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Perfect Coffees.Com Newsletter Issue #7

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Aug. 1, 2004

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In This Issue
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=> Coffee Tips
=> Feature Article
=> Recipe Of The Month
=> Coffee Trivia
=> Our Sister Web Site
=> Contact Us
=> Subscribe/Unsubscribe information

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Coffee Tips
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Vacuum-packed coffee requires the coffee to set for a minimum of five days after roasting before it can be vacuum-packed. You get the false impression of fresh coffee from the packaging when actually vacuum-packed coffee is just the opposite.

If you are seeking coffee perfection use a stainless steel French Press. The French Press engages the essence of the flavors and oils simultaneously, leaving nothing out, for a perfect cup of coffee.

If you prefer your coffee weaker, make it full strength, then dilute it with hot water or milk. It will taste much better than trying to use less coffee.

The Arabica bean is the bean of choice in gourmet coffee. Arabica beans have more flavor, aroma and contain less caffeine than their counterpart, the "Robusta."

Water softeners are great but not for your coffee. Artifically softened water will produce bitter tasting coffee. Since coffee is 98% water it makes sense to use pure and clean water with no artificial ingredients.

If you grind your own coffee here are two tips. Too coarse a grind will produce a weak cup of coffee. Too fine a grind can cause the brewer to clog and produce a bitter cup. Experiment with your grinder a few times you'll become an expert.

The best solution for keeping your coffee fresh and hot is transferring your coffee into a thermos or air pot coffee dispensor. This isolates the coffee from air, slowing down the oxidation process. The coffee will last up to 1 hour before you start losing the good flavor.

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Feature Article
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Coffee Beans Without The Buzz

Help could soon be on the way for coffee lovers who crave the rich aroma and taste of coffee but can't handle the caffeine.

Brazilian scientists have discovered a naturally decaffeinated coffee plant that won't keep you awake at night.

"We have found the first decaffeinated Coffea arabica," Paulo Mazzafera of the Universidade Estadual de Campinas in Brazil said in an interview.

Decaffeinated coffee accounts for about 10 percent of world consumption but key flavors are sacrificed when the caffeine is removed.

Coffee arabica is the most cultivated and consumed coffee and represents about 70 percent of the world's coffee production.

Scientists had tried to cross arabica with wild species of caffeine-free plants from Madagascar, but it produced an inferior drink, according to Mazzafera, who reported the research in the science journal, Nature.

The decaf arabica plant, which is from Ethiopia, has not been grown commercially so he and his colleagues do not know how productive it will be.

But they plan to test productivity with a view to developing a crop and will also try to transfer its low caffeine trait by crossing it with highly productive commercial arabica varieties.

"We believe that by using a conventional breeding approach this trait could be successfully transferred," he said.

Levels of caffeine depend on the type of coffee and how it is brewed. Robusta coffees have about twice as much caffeine as arabicas.

Last year, Japanese scientists announced that they had produced genetically modified coffee plants that have less caffeine than normal plants. Mazzafera said they are not arabica.

If the decaffeinated arabica is commercially productive, naturally decaffeinated coffee could be on the market in five or six years. If it isn't, coffee from a cross with other arabicas could take up to 15 years.

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Recipe Of
The Month
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Strawberry Layered Dessert

Ingredients

2 cups fresh sliced strawberries
3 tablespoons sugar
1 1/2 cups graham cracker crumbs or vanilla wafer crumbs
2 tablespoons sugar
1/4 cup melted butter
4 egg whites
1/2 cup sugar
1 cup heavy whipping cream

Instructions.

Preheat oven to 350°.
Sprinkle sliced strawberries with 3 tablespoons sugar; set aside.
Combine vanilla wafer crumbs or graham cracker crumbs with 2 tablespoons of sugar and melted butter.
Press into an 8-inch square baking dish.
In a large mixing bowl, beat egg whites until soft peaks forum.
Gradually beat in 1/2 cup of sugar, beating until stiff peaks form.
Spread meringue over the crust in baking dish.
Bake at 350° for 10 to 15 minutes.
Whip the cream, then spread over the meringue.
Drain strawberries. Spoon strawberries evenly over whipped cream topping.
Chill thoroughly before serving.

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Coffee Trivia
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In general, West Coast coffee drinkers prefer darker roasted coffees while East Coast coffee drinkers prefer a lighter roast.

Scandinavia has the world's highest per capita annual coffee consumption, 26.4 pounds. Italy has an annual consumption per capita of 10 pounds.

The modern day espresso street vending cart evolved from a Boeing Company shuttle cart, purchased from surplus. It was first utilized to serve people espresso at an arts and crafts fair in Edmonds, Washington.

All coffee is grown within 1,000 miles of the equator, from the Tropic of Cancer in the north, to the Tropic of Capricorn in the south.

When you travel you may notice differences in the taste of your coffee simply from the altitude at which you are located. Taste buds are less sensitive at higher altitudes than at sea level.

Ever heard of "cowboy" coffee? In the 1800's, cowboys put their ground coffee into a clean sock and immersed it in hot water heated over the campfire.

In the Caribbean, coconuts are more common than cows and many use coconut milk instead of cow's milk to add to morning coffee.

There are over 1,200 chemical components in coffee and over half of these contribute to the unique flavor of coffee.

The aroma and flavor derived from coffee is a result of the little beads of the oily substance called coffee essence, caffeol or coffee oil. This is not an actual oil since it dissolves in water.

Coffee is bought and sold 4 to 6 times before it finally reaches the consumer who drinks it.

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Our Sister Web Site
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Thanks to all of you who are doing your online shopping at our new sister web site at: 1stopshoppingonline.com

We gathered hundreds of top quality stores for you in one location offering brand-name merchandise and products at outstanding prices.

The early success of the new site has been amazing and your business is appreciated.

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Contact Us
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If you have comments or questions about our web sites or coffee newsletter we would love to hear from you. Your opinion is more than just important. To us it is everything.

Our contact email is Comments@perfectcoffees.com

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