Cubicalism: Your Definitive Morning Pick-Me-Up

Starbucks; Tapping Into the Energy Fiend Markets

noreply@blogger.com (Josh Iufer) — Fri, 06 Jun 2008 02:27:00 +0000

Hey readers, hop on over to EnergyFiend to read my newly completed review on Starbucks' newest drink. These drinks aren't even out yet so don't hesitate to get a sneak peek.

Starbucks has been hush-hush recently about their +Energy option you may or may not have already heard of. In fact myself being one of the key caffeine fiend targets being marketed to, I can�??t say I wasn�??t a little surprised they weren�??t knocking at my door trying to get me to buy the add-ins. Well what do you know, this morning (6am) I open my door to find a set of Starbucks�?? newest knight in shining armor, Starbucks DoubleShot Energy + Coffee.....

{Continue Reading}

Vital Knowledge About Your Favorite Brew

noreply@blogger.com (Josh Iufer) — Wed, 28 May 2008 16:11:00 +0000

Facts about the good and bad of coffee are passed around nowadays like loose change but LiveScience had an interesting article about the top 10 facts you might not already know.

1. Caffeine Can Kill You
But you'd have to drink 80 to 100 cups in a hurry, health experts say. We advise not trying.

2. Coffee Can Be Good For You
A study shows that Americans get most of their antioxidants from their daily fix of java. One to two cups a day appear to be beneficial. Or, if you don't like coffee, try black tea, the second most consumed antioxidant source. Bananas, dry beans, and corn wrap up the top five.

3. Caffeine Might Boost Female Sex Drive
It worked on rats anyway. But researchers say in humans, coffee might enhance the sexual experience only among people who are not habitual users.

4. Caffeine Might Cut Pain
Moderate doses of caffeine �?? the equivalent of two cups of coffee�?? can cut post-gym muscle pain, a small study found. But the research was done on people who were not regular coffee drinkers.

5. Caffeine Can Indeed Keep You Up at Night
Health experts advise avoiding it for 6 hours before bedtime.

6. Decaf Coffee Has Caffeine!
If you drink five to 10 cups of decaffeinated coffee, you could get as much caffeine as from one or two cups of caffeinated coffee, a study found.

7. Decaffeination Uses Chemicals
Beans are steamed, so that dissolved caffeine rises to the surface, where it is washed off using an organic solvent called methylene chloride.

8. Caffeine Is Not The Bitter Culprit
Caffeine is not the main bitter compound in coffee. Rather, the pungent perpetrators are antioxidants.

9. Great Coffee Depends on Roasting and Brewing
When it comes to great flavor, coffee chemistry boils down to roasting and brewing. During roasting, oil locked inside the beans begins to emerge at around 400 degrees. The more oil, the stronger the flavor. Caffeine content goes up as the water spends more time in contact with the grounds, so regular coffee often has more of it than espresso or cappuccino. Darker roasts also yield more caffeine.

10. Coffee Was Discovered By Goats
A millennium ago on a mountainside in Africa, a herd of goats kept a shepherd up at night after feasting on red coffee berries. The shepherd took his animals' discovery to some monks, and very long prayer sessions ensued. It's a good story, anyway.

But the real question is, does goat milk from goats who eat coffee berries keep you up at night?

I guess there's only one way to find out!

{Continue Reading| LiveScience}

Starbucks +Energy: An insult to Energy Drinks?

noreply@blogger.com (Josh Iufer) — Tue, 13 May 2008 04:43:00 +0000

Bear with me on the posts readers, graduation is coming up and posts are a bit slow in coming lately. The small amount of time I do have to blog has been going to EnergyFiend reviews so all you readers coming from EF glad you came! This post applies to readers of both.

In light of the high demand for energy drinks at the current time Starbucks is trying to capitalize on the caffeine addiction of millions by adding a new add-in to both their hot and cold drink lines. Just say +Energy starting Tuesday May 13th and Baristas will add a combination of Guarana, Ginseng, and B-Vitamins to your existing drink. The First thing I was thinking after hearing this was, they should just add this to their DoubleShots and maybe then I might be able to get some sort of kick from them again. Lo and Behold, read on.

Next month, the company will begin selling ready-to-drink Starbucks Doubleshot Energy + Coffee in its coffee shops, grocery and convenience stores and places where its bottled Frappuccino is sold. For customers' first experience with +Energy on Tuesday, Starbucks is promoting adding it to the Doubleshot on Ice drink, Baker said. The flavors complement each other, she said. "It's a well-thought out and complementary flavor," Baker said, when asked how the boost would taste mixed in with coffee. The boost costs 50 cents, excluding tax.

{Seattle PI| Continue Reading}
{Picture Source| FreakingNews}

Another Folly of the Human Palate

noreply@blogger.com (Josh Iufer) — Tue, 15 Apr 2008 19:46:00 +0000

"Mmmm, looks like crap"

In the past I've mentioned the extremely prized (and outrageously priced) Kopi Luwak coffee made from processing the droppings of the Civet, a small wild cat found in Indonesia. Now, blenders are taking it a step further.

The special coffee, a blend of extremely rare Jamaican Blue Mountain and a coffee bean harvested from the dung of Indonesian civet cats, is being sold for $100 a cup in the UK. It has become one of the world's rarest and most expensive coffees.The civet is a cat which has the knack for identifying the most superior beans.

That cat probably doesn't even realize he's eating berries and crapping gold. Actually 100$ per cup isn't that far off from being worth it's weight in gold. Keep pooping Civets, we're drinking this up.

{China Daily| Continue Reading}

Pikes Place Production in Full Peak

noreply@blogger.com (Josh Iufer) — Mon, 14 Apr 2008 17:18:00 +0000

The coffee world is in full buzz recently and Starbucks tends to be the main instigator. With the introduction of Pikes Place coffee (also known as the original Starbucks Seattle blend) and a new "Fresh Every 30 Minutes" policy, the flavors are stronger than ever and the aromas are starting to return.

"Pike Place is Starbucks' attempt to address complaints that its regular cup of joe is bitter, overroasted and "burnt." The aim is a cup that's more broadly friendly and less overwhelming. The result is nothing too risky or distinctive �?? no wine-y, Kenya-like acidity, none of the super-richness of my favorite Sumatra �?? just a blend that tasted like the American statistical coffee median."

The coffee is smoother but also carries a bold punch. If you're looking to try it I would suggest going with an iced version (as the ice acts almost like a sweetener without loosing flavor). In no way does this bring Starbucks up to the level that connousieurs would like, but at least it's a start for the everday coffee drinker.

{TIME| Continue Reading}

Coming back to you now from a coffee break...

noreply@blogger.com (Josh Iufer) — Sat, 08 Mar 2008 20:59:00 +0000

I must say that that last few days have been hectic and busy but now that the dust has settled I've come out on top with something I'm very excited about. Readers, if you were wondering why I've been seemingly absent this past week it's because I've been working on getting a CafePress account up and running. Cup after cup of coffee kept me going and now, with great pleasure I present to you New Spring 2008 Cubicalism apparel!

I designed the image myself and it depicts a coffee bean in place of a human brain (I overlayed the bean so the veins of the brain still show through). Something on your mind readers? Pick up a shirt or sweatshirt and let everyone know whats coursing through your brainy veins at that very moment. I hope you all are as excited as I am, at least hit the jump and get a better view.

The shop resides at CafePress
but if you for some reason can't get to this link just remember;

www.cafepress.com/cubicalism

"Is it just me or is this map dyed black?"

noreply@blogger.com (Josh Iufer) — Mon, 03 Mar 2008 17:40:00 +0000

It seems that as the hype surrounding coffee grows ever larger people are starting to use creative techniques to incorporate the black brew into their everyday lives, and trust me, it's not what you would think.

Hayes-Bohanan, a geography teacher at Bridgewater State College, teaches two subjects. One is the Geography of Coffee, with study tours to Nicaraguan coffee farms, and the other is the Secret Life of Coffee, in which students make connections with a map, photograph and mug of brewed coffee. Students learn how to prepare and drink coffee, and must scavenger hunt for good coffee shops and find out how they appeal to people, connect them to the community and compete with the big chains.

It's really fascinating to see how a slit-my-wrists boring geography class can be turned into a consumer, social, community based geographic lesson on goods around the world. And what better way than to use the #1 consumed beverage and #2 most traded commodity in the world. Hell, if all classes used this method there'd be no reason to sleep in class ever again. Genius.

Starbucks Changes 101: Detailed

noreply@blogger.com (Josh Iufer) — Wed, 27 Feb 2008 06:25:00 +0000

"Plan B; Starting Workers Younger"

Well readers, the Starbucks 7,100 store meeting has adjourned and there are some significant changes in store for your morning cup of joe starting immediately (assuming you buy from Sbucks). The detailed breakdown includes;

Changing the "profile" of all espresso machines
Required calibration of shots EVERY hour
Reviewing how to properly steam milk
No longer allowed to re-steam milk (ever)
Every shot must be timed to the *proper* time of 15 seconds

The profile of an espresso machine is basically the default temperature and water pressure that is set for each and every shot of espresso. Also, calibration checks to make sure that the grind size, tamp pressure, etc. is set to produce a full bodied shot. In all, the entire point of the meeting was to focus on quality. The fact that baristas are no longer allowed to re-steam milk is more comforting to me than applicable, seeing as how I rarely add milk, since the milk seems to be the most unsanitary aspect to Starbucks' business practices. For those of you that are wondering, the reason I starred "proper" is because there is generally a certain amount of opinion that goes into what can be considered the perfect pull time (the range generally goes anywhere from 15-22 seconds), so demanding 15 seconds isn't necessarily the best choice.

I spoke with someone I know who works at Starbucks and we both agreed that, although these changes are not a poor start (and did actually improve espresso flavor), in order for the real connisours to venture back in for coffee, a much more drastic approach would be necessary; Starbucks would need to go back to letting their baristas pull their own shots. Though simple sounding, this plan would be far from easy. For one, it would take much further training, money, and initiative on Starbucks' behalf. As well as requiring knowledgeable baristas who enjoy doing what they do. The reason small coffee chains thrive with the omni-present Starbucks mermaid on every corner is because of the subtle differences present in every single shot that they pull. Chemist Ernst Fischer captivates this idea best when saying, "As machines become more and more efficient and perfect, so it will become clear that imperfection is the greatness of man". Turns out, imperfection is the greatness of espresso. Enough said.

*For those of you wondering, I myself do not work at Starbucks and did not attend the Barista Retraining Program on 2/26/08, I do however have friends who work there from whom I recieved my insider info*

Everyday, The Same, Again. And Again

noreply@blogger.com (Josh Iufer) — Thu, 21 Feb 2008 17:48:00 +0000

Coffee; The Neighborhood Bicycle

What a shocker, yet another well-known franchise is stepping into the premium coffee market today. Although not as popular as it's arch-nemesis Mcdonalds (Which has been in the game for some time now), and not as widespread as 7-11 (Who just recently stepped into the ring) and nowhere near as successful as Starbucks, Burger King has secretly started putting on the boxing gloves.

One man in Bonita Springs wrote:

"I was desperate for food Monday afternoon and swung through a Burger King. Shocker! They've got "iced coffee" on the menu. They're calling their drink "Mocha BK JOE Iced Coffee" It's also heavy on the calories, being just iced coffee with a chocolate syrup shot. It's good though. Very, very good. Plus, it's only one dollar."

I guess it's inevitable at this point. Coffee prices are pushing the market, more countries than ever are getting involved in agricultural coffee production, and it only makes sense for companies to aim for the type of success Mcdonalds has been having. I just wish everyone actually understood what "premium" coffee was. Listen up franchises, good beans aren't everything. Good ingredients don't always make a good cake, the cook has to know how to blend, prepare, and bake it or else it still tastes like crud.

(Source)

The roots of change are bitter, but the coffee is sweet

noreply@blogger.com (Josh Iufer) — Wed, 20 Feb 2008 18:28:00 +0000

"We want EVERYONE to love Starbucks!"

If you've been around for the past few months, or even skimmed this site briefly a couple times, it is likely that you know the kind of hurting that's going on over at the S-Bucks HQ. Along with throwing out the former CEO, the franchise has recently started pushing for better quality coffee, increased aromatic appeal, new machines, new techniques, cheaper choices, and now, in what some might consider a PR stunt, Starbucks is going to close 7,100 stores next Tuesday February 26th in order to "Retrain" employees on how to properly make espresso.

"The barista re-education process is for a 'renewed focus on espresso standards,' say Starbucks upper management." The training session is another move by re-instated CEO Howard Schultz to demonstrate a renewed focus on product quality. "Our unprecedented level of commitment to and investment in our people will provide them with the tools and resources they need to exceed the expectations of our customers," CEO Howard Schultz said in a written release. "We believe that this is a bold demonstration of our commitment to our core and a reaffirmation of our coffee leadership"

Well at least the CEO has the right picture in mind. Unfortunately for Starbucks, retraining isn't the only necessity, and it most likely won't do much for the taste of their espresso either. The problem with a major (7,100 store) franchise is that there is usually a trickle down effect. The CEO might be gung-ho about a good idea, but by the time the average high-school to college aged barista gets their hands on one of those machines without any experience whatsoever the plan goes to crap. Get those workers to love coffee as much as you readers and I and the problem will fix itself.

(Original Article)

Silly Brits, Coffee's For Kids

noreply@blogger.com (Josh Iufer) — Fri, 15 Feb 2008 16:43:00 +0000

When it's not the machines, it's the schools that are trying to take away from what we love and enjoy. Apparently there has been recent talks about schools PROHIBITING the sale and or consumption of tea and coffee beverages on school premises for minors under the age of 16. Here we go again...

Schools could be told to stop selling tea to pupils younger than 16 under options being considered by education chiefs. Hot coffee and tea have "minimal" nutritional benefits and pose potential health and safety risks for young children, the School Food Trust suggested. A public consultation on a new voluntary code of practice for drinks in schools said allowing hot tea, coffee and low calorie hot chocolate were "obvious inconsistencies".

Although the article doesn't directly say where the restrictions would take place, I'm tending to lean towards the Brits simply for the fact that it mentions a "British cuppa" whatever that means. Nonetheless this is ridiculous, kids have been drinking tea/ coffee in nearly every culture for decades and from what can be proven, no negative connections have ever been shown. Speaking personally, I drank coffee as a very young kid because I honestly thought it tasted good (even black), the results are still unknown whether I have become permanently affected. And that's proof enough for me.

(Original Article)

Its like the Matrix, only more realistic

noreply@blogger.com (Josh Iufer) — Wed, 13 Feb 2008 17:10:00 +0000

So I was thinking about the most recent headline in Machines Replace Coffee Aficianados and decided instead of taking an apathetic approach to the machines taking over our lives (and our coffee) I should be proactive and try to inform the masses about their own tasting powers locked away in our secret weapon. One of the many things humans still have over machines is the use of taste buds, combined with scent, to create a much broader picture of what something tastes like. Viva la Revolucion, let's learn how to taste OUR coffee so the machines don't have to.

This guide comes straight from the Barefoot Coffee Roasters site and is combined with a guide from Peets Coffee & Tea, but I left in only the best parts.

Step 1: How to Taste

Start by smelling the coffee when it's fresh ground, then smell the brewed coffee to compare the two aromas. (How do they compare? What do the individual aromas remind you of? A plant or food?) Use your nose as a guide to what your tongue will be tasting.

Next, taste the coffee. In order to taste all parts of the coffee slurp/ sip the brew bringing as much air into the beverage as possible. (This aerates it and lets the oxygen bring out the subtleties) Make sure it hits all parts of your tongue and try to pick out key flavors that relate to the previous smells. Make a loud slurping noise, everyone will know you're pro.

If possible taste several coffees together to see the differences between the two. (Black beverages will always show themselves better than ones mixed with milk and sugar) Don't be afraid of straight black once you get used to the sipping method the sweetness will come out by itself. Finally, practice practice practice.

Step 2: What to Taste

Acidity: This pleasant tartness, snap, or twist, combined with an underlying sweetness, is what coffee people call acidity. It should be distinguished from sour or astringent, which in coffee terminology means an unpleasant sharpness. The main challenge is to recognize the fundamental complex of fruit and wine-like sensations.

Body: Body or mouth-feel is the sense of heaviness, tactile richness, or thickness when you swish the coffee around your mouth. It also describes texture: oily, buttery, thin, etc

Finish: Finish is the resonant silence at the end of the piece. Finish is a term relatively recently brought over into coffee tasting from wine connoisseurship. It describes the immediate sensation after the coffee is spit out or swallowed.

Other (minor tastes): Aged, Earthy, Flat, Floral, Herbal, Nutty, Spicy, Tangy, Wild, Sweet

There you have it, a nearly complete guide to tasting coffee that will improve your status, your enjoyment of coffee, your pride in the drinking coffee, and your security that the machines can no longer take your skills. Enjoy!

One machine can do the work of fifty ordinary men. No machine can do the work of one extraordinary man.

noreply@blogger.com (Josh Iufer) — Tue, 12 Feb 2008 20:58:00 +0000

As the new Millenium is underway we are seeing more and more laziness take hold in the form of load bearing grunt working machines. As humans try to bring greater efficiency into the market they push to relieve the common man from his mediocre task. Thus placing it in the hands, er levers of a machine. Up until today I had always assumed that there was a certain level of job security for specialist aficionados. Whether for cigars, wine, food, coffee (especially espresso), surely no simple machine could have the qualities it takes to taste a perfect cup. Right?

Just another coffee break for Asimo

Researchers have devised a new mechanical method to assess (aka taste) the flavour of the beverage.The researchers used a device called mass spectrometer to measure levels of compounds specific to a particular aroma in different types of coffee, and found that they could predict about flavours that nearly converged with the opinions of a panel of trained tasters.

Don't give up hope yet though, one specialist stated,

"Ultimately the assessing of coffee is a totally human activity. A machine might be able to tell you that particular chemicals are present, but for me it is about identifying a balance of different aromas that sit well together"

Whew, breathe, that was a close call. I can rest at ease knowing that the man defending his job has 100% confidence in himself and his colleagues. At least for the moment. Don't forget, the Chairman of IBM once said "I think there is a worldwide market for about...maybe five computers" Dear God, assumption really IS the mother of the screw-up.

(Original Article)

Another Attempt At Market Manipulation

noreply@blogger.com (Josh Iufer) — Fri, 08 Feb 2008 17:00:00 +0000

"Everyday, the same, again"

Quick everyone! The bandwagon is getting ready to leave, everyone hop on! So maybe the coffee market isn't actually blunt as this but corporate-wise this is exactly what I picture when I hear of franchise after franchise trying to monopolize on the consumers hope of a good cup of coffee. We've heard Mcdonalds challenging Starbucks, Starbucks reacting to the challenge, and now a third party trying to get its grubby little fingers on a stake. The most widely franchised liquor store in America, 711 is making a run for the finish line by introducing a host of new slogans, campaigns, features, and flavors to their coffee lineup.

With taglines like "Our coffee's fresher than your average Joe" and "Guaranteed fresh or we'll brew it new," 7-Eleven, Inc. plans to educate coffee drinkers about the its commitment to quality. The campaign includes radio advertising, billboards, messages on the side of buses and even posters at Long Island Rail Road stations. Signs inside and outside the more than 5,500 U.S. 7-Eleven stores will let customers know they can ask a 7-Eleven employee to brew a fresh pot on the spot.

Thats all good and spiffy but assuredly they can't even begin to come close to the quality of Mcdonalds, Starbucks, etc. My only thought is that maybe they are targeting the extremely on-the-go type of people who want their coffee as hot, black, bitter, and cheap as possible. True I can't knock it until I've tried it, but everything I've learned about coffee has told me that the more money companies spend advertising means the less money they are putting into ensuring good quality. Remember that and it will never let you down.

(Original Article)

God Loves Coffee As Much As Us; But Only In Croatia

noreply@blogger.com (Josh Iufer) — Wed, 06 Feb 2008 16:47:00 +0000

The hoops people jump through in order to get their morning coffee fix are ever-expanding, this time, it's as if flame has been added. Or should I say the opposite? Croatia is not known for either their religious fanaticism or their coffee consumption but a small parish-run cafe in Jagreb of Croatia is starting to offer coffee free of charge, if only the customers say a small prayer.

Coffee drinkers have begun congregating at the cafe from heaven, where drinks can be paid for with a prayer.They only need say four Our Fathers for a cappuccino or five Hail Marys for a cola at the newly opened Jedro cafe in Zagreb. 'We started with five tables but so many people came that we are already up to 20,' said a spokesman.

The things some people will do for a free beverage truly amaze me, but not nearly as much as the thing businesses will do to promote themselves. Even if the coffee were free, why would customers be required to say prayers aloud? Sounds pretty gimmicky to me but hey, anythings worth a laugh on a quiet Wednesday morning. Enjoy your coffee Croatia, your souls aren't saved from praying for free drinks. Unless of course there's a coffee god, in which case that's a whole different story.

(Original Article)

Corporate Snubbing and the Purification of Goods

noreply@blogger.com (Josh Iufer) — Mon, 04 Feb 2008 21:30:00 +0000

It is truly an indescribable feeling when walking block to block noticing 3 Starbucks for every 4 blocks. "Where are all of the hard-working passionate small business owners?" You ask yourself. It is a feeling of disgust, mediocrity, and uniformity, every S-Bucks the same as the other, every Caffé Laté tasting the same as the last. Some people have told me that this is the exact reason they search out a Starbucks. Well, for everyone else who likes to live outside of the box once in a while, I've recently taken interest in a website that holds the hidden key to finding comfort in the day to day variation. Essentially what the appropriately named site Delocator does is to compile a list of all the non-franchised cafés, book stores, and video rental shops, in a variety of areas. Put in your zip-code and discover dozens of shoppes you never knew existed. ( I found 40+ cafés within 10 miles of me. And all this time I was settling for Starbies. What a shame)

for those that want that link again it's www.delocator.net

"What's that smell?". "What smell?". "Exactly!".

noreply@blogger.com (Josh Iufer) — Tue, 29 Jan 2008 00:03:00 +0000

(In regards to Starbucks making corporate-wide changes)
"High on the list of other moves many analysts say the company should make: Bring back the pungent coffee aroma, which has largely faded from stores since the company switched to flavor-locked packaging and automated espresso machines years ago."
It just screams, 'Huh, yes. Duh, absolutely," said Piper Jaffray analyst Nicole Miller Regan. "I walk by the Cinnabon, it smells like cinnamon rolls. I walk into Yankee Candle, it smells like candles. I walk into McDonald's, it smells like burgers. ... There's no doubt that's the easiest way to appeal to the guest."

"Something's wrong, I still can't smell it!"

I wonder if the head-honchos that own Starbucks even enjoy a good coffee experience. The smell of coffee is such an integral part of the beverage that without it, there really isn't much of a point to drinking fine coffee. The consumers might as well drink the pre-ground Robusta that they can get for cheaper anywhere they go rather than spend 3$ on a cup of Starbucks coffee (your paying for the experience if you weren't sure yet). The sad thing is that this article isn't even speaking definitively for what changes Starbucks might be making, but instead, what the writer hopes will change. Maybe our friend Bill Gates should step in and show them what the people really want in their coffee experience. Success doesn't always mean compromise. I wish the bigger coffee companies would realize this and start acting more like the mom and pop coffee shops I have around me.

(Original Article)

When Computer Nerds Have Coffee Needs

noreply@blogger.com (Josh Iufer) — Fri, 25 Jan 2008 17:21:00 +0000

The man with a plan, Bill Gates, has recently decided two things A) He wants to help children in Rwanda and B) He wants their coffee in return. Alright so maybe he isn't that blunt about it, but essentially that's his plan. In an attempt to spur Coffee production and education levels in distant countries, Mr Gates and his wife, Melinda, have pledged USD $900 Million to go towards helping agriculture in the most impoverished countries.

Farmers in Rwanda are starting to sell to premium coffee buyers such as Starbucks and Peet's for the first time, thanks to a program to help them boost the quality of beans. Premium coffee makes up 5 percent of the world market, but it's the fastest-growing and most lucrative. Much of the Gates Foundation money will go toward helping small-scale farmers gain access to markets.

Giving a little can go a long way in some of these countries, and I think the plan is smart, fair, and logical. Those living in more western countries such as the United States do not have the ability to grow their coffee because of the climate, yet they still want premium coffee. Those living in impoverished countries might have the climate for premium coffee but lack the tools necessary to produce the raw-unroasted beans. It's a win-win situation, and at the same time it helps improve the quality of life all around the world. I raise my mug to you Mr Gates.

(Original Article)

Bringing the 21st Century To Centennial Traditions

noreply@blogger.com (Josh Iufer) — Wed, 23 Jan 2008 17:22:00 +0000

Many people argue over the what makes the "perfect" cup of coffee and it is a debate that is nearly impossible to win, until now. Most of the time the quality of a cup of coffee would end up focusing the most on the brewing device used. Whether a French Press, Drip Brewer, Espresso Machine, or Percolator is used greatly affects the type of coffee that is going to result. Today, however, is a step forward towards a consistently perfect cup. Today, I introduce to you the Clover Siphon Brewer.

The Clover siphon brewer makes only one cup at a time but depends much less on the barista than the aforementioned siphon bar (or other brewing processes), resulting in a consistently tailored cup every time. It lets the user program every feature of the brewing process, including temperature, water dose and extraction time. Not only is each cup brewed to order, but the way each cup is brewed can be tailored to a particular bean -- light or dark roast, acidic or sweet.

So there you have it, a glimpse at what the future holds for your morning, lunchtime, or dinner cup of coffee. Don't get too ahead of yourself though, there are currently only 200 of these brewers in the world and they cost $11,000 for a set. (Starbucks does own two, so I expect they will start using them once they learn how to steal, uh I mean, mass produce the design.) I for one am very excited about this type of brewing method since it means a smoother better tasting cup everyday, instead of maybe once a week (with a little luck)

(Original Article)

A Series of Fortunate Coincidences

noreply@blogger.com (Josh Iufer) — Fri, 18 Jan 2008 08:53:00 +0000

A Future Filled With Black
Jazz seems to be one of those genres of music that will always be around. Even 2001 A Space Odyssey which was assumed to be generations more advanced than that of the first to read the novel, portrays the main character, Dave, listening to Jazz to relax himself during his 16 month journey to Jupiter's moon. And it's interesting to see that not only is Jazz not dying down, but, with the sudden boom in premium coffee and cafes in America, is receiving new life among todays Generation Xers.

"A Little of My Old With a Little of Your New"
Recently, I took the time to visit one of the best rated cafes in the Bay Area known as Barefoot Coffee Roasters (it definitely lives up to the hype), to see what sort of crowds were being pulled in. Not only was I thrilled to see a wide range of personality types, but also that I lucked in to arriving on an open-mic night, where Jazz just so happened to be the centerpiece. Many of you might have figured out by now that Coffee and Jazz are just two things that were meant to be together. Ever since the 1920's with the prohibition forcing people to flock towards speakeasies and cafes, (which were coincidentally accompanied by Jazz bands), people have had the instinctual knowledge that C & J are like Tea and Classical music, or Wine and Cheese for that matter. There's a certain connection between the two that will keep the people associated with one drawn towards the other. That is, at least, until one eventually disappears altogether.

It's Amazing how the World Begins to Change Through the Eyes of a Cup of Coffee
What I'm trying to say from all of this is that, from personal experience you will not truly understand what a quality cup of coffee is until you sit down with a premium drink and listen to some form of Jazz. I know that sounds blunt but it really is an eye opening experience. Let the coffee take hold of your Taste, Smell, and Sight, while the music envelops your Hearing. It straddles the line of Sensory Overload, but in the end, you will be glad you took the time to wake up and smell the coffee.

I'll Have What She's Having, She Looks Strung Out

noreply@blogger.com (Josh Iufer) — Wed, 16 Jan 2008 17:00:00 +0000

Talking amongst my friends and family, I have started to realize how ignorant most of the population is to caffeine amounts. Although the energy drink craze is spreading the knowledge throughout today's youth, the now grown up baby-boomers know little about how much caffeine they are ingesting each day. Considering the extent of coffee consumption throughout the world, and Starbucks' position as the #1 distributor, I thought this user friendly guide, which can be found at EnergyFiend, will be extremely useful to informing the masses.

Most Shocking Fact: A Short Drip has more caffeine than a Doppio Espresso

Coffee Climbs the Wall Street Ladder, Again

noreply@blogger.com (Josh Iufer) — Fri, 11 Jan 2008 17:31:00 +0000

Earlier I mentioned in the article Coffee the New Wine the fact that this obsession, love, addiction, hobby with coffee is just starting to catch on. And as it catches on those who are already involved in it have two choices. To either drop out of the game, or to take the game to the new level. In this case the "new level" would be more premium and unique coffees, but already it is becoming apparant that this is driving the price-ceiling on coffee way up.

Coffee prices surged to a 9.5 year high in London as funds continued to push money into agricultural commodities. Meanwhile in coffee, prices are benefiting from reports that stocks stored in warehouses have fallen, indicating an all time high for demand.

Although economically this is bad because it means the worth of coffee will go up thus increasing the cost of a cup, it is nice to see people catching on to the true value of a GOOD cup of coffee. Now is a better time than ever to invest in coffee futures, and happily drink your returns.

(Original Article)

"I've got a 4.0 in Coffee Addiction, and a Bachelors in Caffeination"

noreply@blogger.com (Josh Iufer) — Thu, 10 Jan 2008 23:34:00 +0000

NOTE: Not For Snorting

Throughout life you will undoubtedly hear the same product be glorified and vilified at least five different times. Whether it be milk, tea, cars, or fruit, you name it and there's been trash talked about it, including the friendly (or evil) coffee bean. Coffee is one of those plants where people are always in a love-hate relationship with it. Feeling so good can't be healthy, it has to be something that will kill us faster, etc. etc. This time a new report is talking about the addiction among college age students.

Almost 70 percent of Americans said they were hooked on coffee. The statistics prove it - Americans need their coffee. While numerous benefits exist for college students drinking coffee, there are also possible consequences for those who do not drink in moderation, as caffeine has been linked to lumps in the breast and low levels of calcium. It is important to realize that while caffeine may offer benefits, there is a downside to ingesting too much. Geraghty confirmed the correlation between caffeine and fibrocystic breast disease, as well as some other health problems people can encounter.

Now I'm not a doctor so I can't sit here and tell you that no there is no correlation to health effects and coffee drinking, but there have been numerous studies suggesting otherwise which can be found Here. In response to cancer risks,

"Coffee can also reduce the incidence of cirrhosis of the liver and has been linked to a reduced risk of hepatocellular carcinoma, a primary liver cancer. Coffee consumption is also correlated to a reduced risk of oral, esophageal, and pharyngeal cancer."

So I think I'll end by saying, keep chugging (metaphorically and physically speaking). Coffee is one of those rare plants that most likely does more good for you than it does harm to you. Don't believe the hype, it's only there to make a good story.

"I have been through some terrible things in my life, some of which actually happened."-Mark Twain

(Original Article)

Italians Nurture Their Coffee Love-Child

noreply@blogger.com (Josh Iufer) — Sat, 05 Jan 2008 22:08:00 +0000

The history of coffee wouldn't be half of what it is today had the precious black (or green) beans never found a home on the tranquil region of Venice, Italy. Italy is what you might consider to be the god-father (excuse the obvious mafia reference) of coffee. Being home to the first invention of espresso and hundreds of years later being known for their perfection of the drink, coffee is a major source of revenue for the country overall. So it makes sense that they would use government enforcement to demand perfection from every cup.

Now a member of the Italian parliament has proposed a bill that will help buyers distinguish between authentic Italian coffee and mere imitations. The head of Italy's agriculture commission, proposed the bill. He says he wanted to set a standard to ensure coffee quality. The idea is this: to seek out qualities and certify them. Under the proposed bill, cafes will have to undergo a series of tests before being given a certification. Their coffee-making processes will also be standardized by the National Institute of Italian Espresso.

What better way to keep your name clean than to set a measurable standard. This is a great idea for Italy and for you, the common coffee drinker. Nobody wants to go to buy "Authentic" Italian coffee and find out its garbage Robusta mixed in with ditch weed and a tiny bit of Arabica, if your lucky that is. The world needs quality, quality needs standards, standards need enforcement. It's as simple as that.

2008; The Year of the Coffee Bean

noreply@blogger.com (Josh Iufer) — Wed, 02 Jan 2008 21:00:00 +0000

Welcome to 2008! The year Starbucks announces their presence in 200+ countries, Coffee surpasses tea as the worldwide beverage of choice, and connissours start branching out into even stranger coffee ideas (Think Kopi Lowak style from every animal you can think of). Nevertheless I think this year will be amazing in the advances we see, starting with two very important stories.

Britain's First Home Grown Coffee For Sale

To most people this might not sound very interesting, I mean, what's another coffee grower in the world? But it's more the underlying meaning of the story that shows significant changes in the world of coffee as we know it.

The first cup of coffee made from beans grown in the United Kingdom is set to go on sale at Jamie Oliver's restaurant Fifteen Cornwall. Bar Manager Tristan Stephenson said "It's amazing to think we can make coffee grown right here in Cornwall"

And there you have it, people realizing the simplicity in growing their own coffee anywhere in the world. Can't you just imagine "Mom and Pop" shops selling their self grown and roasted coffee? Starbucks Plantations, here we come.

CCRI Develops New Arabica Coffee Variant

For everyone who thought coffee was only categorized as either Arabica or Robusta, prepare for 2008's biggest shocker. The Central Coffee Research Institute has woken up from a 21 year hiatus of the same coffee variants to announce they have begun planting a brand new Arabica Coffee plant variety now known as 'Chandragiri'.

The new plant variety is being released after conducting field evaluations across 500 estates and has been reviewed by variety release committee consisting of eminent scientists and recommended for its release for commercial exploitation.

This sort of thing only comes around every two decades, how could this NOT be big news? Seeing as the CCRI is located in India we most likely won't see shipments to North America anytime soon, but I'd be willing to bet that by this time next year, Indian-grown Coffee will be more hyped than ever.

We're less than two days into 2008 and there's already advances not only in how people obtain coffee but in what kind of coffee they are able to get. Just imagine 12 more months of this and you'll have glimpse of what this year will be like.

(Coffee In UK Article)
(New Arabica Variant Article)