It would be nice to be able to travel with a one cup coffee maker in one’s suitcase or backpack.

The trouble is, machines like the Keurig and Senseo are way too big to fit in even the biggest suitcase.

But it’s a nice idea.

At hotels and motels, if you’re lucky, you’ll get one sachet of coffee to use in the in-room coffee maker.

Failing that, you’ll have to go down to the lobby for a coffee, or down the street even.

Fortunately there are a couple of different ways in which you can travel with your own coffee maker. Best of all, both options will fit easily in your backpack.

All you need is the brewer, a small bag of ground coffee and maybe some sugar and long-life creamer.

Your first option is to use a French Press Travel Mug . You simply scoop the ground coffee into the mug, add near-boiling water, put the lid on and, about three or four minutes later, press down the plunger on the lid.

It’s that simple. You can then add sugar and cream if you want.

The second option is to get yourself a Bistro Mug Coffee Press by Bodum. It’s a rather neat variation on the French Press theme.

Instead of including a travel mug as part of the package, you can use the Bistro Mug Coffee Press with any mug.

Either way, these presses are small enough to fit in your hand luggage or the glove compartment of your car.

So next time you want to travel with a one cup coffee maker, don’t despair.

Most consumers would think that coffee is coffee and that it wouldn’t matter if it’s instant or brewed as long as it tastes okay and wakes them up. While that is all fine and dandy, it is worth noting that picking the best beans according to your preference can result in a coffee which will be most looked forward to every morning. And if you own a grinder or a grind and brew coffee maker, you will notice the difference once you start thinking about your options and you will be glad that you did.

• Do Coffee Species Matter?

There are different species of coffee plants like Coffea arabica, Coffea benghalensis, Coffea canephora, Coffea congensis, Coffea excelsa, Coffea gallienii, Coffea bonnieri, Coffea mogeneti, Coffea liberica, and Coffea stenophylla. Each species produce beans that have certain different characteristics and distinct flavor profiles.Around 75% of the world’s coffee trade is comprised of Coffee Arabica, the reason being its preferred flavor and ability to thrive in most areas. Arabica beans are coveted for the deep aroma and great flavor that can go with most coffee additives like cream, sugar, and so on. This is something that most coffee drinkers agree on with good reason. You can never go wrong with a high quality brand of 100% Arabica with a medium roast.

• Which Roast Is The Best?

There are different types of roast, depending on how long the beans are roasted. It can be determined by different degrees of darkness. There are four main types of roasts - Light (Cinnamon Roast, Half City, New England), Medium (Full city, American, Regular, Breakfast, Brown), Dark (High, Viennese, Italian Espresso, Continental), and Darkest (Italian, French, Spanish).

Describing the taste of different roasts is as subjective as that of wine. There is no substitute to judging them with your own palate as only you can decide what your personal taste is. Choosing a type of roast is mostly on personal preference, but most people do like medium roast for its balanced flavor and sweetness.

• How Important Is The Origin?

Coffee beans are distinct in their terrier, or capturing the place in where they were grown. While differences in flavor can be subtle, beans grown in Hawaii and Central America are more of snappy and vibrant variety, while those from East Africa and Yemen are deeper in bitterness, and those grown in Indonesia and Sumatra are even more complex in flavor.

• Storing Coffee Beans

When open to air and light, roasted coffee beans can lose their flavor and go stale quite quickly. The best way to store beans is with an opaque airtight canister at room temperature. Theoretically, refrigeration can help preserve the beans longer, but with frequent opening of containers for use creating condensation, the moisture can tamper with the beans’ flavor.When purchasing beans, make sure to get those stored in a sealed bag with a one-way valve laminated on it, which lets carbon dioxide out and keeping outside air from entering. Upon roasting, coffee beans produce prodigious amounts of carbon dioxide, so such valves are necessary for initial storage. Either that or frequent opening of jars for venting as done by most coffee shops. Do not go for beans stored in open beans as they would mostly be stale.

• Grinding It Right

The perfect grind size is crucial so that the right amount of the flavor is extracted from the beans without going to far, which will take excess bitterness along for the ride. The smaller the grind size, the more surface area there is and over extraction is a big possibility. Too big of a grind size will just keep the hot water from getting enough flavor. Most people would say that they don’t like strong coffee, while the reality is that they don’t like bitter coffee. With coffee, strong doesn’t really have to mean bitter.

If your coffee maker comes with a grinder, then use it. Experiment with different grind sizes to find your preference. If there is no grinder along with your coffee maker, then a small coffee grinder with pulse action will do the job just fine. Grinding your own is best as it is better to draw out the flavors closer to brewing time than having them ground in the shop. Most find a 15-20 second grind best while espresso calls for a finer grind.

Selecting and storing the beans right can have a great impact on the flavor of your coffee, a difference of changing the mediocre coffee from your coffee machine to a restaurant quality one in the comforts of your own home. So next time you are grocery shopping for coffee give coffee beans choice some thought.

Having the best coffee maker helps, but buying the best beans and grinding them right can make a huge difference to the quality of your brew.

Yogi Shinde is the webmaster of Coffee Maker Ratings & Reviews website which provides unbiased information on different types and brands of coffee makers. This article is free for publishing provided the resource link is maintained.

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The fact that frequently results are as good as pros and roasting coffee beans is even easier will result in happy home wine makers!

Although, even a popcorn popper or a frying pan can be used there are range of roaster types which are available. Though, you must be certain to begin with extremely clean equipment. Left over butter or fish oils can ruin the coffee taste.

Compared to the lighter roasts, dark roasts lack the acid taste and contain lesser caffeine. Of course, be sure to begin with superior beans.

You must be ready for a bit of smoke as the beans will have to be heated between 460F and 530F. Either with a stove top exhaust or a small room fan you can easily manage that part. Probably, with no one home and the windows open is how your first experiments must be done as there will be an odor beyond the smoke too.

The heat must be turned up after the beans are put in the roaster! (Those over-sensitive fire alarms at home should be taken care of and be temporarily disabled.)

The thermometer is built into some roaster models although for those frying pan experiments or for when it’s open you may want to have an extra. For this purpose thermometers used for candy making work well.

The beans will turn brown from yellow during the process. The individual choice about your liking of how dark your roast should be depends on how brown it can get.

When it bursts a loud crack will be heard by you as both water and oil moisture heat up putting a pressure on the bean surface. This is normal and there is nothing to worry. After the heating progresses for four to seven minutes you can hear for every 30 seconds or more this stirring.

As the roasting continues the inside sugar will start to caramelize (burning slightly and turning brow). The matter of taste is what the degree depends on. For every 30 second or so the color must be checked.

Occasionally a second loud crack will happen if for long enough the roasting continues. A little overdone for some palates and quite dark beans will develop at this stage. Boiling the sugar away while simple burning the beans is what you are doing if you continue beyond the second crack. For most the outcome will be too harsh.

Agitate after in a metal colander you have poured to cool. Some method for removing the produced chaff (as the beans are agitated the fine skin that detaches from the bean) during the roasting process may be wanted by you. One option is the mesh cooking screens.

See that the beans are not clinging to the surfaces by stirring them to move them around by being sure to get one that allows you that in case you want the roasting style to be popcorn popper. A cast iron skillet works superbly for the stove top style. Get ready for lots of viewing and stirring. Rapidly the roasting occurs! Then the beans will be ready for your coffee makers and cappachino machines.

Being particularly interested in all about cappuchino and home cappuccino machines, Robert Carlton was writing a lot of informative papers in this particular area. You might discover his contributions on coffee makers and cappachino machines at http://www.coffee-espresso-maker-tips.com and different sources for coffee makers and cappachino machines knowledge.

Article Source: http://EzineArticles.com/?expert=Robert_J._Carlton

In the last 25 years cottage industries that study the effects of drinking coffee on health have increased rapidly. And why not. Because each day, more than 400 million cups of coffee are drunk all over the world. However, we have been warned for decades by health workers that coffee drinking might not be good for the health. But studies completed recently tell us that after all the opposite might just be the truth.

Caffeine, one of the principle elements of coffee, has long been known as a moderate stimulant which can increase blood pressure, raise the heart rate and produce the sporadic uneven beat. At present, though, the majority of researchers think that such an effect is only for the time being and not necessarily harmful.

Contrarily, what is emerging is positive reports about the many and expansive health benefits that can be reaped from consuming the brewed beans.

There is unavoidable proof that coffee brings down the chances of the growth of colon cancer, but only when consumed at a higher degree which means four cups or more per day. When the consumption is so high the risk of outweighing the benefits is predictable.

But when consumed mildly the benefits of drinking coffee are many. Consider using a one cup coffee maker.

Like wine, coffee has antioxidants that help in the prevention of heart disease and a few types of cancers through the removal of oxygen radicals that destroy cell from the blood. A few studies have reported that the intensity of antioxidants is more than what is found in cranberries, tomatoes, or apples. However, scientists note many other important minerals, vitamins, and fibers in vegetables and fruits.

Besides the absolute help in keeping a person mentally alert, Chinese studies have found out that coffee can contribute in the reduction of the effects of Parkinsons disease.

Both Scandinavian and American studies point out that decaf or regular coffee help in the reduction of developing type-2 diabetes. This is welcoming news for Scandinavians who score the highest in per capita consumption of coffee all over the world.

There is some proof that coffee may help in the reduction of the chances if having gallstones and kidney stones. More over, there are some digestives benefits that come with drinking coffee. Caffeine raises the secreting of stomach acid, which helps in digesting food.

Caffeine has also been reported to bring down constriction of air passages in those with asthma, when consumes in moderate quantities. Apart from caffeine, coffee also contains theophyline, a bronchodilator which supports the working of caffeine.

But the many benefits also have their own limitations.

Some reports see a relationship between coffee intake and reduced fertility even though mammalian sperm swim faster, longer and farther in fluids that contains traces of coffee.

Too much consumption of coffee has been linked with increased levels of homocysteine in the blood, which has recently been discovered as effecting coronary heart disease. Other reports indicate an increase in the harmful type of LDL-cholesterol. However, it is still debated today how much these factors really form the culprits of causing the heart diseases.

In conclusion it can be said that most have agreed that the benefits of coffee intake far outnumber the risks. It can be mentioned here in passing that those who are heavily into coffee should know that they can be substituted with colas which contain one-third the quantity of caffeine per ounce. Somehow, however, taking a coke in place of a Latte does not seem worth it.

Greg Hansward routinely publishes summaries on issues dealing with keurig coffee machines. His publications on keurig one cup coffee maker can be encountered on his webpage and also other online publications.

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What is the difference between a sophisticated, cultured and urbane coffee shop and a crude road side dhaba? Of course, differences are many. Differences in quality, differences in hygiene, differences in gentry, differences in prices and so on. Not just in this case, generally when you start counting differences between entities, you really don’t have to ponder much. You ask for one and you get many. Its that easy.

And what if its about finding something in common? Something identical? Well, its much easier than finding differences, once you narrow down your search on it and allow yourself to ignore or disregard the mass of differences around. At least for a time being. Imagine a single white ball in a bunch of blacks. Which one is easier to find? Black one or the white one? Something in abundance or something in scarcity?

But do our differences outnumber our similarities?? Well, thats another story.

Getting back, I think that no matter how many aspects set the two apart, there are somethings very common between them. Between coffee shops and dhabas I mean. Common but very basic as well. “Purpose”. Irrespective of the cup in which coffee or tea is served, it is served and drunken for one common and basic purpose. Similarly, regardless of the material used, the seating too has one common purpose behind. To provide comfort. Now, it isn’t at all necessary that every cup of coffee and every chair satisfy the customer same way as it might not! The coffee at the dhaba might not be as rich or the chair might not be as comfortable, BUT! The very purpose stays same. Even if its a veteran coffee maker or a pathan at some dhabba or anyone, no one and really no one makes coffee for a purpose other than this. That is, to please the drinker [Exceptions are Hindi movie’s villains who have a different purpose of making coffee, altogether!]. The purpose is satisfaction, comfort, delight. So would be with the chair makers. The same purpose is defined and basic in its core.

In the midst of all these disparities, if one focuses on the basic purpose, things get much simpler. You go to coffee shop or dhabaa to drink, to talk, to socialize or whatever… purpose should be the same. Your own satisfaction. Your own comfort. And when you learn to achieve it, differences won’t matter anymore.

Espresso coffee is a specific art form of coffee production. There are a number of factors that contribute to the making of an excellent cup of Espresso. Espresso brewing requires the ground beans to be of superior quality in order to make that perfect state for brewing. The next important step is the apt temperature of the filtered water that must be passed through the coffee at specific pressure and timing which is essential to your Espresso coffee.

The differences among Espresso and ordinary coffee are in the beans and the brewing techniques. The beans for the two different coffees are considerably different. The beans used for Espresso coffee blends come from a range of origins and then they are roasted to create a very dark coffee grind that has an oily look.

Another significant difference is the fineness of the grind and the time spent in brewing the coffee. Its brewing time is considerably reduced by forcing hot water under high pressure through the coffee grinds. Thus, the brewing time is significantly condensed

Recognition of Espresso-based coffee drinks is growing worldwide. Espresso machines are usually the most luxurious of the coffee brewing machines in the market. That is because the technology necessary to pressurise or force the coffee is expensive. Espresso machines are a good asset considering the range of coffee drinks it can produce.

For added informative details on Espresso coffee machines and enticing flavours that explode your taste buds, please visit karas-coffee.co.uk, a popular site providing great insights on coffee machine options such as automatic coffee machines, bean to cup coffee machines, Jura coffee machines and many more!

Beer and wine are in close competition as far as the oldest man-made brew, but beer wins just slightly. Beer recipes date back as far as 6000 B.C. while winemaking only goes so far as the first millennium. Coffee came onto the scene just a few hundred years later, although how old the coffee plant is still is unclear. Some evidence suggests that people were eating the berries as much as a hundred thousand years ago.

It has been said that an Ethiopian goat herder saw his goats become very excited after eating the red berries from one of the nearby trees and experienced the same stimulation when trying the berries himself. By 600 A.D., this stimulating berry and the resulting brew from its dried and ground seeds made its way to the southern tip of the Arabian peninsula to a location called Yemen.

Some stories speak of a native of India smuggling these seeds from a tree in Arabia around 1650 A.D. after which he planted them in the Chikmagalur hills since the law of Arabia at the time did not permit the exportation of beans that could germinate. This successfully controlled the coffee trade for many years. Whether this is myth or historic fact, the berries from those seeds now make up one-third of India’s large coffee production.

The coffee bean then spread to many other countries thanks to travels of the Europeans, Dutch, French and British, among others. The Dutch introduced the coffee bean to Java during the eighteenth century which history relays as the famous tree the king of France coveted so greatly and that was finally gifted to him.

Louis XIV of France soon found that the tree did not grow well in frost and, consequently, he had a greenhouse built so he could continually be supplied with the beans that made the brew he so much desired. This is said to be the source of cultivators used in South and Central America.

Having reached Martinique around 1720 A.D., the seeds grew well in the Caribbean climate. Some of the thousands of trees that sprouted were transported to Mexico which is now one of the largest exporters of this coffee product.

The tree also grew well in the steamier environment of French Guiana when it finally reached this area around the same time. Francisco de Melo Palheta managed to get the help of the governor’s wife to help smuggle the seeds out of the country. The story is that she handed him a bouquet of flowers containing the forbidden bean as he prepared himself to leave for Brazil. Interestingly, Brazil has become one of the largest coffee producers.

From Brazil, these seeds made their way to Kenya and Tanzania during the late nineteenth century which is, coincidentally, not far from Ethiopia. They nearly made a large circle as they traveled the globe, only taking around six centuries to do so. So, next time you enjoy a tasty, low-priced cup of coffee at a local restaurant, think about the history behind that drink. It may be plentiful now, but there was a time when it what just beginning its journey to where it is today.

The free-lance writer Leroy Calstard is particularly passionate about ideas associated to single cup coffee brewer. You might discover his comments on single cup coffee brewers over at http://www.coffee-espresso-maker-tips.com/single-cup-coffee-maker.html and various other sources for single cup coffee brewers news.

Article Source: http://EzineArticles.com/?expert=Leroy_C._Calstard

Ganoderma Coffee is a genuine black coffee made from Brazilian coffee beans and Ganoderma extract. It is highly enjoyable and refreshing and it is nutritious and pleasing. This coffee is a drink commensurate with even the most discerning coffee drinker’s palate.

Ganoderma Coffee is the world’s first and only healthy coffee to reduce the levels of caffeine to less than 9mg’s per cup and includes GanoDerma. Ganoderma is an herb that has been in use for over 4000 years. Ganoderma is more powerful than ginseng and aids in the following ways: It provides more energy, less fatigue. It rejuvenates and adds vigor, as well as creating more alertness. By strengthening your organs waste elimination it provides better detoxification. It supports and strengthens the body’s immune system and lastly, provides a better night’s sleep.

Comparatively, Ganoderma Coffee has far less caffeine than other beverages. Regular coffee has 135mg of caffeine; Tea has 50mg of Caffeine, Diet

Cola has 46mg of caffeine; One oz. of Dark chocolate has 22mg of Caffeine, while Gano Coffee has only 9mg of caffeine. Gano is also is non-acidic as where most coffee has a pH level of 5.5, while Gano is a neutral pH of 7.3 and 7.5

Ganoderma Coffee is all natural, and provides the consumer with Ganoderma grown with no pesticides, chemicals or preservatives.

As you savor Ganoderma, in your tea, hot chocolate, or coffee, you will feel satisfied that Ganoderma is working to help you detoxify and rejuvenate you body and strengthen your immune system. As this is “full-flavored” the taste will impress you as will the healthy contributing effects. No longer will that morning “cup of Joe” leave you irritated and your stomach upset. The Ganoderma will lift your spirits and revive you. For more in depth analysis on Ganoderma go to www.pubmed.com and review over 200 studies on Ganoderma. Start your day with Ganoderma Coffee for your health’s sake.

Steven Johnson is committed to helping people maintain healthy and effective lifestyles. For more information on any other health supplements please visit his website Alternative Health Supplements at http://www.alternative-health-supplements.com

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It’s possible to buy drip coffee makers that will grind beans, work on a timer or probably even play the theme from Spider Man. That’s not what we’re talking about here, though. This is about buying a simple unit that will get you your dose of caffeine without giving you a headache in the process. I’ve found the two most important factors are long term reliability and having a carafe that pours well.

Unfortunately, it’s pretty hard to judge the reliability of an unknown coffee maker. They tend to become history when the heating coil breaks or a non-replaceable fuse blows. The only guide here is to buy a model that someone you know has owned for a while or buy from a company you feel has good credibility with their small appliances. Otherwise, you’ll just have to wing it.

The issue of the carafe is interesting. There’s little that’s more frustrating than buying a coffeemaker with one of the dreaded “dribble carafes.” You try to pour a cup of coffee from one of these and it goes everywhere but in the cup. Owners often feel that the problem is with their coordination, when what they’re facing is simply poor design. It should be possible to bring a bottle of water into the store and test how the display model pours before you buy, but I’ve never actually seen anyone do this. If nothing else, it should make good theater.

If you plan to put your new coffee maker under a kitchen cabinet or in some other confined area, you might want to measure just how much space you have before you buy. Most coffee makers fill from the top and have a hinged lid that must be lifted. Trying to wiggle this in and out of a tight space can be pretty annoying, especially if you haven’t had your coffee yet.

Coffee makers that stop flowing when the pot is removed allow you to pour a cup before the entire pot is finished brewing. This is a must for all you impatient types out there who simply can’t wait.

Coffee tastes best from a glass carafe. Some people inadvertently have backhanded the carafe into their sink while cleaning, smashing it to pieces. Obtaining a replacement carafe can be more trouble than buying a new coffee maker and cost nearly as much. If you’ve obliterated your carafe more than once, you might want to buy a coffeemaker with a plastic one. While the coffee won’t taste quite as good, it will taste better than no coffee at all.

Most people replace their coffee maker right after the old one stops working. Often, they’re just not interested in all the fuss and bother involved in shopping around for a new model. They may even buy the first reasonable looking coffee maker they come across. Surprisingly, this approach is not as shortsighted as it might seem. A basic coffee maker is both a simple and inexpensive device. While one bought at random may not have exactly the features that you want, it’s pretty likely to do a credible job.

Before you buy any coffee maker, make sure you check out the award winning Presso at Presso America. Focusing on the area of coffee makers, and espresso makers, Anthony Sastre writes articles and creates videos first and foremost for Presso America

Article Source: http://EzineArticles.com/?expert=Anthony_Sastre

It started with me, of course, after I turned 40 and my stomach seemed to balk at every thing I ate and drank and so I became “one of those” people who pays a whole lot more attention to what I put in it. But it was only when my doctor suggested reducing my coffee intake - how could I possibly do that - I simply had to find a way to enjoy my guilty pleasure.

The pleasure of coffee is a combination of three components: acidity, body and flavor, which occur in varying levels depending on where the coffee is grown and at what altitude.

COLD PRESS COFFEE

What is cold press coffee and how is acidity, body and flavor affected by a cold brew method of preparation? Cold press coffee is a coffee concentrate that can be diluted with hot or cold water. In a drip coffee system, various compounds from the coffee are extracted using hot water. With the cold press method of preparation the level of acidity is reduced anywhere from 1/3 to 1/2 because it leaves behind the many oils that render coffee bitter.

This is good news for those with sensitive stomachs. Without acidity, the coffee achieves an exceptional smoothness unequaled in filtered coffee. The lack of bitterness reduces the flavor to some degree but you still might decide it’s worth the effort.

How to Make Cold Press Coffee

1. Put 1lb of medium/coarse ground coffee in a container.

2. Pour 9 cups of cold filtered water all over it but do not stir.

3. Let sit overnight at least 8 - 12 hours.

4. Strain through a filter or cheesecloth and strainer into a container.

5. Refrigerate up to one week.

6. Dilute one part coffee concentrate to three parts hot or cold water.

The Good News About Cold Press Coffee

1. Cold press coffee is extremely smooth.

2. The acidity is significantly reduced.

3. You can serve one cup at a time so there is virtually no waste.

4. It has about 1/2 the caffeine of a regular cup of coffee.

5. You can use it to bake* with, and for making ice cubes.

6. Environmentally-friendly - no hydro, no batteries!

The not-so-good news is you just might miss the acidity in the coffee more than you think, plus overall the flavor is not as interesting (think, blander), after all there are only three components that influence the taste of coffee. However, it seems to me a great way to enjoy an iced latte - a little coffee concentrate or coffee ice cubes, a squeeze of chocolate syrup, some milk, and a blender.

Or how about just drizzling some over ice cream? What a fun and easy way to entertain a large number of guests, and just one more way to enjoy the world’s most popular wake-up beverage.

Brownie Recipe served with Cold Press Coffee

1cup flour

1tsp baking powder

1tsp salt

1cup soft butter

1cup cocoa

1cup white sugar

1 cup brown sugar

4 large eggs

1 cup nuts (if desired)

1-1/2tsp vanilla

Mix together flour, baking powder and salt in a saucepan, melt the butter.

Remove from heat and stir in cocoa, white and brown sugars.

Mix in eggs.

Blend in dry ingredients to the chocolate mixture, and add nuts and vanilla.

Bake at 350F for 30 minutes.

Serve with your favorite cold press coffee beverage.

Susan Bate is a coffee connoisseur. She owns and operates Coffee Tree Roastery, a Toronto coffee shop located in Bloor West Village. You can also purchase gourmet coffee from Su’s online store. Read more about coffee on her site coffeetree.ca

Article Source: http://EzineArticles.com/?expert=Susan_Bate