However, many charitable organizations, NGOs, and governments are struggling with budgetary constraints and skills shortages. Only a handful of developed countries meet the UN’s stated target of spending 0.7% of gross national income on foreign aid projects. Skilled foreign aid workers not only improve information exchange and help modernize technology and operational methods, but they serve as advisers in matters relating to fair trade and worker advocacy.

Without advice from impartial experts, coffee cooperatives and coffee plantations struggle to secure the best price for their crops on the global market. Indeed, coffee industry workers can end up short-changed when no one is advocating for their right to fair working conditions and reasonable pay.

Charting The Emergence Of A Multi-Billion Dollar Industry

Coffee cultivation has changed dramatically over the years. The first widespread preparation and consumption of coffee are known to date back at least 600 years, with credible evidence that Yemeni societies enjoyed the drink during the 15th century. Although the beans were picked and roasted at this time in an approximately similar way to today, roaring international trade in the crop didn’t gather steam until later.

Today coffee is a global industry with retail sales in the USA alone totaling over $5bn. Indeed, while accurate estimates are hard to come by due to the informal nature of laboring jobs in the developing world, it is believed that hundreds of millions of jobs globally are supported either directly or indirectly by the trade in coffee.

Despite all this change, the art of picking ripe coffee cherries and roasting the beans stays largely true to the ancient art practiced centuries ago. Most plantations and cooperatives today employ teams of coffee pickers who spend as much as 12 hours each day carrying out the laborious task of gathering the crop.

While coffee picking has stayed largely untouched in many parts of the world, consumer tastes have evolved rapidly in line with industry efforts to brand their product as sustainable, premium tasting, and ethically sourced. Nevertheless, an enormous number of coffee workers live in poverty. Child labor and unfair remuneration are rife. Incidentally, the inadequate representation of plantation workers was in large part behind the schism between the two key North American fair trade bodies: Fairtrade International and Fair Trade USA.

While Fairtrade International has long stayed true to the principle that worker cooperatives offer the best deal for ordinary laborers, Fair Trade USA pioneered a more all-encompassing approach that aimed to secure a fair deal for workers on large plantations as well.

Considering A Career In International Development

International development workers in South America, Asia, and Africa typically work alongside coffee-growing cooperatives rather than large plantations. The reason for this is twofold: firstly, plantations are operated as profit-generating businesses and as a result, tend to have greater access to technology and global markets than smaller worker-owned firms. Secondly, worker-owned cooperatives offer greater opportunity for poverty alleviation because profits are shared among community members rather than landowners. Although some argue that the monetary rewards enjoyed by large plantations ‘trickle-down’ to the workforce and community at large, many analysts feel that exploitative labor practices and a lack of organized unions trap plantation workers in ongoing poverty. In effect, the workers are locked out of enjoying the rewards of the wider growth in the global coffee boom.

If you’re interested in a career in international development there are several key points to keep in mind:

• Although specialist degrees in international development and related areas (such as this one from King’s) can be useful; technology, engineering (and indeed any STEM field) is in high-demand as expertise in this area helps fuel capital accumulation in target countries. These gains can be realized in the form of both new technology and the development of human capital.
• NGOs, governments, and charitable organizations vary from one to another in their hiring practices but many will employ various forms of aptitude testing and assessment centers in order to identify top candidates. Competition can be fierce and prior experience may be required.
• While work in international development involves a great deal of foreign travel and can be emotionally fulfilling and intellectually stimulating, it can also be taxing and physically exhausting. Proper mental preparation is a key part of readying yourself for your role.

Opportunities For Agricultural And Coffee Industry International Development Work

• Bond.org.uk is a UK based network for organizations involved in international development. Their website offers an excellent tool to carry out highly customized searches for vacancies in this area.
• Skilled engineers are in particularly high demand in the coffee sector and opportunities for aid work overseas are offered by charities including Engineers Without Borders (this informative article contains many other links to organizations that match engineers with international development positions). EWB organizes a highly-regarded program known as Engineering Service Corps and interested individuals are able to apply online.
• Skillshare is a UK based careers advice website that also offers opportunities for aid and development workers in African and South American coffee enterprises. They also offer some insight into the mechanical aptitude test that is a common and recurring feature of the interview process for engineering-related roles in any industry. Modern coffee processing plants make use of a great deal of cutting-edge equipment and engineers are particularly suited to work assisting in production line deployment and improvement. You will, therefore, be required to have a baseline understanding of engineering techniques as measured by a standardized test to do industry placements involving this kind of technology.
• Although much of the development work in coffee is hands-on, there is also a great need for staff with deep knowledge of the various fairtrade certification programs and the ability to clearly communicate this knowledge to local workers and cooperatives. Helping small farmers access these programs and understand their requirements can boost the pay of local people and create meaningful change in the quality of life of communities. Roles of this nature can be sought, among other places, with the Foreign Agricultural Service, and on the UN Jobs website.

Other job sources exist besides those mentioned above. Feel free to get in touch if you’d like to discuss this area in greater depth.

In this article, we’ll try to offer some insight and reach some conclusions on whether the former can ever challenge the latter in taste and consistency.

Types of Espresso Machine

If you’re a coffee lover you’re probably already aware just how vast a choice there is in espresso machines for home use. They have exploded in popularity over recent years and the machines now run the gamut from manual to fully automatic, and cheap to wildly expensive.

Nespresso (Capsule-Based)

Of course, no post on home espresso would be complete without at least mentioning Nespresso. The Nespresso brand of machine and single-use capsules is wildly popular and has captured a new demographic of casual, rushed consumers.

Although the Nespresso system has its roots as far back as 1976, the intuitive machines didn’t catch on fully until the 21st century. Since then, sales have skyrocketed and Nespresso has grown into a multinational behemoth.

The company is a pariah to many coffee aficionados who have become disgruntled at many aspects of the Nespresso model. These critics have pointed out the lack of control, cost, wastage, and even the litigious nature of the brand as reasons for avoiding the machines and capsules altogether.

Many of these criticisms are valid but, in truth, most Nespresso machines/capsules do produce reasonable quality espresso in a convenient way.

Sure, it’s debatable whether the machines can match the quality of specialty cafés. However, a Nespresso fix will meet the standards of most casual coffee drinkers.

Automatic

There are many automatic espresso machines on the market other than Nespresso. While some have limited customization settings, many alternatives have a plethora of options. One of the best aspects of investing in a non-Nespresso machine is that you get to take full control of what goes into your cup.

We all know that quality coffee and proper grind technique are two fundamental aspects of brewing excellent espresso. When you take these steps in the process back into your own hands you finally begin to take control over brewing. It’s also an opportunity to learn about the importance of proper grind.

Manual

Manual espresso devices have grown in popularity because of their portability and novelty factor. Although still much less popular than their automated alternatives, a manual machine is capable of brewing quality espresso.

However, there’s a catch. Manual machines are tricky to master and the learning curve can be very steep indeed. You are in control of every step of the extraction and the margin for error that distinguishes a great cup from a bad one is slim.

Sometimes also referred to as a “lever machine”, the secret is to get the grind just right and then master the “pull”. Virtually everyone struggles at first to get the process just right, so trial and error is a valid approach.

How Do Cafés Brew Espresso?

It varies greatly from café to café but commercial coffee machines are usually much more powerful and durable than home machines. Starbucks source their unit from a small Swiss company named Thermoplan. The Mastrena machine was specially crafted for the needs of the Starbucks chain and was even tailored to be “shorter” than typical so that baristas can more easily engage with customers.

Smaller artisan and boutique coffee stores vary greatly in their sourcing of equipment. However, there are many factors that can elevate café-made espresso above your homebrew:

• The expertise of your barista
• The quality of the roast
• The sophistication of the machine

Of course, it is possible to create delicious espresso at home but most people will struggle to craft a coffee as good as they’ve come to expect from their local café. Naturally, if you need a fix when you’re outside your home then you’ll also be drawn to the convenience of a café over brewing your own espresso.

Some café chains have a less than stellar reputation when it comes to the quality of their coffee. Even Starbucks, which has long been billed as a premium choice, doesn’t meet the expectations of a growing number of educated and demanding consumers.

In this case, it’s always a good choice to sample independent stores to find the best options in your neighborhood and support small businesses at the same time.

Things To Consider

Naturally, there are both pros and cons to brewing your espresso from home. One of the biggest advantages is the potential for savings. People on a budget often find that brewing espresso at home saves them $100 or even $200 a month.

However, coffee is an indulgence and a necessity for many. Espresso can be part of an important morning ritual for millions of Americans or even an invaluable chance to socialize with friends.

When that’s the case it’s hard to argue that the money spent in your favorite café isn’t money well spent.

If you do choose to make espresso at home remember to invest in a highly-rated machine and use select coffee roasts only. Experiment with different techniques and learn as much as you can from experts to maximize the quality of the cup.

Conclusion

It’s hard to challenge the argument that, on average, a specialty café offers better taste and better overall consistency in espresso brewing.

Sure, a blind taste test comparing homebrew with Dunkin’ might reveal a different result. However, those who truly love coffee set a higher bar.

Practice makes perfect when you create espresso with your own machine. In addition, there’s no reason why you shouldn’t combine café-bought espresso and home-brewed espresso at different times of the day.

Sometimes our favorite café just hits the spot better than our homemade espresso. If that’s the case then an occasional trip out for coffee surely isn’t a crime!

We put together this list of five of our favorite coffees using a number of key ranking factors. Above all, we consider flavor, smoothness, and ethical growing.

The Criteria

Flavor: of course, good flavor lies in the preferences of each drinker. Some of us like milder coffees, others like richer notes. Some like the taste of sumptuous caramel and others prefer a fruity twang.

What we can all agree on though is that certain undesirable flavor defects can ruin an otherwise decent coffee. These undesirable flavors can be introduced at any point from growing to roasting to preparation. They may also be caused by companies who don’t follow best practices when storing and transporting their product.

Common issues with flavor include over-fermentation, mold, and scorching caused by exposure to excessively high heat during roasting.

Smoothness: the experience of a “smooth” coffee can of course also be subjective. Nevertheless, many of our readers cite this somewhat non-specific preference among their most important.

A pleasant coffee should be well-balanced. What we mean by this is a finished cup that provides little in the way of nasty surprises. Unpleasant kicks of acidity can spoil the drinking experience. Even unbalanced flavors such as those in an excessively sweet coffee are able to derail overall quality.

Ethics: this criterion is highly important and largely self-explanatory. Most of us want to know when we drink our favorite coffee that the people who worked to make it possible are being treated fairly. It’s also important that growers use sustainable practices that respect wildlife and fragile ecosystems.

Certifications like those of Fair Trade USA and the Rainforest Alliance are a useful barometer when making these selections but it also pays to dig a little deeper when choosing where to buy.

Many of the best coffee growers in the world have shown that coffee and good ethics can go together, but there’s still lots of work to be done. After all, happy workers and a thriving environment can go along way toward ensuring the coffee is made in the way it should be.

When is Coffee Harvest?

We must confess that the subjective nature of coffee tasting and the rapid emergence of new fantastic roasts mean that the best coffees in the world are in constant flux. Our top picks below happen to be among our favorite coffees available to purchase and taste right now.

In fact, new coffees are being harvested and roasted from different regions of the world all year round. Of course, this means there is endless scope for the discovery and enjoyment of delicious coffees.

Central American coffee cherries, such as those from Guatemala and Costa Rica, are typically harvested between fall and early spring. Brazilian coffees meanwhile are harvested during the American summer. On the other hand, African coffee cherries are largely harvested during the American winter.

Our Picks

We’ve spent plenty of time setting the scene, so let’s get down to the coffees themselves, presented in no particular order:

#1 Jamaica Blue Mountain Coffee, Clifton Mount Estate

Sometimes a coffee’s reputation proceeds it. Jamaican blue mountain produce certainly falls into the prestige category and it has a price tag to match. Of course, big expectations inevitably follow on from a brand, or even an entire coffee region, that has garnered so much critical acclaim.

Clifton Mount Estate doesn’t disappoint. This medium roast has a full and fruity flavor with floral and chocolate notes. Perfectly balanced, the coffee is roasted to order and available in a selection of grinds.

As a single estate coffee, customers can pinpoint the exact source of the beans they order. Remarkably, Clifton Mount has been producing coffee for over 200 years. The expertise and experience their team has developed over two centuries shine through with every sip, making their coffee a true ‘must try’.

#2 La Papaya (Ecuador), Lexington Coffee Roasters

Lexington coffee roasters have built a following among coffee connoisseurs and it’s easy to see why. Their team is one of the most accomplished in the industry and their sourcing and roasting methods are second to none.

La Papaya stands out for many reasons, not least because it originates from an Ecuador estate that has produced multiple award-winning coffees. Cocoa, vanilla, and spicey notes combine to create a sumptuously smooth drinking experience.

This lightly roasted coffee carries peach and cherry flavors that give way to a gorgeous praline aftertaste. Sampling La Papaya leaves you wanting to savor the taste long after the cup is finished.

#3 Rwanda Hingakawa Women’s Co-op, Temple Coffee Roasters

The story of this particular Rwandan coffee is truly remarkable. The women’s cooperative behind its creation strives to empower and improve the lives of members. Proceeds help toward the creation of new community centers; the purchase of shared farmland; and the distribution of livestock.

The coffee produced the co-op will also leave your tastebuds tingling. A silky, smooth body gives way to delicious cranberry and vanilla flavors that persist on the palate for maximum enjoyment.

#4 Devon 9 (Karnataka, India), Barrington Coffee

When selecting our favorite coffees we endeavor to present readers with a diverse range of selections. Devon 9 is a perfect candidate for coffee lovers looking to broaden their horizons and enjoy something uniquely fascinating.

India may be famed for its tea production but the Devon Estate of Karnataka bucks the trend and has created a truly special coffee in the process.

This medium roast has a compelling floral aroma and intense flavors of nut and cinnamon. Barrington is the only supplier of this particular batch and they have landed a winner.

The farm is managed with ecological best practices firmly in mind and all the Devon Estate coffee comes from land free of pesticides and synthetic chemicals.

#5 Brazil Primavera, Ferris Coffee

Primavera is a worthy inclusion in this list. The light roast oozes with sweet lemon and nougat flavors.

Furthermore, the farm is famed for its sustainable and ethical approach to growing. In fact, Primavera is a significant contributor to reforestation in its surrounding area.

Not surprisingly then, the industry has birthed an exponentially increasing demand for trained baristas. This development has not been welcomed by all, with some experienced baristas hitting out at the perceived ‘lowering of the bar’ in terms of standards within the profession.

Indeed, many have come to perceive work as a barista as a temporary vocation, rather than the pursuit of mastering the technique required to create great beverages. But the truth is rather more nuanced — in the UK, for instance, 1,700 people applied for just 8 open barista positions at a popular high-street chain.

Although salaries are modest in most of the leading coffee houses, generous tips and the perception of job security in a booming industry generate substantial interest among those looking for both short and long-term opportunities.

The chance to work with a drink we love and cherish while putting a smile on the faces of satisfied customers are other benefits often cited by budding baristas across the world.

After all, if you adore coffee what can be better than mastering the art of its creation while building a career that can lead to well paid managerial positions. Those who are committed and determined enough to develop their expertise at a high-level can also supplement their earnings by training other baristas to hone their craft.

Our Key Pieces of Advice

#1 Mastering a Craft Takes Patience and Time

Sure — some individuals make their way into the barista trade as a stop gap or as a means of earning some extra income while studying or training towards a separate career.

The availability of jobs has made this option increasingly plausible for young people across the nation. However, it would be short-sighted to claim that the art of quality coffee-making can be distilled into a rapid stint of training and on-the-job practice.

The most accomplished baristas approach their occupation as an opportunity for continuous learning and development. Some embark on stints working abroad in countries like Italy, which places a particularly high emphasis on fine coffee.

Barista work is proactive, interesting, and skilled, and many in this profession find satisfying lifelong work. Indeed, the more you hone your skills, the greater your desirability to top employers in high-end coffee establishments across the world.

#2 Start Your Repertoire With The Fundamentals

It’s tempting to dive right in at the deep end with intricate coffee art and milk texturing, but you’ll always be better off mastering the basics first. This principle is perhaps best known in the culinary world, where chefs are famously first appraised according to their ability to produce a quality omelet.

The best starting point will always be fundamental techniques and popular classic preparations of our favorite drink. Here’s a useful list of foundational areas in coffee-making for you to build your skill set around:

• How to operate commercial espresso machines
• How to correctly use a grinder
• The ability to identify markers of bean quality
• Avoiding common beginner mistakes
• Hand brewing techniques

Baristas at high street chains often find their occupation reduced to ‘button-pushing’ that strips much of the art and understanding away from traditional coffee-making skills. But if you have aspirations of pushing your understanding further then you’ll find great help from free resources on YouTube.

#3 Don’t neglect the importance of customer experience

Baristas that can turn the customer’s enjoyment of coffee from a routine event into a truly memorable experience are the ones that stand apart from their peers.

Sociability is one element of this, but being extroverted is not an essential element of charisma when operating from behind the bar. Rather, deep-felt passion for your craft has a special and contagious quality.

If you are able to build an experience for the customer then they will feel as though they are sampling something truly special — a one of a kind work of art that was created solely for their momentary pleasure.

Unlike the previous two pointers, this one requires some individual flair and is not premised as entirely on honing your technical skills. Nevertheless, practice breeds confidence and spending time around enthusiastic baristas committed to their work helps you to absorb some of the qualities that turn a technically skilled barista into an artisan coffeemaker that brings the customer into a new realm of experiential consumption.

Parting Wisdom

There is a steep learning curve in every profession but one key factor that distinguishes those who drop out from those that stay the course is a desire to keep on improving.

It is okay to become a barista to make ends meet while you pursue another goal. Many have chosen this path and enjoy their work without developing a thirst to take it further.

But for some, coffee instills a lifelong passion to master the craft at a higher and higher level. You will find this process of learning and growing as a barista easier if you have tapped into a desire to become an expert in all things coffee.

The ‘secret sauce’ on top of technical skill is the ability to bring the customer into your world and to make them feel part of something special. Gaining experience and practice alongside skilled baristas will always be the best way to unlock your own potential too.

Nevertheless, a frequently asked question among regular coffee drinkers remains — “is coffee truly addictive?” We’ve all experienced a morning or two in which we’ve been unable to grab our early cup of coffee and its absence in our routine can leave us feeling lethargic and even irritable. But are these signs of “withdrawal” in a meaningful sense of the word? Or are they just a normal part of a busy, and perhaps sleep-deprived, life?

What Do Psychiatric Authorities Say?

The American Psychiatric Association publishes a manual known as the Diagnostic and Statistical Manual of Mental Disorders. Currently, in its 5th edition, the DSM serves as the leading authority in mental health diagnoses.

Interestingly, Caffeine Use Disorder has been placed in a special category by the APA referred to as “conditions for further study”. Although this disorder is not yet a specified diagnosis, it does share a place with behavioral addictions like “internet gaming disorder” as an area of meaningful interest to psychiatric professionals.

The inclusion and indeed the recognition of a caffeine-related disorder in the manual at all is a subject of some debate. The DSM’s suggested symptoms for Caffeine Use Disorder are threefold:

• Persistent desire or failed attempts to quit
• Continued use despite “harm”
• Withdrawal symptoms

We can all relate to the persistent desire for our favorite cup, but this alone doesn’t indicate harm. Pathologizing caffeine use would implicate the vast majority of Americans and the benefits of doing so are questionable at best. This is why all three of these symptoms must be present in order for a meaningful diagnosis to be made.

Examining the evidence

In the scientific literature, perhaps the most tenuous of the three criteria is the possibility of harm stemming from “continued use”.

Caffeine intoxication is a genuine concern for the small percentage of coffee drinkers who ingest very sizeable doses of the stimulant. Tolerance building from regular consumption protects heavy drinkers from some of the more intense stimulating effects of caffeine.

However, unaccustomed users can be particularly heavily impacted by symptoms such as dizziness, diarrhea, and irritability. More serious symptoms include chest pain, trouble breathing, and even convulsions.

It’s important to note that the overwhelming majority of Americans consume coffee in low to moderate amounts, albeit in a habitual manner. In this case, the diagnostic criteria of “continued use despite harm” begins to reach a wall of conflicting and inconclusive evidence.

Establishing a safe intake

According to this comprehensive review published in the Journal of Caffeine Research, habitual caffeine users self-identify as continuing their habit despite harm at an alarmingly high rate. When questioned, 14% of the general population believe their use of caffeine qualifies as continuing despite harm. Unsurprisingly, this number skyrockets to 87% among those individuals seeking treatment for caffeine dependence.

A 2017 study published in Frontiers in Psychiatry aimed to review the existing evidence regarding the safety of caffeine. In general, a moderate daily intake of 400mg is not believed to be associated with adverse effects in a number of key areas ranging from cardiovascular health to cancer risk.

However, particular recommendations are highly variable and adolescents, pregnant women, and those with preexisting mental illness are advised to talk to their doctor about appropriate levels of consumption.

The dreaded withdrawal

Anecdotes abound when it comes to chatting about caffeine withdrawal. But to what extent is the experience exaggerated? And how does caffeine withdrawal compare to the effects of withdrawal from other more serious psychoactive substances?

Cold turkey cessation of coffee drinking (and all caffeine consumption) is believed to cause “mild distress” and a noticeable impairment of functioning.

Symptoms can include reduced cognitive performance, fluctuations in blood pressure, and decreased motor activity.

Although relatively mild, these effects are obviously unwelcome and unpleasant. Nevertheless, it’s worth remembering that the symptoms of caffeine withdrawal in most people pale in comparison to the suffering caused by withdrawal from other recreational drugs. Indeed, a carefully managed regimen of careful and slow reduction in coffee consumption can help offset the most significant symptoms of an immediate and total withdrawal.

Our Verdict

Caffeine withdrawal, and by extension coffee withdrawal, does exist, but in most individuals, the impairment is mild and fleeting.

The evidence of harm from caffeine is conflicting and low to moderate consumption is very safe for most people.

Cravings are normal and not necessarily indicative of harm.

Individuals suffering from a mental health condition and other groups including pregnant women should consult their doctor to establish an appropriate level of usage.

Keep on enjoying your coffee, and remember the old adage “everything in moderation”!

Today, however, we’ll introduce you to the lives of the growers themselves and the coffee communities around the world that are responsible for the coffee we grind up and consume daily. We’ll also look at the ways in which these communities are developing and the important steps that must be taken to ensure growers are treated fairly by the major global coffee buyers.

Hard Grind

Coffee pickers often begin their working day as early as 4 am. Plantations in major growing countries like Colombia are often located on hillsides that offer a prime vantage point for sunlight and plentiful rainfall.

Although the hills offer excellent growing conditions, they also contribute to the physical and exhausting nature of picking the raw coffee ‘cherries’.

The pickers, however, are just one element in a finely tuned operation that aims to maximize both the yield and quality of the coffee crop.

In addition to the pickers, many plantations have a full-time cooking staff that works tirelessly to provide three wholesome meals per day to the pickers. These meals fuel the hard physical work of the men and women on the hillsides and are often included as part of their remuneration.

Both men and women work on plantations but, surprisingly, not all of the workforce were born and bred in rural regions of Colombia. Some have escaped from the bright lights, heavy traffic and pressurized lifestyle of the city to work in relative tranquility in agriculture. Although some workers prefer to be close to nature, the work itself is long and tiring, with a typical working day running for around 12 hours from dawn until dusk.

Most plantations pay their workers according to the weight of the coffee they heave back from the hillside after their shift picking cherries. However, one of the key differences between premium growers and bottom-shelf growers is the manner in which cherries are selected and picked.

Top growers instruct their pickers to go only for ripe red cherries and to avoid those that are green or those in a state of partial ripeness. Worse still, some lower-end plantations permit workers to bring in cherries that are entirely unripe or even spoiled.

Quality checks performed by supervisors are therefore an essential part of quality assurance on plantations that seek a higher price for their crop.

Tourists: Poverty Voyeurism or Cash Cow?

Although growth in the coffee industry has begun to level out somewhat, coffee remains one of the world’s favorite beverages with an estimated 150 million Americans enjoying the drink on a daily basis.

Trends in recent years have sparked public interest in premium blends of coffee and fair trade campaigns have also generated new awareness of the need for a system that protects the wellbeing of all stakeholders, from those that pick the raw cherries right through to the consumer.

As a result of increasing consumer interest in the origin of their favorite drink, a new industry has blossomed around plantation tours. Curious foreign visitors, often from wealthy, developed countries, visit countries like Colombia and Vietnam to enjoy a peek into the inner workings of coffee businesses.

The Guardian reported in 2006 that plantation tours were a new and booming business in Colombia. Farm owner Don Elias Pulgarin supplemented his income by charging a mere $1 for tourists to join him on an interesting and detailed tour of his hillside plantation.

At the time many visitors were domestic holidaymakers, typically from the big cities of Bogota and Medellin. Today, however, farm owners see increasing demand from overseas.

This has led to disquiet in some sectors, with critics noting the disparity between the grueling work conditions of ordinary laborers that stands in stark contrast with the relative comfort and luxury enjoyed by foreign visitors. Nevertheless, advocates are quick to point out the job creation and revenue opportunities presented by wealthy visitors.

The Bottom Line

The issue of plantation tourism will remain a polarizing one for years to come. It seems likely that the tourist element of coffee plantation businesses will continue to flourish over the coming years, as financial interests dominate any ethics-based protests of tourism opponents.

What remains true, however, is that the life of ordinary plantation workers is tough and challenging. Nevertheless, the spirit of plantation workers is both enviable and admirable. Like anyone else, the coffee pickers are people with goals, dreams, and ambitions. For some, coffee is a means of earning a living to support their families. For others, the humble cherries are a means of escaping rural poverty and the urban grind. As consumers of this wonderful drink, one thing that will always ring true is the need for gratitude and fairness in the way we treat the people who handle the coffee we enjoy every day.

Get A Glimpse Into The Lives Of Plantation Workers

Coffee, like grapes, have their taste influenced by a variety of factors such as social, climatic conditions, altitudes above sea level, and other growing conditions. So, what is the most important when trying to figure out which country has the highest quality coffee beans? After all, the same species and type of coffee can vary dramatically in its flavor depending on precipitation, sun exposure, and soil composition. Let’s take a look at the countries with the highest quality of coffee beans.

Colombia

Colombia is considered to be a giant in the coffee business, supplying 15% of the world’s coffee. Colombia produces some high-quality Arabica, which is renowned throughout the whole world.

Colombia generally produces coffee of different qualities such as Supremo, Extra, and Excelso. Supremo is the best type of coffee and is processed using the latest technology. It is available in large and smooth grains, possesses a very rich flavor and velvety aroma. Genuine Supremo grade Colombian coffee is quite difficult to come by.

Extra grade Colombian coffee is slightly inferior in terms of quality to Supremo. However, it is also very good. The size of the Extra coffee bean is just slightly smaller than that of Supremo. Coffee beans are frequently sorted by their size. The taste of Extra grade is quite strong and energizing.

Excelso is a mixture of Supremo and Extra. It carries a flavor that is quite acidic and similar to the aftertaste from wine.

Guatemala

Guatemala is a country known for its production of high-quality coffee. Guatemalan coffee is regarded as one of the best types of coffee in the world because it grows in mountainous areas where it develops a more intense, tart flavor, depending of course on the climatic conditions under which it was grown.

The coffee sort known as “Antigua Volcanic” Is the most famous variety of coffee from Guatemala. It has a sophisticated, heavy taste, as well as a strong and refined aroma with hints of smoke. Due to being in frequent contact with ocean winds, Guatemalan coffee occasionally may have a light, bright flavor with pronounced acidic tones.

Costa Rica

Costa Rican coffee has a classic taste and carries a good reputation due to the fact that it’s coffee beans are well rounded on all fronts. Coffees from Costa Rica are generally wet-processed Arabicas. The coffee beans that grow on the volcanic soils of Costa Rica turn out to be smooth, soft and have a rich walnutty flavor.

The most famous varieties of coffee beans in Costa Rica are the Margarita, Cashier, and Costa Rica.

The Arabian Peninsula

The coffee is known as “Arabian Mocha” is one of the most famous coffees in the world and has been grown and cultivated for centuries in the mountains of Yemen in the southwest Arabian Peninsula. Truly considered to be one of the best coffees in the world.

The Arabian Mocha has a chocolaty flavor and slight wine notes too. However, the appearance of the coffee beans can scare away people from buying the Arabian Mocha. They are quite small, with an unstandardized shape, and are usually broken up. The Arabian Mocha is usually never exported due to the small production volumes of the coffee. The main export varieties are Matari, Sharki, and Sanani.

Ethiopia

Some of the best varieties of coffee are grown in Ethiopia. Especially it is known as “Harrar” which is grown in the highlands of the Eastern part of the country of small peasant farms. It has the taste of wine and some astringency. Depending on the growth conditions may have a spicy or fruity flavor.

Some of the world’s best coffee varieties are grown in Ethiopia. The country is especially famous for its Harrar variety which is grown in the highlands of the Eastern part of Ethiopia on small peasant farms. Harrar has a wine like the taste and it has a little astringency. Depending on how it was grown, it may also have a spicy or a fruity flavor.

Jamaica

The coffee grown in Jamaica is considered to be of an elite standard. Having even been referred to in one of the James Bond movies. It has a classic flavor; however, it is a very expensive grade of coffee. It has a rum like an aroma and a special refinement. The flavor can also be smooth and mellow. Jamaican coffee exports are highly regulated. With a 16-ounce bag costing around 60$.

Eat Something

Drinking caffeine on an empty stomach can increase the likelihood of the jitters. When drinking coffee on an empty stomach, this can cause two different things to happen. The first is to increase what’s called hydrochloric acid or stomach acid. This helps digest your food. Caffeine can increase the amount of stomach acid you produce which can lead to abdominal pains. The second thing drinking caffeine on an empty stomach can cause is anxiety.

Going through your day on an empty stomach can reduce your brain’s ability to produce the mood-regulating hormone serotonin. Caffeine only heightens this inability to produce serotonin leading to increased stress and anxiety. This could make you feel jittery and weak. Because of this, the easiest way to avoid the jitters is to eat a meal before consuming caffeine. Even something simple like a granola bar can go a long way.

Natural Additives

Certain natural additives, such as organic milk or raw sugar, can help decrease your caffeine jitters. As stated above, coffee can increase the amount of stomach acid and decrease your brain’s ability to produce certain neurotransmitters. Certain additives can have the opposite effect negating some the-the bad qualities in caffeine. For instance, organic milk can better help cognitive functions actively decreasing stress through alpha-lactalbumin and assist the brain in processing serotonin. Mixing milk in your caffeinated drink could help offset some jitters.

Stay Hydrated

Caffeine can also make your body dehydrated. This is only heightened by an empty stomach. This is why eating something is one of the most important ways to avoid the jitters. Caffeine, being a diuretic, can cause the body to produce more urine making you more dehydrated. A dehydrated body can lead to increased levels of anxiety. Because of this, we recommend drinking water before drinking caffeine. Even if you have already consumed a caffeinated beverage, switching to water can still be effective.

Reduce the Amount You Drink

This, although seems the most obvious, can have the largest effect. Much like discussed above, caffeine can produce many changes in your body. The simplest way to avoid the jitters is to reduce your coffee intake. Instead of 3 cups in the morning, try 1 cup. Reducing your intake can reduce the negative effects of drinking excessive amounts of caffeine. Another way to avoid the jitters is to understand your limitations. People have different digestive tracts and react differently to chemicals and hormones. Understanding your limit can better help reduce the effects of jitters by stopping yourself at a known caffeine limit.

Bottom Line

If you do have the jitters, it is recommended to take a second and breath. Lie down, or sit in a comfortable position and do some relaxing exercises. If you have the time, you can work the energy out by exercising. Remember, even though caffeine has negative effects, it doesn’t always give you the jitter and can be healthy in some situations.

Doctors recommend a cup between 10 am and noon after a healthy breakfast. Because caffeine can come in different forms, their health benefits may vary between products. Coffee has many nutrients including vitamin B, potassium, and niacin. Tea has many antioxidants and can help boost your immune system. Jitters usually come when there is over-consumption, an empty stomach, or your body process caffeine at higher rates.

This useful video helps to explain the way in which caffeine affects our brains:

Generally, espressos are prepared by passing water that has been heated up to 90°C through a filter with ground coffee powder. A lot of things affect the quality of coffee being made such as the grinding technique, temperature, and filter used. The foam on a perfect espresso should be dense, with a tiger-like pattern and a slightly sweet taste. Let’s take a look at what is necessary in order to create a perfect espresso.

Proper Use of a Coffee Machine

Before preparing an espresso with a machine, make sure that the machine in question has reached proper working pressure. Traditional industrial coffee machines are equipped with pressure indicators. The pressure of your coffee machine should be around the 9 bar, which is ideal for espresso making.

Buying Quality Coffee

By saving on coffee, you will never get good espresso. Select only the highest grade of coffee the quality and origin of which can be traced. Pick a high-grade coffee whose flavor profile suits your own tastes. There are different mixes of acidity, lightness, and balance among coffees. There are bitter dark roasted types of coffee and those that are a little bit more light and milky. However, it’s best to always go for freshly ground coffee to get the best results possible.

Precision of Grinding

A millstone type grinder is used for coffee grinding. Coffee is generally ground until all of its particles are of a similar size. Generally, the darker the coffee roast, the larger the grind and vice versa. Light roast coffees require thinner grinding than usual. When grinding, it is important to consider the humidity and temperature of the surrounding environment. Dry air and high temperatures require a reduction in the grind. Therefore, when sharp weather changes occur, it is important to change the grind setting.

If you grind your coffee too finely, the espresso will turn out bitter and taste burnt. This is due to the fact that water will slowly pass through the coffee particles which are too small and tightly packed, absorbing the bitter taste of the coffee. If the grind is too large, hot water will simply pass through the coffee and will remain unsaturated, leaving you with a watery and sour espresso. That’s why it is important to find the proper grind setting through experimentation. Don’t worry, it may be difficult to get the right grind at first, luckily, there are plenty of guides and resources like Specialty Coffee Advisor available to help with that.

Practice Makes Perfect

A big part of the espresso making process depends on you and your skills. After you have bought and ground your coffee as well as analyzed your coffee machine and understand its pressure system, it is now time to place your ground coffee into a holder/filter. In order to properly brew your espresso, the holder with the filter must be hot.

To receive more coffee from the brewing process, the amount of ground coffee you pour in should be at the level of the holder’s edges. For a single cup serving, the amount of coffee should be a little below the edge of the holder.

The water temperature for brewing an espresso should be about 91-96 degrees Celsius. So, keeping a water temperature monitor around could be quite handy. Once you’re the water in your coffee machine has reached that temperature you are now ready to pour your espresso out into a mug. Make sure that you always use a mug with thick walls in order to keep your coffee hot and to prevent the mug from cracking due to the high temperature of the coffee.

All in all, it should take about 25-30 seconds from start to finish to brew your coffee with a quality machine, using proper grade seeds, and the correct grinding technique.

Bottom Line

By following the advice provided in this post, you should now be able to brew a fragrant cup of espresso. Keep in mind that the cream and foam of a properly prepared espresso should be rich and golden brown with velvety textures and absent from bubbles. A properly made espresso tastes slightly astringent and offers an all-enveloping rush of flavor.

The level of caffeine content in coffee beans is calculated as a percentage in terms of the total amount of dry coffee. It’s important to note that there are three main types of coffee: Arabica, Robusta, and Liberia. Arabica contains 0.6% to 1.2% caffeine, Robusta has about 1.8% to 3%, and Liberte 1.2% to 1.5%. Let’s take a look at some popular coffee varieties and their caffeine content.

Espresso

An espresso is the most common coffee that is brewed across large parts of Europe. Many consider it to be the king of hot beverages. It has a balanced acidic and bitter taste. Properly prepared espressos have a golden-hazel shine to them. Espressos generally have a caffeine content ranging from 90 to 200 mg. A doppio is a double espresso, the caffeine content of a double espresso ranges from 250 to 300 mg.

American Coffee

American coffee is typically ordinary coffee that is ground and brewed in a standard coffee drip machine. American coffee has a caffeine content ranging from 150 to 300 mg per serving.

Ristretto

Is a coffee that is similar to a normal espresso, but a little bit more bitter, usually prepared in an even smaller amount than espresso. The Ristretto has a slightly lower caffeine content than espressos.

Lungo

Has a lower caffeine content when compared to a standard espresso. This is due to the fact that a lungo is the same thing as an espresso but with more added water.

Oriental Coffee

Oriental coffee is made in a special container with boiling water. This hot drink contains over 135 mg of caffeine.

Coffee with Milk

In a regular coffee shop, you will find a lot of hot drinks that are based on espressos but simply have added milk. Which is used to neutralize some of the caffeine content. Cappuccinos and coffee lattes are the most common type of coffee purchased at a coffee shop. They contain about 85 mg to 150g of caffeine respectively.

Ready to Drink Instant Coffee

There is a variety of ready to drink instant mix coffees that only require you to add some coffee or milk. Generally, the caffeine content of such coffee is around 40 to 100 mg per standard cup.

Decaf

Decaf is an excellent coffee variety for those who enjoy the drink but would like to avoid the heavy caffeine content. Decaf coffee usually contains about 2 to 3 mg of caffeine per serving.

All types of coffee contain some caffeine content. Even decaffeinated varieties will have a certain amount of stimulants, especially ground coffee. Decaf is excellent for those people who are very sensitive to caffeine.

The Bottom Line

There is a popular myth that instant coffee has much less caffeine than natural coffees. However, there is no direct answer to this question due to the fact that instant coffee essentially contains synthetic caffeine. Therefore, only the manufacturer can decide how much caffeine will be added to the finished product.

As was mentioned previously, the caffeine content in a finished beverage depends on the type of coffee used to create the drink. The caffeine content is determined by the degree of the roast, grind, and brewing time. It’s important to note that under excessive roasting, a coffee drink may be deprived of its caffeine content. The smaller the grind of coffee, the greater the caffeine concentration in that coffee. This is because caffeine particles will become diluted by water when the drink is brewed.

It has also been noted that the longer the procedure to prepare a coffee drink takes, the greater the caffeine content will be. Out of the types of coffee compared to this post, the double espresso has the most caffeine content, while decaf has the least amount of caffeine.