I have purchased the whole bean coffee. I am confused, is this espresso coffee or regular?
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A famous blend used by top chefs around the world is now available for in-home use in either whole bean or ground coffee. Arabica beans are electronically selected and slowly roasted in 3 different degrees: "Normale" (delicate aroma, lighter aftertaste), "Scuro" (dark roast), or Decaf. Excellent for all espresso machines, as well as traditional American "drip" coffee machines. Cans are 8.8oz each and are vacuum sealed to maintain freshness. Available in lots of 1 or 2 cans, or a case 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.
In this video, we’ll be talking light and dark-roasted coffee. We’ll be brewing with Lavazza, Illy, Whole Latte Love, and Filicori Zechinni coffees to give you an in-depth look at the different types of coffee roasts.
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.
|Taste Notes||Caramel & chocolate notes|
|Finish Notes||Smooth & Balanced|
|Palate Notes||Full body|
|Best For Brewing|
|Drip & Espresso||Yes|
|Species||100 % Arabica|
|Country Imported From||Italy|
|Customer Review||5 Stars|
Rated 5 out of 5
Has owned for:
More than 1 year
Best beans out there!
Rancilio Silvia & Rocky
Rated 5 out of 5
Has owned for:
More than 1 year
Illy Coffee is truely amazing coffee for the price! It's not bitter and has a smooth taste to it! One of my favorite coffees!
Espressos, Lattes, Coffee
keurig and a normal coffee maker
Rated 5 out of 5
Has owned for:
More than 1 year
This is the best coffee ever. Very creamy and delicate flavor, but strong enough to keep you going for hours....highly recommended
Grind the beans just before making your espresso. I don't keep my beans in the fridge, they get dry and loose some aroma.
Espresso and cappuccino
Very flavorful without any bitterness. This makes a fantastic espresso to drink by itself.
We have tried a lot of different coffees in the Z5 and the Illy is the best by far. I bought another Z5 for the office and Illy coffee beans for it. My workers state that it is the best coffee they have ever had. When I got out for dinner, I can no longer drink coffee out, as it does not compare to the coffee I can make at home or now, at my office as well!! My wife loves the decaf Illy as well.
Espresso, Latte, caps, American coffee
Smooth and consistent.
I live in Italy and use Illy whole beans regularly. My wife and I agree that only two local bars can make caffe as good as we do at home. We think Illy is the best and never have problems with it. There could be a freshness difference because of where we live.
240 volt Saeco Odea Giro Plus
Illy espresso beans used to be my favorite when I first started fumbling around with espresso about 10 years ago. After a while however, I stopped using it as i got better at brewing, improved my palette and upgraded my machine to the Gaggia Classic about 4 years ago. My initial impression of the Illy beans was that It seemed to taste fine the first couple of days after opening the can but then faded very quickly and after a week produced an undrinkable excuse for espresso.Therefore, I started using locally roasted beans from the many fine coffee houses of Oslo Norway where I reside. I even took "lessons" from a friend of mine who is one of the top baristas in Scandinavia. This inspired me further to the point where I actually got students of my own! I have also traveled all over the world tasting anything from "dirty water" to God-like espresso shots. Then , last week, I decided to give Illy a chance again. Went to the supermarket, bought a can of the red lid, whole grain espresso beans. First thing, its very pricey costing almost 4USD more than the fantastic beans I usually buy. Could it be worth it? Got home, opened the can. A bitter "pouf" of artificial coffee scent shot out of the can. The beasn also looked dry with no luster or shine to them.Then, I adjusted my Rancilio Rocky grinder to the perfect setting. Then pulled a double espresso shot with one of the spouts going into the measuring glass and one into the cup. Coffee came out like its supposed to, looking like warm honey. 28 seconds and the perfect quantity was achieved. The crema looked fine, dark, tiger striped. I took a sip. Not bad. But it lacked the smoothness and nutty "sweetness" that I always achieve with other beans. It actually tasted "canned" and like it was trying too hard saying "look I can taste like proper espresso even when ive been stuck in a can for months!" The following 4 days I brewed espressos with the Illy beans. On the 4th day it tasted horrible producing a weak crema that initially looked ok but cracked up once I took a sip. Writing all this, I accept the fact that taste is highly personal. However there are definite criteria from wich the quality and taste of coffee is measured. I always compare the coffee I brew at home to the best coffee I have tasted around the world. Regrettably, Illy coffee does not come close. For the record to you that might disagree; Yes, I know how to adjust my grind, do my tamping and finally, how to taste a cup of coffee. do you?;)
Gaggia Classic, Semi-Auto
Great beans for expresso. If money was no object, I would buy an Illy can a week and I wouldn't share any! kidding. At almost $24 a lb, this is about 50 cents a shot. Is it worth it? Hard to say. Still, I buy a couple cans when I see it on sale. My wife and really like the red can as do our friends. There are other beans..almost as good for a lot less. Sorry that this review is about value, but Illy is one of the more mass produced expensive beans available.
My favorite coffee. Like another user, I had to adjust to a coarser grind in order to pull the shot through. This is the only brand I've ever had to do that with.... don't know why. I use medium roast, but also like dark (especially for latte). Very smooth, great crema, just like espresso should taste. I lived in Germany for two years, and this is as close as it gets to the real thing. I Wish it was less costly, but it is worth it! I've never had a "dead" can. I keep trying other beans and always come back to Illy.
Espresso, capuccino, latte
DeLonghi Magnifica 3300
This is a wonderfully smooth espresso bean. I have tried the light roast as well, it is also wonderful..just a bit lighter. I love the dark espresso bean..very smooth, not an oily bean, a richer espresso taste and holds up well for the drinks made with milk..I would definately buy again..wonderful taste!
I make probably 3 cappucinos a day.
I have a Rancilio Silvia espresso machine.
After living in Belgium for 6 months, I found the only coffee that came close matching my new found taste for European type of coffee was Illy.
capresso - e8
After trying all the coffees in the super-auto sampler, I and my customers (my coworkers!) are all in agreement that in this machine, the Illy produces the best shot of espresso by far. The others were good, but even after trying to fine-tune the machine settings, they never measured up. The Illy has a richness of flavor that really sets it apart, and it's pretty much all I'll be buying from now on.
Gaggia Titanium SS
For all of you saying this makes a bitter cup you need to learn how set up your brew set. That or a get a machine that is good. Nuff' said
a thing of beauty
ILLY DECAF IS VERY BITTER. MUCH PREFER THE CAFE LA SEMEUSE
DECAF ESPRESSO, LATTE
I had been a loyal consumer of Illy since I purchased my first espresso machine in 1990, an Olympia Cremina. I always purchased beans and maybe a can every case or two would be dead, meaning no compressed gas left in can. These old cans would nearly explode if you were not careful. The quality of the beans was VERY consistent from year to year. This is no more. I was very excited when they produced this new can design. It is great visually, but functionally flawed. If I get one can in a case that has any compressed gas left when opened I am surprised. Beans are almost always stale, STALE. With a company as large and as great a reputation as Illy you think they would have higher quality standards. I have given up on these small cans and switched to a small local roaster. I purchase from them a similar roast to Illy's standard. Recently I discovered that if I buy the bulk size canister of Illy that it is fresh and just like I remember. Unfortunately it is 6.6 lbs. I have to divide it up into 1 lb bags and vacume seal it. This is really disapointing to have to buy many pounds of coffee to get a reasonably fresh product. Pre-ground is not as bad, but again not the same as it used to be.
Wega Lyra Semi-Auto Rotary
No coffee beats Illy. It's the best tasting, smoothest, fullest flavor coffee around. It's addictive. But if you want the good stuff, you gotta pay the Big Bucks. Come On, WholeLatteLove, you got us hooked, now get us a deal. Give us a discount on the 6 pack!
This is the coffee we keep coming back to. I love my coffee and the best I've tasted was in Italy and a coffee shop in NY. The shop in NY used Illy. We keep trying other brands, but I don't know why we bother, because nothing matches Illy. The Crema is fine in our machine when we make espresso, and without fail, guests always comment on the coffee we serve, be it espresso or latte. I would say that it does go stale quite quickly, but I have no cure for that, and to be honest, we use quite a lot anyway, so it's not a huge problem for us.
Latte & Espresso
Looks ok to me
Of course, you're buying canned coffee, so you cant expect fresh roasted coffee. However, they have this so-called revolutionary nitrogen canning system, which keeps it somewhat fresh for a while. I had to try out Illy so I bought the Normale Whole Bean. I opened it and it smelled fine. It has a nice nutty flavor, but within a day I start to notice it becoming stale. Also, from the first shot I pulled, I noticed barely any Crema, which with my home roast is always plentiful. All in all, this is a fine coffee, but not worth the price you pay. The best perk of my purchase: a new can for holding my coffee in :)
I seem to waste a lot of expensive coffee searching for the perfect grind and powder quantity. I am using a Capresso S8 and the Illy medium roast. Could you please give me a starting point Grind settings and Powder quantity for a 2 oz shot.
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