Coffee: Healthy or Harmful?

You would be hard pressed to find another beverage besides coffee whose health benefits or concerns are more controversial. It seems with each passing year, coffee is hailed as either medicine or poison, but this year it seems the findings have been positive. Let’s take a look at a few recent conclusions.

Coffee May Prevent and Treat Alzheimer’s

In a study on mice, researchers gave them the equivalent of 3-5 cups strong coffee and found that after two months the subjects had a greatly improved memory. It may be because the caffeine reduces inflammation in the brain, which would improve memory, or because they had 50% less amyloid beta protein in their brains. Testing the memory of a mouse, what an interesting job… As for studies on humans, lead researcher on the project, Miia Kivipelto, a professor at the University of Kuopio in Finland and at the Karolinska Institute in Stockholm, said, "Middle-aged people who drank between three and five cups of coffee a day lowered their risk of developing dementia and Alzheimer's disease by between 60 and 65 percent later in life." She also said it remained unclear exactly how moderate coffee drinking helped delay or avoid the onset of dementia, but pointed out that coffee contains strong antioxidants, which are known to counter Alzheimer's.

Coffee May Help Diabetics

Previous studies have affirmed that a high consumption of coffee may lower the risk for type 2 diabetes, and now another study on 15 overweight men was performed, focusing on two specific compounds found in coffee, chlorogenic acid and trigonelline. The researchers examined the effects on both glucose and insulin concentrations and found a significant reduction in glucose and insulin 15 minutes after the oral glucose tolerance test, a two-hour procedure commonly used to diagnose diabetes. They believe that these specific compounds contribute to the overall beneficial effect of coffee on the development of type 2 diabetes.

Caffeine Used to Fight Skin Cancer

Scientists now believe that both drinking caffeine and using sunscreens or after-sun creams containing caffeine may improve sun damaged skin and reduce the risk of developing non-melanoma skin cancer. In a 2007 study it was shown that drinking caffeinated coffee caused a reduction in the risk of developing non-melanoma skin cancer at a rate of 5% for each cup consumed per day. Now researchers have shown that caffeine applied topically to the skin effectively protected skin cells after they were exposed to UV radiation. The reasoning behind it is believed to be that caffeine causes apoptosis, the programmed death of pre-cancerous cells. In one study, after exposing hairless mice to UV radiation, they found that topical applications of caffeine to the mice decreased the number of nonmalignant skin tumors by 44% and malignant skin tumors 72%. It increased apoptosis of nonmalignant skin tumors by 87% and squamous cell carcinomas 92%, and there was no effect on the non-tumor areas of the skin. This should be good news for those of us living in Arizona!

Coffee Helps Hepatitis C Patients

In an observation study it was found that patients with a hepatitis C virus infection who drank three cups or more of coffee per day appear to be less likely to suffer from progression of liver damage caused by the disease. In the study, those who drank 3 or more cups of coffee per day had livers that were much healthier than the other participants. At the 13-month follow-up, outcome rates continued to decrease more for those who consumed three or more cups per day than those who drank little or no coffee, leading researchers to claim that "coffee consumption may slow the progression of fibrotic liver disease" (the result of the liver forming excessive fibrous connective tissue).

Courtesy of www.ineedcoffee.com

Coffee Recipes for Entertaining

Affogato Mocha

yield: Makes 4 servings


Affogato is a typically Italian way to enjoy ice cream — it's literally "drowned" in espresso or another liquid topping.

• 1 pint chocolate ice cream
• 8 tablespoons finely chopped bittersweet (not unsweetened) or semisweet chocolate
• 8 tablespoons hot freshly brewed espresso coffee
• 8 tablespoons dark rum

Divide ice cream among 4 dessert bowls or coffee cups. Spoon 2 tablespoons each of chocolate, espresso, and rum over ice cream and serve immediately.

Cappuccino-Fudge Cheesecake

yield: Makes 12 servings

Be sure to make this dessert at least one day ahead to allow the flavors to blend.

Crust

• 1 9-ounce box chocolate wafer cookies
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
• 1/2 cup (packed) dark brown sugar
• 1/8 teaspoon ground nutmeg
• 7 tablespoons hot melted unsalted butter

Ganache

• 1 1/2 cups whipping cream
• 20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/4 cup Kahlúa or other coffee-flavored liqueur

Filling

• 4 8-ounce packages cream cheese, room temperature
• 1 1/3 cups sugar
• 2 tablespoons all purpose flour
• 2 tablespoons dark rum
• 2 tablespoons instant espresso powder or coffee crystals
• 2 tablespoons ground whole espresso coffee beans (medium-coarse grind)
• 1 tablespoon vanilla extract
• 2 teaspoons mild-flavored (light) molasses
• 4 large eggs

Topping

• 1 1/2 cups sour cream
• 1/3 cup sugar
• 2 teaspoons vanilla extract

• Espresso coffee beans (optional)

For crust:
Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.

For ganache:
Bring whipping cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.

For filling
Position rack in middle of oven and preheat to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.

Pour filling over cold ganache in crust. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature.

For topping:
Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about 3 hours.

Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes of ganache around top edge of cake. Garnish with coffee beans, if desired. Chill until lattice is firm, at least 6 hours. (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.)

Short Ribs Braised in Coffee Ancho Chile Sauce


yield: Makes 6 servings

Chef Robert Del Grande of Cafe Annie, in Houston, serves a fillet of beef with a coffee chile sauce — we think the flavor combination also works well with the succulence of short ribs. We recommend serving these ribs over soft polenta.

Active time: 40 min Start to finish: 4 1/2 hr

• 4 dried ancho chiles, stemmed, seeded, and ribs discarded
• 2 cups boiling-hot water
• 1 medium onion, quartered
• 3 garlic cloves, coarsely chopped
• 2 tablespoons finely chopped canned chipotle chilesin adobo plus 2 teaspoons adobo sauce
• 2 tablespoons pure maple syrup
• 1 tablespoon fresh lime juice
• 3 teaspoons salt
• 6 lb beef short ribs orflanken
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1/2 cup brewed coffee

Preheat oven to 350°F.

Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.

Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch. Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.

Carefully add chile purée to fat remaining in skillet (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes. Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should come about halfway up sides of meat).

Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours. Skim fat from pan juices and serve with ribs.

Courtesy of Epicurious.com

The Legends of the Origin of Coffee

ESCAPE FROM ARABIA
(Circa 1000 to 1600)

Coffee as we know it kicked off in Arabia, where roasted beans were first brewed around A.D. 1000. By the 13th century Muslims were drinking coffee religiously. The “bean broth” drove dervishes into orbit, kept worshippers awake, and splashed over into secular life. And wherever Islam went, coffee went too: North Africa, the eastern Mediterranean, and India.

Arabia made export beans infertile by parching or boiling, and it is said that no coffee seed sprouted outside Africa or Arabia until the 1600s—until Baba Budan. As tradition has it, this Indian pilgrim-cum-smuggler left Mecca with fertile seeds strapped to his belly. Baba’s beans bore fruit and initiated an agricultural expansion that would soon reach Europe’s colonies...

EUROPE CATCHES THE BUZZ
(1615 to 1700)

“The Turks have a drink of black color....I will bring some with me...to the Italians.” Thus a merchant of Venice introduced Europe to coffee in 1615. But the end product didn’t amount to a hill of beans to many traders—they wanted the means of production. The race was on.

The Dutch cleared the initial hurdle in 1616, spiriting a coffee plant into Europe for the first time. Then in 1696 they founded the first European-owned coffee estate, on colonial Java, now part of Indonesia.

Business boomed and the Dutch sprinted ahead to adjacent islands. Confident beyond caution, Amsterdam began bestowing coffee trees on aristocrats around Europe...

A SWASHBUCKLING SCHEME
(Circa 1714 to 1720)

Louis XIV received his Dutch treat around 1714—a coffee tree for Paris’s Royal Botanical Garden, the Jardin des Plantes. Several years later a young naval officer, Gabriel Mathieu de Clieu, was in Paris on leave from Martinique, a French colony in the Caribbean. Imagining Martinique as a French Java, he requested clippings from his king’s tree. Permission denied.

Resolute, de Clieu led a moonlight raid of the Jardin des Plantes—over the wall, into the hothouse, out with a sprout.

Mission accomplished, de Clieu sailed for Martinique. He might have thought the hard part was over. He would have been wrong...

CROSSING THE ATLANTIC
(Circa 1720 to 1770)

On the return passage to Martinique, wrote de Clieu, a “basely jealous” passenger, “being unable to get this coffee plant away from me, tore off a branch.”

Then came the pirates who nearly captured the ship; then came a storm which nearly sank it. Finally, skies grew clear. Too clear. Water grew scarce and was rationed. De Clieu gave half of his allotment to his stricken seedling.

Under armed guard, the sprout grew strong in Martinique, yielding an extended family of approximately 18 million trees in 50 years or so. Its progeny would supply Latin America, where a dangerous liaison would help bring coffee to the masses...

COFFEE BLOOMS IN BRAZIL
(Circa 1727 to 1800)

1727: Brazil’s government wants a cut of the coffee market; but first, they need an agent to smuggle seeds from a coffee country. Enter Lt. Col. Francisco de Melo Palheta, the James Bond of Beans.

Colonel Palheta is dispatched to French Guiana, ostensibly to mediate a border dispute. Eschewing the fortresslike coffee farms, suave Palheta chooses a path of less resistance—the governor’s wife. The plan pays off. At a state farewell dinner she presents him a sly token of affection: a bouquet spiked with seedlings.

From these scant shoots sprout the world’s greatest coffee empire. By 1800 Brazil’s monster harvests would turn coffee from an elite indulgence to an everyday elixir, a drink for the people.

http://www.nationalgeographic.com/coffee/ax/frame.html

100% KONA COFFEE, HISTORY, CULTIVATION and PROCESSING

Coffee, Coffee Arabia, is native to tropical Africa and is in the same family as the gardenia. The first coffee seedlings in Hawaii were brought to Oahu in 1813. The first known coffee planted in Kona was in 1828 by the Rev. Samuel Ruggles. Guatemalan coffee, the variety most commonly now grown in Kona, was introduced in 1892 by Herman A. Widemann, who at one time was minister of finance under Queen Liliuokalani.

Coffee was eventually planted on all the major islands and reached a peak of 13,947 acres statewide in 1898. By 1920, virtually all of the commercially-grown coffee was in Kona. Growers who couldn’t care for their large acreage subdivided their fields into 5 acre plots. They leased them to former plantation laborers who had completed their sugar contracts and come to Kona looking for independence through farming. Most of the current 600 current Kona coffee growers farm part-time or grow other crops in addition to coffee.

SUPERIOR QUALITY: Kona coffee has been defined as “mildly acid, with a striking character”. In the coffee trade “acid means sharp and pleasing to the taste. Rather than referring to an amount of actual acid, it describes a coffee that is smooth and rich. Kona coffee has developed a regional identity and is marketed as a high quality, gourmet coffee from Hawaii. The Nearly ideal coffee growing climate of Kona , and the years experience of among growers in the culture of the trees and handling of the crop combine to produce the distinctive aroma and flavor of Kona coffee.

KONA’S FAVORABLE COFFEE GROWING CLIMATE: The coffee belt, a strip of land in Kona approximately two miles wide, between 700 and 2000 feet elevation, and running almost parallel to the coast, is ideal for growing coffee. The porous, volcanic soil provides the excellent drainage important for coffee growing. Another element that makes the district optimal is the combination of morning sun with afternoon sun with afternoon cloud cover and rainfall.

The climate throughout the year, as well as the daily conditions, is exceptionally favorable to the production of high quality coffee. The weather in Kona district is unique in the Hawaiian Islands. The dry period occurs during the cooler winter months and the wet period during the summer. Annual rainfall of 60 to 80 inches is optimal to the various growth stages of the crop.

FLOWERING AND FRUITING: The flower buds are formed during the dry period that coincides with the coldest temperatures. They open a week or two after the first heavy rain of the year, usually in late February or March, covering the trees with delightfully fragrant, white blossoms. At first glance the trees appear to be covered with snow. Two to three more flowerings occur in the following two months, each prompted by a soaking rain. This is followed by a period of gradually increasing rainfall and warmer temperatures that provide prime conditions for the growth and development of the coffee cherries. In the fall as the harvest season approaches, the drier and cooler weather provides a favorable environment for the maturing berries.

The coffee fruit is commonly called “cherry” due to its size, shape and bright red color. It usually contains two seeds, called beans, found in the center which are flat on the sides next to each other. In some cases only one bean is produced; when this happens it is round and called a “peaberry”. The beans are covered with a thin membrane called the silver skin which is covered by a tough and difficult to remove parchment skin. An adhesive mucilaginous layer covers the parchment skin. Between the mucilage and the outer skin of the berry is soft flesh which, after its removal is called pulp.

HARVESTING: Only fully ripe coffee is harvested in Kona to insure high quality. Coffee berries do not mature all at once so they are picked individually. Berries in several stages of development will be found on any one tree, necessitating 4 to 8 rounds of picking each season, with a 3 to 4 week interval between rounds. The cherries are ready to pick when they turn slightly red. When fully ripe they are a beautiful, shiny red. In lower elevation coffee ripens from late August to December with the last 2 weeks of September to early November being the busiest period. In the mauka (mountain) sections of Kona, the harvesting period stretches over an even longer period. Experienced pickers harvest between 200 and 400 lbs. of coffee a day when the season is at its peak. Harvesting is the biggest expense of coffee growing. According to a 1986 study, harvest labor accounted 72% of variable expenses for coffee production in Kona. The equipment used to harvest is simple. Baskets are fastened with a belt around the waist to hold the harvested coffee berries. A holding hook made of a 3 to 4 foot long coffee or guava branch to which a cord is attached is used to bring branches into position for picking. Containers to haul large quantities of berries from farms to the processing area are also required.

Annual pruning is done after the last of the crop is harvested.

PROSSESING: The coffee cherry must be pulped within 24 hrs of harvest to maintain high quality and avoid “sour beans”. The cherries are generally put through a pulping machine which removes the skin and mast of the pulp. The next step is fermentation to remove the mucilage to a soluble material which can be washed off with water. The process takes 14-18 hours.

Next the coffee is dried; a combination of sun and forced hot air drying is most popular in Kona though it can be dried completely by either method. The coffee will dry in the sun for 3-5 days if the skies are clear the beans are spread evenly on platforms and raked form time to time to insure even drying. A movable roof (hoshidana) over the platforms protects the beans from rain. The beans can be put in mechanical for the final drying. The coffee can be ruined if it is heated to above 150F so dryers must me carefully monitored. It is dried to a final moisture content of about 12%. Experienced processors can judge dryness by the hardness and color of the bean. At this point the bean still has the parchment and silver skin covering and is called parchment coffee.

Hulling, which is done by machine is the process in which the parchment and silver skin are removed. The hulled coffee is now called green coffee. Hulled beans are graded by size and number of imperfections contained in a pound of coffee. The Hawaii Department of Agriculture grades green coffee in Kona into 5 grades. Trey are, in order of increasing quality, Number 3 Kona Prime, Kona Prime, Number 1, Kona Fancy and Kona Extra Fancy.

Five hundred pounds of cherry coffee must be picked to get approximately 125 pounds of parchment coffee, when hulled will yield about 100 pounds of green coffee, and when roasted will weigh about 80 pounds.

Maui Coffee Roasters

1-800-635-2877

Virginia Easton Smith,

County Extension Agent

University of Hawaii,