Basically, organic coffee is a product grown in a way that offers very little environmental impact. The goal of organic coffee farming is to produce beans while maintaining soil fertility and building biologically diverse agriculture without the use of toxic fertilizers and pesticides. Many organic farmers fertilize with compost, and use disease resistant mulch. For crop rotation, organic farmers will plant fruit and nut trees to replenish the soil with nutrients and maintain good quality soil. Third-party agencies accredited by the US Department of Agriculture verify organic production, and will give the title ‘certified organic’ to coffee beans that are grown to meet the USDA standards.

To obtain a title of ‘certified organic’ in the United States, a coffee grower must prove that certain growing conditions have been met. First, the farmer must have a crop rotation plan to control for pests, prevent soil erosion, and to prevent loss of soil nutrients, which would occur if the same crop was planted in the same field each year. Also, the coffee beans must have been grown on land that has not had toxic pesticide or fertilizer use at any time within the last three years. Finally, there must be a large enough space between the organic coffee and the nearest conventional crop to provide a buffer against contamination.

An added benefit of organic coffee beans is that they are typically produced by shade-grown coffee trees. These shade grown trees, which have been replaced on conventional farms by a variety of coffee tree that can grow in full sun, provide a habitat for migratory birds and wildlife. The large trees that provide shade help reduce topsoil loss, and the birds that migrate through are a natural defense against bugs and pests. The shade trees, which were standard before the industry become commercialized, mature less quickly than the full sun variety, and are thought to produce a better tasting coffee bean.

Organic coffee is grown in many countries, with the leading producers of Mexico, Costa Rica, Peru, Guatemala, and Nicaragua. Brazil, Colombia, the Dominican Republic, Venezuela, and the Philippines are also home to organic coffee farms. Even the United States grows organic coffee in Hawaii. Though organic farming is more labor-intensive, certified organic farmers are paid about fifteen cents more per pound for organic coffee than conventional, which is a large increase considering that some farmers only receive ten cent per pound total. Organic certification costs nearly three hundred and fifty dollars, which sounds affordable, but is quite costly when you consider that some of these farmers make only one thousand dollars total profit in a year.

Organic decaffeinated coffee beans offer an interesting challenge, because although they may be grown to meet organic requirements, conventional decaffeination uses methylene chloride to remove the caffeine from the coffee beans. This chemical is prohibited in organic production, so to maintain organic status the caffeine must be removed with water, known as the ‘Swiss Water’ process.

While a stamp of ‘certified organic’ can provide consumers with a label to look for when searching out organic coffee beans, there are still dishonest people out there looking to capitalize on organic demand. For example, organic coffee is usually shade-grown, but some beans that are shade-grown are not organic; the label of shade-grown can mislead people into thinking that a product is organic while actually the shade grown coffee has been grown using toxic chemicals. Also, tastes can vary between conventional and organic coffee beans, so you must be patient in finding the right organic blend. Buy small quantities of beans at first to figure out which you like best, or ask to sample brewed organic beans before you purchase them from a coffee store. Before buying organic, do the research on accredited certification agencies and individual coffee growers to ensure that your extra money is actually benefiting true organic coffee farmers.

With some products, organically farmed items can cost consumers twice as much as the conventionally farmed variety, but such is not the case with organic coffee. A one-pound bag of regular Italian Roast coffee from Starbucks will set you back $10.45, while the same size bag of organic coffee beans from Mexico costs $13.45. To many, the extra three dollars per bag is worth knowing that the beans were grown in an eco-friendly way.

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What is Oolong Tea?

Tea bushes produce three main types of tea. The most commonly known are black tea—the kind you find in standard tea bags—and green tea, which is lauded for its many medicinal properties. Black tea is fully oxidized before drying, while green tea remains unoxidized. Oolong tea falls somewhere in between, with oxidation levels ranging from 10% to 70%. As a result, oolong tea possesses qualities of both black and green teas.

The word oolong means “black dragon” in Chinese. The origin of the name is unclear, but several legends surround it. One tale speaks of a man named Wu Liang (later known as Wu Long or Oolong) who, while picking tea leaves, was distracted by an animal—possibly a river deer. By the time he returned to his tea, it had already partially oxidized. He chose to drink it anyway, and the result was a wonderfully flavorful brew. Rumor has it that he shared the mellow, aromatic tea with his neighbors, who began calling it Wu Liang tea.

Another theory suggests that oolong tea got its name because the leaves of this partially oxidized tea resemble tiny black dragons that unfurl when hot water is poured over them.

Oolong contains about half the caffeine of black tea and roughly twice the caffeine of green tea. The flavor of oolong, however, does not resemble either green or black tea. While it may have a stronger aroma than other varieties, oolong is rarely bitter.

History

Oolong tea has a history that dates back around 400 years to Fujian Province in China, during the late Ming Dynasty. The region surrounding Mt. Wu Yi Shan is renowned as one of the best areas in the world for tea cultivation due to its ideal average temperature of around 18°C (64°F) and other favorable climatic conditions. Much of the oolong tea produced today still comes from Fujian Province, where it is so highly valued that they have developed a special way of drinking it using tiny teapots and cups.

For many years, oolong tea was considered an expensive and hard-to-find commodity, especially in North America. However, in the 1990s, specialty tea companies began canning oolong tea, making it more readily available to the general public outside of China and Japan. Today, it is far easier to find than it was a decade ago.

How is  it Made

The production of oolong tea involves skilled craftsmen who follow a meticulous process. The tea leaves are carefully picked at the right time and then exposed to the sun for a set period. Afterward, they are moved indoors to dry and begin fermenting. Experienced tea makers know exactly when to stop the fermentation process to create the perfect oolong—typically when the leaves are about 30% red and 70% green. The leaves are then hand-rubbed to enhance their aroma and flavor, before being dried using charcoal. Once the process is complete, a “tea master” inspects the quality before the tea is allowed to be sold.

Health Benefits of Oolong Tea

The Chinese have long recognized the health benefits of all types of tea, and oolong is no exception. It is known to help fight obesity by activating the enzyme responsible for dissolving triglycerides (fatty deposits) and enhancing fat metabolism. Additionally, the large amount of polyphenols in oolong tea helps prevent tooth decay and slows down the production of free radicals, which are known to accelerate the aging process. Herbalists believe that oolong tea can also improve kidney and spleen health.

Disadvantages

The primary disadvantage of drinking large quantities of oolong tea is the potential development of insomnia due to its caffeine content. Additionally, excessive consumption of tea, in general, can lead to the discoloration of teeth.

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Too bad! A good cup of tea is a real treat. In fact, more and more individuals outside of Britain and its colonies are discovering its great taste. Coffee shops, popular in America, are adding a variety of teas to their menus, allowing new tea drinkers to learn the ins and outs of making properly brewed, great-tasting tea. Tea shops are also sprouting up in many countries, offering fine imported teas in many flavors.

If you’re a fan of this fine beverage and would like to serve tea in the proper way, the process is simple once you have all the required pieces in place.

Setting the Stage for a Perfect Tea

The Table
The setting for your English tea can be nearly as important as the tea itself. Set a pretty table that your guests will enjoy. Include china cups and saucers if possible, a dainty linen tablecloth, matching napkins, and perhaps a floral centerpiece. If you’re serving food with your tea, be sure to provide appropriately sized plates. It’s perfectly fine to mix and match if you don’t have enough cups of the same pattern—this can add a whimsical touch.

The Pot
A proper English tea should always come from a pot, brought to the table on a tray with sugar, a sugar holder, a milk pitcher, tongs for sugar cubes, a napkin, a spoon, a saucer, and – of course – a cup. (Some of these items can already be on the table if desired.)

When you begin, the teapot should be warm – never cold or at room temperature. This helps the tea stay hot longer. It’s best to warm the teapot in the oven, on the stove over low heat, or by placing it in a tub of boiling water. Consider investing in a “tea cozy,” which wraps around the pot and helps keep the water hot for a longer period of time.

Preparing the Tea
“Real” British tea is made with loose tea leaves, but if you’re concerned about having leaves in your cup, you can use a filter or diffuser. If you’re using loose leaves, put a teaspoon of tea per cup into your warm teapot. Fill it with freshly boiled water (never boil water twice), stir slightly, and allow it to “steep” for 2 to 5 minutes, depending on how strong you want it. Stir it again before serving. You may wish to add milk and/or sugar before serving (the British way!) or allow your guests to add them as they wish.

If the tea isn’t quite the flavor you were seeking, you can make a few adjustments. For example, try using less tea per cup. Some teas are particularly strong and don’t require as much to make a good cup (or “cuppa,” as the British say). You might also want to experiment with different types of tea. Ask your local tea expert for recommendations, or try some of the most popular British teas, such as Darjeeling, Earl Grey, English Rose, Orange Pekoe, and Imperial Gunpowder. Each one has a distinct flavor, so it might be wise to sample a few before buying.

Pouring the Tea
To avoid spilling, always place one hand on the lid of the teapot to keep it secure. Pour slowly to prevent over-pouring. If you wish (or if your guest prefers), you can use a strainer to catch any tea leaves that may end up in the cup.

Once everyone is seated and served, it’s time to enjoy your tea!

Goodies
A proper tea, especially an afternoon tea, is typically served with small treats like cookies, tiny cakes, scones, or even small sandwiches and other finger foods. The fancier and more elegant, the better!

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Coffee isn’t entirely harmless, though. As a stimulant, it can be addictive and may cause jitters or anxiety when consumed in large amounts. It can also stain teeth, leading to a yellowed smile for daily drinkers. Burns from hot coffee are common, so handle hot pots or fresh cappuccinos with care. For those prone to heartburn, coffee—even decaf—can increase stomach acid, potentially triggering indigestion. Drinking coffee early in the day or in small amounts may help avoid this.

Debunking Myths and Exploring Benefits

Decades of research have debunked claims that coffee causes cancer, stomach ulcers, breast disease, or gallbladder disease. A study linking coffee to pancreatic cancer was flawed due to its design, which considered multiple factors and led to misleading results, now discredited. Analysis of earlier studies shows no significant health risks from moderate coffee consumption, even for those with cardiovascular issues.

Today, research focuses on coffee’s health benefits. Caffeine is used therapeutically to stimulate breathing in premature babies and post-surgery newborns. It may help asthma patients by dilating airways and could relieve constipation or protect against gallstone pain. A 1999 study found coffee drinkers had a lower risk of colon cancer compared to non-drinkers, though no specific consumption guidelines exist yet. While coffee doesn’t alleviate Parkinson’s symptoms, recent studies suggest it may reduce the risk of developing the disease.

Coffee also boosts endurance in long-distance running and biking and enhances cognitive function—likely why it’s a morning favorite. For those combating sleep deprivation, sipping 2–3 ounces of coffee hourly is more effective than drinking it all at once, maintaining alertness longer.

While coffee is safe for most, some should avoid it due to its stimulating effects, such as those with irregular heartbeats or other heart conditions, who are typically aware of their limitations. Pregnant women should also be cautious, as caffeine passes through the placenta. High caffeine intake—over 300 mg daily—may increase risks of miscarriage and low birth weight.

To save money, brew coffee at home instead of buying from a chain. Alternate home brewing with visits to your favorite coffee shop, or explore local mom-and-pop stores for better prices.

Enjoy your coffee guilt-free! Ignore outdated myths and flawed studies. Recent discoveries highlight coffee’s therapeutic benefits, and research into more health advantages continues. For better health, focus on exercise or reducing fat intake—coffee isn’t the enemy!

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What is in Coffee?

Coffee is made from coffee beans and contains a variety of compounds, the most well-known of which is caffeine. Caffeine blocks receptors in the brain, preventing neurotransmitters from binding to these sites and effectively blocking feelings of tiredness and lethargy. Coffee is typically made with water and milk, although there are many different ways to enjoy it. Some people add milk or cream, while others add sugar to sweeten the drink.

How Much is Healthy?

Coffee has had a bad reputation in recent years, but research is now showing that it may have benefits for your health. The Harvard School of Public Health notes that the risk of type 2 diabetes may be lower in people who regularly consume coffee. They also report that coffee drinkers may have a lower risk of liver cancer, liver cirrhosis, and Parkinson’s disease. Additionally, coffee consumption may reduce the risk of stroke in women.
Research published by the American Association for Cancer Research revealed that the risk of head and neck cancer may be decreased by 39% in individuals who drink four or more cups of coffee a day. As caffeine is a stimulant, it can also improve mental alertness. A study of shift workers in the Cochrane Library found that those who consumed caffeine performed better (showing better memory scores, attention, perception, and reasoning) than their colleagues who took a placebo or had a short nap. Caffeine drinkers also made fewer errors on the job.

Further research conducted at the Harvard School of Public Health found that people who drink up to six cups of coffee a day had no higher risk of death than those who consumed less. With a balanced diet, coffee can be part of a healthy lifestyle, provided you don’t have any medical conditions that could be affected by caffeine or coffee intake.

Who Should Limit Their Coffee Intake?

Certain groups should be cautious about their coffee consumption, including pregnant women, children, young adults, and those with high blood pressure or caffeine sensitivity. While there is conflicting research on whether caffeine increases the risk of miscarriage, it’s recommended that pregnant women reduce and limit their caffeine intake for safety. Caffeine can pass through to the growing fetus, and this may be problematic as the fetus is still developing and sensitive to caffeine.
The effects of caffeine on the brain of a growing child or adolescent are still not fully understood. Since caffeine is a stimulant, it may be harmful, potentially leading to sleep problems and mental performance issues. It’s well known that children and adolescents need sleep for healthy development, so any disruption to their sleep patterns may affect their overall health and performance.

Caffeine can also increase blood pressure, so individuals with high blood pressure should limit their coffee intake. It can also lead to overstimulation, causing symptoms like anxiety, fidgeting, and restlessness. These effects can disrupt sleep patterns and impair concentration.

How to Determine How Much Coffee is Too Much for You

If you drink so much coffee that you feel unwell or overstimulated (anxious, jittery, or restless), you’re consuming too much and should cut back. If you enjoy a cup or two a day and don’t experience any side effects, then it’s fine to continue. However, if you drink more than six cups a day—even without noticeable side effects—you might consider reducing your intake by one or two cups. Additionally, if you add sugar to your coffee, reducing the number of cups you drink can significantly lower your daily sugar consumption.

How to Cut Back If You Need To

If you need to reduce the number of cups you drink each day, consider switching to decaffeinated coffee. You’ll still enjoy the same taste without the caffeine. Alternatively, you might want to try herbal or fruit tea if you enjoy hot drinks. Always make sure to drink plenty of plain water, aiming for at least one glass of water for every cup of coffee.
Coffee can be part of a healthy diet and may help reduce your risk of several diseases. If you’re unsure of how much caffeine you consume or if you have concerns about how coffee might affect your health, it’s a good idea to consult your doctor.

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The drip coffee maker, a household staple, heats water, drips it through coffee grounds in a filter, and collects the brew in a glass carafe. Brewing takes 10–12 minutes, depending on the model. Once plugged in, turned on, and loaded with coffee and water, your work is done. Drip machines are reliable and offer features like automatic shut-off, programmable timers, pause-and-serve, adjustable hot plates, small-batch settings, and brew strength control. For example, the Cuisinart DCC-1200 Brew Central includes these and a three-year warranty for about $80.00. Auto-off is ideal for safety-conscious users, shutting off typically two hours post-brew. Programmable timers let coffee brew while you shower, and pause-and-serve allows mid-brew pours. Adjustable hot plates and brew strength controls cater to discerning drinkers, while small-batch settings speed up brewing. For a budget option, the Braun Aromaster KF400 delivers great coffee for under $20.00, sans extra features.

Exploring Alternative Coffee Makers

The pour-over coffee system, a drip machine cousin, maintains a constant hot water tank, taking about 15 minutes to heat initially. Once ready, it brews a full pot in three minutes using added grounds. Ideal for offices needing frequent batches, it must stay on to keep water hot, potentially raising energy costs. Bunn, a leading pour-over brand, offers models priced from $200–$300, or available for monthly rental.

“Vintage” options like the French press or stovetop percolator require more effort. In a French press, hot water steeps with grounds for five minutes before a plunger separates them. The coffee, served directly, is best consumed immediately. A stovetop percolator heats water and grounds in a lower chamber, siphoning brewed coffee to an upper one. Both methods demand attention to water temperature and steep time for consistent flavor and yield only 2–3 servings, unsuitable for large gatherings. Prices start at around $11.00.

Single- or double-cup brewers, using prepackaged coffee pods, are gaining popularity. These drip-style machines, often without hot plates, brew in 30–60 seconds and are easy to use and clean. Pods eliminate mess, but limit you to the manufacturer’s coffee flavors, and availability issues can disrupt your routine. The Tassimo TA1400 ($140–$170) and Philips Senseo ($70) are popular models. Pods cost more than ground coffee, but former Starbucks regulars find them cheaper than daily café visits.

Brewing at home is the most cost-effective way to enjoy quality coffee daily. A reliable coffee maker becomes a trusted companion. Choose one with the features you need, but remember: more complexity often means higher costs and potential issues. Focus on what matters most—a great-tasting cup of coffee.

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Developed in Milan, Italy, the first espresso machine was built by Bezzera, the owner of a manufacturing business, who decided that making a quicker pot of coffee would increase his employees’ productivity. Bezzera’s patent on this machine was bought in 1905 by Desiderio Pavoni, who believed the bitterness of steam-produced coffee could be improved. Pavoni began experimenting with different water temperatures and pressures, ultimately determining that the best flavor was produced at a pressure between eight and nine bars, and at a temperature of approximately 195 degrees Fahrenheit. Espresso makers as we know them today were introduced in 1947 when Gaggia offered the Gaggia Crème Caffe machine for commercial use. It was the first machine to force pressurized water through a bed of coffee, producing consistent results, and it was easy to use and affordable for café owners.

Espresso Preparation: The Key to a Perfect Shot

Today, espresso is brewed by forcing hot, not boiling, water under high pressure through finely ground coffee. The process is called “pulling” a shot, which refers to early machines that had a pull lever to start the brewing process. Today, most machines have a simple button. The ground coffee is packed into a metal filter basket with 7-10 grams of grounds for a single shot, and 12-18 grams for a double shot. The grounds are pressed down to form a firm puck of coffee. Pressurized water is then forced through the coffee in the portafilter, depositing the resulting espresso into a shot glass or demitasse (a small white porcelain espresso cup). Brewing takes under thirty seconds. The espresso, which is a chemically complex drink, will degrade quickly with heat loss and is meant to be served immediately at a temperature of 165 degrees Fahrenheit.

Coffeehouses pride themselves on their espresso blends because making good espresso, even from a programmable machine, can be a challenge due to espresso’s volatile and complex nature. Properly brewed espresso has three parts: the heart, body, and crema (the lighter reddish foam that floats on the surface). When a shot is brewed, all three parts should be visible as distinct layers. When consumed, the espresso should have a fine aroma, a rich body, and a balanced bitter-sweet taste with a hint of acidity. The flavor and consistency of espresso are easily affected by minor issues such as over or under-grinding the beans, over-pressing the grounds into the metal filter, or fluctuating water temperatures. Over- or under-grinding affects the appearance of the crema, as does the firmness of the ground coffee puck in the portafilter. Too much pressure in packing the coffee grounds or a too-fine grind will cause the pressurized water to stay in the filter for too long, resulting in little crema. If the crema is tan instead of reddish, it may indicate that the grounds are packed too lightly, causing the water to pass through too quickly. Water that is too cold during brewing can cause sourness, while water that is too hot can cause bitterness.

A common misconception is that only one type of bean is used to make espresso. In reality, espresso is not defined by the type of bean or roast; it can be made from the same coffee beans that go into a regular drip coffee maker. The difference lies in the grind of the bean and the preparation. Companies in the United States, such as Starbucks, use darker roast beans in espresso drinks, but a medium roast is commonly used in northern Italy.

Espresso is packed with flavor and caffeine and lends itself well to mixing, serving as the base for a variety of coffee drinks. Some of the most popular espresso-based drinks include the café latte and the cappuccino, but coffeehouses also love creating new drinks. Lesser-known drinks include the affogato (espresso served over ice cream), the Americano (espresso and water in equal parts, sometimes with more water), the black eye (a cup of American coffee with two shots of espresso), and the breve (espresso in steamed milk and half & half).

Although it took some time for espresso to reach the United States, it finally gained popularity in the 1990s and has since become a beloved drink for coffee enthusiasts. Because it mixes so well with different ingredients, there seems to be an espresso drink to suit every taste. With more coffeehouses popping up all over the country, it’s safe to assume that espresso enjoyment will continue to flourish. After all, in a society devoted to work, espresso — originally designed to increase productivity — is quite fitting.

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The art of creating a cup of coffee has evolved significantly over recent decades. Once a simple beverage sourced from a can or jar for most consumers, coffee has transformed into a complex craft with a rich culture surrounding it.

Coffee shops now grace nearly every corner of major cities, and even small towns often boast their own gourmet coffee shacks. Baristas skillfully prepare our desired cups of java, served in sizes like short, tall, and grande—far from the standard small, medium, and large.

Coffee-making has become an art form, one that many take very seriously. This passion has extended into homes, where coffee enthusiasts purchase high-quality ingredients to craft their favorite brews.

The Essence of Coffee: Beans and Roasts

Every exceptional cup of coffee begins with quality beans. While most people overlook the origins of their coffee, true connoisseurs understand the importance of the bean’s story.

Two Main Types of Coffee Beans

• Robusta – Accounting for about 40% of global coffee bean production, Robusta is a hardy variety, resistant to diseases that affect the more delicate Arabica. Its resilience makes it easier to cultivate, resulting in a more abundant and affordable bean. Robusta offers a strong flavor and higher caffeine content than Arabica. First discovered in the Congo, it is now primarily grown in West and Central Africa, Southeast Asia, and parts of South America.
• Arabica – Comprising 60% of the world’s coffee production, Arabica beans grow on large plants at higher elevations. These plants are more susceptible to frost and diseases, making them harder to cultivate and thus more expensive. Arabica has a delicate flavor and can be used alone for a refined taste or blended with Robusta for a bolder profile. The bean’s flavor varies by region, with prime growing areas including Latin America, Central and East Africa, Asia (India and Indonesia), and parts of Oceania.

Beans are also categorized by roast type. For instance, a city or full roast refers to a light brown, medium-roast coffee commonly found in American canned products. A Viennese roast is slightly darker, while an Italian roast is a rich, dark brown, often used in U.S. espresso drinks. The French roast, the darkest and boldest, is frequently used in European espresso, where coffee is typically stronger.

Most beans are pre-roasted when purchased, but some enthusiasts opt for “green” beans to roast at home using an oven, frying pan, or specialized roasting machines.

Grinding the Beans

The flavor of your coffee is also influenced by the grind’s coarseness. Some home grinding machines offer coarseness settings, while more affordable models rely on grinding duration to determine the texture—the longer the grind, the finer the result.

Here are guidelines to achieve the ideal coarseness for your preferred brewing method:

• Coarse – Requiring minimal grinding, coarse grounds resemble heavy salt particles. They are ideal for percolators and French press devices.
• Medium – Medium grounds have a texture similar to coarse sand and are best suited for automatic drip coffee makers.
• Fine – Resembling granulated sugar, fine grounds are recommended for auto-drip pots with cone-shaped filters and espresso moka pots (stovetop espresso makers).
• Extra Fine – Nearly powdery, extra-fine grounds are preferred for professional-grade espresso machines.

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Black tea, just like all teas, comes from one special plant, the Camellia Sinensis. It is important to note that not all black teas are the same. The local conditions of the different tea-growing regions in the world determine the characteristics of different teas. The different tea types can be quite different from other types in their colour, flavour, body, and aroma. When it comes to black teas, the differences are noted from their names. These names are based on the different districts where the black tea can be found being grown in different countries. The major tea growing countries of the world have growing conditions that are high in elevation; countries like China, Japan, India, Sri Lanka, and East Africa for example.

Black tea has a lot of benefits to offer its drinkers:

Yes, there is caffeine in tea. This is a question that is often raised; however, this amount of caffeine is lower than that found in coffee. This low amount promotes blood flow in the brain without resulting in the over stimulation of the heart. This caffeine in black tea helps to sharpen ones mental focus and ability to concentrate. Fluoride, a trace element that is also found in the tea, helps to inhibit tooth decay and strengthens tooth enamel. Black tea also contains an abundant amount of tannins (astringent chemicals that help create proteins), which have a great soothing, anti-inflammatory effect on the digestive tract.

Throughout history, long before it became a breakfast staple, forms of black tea have been used for medical purposes. Black tea has been shown to relieve diarrhea and to lower your body’s LDL (= bad cholesterol) cholesterol levels. Black tea has a special therapeutic effect on gastric/intestinal discomforts because of the tannins mentioned above. These tannins work to decrease intestinal activity and release an antidiarrheal effect on the tract that helps to ease these pains. If you are experiencing diarrhea, or can feel this terrible infliction coming on, than the best way to prevent this using tea is to let your black tea steep for a full fifteen minutes because this will release the maximum amount of tannins and you should also drink it unsweetened.

There is another important element found in black tea that provides the body with certain health benefits. This is theophylline, which is a stimulant often used to help fight respiratory diseases such as asthma because it works to expand the airway, making breathing easier. This chemical also works to improve your circulation and it is what allows tea to improve your cholesterol levels. By actually drinking two cups of black tea everyday for three weeks it will work to open your capillaries, increasing blood flow and helping to maintain normal blood pressure. These are just some of the known benefits of drinking black tea. So know that when you sip this great drink that not only does it taste good and maybe calm you down, it can also work to make you healthier.

Remember next time you order your tea to order it black, just like you would your coffee.

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Well over 2.5 billion cups of coffee are consumed worldwide every day. It is estimated that in the U.S., the average person consumes over 25 gallons of coffee per year (I believe that estimate is significantly on the low side…). Over 150 million people in the U.S. consume coffee regularly, and 60% of U.S. coffee is consumed in the morning hours. It is considered an insult not to offer guests a cup of coffee in your home (…in the southern U.S., anyway). As a member of the Civil Air Patrol and the Red Cross Disaster Relief Team, I can testify that the first thing we do upon arrival at a disaster scene is pass out coffee and blankets to victims. No other beverage has the ability to warm your heart and soul like a good hot cup of coffee. The mere act of offering someone a cup of coffee carries deep social and spiritual meanings.

The Global Impact of Coffee

Coffee is unique in many other ways as well. It is one of the few agricultural products that are produced almost exclusively in developing countries but consumed mostly in industrialized ones. Over 25 million small coffee producers depend on coffee for their livelihood. Without coffee, they would have nothing. In Brazil alone (which produces superb coffee that makes up around one-third of coffee blends worldwide), over 5 million people are employed in coffee production, which is hand-labor intensive and requires daily attention. So far, coffee production has not been compatible with automated processes. So that cup of coffee you are drinking not only has the heart and soul of the earth it was raised in but also of the people who lovingly produced it.

This brain-boosting beverage also has an ugly secret: all coffees are not created equal. There are many factors that affect the price of what you paid for that Styrofoam-cupped repast you bought at a convenience store on the way to work. Different varieties bring different prices, and the prices on the world market are affected by many factors, both physical and political.

On the world market, coffee is one of the more important commodities, especially in futures trading. Coffee futures are traded on the New York Board of Trade. A Futures Contract is just a fancy way of saying that a contract is signed to purchase future units based on an estimate of what the market will be doing at that time. This type of speculation can affect the price you pay for coffee.

International coffee prices are monitored by the London-based International Coffee Organization. While they have no control over prices, they do keep a close eye on them. The coffee prices themselves, like other commodities, are dictated by the available supplies, the amount of trading, and the demand for the product. Coffee was very consistent at around $1.00 per lb (US) on the world market until the late 1980s. The collapse of the International Coffee Agreement, the end of the Cold War in 1991, the expansion of Brazilian coffee plantations, and Vietnam’s entry into the coffee market in 1994 (they produce tons of hideous-tasting Robusta beans that are used as ‘fillers’ in ‘Bargain’ retail coffee blends…) all combined to bring the price of coffee to 41¢ per lb. The rise in popularity of specialty coffees, coffee shops, the internet, and a general improvement in world relations has shored up the coffee market significantly, and the price has slowly worked its way back up to previous levels.

New purchasing and marketing models do not even show up on the commodities exchange, so the figures may not even be accurate. For instance, Starbucks buys almost all of its coffee through multi-year contracts that pay double the market value. This results in a larger quantity of better-quality coffee making its way to your cup, at a price you are willing to pay, keeping the producers in business, and everyone wins. Another new market is the internet, which allows consumers to purchase coffee directly from importers at prices that make everyone happy—from producer to consumer.

The variety of coffee also affects the price. Certain beans are in higher demand, produced in limited quantities, and bring a higher price. Like grapes, coffee only comes in two basic species: Arabica and Robusta. Robusta coffee is harsh and unpleasant no matter where it is grown, but it is much cheaper to produce, more prolific by an exponential amount, and is used as a ‘filler’ in some cheap coffee blends to stretch the supply of the higher-quality Arabica varieties. Arabica coffee is affected by the environment and soil it is grown in, even more than wine grapes. This results in many varieties with completely different flavors and characteristics, depending on where and how they are grown. Some examples are:

• Bourbon – Named for the island it was originally grown on, Bourbon Island, in the Indian Ocean. The island has since been renamed Réunion. The main coffee exported from Colombia, also known as Colombian Supremo, is Bourbon, transplanted to Colombia. It is heavy-bodied, robust, and very aromatic with a wonderfully bright acidity. It makes up the major part of most U.S. retail coffee blends such as Folgers, Maxwell House, and others. Colombian Bourbon makes up around 12% of the world market in coffee.
• Jamaican Blue Mountain – One of the most expensive and sought-after coffee beans in the world. Considered the ‘Champagne’ of coffees, 80% of this delectable bean goes to Japan, where coffee aficionados pay $100 per cup or more to experience this liquid Nirvana. Medium-bodied with a very complex flavor, it has musky, earthy, almost sensual overtones with no acidity. This is the coffee used as a base for Tia Maria Coffee Liqueur. While not my #1 favorite, it is certainly on my Top 5 list. I always keep some on hand.
• Ethiopian – There are a few sub-varieties, but they all have similar characteristics. Ethiopia is the birthplace of all coffee, and this coffee is almost like a return to the womb. One of my favorites, it has a wonderfully feral character with a soft floral aroma, mild-tasting, but with the promise of wanton, uninhibited flavor-debauchery, and an intense finish that leaves the taste buds feeling completely ravished. It is easy to see why this coffee is in high demand. It does not command the same price as Jamaican Blue Mountain, but it is well worth the effort to find a supply of it. You will not be disappointed.
• Kenya AA – Similar to Ethiopian but a little less intense. Kenyan AA has a wonderful ‘winey’ character, crisp acidity, a stoic body, and a smooth finish. My favorite all-around coffee.
• Java – Not a great coffee, but one of the most widely traded throughout history, especially by the Dutch. Strong, harsh, bitter, and not very aromatic, its name has become a slang term for less-than-stellar coffee. It is still used extensively as a filler, many times in place of Robusta, so they can state on the label that the coffee blend is ‘100%’ Arabica.
• Brazilian Santos – Currently the most used coffee on the planet, making up 30% of the world coffee market. Smooth, mildly aromatic, and right down the middle on body, taste, finish, and aroma. While great by itself, it is most often blended with Colombian Supremo to create various ‘Breakfast Blends’ very popular with morning coffee-drinkers because it has a wonderful medium taste, while being gentle on still semi-comatose central nervous systems.

There are many other varieties, and each commands a price range based on its popularity at the time.

Another factor that affects the price of your coffee is the way it is grown. Most small coffee producers grow ‘Shade Grown’ coffee, which means the plants are grown under a rainforest canopy of fruit trees. Organic Shade Grown means that chemical insecticides and fertilizers are not used, but natural ones can be. Natural fertilizer is one of those things like magic tricks and sausage—it’s more enjoyable if you don’t know how it is done. Shade Grown coffee is very environmentally friendly and sustainable. More and more larger coffee ‘plantations’ are using Sun-grown techniques, mostly under pressure from the United States, with financial incentives and assistance offered. Larger growers are destroying the rainforests to grow faster-maturing but lesser-quality coffees in direct sunlight, using tons of chemical fertilizers and pesticides. These coffees make up the bulk of retail ‘grocery-store’ brands in the U.S. Not only does this destroy the remaining rainforests, but also the surrounding ecosystems with agricultural pollution. In many cases, DDT (illegal in the U.S.) is used.

One of the best things to happen for coffee in recent years is the advent of Fair Trade coffees. These are produced by small growers banded together in ‘co-ops,’ allowing them many of the advantages of larger plantations. Most Fair Trade coffee is shade-grown and organic. Fair Trade coffees offer the best value for your money.

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