 In today’s world, everything is in a rush. Even simple acts such as brewing coffee can take a while. A lot of people choose between being late for work or school and having their usual cup of coffee for breakfast. However, a new innovation in the coffee industry can serve as a solution to such dilemma.
Coffee pods are basically bags of coffee that are done by roasting and very much ready for brewing. It is similar to instant coffee and tea bags in terms of availability and function. The taste, however, has a dramatic difference. One can enjoy several types of roast, from dark roast to mild roast, in a small pod. People always opt for convenience. That is why coffee pods are famous among busy coffee drinkers.
There are two standard coffee pods that are available in the market today. First one is the 62mm pod. This is usually used for regular coffee. Decker’s Home cafe and Philip’s Senseo are classic examples of this. On the other hand, there are 44mm pods like the Seaco Aroma and the Mr. coffeeECMP40POd Pump Espressos. These pods are generally used with espresso pump machine. Aside from the 62mm and the 44mm pod, there are also other sizes available in the market.
Using the coffee pod is as easy as pie. First, you need to fill the coffeemaker with water, put the pod in the receptacle, and hit the start button. Wait for 30 seconds and viola! You have your coffee. However, if you prefer rich frothy ones, several add-ons are available to help you get the cup of coffee that you want.
If it is easy to use, then it is easy to clean. Simply toss out the pod when you are done with them. Since there are no filters, coffee grounds are usually enclosed in the pod. There is no risk of spilling them in case you toss them. The receptacle of the pods is guaranteed safe to toss inside the dishwasher.
With less than 20 dollars, one should be able to find a package of about 72 coffee pods. But if you come to think about it, the convenience and the quality of coffee that it gives you quite justifies its price. Say goodbye to measuring cups or messes. With coffee pods, you can have good quality coffee in less than 30 seconds. It is just like hitting two birds with one stone, considering the hectic schedule that most of us have.
 Everybody loves a good cup of coffee. It may be the caffeine kick, the powerful aroma, or the rich taste that makes it popular among the young and old alike. Coffee is the favorite companion of people from all generations and all walks of life, from old folks who chat over coffee, to businessmen who use it as booster for late night reports, and even to students who use it as brain stimulant while cramming for exams. Different people have different reasons why they drink coffee.
The coffee industry is a lucrative industry that offers a wide range of products, from coffee beans, instant coffee, coffeemakers, to grinders, to name a few. Coffee grinders are widely available in the market. These grinders are classified according to their purpose. The first type is a grinder intended for home and office use. If used well, it can also be very durable. This grinder can make up to ten cups of coffee in a single brewing. It has the capability to serve the whole family or several officemates. This coffee grinder is usually portable and lightweight. Keep in mind that the heavier the grinder, the better. A coffee grinder with a big and heavy motor has the ability to give out more torque in a relatively slow speed. Thus, it has enough power to thoroughly grind the coffee beans.
Another type of grinder is the Espresso grinder. This grinder is commonly used in cafes and small restaurants. It is intended for commercial use. It weighs about 10 lbs and it can produce stronger flavors. Added to that is the fact that this grinder can produce more cups in one brewing. A small single serving from this grinder holds a strong amount of caffeine.
The next type of grinder is a commercial coffee grinder, built to grind several pounds of coffee beans all day long without the risk of overheating. A commercial coffee grinder possesses a big electrical motor and large hoppers. This allows it to sustain long and continuous hours of grinding beans. Most of these grinders are fully automatic and run on a regular 110 or 220 volts power.
The last type is a retail coffee grinder which is basically used in gourmet supermarkets and cafes. It has the ability to grind faster and possesses superb precision. It is what most people commonly see in several coffee shops serving cups of hot coffee to a very long queue of coffee lovers.
 For many, breakfast is not breakfast without a cup of the world’s most favorite beverage. Coffee begins our day. For some people, a cup of coffee ends their day as well. However, what we do not realize is the fact that before we can have our cup of coffee, it actually undergoes a process.
To bring out the aroma and flavor of coffee, it undergoes a process called roasting. Heat turns the green coffee beans into the aromatic brown beans we commonly see. Several chemical changes happen as these beans are roasted. Coffee beans are brought to an extremely high temperature and then cooled quickly; thus, stopping the process of roasting.
Green coffee beans are soft and do not have an aroma. They are also spongy and weigh more. After the process of roasting, the coffee beans turn brown and become lighter compared to the green ones because moisture is lost in the process. Brown coffee beans possess the aroma that our senses come to recognize as coffee. They are generally crunchy and are now ready to be ground, brewed, and eventually mixed.
There are several types of roasts known to most coffee gourmets. One is the light roast, which is manufactured basically from mild varieties of coffee. Lightly roasted beans have no oil on their surface since they were not able to break through the surface of the beans. Medium roast coffee gives out a non-oily surface of coffee beans. This type of roasted beans is commonly known as the “American Roast.” It is what most Americans prefer in their coffee; hence the name. The medium-dark roasted coffee has some oil on the surface and possesses a bit of bittersweet aftertaste. Lastly, dark roasted coffee is generally bitter, has an oily surface, and for some, has a stronger aroma.
Arguments about the perfect roast of coffee can be quite useless. Taste buds and preferences vary, so the choice can be quite subjective. Some prefer their coffee strong. Others want it moderately strong while still others like it light. Generally, less acid is found in dark roasted coffee. Lighter roasted coffee is more acidic. Dark roast coffee has less traces of caffeine but has a fuller flavor.
In conclusion, the roast is not the sole factor to consider in determining the coffee’s quality or taste. What matters is the balanced combination of the coffee’s acidity, flavor, aroma, and the drinker’s own taste and personal preferences. Indeed, different roasts, different folks.
 Coffee drinking has been a vital activity for millions of people around the globe. The use of coffee as a beverage dates back a few hundred years in Africa where the coffee tree is indigenous to. Of all the coffee plant species, only Arabica, which grows wild in Ethiopia, produces high quality coffee.
Early African tribes mixed crushed coffee beans with animal fat and ate them because these were believed to give them extra strength and endurance. In Yemen, before 1000 AD, an herbal concoction was made by boiling the husks in water. It was only in the 15th century when the practice of grinding roasted coffee beans into fine powder and boiling it in water was started. This method still exists up to this day and is called the Middle Eastern or Turkish coffee.
The pleasures of drinking roasted coffee were discovered with the proliferation of coffee houses where coffee drinking was associated with religious practices. Growing coffee on the commercial scale started when coffee was transported from Ethiopia to Yemen. For many years, Yemen monopolized coffee export and shipped coffee via the Red Sea port of Al Mukah. Europeans learned to enjoy this new exotic drink after it was introduced by the Venetians in the 1600’s and called it Mocha.
Europeans competed with the coffee trade with the Dutch smuggling coffee plants from India to the Indonesian islands of Java and Sumatra in the late 17th century. This gave rise to the first coffee blend Mocha-Java.
At present, the wide variety of coffee beans coming from the Middle East, India, Africa, and North and South America, and the diverse practices in grinding, roasting, and brewing have greatly influenced the role played by our senses in giving us the perceived pleasure we associate with drinking coffee. Our sensory judgments as to the taste, smell, and what we see contribute to the satisfaction that we feel with the drinking coffee experience.
It has been established that consumption of caffeine can enhance alertness, reduce fatigue, and improve memory and recognition. Therefore, drinking a cup of coffee is helpful in counteracting physical and mental sluggishness as well as sleepiness. Caffeine induces a positive effect by lifting our mood. This makes coffee a vital source of individual happiness and pleasurable activity.
Apart from giving us an increased sense of pleasure, raising our mood, and improving our concentration, coffee also enhances our capacity to cope with life and enjoy it, by promoting the well being of our immune system. Consequently, this makes us more ready for social interaction and simply enjoying the pleasure of conversations and each other’s company.
 The human body is one amazing and complex machine that is equipped with a mechanism of repair and self maintenance. However, being constantly subjected to wear and tear conditions such as pollution and ultraviolet light radiation, we become at risk for premature aging.
Aging is a natural and progressive process affecting all parts of the body. The degenerative changes lead to a declining capability to respond to stress, increase in frailty, increased incidence of age-related diseases and consequently, death. Aging is the result of a process called oxidation. Oxidation gives rise to highly reactive substances called free radicals. These free radicals react with and cause the deterioration of molecules. However, free radicals are unable to recognize healthy body cells and foreign bodies. Aging results when free radicals start attacking healthy body cells.
Substances that counteract the damaging and harmful effects of free radicals are called antioxidants. These are contained in essential enzymes, vitamins, and minerals found in our food to help fight off free radicals. Some antioxidants are naturally occurring and plentiful in common vitamins such as Vitamin A (retinol), Vitamin C (ascorbic acid), Vitamin E (tocopherol), and selenium. These antioxidants are helpful in the prevention of the progress of chronic diseases like heart disease, cancer, stroke, cataracts, rheumatoid arthritis, and Alzheimer’s disease.
Many food choices in our diet include antioxidant vitamins such as fruits, meat, poultry, fish, and vegetables. According to a study conducted at the University of Scranton (Pa.), coffee is the number one source of antioxidants in the diet of Americans. Both the caffeinated and decaf versions of coffee have been surprisingly shown as the primary source of Americans with antioxidants and appear to provide similar levels of antioxidants. The potential benefits from these antioxidants, however, depend on how the body absorbs and utilizes them. This result has come in timely when coffee consumption has increased all across the US and the world, adding on to the list of healthful benefits of coffee.
Chlorogenic acid, one active component of coffee, neutralizes the harmful free radicals and hydroxyl radicals which can both lead to cell degeneration. In addition, chlorogenic acid helps in the regulation of metabolism. It acts by changing the way glucose is absorbed by the body, hence, boosting metabolism. In addition, chlorogenic acid in coffee bean is found out to be two times as effective in the absorption of oxygen free radicals as compared to that contained in green tea and grape seed extract.
 In the past 20 years, we have heard of a lot of negative ideas and rumors about coffee and caffeine intake. However, more and more of these ideas turn out to be just rumors. New studies on the contents and potentials of coffee have given us a new perspective on this chemically-complex but tempting drink.
More than just the caffeine kick to keep us awake and alert, studies show that coffee is also associated with other potential health benefits such as increased protection against colon and liver cancer, Parkinson’s disease, and Type 2 (Non Insulin Dependent) diabetes.
In several studies, coffee consumption has been found out to reduce the risk of colon cancer. Coffee is believed to increase movement of food; hence, reducing the time of exposure to cancer-inducing substances in the colon. Apart from this, coffee is also believed to reduce the output of bile acids that play an active part in promoting cancer in the colon. In addition, coffee also contains caffeic, chlorogenic acid, cafestol, and kahweol. These are compounds with strong antioxidant properties and anticarcinogenic activity. Caffeine is also known to reduce the risk of liver cirrhosis, the starting point of liver cancer.
In a study on the effect of caffeine on memory, women aged 65 and above who drank three or more cups of coffee (or equal amounts of caffeine in tea) daily, significantly scored higher in memory tests compared to those women of the same age but drank one cup or less of tea or coffee daily. However, caffeine does not seem to prevent dementia but only slows down the process.
Additionally, some studies show that caffeine protects against depression and Parkinson’s disease. This is associated with the caffeine’s ability to inhibit the effect of adenosine receptors. On the other hand, caffeine increases dopamine, the hormone responsible for the “happy feeling”, in the brain; hence, easing depression.
In a research conducted by Italian scientists, coffee was found out to give protection against blepharospasm, a condition involving involuntary eye spasm where the affected individual blinks uncontrollably. This condition might lead to severe visual impairment. In severe cases, this may lead to functional blindness despite intact eyeballs as the patient cannot hinder closing his or her eyes. A daily consumption of one to two cups may delay onset age of blepharospasm and is believed to be due to the effect of caffeine on the adenosine receptors of the brain.
 Perhaps, one of the most commonly ingested chemical substances in the world today is caffeine. Caffeine is not only found in coffee but also in other popular beverages such as tea and soft drinks, in chocolate or cocoa-containing products, and in some drugs. Its wide consumption in all levels of population has led to a collective interest among the general public and the medical community over its possible adverse effects on our health.
Based on comprehensive published human studies, a moderate daily caffeine intake of up to 400 mg a day in the healthy adult population is not linked with any adverse effects like general toxicity, effects on bone status and calcium balance, cardiovascular effects, changes in behavior, and increased incidence of cancer.
Caffeine, once taken in by drinking a cup of coffee, cola, or tea, can affect all body systems because it is distributed throughout our body. However, contrary to common belief, the effects of caffeine are temporary and momentary because it does not accumulate in the body. Its physiological effects vary from person to person and normally depend on a number of factors. Regular coffee drinkers are less sensitive to the stimulant effects compared to others. Caffeine may stay in the body of pregnant women thrice as long as the usual adult, which explains why women feel more sensitive to coffee in the last trimester of pregnancy. Heavy smokers, on the other hand, eliminate caffeine twice as fast as non-smokers, which explains why some heavy smokers are also heavy coffee drinkers.
The best known physiological effect of coffee (caffeine) is that it is a nervous system stimulant. Caffeine relieves fatigue, increases alertness and concentration, and restores deteriorating performance. In some sensitive individuals, caffeine delays sleep, lowers quality of sleep, and decreases sleeping time. Caffeine’s effect on mood ranges from pleasing stimulation and mood elevation to irritability, nervousness, and anxiety. However, these effects are dose-related and short-lived.
Other short term effects of caffeine are increase in heart rate, blood pressure, plasma renin, plasma catecholamines and serum free fatty acids. Urine and gastric acid production also increases. Some people experiencing irregular heartbeat syndromes may opt to drink decaffeinated coffee since caffeine is known to precipitate ventricular premature beats or arrhythmias, as do alcohol, many drugs, stress, and exercise. Normal individuals who have regular consumption of coffee develop tolerance to these effects. Coffee and other caffeine-containing beverages are not linked with cardiovascular diseases, any kind of cancer, benign breast disease, or damage to fetus.
 The popularity of coffee has increased tremendously over the new millennium. Coffee house companies like the infamous Starbucks Coffee continue to mushroom and develop their own signature preparation to entice the coffee-drinking public. The wide variety of concoctions of this beverage, from the traditional brewed coffee to the hot and cold espresso-based variations, make coffee drinking a pleasurable experience for both the young and young-at-heart. But back in the olden days in Muslim Arabia, the Koran forbade drinking coffee because it produces a kind of stimulation similar to that produced by liquor.
Perhaps the most popular notion about the effect of coffee to us is that it makes us alert and keeps us awake. Coffee is considered as central nervous system stimulant. Caffeine, the primary active chemical in coffee, is responsible for this action. It inhibits the action of the chemical known as adenosine, which naturally makes us drowsy; hence there is an increase in the speed of reaction and concentration. However when the transient stimulation ends, a sudden sluggishness follows and the brain cells will start needing caffeine for stimulation.
Coffee does not actually prevent sleep but only delays the need for sleep by relieving fatigue. It is for this reason that large quantities of coffee are consumed by people who are under heavy mental or physical strains or those who work for long hours. Stimulation brought about by coffee only lasts about two hours. Afterwhich, the same sluggish feeling before taking coffee sets in.
A series of experiments was conducted at the University of Chicago to test the effect of caffeine on sleep. Volunteers were grouped into two. The first group was given several ounces of coffee before bedtime while the second group was given a corresponding amount of milk. People under the first group were sure that coffee has caused a disturbance to their sleep while those under the second group did not make any similar complaint. Unbeknownst to these volunteers, the coffee given to the first group was decaffeinated while caffeine was added to the milk given to those under the second group. The experiment confirms that the sleep fallacy associated with coffee is largely psychological.
Another big misconception associated with coffee because of its active chemical, caffeine, is that it can kill you. Caffeine in small amounts is a stimulant and causes uncontrolled and irregular heartbeats which consequently lead to heart attack. This alkaloid is synthesized by the coffee plant with the purpose of killing its natural consumer or grazer. Just like any other drug, coffee must be taken moderately. It takes more than 400 mg of caffeine or 4 to 5 cups of brewed coffee to cause caffeine intoxication. It would take 80 to 100 cups of coffee drank very quickly to cause death in humans. So far no case of death caused by coffee drinking has been reported yet.
 Aside from being a good hot drink in the morning to surely jumpstart our day, coffee has other uses. Here are some of the things that you can do with your coffee.
There are anthills in the front and back yard. These ants will not stop from getting into your house. Put some coffee grounds on top of these hills and before you know it, the ants are gone. Ants love the sweets but they surely hate the bitterness of coffee.
Want a new color on your boring white shirt? Soak your shirt in black unsweetened coffee and you have a brown shirt in an instant. This is a cheap way of dying clothes but bear in mind that this is not colorfast.
A cup of coffee grounds can absorb the smell of drains and damp refrigerators. For drains, simply tip down the coffee grounds into the plughole and pour some boiling water over it. This will absorb some of the unwanted odor. For refrigerators, just leave the cup of coffee ground in one of its corners and it will make wonders.
The gentle abrasive texture of coffee grounds can be a perfect tool for cleaning some stain resistant surfaces like greasy surfaces and ashtrays. This will leave your things smelling fresh and clean.
Try adding coffee grounds and some lime to the garden soil and observe your flowers and vegetables growing healthier. The lime keeps the acidity of the soil in balance. It is also a good compost material so try slipping it into your compost pit with your other kitchen wastes.
Pets could enjoy a coffee bath. Mix water with some coffee extract and rub the solution onto your pet. This will leave your pet’s fur nice and soft. It may also ward pleas and ticks off your pets, plus your pet will smell like your morning brew.
Try rubbing your skin with some finely ground coffee beans. This is actually done now on some spas and skin treatment salons. This will remove dead skin cells, saving you hundreds of dollars because anyone can do this at home. Just be careful on rubbing your skin too much.
If you have problems with smelly feet, try putting some coffee grounds inside your shoes. For better results, wash your feet with water and coffee extract.
To complete the list, try washing your hair with coffee solution to achieve bouncy shiny hair.
These tips will surely save you a lot of money and at the same time make more use of your favorite drink.
 According to a research done at the University of Scranton, coffee is the ultimate source of antioxidants in the diet of Americans. Antioxidants are substances in foods, which help prevent and slow down down oxidative damages to the body. When the body uses oxygen, it naturally produces some by-products called free radicals that cause damage to the cells.
Antioxidants fight these free-radicals putting a stop to damages done by them. This specific study shows that coffee is the number one source of these antioxidants. What’s more important is that both caffeinated and decaffeinated coffee provides the same amount of antioxidants.
Coffee really has some benefits to our body but this must not be taken as an excuse to increase our daily intake of this little cup of heaven. In moderation — one or two cups a day — coffee is a nice source of antioxidants for our body.
Other benefits of drinking coffee in moderation is the lowered risk of developing colon cancer, reduction of the risk of developing gallstones, improvement of cognitive function, and decrease in the risk of Parkinson’s disease.
However, we must watch out for calories hiding behind our cup of coffee. We might be getting a cup full of sugar, calories, and fats, depending on the creamer or milk we use. One may follow these simple guidelines to maintain a good relationship with our body and our cup of coffee:
Opt for the smallest cup — eight ounces or twelve ounces. This could save us about 110 calories per cup. Choose fat-free milk instead of the usual whole milk, or if you can do without the milk, please do so. Minimize the use of sugar and eliminate the whipped cream or the flavored syrup to do yourself a favor.
For athletes and other physically active people, coffee might just be the answer to reaching your optimal performance. Studies show that caffeine, which is abundant in coffee, may help in improving physical performance especially during a hard day’s work. These studies showed that caffeine enhanced the performance of 21 endurance athletes by 12.4%. There is also a study showing similar effects on cyclists and other high-intensity sports performers.
This performance enhancement done by caffeine ingestion is associated with the ability of the substance to minimize the sensation of fatigue and stress on the ones who takes it.
Coffee, when taken in proper amounts, is a very good way to start a healthy day. On the other hand, we must not forget to couple it with fruits and vegetables for a complete diet.
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