Ever since I learned from a doctor-friend that coffee is good for the body, foremost of which is its being antioxidant, I have become a coffee lover. In fact, I buy a sample or two from countries that I have been to. I get to enjoy its rich aroma in the morning because I see to it that I bring my own little coffee maker wherever I go. It is securely packed in my suitcase among my layers of clothes that serve as a cushion especially for its delicate glass pot.
I love to have a sip of hot brewed coffee and enjoy its sweet and rich aroma in-between encoding tons of reports and plans for the Company. For whatever substance it may have, coffee has some sort of potential element that stirs the fecund mind and seemingly stretches my capacity to be prolific and poetic amidst the technical writing that I usually deal with.
Decades ago, coffee had been labeled “unhealthy.” But now, it is touted as a super food. It was found to be loaded with antioxidants and caffeine that have health and, hold your breath, anti-aging benefits. Antioxidants help the body repair cells caused by free radicals (which are produced as a byproduct of cells just doing their daily thing). Caffeine on the other hand, has been shown to help improve a range of symptoms and reduce the risk of chronic illnesses.
I have scoured the Internet and different studies and trusted links say that coffee can help in the prevention and treatment of diseases and illnesses: Alzheimer’s disease, diabetes, liver disease, skin cancer, cirrhosis, Parkinson’s Disease, colon cancer, and many more. It can even relieve headache and asthma probably because of caffeine. And believe it or not, it has anti-bacterial and anti-adhesive properties that may help in cavity protection.
As Brillat-Savarin has observed, “Coffee sets the blood in motion and stimulates the muscles; it accelerates the digestive processes, chases away sleep, and gives us the capacity to engage a little longer in the exercise of our intellects.” Brillat-Savarin owns the famous saying, “Tell me what you eat, and I will tell you what you are” which we are all very familiar with.
From mere “black coffee,” or “coffee with sugar and cream,” I have expanded my literacy regarding the kinds of coffee drinks, i.e., “Americano, a shot in the dark, café au lait, caffe latte, café breva, café machiatto, cappuccino, double or double shot, and dry cappuccino.”
During my stint on board when I was actively sailing, one of our ports of call was England. Of course, it was a good chance to go buy some English coffee and so I thought. Look what I got:
Mark and Spencer’s LUXURY ITALIAN ground coffee rich roast (strength 4) – the perfect after dinner coffee inspired by the Italian tradition for rich, full-bodied and luxurious blends.
H’mm… another bag of coffee from Mark and Spencer read: “For those who are looking to create a little piece of Italian style at home, our Espresso is the ideal blend. The luxurious, smooth, chocolaty flavor makes a deliciously rich and powerful espresso or you canst just add frothed milk for a creamy cappuccino or latte. And so ESPRESSO ground coffee dark roast (Strength 5) was added also in my cart.
Where does the best coffee in the world come from? According to the World Coffee Review, “The coffee from Brazil is world famous for a good reason – it is nothing short of stellar. None more so than the Brazil Bourbon Santos. Brazil is the world’s largest coffee bean producer.
America – Though not grown in the U.S. there are several blends that have a distinctive American style. Made to be enjoyed with a traditional breakfast, they complement rather than compete with the feast. These brews are from a blend of medium roasted, medium ground Colombian and Central American coffee beans. Smooth, light on the acid and delicate bodied, they will complement rather than call attention to themselves. Steep & Brew offers a clean, fruity option, as does the Madrugada blend from Flying Goat. The Supreme Bean offers a sweet, chocolatey blend that will be perfect with morning pancakes.
Ethiopia – Legendary home of the Arabica tree, which produces the berry that contains the coffee bean, Ethiopia is making strides in producing a fine brew. The Coffee Klatch from the Yirgacheffe region is a dark, dark coffee with fruit overtones for those who enjoy a bold brew. The Counter Culture of the Sidamo region is a dry processed bean that will invariably make samplers think of its sun drenched home. For those seeking a delicate espresso, the Belle Espresso from Coffee Klatch may be just the right thing. A blend from five different regions, the profile is complex and entrancing.
Nicaragua – The Madriz from this Central American small but mighty powerhouse of coffee producers, will be a welcome addition to the table. Hailing from Terroir Coffee, its pungent bouquet and full body will have you asking for a second cup.
Panama – A small roaster in Portland, Oregon has shown us how to find the best of Panama. Stumptown Coffee Roasters offers a bean from the Don Pachi Estate that will be perfect in a French press. From the Geisha trees of the Boquete region, this flowered and fruity brew is lightly acidic and goes down smooth.
Hawaii – The JavaBerry Black Estate Reserve is all the excuse you need to visit this Pacific island. From a blend of Kona Peaberry and Kona Extra Fancy, it offers a smooth, full-flavored balance. This one is for those who love their coffee straight.
Sumatra – Indonesian coffee is not for everybody. Now more expensive, as a consequence of the recent tsunamis, it often has a tartness that some find off putting. But coffee aficionados could do no better than the Organic Sumatra Reserve. With hints of chocolate, this medium bodied brew is sweeter than average. Fruity overtones with a thick aroma give it that South Pacific character that make one think of tropical isles and cool breezes rather than the steamy jungles of its home.
Having come home with some bags of coffee in tow, I realized that nothing tastes better than a coffee brewed right in our own breakfast nook.