All About Coffee: Roasting, Varieties, and More
About Portion Packs
"Portion Packs" is the new industry name for Single Serve Cups. These Portion Packs are built to brew in any Single Cup Compatible brewers. Brew a great cup of coffee or tea (including flavors and decaf) with the push of a button within 60 seconds or less. See our Single Cup Brewer lines! Who says it isn't easy being perfect? Our Single-Cup Brewers offer an awesome coffee experience at the touch of a button. The single cup portion packs design protects the coffee from moisture, oxygen and light so you get a great cup of coffee, cocoa or tea every time. It sure beats paying $3-4 dollars a cup through a drive through window!
Raw coffee has no taste; roasting is what gives the beans their characteristic flavor. During this process, raw coffees from various countries of origin and of different types and qualities are mixed together and roasted at temperatures of over 200° Celsius. Sugar and other carbohydrates are caramelized, the beans change color from green to golden brown and their weight decreases 15% to 20% while their volume increases by approximately 60%. Many known substances in the beans and even more unknown substances are destroyed, converted or created during roasting process.
The main importers of coffee are the United States (approximately 1.2 million tons) and Germany (568,000 tons). Finland is the country with the highest per capita consumption, however. On average, each Finn consumes twelve kilograms of coffee per year. In terms of total volume, Germany has the second-highest coffee consumption rate worldwide, topped only by the United States. On average, each German drinks nearly four cups of coffee per day. Germany thus ranks eighth in per capita consumption of coffee.
Caffeine is a purine alkaloid and an energizing component of foods and beverages such as coffee, tea, cola drinks, mate, guarana, energy drinks and chocolate. It is one of the oldest and most effective stimulants, and one of the most compatible with the human body. 200 milliliters of drip coffee contains about 140 milligrams of caffeine, while the same amount of tea contains approximately 80. Caffeine is just one of 1,000 different substances found in coffee.
Here's the approximate caffeine content in your average 8 oz mug of coffee and other beverages:
|Regular Brewed coffee||135-150 mg|
|Instant Coffee||76-106 mg|
|Instant Decaf Coffee||5 mg|
|Decaf Coffee||3 mg|
|Green Tea||30 mg|
|Espresso Shot ( 1 oz )||30-50 mg|
|Energy Drink||50-200 mg|
|Cola Drink||36-46 mg|
|Hot Chocolate||5 mg|
Global supply and demand
Demand rose by 43 percent between 1980 and 2004. Supply fluctuated dramatically: Years of excess harvests were followed by years of undersupply. Harvests have been unable to keep up with demand since 2003.
Coffee was once the drink of the middle classes. Coffee drinkers were level-headed thinkers – a state of mind compatible with bourgeois virtues such as industriousness and abstinence. In contrast, the nobility preferred a life of sweet idleness – better suited to drinking cocoa. Today, however, coffee is enjoyed by all social classes.
The coffee bean’s most important constituents include carbohydrates, fat, water, proteins, plant acids and alkaloids such as caffeine, minerals and aromatic substances. The proportions of these substances vary, depending on whether they are measured in the raw beans, roasted coffee or finished drink. The composition and amounts of the individual substances also vary according to the type and variety of coffee plant. In addition, their characteristics are influenced by growing factors such as soil quality, climate and type of cultivation, as well as processing methods and, in particular, by roasting.
The stomach is irritated by the acids in coffee, not the caffeine. The acid content can be reduced significantly by roasting the beans as slowly as possible. Italian espresso is roasted at an unhurried pace (for up to 24 minutes), but most of the coffees available today are the result of a three- to five-minute shock-roasting process with hot air.
Experts have categorized 80 different types of plants, although only two of them are of commercial importance. 75 percent of all coffee produced comes from Coffee Arabica bushes (highland coffee), the rest from Coffee Robusta plants (lowland coffee). On average, one plant produces five kilograms of fruit per year. Less than one kilogram of coffee remains after processing, however.
Nutritionally speaking, brewed coffee is pretty much inert.
Coffee has virtually no calories or fats, no carbohydrates, no sodium, and no cholesterol. If it were required to carry a nutritional product label, that label would consist mostly of a lot of zeros. (In fact, coffee is exempt from federal food label programs precisely because it has zero nutritive value.) That said, coffee does offer a number of trace minerals (Thiamin, Niacin, Folate, Phosphorus, Magnesium, Manganese) and is a good source of Potassium, Pantothenic Acid and Riboflavin. A 6 ounce cup of brewed coffee may contain 2 to 4 milligrams of Sodium, mostly from the water used to brew the coffee and not the coffee, itself.
Our flavored coffees are likewise free of calories and carbs. Our flavored coffees have no additional nutritional impact. We add no sugars or sweeteners of any kind. So while our flavors may taste indulgent, they're absolutely guilt-free.