To inhale or not to inhale- No, we’re not talking about the latest in the issue of legalizing marijuana.We’re talking about the new wave of technology that allows one to inhale their food or drink – literally.A Harvard professor and a Parisian chef have come up with an inhaler that allows you to inhale a powder that gives you the flavor and the caffeine of coffee.The company, called LeWhif, has invented small, lipstick sized tubes that which you can purchase individually for $3 or in boxes of three for $8.Each inhaler delivers 100 milligrams of caffeine, the equivalent of a cup of light espresso.The "inhalee" can get up to nine hits from an individual stick, depending on how hard they inhale.
Harvard professor David Edwards and chef Thierry Marx are the masterminds behind this culinary concoction, and they have already developed a chocolate inhaler prior to this.Edwards, a biological engineer, designed the airborne coffee and food particles to be too large to enter the lungs.Instead, they land on the tongue and cheeks, giving the taste, and kick, of coffee without the cup.The inhalers are meant to have the experience of consuming chocolate or coffee without the calories.So far only one retailer is carrying the product in Cambridge, MA.One can also purchase them on LeWhif’s website.
Caffeine is my shepherd; I shall not doze. It maketh me to wake in green pastures: It leadeth me beyond the sleeping masses. It restoreth my buzz: It leadeth me in the paths of consciousness for its name's sake. Yea, though I walk through the valley of the shadow of addiction, I will fear no Equal™: For thou art with me; thy cream and thy sugar they comfort me. Thou preparest a carafe before me in the presence of Maui Coffee Roasters: Thou anointest my day with pep; my mug runneth over. Surely richness and taste shall follow me all the days of my life: And I will dwell in the House of Mochas forever. ~Author Unknown (with changes by KMK)
All over the world, coffee is the most recognized non-alcoholic beverage. It warms the bellies and brightens the eyes of people from all walks of life: from businessmen in China, to Bedouins of the Sahara; from hipsters on their scooters, to mothers who enjoy the peace and solitude of a steamy cup before they wake their children for school.
One type of coffee that is sure to enlighten your tastebuds and awaken your senses is the rich, robust flavor of Kona coffee. Hailing from Hawaii's Big Island, cultivated on the slopes of Hualalai and Mauna Loa volcanoes, Kona coffee is one of the most sought after coffees in the world.
Kona coffee is in the category of arabica beans, which is believed to be the first species of coffee plants to be cultivated. It is the weather and soil conditions that make this bean thrive on the rugged hills of Hawaiian volcanoes. Sunny and warm mornings, cloudy and rainy afternoons, little wind and mild nights combined with porous, mineral rich volcanic soil, creates favorable coffee growing conditions.
The coffee plant was first brought to Kona in 1828 by Samuel Reverend Ruggles from Brazilian cuttings, although it was not until much later in that century that it became a consistent and worthwhile crop. It was grown on large plantations, but the 1899 world coffee market crash caused plantation owners to have to lease out their land to their workers. Most of these workers were originally from Japan, originally brought in to work on large sugarcane plantations. They worked their leased parcels of between 5 and 12 acres, producing large, quality coffee crops.
The tradition of running family farms has continued throughout Kona. The Japanese-origin families have been joined by Filipinos, mainland Americans, and Europeans. There are approximately 800 Kona coffee farms, with an average farm size of less than 5 acres. In 1997, the total Kona coffee area was 2,290 acres and green coffee production was just over two million pounds.
Kona coffee blooms in February and March. Small white flowers cover the tree and are know as Kona Snow. In April, green berries begin to appear on the trees. By late August, red fruit called "cherry" because of the resemblance of the ripe berry to a cherry, starts to ripen for picking. It is then hand picked to ensure that it is handled with care and checked for quality. Each tree will be picked several times between August and January, and provides around 20-30 pounds of cherry.
Pure Kona coffee offers a rich, full bodied flavor that will make any coffee lover purr. The aroma will make you want to close your eyes and bask in it's luxurious warmth. Because of it's esteem in the coffee world with over 180 years of providing excellence in the cup, this bean's cost is a bit higher. Many people will choose a Kona blend, which is simply the Kona bean blended with a bean from another area. The cost goes down a bit for Kona blends, but if you are looking for that pure Kona flavor, stick with the pure Kona bean. It will keep the Kona bean farmer happy, and ultimately it will keep your addiction for the best coffee fulfilled.
Visit Maui Coffee Roasters website for a fine selection of Kona coffee as well as other 100% Hawaiian beans. www.mauicoffeeroasters.com Article by KMK
