The Luigi Lavazza S.p.A. is an Italian manufacturer of coffee products. Founded in Turin in 1895 by Luigi Lavazza, it was initially run from a small grocery store at Via San Tommaso 10. The business of Lavazza S.p.A. is currently administered by the third and fourth generation of the Lavazza family. Key people within the company included Emilio Lavazza who passed away in February, 2010 and former chairman Alberto Lavazza, Deputy Chairman and CEO Gaetano Mele, Managing Director.

Under the direction of these men Lavazza imports coffee from around the world. These  countries include Brazil and Colombia in South America, Guatemala, Costa Rica, and Honduras in Central America, Uganda in Africa, Indonesia and Vietnam in Asia and the United States and Mexico in North America. It is imparative that the company maintain sustainable production. Concerns on this topic have led the company to develop the ¡Tierra! Project; its first corporate social responsibility project for sustainable agriculture program in Honduras, Colombia and Peru. This 2004 project sought not only to improve the quality of coffee, but also launched key initiatives in economic and social levels for those in the communities involved with Lavazza. The result was seven unique subsidiaries in these three countries and a wide reaching distribution network.

The company operates a number of retail coffee shops some say are similar to Starbucks, but I disagree. They speak to a different specific group in Italy. The shops offer traditional coffee drinks as well as whole bean and ground coffee for home use.

Branded as "Italy's Favourite Coffee," the company claims that 16 out of the 20 million coffee purchasing families in Italy choose Lavazza. Among its offerings today are products such as Cafe Espresso, Top Class, Super Crema, Crema e Gusto, Pienaroma, Gran Filtro Dark Roast and Gran Filtro decaffeinated, Crema e Aroma, Grand Espresso, inBlu and Dek pods and Dek decaffeinated whole bean.

Lavazza has four production facilities located in Italy, with seven production subsidiaries around the world: France, Germany, Spain, United Kingdom, Portugal, Austria, and the United States. Lavazza distributes their products in eighty countries.

Lavazza entered the Indian coffee market in April 2007, by buying out the entire stake of the Chennai-based Sterling Infotech group, chaired by C. Sivasankaran, which owns the coffee chain "The Barista Coffee" and the coffee vending business "Fresh and Honest". Later, Lavazza was the first to introduce vacuum-sealed aluminum foil coffee packaging.

Today, Lavazza employs over 1700 people in Italy alone. Lavazza as a company continues to builld there business around the world adding new places along with there new coffee houses in an Italian manner. In addition, they continue to present an outstanding calerndar as they have over the years by an artist, a photographer and now by a media presentation. The company will continue with its advertisement label: "Transport of coffee in Indochina".

Joyce owns http://www.coffeemakersshop.com and knows her home use and commercial coffeemakers. She is called "Mrs. Coffee" by some. She has written many articles on home use and commercial use products. She has also written many blogs about coffee, coffeemakers, espresso machines, coffee grinders and warranties on her blog site:  http://www.todayscoffeeblog.com.
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Since man first began to drink coffee back in the in the 15th century, they added spices to the coffee. The first spices, of course, were locally used spices, which were cloves, cinnamon, cardamom and anise. These spices didn't change the coffee aroma flavor attributes, but did change the mouthfeel of sweet, salt, bitter and sour. Although mouthfeel plays an important part in drinking coffee, it is the aroma plays the most important part to a spiced coffee.

So, what does the spice really add to your cup of coffee? Let's start with cloves. Cloves are considered the most important of the flower spices as they contain essential oils once used in medicine, to aid digestion, antiseptic action and toothache relief. When added to coffee when it is brewed it offers a strong, pungent, sweet flavor that treats the mouthfeel of a sweet taste similar to vanilla. Some say it is more a robust woody flavor with earthly overtone to it.

Cinnamon can be added to your coffee two ways. Pre-ground cinnamon is a very popular condiment and is said to save the most destitute of coffee taste. A small amount of this spice absorbs the oils and infuses a flavorful cover of a slightly woody taste with a sharp cinnamon edge. However, it is a spice with a bite and has a very distinctive taste that can enhance a bitter taste to the coffee. Is there a solution? You can a cream or a creamer, if need to cut the bitterness.

Cardamom has a powerful and aromatic odor and flavor. Today the spice comes from plantations and is sold mainly as green and sun-dried pods. It is the third most expensive spice sold today, topped only by saffron and true vanilla. The preparation of cardamom coffee begins with roasting green coffee beans, which are then crushed. At the same time green cardamom pods are broken by hand and a large amount, approximately two tablespoons per cup, is dropped into hot water with a touch of saffron or ground cloves, some sugar, and the ground roasted coffee. This mixture is boiled for about two minutes and then strained before consumption. This brew is so highly aromatic that the aroma taste of the coffee is overwhelmed by a powerful, spicy flavor of cardamom. It is believed that a milder recipe is more appropriate for most American tastes. Cardamom also contains essential oils obtained through steam distillation and is used to mask the taste of foul-tasting medicine.

Anise is actually an herb used as a spice. The seeds are dried and threshed to produce usable product. An essential oil, anethole, is recovered by steam distillation of the crushed anise seeds. Anise seeds and anise oil are characterized by a very strong, licorice-like flavor and odor, which is well-noted when added to coffee.

Today, many other spices are added to coffee. However, these four remain the basis for flavoring coffee. They also remain the sole flavoring for some coffees and are added in different ways depending on which type of coffee is used. But, that will be at another time. 

Joyce, the owner of http://www.coffeemakersshop.com and is very knowledgeable about commercial coffeemakers having worked with churches on appliance choices for there commercial kitchens. She has written information on how to take care of coffeemakers, espresso machines and why one year warranties are not a bad thing on her blog site:  http://www.todayscoffeeblog.com.
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It is believed that the Yemen were the first to drink coffee from beans in the 15th century: others say it was the Turks. It is also believed that the coffee maker was nothing more than a pot. Today, the Turks say that the first coffee maker was a copper or brass Ibrik. The Ibrik was somewhat round on the bottom half and then had a straight body the rest of the way up. There was a long fairly wide spout at the top and a metal strap handle in the shape of a large C connected to the pot. When coffee was made they put roasted coffee "berries" that had been coarsely ground in the bottom of this coffee maker. Hot water was then poured over the beans in the bottom and then boiled for several hours. When Arabs traveled through the desert, the Ibrik was put into the hot sand and the heat from the hot sand brewed the mixture. Different spices such as cloves, cinnamon, cardamon and anise were often added to the brew.

            The first noted commercial coffee brewers were those used in coffee houses that opened in Istanbul, Turkey in 1554. Drinking coffee from coffee makers spread to Persia and on to the Ottoman Empire and northern Africa. Next, the taste for coffee spread to Europe; it is the Dutch sailors who then spread coffee and the need for coffeemakers to the rest of the world. Coffee came to America by way of the British in the 1607. Colonists, who were mainly tea drinkers, began to drink more coffee; especially after the Boston Tea party in 1773. All this coffee drinking then inspired a need for a better coffee maker.

            During the time mentioned above coffee was made by dropping the grounds in the bottom of a "coffee pot" that now came in various shapes with a spout at the top on one side and a wooden handle on the other; some were very ornate and made of silver. Hot water was poured over the coffee grounds and boiled for a few minutes. Then, in the late 1770s, a two chamber coffee maker began to be used. Coffee grounds were put in an upper chamber. Boiling water was poured into the upper chamber that allowed only liquid to go to the lower chamber.  This was an expensive coffee maker and not many people had them.

            Next, there came a series of coffee makers. The first of these was the percolator in 1865. It was the stove top percolator similar to the ones we have today. When it was placed on a hot stove, the boiling water was forced up the hollow stem and over the coffee in a "basket." Many people still prefer this method as it makes a stronger tasting coffee; however, today, they also prefer electric percolators. Another coffee maker that some still like to use is the vacuum coffee maker, which looks like two pots, one upside down on the other. When heat forms a pressure, it forces hot water up into the top chamber where it infuses with the coffee grounds. When the heat is taken away, the pressure is released and the hot water, now coffee, returns to the bottom chamber. Not too much later the electric percolator was introduced; the French Press coffeemaker was introduced as well. Course coffee was placed in the bottom of a straight container and a plunger with a filter in the center was pushed down and allowed the coffee to come to the top. This is another method that still remains popular today.

            The most popular form of coffee maker was introduced by the Mr. Coffee brand of coffeemakers. It is called the "pourover" method coffeemaker. Whether water is pumped over or poured over, hot water is infused with coffee grounds in a basket, usually with a filter that allows the coffee to drip into a decanter below.

            Last, but not least are the espresso makers of today. The first one was made in France, but did not work very well. An Italian bought the patent and improved on it. After World War II, the Italians concentrated on the improvement of espresso machines. Today, Italian espresso machines and cappuccino machines whether made in America or Europe, or for the home or commercial use, remain highly sought after.   

Joyce Kaaland was a stay at home mom for three grls, then went back to college and graduated with a degree in Liberal Arts in comparative Asian studies. On graduation, she was offered two jobs and taught ESL, G.E.D. and citizenship to Asians for 6 years. While going to college Joyce was a substitute aide and later teacher in her local school district. After retirement, Joyce taught at Xinyang College in China. She loves to travel in untraveled places in the world like the jungles of Indonesia and untraveled parts of eastern France.  
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The first paper coffee filter was invented in Dresden, Germany, by Melitta Bentz. She began searching for a way to brew coffee without the bitterness caused by over-brewing. After some experimenting, she discovered that a piece of blotter paper cut into a circle worked extremely well for filtering coffee. Later, in 1908, her filter was patented and named the Melitta filter; production of coffee filters began under the name Melitta Bentz Company. Just a year later, they were able to sell more than 1,200 filters at a single fair in Germany. Since then, filters have become an essential part of the brewing process for home coffee brewing and commercial coffee brewing.

The primary purpose of coffee filters is help keep grounds out of your cup of coffee. While ways of filtering coffee have been around for centuries, modern paper coffee filters are relatively new. There simple design allows the water to take in the properties of the coffee beans without over-brewing or allowing coffee grounds to pass through.

One company began offering unbleached coffee filters in 1990 another first ever in the USA. For modern coffee drinkers, this was one of the simple solutions to help the environment; another was the use of permanent gold filters. Today, 4 types of filter papers are made from selected clean 100% unbleached pulp and come in 2 varieties - cone and basket filters and in No. 2, No. 4, No. 6, and No. 12 sizes. Sizes of a coffee filter are based on the amount of coffee that can be produced from the grounds that fit in the filter. In coffee makers, a certain size of filter is required, based on the maximum number of cups that can be produced.

The usual and more common bleached filters use chlorine during their manufacturing process in order to make them snowy white. Not only is this manufacturing process harmful to the environment, but the chlorine releases dioxin, which over time is harmful to human health.

If the coffee filter does not fit properly into the filter basket, it can cause problems. When using a paper filter make sure it is the right size and does not fold over in the basket as this will let the coffee grounds escape and drip into the carafe along with the water. If you are concerned about the paper filter folding over, put a few drops of water around the edge of the coffee filter; this helps it stick to the sides of the coffee maker and prevents folding. Also remember that the finer the grind, the more flavor you can extract, however a finer grind may also slow the seeping through some filters causing the coffee to become too bitter, this result is called over-brewing.  It is important to find a good balance.

The filter shape itself is often a deciding factor for some consumers, when making a coffee maker purchase. With a basket-style filter, even if you mound the coffee grounds in the middle, they tend to redistribute during the brewing process and the drip saturates only a portion of the coffee grounds. Even with an enhanced shower head drip design, concentration remains somewhat limited. But with a cone filter, the drip saturates the majority of the grounds, resulting in a bolder, richer flavor of coffee. And, when you grab the cheapest filters you may find, many believe, that the filter can possibly alter your coffee experience.

Reusable coffee filters are typically made of plastic and metal, though models made of hemp or gold are also available. The fine metal mesh cup holds the coffee filters and allows the water to drip through. Reusable coffee filters can be reused many times until the filter breaks.

The quality of coffee from these and the health issues associated with them is debated by some. However, I prefer to stay with unbleached paper filters. My coffee tastes great and the filter paper and grounds are biodegradable.

Joyce Kaaland is the owner of Coffeemakersshop.com and has written over 25 articles on a wide variety of topics related to coffee making products and writes a daily blog at:  http//.www.todayscoffeeblog.com.commercial/filter-papers
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Two species of coffee trees may be considered as two categories. When calling them two categories, it makes it easier to understand the difference between gourmet and ordinary coffee. Putting it in simple terms, premium quality mixes includes 100 % Arabica beans known as Coffea arabica, which is one of a large genus known as Coffea that contains more than 90 species of beans that are actually seeds. Lesser quality coffees and less expensive blends may consist partly of or 100 % Robusta beans which are known as Coffeacanephora beans. These beans were not recognized as part of the same genus Caffea until the 19th century. Arabica beans give off a superior coffee taste and are considered a better coffee than other major commercially grown coffees. The Robusta, Caffea canephora, carries a more bitter taste and has less body. This is why the brews that contain real Arabica beans should be labeled as high-quality

So, why do coffee companies use Robusta beans? There are many reasons why these beans are used. First, Robusta coffee trees yield crops in a matter of 2 yrs after being planted while Arabica trees take 4 or 5 years before they yield beans. A second reason is the Robusta beans are less susceptible to disease than Arabica beans that are cultivated only in lower altitudes and in warmer climates. Economical concerns cause farmers to keep increasing the number of Robusta trees and adding the faster growing beans to keep up with demand. The Robusta plant provides more beans and it can tolerate the cold and grows just fine in different altitudes. Robusta beans are also more affordable and may be marketed to less discriminating buyers for super markets. Robusta bean buyers can do this because these can be brewed and dried to make instant coffee. They are also often utilized in blends with Arabica coffee beans. One great virtue of the Arabica bean is that it is less costly to roast. Therefore, some companies add some Arabica coffee beans so they can claim their brews consist of Arabica beans. One last difference is that Robusta beans possess an increased caffeine quantity than the Arabica beans, which fuels the cravings many people already have for their cup of coffee. Whether they are Arabica or Robusta, both coffees often have spices added to create tastes that soon become a "best-liked taste" for a certain area.

No matter what type of coffee, blend of coffee or spices added coffee that is offered around the world, most coffee connoisseurs proclaim it is not only the coffee beans, but the coffee maker that helps create there best tasting cup of coffee.

Joyce owns www.coffeemakersshop.com and knows her home use and commercial coffeemakers. She is called "Mrs. Coffee" by some. She has written many articles on home use and commercial use coffee making products. She has also written many blogs about coffee, coffeemakers, espresso machines, coffee grinders and warranties on her blog site:  http://www.todayscoffeeblog.com.
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These days making espresso coffee has become an art and more scientific. Any refreshing beverage needs to show its perfection. As a persuasion, many devices or machines have been manufactured to follow the ultimate goal of perfectly making a cup of espresso coffee. The devices are more sophisticated nowadays and play great role for running restaurants and cafes to gain fame as better maker of espresso coffee. However, all the devices are not real espresso coffee makers. A certain pressure is needed to prepare espresso coffee and the estimated pressure is 9 bars. But some devices that are said to be good for coffee making depend only on their steam pressure which is at best 1.5 bar. So they are not real maker and not good enough to prepare perfect tasted espresso coffee. The best devices have pump-drive along with them. The other beverages like filter coffee, cappuccino coffee, organic coffee can be easily differentiated from espresso coffee by its preparing method. Forcing hot water with pressure is responsible for espresso coffee.

The espresso coffee is found everywhere over any region of a country. You can visit some local coffee cafes and enjoy espresso coffee with friends and give a party. The espresso coffee is also good to drink with snacks. There are different styles of drinking espresso coffee in different areas. Some people believe that drinking espresso coffee with few gulps can give better satisfaction while some like to wait and enjoy the cup slowly. The surrounding ambience greatly impresses human mind to drink refreshing beverages. You obviously do not like to drink espresso coffee always. When people get some time, when it is spring reason and some other influencing moments, they can drive one to enjoy a great time over a cup of coffee.

The espresso coffee is available at any restaurant or first food center. You can also prepare it by yourself at home. You can simply buy a reliable machine and pass your days with great moments.

Espresso coffee is a special type of beverage which largely varies from fresh coffee. It is a concentrated drink made from ground coffee by brewing method. Forcing hot water through the layer of ground coffee is involved with the preparation method. The coffee core of espresso coffee is mainly coffee beans and they are obtained from coffee berries. The beans are ground finely and brewed with heated water under a certain pressure. Then espresso coffee is prepared to be served. Its preparation method is unique and exceptional in type. The espresso coffee often appears with foam layer or cream layer called cream over it and also contains dissolved substances within it. It looks highly condensed with concentrated ingredients. Chemicals are dissolved into espresso coffee tactfully and technically to give excellent taste and flavor. The espresso coffee needs not to essentially contain coffee roast. People have misconception that the higher the roast elements are, the more is the quality. In different countries the quantity and color of roast in espresso coffee vary. However the roast is, darker or lighter, the quality is not interrupted.

You can get espresso coffee from almost everywhere in the world. Espresso has its own taste which no one can deny.
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1. Alexander Espresso
Ingredients:
• 1 cup Cold water
• 2 tb Ground espresso coffee
• ½ Cinnamon stick (3" long)
• 4 ts Crème de Cacao
• 2 ts Brandy
• 2 tb Whipping cream, chilled
• Grated semisweet chocolate to garnish

How To:
Break out your espresso machine for this one or just make really strong coffee with a small amount of water. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool for 1 minute. Add crème de cacao and brandy, and stir gently. Pour into cute demitasse cups. Whip the cream, and float some cream on top of each cup. For looks, garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it's perfect for a party.

Serves 2

2. Canadian Coffee
Ingredients:
¼ c Maple syrup; pure
½ c Rye whiskey
3 c Coffee; hot, black, double strength
Topping:
¾ c Whipping cream
4 ts Maple syrup; pure
How To:
Topping: Whip cream with maple syrup just up until soft mounds; set aside. Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee.

3. Alpine Carnival
Ingredients:
2 tb Instant coffee
1 ts Vanilla
2 tb Brown sugar
1 ts Water
1 ½ c Boiling water
½ c Whipping cream, whipped
How To:
Divide instant coffee and vanilla evenly between two Spanish coffee glasses. In a small heavy saucepan, dissolve sugar in the teaspoon of water. Over medium heat, stir dissolved sugar until it reaches a full boil. Immediately remove from heat and stir in boiling water. Divide sugar mixture between coffee glasses and top with a dollop of whipped cream. Makes 2 x 6 oz servings.
4. Amaretto Coffee

Ingredients:
1 ½ c Warm Water
1/3 c Amaretto
1 tb Instant Coffee Crystals
Dessert Topping from a pressurized can
How To:
In a 2-cup measure stir together water and instant coffee crystals. Micro-cook uncovered, on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee mixture with some dessert topping.

5. Amaretto Coffee / Variation
Ingredients:
¾ c Warm water
3 tb Amaretto
1 ½ ts Instant coffee crystals
Dessert topping; * see note
How To:
Dessert topping should be in a pressurized can. In a non-metal mug stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till mixture is steaming hot. Stir in Amaretto. Top with pressurized dessert topping.

6. Arabian Coffee
Ingredients:
1/2 litre (about 1 pint) water
3 tablespoons coffee
3 tablespoons (or more) sugar
1/4 teaspoon cinnamon
1/4 teaspoon Cardamom
1 teaspoon vanilla or vanilla sugar
How To:
Mix all ingredients in a saucepan and heat until foam gathers on top. Do not pass through a filter. Stir it up before you serve it.

7. Black Forest Coffee
Ingredients:
6 oz Fresh brewed coffee
2 tb Chocolate syrup
1 tb Maraschino cherry juice
Whipped cream
Shaved chocolate/chips
Maraschino cherries
How To:
Combine coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped cream, chocolate shavings and a cherry.

8. Buttered Rum Coffee
Ingredients:
1/3 c Ground coffee
1/4 ts Freshly ground nutmeg
1 1/4 ts Rum extract
1/8 ts Liquid butter flavouring
How To:
Place coffee and nutmeg in a blender or food processor fitted with a steel blade. In a cup, combine remaining ingredients. With processor running, add flavorings. Stop processor and scrape sides of container with a spatula. Process 10 seconds longer. Store in a refrigerator. Yields: Mix for eight 6-ounce servings

9. Cafe Au Lait ( Coffee with Milk )
Ingredients:
1 c Milk
1 c Light cream
3 tb Instant coffee
2 c Boiling water
How To:
Over low heat or in double boiler, heat milk and cream till hot. Meanwhile, dissolve coffee in boiling water. Before serving, beat milk mixture with rotary beater-till foamy. Pour milk mixture into one warmed pitcher or server, and coffee in another. To serve: Fill cups from both pitchers at the same time, making the streams meet en route. Makes 6 servings.

10. Louisiana Cafe Au Lait
Ingredients:
2 c Milk
Sugar
1 c Louisiana coffee with chicory
How To:
Put milk in saucepan; bring to a boil. Pour hot freshly brewed coffee and milk simultaneously into cups; sweeten with sugar to taste.

11. Cafe Au Lait Luzianne
Ingredients:
2 c Milk
1/2 c Heavy cream
6 c Louisiana coffee w/chicory
Combine milk and cream in saucepan; bring just to a boil (bubbles will form around edge of pan), then remove from heat. Pour small amount of coffee in each coffee cup.
Pour remaining coffee and hot milk mixture together until cups are 3/4 full.

NOTE: Skim milk can be substituted for milk and cream for those who are counting
calories.

12. Cafe Au Cin
Ingredients:
1 c Cold strong French roast coffee
2 tb Granulated sugar
ds Cinnamon
2 oz Tawny port
1/2 ts Grated orange peel
How To:
Combine and mix in a blender at high speed. Pour into chilled wine glasses.

13. Cafe Cappuccino
Ingredients:
1/2 c Instant coffee
3/4 c Sugar
1 c Nonfat dry milk
1/2 ts Dried orange peel
How To:
Crush in mortar and pestle
Use 2 T. for each cup of hot water

14. Cafe Cappuccino Mix
Ingredients:
1/2 c Instant coffee
3/4 c Sugar
1 c Nonfat dry milk
1/2 ts Dried orange peel(1 bottle)
How To:
Mash orange peel with a mortar and pestle. Stir ingredients together. Process in a blender until powdered. Use 2 Tablespoons for each cup of hot water. Makes about 2 1/4 cups of mix.

15. Cafe Con Miel
Ingredients:
2 c Prepared coffee, (fresh, instant, or decaf)
1/2 c Milk
4 tb HONEY, more or less to taste
1/8 ts Cinnamon
Dash nutmeg or allspice
Dash vanilla
How To:
Heat ingredients in a saucepan, but do not boil. Stir well to combine. Serve as a light dessert.

I am very fan of fitness and I want to share my knowledge to the worldhttp://coffeerecipesfree.blogspot.com/
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If you are like most coffee drinkers, you probably think you are already getting an awesome cup of coffee.  However odds are that you can probably still improve the quality by following these ten steps:

1.    Use Quality Coffee Beans

Stay out of the grocery stores!  OK that is a serious statement, but seriously do not buy coffee beans at the grocery store.  No one knows when it was roasted and that is a critical, key point in coffee freshness.  These beans are known for being stale, whether they are in the gravity bins (especially stale!) or bagged (usually stale!).  No one really knows how long the beans have been in the bins or bags.  Buy your coffee from an area independent coffee shop or artisan coffee roaster that can verify the roasting date.  This is the only way to know you are buying freshly roasted coffee beans of gourmet quality.  Their reputation is on the line so they strive for the best quality coffee freshly roasted.

2.    Store Properly

Remove your beans from the original bag and put in an airtight container like Tupperware or Glad Ware.  The more opaque the container, the better to keep harmful light out.  Extreme light like keeping coffee in a glass jar on the sink can cause deterioration of your beans, allowing your final cup of coffee to taste flat or stale.

Do not store in the freezer or refrigerator.  Keep them in an airtight container in a cool, dry and dark place like a cupboard or pantry.  Refrigerators harbor many odors and coffee is very porous.  It will act like a sponge to odors whether it's ground or whole bean.  Freezers can cause freezer burn, and the flavor oils to crack and lose flavor.  These oils are where the flavor is.  Storing in the freezer freezes the surface condensation each time the coffee is taken out of the freezer.

Excess moisture will cause your beans to stale faster and shorten the life span of your coffee so a cool, dry and dark place it recommended for storage.

3.    Proper Grind and Grind Just Before Using

The grind of the coffee matters. Your coffee should be ground for the type of brewing method you are using.  Coarse for French press and single serve, fine for espresso.  The in betweens matter but for most auto-drip makers your grind should be just finer than coarse meaning that when you rub it between your fingers the grinds  should feel similar to typical bread crumbs.  Espresso grinds should feel like somewhere between sugar and powdered sugar.  Also, by using a burr grinder your coffee will receive less friction than a typical blade grinder giving your grinds less chance to get scorched during grinding.

Coffee is very porous and will absorb odors and air (oxygen) very fast.  Oxygen will make your coffee taste really bad!  So, the longer your coffee is ground and not used the longer it has to stale and make a bad cup.

4.    Measure Properly

Weigh your coffee before you grind it.  To make a good, well-rounded cup of coffee you should use approximately .75oz (22g) of coffee beans to every 8oz of cold water.  You can +/- to taste but this is a good starting point.

5.    Purified Water at Precise Temperature

Fresh, clean tap water (purified is best) or quality spring water is recommended.  Do not use mineral water, distilled water or tap water with any type of odor.  It will make your coffee taste bad.  The water should be between 195-205 degrees when ready to brew.  At this temperature, the coffee will get proper extraction to optimize the flavor oils and caramelized sugars inside the coffee bean. This is hard to accomplish with most home brewers as the heating elements are not heat adjustable nor are they reliable to heat to the proper temperature at all.  Good home coffee brewers will cost about $200 but are well worth it and last a lot longer.  If you can, try the single cup pour over methods available or other brewing methods such as French press or siphon.  The taste difference is remarkable.  Google search each method for more information.

6.    Brew Just Enough to Drink

Letting your brewed coffee sit waiting is not a good idea.  And more so please do not let it sit on the hot plate!  This is a good way to cook your coffee.  Constant ‘keep warm' mode like this will make it taste bitter.  If you have to brew more than one cup and are not going to finish is right away, get an airpot of air tight hot container to keep it in.  Still drink it within an hour or so but it will buy your more time.

7.    Let it Cool

By letting your coffee cool to about 170 degrees (for black coffee) you will not only avoid burning your mouth, you will also get a more enjoyable coffee experience because you will taste the true essence of what coffee is all about:  the brightness, the chocolaty notes, the citrus notes, the spices.  It's all there, get a little geeky!  If you insist on pouring cream and sugar in your coffee, forget #7 and for #8 respectively!

8.    Drink it Black

This is the coffee geek purist in me coming out!  I used to drink my coffee with cream and sugar all the time until I got into the coffee business years ago.  Society decided cream and sugar was the norm because of bad tasting coffee, not because coffee tastes bad.  Coffee used to be bitter as a rule, but that was your father's cup!  Most likely the canned stuff from the grocery store.  Ick!  That is the old-school coffee made from Robusta beans, a low-grade coffee.  Today the high quality coffee beans are called Arabica and you get them from coffee houses and artisan coffee roasters.  When beans are blended and roasted properly black coffee is not bitter.  It may take some getting used to but I assure you that you are missing a lot of great tasting coffee by adding cream and sugar!

9.    Throw Out Any Leftover Brewed Coffee

This is part of #6 above, but deserves its own number.  If you have brewed coffee left over past an hour in an airpot or air-tight container, throw it out.  Brewed coffee has a life span as well and letting it cook itself in a container is not part of it.

10. Throw Out Any Leftover Coffee Beans

Ok let me clarify!  By this I mean the coffee that is left over after 21 days.  Coffee beans have a life span of approximately 21 days from the day it is roasted.  I prefer to drink mine within 10 days but that is just the coffee geek again.  If you can span your coffee for use within 21 days of the day it's roasted you will get a better tasting and far more superior cup.  I know, you are asking "how do I know when my Seattle's Best or Newman's Own coffee beans were actually roasted?"   Well, see #1 above for your answer.

11.  Rinse and Repeat

That says it all!  If you follow these steps I promise you will notice a more flavorful and tasty cup of brew!

Tony DiCorpo is a coffee roaster, barista trainer and coffee business consultant.  He has authored many articles on coffee and the coffee business.  Tony has extensive experience in business and collectively more than 20 years experience in sales, business management, entrepreneurship and the coffee business.He also sells coffee and espresso equipment as well as coffee beans at his company, Troubadour Coffee Roasting Co.
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Coaster is the manufacturer of this piece. For decades families have been relaxing comfortably in Coaster craftsmanship suited to their living room tastes. Around it they have cheered on the home team, sipped eggnog and opened presents from Santa. We've been impressed with this piece too and here's why…

The Look

You don't have to have antlers adorning your living room to be a leather aficionado. And yum – this leather feels so buttery soft! It truly is the perfect perch for weary feet at the end of a long day.

With a wooden table you have to be so careful: no feet on the table, no pens or pencils. They could leave scratches. And with young children this is especially the case. With leather you don't have to worry about that. Plus, it's comfy. A good storage option that would help in keeping things safely, as coffee table with storage is different from other storage places.

The Storage

This piece measures 41 inches long by 30 inches wide and 17 ½ inches high. It sits slightly down (but not a "step" down) to create a sprawled-out and at-home look. (This works well with sectional sofas and love seats which are either of matching leather or other-textured upholstery that play off the brown.) The tufted seating contributes to this lived-in feel of coffee table with storage

As for sturdiness, at 44 pounds we can vouch for it that this Easton coffee table with storage is. It is heavy enough to stay in place when bumped or knocked but not so awkwardly heavy that you cannot move it without slipping a disk in your spine!

The frame is made of solid wood and is kiln dried (which means it is carefully dried at controlled temperatures and humidity levels to prevent warping). This gives the table a solid footing and increases its durability.

Additional Pieces

Of course, this piece will go with so many styles, but if you're the type that likes to have everything (and I mean everything) match, then you are in luck.

Coaster manufacturers a gorgeous Contemporary Brown Leather Sectional Sofa in this 2-piece set. Either way, the ottoman is a must. It's just so usefully good.

The Best Price

The best price we've found for this table is at that online shopping behemoth Amazon.

So what more can we say about this? You know it is beautiful. You know it is useful. And you know that at this price, it is a steal of a way to finish off your living room!

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A great cup of coffee is a moment to celebrate. The difference between mediocrity and excellence is found in the beans, the water, and the machine. The best tasting coffee comes with experience from seasoned coffee making professionals dedicated to being a cut above the rest. Premium coffee companies such as Lavazza and Gaggia understand your quest for the best and deliver a quality coffee product to satisfy the most discriminating coffee customer. However, lets start with these three essentials for the ultimate cup of Joe:

Great Coffee

Great coffee is on the menu morning, noon and night and for the best tasting coffee and espresso, whole bean Arabica roast is especially suited for those quiet moments and special events. Served in fine restaurants and media functions around the world, Lavazza and Gaggia have made their mark on the coffee cup with a standard of excellence using only the finest coffee beans for great coffee. One whiff of the richly scented whole bean goodness awakens your senses to a coffee indulgence you know and trust and will want to share with like-minded coffee connoisseurs. This coffee is truly a cut above the typical grocery store brands.

A Good Coffee Maker

A quality coffee maker and coffee grinder is the key. You need a coffee maker that brings the brew to just under a boil, or approximately 198 degrees. The temperature assures maximum flavor extraction from the grind. Many coffee makers never achieve this temperature so obtain a machine that can heat to 900 watts or more such as Bunn coffee maker. Don't waste your time or money on a cheap machine, as you will never achieve the desired results. Typically a machine costing $99 - $199 will have the professional elements needed to create that great cup of coffee. A quality burr grinder is perfect for creating fresh-ground quality coffee grounds. Stay away from cheap blade grinders as they burn the beans and cause flavor variations. For best results, grind your beans daily to a slightly pulverized consistency to ensure the flavor is released from every morsel.

Quality Water Filter System

Coffee making can be the highlight of the meal, a time when everybody perks up for a welcome cup of Joe. To get the best results and brew a perfect pot, your water should be at peak performance free of calcium deposits, waste and bacteria. For health purposes and making great tasting coffee from the best coffee beans, a simple adjustment such as adding a reverse osmosis water filter to your kitchen will screen out most or all the impurities for the best tasting coffee you have ever experienced. Whether you brew for you or for the lunch bunch in a restaurant, the water filter makes a noticeable difference to keep your friends and customers raving about your coffee and wondering why they can't get that freshly locked taste at home.

Coffee tips from the experts can help everyone from the rookie at the coffee pot to the lifelong brew master with helpful hints to make great tasting coffee every time. For best results, you need a quality water filter system as the foundation and strive to buy the best tasting coffee beans on the market. Next, you need a coffee maker that brings the brew to just under a boil and a quality burr grinder. And finally, be sure to stir your brew to meld together the flavor with a pot size that you intend to use in a short amount of time. Unused coffee in the pot tends to acquire a burned taste when sitting on a warmer that continues to heat the brew. Once you have perfected your custom cup of Joe, be sure to share your valued coffee tips with others to spread the word on coffee brewing 101. Coffee brewing is here to stay, so let's get busy with buying the best and none of the rest.

Mark Curtison is the author of this article on Gaggia for Illy. Find more information about Best Coffee Ginder here.
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