Reduced The Cafeine and Acid in Coffee

Caffeine

If you want to reduce the content of caffeine in coffee that you drink regular, easy way is to consume a decaf coffee. The problem is, the process dekafeinisasi also eliminate a lot of good quality coffee itself so that it seems to change. There are several ways that can be done other than to drink decaf coffee:
A Focus on quality, not quantity.
Trick is suitable for you who tend to drink too much coffee in the office / home because of reflex / habits. Drink lots of coffee quality that normally, you can try to create a special coffee for you (as well enjoy the process of making), which of course will eat more time than make coffee in a cleanup. With the diminishing time means less coffee you drink now? But you can enjoy it better.
b / Choosing a coffee naturally have lower caffeine content.
Speciality coffee (usually sold in the form of coffee seeds) contains less caffeine than regular coffee powder, which sold more cheaply. Coffee is usually cheaper contains more Robusta coffee, the content can kafeinnya to 2X more than Arabica coffee. So, if you drink coffee speciality, you will likely consume less caffeine than if you drink coffee from the coffee powder is cheap.
c / You can also mix some kind of Arabica coffee a low content of kafeinnya with decaf coffee.
Some types of Arabica coffee, such as Kenya, Yemen, Ethiopia, Guatemala or the very rich taste, so decaf coffee can cover even the most even.

Acid

Not the caffeine in coffee black sheep. There are several chemical substances that are usually grouped into acid, which makes some people do not like coffee. There are people who complained stomach pain after drinking coffee, there is also an impression that does not taste like acid into the character of some types of Arabica coffee. There are 3 alternative solutions:
a / Use a coffee that has reduced the rate asamnya.
Unfortunately, this kind of coffee is very difficult to find. And because the process of reduction asamnya approximately the same as the process dekaf, coffee also lose some quality.
b / Use a moderately-dark or dark-roasted coffee. Coffee black when fried up, feeling the effects asamnya will be reduced.
c / Use of Arabica coffee is grown at altitude, which naturally have a lower acid content. For example: coffee from Brazil, India, Hawaii, almost all coffee from the Caribbean region, Sumatra coffee from Indonesia and East Timor.

It is also important to buy high-quality coffee. A good coffee is harvested from the fruit that is really mature naturally sweet taste and have a lower acid content of coffee harvested before cooking.
Mangoes taste seared a young

Arabica Coffee beans

Some important nature of Arabica Coffee:

* Regional with a height between 700-1700 m above sea level and temperature of 16-20 C.
* Regional climate is dry or dry months 3 months / years in succession, the occasional rain to get the shipment.
* Generally, sensitive to attack the disease HV, especially when planted in low or less than 500 m above sea level.
* Average production is (4.5-5ku coffee rice / ha / year), but has a price and quality is relatively higher than other coffee. When intensively managed production can reach 15-20 ku / ha / year. Rendemen 18%.
* Most fruits once in a year.

Some varieties of coffee including arabica coffee, and many cultivated in Indonesia, among others; Abesinia, Pasumah, Marago Type and Congensis. Each of these varieties have slightly different nature with the other.




Abesinia:The shape of the tree more sturdy, can be planted in the lower plains, better disease resistent against HV.
Pasumah: The shape of the tree more sturdy, rather resisten of HV disease.
Margo Type: fruit size is larger and better quality.
Congensis: The seeds are very small-sized, but less productive resisten of HV disease.

Robusta Coffee Beans

Some important nature of robusta coffee:

* Resisten disease HV
* Grown in elevation 400-700 m above sea level, but still less tolerant in the height of 400 m above sea level, with temperatures 21-24 C
* Regional dry months 3-4 months in succession, with a 3-4 rain-time shipment
* Production is higher than the arabica coffee and liberica (an average of 9 - 13 my coffee rice / ha / year). And when managed intensively can be harvested 20 I / ha / year.
* Quality fruit is lower than the arabica coffee, but higher than Liberica coffee.
* Rendemen 22%


Quillou Sturdy tree, branch length with the primary direction of growth and horizontal curve to end slightly lower
* Leaves rather narrow and long with a wavy surface
* Fruit cooked in red and underlined clear
* Production-year high in the first year, but decreased rapidly after that
* Examples of good clones: Quill 121

Uganda Branch primary weak, with the end slightly curved to the top of the form letters like S, can be durable
* Small or narrow leaves, gemination quite close, the surface wave
* Fruits and easily fall off easily pests powder
* Suitable for high altitude (> 500 m above sea level)
* Examples of good clones: Uganda 1, Ugn 2, Ugn 3-02, Ugn 2-08

Canephora Tree branches removing many of reproduction
* Narrow leaves with wavy surface. Young leaves brown-reddish
* Fruits young brown-reddish
* Easy to the HV
* Has the self-sterile, so it must be mixed with other clones
* Examples of good clones: BP 39, BP 42, SA 13, SA 34, SA 56, BGN 30

That still favors coffee

For some people, drink a cup of coffee can provide enjoyment to be withdrawn and "friends" in various fun atmosphere. Flavored coffee will be increasingly favor when stored and processed by a special way.

Coffee has become part of the lifestyle, especially ° for those who live in large cities. Moreover, with the increasing number of coffee cafes, special and innovation in making coffee, so bring more dope coffee in the world.

Should be, coffee freshness long run can disappear because of the time factor, air humidity, temperature, heat and light, so the taste is changed. Therefore, the required special tricks to its quality, among others with: Save coffee in a closed place and put in place the cold and dry, with temperatures around 50-70 degrees Fahrenheit, or about 5 ° Celsius. Do not put near the stove, oven or areas that may be affected by sunlight and light because the temperatures are too hot can affect the quality of coffee Clan.

Should, do not store coffee in frezeer. However, when the purchase amount in the many, separate a small part of it will be used daily, and the rest to enter the hermetic plastic Clan store in the freezer. However, when once removed from the freezer, do not put back because of temperature changes that occur will cause damp so affected the quality of coffee Immediately place the coffee in the dry cold Clan.

Get used to buy coffee only as the need for a week or 2 weeks. With the case, you need to talk too long to save coffee and fresh remain intact.

Stories from a cup of coffee

moderan medical world has long been suspected as the cause of coffee of various diseases. Perhaps because the coffee does not have the same nutritional content, but can make people feel better because without a clear reason. However, the coffee lover in the world can be a little quiet because after conducting intensive research for more than 20 years until now have not been able to provide evidence that drinking coffee in a reasonable amount related to various diseases or pregnancy .A cup of coffee contains an average of 100-150 milligram caffeine, a demitasse single espresso average contain 80-120 milligram caffeine. In medicine, according to Dr.J.Murdoch Richie in the book "The Pharmacological Basis of Therapeutics" caffeine contained in 1 to 2 cups of coffee can increase heart rate, increase the speed of thought and inspiration, cure drowsiness and a sense of fatigue, increased sensor stimuli and motor reaction , dilate blood vessels, and removing the dirt from the liquid and solid in the body so that we feel fresh.

Flourless Mocha Cake 1

1 lb. Bittersweet chocolate
1 cup unsalted butter
6 large eggs
2 t. River Roasters espresso powder
Melt the chocolate and the butter in a plastic dish in the microwave, being careful not to burn
it. Beat the eggs till triple in volume and soft peaks form. Using a wire whisk, fold ½ the egg
mixture into the chocolate mixture, stirring gently. Pour in remaining eggs and stir till no streaks
remain. Stir in espresso powder. Pour into a grease, floured, and wax papered 10 inch cake pan.
Bake 15 minutes at 425 degrees. Serve with whipped cream, if desired.

Coffee Caramel Sauce

2 cups packed dark brown sugar
3//4 cup River Roasters strong dark coffee
¾ cup heavy cream
Place all ingredients into a small sauce pan. Bring to a boil. Reduce heat and simmer to just
before the soft ball stage-about 230 degrees on candy thermometer-for about 15minutes. Serve
right away over ice cream, or refrigerate and serve cold.