Coffee--Everything You Need to Know From Arabica to Zanzibar

Written by Larry Denton

Continued from page 1

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 allowingrepparttar beans to produce more ofrepparttar 113106 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 isrepparttar 113107 roasting process, however, correctly described as both an art and a science, that is essential torepparttar 113108 outcome of any coffee. Roasting gives coffee beans their characteristic dark color and intense aroma. The heat cracksrepparttar 113109 beans, releasingrepparttar 113110 rich oils hidden inside. Roast at a temperature that is too low, andrepparttar 113111 bean becomes sour. Roast at too high a temperature andrepparttar 113112 bean is burnt with arepparttar 113113 taste of wood ash. The darker roasts producerepparttar 113114 espressos, whilerepparttar 113115 lighter roasts yieldrepparttar 113116 more mellow morning coffees.

Grindingrepparttar 113117 coffee, another critical phase in preparingrepparttar 113118 "perfect" cup, should be done atrepparttar 113119 last possible moment, just before brewing. Utensils should be clean andrepparttar 113120 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 forrepparttar 113121 refined drinker of gourmet coffee. In addition to buyingrepparttar 113122 world's greatest beans online, there is easy access torepparttar 113123 miscellaneous accessories necessary to preparerepparttar 113124 ideal beverage. Coffee can be both a food and a pleasure and with a little online helprepparttar 113125 perfect ingredients can be easily gathered.

P.S. In Italy, espresso is considered so essential to daily life thatrepparttar 113126 price is regulated byrepparttar 113127 government.

Larry Denton is a retired history having taught 33 years at Hobson High in Hobson, Montana. He is currently Vice President of Elfin Enterprises, an Internet business dedicated to providing information and resources on a variety of topics. For an urnful of information, history, tips and advice about coffee, or a unique coffee recipe visit

The Wonderful World of Peanuts

Written by Lara Velez

Continued from page 1

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 ofrepparttar recipes below. Forrepparttar 113105'll have to make your own 'nut butter.


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

For added texture and/or flavoring add one or more ofrepparttar 113106 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


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 untilrepparttar 113107 peanuts are chopped. Add butter, cover and blend on low speed 15 seconds. Turn offrepparttar 113108 blender and scrape down sides with rubber spatula. Cover and blend on low speed 5 seconds.

Repeat this process 3 or 4 times untilrepparttar 113109 peanut butter starts to get smooth. Cover and blend on highest speed 1 minute. Addrepparttar 113110 1/2 cup peanuts, cover and blend on medium speed for 3 - 5 seconds. Refrigerate for 30 minutes before serving.


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.

My name is Lara Velez and I am the Editor-in-Chief of The Recipe Finder - Online cooking magazine - I am also a wife and mother of two. I enjoy cooking, reading, scrapbooking, and being a wife and mom. Please feel free to email me any time.

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