Coffee Pods

The Strauss family of Kamloops, B.C. has launched a new line of gourmet coffee pods for single servings. The company has also introduced herbal coffees as well this spring. You can find out more at straussherbco.com.

- News Canada

“There’s a lot of inaccurate information out there about beverages and the role they play in overall health and well being,” says registered dietician and nutrition-culinary expert Kim Galeaz. “It’s important for people to have the facts so they can make informed choices.”

Here are five common beverage myths that you may have heard. Quench your thirst for knowledge and you’ll find that you have even more healthy options for refreshment and enjoyment.

1. MYTH: Only water hydrates. Contrary to popular belief, water isn’t the only beverage that hydrates. In fact, most beverages, including soft drinks, tea, coffee, sports drinks and milk are at least 85 percent water. And that Diet Coke you enjoy in the afternoon? It’s more than 99 percent water!

Choose beverages that you enjoy. Several studies show that children and adults consume about 45 to 50 percent more liquid when it’s flavored versus plain water.

2. MYTH: Caffeine dehydrates. While caffeine can have a mild, short-term diuretic effect in individuals who don’t normally consume caffeine, studies have shown that this is not the case for people who regularly consume caffeine. In fact, a report on water needs released in 2004 by the Institute of Medicine found that all beverages, including those with caffeine, contribute to hydration needs.

Enjoy your morning coffee. Moderate caffeine consumption for adults — the amount contained in 2 to 3 cups of coffee or 5 to 6 cans of caffeinated soft drinks — has not been associated with adverse health effects or dehydration.

3. MYTH: Low-calorie and no-calorie sweeteners aren’t safe. According to taste researchers, sweetness is one of our first flavor preferences, yet some people believe the secret to losing weight is eliminating sweetness from their diets. That’s not necessary. Low-calorie and no-calorie sweeteners have been thoroughly tested and used throughout the world for many years, and are approved by the FDA.

Reduce your caloric intake without feeling deprived by drinking light, low-calorie and no-calorie versions of your favorite beverages.

4. MYTH: Carbonated soft drinks cause tooth decay. While all common sugars, including those in bread, cereal, juice and soft drinks, can contribute to the development of cavities if they stay in contact with the teeth, your teeth are exposed to a beverage for only a short amount of time. Also, the saliva that constantly bathes the teeth prevents erosion from acidic drinks like orange juice and soft drinks. Due to improved dental hygiene, tooth decay has declined significantly over the last 20 years, even as soft drink consumption has increased.

Bite back. Visit your dentist regularly and follow recommendations for daily dental hygiene. The widespread use of fluoride in drinking water, toothpaste and mouthwash has greatly improved dental health, making teeth more resistant to acid attack from plaque bacteria.

5. MYTH: All adults must drink 8 cups of water a day for good health. While there is no scientific evidence to support this long-held belief, many people still refer to this as the standard. The Institute of Medicine estimates that Americans get an average of 80 percent of their daily fluids from water and other beverages and about 20 percent is provided by foods. Larger people require more fluids. The IOM recommends 13 cups of fluids daily for adult males and 9 cups for adult females.

Get the facts. The specific amount of fluid you need each day depends on many factors, including your gender, age and weight, your environment, your health, and your activity level. One way to determine your needs is by using a hydration calculator like the one available at www.makeeverydropcount.com. Enter some simple information and you’ll receive all the information you need to quench your thirst.

Courtesy of ARAcontent

MEDFORD, Mass., Feb. 1 — Krups, a leading manufacturer of premium home espresso and coffee machines, and the Specialty Coffee Association of America (SCAA) have created a bevy of beverage-brewing tips to help turn your brewing blahs into brewing ahhs with the perfect cup of coffee at home.

Before preparing any type of coffee beverage, evaluate your machine. A clean and properly calibrated machine is essential in brewing the perfect pot of coffee or making the best cup of espresso.

• For optimal flavor, grind your coffee immediately before brewing.
• In order to preserve the flavor of the coffee bean as long as possible, it is important to keep coffee away from excessive air, moisture, heat and light.
• Coffee should be stored in an opaque, airtight ceramic or glass container and not refrigerated or frozen.  The moisture of the refrigerator or freezer will deteriorate your coffee.
• When grinding your beans, remember, larger grinds for coffee and smaller grinds for espresso.
• A good rule of thumb for making coffee is two rounded tablespoons of coffee per cup of water.
• The optimal water temperature for brewing coffee is 92 – 96 degrees.
• After coffee is brewed, the filter should be removed immediately.  The coffee that continues to drip from the filter will be bitter and can ruin your fresh pot of coffee.
• Never re-heat a cup of coffee.  To keep coffee hot, brew using a coffeemaker with a thermal carafe.
• Once brewed, coffee begins to loose its flavor within 15 – 20 minutes, so drink up!

For these and other coffee-related tips, visit http://www.krupscoffee.com.

The perfect blend of all the six elements comprising of rich soil, proper elevation, cloud cover, sunshine, rain and a moderate slope helping in the drainage of the roots provided by the Hawaiian islands, have ensured an ideal environment to produce some of the richest coffee in the world. The season of growing coffee starts in January and continues until the month of June. Every year the coffee growers wait patiently for the blossoms after the early rains that eventually produce coffee berries. Under the close watch of the farmers, the coffee berries ripe in the trees before they are individually harvested. Each phase of coffee making is looked after meticulously, starting from roasting and flavoring to dry milling. The typical Hawaiian coffee is rich in its color, density, and acidity with a great flavor.

The Hawaiian Islands, being the only state growing coffee in the US, produce an average of seven million pounds of coffee every year. While the Kona coffee remains one of the most favored around the world, a majority of the other islands have also started growing coffee now. Apart from the Kona coffee, some of the top flavors of the Hawaiian coffee include Kauai’s coffee, Ka’anapali Maui coffee, Haleakala Maui coffee, Molokai’s coffee, Waialua coffee and Macadamia Cream to name a few.

Due to its taste and overwhelming popularity, the Hawaiian coffee is very expensive, although the experience of tasting a quality cup is worth the money.

How much involvement do you want?

Some people just have a bit of the chemist in them. They like to mix and stir, whir and measure. Roasters vary along this dimension. Some simple stove top models are basically just a sauce pan with a tight lid and a special handle.

The handle contains a crank that allows the roaster to stir up the beans during the process. Stirring is essential to keep the beans from burning on the bottom as well as to keep the hot air inside circulating evenly.

Read the full article on coffee roasters.

From a narrow band centered on the equator of around 23 degrees North to 25 degrees South comes all of the world’s source of the liquid that a Turkish proverb calls ‘black as hell, strong as death, sweet as love’. As a commodity, coffee – from beans grown in over 70 countries – is second only to oil in dollar volume.

Read more on coffee bean producers.

Caffeine, one of the main ingredients in coffee, has long been known to be a mild stimulant. That can raise blood pressure, increase heart rate and produce the occasional irregular beat. But most researchers now believe the effect is mild and short-lived.

Read the full article on coffee and health.

Well, it was amusing to watch even if the coffee couldn’t be very good. Boiling coffee and running the liquid over grounds more than once can each produce a brew less than ideal.

Then in the 1970s, as with so many things, life changed forever. The drip method – inexpensive, quick and even an improvement in taste – came to dominate the scene. A cup of grounds thrown in a plastic container over filter paper, a few minutes of nearly boiling water dripping over the result and – voila! – coffee in a glass pot.

Read the full article on coffee brewing methods.

Buying chocolate covered espresso beans wholesale online, or any product for that matter, is not as frightening or difficult as you might think. You just need to know the precautions when you start entering your credit card numbers online.

Read the full article on chocolate covered espresso beans wholesale.

The word ‘beans’ is deliberately in single-quote marks, since the thing that gets roasted and ground to make the drink isn’t really a bean at all, it’s a seed.

In particular, it’s the seed of a fruit that grows on trees that can easily reach twenty feet or more. Some wild varieties grow to over 45 feet or 15m. Most of those seeds come in a pair, though there is a variety that produces only one (the peaberry). The berry resembles a cranberry, with a sweet pulp covered by a membrane called a silverskin.

Read more on coffee bean growing.