Gourmet Coffee - Enjoy Your Coffee Break

Why not jazz up your morning ritual with cup of rich gourmet coffee. Then it's time to reward yourself with something different. Are you tired of your regular Joe cup of coffee that you start your day with?

That gourmet meal is probably going to stay at the restaurant unless you invite a chef over but gourmet coffee can be made in the comfort of your own home with just a little practice. The dictionary defines gourmet food like this, "Gourmet food is that which is of the highest quality, perfectly prepared and artfully presented." If you want the highest quality coffee, you can do that at home yourself.

Stick with the supermarket coffee for when you're rushing off to work. Make it an end of the week tradition. Unless money is no object, why not save the gourmet cup of coffee for the weekends. Gourmet coffee is more expensive than say, supermarket brands but the taste is also much richer.

Some of the most popular gourmet beans include Kona, Jamaican Blue Mountain, and Sumatra types. Gourmet Coffee beans can be bought by the pound and there are many varieties to choose from. To make your own gourmet coffee start with the beans.

In the world of wine you have the popular Sonoma wines which come from Kona, Hawaii. In the world of coffee the equivalent would be Kona beans which come from Sonoma Valley in California. Coffee beans are similar to wine in that they name the beans after the region.

Kona coffee beans are grown in rich volcanic soil and the mild tropical climate of the Kona coffee belt on the western side of the Big Island of Hawaii. It has a wonderfully full, rich and smooth flavor with little or no bitter after taste. Be sure that you buy Kona beans and not a Kona blend. A Kona blend can legally be labeled as Kona with as little as 10% of actual Kona beans in it.

Next you'll need to grind your beans. Ground coffee begins losing it's flavor once it's exposed to air. So you'll want to grind just enough to make your desired amount. Store any leftover grinds in an air tight container. You'll want to grind you coffee beans very fine but don't pulverize them into dust. If you over grind them the heat and friction will vaporize the oils that give the coffee it's distinct flavor.

When was the last time you cleaned your coffee maker? A clean coffee maker makes a significant difference in how your coffee tastes. At least once a month pour a mixture of half vinegar and half water into your coffee maker. Let the mix run through the full brew process. Repeat the process again using only water this time to rinse it out. Do this one more time if a vinegar smell is still present.

Now you're work is done and it's time for the coffee maker to pulls it's weight. Use clean filtered water and fill the coffee maker to the desired level. Use about 6 ounces of water for every 2 heaping tablespoons of coffee. Turn it on and hang around while it brews. You'll want to be there to enjoy the delightful aroma.

Gourmet coffees can really jazz up your day. And what better way to start a special than that with a special cup of coffee. But every once in a while you should treat yourself to something special. Everyday coffee is perfect for everyday life.

my first keurig

I was initially skeptical when a good friend mentioned that I must purchase a Keurig Single Cup Coffee Brewer. Greg, who unfortunately lives out of town, is the same friend who's opinion I trusted most. With a little online research and a lot of assurance from him, I decided to purchase the Special Edition B60 Single Cup Coffee Brewer. Now with the machine and its many varieties of coffee, tea and cocoa packets in my possession, I was ready to start brewing.
Since my past consisted of only owning multi-cup drip coffee makers, I was excited to realize my days of chugging hours old sludge were over. I always despised making a full jug of four, eight or twelve cups of coffee each day, just to pour the majority away hours later. What a waste. In the present, my life has changed with the Keurig Single Cup, brewing one delicious hot cup of coffee or tea at a time. It's been 10 years since the introduction of the innovative Keurig single-cup brewing system. Sometimes I'm slow in realizing new advancements and the Keurig is no exception. Since you can't make up lost time, I shall move forward with my large variety of coffees, teas, and cocoas and start making some delicious treats.
Let us first start with the type of water to use. Tap water is fine, however I suggest bottled spring water if you want a better tasting coffee. Next, you will have to shop for the patented Keurig K-cups. They offer more than 190 varieties of coffee, tea, and hot cocoa. Varieties of coffee from light to extra bold, flavored, decaffeinated, half-caffeinated, to full caffeine all from famous name blends. Several different varieties of tea are also available, as well as Ghirardelli Premium Hot Cocoa. My favorites included Emerils Big Easy Bold Coffee with its invigorating deep smokey flavor, and the Celestial Seasonings Decaffeinated Green Tea with its smooth flavor and natural goodness using a compound that occurs naturally in the tea leaves. I found the full-bodied brew of this green tea an evening delight, relaxing me prior to bedtime.
Now that you made your choice of coffee or tea, all you have to do is turn on the brewer, and fill with the desired amount of water. The brewer will notify you when the right amount of water is in the machine. Place a single serve cup beneath, choose your cup size and hit brew button. Wow, this is simple! In less than a minute the Keurig well say when the cup of coffee or tea is ready. After using the coffee maker cup the manufacturer recommends, you can rinse out the machine by brewing a cup of hot water without a K-cup. This ensures a perfect cup for the next person who may choose a different flavor. This is especially helpful for the Keurig coffee maker in the office. Speaking of office, now I know where i'll put my Second Keurig Coffee Maker . If I only had a summer home. Before I forget, I must once again thank Greg for another excellent recommendation.

Second Keurig Coffee Maker

coffee bean species and varieties

Depending on the region, species of coffee, roasting, and preparation, coffee beans can infuse a cup of coffee with a variety of flavors and textures. Two species of coffee bean -- Coffea Arabica and Canephora -- constitute more than 90 percent of the coffee beans sold on the international market. Two species of coffee bean -- Coffea Arabica and Canephora -- constitute more than 90 percent of the coffee we drink is made from beans that were grown in Latin America, Western Africa, Indonesia and the Philippines, and continental southeastern Asia. Today, much of the coffee we drink is made from beans that were grown in Latin America, Western Africa, Indonesia and the Philippines, and continental southeastern Asia. Once man discovered the coffee bean, its cultivation and use spread to the Middle East, Europe, Asia and beyond. There are 10 different species of Coffea bush, the first of which was discovered in Ethiopia some thousands of years ago. Each year, the Coffee bush flowers and develops a cherry-like fruit, inside which are typically two small seeds or coffee beans. The coffee beans we grind and use to brew coffee come from the Coffea evergreen bush, grown in over 50 countries around the globe. These beans are a lovely afternoon coffee, with a milder texture and flavor than its northern counterparts. They have a pleasantly fruity aftertaste, as does coffee brewed from Tanzanian beans. Kenyan coffees are also smooth, but a bit tartier than Ethiopian beans. Ethiopian coffee beans have an easy, smooth flavor and are delightfully accented by floral notes. In Africa, Arabica bean cultivation can be found in Ethiopia, Kenya, Tanzania, and the northern Muslim countries, among others. The climate, soil, weather, and particular plants and seeds give regions their distinctive coffee bean tastes. These different region types are called varietals. Different regions of these countries are known for producing a different type of coffee bean; that is, a coffee bean lending a different flavor when brewed. Coffea Arabica bushes are grown principally in Western Africa and Latin America. Arabica beans are very flavorful and contain less caffeine than Canephora beans. The seeds of the Coffea Arabica bush are grown all over the world and account for 75% of the coffee beans we use to make our hot beverages. Canephora beans typically have almost 50% more caffeine than Arabica beans. Despite this, Canephora is still a very popular coffee bean, used worldwide in cheap, canned coffee blends and expensive espresso roasts. Less oil and higher acidity give coffees brewed from these beans a slightly more bitter quality. The seeds of the Coffea Canephora bush have fewer oils -- and in lesser quantities -- than Arabica beans do. Coffee beans grown in Latin America are of the Arabica variety, some regions grow Canephora bushes. A great variety of coffee bean flavors come from Latin America. Canephora beans are more widely cultivated in Asia than Arabica. These varietals are known for having a more acidic and bitter, although not unpleasant, flavor. Most of the coffee beans we use come from island nations in Asia, such as Sumatra and the island of Komodo. Coffees brewed from these regional beans have a full texture and a slightly acrid, herbal flavor. Java and Kona varietals are especially popular and make a wonderful morning coffee due to their earthy, almost stringent quality. Using an espresso machine to brew coffee also lends the coffee a strong flavor, as well as higher caffeine content. Some people opt for a French press, the use of which results in a stronger flavor and oily texture. These coffees are often produced using the drip method. City roast is common in western United States, and American roast is synonymous with eastern cities, including New York and Boston. French roasts are used to make espresso, because they have a high oil content and low acidity. The darkest roast is known as Italian, which is preceded by French, Full City, City, American, and other, lighter coffee roasts. Although coffee beans lose essential oils -- and caffeine -- during roasting, they change chemically during the roasting process, and acquire new, different and flavorful oils. As a rule of thumb, the greater the amount of time spent roasting, the darker, more full-bodied, and flavorful a coffee will be. Other factors that influence the taste of a coffee bean or cup of coffee are roasting methods and final preparation.

Two species of coffee bean -- Coffea Arabica and Two species of coffee bean -- Coffea Arabica and Canephora -- constitute more than 90 percent of the coffee we drink is made from beans that were grown in Latin America, Western Africa, Indonesia and the Philippines, and continental southeastern Asia. Two species of coffee bean -- Coffea Arabica and Canephora -- constitute more than 90 percent of the coffee we drink is made from beans that were grown in Latin America, Western Africa, Indonesia and the Philippines, and continental southeastern Asia. Today, much of the coffee we drink is made from beans that were grown in Latin America, Western Africa, Indonesia and the Philippines, and continental southeastern Asia. Once man discovered the coffee bean, its cultivation and use spread to the Middle East, Europe, Asia and beyond. There are 10 different species of Coffea bush, the first of which was discovered in Ethiopia some thousands of years ago. Each year, the Coffee bush flowers and develops a cherry-like fruit, inside which are typically two small seeds or coffee beans. The coffee beans we grind and use to brew coffee come from the Coffea evergreen bush, grown in over 50 countries around the globe.These beans are a lovely afternoon coffee, with a milder texture and flavor than its northern counterparts. They have a pleasantly fruity aftertaste, as does coffee brewed from Tanzanian beans. Kenyan coffees are also smooth, but a bit tartier than Ethiopian beans. Ethiopian coffee beans have an easy, smooth flavor and are delightfully accented by floral notes. In Africa, Arabica bean cultivation can be found in Ethiopia, Kenya, Tanzania, and the northern Muslim countries, among others. The climate, soil, weather, and particular plants and seeds give regions their distinctive coffee bean tastes. These different region types are called varietals. Different regions of these countries are known for producing a different type of coffee bean; that is, a coffee bean lending a different flavor when brewed. Coffea Arabica bushes are grown principally in Western Africa and Latin America. Arabica beans are very flavorful and contain less caffeine than Canephora beans. The seeds of the Coffea Arabica bush are grown all over the world and account for 75% of the coffee beans we use to make our hot beverages.Although many of the beans grown in Latin America are of the Arabica variety, some regions grow Canephora bushes. The beans here vary in flavor and texture, from dry and light to thicker and deeper in complexion and flavor. Mexico is also a great producer of coffee beans. Costa Rican coffee beans are similar to Brazilian, but have a lighter, sharper, almost tangy flavor. A favorite of many, Columbian coffee is very rich and bold, a great morning coffee, with a thick, dark texture and a walnut finish. Although many of the beans grown in Brazil lend coffee a slightly bitter cocoa flavor with rich nutty undertones. The beans here vary in flavor and texture, from dry and light to thicker and deeper in complexion and flavor. Mexico is also a great producer of coffee beans. Costa Rican coffee beans are similar to Brazilian, but have a lighter, sharper, almost tangy flavor. A favorite of many, Columbian coffee is very rich and bold, a great morning coffee, with a thick, dark texture and a walnut finish. Coffee beans grown in Brazil lend coffee a slightly bitter cocoa flavor with rich nutty undertones. A great variety of coffee bean flavors come from Latin America.Using an espresso machine to brew coffee also lends the coffee a strong flavor, as well as higher caffeine content. Some people opt for a French press, the use of which results in a stronger flavor and oily texture. These coffees are often produced using the drip method. City roast is common in western United States, and American roast is synonymous with eastern cities, including New York and Boston. French roasts are used to make espresso, because they have a high oil content and low acidity. The darkest roast is known as Italian, which is preceded by French, Full City, City, American, and other, lighter coffee roasts. Although coffee beans lose essential oils -- and caffeine -- during roasting, they change chemically during the roasting process, and acquire new, different and flavorful oils. As a rule of thumb, the greater the amount of time spent roasting, the darker, more full-bodied, and flavorful a coffee will be. Other factors that influence the taste of a coffee bean or cup of coffee are roasting methods and final preparation.