Category Archives: Coffee and Health

Japan to use coffee grounds as biomass fuel

TOKYO (Commodity Online) : Quake hit Japan is trying different things to boost non nuclear energy and the latest to this effect is using coffee grounds to use as biomass fuel in thermal power plants.   Japan’s Sumitomo Metal Industries Ltd. … Continue reading

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Bay Area coffee drinkers feeling price squeeze

Bay Area coffee drinkers feeling price squeeze 04/03/11 Tara Duggan, Special to The Chronicle San Francisco’s Four Barrel is about to raise its prices on coffee for the first time since it opened in 2008. If it hasn’t already, your … Continue reading

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What causes raw, green coffee staleness?

After coffee beans—really fruit seeds—are properly dried and uniformly conditioned to the right degree of moisture content for stability, they are at their peak of expression. The beans contain the maximum amount of volatile aromatic oils locked within the their … Continue reading

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What if my coffee is too strong or too weak?

Good quality coffee will commonly have some bitter elements, but they should exist in balance with other aspects; bitterness should not be an overwhelming component. Unfortunately, most people are rarely served anything but poorly prepared coffee that may also have … Continue reading

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Classic Blend

A classic blend of coffee should possess the following characteristics: * First, it should have a nice sustained crema. Mouthfeel is a huge part of the espresso experience. * Second, there should be at least a hit of brightness to … Continue reading

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Coffee and Health

According to coffee review website, coffee has been a medical whipping boy for so long that it may come as a surprise that recent research suggests that drinking moderate amounts of coffee (two to four cups per day) provides a … Continue reading

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Coffee; from ecological point of view

Coffee ranks with oil and steel as one of the world’s most intensely traded commodities. Many smaller countries depend on coffee for almost all of their foreign exchange. Millions of families worldwide depend on coffee for their livelihood. The majority … Continue reading

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Coffee Chemistry: Coffee Acidity

Coffee Chemistry: Coffee Acidity The perceived acidity of coffee results from the proton donation of acids to receptors on the human tongue. Coffee acidity is typically a highly valued quality especially in Central American and some East African coffee. Sourness, … Continue reading

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Coffee blends

Because coffee is a natural product, its flavor and aroma tend to vary from crop to crop and from one geographical region to another. To achieve the same consistent taste in the final product, some blend different types of coffee … Continue reading

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Coffee bitterness

Coffee bitterness is sometimes a negative, but omnipresent aspect of the beverage. At low levels, bitterness helps tame coffee acidity and adds favorable dimension to the brew. However, at high levels, a bitter coffee compound can overpower the other components … Continue reading

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