How To Choose An Affiliate Program That Pays You Money

Are you an affiliate? Or do you want to make to make money online as an affiliate? If that sounds like you, I'm going to make it worth your while to read the whole of this short article. "How?", you ask. Well to put it bluntly, unless you are choosing the right affiliate programs (and products) to promote, you're going to struggle to make any money online.

Go Where The Money Is....

Leadership Development

Leadership, what is it and what is the difference between being a manager and being a leader?. Definitions of leadership, there is not a single definition that everyone agrees on. Manfred Kets de Vries, a professor at INSEAD, says that leadership is a set of characteristics, behaviour patterns, personality attributes that makes certain individuals more effective in achieving a set goal or objective.

HOW TO CREATE A MONEY MAKING BLOG EMPIRE IN 30 DAYS

What would you do if you had to start your internet business from scratch with no money at all?' This is a question that often pops up on the message boards of affiliate marketing sites. It usually comes from newbies trying to figure out what works best and fast. And the same answer comes up from experienced internet gurus: Create money making blog empires!

Why are blog empires a perfect way for making money?

French Press Coffee - Style And Flavor For Your Coffee

The French press style of coffee making produces very rich, aromatic and tasty coffee. It uses very coarsely ground coffee that basically steeps in the brewing water for several minutes allowing all the flavours to fully extract from the coffee grinds. Because of the filtering system there is always some sediment which some people don't like.

99 High Paying Keywords: The Secret Is Out!

Incorporating high paying keywords into your site is critical to maximizing your income. Who has the time to figure it all out? How much are you willing to pay for this type of information? The secret is out: Here are 99 keywords you can use with payouts averaging $2-$100 per click:

Turbocharging Employees

Keep them Euphoric: 5 more ways to turbocharge employees.

These are five additional ways that you can successfully create an encouraging work environment while increasing employee.

1. Distinguish your employees. It is essential that you empathize with your employees. Know about their family; know about what they do after hours, what interests them. This is not meant to be prying into an employee's personal life, but knowing an employee can help you to resolve what motivates that employee. Different people are motivated by dissimilar things. What does the employee want? What do they want from this job, from their life, and for their future? Reaching goals can be difficult. Helping someone to reach a goal at work is impossible if you do not know what that goal is.

2. Discover more. It is your responsibility to create enthusiasm in the workplace. Therefore it is up to you to continue to study innovative ways to spur employees to action. You might opt to take classes that offered as short courses at HR firms or online universities. This will give you a fabulous opportunity to continue to learn new ways to stimulate your employees

SWEET SPICES & 8CETERA: Why Are Affiliate Sales Recommended For Newbies?

SWEET SPICES & 8CETERA: Why Are Affiliate Sales Recommended For Newbies?

Web directories increase traffic and profitability

A web directory is cyber yellow pages. It has different categories under which one can locate relevant information. Online businesses increase profitability, web traffic, and search engine ranking by submitting websites to directories.

Submitting to web directories is to broaden your horizons.

There are many benefits:

• Most directories attract considerable traffic. Surfers access specific categories of interest to them and open websites within the category. By default, the website submitted by you will get "click through traffic."

• Spiders released by search engines will add your site to search engine indexes. And, links from directory pages are automatically indexed.

• Higher rankings on the search engine page for key words optimizing the website. Ensure that the anchor text linking the directory to your website has a phrase that identifies or states clearly the functions offered by your website. This will provide: higher click through ratings; better rankings in search engines; a greater number of links enabled by variations in key phrases. 

Why Are Affiliate Sales Recommended For Newbies?

Firstly, don't think that affiliate sales are only suitable for beginners! It is one of the most popular and profitable marketing techniques that is used by nearly all the major internet marketers.

Affiliate marketing is particularly suitable for newcomers to the internet, because:

* You don't need to have a website

* You don't need to have any of your own products to sell

* You don't need to set up payment facilities and collect money

* You don't need any technical knowledge

* You don't need a massive budget to get started

In fact, it is so easy to set up and get started, that many internet marketers do nothing else but promote affiliate sales through the these following methods that I recommend.

5 Recommended Ways To Promote Affiliate Sales:

5 KEYS TO CAPTURING PROSPECTIVE BUYERS

Spring has sprung. The birds are singing as they busily build nests and do their mating dances. Yeah, it won't be long before the flowers bloom, and grass starts growing. You know what that means...grass needs mowing. When you parked the riding mower last fall, you knew that it would be a miracle if you could get it through another summer. You're going to need to replace old "Betsy" sooner or later, and start thinking about the features you want the next mower to have.

Well, you haven't tried starting the old mower, but hey, it's raining cats and dogs outside. With nothing better to do, you head for the mall and find yourself among a line of shiny lawn mowers with a wide variety of prices and features. What are the advantages of each one compared to the difference in costs?

Yep, not every customer that walks through your door is ready to make a purchase. Maybe they're still in the "thinking about it" stage. Yeah, when you think long enough, you usually talk yourself into doing it. That's why it's important to treat every customer's question with respect. You never know when a properly answered question will lead to a sale.

Here are some tips to keep in mind for effectively answering customer questions: 

1. A Question is the Sign of a Potential Sale.

Yeah, if a customer is taking the time to look you up and ask questions, you're dealing with a high level of interest. Don't take it lightly. A prompt and quick response laced with the added benefits of the product will go a long way toward closing a sale.

2. Make it Easy to Ask A Question.

There's nothing more frustration than having a simple question and having to move heaven and earth to get an answer. Make it easy for your customers to ask questions. Make your website question friendly and include a phone number with all of your sales material.

3. Organize - Set up a Frequently Asked Question File

What questions have you emailed answers to sixteen times this week? Keep a file with those repeat questions. You'll be able to copy and paste the answers into responses. Hey, your customer will be happy and you can spend time doing something else. Everyone wins!

4. Get Back - Quickly

How many times have you shopped around while waiting for someone to get back to you? Yeah, it's easier than ever on the web. Customer attention spans are ever shortening with the vast global competition at their fingertips. Don't dilly dally - get back to them pronto!

5. Make Every Question a Sales Opportunity

When someone asks you a question, you've got their attention! They're waiting for an answer that is important to them. Yeah, it's the perfect opportunity to expand your response to include benefits of the purchase.

Questioning customers wear a badge that says, "Buyer on Board!" Read it and pay attention. Often a little nudge will mean a sale to tally at the day's end. Think of it like this...learning to effectively answer customer questions is a low-cost and effective way to boost your profits this year!

VANILLA EXTRACT REGULATION

VANILLA EXTRACT is the only flavoring material with a U.S.FDA standard of identity. It is included in the Code of Federal Regulations (21-CFR-169). The standard was developed and promulgated concurrent, and in close relationship, with the ice cream standard (21-CFR-135.110). 

This coordination was necessary since vanilla extract and related flavorings are ice cream's most widely used flavorants; and the labeling of ice cream is dependent on the type of flavoring used. Category I (21-CFR-135) vanilla ice cream contains only pure vanilla components and no artificial flavors. This product can be labeled "Vanilla Ice Cream." Category II (21-CFR-135) vanilla ice cream can beflavored with up to one ounce of synthetic vanillin per unit (defined below) of vanilla extract.

This natural and artificial product, where the natural is the characterizing and predominant contributor to the flavor, must be labelled "Vanilla Flavored Ice Cream." Finally, Category III (21-CFR-135) ice cream contains predominantly or exclusively an artificial vanilla flavoring which includes primarily synthetic vanillin. This product must be labelled "Artificially Flavored" or "Artificial Vanilla."

Both the ice cream standard and the vanilla standard nomenclatures rely heavily on the definition of a unit of vanilla constituent. This term is defined by the Vanilla Standard 21-CFR-169.3. The types of vanilla beans are identified as "the properly cured and dried fruit pods of Vanilla planifolia Andrews and of Vanilla Tahitensis Moore." But the term properly cured and dried is not defined. The quantity of beans necessary to make a unit weight of vanilla beans is also identified. This last part has led to confusion in that the definition of quantity was set at

VANILLA BEANS GRADE AFTER CURING

In these part, i would share about the process after curing vanilla beans.

After curing process, generally about five to seven pounds of green vanilla beans yields one pound of finished product, or about one hundred twenty pounds of finished beans per acre of vanilla vines. When properly cured, vanilla beans should resemble long, very thin cigarillos; supple, very dark brown, a raisin like texture and a somewhat oily sheen. High quality beans may have white crystals of vanillin clingingto the outside, but this is rarely seen today.

The beans should be free of mold and insects. Beans should be less than 25-30% moisture or a greenish-white mold will develop. If mold does develop, it is removed by washing with alcohol in mild cases, or by cutting off the affected portion if severe. The odor of mold from a few beans can permeate an entire box.

This reduces the quality and the value of the beans. After curing, the vanilla beans can be divided into thefollowing four quality grades by appearance (the numbers of, and names given to, these grades differ according to source).

1. Whole beans, no defects', oily sheen, smooth exterior, moist, aromatic, very dark brown.

2. Whole beans, some defects', rough exterior, somewhat reddish color, spotted, dry.

3. Splits; whole split beans.

4. Cuts; beans chopped into 1-2 in. lengths, may include very small whole beans.

The sorted beans are grouped by quality grade, packed loosely or in bundles of 50-100 in tin, wooden or cardboard boxes, sealed and shipped to their destination. The bulk of global vanilla bean trading is handled by only a handful of importer-dealers. Internationally, all beans are traded in the cured form. Locally, many vanilla farmers sell their crops of green beans to regional curing operations, but green beans are not traded internationally.

VANILLA CURING

The vanilla orchid and the mature vanilla bean have no aroma; it is the curing process that develops the characteristic flavor of vanilla beans. Vanilla beans left on the vine will cure naturally, but the pod splits, loses contents, and ultimately decreases in flavor and value. The Mexican Indians developed the original, very labor intensive process for curing green vanilla beans.French made slight modifications to this original process, and this Bourbon process is generally practiced in the Madagascar and Comoros Islands today. Other modifications are practiced in Indonesia.

No geographical source of vanilla beans strictly employs one method of curing and many parts of the process are interchanged (mixed and matched). The curing operation is not a regulated, largescale, sophisticated procedure. It is crude, nonhygienic, subject to personal modifications, and is practiced by individual small farmers up to larger scale curer-exporters. Any given shipment of cured beans may represent the composite
curing operations of dozens of individual producers. During the curing process, each bean is individually handled and inspected at least a dozen times.

All curing methods involve four basic phases:

1. Wilting or killing of the beans, which stops the natural respiratory metabolism and vegetative life of the pod . The specific technique used to kill the beans will affect subsequent vanillin contents. After wilting, the beans may have begun to turn chocolate brown in color.

 2. Sweating the wilted beans until they are flexible in the hand and can be easily wrapped around the finger. This step involves a fairly rapid dehydration and slow fermentation. The characteristic flavor compounds develop here. Key enzymatic and nonenzymatic reactions occur during this phase forming sugars, phenols, quinones, pigments, vanillin and other aromatic compounds. After sweating, the beans are deep chocolate brown. 

3. Drying of the sweated beans very slowly at low temperature to 20-25% finished moisture. Beans should still be flexible; over-drying, or too rapid drying, reduces flavor quality and value.

4. Conditioning of the dried beans in closed boxes for a few months, where they finish the development of their characteristic fragrance. Unless moldy, beans can be kept indefinitely in this state.

HORTICULTURE OF VANILLA

Vanilla is the common term for the alcoholic extract of the vanilla bean. The vanilla bean is actually the fruit of a thick, tropical orchid vine. Of the 35,000 or more species in the orchid family, Orchidacae, the vanilla orchids produce the only edible fruit. There are over 50 vanilla orchid species, of which only two are of commercial use. Vanilla planifolia Andrews (also known as Vanilla fragrans (Salisbury) Ames) is the species responsible for 99% of the vanilla imported into the United States.


The other species, Vanilla tahitensis (Tahitian Vanilla) grows on the French Pacific Islands and is visually quite different. The tahitensis pods are shorter, have a thicker skin, less seeds, and are much broader than the planifolia beans. Tahitian vanilla beans are primarily exported to France and Europe, although roughly nine tons are imported into the United States.

Vanilla pompona is frequently cited as a third commercial species of vanilla orchid used in perfumes. Today, this species is rarely seen and is mostly a curiosity. Visually, the pods resemble small bananas. 

Vanilla planifolia is indigenous to southeastern Mexico, the West Indies, Central America and the northern part of South America. Vanilla vines will grow between 25° north and south of the equator; in hot, moist tropical climates; in a 50/50 mixture of sun and shade; from sea level to 2,000 ft. altitude; in areas with frequent moderate rainfall and no extended droughts or high winds; and with gentle slopes for drainage. For commercial production of vanilla beans, it is optimum to have the rainfall evenly distributed throughout 10 months of the year followed by a two-month dry spell to check vegetative growth and spur flower formation. These conditions describe a typical tropical island climate. 

Today, virtually all vanilla beans are grown on islands such as Madagascar and the Indonesian Islands, where temperatures range between 70-9O0F, with 80-100 in. of rain per year. Vanilla planifolia has smooth, succulent bright green leaves and aerial roots which cling to some type of support. If left untended, vanilla vines will grow 75 ft to the tree tops. On vanilla plantations they are pruned or bent downward to keep the flowers and beans in reach of the workers for pollination and harvest. The pruning and bending also seems to increase flowering.

Commercially, vanilla is propagated entirely by means of 3 ft cuttings, 8 to 12 nodes in length. Longer cuttings usually bring the vines into early production. Vanilla is very difficult to grow from seeds.

All about Vanilla - Vanilla discover

Vanilla, the world's most prized flavor, is one of the most valuable treasures the Europeans brought back from the New World. 

Like many spices in history, vanilla was once very expensive

It is believed, the Totonaca people of Mexico were the first cultivators of vanilla, during Mesoamerican times. They believed that the Gods had bestowed this exotic fruit upon them.  Vanilla continues to be cultivated in the eastern portions of tropical Mexico.

When Cortez landed his army in Eastern Mexico in 1519, he formed an alliance with the local Indians, who then helped lead the Spanish troops against Montezuma and his Aztec empire. Montezuma royally welcomed Cortez with a vanilla-cocoa brew. This drink, chocolatl, was concocted from cocoa beans, ground corn, honey and Tlilxochitl (vanilla pods). Cortez took Montezuma's life and his treasures, including the secret of vanilla, which was brought back to the Old World. For several hundred years thereafter, cured vanilla beans were imported from Mexico to Europe for the production of vanilla flavor and perfume. Although the Spaniards had this supply of cured beans, they did not have the complete secret of how to grow and cure vanilla. It was over a hundred years before the Europeans could successfully cultivate the vanilla plant in greenhouses. Propagation through cuttings was somewhat successful in the early 170Os, although the plants seldom flowered and never produced fruits.
 

Plants were started in tropical regions, including Indonesia, also with no fruit. Eventually, in 1836, a botanist noted that the flowers needed to be individually hand pollinated in order to fruit. In Mexico, this may have been done naturally by bees, hummingbirds and/or a species of leaf-cutting ant. There is no experimental proof that any insect is actually effective in pollinating the vanilla flowers.

By the mid 180Os improvements in the human handpollination techniques had been developed which led to successful vanilla plantations in Madagascar, Reunion, Mauritius, the Seychelles Islands, Tahiti, the Comoros Islands, Ceylon, Java, the Philippines, and parts of Africa.

By the 19th century more vanilla was being grown in Madagascar and tropical Asia than in Mexico, breaking the monopoly enjoyed by Mexico for over 200 years. Mexico continued to be a major producer of vanilla beans until the mid-1900s.

Vanilla grows on a vine and is the fruit of a flower called the Vanilla plan folia. While native to Mexico, today there are 3 other regions that produce vanilla beans. Madagascar is the largest producer, and beans from this region are known as Madagascar Bourbon vanilla, which refers to the Burbon islands where they are grown. The second largest producer is Indonesia. The vanilla from this area is not as sweet as the Madagascar vanilla and not as desirable. The remaining 10 percent of vanilla comes from Mexico and Tahiti.

It's About Coffee - Coffee words

Below are the meaning of the words that commonly used in coffee world :

Acidity, Acidy, Acid
Usually, the pleasant tartness of a fine coffee. Acidity, along with flavor, aroma, and body, is one of the principal categories used by professional tasters in cupping, or sensory evaluation of coffee. When not used to describe cup characteristics, the term acidity may refer to pH, or literal acidity, or to certain constituents present in coffee that ostensibly produce indigestion or nervousness in some individuals

Aroma
The fragrance produced by hot, freshly brewed coffee. Aroma, along with flavor, acidity, and body, is one of the principal categories used by professional tasters in cupping, or sensory evaluation of coffee.

Body
The sensation of heaviness, richness, or thickness and associated texture when one tastes coffee. Body, along with flavor, acidity, and aroma, is one of the principal categories used by professional tasters cupping, or sensory evaluation of coffee

Chaff
Flakes of the innermost skin of the coffee fruit (the silverskin) that remain clinging to the green bean after processing and float free during roasting

Cinnamon Roast
Also known as Light Roast and New England Roast. Coffee brought to a degree of roast of coffee lighter than the traditional American norm, and grain like in taste, with a sharp, almost sour acidity. This roast style is not a factor in specialty coffee.

City Roast
Also Light French Roast, Viennese Roast, Light Espresso Roast, High Roast, and Full-City Roast. Terms for coffee brought to degrees of roast somewhat darker than the traditional American norm, but lighter than the classic dark roast variously called espresso, French, or Italian. In the cup, full-city and associated roast styles are less acidy and smoother than the traditional American "medium" roast, but may display fewer of the distinctive taste characteristics of the original coffee. Among many newer American specialty roasters, roast styles once called full-city, Viennese, etc. may constitute the typical, "regular" roast of coffee.

Clean
Coffee cupping or tasting term describing a coffee sample that is free from flavor defects.

Coffee Oil, Coffeol
The volatile coffee essence developed in the bean during roasting

 

Complexity
A tasting term describing coffees whose taste sensations shift and layer pleasurably, and give the impression of depth and resonance.

Continental Roast
Also known as Espresso Roast, After-Dinner Roast, and European Roast. Terms for coffee brought to degrees of roast ranging from somewhat darker than the traditional American norm to dark brown. Acidity diminishes and a rich bitter-sweetness emerges. Among many newer American specialty roasters, roast styles once called by these names may in fact constitute the typical, "regular" roast of coffee

Cupping
Procedure used by professional tasters to perform sensory evaluation of samples of coffee beans. The beans are ground, water is poured over the grounds, and the liquid is tasted both hot and as it cools. The key evaluation characteristics are Aroma, Acidity, Body, and Flavor.

Dark French Roast
A roast of coffee almost black in color with a shiny surface, thin-bodied, and bittersweet in flavor, with an overlay of burned or charcoal-like tones.

Dark Roast
Vague term; may describe any roast of coffee darker than the traditional American norm.

Decaffeination Processes
Specialty coffees are decaffeinated in the green state, currently by one of four methods. The direct solvent method involves treating the beans with solvent, which selectively unites with the caffeine and is removed from the beans by steaming. The indirect solvent or solvent-water method involves soaking the green beans in hot water, removing the caffeine from the hot water by means of a solvent, and recombining the water with the beans, which are then dried. Both processes using solvents often are called European Process or Traditional Process. The water-only method, commonly known by the proprietary name Swiss Water ProcessTM, involves the same steps, but removes the caffeine from the water by allowing it to percolate through a bed of activated charcoal. In the carbon dioxide method, which is only beginning to be established in the specialty-coffee trade, the caffeine is stripped directly from the beans by a highly compressed semi-liquid form of carbon dioxide.

Defects, Flavor Defects
Unpleasant flavor characteristics caused by problems during picking, processing (fruit removal), drying, sorting, storage, or transportation. Common defects include: excess numbers of immature or under-ripe fruit (unselective picking); inadvertent fermentation (careless processing); fermentation combined with invasion by micro-organisms, causing moldy, hard, or rioy defects (careless or moisture-interrupted drying); and contact with excessive moisture after drying, causing musty or baggy defects (careless storage and transportation).

Degassing
A natural process in which recently roasted coffee releases carbon dioxide gas, temporarily protecting the coffee from the staling impact of oxygen.

Demitasse
"Half cup" in French; a half-size or three-ounce cup used primarily for espresso coffee.

Doppio
A double espresso or three to six ounces of straight espresso.

Drip Method
Brewing method that allows hot water to settle through a bed of ground coffee

Earthiness
Either a taste defect or a desirable exotic taste characteristic depending on who is doing the tasting and how intense the earthy taste in question is. Apparently earthiness is caused by literal contact of wet coffee with earth during drying. Indonesia coffees from Sumatra, Sulawesi and Timor are particularly prone to display earthy tones

French Roast, Heavy Roast, Spanish Roast
Terms for coffee brought to degrees of roast considerably darker than the American norm; may range in color from dark brown (see Espresso Roast) to nearly black (see Dark French Roast) and in flavor from rich and bittersweet to thin-bodied and burned.

Frothed Milk
Milk that is heated and frothed with a steam wand as an element in the espresso cuisine.

Full-City Roast, Light French Roast, Viennese Roast, Light Espresso Roast, City Roast, High Roast
Terms for coffee brought to degrees of roast somewhat darker than the traditional American norm, but lighter than the classic dark roast variously called espresso, French, or Italian. In the cup, full-city and associated roast styles are less acidy and smoother than the traditional American "medium" roast, but may display fewer of the distinctive taste characteristics of the original coffee. Among many newer American specialty roasters, roast styles once called full-city, Viennese, etc. may constitute the typical, "regular" roast of coffee

Hard Bean
Term often used to describe coffees grown at relatively high altitudes; in the same context, coffees grown at lower altitudes are often designated Soft Bean. The higher altitudes and lower temperatures produce a slower maturing fruit and a harder, less porous bean. Hard bean coffees usually make a more acidy and more flavorful cup than do soft bean coffees, although there are many exceptions to this generalization. The hard bean/soft bean distinction is used most frequently in evaluating coffees of Central America, where it figures in grade descriptions.

Heavy Roast
Also known as French Roast and Spanish Roast. Terms for coffee brought to degrees of roast considerably darker than the American norm; may range in color from dark brown (see Espresso Roast) to nearly black (see Dark French Roast) and in flavor from rich and bittersweet to thin-bodied and burned.

Latte, Caffè Latte
A serving of espresso combined with about three times as much hot milk topped with froth.

Macchiato
Either a serving of espresso "stained" or marked with a small quantity of hot frothed milk (espresso macchiato), or a moderately tall (about eight ounces) glass of hot frothed milk "stained" with espresso (latte macchiato). In North America, the term macchiato is more likely to describe the former (espresso stained with milk) than the latter (milk stained with espresso)

Silverskin
The thin, innermost skin of the coffee fruit. It clings to the dried coffee beans until it is either removed by polishing or floats free during roasting and becomes what roasters call chaff

Straight Coffee, Single-Origin Coffee
Unblended coffee from a single country, region, and crop.

Swiss Water Process
A trademarked decaffeination method that removes caffeine from coffee beans using hot water, steam, and activated charcoal rather than chemicals or solvents.

Tamper
In espresso brewing, the small, pestle-like device with a round, flat end used to distribute and compress the ground coffee inside the filter basket.

It's About Coffee - How to store your Coffee beans (Green & Roasted)

How to store the Green Beans (Unroasted Coffee beans)

There are several ways to keep and ensure the freshness of our green unroasted coffee beans, they must be stored carefully, which doesn't require much time. Here's some tips to keep in mind on how to properly store our green coffee beans.

• Please store the green coffee beans in clear plastic bags to prevent any type of cross contamination during the shipping process. 
• If we are going to use the green coffee beans within a week, two at the most, then it's all right to leave them in the clear plastic bag. If not, then it's very important to transfer the green coffee beans into paper lunch bags, or clean cotton bags. 
• The coffee beans need to breathe. Typically, green coffee beans have a moisture content of 10-15%, and if they're sealed in an airtight container, moisture will accumulate (especially if there's temperature fluctuations). Over time, the quality of your beans will deteriorate. Remember to label the bags if you're storing different types of unroasted green coffee beans!
• Avoid exposing your green coffee beans to direct sunlight and store your beans cool, dry, dark place
•  

How to Store the Coffee beans roasted

First notice about how to store the roasted beans  :

Coffee bean's five greatest enemies are moisture, air, light and heat. Ideally, coffee should be ground, brewed, and consumed quickly to obtain the best flavor

 

Coffee beans are at their peak within 24 to 72 hours after roasting and begin to quickly stale after that (within a week, most of the original flavor will have deteriorated). It is best to buy fresh-roasted coffee in quantities that you will use within 7 to 10 days. 

It is important not to refrigerate or freeze your daily supply of coffee because contact with moisture will cause it to deteriorate.  Instead, store coffee in air-tight glass or ceramic containers and keep it in a convenient, but dark and cool, location.

Store your coffee in the bags it came in if they are heat sealed film or foil. Once these bags have been opened, you can either transfer the coffee to a clean, dry, air-tight canister, or simply roll the top of the bag closed, forcing out as much air as possible, and seal the bag with a piece of tape or a rubber band.

Therefore, an airtight container stored in a cool, dry, dark place is the best environment for your coffee.

It's About Coffee - Coffee Beverages Recipe

 

Capuccino Mouse

For those of you who like a typical Italian beverage Capucino, you can try it in a different form but still in the same sense.

 Ingredients: 

• 100 gr sugar
• 125 cc of liquid milk
• 125 cc which has been dissolved instant coffee 
• 150 gr milk cooking chocolate, 
• melted200 cc whipping cream40 grams of white gelatine, dissolve it with hot water60 cc hot water, to dissolve the gelatin3 eggs whites and yolks separated

How to prepare:

•   Beat the egg yolks and sugar in bowl until smooth. Add fresh milk 
•   Move to a small saucepan and cook over medium heat until boiling 
•   Turn off heat, let stand briefly until the steam heat is lost
•   Then add the instant coffee, cooking chocolate, gelatin that has been diluted with hot water and whipping cream, stirring until well blended
•   Beat the egg whites until stiff, then insert it into the milk mixture,   coffee and chocolate, stirring slowly until all well blended 
•  Pour into bowls or glasses, chill until stiff and ready to serve
•  Garnish with shaved chocolate

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  Tiffany's Sweet  Magic 

This coffee drink is mostly milk, with coffee and brown sugar.

Tiffany's Sweet Magic Coffee is mainly a milk drink, flavored with a tad of coffee and brown sugar. It's quick and easy to make, and a deliciously comforting drink for a cold winter night by the fireplace.

Ingredients:

• 3 1/2 cups milk
• 1/4 cup instant coffee
• 1/4 cup brown sugar

Preparation:

Heat milk to almost boiling, then stir in coffee and sugar. When it's dissolved, serve in warm mugs. Serves 4. Go ahead and top it with a swirl of sweet whipped topping to make your soul smile big.

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Green Brown Coffee

Proprietary Blend of Coffee & Green Tea 

Feel the sensation of delicious coffee with a fragrant blend of green tea. Breathe slowly the blend when ice pellets began to melt! Fresh, chilled, delicious enjoyed during the hot sun.

Ingredients:

 Layer I: 

1. teaspoon macha / green tea powder
2. 2 tablespoons full cream Milk 
3. 3 tablespoons Creamer 
4. 3 tablespoons sugar syrup
5. 400 ml cooking water 
6. 150 grams of ice cubes, crushed a bit smoother

  Layer II:

1. 2 tsp Coffee beans roasted (light to medium) that already finely ground
2. 3 tablespoons Creamer 
3. 3 tablespoons sugar syrup 
4. 400 ml cooking water 
5. 150 grams of ice cubes, crushed a bit smoother

  Topping:½ teaspoon Coffee beans roasted (light to medium) that already finely ground

How to prepare:

• Layer I: Enter all ingredients in a blender bowl. Process until smooth.Pour into a 2 cup serving. 
• Layer II: Insert all ingredients in a blender bowl. Process until smooth. Pour into a 2 cup serving contains green tea. Give the topping ingredients. Serve immediately.

Tips:- Macha or green tea powder can be purchased at the grocery store cake or tea shop. A powdery, greenish-colored with the distinctive aroma of green tea.

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Coffee Shake

For you fans of coffee, may be interested to try this drink, to feel other sensations than that obtained from the usual coffee drinks.

  

Ingredients:

 2 cups vanilla ice cream
 1½ cup milk chocolate
 Mocca Syrup ½ cup
 2 teaspoons instant coffee powder
  Ice cubes to taste
  Ground cinnamon
  Whipped cream

How to prepare
  Blend the chocolate milk, ice cream, syrup, and coffee powder in a blender, mix at high speed input of ice cubes and stir again for 1 minute.Pour into tall glasses.Decorate top with whipped cream and cinnamon powder.

It's About Coffee - Coffee Roasting part II

In these part, i would like to share about the roast process of coffee beans from the green beans until being coffee beans roasted.
 

Temperatures of Roasting in Fahrenheit and Celsius

Fahrenheit		Celsius
Green Coffee, Unroasted,	75	23.88
Begins to Pale	270	132.22
Early Yellow	327	163.89
Yellow-Tan	345	173.89
Light Brown	370	187.78
Brown	393	200.55
1st Crack Starts	401	205
1st Crack Done	415	212.78
City Roast	426	218.89
City+	435	223.89
Full City	446	230
Full City+	454	234.44
Vienna (Light French)	465	240.56
Full French	474	245.56
Charcoal, dead	486	252.22
Fire risk	497	258.33

• Yellowing: For the first few minutes the bean remains greenish, then turn lighter yellowish and emit a grassy smell.

• Steam: The beans start to steam as their internal water content dissipates.
  
• First Crack: The steam becomes fragrant. Soon you will hear the "first crack," an audible cracking sound as the real roasting starts to occur: sugars begin to caramelize, bound-up water escapes, the structure of the bean breaks down and oils migrate from their little pockets outward.
  
• First Roasted Stage: After the first crack, the roast can be considered complete any time according to your taste. The cracking is an audible cue, and, along with sight and smell, tells you what stage the roast is at. This is what is call a City roast.
  
• Caramelization: Caramelization continues, oils migrate, and the bean expands in size as the roast becomes dark. As the roast progresses, this is a City + roast. Most of our roast recommendations stop at this point. When you are the verge of second crack, that is a Full City roast.
  
• Second Crack: At this point a "second crack" can be heard, often more volatile than the first. The roast character starts to eclipse the origin character of the beans at this point. A few pops into second crack is a Full City + roast; a roast all the way through second crack is a Vienna roast. Small pieces of the bean are sometimes blown away like shrapnel!
  
• Darkening Roast: As the roast becomes very dark, the smoke is more pungent as sugars burn completely, and the bean structure breaks down more and more. This is a French roast.
  
• ACK!! Too Late! Eventually, the sugars burn completely, and the roast will only result in thin-bodied cup of "charcoal water."

It's About Coffee - Coffee Roasting

All of the flavour and aroma that we enjoy in coffee is created by the roasting process.

Coffee is usually sold in a roasted state, and all coffee is roasted before being consumed. Coffee can be sold roasted by the supplier or it can be home roasted. The roasting process has a considerable degree of influence on the taste of the final product, creating the distinctive flavor of coffee from a bland bean, by changing the coffee bean both physically and chemically.                                                                                                                                     

Green coffee beans are heated to between 180ºC and 240ºC for 8 to 15  minutes,  depending on the degree of roast required. As moisture is lost, the bean "pops" audibly rather like popcorn and a chemical reaction called pyrolysis takes place: starches are converted into sugar, proteins are broken down and the entire cellular structure of the bean is altered. The heating process precipitates the release of caffeol, or coffee oil, the essence of coffee that we enjoy in the cup.  Since it is also volatile and water soluble, once the coffee beans have been roasted, the flavour can be damaged by moisture, light and especially by oxygen.

Roasting is one part art, one part science, and several parts judgment. Too much heat and the beans are roasted too dark and too much caffeol is burnt; not enough and the caffeol is not precipitated. 

Grades of coffee roasting are unroasted (or "green"), light, cinnamon, medium, high, city, full city, French and Italian. Depending on the color of the roasted beans, they will be labeled as light, cinnamon, medium, high, city, full city, French or Italian roast. Darker roasts are generally  less aroma but full bodied and smoother, because they have less fiber content and a more sugary flavor. Lighter roasts generally less bodied, stronger flavor from aromatic oils and acids which are destroyed by longer roasting times

It's About Coffee - Did You Know???

 

1. Coffee is the second most traded commodity in the world, Oil is the first

2. Coffee is better served in a hot state. Coffee should not be immediately doused with boiling water. If the water is too hot, it will be burnt coffee grounds, and ultimately will affect the taste and aroma. To get a good coffee drinks, water temperature required about 90 degrees celsius. How, cook water until completely cooked. Then let stand for a moment for thirty seconds, then poured into a cup of coffee. In order to keep drinks warm temperatures, it is advisable to present in a porcelain cup that is thick.

3. Caffeine was not part of a bitter taste. Many people think, the more bitter taste of coffee, the more caffeine. No, because caffeine is not the bitter components.

4. COFFEE AS DISEASE FIGHTER
Some exciting work is showing how coffee may help reduce the risk of a number of diseases and ailments, including type 2 diabetes, Parkinson's, colon cancer, cirrhosis, gall stones, depression and more. Major medical centers and universities are contributing to our knowledge about what components in coffee help in the disease-fighting process.

5. Perhaps the most unique coffee taste good and most are Luwak coffee.

The legend says that the original coffee from Indonesia is obtained with a unique way: his coffee beans were taken from civet droppings - a kind of wild cat animal. Though coffee is produced from ordinary coffee plants, only the ripe coffee cherries on the tree was eaten civet. What causes it special is the instinct mongoose select only the best coffee fruit to eat. In addition, because production is very small and it seemed exorbitant, so the price is really expensive. Imagine, it costs U.S. $ 300 to U.S. $ 600 per kilogram! But, you know, it turns out that its existence Luwak coffee is now no longer exist. There are many factors, ranging from less land to the reduction in coffee crop species in the wild mongoose. For that, the Coffee and Cocoa Research Center Indonesia work to improve coffee production mongoose.

6. Coffee was not simply become one of the world's favorite beverage is popular. Originally in Italian, there are religious leaders forbade his people to drink coffee and stated that the coffee drinks are included Muslim sultans to replace the wine. Not only banned but also punish those who drink coffee. Not only in Italy, in 1656, Wazir and Kofri, Ottoman Empire, issued a ban to open coffee shops. Not only banning coffee, but to punish the people who drank coffee with caning on the first offense. In Sweden, it is said King Gustaff II was sentenced to two twins. That one was only allowed to drink coffee and the other one allowed only drink tea. Who dies first, then he was the guilty in a criminal act alleged against them. It turns out that death is the first tea drinkers at the age of 83. Because of this, Swedish society became very fond of coffee, even the most fanatical in the world. So until now the Scandinavian countries are now the highest per capita coffee drinkers in the world. Each person can spend 12 kg more per year.
 
7. Once initially, Indonesia is the largest coffee exporter and the best in the world. And you know, it happened before the 1880s, which in that year an outbreak of pests that destroy the leaf rust arabica coffee grown under a height of 1 km above sea level, from Sri Lanka to the East. Brazil and Colombia eventually take over the role as the largest exporter of arabica coffee, until now. And in that glorious period, the coffee industry in Java was exhibited in the United States to introduce coffee, so the U.S. public became familiar with coffee and drinks were dubbed with the name Java.

8. Coffee Has More Fiber than Orange Juice, and Antioxidants, Too.
Doctors tell us that fiber is good for us and that antioxidants help keep us young and disease free.Well,coffee delivers on both counts. In a Spanish study,scientists concluded that “brewed coffee contained a significantly higher amount of soluble dietary fiber…than other common beverages. Coffee’s dietary fiber contains a large amount of associated antioxidant phenolics

9. October 1st is the official Coffee Day in Japan.

10. 70% of the world consumes Arabica coffee, which is mild and aromatic. The remaining 30% drinks Robusta, Which is more bitter – tasting but has 50% more caffeine than Arabica.

It's About Coffee - Botany of Coffee

BOTANY

Botanical family of Coffee is Rubiaceae, which has some 500 genera and over 6,000 species. All species of Coffea are woody, but they range from small shrubs to large trees over 10 metres tall; the leaves can be yellowish, dark green, bronze or tinged with purple.

Family	Genus	Species (many including:)	Varieties (examples:)
Rubiaceae	Coffea	Arabica	Typica
		Canephora	Robusta
		Liberica

The two most important species of coffee economically are Coffea arabica (Arabica coffee) - which accounts for over 60 percent of world production - and Coffea canephora (Robusta coffee). Two other species which are grown on a much smaller scale are Coffea liberica (Liberica coffee) and Coffea dewevrei (Excelsa coffee).

Coffea arabica - Arabica coffee

The average Arabica plant is a large bush with dark-green oval leaves. It is genetically different from other coffee species, having four sets of chromosomes rather than two. The fruits are oval and mature in 7 to 9 months; they usually contain two flat seeds (the coffee beans) - when only one bean develops it is called a peaberry.

Coffea canephora - Robusta coffee

The term 'Robusta' is actually the name of a widely grown variety of this species. It is a robust shrub or small tree growing up to 10 metres in height, but with a shallow root system. The fruits are rounded and take up to 11 months to mature; the seeds are oval in shape and smaller than those of C. arabica. Robusta coffee has a caffeine content higher than Arabica

Basically, Arabica have a acid for brew characteristic and bitterness, full for Robusta