Then there’s Chai tea. Most commercial coffee houses make a Chai that pales in comparison to anything even remotely authentic. They are nothing but a waste of money and worse, they have turned a whole slew of people onto the taste of a beverage that doesn’t even come close to those redolent, herb-filled mugs offered in restaurants. Without a doubt, every time I sit down in an Indian restaurant I will order a chai tea as I am always curious how each place will interpret this heady and highly varied beverage. My favorite version is achingly fragrant and hot with visible herbs languishing in the bottom of the cup and a flavor that is unsurpassed. When I politely asked how it was made, I was met with a politely returned smile and a simple shake of the head. “I’m sorry, I can’t tell you that.”
I’m ok with that, but it simply leaves me no choice than to find a good recipe on my own, and I found an awfully good version in Suvir Saran’s Indian Home Cooking cookbook. Whole herbs and black tea are simmered and then steeped in milk, then brought to a simmer again. Once strained, the flavor is rich with cardamom and pepper, delicious in a steaming mug and very refreshing served cold over ice. For those times that I am miles and dollars away from enjoying a table full of my favorite Indian food and a fragrant cuppa Chai, I will scoop out these herbs and leaves and make one of my own.

Chai Tea
from Suvir Saran’s Indian Home Cooking cookbook

2 c. milk
1 c. water
2 T. loose leaf black tea (or more to taste)
1 ½” cinnamon stick, broken into pieces
1 ½” piece of fresh ginger, peeled and cut into chunks
10 green cardamom pods, crushed slightly
7 whole cloves
4 black peppercorns
1 T. sugar (or more to taste)

Crush herbs and spices, leaving large pieces. Combine all ingredients in saucepan and bring to a light simmer. Do not boil. Turn off heat, cover and steep for 15 minutes. Uncover, return to a simmer; strain and serve hot. Can be chilled.

In my interview for my job, I was asked if I had any interest in learning how to roast coffee and I enthusiastically said ‘YES!’ Little did I know what I was getting myself into. I am all for learning, achieving and expanding my skills, as evidenced by a current culinary degree and a wine professionals certification, so the thought of adding ‘Coffee Roaster’ to the list was a nice one. At least so I thought.

But then, after several sessions of roasting, I realized that sitting in front of a super-hot, spinning machine for several hours, watching and listening to batch after batch of coffee beans spin, bake and pop to perfection was something akin to achieving roasting nirvana. I know that my senses lead me quite often in my dealings with the world around me; noises can be very distracting, smells seem to come to me far easier and quicker than to others, and I am well known for easily becoming over-stimulated when it comes to visual cues. My friends joke and say that I need a ‘fidget’ in my life, something I can spin, twist and jingle to keep me focused. Instead, I just learned to roast coffee.

Here’s the process: a batch of green coffee beans, weighing 6 pounds is poured into a rotating drum of the heated coffee roaster and the timer is started. I normally start batches at approximately 415 degrees, and as soon as the beans drop, the temperature plummets. At 30 seconds on the timer, I give the drum a full 6″ of flame; at a minute and 30 seconds, the flame is reduced to anywhere between 5″ and 4.5″. Then I watch and see where the temperature bottoms out and record that number. Then, and this is where it really starts creating nirvana, I sit and watch the temperature climb. And climb. And climb. At certain intervals I either increase or decrease the flame, depending on which bean I am roasting, and at other intervals I open the air flow to keep the whole thing from bursting into flame. But mostly, I sit. And I watch. And listen. It’s a giant metal fidget for the easily stimulated.

The drum spins, the beans spin and the tiny window in the front of the roaster provides a great viewing opportunity for me to fixate on. If you have ever watched the internal workings of a kaleidescope as you turn it over and over, you understand what this looks like. It’s mesmerizing. The sound is continual. The sight is continual. And it’s hot. And I am sitting, watching a thermometer rise. It’s like watching paint dry. But it isn’t boring because….oh wait…it’s at 283 degrees and you need to open the air flow to 50%. OK, now the timer has reached 7:00 minutes, turn the flame to 3.5″. Then the beans crack for the first time; as they heat, they expand and release steam that is built up, causing them to crack loudly. This is recorded too. Then as they get close to being finished, about 14-16 minutes after the beans are initially dropped, they crack again, only not as loud. It’s sort of like popcorn. Another stimulant.

Paying attention is crucial, but often I can get so lulled by the sight, sound and heat that my mind can wander. It gets worse, naturally, the more batches I roast, and when I check my inventory and realize that I may need to roast 5-8 batches, oh man! By the end, my eyes and ears will feel like they are spinning madly like some crazy doll.

But it’s fun too. Sometimes customers are intrigued and they want to come and talk. I don’t mind talking, as it takes away that nirvana edge of spinning beans and rotating drums. And it’s sharing the wealth of knowledge too, which a true coffee lover can’t resist.  It’s nice too, being able to take the pressure of roasting off the owner’s shoulders. Some of my co-workers seem in awe of the process; I shake my head when they say something to me about it because it truth, even with all the stimuli, it can be rather dull, but when those beans start popping, and again when they are dumped into the cooling tray, the smell is so divine, so amazing and heady that it makes it all worthwhile. When I finally pour the finished product into a storage bin, I could easily bury my nose in it and inhale the scent until I can’t see straight.

Right. Another stimulant. I suppose this is one reason why working in a coffee shop is so appealing to me.

Coffee is very similar to wine in that the concept of terroir, or ‘taste of the earth’, comes directly into play with how the bean tastes after it is roasted and brewed. Coffee flavor is determined by the species and variety of the coffee tree, the soil it grows in, climate and altitude, the care in picking the fruit and how the beans are processed. World coffee production totals more than 100 million bags a year, with Brazil being the global leader, and it is a world commodity that is second only to oil. It is grown and harvested primarily in the equatorial region of the globe, generally called the Coffee Belt.

For some fun history facts:The first coffeehouse opened in Istanbul in 1554, with Paris following in 1672, America in 1689 and Berlin in 1721. In 1893, coffee became the first plant to be cultivated around the world when it was established in Kenya and Tanzania. A housewife from Dresden, Melitta Bentz, is credited with inventing the first coffee filter in 1908, and coffee sales boomed when Prohibition went into effect in 1920. An International Coffee Agreement was negotiated in 1962 by the United Nations that established coffee export quotas on a worldwide basis. The United States alone imports 70% of the world’s coffee crop.  So now, after our brief history lesson, let’s move on to the coffees.

La Boqueria Blend from Latin America, was a medium roast made for Chef Jose Andres. The bag had the scent of fruit and nut upon opening with some floral undertones. It made a lighter cup of coffee with a clean balanced taste. It finished nicely, leaving little aftertaste.

Shoka Blend, from Asia/Pacific was a dark roast made for Chef Morimoto. Dark chocolate was the prominent scent of this blend when I placed it to my nose, but other scents of blueberries and some cherry came to mind as well. This was the kind of knock-your-jaw cup that jerks your senses awake and gets you stepping lively. The flavor was rich and bold, with dark earthy undertones.
Bisous Blend from East Africa/Arabia was another dark roast made for Chefs Jacques and Claudine Pepin. This one was the favorite of my husband and I. We enjoyed it’s heady scent and strong personality. It was moody, aromatic and deeply flavored, and it reminded me slightly of a good rich red wine that was in a perfect state for drinking. Time and again we went back to this bag until one morning, I picked it up and it rattled forlornly, indicating its bean level had dropped to a somber, but expected low.

The only drawback to enjoying these blends is that they are not standard, so once they are gone then that’s it. Thoroughly enjoyable that they were, there is a world of coffees out there, and the fun is in trying all the many options available.

I recently came into acquisition of this unique little espresso maker through my stepmother. She works in a church thrift store in Florida in the winter, saw this and immediately thought of me. She also keeps her eyes open for antique style china coffee cups and saucers, as she knows I am fond of collecting them.

The brass pot on the top in the photo heats right on the flame; when the water boils you put the ground coffee in the permanent basket, add a fine sieve metal filter that screws on, and then place the actual coffeepot over that and carefully flip it over. The boiling water dribbles through slowly, creating a rich, heady espresso that goes perfectly in the little cup and saucer I was given with the pot.

It’s very relaxing to sit and sip a tiny little cup of delicious espresso, and I love the process of putting it all together, even though I am still working on the correct grind and proportion of coffee grounds. The best way I have found to enjoy such a treat is with a tiny dollop of fresh whipped cream and a small amount of ground maple flakes for sweetness.

But can coffee be good for you? Would you buy a coffee that is substantially lower in caffeine than commercial decaf coffees but still as flavorful as the real thing? What would you think it this product promised to help improve your sleep, balance your PH, increase oxygen to the brain, help maintain weight and boost your overall health? Would you believe that this is a real coffee product, not a substitute, and that it is grown and processed organically without pesticides, chemicals, hormones or fertilizers? It helps remove toxins from your body, did I mention that? And it tastes really, really good?

So what IS it?? It’s Gano Healthy Coffee and Tea. And its secret amazing substance is the Reishi mushroom (ganoderma lucidum); a taste free mushroom that has incredible health properties. It is low in acidity and has a dramatically diminished caffeine content. Reishi mushrooms have been used medicinally in Asia for 2000 years and has just become available in the United States. Reishi contains 200 active nutrients, vitamins and minerals, including over 150 different antioxidants. Healthy Coffee is low in caffeine; boasting approximately 8-14mg per cup- less than even green tea, yet boasting of the same energy bump normally associated with regular coffee.

The articles on Gano read like a hyperactive motivational speaker who is just dying to get you hooked on this new craze. It simply shouts its benefits with numerous exclamation points and really peppy language. See for yourself at:

Healthy Coffee Break- http://anicecuppa.net/www.coffeeteamonline.com/products/je.html

The page includes a link to the online Gano store.

But even those folks who relentlessly clutch their oversized Starbucks cups tight in hand like a badge of honor aren’t always hip on the trend of coffee speak as a recent Krups survey has shown. An online survey by the coffee experts, and sponsors of the upcoming USA Barista Championships (held in Long Beach California, May 5-7 of this year), showed that their poll of approximately 2,000 Americans on the simple question “What is a Barista?” garnered some interesting results. Out of the five possible answers provided, only 1/3 of the people did indeed know that the person who serves them their coffee and espresso with a cheerful smile each morning is called a barista.

The results to the question were as follows:

11% reported it was a lawyer from England
7% thought it was someone who prepares alcoholic beverages
6% said it was a fashionable garment
1% reported that it was a person who loves burritos
41% said they did not know

As for the Championships, it’s a caffeine related frenzy as each contestant races through a maze of judges and photographers maintaining perfect composure while they prepare and serve four coffee drinks, including a signature concoction, in a 15 minute time frame. Judges will focus on station cleanliness, taste, beverage presentation, technical skills and total impression. The winner will receive a trophy, $1,000 cash and an all-expense paid trip from his or her hometown to the World Barista Championship in Tokyo, Japan.

As a former barista myself, I participated in a local barista challenge that pitted 8 top barista’s against each other, with the judges being a carefully selected panel of astute coffee consumers. We had 10 minutes to properly grind espresso, brew a double shot, make a cappucino and a mocha and a signature drink. As each drink was done, it was whisked off to the judges while we feverishly prepared another. It was crazy but a whole lot of fun. My signature drink was an Almond Roca Mocha- espresso, chocolate, almond and caramel. It placed second in the signature drink category. I placed third overall.

For more information on the Specialty Coffee Association, or the upcoming Barista Championships, please visit their website at http://www.scaa.org.

Logo courtesy of SCAA

Most people know that coffee grounds and used filters make for excellent composting. The grounds release nitrogen into the soil which is highly beneficial but there are many, many other options for grounds too in other applications such as beauty products, household use and crafting ideas.

Grounds for Yard and Garden:
-Acid loving plants such as berry bushes, hydrangeas and pine tree will benefit from having coffee grounds mixed into the soil where they are
-Use coffee grounds in worm composting
-When fishing with worms, they can be kept readily in a container full of coffee grounds.
-Mix grounds with potting soil when transplanting houseplants, or just sprinkle them on top of the soil
-Coffee grounds can be used on icy sidewalks to provide traction and don’t damage concrete or deck material like corrosive salts, plus when the rain washes them into the grass, the grass benefits. Just be sure to wipe feet when upon entering the home.

Ground for Beauty:
-coffee grounds make for a gentle exfoliation product for your skin
-steeped in hot water, coffee grounds can be an effective rinse for covering gray hair
-a muslin bag full of coffee grounds can be used as a loofah in the shower
-a quarter cup of grounds mixed with an egg white makes a toning and firming facial mask; rub into the skin and allow to dry then rinse off. Follow with moisturizer.

Grounds for Household Use:
-dried coffee grounds in a nylon sock can be hung in a closet to absorb odor or placed under a car seat for the same purpose.
-coffee grounds can be used as a mild abrasive to scrub grills, ovens, pots and pans.
-dry or wet coffee grounds can be used to scrub gunky, greasy pans
-dried coffee grounds can be used to absorb spills in the garage such as oil, antifreeze and gasoline.
-dried coffee grounds rub into your hands will absorb and eliminate strong odors such as onion and garlic and can be sprinkled over carpets and then vacuumed for odor elimination. This apparently works very well in helping alleviate pet odors.
-coffee grounds kept in shallow containers in the refrigerator help absorb strong odors.

Grounds for Crafting:
-coffee grounds steeped in water can dye eggs tan for Easter, or create a parchment look to paper that is dyed with the liquid.
-Non toxic and gluten free Play-Doh can be made with 2 c. well dried coffee grounds,
½ c. salt, 1 ½ c. cornmeal and enough water to make a pliable dough.
-A Halloween “beard” can be made by pressing dried coffee grounds onto a layer of facial cream or shortening.
-dried coffee grounds can be used to fill in any shape or form for a non-rusting pincushion for needles and pins.

And if that isn’t enough, how about all those cans leftover once the coffee has been consumed. What do you do with those?
-Storage containers are the top use for old coffee cans.
-cut an ‘X’ in the cover of a coffee can and keep plastic bags inside such as those that newspapers or groceries come in.
-use a coffee can to keep toilet paper dry on a camping trip.
-use coffee cans in the garden to lift pumpkins, melons and squash off the ground; insert the open end into the soil and place the fruit on the solid end
-protect young plants in the garden by cutting both ends off a coffee can and inserting it into the soil around the young plant. It will help with cutworms as well
-a used coffee can is excellent to keep in the kitchen to hold waste for a compost bin
-a plastic coffee container can be used to hold yarn while knitting or crocheting.
-use empty metal cans in the yard for smokers to deposit their cigarette butts into
-an empty metal can, with both ends removed can be used as a charcoal chimney; stand the can in the bottom of the grill and place wads of paper inside with their edges trailing under the can. Fill the can with charcoal, a squirt or two of starter and then light the paper. Use tongs or pliers to remove the hot can when the charcoal is ready.
-a metal coffee container by the stove can be used as a grease depository. Keep the lid on to help eliminate the odor, and toss in the trash when full.

Now there can’t be any excuse about not knowing what to do with coffee grounds besides composting. In an effort to encourage the population to ‘reduce, reuse and recycle’ these tips can be kept close at hand for use at home. And should anyone want even more grounds for these uses, Badgetts Journal suggests contacting a local coffee house or even the closest Starbucks and asking if you can take their grounds off their hands. Who knew that such a widely used beverage could also be such a widely re-used commodity at the same time?

Gosh, if she only knew about Instant Potato Flakes! How much easier her hectic life would be!

Then you get technology that seems well intended, but makes you go ‘Huh?’ Such as the technology from The Decaf Company who is in the process of creating a stirrer for your caffeineated beverages that can actually pull the caffeine molecules out. It’s true! Supposedly, the U.S. based company is ready to license a newly developed polymer that they claim can be used to “control or remove caffeine content in all beverages as they are served” (http://www.cee-foodindustry.com/). This patented technology could potentially create a whole new method of doing decaf coffee that results in more flavor and less hassle.

The polymers, officially known as MIP’s, or molecularly-imprinted polymers, can be attached to any type of stirring device, or even to a cup itself, and then binds the caffeine molecules together to remove them, cutting caffeine content by as much as 70%. The DeCaf Company says that this process would be a more natural alternative to the use of chemicals, which, in consumer complaints can be tied to an unpleasant aftertaste and the loss or aroma.

The DeCaf Company feels that this new “self-decaffeineation” process has the potential to be in big demand, especially here in the States.

I am all for technology to make life simple, but that doesn’t mean I will use instant potato flakes, fake foods or anything of the sort. And I still have to wonder about the merits of drinking decaf anyway. I am a certified coffee-holic, and to me, drinking the brew without the jolt seems as odd as eating sugar free candy. I know people do it, and it works for them, otherwise we wouldn’t have it available. File that under the mantra “If you make it, they will come.” The first thing that comes to mind about this ’self-decaffeineation’ device would be its cost, as I imagine it would be far more costly than simply purchasing a pound of decaf to keep on hand for those moments of weakness. For me, this is a “Wait and See” item.

What’s next? A fork that will eat your food for you?

It’s enough to make you toss your coffeemaker into a darkened corner of your garage and climb under a chair to hide from the onslaught. What mainstream food or beverage item hasn’t undergone a similar microscopic scrutiny of its fundamental structure in order to attack or alleviate concern for its consumption? Remember eggs?

Dutch researchers, in an article published in 2002, claimed that compounds in coffee help aid in the body’s metabolism of sugar, and a 2004 study on coffee and diabetes showed that drinking coffee was found to reduce one’s chances of developing type-2 Diabetes. However, the studies showed that this information was gleaned from those who drank upwards of 7 cups a day, and warned that excessive coffee drinking could easily lead to other health issues

Coffee and heart disease offers a mixed bag of information as well. An excessive amount of coffee consumption has been thought to lead to high blood pressure, and has been shown to raise homocysteine levels in the blood, a potential factor in heart attacks. Then in 2000, a Finnish study resulted in surprising evidence that coffee drinking did not result in heart problems as those in the study who drank coffee were shown to have healthier hearts than those who didn’t. It was noted, however, that no lifestyle or diet considerations were taken into account with this study.

(source: http://coffeetea.about.com/)

As consumers, we need to be able to gauge for ourselves the potential risks and benefits of anything we eat or drink, and take our own personal lifestyle into account as well when making such decisions. Coffee, out of any other beverage in world, has had controversy rage over it since the first thick and richly brewed cup made its way into Europe, through Venetian merchants, at the Port of Mocha in Yemen. (see A History of Coffee)

The tradition of Islam forbids alcohol, so coffee became the drink of choice for the Arabs, to a point of being dubbed the ‘Wine of Arabia’. The brew’s invigorating effects followed it’s exodus through Europe, where it was often called ‘Devils brew’ for the stimulation caused by its consumption. Some priests of the Christian church, owing to coffee’s connection to Islam as an impassioned drink, called for the beverage to be banned as ‘the drink of Satan’ and it might have stayed that way had Pope Clement III in 1600 tasted the drink prior to banishment and declared “This drink of Satan is so good it would be a shame to leave it to the infidels. Let’s confound Satan by blessing it”

(source: http://www.coffeenewsco.com/8.htm).

So is it a manner of devil worship when we consume this lustrous, heady drink? Or is it a renowned and healthy elixir, worthy of adoration and praise? It might be dependent on your physical makeup as it seems that more than half of the population of coffee drinkers has a gene that produces a protein, CYP1A2 that quickly and efficiently metabolizes caffeine. And the other 50% don’t. So the diabetes-preventing, athletic performance enhancing brew that also subsequently is touted as being an addictive substance contributing to possibly irregular heartbeats, hardening of blood vessels, high blood pressure and mineral loss isn’t really to blame. It’s our bodies. Those of us with the well-functioning genetic makeup can thank the coffee, our own personal health food, and for others whose bodies are too slow to metabolize the caffeine and risk heart attack and other health issues, please don’t blame the bean.

In college, naturally it was used as a method for getting more bang for your buck; a way to get through all-nighters during mid-terms, working on the research papers or finishing the semester on a ‘high’ note with Finals. Our student union was way ahead of itself in the early 80’s featuring a coffee bar with unusual selections from Costa Rica, Ethiopia and Sumatra. These days those varieties don’t even cause an eyelash to twitch, but then you were considered somewhat elitist if you were buying something other than vending machine brew. There were but a few coffeehouses on campus, serving such exotic drinks as latte’s and cappucino’s, with the extra indulgent mocha’s for those who needed an bigger sugar boost. Espresso was a heady drink, offering a more intense caffeine buzz, a richer, darker brew with a smoky concentrated taste.

Fast forward 20 years to today. Coffeehouses exist on nearly every street corner, in hospitals, bus stations, department stores and even in some schools and churches. Chain coffee shops are everywhere; every drink is exactly the same in every store, rung up by friendly and caffeineated servers sporting matching shirts and greeting each customer with the same perky phrase every time the door opens. There is nothing special about the brew, it’s as predictable as it gets. Neighborhood coffee houses, with unique and wonderful names offer a more personal cup of joe; maybe Fair Trade or 100% organic coffees, each with their own thumbprint of flavor and taste in each cup. Local brewers sport roasting machines on site, filling the air with the heady scent of a sack of green coffee beans turning brown and rich, and you can keep track of what days the coffee is roasted so you can purchase the freshest beans possible.

The menus at every place vary, but offer the standard drinks; latte, cappucino, mocha, americano, cafe au lait; each coffeehouse putting it’s own twist on the creative process. There are fancy espresso drinks of any variety of flavors, and you can get whole, 2%, skim, soy, rice or organic milk. Coffee might be cold pressed, a delicious alternative that takes the acidity out of the beans. If you’re a coffee junkie like me, you know where you can go to get a brew that feels like a sock in the jaw, or where a cup might be less of a punch and more tame. There’s always a wide variety of teas available. If you need a tea fix, you know what coffee house has the finest teas, where you can get loose leaf to brew in a T-Sac, who is likely to give you the freshest lemon wedge for your cup and who will refill your hot water without asking for another dollar. Chai tea is a wonderful alternative, and comes in multiple ways. This place may have one that tastes more of cardamom, while the one down the street favors a more cinnamom-based drink. It’s a unique and wonderful blessing to find the lone coffeehouse that brews a Chai tea from scratch, your cup tinged with pieces of herb, giving off an amazing scent. You know where you can go with your favorite book or magazine and not be disturbed, and where might be a great place to strike up a conversation with the person in the next chair. Which place offers a wide variety of newspapers from around the country? Who has the best wireless connection for your laptop? Which fireplace puts out the most heat? What shifts does that cute guy (or girl) work who has such a great personality? You might get to pick your coffee mug to use there, or take away a paper cup that is fully bio-degradeable and recyclable. The snacks behind the counter could have been made there that morning, or trucked in from a local bakery. The music might be soothing, alternative, satellite radio or a selected CD from whomever remembered to bring in a stack during their shift.

When I first began purchasing my own coffee, I started out using the pre-ground stuff in a can, and there were some decent varieties available. I remember the first time buying whole bean coffee, grinding it at the store and taking it home. I felt so mature, so different. It wasn’t long before I bought my own grinder and began grinding my beans fresh each morning. I brewed my pot with water heated in a teakettle and poured through a small device that fit on top of an old ceramic coffee pot that belonged to my grandmother. It made the headiest, richest brew I have ever tasted. I would pour it into a delicate cup, with a saucer and drink it carefully. The process made me focus, and the little cup made me slow down and spend a moment or two appreciating the morning. It was a great way to start the day. I still grind my own beans and try to seek out different roasts to have at home. I love to find a unique and out of the way coffeehouse that shouts of comfort and calm when you walk in the door, a place where you can just stop for a short time, get off the madly spinning carousel called life and just sit back to watch it go by for a while. A warm cup of coffee in hand and a friend at the table with you is the best tonic for our hectic and overly busy world.