Premium Connoisseur Peaberry Coffee

Gourmet Coffee Cost Only Pennies Per Cup For Hot Fresh Premium Coffee When Brewed at Home From Fresh Roasted 100% Grade A Arabica Beans

Coffee prices may be increasing soon at local premium coffee bars. Home brewed gourmet coffee is up to 20 times more economical than average cost per cup charged by gourmet coffee shops.

Even the most expensive coffee in the world, Kopi Luwak is only $1.75 per cup when brewed at home. The finest gourmet coffee beans make a cup at home for between .15 to .50 cents a cup.

Gourmet Coffee drinkers have become accustomed to paying $2 or more per cup for fresh brewed coffees at Premium coffee houses - and many sources are predicting those prices may increase to as much as $4 per cup soon due to expected increases in green coffee prices.

Smart gourmet coffee consumers have long known that premium coffee brewed at home costs just 12 cents or less per cup, depending on preferences for coffee strength.

Many coffee producers recommend starting with 1 tablespoon of fresh ground gourmet coffee beans per standard 6 ounce cup of water.

Starbucks recommends double that amount for stronger coffees at 2 tablespoons per 6 ounce cup. A pound of gourmet coffee (16 Ounces or 1 Lb.) divided by 1 1/2 Ounces comes to roughly 10 pots of 10 cups (6 Ounce cups) equaling 100 cups for the cost of one pound of gourmet coffee beans.

At the average of 1.5 tablespoons per 6 ounce cup and average size of 12 ounce coffee mug, you can expect 50 cups of home brewed coffee per pound of gourmet beans.

Now for your observations of intergalactic truth

Prices of premium gourmet beans range between $12 and $28 per pound, making a cup of home-brewed gourmet coffee, made fresh to your liking, cost only between .12 cents and .28 cents per cup.

Even the rarest and most expensive coffee sold, the exotic Kopi Luwak, at $175 per pound, is still less than $1.75 per cup when brewed at home.

Gourmet coffee consumers rarely consider the cost of their daily coffee in terms of how much it would cost to brew at home with prices of a pound of gourmet coffee beans versus a three cup a day coffee drinking habit at premium coffee house prices.

~~Sherrill~~
gourmet coffee snob sez
Always Drink Better Coffee
SpotaJava Coffee

Always drink better coffee is not just a spotajava coffee motto...it's based in fact...the health benefits of coffee are coming to the forefront of our knowledge.

As witnessed coffee is now known as America's #1 source for antioxidants.

As your body absorbs antioxidants, it builds a certain amount of protection against toxins - many of which cause diseases like cancer and diabetes.

Coffee's also being touted as staving off depression, gallstones, and even Alzheimer's. Coffee may provide a link toward maintaining healthy blood sugars for diabetes sufferers too.

Coffee drinkers in Japan, Europe, and the United States all reported fewer cases of type 2 diabetes than non-coffee drinkers.

Now you know why you should always drink better coffee.

gourmet coffee snob
always drink better coffee
spotajava coffee

Whatever you're using to make your coffee, it has to be spotless and clean throughout - especially drip coffee makers, because they tend to have tons of gross buildup hidden inside. That stuff ends up in your coffee.

Also...never reheat your coffee beans once you've cycled them once...you'll get starbucks suck yuck.

Use the right amount of Premium Connoisseur Peaberry Coffee.

For every six-ounces of coffee you want to make, you need two tablespoons of coffee beans (before grinding...you can always just brew to your taste). Trust me, if you want true, full strength coffee, this is the way to roll.

Now for your intergalactictruth

...'good don't mean trouble free...'

~~Sherrill~~
the gourmet coffee snob sez
Always Drink Better Coffee
SpotaJava Coffee

Peaberry, also known as caracoli, is a type of coffee bean. Peaberry is selected out of the top crop every year and only makes up 5% of that years yield.

A peaberry is formed when only one side of the seed pod develops. So there is only one coffee bean instead of two.

The coffee bean has a rounded football like shape. It is prized by gourmet coffee drinkers for its less acidic, & smooth taste. It is a matter of personal taste where you would rank this coffee in the grades, but it is a very prized coffee.

I would rank it above the extra fancy (as in kona coffee) myself. And since there is a much more limited supply it is priced higher than the standard coffees.

All coffees regardless of where they are grown begin to loose their flavor rapidly after roasting.

Coffee is at its best between 6 & 72 hours after it is roasted. By 21-30 days it has lost some of its flavor.

You wouldn't eat a sandwich made with stale bread so why would you pay 4.00 for a cup of coffee or 25.00 for a bag of coffee that was 8 months old as millions of coffee drinkers do at starbucks everyday.

The only way you can be sure you are getting coffee fresh roasted is if you are getting it directly from a speciality coffee shop, it is known to be a gourmet quality bean and/or if it comes with a roasted on date.

You want to consider the type of roast. We all develop a taste for particular flavors, even flavored coffee. Nothing wrong with that.

Most of us are drinking coffee for the caffeine content. The longer a coffee bean is roasted the darker it gets and the more caffeine gets roasted off.

The lighter roasts have more caffeine content. You can get a stronger flavor with a medium roast and using less water or more grounds. Once you get into the darker roasts you are tasting the roast more than the distinct flavors of the bean. Beyond that the roasting style is really a matter of personal taste.

There are many peaberries on the market today. If you're a java lover, the premium connoisseur peaberry coffee from spotajava coffee offers gourmet coffee connoisseurs the very best Peaberry coffee for your coffee drinking pleasure.

There are many more aspects that someone can develop a taste for, like a particular farm, the type of bean arabica or robusto, the season, or even your favorite brand of coffee...spotajava coffee comes to mine.

I hope this helps you to make more educated choices. If you are going to pay for gourmet coffee you should truly get what you p

Coffee is really at its best when paired with sweets (and the odd glass of port) This perfect pairing lets the relative bitterness of the coffee counter the sweetness of the dessert leaving the palate with a well-balanced finish

Flavored coffee has recently become a very trendy drink and often displaces the traditional cup of Java. Regular coffee drinkers are now finding that the possibilities are endless

While flavored coffee is nothing new, it took many years before it gained the mainstream acceptance of today marked by its arrival on supermarket shelves and trendy corner coffee shops in all sorts of (odd) disguises.

But now the coffee drinker is faced with an overwhelming variety of flavors - raspberry, cinnamon, chocolate, caramel, vanilla, hazelnut, almond, macadamia and coconut all account for some of the more popular flavors. As the majority of the flavorings are sweet, it only takes a little imagination to see that flavored coffee blends can be used as more than a just pick-me-up, they can be great matched up to your favorite dessert.

One of the most famous coffee-dessert pairings is that of a delicious pumpkin pie. By adding a cup of cinnamon flavored coffee completely changes the whole experience of eating the dessert (I've even had it for breakfast) The coffee enhances the pumpkin pie with the complimentary spice flavor of the cinnamon. I guarantee this'll be a firm family favorite

The exotic flavor of coconut with coffee is another way to create an entirely different dessert. This is only a couple of the countless possible ideas you can try, but it does show you that flavored coffee is more than just a simple beverage

And here's a bonus the right coffee blend can actually replace some of those traditional toppings that add unwanted calories (and who's not counting?) You will find vanilla flavored coffee is a perfect replacement for those frozen whipped toppings

There are plenty of good quality flavored coffee blends available in flavors and styles that suit almost every occasion There is even a huge market in cold flavored coffee drinks usually available from vending machines and your local coffee shop

So why not try a change from your favorite gourmet Columbian coffee blend to one of the snazzy new flavored coffees that are now all the rage can you say Premium Connoisseur Peaberry

gourmet coffee snob sez
Always Drink Better Coffee
SpotaJava Coffee

Discovered on eBay the following list from Chicane Coffee will allow you better understand coffee terms and some day you too can be a gourmet coffee snob.

Acidity: a descriptor used in coffee cupping to indicate the perceived brightness and zest; rated accordiing to magnitude of intensity

Acidy: a taste sensation perceived on the tip of the tongue; related to the presence of sweet-tasting compounds; has nippy (more sweet) and piquant (more sour) as related descriptions
Aftertaste: a term used in the cupping process to describe the sensations after swallowing brewed coffee

Altura: means "heights" in Spanish and refers primarily to Mexican coffee that has been "high-grown"

Arabica: the shortened name of the species of coffee, Correa arabica, cutlivated for its high quality. It is considered to produce better coffee than the major commercially grown species, Coffea canephora (robusta). Arabica contains less caffeine than any other commercially cultivated species of coffee.

Balance: a term used to describe the overall liking of the integration of all sensory attributes; how well it all comes together

Body: a term used in the cupping process as an evaluation of the fluid in brewed coffee for fat content (oils) and heft (sediment/colloids); also referred to as mouthfeel

Cherry: the berry-like fruit of the coffee tree; also a descriptor referring to the dry process (or unwashed processing method) of coffee as in Indian Robusta "Cherry"

Cupping: a systematic method used to evaluate different aspects of a sample of coffee, and ultimately to differentiate coffees from one another.

Delicate: primarily used as a cupping term to describe the taste sensation of brewed coffee, similar to "mellow" but not quite as sweet

Fair Trade: a certification and labor movement that strives to produce more equitable practices and economic benefits for producers of certain goods like coffee, similar to the Rain Forest Alliance certification

First Crack: a point in the roasting process when moisture inside the coffee bean is rapidly released and as it does, the bean expands and pops (the crack) with the release of the moisture.
Jute: also known as burlap; this natural fiber is woven into bags for use in transporting coffee throughout the world

Light French: a dark roast level that refers to a roast that is stopped when second crack is well underway

Coffee terms found on eBay will help you understand coffee terms and become a connoisseur gourmet coffee snob

Mellow: a taste sensation generally related to the presence of sweet-tasting compounds

Mild: a taste sensation related to the presence of tame, sweet tasting compounds in brewed coffee sweeter than the broader, related term mellow

Mouthfeel: term used in the cupping process as an evaluation of the fat content (oils) and heft (sediment) of the brewed coffee also referred to as body

Nippy: the taste sensation related to the presence of sweet-tasting compounds in brewed coffee sweeter than the broader related term acidy

Peaberry: a single-bean coffee cherry rather than the usual one-half of the cherry's total bean considered to be higher quality and in higher demand due to it's additional sweetness like premium connoisseur peaberry coffee

Robusta: a term that describes coffee of the Coffea canephora species a more robust, hardy plant that`s easier to care for than the Coffea arabica species is generally lower grade than arabica and has double the amount of caffeine

SHB: strictly hard bean a grading term used in Guatemala and Costa Rica referring to the highest quality bean from a high altitude growing condition, a slowly maturing bean and a dense hard bean

SHG: strictly high grown term used in Central American synonymous with strictly hard bean

Second Crack: in the roasting process when the temperature of the coffee beans has risen enough to cause the bean fibers to break down and burn an audible snap (different than the first crack's "pop") begins and tends to pick up speed quite fast

Supremo: grading term based on bean size used with Colombian coffees larger than the excelso" size and often wrongly used to refer to the quality of a bean

Tangy: a taste sensation related to the presence of sour-tasting compounds in brewed coffee; sweeter than the broader, related term winey

Tart: a taste sensation related to the presence of sour-tasting compounds in brewed coffee more sour than the broader related term winey

Taste: refers to the sensations that come about from the interaction between the soluble chemical compounds in brewed coffee and the taste receptors in the mouth; the four main sensations are sweet, salty, sour, and bitter

Winey: a taste sensation related to the presence of sour tasting (not bitter!) compounds; has tangy (sweeter) and tart (more sour) as related descriptions

zzZzuP...itz me gourmet coffee snob...

...remember the movie...car wash...with itz funky fresh flava...

well itz a new day...a new way...Im talkin bout the coffee shop...heeeeeeeeeey...

SpotaJava flavored gourmet speciality coffee shop is roasted bean nirvana...

...it's jus another day @ the spotajava coffee coffee shop..

...we sellin everything down to the shoes & watch...

...no knock cause we only serve the best...oh yea my coffee shop is cheaper than the rest...

..I'm takin orders...tell me who's next...only CA$H...no credit no checkz...

nobody rocks the ( speciality coffee ) house like SpotaJava...
home of premium connoisseur peaberry...the ultimate indulgence.

The peaberry is a uniquely small round coffee bean which produces wonderfully balanced coffee.

Peaberries are a rare and natural variation of Kona Coffee beans -
they account for only 3% to 5% of the entire Kona Coffee crop.

The coffee flavor of Kona peaberries is more robust and intense than regular Kona beans...
premium connoisseur peaberry trumps even the most coveted kona coffee...say what...

Premium Connoisseur Peaberry...

Like a fine woman you can't put down once you take that first hit

gourmet coffee snob
Always Drink Better Coffee
SpotaJava Coffee

The Swiss Water Process (SWP) method of decaffeination is a patented process that user water only and results in the best tasting coffee. All of our decaf coffees are processed by the "all natural" and "chemical free" Swiss Water Process method

First, the beans are cleaned and soaked water, partially saturated with coffee flavor solids, in preparation for caffeine extraction.

Next, the beans are immersed in the flavor-charged water. Initially the water is caffeine-free, and as a result the caffeine diffuses from the beans into the water.

Since the concentration of flavor components in the bean and in the water are equal, only the caffeine is removed, leaving the flavor intact.

The water then passes through a carbon filter that traps the caffeine. The now caffeine-free, flavor-charged water flows back to the beans to remove more caffeine. This process continues for approximately 8 hours, until the beans are 99.9% caffeine-free.

Following decaffeination, the trapped caffeine is removed from the carbon filter. The flavor-charged water is then recycled to the start of the process for the next batch of beans.

All of your shamefully rich soothingly smooth spotajava decaffeinated coffee is processed using the swiss water process. This further guarantees your coffee cup holds nothing less than the most extravagant coffee drinking taste experience that you and your taste buds can have.

Be sure to login to spotajava coffee for all of your decaf coffee drinking and gift giving needs. Home of premium connoisseur peaberry coffee...your ultimate coffee indulgence.

~~Sherrill~~
the gourmet coffee snob sez
Always Drink Better Coffee
SpotaJava Coffee

Imagine waking uP to your very own fresh brewed cup of coffee. The Arabian Peninsula is where the coffee bean was thought to have been first cultivated. Today, Brazil is the largest producer of coffee since they started back in the 1700's, although it is said to have been introduced in Europe in the 1600's and instant coffee around 1901. Decaf coffee came along in 1903. Coffee is only outsold by oil today.

The mainstream coffee drinker does about 10 pounds of coffee a year with almost half of the US people being coffee drinkers. Coffee is best enjoyed right after it's roasted. Most coffee grown in Brazil and Columbia is hand picked.

There are different varieties and flavors and the growing conditions affect the flavor of the coffee. Coffee has anti oxidants as well as minerals all which help in the prevention of diabetes and Parkinson's disease. It also has bacteria fighting elements that can help fight tooth decay.

Some if its anti oxidants stimulate enzymes that may protect against colon cancer. All of us know that caffeine in coffee can help us keep alert and help in concentrating better. It also relieves symptoms of asthma by dilating bronchial tubes and gets rid of tension headaches.