Modern society has incorporated coffee into a lot of social activities. When a guy asks a woman out, he asks her to have a cup of coffee with him. It is also customary that the morning beverage be coffee. A cup of coffee is also normally offered to a house or office guest. Most business meetings are also discussed over a cup of coffee. Such is the importance of this beverage that it is now normal to find a coffee shop in each street corner.

With the ever-increasing popularity of coffee and coffee shops it has been observed that the market for coffee paraphernalia and equipment has also skyrocketed. Since the need for coffee and coffee equipment has increased, more and more businesses are jumping to the bandwagon by banking on the coffee craze.

One such company is Capresso which is a privately held company in the United States. This company caters to the coffee-drinking public by providing high-end coffeemakers, grinders, espresso machines, and other kitchen electronic equipment.

The founder of Capresso, Incorporated was Michael Kramm. This company was founded only in 1994. Kramm is actually a native of Germany yet he went to the United States to try to develop the Krups market in the U.S. Kramm also serves as the president of Krups USA. He was also the one to introduce the American consumers to high-end European style coffeemakers. This very move launched the market for the U.S. in-home espresso. This market is now estimated at $200 million in retail.

One of Capresso’s most famous products is the Jura Capresso automatic coffee centers. These coffee centers are marketed in the U.S. (a joint venture with Switzerland’s Jura AG) as automatic cappuccino and espresso units (Capresso being so-named, by Kramm’s wife for 35 years, as it means cappuccino and espresso put together).

This joint venture came into existence in 2003 when Capresso, Inc. has started to market Jura Capresso automatic coffee centers with Jura AG of Switzerland. Jura dominates the global market when it comes to the premium segment of automatic coffee centers. Over forty countries share this great product.

Other high-end products include the programmable coffeemaker called Coffee TEAM which comes with a built-in burr grinder in the shape of a cone. Another quality product is the Capresso MT500 a stainless steel lined drip coffeemaker.

Coffee drinking has never been this grand before. In fact, there is nothing simple about making and serving coffee anymore (unlike you’d like to settle for an instant coffee!). With these latest innovations in coffee drinking, no modern man should go without a Capresso product at home!

When you are craving a delicious, smooth, rich cup of “Joe”, you may want to research and take note of all of the different types of coffee machines on the market. Coffee machines can be found in homes, dorms, offices. You’ll even be able to find a coffee maker that is designed to fit into spaces inside an RV and a “big rig”! If you are going camping, there’s coffee making machines you can use, too! There are many different models of coffee machines on the market today. Each has its own special features and most are available in a wide variety of colors, finishes, size and price.

There are many types of coffee machines, including: automatic, French press, stove top, espresso, vacuum and the pod. These machines will either be hot or cold brew coffee makers. There’s actually even machines that are combination; they posses both grinder and coffee making capabilities! Whether you need a coffee maker that produces one cup, or 20 cups and more, there are many machines to pick from.

Many companies manufacture machines used for making coffee, including: Bodum, Bosch, Bunn, Capresso, KitchenAid, Mr.Coffee, Jura, Saeco, Rancilio and Santos. These makers are offered in many colors, including: black, red, white and just about every other color you could want. They can be found to be made of a durable plastic or stainless steel and they usually contain a shatterproof glass carafe.

The features offered include: electric timers, filters, frothing systems, thermal glass carafe, water reservoir, lighted on/off switch, digital/programmable, warming plate (some are metal and some are porcelain) and thermostat. Coffee machines can also vary in price, depending on your preference and functionality it will need to perform.

One thing is for sure, when you are craving a great cup of coffee, espresso or cappuccino, you will want to put some thought into the type of machine you will need. Once you decide your price range, make a list of the features you are looking for. There are so many different coffee machines out there, you should have no trouble finding one that will be perfect for your home or office!

Arabica coffee beans are grown in Africa,areas in Asia as well as Latin America. It is believed to be the first type of coffee beans that were harvested. It is widely grown than other type of coffee beans. Usually they can take about seven years to reach their full size. The fruits from the plants which contain the seeds are called the Arabica coffee beans. The beans must be picked at a proper time for it to produce a good cup of coffee.

As we know, coffee contains caffein but the good news is that Arabica coffee has lower level of caffein compares to other types of coffee.

Where are Arabica coffee best planted? The Arabica plants grow well on the steep slopes as well as the terraced highlands. The reasons being they can get the right amount of sunlight and a lot of rain. However, the coffee plants can not grow higher than thousand feet high. In a year these plants can produce about one pound of Arabica coffee per annum.

Now we know how and where they are grown, let’s look at how they are being processed. There are two popular ways how coffee are processed: wet and dry process.

The Wet Process

In wet process, the beans are harvested from the farms. From there they go through several stages before they are sold and roasted. The first major process is in the factory, where the ripe beans are separated from the unripe beans, depulped to remove the outer cover. They are then fermented in a tank to remove the Arabica coffee beans from the husk. After an adequate time when the soaking process has been completed the beans are removed and dried out in the sunshine on huge patios for about six weeks. During the daytime the coffee beans are rakes continuously so that they dries up quicker and evenly, at night they are being transported into covered buildings.

The Dry Process

In dry process on the other hand, the husks of the coffee are allowed to be intake after they are being harvested, no soaking in the fermented tank like in the wet process. Therefore the Arabica beans still have the husks which dry around the beans.

Arabica coffee beans has different types of flavours, this however depend on where they are coming from. There are people who say that other types of coffee taste like spices, nuts a swell a chocolate. That is one of the reasons why coffee made from Arabica beans is more popular among coffee drinkers than those coffee made from Robusta coffee beans, even though the latter is cheaper. It is all about the flavor. Many coffee drinker say that Arabica coffee has the right level of acidity and the mild flavour indulges them with a great tasting cup of coffee. While the Robusta beans are criticised for having a woody and harsh acidic taste. Therefore if you would like to have a cup of great tasting and fulfiling coffee, go for Arabica coffee beans, you won’t regret it for a minute.

Coffee came to the Dutch East Indies archipelago in the late 17th century. The legend of coffee itself makes fascinating reading (Kaldi and his dancing goats!), but for Indonesian purposes coffee arrived here in an organized and less mythical fashion on VOC (the Dutch East Indies company) trading galleons, via Yemen and the Dutch enclave of Malabar. These first coffees introduced were Arabica, direct descendents of 6 coffee trees the Dutch managed to smuggle out from Yemen and plant in the Botanical gardens in Amsterdam. The trees were well suited to the tropical conditions found on Java and quickly thrived and produced cherries. The first plantations were located close to Batavia (modern day Jakarta). Later plantations were established in Sulawesi, Maluku and Sumatra. Independently Colonial rivals Portugal planted Arabica in East and West Timor as well as in Flores. Coffee, along with nutmeg, cloves and other spices, became the backbone of the VOC economic machine. Infrastructure to get crops out of plantation areas led to development of port and later rail and road systems that still exist today. After the demise of the VOC the Dutch colonial government took over many of the business activities in Indonesia. At one stage sale of these commodities made up almost 30% of the entire Dutch GDP.

In the late 1800’s rust disease hit the coffee crops of Indonesia. The disease was debilitating, wiping out most of the Arabica trees in Java, as well as in the outer islands. The Dutch colonial government responded by replanting- firstly in a subspecies called Liberica (which proved to be almost undrinkable) and then mostly in the more resistant Robusta variety. Robusta still makes up around 90% of the coffee crop grown in Indonesia today.

There are four main sub types of Arabica found in Indonesia. These sub-varietals are locally called- USDA, Kartiki, Lini-S and ABG-III. Of these the most widely grown are Lini-S and Kartiki. The differences are mostly in the yields on the tree and sometimes in the size of the cherry.

Robusta is a hardier tree. The beans from the Robusta plant have a higher level of caffeine than that found in those from Arabica plants. Robusta is often used in instant coffee and has half the chromosomes found in Arabica. Robusta makes up the bulk of the coffee exported from Indonesia, but it is the regional Arabica’s that make the archipelago famous.

Processing

The coffee beans you see after the roasting process have come a long way from where they started, as “cherries” on Arabica plants. Coffee trees flower twice a year, the flowers being fragrant, white bunches that hang from the trees. Only 25% of these flowers will go on to be fertilized and produce small buds that later grow into coffee beans. The beans take several months to ripen. Once they have reached a level of ripeness where the outer skin turns red, the picking begins. The majority of our partners hand pick, so the selection process is far better than the bigger estates that often strip pick using machinery.

Arabica trees can grow up to 30 foot tall, if not pruned. Most farmers try and keep their trees to around 8 foot or shorter, so the cherries can easily be reached during picking. The seasons for picking vary across the archipelago. In Sumatra the season runs from November to January, in Java from early June through to September.

Generally Government run Estates and small-hold farmers use one of two different methods to process the picked cherries into what’s called “green coffee”. The “dry” method is predominately used in Sumatra and by small hold farmers in Java, Bali and Flores. This method involves drying the beans outside under the sun. The beans are laid out either on a concrete pad, or on sacking laid out on the side of the road. The process can take several weeks if done properly. Over this time the beans are raked and turned as often as needed to ensure a universal drying effect is achieved. Once the outer area of the bean begins to fall off, the coffee is ready to have the pulp removed. Normally this is done by machinery- although some of these mulching machines are still hand driven! The final product is a green bean, about 1/3 rd of the size of the original cherry.

The second method of drying coffee is the “wet” processing system. Wet processing means the bean can begin the final preparation stage immediately after being picked. Instead of drying under the sun the cherries are processed through a water system. This leads to the outer skin softening making it easy to remove. The system works well although there are often times when the sugar in the beans can ferment, causing the flavor of the beans to be affected. Most large estates in Java use this system as it speeds up processing and generally makes selection of the final green bean much easier. The quality of green bean from wet processing is generally higher.

Dynamics

It is estimated that almost 97% of all coffee in Indonesia is grown by small-holders. The definition of a small holder is a farmer who grows coffee on a plot that is around 1.2ha in size or smaller. This is in sharp contrast to coffee being grow in Central and South America, where most coffee grown is on Fincas (Estates). The number of farmers growing coffee as a main or a subsidiary crop is conservatively estimated at being around 8 million. The sheer number of growers and the geographical isolation of where coffee is growing in Indonesia, makes this country one of the most unique collection of origins in the coffee world.

Indonesian Coffee has always had a special place in the specialty coffee niche. Consumers have been able to enjoy Kayu Mas Estate Java, Mandehling, Gayo Mountain Arabica and Highlands Toraja Arabica for many years. The new wave of Indonesian Specialty Coffee goes a lot further- bringing coffees from many new, exotic and exciting growing regions- Bali, North Sulawesi and West Java to name just a few. The future for Indonesian producers is to move away from the historical dependence on Robusta and to bring to the coffee drinking world these new and exciting origins.

© Alun Evans, Merdeka Coffee- all rights reserved. May reproduce or republish with permission and accreditation to original author.

As a profession making coffee drinks is the job of a barista. Obviously, how beans are judged will shape up from the experience.

Company buyers and ‘cuppers’ (professional tasters or coffee contest judges) along with the barista share the goal of discovering beans from which a great drink is produced. The efforts immediate feedback leading to failure or success is however received by the barista each day while standing in front of the final consumer.

Therefore, what exactly is the bean and its product quality can be found from the barista.

Approximately 25 degrees south or north of the equator’s band, beans are produced from coffee grown in around 70 countries from the Caribbean to South America, from the Middle East to Africa and over to Hawaii.

Naturally then, marked differences are shown on different countries beans due to the techniques, equipment, altitude and climate and countless other factors. So, radically diverse products will grow in varied plantations.

Robusta and Arabica are still two main categories the coffee plants come in. Solely used for the finest coffees the Arabica has half the caffeine in it compared to Robusta. Aroma filled and flavorful are its beans characteristics.

The Milds-arabica beans growing from plants at 3000 feet (915m) or higher are preferred as superior coffee grows at higher heights. On contrast grown in Brazil at a much lower height are Arabica beans called ‘Brazils’.

The categories widen for those desiring roasted. ‘Cinnamon’ (named due to the spice color and not because of the flavor) or light are there. Highly caffeinated and acidic are their characteristics.

As the major coffee vendors (Yuban, Folger, etc.) uses the same degree the medium or ‘American’ roast is extremely popular and slightly darker. According to majority barista’s standards not a quality cup.

Reducing the acid taste and caffeine, dark or ‘city’ roast is the process available in many specialty shops. Frequently, a less bitter but sweeter cup is resulted from this. For the regular espresso this is what’s normally used.

As, more full-bodied coffee is preferred by the French, the ‘French’ roast which is next in line is thus named. Possessing a sheen or oily texture the beans are very dark brown in appearance. For not confusing these with beans which only have been burnt sniff and look carefully.

Regularly used in espressos of special kind, the ‘Italian’ roast is the darkest on the drinkable scale. Making a fine cup are its distinctive pungent aroma and deep brown color.

Standing daily with an arsenal of machines and an array of choices, the barista should be given a thought next time you shop for beans. Beans are something that person knows.

Article Source: http://EzineArticles.com/?expert=Ray_L._Walberg

Start With Good Tools

A great cup of coffee can’t be made with a dingy old filter and a coffee pot that’s older than you. Start your home coffee barista career with quality equipment that’s designed to last and made to make great coffee.

Look for a machine that has a stainless steel, reusable filter and a built-in water filter. For your coffee accessories like your scoop, choose a stainless steel scoop and clean it thoroughly after every use. Leftover coffee grinds and oil residue can affect the taste and flavor of the next batch.

Keep Your Coffee Fresh

The best way to keep your coffee fresh is to buy whole bean coffee in small batches of one to two week supplies. Then, keep your coffee at room temperature in an airtight container. Avoid extreme temperatures, moisture, odors and direct sunlight.

Grind each pot of coffee right before you brew it. Because grinding releases so much aroma and flavor, this is the best way to retain as much of that as possible.

Use Filtered Water

Always use filtered, pure or bottled water for your coffee. Tap water, while perfectly healthy, often contains a chlorine, metallic or mineral taste that can adversely affect your brew.

Measure Properly

The ideal amount of ground coffee is about one to two tablespoons for every six ounces of coffee. Once you have your machine and have settled on a particular blend or roast, try experimenting with different amounts to find that perfect balance.

Don’t Overbrew

Be sure your coffee pot is heating the water at a fast enough rate to avoid over brewing. If the water is boiling too slowly, this can slow the brewing process and make the coffee taste bitter and overbrewed.

Clean Your Pot Regularly

A good coffee pot is a clean coffee pot. So, clean out your coffee pot with mild soap after every use and make sure you rinse it thoroughly. Keep your machine running smoothly by decalcifying or descaling it as needed on a monthly or even annual basis.

Never Reheat Coffee

Once coffee has fallen below 175 degrees, its flavor begins to change. So, after a pot of coffee is finished or cooled, consider it done; then throw it out and brew another pot.

Coffee is a almost a food group to most people. It gets us going in the morning, keeps us going in the afternoon, and tastes good after a fine meal.

But coffee is no longer just “coffee”.. there are so many options now. Have you ever gone to a specialty coffee shop?.. It can be more complicated that getting a takeout burger! Non fat, low fat, espresso, double espresso, cappuccino, latte, low fat latte, chocolate latte.. and the list goes on, as you can add toppings.

This of course does not help the waistline any, but man it taste good. If you are unsure of what the basics are of specialty coffees, here is a quick breakdown.

Latte: dark roast coffee made with milk

Cappuccino: dark roast coffee made with steamed milk and milk foam on top

Espresso: caffeine jolt!.. concentrated dark roast espresso coffee.

Each one of the above can be altered with different roasts. So now you have to pick your roast, what type of milk or milk foam, and toppings of course!

You can make these at home, there are many machines on the market now, that will help you create your perfect cup of coffee, what ever form that is. No longer are we dependent on that old coffee percolator our parents or grandparents had, that was hauled out for Sunday breakfast!

With this new surge of coffee and coffee stores out there, there are coffee artists that will make your coffee look to good to drink. Check out the free video clip of a “Latte Artist” and you could get some ideas for impressing your friends with your new found coffee talents!

Who ever thought there would be such a thing as a coffee artist? Watch the free video clip and learn the techniques of the pros.

http://www.my-pampered-kitchen.com/latteart.html - watch the free video clip to get some brilliant ideas for decorating the top of your latte. Impress your friends, and become a coffee artist. Article and website by Diane Palmer Article Source: http://EzineArticles.com/?expert=Diane_Palmer