Monday, December 28, 2015

Marijuana infused coffee pods ready for brewing

Canadian company CannTrust has developed a pot pod for single-serve coffee makers.

There may soon be a new use for your Keurig coffee maker — brewing pot.

Canadian medical cannabis producer CannTrust has created a single-serve marijuana pod called the CANNCUP.

Like other pods on the market, the CANNCUP will contain your choice of coffee, tea, or hot chocolate. But these capsules will have a little extra something — dried cannabis.

Pop one in your single serve coffee machine and it will brew up a hot drink spiked with "a standardized dose of medical marijuana," explains CannTrust CEO Eric Paul.

CannTrust wants to join U.S. companies that are already serving up pot pods.

Paul claims the marijuana won't affect the taste, and at an estimated $3 to $4 a pod, the price will be comparable to a high-end cup of coffee. And yes, the CANNCUP is apparently Keurig compatible.

Waiting for brewing approval

CannTrust, which is based in Vaughan, Ont., has applied for a licence to produce and sell the pod product to Canadian medical marijuana users.

"We're ready to go, other than the fact we need approval from Health Canada," says Paul, who is a trained pharmacist.

But it may not be a seamless process. Until recently, the federal government had banned all edible forms of medical marijuana. Then the Supreme Court ruled in June that patients were not limited to smoking the dried product and could consume the drug.

Medical marijuana legal in all forms, Supreme Court rules
Medical marijuana producers OK'd to produce, sell oil and fresh buds
In response, Health Canada allowed licensed medical marijuana companies to produce and sell cannabis oil and fresh buds and leaves. But it hasn't given the green light for pot-infused edibles like desserts and coffee.

Paul is optimistic the new Liberal government, which has pledged to legalize marijuana, will expand the rules.

"We've got a change in government and I believe we will see changes in regulations," he says.

Health Canada told CBC News it's aware of CannTrust's request to bring cannabis pods to market. The agency is currently "working to determine if these pods would be permissible," spokesman Sean Upton told CBC News in an email.

Selling points of pot pods

Paul contends the product should be allowed on the market because it offers many advantages over smoking pot. For starters, he says, patients won't suffer the potentially ill effects of inhaling a burning substance. "As a pharmacist, how could I condone smoking? I'm a health-care person," he says.

Eric Paul CannTrust
CannTrust CEO Eric Paul holds a concept pod in his company's cultivation room in Vaughan, Ont. (CannTrust)

He also claims medicinal users will be able to control their dosage because the pods will contain a standardized dose of THC, the active ingredient in cannabis.

Paul adds that the product will provide a more socially acceptable way to consume marijuana compared to smoking. "You could use it at work, at home, or in public areas," he says.

Liquid medicine

That's a selling point for Toronto medical marijuana customer and advocate Amy Brown. She uses cannabis to manage chronic pain following a car accident.

She loves the idea of sipping pot in a cup of coffee. "[It is] a very discreet and convenient way to medicate without potentially offending others around you, like smoking a joint might," she says.

Brown already eats marijuana-infused goodies that she bakes herself. She claims ingesting the drug is better than inhaling it because the effects last longer. But she adds that it can take much longer — up to two hours, for the medicinal effects to kick in when consuming pot.

And that has been a concern for Health Canada. On its website, it states that orally ingesting cannabis "is known to be slow and erratic," thereby producing a delayed effect. It adds that oral doses have not been well established.

The agency claims these issues "have contributed to overdoses" in some patients.

But Paul argues the medicinal dose in his pods will be safe because they're the same amount as in Health Canada approved cannabis oils. He also believes the agency's stance reflects the position of the previous Conservative government that was staunchly opposed to legalizing marijuana.

Now that a new government is in power, Paul predicts the market for indigestible marijuana looks much brighter. "I'm hoping we get a favorable response, soon," he says.

Saturday, August 29, 2015

New Coffee study 2015

A coffee farmer picks fresh coffee berries in Colombia’s coffee producing zone, which is suffering the effects of climate change. 

Whether you like it frothy, skinny, straight or short, coffee lovers around the world face a wake-up call as the perfect storm brews for their favorite drink. For the first time, researchers have mapped suitability for Arabica coffee – the most popular, high-quality gourmet variety with a 70 percent global market share – to see how it will cope in 2050. 

The results shows that coffee, which ranks just after oil in its value among traded commodities and is grown in more than 60 tropical countries – with around 400 million cups sipped at each year – will be significantly hit by temperatures above two degrees Celsius and rainfall changes. Production must shift to cooler areas to survive, warn authors – which could spark higher prices and reduced supply for the prized drink. “For the first time, we’ve collected enough regional data to show that coffee farmers must compensate for higher temperatures to survive,” said Dr. Peter Laderach, co-author of the report and senior climate change specialist for the global CGIAR Research Program on Climate Change, Agriculture and Food Security (CCAFS), led by the Colombia-based International Center for Tropical Agriculture (CIAT). 

Major producers – Brazil, Vietnam, Indonesia and Colombia – together producing 65% of the global market share, are set to experience severe losses if adaptation measures are not taken, authors warn. Taking a hike… uphill inter-cropping with trees to provide shade, or moving to higher elevations where it is cooler, can compensate for higher temperatures by two to three degrees, say authors. Generally, coffee will need to move between 300 to 500 meters further above sea level depending on location to survive. That’s feasible in Ethiopia or Kenya along the Great Rift Valley, where Coffee Arabica originated and elevations reach 2,400 meters above sea level. 

But in Brazil for example – the world’s largest coffee producer and exporter, accounting for around a third of global trade – is already cultivated at low elevations and can’t shift further upwards. “What’s more, Brazil’s highly mechanized, commercial coffee production is not suitable for inter-cropping with trees, which could provide shade and bring temperatures down,” said Laderach. “That could mean shifting production east – from Central America to eastern Africa and the Asia-Pacific, if strategies are not put in place to adapt,” he added. Brazil can expect whopping 25 percent losses to current production if adaptation strategies and measures are not taken, authors warn. Nicaragua, El Salvador and Mexico all face slashes in their production and severe economic impacts are expected in Mesoamerica, where Arabica is an important export. Dr. Tim Schilling, executive director of the World Coffee Research program, funded and driven by the global coffee industry and a partner of CIAT, responding to results said: “A 25 percent reduction in output from Brazil will have tremendous, transformation impact across the entire coffee sector. Net results will be less global supply and increased coffee prices for roasters and consumers.” 

Climate change threatens global coffee supply. 

Generally, the global study shows that areas between 600 and 1,900 meters above sea level will be best suited to Arabica coffee production, though this depends on many other factors. But just moving coffee upwards may not always be feasible. Indonesia, one of the top-four producing countries, is expected to see the area suitable for producing Arabica slashed by up to 37 percent. Production could shift to higher elevations, but these typically forested, natural reserve areas are home to indigenous communities and bio-diverse environments. 

A shift east for Arabica coffee production would be a game-changer for the entire sector, noted Schilling.  But whether it will happen is not obvious, he added. “There is competition for land among other cash crops in Indonesia and the Pacific, and it is unknown whether Africa can build the necessary capacity in terms of politics, business climate, supporting institutions and infrastructure,” he said. “For me, it all says brace yourselves for higher prices,” said Schilling. “The only glimmer on the horizon is the ability to change the coffee plant so that it produces decent coffee and yields under a climate-constrained environment,” he added. 

A coffee farm in Colombia’s coffee producing zone in Risaralda. The region is suffering the effects of climate change on the crop. 

Coffee takes around five years to become established and bear fruit. That’s a long-term investment for the 25 million farmers, most of them smallholders, who depend on coffee for their livelihoods. This research enables scientists to evaluate new coffee hybrids to perform under a wide range of production environments – including those projected in future. “We expect to know more about how the genetics of coffee can be used to buy more time,” said Schilling. Information gained by breeders will be invaluable for the development of new, climate-resilient varieties tailored to individual climatic zones. But research is only one piece of the puzzle. “We need to design adaptation strategies to protect the coffee industry and smallholder farmers that supply it now,” stressed Laderach. “For that to happen, global supply chain actors along the coffee value chain need to collaborate and fund adaptation efforts.” That’s already happening in Nicaragua.

In 2013, adaptation strategies developed by CIAT and partners were included in the country’s national plan, triggering US$10 million in support for the Nicaraguan government to implement them. “Coffee farmers can already feel the heat. It’s time to wake up,” said Laderach. “Or coffee farmers will be forced to find alternatives,” he said.

Tuesday, July 28, 2015

SCAA Issues Cost Breakdown for Regionals, Including $100,000+ from General Fund

The Specialty Coffee Association of America has just released an infographic breaking down the costs associated with producing U.S. regional barista competitions. The group announced it was discontinuing the competitions beginning in 2016, citing cost as a prohibitive factor, and the move was sharply criticized by many in the professional barista community.

One of the most illuminating figures in the infographic is the per-competitor expense coming from the SCAA general fund, which is composed of membership dues. The figure worked out to approximately $104,000, about 45 percent of the total production cost for the three events in the 2015 regional cycle.

The SCAA says the infographic was the idea of Barista Guild of America executive council chair Lorenzo Perkins, who has been actively working on behalf of the BGA in an ad hoc committee to examine SCAA member feedback and explore alternatives to regional competitions since soon after the June announcement. Today’s SCAA announcement, attributed to executive director Ric Rhinehart, explained the creation of the infographic:

  • In the discussion around the sustainability and feasibility of the SCAA Regional Coffee Competitions, a major conversation point has been the financial realities of putting on these events. In an attempt to inform discussion, Barista Guild Executive Council chair Lorenzo Perkins had an idea — what if we broke down the costs of putting on these events on a per-competitor basis, and then created an infographic to communicate the info.

The SCAA crunched the numbers for the 2015 competition cycle, which involved 216 registered competitors for the three regional events — the Big Eastern, Big Central and Big Western. With a total cost for all three events at $231,210.72, the per-competitor breakdown was $1,070.72. Nearly half of the per-competitor expenses was attributed to staffing ($495.39), which includes staff exclusively focused on the events and those hired on a temporary basis. Says the SCAA:

  • The SCAA employs a small staff exclusively to manage the barista competitions, and of course this is the largest cost of doing these events. Venue rental is a big cost too. It can be challenging to find a place that can handle the electrical needs of a barista competition and accommodate an audience at the same time. Speaking of electrical, that’s another big cost.

Covering these expenses were are three primary sources, with competitor registrations by far representing the smallest contribution. The per-competitor revenue breakdown consists of contributions from sponsors (41 percent), the SCAA general fund (45 percent), and competitor registrations (15 percent).

Of course, these are just numbers from one cycle, and don’t shed any light on operational principles such as efficiency, but the SCAA presented the analysis as an effort toward increased transparency:

It’s our hope that this information leads to a clearer understanding of the finances of the regional barista competitions, and is offered in the spirit of transparency, discussion and collaboration.


Sunday, July 19, 2015

Unique Coffee Experiences From Around the World: Part Two

Coffee experience from Istanbul

It’s probably mundane to say my best coffee memory is from Istanbul, but it’s true. The fact that my father was Turkish and I’m partial has nothing to do with it at all. On the other hand, what does have a bearing on the matter is what comes WITH the coffee… in this case halvah, that sesame sweet with pistachios, and to crown the lot, a tiny, perfect square of loukoum, or Turkish delight. Turkish coffee isn’t for the tame: if you work at it you could probably stand a spoon in its creamy thickness. It’s dark and rich and exotic and smells of burnt beans, the aroma reaching you long before the taste. Properly made, its water is boiled three times and sugar incorporated directly during boiling. More than coffee it is a heavenly syrup, a coulis of coffee, a creamy, grainy mixture which, for me, is the king of coffees.

Coffee from Thailand

The best coffee I’ve tried in my life so far was from Chiang Mai’s coffee shop, prepared by World No.6 Latte Art Barista  It was so delicious, the taste was reach, full…oh I can’t describe this taste, it was gorgeous! I never drink coffee without sugar, but I couldn’t even think of putting sugar in my coffee from Ristr8to, I was afraid to spoil the taste…it was amazing!

Coffee from Spain

The Spanish work day is long, and the people stay up late. To me, having a coffee in the mid-morning or late afternoon is not only necessary, but part of the culture here. It is rare to find coffee to-go even in the capital, and most people will savor a cup while chatting with friends or outside in one of the many plazas. While you can get a cheap cup at any local Spanish bar, there are also many new trendy cafes all scattered through the Malasaña neighborhood offering high quality roasted beans with a hip atmosphere. Spanish coffee is strong, and I usually order the most popular cup, a “cafe con leche” (half coffee and half hot milk). Sometimes it will come in a small mug, or other times in a clear glass. This has never made much sense to me, since it’s almost impossible to hold and drink if it is scolding hot! It doesn’t matter though, it’s Spain- there’s no rush!

From: etramping com

Wednesday, July 15, 2015

Unique Coffee Experiences From Around the World: Part One

Black as the devil, hot as hell, pure as an angel, sweet as love. We all love coffee. When you travel, you have this amazing opportunity to experience different texture and flavors of coffee. We asked 25 different travel bloggers to share their coffee experiences with us. From Israel, Morocco, through South India to Laos and Paris – we are taking you for a coffee journey around the World!

Coffee from Laos

I usually consume at least one cup every day. I do have a number of vices, and this is one of them! This particular cup of coffee was one of the most unique I’ve ever experienced, coming from the southern region of Laos. It was served simply, black with cream on the side and packet of sugar. No flash, but none needed. The texture was heavy and silky, almost reminding me of molasses. Surprisingly, it was quite sweet and far less bitter than most coffee I’ve encountered, though it still remained earthy in flavor, by nature. I didn’t know what to expect of the coffee in Laos, as most people seem to mix up the instant stuff (read: gross), but I was very pleasantly surprised to stumble upon this gem. I’ll be drinking plenty of Laos coffee for the next week while I’m still here!

Coffee from Australia

Australia loves coffee, and no city loves coffee more than Melbourne. Australia’s southern metropolis is addicted to the stuff, and with just a couple of satisfying sips on a cold winters morning it’s easy to see why. Espresso machines were brought to Australia in the 1950s by waves of Italian immigrants, and the booming cities of Sydney and Melbourne gradually adopted and appropriated coffee culture. The boom arguably came in the 1990s, with greater exposure to global ideas and concepts surrounding the culture of coffee.

In Melbourne, this was coupled with the controversial state premier Jeff Kennett, who himself once consumed 30 cups of coffee a day according to a report on one website. Kennett’s government promoted Melbourne as Australia’s ‘European city’, and Melbourne’s crown as the coffee capital of the country was cemented.

Nowadays coffee is served in a variety of shops, from street side cafes to shopping centre food courts, from established Italian-origin cafes such as Brunettis to holes-in-in-the-walls of graffiti covered lane ways. Melbourne, as well as other Australian cities, are also home to a growing number of local producers such as St Ali, Seven Seeds, and Sydney’s Campo’s Coffee, who have perfected the art of roasting.

Starbucks struggled to gain a serious foothold in Australia in the early 2000s, although local chain Gloria Jeans is to be found almost everywhere, drawing groans from many connoisseurs at the company’s mass-market appeal. Such is Australia’s love of the caffeinated liquid that McDonalds inaugurated its McCafe brand here – a slightly premium version of the American fast-food brand which sells coffee and cakes instead of burgers and fries.

Coffee is almost always served as espresso; a certain amount of drip-coffee-snobbery exists in Australia. Peculiarities in Australian coffee culture include the ubiquitous chocolate dusting on a cappuccino. The name ‘flat white’ is also believed to have emerged in Australia, to describe a caffe latte without any foam. Until the popularity of frappes about decade ago, an ‘iced coffee’ in Australia always referred to strong milk coffee in a tall glass, served with a scoop of vanilla ice cream and topped with whipped cream – deliciously unhealthy!

Coffee from Ethiopia

Ethiopia is the birthplace of coffee and it’s one of the best places in the world to experience the incredible beverage. Walking down the streets of Addis Ababa your nose will get blasted by a sensational aroma of roasting beans, and that’s when you know it’s time have another cup. Traditional Ethiopian coffee is served black, with an optional amount of sugar (many locals like it very sweet). It’s strong and sharp, but smooth with little trace of acidity. Coffee in Ethiopia is often paired with crispy popcorn, which I think, makes the perfect coffee snack. I couldn’t resist having a cup of coffee every few hours while traveling in Ethiopia!

From: etramping com

Friday, July 10, 2015

Mudslide Cookie Frappuccino- Starbucks Secret Menu

Like mudslide cookies, this Frappuccino is chocolaty, rich and oh so delicious. The chestnut praline gives the icy beverage extra oomph, adding to the already decadent flavors. Indulge yourself with this sweet and creamy treat.

Have it for dessert, after a long day, or feel free to enjoy it any time of day: #gotcoffeeus

How to mix it:
  • Mocha Frappuccino
  • Add chestnut praline syrup (1 pump tall, 2 grande, 3 venti)
  • Optional: Add java chips
  • Top with mocha syrup

Sunday, July 5, 2015

New York Coffee Festival in September

New York City. Photo courtesy of Allegra World Coffee Portal.

Two major coffee events from U.K.-based Allegra are coming to New York this September, the inaugural New York Coffee Festival on September 25-27, and a precursor geared toward coffee professionals called the World Coffee Portal CEO Forum.

New York Coffee Festival

In program, the New York Coffee Festival promises to resemble other Allegra Events productions, the Amsterdam Coffee Festival and the London Coffee Festival. Designed as consumer-facing events with strong professional presence, the festivals include booths manned by coffee roasters, equipment makers, and other craft food purveyors. While there are plenty of barista demonstrations and workshops, it’s also heavy only festyle elements, including live music, cocktails, DJs and art exhibits.

The latest London Fest also marked the debut of the Coffee Masters competition, a fast-paced multidisciplinary barista skills tournament that includes a cash prize for the winner. The New York Coffee Festival will include the debut of Coffee Masters USA.

Here’s more from Allegra on the New York Coffee Festival:

Based on the highly successful programs in London and Amsterdam, this inaugural event is an unmissable show for all serious NYC coffee lovers and key industry stakeholders.  More than 10,000 visitors are expected from across the USA and abroad.

The New York Coffee Festival is also the official launch event for the charitable New York Coffee Week™, which promotes the vibrancy of the coffee industry while raising money for clean water and sanitation projects in coffee producing communities. 50% of all ticket sales will be donated to Project Waterfall with all funds directly entrusted to NYC-based charity: water to support their life changing water projects in coffee growing regions. For more information about charity: water and their recent projects, go to

Wednesday, June 24, 2015

Hawaiian Coffee Leaders Reprising Farmer-Focused Cupping Program

A Kona coffee blossom. 2008 Creative Commons photo by Tim Wilson

A consortium of coffee industry leaders in Hawaii is reprising a cupping event introduced last yeardesigned to provide farmers impartial assessments of coffee quality, and help educate them on the factors determining that quality.

The cupping is is not to be confused with the Hawaii Coffee Association’s 7th annual statewide cupping competition, a more traditional quality-focused competition being held on the same day that celebrates the great work already being done by Hawaiian producers. This is less about reaching buyers (consumers, roasters) and more about confidential assessments, information-sharing and quality-building.

“This workshop will focus on the farmer,” Andrea Kawabata, coffee and orchard crop extension agent with the University of Hawaii College of Tropical Agriculture, said in an announcement of this year’s program. “Farmers will learn about their own coffee and will leave with a sense of awareness and understanding of what they can do to improve quality and flavor.”

Kawabata is involved with the college’s Areawide Mitigation and Management for CBB project, in coordination with the USDA, which began in 2013 and is scheduled to run through 2018. Coffee borers have presented huge problems on several parts of the big island, and most recently have been found in Oahu, causing a recent quarantine. While that dark cloud looms over the heads of many Hawaiian producers, the workshop promises to explore numerous other factors affecting the cup, such as water management, fertilization, disease- and pest-mitigation, poor harvest practices, over-fermentation, under- and over-drying, and improper roasting. Says Kawabata, “These factors can cause major production, market, financial, labor and potentially legal risks for coffee growers.”

Lee Paterson, owner of Hula Daddy Kona Coffee, will provide assessments of each participating farm’s parchment and green coffee, while Miguel Meza of Isla Custom Coffees and Ka’u’s Rusty’s Hawaiian will conduct assessments of roasted and brewed coffees. Participating farmers are being asked to bring with them individual bags of parchment coffee, green coffee and some sample of their lightest-roasted coffee. The assessments will be followed by confidential evaluation forms mailed to each participating farmer.

The Coffee Quality Workshop for farmers is being held on July 18, in conjunction with the Hawaii Coffee Association’s 20th annual conference and trade show, which runs July 16-19 at King Kamehameha’s Kona Beach Hotel in Kailua-Kona. 
source: dailycoffeenews com

Friday, May 1, 2015

Brewing Success: Coffee Makes the Workplace Go Round

Over half of the workers in a typical office have a coffee break during the day. But decision makers don’t mind. In fact, 9 out of 10 think a coffee break or two with co-workers increases productivity and improves morale. Perhaps that’s why coffee makers -- and their close cousin the coffee machine -- are so commonplace in U.S. offices.
With all that brewing going on, you may want to switch to bulk coffee orders. It’ll save you time because you don’t have to reorder as often. Plus, it saves your company money. You can order bulk coffee (as well as copier paper, cleaning supplies and many other office essentials) at the Bulk Center. You’ll find many other interesting coffee tidbits in the infographic below. For instance, caffeinated workers have an improved performance and made fewer errors compared to their decaffeinated co-workers. And, for people who sit at their desk and work on keyboards all day, caffeine has been shown to ease pain in the neck, shoulders, forearms and wrists. Studies have even found that coffee breaks bring people together which tends to promote the sharing of professional opinions and encourages creativity. The take away? Better make sure your coffee machine and coffee makers are well stocked and always ready to brew.

Saturday, April 18, 2015

Cafe Toledo Recipe


  • 3/4 oz Bailey's Irish cream
  • 3/4 oz Kahlua coffee liqueur
  • 1 tsp chocolate syrup
  • 5 oz hot black coffee
  • 1/2 oz whipping cream
  • 1 tsp sugar


Pour liquors and coffee into a coffee mug over the chocolate syrup. Sweeten to taste, and top with cream.

Tuesday, March 31, 2015

Galliano Hotshot Recipe


2 parts Galliano herbal liqueur
2 parts hot coffee
1 part heavy cream
1 pinch nutmeg


Layer Galliano, then hot coffee, then cream. Sprinkle with a pinch of nutmeg.

Thursday, March 19, 2015

Greek Iced Coffee Recipe

Directions to use :
1/2 cup coffee
1/2 cup milk
2 tsp honey


Blend with half cup of ice and pour into a coffee mug

Saturday, March 14, 2015

Fria Cafe Italiano Recipe


  • 1 oz Stoli Vanil vodka
  • 1/2 oz Godiva chocolate liqueur
  • 1/4 oz sambuca
  • 1 ozchilled espresso
  • 1 oz cream


Mix all ingredients into an ice-filled shaker. Shake and strain into a chilled cocktail glass. Garnish with ground espresso.

Thursday, March 12, 2015

Brazilian Coffee Recipe


  • 1/3 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 5 cups water
  • 1 1/3 cups strong brewed Folgers Classic Roast® Coffee


COMBINE cocoa, salt and cinnamon in 3-quart saucepan. Add sweetened condensed milk; mix well.
SLOWLY stir in water and coffee over medium heat; heat thoroughly but do not boil. Serve warm.

Brazilian coffee may be stored in refrigerator up to 5 days. Mix well and reheat before serving.

Saturday, March 7, 2015

History of coffee

History of coffee

Coffee was discovered around 1,000 years ago in the region now known as Ethiopia. The first coffee shipment to Europe was around 1615.
From the middle of the 17th century coffee houses were opened in all major European cities and became a meeting place for people from all walks of life. This remains very true today.
Coffee is an integral part of our culture and there are many social aspects to drinking coffee, from ‘coffee breaks’ that offer a welcome ‘downtime’ at work, to providing an occasion for friends and family to connect.

Coffee cultivation

The coffee tree is a tropical evergreen shrub (genus Coffea) and grows between the Tropics of Cancer and Capricorn. The two most commercially important species grown are varieties of Coffea arabica (Arabicas) and Coffea canephora (Robustas).

The coffee supply chain typically involves:

  • farming
  •  processing in origin; this involves removal of the green beans from the coffee cherry – see Figure 1                              
  •  local purchasing
  •  grading and quality control in origin
  • exporting
  • green coffee trading (by one or more traders)
  • manufacturing                                                                            

                                                                                                                                                                                                                                                         Figure 1: Coffee cherry with coffee beans 

Several of these functions may be combined. For instance a farmer may do his own processing and a larger farmer cooperative may do its own grading and exporting. In the case of direct purchasing by the manufacturer, the green coffee trading function is bypassed. 

Coffee producing countries

Coffee is grown in around 70 coffee producing countries.

Figure 2: main coffee producing countries 2011-13. Source: International Coffee Organization

Brazil is the largest producer of coffee and the second largest coffee-consuming nation. Its coffee sector employs over five million people and contributes 40% of the world’s total coffee supply.
Vietnam is the second largest producer of coffee in the world, accounting for 16% of global production. It is the main producer of Robustas. Coffee production in Vietnam creates jobs for more than 1 million workers.

Colombia is the second-largest supplier of Arabica coffee after Brazil. 2,4 million Colombians economically depend on coffee production (25% of the country’s rural population).
Indonesia is the world’s second-largest exporter of Robusta. Indonesian coffee is produced by an estimated 1.5 million smallholder farmers.

Ethiopia is the largest coffee producer in Africa. The EU is the primary market, accounting for 60% of sales. Ethiopia’s 1.2 million smallholder farmers contribute over 90% of production.

Coffee, caffeine and health

Coffee is enjoyed by millions of people around the world and is one of the most extensively researched components in the diet. Taken overall, the research indicates that moderate coffee consumption can be part of a healthy, balanced diet for the general adult population and may even confer health benefits.

Coffee is enjoyed for its taste and aroma but also for its mild stimulant effects on body and mind. Caffeine has been well identified as being the active compound in coffee responsible for this effect.
Caffeine naturally occurs in some 60 plant species of which cocoa-beans, kola nuts, tea leaves and coffee beans are the most well-known. It is also used as an addition in some foods, soft drinks and medicines.

The scientific evidence shows that caffeine does not induce dependence, as also confirmed by WHO. Abrupt cessation of caffeine consumption may however lead to withdrawal symptoms in some regular caffeine consumers but these are generally not severe and of short duration.

Coffee is a contributing source of caffeine in the diet, but is mainly consumed by adults. The EFSA Comprehensive European Food Consumption Database shows that coffee consumption by children is negligible and that of adolescents is very limited. A typical cup of black coffee contains 85mg of caffeine. The exact amount will vary depending on brewing method, strength of brew, cup size and type of coffee bean. A detailed overview on the amount of caffeine consumed in popular beverages is available in this info-graphic.

Coffee drinking is inherently self-limiting. Coffee is most commonly consumed as a hot beverage, savored sip by sip over time. The stimulating effects of caffeine become evident to coffee consumers gradually, and they will naturally adapt their continued consumption to their individual tolerance levels.

The effects of caffeine vary from one individual to another depending on genetics, metabolism, smoking habits, how much is normally consumed and (in case of women) pregnancy. It has long been acknowledged that pregnant women should moderate their caffeine intake to 200 mg per day from all sources. Coffee is much more than caffeine. There are many other components in coffee and the interaction between these components may have health benefits.

Thursday, March 5, 2015

Caramel Latte Recipe



Pour coffee into a heatproof glass , also add syrup. Stir to combine. Top with milk. Serve.

Sunday, March 1, 2015

Coffee Chaser Recipe

Ingredients for One Serving:

  • 1/2 oz Kahlua coffee liqueur
  • 1/2 oz Grand Marnier orange liqueur
  • Five oz hot black coffee
  • One and 1/2 oz whipped cream
  • One tsp sugar


Mix coffee and liquor into an Irish coffee cup and sweeten to taste. Gently float the cream on top, and sprinkle with grated chocolate.

Thursday, February 26, 2015

Caramel Frappuccino


Original recipe for 2 servings.
  •  Two cups ice
  •  One cup strong brewed cold coffee
  •  One cup low-fat milk
  •  1/3 cup caramel sauce
  •  Three tablespoons white sugar


Blend ice, coffee, milk, caramel sauce, and sugar together in a blender on high until smooth. Pour drink into two 16-ounce glasses.

Tuesday, February 24, 2015

Cafe Henry The Third Recipe

For One Serving:

  • 1/3 oz Galliano herbal liqueur
  • 1/3 oz Kahlua coffee liqueur
  • 1/3 oz Grand Marnier orange liqueur
  • 1/3 oz brandy
  • 5 ozhot black coffee
  • 3 oz whipped cream
  • 1 tsp sugar


Rim a cup with sugar syrup and cinnamon sugar. Pour coffee and liquors and sweeten to taste. Float cream on top, and serve.

Sunday, February 22, 2015

Chillout Cafe vol 2- 2010

Coconut Oil Coffee


For 2 servings

  • 2 cups hot coffee
  • 2 tablespoons unsalted butter
  • 2 tablespoons coconut oil


Blend coffee, coconut oil, and butter together in a blender until oil and butter are melted and coffee is frothy.

Wednesday, February 18, 2015

Royale Coffee Recipe

·         1 oz cognac
·         5 oz hot black coffee
·         1 1/2 oz whipped cream
·         1 tsp sugar

Add coffee and cognac to an Irish coffee cup and sweeten to taste. Gently float whipped cream on top, sprinkle with grated chocolate, and serve.

Tuesday, February 17, 2015

Coffee & Cocoa Facial Mask

Coffee and cocoa masks have long been a favorite of beauty. As a combination with coffee, they decrease puffiness in the face and the eye area, brighten skin and wake up complexion.

What You will love the most about this mask is that the ingredients are so readily available in the average person's kitchen and you can use so many substitutions based on what's currently in your cabinets or fridge. 

While coffee or cocoa powder are the staples of this popular mask, you can tailor it for your skin type by adding yogurt or cream and honey if you have dry skin or lemon juice if you have oily skin. If you have super dehydrated skin, oils work as a substitute for dairy.


·         4 Tbsp. unsweetened cocoa powder
·         4 Tbsp. finely ground espresso or coffee beans
·         8 Tbsp. dairy product. Choose whole milk, heavy cream, yogurt almond milk or coconut milk.
·         2 Tbsp. honey (if you have dry skin) or lemon juice 


If you have whole beans, finely grind beans in a grinder. Remember, beans should be finely ground so they don't scratch your face. If you just made coffee, you can use the freshly brewed coffee grounds, although they won't contain as much caffeine.
Mix coffee and cocoa powder in a bowl.
Add the dairy product and stir until a smooth paste forms. You can use less dairy if you like a thicker paste.
Stir in the honey. 

Sunday, February 15, 2015

How to Lose Some Calories with Coffee and Gym Workout

Coffee and weight loss plan has often been debated. Coffee can have both negative and positive effects on your health, also depending on how it is consumed.
If you already on a daily coffee habit, you aren't likely to want to give it up in order to lose weight, learn now how coffee’s positive attributes will be essential. You can see below covers how to lose weight with coffee by keeping a few key considerations in mind.

Consume coffee with care, and fit it into your weight loss plan. Rapidly coffee consumption can lead to increased stress levels and insomnia, which can lead to overeating. Try to reduce your coffee consumption to one or two cups per day, or try switching to decaf.

Do not use cream and sugar. This is extremely effective technique for losing fat with coffee. If you use cream and sugar to your coffee can be like caloric content of a candy or more. But you can always use skim milk and sugar-free sweeteners instead.

Avoid specialty coffee beverages even adding cream and sugar to a cup of brewed coffee is drinking the large flavored espresso.
These drinks consist large amounts of milk and sugar syrups and can contain a calories as a whole meal.

Try having coffee after your dinner to reduce cravings, it have role as an appetite suppressant. Drinking coffee after your dinner each night may help you to reduce your cravings for dessert or snack foods before bed.

Have a coffee before a workout can increase your energy and alertness, which can help you to undertake a more focused workout. Coffee also can help dull joint and muscle pain. Avoid drinking coffee immediately before workout, as the acid coupled with the agitation from exercise may lead to an upset stomach.

Wednesday, February 11, 2015

Cafe Americano

Ingredients for one serving:
  • One shot espresso coffee
  • Steamed milk
  • Raw sugar cube
  • Boiling water
  • Make a shot of espresso , and pour it into a 6-ounce cup.
  • Add boiling water into the cup until the coffee reaches the top.
  • Have steamed milk on the side to add, along with a sugar cube.