The world’s finest premium gourmet coffee beans come from Arabica coffee plants grown at high elevations in prime coffee-growing regions with an ideal climate and fertile, well-drained soils.

Also important is that the coffee cherry (the fruit of the coffee plant) are harvested at peak ripeness and then processed carefully to ensure the retention of the coffee’s fine flavors and aromas. Last but not least the coffee beans have to be roasted and packaged properly and shipped quickly to you, then ground just before brewing to create the perfect cup of coffee.

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Now without further ado, here are the Best Coffee Beans in the World:

Yemen Mocha Coffee Beans coffee beans are dry processed to produce an earthy, winey brewed coffee with a distinct wildness and deep, full body. The flavor of Yemen Mocha reveals a musky fruity quality and delicious, sweet spice notes including cinnamon and cardamom. The aftertaste is infused with notes of chocolate. Try a Dark Roast Yemen Mocha to enjoy the chocolate and fruit notes of these coffee beans. If you like a heavy body then Mattari coffee beans, but if you want a finer balance sample some of the Sanani coffee beans – both are ranked among the world’s finest coffee beans.

Ethiopian Yirgacheffe Coffee Beans are known for their delicious sweet taste and pleasant aroma complemented by a spicy quality that is in part a product of the coffee beans’ wet processing, ranking them among the best coffee beans in the world on most lists. The body of Ethiopian Yirgacheffee is usually medium while the acidity is very vibrant providing a nice intensity infused with citrus notes. The finish reveals wine and berry notes. If you like your coffee beans sweet then try a Dark Roast but if you prefer to experience the coffee’s brightness then sample some Ethiopian Yirgacheffee coffee beans that have been given a Medium Roast.

Jamaica Blue Mountain Coffee Beans are highly respected for the creamy sweetness of the brewed coffee, which many consider to one of the world’s best coffees. This coffee is sophisticated and full-bodied, with chocolaty notes and a nice brightness in the acidity. This is a wet processed coffee and the best of all Jamaica Coffee beans. They are also known for their fine balance nearly complete lack of bitterness. A Medium-Dark Roast or Medium Roast will bring out the fine flavors and aromas of these premium coffee beans.The  peaberry coffee beans are favored for espresso blends.

Best Coffee Beans In the World continued:

India Monsooned Malabar Coffee Beans – These premium coffee beans reveal a delicious sweetness along with woody and intense loamy qualities. Exposing the coffee beans to the rains dampens the acidity. These coffee beans, often ranked among the world’s best, also provide wonderful spice qualities such as nutmeg, pepper, clove and cardamom along with hints of tropical fruits.

Ethiopian Harrar Coffee Beans – These are dry-processed coffee beans, wild and pungent with an exotic quality that comes from being grown at more than five thousand feet above sea level. Floral tones in the acidity energize this bold and resonant coffee along with tones of jasmine in the aroma and aftertaste. To read more about the meaning of coffee in Ethiopian culture see Ethiopian Coffee Ceremony. Among the finest of the Ethiopian coffee beans are Ethiopian Harrar Longberry Coffee Beans which are the largest grade. Also exceptional is the Harrar Mocha consisting of peaberry coffee beans, with all of these being ranked among the best coffee beans on Earth!

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Brazil Cerrado Coffee Beans – These are low acidity coffee beans with great body and tones of caramel that shine through with a light-roast. Try a Dark Roast if you want to bring out the chocolaty qualities. Also respected among Brazil Coffee Beans are Brazil Bourbon Santos Coffee Beans.

Mocha Java Coffee Beans – The oldest coffee bean blend known, it was a fortunate accident when the coffee beans became mixed in the wooden hulls of the old sailing ships visiting the historic port of Mocha en route from Java Island. It turned out that the smooth cleanliness of the Indonesian Java Arabica coffee beans perfectly complements the wild intensity of the Yemen Mocha coffee beans. Read the whole story of what many consider to be the best coffee bean blend in the world in the World’s Best History of Coffee.

Old Java Coffee Beans – Cultivated on Java Island in Indonesia, these gourmet green coffee beans are aged and monsooned by exposing them to the moist winds of the rainy season which mutes the acidity and gives the beans a deeper taste. Also exceptional are the similar coffee beans known as Old Brown Java Coffee and Old Government Coffee. All three of these premium coffees are cultivated on the old Java colonial estates and clearly rank among the world’s best coffee beans.

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Costa Rica Coffee Beans – Several varieties of premium green coffee beans are grown in Costa rica and overall they are known for having a nice sweetness and a body that has a somewhat creamy quality on the palate, complemented by a crisp acidity. Costa Rica Tarrazu Coffee beans are cultivated in the interior mountains and exhibit a complex flavor and aroma. Costa Rica Monte Crisol reveals notes of blueberry that blend into the buttery finish and a fruity vibrancy brought out by a Medium-Dark Roast. Other “world’s best coffee beans” from this region is Costa Rica Alajuela Coffee known for the robustness and richness of its flavor and acidity.

Kenya AA Coffee Beans – These coffee beans come from one of the world’s prime coffee growing regions and include the very best grade of the country’s coffee beans. The body is full and the flavor has a delicious richness that ranked these coffee beans among the very best in the world. With a vibrant, bright acidity that is typical of all Kenya and indeed African coffees, floral tones infuse the aroma blending into tones of citrus and berry in the aftertaste. These coffee beans are cultivated at more than six thousand feet where the Arabica plants truly thrive. Bring out the brightness of Kenya AA coffee beans by giving them a Medium Roast and savor the finest coffee beans in the world.

Sumatra Coffee Beans – Known for its sweetness, Sumatra Lintong Coffee Beans offer a medium body and somewhat muted acidity along with a wonderfully complex aroma. Sumatra Mandheling Coffee Beans offer a full body and the taste also reflects the complexity typical of coffee beans from Indonesia and in particular the island of Sumatra. The coffee beans are dry processed and the delicious sweet taste is best appreciated with a Dark Roast or Medium-Dark Roast.

Tanzania Peaberry Coffee Beans – Grown high up on the slopes of the famed Mt. Kilimanjaro where the Arabica coffee plants thrive, the acidity of Tanzania Peaberry coffee beans is alive with fruit notes and a subtle yet exciting flavor. Enjoy hints of pineapple, citrus and black currant that blend into a pleasantly sweet and long lasting aftertaste. A medium roast brings out the complexity of these gourmet coffee beans that are ranked among the world’s best.

Also see: The Top Ten Coffees in the World

In Search of the Best Coffee Beans In the World? Then Read On!

Sulawesi Coffee Beans – Respected for their moderate acidity and creamy body along with an expansive flavor, Sulawesi coffee is very well-balanced, and with a smooth finish. Sulawesi Toraja Coffee in particular is renowned for its multi-dimensional characteristics and an earthy quality that exceeds even Java Arabica coffee. Try a dark roast to bring out the rustic sweetness of this gourmet coffee that is processed using the Giling Basah wet-hull method to create chaff-free green coffee beans.

Hawaii Coffee Beans – The best Hawaiian coffee beans come from the Kona region which is on the western coast of the Big Island of Hawaii. Kona Coffee is a fairly complex coffee with delicate flavors and aromas. In addition to the nearly seven hundred small coffee farms in Kona there are now growing markets for premium coffee beans in many other areas of the Big Island including Puna, Hamakua, Hilo and Kau. Check out the Kau Coffee Festival as well as the Kona Coffee Cultural Festival if you are visiting the Islands, or enjoy a Kona Coffee Farm Tour.

Panama Geisha Coffee Beans has recently become one of the world’s most expensive coffees after setting a record price at an auction and winning high praise by professional coffee tasters, and thus if you used price as a judge you would have to call these the best coffee beans in the world. The Geisha coffee plants are cultivated are Coffea arabica coffee plant varietal Geisha (Coffea arabica var. geisha) which are grown in the Boquete area of the highlands in western Panama. The unique Panama Geisha coffee plants are known for their elongated coffee cherry. Panama Geisha coffee beans offer a delicate acidity that helps to create a brewed cup with a light body and sweet citrus flavors as well as jasmine tones in the aroma infused with floral qualities and finishing up with a and a long-lasting aftertaste.

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The world had become a different place since that very first Starbucks opened in Seattle’s Pike Place Market in 1971. When the writer and two teachers go together and created Starbucks Coffee, Tea and Spices they surely had no idea they would be creating an empire and changing the face of the world.

It took a while to catch on, but by 1982 they were supplying coffee to restaurants and then in 1996 they opened the first international Starbucks in Japan.

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Starbucks Enjoys Best Fiscal Quarter – Starbucks Stock Rises

The Starbucks company recently enjoyed its very best fiscal quarter in all of its history. Total growth of Starbucks in 2011 is estimated to be 16% and this is expected to be followed by an approximately 18% growth in 2012.

Starbucks Does Not Participate in Political or Religious Causes

The Starbucks company has stated that the beliefs of its employees have no connection to the company or its policies, and also that Starbucks does not provide any financial support for any political or religious activities, and that the company does not engage in political or religious activities.

Serving 60 Million in 55 Countries Starbucks is World’s Largest Coffee Chain

Starbucks is the largest coffee chain in the world and served an estimated 60 million people in 2010 and total revenue taken in by the company was about eleven billion dollars.

Starbucks has stores in more than 55 countries, with more than seventeen thousand stores overall. About eleven thousand of these Starbucks stores are in North America.

Starbucks’ Mission Statement proclaims a goal of nurturing and inspiring the human spirit, and this is to be done “one person, one cup and one neighborhood at a time.” The company has about one hundred and sixty-thousand employees, though the preferred term is “partners.”

Starbucks Stock – Starbucks Coffe – From Starbux, Starbuck to Starbucks History and Gossip continued:

Starbucks Has Increasing Presence in Other Retail Outlets

Starbucks also sells an increasing number of products in grocery stores, supermarkets and other retail outlets, including their popular ice cream. For example, the Starbucks Via instant coffee product is sold in more than thirty thousand locations outside of Starbucks cafes.

The Via instant coffee product line has been a great success for the company, generating about $200 million annually. Starbucks has announced that it will use the technology that it used to create Via to produce new products in the future.

Starbucks Beats Wall Street Estimates in Best Fiscal Quarter Ever

The Starbucks company saw an increase in profits of 44% in the fiscal quarter that finished on the second of January in 2011, as compared to that same quarter one year earlier.

This exceptional fiscal quarter exceeded the forecasted estimates of Wall Street by thirty-nine cents by earning 45 cents per share and taking in total profits of $346.6 million.

How Did Starbucks Get Its Name?

The name of the Starbucks company came from the first mate of Captain Ahab in the book Moby Dick written by Herman Melville. In the story this first mate drinks coffee.

Starbucks Celebrates Fortieth Birthday

In March, 2011, Starbucks had its fortieth birthday. As part of the celebration the company changed the design of its logo.

Also introduced were a variety of new products including an array of micro-sized baked products known as Petites (including whoopee pies, miniature cupcakes and cake pops), a new cocoa cappuccino, and a new Starbucks logo as well as a new premium coffee blend called Tribute which is available in both the whole bean form and as an instant coffee

Starbucks Gossip, Starbucks History – Value of Starbucks Stock – The Journey of Starbucks Coffe continued:

Starbucks Still Known for Its Gourmet Espresso Drinks and Other Fine Coffee Beverages

As much as they continue to expand their product line and add locations around the world, Starbucks is still known for all of its gourmet coffee beverages including fine espresso coffee drinks like mochas and caffe lattes as well as cappuccinos and a whole variety of other traditional coffee beverages as well as some with a new twist.

Starbucks also sells a variety of fruit juices, bottled water, and an assortment of food items. Also on the shelves of Starbucks cafes is coffee brewing equipment.

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Starbucks To Enter Single Serve Coffee Market

Recently Starbucks announced that they would be partnering with Green Mountain Coffee Roasters to enter the single cup coffee market and sell single serve brewing machines as well as Coffee K-Cups with their signature Starbucks specialty coffee (Arabica coffee).

In addition to entering the single serve market, Starbucks has said it will expand the number of products it sells in supermarkets and other outlets including Target and Walmart. Starbucks also provides Starbucks coffe through the Seattle’s Best brand as well as providing coffee to Burger King and Subway restaurants.

New Starbucks Logo Appeals To International Audience and for Products Beyond Coffee

The words Starbucks Coffee have been eliminated from the new Starbucks logo, the latest iteration of an evolving design that now is geared toward a global audience and for a variety of products beyond coffee.

The mermaid, or siren, at the center of the Starbucks logo is now the lone feature, and the mermaid herself has seen some changes over time. In 1987 the mermaid’s bare-breasted appearance was changed to a more modest look. The color of the Starbucks logo also changed at that time, to green from the original brown.

The next decade also saw a few more refinements in the evolving Starbucks logo. The logo design originally came from a Norse woodcut that was made in the sixteenth century and pays homage to the ancient coffee traders who sailed the seas carrying the prized beans in the wooden hulls of the ships. See World’s Best History of Coffee.From Starbux to Starbuck Coffe – Enjoying Starbucks History and Starbucks Gossip

Starbucks Continues To Become More Computer Savvy

Last year Starbucks began offering free Wi-Fi in all of Starbucks cafes to the delight of the laptop crowd and furthering the store’s wide appeal as a place for business meetings and getting work done.

Starbucks has also introduced EGifting on Facebook as well as mobile payment apps that quicken the service time for customers. With an increasing presence on social and digital media, Starbucks is definitely computer savvy and computer friendly. In fact they have a whole Entertainment division that sells books, films and music.

Is Starbucks Stock A Good Investment?

Over time Starbucks stock has fluctuated up and down but in the last few years it has increased markedly. The stock was first offered to the public in 1992 as part of an Initial Public Offering. The Starbucks stock was listed on the NASDAQ stock exchange.

After hitting a low of seven dollars in 2008 the Starbucks stock surged nearly five hundred percent including an increase of forty-five percent in 2010.

Starbucks Becomes A Leaner and More Efficient Operation

Starbucks trimmed its operations during the economic downturn and closed 900 stores. New stores were only opened in markets that were not yet saturated and which showed good potential, even as underperforming stores were shuttered. The long term result would be a significant rise in Starbucks stock that appears to be continuing today.

Today the company’s prospects remain strong as they expand into new markets with new, well-tested products and a leaner operation overall – that’s the down-low on Starbucks gossip, the company is getting stronger by leaps and bounds!

In all more than seven million people hold shares of Starbucks stock and it continues to attract investors who like the company’s future prospects as it continues to expand worldwide, including in the huge and largely untapped emerging markets of China and India.

Starbucks Coffe and Starbucks Stock Explained – Discovering Starbux and the Rise of Starbuck Coffee, Also Starbucks Gossip and History continued:

Starbucks CEO Returns and Turns the Company Around

In 1983 Starbucks CEO Howard Schultz was working as the director of retail operations when he was very impressed by the espresso bars he saw on a trip to Milan, Italy. Schultz returned to Seattle and began testing the idea and this was the beginning of Starbucks’ rapid expansion.

Starbucks Expanding Rapidly in Emerging Markets

Among the many worldwide plans Starbucks has for expanding in emerging economies and unsaturated markets is 1,000 new stores in China where demand for coffee is growing at an estimated twenty percent per year and Starbucks already has about seventy percent market share. China tripled sales in China from 2005 to 2009, and 2012 may be a banner year.

Starbucks is also about to begin opening stores in the huge emerging market of India. The world’s emerging markets have growing middle classes with an increasing amount of disposable income for “affordable luxuries” such as gourmet coffee beans, and these countries are now seriously competing with the United States and Europe for the best coffee beans, driving up Arabica coffee prices.

Starbucks Gossip – Rising Price of Coffee Beans Causes Starbucks to Raise Prices

The steeply rising cost of green coffee beans (unroasted coffee beans) on the world market has caused Starbucks to raise prices in recent months, including a twelve percent price increase on Starbucks packaged coffee sold in supermarkets as well as in their cafes.

Starbucks has already bought all of the coffee beans it needs for the rest of 2011 and part of 2012, but the continually rising commodity costs have been cutting into the company’s margins.

Starbucks Stock – Starbucks Coffe  and Starbucks Stock continued:

Emerging Market Demand Driving Up Coffee Prices

One reason that Starbucks will have to pay more for coffee beans in the future is the rapidly increasing demand for coffee in emerging economies such as Brazil, India, China and Latin America, and these countries increasingly want the fine Arabica coffee which is used by Starbucks and Peet’s and other top coffee chains exclusively (no lower grade Robusta coffees), and also for making the popular espresso-based coffee drinks like Lattes and Cappuccinos.

Coffee Companies Rising Prices Across the Board

Global increases in Arabica coffee prices as well as for the lower grade Robusta have caused all the top coffee chains and countless coffee shops around the country to raise the price of their coffee drinks. In the last year numerous price increases have been enacted, with several companies raising prices numerous times.

Among the coffee companies that have raised their prices are J.M. Smucker Company (Dunkin’ Donuts and Folgers brands), Kraft (Yuban and Maxwell House brands), Sara Lee Corporation, and Green Mountain Coffee Roasters which makes the popular Coffee K-Cups and single serve brewing machines (e.g., Keurig), and also sells packaged Arabica coffee.

The higher coffee prices haven’t seemed to deter consumers who like their gourmet coffee more than ever and are willing to pay a bit more for it, even in a down economy, which means that the demand has not eased and this keeps upward pressure on prices. A rebounding economy could drive up demand for Starbucks coffe even faster.

On the supply side many coffee growing countries have been experiencing inclement weather that has hurt coffee production and also exacerbated problems with coffee disease and pests. Brazil, Colombia, Vietnam and Central America have all had decreases in coffee harvests due to bad weather.

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Effects of Caffeine in Coffee – Everything You Want To Know About the Amount of Caffeine in Coffee and Its Side Effects

Are you wondering exactly much caffeine is in your cup of coffee. Trying to cut down a bit, or at least know how much caffeine you are ingesting each day with your morning cup of java or afternoon pick-me-up triple espresso Latte?

A typical cup of coffee contains approximately one hundred and twelve milligrams of caffeine. There is a bit less caffeine in a shot of espresso – a typical espresso shot includes about ninety milligrams of caffeine.

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Caffeine Content Varies Depending Upon Numerous Factors

While these numbers are typical, the amount of caffeine in coffee can vary considerably based upon multiple factors. The primary factors affecting caffeine content of coffee and espresso include the genetics of the coffee bean varietal, the particular roasting given to the coffee beans and how the coffee  is brewed.

If the coffee beans being used are Arabica coffee beans then one cup of coffee that is approximately one hundred and twenty milliliters of coffee, if it is drip-brewed, will have about 112 milligrams of caffeine. A 30 milliliter Espresso shot using Arabica coffee will have an estimated ninety milligrams of caffeine.

How Does Roasting Affect Coffee Caffeine Content?

When coffee is roasted it decreases the overall amount of caffeine in the coffee. Thus lighter roasts tend to have more caffeine while Darker Roasts have less caffeine.

On the other hand the Robusta coffee plant varietal has significantly more caffeine than the Arabica varietal. Robusta coffee beans are used primarily for espresso blends and to make instant coffee.

Caffeine in Coffee – Caffeine Withdrawal Symptoms – Caffeine Side Effects continued:

How Caffeine Metabolizes in the Human Body

Once a person consumes caffeine the body starts to metabolize it and this takes place in the person’s liver. The result is three different metabolites. These three metabolites include paraxanthine (84%), theobromine (12%) and theophylline (4%).

In the first 45 minutes after consumption of the caffeine it is likely absorbed by the stomach and small intestine and begins to spread throughout the tissues of the human body.

Caffeine’s Classification by the Food and Drug Administration (FDA)

Considered safe for human consumption by the FDA, caffeine is classified as a food substance with multiple uses.

All About Caffeine in Coffee – Investigating the Side Effects of Caffeine and the Symptoms of Withdrawal from Caffeine continued:

Caffeine is a stimulant and is known scientifically as a xanthine alkaloid. When it is isolated from its source it is a crystalline white substance and is very bitter.

The Discoverer of Caffeine

The evidence is a bit fuzzy but some say that the stimulating effects of caffeine are mentioned in Chinese legends dating to about 3,000 years ago.

Firmer evidence comes from 600 BCE as a Mayan pot dating to this time contains the first clear evidence of a cocoa bean, so we know caffeine was around by this time for sure.

Caffeine Side Effects  Explained – Investigating Caffeine in Coffee and the Reasons for Caffeine Withdrawal Symptoms continued:

Who First Isolated Caffeine from Coffee?

In 1819 the German chemist Friedlieb Runge became the first scientist to successfully isolate the chemical caffeine from coffee beans. Less than one year later the French chemist Pelletier and another scientist named Caventou also isolated the chemical caffeine, and Pelletier was the one to coin the word “cafeine” which he derived from the word “cafe” meaning coffee.

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Who Opened the First Coffee House?

As early as 1530 there were coffeehouses in Damascus, Syria and Istanbul.

What began the spread of coffee all around the world?

In the 1600s the Dutch became the first people to carry coffee from the ancient port of Mocha. This movement of coffee by the Dutch began the rapid spread of coffee beans around the globe and it is still spreading, most recently growing rapidly in consumption in China and other emerging markets. The Dutch were also industrious in cultivating coffee in other locations, first in Ceylon (now Sri Lanka) in 1658.

How does caffeine affect the human body?

Caffeine affects the human body by creating chemical changes in the human brain with a whole variety of effects including an enhanced alertness and energy level.

The way this is enhanced energy and alertness is achieved by the chemical caffeine is that the caffeine pretends, or mimics, another compound which is called adenosine.

The caffeine then binds on to the adenosine receptors in the brain with the effect of halting the true adenosine from doing its job which normally would be to slow down the body’s nerve impulses and bring a very sleepy feeling to the person, a natural drowsiness that is warded off by the effects of caffeine.

Caffeine Side Effects Explained and Caffeine Withdrawal Symptoms

Can Caffeine Increase the Effectiveness of Drugs?

Yes, some drugs may have an enhanced effectiveness when affected by caffeine. For example, some headache drugs include caffeine in their contents in order to help the effectiveness.

Caffeine may be used in combination with ergotamine to treat cluster headaches and migraines. Some people prefer to use caffeine to overcome the sleepy qualities they feel when taking antihistamines.

Does Caffeine Have Any Hepatoprotective Properties?

Yes, in fact some people who have shown to be at high risk for liver disease have been shown to have less severe liver injury associated with increasing caffeine consumption. This may include people with obesity, hemochromatosis and alcoholisms.

Where is caffeine found in typical products for sale and how much caffeine is in these products?

A tablet of Excedrin contains about sixty-five milligrams of caffeine while a regular strength caffeine tablet has about one hundred milligrams of caffeine. There are two hundred milligrams of caffeine in an extra-strength caffeine tablet.

Another example of a common product with plenty of caffeine in it is chocolate. There are about ten milligrams of caffeine in an average milk chocolate bar. Dark chocolate, by comparison, may have about 30 milligrams of caffeine. There are some dark chocolate bars that have as much as 160 milligrams of caffeine so it can vary considerably by the type and the quality of the chocolate.

Six ounces of a typical green tea will contain about thirty milligrams of caffeine while the very same amount of black tea will have about fifty milligrams of caffeine.

Amount of Caffeine in Coffee continued: You will get about thirty-four milligrams of caffeine from 12 ounces of Coke while a Mountain Dew will give you a whopping 54 milligrams of caffeine. A Red Bull energy drink has about eighty milligrams of caffeine while a Monster energy drink has about 160 milligrams of caffeine.

Discovering All About Caffeine in Coffee and the Side Effects of Caffeine as Well as Withdrawal Symptoms

Does Caffeine Have Any Topical Uses?

Yes, some studies completed on ex vivo hair follicles have shown that caffeine may decrease hair growth suppression in vitro due to testosterone. In this regard caffeine may be a potential therapeutic agent in Androgenic alopecia, and caffeine has been added by some companies to their soap and shampoos.

Also see: Best Coffee 2011-2012 – Best Coffee Beans

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What are the natural sources of caffeine?

Caffeine is found in nature in a wide array of plants, and it is found in plant fruits as well as plant leaves. Caffeine often serves to help the plant by working as a natural pesticide against harmful predators on the plant such as insects.

Withdrawal from Caffeine and Human Tolerance To Caffeine

People who consistently consume caffeine will gradually adapt to the continuous presence of the chemical in their body by increasing their overall number of adenosine receptors in their central nervous system. This occurs since caffeine functions as an antagonist to the receptors in the central nervous system for the neurotransmitter adenosine.

Tolerance adaptation to caffeine has the effect over time of reducing the chemical’s stimulatory effects. These adaptive responses to caffeine also have the effect of making the person more sensitive to adenosine, and thus when the intake of caffeine is reduced then the adenosine’s natural physiological effects will create withdrawal symptoms.

Debate Over Adenosine Receptors, Tolerance and Caffeine Withdrawal Symptoms

There is some debate in scientific circles about the increase in adenosine receptors being the main cause of building up tolerance to caffeine’s stimulating effects, with some evidence pointing toward a conclusion that there are also other causes at work which help to explain people developing a tolerance to large doses of caffeine.

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For Grinding Gourmet Coffee Choose Conical Burr Coffee Grinders

Gourmet coffee lovers love to purchase the very finest coffee beans and then use the optimal grinding and brewing methods to ensure they can appreciate the gourmet beans.

For this reason, conical burr grinders are widely respected as the best way to grind your premium gourmet coffee beans and get the most of their fine flavors and aromas. This is true for brewing espresso as well as for brewing gourmet coffee.

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Varieties of Coffee Grinders for Specialty Coffees

There are many different types of coffee grinders, though the two main types are blade coffee grinders and Burr coffee grinders. Burr coffee grinders – and particular the conical burr coffee grinders – are preferred for premium gourmet coffee beans because they produce a more consistent grind size (controlled by the burr position) than the blade grinder.

Burr Coffee Grinders vs. Blade Coffee Grinders – Pros and Cons

Another reason that blade coffee grinders, which are the most popular and widely available, are not the best is that they may cause excess heat and effectively re-roast the coffee beans, negatively affecting the coffee’s fine flavors.

The blade coffee grinder also does not produce a consistent grind size and this also prevents optimal brewing.

A burr coffee grinder, in contrast, uses a burr in order to crush the coffee beans between a rotating grinding wheel (the shredding disk, or burr), and a stationary surface. Adjustments can be made to the burrs to fine tune the coffee brewing process.

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Burr Grinder – Conical Burr Coffee Grinder continued:

Two Varieties of Burr Coffee Grinders

The two main types of burr coffee grinders are conical burr grinders and wheel burr grinders. While a conical burr grinder offers the user the option of a slower rotating speed (and also costs more), the wheel burr grinder uses a higher rotation speed.

Grinding Speed Distinguishes Coffee Grinder Types

The conical burr grinder may rotate at a speed of about five hundred revolutions per minute while a wheel or disk burr coffee grinder may have speeds in the range of ten thousand to twenty thousand revolutions per minute.

The conical burr grinder design is the superior burr grinder since it utilizes steel burrs which allow a large gear reduction and this significantly slows the overall coffee grinding speed. The result of using conical burr coffee grinders is not only a very consistent and fine grind size, but also the preservation of the finest flavors and aromas in the coffee beans because very little heat is imparted to from the grinder to the ground coffee.

Oily Coffee Beans Handled Best With Conical Burr Grinder

Another advantage of the conical burr grinder is that it handles very oily coffee beans better than the wheel burr grinder, which is more likely to clog with very oily beans and with flavored coffees.

Conical grinders are also generally quieter, and for extra-fine coffee grinding (e.g., for Turkish coffee), the conical burr coffee grinder works best. The upper burrs will likely be removable so that the user can clean out the grinding chamber, and a cleaning brush may also be provided.

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Everything You Want To Know About the Coffee Bean

Fresh-roasted gourmet coffee beans are a true delight! Arabica coffee beans grown at high elevations in the world’s prime coffee growing regions, cultivated with care in fertile, well-drained soils and then hand-picked at peak ripeness, processed with care, and roasted properly for the particular bean.

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These fresh-roasted gourmet coffee beans then need to be ground properly just before brewing (a Conical Burr Grinder is preferable), and then brewed properly with the right water, water temperature, and brewing methods. Then you will have the perfect cup of coffee or perfect Espresso shot, depending on what is your preference.

It All Starts With the Coffee Bean

The coffee bean is the seed of the coffee plant. It is found at the center of the coffee plant fruit, which is known as the coffee cherry. Most coffee cherry have two half-seeds, or half-beans, though typically from one to seven percent of a coffee crop will have one whole bean, and these are known as peaberry coffee beans.

The immediate layer around the coffeebean within the cherry is known technically as the spermoderm but more commonly called the silverskin. This vestigial remainder of the development of the coffee fruit is in turn covered by what is technically known as the endocarp but more commonly called the parchment skin.

Around this layer of the coffee bean is the slimy parenchyma and then a small layer called the mesocarp and more commonly known as the pulp.

Around all of these layers of the coffee bean is the exocarp, which is the outer skin of the coffee cherry. All of these layers are removed before roasting with the exception of the silverskin which may or may not be left on the beans during the roasting process.

Everything You Wanted to Know About the Coffee Bean continued:

The Primary Varieties of Commercial Coffees – Arabica and Robusta

The two main coffee plant varietal s are Arabica and Robusta. The Arabica plant has the scientific name Coffea arabica while the Robusta’s scientific name is Coffea canephora var. Robusta. Of lesser importance though commercially grown to some extent is Liberica (Coffea Liberica).

There is a genetic distinction between the Arabica varietal – which has four sets of chromosomes – and the Robusta and Liberica varietals, which each have two sets of chromosomes.

Coffee Plants and Coffee Growing Regions – The Coffee Bean continued:

Arabica coffee beans come in many varietals of coffee plants in different growing regions with some general characteristics holding generally true. For example, coffee beans from Indonesia and India are known for their earthy quality while the Ethiopian Harrar coffee bean is known for its notes of blueberry. Central American coffees are known for offering citrus tones.

Robusta coffee beans are used primarily for instant coffee but also added  as small percentages of coffee bean blends for espresso to impart a particular desired flavor and for their ability to improve the espresso shot crema.

Excessive cold or heat are damaging to Arabica plants which are generally much more sensitive to temperature than Robusta coffee plants. While gourmet Kona coffee beans are grown at elevations between 1,500 and 3,000 feet while many other prime Arabica coffee bean growing regions cultivate the plants at much higher elevations, as high as 9,000 feet above sea level.

Profiles of Coffee Based Upon Country of Origin – Characteristics of the Coffee Bean

Generalizing about a particular country’s coffee is only useful to a degree as many country’s have vastly different growing regions within the country, producing widely varying qualities of coffee.

These coffees may also be grown from starkly different coffee plant varietals and the genetics of the coffee plant have a significant effect on the characteristics of the coffee beans being grown. This includes the overall flavor qualities of the coffee bean including the aroma, acidity, body (mouthfeel), sweetness, bitterness and aftertaste, also known as the finish.

Fine Arabica coffee plants require not only a cool climate that never experiences frost, they also require fertile, well-drained soil. Many fine Arabica coffees are grown in the partial shade of a forest canopy or in the shade of other plants.

Robusta coffee plants are generally more resistant to coffee diseases and pests than Arabica coffee plants. These pests include various fungus diseases and the dreaded coffee leaf rust.

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Varying Qualities of Arabica Coffee – The Coffee Bean continued:

Many countries, including Brazil, grow large amounts of Arabica coffee plants in less than ideal conditions and elevations, and these coffee beans are often machine picked and are generally known as “Brazils” even when not grown in Brazil.

These “Brazils” are typically machine picked while premium gourmet coffee beans are hand-picked.

Arabica coffee plants generally produce less coffee overall than Robusta plants. Arabica plants are also more difficult to grow than Robusta plants, which grow well at lower elevations. Thus Arabica coffee beans are generally much more expensive than Robusta beans.

About 65% of all of the coffee beans grown worldwide are Arabica coffee beans. The quality of these Arabica coffees varies considerably, from harsh quality Arabicas grown with little care at low elevations and machine picked, to high quality Arabicas grown at high elevations and hand picked.

Some coffee bean connoisseurs will tell you that a finely grown and processed Robusta coffee bean varietal is far superior to a very poorly grown and processed Arabica coffee bean varietal.

Different Types of Coffee Processing of the Coffee Bean

The two main types of coffee bean processing are known as wet processing and dry processing, and they differ in how they deal with the pulp of the coffee cherry after harvest.

Wet processing generally involves allowing the coffee cherry with the exposed fruit (often with the outer skin removed) are placed in tanks to ferment which allows the bacteria and enzymes to remove the coffee pulp from around the coffee beans.

Following the fermentation stage the coffee beans are rinsed and then dried, followed by milling which removes the remaining layers around the coffee beans.

Dry processing involves typically first rinsing the coffee cherry and the laying them out to dry, usually in the sun or else using drying machines. The pulp of the coffee cherry is allowed to dry around the bean and the fermentation at this stage imparts particular taste characteristics to the coffee beans.

Once the coffee beans have dried, then machine processing may be used to removed the outer layers around the coffee beans.

Another fairly common coffee bean processing method is known as semi-washed processing and involves first removing the outer skin of the coffee cherry and then allowing the pulp to dry around the coffee beans. During hulling the pulp may be moistened.

Wet processed coffees beans are generally known for their fine acidity and overall clarity and clean quality, while dry processing is said to improve the coffee’s body (mouthfeel) and provide a notable complexity to the coffee beans. The semi-washed coffee beans are an attempt to gain the positive benefits of both the wet and dry processing methods.

Coffee Plant Varietals Have Distinguishing Coffee Bean Characteristics

There are many traditional coffee plant varietals as well as many that have been more recently developed through selective breeding of plants and extensive coffee plant research.

Much of the goal of research has been to develop varietals of coffee plants with gourmet coffee bean characteristics, yet which are also resistant to coffee diseases and pests, and which are hardy plants able to grow well in varying climate and soil conditions.

Two well-known Arabica coffee plant varietals are Typica and Bourbon, both of which were naturally occurring Arabica varietals.

Many other Arabica coffee bean varietals were derived from these two prominent Arabica varietals and produce highly respected coffee bean qualities. Some other well-known coffee plant varietals include Blue Mountain, Catimor, Mundo Novo, Pacas, Caturra and Maragogype.

Aged and Monsooned Coffee Beans – Exploring Everything About the Coffee Bean

Coffee beans may also be aged or monsooned which creates differing taste characteristics including deepening the flavors and muting the acidity.

Monsooned coffee beans are exposed to the moist winds and rains of the monsoon season and this may be done for as long as three years. Aging or monsooning may enhance high coffee bean quality yet there is no guarantee that the beans will be considered premium gourmet coffee.

How Are Coffee Beans Decaffeinated?

The coffee bean decaffeination occurs primarily by one of three methods including the Water Process, Carbon Dioxide Process and solvent process.

The Solvent process, also known as the European process, of decaffeination of coffee beans and involves using either ethyl acetate or methylene chloride as a solvent. A solvent may be used either directly or indirectly.

In the direct method the coffee beans are first steamed which forces them to expand and thus become more permeable. Then the solvent is applied which extracts the caffeine from the coffee beans.

When this is completed then the solvent is treated in order to extract the caffeine so that the solvent can be used again. Steaming also removes any residual solvent from the coffee beans.

The Indirect process of decaffeination involves first soaking the coffee beans in hot water to remove any soluble compounds including any caffeine in the beans. Then the water is drained away and mixed with the solvent which in turn bonds with the water.

At this point the caffeine-solvent mixture has less density than the water so it floats to the top and is removed. After this the coffee beans and water can be mixed so that the coffee bean taste is restored.

In the Water Process of Decaffeination of coffee beans, activated charcoal is used instead of solvent to remove any caffeine from the water. Also the first batch of coffee beans used is thrown out and the removed water is combined with a new and untreated batch of coffee beans. This means that only the caffeine within the new beans will dissolve and can be removed.

Decaffeinating the Coffee Bean continued:

In the Carbon Dioxide Process, or Sparkling Water Process of Decaffeination, supercritical gas fluids are used by compressing gasses above critical pressures and temperatures. This material is combined with the coffee beans and combines with the caffeine in the beans. It is then isolated so that the caffeine can be removed using either activated charcoal (in the Carbon Dioxide Method) or water (in the Sparkling Water method).

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Barista Training Guide and Tips for Expresso Espresso Baristas

Follow These Step-By-Step Instructions for Perfect Espresso and Coffee

When you are learning the skills of a master barista the first thing to do is make sure you are aware of the proper grind size for the particular coffee and also follow the technical specifications for brewing coffee and espresso.

Also crucial is that you use only freshly-roasted gourmet coffee beans that have been shipped to you just after roasting and then stored properly in a cool, dark and dry place. Grinding of the coffee beans must be done immediately before brewing.

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Brewing the Perfect Espresso Shot – Expresso Barista Tips

For a single shot of espresso use about eight grams of ground coffee, and double that amount for a double shot. Two tablespoons of ground coffee is the equivalent of eight grams. For extra quality consider using bottled spring water or cold, filtered water for brewing.

Now make sure to pre-warm the demitasse and also the portafilter of the espresso machine. This may be done by running them under hot water. Failure to do this will lower the brewing temperature and negatively affect the quality of the espresso shot.

Tamping the Coffee Grounds Into the Portafilter

When you pack the ground coffee into the portafilter make sure and use a slight twisting motion as you place an even, downward force on the tamper, thus tightly compacting the coffee grounds into the portafilter.

Once you are done tamping make sure to wipe the rim clean and then tamp again to seal the puck of coffee grounds. Overall you should apply a medium amount of force when tamping, and then once you sample the resulting espresso shot you can either use a slightly stronger or lighter pressure to fine tune the espresso shot if it pours to fast or slow, and is too weak or strong.

Tips for Baristas – Monitoring the Stream of Espresso During Brewing

Once you hit the espresso machine button and begin the espresso brewing process then keep an eye on the stream of espresso as it pours out of the spout.

In the very beginning it should look similar to maple syrup, and if it is coming out to fast then perhaps it is not tamped sufficiently or the coffee grind size is too large. Conversely, if its is coming out to slow then perhaps the grind size is too fine or the tamping used to much force.

The total brewing time for the shot of espresso should be about twenty-two seconds, though this may vary depending upon various factors. The goal is to extract the finest flavors and aromas of the coffee without extracting too much bitterness from the coffee beans.

Barista 2012 – Expresso Baristas – Espresso Barista Job Description continued:

Timing the Brewing for the Optimal Espresso Shot

If you time it just right (and this is the true art of the espresso barista), then you will have a very full-flavored espresso shot with a concentrated, robust taste.

If the brewing time of the espresso is too short then you will have a weak and watery shot, and if the brewing time is too long then you will have a muddy and horribly bitter shot.

The Crema of the Espresso Shot

Once about one-half of one ounce of espresso has poured from the spout into the demitasse (about one-third of the total shot), you should be able to notice a thin, foamy layer begin to form atop the shot.

This light brown layer atop the shot is known as the crema, and it contains the finest aromatic properties of the espresso shot. The concentration of flavors in the crema is contained within a very fine-celled foam of oils.

The Layers of the Espresso Shot

As the espresso shot pours into the demitasse you should see it begin to separate into layers. The layers of an espresso shot are the heart, the body and the crema of the shot and a barista should be able to recognize these layers.

Make sure that the heart of the espresso shot is not so thin and weak that it blends with the body of the shot. If this is what is occurring then try tamping the coffee a bit firmer or use a finer grind size.

Fine-Tuning the Espresso Brewing Process

When troubleshooting the espresso shot quality make sure that the crema is a thin, golden brown layer. If the crema does not form properly then it may be due to under-extraction which can be caused by insufficient tamping or grind size, or by inferior coffee including stale or poorly roasted coffee.

Another cause of a poor crema is a brewing temperature that is too low, and this can be caused a failure to preheat the demitasse and portafilter.

Watch the espresso shot closely at the end of the poor to make sure you don’t over-extract the shot which can cause a tainted taste due to excess bitterness.

If you see a white ring beginning to form atop the espresso shot crema then stop the brewing process immediately because the white ring is a signal that the finest aromatic properties of the shot have been extracted and any further brewing will extract excess bitterness.

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Espresso Barista Job Description – Barista 2012 for Expresso Baristas continued:

Enjoying the Espresso Shot

Once you, the master barista, have finished brewing the espresso shot consume it all at once in one ceremonious gulp, and do this within the first sixty seconds when the flavors and aromas are at their peak.

A perfect espresso shot is concentrated and intense with flavors with a well-formed caramel-brown crema.

Creating Excellent Espresso-Based Coffee Drinks

To make great Espresso Coffee Drinks you need not only the perfect shop of espresso as described above, but also creamy and velvety aerated milk and foam that will blend with the espresso creating a harmony of wonderful flavors.

Begin the milk frothing process by filling up a steam pitcher about one-third full with very cold milk, preferably just taken from the refrigerator. Before beginning make sure to purge any water from the steam wand by placing a damp towel over the end of the wand and turning on the steam for a few moments.

Positioning the Steaming Wand in the Steam Pitcher for Optimal Frothed Milk

Now place the steam wand into the milk in the steaming pitcher and turn on the steam. Keep the tip of the wand just below the surface of the milk but make sure not too let it come out of the top during steaming or this will create inferior quality bubbles that are dry and tasteless.

The tip of the steam wand should be aimed just off-center so it causes the milk to swirl in a circle in the steaming pitcher. This circular motion creates a vortex that will generate the ideal conditions for injecting air into the milk and creating a creamy and velvety textured milk, a fine textured milk worthy of the master barista!

Finding the Sweet Spot for Optimal Air Injection

When you find the “sweet spot” you will known it from the hissing sound. Keep the tip of the steam wand perfectly positioned in the sweet spot and hold the steaming pitcher steady.

If you have the steaming wand positioned right then you will not have to move the steam pitcher up or down as all of the motion will come from the swirling vortex of milk.

The only movement you have to make is moving the steam pitcher very slowly downward as the volume of the milk expands so that the tip of the steam wand remains just beneath the surface. Depending upon the type of milk used, the volume of the milk may double or even triple. Any large bubbles that form should roll right back into the milk and disappear.

Steam and froth the milk until it reaches a temperature of one hundred and forty-five degrees. Do not let it get any hotter as it can scald the milk and create a burnt taste that will taint the Espresso Drink. If you need a lot of foam, say, for a Cappuccino, then keep the tip of the steam wand just near the surface for a bit longer to create an extra amount of foam.

Make sure to clean off the steaming wand thoroughly when you are done as any professional barista should do. You can also purge the steam wand of any milk by covering it with a damp towel and turning on the steam for a moment.

Espresso Barista Job Description 2012 – Barista Tips and Other Great Information for Expresso Baristas continued:

Coffee Taster Tips for Judging Premium Gourmet Coffees

Coffee cuppers (professional coffee tasters) use specific methods to discern the characteristics and overall quality of particular coffees. By evaluating the flavors of the coffee – including the aroma, body acidity, sweetness, bitterness and aftertaste – an evaluation of the coffee can be provided.

The first step is to grind two tablespoons of coffee into a small porcelain cup using a Conical Burr Grinder. The grind size should be medium course which has the appearance of granule sizes that are similar to that of raw sugar. Now evaluate the fragrance of the ground coffee like a master expresso barista!

Now prepare some hot water at about two hundred and two degrees Fahrenheit. Use about six ounces of water. To achieve the right temperature boil water and then let it sit for about twenty-five seconds. Pour the water onto the ground coffee and let it steep for approximately four minutes as the grinds rise to the top and form a crust.

Breaking the Crust To Evaluate the Bouquet of the Coffee

Now use a spoon to break the crust and push it back so you can appreciate the aromatic bouquet of the coffee. Also check the surface of the coffee for a very fine layer of foam which should be present if the coffee is fresh.

The next step is to remove the grinds from the top of the cup or simply allow them to sink to the bottom of the cup. Fill up the spoon with the brewed coffee making sure not to get any coffee grinds. Now slurp the coffee so it disperses onto your palate so you can fully evaluate the flavor qualities including the mouthfeel (body) and the acidity of the coffee.

Evaluating the Aftertaste of a Gourmet Coffee – Expresso, Espresso!

Swallow a small amount of the coffee and then evaluate the finish, or aftertaste which comes from the vapors that remain in the mouth after you swallow the coffee. At this point you can finish your evaluation by noting all of the main characteristics of the particular coffee.

Brewing the Perfect Cup of Coffee – Espresso Barista Tips

If it is a great cup of brewed coffee you want rather than an espresso shot or Espresso-Based Specialty Coffee Drink, then follow the steps below and you will savor the finest flavors and aromas of the world’s best gourmet coffee beans in all of their glory!

First of all make sure you get premium coffee beans, preferably coming from a single estate. Get the coffee fresh-roasted and store it properly in a cool, dark and dry place, not the refrigerator or freezer.

Grinding and Brewing the Premium Gourmet Coffee

Grind the coffee using a Conical Burr Grinder just before brewing, and don’t grind it too finely or it will result in excess flavor extraction leading to an overly strong bitterness.

The ideal brewing method for gourmet coffee is the French Press. Clean all the part of the French Press as any residue can taint your gourmet coffee bean flavors and aromas. Use baking soda and water to clean older brewing equipment.

Steeping the Premium Coffee in the French Press – Barista Tips

Boil the water and then let it sit for about thirty seconds before adding it to the French Press. This will maximize the proper extraction of fine tastes and aromas from the coffee.

About two tablespoons of coffee can be used for every six ounces of water. Steep the coffee grounds for about four minutes depending on the strength of coffee you desire, then plunge down the press very slowly to release the coffee’s finest aromatic qualities.

Make sure and pre-warm your coffee cup or else it will pull the heat from your gourmet coffee and harm the flavor. All that is left to do is savor your fresh-roasted, fresh-ground and fresh-brewed premium gourmet coffee! Enjoy!

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Also Check Out the Barista Guide For Perfect Espresso Drinks

Perfect espresso brewing is described in detail along with tips on Pulling A Perfect Espresso Shot and of course the fine barista skills of Steaming and Frothing Milk.

Also check out the Barista Guide to Perfect Lattes and Cappuccinos which provides comprehensive details and instructions for Espresso Drink Recipes. We even give you tips on how to write a Barista Resume.

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World’s Finest Premium Gourmet Coffee Beans Revealed

Highly trained professional coffee tasters (coffee cuppers) use a variety of factors to determine the world’s best coffees. These coffee qualities include an overall evaluation of the coffee’s flavors including the body and aroma of the brewed coffee as well as the acidity, sweetness/bitterness as well as the finish or aftertaste.

The vast majority of premium gourmet coffee beans are produced by Arabica coffee plants (there are many respected Arabica varietals), and these coffee plants are grown at high elevations in the world’s prime coffee growing regions where the climate is suitable for the sensitive Arabica plants that require cool temperatures but never below freezing.

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Best Gourmet Coffee – Best Coffee Beans 2011-2012 continued:

A crucial requirement when growing specialty coffee beans is that they are cultivated in very fertile soils that have good drainage. It is also imperative that the coffee cherry (the fruit of the coffee plant, which holds the coffee beans) must be harvested exactly at optimal ripeness, not too early and not too late – this precludes machine picking which is indiscriminate.

In other words, gourmet coffees come from coffee cherry that are hand-picked at peak ripeness.

The next step in ensuring that coffee beans are ranked among the best in the world is the timely and proper processing of the coffee cherry. This is important because if not handled properly at this sensitive stage the coffee bean flavors and aromas may be tainted (e.g., by mold, etc.).

After processing the beans are known as green coffee beans (milled though not roasted) and they are ready for roasting. The roasting of the coffee beans must be tailored to the particular type of bean to bring out the best characteristics of the bean type and fully develop the tastes and aromas.

After roasting the coffee beans must be allowed to degas and then should be quickly shipped to the consumer, preferably in a valve-sealed bag so any gases still emitting from roasting do not harm the fine qualities of the beans, and so that oxygen cannot get into the bag which would also harm the fine tastes and aromas of the beans.

Okay we are almost there. You have the fresh-roasted gourmet coffee beans in your possession and there are only two things left to do: grind the coffee and brew the coffee. Make sure and use a conical burr grinder to avoid overheating the beans as a conventional blade coffee grinder can do. Burr coffee grinders also produce a more consistent grind size for optimal brewing.

The best brewing method to bring out the finest qualities of the best coffee beans is the French Press Method. Gauge the amount of ground coffee you use, the temperature of the water, and how long the coffee is allowed to steep, all to your personal preference. Then sit back and savor the perfect cup of coffee.

Now let’s get back to the matter at hand, which is the best coffee beans in the world. Now that you know what is required, here is a comprehensive list of the best coffees on planet Earth.

The Best Coffee Beans In the World 2011-2012

Zimbabwe Coffee – This is an exotic, aromatic coffee with delicious citrus tones shining through in the winey acidity. Known for having a very good balance, Zimbabwe coffee beans also provide interesting  flavors and a pleasant aftertaste reflecting the wet processing. Held in particularly high regard by coffee bean connoisseurs is Zimbabwe Chipinge Coffee which, among many fine African coffees is perhaps rivaled only by the esteemed Kenyan coffees.

Old Brown Java Coffee Beans – Enjoy a deep and rich flavor that one can only get from monsooning coffee beans, which involves leaving the beans out in open silos during the rainy season. The rains and moist winds have a unique effect, dampening the acidity and causing the coffee beans to change color. Old Brown Java coffee beans, along with its cousins, the Old Government coffee beans and Old Java coffee beans, are grown in East Java on traditional old colonial estates that still produce some of the world’s finest coffee beans.

Thanks for Reading Best Coffee 2011-2012 – Finest Gourmet Beans continued:

Kenya Coffee Beans – Widely respected as being among the top-rated coffee beans in all the world, Kenya coffee provides a delicious richness that complements its winey acidity typical of African coffees. The very pleasing aroma of Kenyan coffees reflects the fruit and berry notes and the coffee’s amazing clean taste and bold complexity that comes in part from the wet-processing. The overall result is a potently sweet coffee that resonates with power and intensity that ranks this among the very top of the world’s best coffee beans. Grown on fertile, high plateaus in the volcanic soils of Mt. Kenya, this is truly a premium gourmet coffee. Numerous coffee plant varietals are cultivated in Kenya including the varietals called SL28, SL34, Kent, Ruiri 11, African K7 and Blue Mountain.) Among the  finest of Kenyan coffees is the esteemed Kenya AA Coffee cultivated above six thousand feet above sea level and selected as the finest beans by the Kenya Coffee Grading system.

Mocha Java Coffee Beans are respected worldwide as one of the oldest coffee blends known. These coffee beans have an exceptional balance due to the complementary qualities provided by each type of gourmet coffee bean. The Arabian (Yemen) Mocha coffee beans provide a delicious intense quality and wonderful wildness that adds an exotic element to the blend, while the Indonesian Java Arabica coffee beans infuse the brewed coffee with a bright vibrancy that positively shines though the smooth mouthfeel. Explore how these beans were first mixed as a happy accident of history when the ships coming from Java Island docked in the ancient port of Mocha. You can get the whole story in the World’s Best History of Coffee.

Jamaica Blue Mountain Coffee Beans – This renowned coffee offers a full body with a silky mouthfeel and great balance that reflects its wet processing. Sweet with notes of chocolate, Jamaican Blue Mountain is known for its refined quality and is very bright with a great acidity, wonderful complexity, and almost a complete lack of bitterness. The aroma is slightly nutty. Held in particular high regard among the world’s best coffee beans are the peaberry coffee beans grown in the Blue Mountains of Jamaica, and these peaberry are sought after in particular by espresso connoisseurs.

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Nicaragua Segovia Coffee Beans – The Arabica coffee beans cultivated in Nicaragua and known as Elephant Beans are said to be the biggest coffee beans in all the world. They are produced by a unique coffee plant cultivar of the Typical varietal which has low yields but is known for its intense and very concentrated tastes and aromas in the brewed cup which offers a vibrant acidity and clean taste, best appreciated with a medium roast. This is just one of numerous gourmet Nicaragua coffees.

Sulawesi Coffee Beans – These prized coffee beans offer a moderate acidity and smooth, silky body. Held in the highest regard among the world’s best coffee beans is the Sulawesi Toraja Coffee that is cultivated in the high country and offers a particularly vibrant acidity with delicious notes of chocolate as well as fruit tones. The rustic sweetness of Sulawesi Toraja is most fully developed in a dark roast which also brings out the smoothness of the finish. Sulawesi coffees have often been referred to as deep and brooding, with earthy characteristics even more pronounced than Java Arabica coffee. This is attributed partly to the processing method used, known as the Giling Basah wet-hull method. This type of processing results in chaff-free green coffee beans and is one of the things that makes Sulawesi unique among the best gourmet coffee beans.

Tanzania Peaberry Coffee Beans – Held in high regard among the world’s best coffee beans are the peaberry coffee beans that come from coffee cherry that have one whole bean rather than the usual two half-beans. These peaberry beans are said to have a more intense and concentrated flavor and that is apparent in the Tanzania Peaberry coffee beans. The coffee is revered for the elegant fruit notes in the acidity along with a medium body and hints of blackcurrant that blend into a deliciously sweet finish. To bring out the complexity of this best gourmet coffee apply a medium roast which will also help to develop the floral notes in the aroma. Tanzania Peaberry coffee beans are grown on the highland slopes of Mt. Kilimanjaro.

India Mysore Coffee – This is a sweet, medium-bodied coffee with a relatively mild acidity and rich flavor infused with spice flavors including clove, cardamom, pepper and nutmeg along with hints of tropical fruit. Cultivated in Karnataka in India, Mysore may be aged in the monsoon rains to provide one of the world’s most unique gourmet brewed cups ranking them among the most respected of the best coffee beans of 2011 and 2012. This “monsooned India Coffee is known as India Monsooned Malabar Coffee. Typically wet processed coffee, India Coffee is often compared to gourmet Indonesian coffees including the highly respected Java Arabica, though India coffee differs mostly in its acidity which is more like a fine Guatemala Coffee than an Indonesian coffee.

Sumatra Mandheling Coffee Beans – These gourmet coffee beans provide a full body and full flavor with a vibrant acidity and herbal notes in the aroma. The brewed coffee has an exceptional complexity shimmering with sweet notes of chocolate and licorice. Use either a Medium-Dark Roast or a Dark Roast to enhance the earthy sweetness of this specialty coffee that is among the finest of the respected Sumatran coffees of Indonesia and why they are regarded as among the best coffees of 2011 and 2012. The dry processing of Sumatra Mandheling creates wonderful tastes in these gourmet coffee beans. Also highly respected from the region are Sumatra Lintong Coffee Beans which are also known for their sweet earthy complexity and aroma.

Discovering the Very Best Coffee Beans of 2011 and 2012 – Look No Further!

Civet Coffee Beans – These gourmet coffee beans are considered by some to be the best in the world, while others won’t go near them. That is because they are gathered from the droppings of the Asian Palm Civet after the animal has eaten and partially digested them, and the Civets are known for only picking the perfectly ripe coffee cherry (fruit) which results in a finer overall product. Also known as Kopi Luwak or Motit Coffee depending upon the country of origin, Civet coffee is among the World’s Most Expensive Coffees. Complex enzymes go to work on the beans in the animal’s stomach – see: What Happens to the Bean in the Civet’s Stomach, and the result is a coffee bean with an absolute minimum of natural bitterness. Since roasting removes bitterness, very little roasting is needed for these beans, and with a very light roast the fine flavors and aromas of the beans can shine through including the subtle origin flavors that are often lost in darker roasts. Civet coffee is now produced in numerous countries including the Philippines, Indonesia, East Timor and Vietnam. See Adventures of a Civet Coffee Hunter for a first-hand account of how this coffee is gathered in the wild by intrepid coffee connoisseurs. The popularity of this high-priced coffee has led to charlatans, however, who merely rub regular coffee beans in animal dung, so take precautions to Beware of Fake Civet Coffee. Are you a skeptic about drinking a brewed beverage made from beans gathered up from animal excrement. Well then perhaps you should peruse: Top Ten Reasons To Drink Animal-Processed Coffee! and decide for yourself if these pre-digested beans should be ranked among the best coffee beans of 2011-2012.

Costa Rica Coffee Beans – Known for their robust taste and bright acidity, the coffees of Costa Rica are perhaps best represented by the full-bodied Costa Rica Alajuela Coffee Beans, though there are many others that are ranked among the top of the list of the best coffees of the world.

Ethiopian Yirgacheffe Coffee Beans – The bright acidity and sweet flavor of these premium coffee beans are partly a result of the wet processing which also provides a medium body. The taste has a tones of tangerine and citrus along with wine and berry tones. Overall the taste is clean with a delicious intensity that shines through in the spicy aroma. Cultivated at elevations higher than six thousand feet in the highlands of Ethiopia, the Yirgacheffe coffees are known for their heavy sweetness when given a a Dark Roast, and for the bright acidity when given a Medium Roast. Other exceptional Ethiopian coffee beans ranked among the planet’s best coffees include Ghimbi coffee and Ethiopian Djimmah.

Guatemala Coban Coffee Beans are respected for their exceptional body (mouthfeel) and spicy flavors in the brewed cup along with wonderful fruit notes in the acidity and a pleasant aroma that shines with floral notes and light tones of wine. Other exceptional Guatemala Coffees include Guatemala Antigua Coffee as well as the highly regarded Guatemala Huehuetenango Coffee which also offers a sweet floral aroma and pleasant finish that lingers on the palate ranking them among the best coffees of 2011-2012

Panama Coffee Beans – Recently bursting onto the world gourmet coffee scene is the delicious Panama Geisha Coffee that has caught the fancy of the world’s coffee tasters and garnered record prices. These prized coffee beans now ranked among the very best coffees come from the Coffea arabica coffee plant varietal called Geisha which is grown in the Boquete highlands of western Panama. Unique about these coffee plants is that they grow elongated coffee cherry that contain coffee beans with a delicate acidity, honey and citrus flavors and delicious jasmine aromas alive with floral tones.

Papua New Guinea Coffee Beans – Typically wet processed, these premium coffee beans are well-balanced with a delicious multi-dimensional quality and soft sweetness along with a complex and fruit-toned aroma. These exotic coffee beans come from plants that originated in Jamaica’s famed Blue Mountains and the taste still resembles the old Jamaica Blue Mountain coffee. Among the respected Papua New Guinea coffees are New Guinea Arona Coffee, New Guinea Sigri Coffee and New Guinea Kimel Coffee.

Kona Coffee Beans – Perhaps the most respected of all Hawaii Coffee Beans, the coffee of Kona is respected for its very delicate flavors and also for the complexity of its aroma. This coffee is celebrated each year in a ten-day Kona Coffee Cultural Festival during the coffee harvest season. In recent years some other gourmet Hawaii coffees have been catching the attention of coffee judges and these include coffees of Hamakua, Puna, Hilo and Kau (which also celebrates the Kau Coffee Festival).

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United States – Coffee Business Market Report: When you operate in fifty-five countries and serve more than 60 million people in a year in seventeen thousand stores taking in about $11 billion, then that is typically a good year.

This was certainly true for Starbucks last year, and the company also recently had the best quarter in its fiscal history with strong projected growth for 2012. Starbucks continues to evolve and refine its operations while expanding its locations worldwide.

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Starbucks Reinvents Itself

Largely reinventing itself after a low at the height of the fiscal crisis, Starbucks has redoubled its efforts to capture the world’s attention and is now once again doing so with flying colors.

The turn-around is largely credited to CEO Howard Schultz who was an original founder, left when it was successful, and then returned when it was in the doldrums resurrecting the brand to record success – a rare feat in the corporate world. Schultz tells the story in his new tome “Onward: How Starbucks Fought For Its Life without Losing Its Soul,” emphasizing that the reinvention effort involved holding true to the company’s core principles.

Starbucks Stock Price Soars

At a low point in 2008, Starbucks founds its way back to the top and since that time has seen its stock price rise more than three-fold. This happened during a time of spiraling commodity prices that drove up costs. One way Starbucks dealt with this was by purchasing a huge amount of green coffee beans (unroasted coffee beans) to protect against future price increases.

Starbucks recently struck a deal with Green Mountain Coffee Roasters to make a major entry into the single serve gourmet coffee market including Coffee K-Cups and with fine Arabica Starbucks coffee. The company will also continue to expand its Via instant coffee product line that is offered at more than 35,000 locations worldwide in addition to selling it at all of the Starbucks stores.

Starbucks Grows Internationally

Starbucks has also been working on expanding its international appeal in general with the goal of having the Starbucks brand represent a wide range of products and not just coffee. According to CEO Schultz the new Starbucks Logo will ensure that the company remains “poised for future growth.”

Some new features introduced by Starbucks in the last two years include a major entry into the digital and social media world including EGifting and Facebook. The company has also introduced new story designs emphasizing a cozy and comfortable atmosphere, and new products include mobile payment apps for smartphones.

Starbucks Coffee 2011 and 2012 – Starbuck Locations Expand During the Starbux Revolution, New Starbucks Logo continued:

Starbucks Expands Across Emerging Markets

Starbucks has been focusing its expansion plans in many new locations but particularly in emerging markets like China and India, as well as the Czech Republic. The company announced plans to open one thousand new stores in China where it has a seventy percent market share.

The country has seen a growth in the demand for coffee of an whopping 20% annually for the last two years with an upwardly mobile middle class that has more disposable income for affordable luxuries like premium gourmet coffee including espresso-based coffee drinks like Lattes and Cappuccinos.

Starbucks Protects Profits Against Rising Price of Coffee Beans

The rapid rise in the price of coffee beans in the last year has been driven by various factors including the large demand by the world’s emerging economies including Brazil, India, China and Latin America.

Also driving up coffee bean prices is the spiraling cost of coffee futures which have nearly doubled int he last year. This was due in part to large amounts of cash flowing into futures markets from hedge funds, which in turn has been attributed to the low interest rates being maintained by the U.S. Federal Reserve.

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The Starbuck Brewer? Starbucks To Develop Consumer Products Division

Starbucks announced recently that the company had come to an agreement with Green Mountain Coffee Roasters to begin selling single-serve coffee machines including the Keurig brand owned by Green Mountain, and also Starbucks K-Cups.

The Starbucks brand K-Cups will be offered at department stores and drug stores in North America as well as at wholesale clubs and grocery stores. Beginning in 2012 the Keurig machines will be sold in Starbucks cafes.

Also see: World’s Best Coffee

Starbucks Via Instant Coffee Has Been a Great Success

In the last few years Starbucks has marketed its VIA instant coffee product at thirty thousand locations in addition to Starbucks stores. The product is very successful and Starbucks has announced plans to use the same technology to develop new products in the future.

Vast Untapped Market Seen in Single Serve Coffee

The Starbucks partnership with Green Mountain will tap into the vast market for single serve coffee, as an estimated eighty percent of current Starbucks customers do not own single-serve machines.

The single serve market in America is dominated by Green Mountain, though Kraft also provides competition as does Sara Lee with its Senseo brewer and the Nestle company with its Nespresso brewing system that dominates the European market.

Starbuck Locations Expand Worldwide, Starbux Reinvention, New Starbucks Logo Introduced for Starbuck Coffee 2011-2012 continued:

Starbucks Raises Prices To Protect Profit Margins Amid Rising Coffee Costs

Coffee futures have nearly doubled in the last year causing Starbucks CEO Howard Schultz to bemoan the effect of speculative trading in futures markets causing an artificial rise in coffee prices not reflecting the supply and demand situation in the market. These coffee price spikes have placed a burden on coffee importers and exporters as well as consumers.

The rapidly rising coffee futures prices in part reflect a trend of higher commodity prices due to the large flows of investor money (e.g., from hedge funds) which in turn has been attributed to the low interest rates being maintained by the Federal Reserve.

Easy credit, easy money policies in the U.S. have caused this surge in futures prices in turn driving up commodity prices. Meanwhile the United States has amassed huge new amounts of debt in the last few years which has had the effect of weakening the U.S. dollar against other currencies which in turn creates higher commodity prices for all American.

Fundamental Market Conditions Also Causing Upward Price Pressures

The recent surge in demand for coffee in emerging markets is also responsible for price pressures on coffee worldwide. Inclement weather has disrupted supplies in major coffee growing regions as demand rises, thus creating a supply and demand disjunct that has sent coffee prices soaring.

Underlying the coffee price rises, however, is a fundamental supply and demand disjunct in which low supplies are being outpaced by growing worldwide demand, particularly in emerging markets such as Brazil, India and China.

This demand growth is in part due to the growing presence of Starbucks and other fine coffee shops that have created a growing cadre of Arabica coffee lovers who enjoy whole bean gourmet coffees, fresh-brewed, and also various specialty coffee drinks like Lattes and Cappuccinos.

Starbucks enjoys a seventy percent market share in China where they will be opening one thousand new stores, and has now entered the vast untapped India market where the demand for coffee has been increasing at a rate of more than five percent each year, well above the worldwide average of two percent growth in coffee consumption.

Starbucks Celebrates Its Fortieth Birthday

In March of 2011 Starbucks celebrated its 40th anniversary of opening their first store in Seattle, Washington. As part of the birthday celebration Starbucks introduced their new Starbucks Logo which removed the words Starbucks Coffee from around the picture of a mermaid siren. The Starbucks logo design comes originally from a sixteenth century Norse woodcut and pays homage to the seafaring origins of the ancient coffee traders. (SEE WORLDckt).

The Starbucks logo has seen some changes over the years including a change in 1987 that altered the bare-breasted mermaid siren to a more modest appearance and also changed the color from brown to green. More refinements to the Starbucks logo were made in the 1990s.

The newest iteration of the Starbucks Logo allows the company to broaden its international appeal which will include many products besides coffee. Also unveiled as part of the fortieth anniversary celebration were some new products including a Tribute coffee blend, a series of “Petites” miniature baked goods, and also a new cocoa cappuccino beverage.

As Starbucks continues to expand its locations around the world and develops new products to catch the attention of consumers, the company will continue to be revered for its fresh-roasted gourmet coffee of the Arabica varietal, and for having a profound effect on American culture as well as a global influence in creating vast legions of specialty coffee drinkers.

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Canadians Savor Fine Lattes and Cappuccinos!

Operating nearly 800 stores in Canada, Starbucks made their entry into the country in 1987 after striking a deal with the Canadian bookstore chain Chapters, Inc. and opening the store called Seabus.

In 1988 Starbucks arrived in Ontario, Canada by opening five new stores in Toronto. In addition to the many Starbucks now operating in Canada the company also has more than 260 licensed concept stores.

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Starbucks Canada Upholds Company Themes – Comfort and Service

Starbucks Canada stores adhere to the same standards of all Starbucks, emphasizing a cozy environment (e.g., coffee tables, stools, armchairs and sofas), good music and an exceptional customer experience.

They and also frequently offer deals as designed by the company. For example, the recent invitation by Starbucks Canada to join the Frappuccino Happy Hour from May 6 to May 15 to enjoy the blended beverages at half price.

Starbucks has a total of about seventeen thousands stores in all including about eleven thousand in the United States. Starbucks is found in at least 55 countries and growing, including Canada.

Like other large coffee chains, Starbucks Canada has been trying to protect its profits at a time when the price of green coffee beans (unroasted coffee beans) has been increasingly rapidly the world market. Fortunately Starbucks has already bought all the coffee beans needed for the remainder of 2011 and into 2012.

The company was listed on the NASDAQ stock exchange in 1992 when it was made available as an Initial Public Offering. Today at least seven million people hold shares of Starbucks stock, and shares rose 45% in 2010. The stock price has increased about five-fold since the low of $7 it hit in November, 2008.

Nine hundred Starbucks stores were closed during the economic downturn and Starbucks began a more calculated plan of opening stores in non-saturated markets while also developing a leaner operation overall.

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The company announced plans to open at least 1,000 new stores in China where coffee demand has been growing at up to 20% a year and Starbucks has a 70% market share. Starbucks is also entering the India market.

Starbucks Canada continues to thrive as Canadians take great delight in savoring their specialty coffee (Arabica coffee) and gourmet coffee beverages including espresso coffee drinks like the favorite mochas, caffe lattes and cappuccinos along with various fruit juices, bottled water, food items and gourmet coffee brewing equipment.

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Consumers Asked For It and They Got It – The Huge New Trenta Size Satisfied Thirst!

Starbuck Coffee Market Report: This is the big whopper, the thirty-one ounce cold cup size offered by Starbucks for their Tazo iced tea and iced coffee. And even though it is so huge an unsweetened version still only nets you about 90 calories and 230 if sweetened, which is still far less than some of the smaller coffee beverages.

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Starbucks introduced the new size in response to customer requests as it noted through its My Starbucks Idea link. Customers were enjoying the iced tea and iced coffee beverages and wanted them in larger sizes.

Before the Trenta was introduced more than sixty percent of the iced tea customers were already ordering the largest size which was the Venti holding twenty-four ounces. The Trenta adds another seven ounces and costs fifty cents more.

Starbucks Trenta – Starbuck Thirst Quencher New Trenta Size continued:

It has been noted that the Starbucks Trenta size, totaling 916 milliliters, is actually bigger than the human stomach, which has a typical size of 900 milliliters. Possibly falling into the category of “too much information,” the human bladder holds about 500 milliliters.

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Quench Your Thirst with the New Starbucks Trenta Size continued:

The world Trenta is Italian for “thirty” even though the cup holds thirty-one ounces. Consumers should have their thirst very well quenched by the new Trenta sized beverages.

And for what it is worth? An adult human bladder, when full, holds about 500ml of fluid (or about 16.9 fluid ounces). Think about that the next time a barista asks you what size you’d like.

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