A recently study finds that coffee, or rather the caffeine from one cup of coffee a day, can reduce a person’s risk of dementia. Seems it helps strengthen the barrier between the brain and the bloodstream. Do we need yet another reason to enjoy coffee? Of course not. But this does indicate that caffeinated coffee may be healthier than decaf. Read more at the BBC website.
Add comment April 3rd, 2008
Alfred Peet, founder of Peet’s Coffee, passed away last week (cancer was the cause). While perhaps best known of his chain of Peet’s Coffee & Tea stores throughout the western US, his influence spread much further. For example, the founders of Starbucks got their start in the business working for Mr. Peet. You can read more at the SFGate or New York Times.
Add comment September 6th, 2007
Ethiopia is working to commercialize a variety of coffee plant found in the wild that produces beans with naturally low levels of caffeine. They’re currently at the ’seedling’ stage so it’ll be a few years before this makes it to the shelves, but it’ll provide an interesting alternative to traditional decaf coffee. No word at this point exactly how the caffeine level in these beans compares to that of regular or decaf coffee. (via Stuff)
Add comment August 16th, 2007
In this era of corporate greed, something as simple as the name of a coffee is squeezed to maximize profits. In this case, the debate is over what can and can’t be labeled ‘Kona Coffee’. While the average consumer may rightfully assume that Kona Coffee was grown in Kona, Hawaii, the reality is that, in an effort to make more money, many larger companies try to get more sales by mixing a small amount of Kona coffee beans with less expensive varieties and labeling the concoction a ‘Kona Blend’. An inattentive consumer may think they’re getting a great deal on Kona Coffee, and will end up disappointed. The debate is currently over exactly how much Kona Coffee needs to be in the bag to qualify as a ‘Kona Blend’. Currently, state law requires only 10% authentic Kona, which is so ridiculously low as to be insulting to coffee drinkers everywhere. It’s an ongoing story, so next time you’re considering buying some Kona, be sure to very carefully investigate its true origin and be sure you know exactly how much of the ‘good stuff’ is in there. (via The Star Bulletin)
Add comment July 24th, 2007
Here are some interesting facts about coffee (via Source2Resource):
1. Germay is the world’s second largest consumer of coffee in terms of volume at 16 pounds per person.
2. Over 53 countries grow coffee worldwide, but all of them lie along the equator between the tropic of Cancer and Capricorn.
3. An acre of coffee trees can produce up to 10,000 pounds of coffee cheries. That amounts to approximately 2000 pounds of beans after hulling or milling.
4. The percolator was invented in 1827 by a French man. It would boil the coffee producing a bitter tasting brew. Today most people use the drip or filtered method to brew their coffee.
5. With the exception of Hawaii and Puerto Rico, no coffee is grown in the United States or its territories.
6. Up until the 1870’s most coffee was roasted at home in a frying pan over a charcoal fire. It wasn’t until recent times that batch roasting became popular.
7. Each year, some 7 million tons of green beans are produced world wide - most of which is hand picked.
Add comment June 28th, 2007
By the end of the year, Starbucks will being using 2 percent milk instead of whole milk for its espresso drinks in all of its US and Canadian stores. What does this mean for you? Besides a slightly different taste, a grande latte will drop from 290 calories down to 190 calories. (via The Washington Post)
Add comment May 31st, 2007
Fresh Roast Systems has developed a new coffee roaster, one designed to be deployed in locations such as grocery stores, that will roast coffee on demand and to the level desired by the consumer. The machines are networked to receive updated roasting profiles for new batches of beans, so the retailer doesn’t need to spend much, if any, time tweaking it.
While it’s an excellent concept, I question how well the machine will handle variations in local temperature, humidity, and altitude. It’s certainly possible the machines have the necessary sensors and software to adjust roasting profiles, but it’s not clear from their website whether this functionality is offered.
Add comment May 25th, 2007
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