Antica Tostatura Triestina ESE Pods

Green coffee beans are usually shipped in 132lb bags, (60 Kilograms) and world-wide production statistics are compiled on the number of bags.

World production for 2012 includes 88,818 bags of Arabica and 62,440 of Robusta.

To give you perspective on worldwide coffee production and the rarity of some highly prized regional coffees like Hawaiian Kona and Jamaican Blue Mountain that make up a tiny fraction of all coffees, here are statistics for 2012 compiled by the US Department of Agriculture.

Brazil leads the world in total production again in 2012 with 40,200 bags of Arabica and 15,700 of Robusta for a total of 55,900 bags or 7,378,800 lb.

Vietnam is second for total production with 850 bags of Arabica and 24,150 of Robusta for a total of 25,000 bags or 3,300,000 lb.

 

The United States, mostly Hawaii, (100/0) and Mexico (4,500/200) make up North American production of 4,600 bags of Arabica and 200 bags of Robusta.

Central America produces 14,605 bags of Arabica and 10 bags of Robusta from: Costa Rica (1,600/0), El Salvador (1,475/0), Guatemala (3,840/10), Honduras (5,800/0), Nicaragua (1,800/0) and Panama (90/0).

 

South American countries including Bolivia (4/150), Brazil (40,200/15,700), Colombia (7,500/0), Ecuador (415/190), Paraguay (25/0), Peru (4,800/0) and Venezuela (880/0) combined to produce 53,970 bags of Arabica and 15,890 bags of Robusta.

Caribbean countries produce 920 bags of Arabica from: Cuba (125), Dominican Republic (475), Haiti (300) and Jamaica (20).

 

Middle East coffee comes from Yemen at 150 bags of Arabica.

Papua New Guinea, 1,100 bags of Arabica and 50 bags of Robusta, represents Oceania’s total production.

South Asia contributes 1,650 bags of Arabica and 3,685 bags of Robusta from: India (1,640/3,660) and Sri Lanka (10/25).

 

Southeast Asia contributes 2,580 bags of Arabica and 35,025 bags of Robusta from: Indonesia (1,700/8,000), Laos (0/575), Malaysia (0/1,000), Philippines (30/400), Thailand (0/900) and Vietnam (850/24,150).

 

Sub-Saharan Africa contributes 9,243 bags of Arabica and 7,580 bags of Robusta from: Angola (0/30), Burundi (225/0), Cameroon (100/700), Central African Republic (0/15), Kinshasa (200/165), Cote d'Ivoire (0/1,800), Ethiopia (6,500/0), Ghana (0/90), Guinea (0/425), Kenya (850/0), Liberia (0/5), Madagascar (25/500), Malawi (25/0), Nigeria (0/30), Rwanda (250/0), Sierra Leone (0/70), Tanzania (500/300), Togo (0/650), Uganda (650/2,800), Zambia 10/0) and Zimbabwe (8/0).

 

As you’re enjoying the last rays of summer, consider that in a few years you could be lathering on the coffee to prevent skin cancer. Findings published in the Proceedings of the National Academy of Science suggests that chemicals commonly found in coffee have the ability to absorb UV radiation when applied directly to the skin. Researchers at Rutgers University genetically engineered mice to suppress the same enzyme that caffeine does in humans and have found that they were slower to develop skin cancer. Because of its ability to suppress ATR, the enzyme responsible for turning damaged skin cells cancerous, scientists have suggested that caffeine could be added to sunscreens to boost protection levels.

In a strange twist, caffeine molecules may also help you develop a nice tan in addition to protecting your skin from tumors and cancer. Caffeine has actually been shown to stimulate pigment cells, urging them to produce more color. So, a safer tan may not be too far on the horizon.

It's not easy for a roaster to distinguish itself nowadays. The market is pretty well saturated with the good, the bad, and the down-right ugly. Rising to the top of the ranks requires dedication, precision and, most of all, an utterly remarkable end product. Antica Coffee and Espresso delivers on all accounts...And, the world is taking notice.

Coffee to the Stars
Antica Tostatura Triestina blends are served in more than 26 countries worldwide. Its coffee and espresso grace the menus of restaurants operated by famous chefs and tastemakers Todd English, David Bouley, Mario Batali and Terrance Brennan, among others. Antica Tostatura Triestina is also the only espresso brand to be used exclusively on the set of The Martha Stewart Show. In fact, the brand counts Martha Stewart, herself, among its most ardent supporters. The domestic mogul personally drinks Antica espresso everyday and touts it as a "must-have" coffee. So, what is it about Antica Tostatura Triestina that has everyone buzzing?

Old Roast of Trieste
While most roasters operate with the notion that time is money and seek to expedite the production process, Antica Tostatura Triestina, loosely translated as "Old Roast of Trieste," bucks the trend. The company insists that "it takes time to get coffee just right." Since its founding in the late 19th century, Antica coffee and espresso have been roasted exclusively in Trieste, Italy—dubbed the "espresso coffee capital of the world."

As science has evolved, the vast majority of modern coffee companies have turned to natural gas and electricity to fuel their roasters in an attempt to expedite the roasting process and cut costs. Antica has steadfastly stuck to the traditional wood-roaster. The company uses beech-wood-fired roasters, which slowly heats up to a range of 500-525°F. Temperatures at this range are much lower than those generated by gas and electric roasters, which can run as high as 840°F.

On average, it takes Antica Tostatura Triestina three to four times longer to produce a batch of coffee or espresso. The lower temps and slower heating process used by the company are said to better preserve the flavor-generating lipids and natural compounds of the beans. Antica's coffee is hand-roasted according to origin prior to blending. Post-roast, the beans are naturally cooled with fresh air to intensify their natural fragrance and flavor characteristics. The end product of this meticulous roasting process is utterly distinct coffee and espresso.

Unforgettable Coffee & Espresso
Antica Tostatura Triestina strives to offer an elite alternative to the typical coffee experience. The company is the only specialty Italian roaster to be Kosher Certified. It also has a wide range of blends in its repertoire, including a line of double-certified organic products.

All of Anitca's products are blends consisting of no less than seven carefully selected coffee origins. If you're new to the brand, consider starting with its flagship Nessun Dorma blend. Named after an aria from Turandot, Giacomo Puccini's renowned opera, Nussun Dorma translates to "none shall sleep tonight." But, if you must sleep, Antica does offer decaf versions of Nessun Dorma whole bean and ground espresso. Whether in its decaffeinated or caffeinated form, Nessun Dorma presents an exuberant palate and multifaceted aromas of fresh jasmine blossom, vanilla, citrus and chocolate that begs to be savored.

Another noteworthy espresso, Buonissimo Whole Bean, is an elegant alternative with a decidedly full body. This low-acid coffee has sweet notes and a lingering aftertaste that makes it a solid choice for daily espresso drinkers. You can also indulge in the Organic Whole Bean espresso, a USDA-certified blend with intriguing notes of orange peel, nuts, cocoa and vanilla. Additionally, Antica has full-flavored ESE and ESE Decaf espresso pods for quick and mess-free brewing. As always, we have put together a sampler of standout blends for you to experience the brand. The Antica Whole Bean Sampler consists of 2.2lb bags of Nessun Dorma, Organic and Buonissimo espresso.

If espresso isn't your thing, Antica Tostatura Triestina also offers a line of premium drip coffee. A favorite among the coffee drinkers in our office is the 100% Arabica Drip Coffee. It is a full-flavored blend with a sweet, insistent taste and bold aroma. The USDA-certified Organic Drip Ground Coffee is another great choice. It has been grown without the use of chemicals and pesticides and presents multi-faceted, lasting flavors.

Antica Tostatura Triestina is one of our most unique lines of coffee and espresso. Don't take my word for it; have a taste test and see for yourself.

If you're tired of the same old drinks, break out of the rut with a creative latte. This month's recipe is perfect for the adventurous latte lovers out there.

Ingredients
- 3 shots of espresso
- 6 oz of milk
- ½ oz of Monin Dark Chocolate Syrup
- ½ oz of Monin Caramel Syrup
- ¼ oz of Monin Hazelnut Syrup
- Ice

Preparation
In a tall 16oz glass, combine the espresso, syrup and milk. Stir the contents and add ice. Garnish with whipped cream, if desired, and enjoy!

With St. Patrick's Day right around the corner, may the luck...and drinks, of the Irish be with you. Given the upcoming festivities, now is as good a time as any to take a look at the history of one of the most (in)famous, drinks in the world—the Irish Coffee.

In true Celtic fashion, think Leprechauns and pots of gold, the origins of the Irish Coffee begins with a local folklore...Legend has it that the drink was invented in a cafe at the now-defunct Foynes Airport. In 1943, on a particularly nasty winter evening, a flight bound for Botwood, Newfoundland made the critical decision to return to Foynes after several hours in the air. Consider that 1943 was during WWII and commercial air travel was really in its infancy—think well-heeled men and women on a flying-boat voyage. The circumstances of the diverted flight were trying at best and left passengers a little bit more than peeved.

Upon making the decision to head back to Foynes, the captain reportedly sent a Morse-code message to the control tower, alerting ground operations personnel of the impending return. At the terminal, preparations were made to welcome back the crew and passengers. I know, you're skeptical already; but keep in mind, this was the 1940s...flying was a glitzy affair.

Back to the regularly scheduled story...Head chef Joe Sheridan of the airport restaurant was hastily asked to make something to warm the passengers and lift their spirits. He decided to...well...add a little spirit to their drinks. After all what could keep you warmer and happier than a hot coffee and some good old Irish whiskey? As the night progressed and everybody had been served, one of the passengers approached Sheridan to thank him for the hospitality. Making small talk, the passenger asked if Brazilian coffee had been used to prepare the drink...To which Sheridan responded "No, that was Irish Coffee." The rest is history.

From that night forward, Irish Coffee was served to all passengers going through Foynes Airport. The tradition continues to this day; dignitaries arriving at Shannon Airport are still welcomed with a warm cup of Irish Coffee. Want to celebrate St. Patrick's Day in style? Try this authentic Irish Coffee Recipe:

Joe Sheridan's Original Irish Coffee

• 30ml Irish Whiskey
• Freshly brewed coffee
• 2 teaspooons of  sugar
• 2 teaspoons fresh whipping cream or double cream

Preparation
Preheat an Irish Coffee Mug using hot water. Try our Stout, Classic or Pedestal version of the mug. Pour freshly brewed coffee into the mug; add sugar and whiskey. Top with cream.