Specialty Coffee – A Vibrant Industry, Or The Future Of Coffee At Crossroads Of Change?

Seattle; the home of Boeing, software giants, grunge music and…specialty coffee. Well, not quite. Contrary to popular belief, while Pearl Jam, Nirvana and Boeing and Oracle do indeed hail from the Pacific Northwest, modern specialty coffee has its roots much further south.

When Alfred Peet died in his sleep a few weeks ago he was a sprightly 87. He passed away peacefully hopefully dreaming of coffee trees laden with ripened cherries. While most people have never heard of him, Peet is widely recognised as being the father of modern “specialty coffee” in the industry. He was a Dutchman who became an American. He had traded tea for Lipton’s in Java, lived in Sumatra, worked in the business in New Zealand before, finally, settling down (somewhat) in the University suburb of Berkeley, California. It was at Berkeley where he founded his roastery in 1966 and Peet’s Coffee was born. Alfred Peet was passionate about coffee. His roasting exploits legendary and his ability to commentate, roast and put out fires simultaneously are famous. His experiences while living in Indonesia had given him an affinity with farmers who grew coffee, as well as a thorough understanding of the origin, the place where coffee was grown. This background, combined with his love of roasting, resulted in a place where coffee was not just a cup of Java, but something exotic, living and with a story.

From Alfred Peet’s inspirational example came many of the coffee cultures that now are household names today in America and around the world- Starbucks being the most famous of these of course. The original founders of Starbucks- Baldwin, Bowker and Ziv Seigel originally leant their roasting trade from Peet, in fact Peet roasted for them in their early years. Many others in the industry in America today also passed through the Peet’s Coffee experience. In fact when Howard Schulz purchased Starbucks, Bowker and Baldwin moved across and purchased Peets Coffee- Alfred Peet retiring to a role of Coffee Mentor for the Industry as a whole.

Today most coffee drinkers, from Surabaya to San Francisco, recognise Starbucks and its logo, but the name “Alfred Peet” often draws draws blank looks.

Specialty Coffee today is at a crossroad- an important junction in deciding which direction coffee will be heading over the next decade. In the last 10 years many new comers have entered the business. It is estimated that the global coffee sector today is valued at over US$80 billion. It is no wonder that with these revenue numbers, the industry attracts a mix of business people with mixed agendas- who often see the potential bottom line rather than education and passion as being the driving force in what they do. Traditionally the specialty coffee industry has been built on the strong foundation of sharing knowledge and experience- with the supposition that by helping each other the industry will be strongly quality focused. However a number of the more recent arrivals in the market are perhaps choosing coffee for the perceived easy profits, rather than for a real passion for coffee or its heritage. As a result many of the traditional methods of exchange are not as effective, or used as frequently as they have been in the past.

Globally Coffee is in a position where consumption is beginning to slow down and opportunities to

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Fish fillets, Easy!

COOKING fish do not always have to be presented in their entirety, but can be made by way of in-fillet. Well, to make a fillet of fish, it must know how.

Here are some ways memfillet fish, to be done at home. The process was fairly straightforward:

fresh fish
Make sure the fish is always in a state of fresh, clean the stomach contents of fish, so when memfillet fish, the meat can be cut with a good fish. Use a clean cloth or paper towel to remove moisture fish so that the fish is easily cut.

Note the knife cuts
Put the knife in between the fins and tail. Make a straight cut down through flesh and bone. Exhaust fins and tail

Cut of the head
Starting from the tip of the head, cut with a knife along the backbone slowly. Cut the ribs to separate pieces of fish fillet

Cut the belly
Cut the belly of the fish, in addition to good to eat, also cooked faster than other parts of fillet fat and richer

cut slowly
Place the blade on the tail end anatara skin and flesh, gently run the knife along with a fish fillet knife position slightly tilted down and one hand on the skin of the fish to be cut.

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4 Tricks to Make Healthy & Delicious Banana Bread

IF you are already ripe bananas, then one way to avoid wasted process is to make banana bread. To taste more delicious and healthy recipes change with healthy cooking tricks.

4 Tricks to Make Healthy & Delicious Banana BreadHere are the best tricks to create healthy and delicious banana bread, as reviewed EatingWell:

Use brown sugar
Try using sugar as little as possible for your banana bread. As a result, the sweetness of the bread will feel natural and soft bananas. So, the recipe asked for two medium-sized banana, three banana change with use. As a result, the banana bread is softer and more strongly flavored banana and toast do not worry because you will be fine.

Should select brown sugar. This sugar will add a sense of deeper and more caramel for you than sugar bread where it is less nuanced.

Use whole wheat flour
Replace white flour with whole wheat flour. Generally, at least half of the composition of the flour called for in the recipe can be replaced with whole wheat flour. However, you can also substitute whole wheat flour with whole wheat flour.

In addition to healthier, more nutty taste if using whole wheat flour. The fiber content of whole wheat flour four times higher than regular wheat flour, contains potassium, magnesium and zinc.

Add Healthy Fruits and Nuts
In addition to increasing the number of banana bread in the recipe, you can also mix different kinds of fruits and nuts in your banana bread recipe. The result, texture, taste and health benefits of growing anyway.

If you want to add fruit, you should select with a sour taste, like blueberries. Add approximately 1 1/2 cups of blueberries to your banana bread, add after the wet and dry ingredients are well blended.

As for the beans, use 1/2 cup chopped toasted walnuts that have been rough. Mix into the dough before baking to add a nutty flavor and crunchy taste on your toast. Nuts contain omega-3 good fats, which can help lower “bad” cholesterol LDL. Walnuts contain monounsaturated fats are healthy.

Cut butter and buttermilk multiply
Buttermilk gives a sense of the fantastic banana bread. By using a mixture of non-fat buttermilk 1 cup plus 2 tablespoons canola oil, you can make banana bread contains almost no butter. You only need 2 tablespoons, a very little amount. In addition to sharp and unpleasant taste, buttermilk helps keep the bread moist during the roasting process.

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The Facts About Food Intolerance

Probably one of the most annoying things in this world is food intolerance. Unlike food allergies, which can be identified with testing, food intolerance is a hit and miss proposition that can drive the sufferer crazy. We’re going to give you the facts and the truth about food intolerance and tell you how it can be handled.

The first myth that needs to be dispelled is that people who are intolerant to certain foods are allergic to those foods. Food allergies are not the same as having an intolerance to certain foods. The symptoms may be very similar, which is why food intolerance is so difficult to pin point, but the causes are quite different.

With a food allergy, your body is actually allergic to the food in question and the reaction is that of your immune system itself fighting back, very similar to if you were allergic to pollen. The sneezing is your body fighting back against the pollen in the air. With a food intolerance, the immune system does not come into play. Your body does not believe that it is being invaded by a foreign body. However, your organs, usually your stomach and intestine which is where food is digested and eliminated, will react to certain ingredients in the food in question simply because it is intolerant to that particular food.

Food intolerance usually occurs because your body stops producing certain chemicals or enzymes that aid in the digestion of that particular food. This happens to quite a number of us as we get older. This is why so many people are lactose intolerant, as the enzyme created to properly digest lactose actually decreases in production as of the age of 2. It isn’t until we are much older, however, that we start to develop symptoms, which are sometimes quite severe.

The only way to tell if you are allergic or intolerant to certain foods is to take a food allergy test. This can be given by a regular allergist. If the test comes up negative on the foods tested, and they test quite a number of different foods, then what you are suffering from is an intolerance and not an allergy.

If it is determined that you are intolerant, how do you find what foods you are intolerant of? This, unfortunately, is the hard part. The only way to do this, since there are no clinical tests, is to systematically eliminate foods from your diet and see what the effects are. Personally, I found that I was intolerant to anything with high fructose corn syrup. This was easy for me to spot. I started drinking a fruit punch that I had never drank before. I got terrible indigestion from it. I stopped drinking it and the indigestion stopped. I then looked at the ingredients, where I discovered the only thing I didn’t normally have in any of my other foods. Since that time, simply eliminating foods with high fructose corn syrup, I have not had any indigestion.

Is it easy to find what foods you are intolerant of? No, it’s not. It’s especially hard if you eat a lot of different foods. However, most reactions occur after about 30 minutes to an hour after eating. So if you eat breakfast and you’re fine but then an hour after lunch you’re not feeling

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Newport Beach Personal Trainer Diet Tips

I have learned through my business as a Newport Beach Personal Trainer that dieting is the number one obstacle most people have trouble overcoming while trying to get fit. Even people who are diligent exercisers, who hit the gym with full intensity and always make sure to get enough rest to recover, somehow usually find themselves a bit confused as to want constitutes a good diet. Even in cases when people feel confident that they know how to eat right, most have difficultly actually following a good diet. Continue reading

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Coffee Beans and Coffee Concerns – Enlightening All Coffee Buffs

The seeds produced by the coffee plant are the coffee beans. Though these are referred to as beans they are not really beans in the true botanical sense of the word. The coffee plant bears red or purple fruits which are also called cherries or berries of coffee and the stone that lies inside is the ‘bean’ which is the source of coffee. Two stones lying with their flat sides together usually constitute the coffee bean. It is from this bean that coffee is produced that can be used to produce a variety of coffee beverages like espresso, latte and cappuccino using the right coffee makers- espresso machines etc. It may be mentioned that a small percentage of any crop of coffee cherries contain a single bean in the cherries instead of the usual two. Such berries are called pea berries.

Coffee beans facts Some 0.8% to 2.5% caffeine is contained in the endosperm of the coffee seed or bean. This caffeine content gives them the characteristic flavor for which the plant is cultivated. Several species of the coffee plant are there and the seeds of each species produce coffees having slightly different tastes. Variation can be observed in the flavors of different genetic subspecies also and the coffee varietals- where the coffee plants are being cultivated.

Coffee beans are a major item of export of many countries. Coffee Arabica is the species that makes up the major portion (70-75%) of the world trade. The other important coffee species of coffee cultivated is the Coffee canephora. This is grown where the Coffee Arabica does not thrive.

Processing of coffee beans The coffee beans are processed before they are readied for use in preparing espresso, latte, cappuccino and other special coffee drinks using coffee makers- espresso machines and the like. The processing begins with the beans being removed from the coffee cherries. The fruit is then discarded or made use of as a fertilizer. The bean or seed of coffee is then ground and used in the preparation of beverages of various kinds using a coffee maker or espresso machine.

Coffee beans and espresso beans A difference between ordinary coffee beans and the espresso beans is there. The espresso beans tend to be a concoction of beans. These are almost always a relatively dark roast like a Vienna or light French roast. This is seemingly a trade secret. So, even though the formula of the blend can be discovered the exact amounts or proportions in which the constituents are to be blended cannot be easily found out.

Flavoring of coffee beans There is also the process of flavoring the coffee beans in an attempt to work upon their natural flavor to meet some purpose. Natural oils are usually used to achieve this. Half an ounce of oil is usually to be added to a pound of beans for the flavoring to be done.

The primary concern of all coffee lovers being the flavor of the drinks, special attention needs to be given to ensure that the best flavor is obtained from the coffee beans. This is of crucial importance in case of preparation of espresso, cappuccino, latte and all other special coffee beverages. The superior coffee makers and espresso machines can also deliver the best results i.e. brew the perfect drinks only

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Finding the “Best of the Best” in Coffee

Tips for Finding Perfect Premium Coffee…

There is coffee and THERE IS COFFEE! You likely know about the generic quality coffees you find at the supermarket, using the inferior Robusta beans. And, in contrast, there is the alternative: the coffee regularly termed Gourmet Coffee you buy direct from roasters around the country. Popular large volume roasters, like Starbucks as well as most of the the smaller roasters dispersed about town, essentially utilize this far better grade, high altitude, shade grown Arabica bean.

That being said, and broadly known by all nowadays, how can you siphon out the crème de la crème of gourmet coffee beans to purchase?

To begin with, let’s hone in specifically on taste. Nowadays, coffee has become a “drink of experts”…
evolved into an art of reflection! We’ve begun to savor our coffee…flavor identify and define the subtle hints and nuances, as well as the qualities that identify the bean’s continent of origin. You as a coffee drinker, can begin to explore and experience the undertones of your coffee’s region, but better yet, begin to revel in the independently specific flavors of the bean defined by the specific hill and farm where it’s grown.

Coffee Cupping: Defining Coffee by its “Underlying Flavors”

There are, nowadays, a limited number of coffee roasters that independently test their coffee beans for taste observations and aromas. These beans are graded and assessed just like fine wine. This activity is called Coffee Cupping or Coffee Tasting. Professionals known as Master Tasters are the assessors. The procedure involves deeply sniffing a cup of brewed coffee, then loudly slurping the coffee so it draws in air, spreads to the back of the tongue, and maximizes flavor.

These Master Tasters, much akin to wine tasters, then attempt to measure in detail, every aspect of the coffee’s taste. This assessment includes measurement of the body (the texture or mouth-feel, such as oiliness), acidity (a sharp and tangy feeling, like when biting into an orange), and balance (the innuendo and the harmony of flavors working together). Since coffee beans embody telltale flavors from their region or continent of their origin, cuppers may also attempt to predict where the coffee was grown.

There is an infinite range of vocabulary that is used to describe the tastes found in coffee. Descriptors range from the familiar (chocolaty, sweet, fruity, woody) to the conceptual (clean, vibrant, sturdy) to the wildly esoteric (summery, racy, gentlemanly).

Following are a few key characteristics as defined by Coffee Geek. (http://coffeegeek.com/guides/beginnercupping/tastenotes)

Key Characteristics

Acidity:

The brightness or sharpness of coffee: It is through the acidity that many of the most intriguing fruit and floral flavors are delivered, and is usually the most scrutinized characteristic of the coffee. Acidity can be intense or mild, round or edgy, elegant or wild, and everything in between. Usually the acidity is best evaluated once the coffee has cooled slightly to a warm/lukewarm temperature. Tasting a coffee from Sumatra next to one from Kenya is a good way to begin to understand acidity.

Body:

This is sometimes referred to as “mouthfeel”. The body is the sense of weight or heaviness that the coffee exerts in the mouth, and can be very difficult

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