Green Mountain Nantucket Blend K-Cups

Like heirlooms, treasured recipes get passed down from generation to generation, building memories at every turn. In celebration of Mother’s Day, we’re asking you to share your family’s favorite coffee or espresso-related recipe for a chance to win a Keurig B31 Mini Plus in Platinum, a box of Green Mountain Nantucket Blend K-Cups, two Whole Latte Love Latte Cups.

You can submit a drink or food recipe, so long as one of the ingredients is coffee or espresso. Enter here by noon (EST) on May 6, 2013 and we’ll put your submission up for an open vote. Our fans will determine who wins this contest! Voting ends on May 9 noon (EST) just two days after recipe submissions are due.

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 summertime and the living's easy, shouldn't your coffee be simple too? Simplicity is the name of the game with Keurig and we're happy to introduce some new K-Cups this season to keep you caffeinated with minimal hassle. These K-Cups are compatible with all Keurig machines, the Breville BKC700XL as well as the Cuisinart SS-700.

Fans of celebrity chef Wolfgang Puck, whose restaurants, shows and cookbooks have been American staples since the 80s, can now enjoy his original coffee creations at home. Keurig has partnered with Puck to offer two memorable K-Cups, Breakfast in Bed and Jamaica Me Crazy. For a traditional cup of Joe that's anything but ordinary, try Wolfgang Puck Breakfast in Bed. This medium-roast, single-serve coffee is well balanced and smooth, making it perfect for those laid-back summer days. If you're dreaming of a tropical getaway, on the other hand, Jamaica Me Crazy may the perfect ticket. This flavored coffee puts an island twist on regular java. It is distinguished by a remarkable coconut flavor and pleasing aromas.

Not to be outdone, Timothy's and Gloria Jean's Coffees have flavored K-Cups of their own. The first is the exotic Timothy's Kahlua Orginal K-Cups. This light-roast Arabica coffee sets itself apart with enticing flavors of rum, caramel and vanilla. Timothy's Kahlua K-Cups are great for late afternoon drinks or entertaining guests, as the flavors beg to be savored. For more conventional fare, try Gloria Jean's Cappuccino Coffee K-Cups. This is a creamy, medium-roast flavored coffee with cinnamon-y undertones. It has a well-rounded body and balanced acidity. The Kahlua and Cappuccino K-Cups are both certified Kosher.

If you just need a quick jolt to keep you going during the dog days of summer, Keurig's new Revv Coffee K-Cups promises to deliver just that. Said to capture “energy in its purest form,” Revv is a striking dark coffee that is undeniably bold. Since it was launched, the Revv blend has been praised by countless customers for being smooth and never bitter. The new Green Mountain Extra Bold Espresso Blend is also another great option for fans of strong coffee. It's a dark-roast blend of certified organic and fair trade coffee. Green Mountain Extra Bold Espresso presents a nice palate consisting of chocolate and vanilla flavors accented by a smoky, fruity undertone.

All of Keurig's new K-Cups are available in boxes of 18. But, if you find a flavor that's to your liking, make sure you stock up as they have a very good chance of selling out! No matter if you're brewing at home or looking for a single-serve coffee solution for the office, K-Cups are a great value and offer the convenience of truly hassle-free beverages.

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.