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A famous blend used by top chefs around the world is now available for your own home. Arabica beans are electronically selected and slowly roasted in two different degrees: "Normale" (delicate aroma, lighter aftertaste) and "Scuro" (stronger and with more character). The grinding is calibrated for all espresso machines, but excellent results are also obtained with the traditional American "drip" coffee machines. Also available in Decaf. A can contains 8.8oz of ground coffee. Available in lots of 1 or 2 cans, or cases of 6.
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.
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||Almond & honey|
|Taste Notes||Floral & fruity notes with caramel, toast & chocolate|
|Finish Notes||Hint of bitters, chocolate|
|Palate Notes||Velvety, full-bodied|
|Best For Brewing|
|Species||Arabica & Robusta|
|Country Imported From||Italy|
|Social & Environmental|
|Customer Review||4.8 Stars|
Illy espresso is ok, I think lavazza espresso taste much better and it's not as bitter and lavazza is half the price.
Absolutely wonderful! I've tried a number of the top rated brands, ground my own and bought pre-ground. This pre-ground roast is as good as it gets! I've stopped trying others because I believe this is #1.
After messing around with Starbucks pre-ground and trying Lavazza Il Perfetto without great results, I bought a fine grind can of Illy's Dark Roast. This is the only espresso that works in my machine the way it's supposed to - with a nice layer of crema. It has a delightfully mellow flavor with a nice, smooth finish. Now I only go to Starbucks for the breakfast sandwiches!;-)
Semi-automatic/Gaggia Espresso Color
I love coffee, and this is one of my favorites. It is so smooth and flavourful. I love it!
Semi-Automatic, Gaggia Carezza
I have tried just about every brand of espresso coffee on the market. From the supermarket varieties at $2.79 to very expensive shop-roasted coffees at $25.00 per pound. I have found Illy to be the best all around coffee for all coffee drinks I make. Never bitter, always a consistant flavor and the grind is perfect for most machines. Crema is consistantly good from can to can. I do feel it is the best!
Espresso, Latte, Cappucino
Briel First Class
although it cost a couple of quid more than a whittards or a local shops coffee illy is certainly worth it. i have yet to try the dark roast gound coffee but i am going to buy some soon as it sounds fantastic. i have tried many coffees including piazza azzurro and lavazza (yes my spelling is great i know), and many local brands but none of them give the guaranteed quality of crema and taste as illy does buy it its inly £4!
gaggia espresso deluxe
Jolly well does old bean. pip pip
it's so easy to get good crema with illy pre-ground coffee....i was using lavazza but could never get anything longer than an 18 second double shot...the illy coffee is very easy to work with and i can vary the time of my double shot by the tamping pressure...however, i still don't find the crema to have a very sweet taste no matter what i do...
ILLY ground espresso is so delicious. It makes perfect crema every time. The espresso is smooth, not bitter. FINALLY! Since we do not have a grinder, we have been searching for ground espresso. We have found that local products are either too finely ground or too coarsely ground. We have wasted lots of money on 'testing' ground coffee. We have decided that ILLY is worth every penny.
Flavor is out of this world, very tasty! Had I found Illy years before, I wouldn't have wasted years attempting to get the grind right (never did) using a LaPavoni burr grinder. Crema is great on a consistant basis.
Lever. LaPavoni Pro 16 cup.
Can you please tell me if this espresso, especially the Fine Grind works in a Starbucks (Saeco machine). I am fed up with Starbucks grinding my coffee wrong and pretty much ruining my machine, will this work in the manual Barista machine sold at your local starbucks store? Thank you kindly.
Finished the 1st can of Illy, and though I really appreciate the fuller taste in a latte, my Delonghi seems to be just a bit happier with the Lavazza grind. The Illy requires a VERY light tamp to produce shots at the proper speed, but it's doable. I like both brands very much so far, and may try the Lavazza Oro and Perfetta as well, to compare.
I've never had so much energy in my life!!
I want to know, whether you carry also the SAME coffee, where it says on the can in red letters(underneath):
FINE GRIND? My machine,otherwise get clogged.
I have to make sure it is :Fine Grind!
Please advise, before I order.
Thank you so much for your answer.
Hi! First, let me say how much I love this site....so helpful for the uninitiated, like myself!
Having our coffee ground at the local Starbucks has proven too inconsistent for our new Delonghi EC155. Not wanting to go for my own grinder yet, I happened upon a can of Lavazza espresso (black can) locally, and the grind is perfect.
How does the Illy compare in taste? Can I expect all the ground coffees here to work in this machine?
Thanks so much for the help!!
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