Coffeephilia

Coffee and Sex

2009-02-18T00:40:00.006+07:00

In the 1960s, teenagers in parts of England started frequenting expresso bars, especially the sophisticated coffee bars that had jukeboxes loaded up with the rebellious music of that time (like Elvis!). John Albon, now an Assistant Cheif Constable, spent his adolescence in Brighton where the adults 'were concerned that we were going to coffee bars instead of doing homework and that these bars were corrupting the youth of Brighton.' These havens made it possible to sit all evening, conversing with other teenagers, for the price of a transparent cup of frothy liquid. Expected Sunday press condemnation of such house of ill-refute, where boys smoked and girls were deflowered, may have been justiflied in certain provincial cases where neighbouring gardens were receptacles for cigarette butts and used rubber 'johnnies'." -- excerpted from Alan Clayson's "Beat Merchants"

In a study done by Bio-psychiatrists on sexual function, it was found that the elderly with a consumption of at least one cup of coffee per day had significantly higher rates of sexual activity in women and increased potency rate in men.

Brothel owners in France, Germany, Italy, Spain, and Switzerland all own more patents than men do in all their respective countries!

Coffee was at one time used by the experts to increase sexual pleasure, then outlawed by wives because coffee made men think in ways wives didn't want them to think. That was until the wives tried it! Soon women used coffee as a bona fide issue of law for divorce. Grounds for divorce was the man's inability to provide coffee for his wife. These legal precedents regarding sex and coffee are some 300 years old.

Websites with stories and articles on the subject of Sex and Coffee include: Coffee Is Better Than Sex: "You can make coffee last as long as you want." . Men's Health - A Jolt of Java: "Your morning cup of coffee might be doing more than perking you up. It might be turning you on." . Coffee Date Hell: "At the coffee shop he kept saying that he wanted to climb in my hair like Rapunzel's." . You know you've been drinking too much coffee when: "When someone says "How are you?" you say, "Good to the last drop."

"They took away smoking, they took away drugs and promiscuous sex, they took away eating red meat and cat calling hot chicks on the street. All I have left is over-priced coffee, and by God I'm going to drink it!" - Brent Sienna

"Some people belive in Love, Peace and Soul I, however, believe in Caffiene, Sex and Rock and Roll; If it doesn't make my ears bleed, give me a buzz or screams my name I don't give a f*%#!" - Byron A. McIsaac

Gourmet Coffee: What does it mean?

2007-12-05T01:38:00.004+07:00

You may have noticed that many coffee shops and supermarkets are carrying coffee products lauded as "Gourmet." What, exactly, does the label "Gourmet" mean in the coffee world? The answer is somewhat complicated. A Gourmet coffee is classified by several sets of criteria including:
· Quality of the Bean
· Cultivating, Picking, Processing
· Roasting
· Blending
· Freshness

Just as wine deemed "fine" varies from year to year, country to country and region to region, so it is with identifying gourmet coffee.

The one unwavering characteristic of Gourmet coffee is that it is made from the best beans each coffee-producing country is able to offer. The best are the Arabica beans, harvested from plants that grow at altitudes above 3,000 feet. Grown between the Tropics of Cancer and Capricorn in tropical or subtropical conditions, this high altitude produces premium beans--which are graded by density. The higher the altitude, the higher the density and the more prized the product. High-density beans make the most flavorful cup and merit the well-deserved "Gourmet" label.
Connoisseur-worthy coffees are often planted in the shade.Cultivating shade-grown plants yields a smaller crop, but makes for a much better tasting coffee that matches the standards of what constitutes a gourmet coffee.The shade slows the maturation of the coffee plant, which allows the coffee bean to fully develop--resulting in more natural sugar, better flavor, and less caffeine. Next, these top-quality grown coffee beans are carefully picked by hand, processed, and sorted so the premium beans are selected--in the country in which they are grown.
These beans are then roasted to perfection--once they arrive in the country that is importing the beans. The roasting process greatly impacts the taste of coffee. The degree of roasting required for a specific coffee bean will depend on the coffee bean's country of origin and its optimal flavor characteristics. Certain types of beans need to be roasted to a light brown color to release the flavor characteristics that make it gourmet. Another type of Gourmet coffee bean may need a different roasting process in order to qualify as truly Gourmet.
It is important to note that the specific blend of beans also can determine if a coffee may be termed gourmet. Unfortunately, many companies attempt to increase their profits by blending the fine Arabica beans with lesser beans, which dilutes the quality of the coffee. Gourmet coffee is usually made up of unblended, upper-altitude grown Arabica beans.
The final gourmet criterion is the freshness of the coffee.It is highly recommended that gourmet coffee is stored and sold in oxygen-proof bags. Try to purchase whole bean gourmet coffee that can be ground just before you brew it. Roasting coffee beans is fundamental to releasing the desired flavor characteristics of the coffee beans, but it also begins the oxidization process. Once a coffee bean is roasted, volatile oils contained within the bean become vulnerable to oxidizing, which will damage the quality of the bean and the flavor will change.

Coffee Candies

2007-11-29T03:13:00.006+07:00

Chocolate covered coffee beans

Sometimes referred to as "chocolate-covered espresso beans," this latter name is somewhat of a misnomer, as there is no specific item called "espresso beans" . Creating individually covered beans is not terribly easy in the home kitchen; special machinery is used in commercial settings. As a result, you have several options:

1) Coffee bean "bark"

1. Place darkly roast coffee beans (dark beans offer better contrast to the coffee) on a waxpaper-covered baking sheet; spread them out as evenly as possibly. In the case of whole beans, it is best if they do not touch (remove some if necessary). Whole beans can be used, as well as crushed (with a rolling pin, mortar and pestle, etc.), or ground.

2. Melt semi- or bittersweet chocolate in a double boiler or microwave oven. Do not overheat; remove when small pieces of chocolate remain and stir to until they melt.The better quality chocolate you use (e.g., Callebaut, Guittard, etc.) the better the resultant product.
3. Evenly pour the chocolate over the beans.If you use a heat-proof spatula to spread the chocolate, be careful not to lump the coffee pieces together while spreading.
4. To speed hardening, the sheet can be placed in the fridge or freezer. If you do so, you should tightly cover the beans, since refrigerators and freezers contain many other undesirable odors.
5. Break the chocolate into pieces.

2)Molded chocolate

You can find chocolate molds at candymaking or quality kitchen shops. Alternatively, many large discount stores sell rubber ice cube trays with small, shaped depressions (though these may impart an off-flavor to the chocolate).
Melt the chocolate as above and fill each mold slightly less than halfway (or less, if the molds are small) . Place one or more beans into each mold, then top off with chocolate. Pop out the molds when the chocolate has fully hardened.
You can also coat the molds with cocoa powder before pouring in the chocolate.

3) Individual beans

Pour a handful of beans into the melted chocolate, and mix until they are coated. Remove them one by one with a fork and place them onto waxed paper. Note that special dipping forks are sold by candymaking suppliers.
A note on tempering chocolate.
Tempered chocolate, which has been heated and cooled in a prescribed manner, will have the best appearance and texture in the finished product. Briefly described, the process is as follows:

1) use a good quality chocolate (chocolate with too low a butterfat content, or with too many adjuncts, will cause the process to fail), and work with a pound or so at a time.
2) chop it up finely. You will also need a double boiler and a thermometer that displays a range from at least 60 to 150 degrees Fahrenheit, in one degree increments. A microwave can also be used, but you must work very carefully not to overheat the chocolate. Do not wait for all of the chocolate to melt: you will likely have overheated it.
3) Put one quarter (i.e., one-quarter pound) of the chopped chocolate in the top pot of a double boiler. The bottom pot should contain 140 degree F. water, no higher than the fill line. Stirring constantly with a rubber spatula (scraping down the sides), allow the chocolate to almost completely melt, then add another quarter of the chocolate. Repeat until all of the chocolate is melted and smooth.
4) Pour out the hot water and replace it with water at around 65 degrees F. Stirring constantly, allow the chocolate to cool to 85 degrees F.
5). Pour out the cool water and replace with 100 degree F. water; bring the chocolate up to 89 degrees F., but no higher; it is ready to use. If you need to keep the chocolate at this temperature (i.e., for dipping rather than molding, fill the bottom with 90 degree water.

Do not allow any water to get into the chocolate, or it will seize and become useless. Do not allow condensation from the lower pot to get into the chocolate, and do not get any water on the spatula

Coffee brittle
0.33 cup coffee beans, full city roast or darker
1.5 cup sugar
0.75 cup light corn syrup
0.5 cup water
3 tablespoons butter, divided into small pieces
0.5 teaspoon baking soda (optional)
chocolate (see first Note)

Crack beans by placing them in a plastic bag and crushing them with a solid, heavy, unbreakable object. Do not use a grinder; even at the coarsest setting, it will be too fine. You don't want brewing-sized grounds; contrarily, very large pieces will give a stronger taste than smaller ones, perhaps too strong. Very lightly butter a large jelly roll pan or cookie sheet or use a silicone baking sheet insert.
Combine sugar, syrup and water in a medium-sized saucepan with a heavy bottom and bring the mixture to a boil, stirring until the sugar dissolves. Cook without stirring until it reaches 285 to 290 degrees on a candy thermometer, then add the coffee bean pieces, stirring briefly until mixed. Continue to cook until 295 degrees, remove from heat, and stir in the butter.
If you wish to stir in baking soda now, the brittle will be lighter and foamier in texture. Without the baking soda, it will be harder and denser.
Spread the mixture thinly and evenly on sheet. When cool, break into small pieces.

Note: this isn't very sweet, so it's for serious coffeeheads.Chocolate goes well with this and will allow more people to enjoy it. When the brittle has started to set but is still hot, spread chocolate chips or small pieces of chocolate evenly over its surface. Dark chocolate best complements the taste. Let it sit for half a minute, then use a heat-proof spatula to spread the chocolate evenly.

Note: the sugar syrup gets extremely hot. If it gets on you, it will stick and burn. This is not an appropriate recipe to make with a child. Do not stir with a metal implement: the handle will get extremely hot. Use wood or high-temperature silicone (check its temperature rating).

Mocha brittle
1.5 cups sugar
1 cup very strong coffee
1 cup light corn syrup
12 ounces (by weight) mixed nuts (or all almonds)
5 tablespoons butter, divided, plus enough to butter a baking sheet
1 teaspoon vanilla extract
1.5 teaspoon baking soda
3 tablespoons cocoa
p lang="en-US">The coffee should be strong: either espresso or double-strength (or stronger) brewed coffee.
Mix the cocoa and baking soda together thoroughly.Generously butter a baking sheet.

In a large saucepan over high heat, cook coffee, water, 2 tablespoons butter, and corn syrup.Stir to make sure the sugar is fully dissolved by the time it comes to a boil, and stir frequently to prevent burning (using a wood spoon or heat-resistant, silicone spatula). The liquid will have a tendency to foam up, so watch it carefully (the butter will reduce foaming).
Cook until mixture reaches 280 degrees F on a candy thermometer, then slowly add nuts and cook, stirring, until temperature reaches 300 degrees F. Turn off heat.
Carefully stir in the remaining 3 tablespoons of butter and the vanilla until blended. Add cocoa/baking soda mixture and stir vigorously but cautiously.
Pour mixture onto prepared cookie sheet and spread as thin as possible with wooden spoon. Cool completely. Break cooled candy into pieces. Store in an airtight container.
The long cooking time will eliminate a lot of the coffee taste, so even starting with very strong coffee, the taste will be subtle.

Note: Though sweeter than the coffee brittle, additional chocolate goes well with this (the cocoa will intensify the taste) and will allow more people to enjoy it. When the brittle has started to set but is still hot, spread chocolate chips or small pieces of chocolate evenly over its surface. Dark chocolate best complements the taste. Let it sit for half a minute, then use a heat-proof spatula to spread the chocolate evenly.

Note: the sugar syrup gets extremely hot. If it gets on you, it will stick and burn. This is not an appropriate recipe to make with a child. Do not stir with a metal implement: the handle will get extremely hot. Use wood or high-temperature silicone (check its temperature rating).

Drinking Coffee Reduces Risk of Gout

2007-11-10T18:31:00.002+07:00

It was reported in Arthritis & Rheumatism (June 2007) that there is a strong link between drinking coffee and a reduced risk of gout in men over 40. It is thought that coffee consumption may lower uric acid levels in the blood, the leading cause of gout.
The results of the 12-year study are based on 45,869 male participants, aged 40-76 in 1986. These participants were primarily white (91%) and in medical fields: dentists, optometrists, osteopaths, pharmacists, podiatrists, and veterinarians. These men had no history of gout at the start of the study. Validated questionnaires were used to measure the intake of coffee, decaffeinated coffee, tea, and total caffeine every 4 years for 12 years for each of the subjects.

After 12 years, there were 757 confirmed cases of gout, (a supplementary questionnaire was used to determine whether participants met the American College of Rheumatology survey criteria for gout,) and the results suggest that those who consumed coffee on a long-term basis were at a lower risk for developing the condition. It is important to note that there may be other lifestyle or diet factors that influenced gout risk, and that this study was self-monitoring and limited to a narrow spectrum of the population. It has also been suggested that the antioxidants in coffee and tea may contribute in part to the lower incidence of gout in this study group.

The "Think" Drink

2007-11-05T00:52:00.007+07:00

What Coffee Can Do :

* Improves mental performance
* Boosts physical energy.
* Elevates and improves mood.

How It Works

* Researchers at MIT found that "caffeine isa mind-accelerating mood booster."
* It increases mental performance.
* Caffeine stimulates reaction time, attention span,concentration and acuity with numbers. As littleas 32 mg of caffeine as much as in a single servingof cola or a 5-ounce cup of tea can give you a realmental and energy boost.
* Caffeine moves to your brain fast, with 20 to 30 minutes and lasts up to 6 hours.

Bonus
Caffeine also improves physical endurance. Studies show that cyclists pedaled 7% harder and lastedin competition 20% longer after taking caffeine.

Tip
Drink your caffeine before your meal for a bigger energy boost and fatigue beater effect.SOURCE: 'On-the-Job Energy Boosters"' by Edita Kaye

Drinking coffee may cut men's gallstone risk

NEW YORK, June 8 (Reuters Health) -- Whether they choose espresso, latte, brewed or instant, men who drink four or more cups of coffee each day have a 45% lower risk of developing gallstones, according to a report in the June 9th issue of The Journal of the American Medical Association.
In the study of 46,008 men aged 40 to 75 with no history of gallstone disease, men who regularly consumed coffee had a reduced risk of gallstone disease during 10 years of follow-up compared with men who did not drink coffee on a regular basis.
Men who drank two to three cups of regular coffee per day had a 40% reduced risk of developing gallstone disease than non-Java drinkers, and those who drank four or more cups per day had a 45% lower risk. No such effect was observed with consumption of tea, decaffeinated coffee, or low-calorie caffeinated soft drinks, the investigators report.

SOURCE: The Journal of the American Medical Association 1999
Copyright © Reuters Limited 1999

Coffee may protect against cirrhosis of the liver

In the past decade, research in the United States, Japan and Italy indicates that consumption of coffee has a strong protective effect against cirrhosis of the liver.
These studies show that drinking 3 to 4 cups of coffee a day was associated with an 80% reduction in risk for cirrhosis of the liver, compared with those who don't drink coffee at all. Cirrhosis is a chronic disease which damages the liver's tissue. Excessive alcohol use is the leading cause of cirrhosis, which is the 9th leading cause of death in the United States.

Coffee may be effective in reducing the risk of cancers of digestive tract
Coffee has shown a protective effect against colon cancer in some studies. A recent meta-analysis of 17 studies on coffee consumption and colorectal cancer from 1960 to 1990 found the risk of colorectal cancer to be 24% lower among those who drink 4 or more cups of coffee per day, than among those who rarely or never drink coffee.
The most likely explanations for lower risk of colorectal cancer among heavy coffee consumers are the enhanced colonic activity induced by coffee, and that anti-mutagenic components in coffee and caffeine inhibit the cancer-causing effect of various microorganisms.
Colorectal cancer is the second leading cause of cancer-related deaths in the United States, with some 131,000 Americans diagnosed with cancers of the rectum and colon on an annual basis. About 90% of the cancers occur in people over age 50.

This information has been reviewed
by Alan Leviton, M.D., an epidemiologist in Boston.

2 Cups of Coffee a Day Helps To Keep Liver Disease Away?

2007-10-04T02:56:00.004+07:00

Over the past few years, there has been an increase in evidence that coffee consumption may decrease the risk of health problems in the liver, primarily: cirrhosis, cancer, and liver disease.

Cirrhosis is usually caused by scarring of the liver tissue, which causes a build up of fatty tissue that affects its ability to process toxins. Often, this is due to excessive alcohol consumption or Hepatitis B or C. Additionally, a build-up of certain medications may adversely affect liver function. In June, 2006 Kaiser Permanente Medical Care released research from a new study that found a 22% decrease in the incidence of cirrhosis (due to alcohol consumption) for those who drank one cup of coffee per day. (Read Archives of Internal Medicine, June 12, 2006)

In July, 2007 Tribune Business News posted the following good news: Researchers have found that people who drink 1 to 2 cups of caffeinated coffee daily have half the liver cancer risk of those who never drink coffee. Some theorize the antioxidants in coffee have a protective effect. This is in alignment with a study conducted in Norway, where 214 cases of liver cancer were found in coffee-drinkers, versus 547 cases in non-coffee drinkers (per 100,000 people). It is important to note that it is not the caffeine in coffee that is thought to be helpful (tea has caffeine as well) rather, there is something in the chemical makeup of coffee that is beneficial.

Another study published in the American Gastroenterological Association magazine (2005) addressed the relationship between coffee and liver disease in the United States. These findings indicated that by drinking more than two cups of coffee per day, it may be possible to reduce the risk for chronic liver disease. This preventative measure seemed most affective in those who were overweight, diabetic, or who had a high alcohol intake. This study followed subjects for approximately 19 years, and found that of the 9,859 participants--those who drank more than two cups of coffee per day lowered their risk of developing chronic liver disease.

Coffee And Sex

2007-08-19T11:31:00.004+07:00

More brothel running madams have international coffee patents than French men.
Coffee, used by the experts to increase sexual pleasure, and outlawed by wives because, coffee made men think better. Later, after the men fought it and women thought about it, Women used coffee as a bona fide issue of law for divorce. Grounds for divorce was the man's inability to provide coffee for his wife. These legal situations regarding sex and coffee are 300 or more years old.

If you were to associate sex with a drink: alcohol, water, soda pop, tea, or coffee; the world would choose coffee. Coffee, scientifically, can be linked to improving both men's and women's sexual functionalities. Many would like to get one drunk on alcohol but ninty percent of the people on first meeting say; "want to get a cup of coffee?" Or, "lets go for coffee."
Not only has there been legal sexual activities regarding coffee and scientific evidence, but how can you explain many brothel madams actually getting off their back, patenting more coffee making apparatus men? French men shouldn't feel alone. The brothel owners of Germany, Italy, Spain, and Switzerland out did their men too. The purest form of economics involving the oldest profession in the world, and science supports the concept that coffee can be linked to improving both men's and women's sexual functionalities.
No other substance can claim the equivalent for sexuality and lawful voluntary consumption as coffee. Alcohol doesn't even come in at a close second. Tea is way down at the bottom of the list. Soda pop is higher on the list than tea. Soda pop has caffeine in it like coffee, but when it comes to sex, soda pop just doesn't have the pizazz. Coffee rules the bedroom.

Caffeine dependence is all in the genes

2007-08-08T02:03:00.001+07:00

A University of Toronto study has shown that there is a genetic basis for caffeine-seeking behaviour.

While stopping short of calling it "caffeine addiction," researcher Ahmed El-Sohemy said men who possess certain dopamine-receptor genes experience an elevated mood after consuming a caffeinated beverage.

The study was based on 600 students from the University of Toronto who were asked to document their reactions to caffeine and provide samples of their blood.

Men who experience this elevated mood seek out caffeine to continue to feel elation. Those who don't report elevation of mood might be less vulnerable to caffeine dependence, Mr. El-Sohemy said.

The same genetic link has so far not been found in women.

Mr. El-Sohemy, a nutritional sciences professor who holds the Canadian Research Chair in Nutrigenomics, said the gender differences were puzzling and require more investigation, but are not entirely surprising. It might be linked to the differences in how women process dopamine compared to men. It is also well known that women metabolize caffeine at a much slower rate than men.

The 600 subjects were asked to rate how they felt within 12 hours of consuming caffeine. Mr. El-Sohemy wanted to know whether subjects felt an elevation of mood and increased energy. He also wanted to know whether, after 48 hours without consuming caffeine, the subject experienced headaches and nausea and felt irritable.

The blood samples were also analysed to look for certain genes related to dopamine, a chemical in the brain known to affect mood.

Mr. El-Sohemy found that 22 per cent of men with a particular form of the dopamine receptor gene experienced an elevated mood after consuming a caffeinated beverage.

More than 60 per cent of men with a different form of this gene reported the same kind of mood elevation, which Mr. El-Sohemy described as a "fairly big effect." He still has to figure out what other factors influence whether or not men experience an elevated mood.

Fifty per cent of women who consumed caffeine reported experiencing an elevated mood after consuming caffeine, regardless of the version of the gene they possessed. The research was funded by Canada's national Advanced Foods and Materials Network.

Mr. El-Sohemy said there has been an ongoing scientific debate as to whether there is a biological basis for caffeine-seeking behaviours. The World Health Organization recognizes that people can be dependent on caffeine, whereas the DSM-IV, the Diagnostic and Statistical Manual of Mental Disorders, does not.

These results may provide a genetic explanation as to why some people become dependent on caffeine and others do not.

Coffee Health Myths Explained

2007-08-07T00:06:00.001+07:00

by Ryan Jacobs

For a long, long time, researchers have been investigating the impact drinking coffee has on the human body. This article focuses on some of the more common misconceptions related to coffee and health. It is important to realize what the studies are actually saying and not to draw incorrect conclusions based on reading the study.

1. Unfiltered Coffee Increases Health Risks
Two recent studies have been published citing that drinking coffee which is unfiltered as in the French Press method are associated with an increase in LDL (bad) cholesterol and or homocysteine levels.

The first study, by Dr. Marina Grubben et al, published in the American Journal of Clinical Nutrition was conducted in the Netherlands. It involved studying 64 healthy adults drinking six large cups of unfiltered coffee or another beverage during a two week period. The results showed that there was an increase in homocysteine levels of 10% in individuals who consumed the unfiltered coffee. They linked this to an increased risk for heart disease by 10%.

In another study, participants drank unfiltered coffee for two weeks and were compared to those who drank filtered coffee. There was an increase in serum LDL cholesterol of 2mg/dl for those drinking unfiltered coffee. After two weeks, they switched to filtered coffee and the serum cholesterol returned to baseline.
These studies, while interesting, don't tell us anything about long term effects. A two week study does not give us an answer to the long term risk of drinking unfiltered coffee. In the homocysteine related study, the control group didn't even drink coffee. Yet the way this has been reported is that it is healthier to drink filtered coffee. A more recent study has shown that homocysteine levels did not drop when drinking filtered coffee. There has been trouble isolating the cause. Is it the caffeine? Who knows? More research is needed.

2. Coffee Leads To Heart Disease
It has long been thought that coffee, as a stimulant, would lead to various forms of heart disease. The recent literature. however, suggests that coffee is safe in moderate doses. Recently, one researcher, Warren G. Thompson, M.D., noted in a 1994 literature review on this subject: "The largest and better studies suggest that coffee is not a major risk factor for coronary disease."
Additionally, a major study conducted by Willet, et al., examined data collected from more than 85,000 women over a 10-year period. Upon adjusting the data for known risk factors such as smoking, they found no increased risk of CVD for women who drank six or more cups of coffee per day.

A 1990 study by Diedrich, et al., looked at 45,000 men. It found no link between coffee, caffeine and CVD in men who drank four or more cups of coffee per day.

3. Coffee Causes Ulcers
Often times, when people see me drinking a cup of coffee -- they give the warning "You shouldn't drink coffee, it will give you ulcers." The thinking, until recently, was that excess stomach acid caused ulcers and that coffee would contribute to the stomach acid. Recent studies however show that most ulcers are caused by a particular bacteria, namely Helicobacter pylori . Those ulcers can be cured easily with antibiotics. An important distinction to make is that while coffee or spicy foods for that matter don't cause the ulcers, they may serve to aggravate existing ulcers.

4. Coffee Is Bad For Reproductive Health
Miscarriage, low birth weight, infertility. These are all commonly associated with being increased with coffee consumption. However, there has been little convincing evidence that a moderate amount of caffeine during pregnancy will cause these conditions.

Scientists have had trouble linking consumption of coffee to miscarriage. There are many confounders in this area. As an example, it has been found that women who don't experience nausea during pregnancy are more likely to miscarry. This could be due to them being less likely to stay away from foods and beverages that cause nausea. Therefore, coffee could be lumped in together with many other things that are consumed that should be avoided.

Low birth weight in children has not been proven even at high caffeine consumption levels in women. A 1993 study by Larroque, et. al., found that women who consumed more than 800 mg of caffeine daily had no greater risk than women who did not.
Furthermore, studies have also shown that women who drink more than three cups of coffee daily are at no increase risk of infertility or delayed conception.

Conclusion
Certainly, there have been many other studies conducted on coffee and health and many more will be performed in the future. But before you jump to the conclusion that you are going to die a premature death, read the article a little closer and seek out related articles to see if there is conflicting data. And in the meantime, enjoy your coffee in moderation.

How to Make Coffee Soap

2007-07-12T02:43:00.002+07:00

Make this soap that smells good enough to eat...or drink.

Step One

Using distilled water, make 2 c. of the strongest coffee possible.

Step Two

Heat 2 c. olive oil (not virgin) and 2 c. coconut oil to 100 degrees F in a double boiler.

Step Three

Stir in 1 tsp. powdered cocoa.

Step Four

Remove from heat and allow the mixture to cool.

Step Five

Add 4 ounces of lye flakes to 1 ½ cups (12 ounces) of cold coffee. Add the lye to the coffee, not vice versa. When lye meets water, it immediately begins to heat.

Step Six

Stir constantly with a plastic spoon until it's well-mixed.

Step Seven

Let the lye-coffee mixture cool to room temperature.

Step Eight

Confirm that the oils are also at room temperature - ensuring that both mixtures are at the same temperature.

Step Nine

Pour the lye mix into the oils slowly, and stir slowly and constantly for about 30 minutes. If you see bubbles, stir more slowly. The mixture will get somewhat grainy - this is normal.

Step Ten

Once in awhile, drizzle the soap into the pot. When it keeps its shape momentarily before sinking into the rest of the mix (tracing), pour it into a mold greased with Crisco.

Step Eleven

Wrap the mold in a towel and leave it undisturbed for 18 hours. The soap mixture will heat up and then cool down. Don't uncover it until it's cooled.

Step Twelve

Allow the soap to sit in the uncovered mold for another 12 hours.

Step Thirteen

Loosen the sides by wiggling the mold a little.

Step Fourteen

Turn the mold over onto a clean counter.

Step Fifteen

Cut the soap into bars with a knife. Some people use a miter box to make square corners.

Step Sixteen

Allow the bars to cure for 3 to 4 weeks before using. Smaller bars cure faster than larger ones.

Tips & Warnings

Don't wash your soapmaking supplies in the dishwasher or you'll be cleaning your kitchen floor as well.
Keep a cup or two of vinegar handy in case you get lye on your skin.
Lye is wickedly caustic. Always wear eye protection and gloves when using it.
Never use aluminum with lye.
Don't use containers or utensils used for mixing lye solutions for anything else.
Add lye to water - not vice versa! If you add water to lye, it could react by splashing and burning you. Add the lye slowly.
Ensure that the lye mixture and the oil mixture are the same temperature and at room temperature before combining the two.

Making Coffee Soap

2007-06-23T01:40:00.001+07:00

Supplies

Pam cooking spray
8 oz soybean oil
8 oz coconut oil (on sale in your nearest health food store)
8 oz olive oil (do not use extra-virgin, use the low-grade, cheap stuff)
2.25 oz lye
7 oz of double-strength coffee. (The coffee doesn’t have to taste good, so you can reuse grounds, or mix different types)
2 tablespoons extra coffee grounds in case you want to add them later
1 oz Coffee Fragrance Oil for soap and candles **Optional** (You can buy coffee-scented oil over the internet)
2 medium-sized enamel or stainless steel pots (never use aluminum)
Soap molds (store bought molds, shoe box lined with freezer paper, a small pan, small plastic containers, or a capped pvc pipe)
Cooking thermometer
Blender
Saran wrap
Old Blanket or insulated pouch
Yellow kitchen gloves
Safety glasses
A long sleeve shirt

Prepare the stuff

Start off with at least 14 oz of distilled or filtered water (try not to use tap water – the minerals may affect the soap chemistry). Make the coffee by any method (vac pot or drip coffee works well.) When the coffee is done, place it in the refrigerator to chill. Expect some water evaporation. Grease the mold(s) by spraying Pam cooking spray liberally over the entire surface.

Sharp Dresser

Change into your lye working clothes: put on a long-sleeve shirt, safety glasses, and yellow gloves. Lye is very dangerous stuff and should only be handled with caution, in a very well ventilated location. Keep your long-sleeve shirt on, and the gloves and safety glasses handy until the soap mixture is in the molds. Getting this mixture on the skin irratates the skin and can cause a burning sensation, along with welts on the skin. If this happens, follow the instructions for handling emergencies provided on the container of lye.

Experts say: decaf coffee is not caffeine-free

2007-06-16T00:26:00.001+07:00

A new study by University of Florida researchers documents that almost all decaffeinated coffee contains some measure of caffeine.

Caffeine is the most widely consumed drug in the world. And because coffee is a major source in the supply line, people advised to avoid caffeine because of certain medical conditions like hypertension should be aware that even decaffeinated brew can come with a kick, UF researchers report in this month's Journal of Analytical Toxicology.

"If someone drinks five to 10 cups of decaffeinated coffee, the dose of caffeine could easily reach the level present in a cup or two of caffeinated coffee," said co-author Bruce Goldberger, Ph.D., a professor and director of UF's William R. Maples Center for Forensic Medicine. "This could be a concern for people who are advised to cut their caffeine intake, such as those with kidney disease or anxiety disorders."

Despite caffeine's widespread use, most medical texts have no guidelines for intake, Goldberger said, but even low doses might adversely affect some people. So UF researchers set out to conduct a two-phase study designed to gauge just how much caffeine is likely to turn up in decaffeinated coffees.

First they purchased 10 16-ounce decaffeinated drip-brewed coffee beverages from nine national chains or local coffee houses and tested them for caffeine content. Caffeine was isolated from the coffee samples and measured by gas chromatography. Every serving but one - instant decaffeinated Folgers Coffee Crystals - contained caffeine, ranging from 8.6 milligrams to 13.9 milligrams.

In comparison, an 8-ounce cup of drip-brewed coffee typically contains 85 milligrams of caffeine.

In the study's second phase, scientists analyzed 12 samples of Starbucks decaffeinated espresso and brewed decaffeinated coffee taken from a single store. The espresso drinks contained 3 milligrams to 15.8 milligrams of caffeine per shot, while the brewed coffees had caffeine concentrations ranging from 12 milligrams to 13.4 milligrams per 16-ounce serving.

Even though the amount of caffeine in these coffees is considered low, some people could conceivably develop a physical dependence on the beverages, said co-author Mark S. Gold, M.D., a distinguished professor of psychiatry, neuroscience and community health and family medicine at UF's College of Medicine.

"One has to wonder if decaf coffee has enough, just enough, caffeine to stimulate its own taking," Gold said. "Certainly, large cups and frequent cups of decaf would be expected to promote dependence and should be contraindicated in those whose doctors suggested caffeine-free diets."

And even moderate caffeine levels can increase agitation, anxiety, heart rate and blood pressure in some susceptible individuals, Goldberger said.

"Carefully controlled studies show that caffeine doses as low as about 10 milligrams can produce reliable subjective and behavioral effects in sensitive individuals," said Roland Griffiths, Ph.D., a professor of behavioral biology and neuroscience at the Johns Hopkins School of Medicine. "More than 30 percent can discriminate the subjective effects of 18 milligrams or less. The present study shows that many decaffeinated coffee drinks deliver caffeine at doses above these levels.

"The important point is that decaffeinated is not the same as caffeine-free," Griffiths added. "People who are trying to eliminate caffeine from their diet should be aware that popular espresso drinks such as lattes (which contain two shots of espresso) can deliver as much caffeine as a can of Coca-Cola - about 31 milligrams."

Source: www.sciencedaily.com

Cancer Story : Coffee Enema

2007-06-15T00:42:00.001+07:00

The coffee enema is very stimulating to the liver and is the greatest aid in elimination of the liver's toxic wastes.

The coffee enema, besides stimulating liver detoxification, also has beneficial effects in cleaning the colon. Coffee is an excellent solvent for encrusted waste accumulated along the walls of the colon. The caffeine also directly stimulates the peristaltic muscle to contract more powerfully and loosen such deposits, which are occasionally visible as hard, black material and "ropes" of mucus. Gradually, as the protein metabolism of the body improves, the muscle tone of the bowel becomes normal and thorough evacuation is possible without the aid of the enema.

Essentially, the coffee enemas help the liver perform a task for which it was not designed - that of elimination in 1 or 2 years the accumulated wastes from many years of living in ignorance of the laws of nature.

At first, most people dislike enemas and have psychological barriers against them. Ignorance of the purpose and function of the enema, as well as misunderstanding of the proper procedure for taking it bring about this aversion. I have observed, however, that the persons most opposed to enemas soon reverse their prejudices and become the most avid supporters of them! In many cases, the enema relieves distress and gives a sense of well being and cleanliness never before experienced. The proper removal of toxins and debris from the colon is absolutely essential in all conditions of disease and ill health.

It is most desirable to take the coffee enema early in the morning and it may be repeated again in early afternoon and/or evening, depending upon the toxic condition of the body. Enemas using coffee in the afternoon or evening may interfere with sound sleep. If enemas are needed at these times, many patients prefer to use only warm pure water omitting the coffee. But it is better to take coffee at these times also, and a weaker solution to permit sleep would be better than not using coffee at all.

How To Make A Coffee Enema

Just before bedtime each day, make a pot of coffee (1 quart). Unplug coffeepot and allow to cool to room temperature.
It is best to arise early enough each morning to allow time to take the enema in a relaxed, unhurried state.
The coffee must be regular, non-instant, non-decaffeinated coffee. It must be prepared in enamelware, Corning Ware, glass or stainless steel, or by the tricolator filter method. Aluminum or Teflon should not be used at any time! We have found the coffee that is unboiled or prepared via the "drip method" is preferable. Use 3 to 4 tablespoons of ground coffee to 1 quart of Filtered Reverse Osmosis (RO) or distilled water. Any water that enters into the body should be RO filtered or distilled water.

Avoidance of city water supplies (always chlorinated, which has been strongly linked to hardening of the arteries, and often fluoridated, which has been strongly linked to cancer and thyroid disease) is most essential to removing stress from the kidneys. Pure RO filtered water or distilled water should be used for cooking and drinking - and even for preparing enemas, since a significant portion of the enema water may be absorbed and filtered through the kidneys. Even if one has a well, it should not be assumed safe. Often toxic amounts of copper, cadmium, and lead are picked up from the plumbing even if the well is pure. It is best to purchase a small distilling unit and distill from one's tap. If one distills water from a city supply, one must remember that certain hydrocarbon contaminants have a lower boiling point than that of water. The distiller should have a valve to permit their escape as they gasify. If not, they will concentrate in the distilled water and will need to be removed by filtering through activated charcoal.

Note: Filters breed deadly bacteria. If your water supply is dirty a filter will get dirty in less than 30 days - A filter should be changed every 30 days even if your water supply is clean.

If a coffee enema makes a person jittery, shaky, nervous, nauseated, or light-headed, the coffee solution is too strong. The amount of coffee can be adjusted from 1 teaspoon to 4 tablespoons per quart of water as tolerance level permits.
The high, retention coffee enema should consist of 1 quart of coffee, held for 15 minutes. Some people, children especially, can take and retain only a pint (2 cups) of enema solution at a time. If this is the case, one must take 2 enemas each time, one right after the other, and hold each for 15 minutes as directed.
Upon rising each morning plug in the coffeepot for a few seconds to bring coffee to body temperature; unplug and take the morning coffee enema.

How To Take A Coffee Enema

Before the enema do some form of mild exercise if possible, such as walking briskly. If one is extremely debilitated and weak, this step will of course need to be omitted until strength returns.

Attempt a normal bowel movement. The enema is much more effective if the colon has been evacuated. One should not become disturbed, however, if there are no regular bowel movements, or very few, during Metabolic Medicine's Cancer Cure Program. In many cases, not enough bulk collects to instigate a normal bowel movement. When no normal bowel movements are forthcoming, the enema cleans the colon adequately.

Bulk formers such as Metamucil (or other brands of Psyllium Husks obtainable at drug or health food stores) taken as directed, or 2 tablespoons of miller's bran with each meal (obtainable at the health food store) are quite helpful in forming stools and thereby creating more normal bowel movements for those who take daily enemas.

After the normal bowel movement, if one is forthcoming, or before taking the coffee retention enema, most people find that taking an enema with 1 quart of warm RO filtered water or distilled water is very helpful (do not retain this enema). This procedure begins the cleansing of the colon, removing large particles of residue and most of the gas. When it is completed, the coffee retention enema may be taken. The warm water enema is optional and does not need to be taken if the coffee enema can be retained for the desired period.

Place 1 quart of coffee in your enema bag or bucket. You may use a Fleet enema bag, which is a disposable large volume plastic bag, an over-the-counter item from the local pharmacy or hospital supply outlet. This enema bag lasts about 2 years.

The enema tip on the end of the hose is not adequate to give a "high enema." Place a colon tube (DAVOL) size 24 French or 26 French or 28 French on the opposite end of the plastic tube from the enema bag. This colon tube is a soft flexible rubber-like tube around 30 inches in length. It follows the curves and flexure of the colon. The colon tube is usually inserted about 12 to 20 inches into the rectum.

Next, allow the coffee to flow to the end of the colon tube, thus eliminating any air in the tube.

The colon tube should be lubricated with natural creamery butter, Vitamin E cream or other lubricant that doesn't contain additives or chemicals.

Insert the tube 12 to 20 inches into the rectum, if possible. This should be done slowly, in a rotating motion that helps to keep the tube from "kinking up" inside the colon.

The enema bag should not be over 36 inches higher than the rectum. If it is placed too high, the coffee runs into the colon too fast and under too much pressure, causing discomfort.

There are several positions that can be used while inserting the colon tube. Squatting is one. There is also the knee-chest method, with chest and knees on the floor and buttocks in the highest position possible. Most people, however, find it easiest to lie on the left side until the solution is out of the bag or bucket. The enema should never be taken while sitting on the toilet or standing.

Some people's colons have kinks or turns in them that may prevent the tube from being inserted even 18 inches. Often, if a little bit of the solution is allowed to flow into the colon as the tube is being inserted, one may comfortably get past these kinks.

If a kink bends the tube too much and stops the flow of liquid, then the tube can be inserted only as far as it will go, still allowing the liquid to flow freely.

Sometimes, if one hits a kink that stops the flow of the liquid completely, the tube can be pulled out slowly just to the point where the solution is felt flowing again. Frequently, the tube can be pushed back in, past the turn that previously stopped the liquid.

Because of the shapes and formations of some people's colons or of course if a child is being given the enema, it will be possible to insert the tube only a few inches. Occasionally, this is a permanent situation. Often, however, as the colon is cleaned and healed, the tube can eventually be inserted further.

The tube should never be forced when discomfort occurs.

After the flow of the solution is completed, one may remove the colon tube, although it isn't necessary to do so. Regardless of the position used up to this point, one should now lie on the left side for at least 5 minutes, then on the back for another 5 minutes, then on the right side for at least 5 minutes.

Those who have excessive gas may leave the tube in the colon with the hose clamp open. This allows gas to escape through the enema container. Frequently, the coffee will go in and out of the enema bag or bucket until the gas is relieved.

After the enema is retained for 15 minutes or longer, it may be expelled.

One is now ready for the rest of his daily routine clean and refreshed!

Helpful Hints

If you find you have a lot of gas and it is difficult to retain the enema, try putting 2 tablespoons of blackstrap molasses into your coffee solution.

If you get a sudden gas bubble causing an urge to expel the solution, breathe very fast through your nose using your abdominal muscles like a bellows. This usually helps the colon wall break up the gas bubble.

If you find that a little coffee leaks out, place an old towel under your buttocks.

Organic Coffee for the Coffee Enema

Many people prefer to use organic coffee for their enemas. One researcher in Canada has produced and developed the first coffee blended and roasted for enema use, known as Wilson's Therapy Blend Coffee.

The World's Top 5 Most Expensive Coffees

2007-06-13T00:31:00.001+07:00

Kopi Luwak
Indonesia

$160 per pound

Luwak Coffee is made from coffee cherries that have been eaten by common palm civets, which use their keen sense of smell to select the choicest and ripest beans. The digestion process removes the flesh from the crimson Sumatran berry and the beans, supposedly sweeter as a result of having passed through the animal, are hand-collected from the jungle floor.

Hacienda La Esmeralda
Boquete, Panama

$104 per pound

Hacienda La Esmeralda's Geisha coffee set an online auction record when it sold for over $50 dollars per pound, unroasted, on May 30, 2006. The coffee, which is grown in the shade of old guava trees, has been widely and enthusiastically praised for its flavor and aroma. In April, it placed first in the SCAA "Best of Panama" competition, with a score of 94.6 out of 100.

Island of St. Helena Coffee Company
St. Helena

$79 per pound

This very exclusive coffee is grown on the island of St. Helena, 1,200 miles off the coast of Africa. Cultivated from a varietal brought from Yemen in 1730, it owes much of its success to Napoleon Bonaparte, who started a vogue by praising the coffee during his exile on the island. St. Helena coffee dropped from sight for more than a century, until David R. Henry began exporting it again in the early 1990s. Production is low (about 12 tons per year), and once again, demand is high.

El Injerto
Huehuetenango, Guatemala

$25 per pound green at auction

Expected to retail for more than $50 per pound

This boutique lot of coffee by El Injerto, specially prepared for the Cup of Excellence auction, is from the region of Huehuetenango, Guatemala. It recently won first prize in the 2006 Cup of Excellence. This coffee is likely to retail for more than $50 per pound, after it has been roasted.

Fazenda Santa Ines
Minas Gerais, Brazil

$50 per pound green at auction

This coffee is the highest rated in Cup of Excellence history, with a combined score of 95.85 points out of 100. Only 12 60-kilogram (132-pound) bags of this limited production coffee were available at auction; they were purchased green by Caffe Artigiano, an independently owned café in Canada, and two Australian roasters. You can't go out and buy a bag, but cups are available at Caffe Artigiano and, occasionally and with much fanfare, other specialty shops around the world.

Top 10 Cold Drinks for Summer

2007-06-12T02:52:00.001+07:00

The best remedy for scorching hot weather is a tall class of something ice cold. You might not immediately think of coffee or tea in the summer, but you'll find plenty of ways to serve them up nicely chilled.

1) Iced Cafe au Lait

A simple iced coffee recipe, heavy on the milk. A quick iced coffee recipe is very handy in the summer. No reason to go without your coffee just because the heat is up.

2) Thai Iced Tea

A creamy iced tea, with some spicy hints. An iced tea recipe for all chai fans. Only a couple of spices, but enough to make a delicious impact.

3) Classic Lemonade

Lemons, sugar and water. The most simple lemonade recipe, and yet so refreshing. Your drinks don't have to be complicated to be refreshing. Make up a jug today, and relax on the patio.

4) Cinnamon Caramel Iced Coffee

Add the cinnamon before brewing to give this recipe spicy touch. You'll need to stir well to blend in the caramel syrup.

5) Sparkling Jasmine Iced Tea

A sparkling iced tea, flavoured with jasmine and brown sugar syrup. A change from the ordinary, with a sweet and floral flavour.

6) Thai Iced Coffee

A very smooth recipe for an iced chai coffee. The spiciness of chai isn't only for tea, you know. It's a simple blend that won't take you forever to put together. Spice up your coffee today.

7) Ginger Lemonade

Fresh ginger gives traditional lemonade a new flavour. Be careful though, the ginger is a very potent ingredient. Ginger lemonade goes well with a summer lunch of Asian cuisine.

8) Italian Chocoate Soda

A sparkling drink with a hint of chocolate and cream. Even with the heavy cream, this is a very refreshing recipe for the heat of summer.

9) Suada Over Ice

You can't go wrong sticking with the basics. Its just espresso over ice, with enough sweetened milk to mellow it out.

10) Boston Iced Tea

A wonderfully tart recipe for cranberry iced tea. The name comes from the cranberry bogs in the Boston area (so I've been told by a few readers). Regardless, it's a very refreshing drink for a summer's day.

White coffee

2007-06-11T20:59:00.001+07:00

White coffee is an herbal tea, invented in Beirut, made with orange blossom water. Traditionally served after meals in Lebanon and Syria, it is often accompanied by candied rose petals, served in tiny, deliacate dishes. White coffee is a sedative, and calms the nerves while stimulating digestion after a particularly rich or heavy meal. In Lebanon, orange blossom water is given to fussy babies; it is also used as a perfume, either in the bathwater or directly on the skin.

Lebanese and Syrian white coffee contains absolutely no coffee.

In English-speaking countries, "white coffee" is used to refer to regular black coffee that has had milk, cream or some other "whitener" added to it. Cream varieties (often called "creamers" in the U.S.), can be made of dairy milk, corn syrup derivatives, soy, or nut products. Sweeteners used include cane sugar or artificial ingredients.

In the United States, white coffee may also refer to coffee beans which have been roasted to a light tan and produce a brew that is yellowish in color. American white coffee is very highly caffeinated, being only lightly roasted. It is the length of the roasting process, producing successively darker color, which removes the caffeine from the coffee beans. White coffee is generally used only for making espresso drinks, not simple brewed coffee.

In Malaysia, Ipoh white coffee refers to a drink made from coffee beans roasted in margarine.

In addition to 'Lebanese' white coffee, there is a form of white coffee, native to Yemen, which refers to the ground shell of the coffee bean. This form of coffee earns its name from its colour, and is brewed in the same manner as regular coffee, only with some spices added.

source : wikipedia

The Fragrance and Energy of Coffee Infuses Beauty Products

2007-06-09T00:01:00.001+07:00

From lip balm to soap, from lotions to scrubs, there are many beauty products made with coffee to give you a new sense of "pick-me-up" when you shower or bathe.

One of the advantages for soap made with coffee is its ability to remove odors like onion, garlic, or fish from our hands, and coffee soap is excellent in removing either cooking or mechanical grease from hands, too.

The other advantage is the caffeine in the coffee bean, particularly when blended with herbal extracts known to draw our impurities or firm and tone the skin, can temporarily help smooth the "dimpling" effect of cellulite which forms on the skin of many women (and less so for men) which neither exercise nor diet seems to abate. Although no cellulite cream eliminates the condition, they can definitely give the skin a better appearance.

If you'd like to make one at home, here's an at-home recipe to try:
Do this in the tub, and make sure there's a drainer cover! Better yet, lay some plastic or shopping bags on the floor of the tub!

You'll need some plastic wrap, used coffee grounds, and a little oil.

Mix together 1/4 cup warm used coffee grounds with a tablespoon of olive oil. Stand naked in the tub, and apply the coffee mixture to your cellulite areas using your hands or a loofah mitt. Wrap the area with the coffee mixture in plastic wrap so that it "sinks in" to do its magic.

Peel off the plastic wrap, brush off the excess coffee mixture with a loofah mitt, then remove and toss the detritus that has gathered on the paper in the tub. Shower with warm water and enjoy baby-smooth skin!

Want to make your own coffee soap?
Here's an easy recipe with just four store-bought ingredients:

1-4 oz. bar glycerin soap

1 teaspoon ground espresso or regular coffee ground to a powder

1 teaspoon powdered milk

10 drops coffee fragrance oil (optional)

In a small saucepan, over very low heat, melt the bar of glycerin soap until liquefied. Remove from heat; stir in ground espresso, powdered milk, and coffee fragrance oil, then pour into a mold. When cooled, tightly wrap the soap in plastic for gifts or until you want to use them.

One More Coffee Body Scrub

2 cups of coarsely ground coffee (not used)

1/2 cup raw sugar for gentle scrub, salt for a rougher scrub

3 tablespoons massage oil or mineral oil
You can substitute milk or yogurt for the oil with equally good results.

Mix all ingredients together and put in a small plastic container. Take it with you to the bathroom and enjoy a hot shower to wet the skin, then rub the coffee body scrub in circular motions everywhere you want smoother skin. Shower off and gently pat yourself dry (no more rubbing!) Add a coffee shea butter or your regular lotion. Using coffee grounds not only adds traces of caffeine to draw out toxins, it acts as a temporary vasorestrictor to tighten your skin.

Brand names online and in stores are focusing on coffee as an ingredient in their products. Neuturogena, L'Oreal, and Avon have added caffeine to various products and some add potassium, an additional diuretic, Vitamin E and other rich extracts of nuts, herbs, and gingko. Web sites to check for coffee beauty products are soaps on www.modedevie.com and body scrubs on www.bellalucce.com and a Cellulite Intervention Intensive Body Treatment on www.yvesrocher.com which uses a combination of green coffee extracts including caffeine and botanical lipophenol to refine the skin.

If you just cannot get enough of the fragrance of coffee, The Demeter Fragrance Library has cologne sprays with espresso and cappuccino added to the mixture of their fragrances as you can see on their web site, www.demeterfragrance.com.

Coffee & Religions

2007-06-07T00:52:00.000+07:00

In ancient times, coffee was initially used for spiritual reasons. At least 1,000 years ago, traders brought coffee across the Red Sea into Arabia (modern-day Yemen), where Muslim monks began cultivating the shrubs in their gardens. At first, the Arabians made wine from the pulp of the fermented coffee berries. Thus coffee became known a "Qahwah," which is the Arabic word for wine, from which the modern word coffee derives. This beverage was known as "Qishr" ("Kisher" in modern usage) and was used during religious ceremonies. Coffee became the substitute beverage in spiritual practice in place of wine where wine was forbidden.

An example of coffee prohibition can be found in The Church of Jesus Christ of Latter-day Saints (Latter-day Saints or Mormons), being the only major religion in the world (about 12.5 million followers world-wide) that defines a doctrine of complete coffee abstinence. The Church of Latter-Day Saints states that it is unhealthy to consume coffee, both physically and spiritually. This Mormon doctrine of health given February 27, 1833 does not specifically identify caffeine as the reason for avoiding coffee.

The Mormon's first prophet Joseph Smith through revelation introduced a Word of Wisdom regarding health that includes the statement that "hot drinks are not for the belly." (Doctrine & Covenants Section 89). This was later clarified to mean coffee or tea. As such, the Church believes that ingesting substances like coffee (including alcohol and the abuse of presciption and illegal drugs) interferes with a person's ability to recognize and respond to the promptings of the Holy Ghost.

source : wikipedia

Coffee Enema

2007-06-03T00:26:00.001+07:00

Coffee enemas have been used for years as a critical component for those working hard to stay well. For many, it makes the difference between enjoying life and struggling to function.

Please note that it is extremely important to obtain an accurate diagnosis before trying to find a cure. Many diseases and conditions share common symptoms: if you treat yourself for the wrong illness or a specific symptom of a complex disease, you may delay legitimate treatment of a serious underlying problem. In other words, the greatest danger in self-treatment may be self-diagnosis. If you do not know what you really have, you can not treat it!

Knowing how difficult it is to weed out misinformation and piece together countless facts in order to see the "big picture", we now provide simple online access to The Analyst™. Used by doctors and patients alike, The Analyst™ is a computerized diagnostic tool that sits on a vast accumulation of knowledge and research. By combining thousands of connections between signs, symptoms, risk factors, conditions and treatments, The Analyst™ will help to build an accurate picture of your current health status, the risks you are running and courses of action (including appropriate lab testing) that should be considered. Full information is available here.

Function
The very last part of the colon, before reaching the rectum, is in an "S" shape and called the sigmoid colon. By the time stool gets to this part of the colon, most nutrients have been absorbed back into the bloodstream. Because the stool contains products of putrefaction at this point, there exists a special circulatory system between the sigmoid colon and the liver. There is a direct communication of veins called the enterohepatic circulation.

Have you ever felt sick just before having a bowel movement, when stool material has just moved into the rectum for elimination? Then, as soon as the material is evacuated, you no longer feel sick? If so, this is due to the toxic quality of the material and the enterohepatic circulation coming into play. Because of this, it is important to evacuate when you have the urge. The rectum should usually be empty.

This circulatory system enables toxin to be sent directly to the liver for detoxification, rather than circulating them through the rest of the body and all of its vital organs including the brain. This system of veins carries rectal / sigmoid toxins directly to the liver for detoxification.

When a coffee enema is used, the caffeine from the coffee is preferentially absorbed into this system and goes directly to the liver where it becomes a very strong detoxicant. The coffee does not go into the systemic circulation, unless the enema procedure is done improperly.

It is the liver and small bowel that neutralize the most common tissue toxins: polyamines, ammonia, toxic-bound nitrogen and electrophiles. These detoxification systems are enhanced by the coffee enema. Physiological Chemistry and Physics has stated that "caffeine enemas cause dilation of bile ducts, which facilitates excretion of toxic cancer breakdown products by the liver and dialysis of toxic products across the colonic wall." Many people have noted the paradoxical calming effect of coffee enemas.

In addition to increased detoxification, other compounds in the coffee enema (theophylline and theobromine) dilate blood vessels and counter inflammation of the gut. Finally, the fluid of the enema stimulates peristalsis and the removal of diluted toxic bile - from the duodenum and out through the rectum.

Directions
You will need the following materials:

1. An enema bag or bucket, preferably one of clear plastic that you can see through.
2. A large stainless steel cooking pot.
3. Organic coffee or Folgers (red can) fully caffeinated, drip grind coffee.
4. A source of uncontaminated water. Chlorinated water should be boiled for 10 minutes.

A see-through enema bag/bucket is preferable, but an old-fashioned type that doubles as a hot water bottle can be used although it is hard to tell how much is used at each pass. Do not use any bag with a strong odor.

Procedure
Put a little over 1 quart of clean water in a pan and bring it to a boil. Add 2 flat tablespoons of coffee (or the coffee amount that has been prescribed for you). Let it continue to boil for five minutes, then turn the stove off, leaving the pan on the hot burner.

Allow it to cool down to a very comfortable, tepid temperature. Test with your finger. It is safer to have it too cold than too warm: never use it hot or steaming - body temperature is good.

Next, carry your pan or pot and lay an old towel on the floor (or your bed if you are careful and know you won't spill - for safety, a piece of plastic can be placed under the towel). If you don't use an old towel, you will soon have one since coffee stains permanently! Use another bunch of towels, if you want, as a pillow and bring along some appropriately relaxing literature. Pour the coffee from the pan into the enema bucket without getting the coffee grounds in the cup. You may prefer to use an intermediate container with a pour spout when going from the pan to the enema bucket. Do not use a paper filter to strain the grounds. Put your enema bag in the sink with the catheter clamped closed.

Pour the coffee into the enema bag. Loosen the clamp to allow the coffee to run out to the end of the catheter tip and reclamp the bag when all the air has been removed from the enema tubing. Use a coat hanger to hang the enema bag at least two feet above the floor; on a door knob or towel rack. The bucket can rest on a chair, shelf or be held. Do not hang it high, as on a shower head, because it will be too forceful and the hose won't reach. It should flow very gently into
the rectum and distal sigmoid colon only; this is not a high enema or colonic. Allowing it to go well up into the colon may introduce caffeine into the general circulation as though you had taken it by mouth.

Lie down on the floor on your back or right side and gently insert the catheter. If you need lubrication, food grade vegetable oil such as olive oil, a vitamin E capsule, or KY jelly should be fine, unless you are chemically sensitive. It is generally a good idea to avoid petroleum products. Gently insert the tube into the rectum a few inches and then release the clamp and let the first 1/2 of the quart (1/2 liter; 2 cups) of coffee flow in. Clamp the tubing off as soon as there is the slightest amount of discomfort or fullness. When you have clamped the tubing, remove the catheter tip and void when you have to.

Do not change position or use an incline board to cause the enema to enter further into the colon; this defeats the purpose of this type of enema.

Try to retain the enema for a minimum of 12 or more minutes. Sometimes there will be an immediate urgency to get rid of it and that is fine. It helps to clean the stool out of the colon so that next time around you can hold more of the enema longer. Never force yourself to retain it if you feel that you can't. It is best to hold it for at least 12 minutes each time if you can. After you have emptied the bowel, proceed with the remaining 1/2 quart and likewise hold that for at least 12 minutes, if able, then void.

The goal is to have two enemas, not exceeding 1/2 a quart (1/2 liter, 2 cups) each, that you are able to hold for 12 to 15 minutes each. Usually 2 or 3 times will use up all of the enema, but that is not your goal; being able to hold it in for 12 to 15 minutes is. When you have finished your session, rinse out the bag and hang it up to dry. Periodically run boiling water, peroxide, or other comparable antimicrobial agent through the empty bag to discourage mold growth when not in use.

If you feel 'wired' or 'hyper', or have palpitations or irregular heartbeats after a coffee enema, you should reduce the amount of coffee, usually by half for a few days or weeks, or consider that you really need organic coffee. Be sure that the source of your water is good clean chemical-free spring, well, or filtered water.

Sometimes you will hear or feel a squirting out and emptying of the gallbladder. This occurs under the right rib cage, or sometimes more closely to the mid line. If after a week of daily enemas you have never felt or heard the gall bladder release, you should consider making the coffee stronger, going up in 1/2 tablespoon increments per quart, not exceeding 2 tablespoons per cup. Alternatively, you may need a slightly larger volume, such as 3 cups at a time. Sometimes, 3 enemas (2 cups or less each) rather than two at a session are more beneficial for some.

Always discontinue the enemas if there is any adverse reaction whatsoever, and discuss it with the doctor at your next appointment. If you find the enema helpful, do not use it more than once per day for any extended period without medical supervision. Use it as necessary, perhaps several days in a row, but more commonly a few times per week.

Effects of Caffeinated and Decaffeinated Coffee on Body Weight and Glucose Tolerance

2007-06-02T23:53:00.000+07:00

Habitual consumption of coffee may have substantial beneficial effects on glucose metabolism according to recent findings of epidemiological studies in the U.S., Europe, and Japan. However, data from longer-term human intervention studies with appropriate outcome measures are lacking. We will study the effects of caffeinated and decaffeinated coffee consumption on body fatness, insulin sensitivity and glucose tolerance that may underlie the observed associations with a lower risk of type 2 diabetes in a randomized controlled trial. We hypothesize that both caffeinated and decaffeinated coffee will improve insulin sensitivity and glucose tolerance. Before starting a larger, long-term intervention study, we will conduct a pilot study to test the feasibility of such a trial. The pilot study will be an 8-week parallel trial in 45 overweight individuals, who will be randomized to drinking 5 cups per day of 1) caffeinated coffee (n=15), 2) decaffeinated coffee (n=15), or 3) water (n=15). Body fatness (weight, waist circumference, bioelectrical impedance), insulin sensitivity (HOMA model), and glucose tolerance (oral glucose tolerance test) will be the primary outcomes. We will assess the adherence of participants to their assigned treatment by measuring serum caffeine concentrations, documentation of coffee use in diaries by the participants, and counting unused coffee packets. We will also obtain feedback from participants on how to improve compliance in a future trial. If successful, this study will form the basis for a definitive trial of coffee consumption, body fatness, and glucose tolerance. Given the extensive use of coffee and the rapidly increasing health burden of type 2 diabetes, such a trial would have important public health implications.

Condition	Intervention
Overweight	Behavior: decaffeinated coffee Behavior: caffeinated coffee

MedlinePlus consumer health information

Study Type: Interventional
Study Design: Prevention, Randomized, Single Blind, Placebo Control, Parallel Assignment, Safety/Efficacy Study

Official Title: Effects of Caffeinated and Decaffeinated Coffee on Body Weight and Glucose Tolerance

Further study details as provided by National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK):

Total Enrollment: 45

Study start: March 2006

Eligibility

Ages Eligible for Study: 18 Years and above, Genders Eligible for Study: Both

Accepts Healthy Volunteers

Criteria

Inclusion Criteria:

Aged at least 18 years with an ability and willingness to give written informed consent.
Body mass index 25-35 kg/m2
Users of at least 2 cups of caffeinated coffee per day who are willing to be randomized to any of the interventions.
Non-smoking

Exclusion Criteria:

Any condition/illness that may affect the study outcomes or would make participation potentially harmful such as pregnancy or breastfeeding, diabetes mellitus, heart disease, stroke, hypertension, malabsorption syndromes, GERD, a history of ulcer, according to a detailed medical history.
Abnormal hepatic function (liver function test > twice the normal range), abnormal renal function (creatinine > 1.1 mg/dl), fasting plasma glucose in the diabetic range (>/= 126 mg/dl), or blood pressure > 140/90 mmHg.
Present alcoholism or drug abuse or use of medications that could interfere with the treatment including bronchodilators, quinolone antibiotics, monoamine oxidase inhibitors, anxiolytics, ranitidine, corticosteroids, growth hormone, antihypertensives.

Location and Contact Information

Please refer to this study by ClinicalTrials.gov identifier NCT00305097

Rob M van Dam, PhD 617-4324975 rvandam@hsph.harvard.edu

United States, Massachusetts
Beth Israel Deaconess Medical Center, Boston, Massachusetts, 02215, United States; Recruiting

Aoife Brennan, MD, Sub-Investigator

Study chairs or principal investigators

Rob M van Dam, PhD, Principal Investigator, Harvard School of Public Health
Christos Mantzoros, MD, Principal Investigator, Beth Israel Deaconess Medical Center

More Information

Study ID Numbers: DK46200; P30 DK46200
Last Updated: May 1, 2007
Record first received: March 20, 2006
ClinicalTrials.gov Identifier: NCT00305097
Health Authority: United States: Federal Government
ClinicalTrials.gov processed this record on June 01, 2007

Milk Frothing Guide - Latte Art Guide

2007-06-01T03:10:00.002+07:00

You waited for it, now you got it. On top of my words, you're also going to see a lot of examples of some really first rate latte art done by some of CoffeeGeek's members. I'm just completely amazed, excited and impressed by what the cronies around here are capable of - serve me a drink anytime folks! You rock, and you show the rest of us that latte art is achievable.

So let's get into it. The Holy Grail is here - Latte Art.

The Variables are Right

Ok, you read this guide, you know how to pull a killer shot of espresso, and you've done things: espresso perfection awaits at the bottom of your cup. You’d take a picture if you didn’t have a pitcher of pristinely foamed milk, with nanometer-sized bubbles and a quicksilver sheen in your hand. The proportion of foam is perfect. You want to pour latte art....

Much like rubbing your tummy and tapping your head, pouring latte art requires that you do two things at the same time. Pour the milk at a consistent and even rate AND shake the pitcher side to side with the even tempo of a metronome.

Use a wide mouth cup. Ideally I like a smaller size (6oz) but some might find a larger 12oz size to work better. The trick is with the wide mouth you will more easily see the design develop and if anything the wide mouth can assist in its development.

Here's something you might not want to do, but should: Practice with water first. It doesn’t have the same viscosity of milk but it can give you a chance to get a feel for pouring and then shaking at the same time. You will also need to be gradually but steadily raising the pitcher so that the milk continues to pour at a steady rate. Later in the pour there is less milk in the pitcher and to keep the milk flowing you will need to tilt the bottom of the pitcher up.

To give you a further sense of what's going on - any fly fishers out there? David Schomer, that maestro of the latte art, likes to compare the art of pouring to casting a line while fly fishing. Dave's an avid fly fisher, you see, and he says there's a similar rhythm in casting a fly line and pouring latte art. You need to have patience when casting the line, letting the line drift back, waiting until it loads the rod before accelerating the line again with the snap of your wrist. When pouring latte art there is a mimicking of this process swinging the pitcher side to side, waiting for the milk to "load" up in the side of the pitcher before changing direction and swinging it to the other side. Typically new people oscillate the pitcher back and forth too quickly, trying to rush the process. The side to side motion needs to be more rhythmical, almost lazy, much like the casting of a fly line. Be patient and let the milk set the timing of the osciallations.

I'm assuming if you're a fly fisher, this makes perfect sense. If you're not go rent "A River Runs Through It" and you'll get a bit of a better idea of what David is talking about.

Getting back to the practical, you're ready to pour, and you need to position. Hold the cup on a slight angle, with the back of the cup being raised up and the edge of the cup closest to you sitting slightly lower. This fans the coffee out in the cup and helps in the development of the leaves for our Rosetta.

Pour starting in the center of the coffee, especially for small cups. Just start pouring straight into the middle of the coffee. I like to keep the edge of the pitcher resting on the edge of the cup at this point.

With the cup about halfway to 3/4 full give the pitcher a little side to side shake and you should start to see the leaves of the penumbra begin to form. Your wrist has also managed to do the "throw" that Schomer describes in his latte art seminars.

Continue the shake, continuing to pour in the center of the coffee. The leaves should move away from you on the surface of the espresso. After about 4-6 shakes you will need to begin moving the pitcher back towards you, continuing to shake side to side with a little bit of a tighter oscillation.

This movement is slower than what many people attempt initially. Don’t get nervous and try to rush things. It won’t work. Slow, steady, almost "natural" slow beat metronome movements are your goal.

As you near the edge of the cup having created lots of leaves or delineations in the surface of the espresso you want to then draw through those leaves with the pour of the milk. Do this slowly, and also elevate your pour just a bit to keep the center stem slim and complimentary to the leaves.

Do it too quickly and it will pull the leaves up tight making your Rosetta look like a Christmas tree that hasn’t had its branches come down yet.

Last bit of advice: Practice, practice, practice. Pro Baristi pour hundreds of drinks a day, and that's their practice time. You have the luxury of no lineups to deal with. Use it.

Source : coffeegeek

Coffee Tips

2007-05-28T02:46:00.000+07:00

Arabica coffee is known for a more "refined" flavor than Robusta.
There are 25 species of coffee in total.
The two major exporters of coffee are Brazil and Colombia.
Coffee only grows in the tropics.
Eighty countries produce coffee.
There are four basic flavors: sweet, sour, salty and bitter.
You taste sweetness on the tip of your tongue, sour on the sides.
Coffee tasters sample an average of 300 coffees a day — it's called "cupping."
Thirty percent of the world's coffee comes from Brazil.
Recommended: find a store where they roast the beans onsite.
To ensure freshness, only buy two weeks' worth of coffee at a time.
Experts agree: freezing coffee in a sealed container is okay occasionally, but not ideal.
Make coffee within minutes of grinding the beans.
A French Press can make one to four cups at a time.
Good coffee: two tablespoons coffee grounds to six ounces water;
adjust to taste. Too much water will ruin the coffee.

Resources

Ken Davids, coffee consultant and writer
kdavids@yahoo.com

Italian Coffee Vocabulary List

2007-05-27T03:22:00.000+07:00

caffè (espresso)—a small cup of very strong coffee, i.e., espresso

caffè Americano—American-style coffee, but stronger; weaker than espresso and served in a large cup

caffè corretto—coffee "corrected" with a shot of grappa, cognac, or other spirit

caffè doppio—double espresso

caffè freddo—iced coffee

caffè Hag—decaffeinated coffee

caffè latte—hot milk mixed with coffee and served in a glass for breakfast

caffè macchiato—espresso "stained" with a drop of steamed milk: small version of a cappuccino

caffè marocchino—espresso with a dash of hot milk and cacao powder

caffè stretto—espresso with less water; rocket fuel!

cappuccino—espresso infused with steamed milk and drunk in the morning, but never after lunch or dinner

granita di caffè con panna—frozen, iced beverage (similar to a slush, but ice shavings make it authentic) and topped with whipped cream

Is it True? Dispelling common coffee myths.

2007-05-25T03:51:00.000+07:00

Myth
n. (m th)
1. A popular belief, tradition or story that has become associated with a cultural idea
2. Fiction or half-truth

The other day my contractor, Mike, looked at me kind of bewildered as I scooped coffee out of the canister and dumped it into the grinder of my Gaggia Titanium. He said, "Hey, I thought you're supposed to store that stuff in the refrigerator. Haven't you heard that?" Convinced that his Maxwell House was staying fresh next to the Italian Dressing, I told him that was just a myth and coffee beans are actually best stored at room temperature in an airtight container. "Oh, okay," he said nonchalantly and continued on with his business.
The mystery and intrigue surrounding all things coffee nowadays is growing way out of hand and it's our job to try and set a few things straight. So here we go.

Is it true that coffee tastes best when it's stored in the refrigerator?

The National Coffee Association suggests the best way for keeping a reasonably small amount of coffee fresh is in an opaque, airtight container just large enough to accommodate the beans. The four things that you're keeping the beans away from are air, moisture, heat and light. So not only are the beans in the refrigerator exposed to the cold, and moisture, but they're picking up odors from last nights leftovers too!

Is it true that espresso has more caffeine than regular coffee?

A total misconception. It would take possibly three or four single shots of espresso to equal the caffeine found in a 12-ounce cup of coffee. So if it's a caffeine buzz you're looking for - you're better off getting your fix from a regular cup of Columbian coffee.

Is it true that espresso is a specific type of bean?

Nope. Espresso is not a bean; it's the end result. Espresso is produced through a pressure brewing process - with your espresso machine. It's the retailers and coffeehouses that are trying to convince you otherwise. You can take any type of coffee bean - Kona, Kenya AA, Blue Mountain or Columbian and brew delicious espresso. The better the bean - the better the espresso!

Is it true that espresso is a specific blend or roast?

Roasters peddling beans know a good thing when they see it - so many of them are catering to the particular palates of espresso lovers. While there's no specific type of bean that "makes" espresso - there are certain blends or roasts that do taste and perform better when brewed as such. This is why so many roasters and importers have created their own "Espresso Roast."

Is it true that drinking coffee has some health benefits?

Like most things, drinking coffee in moderation is key. In recent studies, coffee consumption has been linked to reducing the risk of liver and colon cancer, Type Two Diabetes and Parkinson's disease. That's because coffee contains tannins and antioxidants that are good for the heart and arteries. The caffeine in coffee helps reduce headaches and reduces the risk of asthma attacks because it improves circulation within the heart. However, drinking five or more 5 ounce cups of coffee increase nervousness and cause an increased heartbeat. Pregnant women, those with heart conditions and anyone with stomach ulcers are usually advised against drinking large amounts of coffee.

We hope this helps clear up some the ambiguity that surrounds espresso and was helpful and informative. Remember, believe half of what you see and none of what you hear. Or was it half of what you hear and none of what you see. Either way, knowing is half the battle according to GI Joe.

by Nicole Jones

How to store coffee

2007-05-23T04:49:00.002+07:00

Coffee beans must be isolated from air and moisture. Probably the best storage containers are made from glass or glazed ceramic, which have the added benefit of being easily cleaned. If glass is used, the container should be kept in a dark location (if only because light is, theoretically, usually an accelerant to chemical processes); in either case, the containers must be able to maintain an air- and moisture-proof seal. Alternately, mylar/plastic bags with one-way valves can also do a fine job so long as care is taken to ensuring an airtight seal. Regardless of the container, as stated above, do not purchase more whole-bean coffee than can be consumed in approximately a week to two weeks post-roast. Beans primarily stale as a result of the loss of aromatic and volatile compounds, which occurs continually with the outgassing of carbon dioxide (see "Degassing, resting, and storage" in the section on home coffee roasting).

The effects of freezing are disputed. Some feel that the freezing will damage the subtle tastes in the coffee; less disputed is that moisture will condense on the cold beans each time the container is opened. At the least, avoid repeatedly opening the freezer-stored coffee: divide up your coffee supply into multiple containers (with as little airspace as possible) and keep one container out for use, not replacing it in the freezer after it is opened. If you do not have a local roaster, you may do well by ordering three or four pounds at a time from a mail-order roaster, dividing the order into half-pound batches, and freezing them all. Take out a pack as you need it, allow it to return to room temperature before opening, and do not refreeze.

Do not store coffee in the refrigerators; they are moist, smelly places.