There is nothing great than sipping a hot cup of coffee in the chilly mornings. It simply feels great having the espresso. Yes, we are talking espresso, which is one of the most famous and preferred coffee types across the globe. Well, since we started talking about espresso, why not take a brief sneak peek into its history and what exactly it is. What do you say?

Basically espresso is a flavorful and strong coffee beverage prepared when hot water is forced under a high pressure and made to pass through finely ground coffee beans. The color of the coffee is typically dark brown with brown/red colored foam on the top. Espresso is commonly served in small portions.

Unlike other drip-brewed coffees, espresso is identified with its robust flavor and thick consistency. Following its potency, straight espresso or espresso served without milk or sweetener is generally considered to be an acquired taste. In the United States, this espresso is served in small amounts known as shots. Many avid coffee fanatics even order single or double espressos along with a glass of water to void the taste.

Espresso was basically originated in Italy in the 20th century. Indeed Espresso is an Italian word that means fast. A gentleman named Luigi Bezzera made a coffee machine that had four divisions and a boiler in 1901. He even got the machine patented. This machine used to force boiling water and steam via coffee into the container or cup. This very machine is regarded as the inception of espresso.

In 1903, Desiderio Pavoni purchased the patent from Luigi Bezzera and the Pavoni Compnay started developing coffee machines in 1905 which were based on Luigi’s patent. The machines produced by the company came to be known as the “La Pavona” and became famous immensely. These machines even reached the America in 1927.

The flaws in these early machines soon came forward. The boiling water and the steam that was forced via machine gave coffee a certain kind of burn flavor. So, Cremonesi in 1938 built a piston pump that forced hot water rather than boiling water through the coffee. Moreover, this design was also incorporated in Achille Gaggia’s coffee bar. During the World War II the Gaggia’s small quantity of machines were destroyed by a bomb and any further developments of espresso machines got hindered.

As the war came to the end, Gaggia began manufacturing a viable piston pump. As the machine used the spring lever, it was considered very innovative. Following the use of the spring lever, the coffee could be pressurized which was entirely independent of the boiler. These earlier machines used to employ the force of the boiler pressure to force water through the coffee. The coffee that was produced from this machine characterized a Creama which became the hallmark of espresso coffee. In true terms, this was a major inception of espresso machines.

Further in 1961, M Faema made an improvement in the Gaggia’s machine. Faema developed machine that consisted of an electric pump. This pump used to force water through the coffee. This machine underlined the inception of pump driven machines which paved way for the modern espresso machines.

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Coffee beans are roasted to bring about the right balance between the acidity and sweetness of the beans. In other words, the process of roasting the coffee beans brings out their inner characteristics and flavor. The level to which a coffee is roasted pretty much decides how the coffee will taste upon brewing. For instance, coffee beans that undergo light roasting usually have a light bodied and sweet tasting brew; whereas, a full bodied coffee with a chocolaty flavor is dark roasted.

Roasting coffee beans effects certain physical and chemical changes in the beans. These changes include the loss of moisture, caramelizing, change of color and expansion of the coffee beans. As the beans start to lose moisture and expand, they make a popping sound, which is termed as a “crack” in the coffee industry.

There are three basic levels of roasting as far as coffee beans are concerned. The Light Roast as mentioned before is used to derive a milder coffee, often sweet tasting. Then comes the Medium Roast that is the most commonly used roasting level for coffee beans. Here, roasted coffee beans are done at the second crack. The next and last level of roasting coffee beans is known as Dark Roasting where beans are roasted till they appear oily on the surface; which happens well beyond the second crack. Such roasting generally gives a very full bodied and strong brew.   

Apart from the levels of Roasting, there are three main methods of
coffee bean roasting. One is an art, the second a science while the third is a combination of art and science.

Art Roasting is that technique of coffee roasting which has to be mastered through years and years of practice. Here the roast master can tell if a coffee is roasted to perfection simply by using his senses of sound, sight and smell. On the other hand, Science Roasting is where the roast master decides if a coffee is ready based on scientific data. Here the roast master looks at various data including time and temperature in order to ensure that there is uniformity of color among the different batches of roasted coffee beans. The third technique for roasting coffee beans is a fusion of both art as well as science. It is generally used for mass producing coffee beans.

Once the coffee beans are roasted, another process known as “cupping” is undertaken to ascertain the quality of the roasted beans. Here the coffee is tasted in a similar manner to tasting tea.

In this process, roasted coffee bean samples are extracted and measured in different cups. After that coffee beans from each cup are ground separately and then steeped in boiling water. Upon doing this the coffee grounds rise to the top and trap the aroma underneath. The cupper then removes the coffee grounds and smells the aroma. Last, the coffee is tasted and graded on various characteristics such as flavor, body, aroma, acidity and any defects in taste.

This step concludes the coffee bean roasting process, after which it is up to you, the coffee consumer to decide which type of roasted coffee beans suit your palate the best.

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Coffee, a drink cherished by many; a drink avoided by others. Tea, its main rival, seems to offer a bounty of better health benefits; a drink for the New Agers and those who want to escape the decadence of the brown, caffeinated drink. The fact stands that tea can only be as beneficial as its preparation, which in some cases may have as much sugar as a can of soda. To understand coffee, one must understand the core value of tea: that the brewed leaf itself is the only healthful component. Everything else is decadence.

To that, the coffee bean itself contains a number of benefits to health. But the culture of coffee, like the tao of tea, contains a lot of excess trimmings. Espresso machines, for example, produce a highly concentrated form of ordinary coffee. And then the all-consuming vice: sugar. Along with cream, sugar waters down the benefits of coffee, where it turns the brew into drinkable candy. But all of this remains unchanged from tea. The bean is the important part.

Caffeine can wreak havoc on the nervous system, but that does not make it synonymous with coffee. Different kinds of coffee (all prepared differently) will yield varied levels of caffeine content. Serving size also comes into play. To those sensitive to caffeine, the obvious alternative can be found in decaffeinated coffee. But such an alternative could downplay the positive affects of the drink. Coffee is rich in the B vitamin niacin; and in recent studies has been shown to have antioxidant-like effects on the body by eliminating free radicals. As a caution, these benefits only arise with a balanced drinking habit. Too much cream and sugar can prove to be detrimental, while too much coffee poses many long-term hazards. While coffee may provide the B vitamin niacin, it in turn restricts the body from other vitamins. And depending on the brew, coffee contains acids that have been linked to stomach ulcers. Symptoms like these may sound off-putting, but they exist only in the long run for an abusive drinker. A daily cup poses no threat to the average person.

And a cup can be prepared several ways. The standard method used by drip machines yield a good amount of caffeine and the filter traps out most of the volatile fatty acids in the bean. The use of a French press, with its lack of a filter, will keep the acids in the brew (though some claim it helps the coffee to taste better). The pressurized water in an espresso will not keep out most of the volatile acids, and it will also increase the caffeine content. All told, for those who refuse to switch to decaffeinated, instant coffee granules contain less caffeine and fatty acids. Compared to their quality cousins, instant coffee should satisfy the balanced drinker. This along with less cream and less sugar, can make for a risk-free casual cup of coffee.

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Cuisinart Corporation prides themselves in making innovative culinary tools.  They were brought into the limelight through world renowned chefs like Julia Childs and James Beard and who used the Cuisinart food processor and hailed it to be the future of cooking.  This started a worldwide interest in food processors and Cuisinart was there from the beginning.  They make a repertoire of cooking gadgets like Citrus Juicers, cutlery, food processors, Toasters, Waffle makers and the Cuisinart Coffee Makers.  Cuisinart collections are available in four basically different styles.  There is the brushed stainless steel collection for the sleeker contemporary décor.  The Matte Black Metals collection can blend into almost any interior décor style.  The Red Collection is reminiscent of the 50s and can be used as the focal point in your Retro décor style.  Finally the White and Stainless steel collection is perfect for your Country style kitchen.  No matter what your décor style there is a Cuisinart collection to suit your need.  

The Cuisinart coffee bar collection is an impressive collection of more than 15 different types and styles of coffee makers.  They range from four cup to twelve cup Cuisinart coffee brewing machine, cuisinart thermal coffee makers and the popular cuisinart grind and brew thermal coffee maker. The Cuisinart coffee maker has a stylish design making it attractive; it is also very durable and most importantly brews an excellent cup of coffee. With a stainless steel exterior the Cuisinart coffee makers are a welcome addition to any kitchen décor.    

Cuisinart’s latest product is a twelve cup coffee percolator.  This coffee maker is very versatile and mobile allowing it to be moved around the kitchen and plugged into different outlets.  The attractive stainless steel percolator has a detachable chord which allows it to be used as a coffee decanter as well. The Coffee Percolator has a no drip sprout with a transparent knob that allows you to monitor the progress of the coffee percolation.  The stay-cool bottom of the Cuisinart percolator allows it to stand on any surface without causing any damage.  Although the suggested retail price tag of $90 may be more than you are willing to spend, Cuisinart products come with a three year warranty and their quality and reliability justify the price.

Cuisinart coffee maker parts are easy to procure.  Simple visit the company’s website and find the Cuisinart retailer closest to you and contact them to find your replacement parts. Cuisinart Corporation prides itself in producing proven superior quality products and offering superior customer service.  On the company website you will find links to retailers that sell their products.  They also have an online catalogue that allows you to shop easily.

Cuisinart products can be found in fine and upmarket department stores and specialty stores all over the world.  If you are in the market for a Cuisinart Coffee Maker visit the Cuisinart website and find the closest retailer.  There are also many different retailers online offering a variety of Cuisinart Coffee Makers.  Online auctions sites also have a collection of the Coffee makers at deeply discounted prices.

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Specialty coffee is coffee made from exceptional beans grown only in ideal coffee-producing climates. The unique characteristics of the soil where the coffee plants are grown combined with the ideal climate creates distinctive flavors that makes specialty coffee beans so sought-after. For this reason, they are sometimes referred to as gourmet or premium coffee.

The First Specialty Coffee

The first person to ever use the phrase “specialty coffee” was Erna Knutsen, who coined the term in the 1974 issue of the Tea & Coffee Trade Journal. Knutsen, then a coffee buyer for B.C. Ireland in San Francisco, came up with the term while trying to describe beans with outstanding flavors due to the special microclimates used in their cultivation.

From then on, the phrase became a common term used to describe flavorful, high quality coffee. But it was not until the late 1990s, when the proliferation of cafes and gourmet coffee retailers, that the term specialty coffee entered common usage.

That, combined with the ever increasing popularity of coffee drinking has made specialty coffee one of the fastest growing food service markets in the world. In 2004, specialty coffee netted an estimated $9.6 billion in the US alone.

Why Specialty Coffee?

For the simple reason that a cup of specialty coffee tastes infinitely better than a cup made form ordinary coffee beans. From the time the coffee plant was cultivated to the time they are harvested, dried, and roasted, specialty coffee beans are prepared according to exact standards to ensure great tasting coffee. What’s more, specialty coffee must pass stringent certification process to ensure that it is free of flaws and imperfections, in an test called the “cupping method.”

What is Cupping?

If you consider yourself a specialty coffee aficionado, then you probably heard of the term “cupping” and probably even know the meaning of it. But for the benefit of others who don’t, cupping is a system of evaluation used to test the aroma and taste of coffee beans. Growers, buyers, and roasters employ the cupping method in order to “grade” the quality of a particular sample of specialty coffee.

Generally, there are six things that you should look into when cupping:

* Fragrance – or the smell of the beans after grinding
* Aroma – different from fragrance in that it is the smell of ground-up beans after being steeped in water
* Taste – or the flavor of the coffee
* Nose – in much the same way as the term is used in wine tasting, it means the vapors and flavors released by coffee in your mouth
* Aftertaste -  or the vapors and flavors that remain after you swallow
* Body – the feel of the coffee in the mouth

The steps involved in cupping specialty coffee are often very exact and is actually a step by step process. That is why buyers, owners of specialty coffee houses, and brewers hire only trained individuals to do their cupping for them.

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The beverage industry is a major money making enterprise with many competing advertising messages aimed at the consumer on a daily basis. All beverages including coffees, teas, sodas and bottled water are marketed around a major ingredient – caffeine or no caffeine. In the non-caffeine market segment, consumers will notice many terms used to describe the beverages such “decaffeinated”, “naturally decaffeinated”, and “caffeine-free”. As a general rule, beverages should only be considered “caffeine-free” if there was never any caffeine in the ingredients to begin with. This rules out all coffee beans and tea leaves because both contain caffeine in their unprocessed form. For coffee and tea lovers who do not want caffeine in their drink, they should pay attention to both natural variations in caffeine content of various teas and coffee (some have more and some have less) as well as the physical decaffeination process used to manufacture a specific coffee or tea product.

So far, there is no method of decaffeination that can remove 100% of the caffeine from coffee. The U.S. standard – which is, by the way, a “standard” and not a law – says that a beverage may be labeled “decaffeinated” if 97% of the caffeine content has been removed. Europe generally follows a higher standard which is closer to 99%, but still not foolproof. And beyond the manufacturers’ control, brewing methods and steeping times (length of time a tea bag is left sitting in your hot water cup) drastically affect the level of caffeine that you end up consuming.

Percentages are where thinking about the actual caffeine content of different types of coffee beans, roasts and teas can be useful. For example, Arabica beans normally contain roughly one-half the caffeine of Robusta beans. So whereas a Robusta brew may have 100 mg of caffeine and its decaffeinated equivalent 3 mg, the equal serving of Arabica brew would contain about 50 mg of caffeine and 1.5 mg in the decaf version. Teas also have naturally lower caffeine content than coffee – of any variety. Once you read about the industrial methods of extracting caffeine from a coffee bean, you may want to carefully consider the beverage products you choose.

Misleading Information

A web search of “coffee decaffeination” or “decaffeination processes” will produce many conflicting, confusing, uninformed/incorrect and sometimes purposely misleading results. With so many consumer dollars at stake, and the sordid historical origins of chemical decaffeination (more later) beverage producers do everything they can to reassure consumers that their beverages are safe and healthy. While there is a kernal of truth in most labels, decaf products labeled “naturally decaffeinated” and “water processed” are particularly misleading. The two methods and four agents of decaffeination help to explain why.

Direct vs. Indirect

Contrary to what you will read, there are both direct and indirect methods of chemical, water, carbon and liquefied carbon dioxide processing agents. The terms “direct” and “indirect” do not tell the consumer anything about whether or what kinds of solvents, chemicals or reagents are used to decaffeinate the product. Direct and indirect refers to whether the chemical, water or carbon dioxide solutions come into direct contact with the coffee beans. Indirect processing methods steam the beans, collect and condense the steam and then remove the caffeine from the condensed water by either solvents or carbon-based filtering – thus the beans themselves are not soaked in the solution. After caffeine is separated (by any of the above methods) from the coffee extract, the concentrated liquid containing coffee solids and flavors are soaked back in to the coffee beans. This is why many people claim that decaf has less taste or quality from unadulterated coffee.

Chemical vs. “Natural”

There are currently four types of decaffeination processes: 1) solvent based; 2) charcoal or carbon filtered; 3) “supercritical” carbon dioxide; and 4) triglycerides, a process developed within the last 5 years. All of these processes are performed on green coffee beans before they are roasted.

A point of clarification: you will read a lot about “water-based” processes, but every single method of decaffeination named above uses water in the process. One should therefore not assign any weight to the term “water processed” with one exception, which is the Swiss Water Process that is in fact a specific, patented carbon activated filter method.

Solvent based decaffeination is the earliest and most controversial way to remove caffeine from coffee or tea. Its inventor first used benzene as the separation agent. As benzene began to be recognized as a health hazard, it was replaced by TCE, another controversial industrial solvent. By the 1970’s and 1980’s, TCE was replaced by the chemical methylene chloride which has many advantages but is still suspected of having some carcinogenic risk. Today most processors use only ethyl acetate as a decaffeination solvent.

It is important to note that some producers claim ethyl acetate as “all natural” or “naturally decaffeinated” because the chemical compound does occur naturally in many fruits and vegetables. But the quantity of chemical required for industrial decaffeination means that almost 100% of the time, synthetically manufactured ethyl acetate is used. So far, there are no known health risks linked to the use of ethyl acetate in direct or indirect decaffeination methods.

Charcoal and carbon filtering processes were developed as a direct challenge to solvent-based methods. Using only water, coffee elements are extracted from the beans, filtered through carbon or charcoal to remove the caffeine, and then the extract is replaced back to the bean. The patented Swiss Water Process is touted as a superior method for preserving flavor, because it throws away the first batch of beans and uses the decaffeinated coffee extract to wash and filter the next batch of beans, and so forth. Basically the difference is they are not using pure water to filter the beans, they are using “flavor charged” water that is already saturated with flavor ingredients so only caffeine moves from the beans to the water. Thus there is no re-soaking or re-infusing removed flavor back into the coffee bean, because the flavor has not been removed.

Supercritical carbon dioxide fluid has both gas-like and liquid-like physical properties. You many have also heard of superheated or liquefied gas. Supercritical fluid fills the container like a gas, but can dissolve substances like a liquid – making it an excellent agent for separating an element such as caffeine from a coffee bean. The highly pressurized carbon dioxide is forced through the beans and penetrates deeply, dissolving up to 99% of the caffeine. The carbon dioxide residue evaporates from the coffee beans as they return to room temperature.

Any finally, the newest method of decaffeination uses triglycerides from spent coffee grounds to extract caffeine from raw coffee beans. The beans are soaked in a hot water solution to draw the caffeine to the surface of the beans. Then they are transferred to another container and immersed in coffee oils that were obtained from spent coffee grounds. The coffee oils contain triglycerides, which when heated for several hours at a high temperature, separate the caffeine – but supposedly not the flavor – from the beans. The beans are next separated from the oils and dried. The caffeine is removed from the oils, which are reused to decaffeinate another batch of beans.

All of these decaffeination processes adulterate the natural coffee bean in some way because they are extracting elements from the essence of the bean or tea leaf. While some methods claim to be better or safer than others, the processes are similar, and it can be tough for the consumer to discern which actual method is being used. Decaf drinkers should read product packages carefully and possibly contact the manufacturer to ask about which method they use.

Another alternative is again, just choosing a beverage with low caffeine content to begin with. Modify your intake and brewing methods to preserve flavor while lowering your caffeine exposure. One promising development for the future is the discovery of the enzyme that produces caffeine in the coffee plant itself. Scientists have discovered coffee varieties in Ethiopia containing a small fraction of the caffeine of traditional coffee. Further they are working on developing the enzyme into a commercial way to grow bioengineered, caffeine-free coffee. In the mean time, enjoy your coffee!

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A most frequent fault in the use of the filtration method is the failure to understand the fine degree of grinding necessary to the best results. When the grind is not sufficiently fine the extraction is, of course, weak. A fine grind (like fine cornmeal) is essential. It does not retard the flow if the filter is of right dimensions. A powdered grind (like flour) is so fine that it is apt to “mat” itself into a resisting floor.

Many users of the filtration method pour the liquid through more than once. This gains some added color, but adds undesirable element, depreciates flavor and is especially inadvisable when the grind is sufficiently fine. _One pouring_ only is recommended for the best results.

The chinaware, or glazed earthenware pot, sometimes called theFrench drip pot, with a chinaware or earthenware sieve container for the grounds at the top through which the water is poured, being free of all metal, is inviting in purity and in hygienic merit. Together with the filter bag, it is subject to the above remarks on dimensions. A chinaware sieve cannot be made as fine as a metal sieve and cannot of course hold very fine granulation as can cotton cloth. More coffee for a given strength is, therefore, required. The upper container should be wide enough, for a given quantity of coffee, as to allow an unretarded flow, and the more openings the strainer contains the better.

In any drip, filtration or percolating method the stirring of the grounds causes an over-contact of water and coffee and results in an overdrawn liquor of injured flavor. If the water does not pass through the grounds readily, the fault is as above indicated and cannot be corrected by stirring or agitation. Many complaints of bitter taste are traced to this error in the use of the filtration method.

It is not necessary to pour on the water in driblets. The water may be poured slowly, but the grounds should be kept well covered. The weight of the water helps the flow downward through the grounds. Care should be taken to keep up the temperature of the water. Set the kettle back on the stove when not pouring. If the water measured, use a small heated vessel, which fill and empty quickly without allowing the water to cool.

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Bunn coffee makers are designed for home, commercial and industrial use. Their exceptional quality and sturdy design makes them a favorite with both small and large businesses. Bunn began in the coffee business in the late 1950’s, founding the Bunn-O-Matic Corporation. In the early 1960’s, Bunn was the first to introduce the paper coffee filter and the new design of ‘automatic drip’ coffeemakers.

Every so slowly, the old fashioned percolator type coffee brewer made way for the new automatic drip coffee maker that’s still in wide use today. Bunn in known for their great coffee makers, and their reputation is well regarded throughout the globe for their premium brewing and beverage equipment and customer service.

Today, Bunn designers continue to churn out new coffee makers that can create not only great coffee but also espresso and juice beverages. A Bunn coffee maker maintains a water reservoir that keeps water at an optimum brewing temperature of around 200 degrees for industrial brewers, though a home version will only heat water until it reaches the coffee basket for safer use.

A Bunn coffee maker can brew a fantastic cup of coffee in about three minutes, while most coffee makers take twice as long, or until all the water is used up, making for a more bitter tasting coffee. And with most coffee makers, but not a Bunn, water drips through the coffee in the basket unevenly, while with a Bunn coffee maker, a spray head designs gets all of the coffee saturated in order to create an even tasting brew.

Even if you don’t know anything about different coffee makers, a coffee drinker will be able to taste the difference between coffee brewed in a cheap coffee maker and a Bunn coffee maker.

The home version of a Bunn coffee maker offers a simple black or white design in a moderately sized coffee maker that will hold about ten cups of coffee. It comes with a sliding lid for easy access to the coffee and water reservoir, and will brew the full pot of coffee in about three minutes.

A stainless steel water reservoir keeps the internal temperature of the water at an ideal temperature for a great pot of coffee. A switch will turn the heat off in the reservoir while a warming plate keeps coffee warm without scalding. For a great cup of coffee every time you brew, try a Bunn coffee maker. Moderately priced and designed in a variety of styles and models,

Bunn coffee maker manufacturers have dedicated themselves to coffee for decades. For the best cup of coffee you’ve tasted in a long time, try a cup from a Bunn coffee maker.

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Whether you are looking for the best tasting coffee with unmatched flavor from other commercially available coffee, or you are in for some of the most exciting coffee tastes you could ever find, Green Mountain coffee will meet your needs. Green Mountain coffee, from Green Mountain Roasters, derives from locations where coffees are grown in its best condition, giving every coffee drinker the best experience.

Green Mountain coffee comes from parts of the world where coffee beans are grown in excellent condition. From the countries in Africa such as Kenya and Ethiopia, to the Southeast Asian region in the country of Indonesia, Green Mountain Roasters brings out the best in their product.

If you are to believe that the birthplace of coffee came from the birthplace of civilization, then you are to believe that Ethiopia is simply the ideal place for a perfect coffee. This ancient country is believed to be the Garden of Eden and is where Green Mountains discovered the precious coffee beans.

Kenya is where coffees are sold at high grade. So if the world thinks of Kenya as the place where best coffees are grown, Green Mountains will think of it as well. Kenyan coffee is what many coffee drinkers want in a good cup of coffee.

Green Mountain travels as far as Southeast Asia to the islands of Indonesia to find unique coffee in three unique regions. Green Mountain finds places of Java, Sumatra, and Sulawesi to get coffee with a distinctive Asian taste and feel.

Green Mountain Roasters is committed to offer the finest coffee beans in the world, so they would not miss the parts of the Americas where coffee growers dedicate their life to perfecting coffee plants.

Green Mountain Roasters recognizes the quality of coffee beans in countries such as Columbia, particularly in the southwestern region that’s commonly referred to as Colombia’s Popayan region. Also, Green Mountain appreciates the fine quality of coffee beans in Costa Rica. Coffee from this country is known as Costa Rica Peaberry Select. But why peaberry? Coffee cherries are known to produce two beans. Peaberry, in contrast, only produces one. And that’s not all, as peaberry is carefully handpicked for it is considered one of coffee’s precious gems.  

Comprising another part of Green Mountain tradition is their use of Kona coffee. This type of coffee has a mild but rich flavor and aroma. Balance best describes Kona coffee with a fresh aftertaste. In Mexico, Green Mountain also explores the possibility of growing quality coffee beans. Mexico is one of the largest coffee bean growers in the world, producing some of the best coffees ever tasted. For Green Mountains, Mexican coffee comes from the southeastern region located alongside the Sierra Mountains.

Coffee diversity is why Green Mountain also buys coffees from Guatemala. In this part of the world, coffees are grown with significant differences in every district. These differences in growing makes Guatemalan coffee unique even when it is compared with coffee from the same country.

For many, Peru is infamous with the Manchu Piccu. But for Green Mountains, Peru is where they find organic coffee that is grown by the descendants of Incas.

Behind this worldwide effort is the commitment of Green Mountain to provide a readily available great-tasting coffee to anyone without the need to visit these countries. For with every sip of Green Mountain coffee, it is like traveling the world.

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Pick the best coffee beans available all over the world, roast them to perfection, season with an advanced social conscience and a mission to help change the world, flavor with a very savvy sense of marketing and business and you might end up with one of the most successful specialty coffee businesses in the world. Ask the founders of Green Mountain Coffee Roasters, the specialty coffee business that started as a small café in Waterbury, Vermont back in 1981 and recorded nearly $350 million in sales in fiscal 2007.

The road to success for Green Mountain Coffee Roasters has been a series of excellent business decisions coupled with right-place-right-time social policies. The Green Mountain label stands for excellent coffee combined with a mission to make a difference in the world. That mission imbues everything that the company does, from sourcing their coffees to point of sale and beyond – the company even uses recycled/recyclable packaging materials. Mission and social responsibility aside, Green Mountain Coffee Roasters owes its success to one factor – the amazing flavor.

The Green Mountain brand is built on high quality specialty coffees. The company began as a small café in Vermont, with a commitment to serving specialty coffees roasted on premises. It wasn’t long before restaurants and shops in town started asking to serve Green Mountain’s coffee. When skiers who had tried Green Mountain’s specialty coffees while on vacation started asking if they could order coffee and have it sent to their homes, the company added its mail order business, and things just grew from there. These days, you can buy Green Mountain Roasters specialty coffees in your supermarket or order it online, sign up for Café Express to have Green Mountain coffee delivered to you automatically, drink Green Mountain coffee at many of your favorite restaurants, and buy Green Mountain coffee pre-packed into Keurig K-cups – Green Mountain sells the most varieties of coffees in K-cups of any of the Keurig partners.

The connection with Keurig is not the first strategic market placement decision that’s paid off for Green Mountain. Many avid fans got their first taste of Green Mountain’s specialty roasts at a most unexpected place – local convenience stores like 7-11 and Store 24, Gas-n-Go shops and other on-the-run coffee pickup spots where the last thing you expect is excellent coffee. As the various convenience stores have expanded their repertoire to include self-service coffee bars – and the technology for making good coffee has improved – Green Mountain has often been the coffee served.

Who Is Green Mountain Coffee Roasters?

Why not ask the company themselves? According to their press releases:

Green Mountain Coffee Roasters was ranked No. 1 on the list of “100 Best Corporate Citizens” in 2006 and 2007, and has been recognized repeatedly by Forbes, Fortune Small Business, and the Society of Human Resource Management as an innovative, high-growth, socially responsible company.

Is the coffee really as good as all that? With the fastest growing sales in the industry, Green Mountain Coffee Roasters stands by quality as a watchword. They send coffee sourcers throughout the world to taste and test the crops at coffee plantations in Africa, Asia and South America, bringing back the best that they find. Unlike the biggest chains that must be able to buy in large enough volume to supply hundreds or thousands of stores with any variety they choose, Green Mountain has no issues with selling limited edition coffees, often as single origin coffees.

Green Mountain Coffee Sourcing

Green Mountain Coffee Roasters is also popular with “socially conscious” consumers who love the company’s environmentally and community-friendly policies. The company makes every attempt to source directly from growers around the world, and is one of the leading buyers in the Fair Trade coffee market. Green Mountain buyers work directly with coffee growers whenever possible. It is their commitment to high quality coffee and improving the world that has spurred the roasting company’s success.

Favorite Green Mountain Coffee Blends

If you’ve never tried Green Mountain Coffee, one of the best ways to get a real feel for the brand’s variety of flavors is to order one of the company’s variety samplers. If you’d rather pick and choose your own sampler pack, here’s a list of all-time favorite Green Mountain Coffee Blends.

Breakfast Blend – The #1 all time favorite and best seller, lighter roast, rich taste and medium acidity

Nantucket Blend – Exotic blend, full-bodied with a hint of floral and fruit, bright acidity and complex flavor

Dark Magic – An extra bold dark roast specially blended and roasted for espresso

Wild Mountain Blueberry – Seasonal flavored coffee that has become one of Green Mountain’s most popular coffees ever

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