Most gourmet coffee is produced from Arabica beans which results in a coffee rich and full, providing an intense and fulfilling taste experience. Unlike Robusa coffee, which is considered inferior in taste, aroma and body, Arabica beans grow at higher elevations which means that they take longer to mature thus allowing beans to produce more of oils which give coffee its remarkable flavor. With tastes including caramel, chocolate, nutty, earthy, spicy or even floral, gourmet coffee has something for nearly every palate.

It is roasting process, however, correctly described as both an art and a science, that is essential to outcome of any coffee. Roasting gives coffee beans their characteristic dark color and intense aroma. The heat cracks beans, releasing rich oils hidden inside. Roast at a temperature that is too low, and bean becomes sour. Roast at too high a temperature and bean is burnt with a taste of wood ash. The darker roasts produce espressos, while lighter roasts yield more mellow morning coffees.

Grinding coffee, another critical phase in preparing "perfect" cup, should be done at last possible moment, just before brewing. Utensils should be clean and water cold and untreated. A good rule of thumb is a ratio of about one tablespoon of ground coffee to every six ounces of water. Of course individual tastes vary, so adjust accordingly.

The Internet is a tremendous source for refined drinker of gourmet coffee. In addition to buying world's greatest beans online, there is easy access to miscellaneous accessories necessary to prepare ideal beverage. Coffee can be both a food and a pleasure and with a little online help perfect ingredients can be easily gathered.

P.S. In Italy, espresso is considered so essential to daily life that price is regulated by government.

So, if your allergic to peanuts...or think you could be...don't risk even going near them. You can substitute almonds or any nut for any of recipes below. For cookies...you'll have to make your own 'nut butter.

YUMMY...PEANUTTY RECIPES CREAMY PEANUT BUTTER

Put 2 cups of peanuts in a blender and blend until smooth.

For added texture and/or flavoring add one or more of following:

2 Tblsp honey

4 tsp sugar

2 tsp pure vanilla extract - or any other extract you like.

1/4 c mini chocolate chips

1/4 c rice cereal

THE POSSIBILITIES ARE ENDLESS...USE YOUR IMAGINATION!

CRUNCHY PEANUT BUTTER 3 c. salted peanuts2 Tblsp. butter Measure 1/2 peanuts and put aside. Empty remaining peanuts into blender container. Cover and blend on low speed until peanuts are chopped. Add butter, cover and blend on low speed 15 seconds. Turn off blender and scrape down sides with rubber spatula. Cover and blend on low speed 5 seconds.

Repeat this process 3 or 4 times until peanut butter starts to get smooth. Cover and blend on highest speed 1 minute. Add 1/2 cup peanuts, cover and blend on medium speed for 3 - 5 seconds. Refrigerate for 30 minutes before serving.

MAMA'S PEANUT BUTTER COOKIES

1/2 c. peanut butter 1/2 c. butter, softened 1/2 c. sugar 1/2 c. light brown sugar 1 egg, slightly beaten 1 c. all purpose flour 1 tsp. pure vanilla extract 1/2 tsp. salt 1/2 tsp. baking soda

Mix peanut butter and butter in large mixing bowl until smooth. Then gradually add all other ingredients. Blend until smooth.

Preheat oven to 350 degrees. Spoon batter onto greased cookie sheet. Flatten cookies with a criss cross fork print. Bake for 10 minutes, or until golden.