It’s not just organic coffee that does the trick; it’s the way it gets into the cup. Not every machine can turn a great bean into a magic cup. Believe me, I’ve had plenty of mediocre cups from supposedly great coffee beans.

No doubt that there is a relationship between the bean, the brewing process, and the end result.  You can buy all the great beans, spend some serious money, help the growers, and go home and use bad-tasting water and a sub-par machine and wonder how you wasted $20. The coffee was great at the store, you mutter, but here…not so much.

What is one to do. A few simple facts to follow and you’ll be smiling. First, the beans are important. When and how they got to the store and how they were taken care of are all integral components of that dream cup. The water always plays a role. Ask the Brita or Pur folks to share their research that demonstrates how people turn ordinary tap water into a much better tasting water, one without the requisite taste-hider slice of lemon or lime! Then watch the coffee sommelier, the coffee bar person, or as some would affectionately say, the barista, use the machinery to take the bean from its container into your cup.

No, I am not saying we all need to get in line and buy a Jura, a Saeco, or a Clover machine or even extol the virtues of single-cup brewing where we ask questions about the strength of the brew and how much space we need to leave in the cup for milk and sugar. BTW, fill the cup with the espresso, no additives necessary. I am saying a great bean may need some help.

Yet, serious coffee drinkers need something more than the $10 filter machine. Count your number of cups, your gas mileage to the local spot, add in the cost of your multiple espressos, and you can easily justify a machine of some substance. I’m always fascinated how excited basic coffee drinkers become when they taste a cup from a home version of the best of push technology. They have had their first cup of great, home-cured coffee.

It can be done. Simple mathematics: A good bean, great water, and a machine to match.

Sip and enjoy.

The Think Thin folks have an impressive lineup including chocolate fudge, mudslide, and dark chocolate. They even have mini bars coming in at 100 calories with plenty of protein for fortification. You can easily conquer the sweet tooth craving.

Lara Bars are recognized more for their fruit flavor varieties, but the new dark chocolate bar will please those who shy away from the sweet date-nut taste and prefer a lingering chocolate flavor. The Jocalat line includes my personal combination of tastes: Chocolate Coffee. A win-win G-F taste!

As more people seek out high protein bars and quick snacks, the G-F marketplace continues to expand and offer possibilities.

Now everyone’s vying for my attention. Let me explain the ground rules: I pretty much like a black coffee over ice. The other way is a black water drink that has little impact. I prefer a couple of espresso shots that I then pour over ice. If I am out and order a coffee, I often ask for a coffee and a separate glass of ice. Please. Trust me. This works and preserves the integrity of the brew. The only other process with some hope of eliciting a delicious sigh comes when a true coffee maven says, “Want a couple of shots of espresso that I pull over ice?” YES, that’s an ally.

If you wander over to Starbucks, you’ll see they’re focused on us. Yes, how would you like that Frappucccino is the question of the season. Here’s your chance to create the cool drink you want–make it lite with skim, skip the whipped, add an extra shot. You get the message. Your way. This is a good week to take advantage of their new approach to Frappuccinos as they celebrate 1/2-priced Happy Hour specials until the 16th.

Dunkin’ Donuts is quite serious about their iced response and intends to introduce a new, stronger dark roast that will boost the flavor profile for the iced coffee drinkers. They already do a double roast for their iced drinks in keeping with my personal mantra: Don’t water it down. Most locations have a free iced coffee afternoon on the 11th.

McDonald’s has not turned its back on the iced potential. They are into frappes and offer a wide selection of iced beverages. Their price point may make them a serious player in these still tough economic times.

Maybe the biggest news of all is that iced slushie or slurpee type drinks have an advantage before exercising. Green’s my favorite.

Love this icy season!

It seems there are no shortage of new companies entering this market, and a growing market space it is! In the US, no one seems to focus on the potential problems associated with these high-flying beverages. A new study from University of Illinois researchers calls for the FDA to put this beverage back on the look-and-see list. Now let’s review: The FDA is loaded with projects and all types of food-related concerns. Where should the over exuberance from energy drinks fit on the agenda? Tough one to call.

The facts from the above study say that this market space with new entrants and more boost for the buck needs attention from someone. They cite the UK which just this past week published a code of practice for the ever-growing energy drink market. The drinks according to the the British Soft Drink Association now need to carry a label warning: “Not suitable for children, pregnant women and persons sensitive to caffeine.” Love that last little phrase! Are there individuals who truly do not get a caffeine bounce? Is the high merely in our mind?

Sometimes. Sometimes. I know that I can have multiple espressos and feel nothing other than pleased by the light colored crema atop the cup. Then there are the times, that last cup has me sailed so that makes me “sensitive to caffeine.”

Warning labels on diet soda drinks are understandable. Warning labels on everything, that’s a whole ‘nother discussion.

A half a bar of chocolate a week lowers blood pressure. That’s easy to understand; you’re less tressed about whether or not to have the treat. Have it and your blood pressure will thank you. Over 19,000 individuals were studied during an 8-year period. That in itself helps validate the data as so many studies involve far fewer people and cover a more limited time period. This translates into a reduced risk for strokes and heart attacks. Of course, the caveat is that too much chocolate produces negative results such as weight gain. The simple takeaway: The little bit of chocolate reduced heart attacks and strokes by 39%. That’s well worth the minimal chocolate addiction! Once again we have the flavanols to thank.

As for coffee, scientists believe they have found the ingredient that could help individuals who have difficulty digesting and enjoying a perfect cup of caffeine. This turns out to be a significant part of the population that voices stomach issues: 2 out of every 10 people. Several products are already marketed as helpful to this population, but this particular European study focused on the specifics that cause irritation. Interestingly enough they found that espresso, which most assume is stronger, produces fewer irritations and is easier to digest and tolerate. The darker the roast, the easier for the stomach to handle the beverage. Know it sounds backwards, but the research supports forward-thinking.

The perfect pair: The darker the better. Chocolate and espresso. Yes.

That’s what’s happened today. Actually some of the news started yesterday when a link between sweetened drinks and pancreatic cancer grabbed headlines all day. Interesting that the study only took into account those who consumed multiple sugar-sweetened sodas daily. They did not study diet sodas or even sugar-sweetened fruit juices. The report (which covered a 14-year period with a sizable sample) found an 87% increase in the possibility of getting pancreatic cancer in individuals who consumed as few as two cans of soda a week. It’s the spike in insulin which occurs from the highly sweet beverage. Juice was not considered a culprit because quantities are often less than with soda consumption.

Soda has been linked to any number of medical issues before, but today it truly grabbed the limelight when First Lady Michelle Obama tackled childhood obesity and pointed a finger at a number of culprits, including soda. The message translates quite simply: We can control what we put in our bodies and what we offer our children. The obesity figures are staggering ( 1 in 3 children ages 6-19 are overweight and 1 in 5 are considered obese) and label us as an overweight society.

The School Lunch Program will receive greater scrutiny, and all facets of the food industry will be asked to consider how they can join the Partnership for a Healthier America. By creating a Task Force on Childhood Obesity, the nation will be able to work in lock step with all aspects of the food industry in bringing down the dangerous obesity numbers.

The First Lady has had a great first year focusing us on how we can all be healthier. The White House Garden was an important first step. Now the attention is on the whole child and the society that we have become. The worry is that with the current obesity figures, young people will have a shortened life span. The time to get off the couch and get moving is now.

The non-alcoholic Beverage Industry was ready with its response: Front and center labeling will spell out the calorie count in a visible fashion for packages, vending and fountain machines. In addition to smart labeling, the industry will continue its efforts to lessen sugar counts and reduce package sizes. Recall that Coke introduced a smaller can, with fewer calories, a while ago and has been aggressively marketing its properties.

Beer has had a much better week. It is not the first study that links the properties from a beer especially one with a high count of hops and barley to improved bone strength or a way to ward off osteoporosis. The new darlings, the wheat beers, would not qualify as being strong contenders in this space so ask for a light ale with a high malt content. This study has another added component: Women who seem to have more staggering numbers when it comes to instances of osteopenia or osteoporosis may think twice when they shrug off the beer choices. Raise the stein for bone density.

I know, I know, everything in moderation. Fill your refrig with a variety of foods and eliminate the sugar-laden ones that weigh us down. Water’s good, but my espresso lifestyle is not that bad!

Now I understand how a simple little comment can further validate my modus operandi. In flipping thru the channels this AM while doing treadmill hills, I heard a report that had me hit the pause, I’m with you on this channel button. The topic was the importance of having at least 9 glasses of liquid daily (12 for men), and guess what, the reporter said the magic words: Coffee Counts. All those years thinking that my all-important coffee was just a stand-in for all the water I was supposed to drink, had just been given validation. She did say 1-4 cups of coffee count. OK, so all coffee, all the time’s not gonna work, but hey, if the first 4 count: I’m well on my way.

This just proves you can find proof for your personal belief with just a little time and effort. Made my whole exercise regime pay for itself!

Push the magic button, here comes another espresso–they’re small, maybe 8 of ‘em go into the important liquid column.

Love this type of report!

What if  you are on the other end of the spectrum? What if the caffeine gets you? What then helps you fall asleep and sleep soundly? There are those that suggest a warm glass of milk instead of the hot coffee. Or the camp that says a bowl of cereal–milk again tops the list for its calcium-inducing factors. How about other strategies to help awaken the melatonin and get the sleep juices going?

A new report says a handful of dried cherries or even a banana about an hour before bedtime does the trick. No wonder the Grand Traverse Resort and Spa in Traverse City, Michigan offers a cherry massage. It’s a natural! Also not coincidental that this is the location of the annual National Cherry Festival. Not a difficult food to honor!  Tasty and good for you: A perfect combination.

Sleep well.

Am a little flummoxed by the quantity claim that the WineTime Bar contains as much resveratrol as 50 glasses of red wine! Now you understand my problem. Love the health benefits from resveratrol and the fact that the company sourced the Rhone reds, but am just a little confused by how much is too much.

Should we be drinking 50 glasses of red wine at a time? Should one bar which we will willingly enjoy for its fiber-rich, low-calorie, dark chocolate taste be a substitute for those many enjoyable sips of dinner reds? There’s something fundamentally wrong with this picture.

Who is doing the science to question how much resveratrol we should consume in one sitting? How much is too much? How many bars should we have daily? Three? 150 glasses?

Those who jumped on the early bandwagon and consume resveratrol pills may want to enjoy a bar instead. A glass of water and a pill is one approach, but a chocolate bar certainly sounds more appealing. We just have a few unanswered questions.

Personally, I prefer to have my cake and eat it, too, or in this case my chosen glass of red with a small bar of 71% dark chocolate and then my double espresso!

When lobster prices were hitting rock bottom this summer and some lobster roll spots were still charging more than a pretty penny for the popular dish, an enterprising guy from Cape Elizabeth, Maine, checked in with his dad, owner of a seafood company with strong ties to the lobstermen. They came up with a perfect solution: Luke’s Lobster.

This almost two-month old space demonstrates that you can serve fresh seafood from Maine and not rock the bank account. They even package some choices to give the whole flavor of the state, a lobster, crab, or shrimp roll with Miss Vickie’s Chips, and a Maine Root drink. As a way of giving back, they donate a portion of their profit to the Maine Lobstermen’s Association. Good plan: Thank the source.

Stay in the East Village and grab a sweet repast you’ll longingly remember. No matter how many times you visit Veniero’s, you’ll be amazed at its consistency as a top Italian bakery. If you want tradition in the Italian art of delicious sweets, they capture your tastebuds. Walk past the bakery display (if you can control yourself) to the seating area so you can sit comfortably and enjoy the full experience. I recommend, always recommend, the chocolate cannoli and an almond cookie to accompany the perfect espresso.

Before you leave lower Manhattan, consider a stop at Russ & Daughters. Yes, in continuing to blend the new (Luke’s, the Bakeri) with the traditional (Veniero’s and Russ’s), you’ll find yourself overwhelmed by the quality and the care from a true fishmonger. You might go in to get a little hand-sliced lox, but you’ll probably leave with several other tidbits. If it’s corned beef you want, you’re just a hop away from Katz’s.

Grab an L train for a short ride to Williamsburg and the new Bakeri for a taste of perfection: baguette, brioche, croissant or… with an exacting cappuccino. They even make some sandwiches and soups. Do not mind the clock, as time travels slowly here, reminiscent of a European cafe. Why rush something so good?  The back garden is a true respite; bundle up and take the espresso outside.

If you’re planning to walk around the hyper-trendy Williamsburg, then you might stay for dinner; lots of well-priced options from unbelievable chicken at Peter’s to true Middle Eastern falafel at Oasis.

So many choices for a quick walk-around weekend.

Til next time.

Now to make it an even more enticing experience, coffee companies and beverage outlets have decided to reward us with little extras. McDonald’s continues to be a significant player with its full espresso line. By this summer they plan to have frappes ready for those looking for a reasonably priced beverage.

Caribou Coffee decided to carve its niche as the company with real chocolate drinks. By using Guittard Chocolate, they have a new line of drinks featuring beautifully crafted chocolates joining forces with coffee and creating drinks such as a dark chocolate latte. Chocolate and coffee have always created an impressive pairing blend.

Godiva Chocolatier decided to join the fray by introducing new coffees, including truffle-infused blends, for the growing home market of coffee drinkers. Again we see the chocolate notes working into the coffee profile.

It’s all about the important wake-up call. Coffee still has more steam than many other beverages. At this time of the year as we’re thinking of holiday meals and presents, nothing wrong with a coffee purchase!

Personally I like mine in a cup without any flavorings. Just good beans, roasted properly, filtered water and bingo! Don’t forget my dark chocolate square, right next to my cuppa.

No problem. I’m waiting.

Here’s how it works.

Although Starbucks purchased the company last year, I have yet to see one in action at any of the locations I frequent. Maybe with their smaller footprint, new cafe experience, they will become a more common occurrence.

If you want to select a fine clover drink, try El Beit in Brooklyn. The whole place defines coffee. If you prefer a non-Clover selection, don’t worry, there are plenty of options including some great sweets to go along with the pour. They value the importance of the bean, the water, and the machine: All work together to make a morning outing worthwhile.

Grab a paper; relax. This place spells coffee comfort.

So let’s do the math: coffee, soda, iced tea, a power drink and voila: You are up in the caffeine stratosphere. Now let’s backpedal a little: I am all about espresso and take it in double or triple shots. I do not use milk or sugar, and the few times I order a regular cup of coffee, I can feel it: The sensation is quite different: You get a real jolt of caffeine.

Those who smugly say they are out of the woods with their decaf lifestyle may be surprised to know that decaf means less caffeine, not no caffeine. If you’re worried how much you ingest, then go the self-testing route and purchase strips (D+Caf Test Strips). I think restaurants should supply those to allay the ongoing annoying question, are you sure it’s decaf? Would you like a strip with that, ma’am!

Deciding how much caffeine you can handle is, of course, a personal decision. If you want to cut back, go the espresso route, limit the teas, and skip the monster drinks. After all, studies keep coming out and supporting the beneficial side of caffeine.

My favorite articles.

I’ve been trying to figure out the whole composting ritual. I know New Yorkers who take their scraps in little Ziplocs on the train from the outlying boroughs into Manhattan to the GreenMarket composter. I know someone out in the country who has been swearing by these little green machines. He’s right. I’m sold.

I’ve had it two days and become a master. After all, you know how much coffee I drink and how I revere my espresso, and that coffee grounds make the soil thrive. Am convinced if I just composted the coffee grounds, my soil would be smiling and writing thank you notes. In the two days I have been in love with my new toy, we’ve been to the Farm Market and bought plenty of fresh veggies and fruit. The composter gracefully accepted the tops from the fresh beets, the peach pits, and the inners from the tomatoes.

The important wet-dry balance enabled me to shred all the class Z mail and feed it into the composter. Now we’re talking.

Maybe the best is I’ll no longer have to warn people about olive pits going into the garbage disposal (Yes, I know, we still use the disposal, but use it far less). The composter does not want meats, fish, and dairy, but loves egg shells.  Olive pits get composted, and we all appreciate the quiet.

Step aside, coming through with my kitchen counter gleanings.

This is a perfect solution for hard-rock soil and my newly minted environmental attitude.

Take the above coupon, which they are also honoring if it shows up on your handheld. Show them this post. It’s all about saving paper!

All you have to do is buy a beverage, any beverage, and for free you get a sugar rush, a free pastry, These new sweets have the best of all ingredients: No High Fructose Corn Syrup. They also are without artificial flavors, dyes, and trans-fats.

If you haven’t tried the new breakfast treats (also good at other times of the day), then here’s your chance to critique the recent rollout. The company tested and tweaked and came up with recipes they wanted everyone to try.

If you want to duplicate the banana walnut bread, save your bananas: Here’s the recipe.

Get in line.

It’s been a long year for Starbucks. Everyone has a story about what was and what is. Actually its decline was as much a mirror image of the whole economic nightmare as it was a response to its own growth pattern: The Starbucks on every corner mentality! As the reality of negativity set in, the company started to do the fixes, and there have been many.

Just this week there was another thought that hit the brewing machines: Hey, why don’t we make a fresh pot more frequently. Yikes, we’ll give off the aroma of a real coffee shop. The place will smell like beans–that’s the thinking. That’s the kind of thinking that may actually work if there is a real way to bring customers back to Starbucks. As they have been fleeing, they were going somewhere. It’s the where and the loyalty factor that may determine Starbucks’s future down the road.

The biggest problem, that in many respects is harder to fix, centers around service, consistency, and  training. You can close the shops and train, but when you open, the early evangelical spirit needs to be there. It’s not. The attitude is more of a “NEXT” philosophy than the old days when the message was: I can make you an espresso you’ll remember. It will be like yesterday’s, and tomorrow’s will be just as good. Inconsistency has become the reality. No two cups now ever taste the same or even look the same.

People like Starbucks, but Starbucks has to like itself and return to what worked. Not just a new thought an hour.

I continue to wonder: How often can they reinvent?

Just a double shot, please.

What makes the gelatos and sorbets so delicious is the process (hand-made) and the intensity of  flavors. If it says espresso (triple), you’re talking about my favorite drink transformed into my favorite flavor. This is the real McCoy. Since a trip to Italy is off most agendas for this summer, we can just follow the Ciao Bella sampling tour where their Discover-Savor-Share 2009 travel mobile plans to hand out one million free samples of their favorite desserts. 
As long as you are on the East or West Coast, you may get a chance for this mouth-exploding taste sample. They started the tour-scoop promotion concept last year on the East Coast and managed to hand out 100,000 free scoops of gelato and sorbet. The cool part about their sample logic is customers get an individual serving in a fitted cup with the spoon tucked right under the lid. Saves time and demonstrates a practical approach to scooping.

Check the website for locations. The month of June has them moving North from North Carolina into southern Virginia. Plan ahead  as the promotion continues through September. If you can’t wait to greet the truck, then try out the pints or gelato bars at grocers or free-standing locations in New York City or California.

Let’s help them reach their one million scoop goal!

Ciao.

Let me just answer your question: Yes, I still go to Starbucks, but I know what to order–nothing fancy. Nothing costly. The plain seasonal Jane: an iced unsweetened grande coffee, or as the guy behind me added to his order, lite ice. Hmm. Always a one-upmanship–he was right. Maybe one of the better buys: $1.95.

Anyway Starbucks offers the flexibility as in no two people order the same–everyone personalizes it, and the staff just repeats the order. That is a process they understand.

Heard from a friend yesterday who had an obviously nightmarish coffee exchange that bordered on ridiculous. Looked at Dunkin’ Donuts menu board as she was treating herself to a much needed and long-missed latte and then had an are you kidding me exchange. I’ll have a decaf lite latte, please. Make that iced. Counter guy says, $4.19 (before tax); customer says, board says $3.19. He says that’s for hot. She says, so? He says a buck more for iced. Are you kidding? Nope. Ice does not cost a dollar. Yep. They went back and forth–he won, she bought. BOO.

That whole exchange is ridiculous. Ice is water and water in a product just makes more water–the melting coefficient is that the company would save on the amount of coffee they were pouring. Most disappointing part of this exchange is she purchased it.

I had to see it to believe it. Walked in today and bingo, same experience, but a new more polished explanation–we add more milk, it’s different. Yes, it is different; unnecessary, a waste of money. I knew what to do: I left.

Just for the record they do sell a 95 cent iced coffee, but it is a pre-made product with sugar. Not the same.

Lose a customer; tell a million people–that’s a win. Figure they owe her more than goodwill since she’ll avoid them and order her iced latte and add her own milk from the counter containers.

Dunkin’ Donuts, you are wrong.

So ridiculous.

Maybe it was the economy that started the downward spiral.  Maybe it was the cost of a cup itself or the sloppy training. Lots of maybes but no solid answers. Meanwhile everyone with a coffee machine seems out to get them. Starbucks responds with an almost endless list of promotions. Today they may have the ultimate shoot oneself in the foot move: Coupons for products at grocery stores. I do remember they tried a version of that a few years back when they introduced ice cream. Now they plan to issue coupons (starting May 11) for ice cream, cold beverages, and packaged coffee. You can have your Starbucks in multiple places is what the coupons are supposed to be saying. Maybe they are saying, buy us, please. They credit their Starbucks idea website with this suggestion. They obviously ignored my comment that said the pairings are a problem.

I still frequent several Starbucks; after all, they answer the meet up question in a city without too much coffee competition in the neighborhoods (not talking the business district).

I just want them to get it right. I want to be able to walk in the newly formatted, friendlier space and be greeted by a staff that knows how to make a real cappuccino, a macchiato–how the foam matters. Check out Macchiato in New York City for that answer.

Show me.

Then there are the good/bad coffee studies which get broken down into sub-categories of caffeine or no-caffeine. I am a full throttle triple espresso gal who occasionally. to make people happy, makes a double decaf espresso. These studies indicate how too much coffee can be a problem and then follow it with a note how coffee staves off strokes. Same week.

Now, here’s a good one: coffee consumption surpasses sales of soft drinks. Maybe it’s the cold winter and hot java wrapper combination or just the soothing affect of warm coffee dripping into a cup. Maybe it’s the aromatic smell that wafts through the house with its cheerful wake-up. Maybe it’s none of those, and it’s just that a good cup of coffee tastes great.

So if young people are drinking more coffee, maybe it’s because there is so much variety; so many types of coffees available. Wait, we could be talking about the number of soft drink or vitamin-enchanced beverages. Think the answer is simple: young people know a good drink when they see one. They are just joining the national beverage club which trends towards more coffee.

Make mine a triple espresso, please.