting process. It turns out that the majority of coffee’s “bitterness” is not due solely to caffeine, but rather bitter compounds produced during the Maillard reaction. Caffeine, as intensely bitter as it is, accounts for only 10-20% of coffee’s total bitterness.

I first remember hearing the word “origin” when I was about 3 years old. My father, the son of a Presbyterian minister, was debating the Origin of Species with my mother over dinner. Like any good Presbyterian he was an evolutionist- not that I knew what origin, evolutionist or Presbyterian meant way back then. The next time the word “origin” became important to me was when I was at University. It was not part of my official studies, but rather a fundamentally important concept relating to my part-time job as a wine waiter at one of Wellingtons new 5 star hotels. We were taught that not only was grape variety important in determining the character of a particular wine, but also the origin- the specific area or appellation where the grapes where grown. A sauvignon blanc grape grown, picked and vinted in Marlborough, New Zealand, would display very different aroma, taste and body compared to the same grape varietal grown in Margaret River, Western Australia. It is for this reason that wine labeling clearly displays the origin, grape type as well as the year that the wine is made. It is to tell the customer exactly what to expect in the bottle. We were taught to pick the difference between a Chardonnay and a Riesling, a Cabernet Sauvignon and a Pinot Noir. To start with it was a little difficult to pick the “cut grass, gooseberry, ripe lime” in a Sav-Blanc, or the “Deep ripe plum, soft peppergrass” of a Cab-Sav, but it soon became part and parcel of our lives as wine stewards.

Fast forward to the modern error. These days “Origin” is not only a very important part of my job working with coffee, it is also a word that sometimes wakes me at night, like a the noise of a rusty file scraping over a old, painted blackboard. Origin, in coffee, is not as simple or as transparently honest as many coffee proffesionals would like it to be.

The ICO, or International Coffee Organisation, is somewhat responsible for controlling origin labels on coffee in the fact that any coffee shipped from a growing country must be accompanied by a Certificate of Origin. However… the shipper of the coffee often will fill out the ICO form- adding the origin in as he/she sees fit. The system is based on honesty. If the coffee is Arabica grown in Java, the origin certificate should correctly read “Java Arabica” along with the appropriate grade, weight etc. It should not read “Sumatra Mandehling”, “Bali Arabica” or “Sulawesi Toraja Arabica”. That I am writing this means that it is sadly sometimes fact, not fiction, that mislabeling sometimes intentionally occurs.

Why is this wrong? For starters put aside the fact that it is fraud, misrepresentation and lying, it is more importantly doing huge disservice to the true coffee coming from that origin. Coffee, like wine, has a particular character that is found in the beans growing in a particular geographical area. In fact the flavor of coffee, more so than wine, is almost entirely molded by where it is grown. Take 100 identical seedlings of Typica Arabica and send 25 plants to Aceh, 25 to Central Java, 25 to Flores and 25 to Indonesian Papua. 6 years later the cherries from these trees, ripe and processed, will display vastly different tastes (or cupping characteristics).

To most coffee professionals it is simply a preposterous presumption that anyone would try and mislabel coffee on purpose. Yet, it happens. Sometimes the deceit fools even hardened regulars. Not too many years ago there were two big cases of coffee fraud- one involving fake Hawaiian Kona coffee, the other Jamaican Blue Mountain coffee. In both cases the origins were mislabeled because both Jamaica and Hawaii coffees demand a premium on the world market. In both cases the perpetrators were eventually caught out.

Think of it this way- if you were to buy a brand new BMW, you would expect the engine not to have already done 100,000km, and the body not to have been panel beaten to make the car look brand new. If someone tried to pass off such a used vehicle as new- that would be serious fraud.

The more common problem, and one which is beginning to cause real problems for coffee as a quality product, is not the blatant examples of cheating but rather what is call the ‘creeping boundary of origin’ (or CBO). Many years ago coffee origins were perhaps more clearly defined by geographics than they are today. For instance, in Indonesia Mandehling Coffee was picked and marketed from a fairly small area in North Sumatra- thus meaning the characteristics of that coffee were as clear to the drinker as day is to night. These days the geographical or ‘catchment’ area “Mandehling” comes from is 15-20 bigger than what it was 25 years ago. This means that almost by default the characters that the coffee was once famous for- the ripe paprika, fresh cut grass, passion fruit and earthiness are very seldom found to the same degree as coffee from that area today. Its like saying that Italians are the same as Germans. They are not. Lines are drawn on the map- Italians are Italians, Germans are…well…Germans. The French- they have perhaps identified this problem and dealt with it strictly. Not in regards to coffee, but to the labeling of one of their national treasures: Champagne. Only grapes grown and vinted in a particular way, with in a strictly identified area, may be called “Champagne”. Anything else can only be called “Methode Champagne” or similar. Seems pedantic? Coffee should look at this as being part of a solution to a problem which longterm threatens to affect customer perception of coffee in general.

Recently on a trip to coffee savvy New Zealand, a coffee professional was surprised to find just how the problem of labeling origin incorrectly can conspire to creating changes in perception of the customer. He was meeting with an eminent marketing guru who had brought along some material a well known company had put out to support its product. The professional was was not surprised to see “Java” and “Sumatra” on the list of coffee that this company sold. What was surprising was the fact that “Java” was a described as a blend of Guatamalan and Sumatran and “Congo” a blend of Colombian and Sumatran. As in the above European example- Java is likewise not Guatemala or Sumatran!

On the positive side many coffee professionals realise that the future of specialty coffee is going small, not labeling big/expansive origins. Small is easier to define, more difficult for unscrupulous brokers to mislabel. The SCAA’s Cup of Excellence Awards recognise quality origins may be as small as a tiny Finca producing 1000kg of coffee a year. This think small, produce superior beans idea hopefully will result in a better cup of coffee.

In the end thats what it is all about. Despite the complexities of choice faced at a coffee shop, ultimately the customer wants a great cup of Java. However if he wants “Java”it should be the coffee grown on that Indonesian Island, not a mixture of beans from Africa and South America. And if its pure Kopi Luwak that customer is looking for? Well then that is another story altogether.

First, let’s take a look at coffee cultivation in Tanzania. Tanzania is the third of a trifecta of East African countries known for their coffees (the other two being Ethiopia and Kenya, both to the north of Tanzania). In Tanzania, coffee is grown predominantly on the highlands surrounding majestic Mt. Kilimanjaro. The rich, volcanic soils of Mt. Kilimanjaro provide an ideal climate for coffee cultivation in contrast to the dry African savannah found at lower elevations.

Peaberry coffee, on the other hand, relates not to the geographic origin of a coffee variety, but rather the form of the coffee bean itself. Most – ninety percent or more – coffee beans split into two halves as they mature. This pair of flat-shaped bean is the typical coffee bean. On the other hand, some coffee beans do not split into halves and form a single, rounded bean in the shape of a pea, and, hence, the name “peaberry.” Many consider peaberry coffees to produce the most flavor and intense cups of coffee. Experts do not agree as to why the peaberry appears to yield a superior cup. Reasons vary from more nutrients being packed into a single bean to how the rounded bean rolls more smoothly during the roasting process. Peaberry coffee beans by nature are infrequent and less common among a coffee crop.

Like other African countries, Tanzania’s coffee industry employs a coffee grading system based on the size and form of the coffee bean. Usually the AA grade tops the list in terms of size and therefore quality. Likewise, the PB grade stands for Peaberry. There is some mystery, though, as to why the Peaberry grade is the one grade most frequently found in the United States. Perhaps, the Peaberry grade was simply marketed in the United States to help further distinguish it from its famous competitor – Kenya AA – to the north. 

What should one expect from a cup of Tanzanian Peaberry? As with most peaberry coffees, a drinker should expect a lighter bodied, slightly more acidic and therefore bright taste profile in contrast to regular (non-peaberry) coffees. For Tanzanian Peaberry in particular, I find the intense and sweetly acidic taste to be often softened by wine and fruit overtones. And without a doubt, it is one of the most aromatic coffees available.

On a personal note, I deliberately limit myself to no more than two cups of Tanzanian Peaberry at a time. I have not had a chance yet to research its caffeine content but two cups of Tanzanian Peaberry is more than enough to have me buzzing around the house or office. I am not sure that my co-workers and family could handle me if I had a third cup.

How’s a hot, freshly brewed cup of coffee to start the day?

The flavor of coffee comes from roasting the coffee beans, which is considered an art by some, similar to the making of a fine wine. The same vocabulary used to describe wine is sometimes used to describe coffee.

Coffee roasting can be done at home as well. Depending on what you like, it can be done in five to 15 minutes. Coffee roasters and beans are available online from various sellers; sample different beans to pick what you desire.

The green coffee beans you buy should be of nearly equal size, similarly shaped, and have a similar color. It is because how evenly the coffee will roast will affect the appearance and taste of the roasted coffee.

Some use frying pans to roast beans, some use hot air popcorn poppers; these techniques work but do not give a consistent finish to the beans, so it’s best to purchase a coffee roaster. Drum roasters are quite popular for use at home.

Depending on the roast levels, coffee beans have different flavors. The more roasted the beans, the stronger the flavors are.

Generally, there are four categories of roast:

- American: Light roast. The beans have a very light color and appear dry.

- Breakfast: Medium roast. The beans have a rich brown color and are oily in appearance.

- French: Dark roast. The beans are of very dark brown and have very oily appearance.

- Italian or espresso: Darkest roast. The beans appear black.

Unlike wine, your coffee beans should be brewed while freshly roasted and you will enjoy great tasting coffee!

Have you ever wondered why some coffee beans make it to your local coffee shop while others do not?

Far before you sit in that local specialty shop enjoying your favorite cup of coffee, coffee graders travel long distances and endure much frustration to bring you matchless selections of delicious brew. Okay, well, maybe the great frustration is a bit of an exaggeration, but graders do lead interesting lives in search of the best coffee bean.

The truth is that coffee is graded by a “green coffee seller” before it even reaches the loading dock. No, they did not get their name from any environmental association but simply because beans are “green” when fresh. They do not turn brown until roasting.

Beans are examined closely for several different traits. First, they should be similarly shaped and considerably uniform in size. This is important to result in an even roast since smaller beans tend to roast differently than larger sized beans. If the beans are not uniform in size yet roasted together, the roasting time cannot be adjusted individually for each bean which means that some will brown and pop before others. Again, you will have uneven roasting.

Coffee graders also look for the beans to have similar color, as uneven coloring suggests that the beans have not dried at the same rate. It also suggests that the beans were mixed from a variety of cultivators which will also lead to inconsistent flavor and roasting. It is important that beans are separated geographically and by cultivator for a quality product. To get a good brew, they must be harvested separated as well as processed and dried separately.

Because beans go through a fermentation process after harvesting, they are best shortly after this time. Contrary to wine, fermenting of coffee beans produces compounds not necessarily good for the final brew.

Some processors float beans in water to eliminate the poor quality beans, while finer quality coffee beans are obtained through “dry processing.” Beans undergoing this process have a brown colored “silverskin” which is actually referred to as a fox bean in Brazil. You know it is not a defective bean if this silverskin can be removed by rubbing. Otherwise, the skin cannot be removed by rubbing and is probably defective or simply too ripe which will result in a sour tasting coffee.

Drying beans is not an easy process. In fact, it is almost an art. Many estates pride themselves in their skill in this drying process and rightfully so. An improper drying process often results in a mottled look to the bean’s outer appearance. However, a quality drying process results in a bean with fairly even color and a perfect moisture level.

Graders also look for the beans to have a white edge which indicates insufficient drying or improper storage conditions. Both result in a bland tasting cup of coffee, definitely something graders consider. Quality Arabica beans as used in the finer coffees will have a bright, even look.

Finally, graders also smell the coffee beans as a good bean will give off a fresh aroma. Inadequate processing adds a musty or smoky hint to the aroma which is something not desired in a cup of coffee. So, before sipping on your delicious brew, briefly enjoy the aroma and give a small thanks to the graders who work to ensure you can enjoy quality beans.