Coffeeberry

   

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    Coffeeberry is a distinguishable brand that they say that it contains not just the coffee bean but the whole fruit. The coffee berry is bright red colored and it contains the bean. Until you can have your delicious morning coffee, farmers need to extract the bean from the coffee berry. Coffeeberry is the exact the same process of harvesting but without the bean extraction.

    Like any fruit, coffee distributes it's nutritive powers throughout the whole fruit, not just in the seed. The coffee fruit is extremely rich in antioxidants and beneficial nutrients, things that people from coffee growing regions knew for a very long time. As a result, Coffeeberry contains more nutritional substances than regular roasted coffee beans. 

    Coffeeberry is good for the human body mainly because it contains phenolic acids, a lot of them. Why is this a good thing you may ask? It's a good thing primarily because these acids are good antioxidants. This is because they say that Coffeebean grows on the slopes of high-altitude volcanic mountains. This is the place where the coffee tree gathers it's many nutrients. 

    Coffeeberry's antioxidants come from polyphenols or phenolic acids which:

• Neutralize toxic free radicals.
• Help protect against systemic oxidative stress.
• Help reduce the incidence of oxidative pathologies such as coronary heart disease.
• Provide health benefits associated with glucose management, Type 2 Diabetes and Metabolic Syndrome, depression and anxiety and oral health.

Ganoderma coffee

    

    Ganoderma, also called the reishi mushroom or in Chinese ling zhi, is one of the most popular medicinal mushrooms in China, Japan, and the United States. Ganoderma has over 2000 years of documented history validating that Ganoderma Lucidum is the "Miraculous King of Herbs."

    Ganoderma may help improve:

    1) a positive mood

    2) mental focus

    3) stronger immune system

    4) healthier skin and lungs

    5) he brain oxygen level for a feeling of well being.

    Western culture has often had mixed views about the use of herbal supplements throughout the years; however for Eastern cultures, it is almost considered a way of life. With people in North America looking for alternatives to better health, the properties and benefits of Ganoderma Lucidum have become of interest and appeal.

    Ganoderma Lucidum is a mushroom. But not an ordinary Mushroom. A Red Mushroom. A Red Mushroom that dates back over 4,000. Ancient generations prized this mushroom for its medicinal properties … promoting health and well-being. This mushroom is also known as Lingzhi in China, Reishi in Japan, and Youngzhi in Korea.

    Ganoderma Lucidum is a rare, special mushroom created only when conditions are right. In nature, when the proper nutrients (i.e., dead organic matter or soil) are present with the appropriate environmental conditions, Ganoderma Lucidum will exist. Ganoderma will grow in densely wooded mountain forests of high humidity and dim lighting, and typically, on dried trunks of dead trees. According to research, out of 10,000 dead tree trunks, only about 2 or 3 will show a growth of Ganoderma. For this reason, this particular species of mushroom has been very scarce.

Fruitcafe

    

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    I recently discovered Fruitcafe. They say it's an innovation in the coffee world, primarily because it doesn't contain COFFEE. It is said that it shares the same proprieties like coffee but without the caffeine. 

    Firstly, it is made out of dry fruits and not roasted coffee beans. It is said that roasting kills all the beneficial vitamins and minerals of any fruit. They claim that Fruitcafe is made by drying the fruit and seeds in the sun. Fruitcafe is without preservatives and it can be easily prepared.

    Secondly, the process of making a cup of Fruitcafe is similar to making a cup of espresso. You just load up the percolator with the seeds and fruit, fill with water (of course, a bit more details are given on the box) and turn the espresso machine on. It is convenient for people that want to turn from coffee to Fruitcafe, because the process of making a cup of Fruitcafe is exactly the same. 

    Thirdly, you can add as much caffeine to your cup of Fruitcafe as you please. In the box you will find a pod containing caffeine which can be added. They advise consumers that without caffeine, Fruitcafe can show it's potential fully. 

    Fourthly, it comes in 7 flavors:

    1) Aloe: refreshing the body and mind by the means of herbs.

    

    2) Classic: flavors of freshly gathered fruits in just one cup.

    3) Il Silenzio: a bit of bitterness can be sweet.

    4) Coffe: for those who just won't let go of the traditional cup of coffee, they include a sachet with roasted coffee beans.

    5) Ginger: a bit spicy, refreshing mind and body at the same time.

    6) Green tea: the unmistakable flavor of green tea along with it's beneficial properties. 

    7) Spice: a unique aroma, a bit of cinnamon brings back memories about cold winters in front of a fireplace. 

Barista

    

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    A barista - from the Italian "bartender" - is a person who works in a coffee shop or coffeehouse. He/she prepares and serves coffee-based drinks. Many coffeehouses use this title for their coffee makers.

    Baristas operate three different types of commercial espresso machine, manual, semi automatic, or automatic. A manual machine involves pulling a lever to push the water through the ground coffee. A semi-automatic uses an electric pump to push the water through the coffee grounds, but the barista has to stop the flow of espresso using an on\off switch or button. An automatic machine will turn on and off after a preset amount of water has been pushed through the grounds, although this does not guarantee a good shot of espresso, since the barista requires less training to operate the machine and usually has less knowledge to prepare the coffee based on the guidelines of the roaster.

    In order to acquire the title of barista, any person should present enough knowledge related to coffee preparing and serving. In-depth knowledge related to the whole process of coffee to effectively prepare a desired cup of coffee. This knowledge includes the correct operation, maintenance and programming of the machine, grinding and tamping methods, extraction times, water temperature and quality, micro milk frothing, free pouring, latte art, roasting, coffee plant cultivation, drying methods, correct storage, renewable methods of disposal and recycling of the coffee and packaging used. These skills may be learned by attending special courses and of course through time and a lot of practice.  

The espresso bar

    

    The espresso bar is a type of coffeehouse that specializes in coffee beverages made from espresso. Originating in Italy, the espresso bar has spread throughout the world in various forms. A prime example is the internationally known Starbucks Coffee, based in Seattle, Washington in the U.S., although the espresso bar exists in some form throughout much of the world.

    The espresso bar is typically centered around a long counter with a high-yield espresso machine and a display case containing pastries and occasionally savory items such as sandwiches. In the traditional Italian bar, customers either order at the bar and consume their beverages standing or, if they wish to sit down and be served, are usually charged a higher price. In some bars there is an additional charge for drinks served at an outside table. In other countries, especially the United States, seating areas for customers to relax and work are provided free of charge. Some espresso bars also sell coffee paraphernalia, candy, and even music. North American espresso bars were also at the forefront of widespread adoption of public WiFi access points to provide Internet services to people doing work on laptop computers on the premises.

    The offerings at the typical espresso bar are generally quite Italianate in inspiration; biscotti, cannoli and pizzelle are a common traditional accompaniment to a caffe latte or cappuccino. Some upscale espresso bars even offer alcoholic beverages such as grappa and sambuca. Nevertheless, typical pastries are not always strictly Italianate and common additions include scones, muffins, croissants, and even doughnuts. There is usually a large selection of teas as well, and the North American espresso bar culture is responsible for the popularization of the Indian spiced tea drink masala chai. Iced drinks are also popular in some countries, including both iced tea and iced coffee as well as blended drinks such as Starbucks' Frappucino.

    A worker in an espresso bar is referred to as a barista. The barista is a skilled position that requires familiarity with the drinks being made (often very elaborate, especially in North American-style espresso bars), a reasonable facility with some rather esoteric equipment as well as the usual customer service skills.

Coffeehouse

   
    A coffeehouse or coffee shop is an establishment which focuses it's activity around serving hot beverages, primarily coffee and tea. It shares characteristics with a bar and restaurant but it differs from a cafeteria. Not only coffee and tea are served here, you can also find other hot beverages and some light snacking. Many coffee houses in the Middle East, and in West Asian immigrant districts in the Western world, offer shisha (nargile in Turkish and Greek), flavored tobacco smoked through a hookah.

    From a social point of view, the coffeehouse is considered to be the place where you can meet new people, hang out (individually and with friends), read, write, entertain one another or simply just to pass the time.

    As to when the first coffeehouse was opened there is no conclusive evidence, various legends involving the introduction of coffee to Istanbul at a "Kiva Han" in the late 15th century circulate in culinary tradition, but with no documentation. Coffeehouses in Mecca soon became a concern as places for political gatherings to the imams who banned them, and the drink, for Muslims between 1512 and 1524. In 1530 the first coffee house was opened in Damascus, and not much later, coffeehouses appeared in Cairo.

    In the 17th century, coffee appeared for the first time in Europe outside the Ottoman Empire, and coffeehouses were established and quickly became popular. The first coffeehouses reached Western Europe probably through the Kingdom of Hungary, and appeared in Venice, due to the trafficks between La Serenissima and the Ottomans; the very first one is recorded in 1645. The first coffeehouse in England was set up in Oxford in 1650 by a Jewish man named Jacob in the building now known as "The Grand Cafe". The place is in the present day a trendy cocktail bar, only a plaque on a wall still commemorates this place as being the first coffeehouse in England. 

    Cafes may have an outdoor section, a terrace or sidewalk, with seats, tables and parasols. This format is found in many European cafes. 

    The coffeehouse evolved hand in hand with the evolution of technology. When I say technology, I refer to computers or PCs. Modern cafes have included a Wi-Fi Hotspot or they offer everything from internet connection to computers in an internet cafe.   

3 in 1 Coffee

   
    3 In 1 Coffee appeared in the market during 1980s, but it only took off in the nineties. There is a growing trend for consumption of soluble-coffee packed as 3 In 1 coffee. A 3 in 1 coffee is basically a blended mixture of soluble coffee, refined sugar and non-dairy creamer. A standard 3in1 coffee sachet weighs 20mg. There are some other variants each weighing 14mg, 18mg to 40mg, depending on the manufacturers marketing strategies. These sachets are sold in containers carrying 20 sachets, 30 sachets, the most popular being 50 sachets family pack. In most instances 3in1 coffee is served hot.

    Sometimes flavors are added to the 3 In 1 coffee mixture. The different flavored variants include Mocha coffee, Irish coffee, Cafe Latte, Hazelnut, Gano Derma (or commonly known as Lingzhi) and even Ginseng coffee.

    Different types of coffee are included in the 3 in 1 style. There is a cold version, the frappe, which is highly popular during the summer and specially because this 3 in 1 frappe is very easy to make, you just need cold water. 

    The main benefits associated with 3 In 1 coffee is convenience due to its small packed size. It is also tasty due to the use of high fat non-dairy creamer. In most cases, flavours are added to make a great tasting coffee. Low price points is another plus as it is extremely affordable. 3 in 1 sachets are easy to carry around, specially on trips where coffee is not so easy to make (I'm referring to outdoor trips).