Is the Gaggia 100% Arabica as smooth as the Lavazza Gran Filtro?
I so much enjoy the flavor and smoothness with no botter taste of the Lavazza.
I await your reply
Thanks in advance
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Made from the top selection of the most exquisite Arabica coffee beans from Middle and South America, the Gaggia Arabica blend is superbly balanced with a rich creamy flavor that is valued in espresso. Available in whole bean, ground or in E.S.E. pods, the Gaggia coffee line offers variety as well as superior taste.
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).
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.
Methicillin-Resistant Staphylococcus Aureus (MRSA) is a cluster of bacteria that may develop in the human nose. This common strain of staph is occasionally referred to as a “Super Bug,” due to its resistance to antibiotics. It can result in fatal infections when coming into contact with open wounds. Like most bacterial illnesses, MRSA is spread by skin-to-skin contact and exposure to contaminated surfaces.
The latest estimates indicate that almost 2.5 million people show evidence of MRSA within their nasal cavities. But, new research published in the peer-reviewed journal Annals of Family Medicine bears good news for hot coffee and tea drinkers—the greater the consumption, the lower the risk for MRSA. In fact, people who drank hot tea and coffee were 50% less likely show signs of the dangerous bacteria. Yet another reason to brew up your favorite drink!
Have you ever wondered what the difference is between drip coffee and espresso? In this video I will show you what makes drip coffee different from espresso. The biggest difference is that espresso is brewed under pressure while drip coffee uses gravity to pull the water through the coffee grounds. Check out the video to see exactly what makes each process unique.
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.
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
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.
|Aroma Notes||Notes of chocolate & caramel|
|Taste Notes||Creamy, rich, hint of chocolate|
|Finish Notes||Constant full flavor|
|Palate Notes||Balanced acidity, lightly syrupy mouthfeel|
|Roast Profile||Medium Light, City|
|Best For Brewing|
|Drip & Espresso||Yes|
|Coffee + Milk Drinks||Yes|
|Coffee + Liquor||Yes|
|Species||100 % Arabica|
|Country Imported From||Italy|
|Customer Review||4 Stars|
Rated 5 out of 5
Has owned for:
More than 1 year
This is always in my storeroom...a beautiful combination of superb flavors and smoothness. Excellent for a quick doppio and/or a capuco.
Consistency in the qualities cited above
espresso, capuccino, lattes
I am an Illy fan and that is my benchmark. I got these beans with my Brera and I must say I am happy I did. I am running the grind on the Brera at #2 [smaller] and it produces an excellent product. I noticed that is was "creamy" rich; really surprised me. I think if I had to hunt, I would also say perhaps a hint of chocolate too. I know creamy is not a flavor, but it's the first that came to mind. The crema is top notch too. Make an espresso in a see through glass made from glass and you will see that it's almost all crema at first and then the espresso settles. Very impressed. I also just whipped up an espresso with some Illy beans and it's hard to see which one I like better.I would for sure say this is a great one to use for an after dinner brew or one for making a brew for a friend that is new to espresso and/or cappuccinos(due to the great flavor that is not bitter or too acidic). I also use these beans to make a Lungo from time to time too and it's alike a rich coffee.
A little too light for my taste. My benchmark is Lavazza Gold Selection, 10 gms to 1 oz H2O
Espresso, the way they make it in Italy
Saeco Incanto Deluxe, super-automatic, finest grind, 1 oz H2O, highest temp, 10 gm (highest) qty, flow rate - max resistance
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