A Brief Guide to Fitness Drinks

A Brief Guide to Fitness Drinks

What your put into your body has a huge impact on your overall health when you are trying to be healthy, trying to lose weight, as well as trying to live a healthy lifestyle that is good for your mind, body, and your spirit. You want to be sure that what you eat or drink provides some benefit to your health, which is why fitness drinks are so important. They provide your body with the proper nutrients necessary for a healthy lifestyle.

Fitness drinks contain ingredients that work alongside your body and promote good health and a healthy attitude. Skinny Water is one of these fitness drinks. The ingredients in Skinny Water, Super CitriMax and ChromeMate, work alongside your body to promote good health. They help control your hunger, keep a level blood sugar, and regulate your metabolism. With these three factors in place, Skinny Water is able to help you lose weight and keep it off.

In general, fitness drinks are good for you because they don’t have high levels of ingredients that are unhealthy. Sodas and other sweet tasting drinks contain high levels of sugar. Too much sugar is harmful to your body and it affects your blood sugar, your metabolism, and your ability to burn calories. Like most of the fitness drinks, Skinny Water does not contain any sugar and with this fact alone, it benefits your health significantly and unlike sugary beverages such as soft drinks, Skinny Water is much better for you.

Calories are also present is most drinks such as sodas and juices. Since losing weight is all about burning fat and calories, drinking these high calorie beverages are not going to help you lose weight and get in better shape. Therefore, drinks like Skinny Water and other fitness drinks are an excellent choice because they do not contain any calories. You can take advantage of the great taste and benefits provided by Skinny Water and other fitness drinks. Without the addition of extra calories, it can become much easier to lose weight or prevent yourself from gaining weight.

It is more difficult to lose weight when in many foods and drinks that are consumed daily carbohydrates are present which is unhealthy. Skinny Water and other types of fitness drinks have no carbohydrates, and this makes them worth drinking.

It is important to consider what you are putting into your body. You need to be certain that you give your body every chance to be as healthy as possible, and this is part of why you want to focus on fitness drinks. Skinny Water has Super CitriMax and ChromeMate, two ingredients which have been proven to be beneficial to a person's body. They suppress the appetite, regulate the blood sugar, and help to regulate a person's metabolism. These are similar to the benefits provided by other fitness waters.

A major factor when trying to lose weight is controlling your appetite. Fitness drinks control the appetite by reducing one’s hunger, which allows fewer calories to be injected into one’s body. A good majority of those who gain weight do so because they are eating more than they need. This extra food provides the body with extra calories that are not needed by the body. Blood sugar is another factor that leads to overeating. When a person begins a diet and they are no longer eating the same amount that they are used to eating, an unsafe drop in blood sugar levels may occur. This can lead to dizziness, weakness, and overall ill health. It can also cause a person to feel as if they need to binge on sugars in order to get that level back up. Skinny Water controls the blood sugar, meaning that it keeps it at a safe level for you.

Metabolism is the last thing that fitness drinks help to control. When a person’s metabolism is low, they are not burning all of the calories you take in and in general your metabolism is supposed to allow you to burn calories that you take in. When this happens, you gain weight because the excess calories have nowhere to go. Fitness drinks help to regulate your metabolism. First, you are not bringing in too many calories, and secondly, you are burning those that you do bring in, to help you lose weight.

Living a healthy life is much easier than it seems. There are many benefits including feeling much better and having more energy. Fitness water is an excellent product to consider when looking for a way to improve your health. The main benefit of Skinny Water is its ability to help curb your appetite, allowing you to eat less. This limits calories taken into ones body and provides the nutrients necessary for losing weight. Fitness drinks also help control the metabolism and sugar present in the body. When beginning a new diet or looking for a way to live healthier, be sure to consider the benefits of fitness water.

How Skinny Water Can Help You Lose Weight

How Skinny Water can Help You Lose Weight

To maintain a healthy lifestyle in today’s standards and age, it is in everyone’s utmost importance to find food and drinks in which can help you maintain that healthy lifestyle. To get healthy benefits that you seek and to lose the weight you want, Skinny Water is a product that can help you achieve those goals.Skinny Water is distributed by Skinny Nutritional Corporation and because the product is bottled, it is easy to carry with you.

There are two main ingredients in Skinny Water. These are Super CitriMax, and ChromeMate. These two ingredients have been proven to help one lose weight. Skinny Water helps people lose three times the amount of weight than with diet and exercise alone.

Super CitriMax is a fruit extract that is extracted from the South Asian fruit known as the garcinia cambogia. Without stimulating the nervous system, Super CitriMax is an appetite suppressant, which helps reduce fat production and is all natural and safe. Super CitriMax is also the only calcium potassium HCA that is generally recognized as safe (GRAS). ChromeMate is also an important ingredient because it helps greatly with the production of proper insulin in the body along with maintaining healthy amounts of blood sugar and cholesterol levels.

This product is available in 16.9-ounce bottles without calories, sugar, or carbohydrates. Skinny Water provides you with 15% of the daily-recommended amount of calcium, and 9% of the daily-recommended amount of potassium. Skinny Water does not add anything to your diet that should not already be there.

The two main ingredients in Skinny Water help you to lose weight by curbing your hunger. In addition, the two ingredients work together with your body to maintain a natural blood sugar level. This helps you eat less, while keeping you healthy. Working naturally with your body, both Super CitriMax and ChromeMate supplement help create and maintain a natural metabolism, which means that you will be burning calories the way that you are supposed to, and they may not end up as excess fat.

In order to lose weight while drinking Skinny Water, you should consume the drink about a half hour to an hour before you eat. This allows the ingredients in the water to work properly with your body to control your hunger and this helps you to avoid overeating.

Skinny Water works in several ways. First, it helps you to control your hunger. Because many people gain weight from overeating, the hunger control is important in losing weight. Once your hunger is under control, you should only have to eat exactly what your body needs. You should not feel the need to eat more, and therefore you should not be adding additional calories to your diet. Skinny Water also helps you burn calories, by adding to your body's ability to do so, and by making sure that there are not excess calories that may need to be burned. Lastly, Skinny Water helps your metabolism function better. This ultimately leads to weight loss because your metabolism should be allowing you to burn the calories that you are actually taking in. Once you have achieved your weight loss goals, you can burn calories without worrying about gaining that excess weight.

There are many flavors of Skinny Water that available, and this is great because you may get tired of drinking the same flavor and this allows you to add some variety to your diet. Some available flavors include Raspberry, Lemon, and Peach. There are also new flavors currently being created.

Skinny Water is created by the company Skinny Nutritional Corporation. The company is based in Pennsylvania, and they are currently working with several ideas for new products in the near future. One of them is Skinny Tea, which is bottled green tea with similar ingredients as Skinny Water. Another is Skinny Java, which is a Java drink without any sugar or calories that are commonly found in coffee drinks. They are also coming out with a Skinny Smoothie, which is a meal replacement drink. The main purpose of Skinny Nutritional Corporation's products is to create beverages that are low in calories and sugar, and high in ingredients that are naturally good for you.

Skinny Water can help you lose that extra weight by providing you with ingredients that aid the natural processes of your body. Skinny Water can help curb your appetite by drinking it prior to a meal and you can be on your way to losing weight. Your body has what it takes to lose weight and be healthy, but it is up to you to make sure that the products you choose to eat or drink work with your body naturally and this is exactly what Skinny Water does. Skinny Water provides great benefits to your health, you should combine this water with proper diet, and exercise and you can be on your way to losing that extra weight.

An Introduction to Alex's Lemonade Stand

An Introduction to Alex’s Lemonade Stand

Children all across the world are inspiring adults to take action with things that matter the most. Alexandra Scott was one such child who took the matter of cancer into her own hands and because of this her legacy has created a grassroots movement across the country. Today, Alex’s Lemonade Stand is one of the most successful fundraisers for cancer research in America.

The idea for Alex’s Lemonade Stand began in 2000, when four-year-old Alexandra Scott, a cancer patient announced to her friends and family that she wanted to run a lemonade stand. This activity, something children do across the United States, was not just a way to pass the time and earn money for candy or toys, though. Instead, Alex’s profits were all going to go toward helping “her doctors” find a cure for cancer. In July of 2000, Alex, with the help of her brother Patrick, setup a lemonade stand in her neighborhood, calling it “Alex’s Lemonade Stand for Childhood Cancer.”

With everyone’s hearts warming in Alex’s community, the project took off. Alex continued to operate her stand, and as word spread, more children and adults set up lemonade stands and sent their profits to Alex for her contribution to cancer research. Although Alex’s health began to deteriorate as the project became extremely popular, she continued to inspire people to run lemonade stands and to hold other fundraising events to benefit pediatric cancer patients. Alex’s Lemonade Stand Foundation was created, giving people an easy way to donate to this registered 501c3 charity.

In her battle to fight cancer, sadly, in the summer of 2004, Alex lost that battle. She was eight years old. However, in those eight years, she did more to better the world than most people do in an entire lifetime. Alex raised over $1 million to give toward childhood cancer research. To honor her memory and continue supporting other children fighting cancer, her family continued to run this organization, and as of July 2007, the foundation has contributed over $20 million to childhood cancer research. Alex has proven that no matter how young or old, you can do something to help change the world.

Alex’s Lemonade Stand Foundation’s motto is “no donation is too small,” and today, they are still battling cancer one cup of lemonade at a time. They provide grants cancer researchers and help doctors around the world learn more about this disease. Researchers are getting closer and closer to a cure everyday all because of the money that Alex’s Lemonade Stand Foundation has raised.

Alex and her foundation have been recognized by a number of organizations over the past eight years. She has personally won many awards during her lifetime and posthumously, which include the Philadelphia Foundation’s Philanthropist of the Year for 2003, the Kellogg’s Child Development Award for 2004, and the Sunshine Foundation’s Impossible Dream Award for 2004. In addition, her foundation has been honored with the PPRA Gold Medal Award for 2005 and the Gilda’s Club Ann Silverman Award for 2006, to name just a few of their many achievements. After Alex’s death in 2004, two awards were also named in her honor. Every year, Volvo Cars gives away the Alex Scott Butterfly Award, which honors a child who is making an extraordinary difference in the world and the Philadelphia 76ers have renamed their community service award to be called the Hometown Hero in the Spirit of Alex Scott Award. Alex has been featured in countless magazines, newspapers, and TV shows, including The Oprah Show, The Washington Post, and Sports Illustrated.

Anyone can easily become involved with Alex’s Lemonade Stand. Helping to honor this girl’s amazing spirit can be quite rewarding. Adults and children alike can run lemonade stands, or you can make a straight donation or hold a different fundraising event. In addition, the foundation’s website allows you to purchase items from the gift shop (items include books, jewelry, coffee, and more), as well as find Alex’s Lemonade Stand events in your area, so you can attend and support the cause. They also hold an annual Lemon Ball to honor those who support their foundation and to raise money for the cause. You can attend this event if you are in the Philadelphia area during the month of January.

The moral of this story is that although the ocean is large, it is only made of drops of water. In other words, when everyone works together, small contributions to good causes add up to make a huge difference. Alex’s Lemonade Stand started out as one child hoping to contribute a few dollars to cancer research. The cure for cancer is closer because of Alex and her foundation. Anybody’s dream can become reality and Alex’s desire to help those with cancer has created one of the most well known charities for Cancer research.

The most popular types of coffee

The Most Popular Types of Coffee

For many years, coffee was just coffee in the United States. Many Americans enjoyed coffee and it was occasionally stirred into hot water, but it was also perked or dripped. However, over the past couple of decades, Americans have refined their taste buds. Coffee drinkers have come to a new appreciation level for the taste and flavor of their coffee. The once simple and ordinary drink has opened the doors for a new culture of coffee enthusiasts to discuss and savor the new flavors of coffee.

The most popular coffees vary differently from region to region across the country, but there are also some varieties that make the top favorite coffee list no matter where in the country you live. If you are a coffee lover, here is a quick rundown on the some of the most popular types of coffee across the United States.

Jamaican Blue Mountain

Recognized for many years as the most expensive coffee available, Jamaican Blue Mountain coffee is grown only in the Blue Mountain region of Jamaica. Known for its smooth flavor and lack of bitterness, Jamaican Blue Mountain coffee is used as the base for Tia Maria coffee liqueur. The flavor is strong, smooth and rich, with no nutty or fruity undertones, and may have a hint of chocolate taste. True coffee connoisseurs report a creamy aftertaste, and floral undertones to the flavor of Jamaican Blue Mountain.

Jamaican Blue Mountain coffee is exclusively Arabica coffee beans, which make a smoother coffee, but are more fragile and harder to grow. Jamaica protects the reputation of its coffee crop fiercely, and regulates the standards of coffee beans that are labeled Jamaican Blue Mountain. It must be grown at altitudes between 2,000 and 5,000 feet in the parishes of Portland, St. Mary, St. Thomas or St. Andrew. There are several grades of Jamaican Blue Mountain coffee beans, with Jamaican Blue Mountain 1 being generally regarded as the best coffee in the world. Expect to pay upwards of $25 a pound for this flavorful gourmet coffee.

Hawaiian Kona

The weather in the Kona region of Hawaii’s Big Island is ideal for growing coffee beans. The combination of bright, sunny mornings, humid afternoons and mild nights create a bean that is rich, slightly acidic and medium-bodied, with a delicate flavor and a heady aroma. The flavor is complex, with wine and spice undertones contributing to a unique flavor profile that no other coffee can match.

Similar to the growers of Jamaican Blue Mountain, Kona growers protect their right to market their coffee under the Kona name. Only coffee grown in the South and North Kona regions of Hawaii may be labeled Kona. Expect to pay $20-25 per pound for Kona coffee, and be wary of cheaper ‘Kona blends’, which may contain up to 90% coffee beans other than Kona coffee beans.

Colombian Coffee

Over the last 40 years, Colombian coffee has become synonymous with quality coffee, thanks to a huge advertising and standardization push by the National Federation of Colombian Coffee Growers. Colombian coffee is characterized by a smooth, rich flavor profile with nutty undertones, but that’s just a general flavor profile. In truth, Colombian coffee is a blend of coffee beans from many different regions that are mixed and blended to maintain a high level of quality.

Like Kona and Jamaican Blue Mountain, Colombian coffee beans are exclusively Arabica beans, which have a smoother, less acidic flavor profile than Robusta coffee beans. They are also harder to grow and have strong preferences for growing conditions. As far ‘gourmet’ coffees go, Colombian coffee is relatively inexpensive, but the FNC (National Federation of Colombian Coffee Growers) regularly names Specialty Colombian coffees that are identified by their region, altitude and grade. Colombian coffee is possibly the most well-known and common of the gourmet coffee types.

Ethiopian Yrgacheffe

Ethiopia was the original home of the coffee bean, so it is no surprise that some of the most prized coffees are still grown in the South American country. There are three types of Ethiopian coffee, defined by region. Yrgacheffe is a dark, full-bodied and full-flavored coffee with earthy, fruity and citrus undertones. It is smooth, rich and dark, a cup to truly savor. Low acid makes it smooth as silk and rich as butter.

To try to assign one flavor profile to Yrgacheffe coffee beans is not quite that easy though. The wide variety of growing conditions throughout the Yrgacheffe region means that the beans have a wide variety of flavor profiles. There are several different varietals of Ethiopian Yrgacheffe. More than most beans, it responds to different levels of roasting with unique flavor profiles. Ethiopian Yrgacheffe is easily one of the world’s best coffees – and is generally an excellent bargain for great coffee at $15 a pound and less.

How coffee gets from around the world to your mug

How coffee gets from around the world to your mug

From different regions of the world, coffee begins to grow as a seed on trees from cherry-like fruit. This is how that rich brew that you enjoy every morning begins. Coffee plants come in two main varieties: Arabica (which is mostly grown in the South American sub-tropical countries), and Robusta (which is grown in African and Asian countries. If you have ever wondered how those coffee beans get from inside the cherry to your cup, it is quite a journey.

Starting from a little seed….

Before coffee plants start producing fruit, they need to grown for at least three to four years. This means, on a coffee plantation, it will be about five years before a young tree can produce useful harvest. Coffee beans look nothing like the harvest the trees produce, instead the coffee bean grows as a seed inside a cherry. When the cherries are a deep rich red, that indicates that the crop is mature and ready for harvest.

Coffee beans are mostly picked by hand on coffee plantations in South American and Central America. This process is labor-intensive, but it also means that every bean is carefully picked at the peak of its flavor. In some regions, mostly those in Brazil where the land is flat, the picking process is mechanized rather than handpicked. For whatever the case may be, the coffee cherries are shipped from the plantation fields to a central point where they are purchased and the processing for the coffee beans begins.

Wet or dry, or a little of both…

There are three main methods of processing coffee beans to remove the fruit and get the nuggets of gold in the center, the seeds that we know as coffee beans. Most beans are processed using a wet method to remove the fruit and start cleaning the beans.

In a totally wet method, the coffee cherries are immersed in water. Any cherries that are bad or unripe will float to the top and can be skimmed off. What’s left is pressed through a screen, crushing the fruit and removing most of it. The beans will still have a great deal of fruit clinging to them. The remaining fruit is removed by one of two methods:

- Ferment and wash

The coffee beans are allowed to ferment, either in their own juices or in more water, loosening the fruit. This takes 24 to 36 hours. The end result is assessed by feel – the beans lose their slimy feel and acquire a rough, pebbled texture.

- Machine assisted wet processing

A newer method of wet processing uses far less water, and does not have as much of an environmental impact. This method uses machines to scrub the cherry stones and then washes them thoroughly with water.

No matter which process is used, the washed beans are then dried thoroughly in the sun, and then hulled to remove the silvery ‘parchment’ around each bean.

The dry processing method is far older. The cherries are spread in the sun on tables or patios in a single layer and sun-dried. It takes about four weeks for the beans to reach optimal dryness, and during that time the coffee cherries must be turned and raked by hand to keep them from mildewing and rotting. When they are sufficiently dry, the cherries are packed and shipped to a processing plant where the dried fruit is removed from the bean in one step by a hulling machine.

There is a hybrid method called the semi-dry process, in which the beans are first put through a wet wash to scrub most of the fruit away. The beans are spread in the sun to complete drying.

From seed to bean…

Once the seeds have dried, they’re put through a milling process. The cherries are hulled to remove anything that is left after the drying process, then cleaned and sorted by size, weight and quality. Most of the sorting is done by hand still, especially in South and Central America. In more modern plants, the first sorting is done by machines that sort by weight and size, then sorted by hand using color to determine quality.

The milled beans are packaged for shipment, usually in jute or sisal bags. They may be stored for up to a year before being roasted and blended. The trading process for the coffee beans began long before they were picked from the tree, with speculation and trends in coffee consumption fueling prices. Before any deals are struck, though, the coffee will then be tasted and evaluated by a professional coffee cupper.

The cupper will first evaluate the beans visually. A small sample of the harvest will be roasted and brewed at various stages, and a final decision will be made about purchasing a particular batch.

Blends and roasts…

Most coffee varieties available are not made from a single type of bean from one plantation. The flavor of the finished coffee is affected by dozens of factors, including the soil, water and weather in which the beans were grown. Most coffees are a blend of beans from many different origins, combined by experts in flavor. Those blends will be developed from samples taken of entire batches of coffee which will be combined and roasted. Once a blend is satisfactory, the green coffee beans will be combined and roasted, then shipped in bulk to a packaging factory, where the beans will be packaged and shipped again, eventually ending up on your grocer’s or specialty coffee shop’s shelves for you to purchase and enjoy.

Coffee consumption around the world

Coffee Consumption around the World

If you greet the morning with the aroma of freshly brewing coffee, you are one of billions of people worldwide who indulge in the daily grind of coffee consumption. According to the latest coffee statistics from the International Coffee Organization (ICO), we pour about 1.4 billion cups of coffee a day worldwide. That’s a lot of coffee, and about 45 percent of it (400 million cups a day!) is drunk in the United States. The United States is the single biggest consumer of coffee in the world – but that does not mean that the typical person in the U.S. drinks more coffee than the typical person in any other country.

In fact, when you look at per capita coffee consumption, the U.S. is #22 on the list with only about 4 kilograms of coffee per person per year. The Scandinavian countries are nearly all at the top of the coffee-drinking cohort. The Finns average an amazing 11 kilograms of coffee per person per year, but the Norwegians and the Swedes are not far behind, with just under 11 and just about 10 kilograms per coffee per year each. The Danes drink their share of coffee as well, with about 10 kilograms of coffee per year.

Coffee is just a morning pick-me-up for those in Finland. The major cities feature dozens of cafes, and many of them are now offering a wide variety of coffee varietals for the drinking pleasure of their patrons. Coffee was server as a social lubricant in the early days when alcohol was forbidden. When alcohol was legalized, it did not replace coffee. According to one Finnish coffee importer, “Coffee and alcohol go well together.”

Despite the amount of coffee that is consumed in Finland, some major importers are concerned. Coffee is so important to Finnish culture that it is the main loss leader in supermarkets and groceries. Also, home coffee consumption is slowing, and as coffee consumption in cafes and restaurants has increased, home coffee consumption has decreased. Many “traditional” coffee drinkers in Finland are the older generation, who grew up in times when coffee was often the only social beverage. Younger folks, more and more, are turning to other beverages and caffeine drinks.

The situation in Finland has been emerging in many other coffee consuming countries worldwide. For more than a decade now, coffee has been visibly rising in popularity, with prices for gourmet coffees subsequently increasing. However, in the late 1990s and early 2000s coffee production worldwide regularly outweighed coffee demand. That fact drove coffee prices down on the international market, to the point where many coffee farmers have been driven out of business completely or are barely staying afloat.

The entry of Vietnam into the world coffee market has also had serious economic implications. Vietnam had been a major contender in the world coffee market before the Vietnam War. The war and its aftermath devastated the Vietnamese economy, along with Vietnamese coffee production. In the late 1990s, however, the Vietnamese aggressively re-entered the coffee market. In the space of just a few years, Vietnamese coffee exports moved the tiny Asian country up to second place among the nations that export coffee. Since the Vietnamese climate is ideal for growing Robusto beans, which are far less costly to grow than the more delicate Arabica beans, Vietnamese coffee farmers could sell their crops for far less. The re-emergence of Vietnam as a major force in the world coffee market drove prices down and nearly collapsed the market.

The world’s coffee industry has responded to the crisis by working tirelessly to increase coffee consumption worldwide. The ongoing effort to increase coffee consumption has included identifying market saturation points, developing quality control mechanisms, encouraging farmers to maintain high standards and rewarding coffee roasters for developing new varieties and blends of coffee.

The efforts of the International Coffee Organization to raise coffee consumption around the world are paying off. Despite the fact that coffee prices have risen, there is more coffee traded, sold and enjoyed each year. Marketing thrusts by the ICO have turned coffee drinking into a fine art and encouraged people to think of coffee as an affordable luxury.

This is especially true in countries like India, Japan and China. Asian countries, traditionally bastions of tea drinkers, have been drinking more and more coffee. In countries that have already reached ‘saturation level’, brand awareness has helped nearly eliminate the bottomless cup of coffee. Instead, we drink gourmet coffees and think nothing of paying $20 a pound for Hawaiian kona or Jamaican Blue Mountain coffee and $3 a cup for specialty coffees served up with whipped cream, mocha or flavored coffee syrup.

Sales of energy drinks continue to increase

Sales of Energy Drinks Continue to Increase

Energy drinks are becoming the beverage of choice for people of all ages. As their popularity rises, so do the sales numbers. Although soft drinks are still the largest seller of all cold drinks, energy drinks continue to chip away, claiming a larger percentage of this lucrative market each year.

Aggressive marketing campaigns directed towards athletes and young people have spurred the popularity of energy drinks nationwide. Hip and edgy advertisements promise that energy drinks will ignite the mind, refresh the body, help you party like a rock star, as well as enhance performance and stamina.

Energy drinks are especially popular among college students looking for something to help them stay alert during all-night study sessions. As well as, they are also used to mix popular alcoholic drinks and cocktails.

Energy drinks with names like Rock Star, Monster, Red Bull, Full Throttle, Spike, Amp and Life Force all sell the image of energy, speed, and strength. Uniquely designed, as well as colorful packaging, help increase the attraction for users which are lured by the “cool” factor.

Although young people make up the largest percentage of users, energy drinks appeal to anyone who feels like they need an extra boost, and these days, that means most of us. Energy drinks appeal to truck drivers trying to stay awake for the long haul, computer programmers, young professionals, as well as athletes hoping to increase their performance.

Energy Drinks Have Double the Caffeine of Soft Drinks

Caffeine is the primary ingredient in energy drinks, with the majority of the drinks contain twice the amount of caffeine than in soft drinks

The ingredients that make up of energy drinks vary widely, but sugar is generally the secondary ingredient. This in itself is an energy booster for most people. One container of an energy drink will have between 14 and 17 teaspoons of sugar. If someone consumes several cans of an energy drink, would mean that is a tremendous amount of sugar. Most health professionals recommend a limit of 12 teaspoons of sugar per day.

Other ingredients vary from brand to brand, which are often herbal, allowing the producer to promote the drink as healthy and nutritious. Most of these herbal ingredients are energy boosters.

Taurine is an amino acid which is found naturally in the body. A person’s taurine balance can become depleted during extreme physical exertion, as well as high stress. It is also believed to have antioxidant properties that can enable the body to dispose of toxins and harmful substances more efficiently.

L-Carnitine is another amino acid found naturally in the human body, which is believed to increase energy and metabolism.

Many energy drinks contain herbs such as ginkgo biloba, which is believed to aide memory and concentration, or ginseng and guarana root, which are thought to be healthy ingredients that increase energy and reduce stress.

Possible Risks of Energy Drinks

The high levels of caffeine in energy drinks can create problems for many consumers. Caffeine is a stimulant, and is known to be mildly addictive. When used excessively, it can create stomach ulcers, nervousness, headaches and heart palpitations, but how much caffeine it takes to cause problems varies from person to person.

Thought to be potentially more problematic are the various extra energy boosters. The level of these ingredients is usually not listed on the label, and it’s often difficult to know how ingredients such as taurine, L-Carnitine and energy-enhancing herbs will affect the body when combined with caffeine.

Although the jury may be out about the health benefits and potential risks of energy drinks, there is no argument that they become particularly dangerous when they are combined with alcohol. Unfortunately, this use of energy drinks is becoming increasingly popular.

Mixing a depressant like alcohol with a stimulant like an energy drink is often an invitation for trouble because the energy drink can lessen alcohol’s effect on the metabolism. As a result, it’s easy to drink more and feel the effects less, an especially dangerous combination that leads drinkers to believe they aren’t as impaired as they really are. Energy drinks can also make alcoholic drinks taste less like alcohol.

Energy Drinks in Moderation

When is comes to energy drinks, the old adage is especially true. Energy drinks are believed to be a safe drink when used in moderation. An occasional energy drink will cause most people no problems whatsoever, and may give the user a slight and short lived boost of energy. However, energy drinks should not take the place of proper nutrition and adequate rest, should never be used in place of a meal, and should never be mixed with alcohol.

Jamaican Blue Mountain Coffee - an introduction to one of the best coffees in the world

Jamaican Blue Mountain Coffee—an Introduction to One of the Best Coffees in the World

Jamaican Blue Mountain coffee is a smooth roast, with rich and aromatic tones. This flavorful coffee is considered to be one of the world’s best coffees produced. An experience everyone should taste.

The Beginning of Jamaica’s Coffee Trade

The history of Jamaican Blue Mountain Coffee is just as rich and interesting as the coffee itself. According to one legend, King Louis XV of France sent three coffee plants to the French colony of Martinique, around 1723. Of the three plants, only one survived, which was given to former Jamaican Governor. Sir Nicholas Lawes, approximately five years later. Once this coffee plant arrived on Jamaican soil, a coffee crop was quickly established thanks to their soil being rich in nitrogen, potash, and phosphorous. Less than ten years later, coffee exportation had already begun. By the early nineteen century there were more than 600 coffee plantations established.

It is believed that all of the coffee plants grown in Jamaica today are descendents of that single plant, of the Arabica typica variety.

The Blue Mountains Factor—why does that Coffee Taste so Good?

The fantastic Blue Mountain taste is achieved by a combination of three different factors: altitude, a special kind of rich, nutrient-laden soil called volcanic soil, and the treatment processes undergone by the beans once they are harvested.

The hub of Jamaican Blue Mountain Coffee production is, of course, Jamaica’s Blue Mountains, which is a magnificent mountain range that rises more than seven thousand feet above sea level. The high altitude, dense cloud cover, and low annual rainfall of the region all serve to slow down the maturation rate of the coffee crop. In this region, crops take up to ten months to mature, whereas in most other parts of the world, the average time taken is five to six months. The longer maturation time produces beans that are larger and have a more concentrated and complex flavor.

Like every other mountain in the islands of the Caribbean, Jamaica’s Blue Mountains are the peaks of extinct volcanoes. Throughout centuries of eruptions, the soil created on the peaks of the Blue Mountains which have become extremely nutrient-rich due to the decomposition of plant life, and the deposition of accumulated biomass. This extraordinarily rich soil is an important ingredient in producing the exceptional quality coffee beans that go into every cup of Jamaican Blue Mountain Coffee.

This is not the entire story, however. There is one more important factor, without this Jamaican Blue Mountain Coffee would not be as highly-regarded as it is today. The production and distribution of Jamaican Blue Mountain Coffee is rigorously regulated and protected by the Jamaican government to ensure that every bean roasted and every cup brewed is of its highest quality.

For example, only coffee bean grown at an altitude of between 3,000 and 5,500 feet are allowed to bear the name Jamaican Blue Mountain Coffee. If the coffee plants are grown between 1,500 and 3,000 feet, the coffee is known as Jamaica High Mountain Coffee, and plants grown below 1,500 feet are Jamaica Low Mountain or Jamaica Supreme Coffee. These regulations ensure that all Jamaican Blue Mountain Coffee is grown at the special altitude that delays maturation of the coffee plants, as well as produces that complex and rich flavored coffee. In addition, there are geographical, as well as elevation requirements, in order to bear the Jamaican Blue Mountain name. Due to this, the coffee plants must be grown in one of only four parishes within the region.

Another unique aspect of Jamaican Blue Mountain Coffee is that each bean is pulped, washed and allowed to age for a full six weeks, which is considered their preparation process. Before export of Jamaican Blue Mountain Coffee is allowed, it is checked for appearance and taste, to ensure that every single batch of coffee is of its highest quality.

How to Best Enjoy Jamaican Blue Mountain Coffee

Once you have made the effort to purchase one of the very best coffees in the world, it would be almost criminal if you did not ensure that your coffee is properly stored and brewed!

Storing your coffee properly requires that it be sealed in an airtight container, away from any foods with strong odors or flavors, such as curry powder and other spices. Refrigeration in an airtight container is the ideal way to store ground beans.

You can keep your coffee tasting great by cleaning your coffee pot immediately following each use. Never use detergent or other cleaners in your coffee pot, this can affect the taste. Simply empty the pot, brush and rinse thoroughly with hot water. Additionally, give the pot a rinse with hot water before making a fresh batch of Jamaican Blue Mountain Coffee, and enjoy.

Tips for Choosing a Coffee Maker

For many, choosing a coffee maker is simply going to the local retailer and buying one. But upon arrival they find that there are many options and choices available, which have not been considered. In an effort to assist that the consumer does not end up with a coffee machine with features that are unnecessary to each persons needs. It is best to take the time and research exactly what you would require from a coffee maker before you even start looking for your new coffee maker. Below are a few tips to assist you in deciding which the perfect type of machine is for you.

Essential Features

Most new models of coffee machines come with standard features that most consumers find beneficial. These features include digital timers with auto-start capability (this is actually a very ideal feature, as it will make your morning run a little smoother, knowing you have a fresh cup of coffee waiting for you as soon as you wake up), stop-and-pour brewing (which lets you remove the pot from the coffee maker while it’s brewing to pour yourself a cup without it continuing to brew onto the heating element), and permanent coffee filters (this is optional, and can be purchased for most machines if it is not provided with purchase.)

Look and Style

The coffee machine you buy should not only be able to brew great coffee, but it should be something you like looking at as well. When choosing, look at if it goes with everything in your kitchen. It is also recommended that you consider the functionality of some of its design points. If the coffee pot features a screw-on lid for easy transport, make sure that you’ll actually need to transport it before you choose that coffee maker over one with similar features that doesn’t cost quite as much.

Considering the coffee maker’s capacity as well, a coffee maker that brews two pots of coffee at once is not going make much sense if you only have one cup per day, and a two-cup coffee maker is going to be nothing but a hassle if it takes you three cups to really get your morning started. Try your best to match the size and capacity of the coffee maker to your estimated usage, keeping in mind any friends, relatives or co-workers who might visit regularly drink a lot of coffee.

Cost

Taking the time to shop around and compare the prices of not only different models but also of different stores and websites that sell coffee machines, could save you quiet a bit of money. You may be able to find a better deal elsewhere. Shop online to get an idea of the different types of coffee makers that are on the market, the sort of features that may be available, and the price of different models that have the features that you want.

Other Tips

Performing routine maintenance on your coffee maker from time to time is something that will keep your machine working properly for years to come. Make sure that you do not choose one that has a lot of extra features and will be difficult to maintain. Some coffee makers feature additional components such as built-in coffee grinders which may seem like an excellent idea at first but in the long run would work better as a separate component. Once you have selected the coffee maker that’s right for you, take the time to read through the instruction manual to get an idea of how to properly use all of its features as well as to learn about any warranties or guarantees that it might have from the manufacturer. You should also be able to find information on how to order replacement parts if you need them down the line.

The rise of the one cup coffee maker

The Rise of the One Cup Coffee Maker

A one cup coffee maker is a popular trend right now, as well as a great gift idea. This is mostly due to the varieties and flavors of coffee that are available. There is literally something for everyone. Overall, there are several reasons that the one cup coffee maker has risen in popularity and usage over the last few years. The bottom line is, however, that fresh brewed coffee at home or offices have become even more reliable and convenient.

It is no revelation to state that people prefer their coffee fresh. Even 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 every time. 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 without having to brew a whole pot or waste coffee grounds. As we’ve learned, there is a distinct difference in taste between freshly brewed coffee, and coffee that has been sitting in a coffee pot for awhile.

One cup coffee makers are economical not just in the initial cost of the unit, but in other ways as well. The machine itself is smaller and uses less power than larger models, which can save you money on utility costs. 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. In addition, making one cup of coffee at a time eliminates the waste of having leftover coffee no one wants to drink. A one cup coffee maker will cut your coffee costs because you will only be brewing coffee when you are ready to drink it.

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, 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.

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 that can be found online. The internet allows you to compare several makes, models, and suppliers of one cup coffee makers to find the one priced and with the style that you like and want the most. Take a look and discover for yourself why once cup coffee makers have risen in popularity in recent years.

How to Maintain a Coffee Maker

If you are a coffee drinker, that a coffee machine is a great appliance and an ideal way to save time and money, but it does require a bit of maintenance. In the hustle of the every day lives of people, so many overlook the maintenance of their coffee machine for too long. If a person can maintain regular maintenance it can add years to the life to your machine. Knowing how to care for and perform even the most routine maintenance could help to revive an older coffee machine. In order to keep your coffee machines working properly and brewing great coffee, there are a few simple steps that should be followed. Regardless if you maintain your machine, or have never attempted maintenance, the following steps are a great way to go:

Regular Maintenance

Setting up a regular maintenance schedule should be the ideal first step towards keeping your coffee machine working for years. While cleaning the other appliances in your kitchen, it would be good to clean your coffee machine at the same time. Cleaning the machine once a month is recommended, this would produce great tasting coffee for years to come. Cleaning your machine won’t take too long, however the difference that it makes can be significant.

There are a few “quick” things with your machine on a regular basis, for example:

Dusting: This can make a world of difference, and we recommend using canned air, which can be found at most hardware or office supply stores. By using canned air, it will eliminate any dust inside, outside, or even on the heating elements.

Soaking: It is a good idea to soak the baskets or metal filters in a solution of hot water and vinegar. This will help break up and residue or build up they have accumulated. After soaking, please remember to rinse the baskets or filters thoroughly to rid them of the smell of vinegar, which may remain on them.

Cleaning: By using a nonabrasive cleaner or a solution vinegar, you should clean the coffee pot and the heating plate (ice, salt, and lemon juice will also work well to clean the inside of the coffee pot, especially if there’s any burnt-on coffee in the bottom.)

Lime Scale and Water Deposit Removal

It is recommended that a coffee maker should be cleaned on the inside at least once every three months, to remove any lime scale or water deposit build up. There is a solution specifically made to clean coffee makers, and this can be purchased at many local retailers. You can also make your own solution of water and vinegar. With either, run the solution through a standard coffee cycle (or through several cycles if you’re worried about a lot of buildup.) Once the cycle has finished, run several cycles of clean water (preferably filtered or distilled) through the coffee maker to remove any remaining deposits or cleaning solution. It is also recommended that the machine should be ran through enough cycles to make sure there is no longer a smell of vinegar or cleaning solution coming out of the machine, before brewing another pot of coffee.

Another way to reduce the buildup of lime scale and water deposits is by switching to filtered or distilled water to brew your coffee; or purchase a coffee maker with an in-line water filter. If you opt for the water filter, remember that the filter will need to be changed regularly. Again, a bit of a chore, but well worth the effort.

Inspection for Damage or Wear

Inspecting your coffee pot, and machine for damage or wear is imperative. By looking for cracks in the pot, burned or a frayed cord may reduce leakage or even a fire. Other signs of damage could be discolorations, or warping on the plastic components of the coffee maker, and/or water spots or streaks that might indicate a leak. If you notice any of these examples, it is recommended to send your coffee machine in for repair, or consider purchasing another machine.

Additional Maintenance As Needed

Remember, not everything that goes wrong with your coffee maker is predictable. Be prepared to perform additional maintenance as it becomes needed. This may be as basic as replacing a cracked filter basket or cleaning up burnt-on coffee that spilled onto the heating plate, or it may require taking care of more serious problems such as a heating element going out or a major leak. Most households and offices use the coffee maker at least once a day, and a little bit of upkeep each day will ensure that the coffee you brew from your machine will be fresh-tasting and just how you like it.

Practical Uses for Coffee Grounds

Some people throw their used coffee grounds into a compost pile, but most throw their coffee grounds in the trash can. Why some people use their coffee grounds in compost heaps is because the nutrients within the grounds enrich the compost. Below are some other uses of coffee grounds, which may make a person re-think throwing them away.

In addition to being used as a component of your compost, the nutrients in the coffee grounds can help plants, as well, by mixing a few coffee grounds in with the soil when planting flowers and other plants that benefit form acidic soil. The plants can absorb the nutrients as they grow. Some garden plants such as carrots and radishes do especially well with coffee grounds, and can increase your yield by mixing some grounds in with the seeds before starting to plant. Adding additional coffee grounds around the base of plants as they grow can give them an added boost at a greatly reduced cost to most plant foods and fertilizers.

Also, if trying to control pests, coffee grounds can have a wonderful effect on that process as well. Place coffee grounds around the foundation of your home in areas where insects or other pests are entering. By mixing grounds with mulch while doing landscaping will help keep ants and termites from infesting your mulch bed. Putting used grounds around flowers or plants in your garden will also help to repel snails and slugs that might otherwise cause serious damage to your plants. If the pests that you are worried about are of the larger variety, sprinkling coffee grounds over flower beds can help keep cats, dogs, and other animals from digging in the bed or damaging your plants. For added effectiveness, mix the coffee grounds with small portions of fresh orange peel before placing them in the flower beds.

This option is certainly not for everyone, but coffee grounds can also be used as a beauty product. Grounds can enrich hair, soften skin, and even help to control unwanted cellulite. Coffee grounds can be a wonderful exfoliant, and can be used as easily as applying them wet to the skin then rubbing them over the skin before rinsing them off. Or, a person can use a similar method to enrich your hair by rubbing the grounds into your hair, and rinsing them away. This will make your hair softer and add additional shine to it. Provided a person does not have bleached or exceedingly white hair. Coffee grounds that are warmed and mixed with a little bit of olive oil can be applied to areas where you have problems with cellulite, then held tightly in place with plastic wrap for several minutes. Take a warm shower afterwards, and those problem areas will begin to soften and become much less unsightly.

A more traditional use of coffee grounds is to control and/or get rid of unwanted odors. This can be done by placing a bowl of used grounds in your freezer to rid of any smells that might be present. Another is to rub the grounds over your hands before washing them in order to neutralize the smell of chopped onions, garlic, or other strong plant odors. Dried coffee grounds can be used as an odor neutralizer in other locations around the house, by either keeping them in a container with ventilation in it or making small sachets for the grounds to go in. By adding a drop or two of vanilla or some other scent that you prefer to the grounds if you want to help avoid the smell of coffee taking over whatever odor you are trying to remove.

There are even more uses for coffee grounds around the house. Provided the material is not prone to staining, you can use your leftover grounds as an abrasive cleaner to help you remove stuck-on or stubborn dirt or other materials. The grounds can also be used as an all-natural dye to give clothes or other cloth a brown tone (with the intensity of the brown depending on the amount of grounds used.) You can even make use of coffee grounds when giving pets a bath in much the same manner as you would use it on your own hair. Not only will it soften and add shine to your pet’s coat, but it can also help to keep fleas and other pests at bay.

How Gourmet Coffee Can Be Beneficial For Your Health

Coffee has received a bad reputation over the years. Between the negative attentions that it has garnered due to its caffeine content and a few misreported findings that hinted at health problems caused by drinking coffee, many people believe that coffee is not good for you. The perception is that coffee is great for a pick-me-up but it can cause health problems down the road. Actually, not only is this generally untrue but drinking coffee has several health-related benefits. With the surge in popularity of gourmet coffees, it has been discovered that some of these gourmet roasts can actually have an even greater health benefit than standard coffee roasts.

Contrary to what has been believed for many years, drinking coffee actually can be good for you, provided that it is done in moderation. Coffee beans tend to be quite high in antioxidants, and many gourmet coffees have even higher antioxidant content. Because gourmet coffees are usually more carefully roasted than standard coffees which will be powdered or freeze-dried, more of the oils that are rich in antioxidants will be preserved throughout the roasting process and make it into your cup of coffee. These antioxidants have a variety of health benefits ranging from an improved immune system, to healthier skin, teeth, and hair.

Though there are a number of artificial and non-dairy creamers available, many people still prefer to use milk, cream, or half-and-half for their coffee. Gourmet coffee shops tend to use real dairy products in lattes, cappuccinos, and other coffee drinks. By using real milk, or dairy products, instead of a non-dairy substitute you can gain the additional health benefits of milk and dairy when you have your coffee. This includes added calcium and fatty acids, with the calcium being good for your bones and joints and fatty acids helping to keep your brain healthy and your memory strong.

Various studies have found a number of health conditions that coffee can help to prevent. Some of the most prominent of these include serious health concerns such as Alzheimer’s disease, diabetes, Parkinson’s disease, and even some types of skin cancer. In addition to the preventative effect that antioxidant-rich coffee can have when it comes to these conditions, some studies have even shown that drinking coffee every day can help to slow the progression of some of these diseases if they are already present and may even help to make other treatment options function better. This is not to say that coffee alone will cure these serious conditions, but there is a lot of evidence which shows that it can at least have somewhat of a positive benefit when it comes to both prevention and treatment.

Another condition that gourmet coffee can help to prevent, that has been getting a lot of attention due to a study released in 2007, suggests that drinking coffee daily can greatly reduce the damage which is done to the liver by alcohol and that it can either slow or prevent cirrhosis of the liver both due to alcohol consumption and other causes. Initially it was considered to simply be the caffeine contained in the coffee that caused this effect, but a similar prevention was not noted among tea drinkers or others who had similar caffeine intakes; though the specific ingredient in coffee which causes this benefit has not been identified, it is clear that it is a coffee-specific compound and is most likely one or a combination of the antioxidants contained in coffee oil. Since gourmet coffee tends to contain a higher amount of these antioxidants it is likely that it will provide exceptional protection against liver damage.

Despite all of the warnings that have been given over the years about how the caffeine in coffee can cause excess stress on the heart and higher blood pressure, newer research has shown just the opposite; it is believed that the caffeine in coffee combined with a number of antioxidants can actually help to prevent various types of heart disease. The implications of this are of special importance to the elderly, as the study showed that individuals over 65 who regularly drank coffee were at a significantly reduced risk of heart disease than others who drank decaffeinated coffee or no coffee at all.

Like all things, coffee should be consumed in moderation. Even with all of its health benefits, gourmet coffee can still cause problems if it is enjoyed in too large of quantities or too frequently. However, provided that you do not overdo it, coffee can be a great part of your daily routine and can give you a health boost that you were not expecting.

Differences in one-cup coffee makers

Differences in One-Cup Coffee Makers

For years, coffee makers would brew a pot of coffee, which was then poured into several different cups. However, in the recent years, there have been advancements made in coffee makers, with most popular being the one cup coffee machines. These machines are very popular because many people enjoy being able to make one-cup of coffee at a time, vs. one pot at a time. Due to their popularity, there are several different types of one-cup coffee machines on the market today.

One of the initial advances one-cup coffee makers offered were smaller coffee pots. This not only saved time, but also the amount of wasted coffee grounds. These smaller coffee pots would hold enough water for one cup of coffee at a time. An individual would add a spoonful of coffee, water, and wait a few moments for the pot to percolate.

One of the initial challenges were, however, was it was difficult to measure the exact amount of coffee needed to make that “perfect cup” every time. Since its inception, there has been much advancement to the one-cup machines, offering more than just a smaller size coffee pot.

In an attempt to rectify the initial challenges, the “pod” single cup coffee machine was designed. Pod coffee makers were a way for people to have one cup of coffee, and not have to worry about deciding how much coffee to put in their machines.

With a pod coffee maker, a person puts in enough water to have one cup of coffee. Then, instead of putting loose coffee into the coffee maker, a pod is put there instead. The pod is constructed out of coffee-filter material, with the pre-measured coffee inside of it. The pod is placed into the coffee pot; hot water is run through it, brewing a perfect cup of coffee.

In addition, there are also one-cup coffee makers that make coffee directly into a mug. These coffee makers use portioned packets or pods to have just the right amount of coffee grounds. The mug is part of the coffee maker itself. Hot water is poured into the coffee maker, and the coffee is percolated directly into specially made mugs that attach to the coffee maker. These coffee pots are very easy to use and very convenient. However, if the coffee mug is lost or broken, the entire coffee machine may not be useable, unless that particular brand offers replacement mugs.

There are many reasons a person might prefer to use a one-cup coffee maker. With the pods and portioned packets, a person can choose one single type of coffee each day. A husband can have one type of coffee while a wife has another type of coffee. Also, a person can have only one cup of coffee at a time. Many people prefer this because they do not have to wait for an entire pot of coffee to brew. Usually, one cup-coffee machine brews the coffee in a matter of minutes.

The revolution of one-cup coffee machines have led to an influx in the coffee market in general. Prior to one-cup machines, flavored and specialty coffees were sold sparsely, due to the fact that consumers did not want to make entire pots of various coffees.

With the introduction and increasing sales of one-cup machines, however, specialty coffee makers have been introducing new product lines and coffees to focus on the consumer’s wants/needs. Different flavors can be alternated with little effort, and this feature is one that many individuals greatly prefer. Some people enjoy one-cup coffee machines, because it allows them to experiment with different kinds of coffee without purchasing a whole bag of coffee grounds. Also, if they do not like the flavor, a one-cup coffee machine does not create too much waste. The common perception is that people are more likely to try various blends/flavors of coffee when they only have to try one cup at a time. In addition, with our environmentally conscious world, this thought process makes perfect sense. Also, a person is much more likely to try out different types of coffees if they can purchase variety packs of many different types to use in their one cup coffee makers.

As with many other popular products, there is an evolution in how a product is brought to the consumer. In this case, less is certainly more, and coffee-lovers everywhere are enjoying this advancement one cup at a time.

The benefits of electrolytes in sports drinks

The Benefits of Electrolytes in Sports Drinks

The athletes of Louisiana State University were introduced to “Bengal Punch” back in 1958. Now sports drinks have been available to athletes for the past 50years. “Gatorade: is the most recognizable sports drink on the marker. This was introduced to the athletes at the University of Florida, and has revolutionized athletes to energize and re-hydrate them during and after sporting events.

Since this time, there have been similar sports drinks developed and introduced to athletes, as well as general consumers. Some of these drinks are: PowerAde, and Glaceau Vitamin Water.

Electrolytes, carbohydrates, vitamins and minerals are the main ingredients that sports drinks contain which enhance athletic performance. Athletes gain many benefits from sports drinks while they are physically active. Among the most important of these aspects are:

Replenishment of Electrolytes

Electrolytes are salts that are naturally part of body fluids. When an athlete or anyone else who engages in physical activity sweats, electrolytes are lost through the sweat. If electrolytes are lost too quickly, the body does not have the ability to restore them as rapidly as they were lost. Sports drinks contain electrolytes such as chloride, sodium, and potassium to help replenish what was lost through sweat. By putting electrolytes back into the body, it helps keep dehydration from occurring. If dehydration is not attended to, it can become a very serious problem for a person. Electrolytes help to increase the absorption of fluids into the bloodstream.

A person can become dehydrated, in as little as 30 minutes, if they are exerting energy without putting back the electrolytes. Therefore, it is suggested that athletes begin drinking a sports drink even before they start their activity.

Replenishment of Energy

Fatigue can occur quickly, for anyone who has exercised, or who partakes in physical activity. 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

A person can become thirsty as the body loses fluids. 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. Upset stomach or poor absorption rate of the drink could occur from the wrong balance of ingredients. Some athletes still create their own drinks; however a sports drink that has a proper balance of ingredients will be much more effective than any 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, sports drinks could hinder an athlete, instead of enhance performance.

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 as 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 primary ingredient in any sports drink is water. Water is important for re-hydration. With the additional ingredients in sports drinks, this makes sports drinks a better choice than water alone. This goes not only for athletes, but others who exert a lot of energy and need to replenish the essential nutrients that have been quickly depleted in their bodies.

Keurig B40, B60, and B70

Keurig B40, B60, and B70

All of the Keurig machines that are developed, all share the same cutting edge technology that protects a freshly brewed, cup of coffee or tea every time. Keurig started making at home brewers that can be used at home for easy convenience. Their home brewers include the B40 Elite, B50 Ultra, Special Edition B60, and the Platinum B70 brewer. These models were engineered for home use and should not be used in a commercial or office setting.

All of the Keurig machines offer more then one brew size. The reason behind this is because the perfect cup of coffee means something different to everyone. This is also the reason why Keurig offers hundreds of k-cups in multiple sizes. With flexibilities like this, this offers the consumer to find the perfect cup of coffee. If you are a drinker that does not like strong coffees, it is best to use the larger size k-cups as they are not as strong, but if you are looking for a stronger, more intense cup of coffee, it is best to use the smaller size k-cups. For the consumer that likes a really strong cup of coffee, the extra bold k-cups contain about 30% more ground coffee.

All Keurig machines do require maintenance to ensure that you will always receive a fresh cup of coffee. The brewers should be descaled every 3-6 months. Descaling will increase the life of the machine. If the brewers are de-scaled regularly, it helps maintain the heating element, the water reservoir, as well as the other parts of the brewer that come in contact with the water. With the better heating quality and better water means a fresher cup of coffee. To de-scale, you must have 48 ounces of undiluted white vinegar.

The Green Mountain Hot Cocoa k-cups do work with the Keurig brewers as well as all other hot chocolate k-cups. The hot chocolate k-cups are designed to be run at the 8oz brew size on the brewers. If you use a smaller brew size, it can cause a proportion of the hot chocolate to be un-dissolved and weaker tasting.

There is another company out that does make hot chocolate for the Keurig brewers. Ghirardelli Chocolate Company has developed a packet especially for use with the Keurig brewers. To use these packets, just simply add the contents of the packet into a cup or mug and then add 8oz’s of water from the brewer into the cup.

The Elite B40 at home Keurig brewer offers two brew sizes. The brew sizes this model offers are 7.25oz and 9.25oz. The B40 also offers a removable 48oz. Water reservoir as well as a removable drip tray. The B40 does weigh 12 pounds when empty and 15 pounds when full. The dimensions of the B40 are 13”H 10”W and 13.25”D.

The Keurig Special Edition B60 offers three brew sizes. The brew sizes this model offers are 5.25oz, 7.25oz, and 9.25oz. This model also offers a programmable LCD message center, a removable 48oz. water reservoir, a removable drip tray, blue backlit LCD and water reservoir, as well as chrome accents. The B60 weighs 12 pounds empty and 15 pounds when filled. The dimensions of the B60 are 13”H 10”W 13.25”D.

The Keurig Platinum B70 offers four brew sizes. The brew sizes this model offers are 5.25oz, 7.25oz, 9.25oz, and 11.25oz. This model also offers a programmable LCD message center, removable 60oz. water reservoir, removable drip tray, blue backlit LCD and water reservoir, and chrome accents. The B70 weighs 12 pounds empty and 15 pounds when filled. The dimensions of the B70 are 13”H 10”W 13.25”D.

There are several things that makes the Elite B40, the Special Edition B60, and the Platinum B70 different from one another. The Elite B40 only offers two brew sizes while the Special Edition B60 offers three brew sizes and the Platinum B70 offers four brew sizes. The Elite B40 and the Special Edition B60 offer a removable 48oz. water reservoir, while the Platinum B70 offers a 60oz. removable water reservoir. What makes the Platinum B70 unique from the B40 and the B60 is that in the B70, Keurig has implemented quite brew technology meaning that the B70 is their quietest brewer ever.

Evian bottled water

Evian bottled water is a French brand of mineral water that comes from water sources near the Évian-les-Bains. Évian-les-Bains is a small town of France which is in the northern part of the Haute-Savoie region, which is located on the shores of Lake Geneva. Évian-les-Bains is also opposite of Lausanne and Switzerland and has a population of about 7,300 people. Behind Évian-les-Bains is the magnificent French Alps. High atop the French Alps in the Mont Blanc region, Evian Natural Spring Water starts off as snowflakes and raindrops falling in one of the most pristine places on Earth.

Lake Geneva is the second largest freshwater lake in Central Europe after Lake Balaton. 60% of the lake comes from under the jurisdiction of Switzerland while the other 40% comes from the under the jurisdiction of France. Lake Geneva is a crescent-shaped lake that is formed by a withdrawing glacier, which is narrowed around Yvoire on the southern shore. Because of this, the lake can be divided into the large lake to the East and the small lake to the West.

Lake Geneva lies on course with Rhône River. The Rhône River is sourced by the Rhone glacier near the Grimsel Pass which is to the East of the lake, and it flows down through the Canton of Valais, which then enters the lake between Villeneuve and St. Gingolph before it steadily flows into Lake Geneva.

Evian is a French multinational company that is owned by Danone Group. Evian bottled water was first transported to the United States market in 1978 where it was served in New York city in fine restaurants, hotels, and lounges.

Evian is the center for the bottled water enthusiast. How Danone Waters operate the Evian water is they capture the essence of pristine bottled water sources and combine it with state-of-the-art bottling techniques. Through the French and Swiss Alps that converge with Mount Blanc, which towers above Evian-les-Bains.

Evian’s source of water is Source Cachat, where the water is emerged from a tunnel in the mountain at 52.88° F. How this source of water is fed, is from the snow-melt and rain that filters from the Vinzier Plateau, and over fifteen years, through glacial sand. The water is protected from pollution by the clay that surrounds the glacial sand. After the filtering process, the water is then bottled at a nearby bottling plant, which is highly automated and extremely hygienic.

The town of Evian-les-Bains spreads out in a semi circle facing the lake in the Haute-Savoie region of France. Behind the town of Evian-les-Bains lies the magnificent French Alps. The unique source of Evian is created by the geological upheavals. Deep within the Earth lies an aquifer that dates back some 30,000 years ago. This aquifer is also known as an immense hydrogeological formation, which was formed by the rise and fall of glaciers. The aquifer is perfectly insulated from the threat of exterior infiltration by dense layers of protective clay. This natural process shields Evian Natural Spring Water from the outside world.

Evian is so pure in taste, it has a unique taste that a food expert describes as “milky”. Evian Natural Spring Water is bottled in packaged in glass and bottles in 1/3, ½, 1, and 1.5 liter bottles. Evian water has also been recognized as suitable to use for mixing baby formulas.

What is hot chocolate

What is Hot Chocolate?

A lot of people ask this question; what is hot chocolate? Hot chocolate is a beverage that is usually served hot that consists of chocolate or cocoa powder, milk or hot water, and sugar. Hot chocolate can also be referred to as hot cocoa, drinking chocolate, or cocoa. Drinks that are referred to as hot chocolate may contain cocoa butter, while drinks referred to as hot cocoa generally does not contain cocoa butter. To better explain this, hot chocolate is made from chocolate bars melted into cream. It is a rich decadent drink. Hot cocoa is made from cocoa powder, which is chocolate pressed free of all its richness, meaning the fat of cocoa butter. The major difference of the two is the cocoa butter, which makes hot cocoa significantly lower in fat than chocolate, while still preserving all the intrinsic health-giving properties of chocolate.

Hot chocolate can be made with dark, semisweet or bittersweet chocolate, chopped into small pieces and stirred into milk with the addition of sugar. American hot cocoa powder often includes powdered milk or other dairy ingredients so it can make a drink without using milk.

Some people wonder what exactly chocolate is. Chocolate in its raw form is melon like pods that grow on 40-60 foot tall trees. These trees are botanically known as “Theobroma cocoa,” which means “food of the gods.” This tropical tree grows is Central America, South America, Africa, and part of Indonesia. The cocoa tree produces a fruit about the size of a pineapple. Inside the fruit the tree produces contains tree seeds, also known as cocoa beans.

Hot chocolate is now starting to be served in k-cups to be used with the kuerig machines. Green Mountain has one flavor as of right now which is hot cocoa. The k-cup hot cocoa from Green Mountain contains 0% lactose content, though it does contain milk, soy, and tree nut products (coconut oil). To get the best hot cocoa, Green Mountain does recommend that their hot cocoa k-cups be served at an eight-ounce brew level. The nutritional chart for this product is listed below:

What is coffee roasting

What is coffee roasting?

Roasting coffee is a method used to transform the chemical and physical properties of green coffee beans into roasted coffee beans.

This roasting process is essential to produce a savory cup of coffee. When the green coffee beans are roasted, the beans nearly double its original size, thus changing in color and density. As the bean absorbs heat, the color shifts to yellow and then to a light "cinnamon" brown then to a dark and oily color. During roasting oils appear on the surface of the bean. The roast will continue to darken until it is removed from the heat source.

When the beans are at lighter roasts, they will exhibit more of its origin flavor which are the flavors created in the bean by the soil and weather conditions in the location of where it was grown. Regions like Java, Kenya, Hawaiian Kona, and Jamaican Blue Mountain roast their coffee beans lightly so their signature characteristics dominate the flavor.

When the beans darken to a dark brown, the origin flavors of the beans are overshadowed by the flavors created by the roasting process itself. When the beans are at darker roasts, it is hard to distinguish the origin of the beans used in the roast because the roast flavor is so dominant.

The coffee roasting process consists of cleaning, roasting, cooling, grinding, and packing operations. When larger operations are present, the bags of green coffee beans are either hand or machine-opened, dumped into a hopper, then screened to remove any debris. After this process is done, the green coffee beans are weighed then moved to a storage hopper by either a belt or a pneumatic conveyor. Once the green beans are in the storage hopper, the green beans are then conveyed to the roaster. When the roasters are active, they usually run at temperatures between 370°F and 540°F, and the beans usually roast from a few minutes to about 30 minutes. The roasters that are used to roast the coffee beans, are typically horizontal rotating drums that tumble the green coffee beans in a current of hot combustion gases. Some other type of roasters use electricity or even heat from wood to operate. The roasters can be operated in batches or in a continuous mode and can be indirectly or directly fired.

Indirectly fired roasters are roasters where the coffee beans do not come in contact with the burner flame, even though the combustion gases from the flame do come in contact with the beans. For the directly fired roasters, they are roasters where the coffee beans do come in contact with both the burner flame and the combustion gases. When the roasting cycle is complete, water sprays are used to quench the beans. Once the cycle is complete and the water is sprayed onto the beans, the beans are then cooled and ran through a destoner. In reference to destoners, they are air classifiers that are used to remove stones, metal fragments, and other waste that was not removed from the initial screening of the beans. How the destoners work, is that they pneumatically convey the beans to a hopper, where the beans are stabilized and dried leaving small amounts of water on the beans from the quenching. This process of stabilization is called the equilibration. After the stabilization process is complete, the roasted beans are either grounded by multi-stage grinders or packaged as whole beans. Roasted whole beans are said to be fresh for up to, but not exceeding 1 month. Once the coffee beans are ground, they are good for up to 24 hours. Beans that are unroasted boast all of coffee’s acids, protein, and caffeine, but none of its taste. It takes heat to spark the chemical reactions that turn carbohydrates and fats into aromatic oils, burn off moisture and carbon dioxide, and alternately break down and build up acids, unlocking the characteristic coffee flavor.

Roasted coffee beans is like wine, there is no substitute for your personal taste. Light roasted coffees are also known as Cinnamon roast, half city, and New England. These coffee beans are roasted for about 7 minutes when the beans pop and double in size and light roasting is achieved. The surface of light roasted beans is dry and their flavor is light-bodied and somewhat sour, grassy, and snappy.

Medium roasted coffee beans are also known as Full City, American, regular, breakfast, and brown. These coffee beans are roasted for 9 to 12 minutes to reach medium. The surface of medium roasted beans is dry and their flavor is a bit sweeter then light roast; full body balanced by acid snap, aroma, and complexity.

Dark roasted coffee beans are also known as High, Viennese, Italian Espresso, and Continental. These coffee beans are roasted for 12 to 13 minutes when the beans begin hissing and popping again, and oils rise to the surface. The surface of dark roasted beans is slightly shiny and their flavor is somewhat spicy; complexity is traded for rich chocolate body, and the aroma is exchanged for sweetness.

The darkest roasted coffee beans are also known as French. These coffee beans are roasted for 14 minutes or so when the beans grow quiet and begin to smoke. Having caramelized, the bean sugars begin to carbonize. The surface of these beans is very oily and their flavor is smokey; tastes primarily of roasting, not of the inherent flavor of the bean.

The difference in Keurig machines

The Difference in Keurig Machines

All of the Keurig machines that are developed, all share the same cutting edge technology that protects a freshly brewed, cup of coffee or tea every time. Keurig started making at home brewers that can be used at home for easy convenience. Their home brewers include the B40 Elite, B50 Ultra, Special Edition B60, and the Platinum B70 brewer. These models were engineered for home use and should not be used in a commercial or office setting. They also offer the B100, B140, B200, and B3000 which are designed for small and large offices.

With the exception of the B100, all of the Keurig machines offer more then one brew size. The reason behind this is because the perfect cup of coffee means something different to everyone. This is also the reason why Keurig offers hundreds of k-cups. With flexibilities like this, this offers the consumer to find the perfect cup of coffee. If you are a drinker that does not like strong coffees, it is best to use the larger size k-cups as they are not as strong, but if you are looking for a stronger, more intense cup of coffee, it is best to use the smaller size k-cups. For the consumer that likes a really strong cup of coffee, the extra bold k-cups contain about 30% more ground coffee.

All Keurig machines do require maintenance to ensure that you will always receive a fresh cup of coffee. The brewers should be de-scaled every 3-6 months. Descaling will increase the life of the machine. If the brewers are de-scaled regularly, it helps maintain the heating element, the water reservoir, as well as the other parts of the brewer that come in contact with the water. With the better heating quality and better water means a fresher cup of coffee. To de-scale, you must have 48 ounces of undiluted white vinegar.

The Green Mountain Hot Cocoa k-cups do work with the Keurig brewers as well as the Ghirardelli Hot Chocolate packages. These are the only two varieties designed for the Keurig machines, at this time.. The hot chocolate k-cup is designed to be run at the 8oz brew size on the brewers. If you use a smaller brew size, it can cause a proportion of the hot chocolate to be un-dissolved and weaker tasting.

There is another company out that does make hot chocolate for the Keurig brewers. Ghirardelli Chocolate Company has developed a packet especially for use with the Keurig brewers. To use these packets, just simply add the contents of the packet into a cup or mug and then add 8oz’s of water from the brewer into the cup.

The Elite B40 at home Keurig brewer offers two brew sizes. The brew sizes this model offers are 7.25oz and 9.25oz. The B40 also offers a removable 48oz. Water reservoir as well as a removable drip tray. The B40 does weigh 12 pounds when empty and 15 pounds when full. The dimensions of the B40 are 13”H 10”W and 13.25”D.

The Keurig Special Edition B60 offers three brew sizes. The brew sizes this model offers are 5.25oz, 7.25oz, and 9.25oz. This model also offers a programmable LCD message center, a removable 48oz. water reservoir, a removable drip tray, blue backlit LCD and water reservoir, as well as chrome accents. The B60 weighs 12 pounds empty and 15 pounds when filled. The dimensions of the B60 are 13”H 10”W 13.25”D.

The Keurig Platinum B70 offers four brew sizes. The brew sizes this model offers are 5.25oz, 7.25oz, 9.25oz, and 11.25oz. This model also offers a programmable LCD message center, removable 60oz. water reservoir, removable drip tray, blue backlit LCD and water reservoir, and chrome accents. The B70 weighs 12 pounds empty and 15 pounds when filled. The dimensions of the B70 are 13”H 10”W 13.25”D.

There are several things that makes the Elite B40, the Special Edition B60, and the Platinum B70 different from one another. The Elite B40 only offers two brew sizes while the Special Edition B60 offers three brew sizes and the Platinum B70 offers four brew sizes. The Elite B40 and the Special Edition B60 offer a removable 48oz. water reservoir, while the Platinum B70 offers a 60oz. removable water reservoir. What makes the Platinum B70 unique from the B40 and the B60 is that in the B70, Keurig has implemented quite brew technology meaning that the B70 is their quietest brewer ever.

The Keurig B100 can be used for a home or small office. This was the initial brewer designed, and has a 7.5oz brew cup size only. The B100 has a 64oz pour over feature, weighs 15lbs empty, and 20lbs full. The dimensions of the B100 are 15”H, 8”W, and 17”D.

The Keurig B140 brewer was designed to replace the B100, in which it offers more features than the initial prototype. The B140 is considered “The Small Office Sensation”. It is perfect for offices of 15 people or less. The B140 offers three brew sizes: 6oz, 8oz, and 10oz cups. The B140 has a removable drip tray to accommodate travel mugs; it also has a switch to enable drainage of the tank, as this is also a pour over model. The dimensions of the B140 are 13.5”H, 11”W, and 8.5”D. It weighs 14lbs empty.

The Keurig B200 is the most versatile office brewer, which is designed for medium size offices (up to 30 employees). The B200 also offers a LCD screen to provide users with operating instructions; the instructions can be programmed in English, French, and Spanish languages. In addition the B200 has either a pour over, or plumbed option available. It brews in two cup sizes, 8oz, and 6oz. The dimensions of the Keurig B200 are 16”H, 18”D, and 10.5”W. Lastly, the Keurig B200 is vending capable with a multi-coin acceptor kit.

The last Keurig brewer on the market is the B3000, which is the most advanced unit available to large offices. This brewer is perfect offices with 30 or more employees, or food service locations. The Keurig B3000 has many convenient features. An automatic ejection and storage for used k-cups, direct water line plumbing, unlimited back to back brewing, and vending capable with full feature coin changer. The B300 also offers four brew sizes: 4oz, 6oz, 8oz, and 10oz. The dimensions of the B3000 are 12”W, 18”D, and 17 3/8”H.

FIJI water

Fiji Water

FIJI Water is a brand of bottled water which is bottled in the Fiji Islands. The water comes from an artesian well in the Yaqara Range of the Nakauvadra Mountains.

FIJI company was formed in 1996 and the first bottles were shipped to the United States in late 1997. FIJI Water later became available at more retail locations throughout North America, the United Kingdom, France, Australia, much of the Caribbean, and Mexico.

Paramount Citrus is the parent company of FIJI Water. It is available in .33 litre, .5 litre, and 1.5 litre bottles.

The company behind FIJI Water claims that it is purified by trade winds as it travels across the Pacific Ocean towards the islands of FIJI. Specifically the water is drawn from an artesian aquifer located in the valley of Viti Levu, confined by volcanic rock from external influence. The company claims that in the case of FIJI Water, location is key, and because of the islands’ remote displacement from the other continents, it is protected by its antiquity from pollutants and other negative artificial contaminants.

FIJI Water is sealed in the aquifer and, according to the company, the bottling process is specifically designed to prevent the water from coming into contact with man or even the atmosphere until the cap is opened by the consumer. This ensures a lack of stagnating bacterial content.

Artesian aquifer is a confined aquifer containing groundwater that will flow upwards out of a well without the need of pumping. An aquifer provides the water for an atesian well. An aquifer is a layer of soft rock, like limestone or sandstone, that absorbs water from an inlet path. Porous stone is crushed between impermeable rocks or clay. This keeps the pressure high, sow when the water finds a hole, it defies gravity and goes up.

Artesian wells were named after the former province of Artois in France, where many artesian wells were drilled by Carthusian monks since 1126.

FIJI Water is drawn from an artesian aquifer located at the very edge of a primitive rainforest, a continent away from the nearest industrialized civilization. FIJI Water’s rainfall is purified by equatorial winds after traveling thousands of miles across the Pacific Ocean.

Some basic information about FIJI Water is that the water originates from the Nakauvadra Mountains in Fiji. FIJI Water is still. Per liter of FIJI Water, each bottle contains a pH of 7.5, 17mg of calcium(Ca), 13mg of Magnesium(Mg), 85mg of Silica(SiO₂), and 210mg TDS(total dissolved solids)

Starbucks coffee

Starbucks coffee is a controlling international coffee and coffeehouse chain based in the United States. It was named after the first mate in the novel Moby-Dick, Starbucks is the largest coffeehouse company in the world. Starbucks has 8,505 company-owned and 6,506 licensed stores in 42 countries, with a total of 15,011 stores worldwide. At the Starbucks locations, they offer drip-brewed coffee, espresso-based hot drinks, hot chocolate, frappuccino’s, teas, other cold and hot drinks, snacks, mugs, and coffee beans.

Starbucks was first founded in Seattle, Washington as a local coffee bean roaster and retailer. Since it’s founding, it has grown very rapidly. As of November 2007, the number of Starbucks operated facilities in the U.S was 6,793 company-owned locations with 1,712 additional company-owned stores in other countries and U.S. territories. In addition to the company-owned stores, Starbucks has 6,506 joint-ventured and licensed outlets with 3,891 of those locations in the U.S and 2,615 in other countries and U.S. territories.

Starbucks does have many products that do contain kosher. Starbucks does make sure that most of their products are kosher certified. Kosher beverages only contain kosher certified ingredients. These beverages are prepared on both clean and cold utensils, or utensils that have never came in contact with non-kosher ingredients. Some products that Starbucks carry that are kosher both hot and cold are: Green Tea, Chai Tea, Brewed Coffee, Espresso, Hot Chocolate, and most Tazo Teas.

Starbucks offers both decaf and regular ground coffee. Decaf, which is short for decaffeination, is the act of removing caffeine from coffee beans. The decaf process in coffee beans is preformed on unroasted green beans. First the coffee beans are steamed then they are rinsed in a solvent that contains much of the chemical composition of coffee. There are four commonly used processes and two methods that can be used to decaf the beans. The four commonly used processes are Roselius process, Swiss water process, CO2/O2 process, and Triglyceride process. The two commonly used methods is direct and indirect method.

The Roselius process is a process in which the coffee beans are steamed with a brine (salt water) solution and then uses a solvent known as benzene to remove the caffeine. Due to health concerns regarding benzene, this process is no longer used commercially.

The Swiss water process is a process in which a batch of green unroasted beans is soaked in hot water, which then releases the caffeine. This process of soaking the beans in hot water is done until all the caffeine and caffeine solids are released into the water. The beans are then discarded. After being soaked for a period of time, the water passes through a carbon filter that captures the caffeine molecules, but does allow the coffee solids and water to pass through. The caffeine-free water is then put into a similar filtration device and new coffee beans are added. This process repeats over and over until the beans are 99.9% caffeine free.

The CO2/O2 process is a process that is technically known as supercritical fluid extraction. With this process, the beans are pre-steamed and then soaked in a liquid bath of carbon dioxide at 73 to 300 atmospheres. After the beans have been soaked thoroughly, the pressure is reduced allowing the CO2 to evaporate. The pressurized CO2 is either ran through water or charcoal filters to remove the caffeine. The carbon dioxide is then used on a new batch of beans. This process is also the same for oxygen (O2).

The Triglyceride process is a process in which the green coffee beans are soaked in a hot water/coffee solution, which draws the caffeine to the surface. The beans are then transferred to another container and immersed in coffee oils. After the beans have been at hot temperatures for several hours, the triglyercides in the oils remove the caffeine. The beans are then separated from the oils and dried.

The direct method is a method in which the coffee beans are first steamed for thirty minutes and repeatedly rinsed with either methylene chloride or ethyl acetate for about 10 hours. The indirect method is a method in which the coffee beans are first soaked in hot water for several hours. The beans are then removed and either methylene chloride or ethyl acetate is used to remove the caffeine from the beans.

Some types of ground coffee Starbucks coffee offer is House Blend Decaf, Breakfast Blend, French Roast, Sumatra Blend, and Caffe Verona. House Blend Decaf is a blend of Latin American coffees. This bright flavored coffee is mixed with a round smoothness. Breakfast Blend is a mild Latin American blend of coffee with a clean finish. French Roast coffee is one of the darkest roasted coffee’s we offer. This coffee is blunt and has smoky flavors. Despite its bolder flavor, it contains no more caffeine than any of the other Starbucks coffees. Sumatra Blend is a blend of coffee that has a full, syrupy body with basically no acidity so the intensity of the coffee lingers in your mouth and is an extra bold coffee. Caffe Verona is a blend of coffee that is Starbucks most popular. This blend of coffee is a versatile, complex blend that is combined with Latin American and Asia Pacific coffees with a slight touch of Italian Roast and is a bold blend of coffee.

Whole coffee vs. ground coffee

Whole Coffee vs. Ground Coffee

Coffee is a type of beverage that is consumed worldwide that is a stimulant which is prepared from roasted seeds, commonly known as beans, from the coffee plant. All coffee beans start out as whole beans go through many processes before being roasted. First, the coffee berries are picked, usually by hand. After that, the outside of the berry is removed, which is usually done by a machine. After that the seeds are then fermented to remove the slimy mucilage left on the beans. After the beans have gone through fermentation, they are washed off in large quantities of water to remove any residue left behind from the fermentation. Lastly, the seeds are then dried and sorted and then labeled as green coffee beans.

The next step in this process is the green coffee beans are roasted. All coffee produced is roasted before it is consumed and the coffee can be roasted by the supplier or roasted at home. The roasting process brings out the flavor of the coffee by changing the coffee bean both physically and chemically. The actual roasting of beans begin when the temperature inside the beans reach 200°C. During the process of roasting, caramelization does take place where the intense heat breaks down the starches in the bean, changing them into simple sugars that begin to brown, which in essence changes the color of the bean. Caffeol which is responsible for the aroma and flavor of coffee is created at 200°C. Roasted beans are labeled as light, cinnamon, medium, high, city, full city, French, or Italian roast, based on the color of the roasted beans.

Whole coffee beans are then stored properly to preserve the freshness of the bean. In essence, a coffee bean acts like a container. The beans hold in the flavorful oils and aromatic compounds until broken. Once the beans are ground, the flavor is exposed for brewing, but if the brewing doesn't happen within a short period of time, the flavor and aroma dissipate. Whole bean coffee stays fresh much, much longer because there is less surface area exposed to oxygen. Grinding the coffee yourself is not only the best way to enjoy the freshest coffee; it's also the first step in experiencing the aroma of the coffee even before you brew it. Ground coffee will begin to stale within 15 minutes, so it is best to buy yourself a grinder to grind whole beans to preserve the oils and aromatic compounds. Another way to prevent the ground coffee from becoming stale is to store unopened bags in freezer. Every time the bag is opened, tighten the seal with ziplock feature and store the bag in a dry, cool place, and away from heat. The reason behind storing it securely and properly is to prevent air and moisture from reaching inside the bags causing the beans to deplete in flavor and become stale.

Coffee tastes best if consumed 7-10 days after the beans have been roasted, but the flavor can be preserved if stored properly using the ziplock bag preventing oxygen from getting inside the bag. There are several commonly used words within both ground and whole bean coffees. These terms are acidity, aroma, body, clean, earthy, flavor, fruity, mild, smooth, spicy, strong, and sweet.

The term acidity means it is a very desirable, refreshing, mouth-cleansing quality that increases flavor and gives liveliness to the cup. Acidity which is often mistaken with "bitterness", is generally the result of dark roasting or over extraction) during brewing.

The term aroma refers to the odor of the coffee and contributes to its flavor. Terms used to describe it include caramelly (candy- or syrup-like), carbony (for dark roasts), chocolatey, fruity, floral, malty, rich, round, and spicy.

The term body means the perceived thickness of brewed coffee on the tongue. Descriptions can range from "watery", "thin", or "light"; to "medium"; to "full", "heavy", "thick", or "syrupy".

The term clean refers to the clarity of the flavor.

The term earthy describes the odor and flavor absorbed by the bean when coffee is dried on the ground.

The term flavor is the overall impression that the coffee provides to the coffee lover. Aroma, acidity, and body are the ingredients involved with flavor.

The term fruity is a description of aroma or flavor that has the characteristics of fruit.

The term mild means a coffee with harmonious, smooth flavors.

The term smooth refers to flavor that lacks harshness.

The term spicy refers to flavor that recalls a particular spice: peppery, cedar like.

The term strong refers to a large presence of flavor and aroma

The term sweet refers to flavor that has the quality of smooth and palatable

Vitamin water

Vitamin Water

Vitamin water is a beverage that is made by Glaceau which is a brand name of a line of products offered from Energy Brands, Inc. Energy Brands, Inc. is a beverage manufacturing company that is located in the Whitestone section of New York City. This company was started in 1996 by a man known as J. Darius Bikoff after a water scare in New York gave him the idea to make an alternative to bottled water.

Under the Glaceau brand, Energy Brands, Inc. has four main product lines which are: vitamin water, vitamin energy, smart water, and fruit water. Each of these four is designed to appeal health clientele.

The first main product line is vitamin water. Vitamin water consists of distilled water, deionized, and/or reversed osmosis water, citric acid, electrolytes, crystalline fructose as a sweetener, natural flavors and vitamins, including vitamin C, B3, B5, B6, B12, and E. There are other ingredients added based on the flavor and intended use of vitamin water.

The flavors of vitamin water are power-c (dragonfruit), defense (raspberry-apple), focus (kiwi-strawberry), balance (cran-grapefruit), endurance (peach-mango), essential (orange-orange), vital-t (lemon tea), energy (tropical citrus), b-relaxed (jackfruit guava), rescue (green tea), charge (lemon tea), multi-v (lemonade), formula 50 (grape), revive (fruit punch), xxx (acai-blueberry-pomegranate).

All flavors are listed below to indicate some of the main ingredients used for their flavor:

· Power-C which consists of vitamin c, taurine, chromium, zinc, vitamin b3, b5, and b6. Defense consists of vitamin c, zinc, vitamin b3, b5, b6, and b12.

· Focus which consists of vitamin a, lutein, vitamin c, vitamin b3, b5, and b6. Balance consists of glucosamine, calcium, vitamin c, vitamin b3, b5, b6, and b12.

· Endurance which consists of ribose, vitamin c, vitamin e, vitamin b3, b5, b6, b12.

· Essential which consists of vitamin a, vitamin c, vitamin e, calcium, vitamin b3, b6, and folic acid.

· Vital-t which consists of rooibos, vitamin c, vitamin e, vitamin b3, b5, b6, and b12.

· Energy which consists of fructose, caffeine, guarana, vitamin c, vitamin b3, b5, and b6.

· B-relaxed which consists of theanine, vitamin c, vitamin b3, b5, b6, and b12.

· Rescue which consists of green tea extract, vitamin c, vitamin b3, b5, b6, and b12.

· Charge which consists of potassium, calcium, magnesium, vitamin c, vitamin b3, b5, and b6.

· Multi-v which consists of vitamin a, vitamin c, calcium, vitamin e, vitamin b3, b6, and folic acid.

· Formula 50 which consists of vitamin c, vitamin b3, b5, b6, b12, vitamin e, and folic acid.

· Revive which consists of potassium, vitamin c, vitamin b3, b5, b6, and b12.

· XXX which consists of acai, blueberry, pomegranates, vitamin c, vitamin b3, b5, and b6.

Another main product line is smart water. Smart water is distilled municipal water and electrolytes that is available in 750 mL, 1 L, 1.5 L, and 20 oz bottles.

The third main product line is vitamin energy. Vitamin energy is an energy drink that does contain many of the same ingredients as of those in vitamin water. Ingredients such as crystalline fructose, electrolytes, natural flavors, and vitamins (Vitamin B3, B5, B6, B12, and C) along with natural caffeine and ribose are found in vitamin energy drinks.

Fruit water is the last main product line. Fruit water is all natural water that contains low calories. It is basically the same as vitamin water, but contains less crystalline fructose with a light fruit flavor.

White tea

White tea is a type of tea that is manufactured by a process that uses low heat and no rolling. The developmental stage is the stage where there is an extended period of withering, in which enzymatic reactions progress within the right airflow, temperature, and humidity. This process is used to get the fresh leaves to mature properly with minimal oxidation. In most cases, white tea usually contains buds and young tea leaves, which is said to contain lower levels of caffeine then the older leaves, which suggests that some white teas might have slightly lower caffeine content then that of green teas.

The Chinese province of Fujian uses white tea as a specialty. The leaves of white tea come from an assortment of tea cultivars. Of the white tea known, the most popular are Narcissus and Chaicha bushes, Da Bai (large white), and Xiao Bai (small white). White teas can be classified into an assortment of grades according to the different standards of picking and selection.

There are several varieties of white tea. The Chinese white tea consists of Bao Hao Yinzhen (Silver needle), Bai Mu Dan (White Peony), Gong Mei (Tribute Eyebrow), and Shou Mei (Noble, Long Life Eyebrow). Other types of white tea consist of Ceylon White, Darjeeling White, Assam White, and White Puerh Tea.

The first type of Chinese white tea is Bao Hao Yinzhen. Bao Hao Yinzen is also called Silver needle and the highest grade of this type of white tea should be fleshy, bright colored, and covered with tiny white hairs. The shape of Bao Hao Yinzhen should be very consistent, with no stems or leaves. The best of Bao Hao Yinzhen is when it is not raining and only using undamaged and unopened buds. The best times to pick these are between March 15 and April 10. This type of white tea is from Fujian Province, China.

Another type of Chinese white tea is Bai Mu Dan. Bai Mu Dan is also known as White Peony and is a grade below the Yinzen white tea that incorporates the bud and two leaves that should be covered with a fine, shiny-white down. This type of white tea is from Fujian Province, China.

A third type of Chinese white tea is Gong Mei. This type of white tea also known as Tribute Eyebrow is the third grade of white tea, where the production uses leaves from the Xiao Bai tea trees.

Shou Mei is the fourth grade of Chinese white tea. This type of white tea is also known as Noble, Long Life Eyebrow. This white tea has a stronger flavor then other white teas. The Shou Mei gets it fruity furry flavor from the mix and upper tips of leaves. It is plucked later then the Bai Mu Dan which indicates the tea may be darker in color. Shou Mei is from the Fujian Province and Guangxi Province in China.

A highly prized white tea that is grown in Sri Lanka is known as Ceylon White. This tea has very light liquoring with notes of honey and pine with a golden coppery infusion which explains why this tea is high in price.

Darjeeling White is a white tea from Darjeeling, India. This tea has a delicate aroma which has a mellow taste and a hint of sweetness when brewed to a pale golden cup.

Assam White is another type of white tea which is produced in the rare region of Assam, India. This tea is much lighter in the body than those in traditional black teas. The flavor of this tea has a refined infusion with a distinct malty character.

The last type of white tea mentioned is the White Puerh Tea which is produced in the spring from plantations found high on mountain peaks of Yunnan Province, China. These luxury white teas that are produced in the Yunnan Province are rich in fragrance, and possess a sweet nectar-like quality that is alluring.

The difference between white tea and green tea is that white tea is shown to have more anti-viral and anti-bacterial qualities then green tea. White tea also contains higher levels of catechin, caffeine, gallic acid, and theobromine then green teas. White tea does contain less fluoride then in green tea, since it is made from young leaves only.

Swiss water processing

Swiss water processing is a process, which is 100% chemical free coffee decaffeination. In this process it only uses water to remove the caffeine from coffee. Most of the other commonly used processes use chemical solvents in their process such as Methylene Chloride. Theses processes are Roselius process, CO2/O2 process and Triglyceride process.

First off, lets start out what the coffee beans are composed of. A typical green bean is composed of 26% soluble flavor components that are susceptible of being dissolved in a fluid, 1.20% caffeine, and 74% soluble components.

How Swiss water processing came about is the scientists took some grown coffee beans that were full of flavor and immersed them into water. With the beans in the water, both the coffee flavor solids and caffeine were extracted from the beans. The beans were then discarded and the caffeine was removed using a carbon filter, which in essence only left the water and coffee flavor solids.

How chemical free decaffeination works is the coffee beans are soaked in water, which partially contains coffee flavor solids to get the beans ready for caffeine extraction. After the beans have soaked in the water, they are then immersed into the flavor-charged water. The water is caffeine free so when the beans are in the water, the caffeine in the beans separate into the water. In the flavor charged water, only the caffeine is removed due to the fact that the coffee flavor solids in the bean and the water itself are equal. After the caffeine is removed from the beans and into the water, the water passes through a carbon filter, which then traps the caffeine. The flavor-charged caffeine free water then flows back to the beans to remove more caffeine. This process continues until the beans are 99.9% caffeine free that approximately takes 8 hours.

After the decaffeination process is complete, the trapped caffeine is then removed from the carbon filter. The flavor-charged water is then recycled to start the process over again for the next batch of beans. After decaffeination, the typical green coffee bean consists of 24% soluble flavor components, 0.03% caffeine, and 76% insoluble components.

About 80% of all decaffeinated coffee is decaffeinated with a chemical decaffeination method that uses chemicals like Methylene Chloride or Ethyl Acetate. How the chemical decaffeination processes work is the beans are first soaked into a caffeine absorbing solvent. After the beans have been soaked, the solvent, which now contains the caffeine, is separated from the beans. The caffeine is then removed from the solvent. Lastly the first three steps are repeated over and over until sufficient caffeine is removed from the beans.

Caffeine is a natural substance that is present in the leaves, seeds, and fruits of more then 60 different species of plants worldwide. The caffeine content of decaffeinated coffee can alter based on blend composition, brewing extraction rates, grind, roast color, and water temperature. Other elements that result in a higher caffeine content is higher extraction rates, warmer water, a finer grind, and a lighter roast.

According to the US Food and drug administration and National Soft Drink Association, regular coffee (drip method, 5oz) contains 60-180mg of caffeine, regular coffee (percolated, 5oz) contains 40-170mg of caffeine, regular coffee (instant, 5oz) contains 30-120mg of caffeine, decaffeinated coffee (drip method, 5oz) contains 2-5mg of caffeine, and decaffeinated coffee (instant, 5oz) contains 1-5mg of caffeine.

Delicious and easy cappuccino and espresso recipes

Delicious and Easy Cappuccino and Espresso Recipes

As coffee-based beverages become more and more popular, more Americans are looking for new ways to enjoy high-end coffee bar style cappuccino and espresso drinks at home by learning to do-it-yourself. For the consumer's quest for the ultimate coffee concoction, there are many affordable products on the market to help assist the home brewing enthusiast with that. Regardless of which product you choose, there are endless recipes and combinations of ingredients to literally spice up your daily infusion.

First you need choose the basis of your beverage: coffee or espresso. Coffee can be drip-brewed, percolated, instant or cold-pressed. Any of these methods are very inexpensive. An espresso-based beverage is more likely to satisfy the sophisticated palette of the coffee connoisseur. To do this at home however, requires more of an investment in the brewing equipment. Real espresso machines cost upwards of $1,000. An affordable and popular alternative are the single-serving type of machines such as the Tassimo, where you invest in the machine and purchase pre-portioned packages of espresso varieties to brew a serving at a time.

Still confused about the difference between coffee and espresso? Espresso is a method, first originated in Italy, of extracting flavor from the heart of the coffee bean. The technique employs a pump-driven machine to force hot water through the ground coffee beans at high pressure in a short time frame -- usually between 20 and 35 seconds. The amount of water used is only about ¾ of an ounce, and the resulting taste is described as smooth, thick, rich or sweet. So the obvious differences between coffee and espresso are 1) the amount of water used and 2) brewing or pressing time. Coffee is generally brewed for 4 to 6 minutes depending on the method and individual preferences.

Cappuccino is espresso mixed with equal parts of steamed and frothed milk. If you don’t purchase an espresso machine with milk-steaming capabilities, you will have to steam and froth your milk the old-fashioned way -- on a stove. The frothing process involves skimming and stirring the hot milk. To layer the milk and espresso, allow the freshly frothed milk a moment to rest and separate (foam on top and milk on the bottom). Pour the steamed milk into your cup first, then pour in the espresso, and top it with the frothed milk using a spoon.

The creative possibilities go on from there. One of the most popular twists on the cappuccino is adding a sprinkle of powdered cocoa or cinnamon. Other combinations take their inspiration from favorite foods such as traditional desserts or candy bars. Try these super-easy recipes or experiment with making your own!

Milky Way Cappuccino -- 2 shots espresso, 1 shot chocolate syrup, 1 shot caramel

Java Chai Espresso -- 1 shot espresso, prepared chai concentrate, steamed milk, ½ ounce almond syrup

Cafe Corretto -- 2 shots espresso, 1 shot brandy, cognac or flavored liqueur

Cafe Romano -- 1 shot espresso, served with a twist of lemon or lemon peel

Rocky Road Cappuccino -- 1 serving of your prepared cappuccino, 1 tablespoon hazelnut liqueur, 1 tablespoon chocolate sauce, 1 teaspoon of marshmallow crème and ¼ teaspoon finely chopped nuts

Butterscotch Creme Cafe -- 1 serving coffee, 3 tablespoons butterscotch syrup, 2 tablespoons of half-and-half cream

Ginger Spiced Coffee -- 1 serving coffee, 1 small piece finely chopped crystallized ginger, 1 cinnamon stick

Cafe Borgia -- 1 cup coffee, 1 cup hot chocolate, 1 shot cream, sprinkle of grated orange peels

Chocolate Mint Truffle (for the non-coffee drinker) – 1 cup hot chocolate, 2 chocolate coated mint candies topped with 1 tablespoon whipped topping and 1 fresh mint sprig

Espresso Martini -- 1 shot espresso cooled to room temperature, 1 shot premium vodka, 1 splash liqueur in flavor of your choice (try amaretto, Irish creme, Godiva chocolate or any favorite), garnish with 3 whole espresso beans

Mexican Coffee -- your favorite brewed coffee, 2 cups whipped topping gently mixed with ¼ teaspoon nutmeg and ¼ teaspoon ground cinnamon

French Vanilla Coffee -- your favorite brewed coffee, equal portion of milk heated to scalding temperature, 1 teaspoon vanilla extract, 1 cinnamon stick, sweetener to taste

If you are hosting a winter party and feeling a little adventurous, you may want to try a festive twist on the usual coffee and eggnog choices. Try this Betty Crocker recipe for 16 servings of Cappuccino Eggnog:

Ingredients -- 6 eggs, slightly beaten; 2/3 cup table sugar; 1/8 teaspoon salt; 5 cups milk; 2 teaspoons vanilla extract; 2 cups hot espresso; 1 cup coffee liqueur or brandy; 2 cups heavy whipped cream; 2 tablespoons brown sugar; ground cinnamon

Directions -- Stir together eggs, granulated sugar and salt in a Dutch oven pan. Gradually stir in milk. Cook over low heat 15 to 20 minutes, stirring constantly, just until mixture coats a metal spoon; remove from heat. Stir in vanilla. Stir together coffee and liqueur. Gradually stir coffee mixture into egg mixture; keep warm. Just before serving, beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until stiff. Gently stir 2 cups of the whipped cream into egg mixture. Pour into mugs. Top with dollops of remaining whipped cream. Sprinkle with cinnamon and serve immediately!

An introduction to K-cups and Keurig coffee products

An Introduction to K-cups and Keurig Coffee Products

As single cup coffee brewing systems gain in popularity, the brand that has stood above the rest has been Keurig. With its “k-cup” coffee brewer and incredible variety of available coffees, it’s no wonder that Keurig has risen to the top. Introduced just ten years ago, the patented Keurig (pronounced kor-ig) single cup coffee system stemmed from an age-old question: why do we brew coffee a pot at a time when we drink it a cup at a time? In answering that question, the fine folks at Keurig made coffee history with one of the most versatile and innovative coffee systems on the market today.

What makes Keurig so different?

Unlike other single-cup brewing systems, which package coffee in a little disc, Keurig uses an individual K-cup. A k-cup is a single-use “cup”. This “cup” has a filter enclosed, is air tight, , with an exact amount of coffee to which brews within it, making a perfect cup of coffee every time. All you need to do is just pop the cup into place, press a button, and in a minute or less you will have a hot, tasty, cup of coffee ready to drink. Cleanup is just as easy; simply eject the k-cup and toss it away. A k-cup has no dripping filters to replace, and no coffee grounds mess with.

While the easy cleanup and easy learning curve for the Keurig brewing process is nice, the real value of choosing Keurig over any other single-cup brewing system is the amazing variety of coffee and coffee products that are available in k-cups. From the very start, Keurig solicited the top gourmet coffee roasters from around the world and offered them a chance to be in on their revolutionary coffee concept. This early groundwork has led to Keurig’s current and growing offering of nearly 200 coffee and other beverages for use with its k-cup system.

K-cup varieties for the home or office

Do you have a favorite brand of gourmet coffee? Chances are that you can get it in k-cups. Keurig has partnered with a diverse group of gourmet coffee roasters and name brands to offer the widest variety of coffees for any single-serve coffee system. Perhaps the best-known of the companies that package their own coffee for Keurig is Green Mountain Coffee Roasters, a socially conscious roasting company that imports the finest coffees from all over the world, which offers more than thirty specialty coffees in k-cups. Among the other specialty coffee roasters and distributors that package their coffee in k-cups for Keurig are Newman’s Own Organics, Diedrich, Emeril, Gloria Jean, Caribou, Timothy’s, Tully’s, Bellaccino, and Coffee People; each offering a variety of signature and specialty roasts and blends. You’re sure to find many personal favorites in the wide variety of fine coffees available in Keurig k-cups.

More than just coffee

Keurig does not limit your choices to coffee with you Keurig maker. They also offer a variety of teas, including Celestial Seasonings, Gloria Jeans, and Timothy’s teas, in addition to gourmet hot chocolate drinks like Ghirardelli and Green Mountain.

Keurig Brewers

Keurig originally made coffee makers only for businesses and large offices. In fact, most people’s first experience with k-cups was at their doctor’s or dentist’s office. In recent years, Keurig has expanded its line of coffee brewers to include gourmet quality machines for home use, in addition to their newest model which caters to the hotel industry. There are currently three models available for the home, ranging in price from $99 to $199. Keurig still makes their brewers for the small and large office; these are only available through local distributors like www.coffeeforless.com. These Keurig brewers are specifically designed for small and large offices, and for the hospitality industry. Keurig’s hotel brewers are designed for single suite use, hospitality suite and coffee service use. In short, there is a Keurig k-cup system to meet virtually every need and level of service.

Other Coffee Accessories and Gifts from Keurig

In order to widen the variety of k-cups available, Keurig also sells “My K-cup” for specific models of their home brewer. With “My K-cup”, you can make your own k-cup assembly using your own favorite gourmet coffee – or save money by buying whatever is on sale at the supermarket and making your own. Using “My K-cup” is as easy as using a regular filter cup with a standard coffee maker, but you are still brewing one perfect cup at a time in the exclusive patented brewer, so you get all the flavor and convenience – with your own favorite coffee.

The process of coffee decaffeination

The Process of Coffee Decaffeination

There are many different major money making enterprises all around the world. One of these major money making enterprises is the beverage industry that has many competing advertisement messages on a daily basis that is aimed directly at the consumers. There are many different beverages that can be classified into different marketing categories such as ones with caffeine or ones with no caffeine. These beverages include coffees, teas, sodas, and bottled water which have one major ingredient – caffeine or no caffeine. In the non-caffeine market segment, consumers will notice many terms used to describe the beverages such “decaffeinated”, “naturally decaffeinated”, and “caffeine-free”. As a general rule, beverages should only be considered “caffeine-free” if there was never any caffeine in the ingredients to begin with. This rules out all coffee beans and tea leaves because both contain caffeine in their unprocessed form. For coffee and tea lovers who do not want caffeine in their drink, they should pay attention to both natural variations in caffeine content of various teas and coffee (some have more and some have less) as well as the physical decaffeination process used to manufacture a specific coffee or tea product.

With the different methods of decaffeination, that is no method that can 100% remove the caffeine from the coffee beans. While it is not considered a law but rather a U.S. standard, a beverage may only be labeled “decaffeinated” only if 97% of the caffeine content has been removed. Europe generally follows a higher standard which is closer to 99%, but still not foolproof. Beyond the manufacturers’ control, brewing methods and steeping times (length of time a tea bag is left sitting in your hot water cup) drastically affect the level of caffeine that you end up consuming.

Percentages are where thinking about the actual caffeine content of different types of coffee beans, roasts and teas can be useful. For example, Arabica beans normally contain roughly one-half the caffeine of Robusta beans. So whereas a Robusta brew may have 100 mg of caffeine and its decaffeinated equivalent 3 mg, the equal serving of Arabica brew would contain about 50 mg of caffeine and 1.5 mg in the decaf version. Teas also have naturally lower caffeine content than coffee – of any variety. Once you read about the industrial methods of extracting caffeine from a coffee bean, you may want to carefully consider the beverage products you choose.

Misleading Information

A web search of “coffee decaffeination” or “decaffeination processes” will produce many conflicting, confusing, uninformed/incorrect and sometimes purposely misleading results. With so many consumer dollars at stake, and the sordid historical origins of chemical decaffeination (more later) beverage producers do everything they can to reassure consumers that their beverages are safe and healthy. While there is a kernal of truth in most labels, decaf products labeled “naturally decaffeinated” and “water processed” are particularly misleading. The two methods and four agents of decaffeination help to explain why.

Direct vs. Indirect

Contrary to what you will read, there are both direct and indirect methods of chemical, water, carbon and liquefied carbon dioxide processing agents. The terms “direct” and “indirect” do not tell the consumer anything about whether or what kinds of solvents, chemicals or reagents are used to decaffeinate the product. Direct and indirect refers to whether the chemical, water or carbon dioxide solutions come into direct contact with the coffee beans. Indirect processing methods steam the beans, collect and condense the steam and then remove the caffeine from the condensed water by either solvents or carbon-based filtering – thus the beans themselves are not soaked in the solution. After caffeine is separated (by any of the above methods) from the coffee extract, the concentrated liquid containing coffee solids and flavors are soaked back in to the coffee beans. This is why many people claim that decaf has less taste or quality from unadulterated coffee.

Chemical vs. “Natural”

There are currently four types of decaffeination processes: 1) solvent based; 2) charcoal or carbon filtered; 3) “supercritical” carbon dioxide; and 4) triglycerides, a process developed within the last 5 years. All of these processes are performed on green coffee beans before they are roasted.

A point of clarification: you will read a lot about “water-based” processes, but every single method of decaffeination named above uses water in the process. One should therefore not assign any weight to the term “water processed” with one exception, which is the Swiss Water Process that is in fact a specific, patented carbon activated filter method.

Solvent based decaffeination is the earliest and most controversial way to remove caffeine from coffee or tea. Its inventor first used benzene as the separation agent. As benzene began to be recognized as a health hazard, it was replaced by TCE, another controversial industrial solvent. By the 1970’s and 1980’s, TCE was replaced by the chemical methylene chloride which has many advantages but is still suspected of having some carcinogenic risk. Today most processors use only ethyl acetate as a decaffeination solvent.

It is important to note that some producers claim ethyl acetate as “all natural” or “naturally decaffeinated” because the chemical compound does occur naturally in many fruits and vegetables. But the quantity of chemical required for industrial decaffeination means that almost 100% of the time, synthetically manufactured ethyl acetate is used. So far, there are no known health risks linked to the use of ethyl acetate in direct or indirect decaffeination methods.

Charcoal and carbon filtering processes were developed as a direct challenge to solvent-based methods. Using only water, coffee elements are extracted from the beans, filtered through carbon or charcoal to remove the caffeine, and then the extract is replaced back to the bean. The patented Swiss Water Process is touted as a superior method for preserving flavor, because it throws away the first batch of beans and uses the decaffeinated coffee extract to wash and filter the next batch of beans, and so forth. Basically the difference is they are not using pure water to filter the beans, they are using “flavor charged” water that is already saturated with flavor ingredients so only caffeine moves from the beans to the water. Thus there is no re-soaking or re-infusing removed flavor back into the coffee bean, because the flavor has not been removed.

Supercritical carbon dioxide fluid has both gas-like and liquid-like physical properties. You many have also heard of superheated or liquefied gas. Supercritical fluid fills the container like a gas, but can dissolve substances like a liquid – making it an excellent agent for separating an element such as caffeine from a coffee bean. The highly pressurized carbon dioxide is forced through the beans and penetrates deeply, dissolving up to 99% of the caffeine. The carbon dioxide residue evaporates from the coffee beans as they return to room temperature.

Any finally, the newest method of decaffeination uses triglycerides from spent coffee grounds to extract caffeine from raw coffee beans. The beans are soaked in a hot water solution to draw the caffeine to the surface of the beans. Then they are transferred to another container and immersed in coffee oils that were obtained from spent coffee grounds. The coffee oils contain triglycerides, which when heated for several hours at a high temperature, separate the caffeine – but supposedly not the flavor – from the beans.

The beans are next separated from the oils and dried. The caffeine is removed from the oils, which are reused to decaffeinate another batch of beans.

All of these decaffeination processes adulterate the natural coffee bean in some way because they are extracting elements from the essence of the bean or tea leaf. While some methods claim to be better or safer than others, the processes are similar, and it can be tough for the consumer to discern which actual method is being used. Decaf drinkers should read product packages carefully and possibly contact the manufacturer to ask about which method they use.

Another alternative is again, just choosing a beverage with low caffeine content to begin with. Modify your intake and brewing methods to preserve flavor while lowering your caffeine exposure. One promising development for the future is the discovery of the enzyme that produces caffeine in the coffee plant itself. Scientists have discovered coffee varieties in Ethiopia containing a small fraction of the caffeine of traditional coffee. Further they are working on developing the enzyme into a commercial way to grow bioengineered, caffeine-free coffee. In the mean time, enjoy your coffee!

The most popular flavor of teas

The Most Popular Flavors of Teas

In 2007, Americans consumed well over 55 billion servings of tea, or over 2.50 billion gallons of hot, iced and ready-to-drink (pre-bottled) tea beverages. Tea is a refreshing choice with no natural sodium, fat, carbonation, or sugar (always read labels on pre-bottled beverages to look for added sugar and sodium). When unsweetened, tea is almost completely calorie-free. Some of the other health benefits of tea include promoting proper fluid balance and heart health as well as cancer prevention. Tea contains naturally occurring antioxidant compounds. Tannin is one of the major components which contributes to the taste and pungency of tea and is the main chemical thought to be responsible for tea’s health benefits.

Tea drinkers all around have seen a wide variety of tea types and flavors. There are some important distinctions to make when choosing your tea. There are four “types” of tea all made from the same plant where the difference is in how the fresh leaves of the tea plant are processed and their level of contact with oxygen. During oxidation, tea leaves undergo natural chemical reactions that result in distinctive color and taste characteristics. Then there are a multitude of varieties and blends that are influenced by the geographic region where the tea is grown, methods of processing and exposure to other ingredients for added flavor.

The Four Types of Tea

Black, Green, Oolong and White teas all come from the same plant, a warm-weather evergreen called the Camellia sinensis. Each type of tea results from various degrees of processing and the level of oxidization. Black tea is oxidized for up to 4 hours and Oolong teas are oxidized for 2-3 hours. The tea leaves undergo natural taste and color changes through the oxidation process, allowing for distinguished characteristics. Green & White teas are not oxidized after processing and they most closely resemble the look and chemical composition of the fresh tealeaf. Each type has unique antioxidant properties and health benefits associated with drinking them.

You may also have heard of Red tea, which is not actually tea as it comes from the Rooibos plant. Herbal teas such as Red tea are not really “tea” at all, because they do not come from Camellia sinensis. Herbal teas are concocted of leaves, roots, bark, seeds or flowers of other plants.

Tea is grown in thousands of tea gardens or estates around the world, resulting in thousands of flavorful variations. The most common growing regions are in China and India and some of the most popular flavors are named after the places where they are grown.

Popular Blends

Earl Grey - Smoky and fragrant with hints of citrus Earl Grey refers to any black tea with bergamot flavor added, but traditionally it is a blend of Indian and Ceylon teas. Earl Grey is one of the most popular of all the flavored teas in the world and is usually enjoyed with a slice of lemon and without milk or sugar. Bergamot is a citrus fruit, somewhat like a lemon, orange and grapefruit mixed together.

Darjeeling Tea - Darjeeling tea is produced only in the Darjeeling region of India, a high altitude region where there is a mist in the air almost constantly providing a cool and moist environment for the tea trees. This unique terrain produces tea leaves that have a very distinct flavor. The flavor is often described as muscatel, leading Darjeeling to be known as the champagne of teas. Darjeeling is a lighter than many black teas and has a fruity, nutty and floral palette. For this reason the English have considered it to be one of the best afternoon teas.

Breakfast Tea - Breakfast tea is more strongly flavored than afternoon teas such as Darjeeling, and is often enjoyed with milk and sugar similar to how coffee is consumed. The most commonly drank breakfast blends include English and Scottish with a heavily malty flavors, and Irish, slightly stronger with Kenyan and Assam (another region in India) leaves.

Jasmine Tea – This is one of the most fragrant and flavorful of the tea blends and Jasmine tea is the most popular Chinese flavored tea. Jasmine tea is a special blend of high quality loose tea leaves with jasmine petals. The jasmine petals impart a delicate aroma and slightly sweet flavor to the tea. Jasmine tea is most often made using green tea but it can also be made using oolong, black or white tea leaves.

Herbal Teas - Unlike flavored tea and other blends, herbal “teas” are not technically tea at all because they are not made from the Camellia sinensis plant. Herbal teas are concoctions of leaves, herbs, spices and flowers from a variety of plants added to boiling water. Herbal drinks are typically recognized for their caffeine-free quality and also for soothing and rejuvenating effects. Popular herbal tea flavors include chamomile, peppermint, fennel, rose hip and lemon verbena. Considered a floral tea, chamomile has a very aromatic, fruity flavor and is credited to help alleviate toothaches, insomnia, muscle cramps, and to reduce the swelling of skin irritations.

The term “Red Tea” has always been confusing. Red tea is not akin to black, green or white teas. Red tea is made from the South African herbal plant called Rooibos or Red Bush but similar to real teas the Rooibos leaves are rich in antioxidants. This kind of tea has been proven to help boost the immune system, and is also caffeine-free.

“Honeybush Tea” is another herbal tea from Africa which has a sweeter taste than most teas and the fragrance of honey. A cousin of red tea, honeybush tea has no caffeine and very little tannin but plenty of antioxidants. It is used by many people to help alleviate digestive and heart problems that are aggravated by stimulants such as caffeine.

Unusual Varieties

Some other unusual examples from the Tea Association of the USA (www.teausa.org):

Ceylon Breakfast: A blend of fine teas grown on the hillsides of Sri Lanka producing a rich golden liquor with superb flavor.

Chai: A blend of black tea with various spices and steamed milk as commonly drunk in India.

Flowery Orange Pekoe: A large leaf size containing an abundance of tip (the leaf bud of the Camellia sinensis plant).

Gunpowder: A type of Green tea which has been rolled into pellets.

Gyokuro: A prized Japanese Green Tea which is rich to the taste and pleasing to the eye. The tea undergoes special handling at every stage of its growth (shaded) and processing (hand-fired).

Imperial Tea: A rolled Green Tea from Ceylon, China, or India made from older leaves. It has a good aroma and is refreshing.

Keemun: A fine grade of Black Tea from China. It has a dark amber color and unique sappy liquor.

Lapsang Soucho: A fine grade of China Black tea with a distinctive smoky flavor which results from a unique drying process. Tea drinkers either love or hate the taste of this unusual tea.

Pan-fired: A Japanese tea which is steamed and then rolled in iron pans to halt further oxidation.

Pingsuey: In Chinese, the term means ice water. A Black Tea from the Hangchow district of Zhejiang Province. An excellent mild tasting tea.

Pouchong: Some of the finest quality and high priced teas. A very fragrant tea which is also used as a base for making Jasmine Tea.