Gourmet Coffee: What does it mean?

You may have noticed that many coffee shops and supermarkets are carrying coffee products lauded as "Gourmet." What, exactly, does the label "Gourmet" mean in the coffee world? The answer is somewhat complicated. A Gourmet coffee is classified by several sets of criteria including:
· Quality of the Bean
· Cultivating, Picking, Processing
· Roasting
· Blending
· Freshness

Just as wine deemed "fine" varies from year to year, country to country and region to region, so it is with identifying gourmet coffee.
The one unwavering characteristic of Gourmet coffee is that it is made from the best beans each coffee-producing country is able to offer. The best are the Arabica beans, harvested from plants that grow at altitudes above 3,000 feet. Grown between the Tropics of Cancer and Capricorn in tropical or subtropical conditions, this high altitude produces premium beans--which are graded by density. The higher the altitude, the higher the density and the more prized the product. High-density beans make the most flavorful cup and merit the well-deserved "Gourmet" label.
Connoisseur-worthy coffees are often planted in the shade.Cultivating shade-grown plants yields a smaller crop, but makes for a much better tasting coffee that matches the standards of what constitutes a gourmet coffee.The shade slows the maturation of the coffee plant, which allows the coffee bean to fully develop--resulting in more natural sugar, better flavor, and less caffeine. Next, these top-quality grown coffee beans are carefully picked by hand, processed, and sorted so the premium beans are selected--in the country in which they are grown.
These beans are then roasted to perfection--once they arrive in the country that is importing the beans. The roasting process greatly impacts the taste of coffee. The degree of roasting required for a specific coffee bean will depend on the coffee bean's country of origin and its optimal flavor characteristics. Certain types of beans need to be roasted to a light brown color to release the flavor characteristics that make it gourmet. Another type of Gourmet coffee bean may need a different roasting process in order to qualify as truly Gourmet.
It is important to note that the specific blend of beans also can determine if a coffee may be termed gourmet. Unfortunately, many companies attempt to increase their profits by blending the fine Arabica beans with lesser beans, which dilutes the quality of the coffee. Gourmet coffee is usually made up of unblended, upper-altitude grown Arabica beans.
The final gourmet criterion is the freshness of the coffee.It is highly recommended that gourmet coffee is stored and sold in oxygen-proof bags. Try to purchase whole bean gourmet coffee that can be ground just before you brew it. Roasting coffee beans is fundamental to releasing the desired flavor characteristics of the coffee beans, but it also begins the oxidization process. Once a coffee bean is roasted, volatile oils contained within the bean become vulnerable to oxidizing, which will damage the quality of the bean and the flavor will change.

Coffee Candies

Chocolate covered coffee beans

Sometimes referred to as "chocolate-covered espresso beans," this latter name is somewhat of a misnomer, as there is no specific item called "espresso beans" . Creating individually covered beans is not terribly easy in the home kitchen; special machinery is used in commercial settings. As a result, you have several options:

1) Coffee bean "bark"

1. Place darkly roast coffee beans (dark beans offer better contrast to the coffee) on a waxpaper-covered baking sheet; spread them out as evenly as possibly. In the case of whole beans, it is best if they do not touch (remove some if necessary). Whole beans can be used, as well as crushed (with a rolling pin, mortar and pestle, etc.), or ground.
2. Melt semi- or bittersweet chocolate in a double boiler or microwave oven. Do not overheat; remove when small pieces of chocolate remain and stir to until they melt.The better quality chocolate you use (e.g., Callebaut, Guittard, etc.) the better the resultant product.
3. Evenly pour the chocolate over the beans.If you use a heat-proof spatula to spread the chocolate, be careful not to lump the coffee pieces together while spreading.
4. To speed hardening, the sheet can be placed in the fridge or freezer. If you do so, you should tightly cover the beans, since refrigerators and freezers contain many other undesirable odors.
5. Break the chocolate into pieces.

2)Molded chocolate

You can find chocolate molds at candymaking or quality kitchen shops. Alternatively, many large discount stores sell rubber ice cube trays with small, shaped depressions (though these may impart an off-flavor to the chocolate).
Melt the chocolate as above and fill each mold slightly less than halfway (or less, if the molds are small) . Place one or more beans into each mold, then top off with chocolate. Pop out the molds when the chocolate has fully hardened.
You can also coat the molds with cocoa powder before pouring in the chocolate.

3) Individual beans

Pour a handful of beans into the melted chocolate, and mix until they are coated. Remove them one by one with a fork and place them onto waxed paper. Note that special dipping forks are sold by candymaking suppliers.
A note on tempering chocolate.
Tempered chocolate, which has been heated and cooled in a prescribed manner, will have the best appearance and texture in the finished product. Briefly described, the process is as follows:

1) use a good quality chocolate (chocolate with too low a butterfat content, or with too many adjuncts, will cause the process to fail), and work with a pound or so at a time.
2) chop it up finely. You will also need a double boiler and a thermometer that displays a range from at least 60 to 150 degrees Fahrenheit, in one degree increments. A microwave can also be used, but you must work very carefully not to overheat the chocolate. Do not wait for all of the chocolate to melt: you will likely have overheated it.
3) Put one quarter (i.e., one-quarter pound) of the chopped chocolate in the top pot of a double boiler. The bottom pot should contain 140 degree F. water, no higher than the fill line. Stirring constantly with a rubber spatula (scraping down the sides), allow the chocolate to almost completely melt, then add another quarter of the chocolate. Repeat until all of the chocolate is melted and smooth.
4) Pour out the hot water and replace it with water at around 65 degrees F. Stirring constantly, allow the chocolate to cool to 85 degrees F.
5). Pour out the cool water and replace with 100 degree F. water; bring the chocolate up to 89 degrees F., but no higher; it is ready to use. If you need to keep the chocolate at this temperature (i.e., for dipping rather than molding, fill the bottom with 90 degree water.

Do not allow any water to get into the chocolate, or it will seize and become useless. Do not allow condensation from the lower pot to get into the chocolate, and do not get any water on the spatula


Coffee brittle
0.33 cup coffee beans, full city roast or darker
1.5 cup sugar
0.75 cup light corn syrup
0.5 cup water
3 tablespoons butter, divided into small pieces
0.5 teaspoon baking soda (optional)
chocolate (see first Note)

Crack beans by placing them in a plastic bag and crushing them with a solid, heavy, unbreakable object. Do not use a grinder; even at the coarsest setting, it will be too fine. You don't want brewing-sized grounds; contrarily, very large pieces will give a stronger taste than smaller ones, perhaps too strong. Very lightly butter a large jelly roll pan or cookie sheet or use a silicone baking sheet insert.
Combine sugar, syrup and water in a medium-sized saucepan with a heavy bottom and bring the mixture to a boil, stirring until the sugar dissolves. Cook without stirring until it reaches 285 to 290 degrees on a candy thermometer, then add the coffee bean pieces, stirring briefly until mixed. Continue to cook until 295 degrees, remove from heat, and stir in the butter.
If you wish to stir in baking soda now, the brittle will be lighter and foamier in texture. Without the baking soda, it will be harder and denser.
Spread the mixture thinly and evenly on sheet. When cool, break into small pieces.

Note: this isn't very sweet, so it's for serious coffeeheads.Chocolate goes well with this and will allow more people to enjoy it. When the brittle has started to set but is still hot, spread chocolate chips or small pieces of chocolate evenly over its surface. Dark chocolate best complements the taste. Let it sit for half a minute, then use a heat-proof spatula to spread the chocolate evenly.

Note: the sugar syrup gets extremely hot. If it gets on you, it will stick and burn. This is not an appropriate recipe to make with a child. Do not stir with a metal implement: the handle will get extremely hot. Use wood or high-temperature silicone (check its temperature rating).


Mocha brittle
1.5 cups sugar
1 cup very strong coffee
1 cup light corn syrup
12 ounces (by weight) mixed nuts (or all almonds)
5 tablespoons butter, divided, plus enough to butter a baking sheet
1 teaspoon vanilla extract
1.5 teaspoon baking soda
3 tablespoons cocoa
p lang="en-US">The coffee should be strong: either espresso or double-strength (or stronger) brewed coffee.
Mix the cocoa and baking soda together thoroughly.Generously butter a baking sheet.

In a large saucepan over high heat, cook coffee, water, 2 tablespoons butter, and corn syrup.Stir to make sure the sugar is fully dissolved by the time it comes to a boil, and stir frequently to prevent burning (using a wood spoon or heat-resistant, silicone spatula). The liquid will have a tendency to foam up, so watch it carefully (the butter will reduce foaming).
Cook until mixture reaches 280 degrees F on a candy thermometer, then slowly add nuts and cook, stirring, until temperature reaches 300 degrees F. Turn off heat.
Carefully stir in the remaining 3 tablespoons of butter and the vanilla until blended. Add cocoa/baking soda mixture and stir vigorously but cautiously.
Pour mixture onto prepared cookie sheet and spread as thin as possible with wooden spoon. Cool completely. Break cooled candy into pieces. Store in an airtight container.
The long cooking time will eliminate a lot of the coffee taste, so even starting with very strong coffee, the taste will be subtle.

Note: Though sweeter than the coffee brittle, additional chocolate goes well with this (the cocoa will intensify the taste) and will allow more people to enjoy it. When the brittle has started to set but is still hot, spread chocolate chips or small pieces of chocolate evenly over its surface. Dark chocolate best complements the taste. Let it sit for half a minute, then use a heat-proof spatula to spread the chocolate evenly.

Note: the sugar syrup gets extremely hot. If it gets on you, it will stick and burn. This is not an appropriate recipe to make with a child. Do not stir with a metal implement: the handle will get extremely hot. Use wood or high-temperature silicone (check its temperature rating).

Drinking Coffee Reduces Risk of Gout

It was reported in Arthritis & Rheumatism (June 2007) that there is a strong link between drinking coffee and a reduced risk of gout in men over 40. It is thought that coffee consumption may lower uric acid levels in the blood, the leading cause of gout.
The results of the 12-year study are based on 45,869 male participants, aged 40-76 in 1986. These participants were primarily white (91%) and in medical fields: dentists, optometrists, osteopaths, pharmacists, podiatrists, and veterinarians. These men had no history of gout at the start of the study. Validated questionnaires were used to measure the intake of coffee, decaffeinated coffee, tea, and total caffeine every 4 years for 12 years for each of the subjects.
After 12 years, there were 757 confirmed cases of gout, (a supplementary questionnaire was used to determine whether participants met the American College of Rheumatology survey criteria for gout,) and the results suggest that those who consumed coffee on a long-term basis were at a lower risk for developing the condition. It is important to note that there may be other lifestyle or diet factors that influenced gout risk, and that this study was self-monitoring and limited to a narrow spectrum of the population. It has also been suggested that the antioxidants in coffee and tea may contribute in part to the lower incidence of gout in this study group.

The "Think" Drink

What Coffee Can Do :

* Improves mental performance
* Boosts physical energy.
* Elevates and improves mood.

How It Works

* Researchers at MIT found that "caffeine isa mind-accelerating mood booster."
* It increases mental performance.
* Caffeine stimulates reaction time, attention span,concentration and acuity with numbers. As littleas 32 mg of caffeine as much as in a single servingof cola or a 5-ounce cup of tea can give you a realmental and energy boost.
* Caffeine moves to your brain fast, with 20 to 30 minutes and lasts up to 6 hours.

Bonus
Caffeine also improves physical endurance. Studies show that cyclists pedaled 7% harder and lastedin competition 20% longer after taking caffeine.

Tip
Drink your caffeine before your meal for a bigger energy boost and fatigue beater effect.SOURCE: 'On-the-Job Energy Boosters"' by Edita Kaye

Drinking coffee may cut men's gallstone risk

NEW YORK, June 8 (Reuters Health) -- Whether they choose espresso, latte, brewed or instant, men who drink four or more cups of coffee each day have a 45% lower risk of developing gallstones, according to a report in the June 9th issue of The Journal of the American Medical Association.
In the study of 46,008 men aged 40 to 75 with no history of gallstone disease, men who regularly consumed coffee had a reduced risk of gallstone disease during 10 years of follow-up compared with men who did not drink coffee on a regular basis.
Men who drank two to three cups of regular coffee per day had a 40% reduced risk of developing gallstone disease than non-Java drinkers, and those who drank four or more cups per day had a 45% lower risk. No such effect was observed with consumption of tea, decaffeinated coffee, or low-calorie caffeinated soft drinks, the investigators report.

SOURCE: The Journal of the American Medical Association 1999
Copyright © Reuters Limited 1999

Coffee may protect against cirrhosis of the liver

In the past decade, research in the United States, Japan and Italy indicates that consumption of coffee has a strong protective effect against cirrhosis of the liver.
These studies show that drinking 3 to 4 cups of coffee a day was associated with an 80% reduction in risk for cirrhosis of the liver, compared with those who don't drink coffee at all. Cirrhosis is a chronic disease which damages the liver's tissue. Excessive alcohol use is the leading cause of cirrhosis, which is the 9th leading cause of death in the United States.

Coffee may be effective in reducing the risk of cancers of digestive tract
Coffee has shown a protective effect against colon cancer in some studies. A recent meta-analysis of 17 studies on coffee consumption and colorectal cancer from 1960 to 1990 found the risk of colorectal cancer to be 24% lower among those who drink 4 or more cups of coffee per day, than among those who rarely or never drink coffee.
The most likely explanations for lower risk of colorectal cancer among heavy coffee consumers are the enhanced colonic activity induced by coffee, and that anti-mutagenic components in coffee and caffeine inhibit the cancer-causing effect of various microorganisms.
Colorectal cancer is the second leading cause of cancer-related deaths in the United States, with some 131,000 Americans diagnosed with cancers of the rectum and colon on an annual basis. About 90% of the cancers occur in people over age 50.

This information has been reviewed
by Alan Leviton, M.D., an epidemiologist in Boston.

2 Cups of Coffee a Day Helps To Keep Liver Disease Away?

Over the past few years, there has been an increase in evidence that coffee consumption may decrease the risk of health problems in the liver, primarily: cirrhosis, cancer, and liver disease.

Cirrhosis is usually caused by scarring of the liver tissue, which causes a build up of fatty tissue that affects its ability to process toxins. Often, this is due to excessive alcohol consumption or Hepatitis B or C. Additionally, a build-up of certain medications may adversely affect liver function. In June, 2006 Kaiser Permanente Medical Care released research from a new study that found a 22% decrease in the incidence of cirrhosis (due to alcohol consumption) for those who drank one cup of coffee per day. (Read Archives of Internal Medicine, June 12, 2006)

In July, 2007 Tribune Business News posted the following good news: Researchers have found that people who drink 1 to 2 cups of caffeinated coffee daily have half the liver cancer risk of those who never drink coffee. Some theorize the antioxidants in coffee have a protective effect. This is in alignment with a study conducted in Norway, where 214 cases of liver cancer were found in coffee-drinkers, versus 547 cases in non-coffee drinkers (per 100,000 people). It is important to note that it is not the caffeine in coffee that is thought to be helpful (tea has caffeine as well) rather, there is something in the chemical makeup of coffee that is beneficial.

Another study published in the American Gastroenterological Association magazine (2005) addressed the relationship between coffee and liver disease in the United States. These findings indicated that by drinking more than two cups of coffee per day, it may be possible to reduce the risk for chronic liver disease. This preventative measure seemed most affective in those who were overweight, diabetic, or who had a high alcohol intake. This study followed subjects for approximately 19 years, and found that of the 9,859 participants--those who drank more than two cups of coffee per day lowered their risk of developing chronic liver disease.