Source: http://www.aolhealth.com/2010/03/23/sweet-maple-syrup-rich-in-antioxidants/

By Mallory Creveling Mar 23rd 2010 1:24PM

Maple syrup may add more than just sweetness to your breakfast.

A University of Rhode Island study found that “real” maple syrup has a list of health benefits from certain chemicals, including disease-fighting antioxidants, The Vancouver Sun reports.

Antioxidants protect the body from damage caused by free radicals, therefore helping the body fight off medical conditions like coronary artery disease, some cancers, macular degeneration, Alzheimer’s disease and arthritis-related conditions.

“We know that plants must have strong antioxidant mechanisms because they are in the sun throughout their lives,” Navindra Seeram, a University of Rhode Island plant scientist, told The Vancouver Sun. “We already know that berries, because of their bright [colors], are high in antioxidants. Now we are looking at maple syrup, which comes from the sap located just inside the bark, which is constantly exposed to the sun.”

Researchers studied Canadian maple syrup and found 13 new compounds that improve health, Seeram said Sunday at an American Chemical Society conference in San Francisco.

Besides antioxidants, maple syrup also contains chemicals called phenolics, which many believe have anti-cancer properties.

“At this point, we are saying, if you choose to put syrup on your pancakes, it may be healthier to use real maple syrup,” Seeram said. He added that research indicates that 50 percent of consumers don’t know if the syrup they use has real maple ingredients as many grocery store varieties contain just a small percentage of real maple syrup and then sweetened with sugar and corn syrup.

Serge Beaulieu, president of the Quebec producers’ federation, said the full results of a Quebec-based research project on maple syrup’s health benefits would be unveiled in August at the International Horticultural Congress in Portugal.

Though it may be high in antioxidants, maple syrup, much like antioxidant-rich chocolate, is also high in calories. So, pour it on, but in moderation.

Somebody was kind enough to share this recipe. Enjoy!

By James Panichi

Source: http://www.abc.net.au/news/stories/2010/03/24/2855080.htm?site=thedrum

Here’s something you’ll never see in writing. In fact, so deep and dark is the conspiracy to keep a lid on this that I may well be signing my death-warrant.

Here goes: why is Melbourne’s coffee so bad? I mean, seriously. It goes from the disgustingly bad variety served in the cafes of Lygon Street’s Little Italy to the gut-wrenching, undrinkably bad at Melbourne Airport. And this isn’t ‘bad’ as in ‘good’. Sometimes bad is just bad, and the stuff being served by this city’s poncy baristas is really bad.

How can you put it kindly? What passes for coffee on either side of the Yarra is – like 99 per cent of coffee served elsewhere in Australia – simply disgusting. It’s ferociously, unapologetically bitter and the coffee beans have been nuked beyond recognition by a smart-arse punk banging away at an oversized, imported coffee machine.

And don’t get me started on the milk – heated and re-heated to a point where it just wants to curdle up and die.

In short – it’s terrible, an insult to anyone with even a passing interest in what they drink. In fact, forget waterboarding: if we had sent a couple of young Melburnians with faux-Polynesian tattoos to serve up espressos in Guantanamo Bay, Osama bin-Laden would be in US hands.

All this, of course, is undeniable. In fact, that this city’s coffee is crap is the most self-evident of truths this country will ever have to confront. Just taste the stuff: there is simply no dialectical wiggle-room.

Why is it, then, that popular perception is the exact opposite? How could it be that Melbourne people swan around the country boring anyone they meet with stories of how great their coffee is and – by implication – how oh-so-very European we all are?

This is worse than omerta, because at least a culture of silence would ignore the problem. We’ve actually talked it up to the point that we’ve convinced ourselves black is white.

Sadly, the suppression of truth has come from an unholy alliance between two separate, but very powerful, social forces.

On the one hand there are Melbourne’s self-appointed Italian characters. These are the old restaurateurs who know how to camp-up the hand-waving when the cameras are rolling, and who have a very simple take on society. Before they opened their restaurants in the 1950s – they argue – Australian society had nothing to offer. The culinary culture was as boring as bat-poo.

Then there’s the self-flagellating, Anglo-Celtic upper middle-class. These are people who feel that their own cultural antecedents are somehow not quite exotic enough, so they seek out anything they suspect might have some ethnic authenticity. These are the patrons of the hand-waving restaurateurs, and when they’re told that the coffee they’re been served is the real-Italian-deal, they believe it.

And why wouldn’t they? On the cafes’ wall there are photos of buxom girls on vespas speeding through the streets of Rome, and the guy at the bar is really rude. It’s our little piece of Italy. So authentic – so Melbourne.

Why is it, then, that an Italian landing in Melbourne today would throw up after drinking a locally brewed coffee? And why would he laugh to see it being served in a glass?

There’s a truth here that dares not speak its name. The loud, obnoxious-but-so-Italian restaurateurs who flood local media with quotable quotes are – shock! horror! – just Australians with accents. Few of them had sold coffee before emigrating and when the espresso machines started to arrive they had to work out how to use them. It was trial and error.

That trial an error is continuing and Melbourne’s coffee drinkers are the guinea-pigs.

But why is it so? Why can you land at Fiumicino Airport and be served beautifully light, sweet and delicate macchiato while Australian baristas give every coffee-bean they encounter the Lucas Heights treatment?

What’s required is brutal honesty and the end of myth-making. Italian-Australians – starting with loud-mouthed cafe owners – need to be honest and recognise that in many aspects of their lives there is no continuity with Italian traditions. And the bored, Anglo-Celtic establishment should stop embracing these charlatans in its sad and insulting attempt to appear more European.

The only exotic side to Melbourne’s cafe culture is how many people want to wish it into existence.

Another good article with great tips

Source: http://espressomachinetips.graduateblogspot.com/espresso-machine/coffee-grinder-one-good-cup-coming-up.html

When you want to have a cup of delicious coffee, it is best to use coffee that is fresh and hot off the grinder. Most coffee lovers contend that it is best to let the coffee beans pass through a grinder first before brewing them in order to preserve the aroma.

Normally, ground coffee eventually loses its flavor when exposed to air for a long period, thus, the longer the ground coffee is exposed in the air, the lesser the coffee flavor.

That is why it is best that you grind coffee beans in minimal amounts or in quantities that are enough for your daily use. Do keep in mind that grounded coffee must be placed immediately in an airtight dry container to preserve its aroma and flavor.

In coffee making, these innovative coffee processors can be very useful when grinding whole coffee beans so as to facilitate an easier way of brewing them.

There are, basically, three types of grinders to be used on whole coffee beans. These are the electric blade, the conical burr, and the burr grinder.

The conical burr grinder works best in maintaining the aroma and flavor of the coffee. It makes a refined coffee texture. With its complex pattern of steel burrs, you can easily manipulate the speed of the grinding process, from high to a slower pace.

When using this type of coffee crusher, keep in mind that it is best to grind coffee in a slower speed so as to lessen the heat in the machine. This is because higher levels of heat applied to the coffee will eliminate its aroma and flavor.

Conical burr grinder is best for different kinds of coffee makers, percolators, espresso, or drip. Its maximum grinding speed is usually less than 500 rpm.

Burr grinder, on the other hand, is usually faster in grinding coffee beans as compared to conical burrs. Its actual grinding speed usually ranges from 10,000 to 20,000 rpm.

Because of its great speed, burrs are considered to be the most inexpensive way of achieving well-refined coffee grains. That’s why these are the types that are usually suitable for home use. Though, when compared to conical burr, burrs do not grind as fine.

Blade grinders are the fastest coffee processors available in the market today. Its maximum speed range from 20,000 to 30,000 rpm. Contrary to the first two types, blades produce coffee grains with a mixture of large and small granules.

Due to the coffee dust that accumulates in the blade grinder, the sieves in French presses and espresso machines are clogged. That is why blades works best in drip coffee makers and are not suitable for pump espresso machines.

Because of its fast speed, blade grinders can also be used in crushing different herbs and spices.

However, different types of coffee processors can also affect the results of your coffee grains. That’s why it is best to consider some factors when choosing the best machine to do the job. You have to consider the static, safety, noise, and the simplicity of cleaning the machine.

So, for coffee lovers out there, you do not have to purchase expensive ground coffee anymore. All you have to do is to look for the best coffee grinder available in the market that is suited to do the job you want in your coffee.

Just bear in mind to consider the different factors that may affect the coffee texture so as to preserve its flavor and aroma.

I am not a big fun of coffee pods at all, but there is a number of people who are very satisfied with their experience. I do not want to discriminate them. Enjoy!

Source: http://espressomachinetips.wordpress.com/2010/03/19/ese-coffee-pods/

ESE coffee pods, or “easy serving espresso” pods, are manufactured for use in both a generic coffee pod brewer and espresso machines. The entire reason they were created was to make an easy, fast way to have espresso at home or work, without having to spend the time and money on a coffee shop. Do you live for your morning or afternoon espresso, but can’t stand the sap on your wallet? If so, this may be just what you’re looking for.

ESE Pods And The Standard Coffee Pod Machine

ESE pods are intended for use in both coffee pod makers and espresso machines. If you are using an espresso machine, you will need a special adapter for these to go in to. However, if you are using a pod maker, you may be able to just toss an ESE coffee pod in and get espresso out. Unfortunately, some pod coffee makers don’t work with some ESE products. To make matters worse, those who make pod machines and these ESE pods do not always clearly label which will work with which, leaving the consumer to guess if their specific pod coffee maker is compatible. There is currently no such thing as an ESE t-disc or k-cup, though you can get stronger coffees that emulate espresso to work in those machines.

Buying ESE Pods

Purchasing ESE pods might be a bit confusing since they’re not all always clearly labeled. Also, many pods that carry the espresso label aren’t ESE, and won’t give you a real espresso, or anywhere close. Illy is who started the whole ESE thing in the first place, and any time you see an espresso coffee pod with their name on it, it should be ESE. In other cases, be sure to look very closely, and don’t buy them as ESE unless they explicitly say that’s what they are. Also, if they’re pods that have directions for use in espresso machines, they pretty much have to be ESE.

Do ESE Pods Give A Real Espresso Experience?

ESE pods are capable of producing the real deal, but you’ll only be satisfied if the they produce what you’re expecting. The actual pod brand will be responsible for things like the thickness of crema and the espresso’s consistency. Personal taste is also a factor that cannot be ignored. Are they capable of making exactly what you’re looking for? There’s a good chance, but you’ll probably have to try a few first. Don’t stock up right at first just because pods don’t go bad for a long time; wait until you’ve tried a few, and know your preferences.

Why Use ESE Pods In My Espresso Machine?

This product offers a few advantages over traditional grounds when it comes to espresso machines. Since everything is wrapped up in a filter from beginning to end, cleaning up after using espresso coffee pods is a breeze. Coffee stays fresh longer because you open only what you’re going to use. However, since they’re individually sealed, ESE coffee pods produce extra plastic waste over traditional grounds.

Source: http://espressomachinetips.graduateblogspot.com/

No matter what coffee blend or whatever you prefer the type of equipment you use to brew coffee is the target of the same thing. For the coffee oils and soluble coffee compounds found in solution in the finished beverage.

Not all soluble compounds are desirable particularly tannin so it is important that the coffee is preparing to produce exactly the right way to create the perfect cup.

Although it is possible, as much as one third of the mass of coffee from the grounds of the extractoptimum amount is about 20%

There are six main factors of coffee production costs.

1. The Coffee Grind – This term refers to the particle size of coffee. This varies from smallest to largest as follows: large, medium, fine and espresso (or very good)

Over-extraction can occur if the size is too small for the grinding method and equipment used was a coffee is bitter and too strong. If the size is too large, then under-extractionoccurring in a small cafe Wishy washy.

Normally, one might use a coarse grind for a coffee machine, grind a way to the cafeteria (French Press) Medium and a typical machine drip filter and espresso fine grind for espresso machine.

2. The freshness and the quantity of coffee – coffee beans must be stored in a cool, dry place away from direct sunlight and ideally kept in an airtight container. The coffee must be ground, is ground in order to lose some of its subtle flavors and aromas when left exposed to the atmosphere for very long.

It is important to use the recommended dose of coffee, depending on use of equipment. With less coffee, but by increasing the infusion time will not lead to a standard mix, but to create a drink over-extraction. With more coffee than recommended but a time of rapid infusion will result in an under-extracted coffee.

3. Water temperature and water quality – always with fresh, cold water To start the brewing process. Ideally, water should be filtered to remove stains and odors side and a little hard.

Water should be used only recently emerged from the stove, and about 95-98 degrees Celsius for optimum extraction of coffee. Too hot to sunbathe and coffee may be too cold as a result of under-extraction.

4. The infusion time – the length of time that the hot water in direct contact with coffee grounds to produce the perfect cup of crucial importance.Is actually determined by the device is used for brewing, so always follow the manufacturer’s instructions.

As a guide, but what follows.

10-30 seconds for espresso grind 3-6 minutes for fine grind 6-8 minutes for medium grind for 8-10 minutes for the coarse grind

5. Brewing method used – There are basically three different methods used to make coffee. They are steep and strain, filter, infusion and perfusion pressure.

Steep and Families, so they put hot water in contact with coffee grounds in a pot or container until after the extraction occurred. The resulting brew is strained to isolate the coffee liqueur.

Filter for infusion is used in many applications, and create a filter with coffee grounds, that hot water is filled from above. The infusion time is relatively short as the water penetrates briefly with coffee, the basket until the liquid goes into a bottle or container of thought below.

Perfusion Pressure – The hot water is under high pressure, but a small tablet of compacted grounds forced to produce an individual serving of coffee. This is the default method for the preparation of espresso.

Again, it is essential to the proper method to correct and grind coffee.

6. Clean – Coffee contains oils that contaminate a residue of lingering on the body and spoil the taste of the beverage can then leave. Daily washing and cleaning The equipment is very important in establishing the perfect fit.

Have fun – making one of your favorite cup of coffee, fresh tasting should be easy and pleasant task.

Source:http://media.www.asubellringer.com/media/storage/paper1382/news/2010/02/23/News/Coffee.Grounds.Help.Flowers.Blossom-3878883.shtml
By Jennifer Ainsworth

Recent years have shown an increase in society’s attempt to “go green,” and one franchise is cashing in on this trend with what it calls a “global responsibility.”

Starbucks Cafe began recycling its coffee grounds as part of an effort to go green in 1995. However, the program known as “Grounds for Growth” or “Grounds for Your Garden” was not officially recognized until 2005. The company has found a way to recycle not only their coffee grounds, but bags as well. Jen Evans, a manager at a local Starbucks, explained the program.

“The grounds are collected from the espresso machines throughout the day and then packed freshly each night,” she said. “Since the grounds are biodegradable, they are really good for the garden.”

After being placed in the now reusable bags, a sticker is then placed on the bag with directions on how to use these coffee grounds in a garden.

According to the program, the grounds are recommended to be used on plants which seek acid, such as blueberries or azaleas, but the grounds can be used in other ways as well. Starbucks recommends using the grounds for compost or possibly a worm bin, along with the primary use in the garden.

When the grounds are used in the garden, not only do the plants like the acid-rich material, but the soil thrives from the nitrogen in the organic material. If the grounds are used in a compost pile, the combination of carbon and nitrogen causes heat to be produced, which causes the compost effect to occur more quickly. The third recommended use of the grounds is in the worm bin, because the grounds improve the soil condition and allow the worms to prosper.

The program is well-known among the regulars at local Starbucks, according to Evans.

“Our partners are aware of the ‘Grounds for Your Garden’ since the process is done each night,” she said.

Evans also explained that the community seems to take advantage of this opportunity in the spring, and since most gardens are dormant in winter, the grounds are not as likely to be taken.

Augusta State University has a “Grounds for Your Garden” display in the Jaguar Student Activities Center Café, but few students are aware of this. Adam Daniels, a junior French major, drew a blank when asked about the program.

“I have no idea what it is and have not seen the display,” he said.

Megan Tokarska, a freshman nursing major, is aware of program but doesn’t utilize it.

“I have seen the display when I get my coffee just before my 8 a.m. class, but I never take the grounds,” she said. “All I know is that it is Starbucks’ way of being environmentally-friendly.”

When asked whether or not she thought this program was useful, Tokarska said that she thought it was.

“Even if you don’t garden it’s great for people who do…Not only is it free, but it’s a great natural fertilizer and healthy for the plants,” she said.