Fair Trade Coffee Klatching (INeedCoffee.com) (#)
„100 coffee beans are needed to make one cup of coffee, according to Conservation International, and they should know. The harvest of one tree will yield 40 cups of coffee.“
http://www.ineedcoffee.com/01/08/klatching/ - Cached
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NationalGeographic.com (INeedCoffee.com)
„This site contributes a wonderful map called the "bean belt". The map highlights the coffee growing regions of the world, tells how much coffee the county produces per year, and lists notable beans from the country.“
http://www.ineedcoffee.com/00/01/nationalgeographic/
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Cupping: The Elements of Quality Coffee (INeedCoffee.com)
„I am confident that dry-processed coffees can have a greater degree of body. To prove this, I might expand a cupping experiment to include dry-processed Mexican beans from another region as well as newer crop samplings of Capulin; then pit those coffee beans against washed coffees from other regions. Age Matters And what of the age issue? Again, from this experiment alone I can not declare "old" coffee as bad coffee.“
http://www.ineedcoffee.com/99/07/cupping/ print.asp
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Cupping: The Elements of Quality Coffee (INeedCoffee.com)
„Different beans have different qualities and differing palates will discriminate! The purpose of this piece is to open the eyes of home coffee drinkers in a few categories: an understanding of what happens in the cup when a bean is processed differently the importance behind the age of a coffee and cupping in the home and in the roastery Claims Anyone reading whom adamantly follows the coffee-based newsgroups, such as alt.coffee and rec.food.drink.coffee may be familiar with the running threads involving the Mexican coffee "Capulin." As touted by it's sales staff of one, the Capulin coffee is a naturally processed (dry-processed as I will discuss below) and manually harvested bean. Because of it's method of processing and the care given to it's harvesting, Capulin claims that it is perhaps the best coffee one will ever taste. It's a claim that is difficult to live up to in this day and age of gourmet-this and specialty-that.“
http://www.ineedcoffee.com/99/07/cupping/
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„Cup under conditions you like, but try to stay close to the standards in case you need to cup with other people. I like to cup when the coffee is lukewarm and when it is cold, and I do not like to smell the coffee as I break the crust since I find the aroma is too powerful. Some people would scoff at these practices, but by using this methodology I am able to obtain consistent results that are in line with some very well respected cuppers.“
http://www.ineedcoffee.com/00/12/cupping/
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Arabica, The Coffee Lover's Choice (INeedCoffee.com)
„Those within the industry would, if asked, never dispute the fact that beans from the Arabica plant make for a better cup of coffee. Simple industry statistics show that 80% of all commercially produced coffees are created from arabica beans alone. That sounds pretty good, but then did you know that only 10% of those beans are good enough for specialty coffees? That means that 90% of arabica beans are not considered good enough for specialty coffee.“
http://www.ineedcoffee.com/01/02/arabica/
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Archived in International Coffee