By [http://ezinearticles.com/?expert=Ron_Frey]Ron Frey
For all you espresso coffee makers the good news keeps coming. Because of the increase in popularity of coffee, espresso shops and even home espresso coffee makers more attention has been given to the effects of caffeine. For many years coffee was perceived as being one of those vices that jump started our day but could not possibly have any positive effects over time. Things have changed and starting back as far as the early 1970's studies have been conducted and the results are amazing.
Years ago coffee (caffeine) was being questioned or considered as a possible cause for diseases such as cardiovascular disease, hypertension, birth defects, premature birth, low birth weight, decreased fertility, osteoporosis and even breast cancer. Most studies, as time went on and control groups improved indicated at the very least that there is no correlation between drinking coffee and the disease's mentioned above.
Studies seemed too really take off in the early 1990's and involved hundreds of thousands of people around the world. The consumption amount of those studied was generally in the 3 to 6 cup a day range. Depending on the questions being asked some people were studied who had a minimal daily usage of 1 to 11/2 cups and some were studied who had a high daily consumption of over 7 cups. The results of the studies not only indicate that coffee is not the culprit originally thought but that it is also associated with several health benefits. Coffee is one of our greatest sources of antioxidants which fight off free radicals (molecules in the body that attack healthy cells). Coffee also contains minerals like chromium and magnesium which aid the body in its use of insulin and blood sugar control.
These later studies have also revealed that those with a medium to high rate of consumption of coffee are less likely to have Parkinson's and Alzheimer's diseases, dementia, type II diabetes, heart disease, strokes and some cancers. Some studies have also indicated that high coffee consumption is related to a lower risk of cirrhosis of the liver along with reduced liver cancers.
The rate of consumption is definitely on the rise in the United States. In the group of people between 18 and 54 years of age the number of those who consume coffee on a daily basis has increased approximately 10 percent from 2010 to 2011. With this increase in popularity it is good news to see that these studies indicate coffee could be beneficial to one's health and longevity. Now you can relax and enjoy your espresso coffee maker and all it brings to you, your family and friends.
Ron Frey is the owner of Empire Marketing and the founder of http://www.espressomakerempire.com an online marketing website which was established to promote the making of espresso and all related coffee drinks in the home. This is done by providing the highest quality espresso making machines and related products at the lowest possible prices. Espresso Maker Empire also provides exceptional service and educational resources so that the customers may have the best possible espresso making experience at home. Go online today and view the product line and take advantage of the ongoing promotions and sales.
Article Source: [http://EzineArticles.com/?Caffeines-Health-Benefits-For-Espresso-Coffee-Makers&id=6664578] Caffeine's Health Benefits For Espresso Coffee Makers
Tuesday, November 29, 2011
Sunday, November 27, 2011
Do You Enjoy Pumpkin Spice Coffee?
By [http://ezinearticles.com/?expert=Chris_Shaefer]Chris Shaefer
Do you know what? I love pumpkin spice, butter toffee, mocha mint and all the other varieties of coffee flavors. I think for me, it is just this time of year. Living here in upstate, New York and those of you who believe upstate is the North end of New York City, would be wrong. Upstate, is actually anything above New York City.
We are close to Syracuse, home of the fighting Orange and this time of year means football, cooler temperatures and all the leaves on the trees changing to beautiful orange, red, yellow, and green colors, and watching the rolling hillside explode with vibrant colors.
It is also the time of year I start craving everything fall; like football, hunting and my delicious flavored coffees, teas, cocoa beverages and of course great food! There is just something great about the full flavor of a great cup of pumpkin spice coffee when you are standing out on the porch watching the turkeys or the whitetail deer running across the hillside, or standing down at the barn looking over Oneida Lake (it sits down in the bottom of the Mohawk valley), nestled in amongst the colors of fall with the mist rising off the water and into the blue skies.
So, to make this time of year more fun, easier, and be able to indulge my hot beverage habit, I started looking into the new trend of single serve home brewing systems, and found that there are a lot out there. I have been so set in my ways of going out and buying a one pound bag of coffee, getting it in a few different flavors, and either mixing a couple, or having one kind at a time, that I never really thought there could be a better way.
I would make a full pot of coffee every time in my Mr. Coffee or my Black and Decker coffeemaker. And don't get me wrong, it is very good and those machines make an excellent cup of coffee. I even have my bur coffee bean grinder and while I do like to get the fresh beans and make a good cup of coffee, I am not a coffee snob and don't use a French Press and check the water temperature and all that good stuff. I am sure that doing it that way, would make an excellent cup of coffee and I will do it some time real soon, but I haven't yet.
The point I am getting to is this. The new "single serve brewing systems" are amazing! The variety of brands and varieties of coffees is phenomenal. I have researched and done my "due diligence" and have come up with what I believe is the best system out there. if you would like to know more please go to rel=nofollow [http://bestcoffeesecrets.com/my-reviews/keurig-reviews/]Keurig Reviews.
Chris Shaefer
Loves his coffee! Go Orange! [http://bestcoffeesecrets.com]K Cups Cheap
Email:shaefercd@BestCoffeeSecrets.com
Article Source: [http://EzineArticles.com/?Do-You-Enjoy-Pumpkin-Spice-Coffee?&id=6649456] Do You Enjoy Pumpkin Spice Coffee?
Do you know what? I love pumpkin spice, butter toffee, mocha mint and all the other varieties of coffee flavors. I think for me, it is just this time of year. Living here in upstate, New York and those of you who believe upstate is the North end of New York City, would be wrong. Upstate, is actually anything above New York City.
We are close to Syracuse, home of the fighting Orange and this time of year means football, cooler temperatures and all the leaves on the trees changing to beautiful orange, red, yellow, and green colors, and watching the rolling hillside explode with vibrant colors.
It is also the time of year I start craving everything fall; like football, hunting and my delicious flavored coffees, teas, cocoa beverages and of course great food! There is just something great about the full flavor of a great cup of pumpkin spice coffee when you are standing out on the porch watching the turkeys or the whitetail deer running across the hillside, or standing down at the barn looking over Oneida Lake (it sits down in the bottom of the Mohawk valley), nestled in amongst the colors of fall with the mist rising off the water and into the blue skies.
So, to make this time of year more fun, easier, and be able to indulge my hot beverage habit, I started looking into the new trend of single serve home brewing systems, and found that there are a lot out there. I have been so set in my ways of going out and buying a one pound bag of coffee, getting it in a few different flavors, and either mixing a couple, or having one kind at a time, that I never really thought there could be a better way.
I would make a full pot of coffee every time in my Mr. Coffee or my Black and Decker coffeemaker. And don't get me wrong, it is very good and those machines make an excellent cup of coffee. I even have my bur coffee bean grinder and while I do like to get the fresh beans and make a good cup of coffee, I am not a coffee snob and don't use a French Press and check the water temperature and all that good stuff. I am sure that doing it that way, would make an excellent cup of coffee and I will do it some time real soon, but I haven't yet.
The point I am getting to is this. The new "single serve brewing systems" are amazing! The variety of brands and varieties of coffees is phenomenal. I have researched and done my "due diligence" and have come up with what I believe is the best system out there. if you would like to know more please go to rel=nofollow [http://bestcoffeesecrets.com/my-reviews/keurig-reviews/]Keurig Reviews.
Chris Shaefer
Loves his coffee! Go Orange! [http://bestcoffeesecrets.com]K Cups Cheap
Email:shaefercd@BestCoffeeSecrets.com
Article Source: [http://EzineArticles.com/?Do-You-Enjoy-Pumpkin-Spice-Coffee?&id=6649456] Do You Enjoy Pumpkin Spice Coffee?
Friday, November 25, 2011
The Names of Different Coffee Drinks
By [http://ezinearticles.com/?expert=Joyce_Kaaland]Joyce Kaaland
Coffee drinks have many different names that come from many sources. Coffee houses have 64 drink selections they agree have the same basic recipe. Some of these drinks have different names or have a number of variations. A good barista is one who knows how to make them all.
Affogato is Italian for drowned. This can be a drink or served as a dessert a drink or dessert with espresso that may also incorporate caramel sauce or chocolate sauce.
The Baltimore is an equal mix of decaffeinated and caffeinated brewed coffee while the Black Eye is dripped coffee with a double shot of espresso creating a strong taste.
The Black Tie is a traditional Thai Iced Tea, which is a spicy and sweet mixture of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed milk or cream, with a double shot of espresso.
The Breven is made with steamed half and half cream while the Caff� Americano or simply Americano is prepared by adding hot water to espresso, giving a similar strength, but different flavor from regular drip coffee. The strength of an Americano varies with the number of shots of espresso added. Variations include the Long Black, Lungo and Red eye.
The European Caf� au Lait is a continental tradition known by different names, but is the most popular drink in European coffee houses. It is made using strong or bold coffee as well as espresso that is mixed with scalded milk in a 1 to 1 ratio.
Cafe Bombon was made popular in Valencia, Spain and modified to suit European tastes and many parts of Asia such as Malaysia, Thailand and Singapore. The basic European recipe uses espresso served with sweetened condensed milk in a 1 to 1 ratio. The Asian version uses coffee and sweetened condensed milk at the same ratio. For visual effect, a glass is used, to create two separate bands of contrasting color.
In America, the Caffe Latte is a portion of espresso and steamed milk, generally in a 2 to 1 ratio of milk to espresso, with a little foam on top. This beverage was popularized by large coffee chains such as Starbucks.
The Cafe Medici starts with a double shot of espresso extracted using a double filter basket in a portafilter that is poured over chocolate syrup and orange or lemon peel, which is usually topped with whipped cream. This drink originated at Seattle's historic Last Exit on Brooklyn coffeehouse.
A Cafe Melange is a black coffee mixed or covered with whipped cream. This drink is most popular in Austria, Switzerland and the Netherlands.
A Cafe Miel has a shot of espresso, steamed milk, cinnamon, and honey. Miel is honey in Spanish.
Coffee milk is similar to chocolate milk; but coffee syrup is used instead. It is the official state drink of Rhode Island in the United States.
A Cafe mocha or Mocha is a variant of a caffe latte, but a portion of chocolate is added, typically in the form of chocolate syrup. When bought from a vending system, instant chocolate powder is used. Mochas can contain dark or milk chocolate.
Moccaccino is a term used in some regions of Europe and the Middle East to describe caffe latte with cocoa or chocolate. In the U.S., it usually refers to a cappuccino made with chocolate.
Cafe Zorro is a double espresso added to hot water in a 1 to 1 ratio.
Ca phe sua da is a unique Vietnamese coffee recipe that means iced milk coffee. Mix black coffee with about a quarter to a half as much sweetened condensed milk, pour over ice. Phe sua nong means hot milk coffee, which excludes ice. In Spain, a similar drink is called Cafe del Tiempo, hot, or Cafe con Hielo, ice.
Cappuccino is a coffee-based drink prepared with espresso, hot milk, and steamed milk foam. It is served in a porcelain cup, which has far better heat retention. The foam on top of the cappuccino acts as an insulator to help retain the heat, allowing it to stay hotter longer.
The Caramel Machiatto or C-Mac is a vanilla latte with foam and gooey caramel drizzled on top, while Chai Latte notes that the steamed milk of a normal caf� latte is being flavored with a spiced tea concentrate.
A Chocolate Dalmatian is a white chocolate mocha topped with java chip and chocolate chip while Cinnamon Spice Mocha is mixed cinnamon syrup, topped with foam and cinnamon powder.
A Cortado, Pingo or Garoto is an espresso with a small amount of warm milk to reduce the acidity. The ratio of milk or steamed milk to coffee is between 1 to 1 to 1 to 2. Milk is added after the espresso is made.
Decaf is a beverage made with decaffeinated beans while a Dirty Chai is Chai tea made with a single shot of espresso.
An Eggnog Latte is a seasonal blend of steamed 2% milk and eggnog, espresso and a pinch of nutmeg. In Germany, the Eiskaffee, ice cream coffee consists of chilled coffee, milk, sweetener, vanilla ice cream, and sometimes whipped cream.
An Espresso Romano is a shot of espresso with a small rind of lemon and sugar added.
A Flat White is prepared by pouring creamy steamed milk from the bottom of the jug over a single shot of espresso creating a lighter froth. This drink originated in New Zealand and Australia.
Frappuccino is the name and registered trademark of Starbucks blended ice beverage and bottled coffee beverage that may different flavors.
Galao is a hot drink from Portugal made of espresso and foamed milk. It is made in a tall glass with about one quarter coffee, three-quarters foamed milk.
Guillermo was originally made with one or two shots of hot espresso, poured over slices of lime or on ice; sometimes served with a touch of milk.
Another seasonal blend, a Gingerbread Latte consists of steamed milk, espresso, gingerbread syrup, topped with a pinched of nutmeg, cinnamon and vanilla powder.
Greek frapp� coffee is a foam-covered iced coffee drink made from spray-dried instant coffee. It is a very popular Greek summer drink.
A Green Eye, also known as Triple Death, is dripped coffee with a triple shot of espresso.
Half-caf is made with half and half parts caffeinated beans and decaffeinated beans. Iced coffee varieties include Farmers Union Iced Coffee and Toddy coffee.
South Indian Coffee, also known as Madras Filter Coffee or Kaapi is a sweet milky coffee made from dark roasted coffee beans and chicory. It is especially popular in the southern states of India.
Instant coffee is a beverage derived from dehydrated brewed coffee beans that come in powder or granules. Some brands include Chock full o'Nuts, Japanese canned coffee, Moccona and Nescafe.
Irish coffee is coffee combined with whiskey and cream, often further sweetened with sugar.
Kopi susu is found in Malaysian Borneo and Indonesia. Kopi susu means coffee milk and is served in a glass of cooled mixed black Arabica coffee including grounds with about a quarter to a half a glass of sweetened condensed milk. Kopi Turbruk uses sugar instead of sweetened condensed milk.
Libbylou is a hot espresso made with equal parts mocha and white mocha topped with espresso and steamed half and half. It is served plain without a topping,
Liqueur coffee, is brewed coffee with a shot of liqueur and usually served in a warmed glass. Sugar is required in the coffee mixture to help the cream float. There are 17 varieties; each uses a different liqueur.
Macchiato is an espresso with a dash of foamed milk that is put directly into the espresso cup first; espresso is dispensed into the cup. Cocoa is then sprinkled over the drink.
Mary Turner Coffee is a soft amount of milk, 3 sweeteners, and the rest coffee. It's an evening drink.
Mazagran is a long cold coffee beverage from Portugal and served in a tall glass. It is made with at least strong coffee, usually espresso, lemon and ice. Sometimes sugar, rum or water is added or a fast version uses previously sweetened espresso in a cup with ice cubes and a slice of lemon.
Mochasippi is prepared by baristas in coffee houses in southern states. Similar to the Mocha, but a Mochasippi contains actual shots of espresso rather than a powdered instant coffee.
Pumpkin Spice Latte is a Fall seasonal blend of steamed milk, espresso, sugar, vanilla extract, pumpkin pie spice, topped with foam and a pinch of pumpkin pie spice.
Pocillo is a shot or small portion of unsweetened coffee, now usually made either using an espresso machine or a moka maker, but traditionally made using a cloth drip and served in cups made for the purpose in Latin America.
Raspberry Mocha is a regular mocha with raspberry flavoring.
Red Eye is a dripped coffee with a single shot of espresso while a Red Tie is a traditional Thai Iced Tea, a spicy and sweet mixture of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed milk or cream along with a single shot of espresso.
A Red Tux is a Zebra Mocha with raspberry flavoring.
Regular Coffee in New York City, a regular coffee with cream and sugar. A variant phrasing is coffee regular.
Ristretto is a very short shot of espresso coffee. All strengths of flavors are usually attributed to espresso in general, but are more pronounced in Ristretto.
Skinny Latte is a reduced calorie latte made with steamed non-fat milk and artificial sweeteners, such as Splenda or Equal. A Soy Latte is a latte made with steamed soy milk.
A Torpedo is made by placing the froth from steamed milk in cup with espresso coffee falling though the froth. The torpedo creates a very clean and distinct flavor for those who prefer a stronger taste of espresso than through conventional cappuccino.
Triple C's combines Cinnamon Dolce Latte with caramel syrup and chocolate syrup.
Turkish coffee is made by immersing the coffee grounds in water that is hot but not boiling long enough to dissolve the flavorsome compound. In Turkey, sweetness used is from a pinch to two teaspoons. Pouring that creates the most foam is considered the best cup.
Vienna coffee is the name of a popular traditional cream based coffee beverage. Made by preparing two shots of strong black espresso in a coffee cup, it is infused with whipped cream until the cup is full; then topped with more cream and chocolate sprinklings.
White Chocolate Mocha or sometimes referred to as White Mocha and is a sweet mixture espresso, steamed milk, white chocolate syrup. This sugary drink is often topped with whipped cream.
Yuanyang, sometimes also called Ying Yong, is a popular beverage in Hong Kong. Made of a mixture of coffee and Hong Kong-style milk tea, it is served hot or cold. Yuanyang means pair of two unlike items as used in this drink.
Zebra Mocha, sometimes known as a Black Tux, is a mixture of regular mocha with a white chocolate mocha.
Local drinks add to the variety of coffee drinks covered here as do new creations whether by customers or by baristas themselves. If they become known around the world, they will join the list above.
Joyce is a published author who loves to write. She is the owner of CoffeeMakersShop.com that offers household coffee making products and more as well as Grindmaster-Cecilware commercial coffee making and dispensing products and more along with all there accessories and options. Check us out at: [http://www.coffeemakersshop.com]http://www.coffeemakersshop.com.
Article Source: [http://EzineArticles.com/?The-Names-of-Different-Coffee-Drinks&id=6672329] The Names of Different Coffee Drinks
Coffee drinks have many different names that come from many sources. Coffee houses have 64 drink selections they agree have the same basic recipe. Some of these drinks have different names or have a number of variations. A good barista is one who knows how to make them all.
Affogato is Italian for drowned. This can be a drink or served as a dessert a drink or dessert with espresso that may also incorporate caramel sauce or chocolate sauce.
The Baltimore is an equal mix of decaffeinated and caffeinated brewed coffee while the Black Eye is dripped coffee with a double shot of espresso creating a strong taste.
The Black Tie is a traditional Thai Iced Tea, which is a spicy and sweet mixture of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed milk or cream, with a double shot of espresso.
The Breven is made with steamed half and half cream while the Caff� Americano or simply Americano is prepared by adding hot water to espresso, giving a similar strength, but different flavor from regular drip coffee. The strength of an Americano varies with the number of shots of espresso added. Variations include the Long Black, Lungo and Red eye.
The European Caf� au Lait is a continental tradition known by different names, but is the most popular drink in European coffee houses. It is made using strong or bold coffee as well as espresso that is mixed with scalded milk in a 1 to 1 ratio.
Cafe Bombon was made popular in Valencia, Spain and modified to suit European tastes and many parts of Asia such as Malaysia, Thailand and Singapore. The basic European recipe uses espresso served with sweetened condensed milk in a 1 to 1 ratio. The Asian version uses coffee and sweetened condensed milk at the same ratio. For visual effect, a glass is used, to create two separate bands of contrasting color.
In America, the Caffe Latte is a portion of espresso and steamed milk, generally in a 2 to 1 ratio of milk to espresso, with a little foam on top. This beverage was popularized by large coffee chains such as Starbucks.
The Cafe Medici starts with a double shot of espresso extracted using a double filter basket in a portafilter that is poured over chocolate syrup and orange or lemon peel, which is usually topped with whipped cream. This drink originated at Seattle's historic Last Exit on Brooklyn coffeehouse.
A Cafe Melange is a black coffee mixed or covered with whipped cream. This drink is most popular in Austria, Switzerland and the Netherlands.
A Cafe Miel has a shot of espresso, steamed milk, cinnamon, and honey. Miel is honey in Spanish.
Coffee milk is similar to chocolate milk; but coffee syrup is used instead. It is the official state drink of Rhode Island in the United States.
A Cafe mocha or Mocha is a variant of a caffe latte, but a portion of chocolate is added, typically in the form of chocolate syrup. When bought from a vending system, instant chocolate powder is used. Mochas can contain dark or milk chocolate.
Moccaccino is a term used in some regions of Europe and the Middle East to describe caffe latte with cocoa or chocolate. In the U.S., it usually refers to a cappuccino made with chocolate.
Cafe Zorro is a double espresso added to hot water in a 1 to 1 ratio.
Ca phe sua da is a unique Vietnamese coffee recipe that means iced milk coffee. Mix black coffee with about a quarter to a half as much sweetened condensed milk, pour over ice. Phe sua nong means hot milk coffee, which excludes ice. In Spain, a similar drink is called Cafe del Tiempo, hot, or Cafe con Hielo, ice.
Cappuccino is a coffee-based drink prepared with espresso, hot milk, and steamed milk foam. It is served in a porcelain cup, which has far better heat retention. The foam on top of the cappuccino acts as an insulator to help retain the heat, allowing it to stay hotter longer.
The Caramel Machiatto or C-Mac is a vanilla latte with foam and gooey caramel drizzled on top, while Chai Latte notes that the steamed milk of a normal caf� latte is being flavored with a spiced tea concentrate.
A Chocolate Dalmatian is a white chocolate mocha topped with java chip and chocolate chip while Cinnamon Spice Mocha is mixed cinnamon syrup, topped with foam and cinnamon powder.
A Cortado, Pingo or Garoto is an espresso with a small amount of warm milk to reduce the acidity. The ratio of milk or steamed milk to coffee is between 1 to 1 to 1 to 2. Milk is added after the espresso is made.
Decaf is a beverage made with decaffeinated beans while a Dirty Chai is Chai tea made with a single shot of espresso.
An Eggnog Latte is a seasonal blend of steamed 2% milk and eggnog, espresso and a pinch of nutmeg. In Germany, the Eiskaffee, ice cream coffee consists of chilled coffee, milk, sweetener, vanilla ice cream, and sometimes whipped cream.
An Espresso Romano is a shot of espresso with a small rind of lemon and sugar added.
A Flat White is prepared by pouring creamy steamed milk from the bottom of the jug over a single shot of espresso creating a lighter froth. This drink originated in New Zealand and Australia.
Frappuccino is the name and registered trademark of Starbucks blended ice beverage and bottled coffee beverage that may different flavors.
Galao is a hot drink from Portugal made of espresso and foamed milk. It is made in a tall glass with about one quarter coffee, three-quarters foamed milk.
Guillermo was originally made with one or two shots of hot espresso, poured over slices of lime or on ice; sometimes served with a touch of milk.
Another seasonal blend, a Gingerbread Latte consists of steamed milk, espresso, gingerbread syrup, topped with a pinched of nutmeg, cinnamon and vanilla powder.
Greek frapp� coffee is a foam-covered iced coffee drink made from spray-dried instant coffee. It is a very popular Greek summer drink.
A Green Eye, also known as Triple Death, is dripped coffee with a triple shot of espresso.
Half-caf is made with half and half parts caffeinated beans and decaffeinated beans. Iced coffee varieties include Farmers Union Iced Coffee and Toddy coffee.
South Indian Coffee, also known as Madras Filter Coffee or Kaapi is a sweet milky coffee made from dark roasted coffee beans and chicory. It is especially popular in the southern states of India.
Instant coffee is a beverage derived from dehydrated brewed coffee beans that come in powder or granules. Some brands include Chock full o'Nuts, Japanese canned coffee, Moccona and Nescafe.
Irish coffee is coffee combined with whiskey and cream, often further sweetened with sugar.
Kopi susu is found in Malaysian Borneo and Indonesia. Kopi susu means coffee milk and is served in a glass of cooled mixed black Arabica coffee including grounds with about a quarter to a half a glass of sweetened condensed milk. Kopi Turbruk uses sugar instead of sweetened condensed milk.
Libbylou is a hot espresso made with equal parts mocha and white mocha topped with espresso and steamed half and half. It is served plain without a topping,
Liqueur coffee, is brewed coffee with a shot of liqueur and usually served in a warmed glass. Sugar is required in the coffee mixture to help the cream float. There are 17 varieties; each uses a different liqueur.
Macchiato is an espresso with a dash of foamed milk that is put directly into the espresso cup first; espresso is dispensed into the cup. Cocoa is then sprinkled over the drink.
Mary Turner Coffee is a soft amount of milk, 3 sweeteners, and the rest coffee. It's an evening drink.
Mazagran is a long cold coffee beverage from Portugal and served in a tall glass. It is made with at least strong coffee, usually espresso, lemon and ice. Sometimes sugar, rum or water is added or a fast version uses previously sweetened espresso in a cup with ice cubes and a slice of lemon.
Mochasippi is prepared by baristas in coffee houses in southern states. Similar to the Mocha, but a Mochasippi contains actual shots of espresso rather than a powdered instant coffee.
Pumpkin Spice Latte is a Fall seasonal blend of steamed milk, espresso, sugar, vanilla extract, pumpkin pie spice, topped with foam and a pinch of pumpkin pie spice.
Pocillo is a shot or small portion of unsweetened coffee, now usually made either using an espresso machine or a moka maker, but traditionally made using a cloth drip and served in cups made for the purpose in Latin America.
Raspberry Mocha is a regular mocha with raspberry flavoring.
Red Eye is a dripped coffee with a single shot of espresso while a Red Tie is a traditional Thai Iced Tea, a spicy and sweet mixture of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed milk or cream along with a single shot of espresso.
A Red Tux is a Zebra Mocha with raspberry flavoring.
Regular Coffee in New York City, a regular coffee with cream and sugar. A variant phrasing is coffee regular.
Ristretto is a very short shot of espresso coffee. All strengths of flavors are usually attributed to espresso in general, but are more pronounced in Ristretto.
Skinny Latte is a reduced calorie latte made with steamed non-fat milk and artificial sweeteners, such as Splenda or Equal. A Soy Latte is a latte made with steamed soy milk.
A Torpedo is made by placing the froth from steamed milk in cup with espresso coffee falling though the froth. The torpedo creates a very clean and distinct flavor for those who prefer a stronger taste of espresso than through conventional cappuccino.
Triple C's combines Cinnamon Dolce Latte with caramel syrup and chocolate syrup.
Turkish coffee is made by immersing the coffee grounds in water that is hot but not boiling long enough to dissolve the flavorsome compound. In Turkey, sweetness used is from a pinch to two teaspoons. Pouring that creates the most foam is considered the best cup.
Vienna coffee is the name of a popular traditional cream based coffee beverage. Made by preparing two shots of strong black espresso in a coffee cup, it is infused with whipped cream until the cup is full; then topped with more cream and chocolate sprinklings.
White Chocolate Mocha or sometimes referred to as White Mocha and is a sweet mixture espresso, steamed milk, white chocolate syrup. This sugary drink is often topped with whipped cream.
Yuanyang, sometimes also called Ying Yong, is a popular beverage in Hong Kong. Made of a mixture of coffee and Hong Kong-style milk tea, it is served hot or cold. Yuanyang means pair of two unlike items as used in this drink.
Zebra Mocha, sometimes known as a Black Tux, is a mixture of regular mocha with a white chocolate mocha.
Local drinks add to the variety of coffee drinks covered here as do new creations whether by customers or by baristas themselves. If they become known around the world, they will join the list above.
Joyce is a published author who loves to write. She is the owner of CoffeeMakersShop.com that offers household coffee making products and more as well as Grindmaster-Cecilware commercial coffee making and dispensing products and more along with all there accessories and options. Check us out at: [http://www.coffeemakersshop.com]http://www.coffeemakersshop.com.
Article Source: [http://EzineArticles.com/?The-Names-of-Different-Coffee-Drinks&id=6672329] The Names of Different Coffee Drinks
Wednesday, November 23, 2011
The Wondrous World of Coffee
By [http://ezinearticles.com/?expert=Jamie_P._Johnson]Jamie P. Johnson
Coffee has now become an international beverage that is enjoyed by many countries, and wherever you go you will find that the coffee is prepared and presented in a different way. Now I'm not talking about your local Starbucks, I'm talking about the little coffee caf�s that are unique to a country; there you will get the unique flavor and feel the difference.
However, there are a number of variations of coffee that are widely used and are more popular, most of these are made from Espresso which originated in Italy.
Espresso: The main base for a lot of coffee variants, it is made by passing pressurized steam through ground coffee, and has a rich layer of cream called "crema" that is the result of pressurized steam passing through the coffee. It is served in small cups, without milk.
Cappuccino: This uses espresso as a base, and you just add frothed milk to make this beverage, it can be served either cold or hot.
Latte: Similar to a cappuccino except it is a bit lighter and has the addition of different flavors such as chocolate, vanilla, caramel, honey and many others.
Macchiato: Again made with espresso, it just has a hint of milk normally not more than a table-spoon.
Mocha: In this variant, one-third espresso and two-thirds steamed milk are used and a bit of chocolate is added that makes it Mocha.
Americano: The way this variant got its name and well actually was made was because of the American soldiers in Europe. Now, the Americans were accustomed to drinking normal drip coffee and in Europe all they got was Espresso, which was way too strong for their taste and so they used to add hot water o the espresso making it more like the normal coffee hey were accustomed to.
Frapp�: Very popular in Greece, this is made from instant coffee, and is served chilled and has a thick layer of froth on it.
Turkish: This is one coffee that does not use espresso as a base and it is made on very low heat, on a Turkish coffee maker that is similar to a jug and is usually made from brass and you heat it on the stove. The result is a beverage that is extremely strong and is bit sludge like when you come around to finishing it. The very strong flavor is due to the coffee grounds being thoroughly soaked and heated in water, only removing them when poured in a cup.
Although these were the popular variations, you may find a lot of other types since people make some changes themselves and every place has a different method of preparation and serving. Even coffee beans have loads of variations and you can find Arabica, roasted, and then each of them will have different strengths from mild to strong. Then there are different ways of grounding them as well, for instance fine ground coffee is best for Turkish coffee while medium ground is used for Espresso and the even the way it is ground has an effect on the final flavor.
If you are a coffee enthusiast like me you will also enjoy this article to get to know more about the types of coffees: rel=nofollow http://www.ehow.com/list_7437418_types-espresso-coffee.html
James Johnson is an expert online author and internet marketing specialist from the UK. http://www.facebook.com/johnson1506
Article Source: [http://EzineArticles.com/?The-Wondrous-World-of-Coffee&id=6671719] The Wondrous World of Coffee
Coffee has now become an international beverage that is enjoyed by many countries, and wherever you go you will find that the coffee is prepared and presented in a different way. Now I'm not talking about your local Starbucks, I'm talking about the little coffee caf�s that are unique to a country; there you will get the unique flavor and feel the difference.
However, there are a number of variations of coffee that are widely used and are more popular, most of these are made from Espresso which originated in Italy.
Espresso: The main base for a lot of coffee variants, it is made by passing pressurized steam through ground coffee, and has a rich layer of cream called "crema" that is the result of pressurized steam passing through the coffee. It is served in small cups, without milk.
Cappuccino: This uses espresso as a base, and you just add frothed milk to make this beverage, it can be served either cold or hot.
Latte: Similar to a cappuccino except it is a bit lighter and has the addition of different flavors such as chocolate, vanilla, caramel, honey and many others.
Macchiato: Again made with espresso, it just has a hint of milk normally not more than a table-spoon.
Mocha: In this variant, one-third espresso and two-thirds steamed milk are used and a bit of chocolate is added that makes it Mocha.
Americano: The way this variant got its name and well actually was made was because of the American soldiers in Europe. Now, the Americans were accustomed to drinking normal drip coffee and in Europe all they got was Espresso, which was way too strong for their taste and so they used to add hot water o the espresso making it more like the normal coffee hey were accustomed to.
Frapp�: Very popular in Greece, this is made from instant coffee, and is served chilled and has a thick layer of froth on it.
Turkish: This is one coffee that does not use espresso as a base and it is made on very low heat, on a Turkish coffee maker that is similar to a jug and is usually made from brass and you heat it on the stove. The result is a beverage that is extremely strong and is bit sludge like when you come around to finishing it. The very strong flavor is due to the coffee grounds being thoroughly soaked and heated in water, only removing them when poured in a cup.
Although these were the popular variations, you may find a lot of other types since people make some changes themselves and every place has a different method of preparation and serving. Even coffee beans have loads of variations and you can find Arabica, roasted, and then each of them will have different strengths from mild to strong. Then there are different ways of grounding them as well, for instance fine ground coffee is best for Turkish coffee while medium ground is used for Espresso and the even the way it is ground has an effect on the final flavor.
If you are a coffee enthusiast like me you will also enjoy this article to get to know more about the types of coffees: rel=nofollow http://www.ehow.com/list_7437418_types-espresso-coffee.html
James Johnson is an expert online author and internet marketing specialist from the UK. http://www.facebook.com/johnson1506
Article Source: [http://EzineArticles.com/?The-Wondrous-World-of-Coffee&id=6671719] The Wondrous World of Coffee
Monday, November 21, 2011
Can Coffee Really Save Your Life?
By [http://ezinearticles.com/?expert=Mary_Lee_Scully]Mary Lee Scully
From the Arab world, coffee has spread to Europe and to the Americas. This addictive beverage has found its popularity amongst Asians as well. I profess to be a lover of coffee, would you care to join me for a cuppa? Anyone who loves coffee can attest to it, that it drives away fatigue and lethargy with its powerful and stimulating effects on keeping people awake--particularly, those desperate times when you are expected to be on your toes... whilst on duty!
Little do we know of the amazing and miraculous benefits, that are found in this wonderful beverage. One of these days in a moment of crisis, people will learn to appreciate that Coffee Can Really Save Your Life! You may find this incredible, but believe it or not--it certainly has the potential... to be your life saving grace!
Don't I love to share its life-saving benefits with you? Here they are:-
By consuming three cups of coffee a day, you keep the risk of basal cell skin cancer at bay! Due to its antioxidants to reduce inflammation and inhibit the growth of cellular tumour. This is a study discussed in Cancer Prevention Research in October 2011.
If you drink one to five cups daily, your risk of having a stroke is reduced. It is known to decrease significantly the risks of stroke, cerebral infarction and subarachnoid haemorrhage in the Brain.
The good news for women who drink four cups a day--you are less likely to have depression! I am certain you know that caffeine is used widely as a central nervous system stimulant. People feel more alert, energetic and even in good spirit under the influence of caffeine.
Can you believe that with six cups of it daily, you are less likely to have Type 2 Diabetes than those who drink less than two cups?--provided you don't add in a lot of sugar! I know some people would feel the vibrating effects, if they should consume that much--unless they build up a tolerance to it.
Out of the blues you have now heard of coffee drinkers who are less likely to develop the potentially, deadly Methicillin-Resistant Staphylococcus Aureus; which is a superbug infection in their nostrils! Recent study has discovered that by drinking only hot coffee or hot tea, (not cold) as you inhale in its aroma, increases your resistance to MRSA via nasal carriage. This superbug infection is found rampantly in hospitals...killing many patients in the past, as it is in the present.
Those of you who drink four cups per day, are eighty percent less likely to develop Liver Cirrhosis than those who don't drink it at all. There is an ingredient in it, but not tea, that prevents cirrhosis--particularly Alcoholic Cirrhosis!
Rejoice, all you women coffee lovers! Even if you drink decaffeinated, your risk of death from all causes is reduced by twenty percent. What is its magic bullet? The answer is the antioxidants which reduce the risk of death attributed to cardiovascular or inflammatory diseases.
Men who love it are comforted to know, that if you drink six cups each day--your chances of developing lethal prostate cancer are indeed, less likely!
What if I tell you, that six cups a day will reduce sixty-three percent of likelihood to having Parkinson's disease? But for women, it will only be effective for those who are not on Hormone Replacement Therapy!
Scientific research reveals that caffeine inhibits biliary cholesterol crystallization, thus increasing hepatic bile flow and decreasing the development of gall stones.
Mary Lee Scully (Author)
Blogger:User Profile:maryleescully
With all these amazing and awesome benefits, can coffee actually save your life? Oh yes, definitely! I am very impressed and convinced, by the fact that it really does. Given the studies researched and the facts revealed, my question is, "what is your reaction? "
More Coffee--anyone?
Article Source: [http://EzineArticles.com/?Can-Coffee-Really-Save-Your-Life?&id=6677187] Can Coffee Really Save Your Life?
From the Arab world, coffee has spread to Europe and to the Americas. This addictive beverage has found its popularity amongst Asians as well. I profess to be a lover of coffee, would you care to join me for a cuppa? Anyone who loves coffee can attest to it, that it drives away fatigue and lethargy with its powerful and stimulating effects on keeping people awake--particularly, those desperate times when you are expected to be on your toes... whilst on duty!
Little do we know of the amazing and miraculous benefits, that are found in this wonderful beverage. One of these days in a moment of crisis, people will learn to appreciate that Coffee Can Really Save Your Life! You may find this incredible, but believe it or not--it certainly has the potential... to be your life saving grace!
Don't I love to share its life-saving benefits with you? Here they are:-
By consuming three cups of coffee a day, you keep the risk of basal cell skin cancer at bay! Due to its antioxidants to reduce inflammation and inhibit the growth of cellular tumour. This is a study discussed in Cancer Prevention Research in October 2011.
If you drink one to five cups daily, your risk of having a stroke is reduced. It is known to decrease significantly the risks of stroke, cerebral infarction and subarachnoid haemorrhage in the Brain.
The good news for women who drink four cups a day--you are less likely to have depression! I am certain you know that caffeine is used widely as a central nervous system stimulant. People feel more alert, energetic and even in good spirit under the influence of caffeine.
Can you believe that with six cups of it daily, you are less likely to have Type 2 Diabetes than those who drink less than two cups?--provided you don't add in a lot of sugar! I know some people would feel the vibrating effects, if they should consume that much--unless they build up a tolerance to it.
Out of the blues you have now heard of coffee drinkers who are less likely to develop the potentially, deadly Methicillin-Resistant Staphylococcus Aureus; which is a superbug infection in their nostrils! Recent study has discovered that by drinking only hot coffee or hot tea, (not cold) as you inhale in its aroma, increases your resistance to MRSA via nasal carriage. This superbug infection is found rampantly in hospitals...killing many patients in the past, as it is in the present.
Those of you who drink four cups per day, are eighty percent less likely to develop Liver Cirrhosis than those who don't drink it at all. There is an ingredient in it, but not tea, that prevents cirrhosis--particularly Alcoholic Cirrhosis!
Rejoice, all you women coffee lovers! Even if you drink decaffeinated, your risk of death from all causes is reduced by twenty percent. What is its magic bullet? The answer is the antioxidants which reduce the risk of death attributed to cardiovascular or inflammatory diseases.
Men who love it are comforted to know, that if you drink six cups each day--your chances of developing lethal prostate cancer are indeed, less likely!
What if I tell you, that six cups a day will reduce sixty-three percent of likelihood to having Parkinson's disease? But for women, it will only be effective for those who are not on Hormone Replacement Therapy!
Scientific research reveals that caffeine inhibits biliary cholesterol crystallization, thus increasing hepatic bile flow and decreasing the development of gall stones.
Mary Lee Scully (Author)
Blogger:User Profile:maryleescully
With all these amazing and awesome benefits, can coffee actually save your life? Oh yes, definitely! I am very impressed and convinced, by the fact that it really does. Given the studies researched and the facts revealed, my question is, "what is your reaction? "
More Coffee--anyone?
Article Source: [http://EzineArticles.com/?Can-Coffee-Really-Save-Your-Life?&id=6677187] Can Coffee Really Save Your Life?
Saturday, November 19, 2011
Starting a Coffee House Business - 5 Pitfalls and How to Avoid Them
By [http://ezinearticles.com/?expert=Tom_Vincent]Tom Vincent
Starting a new business is an act of creation, an act of design. Even if you are pursuing a business model that has been "done before" and therefore proven, the myriad of decisions that you need to make when planning for a new business is mind-boggling. Still, being able to recognize which of those decisions will potentially have the greatest influence on the success or failure of your venture is a skill unto itself.
This is particularly true in the case of starting your own coffee house business. On the one hand, the coffee house business model is a proven one, with tens of thousands of coffee shops running successfully across the country. On the other hand, for every successful business that has been able to stay in business for over 2-3 years, there are countless others which failed and had to close down far too early.
When it comes to the coffee business, savvy entrepreneurs and long-time business owners alike know that there are certain pitfalls that need to be avoided in order to help assure success. These items are classified as pitfalls because many novice owners fail to recognize their importance until it is too late to turn things around.
If you are thinking of starting a coffee house business, here are 5 pitfalls and how to avoid them:
1. Choosing a location for the wrong reasons:
Almost everybody who has read at least one book on the retail and food service businesses knows that one of the most important factors in a successful venture is "location, location, location." However, many coffee house entrepreneurs choose their new location for the wrong reasons, such as basing the decision on a gut feeling or the fact that it is located near a major road.
Smart location selection takes into account a large number of factors, including area demographics/psychographics, the nature and quality of the nearby businesses, the structural layout of the facility itself, and more.
2. Assuming that training employees on technical skills is sufficient:
Having strong technical skills - or, how to make an excellent cup of coffee or espresso - is without a doubt one of the marks of strong employees. However, be sure that your employee training efforts do not stop there. Instead, your employees need to have a host of other skills, including knowledge about how to care for your equipment, how to treat customers, and how to reinforce your brand image with every customer interaction.
3. Skimping on the details when planning the layout of your facility:
Having a logical, well-designed facility layout is another essential element when creating a successful coffee house business. Your layout design must take into account operational efficiency, customer capacity, and aesthetic factors.
4. Ignoring the importance of building a strong brand:
Without a strong brand image, you will basically end up as just a decent place to get a cup of coffee. If you are reduced to that, then customers could just as well go anywhere to get their coffee fix. However, to keep them coming back your way, you will benefit from establishing a strong brand identity that is consistent everywhere: from your color scheme to your marketing materials to how your employees interact with customers.
5. Failing to capitalize on the efficiencies to be gained from smart operational planning:
To stay in business for the long haul, you need to get smart about the operational side of things. This includes understanding the quantities and frequencies ideal for ordering and storing your raw materials in a way that balances cost, freshness and customer demand.
The best way to avoid each of these pitfalls is by undergoing a well-designed training course before you start your business. Consider seeking expert consulting help from coffee business experts who know how to get results in this competitive and potentially rewarding business.
Find out everything you need to know about starting a successful coffee house business at: [http://www.texascoffeeschool.com/]Texas Coffee School.
Article Source: [http://EzineArticles.com/?Starting-a-Coffee-House-Business---5-Pitfalls-and-How-to-Avoid-Them&id=6681186] Starting a Coffee House Business - 5 Pitfalls and How to Avoid Them
Starting a new business is an act of creation, an act of design. Even if you are pursuing a business model that has been "done before" and therefore proven, the myriad of decisions that you need to make when planning for a new business is mind-boggling. Still, being able to recognize which of those decisions will potentially have the greatest influence on the success or failure of your venture is a skill unto itself.
This is particularly true in the case of starting your own coffee house business. On the one hand, the coffee house business model is a proven one, with tens of thousands of coffee shops running successfully across the country. On the other hand, for every successful business that has been able to stay in business for over 2-3 years, there are countless others which failed and had to close down far too early.
When it comes to the coffee business, savvy entrepreneurs and long-time business owners alike know that there are certain pitfalls that need to be avoided in order to help assure success. These items are classified as pitfalls because many novice owners fail to recognize their importance until it is too late to turn things around.
If you are thinking of starting a coffee house business, here are 5 pitfalls and how to avoid them:
1. Choosing a location for the wrong reasons:
Almost everybody who has read at least one book on the retail and food service businesses knows that one of the most important factors in a successful venture is "location, location, location." However, many coffee house entrepreneurs choose their new location for the wrong reasons, such as basing the decision on a gut feeling or the fact that it is located near a major road.
Smart location selection takes into account a large number of factors, including area demographics/psychographics, the nature and quality of the nearby businesses, the structural layout of the facility itself, and more.
2. Assuming that training employees on technical skills is sufficient:
Having strong technical skills - or, how to make an excellent cup of coffee or espresso - is without a doubt one of the marks of strong employees. However, be sure that your employee training efforts do not stop there. Instead, your employees need to have a host of other skills, including knowledge about how to care for your equipment, how to treat customers, and how to reinforce your brand image with every customer interaction.
3. Skimping on the details when planning the layout of your facility:
Having a logical, well-designed facility layout is another essential element when creating a successful coffee house business. Your layout design must take into account operational efficiency, customer capacity, and aesthetic factors.
4. Ignoring the importance of building a strong brand:
Without a strong brand image, you will basically end up as just a decent place to get a cup of coffee. If you are reduced to that, then customers could just as well go anywhere to get their coffee fix. However, to keep them coming back your way, you will benefit from establishing a strong brand identity that is consistent everywhere: from your color scheme to your marketing materials to how your employees interact with customers.
5. Failing to capitalize on the efficiencies to be gained from smart operational planning:
To stay in business for the long haul, you need to get smart about the operational side of things. This includes understanding the quantities and frequencies ideal for ordering and storing your raw materials in a way that balances cost, freshness and customer demand.
The best way to avoid each of these pitfalls is by undergoing a well-designed training course before you start your business. Consider seeking expert consulting help from coffee business experts who know how to get results in this competitive and potentially rewarding business.
Find out everything you need to know about starting a successful coffee house business at: [http://www.texascoffeeschool.com/]Texas Coffee School.
Article Source: [http://EzineArticles.com/?Starting-a-Coffee-House-Business---5-Pitfalls-and-How-to-Avoid-Them&id=6681186] Starting a Coffee House Business - 5 Pitfalls and How to Avoid Them
Thursday, November 17, 2011
Matching Coffee Grind to Brew Type
By [http://ezinearticles.com/?expert=Molly_H_Duggan]Molly H Duggan
We can either buy whole coffee beans that we grind at home, or we can buy coffee pre-ground. But wait, there's more to it than that - we need to decide what type of grind...from the fine grind of espresso to the more coarse grind used in a French press - all of this to turn those coffee beans into that beverage we love!
Types of Grind
Coffee Grinds are on a continuum from coarse to very fine, and the planned method of brewing determines the choice of grind... or, phrased another way - the type of grind dictates the brew method...
A Coarse Grind is primarily used with the following brewing methods: French press (press or plunger pot), vacuum coffee maker, and percolators (making a comeback).
A Medium Grind works best with auto drip coffee makers with flat bottom filters.
A Medium/Fine Grind is used with auto drip coffee makers that use cone-shaped filters.
A Fine Grind is used in stove top espresso pots and some drip makers with cone-shaped filters.
A Super Fine Grind is reserved for espresso machines.
A Turkish Grind is used with Turkish style coffee.
All right, a brew process is chosen, so it is time to grind those coffee beans.
The Grinding Process
The coffee grinding process is sometimes referred to as "milling" the coffee. Ground coffee deteriorates more quickly than roasted beans due to the exposure to oxygen, so many coffee drinkers prefer to grind their coffee beans themselves immediately before brewing their coffee.
There are four methods of grinding coffee for brewing - burr-grinding, chopping, pounding, and roller- grinding.
Burr-grinding
Burr mill grinding gives more uniform results while preserving the delicate natural oils of the beans - for a better cup of coffee. A grind selection dial lets you automatically adjust the texture of the grind - from a very fine grind for espresso to a coarse grind for Turkish coffee and percolator brewing.
Burr coffee mills can be manual or electric and crush the coffee beans between two revolving abrasive elements such as wheels or conical-shaped grinding elements. These mills grind coffee to a somewhat uniform size, releasing the coffee beans' oils which are then more easily extracted when infused later with hot water, leading to a rich and smooth-tasting coffee.
These mills often offer an assortment of settings, allowing them to grind coffee for such brewing systems as espresso, drip, percolators, French press, or others. Many burr grinders, however, are unable to grind the coffee beans fine enough for Turkish coffee.
Conical burr grinders use steel burrs which rotate relatively slowly, preserving the maximum aroma. These grinders are more quiet and less likely to clog than disk-grinders.
Grinders that use disk-type burrs rotate faster than the conical burrs and tend to be cheaper than the conical burr grinders. The disk-type grinders work well with small amounts of coffee for home use.
Chopping
Coffee beans can also be chopped in a blade grinder designed for coffee or spices or in a home blender. These grinders are often cheaper than burr grinders and tend to last longer. The grind, however is not as uniform using this method, producing particles of various sizes. This method also produces some friction which can warm the coffee. If only grinding enough beans for a few cups of coffee, this heat has minimal impact on the coffee.
These blade grinders can create a type of "coffee dust" that clogs up espresso machines and French presses, thereby making these grinders better suited for grinding coffee for drip brewing.
Pounding
Coffee beans for Arabic and Turkish coffees need to be ground almost powdery, much finer than most burr grinders can achieve. This coffee powder can be created using a mortar and pestle.
Roller grinding
A roller grinder uses pairs of corrugated rollers to grind the whole coffee beans, producing a very even grind size. This method tends to heat the coffee less than other grinding methods. This type of grinder, however, is used exclusively by industrial scale coffee producers due to the size of these grinders and their cost.
Water cooled roller grinders are also used commercially for fine grinds such as Turkish and espresso.
The Matching Begins
Everyone has a favorite method of grinding coffee. While some coffee connoisseurs prefer to use a burr-grinder, still others choose a blender. Video websites provide instructions on using every type of home grinder. A recent search on one such site, using the phrase "grinding coffee beans," produced 5,120 results! Before choosing the grinding method - and the grinder - coffee lovers need to consider how they plan to use those beans.
So, what will it be? The fine grind for espresso? A more coarse grind for percolators and french presses? Or a medium type of grind for a drip brewer? The choice is yours - but keep the type of grinder in mind.
Molly H. Duggan, Ph.D., loves her coffee and everything related to the world of coffee. She is President of My Perfect Coffee http://myperfectcoffee.com an online resource for organic shade grown free trade coffees, roasted and ground to order.
Visit http://myperfectcoffee.com for fresh roasted organic shade grown fair trade coffee from Puerto Rico, Colombia, Nicaragua, and Bolivia.
Article Source: [http://EzineArticles.com/?Matching-Coffee-Grind-to-Brew-Type&id=6679220] Matching Coffee Grind to Brew Type
We can either buy whole coffee beans that we grind at home, or we can buy coffee pre-ground. But wait, there's more to it than that - we need to decide what type of grind...from the fine grind of espresso to the more coarse grind used in a French press - all of this to turn those coffee beans into that beverage we love!
Types of Grind
Coffee Grinds are on a continuum from coarse to very fine, and the planned method of brewing determines the choice of grind... or, phrased another way - the type of grind dictates the brew method...
A Coarse Grind is primarily used with the following brewing methods: French press (press or plunger pot), vacuum coffee maker, and percolators (making a comeback).
A Medium Grind works best with auto drip coffee makers with flat bottom filters.
A Medium/Fine Grind is used with auto drip coffee makers that use cone-shaped filters.
A Fine Grind is used in stove top espresso pots and some drip makers with cone-shaped filters.
A Super Fine Grind is reserved for espresso machines.
A Turkish Grind is used with Turkish style coffee.
All right, a brew process is chosen, so it is time to grind those coffee beans.
The Grinding Process
The coffee grinding process is sometimes referred to as "milling" the coffee. Ground coffee deteriorates more quickly than roasted beans due to the exposure to oxygen, so many coffee drinkers prefer to grind their coffee beans themselves immediately before brewing their coffee.
There are four methods of grinding coffee for brewing - burr-grinding, chopping, pounding, and roller- grinding.
Burr-grinding
Burr mill grinding gives more uniform results while preserving the delicate natural oils of the beans - for a better cup of coffee. A grind selection dial lets you automatically adjust the texture of the grind - from a very fine grind for espresso to a coarse grind for Turkish coffee and percolator brewing.
Burr coffee mills can be manual or electric and crush the coffee beans between two revolving abrasive elements such as wheels or conical-shaped grinding elements. These mills grind coffee to a somewhat uniform size, releasing the coffee beans' oils which are then more easily extracted when infused later with hot water, leading to a rich and smooth-tasting coffee.
These mills often offer an assortment of settings, allowing them to grind coffee for such brewing systems as espresso, drip, percolators, French press, or others. Many burr grinders, however, are unable to grind the coffee beans fine enough for Turkish coffee.
Conical burr grinders use steel burrs which rotate relatively slowly, preserving the maximum aroma. These grinders are more quiet and less likely to clog than disk-grinders.
Grinders that use disk-type burrs rotate faster than the conical burrs and tend to be cheaper than the conical burr grinders. The disk-type grinders work well with small amounts of coffee for home use.
Chopping
Coffee beans can also be chopped in a blade grinder designed for coffee or spices or in a home blender. These grinders are often cheaper than burr grinders and tend to last longer. The grind, however is not as uniform using this method, producing particles of various sizes. This method also produces some friction which can warm the coffee. If only grinding enough beans for a few cups of coffee, this heat has minimal impact on the coffee.
These blade grinders can create a type of "coffee dust" that clogs up espresso machines and French presses, thereby making these grinders better suited for grinding coffee for drip brewing.
Pounding
Coffee beans for Arabic and Turkish coffees need to be ground almost powdery, much finer than most burr grinders can achieve. This coffee powder can be created using a mortar and pestle.
Roller grinding
A roller grinder uses pairs of corrugated rollers to grind the whole coffee beans, producing a very even grind size. This method tends to heat the coffee less than other grinding methods. This type of grinder, however, is used exclusively by industrial scale coffee producers due to the size of these grinders and their cost.
Water cooled roller grinders are also used commercially for fine grinds such as Turkish and espresso.
The Matching Begins
Everyone has a favorite method of grinding coffee. While some coffee connoisseurs prefer to use a burr-grinder, still others choose a blender. Video websites provide instructions on using every type of home grinder. A recent search on one such site, using the phrase "grinding coffee beans," produced 5,120 results! Before choosing the grinding method - and the grinder - coffee lovers need to consider how they plan to use those beans.
So, what will it be? The fine grind for espresso? A more coarse grind for percolators and french presses? Or a medium type of grind for a drip brewer? The choice is yours - but keep the type of grinder in mind.
Molly H. Duggan, Ph.D., loves her coffee and everything related to the world of coffee. She is President of My Perfect Coffee http://myperfectcoffee.com an online resource for organic shade grown free trade coffees, roasted and ground to order.
Visit http://myperfectcoffee.com for fresh roasted organic shade grown fair trade coffee from Puerto Rico, Colombia, Nicaragua, and Bolivia.
Article Source: [http://EzineArticles.com/?Matching-Coffee-Grind-to-Brew-Type&id=6679220] Matching Coffee Grind to Brew Type
Tuesday, November 15, 2011
Becoming a Successful Coffee Shop Owner - Do You Have What It Takes? 7 Criteria
By [http://ezinearticles.com/?expert=Tom_Vincent]Tom Vincent
From the outside, the life of a coffee shop owner might look kind of fun or - dare we say "cool," even? And, it without a doubt can be all of the above for many who have attempted their own coffee venture.
However, there is an element of running a successful coffee business that relies squarely on having good business sense, the right training, and the stamina and guts to see things through both good times and bad. Owning or managing your own coffee shop is less like a sprint and more like a marathon.
If you are interested in becoming a successful coffee shop owner, check to see if you meet each of the following 7 criteria:
1. You have talked in depth with current or past coffee shop owners to get their insights:
The first step in becoming successful with any venture is to learn from those who have gone before you. A great way to get a general feel for how this type of business is run is to spend some time behind the counter at a friend's coffee shop. Or, at the very least: buy dinner for the owner of a (non-competing) coffee shop and pick his or her brain about what it is really like to run a coffee business.
2. You love people:
The coffee business is without a doubt a "people business." You will not be successful if you prefer to escape off to your back office when things get busy while your employees handle things out front. Rather, you need to be where the action is, which means interacting with people on a daily basis. If you do not like people much, try a different line of work.
3. You have a mind for efficiency:
Once your business is up-and-running, making it successful in the long haul is all about efficiency (again think marathon, not sprint). You need to have a mind for balancing cost considerations with having enough fresh coffee and other materials on hand to meet customer demand.
4. You are willing to learn new technical skills:
Your fancy new coffee equipment will come with plenty of "how-to" instructional manuals, but those manuals will not adequately teach you the nuances behind the techniques you need to know. Rather, be willing to seek in-person training so that you can get the techniques down just right. Your customers will thank you for it by frequenting your shop more often to get more of your delicious product.
5. You have an understanding of brand-building:
Think that only big-name companies can afford to build a brand? Think again. Every company, large or small, needs to build their brand. And, building a strong brand that people recognize and come to love is about more than just creating a cool logo.
6. Slow weeks or months don't bother you:
Another thing about running the marathon that is a successful coffee business: having the guts and stamina to stick it out when you experience a temporary downturn in your business. This is partly something that is learned, but it is also something that you need to have inside of you.
7. You are open to receiving ongoing education and training:
Things change over time: new equipment is purchased, new techniques are invented, and old skills atrophy if not used often enough. Every business owner should be willing to seek out continuous training for both themselves and their employees.
As you consider the best way to make a go of it in the retail coffee industry, check your qualifications against these 7 criteria. If needed, seek out training from professional coffee business consultants who have helped others achieve the same level of success you seek for yourself.
Find out everything you need to know about becoming a [http://www.texascoffeeschool.com]successful coffee shop owner at Texas Coffee School.
Article Source: [http://EzineArticles.com/?Becoming-a-Successful-Coffee-Shop-Owner---Do-You-Have-What-It-Takes?-7-Criteria&id=6681197] Becoming a Successful Coffee Shop Owner - Do You Have What It Takes? 7 Criteria
From the outside, the life of a coffee shop owner might look kind of fun or - dare we say "cool," even? And, it without a doubt can be all of the above for many who have attempted their own coffee venture.
However, there is an element of running a successful coffee business that relies squarely on having good business sense, the right training, and the stamina and guts to see things through both good times and bad. Owning or managing your own coffee shop is less like a sprint and more like a marathon.
If you are interested in becoming a successful coffee shop owner, check to see if you meet each of the following 7 criteria:
1. You have talked in depth with current or past coffee shop owners to get their insights:
The first step in becoming successful with any venture is to learn from those who have gone before you. A great way to get a general feel for how this type of business is run is to spend some time behind the counter at a friend's coffee shop. Or, at the very least: buy dinner for the owner of a (non-competing) coffee shop and pick his or her brain about what it is really like to run a coffee business.
2. You love people:
The coffee business is without a doubt a "people business." You will not be successful if you prefer to escape off to your back office when things get busy while your employees handle things out front. Rather, you need to be where the action is, which means interacting with people on a daily basis. If you do not like people much, try a different line of work.
3. You have a mind for efficiency:
Once your business is up-and-running, making it successful in the long haul is all about efficiency (again think marathon, not sprint). You need to have a mind for balancing cost considerations with having enough fresh coffee and other materials on hand to meet customer demand.
4. You are willing to learn new technical skills:
Your fancy new coffee equipment will come with plenty of "how-to" instructional manuals, but those manuals will not adequately teach you the nuances behind the techniques you need to know. Rather, be willing to seek in-person training so that you can get the techniques down just right. Your customers will thank you for it by frequenting your shop more often to get more of your delicious product.
5. You have an understanding of brand-building:
Think that only big-name companies can afford to build a brand? Think again. Every company, large or small, needs to build their brand. And, building a strong brand that people recognize and come to love is about more than just creating a cool logo.
6. Slow weeks or months don't bother you:
Another thing about running the marathon that is a successful coffee business: having the guts and stamina to stick it out when you experience a temporary downturn in your business. This is partly something that is learned, but it is also something that you need to have inside of you.
7. You are open to receiving ongoing education and training:
Things change over time: new equipment is purchased, new techniques are invented, and old skills atrophy if not used often enough. Every business owner should be willing to seek out continuous training for both themselves and their employees.
As you consider the best way to make a go of it in the retail coffee industry, check your qualifications against these 7 criteria. If needed, seek out training from professional coffee business consultants who have helped others achieve the same level of success you seek for yourself.
Find out everything you need to know about becoming a [http://www.texascoffeeschool.com]successful coffee shop owner at Texas Coffee School.
Article Source: [http://EzineArticles.com/?Becoming-a-Successful-Coffee-Shop-Owner---Do-You-Have-What-It-Takes?-7-Criteria&id=6681197] Becoming a Successful Coffee Shop Owner - Do You Have What It Takes? 7 Criteria
Sunday, November 13, 2011
All Coffee Filters Are Not Created Equal
By [http://ezinearticles.com/?expert=Lyndy_Bleser]Lyndy Bleser
You head to the kitchen, grab the coffee filters and canister of coffee, and whip up your morning brew. Ahhhh! Your eyes open, your blood quickens, you are ready to face your day! Though you probably get the same results from this routine every day, you can actually improve the taste of your morning brew simply by considering a different sort of filter.
You can start with White paper, brown paper, cloth, gold fiber, stainless steel, plastic... and the list goes on. Yikes! You say. You had no idea there were that many choices for a simple coffee filter. Believe it or not, there are more, but we chose only the most popular, simple and easy to find varieties for this article.
Let's start with the plain old disposable paper filters. There are two varieties. White filters and brown filters. They have the same straining style and are the most widely available. The main difference is whether you want them "au natural" or bleached, whitened or "oxygenated" to make them pristinely unblemished. All white coffee filters have been chemically processed. Think about it. "Paper is to not white, as cheese is to not orange." Regardless of how you feel about chemical processing, white filters will change the flavor or your coffee depending on the types of chemicals, degree of saturation and method of brewing.
No bleaching for you, you say? No problem. Many consumers are turning to all-natural paper filters which may, or may not, be chemical free. Keep in mind that not all brown filters are created equally. Read the packaging to be sure the filters are untreated and don't assume color alone means they are process free. If the filter is untreated, it will not alter the flavor of your coffee and you will get a better flavor. The upside to paper filters is that they are fast, easy, inexpensive and perfect for almost every coffee maker. Just fill the paper filter with coffee, place it into the basket, add water and...poof...coffee. Drop the used filter into the trash and it will biodegrade.
A growing "green" solution is cloth filters. These handy little guys are washable, reusable, moderately inexpensive and relatively free of chemicals depending upon your washing habits. They are generally made from muslin or cotton and are adaptable to many types of brewers. Just pop them into the basket, brew your pot and rinse them for the next use. The downside is you have to be sure to check the size and cut before you purchase so that the cloth fits your machine.
Stepping up to a change in flavor is to invest in the gold filter. This type is a gold metal fiber mesh filter that you just rinse and reuse. They are durable, moderately priced, easily cleaned and maintained and widely available for most coffee makers. If you are going to use this type of filter, plan on buying filtered or distilled water as tap water will quickly change the results. Over time, the flavor of your coffee can suffer as it takes on the mineral and elements of your tap water. These filters are generally great for several years before requiring replacement.
Finally, if you want to go for the top of this group, there is the stainless filter. This is a permanent filter combining gold and stainless steel designed to last as long as your coffee cravings. These require no paper filters and are simply emptied into the trash or compost pile and then rinsed with water to use again. These gems are fairly impervious to most tap water changes but that always depends upon your particular water sources and filtering systems. The down side with these filters is that they are generally made for specific types of pots and they can be a little pricey depending on your system.
The perfect cup of coffee is in the palate of the beholder. For most coffee drinkers, plain paper filters are suitable for everyday, off to work brewing. However, if you are like me, and you experiment with different strengths, blends and grinds of coffee, you will want to try different filters to find what works for you and your particular coffee style and taste.
Originally published at rel=nofollow [http://www.CoffeeRecipeGuide.com]http://www.CoffeeRecipeGuide.com.
Lyndy is the founder and designer of three websites and she writes dozens of articles. She is new to Ezine but her submissions include articles on books, book reviews, recipes, law, arbitration, mediation, gourmet foods, coffee and chocolate and politics. She is an attorney in Florida and New York and she is an arbitrator, mediator and facilitator for the courts and private companies. You can read some of her other articles at [http://www.CoffeeRecipeGuide.com]http:www.CoffeeRecipeGuide.com.
Article Source: [http://EzineArticles.com/?All-Coffee-Filters-Are-Not-Created-Equal&id=6673454] All Coffee Filters Are Not Created Equal
You head to the kitchen, grab the coffee filters and canister of coffee, and whip up your morning brew. Ahhhh! Your eyes open, your blood quickens, you are ready to face your day! Though you probably get the same results from this routine every day, you can actually improve the taste of your morning brew simply by considering a different sort of filter.
You can start with White paper, brown paper, cloth, gold fiber, stainless steel, plastic... and the list goes on. Yikes! You say. You had no idea there were that many choices for a simple coffee filter. Believe it or not, there are more, but we chose only the most popular, simple and easy to find varieties for this article.
Let's start with the plain old disposable paper filters. There are two varieties. White filters and brown filters. They have the same straining style and are the most widely available. The main difference is whether you want them "au natural" or bleached, whitened or "oxygenated" to make them pristinely unblemished. All white coffee filters have been chemically processed. Think about it. "Paper is to not white, as cheese is to not orange." Regardless of how you feel about chemical processing, white filters will change the flavor or your coffee depending on the types of chemicals, degree of saturation and method of brewing.
No bleaching for you, you say? No problem. Many consumers are turning to all-natural paper filters which may, or may not, be chemical free. Keep in mind that not all brown filters are created equally. Read the packaging to be sure the filters are untreated and don't assume color alone means they are process free. If the filter is untreated, it will not alter the flavor of your coffee and you will get a better flavor. The upside to paper filters is that they are fast, easy, inexpensive and perfect for almost every coffee maker. Just fill the paper filter with coffee, place it into the basket, add water and...poof...coffee. Drop the used filter into the trash and it will biodegrade.
A growing "green" solution is cloth filters. These handy little guys are washable, reusable, moderately inexpensive and relatively free of chemicals depending upon your washing habits. They are generally made from muslin or cotton and are adaptable to many types of brewers. Just pop them into the basket, brew your pot and rinse them for the next use. The downside is you have to be sure to check the size and cut before you purchase so that the cloth fits your machine.
Stepping up to a change in flavor is to invest in the gold filter. This type is a gold metal fiber mesh filter that you just rinse and reuse. They are durable, moderately priced, easily cleaned and maintained and widely available for most coffee makers. If you are going to use this type of filter, plan on buying filtered or distilled water as tap water will quickly change the results. Over time, the flavor of your coffee can suffer as it takes on the mineral and elements of your tap water. These filters are generally great for several years before requiring replacement.
Finally, if you want to go for the top of this group, there is the stainless filter. This is a permanent filter combining gold and stainless steel designed to last as long as your coffee cravings. These require no paper filters and are simply emptied into the trash or compost pile and then rinsed with water to use again. These gems are fairly impervious to most tap water changes but that always depends upon your particular water sources and filtering systems. The down side with these filters is that they are generally made for specific types of pots and they can be a little pricey depending on your system.
The perfect cup of coffee is in the palate of the beholder. For most coffee drinkers, plain paper filters are suitable for everyday, off to work brewing. However, if you are like me, and you experiment with different strengths, blends and grinds of coffee, you will want to try different filters to find what works for you and your particular coffee style and taste.
Originally published at rel=nofollow [http://www.CoffeeRecipeGuide.com]http://www.CoffeeRecipeGuide.com.
Lyndy is the founder and designer of three websites and she writes dozens of articles. She is new to Ezine but her submissions include articles on books, book reviews, recipes, law, arbitration, mediation, gourmet foods, coffee and chocolate and politics. She is an attorney in Florida and New York and she is an arbitrator, mediator and facilitator for the courts and private companies. You can read some of her other articles at [http://www.CoffeeRecipeGuide.com]http:www.CoffeeRecipeGuide.com.
Article Source: [http://EzineArticles.com/?All-Coffee-Filters-Are-Not-Created-Equal&id=6673454] All Coffee Filters Are Not Created Equal
Friday, November 11, 2011
Information and Overview of the Delonghi Primadonna ESAM6700 Coffee Machine
By [http://ezinearticles.com/?expert=Tony_Levine]Tony Levine
The Delonghi Primadonna ESAM6700 is the undisputed leader in coffee machines manufactured for the home market. Delonghi have spent years perfecting a range of bean-to-cup coffee makers that deliver quality and style to any household kitchen. This dedication is epitomized in this latest addition to their portfolio, the Delonghi Primadonna ESAM6700 has been designed to create the best tasting cappuccino, cafe latte or latte macchiato simply by using the integrated touch screen. Personalised preferences for your favourite coffee can be stored with the press of a button for future use allowing you to create a perfect brew time after time.
The Delonghi Primadonna can also create a delicious American long coffee with the new long coffee function, this allows the coffee to be extracted more slowly enhancing the richness of the flavour.
The integrated conical burr grinder allows you to set the coarseness of your coffee from one of the seven available settings depending on your own personal taste or alternatively use pre-ground coffee for speed and simplicity.
The Delonghi Primadonna is able to cater for any size of cup up to 150mm in height due to its adjustable spout so is perfect for the smallest espresso to a large cappuccino. The electronic temperature control allows you to prepare your coffee from piping hot to medium temperature depending on your preference.
Do you hate the idea of cleaning up your coffee machine once you have used it? The Delonghi Primadonna ESAM6700 has a removable brewing unit to ensure that cleaning is simple and straight-forward after it is used and the milk carafe can be cleaned at a touch of a button and stored in the fridge when not in use. The drip tray can be removed for easy cleaning and the coffee machine also has rinse and de-calcification auto programmes that you can vary to reflect local water hardness.
Overall, the Delonghi ESAM6700 is the best option for creating the perfect coffee in the comfort of your own home. With a professional standard 15 bar pump pressure and the ability to create a real cappuccino, latte, macchiato and cafe latte straight into the cup or glass. Your days of visiting your local coffee shop may just become a thing of the past.
Features and benefits
� Professional standard 15 bar pump pressure
� Delonghi patent "single touch" milk carafe and frothing system.
� Ultimate bean-to-cup quality with only one touch
� Use fresh coffee beans or ground coffee
� Removable water tank (1.8Ltr)
� Touch Screen with a four line text display
� Professional burr grinder
� Adjustable quantities of coffee and water
� Electronic temperature control
� Built-in cup warmer
� Automatic shut off of machine
� Double boiler system with one boiler exclusively for espresso and the other for steam
� Rinse and de-calcification auto programmes
� Adjustable coffee dispenser, for cups of varying height up to 150mm
� Removable brewing unit for easy cleaning
� Removable drip tray with water level indicator
� Stainless steel body
� Dimensions (W x D x H) 285 x 420 x 380mm
Tony Levine has searched the internet in order to locate the best deals for Delonghi Coffee Machines. Check out his latest website at [http://www.delonghicoffeemachines.org]Delonghi Coffee Machines. Here you can find reviews on the [http://www.delonghicoffeemachines.org/delonghi-primadonna-esam6700.html]Delonghi Primadonna
Article Source: [http://EzineArticles.com/?Information-and-Overview-of-the-Delonghi-Primadonna-ESAM6700-Coffee-Machine&id=6653702] Information and Overview of the Delonghi Primadonna ESAM6700 Coffee Machine
The Delonghi Primadonna ESAM6700 is the undisputed leader in coffee machines manufactured for the home market. Delonghi have spent years perfecting a range of bean-to-cup coffee makers that deliver quality and style to any household kitchen. This dedication is epitomized in this latest addition to their portfolio, the Delonghi Primadonna ESAM6700 has been designed to create the best tasting cappuccino, cafe latte or latte macchiato simply by using the integrated touch screen. Personalised preferences for your favourite coffee can be stored with the press of a button for future use allowing you to create a perfect brew time after time.
The Delonghi Primadonna can also create a delicious American long coffee with the new long coffee function, this allows the coffee to be extracted more slowly enhancing the richness of the flavour.
The integrated conical burr grinder allows you to set the coarseness of your coffee from one of the seven available settings depending on your own personal taste or alternatively use pre-ground coffee for speed and simplicity.
The Delonghi Primadonna is able to cater for any size of cup up to 150mm in height due to its adjustable spout so is perfect for the smallest espresso to a large cappuccino. The electronic temperature control allows you to prepare your coffee from piping hot to medium temperature depending on your preference.
Do you hate the idea of cleaning up your coffee machine once you have used it? The Delonghi Primadonna ESAM6700 has a removable brewing unit to ensure that cleaning is simple and straight-forward after it is used and the milk carafe can be cleaned at a touch of a button and stored in the fridge when not in use. The drip tray can be removed for easy cleaning and the coffee machine also has rinse and de-calcification auto programmes that you can vary to reflect local water hardness.
Overall, the Delonghi ESAM6700 is the best option for creating the perfect coffee in the comfort of your own home. With a professional standard 15 bar pump pressure and the ability to create a real cappuccino, latte, macchiato and cafe latte straight into the cup or glass. Your days of visiting your local coffee shop may just become a thing of the past.
Features and benefits
� Professional standard 15 bar pump pressure
� Delonghi patent "single touch" milk carafe and frothing system.
� Ultimate bean-to-cup quality with only one touch
� Use fresh coffee beans or ground coffee
� Removable water tank (1.8Ltr)
� Touch Screen with a four line text display
� Professional burr grinder
� Adjustable quantities of coffee and water
� Electronic temperature control
� Built-in cup warmer
� Automatic shut off of machine
� Double boiler system with one boiler exclusively for espresso and the other for steam
� Rinse and de-calcification auto programmes
� Adjustable coffee dispenser, for cups of varying height up to 150mm
� Removable brewing unit for easy cleaning
� Removable drip tray with water level indicator
� Stainless steel body
� Dimensions (W x D x H) 285 x 420 x 380mm
Tony Levine has searched the internet in order to locate the best deals for Delonghi Coffee Machines. Check out his latest website at [http://www.delonghicoffeemachines.org]Delonghi Coffee Machines. Here you can find reviews on the [http://www.delonghicoffeemachines.org/delonghi-primadonna-esam6700.html]Delonghi Primadonna
Article Source: [http://EzineArticles.com/?Information-and-Overview-of-the-Delonghi-Primadonna-ESAM6700-Coffee-Machine&id=6653702] Information and Overview of the Delonghi Primadonna ESAM6700 Coffee Machine
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