One should always store coffee beans in a glass, air tight container. Air is coffee's principle enemy. Glass is best because it doesn't retain the odors of the beans or the oils, which could contaminate future beans stored in the same container. However, if you use glass, make sure the container is not exposed to light, as sunlight is believed to reduce freshness. What is a French Press/Cafetiere/Bodum French presses are usually glass containers with a wire mesh attached to a plunger.

It has been stated that a cup or two of coffee a day won't do any harm. However, for overall health reasons many on the diet have cut caffeine out completely and prefer to avoid it altogether. Moreover, caffeine can interfere with the absorption of vitamins and minerals such as calcium, iron, potassium, vitamin A and complex B vitamins. Top

No. Coffee is decaffeinated with toxic solvents, like methylene chloride and ethyl acetate. In theory, these solvents shouldn't remain after decaffeination, but they often do. Also, decaffeinated coffee still contains caffeine, in varying degrees. If you want a hot drink, try hot apple juice or warm milk - they're delicious.

Oxygen is the staling agent for coffee. In order to maintain freshness, we package our beans in a one way valve-bag immediately after they are roasted. By using the valve-bags, the beans remain fresh for four months. Do not freeze or refrigerate the coffee and store it in an airtight container in a cool, dry area.

Coffee if possible should be cut from the diet of both parents when trying to conceive. This includes caffeine-reduced coffee - especially if methylated chlorine has been used to extract the caffeine. We also suggest you remove Cola-based drinks when preparing for conception - these contain caffeine and phosphoric acid which can affect phospholipid and calcium absorption. Coffee contains caffeine and chlorogenic acid, which can increase homocysteine levels.

The best coffee I ever tasted was while in the coffee growing regions of Mexico, in the state of Veracruz, in the town of Coatepec. The quality of the coffee was mostly due to the method of preparation than to the quality of the grains (which is at about the same level as an average colombian coffee). Here's how to make it: When the water is boiling, turn off the stove and add 8-12 table spoons of coffee (2-3 spoons per each cup).

Use a heaping teaspoon of very finely ground coffee and, optionally, one heaping teaspoon of sugar (to taste). Use about 3oz of coffee. [Add the sugar only just before boiling point.] Turkish coffee without sugar is called sade, with a little sugar is "orta s,ekerli" and with lots of sugar is "c,ok s,ekerli". The trick of it is to heat it until it froths pour the froth into the coffee dup and heat it a second time. When it froths again, pour the rest into the cup.

Place spoon in glass. Heat glass by pouring in warm water. When glass is warm, pour out the water. Leave spoon in glass. Now for the tricky bit: Put dollop of cream on top, allow the cream to slide down the back of spoon (the spoon which was in the coffee), the tip of the spoon should remain in the coffee. Be careful not to stir after the cream has been added. The cream should form a foamy layer about 1 cm (or half an inch) thick on top of the black coffee.

Make very strong coffee (50-100% more coffee to water than usual), use something like Cafe Du Monde which has chicory in it. Pour 6-8 oz into cup and add about 1 Tbs sweetened condensed milk. Stir, then pour over ice. You'll have to experiment with the strength and milk so you get lots of taste after the ice/water dilutes it.

Make even stronger coffee, preferably in a Vietnamese coffee maker. (This is a metal cylinder with tiny holes in the bottom and a perforated disc that fits into it; you put coffee in the bottom of the cylinder, place the disc atop it, then fill with boiling water and a very rich infusion of coffee drips slowly from the bottom.) If you are using a Vietnamese coffee maker, put two tablespoons of sweetened condensed milk in the bottom of a cup and put the coffee maker on top of the cup.

Coffee is fine as long as you only use Stevia or Xylitol for sweetening. Green tea would be preferred as it has healing properties.

According to chemical studies, the optimal water temperature for drip coffee is 95-98C. According to my notes, colder water doesn't extract enough caffeine/essential oils from the beans, and above such temperature the acidity increases wildly. Fact: Unless you are buying some major debris, bean quality is not very important, as compared to 1-3 and 5. Fact: A coffee can in the supermarket often contains major debris, so be careful when you choose. (See note below).

While GMs are free to allow this . . . No, not unless she is going beyond what any other coffee shop clerk would do (such as handing out free coffee to people who don't have enough money to buy it) - the person who is buying the coffee he Needs is, essentially, obtaining coffee for himself and through his own efforts. There is no Symphonic "debt" being invoked, nor will he have any hint of gratitude for a Geas-hook to "catch" on.