Tuesday, August 7, 2012

Coffee Shop Rules:


When you first step into a coffee shop, get out of the way of the door. This way, families and crotchety senior citizens won’t hit you with their diaper bags and become irritated as you try to maneuver away from the door. Sometimes you’ll end up bumping into a child or someone’s granny who uses a rickety walker. Confrontation should always be avoided, so express your sincerest apology, reach out a hand as if to touch their arm that you bumped, and twirl in awkward circles until a safe spot is noticeable.
Usually when you maneuver away from the door, you’ll end up blocking someone who needs cream and sugar for their coffee at the prep station that’s covered in napkins, sugar, cream, and an assortment of utensils. When this happens, the stranger you’re blocking will stand dormant next to the counter with a half-smile until you move out of their peripherals. You apologize, make a high-pitched voice, and mention how much of a traffic blocker you are today with a cheesy smile that lengthens the horizon of your face.
When you move away from the coffee prep station, be sure to slide into the line in front of the front register. This way, you can stare blankly at the giant menu and still be undecided when you reach the barista. It’s highly likely that you will bump into a stranger without teeth who smells like aged cigarettes and will try talking you into buying him (or her) a scone.
This doesn’t actually happen often, so don’t worry. When it does, politely say that you only have the money for a coffee and apologize in a high-pitched voice. Then you buy the most expensive thing on the menu that gets rid of your money. Therefore, buying a scone for the stranger who smells like aged cigarettes is unnecessary.
After ordering a very complicated – yet delicious – drink, find yourself a booth to take up by yourself and put your feet up in disrespect. You have earned a high-five and expensive coffee to reward yourself in conquering the coffee shop rules.

Tuesday, June 26, 2012

Just a Kick!

To start off my day today at the New York, New York hotel and casino in Las Vegas, I went down to the third floor where there are at least three Starbuck's. I thought, since it was boiling outside, to grab a tall, double-shot caramel macchiato. For just twelve ounces, it gave me juice for the rest of my day!
That's what I've had for the day, I hope you've had something equally as great!

The Perks of Being a Night Owl.

I like to stay up late. Mostly because that's when I have the most energy and all. But when I want to go to sleep, that's always the time I want more coffee. So sometimes I'll have a cup or two, then I won't get to bed until way past the time I was due; when I'm really exhausted. Sometimes being an off-scheduled sleeper isn't always the best. . .

Wednesday, June 20, 2012

Cap-uh-chee-no!

I was at this quaint cafe this evening with my family having dinner and I must say, the food was incredible! But that's not what this post is about. Since I was pretty full, I decided to order some sort of coffee. I like having straight coffee (with either cream or sugar) mostly in the morning to sharpen my mind a little bit and to wake me up, so I decided to go with a cappuccino with a shot of vanilla flavor. I must say, I was pleased! Most cappuccino's I've had have been too milky, but I don't have them on a regular basis so what am I to say? Anyways, it was so good. It wasn't too sweet and I could taste the espresso! It even had some coffee grounds at the bottom! When I see coffee grounds at the bottom of the mug, I'm always pleased because usually that means they've made it strong enough. I don't know what kind of espresso they used, but it was so delicious.
The reason I like to drink coffee on a full stomach is to help my food settle a bit faster. It may be different for everybody, but coffee runs through me like no other. After the first cup in the morning, I always have to go! It acts as a very light laxative for a lot of people, which is great if it's common for you to be constipated.
Cheers to coffee: a natural laxative!

Tuesday, June 19, 2012

Coffee, Vacation, Stress

I've been traveling with my family these past few days in the southwestern states, visiting parks and trying to endure the immense dry heat. I haven't had too much coffee though! This is strange because I usually drink two pots to get through the day so I don't bite anyone's head off. The coffee that I have had hasn't been very good. I can settle, sure. But it doesn't mean I like it. Hotel coffee is just not my thing. I try to enjoy it, but it's just too watery for me! For some tourists I'm sure it may be delicious. However, those people settle for anything as long as it goes into their stomachs and they don't have to pay for it.
Being on this trip so far has been kind of stressful. I'm in the middle of finding jobs and an apartment with my best friend, so this week off is not what I need to finish this process. Anyways, back to my point.
When I'm around hundreds of people every day, I quickly lose my patience and become irritable. I don't even know these people! The fact that they're so greedy and arrogant makes me feel bad for them and good about myself.
What I want to get across is how the irritation can dissipate between numerous cups of coffee and maybe a couple cigarettes while listening to a calming Pandora station.
This rant really doesn't have a whole lot to do with coffee, but I've been needing to get this out onto a document so I don't forget about it, you know?
I hope your summer's going great so far! Make iced coffee with cinnamon, honey, and cream. Just a tip.

Saturday, June 16, 2012

Cultured Coffee!

On the drive to the airport, the family and I drove through a Coffee Culture. I've been to this place many times, but this time I had a pretty good blended drink. I've said before that I enjoy stronger blended drinks, and this round through I got a sixteen ounce white mocha freeze with an extra shot. Normally their blended drinks are much sweeter and more for the young teenagers who don't know the beauty of coffee yet. I don't know, this was really good. Usually they're not as strong, even with an extra shot, but this time was exceptionally awesome. I like the strong TWANG of espresso that blended drinks have. If a blended drink doesn't have that TWANG, then it's either too boring and flat or too sweet and syrupy.
Now to use the bathroom before getting on the plane!
Turns out I'm able to bring my computer. Yay me!

Out of Sight, Out of Mind.

Today I leave for a family vacation. I'm hoping I can take my computer with me so I can tell my empty blog about the coffees I try throughout the trip. I'm headed to Vegas today, then to Colorado, Utah, and Arizona over the next week. We're flying in then driving around, so this is going to call for some major coffee intake to keep my energy up.
Spending a week driving around in the desert with the family is going to be quite an adventure. So, here's a picture of me by the end of the week.
Only because coffee and family turns you into a war veteran.
If I'm not able to be accompanied by my computer this week of travels, may you discover new and bold coffees!

Friday, June 15, 2012

A Take on Blended Coffee!

Everybody's had the usual blended, sweet, syrupy coffee drink before. It's always hard to find the perfect one. But in doing that, you have to go through the 'much-too-sweet' blends to learn what you prefer.
Coffee Culture has decent coffees and mixed drinks. However, they're a bit on the sweeter side and usually causes a sugar crash!
This is why I love Allann Brother's coffee drinks at The Beanery. They make it strong enough for all of the coffee lovers (like me) but they add a sufficient amount of flavor to add a sweet kick that doesn't leave a syrupy taste in your mouth.
Last night I had a Black Forest freeze. It had cherry, vanilla, coffee grounds, and some chocolate in it as well as loads of espresso. Needless to say, I was up all night. But it was almost worth it! It wasn't too sweet and I tasted a lot of the espresso, which is what I LOVE.
Maybe I'll update this more often, but read and share it with your coffee loving friends and family!

Thursday, May 17, 2012

News From the Coffee World!

Click here to find out what coffee does for your life span!

It's very interesting indeed!


Sunday, April 22, 2012

The Sun is Out, the Sky is Blue, It's beautiful, and So is Coffee

On this beautiful Oregon day, I decided to stop watching Supernatural at 1:30 in the afternoon and go hang out with my sister. We walked around, bought a couple vinyls, and went to The Beanery and got some iced coffees, considering it was eighty-three degrees!
About the coffee, it was absolutely fitting for the weather. Allann Brothers' coffee iced is one of the best things about sunny, warm weather.
It's robust, refreshing, and soothing. I recommend it!

Thursday, April 5, 2012

Returned From the Grave

I've been putting this blog off for a little bit. I was sick throughout my spring break last week, and I was just too lazy to research and rant on about my love.
As of this morning, I brewed a bold Peruvian blend from a local market here in town. Obviously they didn't roast and grind the beans in the store, but it was most likely done in their warehouse in Massachusetts or somewhere far off the grid.
Back to my point, this Peruvian blend is different. I've had many different types of coffees ranging from South and Central America to the depths of Asia. This blend is nutty and very strong. Not to mention it is finely ground, so the freshness can wear off quickly.
This is the type of blend that goes great with muffins. If you have a bold, strong cup of Joe, it tastes great with pastries, but not over-powering pastries like doughnuts and strudels. It's not a smart idea to drink these kinds of strong blends on an empty stomach, so muffins should definitely be paired with it! I'm eating a poppy seed  muffin and it just brings out the ultimate nuttiness in the coffee.
Since this blend is very powerful, be careful in your proportions when brewing! If you add too much coffee compared to the amount of water, it could end up stronger than you'd like. Finer ground coffees are usually more potent and easily brewed out of whack. So use caution! And if worst case happens, just add half and half and brown sugar! Then pair it with a poppy seed muffin!

Monday, March 26, 2012

For Cinnamon Lovers Only

The yummiest mixed coffee drink can be concocted from the ingredients in your kitchen. That sounds really cheesy and sounds like I'm in a commercial, but I'm definitely serious!
All it takes is freshly brewed coffee, cream (half & half, whipping cream, whole milk, etc), brown sugar, and cinnamon.
After my lunch date with my sister I decided to have another cup of coffee, regardless of the time in the afternoon. I decided to add some cinnamon to my coffee. It had been a while since I put cinnamon in it, and I was very pleased with the outcome!
What you have to do FIRST though, is put the brown sugar and cinnamon in your cup BEFORE putting in the cream and coffee. This allows the cinnamon to be evenly distributed among the hot coffee and sugar. Otherwise all of the added cinnamon won't mix as well if you put it into the poured coffee.
There's my advice for the day. May your next cup of coffee be delicious!

Wednesday, March 21, 2012

Roast, Roast, Roasted

There are several different types of roasts for coffee. I used to think that that darker the roast was not as good as lighter roasts. Turns out I was wrong!
Light coffee roasts are much more acidic, whereas dark roasts are strong and more flavorful. As the roast gets darker, the amount of caffeine decreases. Not every single bean will taste the same if they're the same roast. A bean from Ethiopia will taste different than a bean from India even if they're both French roast


Cinnamon: This is a light brown bean and the bean is very dry. Most likely, this blend will be more sour than others and doesn't have much body.
New England: Very common in the East Coast in the United States! It's darker than the cinnamon roast, so it won't have any grainy flavor to it, yet it will still have some sourness to it.
American, Light: These beans are medium light brown. This is most commonly used for cupping or professional tasting.
City, Medium: A bit darker, more like a chocolate color. Common in the western parts of the Unites States, and is very good for tasting between other varieties.
Full City: Medium dark brown beans and will have a caramel or chocolate undertone. Oil on the beans will be more visible.
French, Espresso: The beans are getting a darker brown, and French roasted beans are oilier, so they appear more shiny. There is less acidity, but with more of a burned undertone. This roast is often used for Espresso. People think that this is the darkest roast of all, but that's definitely not true!
Italian, Dark French: Darker and oilier, is stronger than the regular French roast.
Spanish: THIS is the darkest roast. It has charcoal undertones and is generally pretty flat.
So there you have it: a list of the roasts and their colors and general flavors!
Now, if you'll excuse me, my freshly brewed coffee is waiting for me upstairs.

Tuesday, March 20, 2012

The Perks of Being a Coffee Lover

I ended up receiving a Starbucks gist card in the mail as a belated birthday gift. There were other things, but they're irrelevant. Anywho, I got to order my favorite latte today before choir: a double-tall caramel macchiato. My mom used to order a caramel macchiato every time we went to Starbucks. It ended up being my favorite drink!


I love the way the caramel and the rich espresso collide with each other. It forms a rich, strong, and salty sweetness in your mouth which makes it extremely satisfying. There's more of a milky, caramel taste without the extra shot, but I love the way the espresso combines with the caramel, so that's pretty much why I like getting the extra espresso.
I encourage anyone to add more espresso to those sweeter drinks. Like the caramel brulee, peppermint, eggnog, pumpkin spice, and pretty much any sweet latte. There's my two cents!
Have a wonderful coffee-filled day!

Sunday, March 18, 2012

I Dream of Coffee with a Side of Solitude

I like to sit alone. It has nothing to do with being introverted or shy, I just like spending time alone. I'm a very extroverted person, in fact. That doesn't mean I won't have introverted qualities.
My favorite thing to do is just hang out, read, watch films, and listen to music with a cup of coffee accompanying me. I don't think I ever have a down moment without coffee. It's kind of sad, but at the same time it's quite comforting. Coffee eases me. I don't get highly interactive after having caffeine unless I'm doing something and I'm around people. If I'm by myself doing homework, I actually become relaxed from the caffeine; plus the warmth that's sitting in my belly.
As of now I'm sitting in The Beanery working on my online homework while my two great friends are quizzing each other on vocabulary. Sometimes I like to think that we're really cool. But most of the time I find that we're just as normal as everyone else in this town.

Step ten: Brew Like the Wind!

It's kind of broad, you can brew your coffee any way you want. My personal favorite is the general coffee making machine. You know, the one with a pot and a water drip system; those tend to work the best.
I like having the power to make my coffee any way I want. Personally, I like it on the stronger side. I like my coffee with cream and brown sugar. Try it! It's nice.
To anyone who reads this blog, tell me what you want to hear. Ask me questions, all that jazz!
Goodnight, may everyone sleep well and make great coffee in the morning!

Friday, March 16, 2012

Step nine: Grinding

The sole purpose of grinding the beans is to get the most flavor into a cup. 
Espresso is finely ground, that's why it's so rich in flavor; opposed to more coarsely ground beans which are used for the dripping system. 
If the beans are finely ground, the coffee needs to be prepared quicker!

Wednesday, March 14, 2012

8:10 a.m.

A good band to listen to while sipping on fresh coffee is Mazzy Star!
I'm getting ready for Impact Day while listening to my Mazzy Star playlist and sipping on my Cafe Du Monde French roasted coffee from New Orleans. It's a good morning!

Tuesday, March 13, 2012

How to Properly Brew Morning Juice

There is, in fact, a proper ratio to use when brewing coffee. Usually it's one to two tablespoons of coffee for every six ounces of water.
I, however, load the water to about five cups on the water line and put in five spoonfuls of coffee in the filter. I like my coffee stronger than most people, so sometimes I'll put a little extra in to add some more richness.
My aunt in Alaska likes instant coffee...and there is nothing wrong with that!

The best instant coffee I've had is Folger's and Starbucks Via. But I encourage anyone who has been in the routine of drinking instant coffee for at least half your life, buy a coffee maker with a timer and some good and fresh arabica coffee beans...and a coffee bean grinder.
A coffee maker with a timer works best for people with a hectic morning schedule. All you have to do is set the timer for a certain hour in the morning and it'll make it for you! As long as you prepare it the night before, otherwise you'll just get a broken coffee maker.

If you start drinking real coffee, you'll look like her and the ends of your hair will look like majestic steeds.

Step eight: Roasting the Coffee

Roasting takes place when the green coffee that has been exported is now ready to turn into the "aromatic" brown beans that are sold in stores all over the world. This process takes place in the countries where the beans have been imported to because the beans need to reach consumers as fast as possible.
Roasting machines keep a high temperature of 550 degrees Fahrenheit. To keep them from burning, they're constantly moving until they reach an internal temperature of 400 degrees Fahrenheit when the oil, caffeol, is released from the insides of the beans. This process is known as pyrolysis and is the heart of the roasting, which is why the coffee emits the strong, bold aroma that it does.
The beans are then cooled with either air or water.

Step seven: Tasting


The main taster of newly imported coffee is called the "cupper." A cupper can experience hundreds of different coffees in one day and still taste the difference between each one.
The imported beans will be roasted, ground, and quickly brewed for the cupper to smell the aroma. By inhaling a slurp of the coffee, it distributes evenly on the cupper's tongue, which is known as "weighing" it. Coffees aren't just tasted for flaws, they're tasted because it gives a proper idea of how to roast the beans and for the purpose  of blending different beans.

I'm In Love!

My oldest sister in New Orleans sent me some French roasted coffee for my birthday. And I'm pretty sure I'm in love.


It's bold and savory! I think everyone should try some, it's pretty darn good.
It's also very rich, so it tastes great with cream and a bit of brown sugar.
I like to use brown sugar in my coffee because it provides a little more flavor as a sweetener than normal cane sugar. Try it! It's yummy!

Monday, March 12, 2012

Step six: Exporting

The beans that have been milled are now considered "green coffee" and are ready to be exported to different areas of the world where they can be roasted, ground, and consumed!
They're stored and exported in either sisal or jute bags then loaded into shipping containers, or they're exported in bulk in plastic-lined containers.
About seven million tons of green coffee is produced worldwide every year! Yay!

Step five: Milling the Beans

Before coffee beans are exported, they're sorted three different ways: hulling, polishing, and grading and sorting.
Hulling is when the beans are put into a machine that takes off the parchment layer, or, the endocarp. Primarily it's from wet processed beans. Dry processed coffee beans refers to taking of the entire husk: the exocarp, mesocarp, and endocarp.
Polishing is an optional process. It's used to remove any skin left on the coffee beans after hulling. Polished beans are said to be more superior to unpolished beans, but there's nothing really different about them.
Grading and Sorting are the final steps before exportation in which the beans will be sorted by size and weight as well as evaluated for color flaws and other physical imperfections.
Beans are sized by going through a series of different sized screens where the size is given in a ratio on a scale from 10 to 20. The number represents a round hole's diameter in terms of 1/64 of an inch.

Then the "defective" beans are removed. This includes off color, bug damage, off size, over-fermented, or not hulled. It really could be anything that the people find imperfect of the bean itself. Mostly it's done by hand and machine in most countries to insure the healthiest beans get exported and the mutated ones are thrown out.

Saturday, March 10, 2012

Saturday is Yurt Day!

Tomorrow is my 18th birthday!
Tonight I'm going to the coast with a group of my closest friends to stay in a yurt. Unfortunately we have to wake up very early tomorrow because I have to be back in town to get my tattoo! What does this have to do with coffee? Well, I can't have any caffeinated coffee tomorrow morning.
Caffeine is a natural blood thinner, and since I'm getting a tattoo done and you bleed, I could end up bleeding a lot more if I had a lot of caffeine. I guess I'm stuck with decaf! Nothing wrong with that, at least I can still get my coffee!

Friday, March 9, 2012

Step four: Drying the Beans


By using the wet method in the bean processing, the now pulped and fermented beans need to be dried to 11% moisture in order to be stored. The beans are still covered in a parchment envelope, known as the endocarp and will need to be laid out on drying tables or floors in the sun. They will be rotated regularly, in giant tumblers or manually. When the beans are finally dried, they're called 'parchment coffee' and are stored in a warehouse in sisal or jute bags until exportation! 
For the morning lovers!

Good Morning To All!

It is 7:30 and calm this morning.
I got up and made myself a great pot of coffee, just like a said I would!
Tulley's truly is the best brand of coffee to have black. We're out of half and half so I was obligated to drink it plain...with some brown sugar of course, but not too much.
I looked on the bag of coffee while it was being brewed, and it said that it was 100% arabica. I guess that's why it's very tasty plain. Like I posted earlier, arabica blends are more savory than robusta blends. Robusta blends are much more strong and hold a high amount of caffeine, whereas arabica just tastes better.
Time to get ready for school and work my butt off for the rest of the day.
May you all drink great coffee this morning wherever you are!

Thursday, March 8, 2012

The Day that was Spent.

I started my day with a cup of coffee. This wasn't the most satisfying cup of boldness that I've concocted. It was leftover brew from yesterday morning, and had been left to seep in its lonely titanium pot. I heated up the coffee for over a minute, added brown sugar, then the half and half. Unfortunately I was in a rush to get to school and gather with my choir, so it turned out to taste like an overly creamed cup of coffee that was less than satisfying. The worst part about that was the fact that I didn't even have enough courage to make more coffee when I got home.
I've been doing homework and other blogging things for a while at a common coffee shop called The Beanery. They sell Allann Brother's coffee, which is one of my top five favorite brands of coffee, so it's only obvious that I come here every once in a while. I had an iced chai tea when I got here. An iced chai tea. I felt too pressured when I got to the counter because no one was in line and the cashier was just standing there. I saw the first appealing thing that wouldn't keep me up for the rest of the night. I just want coffee.
I will make the greatest pot of coffee tomorrow morning. And then blog about it.

Step three: Processing the Cherries

If the cherries are sitting out for too long once they've been picked, they can spoil! That's why processing must begin as quickly as possible. There are two different ways to process the freshly picked coffee cherries: dry or wet processing.


Dry method is the oldest method of processing of either of the methods. Once the cherries have been picked, they're immediately set out in the sun to dry. In order for them to stay healthy and not go bad, they have to be raked and turned over on a large surface several times during the day. If it starts to rain, the cherries will be covered in order for them to stay dry. The moisture in the air at night can cause them to spoil, so they're covered every night whether it rains or not.
Wet method has many more steps. The pulp of the cherry is removed after harvesting and the bean remains and is eventually dried with the parchment skin still hanging on.
Firstly, the harvested cherries are passed through a pulp machine which strips the skin and pulp from the bean. Then the beans are separated by weight as they venture through water channels. Little beans float, the riper beans sink to the bottom.
Then they pass through big drums to be sorted by size.
They end up going to water-filled fermentation tanks after being sorted. Depending on the condition of the beans and the altitude of the process, it takes anywhere from twelve to forty-eight hours. On the beans, there is a slimy layer of mucous-like substance called the parenchyma. Natural enzymes within the fermentation tank will cause this slimy stuff to dissolve. The beans then turn hard and rough rather than soft.
Now they're ready to be rinsed and dried! Huzzah!

Wednesday, March 7, 2012

Yes, coffee is categorized.

There are two main types of coffee bean: arabica and robusta. Most ground coffee that you see at the store are a mix of both. Usually 70% arabica and 30% robusta. Arabica is known more as the "better tasting" coffee while robusta has about 50% more caffeine and is more pricey. 
Arabica has a few different branches of beans as well. The most commonly known beans are Colombian, Jamaican Blue Mountain, and Sulawesi. Robusta beans don't have a large variety of different beans. The most common is the Civet and an expensive Kopi Luwak. The beans aren't necessarily definable from any other bean, but you won't know the difference until you've tried them!

Step two: Harvesting the cherries

Once a coffee plant is planted, it takes about three to four years before it starts to bear its fruit: the coffee cherries. In order to know that a coffee cherry is ripe, make sure that it's a bright, deep red. Then it's ready to be harvested!
In most countries, the coffee cherries are picked by hand. Since that's a very intense labor job, some countries like Brazil have started to use machines to pick off the coffee cherries. There are two different methods of attaining ripe coffee cherries for harvesting: strip pick or selectively pick. Strip picked harvesting is the least amount of labor for picking coffee cherries. The entire crop is harvested at one time, which lets many farmers use machines instead of spending days at a time picking them all. Selectively picked harvesting is the most work. Pickers go around the crops and pick only the ripe coffee cherries. This method is more commonly used for finer coffee beans; it's more work to be done as well as more expensive!

Step one: Planting

In order for production of coffee to begin and keep circulating, there is always going to be a constant state of planting coffee trees.
The first step of producing large amounts of coffee is the most important part: planting.
A coffee bean is a seed. So when you put it in the soil and keep it hydrated and shaded, it'll grow into a tree that will eventually bear fruit fit for businessmen and power-hungry females.
Coffee seeds are planted in large beds that are usually in shaded nurseries. Once the plants sprout, the little seeds are taken out of the ground and placed in individual pots where they can grow into more mature plants. Once the plants get bigger, they're moved once again into a permanent place in the ground near other fellow trees. The plants have to be well-shaded and watered daily!
The planting of coffee trees almost always takes place during the wet season. The soil needs to remain moist while the surrounding trees can establish their roots firmly!

A day without coffee.

When I don't drink a cup of coffee in the morning, I feel groggy and unmotivated. Coffee is a holder of caffeine and boosts energy, so when I don't have it like I do every morning, I'm more groggy than usual. I guess you could say that I have an unhealthy dependency on caffeine, but realistically all I want in the morning is a cup of coffee. I don't care if it's caffeinated or not, I still need a cup of boldness to get me through my day.
When I drink my coffee, it puts my mind in another, more peaceful, place. I get to sit down on the couch or in my bed, listen to some morning blues and jazz, and savor my hot coffee. I become relaxed and eventually gain enough motivation to go to school and be around crowds of boisterous teens.
My older sisters are two of the most important people in my life. As I mentioned before, I used to make their coffee for them. I never got annoyed with making it for them though. Giving them their coffee helped me gain self-gratitude and their approval as their baby sister. This is how I bond with them now. My oldest sister, Eryn, lives in New Orleans so I never get to see her, but my other older sister, Lisa, lives here. This always gives me an excuse to call her up and ask her if she wants to catch up on life and other things that aren't as important, like work. Considering we work at the same restaurant, it's easy to strike a conversation with her. We can talk about anything, whether we're working the same shift or conversing over a cup of fresh coffee.
Coffee is a bonding drink! I go to coffee shops quite often with my best friend to just hang out and be lazy. We talk about school and work over lattes and don't care what's going on around us.
The thing I love most about coffee is it's versatility. It can be taken black, mixed with different flavors and creams, iced, blended, strong, or weak.
It just goes to show how beautiful one thing can be. Coffee seedlings can create something so powerful and rich that helps us bond with our friends and family every day. I think we all take coffee for granted. The work that goes into harvesting and processing coffee brings us closer to people and we never think about it.
All I can say now is how grateful I am for coffee and its vast varieties.

Ten steps into cultivation

Coffee, if you haven't seen it in the raw, looks like a fruit similar to cherries. As it grows, coffee seeds turn red. Once bright, deep red, the coffee cherries are ready to be harvested and processed! When dried, roasted, and ground, you can make it into a drink!


1. Planting
2. Harvesting the cherries
3. Processing the cherries
4. Drying the beans
5. Milling the beans
6. Exporting beans
7. Tasting
8. Roasting
9. Grinding
10. Brewing

One post at a time, I'll explain each process. This might span throughout the rest of the day!

Morning Goodness!

Otis Redding is the perfect artist to listen to while sipping on your coffee early in the morning while you're trying to wake up.
Particularly the song "Cigarettes and Coffee."

Top Five!

I'm going to give you a list of my top five favorite brands of coffee! Hooray!
1. Allann Brother's
2. Starbucks
3. Tulley's
4. Seattle's Best
5. Peet's
 

These are the common brands that we always have in my house. At the moment, we have Tulley's House Blend. It's very good. It's a simple medium roast of coffee, but it's rich and satisfying. Tulley's is the kind of coffee that taste's great any way you have it. I don't drink a lot of black coffee, only when it's necessary, but if I do it's usually Tulley's.
I've been drinking coffee since I was ten years old. My older sisters consistently made pots of coffee everyday, all day. They eventually realized that I could make their coffee for them when they were too lazy, which was always. I got into the habit of making it for them because if you haven't noticed, coffee is one of the nicest ways to show your love and appreciation for someone. Plus, I made it better than them.
Coffee has a funny way of bringing people together, just like beer and cocktails bring people together. It's the simplest way to ask someone on a date, catch up with an old friend, hang out with friends and family, or just be by yourself and read. You can either go out to a coffee shop or stay in. Either way, coffee is a simple way of kick-starting your day, whether it be with friends, family, or just yourself.

Coffee: A history

Firstly, I came across the Kaldi legend that explains the discovery of the coffee bean.
It is said that Kaldi, the goatherd, first discovered the coffee bean in the Ethiopian highlands when he noticed his goats, after eating berries from a certain tree, became very active and restless. So restless that they did not want to go to sleep that night.
Kaldi brought the berries to the abbot whom then created a drink from the berries. The abbot noticed that the drink from these berries kept him awake and very alert through long hours of prayer. He shared his discovery with the rest of the people, and soon enough, word was spread eastward towards the Arabian Peninsula.
Today, the most common coffee-growing regions are Asia, Africa, Central and South America, the islands of the Caribbean and Pacific, and of course, the Ethiopian coffee forests where the bean originated.

Though originated firstly in the Ethiopian highlands, the Arabs were the first people to start large amounts of cultivation and trade of coffee. Coffee was seen as a substitute for alcohol among the Muslims considering alcohol was forbidden by the Koran. They found coffee's energizing qualities extremely satisfying, so coffee became an everyday delicacy.
Eventually coffee was consumed not only in every home, but in coffee houses as well which were called qahveh khaneh. People gathered to these coffee houses for all types of socialization. They drank their coffee, played games, listened to music, conversed, and read. The coffee houses were a place for free time and catching up on life. Since they became so popular, people referred to these coffee houses as 'School's of the Wise.'
By the seventeenth century, the production of coffee moved to Europe. But that's a post for later!

All that's important is that you get the general history of coffee. So there you go. To whoever reads this.

Information gathered at National Coffee Association USA

Salutations!

My name is Heidi.
I'm going to get right to the point here. I've decided to create this coffee blog in order to create a space where people can come to to gain knowledge of the most common substance that gives teenagers the jitters and adults a warm satisfactory morning. As well as giving my honest opinions and facts about coffee, I will also learn more about it.
I'm eighteen and about to graduate from high school. And I'm obsessed with coffee.
There's never a day when I don't have at least one cup. It's not that I drink too much coffee that makes me interested in it, I'm a snob about it. There are certain brands and tastes of coffee that I do and do not like.
I love black coffee.
I love coffee with cream.
I love coffee with sugar.
I love coffee with cream and sugar.
I love lattes.
I love espresso.
I love mocha's.
Needless to say, I'm open to anything with coffee, as long as I can still taste the rich boldness of the ground up beans.
Ask me questions if you'd like! If you want to know something about coffee, let me know.
As of now, I will start posting a few facts and a brief history of coffee while I savor mine.