Today’s Coffee Is Tomorrow’s Debt

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How to buy good coffeeSo you're tired of drinking the Folgers, but you've found out that buying "exotic" coffees is something of a crap-shoot? Or perhaps you've learned the hard way that "expensive" doesn't always mean good... What you may need is INeedCoffee's new General Guide to Buying Coffee. It's not comprehensive or in depth by any means, but it will give you a general idea of the kind of taste you should expect from various regional varieties of coffee. There are also some good head's up tips for "gotchas" - So last time I went down to the store and bought some nice fancy Kona coffee, however it tasted no better than the regular coffee I have been buying over the years. Coffee...


Arabica Coffee Beans Are Pricey Yet Priceless!Arabica coffee beans are known for a better-flavored coffee. There are two main species of coffee beans that are grown for sale: Robusta and Arabica. Gourmet coffee houses serve the smooth and very palatable Arabica coffees, while the worst cup of coffee you ever had probably came from a pot of bitter Robusta coffee that had been sitting for hours. If you have been spoiled by the quality coffee served at coffee houses and cafes, you are probably craving the taste of Arabica coffee beans. You can brew fine coffee at home as well; the trick is to use only Arabica coffee beans. Organic coffee beans, grown without the use of artificial fertilizers, allows plantation owners to grow their farms...


Coffee and MushroomsINeedCoffee has a new (and lengthy) article on the Role of Fungi in Coffee Plantation Ecology. It's interesting and all, but I was expecting we'd learn some deep dark secret of how some exotic bean got its exotic flavor by some sort of symbiotic relationship with a psychotropic fungus of some kind... Instead it seems to pretty much say "a healthy coffee mountain will have lots of various fungi." Oh well... There's always Tonx's terrific Amanita Muscaria photoset to look at on Flickr while checking out his Latte Art... I always wonder what coffee goes best with those... ...


Good Coffee & Crap Coffee I've just been reading through the comments on Mark Prince's "What the heck is wrong?" article over on CoffeeGeek. Mark compares the coffee industry to the wine industry, both in terms of market perception and how each of them treat consumers. There are some great pointed comments about how the consumer is treated in the comments as well. There damn well should be. I piss and moan a bit about Starbucks coffee, but I still go there and frankly, as common as it is, it's about as good as it gets for a lot of people. No surprise there. If people want to step up from robusta-in-a-can, then they can go buy old and crappy beans at most supermarkets,...


Coffee Roasting De-mystifiedHow many different names have you run across for different types of coffee roasts? Light, Medium, Dark? Espresso? Continental? Vienna, French, Italian, Spanish? City? Full-City? C'mon, who's thinking up these things? Well, the dark secret (pardon the pun) of the coffee industry is that, well, there really isn't full agreement on which roast is which. So basically, we all pretty much get to hunt around, try different coffees from different sources and pick the one(s) we like. In this article, I'll try to use the standard nomenclature, and map it to the color and texture anyone can judge for himself. (by: Andy White) The roasting adventure begins with green coffee beans. These are stored at room temperatures, at 12-15% moisture...