Replacement Coffee Pots

The Espresso Coffee Story - from Seed to Cup

The 15 steps needed to turn a coffee seed from a nursery into a cup of fine espresso coffee

Few people realize the work that goes into delivering them that morning heart-starting cup of fine espresso coffee each day. They may have seen the smiling barista do their thing, but what about the cast of thousands that are all part of the espresso coffee supply chain. Here is a overview of the 15 steps in that process to give you an appreciation of the effort that goes into delivering to you that fine espresso coffee - from seed to cup.

Introduction - Fine espresso coffee in 15 steps

Basic Coffee GlossaryBasic Coffee Glossary Most of us just pay the few dollars to ourfavoritebarista for our cup of fine espresso coffee and give no thought to the real work that goes into delivering this glorious product to you, the consumer.

For behind the cafe is a roast master that expertly turns green beans into the 800 aromaticcompounds that are captured in the cup, and
behind the master roaster are the importers and cuppers who expertly identify and source the best Arabica coffee beans possible for thespecialtycoffee trade, and
behind the importers and cuppers are the coffee millers that turn the seeds from the coffee cherries into polished green coffee beans ready for export and
finally behind them all is the farmer. The myriadof peasant farms that work tirelessly with their families to complete the laborintensiveactivities associated with coffee bean farming. It is estimated that over 70% of the world's coffee beans are produced onpeasantfarms [1].

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So behind every cup is the barista, the cafe, the roaster, theimporter/cupper, the coffee mill and the farm, each making their contribution that has propelled coffee beans to the second most traded goods in the world, bettered only by oil.
Maybe, next time when you sit down to enjoy a cup of espresso coffee you will think about the peasant farmer that tends daily their coffee orchard, the hand picking coffee cherry workers, the hand sorting coffee graders and all the others that are involved in bringing you that great espresso taste via the espresso coffee suply chain .
Here is their story
... fine espresso coffee - from seed to cup.

Espresso Coffee Supply Chain - from seed to cup

"Coffee: A wine which no sorrow can resist"

1. Coffee seeds to seedlings in the nursery

Photo #1 - www.worldlandtrust.org - Coffee Nursery

Coffee trees are grown from seeds that have been previously extracted from the coffee cherry fruit and dried. These seeds are usually selected from trees that are known for their good commercial properties (i.e. productivity and longevity). Dried coffee seeds can be used for seedlings for up to a year or more after harvesting, provided they have been properly stored.

It can take up to six or seven weeks for the coffee seeds to germinate. After sprouting, the seedlings are removed from the seed bed and planted in individual pots or polythene bags that contain carefully formulated soils and vermiculite.

Shading in the nursery is reduced slowly and completely removed the last two months before seedling planting for those coffee seedlings that have now reached 20-40 cm in height.
"Coffee: The golden mocha"

2. Coffee seedlings from nursery to orchard

Photo #2 - www.globalgiving.co.uk - Planting Coffee Trees

There are two optimal climates for growing the Arabica coffee beans that is used predominantly in espresso coffee making:

The subtropical regions, at high altitudes like those found in Mexico, Jamaica, the S. Paulo and Minas Gerais regions in Brazil, and Zimbabwe
The equatorial regions at very high altitude above 3, 600 feet like those found in Kenya, Colombia, and Ethiopia.

Now when the coffee seedling is about one year old, it is transplanted to the orchard. By now the seedling stands about twelve to eighteen inches high and has its first pairs of primary branches.

Image source www.wordle.net

Transplanting often takes place during the wet season, so that the soil around the young trees remains moist as the roots become firmly established in the ground.
The seedlings are planted in shallow holes at regular intervals, about eight to twelve feet apart. This gives room for (1) the root system to develop, (2) it provides space for sunlight to reach each tree, and (3) it makes for convenience in cultivating and harvesting. Plant density is usually set at between four hundred and fifty trees to eight hunders trees per acre.

Coffee plantations are generally set in heavily wooded forrests and on sloping mountainsides. Wet processing plantations need an abundance of water as well. The optimum soil is sandy, or even gravelly, with plenty of rocks to keep the soil comparatively cool and well drained. Care is also taken to protect the coffee plants from strong, chilly winds and intensely hot sunlight which can destroy the delecate Arabica variety of coffee tree.
"Coffee: Celestial ambrosia"

3. Cultivating the adult coffee tree

Photo #3 - www.tastymojo.com Pruning Coffee Trees

Cultivating the coffee tree requires the constant attention of weeding, pruning, fertilizing and spraying.

Generally fertilizing is only done once the trees begin to bear fruit at about three years of age. Fertilizing attempts to restore the potash, nitrogen, and phosphoric acid that the coffee tree consumes from the soil. The natural fertilizers used consist of stable manure, leguminous plants, coffee-treeprunings, leaves, certain weeds, oil cake, bone and fish meal, guano, wood ashes, coffee pulp and parchment. The chemical fertilizers consist of superphosphate of lime, basic slag, sulphate of ammonia, nitrate of lime, sulphate of potash, nitrate of potash, and similar materials.

Pruning is an important part of the cultivation processes. Coffee trees left unattended can grow as high as forty feet making it difficult to harvest the fruit. Also too much of the nutrient from the soil would be absorbed into the tree wood, rather than into the production of fruit. Generally, coffee trees are pruned annually after the first crop and are maintained at heights ranging from six to twelve feet.

Coffee trees produce full crops from the sixth to the fifteenth year, although some trees have still given a commercial crop up to twenty or thirty years old. Ordinarily one tree produces one kilo of raw coffee beens per year. At the end of its production life the tree is cut down to the level of the ground; and are renewed by permitting only the strongest sprout springing out of the stump to mature.
"Coffee: The divine draught"

4. Harvesting the ripe coffee cherry

Photo #4 - www.coffeeresearch.org - Picking Ripe Coffee Cherries

After the coffee seedling has been planted in the orchard for about three to four years, the sweet Jasmin smelling flowers begin to grow in clusters in the axils of the coffee leaves.

After a few weeks, the coffee drupes form in the same place that the flowers haveblossomed. In time these tiny drupes will grow to large green cherries that will change color to red at about thirty to thirty-five weeks after flowing.

Once the coffee cherry color turns from green to a glossy purplish-crimson color, it is ready for picking. The ripening season varies throughout the world and according to climate and altitude. See the animation on the growth of the coffee seed.

In countries likeBrazil and Mexico, trees blossom over a six to eight week period, whereas those countries located along the equator (i.e. Kenya and Colombia), a coffee tree can have blossoms, ripening fruit and mature cherries all on the same branch at the same time. So, in most coffee-growing countries, there is only one major harvest a year. However, countries located along the equator like Colombia, get a main and secondary crop.

Coffee cherries are either selectively harvested by hand, completely stripped from the tree with both unripe and overripe beans, or all the coffee beans are collected using a machine. These processes are called selective picking, strip-picking, and mechanical harvesting, respectively.
In countries like Brazil, where the landscape is relatively flat, the coffee cherries ripen similtaniously and the coffee fields immense, the process has been mechanized. However, the vast majority of quality Arabica beans used predominantly in espresso are picked by hand.

In the selective picking only the ripe cherries are harvested by hand. Pickers need to rotate among the trees every 8 - 10 days, choosing only the cherries which are at the peak of ripeness. This is labor intensive and costly which is why quality Arabica beans are far more expensive. Coffee cherries are at their peak for only a few days before they turn overripe, so workers must go over each tree many times. Fully ripe cherries will fall to the ground and ruined, so timing is of the essence. On a single day a coffee picker harvests on average between 50 and 100 kg of coffee berries. "Coffee: The universal thrill"

5. Pulping the coffee beans from the coffee cherry

Photo #5 - www.usaid.gov - Pulping Ripe Coffee Cherries

Extracting the coffee beans from coffee cherry is done in two main ways.

The dry process (natural method) and
The wet process.

The choice of processing method is usually made by the prevailing climate conditions. The dry -process is mostly used in countries where rainfall is scarce and there are long periods of sunshine to dry the coffee completely. This includes coffee beans from Indonesia, Ethiopia, Brazil, and Yemen.
Dry process places the ripe coffee cherries on vast concrete patios and with constant raking waits for the sun to dry them to a hard shell. The coffee beans are then removed from the shell through a hulling machine. This method also affects the flavour and is said to produce coffee that is heavy in body, sweet, smooth, and complex.
The vast majority of Arabica coffee beans for espresso coffee making use the wet-process method.It is generally considered that this method results in a better grade of bean.In wet method processing, the pulp is removed from the coffee cherry via a pulping machine whichseparatesout the coffee bean. The pulp is washed away with water, and often reused for fertilizer and mulch.
Pulpingmachinescome in various sizes, from the small hand-operated machine to the large type driven by power. In general they are made in two styles, the cylinder and the disk. The key goal of the machines isto rub away the pulp by friction without causing damage to the beans.The cylinder pulper, consists of a rotary cylinder that subjects the coffee cherries to a rubbing and rolling motion, which loosens the two parchment-covered beans.The disk pulper is acenturiesolder method and includescylindrical separators, shaking sieves, and repassing pulpers, for completing the pulping of all unpulped or partially pulped cherries. "Coffee: Ambrosia of the Gods"

6. Removing the excess via fermenting & washing

Photo #6www.wikimedia.org- Fermenting Coffee Cherries

After separation by the pulper, the coffee beans are transported to large, water-filled fermentation tanks where they will remain for between 12 to 48 hours.
Fermentation removes the slick layer of mucilage (saccharine matter) that is still attached to the coffee beans after pulping. This is achievednaturallyvia the enzymes that dissolve it.
When the beans feel rough, rather than slick they aregiven a final washing andrinsed through additional water channels. They are then ready for drying. "Coffee: The drink ever glorious"

7. Drying to make parchment coffee

Photo #8www.smallfarmersbigchange.coopDrying Coffee Beans

The next step in preparing green coffee beans is the drying so the washed beans arespread out thinly on a drying ground. The coffee is now known as parchment coffee (because they are still encased in a parchment envelop) .
To speed up the drying process and when the weather is unsuitable, tumbling machine dryers are used to dry the coffee. Sometimes the drying will be started in the open but finished by machine. The machines cut the drying time to a tenth of the sun dried option.

To be suitable for storage and sale, the green coffee beans must be dried to approximately 11 percent moisture content. Once dried, these beans, are warehoused in sisal or jute bags until they are readied for export. Under the wet processed method, 550lb fresh cherry becomes 225lb wetpergamino [2] which becomes 120lb of dry pergamino and ultimately 100lb of dry green coffee beans. "Coffee: Lovelier than a thousand kisses"

8. Milling the green bean coffee

Photo #10 - www.quaffee.co.za - Grading Green Coffee Beans

The next stage in the process of our espresso coffee beans is called the milling stage. This involves hulling, polishing, grading and sorting.
In the wet processed method a hulling machine is required to remove the parchment layer (endocarp) from the green coffee bean.
Polishing removes the remaining silver skin and is an optional process which is done primarily as a sales presentation and marketingexercise. There is little quality difference between polished and unpolished green beans.
Like all products, green coffee beans are pricedaccordingto their quality. The quality of the green coffee bean isgovernedby the size, color, weight, flaws and foreign matter. So before being exported, the coffee beans will be graded and sorted by quality groupings as determined by local and international standards.
Bean sizes are determined by theirdiameterwhich is expressed as in 1/64's of an inch. Most coffee beans fall into the range of between 10-20 meaning they range indiameterfrom 10/64 to 20/64 of an inch indiameter. This sizing work is usually carried out by passing the green coffee beansthrough a series of different sized screens than only allow the smaller beans to pass. Generally no more than five grades are created for all coffee beans.
Traditionally all other quality measures are done by eye but machines are now being developed to make the process faster and less reliant on human judgement. For example, some mills sorted pneumatically by using an air jet to separate heavy from light beans and also remove foreign matter.
Defective beans are also removed which can include over-fermented beans, those with insect damage, broken or that are unhulled.The higher grades of coffee are often double-picked; meaning that they are picked over twice to ensure quality. "Coffee: The fire which consumes our griefs"

9. Storing and exporting the green coffee bean

Photo #11 - www.redbarncoffee.com - Bagging Green Coffee

Once the green beans have been 'milled' they are thenbagged into sacks, generally weighing 60 kilos (approx. 132 lbs.). These sacks are now ready for shipment to roasters around the world.
Coffee is drunk in virtually every country in the world, makingcoffee exports trade second only to oil in international trade.
The principal coffee trading markets are the New York and London Commodity Exchanges, which trade Arabica and Robusta beans respectively.
Before the coffee beans are shipped, however, they inevitably have to be stored somewhere. In order to prevent them spoiling or losing quality, a number of precautions have to be taken.
These precautions include paying particular attention to humidty, storage facility location and storage duration. Preferably, the safest place to store coffee is in the vicinity of its native site i.e. a relatively high altitude with a typically low air moisture The coffee beans are therefore stored in specially controlled covered warehouses near to where they were grown.
Raw coffee beans can be stored for years before roasting. Their sturdy structure usually prevents them from being spoiled by external agents, however, nothing can be done against the inherent biochemical activity in the seed.
Beans are mostly kept and transported in coarse fiber bags made of jute or sisal. Beans are also shipped in bulk using bulk containers with plastic liners. When ready to be shipped, they are moved by conventional transportation to the docks There, stevedores experienced in the careful handling of coffee see that the bags are properly stowed aboard the ship ready for their journey. On arrival in the destination country, the shipments are sent to warehouses or direct to the roaster. More than 25% of the world's coffee exports is address to the USA, followed next by Germany.

Based on 2008 figures supplied bywww.ico.org

"Coffee: The enchanting perfume that a zephyr has brought"

10. Judging the coffee taste - cupping

Photo #17 -www.crossroads.appstate.eduCoffee Cupping

International coffee buyers use a process called cupping to sample-roast the coffee and grade it according to their expert 'taste' metrics. Five primary criteria are used by cuppers to judge coffee and include: fragrance, aroma, flavor, acidity, body and aftertaste.
The coffee samples are roasted, ground and placed in empty cups awaiting the cupper's judgement initially on the fragrance. The coffee sample is then brewed by adding hot water and is further judged on the aroma. With over 800 aromatic compounds in coffee, (as compared with about 200 in wine) it makes cupping a complex sensory business.
Cuppers look for a balanced acidity and good body and will look for one or two characteristics that make the coffee unique.(Good or bad). Aftertaste is also judges and is just that: i.e. does the coffee leave behind a mild sweetness or rough bitterness?
In the import country, 'cupping' usually takes place in a room specifically designed to facilitate the process.Coffees are not only analyzed this way for their inherent characteristics and flaws, but also for the purpose of blending different beans or determining the proper roast. An expert cupper can taste hundreds of samples of coffee a day and still taste the subtle differences between each of them. This Knol on cupping may give you more on what the cupping process means from a quality coffee bean roaster in the field. "Coffee: Gentle panacea of domestic troubles"

11. Roasting the green coffee beans

Photo #12 - www.coffeeresearch.org - Roasting Coffee Beans

In the 900 years that coffee has been roasted, the basic aim remains the same - to convert the green coffee of the fields into a flavourful, evenly roasted bean.
The modern computerised roasting machines used by major coffee companies of today evolved from the crude stone vessels used around 1200AD and are the decendants of the first cylindrical roasting design created in about 1650AD.
Machines of today are an evolution of the original concept of a heated vessel that continuously agitats the bean by rotation or by forced heated air heated so that the coffee beans achieve an even roast. Cooling must then take place at the right moment when the decision to stop roasting has been made, otherwise the cooking will continue past the optimum point. Specialty coffees are generally roasted in small batches and use either the Drum Roaster or the Fluid Bed Roaster technique.
This roasting process creates a particularly complex chemical-physical phenomena as the coffee beans undergo many pyrolytic reactions.The soft and spongy green unroasted bean it utterly devoid of smell but still boast all of coffees acids, protein, and caffeine, but it has none of its taste.Roasting brings out those tastes. The chemical reactions induced by heat caramelise the sugars and carbohydrates and converts the fats within the coffee bean into aromatic oils. The roasting process develops caffeone which is a aromatic element containing about 800volatile, water soluble, flavour components (called coffee oils). The moisture is burnt off during roasting along with the carbon dioxide as acids are broken down and changed to produce the characteristic coffee flavor.
Brewing then is simply the extraction of coffee oils from roasted grounds using hot water! "Coffee: Soothes you softly out of dull sobriety"

12. Packaging and storing roasted coffee beans

Photo #14 - www.lacasadelcaffe.com.au

One issue packers of roasted coffee must deal with is that roasted coffee releases carbon dioxide, mostly within the first few hours but continuously over a few weeks.
Once the rate of release of the escaping carbon dioxide slows, itreversesand invites the flavor robbing oxygen to replace it. Oxygen attacks and destroys the flavour of the coffee bean by making it go stale.
So quality roasters either need to produce small batches and ship them right away or will have to use modem methods and technologies in packaging to try and protect the roasted coffee bean against the oxidation and the subsequent rancidisation of a poorly sealed product.
If not dealt with the CO2 diffuses into the empty spaces inside the pack and builds up pressure that could easily result in the bag bursting.To avoid this, a one-way valve(sometimes called belly-buttons)is bonded into the bag, which lets the CO2 escape but prevents theoxygenfrom entering.
Other ways to stop oxygen from entering the bag is to fill the available space with inert nitrogen.This allows the evacuated bag to be heat sealed at atmospheric pressure. Some packers even use vacuum packing that will not stop the aging process of the coffee, but will slow it down to a crawl.
Without a doubt, the enemies of roasted coffee are oxygen and moisture. Trouble is, roasted coffee beans are hygroscopicin that it wants to absorb moisture and odours - i.e. the coffee bean with its 20% moisture loss during roasting is looking for a way to bring it back. Also the coffee oils can literally sweat out of the bean faster (osmosis) where they are exposed to the air and sunlight and thisoxidizesthe oils turning the roasted coffee bean rancid.
Roasted coffees begins to lose flavor after about a week but will be OK for 10 to 15 if stored correctly. Local roasters as opposed to imported oness make all sorts of claims about the freshness of their coffees, and in most cases they are right.
It is best to keep roasted coffee inceramic containers ora glass jar with a rubber gasket inside the cap andkeep them in a cool, dark and dry place.Ground roasted coffee loses flavour and begins to go stale within an hour after grinding, because more of the surface comes into contact with air increasing the chance of oxidization. So best to only grind roast coffee as required. Here is a Knol from a quality roaster of espresso coffee Rogers Estateon how to store coffee.
"Coffee: This invigorating drink which drives sad care from the heart"

13. Grinding the roasted coffee beans

Photo #15 - www.1st-line.com - Coffee Bean Grinder

For the master barista, the grinder is the first violinist in the orchestra they conduct when extracting that 'nectar of the gods' that is fine espresso coffee.
For the busy cafe there are two choices to make with the grinder;

Flat bed grinder and the
Conical grinder.

The former is about half the price of the conical but for the devotees of the 'best of the best', a conical grinder is their weapon of choice.
The three decisions to make after the choice of grinder are the settings for dosage (amount in the group), fineness (granularity of the grind) and pressure of the tamper (pressure to put on the ground coffee in the group). Add these aspects to the rest of the orchestra and you are in position to pull that perfect shot. "Coffee: Inspirer of men of letters"

14 Making the espresso coffee beverage

YouTube Video Finally the moment when all the work from the previous steps pays off. That moment when you see forming in the cup the volatile aromatic coffee oils being extracted from the ground roasted coffee beans.
Prior to this the master barista would have selected the right espresso making machine, set the right boiler temperature, set the right extraction tempreterature, accommodated the pre-infusion, maintained the cleanliness of the group and shower head, set the dosage to the right amount to only extract the oil and leave the tannin as waste in the group, sealed the group appropriately, prepared the group and shower head and ensured the right connection between all the moving parts - the orchestra.
Get it right, and the barista can create a flavour sensation that is unparalleled in any other beverage - the taste that is fine espresso coffee. "Coffee: The stream in which we wash away our sorrows"

15. Enjoy!

Photo #16 - www.coffee-makers-et-cetera.com

Coffee means many things to many people. According toWilliam H. Ukers, the author of theencyclopedic1920 works "All About Coffee", Alexander Pope, poet and satirist (16881744), has the oft-quoted lines:
Coffee which makes the politician wise, And see through all things with his half-shut eyes.
and the English poets from Milton to Keats have celebrated coffee. For example Milton (16081674) in his Comus so acclaimed the beverage:
One sip of this Will bathe the drooping spirits in delight Beyond the bliss of dreams.
The final word should go to Ulers himself who said:

"Good coffee, carefully roasted and properly brewed, produces a natural beverage that, for tonic effect, can not be surpassed, even by its rivals, tea and cocoa. Here is a drink that ninety-seven percent of individuals find harmless and wholesome, and without which life would be drab indeeda pure, safe, and helpful stimulant compounded in nature's own laboratory, and one of the chief joys of life!" - Enjoy!

"Coffee: The delicious libation we pour on the altar of friendship"

Photo Attribution

Photo #1 - http://www.worldlandtrust.org/images/places/ecuador/nursery-l.jpg - Coffee tree nursery
Photo #2 - http://www.globalgiving.co.uk/pfil/1911/Coffee_plantation.jpg
Photo #3 - http://www.tastymojo.com/webmaster_images/heinebroscoffee/2_shaded%20trees.jpeg - Coffee cultivating and pruning
Photo #4 - http://www.coffeeresearch.org/Pictures/harvesting3.jpg - Picking coffee cherries
Photo #5 - http://www.usaid.gov/press/frontlines/fl_julaug05/images/coffee.jpg - Pulping coffee cherries
Photo #6 -http://upload.wikimedia.org/wikipedia/commons/8/8b/Coffee_Processing_Seperation_vats.jpg- Fermenting
Photo #7 - http://www.washington.edu/burkemuseum/coffee/large/washing_coffee.jpg - Washing coffee beans
Photo #8 -http://smallfarmersbigchange.coop/2009/02/17/small-farmer-coffee-keeps-southern-ecuador-green/- Drying Coffee beans in parchment
Photo #9 - http://www.farmingsolutions.org/images/no/no_tan3.jpg - Hulling coffee beans
Photo #10 - http://www.quaffee.co.za/images/coffee/HandGradingCoffee.JPG - Hand Grading Coffee
Photo #11 - http://www.redbarncoffee.com/images/roasting/roast-coffee-002b.jpg - Bagging green coffee beans
Photo #12 - http://www.coffeeresearch.org/Pictures/coffeedumping.jpg - Roasting coffee
Photo #13 - http://www.knowledgejump.com/java/roast_coffee-closeup.jpg - Cooling Coffee Beans
Photo #14 - www.lacasadelcaffe.com.au/ - Coffee for sale
Photo #15 - http://www.1st-line.com/images/lapavoni/PA-JVD.jpg - Grinding
Photo #16 - http://www.coffee-makers-et-cetera.com/images/woman-enjoying-coffee.jpg - Enjoy
Photo #17 -http://crossroads.appstate.edu/pagesmith/30- Coffee cupping

About the Author

Peter Baskerville is an espresso coffee devotee. Discovering that 'nectar of the gods' as a customer on a chanced visit to the Italian sector of inner western Sydney in the 1990's, he went on to found 17 hospitality establishments and was the self-appointed master-barista in each. Making tens of thousands of espresso coffees for a legion of fans, he eagerly sought out that 'god shot' for each one. It was this passion for fine espresso coffee that lead to his 15 years ofvocational and academic research into the science, art and theater that creates the perfect espresso. This article reports on just one aspect of his many findings.

Click book cover to see preview

Bibliography & References

All About Coffee (William H. Ukers); ISBN:1578986303;The second and standard edition of this definitive work on the history and influence of coffee. Covers the historical, technical, scientific, commercial, social and artistic dimensions of coffee. A still unsurpassed work on the subject
All About Coffee: (Research) This book is thought to be the single richest written source on the cultural and commercial history of coffee. Written by William H. Ukers of The Tea and Coffee Trade Journal Company in New York, the original edition was published in 1922 followed by a second edition in 1935. He classified his work into 6 books. It was later reprinted in 1976 by the Gale Research Company of Detroit, Michigan.
More Coffee KnolsEspresso Coffee Collection[1]http://www.cooperativegrocer.coop/articles/index.php?id=481"small-scale farmers that grow about 70% of the world's coffee crop"
[2]Parchment (Pergamino) - A thin, outer skin that forms around the bean. Not to be confused with chaff. Removed during processing.
Founded in 1999, CoffeeResearch.orgwas the first Web site dedicated to coffee education with comprehensive coverage on coffee, espresso, coffee brewing, coffee agriculture, coffee science, and the coffee markets. The research is the culimination of a year of travel studying coffee with the foremost experts around the world.http://www.coffeeresearch.org/agriculture/coffeeplant.htm TheLavazza Training Centerhas been working for many years, both in Italy and abroad, as an institution devoted to technical and professional training, both within the firm and outside. The Center is also acting as a reference point for the Firms external relationships, meeting guests from countries all over the world, and offering specific training courses to fulfill information and training requests for those wishing to widen, qualify and bring up to date their knowledge of coffee.http://sovrana.com/libstory.htm#botanic National Geographic Society-http://www.nationalgeographic.com/coffee/main.html TheNational Coffee Association of USAwas founded in 1911, one of the earliest trade associations formed in the United States and the first trade association for the U.S. coffee industry. Since that time, the NCA has helped American coffee companies through some of the most volatile periods in the nation's history, including two world wars, a depression, a cold war and numerous frosts, strikes and cartels, not to mention a wide range of consumer trends in the U.S. coffee market.http://www.ncausa.org/i4a/pages/index.cfm?pageid=30 Illy CoffeeVision - We seek to set a world benchmark for excellence and culture in the coffee business, as an innovative company developing the most desirable products and places of consumption, and as a result, to grow and become the global leader of the premium market segment. http://www.illy.com/wps/wcm/connect/us/illy/the-world-of-coffee/origin-and-blend/the-coffee-plant/

TheInternational Coffee Organization(ICO) is the main intergovernmental organization for coffee, bringing together producing and consuming countries to tackle the challenges facing the world coffee sector through international cooperation. It makes a practical contribution to the world coffee economy and to improving standards of living in developing countrieshttp://www.ico.org/botanical.asp Coffee Universeis the Web's #1 coffee information and resource site. Whether you are a specialty coffee professional, a new start-up business, a barista or simply passionate about coffee, Coffee Universe has what you are looking for.http://coffeeuniverse.com/world/bean
AustraliaAustralia
Submitted DMOZ
For more Knols by this author on coffee, see the links below

I'm looking for a replacement coffee pot for the Hamilton Beach Stay 'n go coffee maker.mine broke.?

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can anyone give me a serious answer please?
my wife and i have been given a wedgewood gardenia complete dinner and tea service plus a coffee service all in pristine condition and we have tried to find out how much it is worth ,we have tried various valuers and auctioneers and we just get non committal answers,like ,put it up for auction which we don,t want to do and see what you get for it.we did find out that a replacement coffee pot is in the region of $300 dollars so can anyone on answers help me out thanks a bunch.

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Is there a store in L.A. that sells replacement coffee pots for my Cuisinart coffee maker?
I know which one I need and I see them available online, but I want to go to a local store and just buy one so I can get it faster. Does anyone know a store in L.A. that sells them that I can just go to and buy it right there? This is the one I need: http://www.amazon.com/Cuisinart-DCC-1200PRC-Cup-Replacement-Carafe-Black/dp/B0000CFNE3

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Coffee makers and a gaggle of little girls
Richmond Register
I had heard the sickly cough and the death rattle weeks before our coffee maker gave up the ghost. And I must say, she hung in there to the end. I had come to call our coffee maker ?Susie Q? and I had developed a fond relationship with her because all ...

Keurig Single Cup Brewer Drives Sales for Green Mountain Coffee - Appliance M...

3 Feb 2012 at 4:11am

Supermarket News

Keurig Single Cup Brewer Drives Sales for Green Mountain Coffee
Appliance Magazine
"According to NPD Group, in calendar 2011, sales of single-serve coffee makers accounted for 50% of the total dollars consumers spent overall in the coffee maker category. The Keurig Single Cup Brewing system?drove an estimated 35% unit share of all ...
Hot Coffee: Green Mountain's 1st Quarter Big BeatSeeking Alpha
Green Mountain Coffee Roasters, Inc. Reports Fiscal Year 2012 First Quarter ...MarketWatch (press release)
SodaStream Rallies on Green Mountain Profit: Israel OvernightBusinessWeek

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Starbucks Coffee, Sure ... But Starbucks Booze? - DailyFinance

31 Jan 2012 at 5:38pm

Moneycontrol.com

Starbucks Coffee, Sure ... But Starbucks Booze?
DailyFinance
Many of us start our day with a cup of Starbucks (NAS: SBUX) coffee. Now, it seems the coffee maker is all set to offer the chance to cool off at the end of the day -- with a glass of wine or a beer. Yes, Starbucks, the world's largest coffee purveyor, ...
Starbucks in India This SummerZacks.com
Tata Global stock jumps on JV with StarbucksIBNLive.com

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