Illy iperEspresso Dark Roast

Ask the experts and many of them will tell you the same thing: the single-serve coffee category is hotter than freshly brewed java. Fueled by convenience, the time-saving system that lets users prepare drinks by the cup is gaining popularity worldwide. Yet, since their inception, single-serve cups and capsules have had to dodge the criticism that they’re inherently bad for the environment.

Since single-serve capsules are discarded after each use, the brewing method is not as green as preparing drinks with ground coffee or espresso. And, we’re talking about a lot of cups and capsules. According to the National Coffee Association, single-serve coffee is the fastest-growing sector of the home market, as well as the second most popular brewing method after conventional drip coffee makers.

So, what’s an environmentally conscious coffee lover to do? Must eco-concerns be set aside in favor of fast, convenient, and reliable drinks by the cup? Fortunately, leading single-serve manufacturers are addressing the issue head on. Green Mountain Coffee Roasters (GMCR), the maker of K-Cups for Keurig, conducted a life cycle analysis to assess the environmental impact of its single-serve packs. Highlights of the study are as follows:

• "The most significant environmental impacts are associated with materials production/packaging, the use phase, and the coffee cultivation phase for the impact categories examined."
• "End-of-Life (EoL) is a small part of the K-Cup® pack life cycle, representing only 5% of GHG emissions. EoL represents only 1% of the energy demand, and 1% of the acidification potential."
• "The K-Cup® brewing system uses less energy in an office environment than a traditional batch brewing system. This translates into reduced environmental impact in all impact categories over the entire life cycle."

According to the study, even though the end-of-life cycle -- when a K-Cup is used and discarded -- is the most visible, it actually only accounts for only 5% of the potential global warming output. Nevertheless, GMCR has put together a program to allow workplace customers in the contiguous U.S. to collect and return spent K-Cups for composting and energy from waste processing. The Grounds to Grow On program is estimated to have recovered 4.1 million K-Cup packs and composted over 85,000 pounds of ground coffee in the same year. The plastic from spent K-Cups saved approximately 139 kilowatt hours.

Want to take matters into your own hands, give the Keurig My K-Cup filter basket a try. It is a reusable filter that lets you brew with any ground pre-ground coffee you choose. No hassle, no mess, and no waste.

At Nespresso, the talk centers around recycling as well as developing more sustainable aluminum for their single-serve capsules. In the U.S., the company has capsule collection systems in place in cities with Nespresso boutiques including: New York, Los Angeles, and San Francisco. Nespresso has also launched the AluCycle, partnering with mining, refining, retrieval, recycling organizations to improve the sustainability of aluminum. The company has also teamed up with the International Union for Conservation of Nature (IUCN) to promote environmentally sound aluminum practices.

Taking its commitment one step further, Nespresso has equipped some of its single-serve machines with an ECO button, which will automatically turn the machine off after 30 minutes of inactivity to conserve energy. The feature is available on the latest generation of the CitiZ machines. As an added bonus, purchase any Nespresso single-serve machine over $199 from now until June 17, 2013 and you can register for a $50 Nespresso Club credit good for free capsules.

Illy iperEspresso fans can take heart in knowing that their capsules are made from recycled plastic. The company is working on a method to allow consumers to open, clean, and recycle their capsules.

While single-serve systems may not be as eco-friendly as other more traditional brewing methods, the leading manufacturers are taking notes and continually making improvements to their products. Don’t write them off just yet.

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.

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.

The Gaggia for Illy Plus Single Serve Espresso machine is the culmination of a joint venture between two of Italy's most respected coffee authorities. At first, Gaggia and Illy may seem like strange bedfellows but, upon reflection, the partnership makes perfect sense. Gaggia brings to the table its vast engineering expertise and rich history. After all, it was Achille Gaggia who invented the first espresso machine. With over 50 years of espresso innovation, Gaggia has earned its place as the #1 manufacturer of home espresso machines in Italy.

Gaggia's partner, Illy, has an unmatched reputation for delivering premium coffee and espresso; in fact, 2 million cups of Illy coffee are served daily in Italy, a true testament to the brand's popularity. One of Illy's most significant contributions to the espresso industry has been its invention of the revolutionary iperEspresso system. Unlike most single-serve systems, iperEspresso capsules use a patented two-step extraction process to ensure maximum flavor, aroma and crema extraction. Since the brewing process is self-contained within the individual capsules, you won't run the risk of contaminating your machine with residual coffee. iperEspresso capsules are available in medium, dark and decaf roasts.

So, what do you get when you combine the efforts of Italy's leading espresso authorities? The Gaggia for Illy Plus, of course!

This groundbreaking machine is designed especially for the iperEspresso system and it brews espresso so good you won't believe your drink came from a capsule. It's one thing to streamline and simplify the brewing process, but it's rare for single-serve espresso to taste as good as its hand-brewed brethrens.

Steam it up
Like all Gaggia machines, the Gaggia for Illy Plus has pretty impressive steaming and frothing capabilities. In fact, Gaggia didn't scrimp on this single serve unit; it comes outfitted with the famous no-burn Pannarello steam wand. You'll be able to create rich steam and froth for lattes and cappuccino; it's the best of both worlds—the convenience of a single-serve machine with the steaming capabilities of a semi automatic.

The Details
Now that you have an idea of what the Gaggia for Illy Plus can do, here's how it does it...This machine is powered by a 15-bar pump and robust stainless steel boiler. The brew button is programmable to allow the Gaggia for Illy Plus to adapt to your preferences. You can set the brewing duration and subsequently drink volume by pressing and holding the brew button; this is one of the unique features that distinguishes the Gaggia for Illy Plus from its peers. Also exclusive to the Gaggia for Illy Plus is the adjustable cup holder and drip tray; it can be raised or lowered to make room for cups and mugs of all sizes. Water purification comes courtesy of a Mavea filter, which removes minerals from the contents of the one-liter reservoir to prevent scale buildup.