the benefits of electrolytes in sports drinks

Gatorade, the most recognizable name in sports drinks, debuted the following decade at the University of Florida and revolutionized the way athletes energize and re-hydrate themselves during a sporting event. The first sports drink, Bengal Punch, was given to athletes at Louisiana State University in 1958. It has been 50 years since the sports drink was introduced to athletes in the United States. These drinks are incredibly popular with adult and teen athletes, as well as beverage consumers in general. Since then, other sports drinks similar to Gatorade have been introduced to the market, including Glaceau Vitamin Water. Among the most important of these aspects are: Athletes can gain many benefits from sports drinks while they are physically active. The main ingredients that sports drinks contain which enhance athletic performance are electrolytes, carbohydrates, vitamins and minerals. Replenishment of Electrolytes Electrolytes help to increase the absorption of fluids into the bloodstream. Dehydration can become a very serious problem if not attended to. Introducing electrolytes back into the body helps keep dehydration from occurring. Sports drinks contain electrolytes such as chloride, sodium, and potassium to help replenish what was lost through sweat. If electrolytes are lost too quickly, the body does not have the ability to restore them as rapidly as they were lost. When an athlete (or a gardener or a mail carrier or anyone else who engages in physical activity) sweats, electrolytes are lost through the sweat. Electrolytes are salts that are naturally part of body fluids. A person who is exerting energy can quickly become dehydrated, in as little as 30 minutes. Therefore, it is suggested that athletes begin drinking a sports drink even before they start their activity. Replenishment of Energy Anyone who has ever exercised knows that fatigue can occur quickly. One of the reasons for this is that exercise increases metabolism, and when a person's metabolism is working overtime, it breaks down carbohydrates quickly. Carbohydrates are one of the main sources of energy for the body. By replacing lost carbohydrates, the body can continue to work efficiently and an athlete has more energy to complete their activity. Replacement of Lost Vitamins and Minerals The human body also draws energy from various vitamins and minerals only found in certain foods, beverages or supplements. Sports drinks contain these vitamins and minerals to help keep the body working efficiently during activity. Quenching of Thirst As the body loses fluids, a person who is exerting energy will become thirsty. The ingredients found in sports drinks can quench thirst as effectively as water and better than soft drinks leaving the person feeling more refreshed and energized. The Right Balance of Ingredients

In the past, many athletes created their own energy/sports drinks. Some still do. However, a sports drink that has a proper balance of ingredients will be much more effective than a homemade version. Most commercial sports drinks have the correct balance of electrolytes, carbohydrates, vitamins, minerals, and liquids. Without the right mix of ingredients in the proper amounts, a sports drink could hinder instead of enhance performance. Upset stomach or poor absorption rate of the drink could occur from the wrong balance of ingredients.

A Variety of Color and Flavor Choices

If you think that the color of a sports drink does not make a difference, spend a few minutes at the snack bar at a Little League field. Children, and many adults, find the color choice very important. Color can invoke a mood such as a cool blue color giving the feel of thirst quenching mountain water or a hot red color invoking the image of energy. It may be psychological, but it is still important.

Those who drink sports drinks also have taste preferences, and with the variety of sports drinks offered today, there is a choice for every taste.

They Don't "Run Through" a Body as Quickly as Water

Water may quench thirst, but it doesn't replenish any of the lost electrolytes, carbohydrates, vitamins or minerals that sports drinks can. Although all of these things are lost during sweating, they can also be lost through urination. Water causes more frequent urination than sports drinks do. Therefore, sports drinks not only replenish these important electrolytes, carbohydrates, vitamins or minerals, they also can help the body hold on to the ones they already have for a longer period of time.

The additional ingredients in sports drinks make them a better choice than water alone for athletes and others who exert a lot of energy and need to replenish the essential nutrients that have been quickly depleted in their bodies. Water is important for re-hydration. The main ingredient in any sports drink is, of course, water.

Gatorade, the most recognizable name in sports drinks, debuted the following decade at the University of Florida and revolutionized the way athletes energize and re-hydrate themselves during a sporting event. The first sports drink, Bengal Punch, was given to athletes at Louisiana State University in 1958. It has been 50 years since the sports drink was introduced to athletes in the United States.These drinks are incredibly popular with adult and teen athletes, as well as beverage consumers in general. Since then, other sports drinks similar to Gatorade have been introduced to the market, including Glaceau Vitamin Water.Among the most important of these aspects are: Athletes can gain many benefits from sports drinks while they are physically active. The main ingredients that sports drinks contain which enhance athletic performance are electrolytes, carbohydrates, vitamins and minerals.Replenishment of ElectrolytesElectrolytes help to increase the absorption of fluids into the bloodstream. Dehydration can become a very serious problem if not attended to. Introducing electrolytes back into the body helps keep dehydration from occurring. Sports drinks contain electrolytes such as chloride, sodium, and potassium to help replenish what was lost through sweat. If electrolytes are lost too quickly, the body does not have the ability to restore them as rapidly as they were lost. If electrolytes are lost through the sweat. If electrolytes are lost through the sweat. If electrolytes are lost through the sweat. When an athlete (or a gardener or a mail carrier or anyone else who engages in physical activity) sweats, electrolytes are lost through the sweat. Electrolytes are salts that are naturally part of body fluids. Replenishment of Energy Replacement of Lost Vitamins and Minerals Quenching of Thirst The Right Balance of Ingredients



A Variety of Color and Flavor Choices





They Don't "Run Through" a Body as Quickly as Water



The additional ingredients in sports drinks make them a better choice than water alone for athletes and others who exert a lot of energy and need to replenish the essential nutrients that have been quickly depleted in their bodies. Water is important for re-hydration. The main ingredient in any sports drink is, of course, water.

are you able to tell the difference between various types of coffee beans

From the millions of people who drink coffee all over the world every day, how many do you think that are able to tell the flavor difference between various types of coffee beans? Too few, since what we treasure most is the intensity of the caffeine content: yes, we can tell at any moment whether a coffee is strong enough or not, but we are definitely unable to distinguish one flavor from another. However, the very caffeine content is closely connected to the types of coffee beans used in the making of the mixture.

Coffee Arabica, for instance, is the one that is probably the best known variety, on which more than 75% of the world's commerce relies. Arabica coffee beans are sweet and highly flavored, they usually grow in very rich subtropical climates with rich soil and plenty of sun and humidity conditions. It is well known that after being roasted, coffee beans need to be immediately packed or preserved in special conditions so that the aroma doesn't fade away. Among the most advanced technological processes used by coffee manufacturing companies, there is one that includes the freezing of the coffee beans right after being roasted.

Such techniques ensure a long-lasting coffee beans flavor that remains as intense even after opening the package. Though, people find it easier to use and prepare, packed ground coffee doesn't have the same aroma as freshly ground coffee beans. In case you decide to prepare the coffee mix at home you'll have to select the coffee beans very carefully; you should first ask what type of coffee you're buying, what the roasting procedure is and where it is produced. For anyone who likes more intense coffee beans, it is nice to try Robusta variety, growing in the forests of Belgian Congo.

The difference between Robusta and Arabica coffee beans lies in the concentration of caffeine, the former having twice the amount you'll find in the latter. This would explain the more bitter, highly intense taste and the name of Robusta coffee. In terms of geographical specificity, this coffee shrub grows in lower altitudes than Arabica, somewhere between 200 and 800 meters above the sea level; not to mention the fact that it is far less expensive to produce and harvest. African or Java coffee beans, Arabia or Robusta varieties, coffee is present everywhere in our daily lives; after all, this is the drink we get up with.

4 different coffee brewing methods

Here we explore the four most popular Coffee Brewing Methods: Espresso, French Press, Drip Filtration and Mokta or Stovetop method. Coffee Brewing Methods range from popular Espresso or French Press methods to lesser used methods like Turkish. Espresso The water then finds a path through the coffee grind it is referred to as the 'shot being pulled' through the group. The pressurized infusion process ensures that the water stays in contact with the coffee grounds long enough to draw out much of the coffee ground flavor. Super hot, pressurized water is forced through fine ground, tightly packed coffee. Probably the most popular of the Coffee Brewing Methods in recent times is making an Espresso using a machine. Using a course grind will still produce a good coffee, but it will taste more like a coffee produced using a Drip Filter coffee brewing method rather than true Espresso coffee. And if you didn't catch it when I started talking about Espresso, use a fine grind. Oils break down with time, and so a rich crema will be produced using fresh beans. This is produced by the pressurizing process and the oils of the coffee bean. Crema is the hazelnut foam that sits on the surface of the coffee. The sign of a good espresso, using fresh coffee beans, is the richness of the crema. French Press One of the simplest of all Coffee Brewing Methods is the French Press or Plunger. This is probably the easiest way to make great coffee! The French Press works by directly mixing ground coffee with near boiling water. The coffee flavors get drawn out into the water and then the press or plunger is depressed, separating the exhausted coffee grind from the brew. While the process has a similar taste to the Drip Filtration style, the French Press can extract more flavor from the coffee grind by extending the brewing time. Manual infusion requires you to get your timing right. If you let the brewing process run too long you may end up with a bitter coffee. Conversely, if you brew too quickly you will have a weak tasting coffee. One more point, use a course grind. You don't want fine ground coffee escaping through the metal filter and into the brew. A dusty cup of coffee is not an experience worth having. Drip Filtration
Let's start with the Drip Filtration style. Drip Filtration is probably the most popular method of all. The Drip Filtration machine works by spraying hot water across ground coffee that is held in a conical shaped filter. The hot water then slowly moves through the ground coffee. Once the water reaches the bottom of the conical filter, it drips into a container beneath it. The most widely used conical filters are made of paper, while expensive stainless steel or gold conical filters are also available. When buying paper filters, be sure to use oxygen bleached paper. Chemically treated papers may affect the taste of your coffee. Another point to be aware of with paper filters is that you may also have some of the flavorful coffee oils trapped by the paper filter. It is the oils that produce the rich crema when you make an espresso. The grind is also important with Drip Filtration. If the grind is too fine, you may clog the pores of your filter. You can avoid this by using a course grind (read about grinding here). Finally, if you do not expect to drink the full pot of coffee, either by yourself (all that caffeine....) or with friends, beware the constantly heated coffee. It loses its flavor and may even become bitter. And the golden rule....never reheat coffee.
Mokta Pot/Stovetop The Moka Pot style is also known as a Stovetop coffee pot. Moka pot's come in several sizes including 2, 4 or 6 cup capacities. The Moka Pot a simple 3 piece pot. The water reservoir is at the base, with a coffee basket in the middle and the brewed coffee ends up in the top.
The coffee brewing method is very simple. The pot is placed on a stove top which heats the water in the lower reservoir. As the water reaches boiling point, the steam rises and the water starts to push upward through the coffee grounds. This continues to travel up the central funnel and seeps into the top chamber where it comes to rest. The process finishes when the coffee stops moving into the top chamber. This should only take a few minutes to brew depending on the cup size of the Moka pot.

The grind should be a fine grind, similar or finer to that used in an Espresso machine. If you want to fill the coffee basket the way traditional Italian drinkers do, then heap the coffee grounds high in the coffee basket and screw the two pieces together. Don't worry about compacting the coffee. When the top half of the pot is screwed on, the grounds will be compacted by the filter screen. You should end up with a dry, compacted puck of coffee grounds at the end of brewing.

So there you have it. The four most popular Coffee Brewing Methods.

Here we explore the four most popular Coffee Brewing Methods: Espresso, French Press, Drip Filtration and Mokta or Stovetop method. Coffee Brewing Methods range from popular Espresso or French Press methods to lesser used methods like Turkish.EspressoWhen the water finds a path through the coffee grind it is referred to as the 'shot being pulled' through the group. And the coffee commences to pour into your cup. The water then finds a path through the coffee grounds. The pressurized infusion process ensures that the water stays in contact with the coffee grounds long enough to draw out much of the coffee ground flavor. Super hot, pressurized water is forced through fine ground, tightly packed coffee. Probably the most popular of the Coffee Brewing Methods in recent times is making an Espresso using a machine.Using a course grind will still produce a good coffee, but it will taste more like a coffee produced using a Drip Filter coffee brewing method rather than true Espresso coffee. And if you didn't catch it when I started talking about Espresso, use a fine grind. Oils break down with time, and so a rich crema will be produced using fresh beans. This is produced by the pressurizing process and the oils of the coffee bean. Crema is the hazelnut foam that sits on the surface of the coffee. The sign of a good espresso, using fresh coffee beans, is the richness of the crema. French Press Drip Filtration



Mokta Pot/Stovetop

traditional espresso or bean to cup coffee machines for your business

Domestic coffee use has evolved from packets of instant coffee in the kitchen cupboard, to stylish and sophisticated pod and capsule machines. As a result, our expectations of good coffee have been raised, and as a business it is our duty to produce high quality drinks for customers which meet these expectations. So which way do we turn?

Traditional Espresso Machines

Available in various shapes and sizes i.e. 1, 2, 3 and 4 group machines (a group is where water is dispensed from, which passes through the coffee that sits in the group handle. A group handle can be a single or double group, which enables you to dispense either one or two shots of coffee dependent on the amount of coffee place into the handle i.e. usually around 7 or 14 grams) and semi and fully automatic (semi-automatic is where you control the dose of coffee and turn it off when you have enough, fully automatic means that the buttons have a pre-set dose and the machine will stop by its self). These machines usually feature either one or two steam arms for frothing/steaming milk, and one or two hot water outlets.

When you purchase a traditional machine package, they should consist of the following basic items:

• A grinder to grind the coffee
• Knock-out drawer which can sit either underneath the machine or under the grinder, enabling you to “knock-out” the used coffee
• Barista kit which can include such basic items such as a frothing jug, thermometer, pallet knife, chocolate shaker and an espresso shot glass
• Water filter which is connected to a mains cold water feed to prevent build up of lime scale inside the boiler and on the element,

Ideally, you will also need to provide a mains waste connection. The size of machine depends on the size of establishment or how busy you think you will be. The most common one by far is a 2 group fully automatic machine, but some smaller sites will have 1 and larger establishments may have 3 or 4.

These machines are very much about theatre and indeed they are for show as making coffee is very much an art and good barista training is extremely important and becoming skilled at understanding and making good coffee takes time and practice as it is very easy to make a bad coffee. Prices can vary from around £800 to £6000, but remember, you get what you pay for, so make sure that the machine you choose is new and fully warranted, including full barista training and a good support service. The great thing about traditional machines is that there are no major moving parts so less to go wrong.

In more recent years traditional espresso machines have become more advanced, incorporating things such as boiler or group head temperature control facilities which enable you to tailor the temperature of the espresso water to suit the varying brewing temperatures of coffee. Other innovations include automatic steam wands, also known as hyper wands or turbo wands, enabling you to automatically froth or steam your milk perfectly without any human intervention.

Bean to Cup Machines

A bean to cup machine does exactly what it says! The fresh coffee beans are placed inside the machine and on the press of a button the machine automatically grinds the beans and pours both coffee and milk into your cup.

Bean to cup machines, such as Jura coffee machines, are quick and easy, and make quality fresh coffee at the touch of a button. What you need to remember with this type of system is that there are a lot of moving parts so more to potentially go wrong and there is need for daily cleaning which has to be adhered to otherwise your great coffee won’t be so great the following day!

This type of system is ideal for a pub restaurant where staff training can sometimes be a problem; it is also great for convenience stores or petrol stations where a take away coffee station may be required. Some smaller machines require very little installation or training and can be tank fed, so no need for plumbing. These machines will also usually feature some form of de-scale cycle instead of a water filter to prevent scale build-up. It usually takes between 30 and 50 seconds from pressing the button to filling the cup, depending on the cup size and type of drink selection. Some of the higher volume machines can produce two milk based drinks at once, while most will make two black coffees at once, an essential feature for some very busy sites.

As time has passed, even the bean to cup machine has developed, and can now be found to use various combinations which feature fresh beans, fresh milk or an instant/granulated milk, instant hot chocolate and instant coffee.

These various machines are designed to produce anything from 50 cups per day to over 500 per day. The cost of these can vary from under £1000 to well over £10000, so it is important you make the correct choice.

Summary - Traditional Espresso versus Bean to Cup

The traditional machines without doubt are for those who want the theatricality of coffee making. The advantage is that they make great coffee, so long as those making it are fully trained. A combination of machine and thorough training can produce the true Italian coffee experience.

Bean to cup machines are quick, easy and require very little staff training. The machines will roughly produce the same coffee each and every time the buttons are pressed, whether it be 16 or 60 times, but remember, they have to be looked after and cleaned on a daily basis or problems will arise very quickly.

barista training

history of coffee bean

These berries were distributed to other monasteries and this had spread all across the globe. So Kaldi himself had tried these beans and he was able to feel the stimulating effect of these red berries. Soon Kaldi came to a conclusion that these particular beans from the bush cause some kind of excitement when eaten. When the Shepherd investigated, he found that it was the bright berry in the bush which made the goats act funny. History of coffee is a legend, it is believed that Kaldi, an Arabian shepherd discovered his goats behaving funny; they seem to be actually dancing around a bush. Both Arabica and Robusta coffee are grown at high altitudes and in places where the temperature is low. The Robusta coffee is the Coffea canephora, which has very high caffeine content but the taste seem to be inferior. Throughout the globe Coffea Arabica is also called as the Arabica coffee. There are several species of coffee plants, the two common species cultivated are the Coffea arabica and Coffea canephora. The plant has an orthotropic trunk with primary, secondary and tertiary plagiotropic branches. The coffee plant belongs to the family Rubiaceae which is a woody evergreen perennial dicotyledon. The most famous coffee is the Blue Mountain; know for its flavor and resistance against many diseases and they have the ability to grow in higher altitudes. The Catimor variety matures earlier, and has larger coffee fruits and seeds hence the production is high. The Catuai produces a superior yield, which is a cross of Caturra coffee and Timor coffee which was produced in Portugal. Bourbon coffee fruits are basically small and dense and they tend to mature faster. The Bourbon coffee plants make about 30% more coffee than the Typica variety. The Pache comum is the mutation of the Typica type. The Typica is said to be the base from which many kinds of coffee has been developed. The Typica is said to be the base from which many kinds of coffee beans. The Typica is said to be the base from which many kinds of coffee beans. The Typica is said to be the base from which many kinds of coffee beans. There numerous kinds of coffee beans.

These berries were distributed to other monasteries and this had spread all across the globe. So Kaldi himself had tried these beans and he was able to feel the stimulating effect of these red berries. Soon Kaldi came to a conclusion that these particular beans from the bush cause some kind of excitement when eaten. When the Shepherd investigated, he found that it was the bright berry in the bush which made the goats act funny. History of coffee is a legend, it is believed that Kaldi, an Arabian shepherd discovered his goats behaving funny; they seem to be actually dancing around a bush.Both Arabica and Robusta coffee are grown at high altitudes and in places where the temperature is low. The Robusta coffee is the Coffea canephora, which has very high caffeine content but the taste seem to be inferior. Throughout the globe Coffea Arabica is widely cultivated; Coffea Arabica is widely cultivated; Coffea Arabica is widely cultivated; Coffea Arabica is widely cultivated; Coffea Arabica is widely cultivated; Coffea Arabica is widely cultivated; Coffea Arabica is widely cultivated; Coffea Arabica is widely cultivated; Coffea Arabica is also called as the Arabica coffee. There are several species of coffee plants, the two common species cultivated are the Coffea arabica and Coffea canephora. The plant has an orthotropic trunk with primary, secondary and tertiary plagiotropic branches. The coffee plant belongs to the family Rubiaceae which is a woody evergreen perennial dicotyledon.The most famous coffee is the Blue Mountain; know for its flavor and resistance against many diseases and they have the ability The Catimor variety matures earlier, and has larger coffee fruits and seeds hence the production is high. The Catimor is a cross of Caturra coffee and Timor coffee which was produced in Portugal. The Kent is known for its resistance to coffee rust and produces high yield. Again Maragogype is a mutation of Typica and this was discovered in Brazil. The Amarello produces a yellow fruit hence not preferred by cultivators. The Catimor is a cross between the Caturra and Mundo Novo. The Kent is known for its resistance to coffee rust and produces high yield. Again Maragogype is a mutation of Typica and this was discovered in Brazil. The Amarello produces a yellow fruit hence not preferred by cultivators. The Catuai produces a superior yield, which is a cross between the Caturra and Mundo Novo. Bourbon coffee fruits are basically small and dense and they tend to mature faster. The Bourbon coffee plants make about 30% more coffee than the Typica variety. The Pache comum is the mutation of the Typica type. There numerous kinds of coffee has been developed.

the rise of the one cup coffee maker

The bottom line is, however, that fresh brewed coffee at home has become even more reliable and convenient. Overall, there are several reasons that the one cup coffee maker has risen in popularity and usage over the last few years. Overall, there are several reasons that the one cup coffee maker has become a common sight in kitchens and offices across the country. Overall, there are several reasons that the one cup coffee maker has become a common sight in kitchens and offices across the country. A one cup coffee maker has become a common sight in kitchens and offices across the country. As we all have learned, there is a distinct difference in taste between freshly brewed coffee, and coffee that has been sitting in a coffee pot for awhile. Or, if you are the only coffee drinker in the house, a one cup coffee maker allows you to enjoy a fresh cup of coffee without having to brew a whole pot or waste coffee grounds. Even if you are the only coffee drinker in the house, a one cup coffee maker allows you to enjoy a fresh cup of coffee every time. It is no revelation to state that people prefer their coffee fresh. A one cup coffee maker will cut your coffee costs because you will only be brewing coffee when you are ready to drink it. In addition, making one cup of coffee at a time eliminates the waste of having leftover coffee no one wants to drink. For the more planet conscious coffee enthusiast, a one-cup coffee maker also can reduce your impact on our country’s strained power structure and the environment. The machine itself is smaller and uses less power than larger models, which can save you money on utility costs. One cup coffee makers are economical not just in the initial cost of the unit, but in other ways as well. The specialty flavored coffee that is available to be purchased for a one cup coffee maker is another reason these machines have risen in popularity of late. This aspect falls in line with the personalization features that so many modern-day gadgets offer. It solves the problem of different people preferring different kinds of coffee, either at home or in the office. Clean up and maintenance with these one cup makers is a snap as well. Also, they take up next to nothing in space on a counter, table, or desk. Another byproduct of the one cups’ rise in usage is peoples familiarity with this particular kind of coffee maker. If you decide to give a coworker their own personal one cup coffee maker for a gift, due to the popularity of the item, they may already know what it is and how to operate it. If your kids drink coffee a one cup coffee maker would be a great present as well, especially if they are headed to back to college or are already attending and living on campus. A one cup coffee maker is a wonderful graduation gift to help freshmen begin the dorm life. Just imagine how many "incidental" dollars that will be saved for the student who doesn’t have to buy expensive cups of coffee from coffee shops, or the dining hall. Dorm rooms are notoriously short on space and a one cup coffee maker could fit well in a confined area, and help them through those late night study periods and early mornings. A one cup coffee maker is also an appropriate gift for the young person who is pursuing a career in another city, moving into their first apartment, or otherwise spreading their wings as independent young adults. Most will need a little a little help from parents and grandparents, other relatives, and friends in accumulating the necessary items for their new residence. Speaking of which, a one cup coffee maker is an ideal wedding present for the couple just starting out in a life together, and often their first home as husband and wife. The compact size and lighter weight of the one cup coffee maker is another appealing feature that has made it so popular. Your single friends would appreciate receiving such a gift. Your elderly parents or relatives, or the elderly neighbor from down the street could all use a one cup coffee maker in their homes. These one cup coffee makers are easy to operate and to clean for maintaining them. They are also easier for those with arthritis or decreased mobility to use safely. Take a look and discover for yourself why once cup coffee makers have risen in popularity in recent years. You can find one cup coffee makers to find the one priced and with the style that you like and want the most.

The bottom line is, however, that fresh brewed coffee at home has become even more reliable and convenient. Besides emerging as a great gift idea, the one cup coffee maker has risen in popularity and usage over the last few years. There is literally something for everyone. A one cup coffee maker is a popular gift idea, mostly due to the varieties and flavors of coffee that are available.As we all have learned, there is a distinct difference in taste between freshly brewed coffee, and coffee that has been sitting in a coffee pot for awhile. Or, if you are not the first to rise in your home, a one cup coffee maker allows you to enjoy a fresh cup of coffee without having to brew a whole pot or waste coffee grounds. Or, if you are the only coffee drinker in the house, a one cup coffee maker will insure that you can get one fresh cup of coffee every time. Even if you are the only coffee drinker in the house, a one cup coffee maker allows you to enjoy a fresh cup of coffee every time. It is no revelation to state that people prefer their coffee fresh.A one cup coffee maker will cut your coffee costs because you will only be brewing coffee when you are ready to drink it. In addition, making one cup of coffee at a time eliminates the waste of having leftover coffee no one wants to drink. For the more planet conscious coffee enthusiast, a one-cup coffee maker also can reduce your impact on our country’s strained power structure and the environment. The machine itself is smaller and uses less power than larger models, which can save you money on utility costs. One cup coffee makers are economical not just in the initial cost of the unit, but in other ways as well.The internet allows you to compare several makes, models, and suppliers of one cup coffee makers in your local stores priced quite affordably, although the selections may not be as wide as the selections in one cup coffee makers have risen in popularity in recent years. You can find one cup coffee makers in your local stores priced quite affordably, although the selections may not be as wide as the selections in one cup coffee makers in your local stores priced quite affordably, although the selections may not be as wide as the selections in one cup coffee makers that can be found online.

the samovar tea lounge growth plan one slow sip at a time

Thanks to amazing support from our customers, vendors, and employees, Samovar Tea Lounge hasgrown from a little tea spot in the Castro, to becoming a huge presence in the tea industry, with our new location in Yerba Buena Gardens, a great online store, plans for regional rollouts, and phenomenal national, and international press. From the Dutch foodie community surrounding Bouillon Magazine, to the Chicago Tribune, to the Japanese tourist industry featuring us in Figaro Magazine, the world has received us with a warm embrace. Thank you.

Because of this strong public reception, we are constantly asked “Are you going to grow? Are you planning on becoming the Starbucks of tea?” I actually saw a recent reference in an online blog that suggested we are in fact owned by Starbucks, and that Starbucks is testing out the tea market by going undercover in “stealth mode” as Samovar Tea Lounge!

I was amazed, surprised, and slightly alarmed, and, felt it was very important to respond.

First, to set the record very straight: Samovar Tea Lounge is NOT owned by Starbucks. It is owned by Paul, Robert and Jesse, and a few of their friends. That’s it.

Coming out of the hyper-speed, consumer-frenzied, coffee-fueled dot com bomb era, we three wanted to do something that made a difference to us, to our community, and to the world. A tea lounge was that special something that we conjured up that would serve these needs. And it has made a difference!

498 Sanchez Street was a love of labor. We three built it with our hands, and we were the first staff: cook, dishwasher, and tea-maker. There’s been lots of changes in how we do things and in what we offer. But the core, to deliver the ultimate tea experience to make the world a better place, has remained the same. And fortunately for everybody, we now have an amazing staff that is much better than us three at making and serving tea!

Now about growth...
The mission of Samovar is to make the world better place by delivering the ultimate organic tea experience. And, we’re only effective if as many people as possible experience what we offer. If it were possible to accomplish our mission by maintaining our single original location at 18th and Sanchez, then, that is what we would do--have just that single store. However, the tea lounge business is a very physical, visceral experience, and we accomplish our mission by spreading this experience as far and wide as possible. So, to accomplish the goal, we’ve got to spread it far and wide and and as deep as we can through additional locations.

How do we do that?
That’s the business part. For us to grow as “far, wide, and deep” it takes money. Money is the lifeblood of business, and there are three ways for us to get money to grow:

1. Wait until our two locations yield enough money to allow for more locations.
Pro: We own the company, and this is a super slow, natural, organic growth.
Con: This is really, really, really....(maybe even too) slow. We are in a tight margin business, so to expect our margins to fund our growth would take a really long time. So long in fact that we might miss out on the momentum we’ve created thus far.

2. Get loans to grow.
Pro: We own the company, and get necessary money to grow it.
Con: Repaying loans takes away from the money we use to run the business. Paying interest on loans isn’t good. And, getting loans is a very lengthy process that generally doesn’t fully fund our needs anyway. Also, you have to put your first born children on the line in addition to everything else you own.

3. Get investors.
Pro: People aligned with our vision, our mission, and whom we get along well with invest money in Samovar because they want to be part of something good, exciting, and to contribute to what we’re doing. And they want to know they are contributing directly to making the world a better place through our expansion. And of course they want a return on their investment.
Con: Investors own part of the company. How much depends on the investors.

That’s it. Those are the ways we can spread the gospel of tea and accomplish our mission. It is my belief that there are a lot of people out there who want to make a difference. And, it just so turns out that by joining us, they will make a difference, because we’re making a difference.

The constant question then is “how fast do we grow?” I can openly state in response to the “Starbucks thing” that we will never be the Starbucks of fair trade tea .Starbucks is all about churning people through a line as quickly as possible (to ensure hitting estimates and projections for the stock market’s expectations) at counter service delivering highly addictive milk and sugar loaded caffeine beverages. That is the modern commodity of coffee shop business: churn the customers through asap, get their money, send them on their way, and welcome them back for the 4pm slump.

Therefore, it would be to our immediate demise if we were even to attempt becoming the “Starbucks of tea.” Personally, that’s an oxymoron that I don’t think is possible.

organic tea


















fair trade tea