Basically, organic coffee is a product grown in a way that offers very little environmental impact. The goal of organic coffee farming is to produce beans while maintaining soil fertility and building biologically diverse agriculture without the use of toxic fertilizers and pesticides. Many organic farmers fertilize with compost, and use disease resistant mulch. For crop rotation, organic farmers will plant fruit and nut trees to replenish the soil with nutrients and maintain good quality soil. Third-party agencies accredited by the US Department of Agriculture verify organic production, and will give the title ‘certified organic’ to coffee beans that are grown to meet the USDA standards.

To obtain a title of ‘certified organic’ in the United States, a coffee grower must prove that certain growing conditions have been met. First, the farmer must have a crop rotation plan to control for pests, prevent soil erosion, and to prevent loss of soil nutrients, which would occur if the same crop was planted in the same field each year. Also, the coffee beans must have been grown on land that has not had toxic pesticide or fertilizer use at any time within the last three years. Finally, there must be a large enough space between the organic coffee and the nearest conventional crop to provide a buffer against contamination.

An added benefit of organic coffee beans is that they are typically produced by shade-grown coffee trees. These shade grown trees, which have been replaced on conventional farms by a variety of coffee tree that can grow in full sun, provide a habitat for migratory birds and wildlife. The large trees that provide shade help reduce topsoil loss, and the birds that migrate through are a natural defense against bugs and pests. The shade trees, which were standard before the industry become commercialized, mature less quickly than the full sun variety, and are thought to produce a better tasting coffee bean.

Organic coffee is grown in many countries, with the leading producers of Mexico, Costa Rica, Peru, Guatemala, and Nicaragua. Brazil, Colombia, the Dominican Republic, Venezuela, and the Philippines are also home to organic coffee farms. Even the United States grows organic coffee in Hawaii. Though organic farming is more labor-intensive, certified organic farmers are paid about fifteen cents more per pound for organic coffee than conventional, which is a large increase considering that some farmers only receive ten cent per pound total. Organic certification costs nearly three hundred and fifty dollars, which sounds affordable, but is quite costly when you consider that some of these farmers make only one thousand dollars total profit in a year.

Organic decaffeinated coffee beans offer an interesting challenge, because although they may be grown to meet organic requirements, conventional decaffeination uses methylene chloride to remove the caffeine from the coffee beans. This chemical is prohibited in organic production, so to maintain organic status the caffeine must be removed with water, known as the ‘Swiss Water’ process.

While a stamp of ‘certified organic’ can provide consumers with a label to look for when searching out organic coffee beans, there are still dishonest people out there looking to capitalize on organic demand. For example, organic coffee is usually shade-grown, but some beans that are shade-grown are not organic; the label of shade-grown can mislead people into thinking that a product is organic while actually the shade grown coffee has been grown using toxic chemicals. Also, tastes can vary between conventional and organic coffee beans, so you must be patient in finding the right organic blend. Buy small quantities of beans at first to figure out which you like best, or ask to sample brewed organic beans before you purchase them from a coffee store. Before buying organic, do the research on accredited certification agencies and individual coffee growers to ensure that your extra money is actually benefiting true organic coffee farmers.

With some products, organically farmed items can cost consumers twice as much as the conventionally farmed variety, but such is not the case with organic coffee. A one-pound bag of regular Italian Roast coffee from Starbucks will set you back $10.45, while the same size bag of organic coffee beans from Mexico costs $13.45. To many, the extra three dollars per bag is worth knowing that the beans were grown in an eco-friendly way.

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What is Oolong Tea?

Tea bushes produce three different kinds of tea. The types most individuals are familiar with include black tea – the kind you find in standard tea bags – and green tea – lauded for its many medicinal properties. Black teas are fully oxidized before drying and green teas are unoxidized. Oolong tea is somewhere in between the two; ranging from 10% to 70% oxidation. That means it possesses some of the properties of both black and green teas.

The word oolong means “black dragon” in Chinese. The origin of the name as it pertains to tea is not definite. There are several legends concerning a man named Wu Liang (later Wu Long or Oolong) who was picking tea leaves and was distracted by an animal, possibly a river deer. By the time he killed the animal and returned to the tea, it had already partially oxidized. He chose to drink it anyway and the result was a wonderful brew. Rumor has it that he shared the mellow, aromatic tea with his neighbors, who began referring to it as Wu Liang tea.

Others believe that oolong tea merely got its name because the leaves of this partially oxidized tea look like tiny black dragons that arise when you pour hot water on them.

Oolong has half the caffeine of black tea and about twice as much as green tea. The flavor of oolong, however, resembles neither green nor black. You may find its aroma stronger than that of other varieties but oolong is rarely bitter.

History and Origins of Oolong Tea

The origin of oolong tea goes back about 400 years ago to Fujian Province in China at the end of the Ming Dynasty. In particular, the area around Mt. Wu Yi Shan has been dubbed the most conducive area in the world for the cultivation of tea because of its ideal average temperature (about 18 degrees C) and other climatic conditions. Much of the oolong produced today still comes from Fujian Province, where they so value this tea that they have developed a special way to drink it using tiny teapots and cups.

For decades, oolong was a very expensive and difficult-to-find tea, especially in North America. However, in the 1990s, several specialty tea companies began canning oolong tea and making it more readily available to the general public outside of China and Japan. Today, it’s not nearly as hard to find as it was a decade ago.

How Oolong Tea is Made

Only trained craftsmen are involved in the production of oolong tea and the process of making it is always carefully followed. The tea leaves are picked when ready and then exposed to the sun for a determined period of time. They are then moved indoors to dry and begin fermenting. Experienced tea makers know exactly when to halt the fermenting process to produce excellent oolong – preferably when the leaves are about 30% red and 70% green. The leaves are then hand-rubbed to generate good aroma and flavor and then dried using charcoal. When the process is complete, a “tea master” checks the quality before allowing the tea to be sold.

Health Benefits of Oolong Tea

The Chinese have long recognized the benefits of drinking all types of tea. In particular, oolong tea is known to help fight obesity by activating the enzyme responsible for dissolving triglyceride (fatty deposits) and enhancing the function of fat metabolism. Also, the large amount of polyphenols found in oolong tea help prevent tooth decay and slow down the production of free radicals, which are known to accelerate the aging process. Herbalists believe that this tea can also improve kidney and spleen health.

Disadvantages

The only known disadvantage of drinking lots of oolong tea is the development of insomnia due to a large intake of caffeine. In addition, excessive amounts of tea of any sort can discolor the teeth.

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These days, sports drinks are “in”, even for those who don’t necessarily spend lots of time working up a sweat. Experts, however, have debated the necessity of including these drinks in one’s diet, especially for those who don’t exercise regularly.

The First Sports Drink

Sports drinks aren’t new, but the number of different ones marketed to the general public has increased greatly in the last decade. Just about everyone, however, is familiar with the first sports drink that arrived on the scene – that yellowish-green juice-type drink known as Gatorade®.

Gatorade was developed in the mid-1960s at the request of a University of Florida football coach who was looking for something to help his players make it through a long, hot game without “wilting.” He enlisted the help of four university physicians, who determined that the fluids and electrolytes the players lost through sweat were not being replaced, and the large amounts of carbohydrates the players’ bodies used for energy were not being replenished. Simple water was not solving the problem, so the researchers concocted a drink that would specifically address these issues.

Sports Drinks vs. Water

When the average person is thirsty, they reach for a glass of water. This happens for a number of reasons. Water is a great thirst quencher, it’s inexpensive, and easy to come by. Our doctors have told us for decades that we should drink 6-8 glasses per day to enhance good health. However, researchers determine that for every 15-20 minutes one engages in exercise, they should drink about 4-6 ounces of water. For the typical person who exercises between 30 and 60 minutes two or three times per week, this is easy to achieve. But for professional athletes who exercise hard and long, this might not be the answer. Furthermore, fitness experts argue that because water is bland, most people don’t drink as much as they should during strenuous exercise.

Sports drinks, on the other hand, tend to hydrate better merely because the good taste causes individuals to drink more. Today’s popular sport drinks, such as Powerade®, All Sport®, Power Surge®, and others, come in a plethora of colors and flavors, making them more attractive than plain old water. Sports drinks are also “in fashion”, so teens and others who are merely interested in drinking something trendy will reach for these drinks rather than something that would better meet their needs. Health clubs and other fitness facilities also tend to push these drinks to their customers, touting their energy-boosting, electrolyte-replacing qualities.

Who Needs Sports Drinks?

Controversy has arisen, however, as to just when a sports drink is necessary and who should be drinking them. Indeed, if you’re a professional football player who gives 400% for 3 hours on the football field, a drink like Gatorade is exactly what you need to keep the chemicals in your body balanced. If you’re a marathon runner, these same drinks will help you make it through 26.2 miles.

But what if you’re just a casual exerciser? What can sports drinks do for you? While many experts believe that you’ll nevertheless benefit from such beverages, others believe that choosing them over water has its definite drawbacks.

Most sports drinks contain only a minute amount of the essential nutrients a body needs each day, so unless you need the beverage to boost carbs or replace electrolytes, chances are that sports drinks really provide no distinct advantages for the average person. As a matter of fact, some argue that those who consume these drinks actually consume lots of unnecessary calories and plenty of excess sugar. Nutritionists suggest that if you enjoy drinking sports drinks, you should eliminate the extra calories from some other portion of your diet.

To Drink or Not to Drink

For the average person, the decision as to whether to continue enjoying sports drinks comes down to personal preference. If you enjoy the taste, drinking these is no different than drinking a soda. If you’re not a professional athlete, just be sure to use them in moderation.

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The USDA (United States Department of Agriculture) has set up guidelines for organic milk which must be produced following four basic principles. First, organic milk has to come from cows not treated with rBGH (bovine growth hormone), which is used among conventional milk farms to increase milk production. The cow must also be kept free from antibiotic use. Any sick member of an organic herd that needs antibiotics due to illness can be treated, but must be kept separate from the organic herd for a full year. Third, the cow’s food must be grown pesticide free – most cows eat either grasses or grains, and either one must be produced by organic farming (the use of organic feed may actually help to support organic farming practices as the demand for organic feed is increased). Finally, the cow must have time to graze freely in pastures during the growing season. Currently, the exact amount of grazing time is unspecified; this final principle has caused controversy within the organic milking community as some larger producers only provide a short amount of grazing time for their cows, keeping them in feed lots for most of the year.

Though the health benefits of organic milk are highly debated, research presented by the Danish Institute of Agricultural Research showed organic milk to have higher levels of vitamin E, omega 3 fatty acids, and antioxidant levels than conventional milk. Milk was tested in cows from organic farms and conventional farms, with organic cows producing milk 50% higher in vitamin E and 2-3 times higher in beta carotene and antioxidants lutein and zeaxanthine (thought to ward off infections and diseases). This study concluded that the increased nutritional benefits were due to the organic cows being allowed to graze freely on grass as opposed to being kept in holding pens or feed lots.

Although many organic milk consumers buy organic to avoid antibiotics and growth hormones, many really are more scared by speculation – not the facts. The rBGH used to treat cows and increase milk production is actually a protein hormone that would be digested in a human’s gut if any were present in consumed milk. This BGH increases a certain growth factor in cows (IGF-1); IGF-1 is only slightly higher in milk from BGH cows than milk from non-BGH cows. High IGF-1 levels in humans are thought to increase risk for cancer but, humans produce more IGF-1 in saliva and digestive secretions each day than could be ingested with 95 quarts of conventional milk. High IGF levels are more closely related to obesity and diets high in saturated fat. Also, conventional cow’s milk is routinely tested for antibiotics before it is allowed into the marketplace. If a test shows any level of antibiotics, the milk is not sold. The real difference in organic milk comes from the organic cows’ ability to graze freely on organic grasses.

Unfortunately, buying organic milk does not guarantee that you are buying milk from open pasture grass-grazing cows. Roughly 30% of organic milk sold comes from confinement dairies where the cows are allowed very little pasture time. Hundreds of organic farmers and organic milk drinkers are pushing for stricter USDA guidelines on the amount of pasture time that must be given to organic cows so that all organic milk is produced under the same conditions. Some smaller local diary farms that are not certified organic will allow their cows to graze on pasture, so picking up milk from a local farmer may be a good option to ensure that the milk your family consumes has the higher nutrient content of grass fed grazing cows.

Now accounting for 3% of the entire milk market in the United States, organic milk has an annual growth rate of 23% in a time when total milk consumption decreases by 8% each year. It is available in many large grocery chains including Wal-mart. Not all organic milk is the same however; some organic farms use less than ideal methods to produce organic milk, narrowly passing vague USDA regulations. If you are really interested in buying the healthiest milk available, see if any local dairy farmers sell their milk nearby, and ask about their farming practices – you can support local growers and possibly buy healthier milk at a lower cost. If that is not available, research the organic milk brands that are in your supermarket. Find out which one has the best production practices and buy that one; until the USDA creates stricter guidelines for organic milk producers, each consumer will have to research and choose wisely when buying organic milk.

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Too bad! A good cup of tea is a real treat. As a matter of fact, more and more individuals outside of Britain and its colonies are discovering its great taste. Coffee shops, popular in America, are adding more and varied teas to their menu, allowing uneducated tea drinkers to learn the ins and outs of proper good-tasting tea. Tea shops are also springing up in many countries, offering fine imported teas of many flavors.

If you’re a fan of this fine beverage and you’d like to serve tea in a proper manner, the process is simple once you’ve got all the required pieces in place.

The Table

The proper setting for your English tea can be nearly as important as the tea itself. Get ready to enjoy the tea by setting a pretty table that your guests can enjoy. Include china cups and saucers if possible, a dainty linen table cover, matching napkins, and perhaps a floral centerpiece. If you’re serving food with your tea, be sure to provide the appropriate size plates. It’s okay to mix and match if you don’t have enough tea cups of the same pattern. As a matter of fact, it adds a little extra whimsy.

The Pot

A proper English tea always comes from a pot, brought to the table on a tray along with sugar, a sugar holder, a milk pitcher, tongs for sugar cubes, a napkin, a spoon, a saucer, and – of course – a cup. (Some of those items can already be on the table, if desired.)

When the process begins, the teapot should be warm – never cold or at room temperature. This allows for the tea to stay hot longer. It’s best to warm the teapot in the oven, on the stove over low heat, or by placing it in a tub of boiling water. Invest in a “tea cozy” that wraps around the pot, which will also keep the water hot for a longer period of time.

Preparing the Tea

“Real” British tea is made with loose tea leaves, but if you’re concerned about having the leaves appear in your cup, you may use a filter or diffuser. If you’re using leaves, put a teaspoon of tea per cup in your warm teapot. Fill it with freshly boiled water (never boil water twice), stir slightly, and allow it to “steep” or sit for between 2 and 5 minutes, depending on the strength you seek. Stir it again before you serve. You may wish to add milk and/or sugar before you serve (the British way!) or allow your guests to add it as they wish.

If you find that the tea is not the taste you were seeking, you can make a few changes. First of all, try using less tea per cup. The tea you’re using may be particularly strong and not require as much to make a good cup (or cuppa, as the British say). You might also want to switch the type of tea you’re using. Ask your local tea expert what teas might be more suited to your taste or try some of the most popular British teas, which include Darjeeling, Earl Grey, English Rose, Orange Pekoe, and Imperial Gunpowder. All are decidedly different so it might be prudent to take a taste test before you buy.

Pouring the Tea

To avoid having the tea spill from the top of the pot, always place one hand on the lid so it doesn’t slip. Pour slowly to avoid over-pouring. If you wish (or if your guest prefers), you may use a strainer so that tea leaves do not gather in the cup.

When everyone is seated and served, it’s time to enjoy your tea!

Goodies

A proper tea, especially an afternoon tea, is served with small treats including cookies, tiny cakes, scones, or even small sandwiches and other finger food. The fancier and more elegant the better!

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Good coffee cannot be made with poorly-ground beans therefore; coffee grinders are a very important part of making coffee or espresso. Two basic types of grinders exist, the blade grinder and the burr grinder. Least expensive of the two is the blade grinder, which has a metal blade inside to chop the coffee beans. You are able to control the fineness of the coffee beans by how long you let the grinder run. Problems with the blade grinder include uneven grounds which can lead to inconsistent brew quality, and heating of the grounds by the spinning blade causing the coffee to taste burned. Braun and Cuisinart both offer blade coffee grinders that are durable and cheap, and worth using for the coffee novice. Burr grinders crush beans between a grinding wheel and a non-moving surface, which allows for a more consistent and quiet grind. These grinders will not clog with oily or flavored coffee beans. The Gaggia MDF ($150.00) is a solid burr grinder that can be used for coffee or espresso grinding. It is a reliable machine that will last a very long time with a little cleaning and servicing here and there. For the very selective connoisseur, the Anfim Burr grinder ($500+) is a top quality grinder that is very quiet and out-performs many other expensive brands.

Perhaps even more important than grinding is coffee storage – even a well ground stale bean will not taste good. Whole bean coffee, once opened, will stay good for one to two weeks, but must be kept in an airtight container out of the sun (rolling up the coffee bag is not enough to protect the beans). Because coffee beans will absorb tastes and flavors from cheap metal or plastic, use of a glass jar or one with a non-contaminating surface is best. La Pavoni ($18.00) makes a green glass jar with sealable lid which protects the beans not only from fresh air, but from the sun as well. Another very good glass jar is the Bodum Yokhi 32 ounce ($8.50), which is very inexpensive, can be cleaned in the dishwasher, and is made out of borosilicate glass which will not absorb any smells. The Cadillac of coffee storage jars has to be the Bean Vac battery operated vacuum coffee canister ($39.95) which will create a vacuum seal by the push of a button in under a minute. Vacuum storage will add significant life to coffee beans, and the inner sleeve of the container is made of high heat ABS, a plastic specifically made for chemical resistance. The Bean Vac has a very stylish stainless-steel appearance, and it can be used for travel because it is cordless!

Now, almost every coffee drinker out there seems to have a certain mug that they prefer to use each day for their coffee. Maybe it’s just a habit, or maybe coffee tastes better out of a ‘seasoned’ mug. In any case, there are literally thousands of different sizes and types of coffee mugs available, ranging from personalized mugs with pictures of family or friends, to mugs with catchy phrases, to plain white cups. For everyday drinking, it is really up to each individual coffee drinker as to which mug is best, although a bigger mug (whatever the design) does allow fewer trip back and forth to the coffee pot. The real difference in coffee mugs comes to those that travel; one stands out above the rest, and was even voted “best mug” by the Wall-Street Journal. This mug, made by oDelish Baking Company ($22.95) holds 18 ounces of coffee, is completely spill-proof when the lid is on, and even converts to a left-handed model for those lefties out there! It comes in stainless steel, pearlescent blue, or fire engine red, and is a must-have for any coffee drinker on the go.

Coffee accessories are a very significant part of brewing, drinking, and enjoying a good cup of coffee. More importantly, making good coffee at home can save you money, and cut down on waste (to-go cups from coffee shops are not good for the environment!). Find your favorite accessories, and if you do happen to need coffee on the run, have the barista use your awesome new travel mug instead of a Styrofoam cup; not only is your mug more stylish, but it will help you conserve natural resources as well!

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Though not harmful, coffee is not entirely innocent either; as a stimulant coffee can be addictive and could cause jitters and anxiety when consumed in large amounts. Coffee can also stain teeth, giving daily users a yellowed smile. Burns from hot coffee are quite common as well, so coffee drinkers must be careful when handling hot pots or downing a freshly made cappuccino or latte. In people with frequent heartburn, coffee, even decaffeinated, will stimulate the secretion of stomach acid, possibly initiating a bout of indigestion; in some cases, this can be avoided by drinking coffee very early in the day, or consuming small amounts at a time.

What coffee will not do, as research over the past few decades has suggested, is cause cancer, stomach ulcers, breast disease, or gallbladder disease. As it turns out, one study linking coffee consumption with pancreatic cancer is now used as a model for flawed study design. Apparently, researchers in that study examined a number of factors besides coffee intake as causes of pancreatic cancer, which lead to misguided results that have since been discredited. When the results of earlier coffee studies are analyzed, they do not provide sufficient evidence that moderate coffee consumption causes a significant health risk even among patients with cardiovascular problems.

Today, scientists have shifted their focus on coffee from studies of negative health effects to studies of positive health benefits of coffee consumption. New therapeutic uses of caffeine and coffee are being introduced to health care practices. Premature babies and newborns that have undergone surgery are given caffeine to stimulate breathing, and it is thought that caffeine can be used to help asthma patients because it works to dilate airways. Coffee also may be used as a treatment for constipation, and may protect against the pain of gallstones. A study done in 1999 showed a decreased risk of colon cancer in coffee drinkers compared with non-drinkers, but no specific recommendations have been given for consumption to prevent colon cancer as of today. Although coffee does not seem to combat the effects of Parkinson’s once the disease has taken hold, very recent studies have shown a reduced risk of Parkinson’s disease development in coffee drinkers.

Beyond those therapeutic effects of coffee, it also increases endurance in long distance running and biking, and improves cognitive function in people who consume it (probably why many people drink it in the morning). For those that are using coffee due to sleep deprivation, it is best to consume 2-3 ounces of coffee every hour instead of drinking it all at once. Because coffee consumption is spread throughout the day, the alertness is kept up for a longer period.

Although coffee is relatively safe and will have no adverse health effects on the majority of the population, there are probably rare cases of people who should avoid caffeine because of its stimulating effects. Fortunately, these people already know who they are (people with irregular heartbeat or other heart conditions), and know what to avoid. Also, pregnant women may want to avoid coffee because caffeine will be passed through the placenta to an unborn fetus. While research has shown moderate coffee consumption to be safe, high levels of caffeine of over 300 mg per day may cause increased risk for miscarriage and low birth weight.

To combat the financial health risks of coffee, consider brewing coffee at home instead of getting a cup from a local chain each morning. Or, if you just cannot make the same quality of coffee, try trading off by brewing every other morning at home so that you can still enjoy the taste of your favorite drink order, but save a little money as well. Try visiting different coffee shops to see whether a local mom-and-pop store has better prices than a coffeehouse chain.

Go ahead and enjoy your coffee! Do not let old wives tales and ancient flawed studies discourage your enjoyment each morning. New therapeutic uses of coffee have been discovered quite recently, and the quest for proof of more health benefits continues. You can rest assured knowing that the health effects of coffee are actually quite positive in many cases. If you want to become healthier, focus on increasing exercise or decreasing fat intake; coffee is not your enemy!

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Well over 2.5 billion cups of coffee are consumed world-wide, every day. It is estimated that in the U.S. the average person consumes over 25 gallons of coffee per year (I believe that estimate to be significantly on the low side….). Over 150 million people in the U.S. consume coffee regularly, and 60% of U.S. coffee is consumed in the morning hours. It is considered an insult not to offer guests a cup of coffee in your home (…in the southern U.S, anyway). As a member of the Civil Air Patrol, and the Red Cross Disaster Relief Team, I can testify to the the fact that the first thing we do upon arrival at a disaster scene is to pass out coffee and blankets to victims. No other beverage has the ability to warm your heart and soul like a good hot cup of coffee. The mere act of offered someone a cup of coffee has deep social and spiritual meanings attached to it.

Coffee is unique in other ways, as well. It is one of the few agricultural products that are produced almost exclusively in developing countries, but consumed mostly in industrialized ones. Over 25 million small coffee producers depend on coffee for their livelihood. Without coffee, they would have nothing. In Brazil alone (which produces a superb coffee that makes up around 1/3rd of coffee blends world-wide), over 5 million people are employed in coffee production, which is hand-labor intensive, and requires daily attention. So far, coffee production has not been compatible with any automated processes. So that cup of coffee you are drinking not only has the heart and soul of the earth it was raised in, but also of the people who lovingly produced it.

This brain-boosting beverage also has an ugly secret…and it is that all coffees are not created equal. There are many factors that effect the price of what you paid for that Styrofoam-cupped repast you bought at a convenience store on the way to work. Different varieties bring different prices, and the prices on the world market are effected by many factors, both physical and political.

On the world market, coffee is one of the more important commodities, especially in futures-trading. Coffee futures are traded on the New York Board of Trade. A Futures Contract is just a fancy way of saying that a contract is signed to purchase future units based on an estimate of what the market will be doing at that time. This type of speculation can effect the price you pay for coffee.

International coffee prices are monitored by the London-based International Coffee Organization. While they have no control over prices, they do keep a close eye on them. The coffee prices themselves, like other commodities, are dictated by the available supplies, the amount of trading, and the demand for the product. Coffee was very consistent at around $1.00/lb (US) on the world market until the late 1980s. The collapse of the International Coffee Agreement, the end of the Cold War in 1991, the expansion of Brazilian Coffee plantations, and Vietnam’s entry in to the coffee market in 1994 (they produce tons and tons of hideous-tasting Robusta beans that are used as ‘fillers’ in ‘Bargain’ retail coffee blends….) all combined to bring the price of coffee to .41¢/lb. The rise in popularity of specialty coffees, and coffee shops, the internet, and a general improvement in world relationships has shored-up the coffee market significantly, and the price has slowly worked it’s way back up to previous levels.

New purchasing and marketing models do not even show up on the commodities exchange, so the figures may not even be accurate. For instance, Starbucks buys almost all of its coffee through multi-year contracts that pay double the market value. This results in a larger quantity of better quality coffee making it’s way to your cup, at a price you are willing to pay, that keeps the producers in business, and everyone wins. Another new market is the internet, which allows consumers to purchase coffee directly from importers, at prices that make everyone happy, from producer to consumer.

The variety of coffee does effect the price somewhat as well. Certain beans are in higher demand, produced in limited quantities, and bring a higher price. Like grapes, coffee only comes in two basic species, Arabica, and Robusta. Robusta coffee is horrible and harsh no matter where it is grown, but is is much cheaper to produce, more prolific by an exponential amount, and is used as a ‘filler’ in some cheap coffee blends to stretch the supply of the higher-quality Arabica varieties. Arabica coffee is effected by the environment, and soil that is is grown in, even more than wine grapes. This results in may varieties with completely different flavors and characteristics, depending on where, and how they are grown. Some examples are:

• Bourbon-named for the island it was originally grown on, Bourbon Island, in the Indian Ocean. The island has since been renamed as Reunión. The main coffee exported from Columbia, also known as Colombian Supremo, is Bourbon, transplanted in Columbia. It is heavy bodied, robust, and is very aromatic with a wonderfully bright acidity. It makes up the major part of most US retail coffee blends such as Folgers, Maxwell House and others. Colombian Bourbon makes up around 12% of the world market in coffee.
• Jamaican Blue Mountain-one of the most expensive, and sought after coffee beans in the world. Considered the ‘Champagne’ of coffees, 80% of this delectable bean goes to Japan, where coffee aficionados pay $100.00 per cup, or more to experience this liquid Nirvana. Medium-bodied with a very complex flavor. It has musky, earthy, almost sensual overtones with no acidity. This is the coffee that is used as a base for Tia Maria Coffee Liquer. While not my #1 favorite, it is certainly on my Top 5 list. I always keep some on hand.
• Ethiopian-There are a few sub-varieties, but the all have similar characteristics. Ethiopia is the birth place of all coffee, and this coffee is almost like a return to the womb. One of my favorites, it has a wonderfully feral character with a soft floral aroma, mild-tasting, but with the promise of wanton, uninhibited flavor-debauchery, and an intense finish that leaves the taste buds feeling completely ravished. It is easy to see why this coffee is in high demand. It does not command the same price as Jamaican Blue Mountain, but it is well worth the effort to find a supply of it. You will not be disappointed.
• Kenya AA-Similar to Ethiopian, but a little less intense. Kenyan AA has a wonderful ‘winey’ character, crisp acidity, a stoic body and smooth finish. My favorite all-around coffee.
• Java-not a great coffee, but one of the most widely traded throughout history, especially by the Dutch. Strong, harsh, bitter, and not very aromatic, it’s name has become a slang term for less-than-stellar coffee. It is still used extensively as a filler, many times in place of Robusta. so they can state on the label that the coffee blend is ‘100%’ arabica.
• Brazilian Santos-currently the most used coffee on the planet, making up 30% of the world coffee market. Smooth, mildly aromatic and right down the middle on body, taste, finish and aroma. While great by itself, it it most often blended with Colombian Supremo to create various ‘Breakfast Blends’ very popular with morning coffee-drinkers because it has a wonderful medium taste, while being gentle on still semi-comatose central nervous systems.

There are many other varieties, and each commands a price range based on it’s popularity at the time.

Another factor that has an effect on the price of your coffee is the way it is grown. Most small coffee producers grow ‘Shade Grown’ coffee, which means the plants are grown under a rainforest canopy of fruit trees. Organic Shade Grown means that chemical insecticides, and fertilizers are not used, but natural ones can be. Natural fertilizer is one of those things like Magic Tricks and sausage. It’s more enjoyable if you don’t know how it is done….. Shade Grown coffee is very environmentally friendly, and is sustainable. More and more larger coffee ‘plantations’ are using Sun-grown techniques. Mostly under pressure from the United States, with financial incentives and assistance offered, larger growers are destroying the rain forests to grow faster-maturing, but lesser-quality coffees in direct sunlight, using tons of chemical fertilizers and pesticides. These coffees make up the bulk of retail
‘grocery-store’ brands in the US. Not only does this destroy the remaining rainforests, but also the surrounding ecosystems with agricultural pollution. In many cases, DDT (illegal in the US) is used.

One of the best things to happen for coffee in recent years is the advent of Fair Trade coffees. These are produced by small growers banded together in ‘Co-ops’, allowing them many of the advantages of larger plantations. Most Fair Trade coffee is Shade-grown, and Organic. Fair Trade coffees can offer you the best value for your money.

Here is how the coffee market works. It is a ‘chain’ with many links, all of which can effect how much your daily dose of Folgers is going to cost you. Coffee is purchased from growers by exporters, also known as Coffee Coyotes. Some of the larger plantations sell directly to big international importers under contract. The rest of the world’s green coffee beans are bought by importers. Importers have large sums of money available to buy the best coffees beans from all over the world. Then they accumulate large container-stores of these coffees, and either sell them off in batches, or sit on them to effect world coffee prices. Batches are sold to roasters, who lack the capitol to bid against the well-heeled importers, and have to depend on their good will to stay in business. Roasters get the maximum amount of profit in the chain. They get the highest mark-up. In the U.S., there are around 1200 large commercial roasters, who in turn sell their roasted prepackaged coffee to large retailers like Folgers, Maxwell House and Millstone. There are also many small specialty roasters that sell directly to consumers, and coffee shops that roast their own coffee. And, a growing number of consumers, like myself, have discovered the joy of roasting their own coffee, and buy green coffee direct from growers and importers online, or mail-order.

As stated before, coffee futures are also traded as a commodity on the New York Exchange under the ticker-symbol KT. Coffee futures is a volatile market that changes rapidly due to a lot of things that have nothing directly to do with coffee, such as politics, wars, toppled regimes, and so-on… It is not a market for the faint-hearted. Entire fortunes are gained and lost in a single day in this high-risk venture.

Now you know why all coffees are not created equal, and why you have to pay $9.00-$15.00 per pound for your favorite coffee. It’s just my opinion, but even if I have to pay $20.00/lb (which some of my favorites approach), I still consider coffee a bargain, because no matter how bad things get, few things have a more positive effect on your attitude than a good cup of hot coffee.

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What is White Tea?

White tea is the least processed of all teas on the market. The only processing performed on these beautiful silver buds and leaves is steaming and drying. Because processing is kept to a minimum, white tea contains many more nutrients than either black or green tea, which is why herbalists and other health gurus are proclaiming it to be the ultimate health tea.

White tea gets its name from the silvery white hairs on the unopened buds of the tea plant and is actually quite pretty when brewed. Most describe it as having a light, delicate taste with no bitter aftertaste. It’s slightly sweet as well, eliminating the need to add excess sweeteners like sugar. White tea also has less caffeine than either the black or green varieties.

History of White Tea

Though tea has been a popular drink for more than 5,000 years, white tea didn’t become a fad until during China’s Song Dynasty, which occurred between the years 960-1279. It is said that this pure white tea was a favorite of several emperors, including Hui Zong, who served from 1101-1125 and was obsessed with finding the perfect tea.

A special tea ceremony, which became known as the Song Tea Ceremony, accompanied this silvery tea powder ground from white buds and leaves. It became the inspiration for the Japanese tea ceremony still practiced today.

At the end of the Song Dynasty, however, white tea was considered passé and was abandoned in favor of other loose leaf teas. It wasn’t until the end of the 19th century that white tea once again became fashionable in China and it was only recently introduced to Europe and North America.

Making White Tea

If you’ve already purchased or shopped for white tea and wonder why it’s so costly, the answer is in the harvesting. Plants that produce white tea buds and leaves must be carefully tended for a number of years before they even produce their first crop.

Once they’re ready to be harvested, the time and work involved is great. Each spring, white tea buds must be picked by hand and only some leaves will be chosen for the honor of becoming this unique tea. Harvesting weather must be ideal, with no rain or frost.

After picking, the white buds and leaves are steamed and dried at a slow pace. The leaves remain unrolled and will only be slightly oxidized.

The leaves will then be fashioned into several different types of white tea, with the main varieties most often known as Silver Needle, White Peony, Long Life Eyebrow, and Tribute Eyebrow. Sub-varieties of those four types may also be available, and many are named after the region in which they are grown.

Preparing White Tea

Most white tea will be purchased in loose leaf form rather than tea bags. If you’re preparing a single cup of white tea, use about 2 teaspoons per cup. Brew the leaves in very hot – but not boiling – water for about 3 to 5 minutes. White tea can be re-brewed for a 2nd cup. As a matter of fact, some experts recommend it, noting that you’re more likely to garner all the nutrients from the leaves if you brew them twice.

Health Benefits of White Tea

Of all the teas available, white tea – because it is the least processed – has the highest number of antioxidants. These antioxidants fight against certain cancer-causing cells and are said to help stave off such cancers as the colon, prostate, and stomach varieties.

It’s also believed that white tea thins the blood, lowering blood pressure and cholesterol as well as the risk of heart attack and stroke. Herbalists claim that white tea is also a natural killer of bacteria and viruses and can strengthen the immune system, helping individuals avoid colds and flu. White tea’s attack on free radicals also help keep skin healthy and lessen the affects of aging.

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What is now recognized as the American latte began in Italy as the caffè latte, literally meaning coffee and milk. A drink that remained entirely Italian until the 1980s, the caffè latte began its ascent into popular culture during the coffee craze that originated in Seattle and then spread throughout the rest of the United States. Much of the latte’s success has to do with Starbucks, the coffee giant that helped introduce many of the coffee drinks that we know and love today.

Presently, a latte drink is prepared as one-third espresso and almost two-thirds milk, with a slight bit of foam on top. Espresso is a concentrated coffee drink made by forcing hot water through coffee beans that have been ground to a fine powder. The espresso has more caffeine, a more intense flavor, and thicker consistency than coffee. The intensity of espresso makes it very fit for mixing with milk because although a latte may only have one part espresso versus two parts milk, the coffee flavor remains strong, as do its energizing effects.

To add confusion, the latte is one of many espresso and milk drinks; others such as the cappuccino and flat white are very close relatives. If you happen to accidentally order a cappuccino instead of a latte, or the other way around, have no fear the drinks are quite similar. The difference between these espresso drinks has to do with the proportion of milk to the proportion of froth that tops the espresso base. Froth (or foam) comes from the steaming of milk, where hot air is incorporated into the milk via a steam wand. A cappuccino will have approximately one-third foam, one-third steamed milk, and one-third espresso. Because a cappuccino has more foam and less milk than a latte, it will have a stronger espresso taste. A flat white is at the other end of the spectrum, where absolutely no foam is added to the drink, making it one-third espresso and the rest milk. Usually, a coffeehouse will have both the latte and the cappuccino on the menu; rarely will they have the flat white.

While ordering a latte should be relatively simple (‘I would like a latte please.’), the process has become complicated by the numerous options available for the content of the latte. Because people like options, most coffee houses carry different milks and flavorings to suit an individual’s need. For example, a ‘skinny’ latte would be a latte made with non-fat milk. If unspecified, the establishment will go with what tastes the best (whole milk), so be sure to make clear the type of milk you desire when ordering. Other options are soy milk or two-percent. Also, to make each drink sound as large as possible, coffeehouses offer tall, grande, and venti drinks instead of the traditional large versus small. Most often, a tall drink (equivalent to a small) is 12 ounces, a grande (equivalent to a medium) 16 ounces, and a venti (equivalent to large) 20 ounces. Now, while some will offer specifically flavored lattes on the menu, be aware that you can have any one flavor, or combination of flavors, added to your latte. One popular flavor is vanilla, so you would order a ‘tall vanilla latte.’ If you were especially sleepy, you could even order more espresso in your drink. A tall usually has one shot glass full of espresso, a grande has two, and venti three. You would say ‘tall double shot vanilla latte please.’ As a guideline, follow this format:

• size (tall)
• milk request* (skim, skinny, non-fat, two-percent)
• additional espresso shots request OR decaf request* (double shot, triple shot, half-caf)
• flavor request (vanilla, hazelnut, caramel)
• latte
• whip cream specifications* (no-whip)

*-omit if N/A

Initially, ordering a latte will seem more convoluted than it really is, but you will soon learn exactly how you like your latte, and will become accustomed to asking for it that way every time.

Makers of lattes, known as baristas, will even sometimes add a mark of artistic expression to the top of a latte by manipulating the froth into a design, known as latte art. More common in smaller, intimate coffee shops, latte art is an added touch that is thought to be the mark of a gracefully prepared beverage.

A mixture of espresso and milk, the latte is a treasure from Italy that has found a special place in the lives of many people, as can be gathered from the high prices paid for these specialty drinks. At over three dollars a pop, the latte, though delicious, can become a burden to the budget, so be careful to enjoy them in moderation!

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