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Coffee beans in danger of extinction
Written by c0ff33   
Feb 22, 2013 at 03:11 PM

A cup of morning coffee could be much harder to find, and much more expensive, before the century is out thanks to climate change and the possible extinction of wild Arabica beans.

That’s the warning behind a new study by U.K. and Ethiopian researchers who say the beans that go into 70 per cent of the world’s coffee could be wiped out by 2080.

Researchers at the Royal Botanic Gardens in Kew and the Environment and Coffee Forest Forum in Addis Ababa, Ethiopia looked at how climate change might make some land unsuitable for Arabica plants, which are highly vulnerable to temperature change and other dangers including pests and disease.

They came up with a best-case scenario that predicts a 38 per cent reduction in land capable of yielding Arabica by 2080. The worst-case scenario puts the loss at between 90 per cent and 100 per cent.

There is a “high risk of extinction” says the study, which was published this week in the academic journal Plos One.

That would be bad news for both coffee drinkers and coffee-producing countries such as Ethiopia, Brazil and Colombia, which in 2009/2010 shipped some 93 million bags of coffee around the world, worth an estimated $15.4 billion.

Most coffee is made from Arabica beans. They are prized for their genetic diversity and grow best at between 18 C and 21 C. Above that, the plants ripen too quickly — which affects taste — or grow too slowly. Other coffee stems from Robusta beans.

The study goes on to note that its results are “conservative” because it did not take into account the large-scale deforestation of the Arabica-suitable highland forests of Ethiopia and South Sudan.

"The models assume intact natural vegetation, whereas the highland forests of Ethiopia and South Sudan are highly fragmented due to deforestation," the researchers wrote. Pests, disease and other factors were also not considered.

The authors of the report say certain "core sites" capable of yielding Arabica until at least 2080 should be set aside for conservation.

Last Updated ( Mar 14, 2013 at 01:56 PM )
7 Reasons Why Coffee Is Good For You
Written by c0ff33   
Feb 21, 2013 at 10:25 PM

Coffee isn’t just warm and energizing, it may also be extremely good for you.

In recent years and decades, scientists have studied the effects of coffee on various aspects of health and their results have been nothing short of amazing.

Here are 7 reasons why coffee may actually be one of the healthiest beverages on the planet.

1. Coffee Can Make You Smarter

Coffee doesn’t just keep you awake, it may literally make you smarter as well.

The active ingredient in coffee is caffeine, which is a stimulant and the most commonly consumed psychoactive substance in the world.

Caffeine’s primary mechanism in the brain is blocking the effects of an inhibitory neurotransmitter called Adenosine.

By blocking the inhibitory effects of Adenosine, caffeine actually increases neuronal firing in the brain and the release of other neurotransmitters like dopamine and norepinephrine (1, 2).

Many controlled trials have examined the effects of caffeine on the brain, demonstrating that caffeine can improve mood, reaction time, memory, vigilance and general cognitive function (3).

Bottom Line: Caffeine potently blocks an inhibitory neurotransmitter in the brain, leading to a net stimulant effect. Controlled trials show that caffeine improves both mood and brain function.

2. Coffee Can Help You Burn Fat and Improves Physical Performance

There’s a good reason why you will find caffeine in most commercial fat burning supplements.

Caffeine, partly due to its stimulant effect on the central nervous system, both raises metabolism and increases the oxidation of fatty acids (4, 5, 6).

Caffeine can also improve athletic performance by several mechanisms, including by mobilizing fatty acids from the fat tissues (7, 8).

In two separate meta-analyses, caffeine was found to increase exercise performance by 11-12% on average (9, 10).

Bottom Line: Caffeine raises the metabolic rate and helps to mobilize fatty acids from the fat tissues. It can also enhance physical performance.

3. Coffee May Drastically Lower Your Risk of Type II Diabetes

Type II diabetes is a lifestyle-related disease that has reached epidemic proportions, having increased 10-fold in a few decades and now afflicting about 300 million people.

This disease is characterized by high blood glucose levels due to insulin resistance or an inability to produce insulin.

In observational studies, coffee has been repeatedly associated with a lower risk of diabetes. The reduction in risk ranges from 23% all the way up to 67% (11, 12, 13, 14).

A massive review article looked at 18 studies with a total of 457.922 participants. Each additional cup of coffee per day lowered the risk of diabetes by 7%. The more coffee people drank, the lower their risk (15).

Bottom Line: Drinking coffee is associated with a drastically reduced risk of type II diabetes. People who drink several cups per day are the least likely to become diabetic.

4. Coffee May Lower Your Risk of Alzheimer’s and Parkinson’s

Not only can coffee make you smarter in the short term, it may also protect your brain in old age.

Alzheimer’s disease is the most common neurodegenerative disorder in the world and a leading cause of dementia.

In prospective studies, coffee drinkers have up to a 60% lower risk of Alzheimer’s and dementia (16, 17, 18).

Parkinson’s is the second most common neurodegenerative disorder, characterized by death of dopamine-generating neurons in the brain. Coffee may lower the risk of Parkinson’s by 32-60% (19, 20, 21, 22).

Bottom Line Coffee is associated with a much lower risk of dementia and the neurodegenerative disorders Alzheimer’s and Parkinson’s.

5. Coffee May be Extremely Good For Your Liver

The liver is a remarkable organ that carries out hundreds of vital functions in the body.

It is very vulnerable to modern insults such as excess consumption of alcohol and fructose.

Cirrhosis is the end stage of liver damage caused by diseases like alcoholism and hepatitis, where liver tissue has been largely replaced by scar tissue.

Multiple studies have shown that coffee can lower the risk of cirrhosis by as much as 80%, the strongest effect for those who drank 4 or more cups per day (23, 24, 25).

Coffee may also lower the risk of liver cancer by around 40% (26, 27).

Bottom Line: Coffee appears to be protective against certain liver disorders, lowering the risk of liver cancer by 40% and cirrhosis by as much as 80%.

6. Coffee May Decrease Your Risk of Dying

Many people still seem to think that coffee is unhealthy.

This isn’t surprising though, since it is very common for conventional wisdom to be at exact odds with what the actual studies say.

In two very large prospective epidemiological studies, drinking coffee was associated with a lower risk of death by all causes (28).

This effect is particularly profound in type II diabetics, one study showing that coffee drinkers had a 30% lower risk of death during a 20 year period (29).

Bottom Line: Coffee consumption has been associated with a lower risk of death in prospective epidemiological studies, especially in type II diabetics.

7. Coffee is Loaded With Nutrients and Antioxidants

Coffee isn’t just black water.

Many of the nutrients in the coffee beans do make it into the final drink, which actually contains a decent amount of vitamins and minerals.

A cup of coffee contains (30):

6% of the RDA for Pantothenic Acid (Vitamin B5).
11% of the RDA for Riboflavin (Vitamin B2).
2% of the RDA for Niacin (B3) and Thiamine (B1).
3% of the RDA for Potassium and Manganese.

May not seem like much, but if you drink several cups of coffee per day then this quickly adds up.

But this isn’t all. Coffee also contains a massive amount of antioxidants.

In fact, coffee is the biggest source of antioxidants in the western diet, outranking both fruits and vegetables combined (31, 32, 33).

Bottom Line: Coffee contains a decent amount of several vitamins and minerals. It is also the biggest source of antioxidants in the modern diet.

Take Home Message

Even though coffee in moderate amounts is good for you, drinking way too much of it can still be harmful.

I’d also like to point out that many of the studies above were epidemiological in nature. Such studies can only show association, they can not prove that coffee caused the effects.

To make sure to preserve the health benefits, don’t put sugar or anything nasty in your coffee! If it tends to affect your sleep, then don’t drink it after 2pm.

At the end of the day, it does seem quite clear that coffee is NOT the villain it was made out to be.

If anything, coffee may literally be the healthiest beverage on the planet.


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Last Updated ( Jul 04, 2013 at 11:00 AM )
Study Finds Coffee May Cause Happiness
Written by c0ff33   
Feb 21, 2013 at 01:19 PM

Lars Kuchinke, a German researcher at Ruhr University, and his team have discovered that coffee is a likely source of happiness. They really didn’t have to spend the money on this research project, I could have told them for free that coffee makes people happy.

The researchers asked 66 people, half of which were given 200 mg of caffeine 30 minutes prior, to quickly look at a computer and determine whether or not they saw any words in the string of letters presented on the screen. The half that were given caffeine, as opposed to those that received a placebo, were 7% more accurate in picking out positive words.

Lars Kuchinke believes that this is because caffeine stimulates the part of the brain that is responsible for positive thoughts. “Although caffeine improves some mental functions, our study shows this may be specific for certain types of stimuli, like only positive words,’ he said.

Caffeine consumption leads to more accuracy and faster response times in simple tasks. It is believed that caffeine increases a brain chemical known as dopamine, which is linked with rewards, creativity, impulsive and addiction.

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Kenco Westminster medium roast filter coffee is a carefully selected blend of coffee beans from Central and Southern America. The Kenco Westminster coffee beans are slowly toasted until they reach a medium roast, and then they are ground to filter coffee grade. Kenco Westminster coffee is a smooth, fruity, slightly sweet and well rounded filter coffee.

Kenco Westminster coffee is a smooth and fruity coffee in 60g sachets for optimum freshness.Kenco Westminster coffee is named after the City of Westminster in London.

Why use Kenco?

Kenco's coffee comes from Rainforest Alliance Certified™ farms, where forests are protected and rivers, soils and wildlife conserved. Kenco choose the best beans and the best eco-friendly packaging, it's the thought - that makes the difference - that counts.

Great coffee is made with great care. It's the care Kenco takes - at every stage of production - that makes the coffee you love.

Kenco makes coffee while the sun shines. During the dry season Kenco hand picks their coffee 'cherries' when they're at their ripest!

How do you guarantee the best quality?

Kenco dries the superiour beans from the coffee cherries under the tropical afternoon sun, and they do it evenly so they're perfectly dried all 'round. That means turning them every half hour or so.
Only the best quality beans are selected for roasting - at just the right temperature to create just the right flavour.


Your cup of Kenco coffee tastes even better when you know that it's grown using sustainable farming methods.

Kenco's friendship with the Rainforest Alliance ensures a better living for the people and their families who grow your coffee. It also helps protect the environment and the wildlife that depend on it. Proof, as if it were needed, that good taste and good work can go together!

Kenco buys all the beans for their freeze dried range from Rainforest Alliance CertifiedTM farms. That's 100% commitment to providing the coffee growing community with better wages, education, healthcare and environment protection - a better move forward all around.

Our History...

The early days - 1920s - 1945
In the 1920s a group of retired coffee planters set up a highly fashionable chain of coffee shops under the banner of The Kenya Coffee Company.
In 1921, LC Gibbs and CS Baines began selling coffee from a shop in Vere Street, Mayfair. The shop sold roast and ground coffee locally but most of its sales were by mail order - selling coffee to country houses using advertisements in publications like Tatler, Country Life and The Times.
As demand increased, the company moved to number 30 Sloane Street, an equally fashionable address and bought premises in Long Lane, Bermondsey.
Subsequently, premises at London's Earlsfield were acquired to cope with increased roasting and packing.
The Bermondsey premises were next door to a food merchants called John Gardiner (later Gardiner Merchant). Gardiner ran a food wholesaling business, restaurants - including the uber-chic Scott's seafood restaurant - and provided outdoor catering at events such as Wimbledon. They purchased their coffee from The Kenya Coffee Company.

After the war
After the Second World War, a Gardiner employee, Tom Kelly, persuaded the company to buy The Kenya Coffee Company. On completion of the deal, Tom Kelly was put in charge of the new business and he expanded the retail chain.
As well as selling coffee by mail order and from the Sloane Street premises, Kelly diversified into catering and opened coffee shops in the King's Road in Chelsea, Kingston, Wimbledon, Golders Green, Old Compton Street, Knightsbridge, Ealing and outside London in Cambridge, Glasgow, Leicester and Norwich.
The Kenya Coffee Company shops may well have been the first branded high street coffee shop chain in the UK!

Expansion in the swinging sixties
By the 1960s, The Kenya Coffee Company cafes were thriving - selling not only coffee but also cakes. The cakes were made in London and then shipped by road and rail to the various branches each night.
Tom Kelly also spotted the wider opportunity for espresso coffee - after acquiring the rights to sell Gaggia machines, the company began to supply these to other coffee bars.
During the 60s, the amount of beans that The Kenya Coffee Company bought from Kenya began to decrease substantially and the company name was changed to The Kenco Coffee Company to reflect this. In 1962, Kenco branded coffee was first served! The success of the company was noticed by larger corporations and it was taken over by the hotel group, Truste House, while roasting continued at the Earlsfield site.
Kenco coffee continued to be served through all the coffee shops and whole beans and ground coffees were sold in 2oz jars alongside jam and other speciality goods. To meet increasing demand Kenco set up a national sales force to sell Kenco coffee to other coffee shop businesses.

The seventies
In 1972, Truste House (now Truste House Forte) sold the Kenco brand to Cadbury.
Under Cadbury ownership,The Kenco Coffee Company sales team was supported by a nimble fleet of delivery vans and continued to grow significantly - so much so that in the mid 1970s the desirable Kenco brand was acquired by Premier Foods.
The eighties and nineties
In 1987 General Foods purchased The Kenco Coffee Company and it was in these decades that the foundations of today's Kenco Coffee Company were laid - although as you can see, the brand looks a little bit different today!

The future
The Kenco Coffee Company history is rich and varied. We like to think that we've always been a company that has anticipated trends and adapted accordingly sometimes with radical results. As British consumers become increasingly sophisticated about their coffee choices when they're away from home, we continue to strive for innovation and to anticipate consumer requirements - whether that's a dark roasted Italian espresso or an ethically sourced coffee.

Flowers Love Coffee Too

Your old filter papers and old coffee can be composted. Old coffee grounds can be used in your garden, and here are a few useful facts on how to go about using old coffee grounds for plants and flowers.
Coffee grounds lose most of their acidity during the coffee brewing process, leaving the coffee grounds with an average pH of 6.9 and a carbon-nitrogen ratio of 20-1.

Primary Nutrients:

Nitrogen 1.45%, Phosphorus ND ug/g, Potassium 1204 ug/g.

Secondary Nutrients:

Calcium 389 up/g, Magnesium 448 ug/g, Sulphur high ug/g.

Old coffee grounds can be mixed with general soil around acid loving plants, which include azaleas, hydrangeas, rhododendrons and camellias. You can add brown leaves and grass cuttings to the coffee grounds, to make mulch which will help to balance the pH of your soil. By mixing your old coffee grounds into the compost you will help to accelerate the composting process.

Please note there are two main types of ingredients to add to your compost.

1. Brown materials such as old coffee filter papers, tea bags, dead leaves, old papers and wood sawdust, these are all high in carbon.
2. Green materials such as old coffee grounds, tea, food waste and even manure, these are all high in nitrogen.

A simple rule is, to mix half and half of the above brown and green materials to make the perfect compost! You can even help a worm bin to flourish by feeding the worms with old coffee grounds mixed with some brown material.

As a small word of caution, please remember when using old coffee grounds for composting, you should never use more than 25% of coffee grounds in any one compost pile!


Espresso Coffee Revealed

Espresso coffee was actually invented in France, before being perfected in Italy, and is today enjoyed around the world, making espresso coffee a truly universal beverage.
Espresso coffee is a particular style of coffee drink and not a specific type of coffee bean.
Espresso coffee is made from very finely ground coffee beans, which is tightly packed, and through which hot water is forced at pressure, to extract maximum flavour. The result is a rich, dark and extremely flavourful concentrated black coffee. On average, a single espresso coffee is usually a 7g dose of finely ground coffee, which should take 20 seconds to make a 30ml shot of espresso. The perfect espresso should then result in a fabulous shot of dark coffee which is topped off by a beautiful, 3-4 mm head of thick golden foam known as "Crema ", which is a product of the coffee's natural oils and the source of its rich flavour and aroma. The ideal espresso should be served in cups that are dry and warm, possibly narrow in order to concentrate the espresso's aromas and crema.

The Coffee Grind is Critical.

The ideal grind will result in a slow, steady flow of espresso coffee. As with most coffee, the best time to grind your coffee beans is immediately before brewing. If the grind is too coarse, the coffee will gush out and the espresso will be weak and under extracted. Too fine a grind and the espresso will drip out, one bitter drip at a time. The correct dose nearly fills your filter insert / basket with the freshly ground fine coffee, with a consistency between flour and sugar, and leaving a small gap for the grounds of coffee to expand as they become saturated.
For lower pressure units, an extra fine grind with some granularity will work, you can even use an inexpensive coffee bean grinder to achieve this texture. High pressure commercial coffee machines require a finer, more powdery grind , which can be obtained from a commercial grinder .

The Portion of Ground Coffee Required.

A single shot of espresso coffee requires roughly 1-1.5 table spoons or 7 grams of ground coffee. Be aware to not overfill your filter insert, always leaving a small gap to let the coffee expand.


Tamping is the gentle packing down of the finely ground coffee into the coffee filter prior to brewing. This ensures that the water will flow evenly through the coffee grounds, producing a complete extraction of all the coffee flavour.

The Extraction.

A shot of espresso should ideally take 20 seconds for a 30ml of liquid coffee, and should flow as freely as honey from a spoon. Should your extraction times be any shorter or longer, you may wish to check your coffee grind .A double shot of ground coffee should result in a double espresso of 60 ml. The pump pressure of the traditional cappuccino espresso machine should be at 9 atmospheres, and the water temperature between 84 and 93 C.

The Truth and Misconceptions about Espresso.

The first misconception about espresso coffee is that it should be bitter and burnt tasting. Actually, a perfect espresso shot should be aromatic, bitter sweet and assertive, with a lingering aftertaste.
The second myth is that drinking an espresso will keep you awake all night. However, despite an espresso having a strong flavour, it actually contains less caffeine than a regular coffee. Typically 60-80 mg of caffeine per shot of espresso as compared to 80-100mg per cup of regular coffee due to espresso's shorter extraction time.
Finally, most people think it takes a lot of time and effort to prepare a shot of espresso, but as the name implies, it is easy and very quick to make a perfect espresso coffee

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