Coffee Ice Cream: It's Cool!

If you haven't tried coffee ice cream, you have missed one of the most delicious and delightful uses to which this wondrous bean can be put. If you thought coffee was only a hot drink for perking yourself up, then you need to think again. Coffee is a very versatile thing, and lends itself equally well to drinks and to desserts, and even has medicinal uses.

Worldwide, coffee is one the most popular flavors for ice cream. All the top-selling ice cream brands sell the flavor, and now you can enjoy some without running to your nearest Baskin-Robbins outlet! Make some coffee ice cream in your home - here's how.

First, be sure to select quality coffee beans only, because any compromise on this is likely to ruin the flavor of your coffee ice cream. Arabica beans are preferred over Robusta. Take about half a cup and roast it in the microwave at 400° Fahrenheit for 10 minutes or so. Then crush them fine and store them in an airtight container.

Add about two cups of milk to two cups of heavy cream, and mix in the crushed beans. Pour the mixture in a saucepan over the fire and bring it to just under a boil, stirring all the while. Then take it off the fire and wait for an hour or so, while it cools and the coffee spreads its flavor throughout. Coffee ice cream must be evenly flavored, and concentrations of coffee in particular spots can only harm the overall effect.

Collect the yolks of 8 eggs, and add slightly less than a cup of sugar to them. Pour the milk-and-cream mixture into the eggs-and-sugar, and whisk thoroughly

till the whole thing is quite blended together.

Put the new mixture into the saucepan and cook it over a medium heat. You should use a wooden spoon to stir it constantly, because metal can react and destroy the flavor of coffee ice cream. You'll know it's done when the broth thickens slightly, and begins to coat the backside of the wooden spoon. Take it off the fire and pass it through a fine-meshed strainer, to take out the coarser coffee bean remnants and possible eggshell bits.

Pour the custard-like stuff into an ice cream maker and freeze according to the manufacturer's instructions. Adding some home-made coffee brittles at this point would be a nice touch, both as garnish and flavoring agent. You can easily make some with espresso beans, sugar and butter, but that is the subject of another article. If you intend to do this, then don't wait till the coffee ice cream is totally frozen, but pour it semi-soft into another container and stir the brittles in. Then use plastic wrap to cover it tightly, before freezing. The leftover brittles, if any, would be a nice touch if sprinkled on top before serving.

Coffee Ice Cream: It's Cool!

If you haven't tried coffee ice cream, you have missed one of the most delicious and delightful uses to which this wondrous bean can be put. If you thought coffee was only a hot drink for perking yourself up, then you need to think again. Coffee is a very versatile thing, and lends itself equally well to drinks and to desserts, and even has medicinal uses.

Worldwide, coffee is one the most popular flavors for ice cream. All the top-selling ice cream brands sell the flavor, and now you can enjoy some without running to your nearest Baskin-Robbins outlet! Make some coffee ice cream in your home - here's how.

First, be sure to select quality coffee beans only, because any compromise on this is likely to ruin the flavor of your coffee ice cream. Arabica beans are preferred over Robusta. Take about half a cup and roast it in the microwave at 400° Fahrenheit for 10 minutes or so. Then crush them fine and store them in an airtight container.

Add about two cups of milk to two cups of heavy cream, and mix in the crushed beans. Pour the mixture in a saucepan over the fire and bring it to just under a boil, stirring all the while. Then take it off the fire and wait for an hour or so, while it cools and the coffee spreads its flavor throughout. Coffee ice cream must be evenly flavored, and concentrations of coffee in particular spots can only harm the overall effect.

Collect the yolks of 8 eggs, and add slightly less than a cup of sugar to them. Pour the milk-and-cream mixture into the eggs-and-sugar, and whisk thoroughly

till the whole thing is quite blended together.

Put the new mixture into the saucepan and cook it over a medium heat. You should use a wooden spoon to stir it constantly, because metal can react and destroy the flavor of coffee ice cream. You'll know it's done when the broth thickens slightly, and begins to coat the backside of the wooden spoon. Take it off the fire and pass it through a fine-meshed strainer, to take out the coarser coffee bean remnants and possible eggshell bits.

Pour the custard-like stuff into an ice cream maker and freeze according to the manufacturer's instructions. Adding some home-made coffee brittles at this point would be a nice touch, both as garnish and flavoring agent. You can easily make some with espresso beans, sugar and butter, but that is the subject of another article. If you intend to do this, then don't wait till the coffee ice cream is totally frozen, but pour it semi-soft into another container and stir the brittles in. Then use plastic wrap to cover it tightly, before freezing. The leftover brittles, if any, would be a nice touch if sprinkled on top before serving.

Coffee Grinders Old and New!

Coffee grinder or coffee mill. That's one of the great debates. Actually they are one in the same. Coffee mills were the original _expression, and most commonly found in early literature. Today the term is coffee grinder and preferred by most people four to one. Coffee is what starts the day and keeps us going. People can't exist without there coffee. And if you have the money fresh ground is the only way.

The reason for inventing the coffee grinder is obvious. Of course you can make coffee the most primitive of ways, boiling the coffee beans, and many have. However, the first grinders were made my the Greeks, Turks, and Romans. Early mills were handmade in this country by blacksmiths and carpenters in the late 1700s and the first half of the 19th century. Antique coffee grinders or mills are a big with collectors today. If you

want to be a collector look for mills or grinders unique in some aspect or that have a recognizable manufacturers brand stamped on them.

As you can imagine people love coffee grinders. What better way to have fresh coffee? And the aromas of the fresh ground beans are heaven. Even none coffee drinkers appreciate the smell of fresh ground coffee.
In the ever-changing micro-wave world of new and better we now have the indispensable coffee maker grinder. A one-in-all machine that grinds your favorite coffee beans just before brewing from self filtered water...automatically. Fantastic coffee. The Freshest of the fresh!

Coffee Brewing Tips

BREWING TIPS

Everyone has their own way of personalizing coffee, but here are a few basic tips to get started:
Great brewed flavor begins with fresh coffee. When using whole bean coffee, try to grind immediately before brewing. Protect the freshness of whole bean and ground coffees by storing in an airtight container. (Our patented coffee canister is ideal for preserving freshness.)


Always start with fresh, cold water. Since brewed coffee is over 98% water, the quality of water affects flavor. Use bottled or filtered water if tap water is not high quality.


The proportion of coffee to water is very important. We recommend using two tablespoons for every six ounces of water to extract the full flavor of our coffees. If your brewed coffee tastes too strong, add small amounts of hot water to taste. Using too little coffee can result in over-extraction of the coffee and bitterness in the

cup. Using a coffee scoop will ensure your accuracy.


Check the water temperature of your brewing equipment. Ideal brew temperature of water is 195-200 degrees Fahrenheit. When using a french press, or plunge pot, water should be heated in a kettle and poured just off-boil. Boiling water should never come in contact with the coffee grounds.


Coffee is best if served immediately after brewing, and will retain its peak flavor for up to 20 minutes on the warmer. We recommend you transfer your brewed coffee to a thermal carafe to hold for a longer period of time.


Don’t forget to take care of your equipment! A clean coffee brewer is critical to great tasting coffee. Periodically, use a mild detergent or baking soda to remove build-up, film and oil.

Caribbean Coffee Offers a Taste of the Tropics

Colombian coffee's popularity is no secret, but many countries in and around the Caribbean also produce this popular bean. Most coffee-growing islands in the Caribbean, however, do not produce quantities large enough to export on a wide scale, like the growing operations in Central and South America, which serve markets all over the world. This means you may have to make a visit to try these flavorful brews.

Growing History

This widely popular drink was discovered in Africa and passed from the Ethiopians to the Ottoman Turks of Constantinople and even to Pope Clement VIII in Italy, who is said to have baptized the drink. There are many versions in the story of how the crop was transplanted to the Caribbean, but the region's lands turned out to be ideal for growing this unique plant.

"Arabica" coffee is the type of plant most often grown in the Caribbean region, and was developed from plants grown in Saudi Arabia, which gave this bean its name. Coffee can be grown in many different climates, but each climate will create beans with subtle taste variations.

Mountainous islands are usually better-known for their coffee than those with more level terrain because high altitudes are particularly important when growing coffee. The higher the altitude, the more time the coffee plant will require to mature, but beans grown under these conditions are full and dense and yield the richest flavor.

Warm weather and volcanic soils combine to create perfect growing conditions for these plants, and every island processes the results differently. The geography of many Caribbean islands has played an important part in creating delicious coffee.

Top Island Producers

Caribbean islands are known for sun and sand, so some visitors overlook their mountainous interiors, though others enjoy hiking and climbing through these rougher regions. Whatever visitors long to do on Caribbean vacations, they can anticipate a stimulating beverage to enjoy alongside the activity on many of the islands, but these top the list of most popular blends.



Jamaica's Blue Mountain area produces full-bodied and highly aromatic beans and is perhaps one of the best-known producers of Caribbean coffee. However, if you're visiting Jamaica, be wary of roadside vendors selling faux Blue Mountain coffee. Still, true-blue coffee makes a great souvenir for those who love this drink.

The island of Hispaniola is home to two countries, and each produces fine coffee. One of the Caribbean's largest coffee producers, the Dominican Republic offers a popular blend, and Haiti is enjoying a chance to make a name for itself as well. Fans of the dark roast should try the sweet Dominican coffee, while Haitian blends offer a more mellow taste, with plenty of flavors to suit many palates.

The U.S. territory of Puerto Rico is also a great island to visit for coffee, but most Puerto Rican coffee is consumed on the island. Aficionados in particular may want to taste these island brews while visiting, since the drink can be difficult to come by outside this island. Some of the more popular Puerto Rican coffees are known for their creamy taste.

For those outside the United States, you may be able to find imported Cuban coffee, which is known for a heavy body and particularly fine dark roasts. However, these coffee products are nearly always exported to Europe and Japan. A word to the wise - don't be confused by Cuban-style coffee, which is not the same as coffee from Cuba.

Although these island producers will never have the space to grow as much coffee as you'll find in Central and South America, individual island blends each offer something unique. So try a cup of something special - coffee from the Caribbean.

Campfire Coffee Recipes

Want to know a few secrets to making a good cup of campfire coffee? There are lots of recipes for making coffee in a plain pot over a campfire or for your camping coffee pot. Try a few varieties to see what suits your taste the best. Here are a few good recipes to get you started so your morning or evening brew tastes good every time.

Traditional Campfire Coffee Recipes

Recipe 1. Bring two quarts of water to a good, rolling boil in a camping coffee pot. Take it from the fire and add 2 handfuls of fine ground coffee. Keep in mind that whoever makes the coffee will change the results of this traditional recipe. Steep for 4 minutes. The secret to good campfire coffee is adding a few tablespoons of cold water to the mixture after steeping. This settles the grounds to the bottom. Then pour slowly to keep as many grounds out of your cup as possible.

Recipe 2. Add 6 teaspoons of ground coffee into a camping coffee pot, and pour 3 pints of cold water over the grounds. Put the pot on the fire and bring it to a boil. Take it off the heat and let steep for 3 minutes. Don't forget the secret. Add those few tablespoons of cold water to the mixture after steeping to settle the grounds. This makes about 6 cups

of good campfire coffee.

Campfire Perculator Coffee Pot

Recipe 3. This is the most common method of making campfire coffee. Start with 1½ tablespoons of coarsely ground coffee for each 6 oz of water when using a perculator coffee pot. Here is a trick if you end up with grounds in your coffee. Poke a hole in a regular coffee filter and put it in the perk basket. Watch the percolator for the coffee color. The longer it perks the stronger your coffee will be. A perculator coffee pot takes practice but they make great campfire coffee.

Good Tip

If you use unpleasant lake, well or tap water your coffee will never taste very good. Coffee is 98% water so using good water will make all of difference in good or bad coffee. Bring good water with you and you will enjoy your campfire coffee a lot more.

Caffeine in Coffee

Caffeine is only one of several hundred chemicals found in coffee. However it is the most notorious because of the many physiological affects it has on the human body. Caffeine naturally occurs in many other plants apart from the coffee bush, such as tea and cocoa plants.

There is a long established link between coffee and mental stimulation, which gives a cup of coffee a certain appeal. In fact it could be argued that coffee drinking has helped change the course of history. In 1773, it was in a Boston coffee house where citizens planned the Boston Tea Party; and in 1789, it was from Café Foy that Camille Desmoulins led the angry mob that later brought down the Bastille.

Whether caffeine is actually good for us is a long and much argued debate. Caffeine is commonly used by endurance athletes to permit them to train for longer and aid their recovery afterwards. Scientific studies have also linked it to the prevention of Parkinson's and Alzheimer's disease. However, too much caffeine can lead to insomnia, diuresis, gastro-intestinal disturbance, arrhythmia, psychomotor agitation and osteoporosis.

The amount of caffeine in an average cup of coffee (8oz/230ml) varies from between 80 to 150 milligrams. This variation is due to a number of factors. The main difference is caused by from where, and from which variety of plant, the coffee beans are harvested. As caffeine has natural anti-fungal properties, coffee plants grown in environments less favourable to the growth of fungal spores contain less caffeine. At high altitudes, the temperature and humidity is such that spores germinate too slowly to have too much of an effect on a coffee plant. So, generally speaking, the higher the altitude at which a bean is grown, the lower its caffeine content. Also Arabica beans typically have half the amount of caffeine when compared to Robusta beans.

The roasting process alters

the amount of caffeine in a coffee bean. A common misconception is that, the darker the roast level, the lower the caffeine content. However, this is not really the case as caffeine changes very little during the roasting process. Caffeine has a very stable structure with a boiling point above 315°C, well above roasting temperatures, which rarely exceed 245°C. Nevertheless a small amount of caffeine is lost due to sublimation, where a substance changes directly from a solid state to a gaseous one. This occurs in caffeine at approximately 175°C.

The roasting process dramatically alters a coffee bean. A bean loses weight, mostly due to water evaporation, causing the level of caffeine by weight to increase. However, as beans nearly double in size when roasting, the level of caffeine by volume decreases.

The final factor affecting the caffeine content of your cup of coffee is the brewing method. Different brewing methods require different amounts of coffee, ground to different sizes. Many people believe that an espresso contains less caffeine then a regular cup of coffee. But as you require more coffee to make an espresso then a regular cup, and the coffee is ground finer, increasing the surface area, this means that the caffeine content is roughly the same. However the effects will be felt more quickly with an espresso, and wear off faster, as caffeine is absorbed more rapidly when taken in concentrated doses.

Brazilian Coffee

Adultery, deceit and politics, all the makings of a modern-day best-seller, yet this story is over 250 years old and what ultimately led to brazilian coffee. In 1727 a Brazilian official named Francisco de Melho Palheta was invited to mediate a heated border dispute between French and Dutch Guiana. Both governments were actively growing coffee in Guiana and closely guarded their financial interests by not allowing the exportation of viable coffee seeds.

Palheta quickly accepted the invitation with hopes of somehow obtaining some seeds for planting coffee in Brazil. While in Guiana Palheta became romantically involved with the French Governors wife. Upon his departure, after successfully mediating a solution to the border issue, the Governors wife presented him with a bouquet of flowers in which she had disguised several coffee seedlings.

The Brazilians quickly learned the rudiments of growing coffee with emphasis on quantity over quality, which is still the prevalent philosophy when it comes to growing coffee in Brazil. Brazil is by far the largest producer of coffee in the world with over forty percent of all coffee coming from this country. However, the vast majority is of marginal quality and what the major commercial processors such as Folgers, Maxwell House etc… rely on as the base product for their blends. By adding small amounts of higher quality coffee they are able to enhance flavor, body and aroma and provide a product that is acceptable to the masses at a reasonable price.

The production of coffee in Brazil had a dark side. As the cultivation of coffee in Brazil grew, so did slavery. Without enough local labor to handle the ever increasing demand for coffee, the Brazilian Government imported slaves by the tens of thousands. By 1828 well over a million slaves,

nearly a third of the population, labored on the coffee plantations.

In response to pressure from the British Government, who had outlawed slavery and were boycotting Brazilian slave-grown coffee, Brazil half-heartedly outlawed slavery. Though importation of slaves declined, it did not cease and the two-million or so slaves that were already in the country remained in bondage. It would be another fifty years before slavery was truly abolished.

As production of coffee in Brazil modernized, modern being a relative term for a third-world country. A few growers established a reputation for providing high-quality coffee and edged their way into the American specialty market.

The best coffee in Brazil comes from the region around San Paulo and is named for the port through which it is exported, Santos. Santos is known for its smooth flavor, medium body and moderate acidity. While Santos is the best coffee in Brazil, it is still far from extraordinary when compared to other gourmet coffees of the world.

Even with the reputation of providing low-grade coffee to the masses, the impact Brazil has had on the world coffee trade is undeniable. Without Brazilian coffee to stabilize the market, coffee prices could be three to four times what they are. Imagine paying $15-20 for a one pound can of Folgers. I, for one, am grateful to Brazil for providing the world with cheap coffee.

Benefit of Coffee Enemas

When it comes to detoxifying your system in a natural, alternative method, consider using Coffee Enemas using an organic, completely caffeinated coffee blend. Many individuals enjoy the benefit of coffee enemas on a regular basis. Instead of using harsh chemicals or solutions made of unnatural pharmaceuticals, consider using fresh brewed coffee when you want to successfully detoxify your system. If you are a current fan of saline enemas, choosing to use coffee instead of a saline solution can completely change the treatment's outcome.

Unlike saline enemas, the benefit of Coffee Enemas is dramatically increased. The enema with coffee has a greater rate of success due to the presence of caffeine, theobromine, theophylline, and other naturally occurring aspects. Introducing the caffeine and other natural ingredients of freshly brewed coffee into your system through an enema will provide you with a greater effect than the typical method of consumption. The thin tissue surrounding the anus will allow your body to quickly absorb the coffee into your blood stream, therefore providing a quicker benefit of the coffee enema.

Another benefit from using coffee is it aids liver function. Since coffee is a stimulant, the enema mixture is absorbed into the body through the hemorrhoidal vein and directly into the liver, therefore speeding up the detoxification process. Coffee Enemas are introduced into the colon and draws any compacted matter in this essential part of

the intestinal system. When the enema is voided from your system, all the toxins, compounds, and other matter exits the body naturally.

Many individuals choose to undertake coffee enemas at least once of a week, but some perform the act as often as once a day! The more frequent the use, the better the benefit you will see in regards to your overall health and gastrointestinal system.

If you are interested in undertaking Coffee Enemas, you will need to use specially designed coffee for this unique task. Don't settle for anything less than 100% organic, completely caffeinated coffee. Although many people do use regular coffee blends for coffee enemas, these could, in fact, be dangerous, and decaffeinated coffee just does not lend itself to coffee enemas at all.

However often you decide to undertake a coffee enema, be sure to at least try one before you completely rule it out. Many individuals find a great benefits from using a coffee enema. Keeping an open mind in regards to the process and the enema itself will encourage the success of the Coffee Enema.

American Coffee

American coffee? Technically there is no such thing, at least none that is grown in North America. There is such a thing as the American coffee consumer which might as well be an institution all their own for it's their money that drives a substantial portion of the market.

Americans consume more coffee than any other nation on earth. Coffee companies in America revolutionized coffee marketing, packaging, distributing, and even processing and roasting in the late 19th and early 20th centuries. America has sent troops to other countries to protect coffee growers and exporters from civil unrest. Yes, America is in love with coffee.

Coffee even played a role in the birth of America. Early British colonists revolted against Britain taxing tea. They exerted their independence by throwing cases of English tea into Boston Harbor during the famed Boston Tea Party. The early American coffee drinker was seen as patriotic and independent.

American coffee retailers like Starbucks have created huge multi-billion dollar companies. They did this by providing the public not only a good cup of coffee but a relaxing place to socialize and drink their coffee. Starbucks did not invent the coffeehouse by any means. The earliest known coffeehouse opened in 1475 in Constantinople. But Starbucks

definitely revolutionized the experience for American coffee drinkers and carried the modern coffeehouse into the 21st century.

Americans have taken coffee with them into every war since the Revolution of 1776. Whether to stay awake in battle or as a comforting, soothing reminder of home in the midst of bleak and frightening conditions or both.

In fact, many wars have been fought over coffee and the lands on which it is grown. From small scale turf wars to full blown civil wars and political revolt. Such as in Nicaragua in the late 1800's and early 1900's.

Coffee has become an integral part of every society it has ever been introduced to from the time it was discovered about 600 A.D. There is definitely something about the dark, mysterious and tantalizing beverage that captivates the spirit and captures the imagination. American coffee drinkers are no different and have adopted the age old addiction with gusto.