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Trip Around the World for Coffee

Author: Kurt Schefken

There are so many different coffees and beans from around the globe. Just like wine and grapes, there are plenty of different options to be tried and adored. Find your favorite variety on this meaningful adventure.

Columbian coffee has become world renowned over the years. Tolima produces LaEsperanza which is grown at about 6,000 feet. It is known for its delicate aroma and slight notes of chocolate and cherry like appeal; meanwhile hosting a hint of pipe tobacco. Because Colombia is the number two of coffee producers there is much more to be enjoyed. For
instance, there is the Supremo which offers hints of vanilla with semi-sweet chocolate. It is known for its complexity. It needs to be enjoyed hot or those elements fade.

Heading over to Hawaii next, there is the Kona. This hand picked coffee can be enjoyed in either a dark roast or medium roast blend. The dark roast has very little acidity. There is also an espresso which is known for its strong
character.

Traveling next to Africa there is the Tanzanian Peaberry. This coffee can be found on Mt. Kilimanjaro. These Peaberries are known for their distinct shape. Typically coffee beans are a pair of flat sided beans, however,this bean is single and oval. Ethiopia is home to the Yiracheffe region which has become famous and legendary for its citrusy coffees.

Then over to India, another famous region and coffee, is the Monsoon Malabar. The product is due to the wet winds and three month time span. These yellow beans have a puffy appearance with notes of apricot. There is also the Jumboors which is known for its raison sweetness.

Indonesia is the fourth largest coffee producer and offers its very own very distinct coffees. Sumatra is a light roast, but it does have a flowery and somewhat tart taste that is not always enjoyed, but definitely loved by those who are looking for that in a coffee. Then there is the dark roast with its spicy and tropical fruit notes, specially the cedar and grapefruit. These are coffees of the more northern provinces.

Vietnam is home of the Robusta from Lampung. Their drying and washing process creates a woody cup of coffee that competes well with the Arabica.

Jamaica cannot be missed, of course. Jamaica is home to another peaberry single bean coffee. However, this one is full bodied and very sweet. It is known for its powerful taste.

Although the coffee was most certainly enjoyed, a tasteful adventure around the world for coffee can be quite tiring. Good thing there was plenty of caffeine to keep you awake.

About the author:

Kurt Schefken is writing primarily for http://www.coffee-espresso-maker-tips.com, an online site on the topic of bunn coffee brewer, bunn home coffee maker and different subjects.

What “coffee experiences” have you had in your travels?

By Stephanie Larkin

Article:
If you are interested in health and diet, you have probably read
all the research which points to the benefits of fresh,unprocessed
foods. Eating healthier nearly always means opting for fresh fruits,
whole grains and unprocessed meats and fish.
*
Unfortunately, choosing foods without preservatives does have a
down side – food spoils faster. That is no reason to go back to
eating over-processed foods full of chemical preservatives,
though. Long before our dependence on chemical preservatives,
our mothers knew the secrets to keeping food fresh longer
naturally. Here are some tips to help you keep fresh fruits,
grains, vegetables, meat and fish fresh longer – the natural way.
*
General Tips:
*
1. Keep your refrigerator at the right temperature. It should be kept
between 38 and 40 F. to keep your foods as fresh as possible without
freezing them.
*
2. Keep your eye on expiration dates when you shop.
*
3. Do not store highly perishable foods in the refrigerator or freezer
door. They are more prone to temperature fluctuation.
*
4. Moisture promotes rotting and mold. Wipe vegetables and fruits dry
before storing and avoid storing in plastic bags.
*
Fresh Fruits and Vegetables
*
Vegetables and fruits give off a gas called ethylene as they ripen.
The ethylene sets off a chain reaction that causes the release of more
ethylene, causing the food to ripen further.When fruits and vegetables
are exposed to ethylene, they ripen faster. Some fruits and vegetables
give off more ethylene than others – and some of them are more
sensitive to ethylene than others.
*
1. Ethylene producers include apricots, avocados,bananas, cantaloupes,
honeydew melons, kiwis, mangoes,nectarines, papayas, peaches, pears,
plums, and tomatoes.
*
2. Fruits and vegetables that are sensitive to the effects of ethylene
include: apples, broccoli, carrots,cucumbers, eggplants, green beans,
lettuces and other greens,potatoes, summer squash, and watermelons.
*
3. To keep fresh fruits and vegetables fresh longer, do not store any
of the former group in the same drawers as those in the latter group.
*
4. Store fruits and vegetables in the warmest part of your fridge to
preserve flavor.
*
5. Remove produce from plastic bags before storing. The bags trap the
ethylene close to the fruit so that it ripens faster.
6.Wash produce and then dry well before storing. Moisture speeds
rotting.
*
Meats and Eggs
*
1. Keep fresh meats refrigerated between 38-40 F.
*
2. Keep meat in original wrapping in refrigerator if you will be using
it within two days.
*
3. Wrap meat in foil or freezer paper before freezing.
*
4. Make sure that there is plenty of air circulation around meat
products in your refrigerator.
*
5. Store eggs pointed side down.
*
6. Wrap smoked meats like ham or bacon in a vinegar-soaked cloth.
*
7. Cool cooked meats quickly and completely before placing them in
refrigerator.
*
Bread and Cereal Products
*
1. Store fresh bread in a cool, dark, dry place like a cupboard or
breadbox.
*
2. Close the waxed paper inner bag of breakfast cereals tightly to
preserve freshness. Better yet, transfer the cereal into a zipper lock
plastic bag and put it back in the box.
*
3. Freeze bread that will not be used within a week. If you freeze
artisan breads pre-sliced, you can just take a slice when you need it.
*
4. Keep soft cookies soft by storing them in a cookie jar or airtight
container with a slice of bread.
*
5. Cut slices from loaf cakes like banana bread and pound cake from
the middle instead of the end. After slicing, push the two ends
together to reform the ‘loaf’. You don’t leave a cut end to get stale
that way.
*
6. To keep cake moist, store it with half an apple in the container.
*
Dairy Products and Cheese
*
1. Store milk in its original container.
*
2. Do not store milk in the door where temperature is warmer.
*
3. Put milk back in refrigerator immediately after using.
*
4. Wrap cheese in waxed paper or plastic, then store in deli drawer.
*
5. Do not store ice cream in the freezer door. Keep it in the main part
of the freezer.
*
6. Place a sheet of plastic wrap or wax paper directly on the surface
of the ice cream before storing. It will keep fresh longer.
*
Miscellaneous
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1. Store coffee in an airtight, opaque container to preserver flavor
and freshness.
*
2. Buy coffee in whole bean form and grind enough for one pot at a time.
*
3. If you buy more coffee than you can use in 3-4 days,store in an
airtight container in the freezer.
*
4. Store avocadoes unbagged in the refrigerator.
*
5. Store bananas on the counter, unbagged.
*
6. Berries (blueberries, strawberries, raspberries)should be stored in
their plastic container or a resealable plastic bag in the back of the
refrigerator.
*
7.Wrap lettuce in damp paper towels and store in a plastic bag.

Do you have any other ways you’ve discovered to keep food fresh longer?

Author: Mike Carraway

Article:

If you enjoy making homemade wine, or are just thinking of giving it a try, this article will give you a few “inside tips” on how to make sure your first batch or your next batch of wine comes out perfect.This article won’t go in the the step by step details but there are many guides available on the internet that will do this for you.

The biggest secret to making sure your wine comes out perfect is Sanitizing. You have to sterlize and sanitize everything you are going to use and everything the wine will come into contact with. You can use many different sanitizing agents, I personally like something called B-brite sanitizer. You could also use a sulfite solution. Why do you need to sanitize everything, even the spoon? Because the wine has to stay in the fermenter and then the carboy for weeks. Remember, you have a room temperature, sugary solution we are dealing with. This is a perfect environment for any kind of microbe or bacteria to grow in. If there is any type of microbe, it will just love the enviornment you have put it in and it will grow and multiply and basically have a feast on your sugar and juices.

That is NOT what you want to happen.The only microbe that we want growing is the yeast. That’s it.
The warm sugary solution is wonderful for yeast but you must first make sure that you do not insert any kind of competition for the yeast.

So – STERILIZE everything that will come into contact with your wine.

The second big secret is sulfites.

Many people claim to be alergic to sulfites, but, in fact, are not. They are usually alergic to something else in certain food products but then they just associate the symptoms with sulfites.The fact is that sulfites are the number one food preservative in the world. Just about everything you eat or drink has sulfites in it. If you think you are alergic to them, you should consult with your doctor and find out for sure – don’t guess.

Sulfites act as both a preservative AND a microbe killer in winemaking. Many yeast strains are somewhat sulfite resistant so the yeast is not readily killed by the sulfites. This is perfect for winemaking. When you rack your wine from one container to another, it’s always a very good idea to add sulfites. The exposure to air during racking could introduce some of that good ‘ole acetobacter microbe and you could quickly end up making 5 gallons of vinegar.

The third “insider scret” is a little chemical called Pectin or Pectic Enzyme. This is a chemical that will break down something called pectin. Pectin, simply, is what makes jelly have it’s jelly like consistency. Fruits are full of pectin. if you are going to make any kind of fruit wine, you will need to add this enzyme to break down the pectin. You don’t want wine with a jelly consistency, right?

The big area that pectin enzyme will help you in is clearing your wine. Pectin in your wine causes it to be a little thicker and will also cause solids to stay suspended in the wine longer. Adding pectin enzyme will break dow the pectin and allow the solids to settle to the bottom of your carboy much faster.With these three simple tips, you should be on your way to making fine wine with a nice polish! Enjoy.About the author:
Mike Carraway has been making fine homemade wines for 21 years. You can get a FREE COPY of his book, “How to Make Your Own Wine“

Have you ever made your own wine? What advice would you give?