Going Green With Your Coffee
By Mike Crimmins

When I think being green, I think of things like recycling newspapers, using energy efficient appliances, but there’s another way to be more earth conscious - with my coffee.

Choosing The Right Kind Of Coffee Beans

An easy way to make sure your coffee is earth friendly is to buy coffee that’s certified safe. Some of the methods in which coffee is grown can actually be very harmful to the earth, however there’s green alternatives like Certified Organic, Certified Fair Trade and more.

Make Your Coffee At Home

When you brew your coffee at home, you’ll not only save money but you’ll also help save the earth because you’re not using a paper or Styrofoam cup that you get when you buy your coffee. Millions of these single use cups are thrown out everyday and they’re filling up landfills every day.

Buy Your Morning Java At A Coffee Shop

There’s environmentally conscious coffee shops that let you use your own coffee mug and some will even give you a discount. Starbucks is one of those shops and every time you use your coffee cup there, they’ll take ten cents off your order. You won’t save a lot of money, but you will help save the earth.

Choosing The Right Coffee Filter

Not only can a coffee filter affect the taste of your coffee, but it can also affect the environment. Filters made out of recycled materials and unbleached filters are better for the environment. You can also try stainless steel filters, although some people have complained about negative affects on the taste. But of course, a stainless steel filter doesn’t require a tree to be cut down.

Grow A Caffeinated Garden

After you’re done with ground coffee, instead of dumping it in the trash, put it out in the garden or start a compost heap. It probably won’t make your vegetables caffeinated, but it’s a lot better than filling up a landfill with unneeded garbage.

Purchase A Water Filter

A water filter can improve the taste of your water, plus it’s a lot greener and cheaper than buying bottled water.

Mike Crimmins is a coffee fanatic. He’s not your traditional coffee expert or barista. He’s just your average joe, looking for that perfect cup of coffee. You can learn more about coffee at his blog http://dailyshotofcoffee.com/

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The Choice of the Right Coffee Maker - Made Simple For Home, Coffee Shop, and Commercial Needs
By John Napoli

When a prospective buyer is shopping for a particular coffee maker there are many styles and needs to choose from. In selecting a particular maker its’ important in your choice of several factors one may be your need for a home use or a coffee shop or commercial use. A Bunn One Cup Coffee Brewer and Ten Cup Coffee Brewer may be what you need for home use. While there is a large selection of useful makers for yourself and your family and you and yours, If shopping you may find yourself looking into more efficient way of making coffee and a brewer maker So, there are several things to consider when selecting the right suitable maker. There are the home use one to ten cup per/hr.(.625 gallons) per/hr coffee cups ,three and four automatic brewer and at last and certainly not the smallest four and five warmer equipment.Lets’ take a look in the next paragraph and having enough coffee for yourself and yours to say yes to a second cup of coffee.

Enjoy one cup from a one cup of maker or from a ten cupif maker. You and yours will be happy with the automatic brewer that brews 2.9 gal/per hr. is equal to 46.4 coffee cups/per hr. That brings us to the next larger model. The two warmer coffee maker which brews 3.9 gallons of perfect coffee per hour is equal to 62.4 cups built with 2 warmers that come with a handy feature of the (extra) 2nd warmer for that spare pot if you should need. Then, if your in for business on a larger scale coffee equipment, your needs are for a automatic brewer that brews 7.5 gallons/per hr.equal to 129 cups of coffee.These requirements are for large scale and producing and serving great coffee,with separately controlled warmers for that fresh pot of hot coffee so there’s plenty to go around.

You may have more people over that you may know,that’s what happens when you have a great group of lovers that you may want to serve that takes you to the next group of 3 or 4 warmers and automatic coffee makers.

Automatic coffee makers has a simple,2 upper warmers and two lower warmers with a hot water faucet and pour-over feature and capable of providing fine coffee and hot satisfyingly delicious coffee to everyone there because it brews 3.8gal/per hr.or 60.8 cups/per hr.,it makes for a nice time and everybody will be happy. Then, for an assembly of groups or assembly of individuals there is a call for bigger coffee equipment or commercial coffee makers.

You may buy a maker with 5 warmers capabilities and automatic coffee brewers,brewing up to 120 coffee cups/per. hr,that’s 7.5gallons/per hr of satisfyingly delicious coffee with its 5 warmer feature capabilities you can serve large groups or assemblies that can last the length of the occasions and ready to serve with great service.

Finding the ideal coffee equipment can be a involved process with what your particular interest are that make It a tangible solution to your needs.We suggest home is for one to ten cups of the A10a Bunn Automatic Brewer, for larger gatherings or parties the F15-13 Automatic Brewer or coffee shop style with 2 upper warmers,for groups that needs to be available as necessary and as your crowd grows to an assembly. The automatic Brewer which can brew up to 7.5 gallons/per hr or 120 cups per hour.

One thought process leads to check out the home and conventional assembly needs at altoscoffeecafe.com for home brewers commercial brewers, altoscoffeecafe.com for finding a array of selection of coffee and coffee equipment.

So, that’s it! You are ready and prepared to serve to your relatives and assemblies and more. For coffee as good as it smells.”

“We are committed to offer you the best service that a website can possibly offer. We are committed to offering only the best in top-of-the-line products to give you the best experience in your coffee. We are committed to excellence, just as much as you are. http://www.AltosCoffeeCafe.com is here to help achieve your goals.”

AltosCoffeeCafe.com is a division of Target Research and Marketing Co. We are located out of Salisbury Massachusetts. Ever since doing business it has been our goal to find quality coffee products for not just ourselves, but for everyone! We understand how hard it can be to find the right coffee to match your preference and style. We feel that we have been able to do a wonderful job so far.

Please feel free to e-mail us with your comments, questions, or just to stop by. We love to hear from our customers! Again, thank you for shopping, and let us know if there is anything we can do to maximize your experience here at http://www.AltosCoffeeCafe.com/.

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Learning From 100 Percent Espresso Markets - Cafe Culture Downunder
By George Sabados

When my article titled “Is this the end of the Barista?” was posted on Coffeegeek.com back in December 2006, I was piqued by the varied comments made by forum frequenters.

At the time, I thought I had made the point that in a saturated, hence more sophisticated espresso based market, where continually increasing operational expenses along with competition combine to degrade net profits, café owners will seek to reduce the cost of what they can control. Whilst they cannot control the number of players out there who are competitors, they will look at ways of reducing operational expenses whilst maintaining a high level of quality. For in a saturated market, to reduce quality means death to a café.

So the biggest expense they can control is not rent, but wages - that of the baristas.

When I read several postings to that article indicating that the espresso market in America was progressing along quality lines, and that maybe in Australia we prefer our coffee fast rather than quality, I felt it was appropriate to explain some of the history behind the development of the Australasian market and compare it to that of the US.

HISTORY

The post World War II migration of southern Europeans to Australia had a profound effect on the development of a sophisticated espresso market in both Australia and New Zealand.

The espresso machine as we know it, notably one which drives hot water under pressure through the coffee by use of an electric driven pump, was mass produced from 1948 onwards.

This is significant because migrants leaving Italy prior to WWII, the majority of whom went to the United States of America, did not have any knowledge of espresso as we know it. What they knew as ‘espresso’ was effectively a highly concentrated filter style coffee, made by pushing hot water driven by steam pressure through the coffee grounds. The American market did not experience early exposure to modern espresso, and given the lack of concentrated pollination of this style of coffee making, it has not gained complete national acceptance even today. Whilst I am not denying that there is great espresso to be had in small pockets in the USA, it is far from overwhelming in its coverage.

However, from 1947 onwards most Italian migrants switched the pattern of their migration to Australia simply because the Australian Government introduced the ‘£2 ticket’. At the time, passage to the USA was an expensive proposition (around USD100). By merely pledging to work for 2 years wherever the Australian government put them, an immigrant could gain a virtually free passage to Australia.

And the significance was quite palpable.

These people were already exposed to espresso style coffees in the modern sense. When they arrived in these parts and then spread to all the major cities of Australia and New Zealand, the demand for espresso was born.

It took the onset of the 1956 Melbourne Olympics, to create a catalyst for the emergence of cafes.

In preparation for the arrival of the Italian Olympic team, a few enterprising members of the large Italian community in that city (1 million out of 3.5 million total) decided to import the very first espresso machines into Australia, and serve authentic Italian espresso (it is important to note that Italians prefer to drink espresso coffee only, always with sugar and without milk). These cafes quickly gained popularity amongst the Italian community, hence the tradition of Melbourne being the ‘coffee’ city.

Up until the late 1980’s, the espresso market was restricted to pockets of migrant communities within Melbourne, Sydney, Adelaide, Perth and Brisbane. The concentration of the population base in these 4 cities set the framework for the rapid spread of espresso - of a total population of 20 million in Australia over 13 million live in these cities alone!

Then a natural occurrence began to emerge.

The bulk of the children of these migrants, first generation Mediterranean Australians, began to reach maturity and look for venues where they could socialise in a non-traditional Australian way. They looked for venues which offered the chance for both sexes to socialise and chat over a drink. And doing this over a cup of coffee was more the norm for these people than socialising over a beer.

Hence, the cafe sector began to expand rapidly to meet demand.

The explosive growth phase of espresso took hold first in Melbourne around the end of 1980’s, then in Sydney around the early 1990’s, then Adelaide, Perth and Brisbane in quick succession. The degree of presence of first generation migrants in these cities dictated the speed of uptake of cafes.

ONLY ESPRESSO

What is unique is that, outside Italy, the Australian and New Zealand café markets are the only other 100% espresso based markets in the world!

The USA and other countries are dominated by filter style, or brewed, coffee. You cannot give filter coffee away in Australia or New Zealand.

Furthermore, the Australian and New Zealand markets are unique in that the espresso based coffees are nearly always served with milk - approximately 98% compared to 5% milk based coffees in Italy.

As an indication of the highly competitive, sophisticated and quality driven nature of these markets we must look at some interesting statistics.

The per capita of population to espresso machines in Australia and New Zealand is approximately 850 to 1, only bested by Italy.

As a comparative, in the USA figures are roughly 20,000 to 1. With such a limited number of customers per machine to draw on cafes in Australia and New Zealand must use quality as the biggest drawcard.

And, less than 6% of small businesses are franchised, as compared to over 40% in North America. The sheer number of franchised stores in North America only serve to REDUCE the average quality of espresso based coffee, not improve it.

DEFINING QUALITY

I admit this is subjective depending on your definition of quality.

Thankfully, I have been exposed to the highest echelons of quality via the many national and international barista competitions I have attended as judge, so I hope to know what is possible compared to what is being delivered in a marketplace.

I have travelled extensively in the USA, and I cannot say with hand on heart that most cafes there represent the espresso coffee standard of the USBC or even WBC. It is my observation that the average USA espresso standard (on a national average) is where the Australian and New Zealand espresso markets were 15 years ago.

That means that there is still a lot of room for development.

THIRD WAVE?

Like any market transitioning from infancy, only when it reaches maturity do inefficient or ineffective players cluttering the market begin to ‘hit the wall’. They simply have to pick up their game with quality and speed to maintain profit margins. And whilst the ‘third wave of coffee’ is a term being spoken of so liberally in North America, it has been in existence as an operational necessity for some time in Australia and New Zealand.

The rapid emergence of barista training schools in the last 5 years within the Australian and New Zealand market is but one primary example of how these retail coffee markets have reached maturation, thereby putting pressure on retailers to deliver on quality.

NATIONAL ESPRESSO TRAINING STANDARD

In fact, since 2004 there has existed a compulsory minimum industry national training standard for espresso in Australia and New Zealand. The USA on the other hand, has had to rely on the SCAA or other organisations to set a voluntary kind of ‘national’ standard.

In Australia and New Zealand cafes are required to pick up on quality to create a point of difference in the market place. The independent nature and fierceness of competition necessitates quality improvement merely to survive as a café.

And the competitive advantage gained by individual businesses by improving quality is brief at the retail end. Since information travels so fast, and the concentration of populations in Australia and New Zealand are confined to only a few cities, it is not long before everyone in the retail café market understands the benefit of any recent improvements, and implements these changes almost immediately. In fact, it is my observation that the New Zealand market is the more competitive of the two due to fewer large cities without the tyranny of distance - which usually serves to slow down transfer of information. On the other hand, in Northern America, competition at the highest level is sporadic given the huge spread of population bases.

EVOLVED PALATES

Additionally, coffee product and methodology used to create a profitable business in the early stages of a market’s development simply do not allow for success and profitability in the same, but more mature, market. Generally, as a market matures consumer expectations, and palates, mature proportionally. Quality of product and processes must evolve to meet expectations.

Where once coffee in these parts was all about Italy, the coffee consumer in Australia and New Zealand has long moved away from Italian brands designed to deliver a smooth non-offensive and mellow flavour as an espresso (without milk).

The reason is taste.

Combined with a cup of milk in an 8oz or 12 oz cup, Italian coffees do not deliver on the expectations of a more mature consumer palate. Another aspect to imported Italian coffee is that, by virtue of being a fresh food product, they are in various states of decomposition once they get to overseas markets, thereby suffering diminished flavour and potency with milk. And when roasted coffee is in this state, there are noticeable undesirable and negative traits left on the palate - highly undesirable when compared to easily available locally roasted & fresher product. This has led to the emergence of a plethora of local and small boutique roasters. New entrants arrive weekly - and only serve to chip away at the traditional market established by the large coffee suppliers, and to intensify the quality debate via proof of product.

And in the last 5 years, the drive for a point of difference in the café market has led to the emergence of micro roaster cafes - a solid trend in the café scene. Intensity of competition is providing the impetus here. Alternatively, a large proportion of cafes are demanding, and getting, tailored blends for their establishments - another trend which has been going on for some time.

Whilst I have no real figures on the number of roasters per capita, the assumption is around 400-500 in Australia and New Zealand - of a total population base of 24 million people!

So rather than the bulk of establishments - such as 40% in North America - rushing to the middle ground to capture the bulk of consumers with a generic product designed to be accessible everywhere, cafes in Australia and New Zealand have gone the other way. Their focus is on raising the quality bar - on product, processing, service, shop design and other features - all adding up to an aggressive and continuing maturity of market. No wonder franchise chains are doing it tough in the consumers’ mind.

George Sabados is the worlds leading motivational speaker to major coffee retail and franchise chains around the world. He can inspire and, most importantly, instruct coffee focused businesses in how to generate explosive sales growth and profitability in the shortest time possible - his 3 levels of mastery guarantee massive change in 12 weeks! First and foremost, George is a retailer and knows how to focus a business on being a stand out to customers, resulting in instant local market leadership

Rather than simply a “voice” without experience, George has been a leading figure in the global espresso movement from successful international barista, successful retailer, international roaster, international cupper, writer, public speaker and most importantly, coffee entrepreneur. He is without peer in experience and outside the box thinking within the international coffee industry

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Coffee Beans - From Start to Finish For a Perfect Coffee Every Time
By Peter J Jordan

Coffee beans aren’t really beans. They are the pits (or stones) from coffee cherries that grow on trees that are about 20 feet tall at maturity. There are usually two stones in each cherry. There are over 10 different species of coffee plants but vast majority of coffee that is harvested for consumption is Coffea Arabica (around 70%) with Coffea rubusta coming in second (with the remainder at 30%). Coffee isn’t designated by the type of bean it is because the environment it grows in and the roasting process are more significant factors in determining the final taste of the coffee.

Coffee trees are grown in many places in the world and many distinctive environments. It is typically grown in moderate climates with steady sunshine and rain and in rich soil. Major coffee producing regions include Brazil (Bourbon Santos and Bahia beans), Colombia (Medellin, Bogota and Supremo beans) and Indonesia (Java, Sumatra beans). Other notable coffee producing regions include Vietnam, Mexico, Ethiopia, India and Guatemala.

Roasting the coffee beans releases the oils in the beans and improves their flavor and aroma. Lighter roasts tend to be sharper and bitter. Darker roasts have a richer flavor. Beans that have been roasted too much with have a smoky or burned taste to them. Although there are many levels of roasting, there are some standard roast levels. From light to dark the most common roasts are the American or Light roast with medium light brown beans. The City or Medium roast with medium brown beans starting to show oil on their surface. The French or Espresso roast with dark brown beans with visible oil. There are definitely darker roasts than espresso roasts as well (Dark French, Spanish).

Starting with whole roasted beans is the best way to get a quality coffee. As soon as the beans have been ground their flavor begins to diminish. Many machines will do better if the coarseness of the grind is optimized to that machine. If your grinder doesn’t have a coarseness setting then you will have o experiment with how long you run the grinder. Drip coffee makers do best with FINE (a little finer than table salt) or MEDIUM (course sand). Espresso machine tend to like EXTRA FINE grinds (coarser than powder). Inexpensive blade grinders will do a decent job on the coarser grinds but a burr grinder is a much better solution for the finer grinds (like extra fine).

These are all the key elements of taking a coffee bean from start to finish for a perfect cup of coffee.

Peter J. enjoys drinking and writing about espresso and Espresso Glasses and writes about them at his blog Best Espresso Cups. Please visit to learn more about Espresso and Demitasse Cups.

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The Beginner’s Guide to Espresso
By Katya Coen

Espresso is just strong coffee. If this is your idea about what this drink is then you haven’t had a good espresso. It is slightly thicker than coffee with a caramel or reddish-brown foam called the cream on top. It is enjoyed straight or as the base for cappuccinos and lattes.

Developed in Milan, Italy in the early 20th century while looking for a faster way to produce coffee on an individual cup basis, it was originally made with steam pressure. Today’s espresso machines are based more on the spring piston lever machines of later years.

Characteristics

Espresso has distinct characteristics that set it apart from dripped coffee. It is thicker due to having a higher amount of dissolved solids. It is a highly concentrated serving of coffee with 3x the amount of caffeine per volume than regular coffee.

The crema that forms on the top of the it is its most distinguishing element. Crema is reddish-brown and floats on top of the espresso. It is composed of proteins, sugars and vegetable oils and is a by product of the high pressure/high steam process used in making the beverage.

Preparation

To make espresso you need to have an espresso machine. The orginal machines had a lever that was pulled to force the hot water through the coffee and thus the term ‘pulling a shot’ was born.

In order to pull a shot you fill the coffee filter basket with the required amount of finely ground coffee. The coffee grinds are then tamped down. The tamping should be even and in a rotating manner to create a coffee puck of sorts. This is then locked into position under the spout area on the espresso maker.

The brewing process is an internal operation of the machine that should only take 20-30 seconds. The machine should be able to maintain an even temperature of 85-95°F for ideal espresso. Any less and the espresso is sour, any more and it is bitter.

Serving

Espresso is typically pulled directly into an espresso cup or a demitasse that has been kept warm on or near the machine. This drink degrades quickly and so it should be served immediately or mixed with other coffee beverages quickly. Ideally, espresso should be enjoyed within 2 minutes.

There are no hard and fast rules on what you can and cannot put in espresso. Some people prefer to enjoy it black with a twist of lemon peel. Other people will sweeten it before drinking. No matter how you drink it, it is meant to be consumed quickly, before it degrades.

Espresso Coffee Beans

There are not any specific coffee beans that are specifically grown for espresso. Instead, there are varying schools of thoughts on what types of beans should be used.

One side believes that dark roasts should be used to focus on the mild bitters, chocolate, full body and other caramel like flavors that come from longer, higher temperature roasting of the beans. These flavors are what most people associate with espresso.

The second school of thought prefers to use a lighter roasted bean to focus more on the flavor of the particular bean being used. This has allowed a wider range of characteristics to show up in espressos, from citrus to herbal and pectin fruit, depending on the bean being used.

Then of course you have those who like to combine the two and create an espresso that is the best of both worlds.

Popularity

Espresso has become very popular in recent years. From shots to coffee beverages made using espresso, the popularity has soared. Coffee shops have opened up on every street corner in every town and home espresso maker sales have skyrocketed. Everybody needs their morning jolt it seems.

Katya Coen provides information on espresso for Espresso Xpert - your online guide to espresso!

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Coffee and It’s Effects on Your Health
By Rick White

As coffee consumption has continually been on the rise in the United States, the questions are being asked about the importance coffee has when it comes to our health. As the popularity of coffee has risen, so has the research of the benefits of this product as to the effects it may have on many aspects of it keeping us healthy.

We all know and have heard of the power of antioxidants. Tannins and antioxidants appear naturally in coffee, and these are well known to fight free radicals and other assaults on the body. Having these properties, coffee may reduce the risk of asthma attacks.

Antioxidants are chemical compounds that protect the body’s cells from the damaging effects of oxidation. They help support the immune system, and consequently may reduce the risk of cancer and heart disease. The caffeine in coffee helps to improve circulation within the heart and arteries.

In recent studies it has also been shown that coffee may reduce the risk of gallstones by 45% and cirrhosis of the liver by 80%. Although the studies have shown the existence of a relationship with coffee consumption and liver cirrhosis, it has not proven or determined the component in coffee that is responsible for producing this effect.

Another benefit of coffee is a 25% reduction in the onset of asthma attacks among many asthma suffers. Asthma is a chronic disease that causes airways to close due to inflammation , resulting in coughing, wheezing, shortness of breath and tightness in the chest. Theophylline is a component that is found in coffee that acts as a bronchodilator which lessens theses symptoms.

Have you ever had one of those stressful headaches that can last throughout the day? It could be caused by a stress at work or by just not getting enough sleep. Well it has now been shown that coffee can play a big role in getting rid of theses headaches. Even now you can go to any drugstore and go to the pain reliever aisle and found many of the over the counter pain relievers contain caffeine just for this purpose. S o have that cup of coffee and relax.

One of the most recent studies of coffee is that the shows the relationship of coffee and diabetes. This is study has excited many of us that are diabetics and coffee lovers. There is more and more evidence that the love affair with coffee is helping reduce the risk of diabetes. In a newly published study, drinking caffeinated coffee was found to reduce the risk of developing type 2 diabetes as much as 60%. A Finnish study in 2004, suggested a 30% reduction in type 2 diabetes risk among people who drank three to four cups of coffee a day.
Women in the study who drank 10 or more cups a day showed a 79% reduction in the risk.

So what is the amount of coffee should we drink in a day. Well for many of us who love coffee there is just know way of knowing when to stop. But many doctors suggest that three to four cups a day is considered reasonable and a moderate amount. Just keep in mind that an 8 oz cup of coffee contains about 75 mg of caffeine and it usually recommended to not to exceed 300 mg per day.

I am an Internet Marketer and Information provider, for more resources pertaining to the article above check us out at http://coffeebeanbin.com

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Coffee - What Has Changed
By Rick White

Have you joined the coffee craze yet? Remember when you could get a plain cup of coffee anywhere in America. Nowadays it has become as popular as finding a fine wine. It is now very simple to whip up a gourmet hot beverage for you and your friends. Taste testing of this beverage has become almost a social event that you just can not miss and it’s clubs are a part of many’s social circle now,and a part of there community and even meeting up on the internet to discuss this delicious hot or cold drink.

Coffee has become the rage of the age, where people are almost worshipping this little aromatic bean now. People are ordering and buying specialty coffee from all kinds of specialty shops, being thrilled to grind there own beans and making there own blends. And as I mentioned before “coffee tasting” is becoming as popular as “wine tasting”.

It has also made another popular leap and that is in the home interior and furniture market. Where else could a real coffee nut get his fix.

Another interesting thing about this little bean that most folks probably do not know, is the fact that this commodity is second only to oil in dollar volume as a world commodity.

Some other interesting facts you did not know about coffee is did you know that there is two times the caffeine in a pound of tea than in a pound of these roasted beans. For someone that does not like the taste of decaffeinated blends this may seem like good news, but just remember that a pound of tea will make about 160 cups where a pound of coffee will make about only 40 cups. So this would mean a cup of tea has about 1/4th the caffeine of a cup of coffee, but don’t let this stop you from having that cup of coffee because it still has a lot of benefits such as antioxidants.

The caffeine in coffee is determined by where and at what altitude the bean is grown. Caffeine content decreases at higher elevations, most gourmet beans are typically grown at higher altitudes. So this would have them contain less caffeine than your typical grocery store brand.

Coffee has also came a long way for those people that in the past have had trouble drinking a regular cup of coffee because of the discomfort it causes to the stomach. Because coffee has always been known to carry a high acidity a lot of people could not enjoy a good cup of java. Many bean producer’s have came up with special ways to process them now that greatly reduce the acidity, so now many more people can have that cup of coffee. Be sure if this is a problem for you that you check around and find these types, and it still can be enjoyed at a reasonable price.

There are way to many different types of beans to describe in this article, but some of the most familiar ones that you might recognize would be Latte, Espresso,Low fat, Organic, Cappuccino,Decaf, and Arabian.

If you have never attended a taste testing of this popular beverage, you should consider giving it a try. You will get to experience how to make and brew your own gourmet coffee, this is slowly becoming an art. If you really are as crazy about coffee as a lot of people are this could be a learning experience, learning more about the different kinds of coffee and also learn where you can get these coffees for yourself. You can start making it at home instead of having to pay the high prices at the local coffeehouse, nothing against coffeehouse’s they can be a great place to meet and relax and enjoy that great cup of this very popular American staple.

I am an Internet Marketer and Information provider, Please check us out for more information on coffee at http://coffeebeanbin.com

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Hey - Where’s My Starbucks?
By Alun Evans

Competition is heating up, has been doing so for several years in the retail coffee industry. McDonald’s and Dunkin Donuts have aggressively implemented or improved their coffee programs. McDonald’s has the McCafe branches worked in or attached to existing stores. In NZ and Singapore McCafes use quality semi auto machines, separate grinders and the barista actually steams milk and can make flat whites, lattes and cappuccinos. Its perhaps easy to say that Mc D’s and Dunkin can easily adapt their menus to accommodate specialty coffee, while it is very difficult, in not impossible, for Starbucks to offer burger and donut menus to their list of cuisine offerings. The truth is Starbucks got somewhat bush-wacked by the competition at the blue collar end, lower to middle segment of the QSR market. It was a hit aimed right at the heart of the company, coffee.

To make things worse suddenly the USA has really discovered specialty coffee! From a foreigners point of view REAL quality specialty coffee has only relatively recently begun dripping, then pouring out of States like Oregon, Washington and Colorado. Sure, Peets and Starbucks were in many ways the grand daddies of the new age, retail savvy approach to coffee- but its the Intelligentsias, Stumptowns, Allegras that are now showing just how GOOD coffee can be if it is sourced and roasted on a more micro scale. They are also showing the right way to turn that roasted product into amber black gold, training quality barista.

Starbucks problems began as long as 15 years ago, when the pure growth of stores began tracking up like the logo of the Nike wing. Anyone in the roasting business knows that volume at the best equates with good, but not outstanding coffee. Outstanding is found in very small lots produced at Finca, Hacienda and by small-holders (Petani) in countries like Honduras, Kenya, Columbia and Indonesia. Any company with multiple stores (let alone over 10,000 stores!) knows that consistency of delivery of product, service and replicating the cafe environment is key to development. A successful smallish chain may be able to operate 15-30 stores while still sourcing excellent coffee. As stores increase at some point a decision has to be made to build the future on something other than coffee alone. Long before arriving at this point Jerry Baldwin, Gordon Bowker had long ago moved on to other caffeine fueled ventures.

This is not for a second knocking Starbucks. Their success in building a business model that works equally well in small town America or sultry Singapore is testimony to the business acumen of the team in Seattle. All of us in the coffee industry owe Mr Schulz big time for the work his company has done in bringing specialty coffee to the world of non coffee drinkers. But lets face it, they are a company that is in trouble.

What to do? Back in the 1990’s a huge company represented by a giant clown, wearing gaudy red and yellow stripes was also in BIG trouble. Stores sales were stagnant and profit was a mess. Too many stores, the burden of trans-fat menu items, poor store locations and pricing concerns all contributed to that company having to take a big step back and taking a look, hard look at itself. In reality burgers and coffee are very different products, but when the system of selling them is based on volume generating profit, the similarities are more apparent than the differences.

2008 saw the return of Schulz to the helm of the boat. It also saw some fairly major gaffs that gave the consumers something to think about, the competition opportunity. Firstly the company announced it was going to close down all its US stores for 5 hours to retrain staff how to make proper coffee. While this on the surface was an admirable ideal, the sublime message to customers was that (on this scale) it looked like Starbucks was admitting it had not been making good coffee for quite some time. The closure also allowed a number of inventive independents the opportunity to market there high quality espresso blends. Indeed many cafes offered free coffee during the time the Green Giant was closed to encourage potential new customers the chance to taste their coffee.

The second change was the machine debacle which, it fair to say, continues up until today. Machines in Starbucks were for many years LaMazzocco supplied. These machines pedigree is unchallenged. A separate couple (or trio) of Rio Mazzer grinders were ready to feed the Italian stallion freshly ground beans. Then someone came up with the idea to replace all stores with super-automatics. The logic here was simple and related to the point above, a machine will somewhat guarantee cup consistency between stores, anywhere and everywhere. The problem was, and still is today, that a super-automatic can not produce as good a cup as a semi or auto manned by a trained and professional barista can. However take the “trained and professional” out of the sentence above and cup quality may be similar. Many industry experts are convinced that the company’s coffee quality suffered as a result of the machine swap. On a positive I am the wastage of beans was far better controlled. A machine does not over tamp, have excess grinds fall from the basket etc.

The final big news of 08 was Starbucks purchase of the company that makes the Cloverleaf machines. This machine is revolutionary in the fact it makes cups of single origin coffee quickly and most importantly in a way that really accentuates the coffees origin characters. Why this became a problem was that several influential coffee critics who tried the company’s coffee from this particular machine picked up a number of tasting faults. Apparently the coffee was just not good enough, or roasted just too dark for these very expensive machines to be effective.

The recent history is so fresh, there is no need to dwell on it. Store closures, stagnant sales and then more closures have put the company into the position it is in today. A position of challenge and further opportunity if the issues in front of the company can be worked through successfully. Firstly if Starbucks wants to be first and foremost a coffee company, it needs to return to its early adage that it had the best coffee. At present the company has a number of joint venture growing projects in places like Sumatra that will guarantee it quality supply from year origins in the future. This move directly addresses the issue of buying from a number of brokers. It also gives Starbucks exclusivity to particular coffees, as well (one would expect) a raft of marketing materials about single origin partnership coffee. How this coffee is roasted is another matter, and one which I think unwise to dwell on. Dark roasting of coffee is generally done for very good reasons…

But is a return to the coffee roots of the company enough? The answer is no. For some time the company has been looking to the future away from the land of Uncle Sam. The new frontiers are not the bastions of coffee, Western and Northern Europe, but rather the brand hungry, consumer savvy and disposable income rich emerging economies. There are obstacles of a different kind to building a chain of stores in China, Indonesia, India and perhaps Russia, Argentina and Brazil. However the relative costs vs. the potentially lucrative rewards are great. Wait a second… is this not exactly the same thing McDonald’s did when they began having problems 15 years back?

Indeed it is. The big difference though is the age and times we live in. When McD’s began their reinvention, economically the world was relatively stable. Asia and Europe, as well as South America were all gallant saviors of the brand. Who can forget McD’s assault on French cuisine? It makes Gordon Ramsey’s invasion look tame. This time around the bite of economic doom and gloom can be seen and heard on any street corner and besides, many pundits and experts are still not sure if reinvention is yet first and foremost in H.S’s mind.

Alun Evans is a coffee roaster based in West Java, Indonesia. His company Merdeka Coffee, is pioneering relationship coffee with farming communities throughout the country.

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Gourmet Coffee Warms the Heart This Valentine’s Day
By Lili Rousso

No matter who is in your Valentine’s Day list this year it can be tough to find presents. If you have several people on your list it can be even tougher trying to find things to match every taste. Rather than spending your time mulling over the options, go for tasty simplicity. Gourmet coffee makes a perfect gift that offers the recipient an enjoyable break, as well as better tasting coffee than they are likely used to. It is especially one they didn’t have to line up and drop $5.00 or more per cup for at the local coffee haven.

To start with, think about who is on your Valentine’s Day gift-buying list that you would like to get a unique for. If you are like most people, there is at least one, if not all, who are regular coffee (or even gourmet coffee) drinkers. Gourmet coffee makes a great gift for all coffee drinkers. Not only does it give them a break during the day, but with it being gourmet coffee they will think you have spent a great deal of money on their gift. This way you can skip the flowers and jewelry and still get the same, or better, reaction.

Next, those on your list are probably the type of coffee drinker that either shells out the big bucks at gourmet coffee shops or goes for the ultra-money saving cans from the grocery store. Either way, they make a perfect candidate for a gourmet coffee gift. Not only will you be showing the first type how to have great-tasting gourmet coffee at home and how to save money doing it, but you will introduce the other coffee drinking type just how quality coffee tastes.

Lastly, gourmet coffee makes the perfect gift selection for those who are seeking something that warms the heart and soul. Whether it’s cold outside or you just want to give them a retreat from their day, it can take them to a different place with one sip. Winter is a much easier challenge to take on when someone has some gourmet coffee in hand.

This year opt for something that is heart-warming and satisfying. You only have to make the choice once per year, gourmet coffee is an easy way to get everyone on your list a great gift that they will enjoy. Besides, they will probably appreciate the fact that you passed on the routine candy and flowers. This way they will get more satisfaction and can share it with others. Many people are turning to gourmet coffee this Valentine’s Day for all the benefits it offers.

Lili Rousso is a coffee aficionada who reviews Gourmet coffees from all around the world. This month she features the Lavazza Gourmet Coffee brand from http://www.aromacafeculture.com

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