About Coffee 

 CocoaJava: A site in which the owner is very adamant about the two most important things in life.... Coffee, and Chocolate!! "Espresso! My Espresso!": Excellent product reviews, coffee stuff, and lots of humor!... site by Randy Glass HVs informational pages: A plethora of information about Coffee and Home Roasting INeedCoffee.com: One of the most comprehensive collections of Coffee related geek stuff on the net! Johns Little Nook: Miscellaneous Coffee links and informationAgsites.net: A site for ANYTHING agriculturalThe list of links got to long!..... we put them in table format, below!1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, 100, 101, 102, 103, 104, 105, 106, 107, 108, 109, 110, 111, 112, 113, 114, 115, 116, 117, 118, 119, 120, 121, 122, 123, 124, 125, 126, 127, 128, 129, 130, 131, 132, 133, 134, 135, 136, 137, 138, 139, 140, 141, 142, 143, 144, 145, 146, 147, 148, 149, 150, 151, 152, 153, 154, 155, 156, 157, 158, 159, 160, 161, 162, 163, 164, 165, 166, 167, 168, 169, 170, 171, 172, 173, 174, 175, 176, 177, 178, 179, 180, 181, 182, 183, 184, 185, 186, 187, 188, 189, 190, 191, 192, 193, 194, 195, 196, 197, 198, 199, 200, 201, 202, 203, 204, 205, 206, 207, 208, 209, 210, 211, 212, 213, 214, 215, 216, 217, 218, 219, 220, 221, 222, 223, 224, 225, 226, 227, 228, 229, 230, 231, 232, 233, 234, 235, 236, 237, 238, 239, 240, 241, 242, 243, 244, 245, 246, 247, 248, 249, 250, 251, 252, 253, 254, 255, 256, 257, 258, 259, 260, 261, 262, 263, 264, 265, 266, 267, 268, 269, 270, 271, 272, 273, 274, 275, 276, 277, 278, 279, 280, 281, 282, 283, 284, 285, 286, 287, 288, 289, 290, 291, 292, 293, 294, 295, 296, 297, 298, 299, 300, 301, 302, 303, 304, 305, 306, 307, 308, 309, 310, 311, 312, 313, 314, 315, 316, 317, 318, 319, 320, 321, 322, 323, 324, 325, 326, 327, 328, 329, 330, 331, 332, 333, 334, 335, 336, 337, 338, 339, 340, 341, 342, 343, 344, 345, 346, 347, 348, 349, 350, 351, 352, 353, 354, 355, 356, 357, 358, 359, 360, 361, 362, 363, 364, 365, 366, 367, 368, 369, 370, 371, 372, 373, 374, 375, 376, 377, 378, 379, 380, 381, 382, 383, 384, 385, 386, 387, 388, 389, 390, 391, 392, 393, 394, 395, 396, 397, 398, 399, 400, 401, 402, 403, 404, 405, 406, 407, 408, 409, 410, 411, 412, 413, 414, 415, 416, 417, 418, 419, 420, 421, 422, 423, 424, 425, 426, 427, 428, 429, 430, 431, 432, 433, 434, 435, 436, 437, 438, 439, 440, 441, 442, 443, 444, 445, 446, 447, 448, 449, 450, 451

Coffee trees grow in tropical regions, between the tropics of Cancer and Capricorn, that have abundant rainfall, year round warm temperatures averaging 70 degrees Fahrenheit, and no frost. They grow at altitudes ranging from sea level to 6,500 feet and above. It takes about five years for a coffee tree to bear its first full crop of beans. They will then be productive for about fifteen years. Growing coffee plants is difficult as the soil warmth is a critical factor, with the optimum temperature hovering at 27.7 degrees Celsius. Propagating the plant through cuttings is equally difficult and requires the maximum of light plus a humidity reading of close to 90%. Rooting can easily take three or four months.

Although caffeine is water soluble above 175 F, water alone is generally not used to decaffeinate coffee because it strips away too many of the essential flavor and aroma elements. Decaffeination usually involves the use of a solution containing water and coffee flavor elements, plus a decaffeinating agent. Methods of Decaffeination: There are basically two methods of decaffeination: direct and indirect contact. In the first the beans come directly in contact with the decaffeinating agents, after being softened by steam. In the latter method, a water/coffee solution is normally used to draw off the caffeine; after being separated from the beans, the solution containing the caffeine is then treated with a decaffeinating agent. In both methods, the agent is removed from the final product. Agents of Decaffeination: The following agents are commonly used in decaffeinating coffee: Methylene Chloride: This solvent may be used in two ways to decaffeinate coffee. In the direct contact method, the green, unroasted beans are placed in a rotating drum and softened by steam for approximately 30 minutes; they are then repeatedly rinsed - for about 10 hours - with methylene chloride, which removes the caffeine from the beans. The caffeine-laden solvent is drained away, and the beans are steamed a second time, for 8 to 12 hours, so the remaining solvent can evaporate. Finally, air or vacuum drying removes excess moisture from the decaffeinated beans. Virtually no solvent residue remains after roasting the beans. In the indirect contact method, sometimes referred to as the "water process," the green beans soak for several hours in a water/coffee solution at almost boiling temperature. Gradually the solution draws out the caffeine, as well as other flavor elements and oils, from the beans. The caffeine/water mixture is drained away and treated with methylene chloride, which absorbs the caffeine. The resulting mixture is then heated to evaporate the solvent and caffeine. Next, the mixture is reunited with the beans, allowing them to regain most of the coffee oils and flavor elements. The solvent never touches the beans. Ethyl Acetate: Using this substance to decaffeinate coffee is often referred to as a "natural" process because ethyl acetate is a compound found in many fruits, such as apples, peaches, and pears. This process is similar to the indirect contact method using methylene chloride described above, although ethyl acetate requires more time to absorb the caffeine. The process begins when green coffee beans soak in a heated water/coffee solution, which gradually draws off the caffeine and flavor elements. The solution is separated from the beans and treated with ethyl acetate, a compound that absorbs caffeine. A steaming process removes the caffeine-laden ethyl acetate from the water. The water is then retuned to the beans, which reabsorb the flavor elements. Finally, the beans are dried. NOTE: The United States Food and Drug Administration - FDA, has authorized by regulation the use of both methylene chloride and ethyl acetate for coffee decaffeination, According to an FDA report in the Federal Register, most decaffeinated coffee has less than 0.1 parts per million - ppm, of residual methylene chloride, 100 times less than The maximum level of 10 ppm allowed by the FDA. Charcoal or Carbon: In this indirect contact method, unroasted beans soak in hot water to draw off the caffeine. The resulting solution, which contains caffeine as well as other flavor and aroma elements, is separated from the beans and sent through a bed of activated charcoal or carbon filters to remove the caffeine. Next, as in other methods, the water containing the remaining flavor compounds is returned to the beans. The beans are then dried. The coffee industry often refers to this decaffeination method as "Swiss Water Process" because a Swiss company originally developed and patented the procedure. Triglycerides: Green coffee beans are soaked in a hot water/coffee solution to draw the caffeine to the surface of the beans. Next, the beans are transferred to another container and immersed in coffee oils that were obtained from spent coffee grounds. After several hours at high temperatures, the triglycerides in the oils remove the caffeine - but not the flavor elements - from the beans. The beans are separated from the oils and dried. The caffeine is removed from the oils, which are reused to decaffeinate another batch of beans. This is a direct contact method of decaffeination. Supercritical Carbon Dioxide: In this direct contact method, green beans are first softened by steam, to bring caffeine to the beans surface. Next, they are immersed in carbon dioxide at a high temperature and pressure - in this "supercritical" state the carbon dioxide behaves as if it were a liquid while remaining a gas. It penetrates

Coffee is grown and shipped throughout the world from just about every continent in the world. The harvesting seasons are determined by the seaonal changes, which are different for ever region. A harvesting and shipping schedule is shown below, so you can get a good idea of the coffee types that should be available at any given time. Harvesting PeriodShipping PeriodREGION COUNTRYJanFebMarAprMayJunJulAugSepOctNovDecAMERICAS Brazil              Colombia                     Costa Rica                Guatemala                Honduras                   Mexico                  Nicaragua                  Panama                   El Salvador                Venezuela                   REGION COUNTRYJanFebMarAprMayJunJulAugSepOctNovDecINDIA India                  PACIFIC Papua New Guinea                  Hawaii              REGION COUNTRYJanFebMarAprMayJunJulAugSepOctNovDecINDONESIA Java                 Kalossie               Sumatra                East Timor                  Aged Indonesian   REGION COUNTRYJanFebMarAprMayJunJulAugSepOctNovDecAFRICA Ethiopia                   Kenya                  Tanzania                   Uganda                      Yemen                      Zaire                      Zimbabwe                   REGION COUNTRYJanFebMarAprMayJunJulAugSepOctNovDecCARRIBEAN Jamaica                        Dominican Republic               

as obtained from the Specialty Coffee Association of America ORIGIN MYTH The origin of coffee remains shrouded in the legends and myths of the Middle East. One legend tells of Kaldi, an Abyssinian Ethiopian goatherd who one day found his heard frolicking at around a cluster of shiny, dark-leaved shrubs bearing red berries. When Kaldi tasted the berries himself, he realized what had prompted the goats uncharacteristic behavior. Kaldi shared his discovery with the inhabitants of a nearby monastery, who developed a fondness for the fruit and its seeds-the coffee beans encased in each berry. By drinking the beverage that resulted from boiling the berries, the monks found they could stay awake during evening prayers. Another legend attributes the discovery of coffee to Omar, and Arabian dervish a Muslim mystic. Exiled by his enemies to the wilderness-where he faced certain starvation-Omar survived by making a broth from water and the berries he plucked from coffee trees. HISTORICAL ORIGINS Whether it was Kaldi or Omar who first discovered it, coffee is considered native to the African country of Ethiopia. At least 1,000 years ago, some enterprising traders brought coffee across the Red sea into Arabia modern-day Yemen where Muslim monks began cultivating the shrubs in their gardens. At first, the Arabians made wine from the pulp of the fermented coffee berries. Thus coffee became known a "Qahwah," which is the Arabic word for wine, from which the modernly word coffee derives. This beverage was known as "Qishr", now known a "Kisher" and was used during religious ceremonies. Coffee became the substitute beverage in spiritual practice in place of wine where wine was forbidden. The Ethiopians ground the beans and mixed them with animal fat for a quick pick-me-up snack. To this day the Ethiopians hold an elaborate coffee ceremony in which Frankincense is lit as green coffee is ceremoniously roasted, ground, and tenderly served black as night and sweet as love. Initially, the coffee beverage was prepared from green, un-roasted beans boiled in water; in the late 13th century, the Arabians improved upon this tea like beverage by roasting and grinding the coffee beans before adding them to boiling water. In addition to its religious connotations, coffee captured the attentions of physicians who prescribed it as a medicine. Coffee was attached with claims longevity, calmed nerves, increased stamina, and even in enemas made from the beverage itself. In the 10th century the noted Arabian physician Rhazes first mentions the physical effects of coffee in medical texts. As coffees "powers" spread, it increasingly became a social beverage. Throughout Mecca, coffeehouses developed, known as "Kaveh Kanes" opened to meet the publics demand for the drink. BEYOND ARABIAS BORDERS With time the Arabians carefully protected their monopoly on much of the trade and market of coffee by forbidding uncooked berries to be taken out of the country. Their efforts, however, were thwarted by thousands of religious pilgrims who visited Mecca each year. By the early 1500s, coffee seeds had already made their way to Turkey, Egypt and Syria. Constantinople, Damascus and other near Eastern Cities all boasted their Arabian influenced coffeehouses - essentially places where patrons lingered over coffee, conversation, games of backgammon and chess. These early coffeehouses also introduced coffee to European business travelers and traders whose sought new crops for their young outposts and colonies. The Dutch were the first to transport and cultivate coffee commercially, beginning in 1616 with a coffee plant obtained from Yemen. Imagine the tender loving care these first coffee tree seedlings received. By 1658 the Dutch had begun cultivation in Ceylon and their East Indian colony of Java. The coffee trees flourished in the warm climates, giving rise to coffees nickname "Java." In 1714, The Mayor of Amsterdam presented Louis XIV with a coffee plant from Java. The French king, who loved the taste of coffee, entrusted the plants care and cultivation to the royal court botanist. In a few short years, offshoots of the original Yemen born, Javanese coffee trees were on their way across the Atlantic. INTO THE NEW WORLD The credit for bringing coffee to the New World goes to Gabriel Mathieu de Clieu, a French naval Officer who believed the plant would do well in Martiniques warm temperatures and rich soils. In about 1720, he set sail for the French colony with three seedlings. The seedlings were obtained - somewhat illegally from the Royal Jardin de Plantes the Royal Hothouse, surrounded in what historians note as a cloud of court intrigue. Mr. de Clieu and his seedlings eluded the French court but faced what would become a perilous transatlantic voyage. De Clieu and seedlings managed to survive the trip, despite avoiding attack and capture by pirates, the violent storms of the Atlantic, and becalmed waters. Fresh water became so scarce it was rationed, and de Clieu shared his water portion with the coffee plant. His devotion paid off. Once planted on de Clieus estate in Martinique, the seedling thrived and flourished. These coffee trees became the progenitor of most of the coffee grown in the French colonies. Coffee was introduced to many of the countries in the new world, including the New English colonies who would soon turn to easily accessed coffee imported from just due south of their sphere of influence, versus the outrageously taxed teas imported from clear across the Atlantic. THE SOUTH AMERICAN CONNECTION Like the Arabians before them, the Dutch and the French carefully guarded their coffee seedlings. The Dutch had successfully brought coffee from Java to Dutch owned Guiana Surinam in South America while the French cultivated their crops in neighboring French Guiana. When a border dispute arises, Francisco de Melo Palheta, a Portuguese Brazilian official is asked to arbitrate. Palheta, an army officer with a reputation as a ladies man, saw a multifaceted opportunity; to romance the wife of the French Guianas governor, as well as reach a settlement between the French and the Dutch, and along the way obtain coffee seeds or seedlings. His reward for a settlement was a farewell bouquet from his paramour in which were hidden several coffee tree seedlings. Once planted in Paletas estate in Brazil, these seedlings thrived and flourished in the tropical climate and rich soils. By the end of the 18th Century, coffee had become a highly profitable export crop for the Portuguese colony. Today Brazil is this planets largest producer and exporter of coffee, supplying one third of the world; more than any other coffee producing country."

Quality coffees must be picked by hand, a process that takes from three to four visits per tree each year. This is because coffee cherries do not ripen at the same time. A branch of a tree might simultaneously bear blossoms, green fruit, and ripe cherries. A good picker can pick about 200 pounds of coffee cherries in one day. This equals about 50 pounds of green coffee beans or 39 pounds of roasted coffee. Once the coffee cherries have been picked, the beans must be removed from them. Three methods may be used in the extraction process: The Wet Method or Washed Coffee: This is used in regions where there is a plentiful supply of fresh water. A machine first strips away the outer layers of skin and fruity pulp. The beans, still enclosed in a sticky inner pulp and parchment wrapper, are soaked for 24 to 72 hours in fermentation tanks. This loosens the remaining pulp through a series of enzymatic reactions, which is then washed away. Time in the fermentation tanks is critical as too much or too little time will harm the beans. These coffees will generally have a higher acidity and cleaner flavors than their dry cousins. The Dry or Natural Method: The cherries are allowed to dry on the tree or are laid out to dry in the sun for three to four weeks. When the pulp has dried, a hulling machine strips away the outer skin and pulp. Although the beans are not always consistent in quality, the acidity of the beans is reduced and the body and earthy flavor is increased. Producing high quality coffee with the dry method is challenging because the beans are exposed to climatic conditions during the drying process. Some of the dry method coffees are Sumatra, Ethiopia Harrar, and Yemen. Semi-washed method: In Sulawesi, the coffee cherries are washed and sorted as in the washed method, but are not placed in fermentation tanks. Instead they are set out to dry. Sulawesi coffees are a bit more cleaner and smoother than their Sumatra cousins. After the wet or dry process, a mill removes any remaining parchment and the silverskin - a thin covering that clings to the bean.

There are three species of coffee trees: Arabica trees do best at altitudes of 3,000 to 6,500 feet where the slower growing process concentrates their flavors. They have a much more refined flavor and contain about 1 percent caffeine by weight. Because of its delicate nature, an Arabica tree yields only 1 to 1.5 pounds of green coffee per year. This is the coffee that specialty roasters search for. It accounts for about 75% of the world production. Because the arabica tree is susceptible to disease, frost, and drought, it requires very careful cultivation with just the right climatic conditions. Robusta beans come from a high yield plant that is resistant to disease. It does best at lower elevations and has harsh flavors. It contains about 2 percent caffeine. It bears more coffee cherries than the arabica plant. It yields 2 to 3 pounds of green coffee a year. This plant is used for the lower grades of coffee that are sold in the market. Although generally not found in gourmet shops, robusta beans are often used in the processing of soluble - instant coffees and popular commercial blends. Liberica is the third recognized commercial variety, it is also hardy and low-altitude. It is a minor crop of coffee from Africa and is similar to robusta.

Opinions are like.... well, you know... Everyone has their own likes & disklikes on what they consider to be their idea of the "ultimate" cup, as well as their own way to describe it. Below are some of the terms often found in the coffee industry to aid in describing the different properties of a brew. Acidity A measure of the acid content of the liquid; in fine coffees acidity results in a pleasant sharpness. Not to be associated with the genuinely sour taste of inferior coffees. Earthy An unclean smell or taste that can be specific, such as sourness or mustiness, or a more generalized taint that reminds one of eating dirt. Nutty An aromatic sensation that is released as a brew is swallowed; reminiscent of roasted nuts. Aftertaste The sensation of brewed coffee vapors released after swallowing. Characteristics will range from carbony to chocolaty, spicy to turpeny. Flat Used when describing bouquet to denote a lack of strong perceptions in fragrance, aroma, and aftertaste; also called dead. Neutral A flavor characteristic that is desirable in good blenders. Used to denote a lack of any strong flavors. Aroma The sensation of gases released from brewed coffee; may be described as ranging from fruity to herby. Flavor The experience of aromatics once the coffee is in the mouth. Rich Used when describing bouquet to denote intense perceptions of fragrance, aroma, and aftertaste. Bitter Perceived by the back of the tongue and characterized by solutions of quinine, caffeine, and other alkaloids; usually caused by over-roasting. Fragrance The aromatic sensations inhaled by sniffing; can be described as ranging from floral to spicy. Rough Characterized by a parched sensation on the tongue, related to sharp, salty taste sensations. Bland Perceived by the sides of the tongue and ranging in taste from soft to neutral. Found often in washed Arabica coffees such as Guatemalan Low Grown. Fruity An aromatic sensation reminiscent of citrus fruit or berries. Sour Related to over-acidity; a sharp, biting flavor, often from under-ripe beans. Body Associated with mouthfeel and texture, this should be a strong, full, pleasant characteristic; see also mouthfeel. Grassy Used to describe an odor and/or taste in some coffees that is reminiscent of a freshly mown lawn, with accompanying astringency like that of green grass. Spicy An aromatic and taste perception reminiscent of spices. Body Associated with mouthfeel and texture, this should be a strong, full, pleasant characteristic; see also mouthfeel. Mellow A rounded, smooth taste, characteristically lacking in acidity. Sweet Free of any harshness. Bouquet The total aromatic profile, resulting from compounds in the fragrance, aroma, and aftertaste. Mild Refers to coffee that lacks any overriding characteristic, either pleasant or unpleasant. Thin Related to underbrewing, resulting in coffee lacking in any acidity; also referred to as lifeless. Caramelly A common aromatic sensation; reminiscent of candy or syrup. Mouthfeel The tactile sensations the coffee produces on your palate. How