Caffe-Amante: Gourmet Coffee for the Coffee Lover in you!

Uganda coffee fetches $48.6 million in just two months

2009-01-04T19:42:00.000-08:00

Uganda’s coffee export volumes increased to 446,286 bags, bringing in Ush86.5 billion ($48.6 million) in the past two months as stocks of the world’s second most traded commodity ran out globally.

Compared with same months in the previous year (2007/2008), this year’s earnings shot up in value by $10 million.

In 2007/2008, over the same months, the country exported 371,440 bags valued at $38.6, according to the monthly reports from Uganda Coffee Development Authority (UCDA).
UCDA attributes the surge to the harvesting and marketing of the 2008/2009 coffee crop, which has has received favour from good weather and fair prices in international markets. Coffee reaching the export grading factories was also of very good quality and desirable moisture content.

Coupled with the harvesting of high altitude Arabica coffee, which had been delayed by bad weather, this month’s volumes are projected to swell to the tune of 300,000 bags, some 40,000 bags more than realised in December last year.

The projection is based on favourable weather for the drying process and on farmers cashing in on the festive Christmas season.

Increased production in the 2008/2009-crop year will however, not have a significant impact on the global stocks, according to industry experts, because the current yield will be used to reconstitute declining stock as well as to respond to requirements for domestic consumption and exports.
READ TEH REST HERE

Men more responsive to caffeine, but is it psychological?

2008-12-23T06:08:00.000-08:00

A strong cup of coffee has a greater effect on men than women, research shows.

In a study on 668 healthy volunteers, an espresso pepped up men after just 10 minutes. Women also became more alert after the beverage, but less so.

The University of Barcelona researchers say some of this effect might be psychological because decaffeinated coffee also worked to some extent.

Progress in Neuro-Psychopharmacology & Biological Psychiatry reports the work.

The volunteers were asked to drink either a classic espresso containing 100mg of caffeine or a decaffeinated espresso containing 5mg of caffeine.

Then the researchers looked for changes in alertness over the following minutes and hours.

Both men and women saw an improvement in their activity levels after drinking the classic espresso and these effects began after as little as 10 minutes.

Arousing

According to the investigators, 45 minutes is the time needed for maximum caffeine concentration to be reached in the blood, but levels reach half this concentration after just a few minutes.

And the effect appeared to be greater in the men.

The decaf coffee had a similar, but weaker effect and tended to be more potent in the women rather than in the men.

Lead researcher Ana Adan said: "Numerous studies have demonstrated the stimulant effects of caffeine, but none of these have looked at their effects in terms of the consumer's gender."

Anna Denny of the British Nutrition Foundation said: "This study provides an interesting insight into how the effects of specific foods and nutrients may differ between men and women.

"Research into 'gene-nutrient' interactions is moving forward quickly and we are finding out more about how our genetic make-up affects our requirements for certain foods and nutrients, and how our bodies react to these. In the future this could allow scientists to formulate dietary recommendations based on our genetic make up, as well as our age and body size."

Dr Euan Paul of the British Coffee Association said: "This new scientific study demonstrates interesting differences in the positive effects that caffeine may have on alertness between men and women, an area that has not been heavily researched in previous scientific investigations. We welcome further research to investigate with greater certainty any differences in the stimulant effects of caffeine that may be experienced between gender groups."

Uganda: coffee export earnings rise 31.4 percent in November

2008-12-22T05:44:00.000-08:00

KAMPALA (Reuters) - Uganda's coffee export earnings rose 31.4 percent to $27.6 million in November from $21 million in October, the coffee board said on Monday.

Data from the Uganda Coffee Development Authority also showed Uganda shipped 266,722 60-kg bags in November, a 48.5 percent rise from October's 179,564 bags.

Uganda is Africa's second biggest coffee producer, growing the robusta variety. Ethiopia is top and mainly grows arabicas.

Output went up 28.4 percent to 371,743 bags in the first two months of the current crop year (Oct/Nov) from 298,165 bags in the same period last year.

"The improvement is attributed to coffee planted under the strategic export programme, which has continued to come on the market; the ongoing coffee production campaign and favourable weather and good prices which translated in good husbandry practices," the board said.

Some 3 million bags worth $368.9 million have been shipped out in the last 11 months, comprising 2.55 million bags of robusta and 0.46 million of arabica.

Some 2.42 million bags worth $236.7 million were exported in a similar period last year.

Region Kenya: Coffee prices rise on quality

2008-12-17T10:45:00.000-08:00

Prices for Kenyan coffee improved at Tuesday's auction ahead of a month-long seasonal break and thanks to better quality, an auction official said.

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The average price for all grades rose to $168.25 per 50-kg bag from last week's $167.99 per bag.

Although Kenya produces only about 1 percent of global output its beans are valued by roasters who blend them with coffee from other countries, earning the east African economy an average of some $100 million each year.

"The two main factors are that we are closing for a month and we are also seeing a bit of good qualities," said Daniel Mbithi, an official of a group that conducts sales at the Nairobi Coffee Exchange (NCE).

The auction will resume on January 13.

Beans that have been arriving for sale in the past few weeks have been from the tail end of the fly crop, which do not usually make top notch brews.

But better quality coffee from the main crop is now in the market.

"There is a bit of influx from the main crop and we are starting to see some good prices too," Mbithi said.

A total 20,335 bags were on offer and 16,570 of them sold for a total $3.4 million.

Ethiopia’s Coffee Crop May Fall 60% in Two Main Areas

2008-12-17T10:24:00.000-08:00

Coffee output in the two main export-growing areas of Ethiopia, Africa’s largest producer of the beans, may decline 60 percent because of drought, the United Nations said.

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The lower harvest may aggravate malnutrition in southern Ethiopia’s Gedeo and Sidamo zones, where hunger is rife as a result of the drought, falling world coffee prices and higher food prices, the UN Office for the Coordination of Humanitarian Affairs said in a report today.

Production in Gedeo may fall 67 percent from a year earlier, while that in Sidamo may decline 53 percent, Tamirat Mulu, the author of the report, said in a phone interview in the capital, Addis Ababa, today. The report was based on a livelihood assessment carried out by relief agencies between Nov. 17 and Dec. 5. Ethiopia’s main coffee harvest is from October through December.

Ethiopia exported 170,888 metric tons of coffee last year. About 35 percent of that was high-grade washed coffee and 65 percent lower quality dried coffee. Sidama and Gedeo provide about 60 percent of Ethiopia’s washed coffee, Mulu said.

By Jason McLureDec. 17 (Bloomberg)

Vietnam Opens First Coffee Exchange to Boost Exports

2008-12-11T06:04:00.000-08:00

Dec. 11 (Bloomberg) -- Vietnam opened its first coffee exchange, giving growers in the world’s biggest producer after Brazil more control in pricing beans and helping the Southeast Asian economy to boost exports from the $2 billion industry.

Gourmet Coffee Roasted to order

For the office~Fund-raising~Loose and whole leaf Tea~ gift sets~ Tea Accessories... VISIT OUR STORE

Vietnam Technological & Commercial Joint-Stock Bank, Vietnam’s seventh-biggest bank, joined with the Dak Lak People’s Committee and Thai Hoa Joint Stock Co., a trader, to open the exchange today in Buon Ma Thuot, capital of the highlands province of Dak Lak, the nation’s main coffee-growing region.

The venture may help Vietnam to cut pricing discrepancies for the crop within the country, boosting farmers’ confidence in the market and ensuring a steadier supply for exports. Prime Minister Nguyen Tan Dung is trying to boost overseas shipments to counteract the slowest economic expansion since 1999.

“The exchange is definitely good for farmers because their profit margin will increase as they don’t have to go through a middleman,” said Nguyen Tuan Ha, director of the exchange.

The price of robusta, which is used in instant coffee by Nestle SA, has lost 24 percent since the end of June. Vietnam is the world’s biggest exporter of that variety, which closed yesterday on London’s Liffe exchange at $1,887 a metric ton.

At present, Vietnam’s coffee farmers deposit crops with local middlemen, who have storage facilities and sell the beans to domestic and overseas trading companies, speculators and domestic processors. The exchange, which has its own warehouse and will trade from 9 a.m. on weekdays for two hours, will compete with the middlemen if farmers opt to truck their crops to the new venture, shunning traditional purchasers.

Market Target

“The difficulty is persuading farmers to change their habits,” Ha, the exchange director, said in an interview after today’s opening. “We have to convince them the cost of transporting the beans can be well covered by improved profit margins when selling coffee to the exchange.”

The new venture may cut trading costs and offer better prices, according to Le Van Ke, general director of An Giang Joint-Stock Co., a trading company based in Dong Nai province. “It reduces the risk of farmers defaulting,” Ke said.

About 40 percent of the 1 million tons of coffee that Vietnam sells annually to world markets is expected to trade on the exchange, according to Nguyen Duc Vinh, chief executive officer of Hanoi-based Vietnam Technological & Commercial, which is 20 percent owned by HSBC Holdings Plc.

Futures Contracts

“The exchange will start with physical contracts first and we aim to handle futures contracts in 6 to 12 months,” Vinh said by telephone yesterday. Techcombank, as the lender is known, has spent about 10 billion dong ($592,000) on equipment for the exchange, Vinh said.

“Brazil has had success with their exchange that helps farmers price their product more efficiently,” said Pamela Thornton, a portfolio manager at Armajaro (USA) Inc., which runs a coffee and cocoa fund of more than $400 million.

“Farmers may not know the final price of beans shipped to New York but they know what price to ship within their country,” Thornton said in a Dec. 9 interview. “This creates a kind of transparency and price efficiency.”

The difference between prices in local exchanges in Brazil and Vietnam, and the global benchmarks in New York and London will also help arbitrage opportunities, Thornton added.

‘Good Opportunity’

“It’s a good opportunity to maximize returns” for farmers and funds, said Robin Dand, product manager for commodity derivatives at NYSE Euronext in London. Farmers can see “what price their produce is and what they’re able to obtain in the open market rather than at the farm gates.”

Vietnam’s coffee shipments totaled 853,000 tons and were worth $1.8 billion in the first 11 months of the year, a 6.6 percent increase in value from a year earlier while the volume fell 21 percent, according to data from the General Statistics Office. Commodities account for about a third of Vietnam’s exports, and coffee is the most valuable crop after rice.

Vo Sy Gia, a 52-year-old farmer who lives 70 kilometers (44 miles) from the new exchange, said he was debating whether to switch his business away from the middlemen, and holding talks with other local growers about sharing transport costs.

“I believe we would get a better price and that it’s less risky to do business with the exchange than with a middleman,” Gia, 52 said. “But I’m not sure if the profit margins will improve enough to cover the extra costs.”

To contact the reporters on this story: Beth Thomas in Buon Ma Thuot at bthomas1@bloomberg.net; Nguyen Dieu Tu Uyen in Buon Ma Thuot at uyen1@bloomberg.net; Claire Leow in Buon Ma Thuot at cleow@bloomberg.net

SPECIALTY BEAN BUSTER OF THE MONTH: ZIMBABWE AA

2008-12-08T10:59:00.000-08:00

This amazingly tantalizing African coffee has a rich, full body.

A deeply balanced cup.

DECEMBER SPECIAL
$6.90 LB
25 LB BULK ONLY, WHOLE BEAN ONLY

This is NOT Advertised on our website.

CLICK HERE TO GO TO OUR GOOGLE SITE AND CHECKOUT

Chinese Green Tea Gift Set

2008-12-06T21:26:00.000-08:00

Small Pleasures Chinese Green Tea (5 Tea Bags), Oatmeal Pecan with Raisin Gourmet Cookies and Mug.

$10.25 PURCHASE IT HERE

Gourmet Chocolates... The Espresso Bean

2008-11-25T06:27:00.000-08:00

The NY Taxi... See a resemblance?

Espresso Beans covered in dark chocolate then candy coated with yellow and black.

BUY HERE

ROOIBOS/RED TEA

2008-11-25T06:19:00.000-08:00

All true tea comes from the same plant, called the Camellia sinensis. Any leaf that comes from a different plant is considered an herbal tea or tisane. For example, Chamomile flowers, peppermint leaves, Yerba Mat and Rooibos are considered herbal teas because they do not come from the traditional tea plant. Herbal teas are usually 100% caffeine-free and offer a spectrum of health benefits.

ROOIBOS/RED TEA
Rooibos (pronounced roy-boss) is also called Red Tea because of its vibrant, ruby-red color. Rooibos consists of tiny, flat leaves and has a sweet, full-bodied flavor without a trace of bitterness. Rich in antioxidants and health-promoting properties, Rooibos has many of the same health-promoting properties as Green Tea, but is 100% caffeine-free, making it an excellent choice for evening or for people with caffeine-sensitivities.

Rooibos grows in a small area 100 miles north of Cape Town, South Africa with no alternative source available anywhere in the world. It is no surprise that such a remarkable, healthy drink comes from this region. With one of the highest levels of biodiversity in the world, this small are of South Africa is home to more plant species than the whole of Great Britain or New Zealand (which are 5000 times larger). This region also has 3 times as many species per square meter than the South American rainforest.

In an area so rich in biodiversity, it is especially critical to protect the health of the environment. Octavia Tea supports gardens that place strict controls on conservation of the environment through sustainable natural and organic farming methods. This makes an enormous difference, not only for the health of the environment and wildlife, but also for the people living and working in this region.

Rooibos is prized for its great flavor and health-beneficial antioxidants, minerals and vitamins. In fact, scientific studies suggest that Rooibos contains some of the highest known levels of anti-aging properties of any plant on earth! Like Green Tea, the potent antioxidants in Rooibos are believed to fight aging, cancer and heart disease, support the immune system and improve overall health. Rooibos is also recommended for allergies, headaches, anxiety or insomnia.

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Our Gourmet Coffee Flavors

2008-11-18T12:23:00.001-08:00

Our flavors are Columbia Supremo beans roasted to perfection, flavored, and packaged to order. You can't beat the taste, quality, richness or freshness.
Purchase your gourmet coffee today right HERE

Here's our flavors in alphabetical order: Not all of them are listed yet in the website so make sure to indicate your flavor of choice in the memo box at checkout

Amaretto, Almond, Banana Foster, Blackberry, Butterscotch,

Chocolate Almond,Chocolate Hazelnut, Choc Raspberry, Cinnamon Praline,

Cinnamon Graham Cracker,Coconut, Double Nut Fudge, Egg Nog, English Toffee,

French Vanilla,Harvest Spice, Hawaiian Hazelnut, Hazelnut, Honey Nut Praline,

Irish Crème, Jazzy Java, Jungle Nut, Kalhua Crème, Macadamia Nut,

Mexicali Crème, Mudslide, Raspberry, Pina Colada, Pumpkin Spice,

Swiss Chocolate, Strusel Cake, Toasted Almond, Vanilla, Victorian Caramel,

Vanilla Hazelnut, Viennese Cinnamon.

A time to give: IT SHOULD BE ALL YEAR 'ROUND !!

2008-11-18T07:22:00.000-08:00

We at Caffe-Amante have decided that we would like to contribute to those that are less fortunate, but we can only do it with your help - and with your direction.

Therefore - starting today, Nov. 18th to celebrate my birthday, until, sometime in 2009 or beyond, Caffe-Amante will donate 7% of every order placed with the PASSCODE "FOR OTHERS" in the CHECKOUT memo field, to the charity of YOUR choice.

What we need from you:
The Name (and contact) of the Organization
Mailing address

We will email you a confirmation of how much we sent, and when we sent it so you can confirm that we're truthful to what we say!

Treat yourself to the Best Gourmet Coffee Roasted specifically for you - packaged and shipped within 24 hours, at a price that will surely make you smile.

If you're a tea lover, check out our line of exquisite tea's. While you're at it, take a look at our newest product - the Flowering Tea. There's more to shop for - perhaps that special gift set for that favorite teacher, or maybe one of our different Tea Pots. or some of our tea and Coffee gift sets, all priced to put a smile on your face.

Visit us for our Fundraising program opportunities tailored specifically for you. Our program allows your organization to raise up to 50% profit.

Email us with any questions or for additional information.

God Bless

Bill Garcia
Caffe-Amante Gourmet Coffee Roasters & Tea.
West monmouth, NJ

caffeamante@gmail.com

Gourmet Tea Fundraising Program - earn up to 50%

2008-11-17T09:57:00.000-08:00

Welcome to our Gourmet Tea Fundraising Program.

Earn up to 50%

Attached are our Tea products that will allow you to raise up to an average of 50% profit for your school/team/special function.

Your selections will cost significantly less than our online retail price. Our suggested reselling price for your organization will allow you an average profit of 50% for your organization.

Descriptions are followed on the next page (which is what’s printed for parents) click here to request this package information .

We include descriptions of Red, Black and Green tea, as well as our product line for the program.

Our top seller is the only selection that gives the buyer the option of a Pyramid sachet or loose. All other teas are sold in loose tins – weight is included in the description.

We can aid in providing a sample letter to parents, and a secondary “Small gift sets” product list that can be incorporated with this program – we find these are popular with parents that want to purchase a small gift for their child’s teachers.

Upon request, order forms will be provided on one Excel file for print out – one form for Parents, another form for the organization.

As an added bonus: With orders purchased at www.caffe-amante.com with your pass-code at checkout, Caffé-Amante will continue to donate 10% of each order to your organization.

For additional information, please call Bill at Caffe-Amante:732-984-1330

email is: caffeamante@optonline.net

or just click HERE

The Java Dilemma: Saving on Coffee in Tough Times

2008-11-14T10:52:00.000-08:00

How You Can Skip the Coffee Shop and Make Great Coffee at Home

The weak economy can be a buzz kill -- just ask one of the nation's most prominent coffee retailers.

Starbucks Corp. last week reported a 97 percent drop in fourth-quarter profits, a decline blamed in part on fewer U.S. consumers getting their caffeine fix at the popular coffee-shop chain.

If you're among the Americans cutting back on their coffee-shop java, chances are you've at least considered getting your caffeine fix at home instead … and doing so, experts say, doesn't necessarily mean sacrificing your taste buds.

"If you get a decent coffee maker and decent coffee, you can make great coffee at home and save money and enjoy it," said Jack Groot, the president of the Midwest Barista School and JP's Coffee & Espresso Bar in Holland, Mich.

So exactly what is a belt-tightening, amateur "barista" to do? ABCNews.com talked to Groot, coffee consultant Ed Arvidson and Consumer Reports' Robert Karpel to find out.

Plain Coffee

Achieving satisfaction from your standard cup of joe starts with great coffee beans. Beans from a roaster or a coffee shop will likely be more expensive than grocery-store coffee but they'll be fresher, Groot says. Expect to pay between $9 and $15 a pound.

Next, consider investing in a coffee grinder. This, too, is a matter of freshness. Groot says that buying coffee beans and grinding them yourself will ensure that grounds you ultimately use in your coffee will be fresher than a retailer's ground coffee.

Experts agree that burr grinders -- devices equipped with grinding wheels -- are superior to blade grinders, which as the name indicates, use metal blades to chop beans. A burr grinder, Karpel says, will run you between $60 to $250. Arvidson, a senior consultant for Bellissimo Coffee InfoGroup, says a decent grinder will cost at least $100.

And finally, after you've ground your coffee, it's time for the final step: the coffee maker. One of the most important things to look for in a home coffee maker, Karpel says, is its ability to heat water to the proper temperature -- between 195 and 205 degrees Fahrenheit.

Cuisinart coffee makers, Karpel says, have been rated highly by Consumer Reports subscribers and cost about $80, while Groot recommends machines made by Bunn, which run about $100 to $130, and Capresso, which are in the $170 to $200 range.

Read the rest HERE

NEW PRODUCT: Flowering Tea and Glass Tea Pot

2008-11-12T07:57:00.000-08:00

Glass insert included. (not shown) Flowering tea not included.

Glass insert included. (not shown) Flowering tea not included. Our beautiful line of Bohemian made glass teapots turns tea brewing into a breathtaking art form. You simply won’t find a better way to watch the unfolding of a wiry Volcano Flower Burst or hand-rolled Oolong Mystere anywhere.

Like the swirling snow of a snow-globe, when tea brews in a glass teapot you can be sure all eyes are on the tantalizing infusion to come.

Pregnant women told to drink no more than two cups of coffee a day

2008-11-03T11:03:00.000-08:00

That's what they say now... in a few months, they'll probably reverse that and say it's healthy to drink as much as you want.. Anyway - here's the article in TimesOnline, and remember, ALL of our fabulous freshly roasted gourmet coffee is also Decaffeinated, as are a number of our exquisite Tea's: ( here's the Decaffeination process)

Pregnant women are advised to drink no more than two cups of coffee a day to cut the risk of giving birth to underweight babies.

The new guidance from the Food Standards Agency comes after research that links caffeine consumption to small babies. Underweight babies are also more at risk of premature death or suffer other developmental problems later in life.

Caffeine is also found in tea, cola, chocolate, cocoa, energy drinks and some medicines as well as coffee.

Scientific research has already linked caffeine consumption to a higher risk of miscarriage during pregnancy. Lower birth weight can also result in spontaneous miscarriage.

The new advice from the watchdog is for pregnant women — and those wishing to become pregnant — to limit caffeine intake to 200mg a day, the equivalent of two average-sized cups of instant coffee.

The previous recommended caffeine intake was a maximum 300mg a day or three cups of instant coffee.

Freshly brewed coffee, which is commonly served at coffee chain outlets, contains an average 140g of caffeine in an average-sized mug.

A cup of tea contains 70mg of caffeine, a 330ml can of cola 40mg, and a 50g bar of plain chocolate 50mg, according to the agency.

The revised limits of caffeine for pregnant women are being introduced after advice from the FSA’s independent Committee on Toxicity, which has decided that low levels of caffeine can harm the unborn child.

Andrew Wadge, chief scientist at the FSA, said: “This new advice doesn’t mean that pregnant women have to cut out caffeine completely, simply that they should be careful and make sure they don’t have too much. We would emphasise that the risks are likely to be very small and believe our new advice, which is based on new research and has been considered by leading independent scientists, is sensible and proportionate.”

Researchers at Leeds and Leicester universities studied the caffeine consumption patterns of 2,645 low-risk pregnant women with an average age of 30. Women whose intake of caffeine was over 200mg a day were more likely to give birth to smaller babies. The study took place between September 2003 and June 2006.

Most women in pregnancy however already drink less than 200mg a day and most in the study drank tea so the revised advice is unlikely to affect many women.

The British Coffee Association in a statement said that in light of the new research it will be immediately revising its own guidance to healthcare professionals and consumers on coffee consumption.

Dr Euan Paul, spokesman for the association, described the new study as a robust review and analysis of all the current evidence pertaining to the consumption of caffeine during pregnancy.

He reminded pregnant women that they can still enjoy decaffeinated coffee throughout their pregnancy.

Health chiefs are anxious that women do not replace caffeine drinks with alcoholic drinks or very sweet soft drinks.

Last week scientists also found that a weekly glass of wine or two during pregnancy did no harm to infants and could benefit their performance on some tests linked to behaviour and vocabulary.

Indonesia coffee exporters delay shipments, may default

2008-10-23T10:53:00.000-07:00

SINGAPORE, Oct 22 (Reuters) - Indonesian coffee exporters have delayed shipments of at least 30,000 tonnes of beans to various buyers and could default on delivery after a sharp drop in London futures prices, dealers said on Wednesday.

Many exporters bought beans from farmers when local prices hovered around 18,000 rupiah a kg ($1.80) two months ago. The price has since dropped nearly 30 percent to 13,000 rupiah, meaning exporters would suffer losses if they shipped out the beans now.

'At least 40,000 tonnes have been contracted, and out of that amount around 30,000 tonnes may not be shipped out at all because of the risk of losing money. They want the (London) price to go back to $2,000,' said a regional dealer.

The beans from Indonesia's main producing province of Lampung on Sumatra have been allocated for delivery to buyers in Europe and the United States. Indonesia is the world's second-largest robusta producer after Vietnam.

London's January robusta contract shed $5 to end at $1,786 a tonne on Tuesday -- not far from a 17-month low of $1,642 hit two weeks ago. The contract rallied to $2,815 in March, its highest for the second month since July 1995.

'We can't confirm it because we haven't received any reports. The association hasn't got explanation from trading houses and exporters,' Suherman Harsono, chairman of the Lampung chapter of the Indonesia Coffee Exporters' Association, told Reuters.

Rumours that local sellers in Lampung are delaying shipments have been circulating in the market in the last few days as coffee prices tumble amid fears of a global recession.

The delays in shipments came after local coffee exporters said they planned to plan to set prices for coffee before shipment, rather than at delivery, to protect themselves from steeply falling values for the commodity..

In Indonesia, coffee exporters normally agree on export commitments but delay their decision on prices until after beans have been delivered.

'We've been hearing reports about defaults from Indonesia. I can't confirm it but I can't deny it either. So far I am okay because we have our office in Lampung that gets beans directly from farmers,' said a dealer at a trading house in Singapore.

Dealers said stock levels were steady between 80,000 and 90,000 tonnes in Lampung, with the harvest having peaked in August, and exporters could further delay shipments if there was no improvement in London prices.

'There's always a danger of default. Exporters are still expecting the market to recover to minimise the losses,' said the regional dealer.

Robusta beans make up around 85 percent of Indonesia's coffee output, estimated at around 450,000 tonnes this year, while the rest is higher-value, aromatic arabica beans.

The International Coffee Organization (ICO (nasdaq: ICOC - news - people )) said the global financial crisis could cut coffee supplies and people could drink more at home.

($1=9,980 rupiah)

(Editing by Kim Coghill)

Three cups of coffee a day makes breasts shrink - study

2008-10-23T10:50:00.000-07:00

DRINKING just three cups of coffee a day can make women's breasts shrink, researchers say.

Coffee drinking can make breasts shrink, study says
Three cups a day enough to trigger effect
Breasts shrinkage can increase of every extra cup

Nearly 300 women were surveyed about their bust measurements and how many cups of coffee they drank in an average day.

According to the Swedish researchers, three cups a day was enough to start making breasts shrink, with the effects increasing for every cup drunk.

They said there was a clear link between drinking coffee and smaller breasts, as about half of women possessed a gene shown to link breast size to coffee intake.

"Drinking coffee can have a major effect on breast size," said Helena Jernstroem, a lecturer in experimental oncology at Lund University in Sweden.

"Coffee-drinking women do not have to worry their breasts will shrink to nothing overnight. They will get smaller, but the breasts aren't just going to disappear.

"However, anyone who thinks they can tell which women are coffee drinkers just from their bra measurements will be disappointed. The problem is that there are two measures for a bra - the cup size and the girth - so you wouldn't be able to tell."

It was not all bad news for women, as the researchers also found that regular hits of caffeine could help to cut the risk of breast cancer.

Focus: Uganda

2008-10-20T06:10:00.001-07:00

Good Ugandan coffees are of intense character and are unique among East African coffees. Robusta coffee, which is traditionally dry Processed, has a reputation of yielding above average quality. Arabica coffee is of medium quality, and is usually classified under “Columbian milds”. Mild & Hard Arabica. Full bodied with sparkling acidity, sweet distinctive characteristics.

Statistics

Type of coffee:	Arabica, Robusta, Roasted
Volume (MTs 2003):	33,179 MT - Arabica 128,505.88 MT - Robusta
Value ($ 2003):	$24,434,445 - Arabica $80,352,651 - Robusta
Brand names:	Roasted - Star Cafe, Elgon Pride, Ban Cafe
Marketing system:	Direct Sale
Marketing trends:
Past five years:	Fluctuating - Arabica; Increasing - Robusta
Next five years:	Increase in both Arabica and Robusta
Processing:	Wet and dry processing
Harvest season:	Arabica: Oct-Feb: Main crop, Aug Fly crop Robusta: Oct-Feb: Main crop for North Equator May-Aug: Main crop for South Equator
Port of shipment:	Mombasa
Export destinations:	European countries

Uganda is a land-locked country in East Africa, bordering Kenya, Tanzania, Rwanda, Democratic Republic of Congo and the Sudan. The country has seen a tremendous rate of progress and development in the past 15 years. Blessed with an ideal climate, Uganda is a lush country with an astounding amount of lakes, wetlands and rivers, and is the source of the mighty River Nile.

This is a geographically and scenically diverse country, dubbed by Winston Churchill as the Pearl of Africa. It straddles the equator and boasts mist-shrouded volcanic mountains, glacier capped peaks, simmering hot springs, semi-arid desert, and rolling fertile hills. There are over 500 forest reserves and a number of national parks and game reserves in the country, providing a safe habitat for this country’s array of unique wildlife. Recognised for its wide range of primates (chimpanzees, numerous monkeys and the rare mountain gorilla) and its impressive bird list which tops more than 1,000 species, Uganda is also fast becoming a popular eco-tourism destination for the naturalist and wildlife enthusiast.

Uganda has a long tradition of coffee production - dating back more than 100 years - and is now ranked 2nd in Africa and 7th in the world for coffee production. It is the leading exporter of organic coffee in Africa. It is widely accepted that while Ethiopia is the original source of Arabica coffee, Uganda is the source of Robusta.
Centuries ago, Ugandan warriors would chew the bean or cherry before going into battle. This would make them feel strong, brave and invincible. The variety of wild robusta coffees still growing
in Uganda’s rainforests are thought to be some of the rarest
examples of naturally occurring coffee trees anywhere in the
world.

Coffee has been the largest single foreign exchange earner for the country since the 1970’s, and is based entirely on smallscale
production. Robusta coffee accounts for 94% of the output, while Arabica coffee accounts for the remaining 6%. There are approximately 500,000 coffee farms in Uganda. About 25% of the entire country’s population, is dependent on coffee for their livelihood. Other exports from Uganda include cotton, fish, tea, tobacco, maize, beans, and sesame.

Region: Uganda - Another Ugandan coffee brand penetrates western market

2008-10-20T05:49:00.001-07:00

Tom Magumba

Kampala

Local coffee farmers could be destined for a bright future as more local coffee brands get nods from top European markets following a break through by another brand. Uganda Mountain Coffee, a 100 percent organic, AAA Arabica coffee a product of Uganda Coffee Development Authority (UCDA) and Heifer International partnership was launched last week in Boston, USA.

According to a report from UCDA this would ensure that Ugandan coffee farmers own equity in the venture while Heifer International shall use 2 percent of the price to support the livelihood of over 5 million coffee farmers in Uganda. This becomes the second top brand to sell in Europe after Good African Coffee conquered Waitrose one of the largest supermarket chain across the United Kingdom by a slow effort of a local entrepreneur Mr Andrew Rugasira.

Coffee Legends Inc a company famous for trading and roasting coffee in the US in a press statement has already announced the debut of the new brand to be sold throughout the northeast of the country. “We were extremely selective about the brand to ensure the most superior product for our customers and we are excited for them to sample just how smooth and enjoyable organic coffee can be” said Mr Joe Steinberg the proprietor of Coffee Legends Inc.

Mr Henry Ngabirano UCDA executive director described this as a break through for the Ugandan farmers saying it was a result of hard work and top quality practices to produce good coffee beans. “We are committed to see the farmers fairly compensated for their industriousness and happy to be part of Heifer international’s effort in Africa and worldwide,” he said in a statement.

The development comes on the heels of a meeting held in Gainesville, USA on Organic coffee production, in which UCDA assured participants that Uganda has the capacity to supply the US market with pure organic coffee. Uganda coffee officials promised to train farmers in good agricultural practices putting emphasis on the dictates of the market and working towards formalising the Quality Certification Services agreement.

Last month Uganda participated in the 20th Uganda North American Association (UNAA) Convention that took place in Orlando, Florida. US based Ugandans served free brewed coffee throughout the convention period at the Uganda stall. The aroma of the brewed coffee attracted over 500 guests to the Uganda Stand who made various enquiries on the availability and accessibility of Ugandan coffee on the US market.

A September coffee report from UCDA shows that the local coffee fraternity has received a special invitation from the first Secretary to the Italian Embassy in Uganda to show case in the Triestespresso Expo 2008 due to take place in November. The expo is expected to expose Ugandan coffee exporters to global counterparts from Central and Eastern Europe, Mediterranean and the Middle East, the main buyers of Uganda coffee.

Nestle to invest over $200 mln in Russian coffee factory

2008-10-20T05:47:00.000-07:00

MOSCOW (AFP) — Swiss food giant Nestle said on Monday it would boost its Russian operations by investing 240 million Swiss francs (212 million dollars, 158 million euros) in a coffee factory in the south of the country.

"Nestle today announced its intention to invest 240 million CHF (Swiss francs) francs into the expansion of its coffee factory in Timashevsk in the Russian Krasnodar region," the company said in a statement distributed at a Moscow investment conference.

The company said it had agreed its expansion plans with the administration of Krasnodar region, located in the south of Russia on the Black Sea, in a deal that comes despite tense relations between Moscow and the West.

Nestle has about 11,000 employees in Russia, where it started operations 13 years ago and is a leading provider of chocolate, coffee, ice cream and infant nutrition products.

Jamaica coffee farmers worry about drop in sales

2008-10-18T21:00:00.000-07:00

KINGSTON, Jamaica: Producers of Jamaica's world-famous Blue Mountain coffee say thousands of gourmet beans are piling up after two of their largest buyers withdrew without explanation.

The government-owned Wallenford Coffee Company and privately run Coffee Traders stopped buying more than a week ago, according to Derrick Simon, spokesman for Jamaica's Coffee Growers Association.

"A lot of the buyers are withdrawing at this time," Simon said Friday. "It's absolutely unprecedented."
Agriculture Minister Christopher Tufton said Wallenford would resume buying next week, but declined to explain what he says is a temporary halt in purchases.
Coffee Traders, a Kingston-based company, did not immediately return messages seeking comment.

The withdrawals come amid a global financial crisis that has driven down prices of raw material exports and slashed income at exporting companies across Latin America, a commodity-rich region.
Norman Grant, president of Jamaica's Agriculture Society, said Wallenford is facing "challenges" but declined to provide specifics.

Grant also is manager of Mavis Bank Central Factory, a top local purchaser of Blue Mountain coffee that he said has not lowered purchasing in recent weeks.
"We have remained in the market," he said. "We're still buying, and the product has not gone to waste."
Jamaica exported some 16,200 tons (15,000 metric tons) of Blue Mountain coffee last year. Mavis Bank and Wallenford account for 45 percent of exports, of which 85 percent is shipped to Japan.
Britain and the U.S. are the next biggest markets for the popular bean, which earns Jamaica US$30 million annually.
Christopher Gentles, executive director at the Coffee Industries Board, said farmers have nothing to fear.
"It's certainly not a crisis," he said. "Everything should be back to normal very soon."
An estimated 7,000 farmers sell Blue Mountain coffee to eight companies, including Wallenford, one of the largest purchasers along with Mavis Bank.

Farmers produce about 3,000 boxes of coffee a day, at a cost of US$46 a box. Blue Mountain is one of the most expensive coffee beans worldwide, selling for roughly US$30 a pound.
"If Wallenford does not start buying by next week, it is going to be hard for the farmers to find another buyer," Simon said.
The halt in purchases comes at the height of harvesting, which runs September through December.
Jamaica's coffee industry is still recovering from Hurricane Ivan, which devastated coffee fields in the Blue Mountain region in 2004.

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Region: Indonesia, Vietnam reeling from downturn

2008-10-14T20:22:00.000-07:00

The global economic uncertainty is having a detrimental impact on the coffee industry in Southeast Asia - particularly in Indonesia and Vietnam.

The worst affected growers are those planting Robusta coffee, who tend to be the poorest of the region's farmers. According to reports, while prices have been slumped, stockpiles have been building up - meaning that even if there is a rise in demand, prices are likely to remain low. The director of the Central Queensland University's Centre for Plant and Water Science, David Midmore, told Radio Australia's Connect Asia program, that this could be an opportunity for farmers."The price of coffee's probably gone down about 20 per cent over the last six weeks," he said."But on the other hand, it may open up some opportunities because over the last year or so, the price of other agricultural commodities such as cereals has more than doubled."

Associate head of the Purdue University Agricultural Economics Department, Gerald Shively, has studied the impact of falling coffee prices on Vietnamese smallholders.He explains though, that it is not always easy for farmers to switch."One of the fundamental problems with perennial crops is that they often go through boom and bust cycles because farmers who are responding to higher prices plant the crops," he said."But in a case of coffee, it takes two to three years for the crop to begin producing and then when the coffee prices decline, farmers are somewhat locked in to the fact that they have coffee plants in production."

Professor Shively says these farmers had been attracted by high prices in the mid-90s, which transformed rural life in parts of Vietnam.However, because of seasonal differences, in Indonesia, the poorest farmers are being shielded from some of the impact. "In Indonesia, we have so far Arabica and Robusta and the harvest seasons are inverted, so fortunately the Robusta farmers, who are the ones producing the cheaper coffee, their main crop was when the price were at the highest," said coffee exporter Olivier Tichit from IndoCafe."Fortunately for them they could sell most of their products, maybe 85, 90 per cent of their coffee at very good prices."You can find the full story at the Connect Asia website: http://www.radioaustralia.net.au/connectasia

Is coffee a connection to good health?

2008-10-14T11:34:00.000-07:00

Harvard Heart Letter

October 14, 2008

Some coffee drinkers worry that theirs is a bad habit - not nearly on a par with smoking but in that general direction. Those worries are groundless. In the past few years, coffee drinking has been shown to be safe for heart attack survivors. It offers some protection against type 2 diabetes and gallstones. It is not linked to the development of heart disease.

Now, in the largest, longest and most comprehensive study to date, overall death rates among nonsmoking coffee drinkers were no higher than they were among nonsmokers who didn't drink coffee, and may even have been a touch lower (Annals of Internal Medicine, June 17, 2008).

When drunk black and bitter, coffee is a calorie-free beverage brimming with antioxidants. It eases artery-damaging inflammation and delivers a host of substances that help the body regulate blood sugar and dissolve gallstones.

Of course, coffee isn't a health food. The caffeine it contains is addictive. In some people, it causes the occasional missed or extra heartbeat or a speedup in the heart's rhythm. Espresso and other unfiltered coffee can slightly increase the level of harmful LDL cholesterol. But up to a few cups a day of regular coffee - we don't include Frappuccinos or other coffee-flavored sweets in this category - is fine for you.

...so come on in: shop, let us roast for you, and enjoy a fresh cup of Caffe-Amante Gourmet Coffee!!!

Region & Commodities: Int'l coffee prices have continued to fall

2008-10-14T11:24:00.000-07:00

Business Daily Africa

Prices of coffee are expected to remain on the low as leading traders continued to feel the pinch of restricted credit flows triggered by the current global economic turmoil.

The International Coffee Organisation (ICO) said, like other commodities, the crop had come under the heat of the crisis sending its prices in key international markets plummeting for a third consecutive month.

A market report by the organisation said coffee prices fell further during the month of September, with its own composite indicator price settling at US cents 126.69 per pound compared to US cents 131.14 landed in August.

“The crisis in the global financial markets is having a direct effect on commodities in general, including coffee, despite the fact that the coffee supply and demand fundamentals remain unchanged,” ICO executive director, Nestor Osorio said.

He said the credit shortage caused by the financial crunch was also affecting producers, who are likely to be forced to reduce their expenditures on investment and maintenance, with a possible reduced supply in the medium term.

“Inflation levels are also going up in exporting and importing countries....The US dollar has continued to strengthen in relation to the currencies of many exporting countries while commodity prices in general are falling,” the official said.

The Kenyan coffee industry has not been spared the pinch and prices have kept on a nosedive in the last two months, prompting officials of the weekly Nairobi Coffee Exchange (NCE) to try and appease disillusioned growers.

In a rare show last week, the Kenya Coffee Planters and Traders Association (KCPTA) that runs the auction moved to explain why prices had dipped sharply following protests from growers.

It linked the woes being witnessed locally to instability in leading global markets as a result of the economic turmoil.
The ICO, however, maintained that the economic turmoil may not have a huge impact on the global production of the commodity.

“In the absence of any new information, I am maintaining my estimate of world production in crop year 2008/09 at around 131 million bags,” said Mr Osorio.

Statistics showed that exports by all producers during August reached 7.4 million bags, compared to 8.1 million bags in July while exports during the first 11 months of the coffee year 2007/08 (October 2007 –August 2008) fell by 4.5 per cent to 86.6 million bags for the same period in coffee year 2006/07.

“Credit restrictions and lack of liquidity caused by the crisis could lead to a reduction in supply,” he said.

ALERT: Coffee Drinking Does Not Raise Breast Cancer Risk

2008-10-13T20:38:00.000-07:00

By Crystal Phend, Staff Writer, MedPage TodayPublished: October 13, 2008Reviewed by Robert Jasmer, MD; Associate Clinical Professor of Medicine, University of California, San Francisco

BOSTON, Oct. 13 -- Several cups of coffee a day do not seem to pose an overall breast cancer risk, researchers here found in a large cohort study, confirming other research.

Breast cancer risk was not significantly elevated overall by drinking four or more cups of coffee a day (relative risk 1.08, 95% confidence interval 0.89 to 1.30), reported Shumin M. Zhang, M.D., of Brigham and Women's Hospital and Harvard, and colleagues in the Oct. 13 issue of the Archives of Internal Medicine.

Nor did women with even the highest level of caffeine consumption appear to be at elevated risk (RR 1.02, 95% CI 0.84 to 1.22) in the analysis of the prospective Women's Health Study.
But as in some previous studies, high caffeine consumption appeared to increase risk for women with a history of benign breast disease. Risk was also elevated for developing hormone receptor-negative or larger tumors.
The researchers cautioned though, that these subgroup findings may be due to chance.

You can read the rest HERE

Tanzenia: Coffee factory mulls higher Green tea farmer prices

2008-10-13T20:27:00.000-07:00

Factory mulls raising producer tea prices By Joas Kaijage.

Bukoba Kagera Tea Company (KTC) Ltd mulls raising producer prices for green tea in order to motivate farmers. The move comes amidst fears of slumped processing at the KTC factory.

With capacity for two million kilogrammes, the factory is projected to process about 890,000 kilogrammes only this year. According to KTC Executive Director Dr Peter Mgimba, the factory would not meet its target of at least processing one million kilogrammes this year because of low farmer morale.

Currently, the factory pays farmers Sh100 per kilogramme of green tea leaves without deducting transportation charges as in other regions but farmers are apparently still disenchanted. Dr Mgimba said training for farmers and higher producer price were in line with a number of other KTC interventions to boost production. Recently, KTC in collaboration with the Tanzania Small Hawkers Tea Development Association organised a course for tea extension officers and farmers at the UYOLE Agricultural Institute in Mbeya.

The chairperson of the Kagera Tea Farmers Association (KATEA) Mr James Rwegoshora said Kagera Region had only 178 hectares under tea cultivation after farmers abandoned about 100 hectares. Mr Rwegoshora said tea farms formerly covered 1225 hectares but most farms were abandoned after the factory was privatised in 2000. As a result Mr Rwegoshora said the farms have attracted both local and foreign investors under increasing attention also of local authorities that have started reallocating some of them.

HOW COME?: Loose tea leaves gather in a cup's center

2008-10-13T20:17:00.000-07:00

Kathy Wollard
October 13, 2008

If you make a cup of tea using loose tea, and then stir it, why do the leaves gather in the center at the bottom of the mug? asks a reader.Albert Einstein is perhaps best known for the Theory of Relativity, which explained the puzzle of space, time, and gravity. But in 1926, he also discovered the Tea Leaf Paradox, explaining the puzzling behavior of leaves in a tea cup.If you've ever ridden a swiftly moving merry-go-round, or gone around a curve too fast in a car, you're familiar with centrifugal force. Centrifugal force throws objects outward from the center; it's why a washer's spin cycle leaves clothes plastered to the wall of the washer basket.

So when we stir loose tea in a cup of hot water, the leaves "should" end up in an outward-flung ring around the bottom.Instead, they group obediently in the center. How come?According to Einstein, the leaves' motion reveals the circulation of water in the cup. Stirring makes the water spin around a central axis, and spiral out from the center. But the water down below is slowed by friction with the cup's bottom; its spin is weakened.

The rotation difference creates a circulation system in the cup: Water at the top, strongly spun outward, travels down the wall and across the cup's bottom, and then flows back up the central axis. It's this current that ferries tea leaves to the center bottom of the cup.But Cleveland State University physicist Jearl Walker says that there is one thing Einstein failed to notice in his cup of tea. Just after the spoon is removed, before the leaves settle, they form a central ring. Tea leaves outside the ring are dragged inward by the current.

Tea leaves inside the ring are pulled out to join it. As the spinning water slows, the ring contracts in size. Finally, the leaves come to rest in a central heap.Some 80 years after Einstein wrote his paper, the Tea Leaf Paradox has inspired one scientist to invent a new way of "reading" blood cells. At the University of Notre Dame in South Bend, Ind., scientist Leslie Yeo was using an electric field to spray drops of liquid from a needle. When one drop landed in the wrong place, he found that small bits of solid material were spinning around in the drop. The liquid was being stirred by a "wind" of charged particles created near the electrified needle. So Yeo decided to do some experiments in a tiny cylinder. He discovered that the liquid's swirling particles always settled in the center on the cylinder's bottom. But why?Puzzled, Yeo found the answer in Einstein's paper on the tea paradox.

Yeo, now based in Australia, realized that the effect could be used to spin blood cells out of whole blood. Using a credit-card sized kit, he says, doctors could do blood tests in the office, with no waiting for outside lab results. Reading the tea leaves, Yeo expects that it might take up to 10 years to develop a working device.

Papua New Guinea students to learn the trade...

2008-10-13T20:07:00.000-07:00

Students in Papua New Guinea will be taught the skills of coffee production under a program to be introduced this week.

Pacific correspondent, Nasya Bahfen, reports the so-called coffee curriculum will be offered to primary and secondary schools in provinces such as East Sepik, and the Eastern and Western Highlands. It was developed by the Coffee Industry Corporation (CIC), together with the PNG Department of Education, Ausaid and the UNDP. CIC Deputy chairman James Koimo, says the coffee curriculum will give PNG students who choose not continue their studies after high school practical skills."They have a fallback situation where they can go back and farm their land, produce coffee, look after themselves, all on their land," he said. The PNG coffee industry makes around $US100 million a year.

Starbucks earnings lowered on consumers' move to home-brewed coffee

2008-10-10T11:58:00.000-07:00

...That's where Caffe-Amante comes in!
There was a time when getting a coffee at Starbucks Corp. – whether it’s a basic “tall bold” or a souped-up venti concoction – was considered a relatively cheap treat, though those of us with a daily Starbucks habit might think otherwise.

However, a report from RBC Capital Markets analyst Larry Miller indicates that even that daily cup of store-bought java is one of the victims of the credit crunch. Mr. Miller lowered his 2009 earnings estimates – to US90¢ from US95¢, saying the move “reflects our proprietary survey work, which suggests Starbucks sales continue to weaken as consumers are changing their habits and brewing more coffee at home.” He also lowered his target price on the stock - to US$14 from US$17 - based on a multiple of 15 times his 2009 estimates. Starbucks shares trade at about US$11.

It is Mr. Miller’s view that Starbucks will be "a mid-to-high-teen earnings grower long term, but with near term challenges.” He added there are other factors that may impede the company meeting his target price or earnings estimates – primarily rising green coffee and the difficulty in obtaining suitable sites to meet its aggressive growth targets.

Region Update: Kenya $ee$ 2008/09 coffee harve$t up 43 pct

2008-10-09T06:39:00.000-07:00

NAIROBI, Oct 9 (Reuters) - Kenya (Our special this month: Kenay AA roasted to order: $10.95 lb Click here to buy) will produce an estimated 60,000 tonnes of coffee in 2008/09 (Oct-Sept) crop year as a result of favorable weather in key growing areas, a senior government official said on Thursday.

The east Africa nation produced 42,000 tonnes in 2007/08, said Bernard Gichovi, technical manager at the industry regulator Coffee Board of Kenya.

"If everything goes well, it will be a good harvest," he told Reuters in an interview.

Kenya is a small producer globally, contributing only about 1 percent of the coffee consumed globally, but its specialty beans are sought after to blend with those from bigger growers.

"Weather has been quite good. Rains, which usually start in April, started early in February. So flowering went on well to develop into the fruit (berry)," he said, adding that this year was not as cold as the previous one.

Flowering usually starts in March or April.

Cold weather weakens undeveloped berries, making them drop to the ground before full maturity. This season, however, coffee trees were strong enough to support high output.

"This is because we lost most of the crop last season," Gichovi said.

Growers in Nyeri and Kirinyaga districts of central Kenya, key growing areas, agreed with Gichovi's assessment.

"There is a lot of coffee this season. I can only compare the season with 1987 when we sold the most coffee ever," said farmer Mwangi Gichohi at his Thangathi farm in Nyeri.

Kenya produced a record 130,000 tonnes of clean coffee in the 1987/88 crop year.

Harvests have been on the decline since as prices plummeted globally and as Kenyan farmers accumulated debt and took less care of their bushes.

Although Kenya expects good prices this coffee year, Gichovi said turmoil in the global economy could hurt commodity prices.

But Gichovi projected that coffee prices through direct sales between farmer groups and roasters abroad will be higher this season than previously.

"It is expected that there will be more revenue from the direct sales," Gichovi said. During last season, 30,000 50-kg bags of clean coffee were sold through that system.

Prices ranged between $500 and $700 dollars per 50-kg bag and much coffee from Gikanda Cooperative Society in Nyeri district, fetched $1,138 per bag, Gichovi said.

In the previous 2006/2007 season, Gichovi said Kenya sold only 16,400 bags through the so-called "second window".

Until 2006 when Kenya allowed direct sales, all coffee went through a weekly auction. That system is still in place.

Gichovi said the board advises farmers to go for a direct sale if buyers were offering better prices than the auction would yield. "The reason for the direct sales is to spur prices," he said. (Editing by Helen Nyambura-Mwaura, Editing by Peter Blackburn)

Starbucks' wasteful ways

2008-10-08T06:21:00.000-07:00

Forget Starbucks'... We'll roast your gourmet coffee to order: it's fresher, tastes richer, and cost's less!
For the office or for the home. We ship anywhere
visit us at
http://www.caffe-amante.com

~~~~~~~~~~~~~~~~~~~~~~
When it comes to coffee there's no better known brand than Starbucks, and with more than 10,000 stores worldwide it boasts social and environmental responsibility. But the coffee giant is being accused of wasting huge amounts of water.

An investigation by a British newspaper is asking why Starbucks has a policy of leaving a tap running while its coffee shops are open, wasting an estimated 23 million litres of water a day.

Starbucks says the running water is the best way to keep utensils clean but environmentalists say it's an unnecessary waste.

Each Starbucks has a dipper well, fed by a continuous stream of cold water. The company claims it prevents bacteria from growing but some say this is not acceptable.

"The average dipping well in a Starbucks wasted 300,000 litres of water a year and that's an incredible amount of water. And we think they could quite easily adopt new procedures or adopt new technologies that could reduce this water wastage significantly," says Victoria Higgins from Waterwise.

New Zealand has 43 stores and if each is wasting 300,000 litres of water, that's 13 million litres a year - enough water to fill 300 backyard swimming pools.

The global impact of this is huge with Starbucks wasting enough daily water for the entire two million-strong population of drought-hit Namibia in Africa.

Yet its countries like Namibia that Starbucks says it's committed to helping and on its website it boasts of preserving natural resources. It has also campaigned for safe drinking water in poorer parts of the world.

Starbucks' New Zealand manager would not comment on the situation but has emailed his staff saying keep the water flowing.

Meanwhile head office in America says it is considering other options

Region & Commodities: Kenya coffee prices fall in line with New York

2008-10-07T09:44:00.000-07:00

NAIROBI (Reuters) - Kenyan coffee prices fell again at Tuesday's sale, pushed down by a slide on the New York market, despite better quality beans on offer, traders said.

"As the NYC crumbled further downwards, so did auction prices. Generally quality was good but the prices all fell by around $20 on last week," a report by the Ransley Coffee Company said.

The average price per bag across all grades dropped to $132.88 from $147.82 last week. Only 2,093 of the 13,743 bags on offer found buyers, said the Nairobi Coffee Exchange (NCE).

"It is a difficult time in coffee at the moment as we do not know how much further down the NYC may go, and if it does, prices will trend downwards again despite the better quality being offered," the Ransley Coffee Company report said.

The Kenya Coffee Producers' and Traders' Association (KCPTA) blamed the slump in prices on the global financial crisis.

"KCPTA would wish to plead with farmers not to panic as we wait to see what effect the $700-billion bail-out that was passed last Friday is going to have," it said in a statement.

"Be assured that marketing agents are monitoring the international markets to ensure that farmers get the highest prices possible."

Gourmet Tea: Selection of the month... RED

2008-10-03T20:12:00.000-07:00

Winter Mint, Red Tea
One of our best-selling teas throughout the year, Winter-Mint blends Rooibos, sweet vanilla & a touch of chocolate-mint into a soothing treat & healthy alternative to dessert.

Also called Red Tea, Rooibos is rich in antioxidants & anti-aging properties. People who order this tea keep coming back for more. This tea's rich, dessert-like flavor that is often compared to a chocolate-mint dessert! (NET WT 4 oz) approx. 50 Servings

Price: $11.50 Buy it HERE

Region: Tanzanian Coffee prices firm at Moshi aution

2008-10-03T09:43:00.000-07:00

Oct 3
Tanzanian coffee prices firmed slightly at last week's auction as buyers sought to cover their positions ahead of a Muslim holiday, traders said on Wednesday. The Tanzania Coffee Board (TCB) said 46,150 60-kg bags were on offer on Thursday last week, with 44,984 sold. In the previous week's sale, 32,623 60-kg bags were offered for sale, with 16,926 sold.

Benchmark grade AA sold at $175-$129.40 per 50-kg bag, compared with $170.00-$130.00 per bag at the last auction. Grade A was bought at $170-$133 per 50-kg bag, compared with the previous week's $152.40-$129 per bag. "The quantities on offer were quite handsome. Generally, prices were very firm. It could be mainly (due to) shippers who are short of coffee," said Kennedy Keya, a trader with Dorman Tanzania.

"The quality is good. Prices may have been firm because there's no auction in Tanzania (this week) so many people are trying to cover their short positions." Tanzania largely produces arabica coffee but also grows robusta, thriving mostly in the northern, southern and western parts of the country in areas around Mount Kilimanjaro and Lake Victoria. The auction, held in Moshi took place on last week but TCB released the results on Wednesday.

Attention Bakeries: The Potential for Hot Coffee

2008-10-03T06:12:00.000-07:00

Quick quiz: What costs 24 cents to make but is in such high demand that you can sell it for $3 a cup? Answer: specialty coffee.

Bakeries are catching on to this fast, as more incorporate beverage programs into their business. Increasingly, bakeries are finding local roasters to supply them with unique blends or working with national suppliers that can offer optimum value.

Specialty coffee is defined as a coffee that has no defects and has a distinctive flavor, according to the Specialty Coffee Association of America (SCAA). And demand for specialty coffee continues to heat up.

From 2001 to 2006, specialty coffee sales in the United States rose from $8.3 billion to $12.3 billion, according to SCAA and Mintel Group data. That marks nearly a 50 percent jump. There are now more than 15,500 coffee cafes in America, averaging $550,000 in annual sales.

Bakery chains like Dunkin’ Donuts have become so enamored with coffee that they seem to be more about beverages than baked goods nowadays. Dunkin’ Donuts sells 2.7 million cups of coffee every day, making it the No. 1 retailer of coffee by the cup, according to the company.

And don’t just sell coffee. Market it. Retail bakeries like La Bonbonniere Bake Shops in New Jersey boost their morning sales with breakfast specials: one donut and a small cup of coffee for $1.50, or a muffin and small coffee for $2.50. Never forget the power of a meal deal. Make it simple for people to order, and they usually will trade up for something more.

According to the SCAA, specialty coffee offers a unique flavor because of the micro-climates that produce it, similar to the slight variances you will find in the flavors of fine wines. Roasting presents the next opportunity to define your coffee as truly special. Every roaster has the potential to express itself in a signature way.

Another tip is to hire a local coffee expert for advice on your beverage program. Porto’s Bakery in Los Angeles worked with an award-winning barista in Los Angeles for ways to improve the quality of their beverages. Beverages now account for 10 percent of total sales at Porto’s Burbank location.

The following are relevant statistics from the SCAA about the specialty coffee business, to help you understand the common terms and examine the opportunity to add or enhance your beverage offerings.

****Definitions****:

Barista – a person who is a master of the espresso machine and makes coffee as a profession

Cappuccino – a classic blend of coffee and steam milk, named about the brown robes of the Capuchin monks

Cupping – the process used by coffee tasting specialists to judge and evaluate coffee beans

Espresso – a dark, rich, full-bodied coffee made when finely ground Italian or dark-roasted coffee is processed with a special machine that forces a small amount of water at high pressure through a special filter

Green coffee – unroasted coffee

Organic coffee – certified by independent agencies as organically grown, processed, stored and roasted

****Statistics****:

Americans drink more than 300 million cups of coffee each day, with 75 percent of those being home-brewed.

16 percent of American adults consume specialty coffee on a daily basis, up from 13 percent in 2002.

63 percent of American adults "occasionally" consume specialty coffee.

The vast majority of the world’s coffee is the Arabica species.

It takes about 42 coffee beans to make an average serving of espresso.

Espresso contains less caffeine than a regular serving of drip coffee because the water is in contact with the grounds for only 20 to 25 seconds and extracts less caffeine.

70 percent of U.S. adults consider coffee quality and convenient location as the most important characteristic of their favorite coffeehouse.

Region: Indian Coffee exports up 2.54 % in FY08

2008-10-02T07:32:00.000-07:00

India’s coffee exports for the crop year (October 2007 to September 2008) has increased by 2.54 per cent at 230,910 tonnes as against 2,25,187 tonnes exported during the previous year, according to the Coffee Board statistics.

In dollar terms, the exports were up 32.09 per cent higher at $586.27 million as against $443.83 million last year. In rupee terms coffee exports have gone up by 27.45 per cent at Rs 2,427.86 crore as against Rs 1,904.95 crore realised last year.

In terms of unit value realization, exports were up 24.29 per cent at Rs 105,143 a tonne as against Rs 84,594 a tonne fetched last year. According to the International Coffee Organization, global exports in the first 11 months of coffee year 2007-08 have decreased 4.5 per cent to 86.6 million bags compared to 90.7 million bags in the same period last coffee year.

Indian coffee exports for first-nine months were also up 6.26 per cent at 184,976 tonnes as against last year’s exports of 174,077 tonnes. “After selling most of the produce, about 10-15 per cent of the coffee is left at the farms. Buoyed by high prices last few weeks, coffee growers are demanding more than Rs 200 a bag,” said B L Harish, proprietor of Blan Coffee, Kushalnagar, a farm gate trader.

Other sources however have slightly different numbers:

IRIS NEWS DIGEST: Coffee export rise 5.75% in Jan-Sep`08

As per the Coffee Board`s latest data, the coffee export from India has shown robust performance during the period of Jan-Sep, 2008 due to a significant increase in overseas sales of value-added coffee, reports Business Line.

As per the statistics, India`s coffee exports rose by 5.75% at 0.184 million tons in the first nine months of 2008 as compared to 0.174 million tons a year ago period.

There has been a quantum jump in value-added coffee exports and it will add-up in the coming months as well. The export of value-added products that largely constitutes instant coffee rose by 101% to 18,739 tons during January-September period, the Board data said.

Meanwhile, export of robusta variety rose marginally by 2.12% to Rs 92,543 tons in the review period from 90,618 tons last year. While overseas sale of arabica variety improved significantly by 19.26% at 42,461 tons, the data showed.

However, instant coffee sales plummeted drastically by 19.96% to 31,233 tons, it added.

Getting the Coffee Straight from the Beans

2008-10-01T06:39:00.000-07:00

Good Information here!

by Johnathan Bakers

There are do many different types of beans and the plants will fall in three different categories. The Arabica, first known on the Arabian Peninsula and the Robusta that contains about two times the amount of caffeine in every cup. This is going to be something to wake you up in the morning for sure.

These beans are going to be different that of wine because of the thing called coffee berry that is decided not because of the fruit but due to the bean that is found inside it. A bean is aged perfectly, roasted and then ground and brewed. Coffee is going to be as it has never been before with this type of bean, you could use it with your cappuccino maker.

The beans are actually going to be found in two different ways. There will be green and the red with the red having the most in smelling power of oil and the much lower acid amounts. This is used to make the higher quality coffees. One of the biggest deals in the life of bean is when it leaves the shelf from the time it was plucked.

Beans are usually picked from the hands of people and this means that there are only a few baskets done a day. They have to separate the red and the green and it is something that is a big job requirement. This is due to the huge impact on the outcome of the coffee.

Having good cappuccino is going to depend on the way that the bean is picked. The fruits can be soaked, scoured, and rubbed by machines. After this, the beans are going to be washed and removed from the part that is still there. This is going to be known as the fermentation period and will bring about beans that are dried in the sun over a large concrete or rock. This will go on until at least twelve percent is determined to be water.

The beans are then going to be displayed by their size and color and done more so by a machine. Some of the beans are going to be thrown away and others will be polished to take the skin off. For some of them, the beans are going to be aged for three to eight or nine years and the others are going to be ready for roasting in one year. This will make your cappuccino makers happy!

With the 400-degrees Fahrenheit that these beans are roasted at, they will grow to at least twice their dried out size. They may crack and even change color as the green goes to brown because the oils from the inside are being released. The oil will give the different types of coffees their true and delicious taste that we love so much.

There are so many different types of techniques that have been found for the roasting part. The beans from the Java and Kenya are usually going to be barely roasted and produce a delicious flavor for coffees. Once the roasting is done the beans, will then produce a carbon dioxide for a few days and this will make the beans because rid of their gasses? Airing or packing them in the semi-permeable bags that is made for shipping only does this.

The result is going to happen a few weeks from now. They are going to be ground where there will be differences in styles and results. In some of the cases, the burr grinders are going to crush up the beans to a size that is normal like a granule. With the others, the choppers are going to be used to chop up the beans so small with a tinier result. There is also Turkish coffee that will be made with the pounding of the beans to almost powder. This will be done with mortar and pestle.

The deciding taste is the brewing. This will be where there will be a variety of styles and ways for each brewing company. All of the good differences will be in one of four degrees and they are boiling, pressure, gravity and steeping. With boiling, the water is hot and ran through the actual grounds as they are going to be filtered out. With the pressure type, this will be espresso for most, they are going to be lightly boiled and the water will force the grounds through with the intense hot pressure. The gravity or what is also known, as drip brew will have hot water dripping onto the coffee grounds that are inside filters. This is typical for most people because they are going to want to use the coffee makers that are easily bought today. Also steeping is going to be much like the method of having tea with tea bags. This is even though the bags are a lot larger than others are.

This is going to be a long journey from the places that coffee comes from but the coffee beans are going to make it to your kitchen from the jungle. Many love a great drink. With the new ways of research and the actual health benefits from the coffee consumption, increasingly love it all the time. It is a great way to have a little picked me up anytime of the day or night. There are many flavors to love and so many will want to try increasingly.

Region: Vietnamese Coffee Makers Seek Outlets in Italy

2008-09-28T19:39:00.000-07:00

Representatives from 11 Vietnamese leading coffee producers and exporters met with Italian businesses at a workshop in Rome on September 26 to study market demand and to seek Italian distribution partners. (Visit our gourmet select roasts HERE. Roasted specially for you)

Addressing the seminar, jointly held by the Vietnamese Embassy in Italy and the authorities of the Lazio region, President of the Vietnam Coffee Corporation (VINACAFE) Doan Dinh Thiem said that Vietnam is the second-largest coffee exporter in the world, holding a 20 per cent share of the world market with an average annual export volume of 840,000 tonnes. Vietnam also stands second, following Brazil, in exports of coffee to Italy, though he added that there is still substantial potential for further trade between the two countries.

During the past eight years Italy has imported on average 66,000 tonnes of coffee per year from Vietnam, becoming the fourth-largest importer from Vietnam, after Germany, the US and Spain.

Some of the largest coffee businesses in Italy have opened representative offices and commenced joint ventures in Vietnam. According to Vincenzo Sandalj, President of the Coffee Association of Trieste city, Vietnam has increased its market share in Italy as the taste of its coffee has met with Italian consumers requirements and palates.

He said Italy, the fifth-largest coffee importer in the world, with an annual growth rate of 6 per cent, holds still more opportunities for Vietnamese businesses.

Region: Kenya News

2008-09-28T19:32:00.001-07:00

Coffee miller looks beyond Central Kenya for market
The fight for a slice of the coffee market in western Kenya and the Rift Valley is set to intensify with the entry of a new miller in the region.

Central Kenya Coffee Mills is set to move there as forecasts show increased production.

The miller joins Thika Coffee Millers, Sasini Coffee, Socfinaf, and KPCU. After establishing themselves in the main coffee production areas of Central and Eastern provinces, coffee millers and marketers are now fighting for a larger share of coffee from Western and Rift Valley provinces.

The region, which produced 10.2 per cent of the total output in 2007/2008 has been attracting players in the industry as future forecasts show increased production.

Figures from the Crops/Farms survey carried out by the Coffee Research Foundation show that Western Kenya produced 2,090 metric tonnes of coffee while the Rift Valley produced 2,249 metric tonnes in 2007/2008.

ALERT- - - - RECALL: Coffee products may have melamine

2008-09-26T11:58:00.000-07:00

Seven Mr. Brown instant coffee and milk tea products manufactured in China are being recalled due to possible contamination with melamine, according to this release from the U.S. Food and Drug Administration.

Here are the ones that have been recalled:

Mr. Brown Mandheling Blend Instant Coffee (3-in-1)
Mr. Brown Arabica Instant Coffee (3-in-1)
Mr. Brown Blue Mountain Blend Instant Coffee (3-in-1)
Mr. Brown Caramel Macchiato Instant Coffee (3-in-1)
Mr. Brown French Vanilla Instant Coffee (3-in-1)
Mr. Brown Mandhling Blend instant Coffee (2-in-1)
Mr. Brown Milk Tea (3-in-1)

So far, the FDA hasn't found any melamine contamination of milk-based products imported into the United States from China.

But it is advising caregivers not to feed infant formula manufactured in China to infants. And the FDA recommends avoiding White Rabbit Creamy Candy, based on the New Zealand Food Safety Authority finding that the candies have melamine contamination at high levels.

Here's the background from the FDA release:

On September 12, 2008, in light of reports from China of melamine contaminated infant formula, the FDA issued a Health Information Advisory to assure the American public that there is no known threat of contamination in infant formula manufactured by companies that have met the requirements to sell such products in the United States.

That advisory also warned members of Chinese communities in the United States that infant formula manufactured in China, possibly available for purchase at Asian markets, could pose a risk to infants.

The FDA had contacted the companies who manufacture infant formula for distribution in the United States and received, from the companies, information that they are not importing formula or sourcing milk-based materials from China.

At the same time, the FDA—in conjunction with state and local officials—began a nation-wide investigation to check Asian markets for Chinese manufactured infant formula that may have been brought into the United States.

In particular, this effort focused on areas of the country with large Chinese communities, such as Los Angeles, San Francisco, Seattle and New York. To date, investigators have visited more than 1,400 retail markets and have not found Chinese infant formula present on shelves in these markets.

The FDA also advises consumers not to purchase infant formula manufactured in China from Internet sites or from other sources.

The FDA has taken, and will continue to take, proactive measures to help ensure the safety of the American food supply. In conjunction with state and local officials, the FDA will continue to check Asian markets for food items that are imported from China and that could contain a significant amount of milk or milk proteins.

In addition, the FDA has broadened its domestic and import sampling and testing of milk-derived ingredients and finished food products containing milk, such as candies, desserts, and beverages that could contain these ingredients from Chinese sources. Milk-derived ingredients include whole milk powder, non-fat milk powder, whey powder, lactose powder, and casein.

In addition to state and local governments, the FDA is working in close cooperation with Customs and Border Protection within the U.S. Department of Homeland Security, the U.S. Department of Agriculture, other federal agencies, and foreign governments."

Instant coffee blend pulled from shelves in Ottawa stores

2008-09-26T11:53:00.000-07:00

Tony Lofaro, The Ottawa Citizen

The instant coffee blend imported from Taiwan and suspected of containing melamine was pulled from Chinese grocery stores in Ottawa by the Canadian importer yesterday.

Some types of Mr. Brown 3-in-1 instant coffee were recalled because they might contain the chemical, which is used in plastics, the Canadian Food Inspection Agency said. Melamine was found in powdered milk in China and led to the deaths of four babies.

Toronto-based importer Thai Indochine Trading Inc. said the affected products were mostly in Western Canada, but those in Ottawa stores were pulled as a precaution. "The ones in Eastern Canada, the codes do not match with the production dates that we mentioned as being affected," said company president Sam Sum.

A check of several stores in Chinatown did not turn up the product, except at Phuoc Loi Grocery, at Somerset and Booth streets. A clerk said the importer called yesterday and asked that the product be taken off shelves.

Mr. Sum said about half a dozen Asian stores in Ottawa carried the product and complied with the request. Another product, Mr. Brown Iced Coffee in cans is not affected.

Mr. Brown 3-in-1 instant coffee is sold in 450 gram packages containing 30 bags. Mr. Sum said so far he has not heard of any consumers becoming ill.

Mr. Sum said customers should return any product to point of purchase.

Barista - The Perfect Espresso

2008-09-11T12:55:00.000-07:00

CLICK HERE to read this Barista post for the perfect espresso!

Tea Brewing

2008-09-10T12:41:00.000-07:00

Don’t let the fancy teapots fool you! Brewing the perfect cup of tea is easy. We’ve outlined simple instructions as well as some tips below.

DIRECTIONS:

1. Bring fresh, cold water to a rolling boil.

2. LOOSE TEA: Add tealeaves to a teapot, fill-your-own teabag or infuser basket. Use 1 to 2 teaspoons (adjust to taste) per cup (8 oz) of water. TEA SACHET: Place tea sachet(s) in teapot or cup. Each sachet brews 1 to 2 cups (8-16 oz) of tea.

3. Pour boiling water over black & herbal tea. Allow water to cool slightly before brewing Green Tea, White Tea and Mat’. Cover.

4. Infuse (steep) leaves for suggested time (see chart). Do not oversteep or tea may become bitter.

5. Remove tea sachet, bag or infuser from water or strain leaves. ENJOY!

ICED TEA
To make fresh iced tea, follow the directions above but use twice as much tea to account for dilution by ice. Once cool, pour over an ice-filled cup and garnish with lemon, fruit or mint.

Brewing loose-leaf tea is as simple as brewing a teabag’only instead of a teabag, use an infuser or Fill-Your-Own teabag to keep the leaves out of your cup. By replacing your old teabag with an alternate method, you will be rewarded with a much higher quality, better tasting, and healthier brew.

ADDITIONAL TIPS:

START WITH GOOD WATER
Even the best tea will taste only as good as the water used to prepare it. Avoid distilled, mineral and soft tap water which will weaken tea's flavor. Bottled, spring or filtered water is best and will provide a much livelier and more aromatic infusion.

NEVER OVER STEEP
Over steeping can make tea taste bitter. If you prefer strong tea, do not over steep; simply use more leaves.
DON’T JUDGE BY COLOR
Different types of tea will yield their own unique hue. For example, White Tea naturally brews a pale, golden color while Black Tea will yield an intense, deep ruby-red or chocolate brown. Instead of using color to tell you when a tea’s done steeping, simply use a timer.

The chart below can help you get started:
VARIETAL AMOUNT/8oz STEEP TIME

WHITE 2-3 Teaspoons 4-5 minutes

GREEN 1-2 Tsp 1-3 minutes

PEARL 1 tsp 4-5 min

OOLONG 1-2 Tsp 4-5 min

BLACK 1-2 tsp 4-5 min

RED 2-3 tsp 3-5 min

YERBA MATE 2-3 tsp 3-5 min

CHAMOMILE 2-3 tsp 4-7 min

Focus: Green Tea

2008-09-10T12:30:00.001-07:00

GREEN TEA
Rich in powerful antioxidants & health benefits, Green Tea has a fresh, sweet flavor and fragrant aroma.
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Due to minimal processing, Green Tea retains its natural appearance and vibrant color as well as high levels of the plant’s healthy properties. Green Tea varies dramatically in flavor from grassy and sweet to floral and fresh to nutty and roasted. Like fine wine, Green Tea’s flavor depends on the plant varietal, season of harvest, soil, elevation, weather, cultivation and origin. Each region has its own distinct flavor and aroma.
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Green Tea is one of the fastest-growing segments of the US specialty tea market due to continued media coverage highlighting its powerful health benefits. According to scientific research, Green Tea is rich in EGCG (one of nature’s most potent antioxidants) which may help protect the body against disease and aging. Green Tea is also noted for its ability to aid weight-loss, improve immune system functioning and simultaneously relax and rejuvenate the body.

Our Provider of choice chooses only the best selection from the world’s top artisan tea gardens. Our Green Tea Blends are hand crafted in small batches and infused with only pure essential oils, natural essences and fresh botanicals.

Green Tea tends to be the most difficult category to brew correctly. The brewing instructions and helpful tips posting will help you achieve the best flavor.

Focus: Red Teas

2008-09-09T07:19:00.000-07:00

RED TEA

Known for its ability to promote rest and relaxation, Red Tea contains many of the same health-promoting properties as Green Tea and is 100% caffeine-free.

Also called Red Tea because of its vibrant, ruby color, Rooibos (pronounced Roy-boss) has a sweet, full-bodied flavor without a trace of bitterness. As a source of powerful antioxidants, Rooibos strengthens the body’s immune system and contains some of the highest known levels of anti-aging properties of any plant on earth. Rooibos is also known for its ability to replenish the skin from the inside out and is recommended for mild depression, allergies, headaches, anxiety or insomnia.

This therapeutic Herbal Tea offers many of the same health-promoting properties as Green Tea but is 100% caffeine-free, making it an ideal choice for evening or for people sensitive to caffeine.

One of Our best sellers : Winter Mint

One of our best-selling teas throughout the year, Winter-Mint blends Rooibos, sweet vanilla & a touch of chocolate-mint into a soothing treat & healthy alternative to dessert. Also called Red Tea, Rooibos is rich in antioxidants & anti-aging properties. People who order this tea keep coming back for more. This tea's rich, dessert-like flavor that is often compared to a chocolate-mint dessert! (NET WT 4 oz) approx. 50 Servings

Roast Styles

2008-09-04T08:18:00.000-07:00

Everyday alchemy, coffee roasting coaxes golden flavor from a bland bean. Unroasted beans boast all of coffee’s acids, protein, and caffeine—but none of its taste. It takes heat to spark the chemical reactions that turn carbohydrates and fats into aromatic oils, burn off moisture and carbon dioxide, and alternately break down and build up acids, unlocking the characteristic coffee flavor.

A note on flavor: Describing the tastes of different roasts is as subjective as putting a wine into words. In both cases there’s no substitute for your own personal taste, so sample away!

Light

Aliases: Cinnamon roast, Half city, New England

Roaster Watch: After about seven minutes the beans “pop” and double in size, and light roasting is achieved. American mass-market roasters typically stop here.

Surface: Dry

Flavor: Light-bodied and somewhat sour, grassy, and snappy

Medium

Aliases: Full city, American, Regular, Breakfast, Brown

Roaster Watch: At nine to eleven minutes the beans reach this roast, which U.S. specialty sellers tend to prefer.

Surface: Dry

Flavor: A bit sweeter than light roast; full body balanced by acid snap, aroma, and complexity

Dark

Aliases: High, Viennese, French, Continental

Roaster Watch: After 12 to 13 minutes the beans begin hissing and popping again, and oils rise to the surface. Roasters from the U.S. Northwest generally remove the beans at this point.

Surface: Slightly shiny

Flavor: Somewhat spicy; complexity is traded for rich chocolaty body, aroma is exchanged for sweetness

Darkest

Aliases: Italian, Espresso

Roaster Watch: After 14 minutes or so the beans grow quiet and begin to smoke. Having carmelized, the bean sugars begin to carbonize.

Surface: Very oily

Flavor: Smokey; tastes primarily of roasting, not of the inherent flavor of the bean

Roasting 101

2008-09-04T08:17:00.001-07:00

The earliest method was by roasting the green coffee in a heavy pan over charcoal fire (some hard-core cowboys still roast this way). Late last century, a new process was introduced where beans were spun in a hot air chamber heated by natural gas; this system is still the most widely used to date. With the birth of the computer technology has evolved and when coupled with light heating (as with Halogen) temperatures can now be maintained within +/- 1ºC.
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The chemical make-up of the coffee bean changes during the roasting process: water dissipates in the bean and a series of chemical reactions change sugars and starches into oils, which give coffee much of its aroma and flavor. When roasted the coffee bean doubles in size and the caramelization of the sugar turns it from green to brown.

The color and appearance of the roasted bean depends on how long it has been roasted for. The longer it is roasted, the darker the roast. Coffee is usually roasted for about 10 to 20 minutes at temperatures ranging from 400ºF to 425ºF (204ºC to 218ºC).

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The secret to developing the aroma and flavor of coffee is found in the roasting of the coffee beans. The length of time, as well as temperature of the roast, are crucial in producing a quality cup of coffee, as well as determining which characteristics will be emphasized or muted. If roasting is too short, the oils won't be brought to the surface and the coffee will have a nutty flavor and lack consistency.

Dark roasted beans contain less acid, have slightly less caffeine than lighter roasted beans and have a shorter shelf life, due to the amount of oils on the surface. In darker roasts, it is the roast's smoky, pungent, burnt taste that dominates overtaking the bean's natural flavor. Many times the dark roast's burnt taste will mask beans that are low in flavor and quality. Contrary to popular belief, a dark roast does not equal a richer, stronger cup. Roasting plays no part in determining the strength of a cup of coffee. It is the amount of water and coffee to be used when brewing that determines the strength.

Lightly roasted coffee beans have a sharper, more acidic taste than darker roasts. The coffee suffers less heat exposure, which maintains the bean's qualities. Because flavor is revealed, light roasts are used with higher quality beans.

Several roasting levels have their own characteristics and may be suitable to different tastes or specific uses; they are the following:

LABEL	APPEARANCE	COLOR	CHARACTERISTICS
Cinnamon Roast	light roast, light cinnamon tone		Pronounced nut-like flavor, high coffee acidity
American Roast	Medium roast, chestnut hue		Pronounced caramel like flavor
City Roast	Medium roast, medium brown with no surface oils		Full coffee flavor, with some loss of acidity
Full City Roast	Chestnut brown, slightly darker than the City Roast		Full coffee flavor, good balance of acidity and sugar
Vienna	Dark brown, with traces of oil on the surface		Dark roast flavor
French Roast	Dark brown, nearly black, oily on the surface		Bitter, smoky taste and pungent aroma
Italian	Dark chocolate brown, oils on the surface		Burnt flavor
Espresso	Dark roast, used specifically for espresso machines		Burnt flavor that is strong and sweet

The 5 Requirements For A Great Cup Of Coffee

2008-09-03T08:08:00.000-07:00

1 - Freshness Start with fresh roasted coffee. Consumption closest to the roast date produces better flavor and aroma. Therefore only buy what you will drink within two weeks.

2 - Water Use fresh water. Bottled or distilled water is always best.

3 - Grind Use the correct grind. Too fine a grind will over-extract the coffee flavor thus making it bitter. Too coarse a grind no flavor.

4 - Proportion Use the correct proportion. The industry standard is two rounded tablespoons of ground coffee for every six ounces of water. Everyone should start from this point, then make adjustments to your taste or the tastes of your fellow drinkers.

5 - Equipment Use clean brewing equipment. Clean out your brewer once a month with a mix of vinegar and water. This will help clean out the accumulated oils that coat your equipment. Expired coffee taste is the taste that these oils leave.

Coffee may lower risk of uterus cancer: Japan study

2008-08-31T22:09:00.000-07:00

9/1/08 TOKYO (AFP) - Women who drink a lot of coffee may have less risk of developing cancer of the uterus, a Japanese study said Monday.

The study led by Japan's health ministry monitored some 54,000 women aged 40 to 69 over about 15 years, during which time 117 women developed cancer in the womb, according to the medical team.

The researchers at Japan's National Cancer Center divided the women into four groups by the amount of coffee they drank.

They found the group of women who drank more than three cups of coffee every day were more than 60 percent less likely to develop uterine cancer than those who had coffee fewer than two times a week, the study said.

"Coffee may have effects in lowering insulin levels, possibly curbing the risks of developing womb cancer," the study said.

The medical team also studied the effects of drinking green tea, but did not find any link to uterine cancer.

According to the US Centers for Disease Control, uterine cancer is the fourth most common cancer in women.

Coffee Facts - Decaffeination processes

2008-08-31T20:57:00.000-07:00

To make coffee caffeine free, the stimulating supplement needs to be derived from the beans. Since coffee develops most of its flavour during roasting, the caffeine is extracted from the raw green coffee beans. Various methods exist to achieve this, of which the water-carbon (H2O/C) and dichloromethane (commonly known as DCM) methods are the most used. Both of these techniques extract the caffeine with a caffeine-selective solvent, which therefore leaves the other substances in the bean. Modern decaffeinating methods have no effect upon the flavour and aroma of the coffee. Good decaffeinated coffee therefore tastes almost the same as coffee containing caffeine.

Water-carbon method
This process uses water (H2O) as a solvent. The green beans are rinsed with water for a long period, during which time the caffeine dissolves into the water. The water, with its dissolved caffeine, is then pumped through an active carbon (C) filter which absorbs the caffeine. The decaffeinated beans are dried using warm air and then cooled with cold air. They are then roasted, ground and packed in the usual way. The water is re-used for the decaffeination process.

Dichloromethane process
This method employs dichloromethane (DCM) as a solvent and has been developed to suit the requirements of the out of home industry. The green beans are moistened with water in order to make the surface of the bean porous, and soaked in the solvent for 30 minutes. This is repeated several times. The beans are removed from the solvent once the caffeine has dissolved. They are then steamed for some time in order to remove any remaining solvent. Afterwards the beans are dried using warm air, then cooled with cold air. They are roasted, ground and packed in the usual way. The dichloromethane is reused for further decaffeinating.

Coffee Facts - Decaffeinated coffee

2008-08-31T20:55:00.000-07:00

Coffee naturally contains the active supplement caffeine. The stimulating power of coffee is as well known as the outstanding taste. A lot of people appreciate this stimulating power, but there are some people that do not handle caffeine so well or do not like the stimulating effect every time of the day. For them there is decaffeinated coffee on the market. This decaffeinated coffee lacks the stimulating power of caffeine.

Normal coffee beans contain between 0.8 percent and 2.5 percent caffeine depending on origin and variety. Decaffeinated coffee is not entirely caffeine-free. In European Community (EC) countries, roasted decaffeinated coffee may contain a caffeine residue of 0.1 percent and coffee extract 0.3 percent.

Roast Descriptions

2008-08-30T21:40:00.000-07:00

Light Roast (light city/cinnamon roast): Cinnamon color, intense aromatics, good body, lively acidity
Medium (city) Roast: Brown in color, increased body, nutty aromatics, complex flavor. Most of the natural flavors of the coffee are experienced at this roast level.
Medium Dark (full city) Roast: Deeper shade of brown, oils appear on surface of each bean. Slightly smoky, flavor is rich and full.
Dark Roast: Darkest roast - also known as Espresso, Italian & French roasts depending on the Roaster: Beans are fully coated in oil and have a strong carbony flavor.

The Roast Process...

2008-08-30T21:21:00.000-07:00

The way in which coffee is roasted undoubtedly affects the taste. If the coffee is roasted too quickly or at too high of a temperature the exterior of the bean will be scorched. If the coffee is roasted too slowly the flavor of the beans will be diminished. Individual roasters develop a range of methods to deal with these challenges, all with the same objective: To transfer heat to the coffee bean, initiating a series of chemical reactions that prepare it for consumption. Most roasting methods include the following six phases:

1.	Drying Cycle: This is the first phase of the roasting process, when the temperature of the beans rises to 100 degrees centigrade. Also in this phase, the beans change from a bright green color to a pale yellow.
2.	First Crack: When the beans reach 160 degrees centigrade, complex chemical reactions begin to occur causing a cracking sound.
3.	Roast Initiation: The beans swell to 140 - 160% of their initial size. Elements within the beans begin to caramelize, giving the beans their brown color.
4.	Pause: In this phase, the audible cracking ceases, but the reactions continue. The time of this silence will depend on the amount of heat applied by the roaster.
5.	Second Crack: The progressive dehydration of the beans has made them brittle. As a result, more cracking can be heard. It is at this stage that elements in the bean begin to carbonize, producing the burnt characteristics of extremely dark roasts.
6.	Stopping the Roast Once the optimal amount of roasting time has elapsed, the beans must be cooled quickly. This is usually accomplished by introducing large amounts of cool air or water.

What makes a Bean a "Specialty Bean"?

2008-08-30T20:28:00.000-07:00

Like a diamond, coffee comes in "quality" classes. There are 5 of them and they relate to the number of "defects" in a 350 gram sample. Each of these classes has a different price premium and are separated as follows:
CLASS 1 - Specialty coffee: 0-5 defects
CLASS 2 - Premium grade: 6-8 defects
CLASS 3 - Exchange grade: 9-23 defects
CLASS 4 - Below Standard grade: 24-86 defects
CLASS 5 - Off grade: More than 86 defects

Class 1 is the grade you will find at Caffe-amante
Class 2 (along with class 1) demand premiums to class 3
Class 3 is the grade traded on the NYCE and bought for commodity price.
Class 4 & 5 is the typical coffee you purchase in your local grocery store and command a discount from grade3.