Supreme Bean Coffee Roasters

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).

 

Recently we explored the origin of the term “coffee table”. (Whew, am I glad it was invented in time to have some place to put the remote, the TV Guide, and that book by Kramer about coffee tables). That got me thinking about other coffee named things that we take for granted but that don’t have coffee in them. Cake! Of course, coffee cake! (Sometimes called Kuchen or Gugelhupf ) It doesn’t have coffee as an ingredient, but has the name. What’s up?

The concept of coffee cake has no specific inventor or date of conception. Food historians reveal that it evolved from ancient honey cakes through various cultures to sweet cakes and yeast rolls made in medieval times, and then to sweet yeast breads & cakes developed by Dutch, German, and Scandinavian cooks. When coffee was introduced to Europe in the 17th century these cakes were a perfect partner for a cup of coffee.

The first coffee cakes were more like bread than cake. Simple recipes of yeast, flour, eggs, sugar, nuts, dried fruit and sweet spices eventually changed to include sugared fruit, cheese, yogurt and other creamy fillings. (Oh, cherry cheese Danish where art thou?).

Immigrants from Europe brought their recipes with them to America and kept tweaking them with new ingredients until the sweet treats we enjoy today came to life.

Although Germans brought the Kaffeeklatcsh to their communities, Scandinavian households, where a pot of coffee was usually brewing on the back of the stove, were most likely responsible for creating coffee breads, coffee cakes, coffee rings, and other sweet rolls for their midmorning or mid-afternoon coffee klatch.

Still according to the book Listening to America, by Stuart Berg Flexner, it wasn't until 1879 that the term "coffee cake" became a common term. Recipes for “coffee cake” with coffee as an ingredient began to appear in cook books in the late 1800s; finally in 1909 a recipe reflecting the modern day American coffee cake appeared in the book The Art of German Cooking and Baking, by Wetzel Bros.

My favorite is the type with a Streusel or Crumble topping. I am enjoying one at my desk right now! An Entenmann’s Mini Crumb Cake. And I am pairing it with an Americano I made from Supreme Bean Organic coffee on the Expobar Espresso machine in our break room. Yum!

Most espresso lovers are open to experimenting with different blends, various grinds, tamp pressure and more in pursuit of the perfect beverage. But, few are actually brave enough to attempt roasting a custom coffee at home.

Unlike brewing, frothing, tamping and grinding techniques, much of the roasting process is shrouded in secrecy. As a chef may guard a prized recipe, many roasters consider their particular roasting method a trade secret. The knowledge used to transform a green bean into premium coffee is often guarded under lock and key. That's not to say you're doomed to be shut out of the roasting world. If you want to try your hand at creating a custom coffee, keep in mind that the roasting process is rooted in hard science. Understanding a few key concepts and exercising a little patience can get you well on your way to being a home roaster.

The Process
You'll need most of your five senses in order to create a successful batch of roasted coffee—hearing, sight and smell in particular. Before you begin, take a moment to make note of the color of your un-roasted beans.

It takes quite a bit of heat to transform the average green bean; we're talking 460°F -530°F. Heating virtually anything at these temperatures will generate a certain amount of smoke and odor, so it's best to roast by an open window or an otherwise well-ventilated area.

As they are introduced to heat, your beans will first turn yellow and then begin to brown. Listen carefully, a few minutes after your green beans being to roast, you'll hear a cracking sound. At this point, the natural sugars found in the beans are starting to caramelize and you have achieved a light roast. The steam being emitted will also begin take on a roasted coffee scent.

Keep roasting, if you want a medium or dark roast. If you leave the beans exposed to heat beyond a medium roast, you'll hear a second crack. At this point, you should have a very dark roast. Do not venture much beyond this point, your beans will begin to burn and the natural sugars will all be gone, leaving you with very bitter coffee.

After your beans are done roasting, they will need to be cooled before they can be stored. If you like the results, set aside some of the beans so that you will have a reference point for the next batch. Otherwise, keep experimenting!

The Equipment
I've heard of people roasting coffee in everything from a popcorn popper to a skillet and even a cookie tray in the oven. The popcorn popper seems to be the most popular improvised coffee roaster. However, it is important to keep in mind that using your popcorn popper to roast coffee will most likely void the warranty as it is certainly outside its intended use. At proper roasting temperatures, 460°F -530°F, you will be pushing the limits of the popper to the max. Don't be surprised if it burns out within a few short months.

My advice? Use the popcorn popper as it was intended; invest in a coffee roaster if you want to make coffee at home. Makeshift methods may not yield the proper results and could pose serious safety risks.

If the goal is to create a semi-professional roast, a coffee roaster is definitely the way to go. Not only are coffee roasters designed to deliver an even roast, they also offer greater heat control. The Nesco Professional Coffee Bean Roaster, available on our Website, goes above and beyond; it is the only home roaster with a catalytic converter to eliminate unpleasant smoke and odor generated by the roasting process. This model also has a dedicated roasting chamber and auger to mix your beans and ensure an even roast.

Roasting is very straightforward with this Nesco model. It has a 1/3-pound capacity, which should yield enough beans for approximately 36 cups of coffee. There's a powerful heating element and two-speed fan to direct heated or cooled air through your coffee as necessary. The Nesco Professional Roaster's most convenient feature is arguably the recall option, which will let you store and recall the roasting duration. This feature makes it easy to replicate previous results.
Priced under $250, the Nesco coffee roaster is an affordable way to create fresh, custom coffee. If you're a true espresso lover, roasting your own coffee at home is an experience worth exploring.

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.