One weekend you get together with friends for dinner at a delectable restaurant that serves cheese fondue, and you have a martini to cap it off. You want to make sure you have fresh breath, so after dinner you pop in an Altoids or other similar breath mint. Although you may now have a cinnamon-like taste in your mouth, what you've really done is made your bad breath problem much worse. Let me explain...
All the "breath mint candies" that you're used to seeing in the stores (Altoids, Tic-Tacs, Certs, Ice Breakers, etc...) all commit some kind of fatal mistake in the documented science of creating fresh breath. You see, by now the academic halitosis community knows the causes of bad breath...and we also know the exact conditions that create an oral environment in your mouth that is more likely to produce bad breath.
A LITTLE BIT ABOUT SITUATIONAL BAD BREATH AND WHAT TRIGGERS IT
A common type of bad breath that occurs in 99.9% of the world population, at one time or another, is situational bad breath. It happens when someone activates what is called a "trigger" which causes the oral environment in their mouth to become more likely for the anaerobic bacteria to begin creating the volatile sulfur compounds (VSC's) that cause bad breath.
In scientific terms, when your mouth encounters one of these triggers, it creates an oral environment that encourages the anaerobic bacteria to begin extracting sulfur compounds from specific amino acids. One amino acid called Cysteine, turns into Hydrogen Sulfide, which has a rotten-egg smell. Another amino acid, Methionine, becomes Methyl Mercaptan which smells sort of like dirty socks. What are the common bad breath triggers? They include foods that are high in protein, alcohol, medication with dry mouth side effects, smoking, garlic, onions, coffee, citrus juice, and sugar.
WHY DID THE 'BREATH MINT CANDY' AFTER DINNER NOT WORK AT REFRESHING YOUR BREATH?
During dinner you introduced two "triggers" to your mouth (protein and alcohol) that weren't previously there. These triggers make your oral environment very eager to begin creating foul-smelling VSC's (volatile sulfur compounds). Thus, the process of producing bad breath began.
Wouldn't you think that a breath mint would contain ingredients that make this oral environment less likely to happen? At the very least, there shouldn't be anything in a breath mint that would make that oral environment worse right?
SO, WHAT MAKES A BREATH MINT ACTUALLY NEUTRALIZE BAD BREATH PRODUCTION?
First, you need a breath mint that does not contain sugar - your breath mint should NEVER have sugar as an ingredient. Rather, the ingredient xylitol should be used. Xylitol is a NATURAL sweetener and has also been proven to have tremendous anti-decay properties.
Next your breath mint should also contain zinc gluconate. This ingredient literally puts a "straight-jacket" around those bad breath producing anaerobic bacteria. Specifically, it blocks the receptors on the anaerobic bacteria so that they don't bind with the amino acids thus preventing the production of VSC's (volatile sulfur compounds), which causes bad breath!
Remember, your breath mint should be free of aspartame, saccharin, and artificial colors or flavors. Do you see where I'm getting at? The top breath mint fresheners on the market ALL contain either sugar, or an artificial flavor that is designed to cover up rather than prevent bad breath and taste.
WHAT'S THE BOTTOM LINE? WHAT BREATH MINTS DO I RECOMMEND?
One such breath mint that contains none of these ineffective ingredients but does contain all of the good ones, are ZOX breath lozenges. With their patented combination of Zinc, Oxygen, and Xylitol they are literally the most effective breath mint available.
About the author:
Dr. Harold Katz is the worldwide expert on the topics of bad breath, halitosis, and dry mouth. Are you searching for a solution to stop bad breath? Receive his Fresh Breath Sample Package for FREE visit: www.TheraBreath.com/web/art/L-Mint.asp
Monday, February 12, 2007
Foods To Avoid That Cause Bad Breath
Did you know that there are specific foods that may lead to bad breath? This is because of volatile sulfur compounds - the culprit in causing bad breath!
For example, if food sits out too long it will spoil. That spoiling action is due to anaerobic bacteria breaking down proteins in that particular food. In milk, the odor of sour milk is caused by relatives of the bugs that create bad breath when they break down proteins in the milk (and basically in all dairy foods). A reaction takes place where 'the bad breath bugs' extract sulfur compounds from the amino acids in these proteins. Specifically, the amino acid Cysteine is converted to Hydrogen Sulfide (which has a rotten egg smell) and Methionine becomes Methyl Mercaptan (which smells like a cross between old socks and garlic). The same analogy applies to meat if it sits out too long.
Everyone knows that onions and garlic will create bad breath. But do you know why? It's because the odorous molecules in onions and garlic are actually sulfur compounds themselves called Mercaptans. Sulfur is nature's way of creating odors. You're all familiar with the skunk. Its odor is created by a defense and/or attack mechanism. Skunk odor is made up of skatoles, which are naturally occurring sulfur compounds. In a similar fashion, bacteria in your mouth creates the volatile sulfur compounds of bad breath and taste disorders.
There are 4 food categories that will result in an increase of sulfur production because these categories have a stimulating affect on the bacteria that cause bad breath:
1. Drying Agents
2. Dense Protein Foods
3. Sugars
4. Acidic Foods
Let's look closely at each of these food categories and how they stimulate bad breath!
DRYING AGENTS
The most common drying agent in food is alcohol. Alcohol of course, is the basis of all "adult" beverages such as beer, wine, and hard liquor. It is also used, unfortunately, in many mouthwashes you find in the grocery stores, which only makes a bad breath problem worse.
Alcohol, known chemically as a desiccant, is used quite often in laboratories to "dry out" hard to reach areas in test tubes and beakers. The same end result takes place in the oral cavity.
Although cigarettes are not really food, smoking is probably the quickest way to dry out your mouth, with alcohol being the second. If you smoke, you are bound to have bad breath!
DENSE PROTEIN FOODS
Dairy foods are notorious for creating bad breath. An article that appeared in the "Los Angeles Times" once noted that over 50% of the population in Southern California was "lactose intolerant". With regards to bad breath, many of these people (numbering in the tens of millions) end up with more dense proteins available as bad breath fuel for the bacteria than those who have no problem with dairy foods like milk, cheese, yogurt, ice cream, etc. The end result is a buildup of amino acids, which are easily converted into volatile sulfur compounds by the anaerobic bacteria found within the surface of your tongue and throat.
To a lesser extent, people have the same problem with other types of food that are considered to be dense in protein such as beef, chicken, and fish.
Another problem, thankfully rare, has to do with people who have an inability to break down certain proteins found in beans. This condition is called TMA (Trimethylaminuria) and is sometimes known as the "Fish Odor Syndrome," because the odor produced is similar to decaying fish. The odor consists of sulfur compounds, plus nitrogen compounds (amines). People with this condition must abstain from beans and other types of food that are dense in protein.
SUGARS
Wouldn't it be great if we could get rid of bad breath by chewing on M&Ms? Or what if the cure for bad breath were Hershey Kisses?
That's what the makers of Altoids would have you believe. Altoids, and other products of the same ilk, are trying to fool the public into believing that a strong "good" taste in your mouth is equivalent to the "freshness" of your breath. This is so anti-scientific it's absurd! If you think about it for a minute, it really doesn't make any sense.
By using concentrated mint flavorings, your taste buds pick up mint as a taste. However, Altoids contains two types of sugar which again, are a fuel for the bacteria to reproduce and create more sulfur compounds - thus bad breath. In addition, the frightening part is that other bacteria can take the sugars and produce glycan strands, which in turn end up causing thick layers of plaque on the enamel of your teeth and around your gums. This leads to tooth decay and gum disease - and you guessed it - worse breath than you started with!
Since you can't smell your own breath, you just go merrily along with that great strong mint taste in your mouth, while others close to you are backing away - backing away from your increased bad breath, decayed teeth, and gross, swollen, bleeding gums!
Stay away from candies, mints, and chewing gum if they contain sugar! Instead, let me recommend an alternative created by TheraBreath called the TheraBreath Oxygenating Chewing Gum (http://www.therabreath.com/products.asp?CAT=5). It releases Oxygen molecules directly into your mouth and also contains the antibacterial agent, Zinc Gluconate. This agent is found in many cold medications. In addition it contains Xylitol, which is a natural sweetening agent with an anti-decay compound.
ACIDIC FOODS
Foods with a high acidic content are a problem as well. pH is a term used to describe the acidity of an environment. The oral cavity has a normal pH of 6.5 (7 is considered neutral). Some of the foods you should watch out for are coffee and many citrus juices. Both decaffeinated and regular coffee contain acids. However, tea is okay. Among the citrus juices the ones with the highest acidic content include tomato juice, orange juice, pineapple juice, and grapefruit juice.
We know that acids make the bacteria reproduce much faster. In order to decrease the production of odorous sulfur compounds, the acid environment needs to be neutralized.
What can you learn from all this? Avoiding foods that contribute to, if not cause, bad breath is vital if you want to have clean fresh breath. While this is a difficult task, being aware of these bad breath causing elements is the first step in developing confidence in your breath. In addition, it is important to use oral care products that are free of alcohol, sugar, and that also have a high pH level.
About the author:
Dr. Harold Katz is the worldwide expert on the topics of bad breath, halitosis, and dry mouth. Searching for a bad breath solution? To receive your FREE copy of his easy-to-read "Bad Breath Bible" visit: www.TheraBreath.com/web/art/L-FTCBB.asp
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For example, if food sits out too long it will spoil. That spoiling action is due to anaerobic bacteria breaking down proteins in that particular food. In milk, the odor of sour milk is caused by relatives of the bugs that create bad breath when they break down proteins in the milk (and basically in all dairy foods). A reaction takes place where 'the bad breath bugs' extract sulfur compounds from the amino acids in these proteins. Specifically, the amino acid Cysteine is converted to Hydrogen Sulfide (which has a rotten egg smell) and Methionine becomes Methyl Mercaptan (which smells like a cross between old socks and garlic). The same analogy applies to meat if it sits out too long.
Everyone knows that onions and garlic will create bad breath. But do you know why? It's because the odorous molecules in onions and garlic are actually sulfur compounds themselves called Mercaptans. Sulfur is nature's way of creating odors. You're all familiar with the skunk. Its odor is created by a defense and/or attack mechanism. Skunk odor is made up of skatoles, which are naturally occurring sulfur compounds. In a similar fashion, bacteria in your mouth creates the volatile sulfur compounds of bad breath and taste disorders.
There are 4 food categories that will result in an increase of sulfur production because these categories have a stimulating affect on the bacteria that cause bad breath:
1. Drying Agents
2. Dense Protein Foods
3. Sugars
4. Acidic Foods
Let's look closely at each of these food categories and how they stimulate bad breath!
DRYING AGENTS
The most common drying agent in food is alcohol. Alcohol of course, is the basis of all "adult" beverages such as beer, wine, and hard liquor. It is also used, unfortunately, in many mouthwashes you find in the grocery stores, which only makes a bad breath problem worse.
Alcohol, known chemically as a desiccant, is used quite often in laboratories to "dry out" hard to reach areas in test tubes and beakers. The same end result takes place in the oral cavity.
Although cigarettes are not really food, smoking is probably the quickest way to dry out your mouth, with alcohol being the second. If you smoke, you are bound to have bad breath!
DENSE PROTEIN FOODS
Dairy foods are notorious for creating bad breath. An article that appeared in the "Los Angeles Times" once noted that over 50% of the population in Southern California was "lactose intolerant". With regards to bad breath, many of these people (numbering in the tens of millions) end up with more dense proteins available as bad breath fuel for the bacteria than those who have no problem with dairy foods like milk, cheese, yogurt, ice cream, etc. The end result is a buildup of amino acids, which are easily converted into volatile sulfur compounds by the anaerobic bacteria found within the surface of your tongue and throat.
To a lesser extent, people have the same problem with other types of food that are considered to be dense in protein such as beef, chicken, and fish.
Another problem, thankfully rare, has to do with people who have an inability to break down certain proteins found in beans. This condition is called TMA (Trimethylaminuria) and is sometimes known as the "Fish Odor Syndrome," because the odor produced is similar to decaying fish. The odor consists of sulfur compounds, plus nitrogen compounds (amines). People with this condition must abstain from beans and other types of food that are dense in protein.
SUGARS
Wouldn't it be great if we could get rid of bad breath by chewing on M&Ms? Or what if the cure for bad breath were Hershey Kisses?
That's what the makers of Altoids would have you believe. Altoids, and other products of the same ilk, are trying to fool the public into believing that a strong "good" taste in your mouth is equivalent to the "freshness" of your breath. This is so anti-scientific it's absurd! If you think about it for a minute, it really doesn't make any sense.
By using concentrated mint flavorings, your taste buds pick up mint as a taste. However, Altoids contains two types of sugar which again, are a fuel for the bacteria to reproduce and create more sulfur compounds - thus bad breath. In addition, the frightening part is that other bacteria can take the sugars and produce glycan strands, which in turn end up causing thick layers of plaque on the enamel of your teeth and around your gums. This leads to tooth decay and gum disease - and you guessed it - worse breath than you started with!
Since you can't smell your own breath, you just go merrily along with that great strong mint taste in your mouth, while others close to you are backing away - backing away from your increased bad breath, decayed teeth, and gross, swollen, bleeding gums!
Stay away from candies, mints, and chewing gum if they contain sugar! Instead, let me recommend an alternative created by TheraBreath called the TheraBreath Oxygenating Chewing Gum (http://www.therabreath.com/products.asp?CAT=5). It releases Oxygen molecules directly into your mouth and also contains the antibacterial agent, Zinc Gluconate. This agent is found in many cold medications. In addition it contains Xylitol, which is a natural sweetening agent with an anti-decay compound.
ACIDIC FOODS
Foods with a high acidic content are a problem as well. pH is a term used to describe the acidity of an environment. The oral cavity has a normal pH of 6.5 (7 is considered neutral). Some of the foods you should watch out for are coffee and many citrus juices. Both decaffeinated and regular coffee contain acids. However, tea is okay. Among the citrus juices the ones with the highest acidic content include tomato juice, orange juice, pineapple juice, and grapefruit juice.
We know that acids make the bacteria reproduce much faster. In order to decrease the production of odorous sulfur compounds, the acid environment needs to be neutralized.
What can you learn from all this? Avoiding foods that contribute to, if not cause, bad breath is vital if you want to have clean fresh breath. While this is a difficult task, being aware of these bad breath causing elements is the first step in developing confidence in your breath. In addition, it is important to use oral care products that are free of alcohol, sugar, and that also have a high pH level.
About the author:
Dr. Harold Katz is the worldwide expert on the topics of bad breath, halitosis, and dry mouth. Searching for a bad breath solution? To receive your FREE copy of his easy-to-read "Bad Breath Bible" visit: www.TheraBreath.com/web/art/L-FTCBB.asp
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British Food In The Countryside
There is a lot of misunderstanding on the surface about the subject of British cuisine. This is mainly because British cuisine varies widely, depending on what part of the country you're visiting. The cuisine of London, for example, is far different from the cuisine of Yorkshire, or the cuisine of tiny, unfamiliar regions scattered across the country and virtually unknown to Americans. In my opinion, the true cuisine of the British is not what is found in the big cities, but the unknown treasures of the table that are hiding in the farmlands and countrysides and old villages across Great Britain.
If you are ever wandering the British countryside, and you stop at a local pub or restaurant for breakfast, prepare yourself. The classic British breakfast is a large meal, bigger than what we're used to as Americans, and most of it tends to be fried. Fried bacon and eggs, fried bread, and fried tomatoes are standards. The true British country experience involves a breakfast heavier than your knapsack.
Asking for coffee with your breakfast in the UK is just no fun. Give the tea sensation a try. British cuisine leans heavily on tea, served with milk and sugar, the latter of which is usually coarse, brown, and unrefined. Tea is served for any meal and any time in between. It's just as classically British as it sounds.
Any typical British meal, whether it's breakfast, lunch or dinner, tends to consist of some form of potatoes. Especially in the countryside, the British rely heavily on potatoes, and serve them in very traditional manners. A wonderful British treat is something called a pasty. Meat, potatoes, vegetables and warm gravy are wrapped in a flaky bakery crust and sold ready to eat. Pasties are treated like take-out sandwiches or fast food, walking down the street with a paper cone or napkin wrapped around them. They keep your hands warm too!
The other major staple of typical British food is, of course, fish and chips. Fish and chip shops abound in all cities in England. British fish and chips are amazingly crackly, cooked until the coating is rich brown and salty, and the meat inside tender white and flaky. Chips, or potato wedges, are served hot and crispy on the side, and generally the whole thing is smothered in as much vinegar and salt as the consumer can stand. There is something distinctly British about that malt vinegar- left on the tables at restaurants like American ketchup.
The smells and flavors of traditional British cuisine are well worth experiencing. If you find yourself in England, take time out to explore the sites, the back pathways and rolling fields. And stop at a bakery for a pasty, stop for fish and chips. Order tea instead of your usual coffee. The British experience just isn't the same if you miss out on this marvelous tradition- authentic British food!
About the author:
This article provided courtesy of www.recipes-low-carb.net
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If you are ever wandering the British countryside, and you stop at a local pub or restaurant for breakfast, prepare yourself. The classic British breakfast is a large meal, bigger than what we're used to as Americans, and most of it tends to be fried. Fried bacon and eggs, fried bread, and fried tomatoes are standards. The true British country experience involves a breakfast heavier than your knapsack.
Asking for coffee with your breakfast in the UK is just no fun. Give the tea sensation a try. British cuisine leans heavily on tea, served with milk and sugar, the latter of which is usually coarse, brown, and unrefined. Tea is served for any meal and any time in between. It's just as classically British as it sounds.
Any typical British meal, whether it's breakfast, lunch or dinner, tends to consist of some form of potatoes. Especially in the countryside, the British rely heavily on potatoes, and serve them in very traditional manners. A wonderful British treat is something called a pasty. Meat, potatoes, vegetables and warm gravy are wrapped in a flaky bakery crust and sold ready to eat. Pasties are treated like take-out sandwiches or fast food, walking down the street with a paper cone or napkin wrapped around them. They keep your hands warm too!
The other major staple of typical British food is, of course, fish and chips. Fish and chip shops abound in all cities in England. British fish and chips are amazingly crackly, cooked until the coating is rich brown and salty, and the meat inside tender white and flaky. Chips, or potato wedges, are served hot and crispy on the side, and generally the whole thing is smothered in as much vinegar and salt as the consumer can stand. There is something distinctly British about that malt vinegar- left on the tables at restaurants like American ketchup.
The smells and flavors of traditional British cuisine are well worth experiencing. If you find yourself in England, take time out to explore the sites, the back pathways and rolling fields. And stop at a bakery for a pasty, stop for fish and chips. Order tea instead of your usual coffee. The British experience just isn't the same if you miss out on this marvelous tradition- authentic British food!
About the author:
This article provided courtesy of www.recipes-low-carb.net
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Gourmet Espresso Coffee Gifts? Mmm, Mmm Good!
Do you know an espresso drinker that you want to get a gift for? Perhaps you’d like to get yourself some gourmet espresso. Well, buying gourmet espresso coffee gifts is easier than ever. With more and more stores online selling gourmet espresso at fantastic prices with cheap shipping, everyone can afford it now. We recommend 3 of the best merchants online on our Coffee and Tea Gifts page (http://www.gourmet-food-gifts.com/coffee-and-tea-gifts.htm), you just need to scroll to the bottom and start shopping.
Here’s a little bit of information on what you can expect to find. There are quite a few choices when it comes to espresso. You can buy whole beans or ground coffee, but if you’re not sure if your friend has a coffee grinder, either pick one up at the same time (2 of the 3 merchants we recommend sell them) or go with ground coffee beans. Most people like the amount of caffeine in espresso (myself included) and not just the taste. But for those of us who can’t have too much caffeine for health reasons, you can also get decaffeinated espresso.
You can also purchase espresso pods. Before doing so though, carefully check if your machine will accept espresso pods. What is a pod you ask? It looks almost identical to a tea bag, perhaps slightly larger and acts in the same way as a teabag. It’s mess-free, unlike using a filter and loose coffee and ensures the same great taste for every cup. It’s much easier to use, but also slightly more expensive.
Whatever you choose, have fun with it. There are so many brands to choose from, you might want to try them all to find the perfect coffee for you. Happy shopping!
About the author:
Tara Pearce is the webmaster and author of all content at www.gourmet-food-gifts.comIf you need a great gift that anyone would love, visit our site for some of the yummiest treats you'll ever find!
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Here’s a little bit of information on what you can expect to find. There are quite a few choices when it comes to espresso. You can buy whole beans or ground coffee, but if you’re not sure if your friend has a coffee grinder, either pick one up at the same time (2 of the 3 merchants we recommend sell them) or go with ground coffee beans. Most people like the amount of caffeine in espresso (myself included) and not just the taste. But for those of us who can’t have too much caffeine for health reasons, you can also get decaffeinated espresso.
You can also purchase espresso pods. Before doing so though, carefully check if your machine will accept espresso pods. What is a pod you ask? It looks almost identical to a tea bag, perhaps slightly larger and acts in the same way as a teabag. It’s mess-free, unlike using a filter and loose coffee and ensures the same great taste for every cup. It’s much easier to use, but also slightly more expensive.
Whatever you choose, have fun with it. There are so many brands to choose from, you might want to try them all to find the perfect coffee for you. Happy shopping!
About the author:
Tara Pearce is the webmaster and author of all content at www.gourmet-food-gifts.comIf you need a great gift that anyone would love, visit our site for some of the yummiest treats you'll ever find!
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Friday, December 22, 2006
Oranges, Tangerines And Grapefruit, Oh My!
Do you know an espresso drinker that you want to get a gift for? Perhaps you’d like to get yourself some gourmet espresso. Well, buying gourmet espresso coffee gifts is easier than ever. With more and more stores online selling gourmet espresso at fantastic prices with cheap shipping, everyone can afford it now. We recommend 3 of the best merchants online on our Coffee and Tea Gifts page (http://www.gourmet-food-gifts.com/coffee-and-tea-gifts.htm), you just need to scroll to the bottom and start shopping.
Here’s a little bit of information on what you can expect to find. There are quite a few choices when it comes to espresso. You can buy whole beans or ground coffee, but if you’re not sure if your friend has a coffee grinder, either pick one up at the same time (2 of the 3 merchants we recommend sell them) or go with ground coffee beans. Most people like the amount of caffeine in espresso (myself included) and not just the taste. But for those of us who can’t have too much caffeine for health reasons, you can also get decaffeinated espresso.
You can also purchase espresso pods. Before doing so though, carefully check if your machine will accept espresso pods. What is a pod you ask? It looks almost identical to a tea bag, perhaps slightly larger and acts in the same way as a teabag. It’s mess-free, unlike using a filter and loose coffee and ensures the same great taste for every cup. It’s much easier to use, but also slightly more expensive.
Whatever you choose, have fun with it. There are so many brands to choose from, you might want to try them all to find the perfect coffee for you. Happy shopping!
About the author:
Tara Pearce is the webmaster and author of all content at www.gourmet-food-gifts.comIf you need a great gift that anyone would love, visit our site for some of the yummiest treats you'll ever find!
Circulated by Article Emporium
Here’s a little bit of information on what you can expect to find. There are quite a few choices when it comes to espresso. You can buy whole beans or ground coffee, but if you’re not sure if your friend has a coffee grinder, either pick one up at the same time (2 of the 3 merchants we recommend sell them) or go with ground coffee beans. Most people like the amount of caffeine in espresso (myself included) and not just the taste. But for those of us who can’t have too much caffeine for health reasons, you can also get decaffeinated espresso.
You can also purchase espresso pods. Before doing so though, carefully check if your machine will accept espresso pods. What is a pod you ask? It looks almost identical to a tea bag, perhaps slightly larger and acts in the same way as a teabag. It’s mess-free, unlike using a filter and loose coffee and ensures the same great taste for every cup. It’s much easier to use, but also slightly more expensive.
Whatever you choose, have fun with it. There are so many brands to choose from, you might want to try them all to find the perfect coffee for you. Happy shopping!
About the author:
Tara Pearce is the webmaster and author of all content at www.gourmet-food-gifts.comIf you need a great gift that anyone would love, visit our site for some of the yummiest treats you'll ever find!
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Friday, November 10, 2006
Espresso Makers: Depending on Your Need, There's an Espresso Maker for You
Since Starbucks first went International in the early 1990s, espresso has been the number-one item on the minds of those who need a quick pick-me-up to get their day started. It started out as a fad, but with the onslaught of Friends on NBC in 1994 and Starbucks reproducing like rabbits throughout the last decade of the 20th Century, it has morphed into a worldwide phenomenon.
But what is espresso exactly. To put it in the simplest terms, espresso is coffee's more aggressive and strong willed little brother. Espresso is caffeine's answer to a shot of whisky. Just as addictive in some cases, but will not get you thrown in jail.
Espresso is made by filtering 1.5 to 2 ounces of water through tightly ground, espresso coffee, roughly the caffeine equivalent of four cups of coffee. If everything goes according to plan, what you get is 2 ounces of compressed caffeine with a small layer of foam on the top. The resulting concoction looks like a dark German beer with a head…only a lot smaller.
But how do you make espresso? Is it as easy as Starbucks would have you believe? In a word…yes. So where do you start? Again, the answer is simple…right here. There are five basic types of espresso machines. Let's take a quick look:
Stovetop espresso makers are popular with hikers and tourists because they do not require electricity. But since the stovetop espresso maker is usually the "one-cup" variety, you won't get the creamy foam layer top. What you will get though is a very concentrated shot of espresso.
Steam powered espresso makers work a lot like the stovetop variety but is fashioned more like the standard pump driven espresso makers. Still convenient for tourists and hikers, the steam powered espresso maker is not as popular with this crowd because of its bulky size.
The piston driven espresso maker is the grandfather of all espresso makers and the reason most espresso comes with a foamy top. Invented in 1938 by Achille Gaggia, the piston driven maker is still a good way to make espresso, though not often used. This kind of of espresso maker is sold as an antique as often as it is the caffeine junkie's primary maker.
Pump driven espresso makers are the offshoot of the piston driven variety and the most popular maker in commercial settings. Usually hooked up directly to the building's plumbing, pump driven makers heat the water as it is filtered through the coffee and uses a built in shot timer to help insure every shot of espresso is exactly the same.
Automatic espresso makers are becoming increasingly popular because the machine does almost everything for you. Automatic machines consistently produce the same espresso shot every time and require less fine-tuning than commercial makers. In addition, this expensive but consistent alternative to your daily trek to the corner coffe house does everything from grinding the beans to disposing of the spent grounds. The only thing the user has to do is turn on the machine.
Now that you know how to make espresso, how do you decide what your favorite concoction is? After all Starbucks has more varieties of espresso than Baskin Robbins does ice cream. You do not want to make a fool of yourself when you when you are late for work and don't have time to make your morning wake-me-up at home. Yo need to feel confident and proud when you walk up to the conter and ask for:
ESPRESSO - For those who prefer the simple things in life, a single shot of espresso, no foam, is probably best.
ESRESSO DOPIO – Or a double espresso is for those days when you just cannot wake up.
If you are feeling a need for some balance in your life, try an ESPRESSO MACCHIATO (a single or double shot of espresso with a whipped cream top).
For those sweet and sour days, try an ESPRESSO ROMANO, a single shot of espresso topped with a sliced lemon peel.
For amateur espresso drinkers who prefer a foamier, creamier, more chocolaty taste than a straight shot of espresso, CAPPUCCINO, CAFÉ LATTE and MOCHA CAPPUCCINO is probably the safest bet.
So now that you know everything there is to know about espresso and why there seems to be a Starbucks on every corner of every city in every state in every country in the world, you can decide whether you want to join in on this worldwide phenomenon. But beware...if you decide not to join the crowd on this one, you will likely be left behind. A caffeine-powered work force is what made the world what it is today.
About the author:
Allen Shaw is a successful author who provides information on espresso makers for A1 Coffee Makers. "I am the news director at USA News Network and have been working as freelance writer for 2 years. I've been published in a few magazines, newspapers and websites and my specialty up to this point has been movie and music reviews."
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But what is espresso exactly. To put it in the simplest terms, espresso is coffee's more aggressive and strong willed little brother. Espresso is caffeine's answer to a shot of whisky. Just as addictive in some cases, but will not get you thrown in jail.
Espresso is made by filtering 1.5 to 2 ounces of water through tightly ground, espresso coffee, roughly the caffeine equivalent of four cups of coffee. If everything goes according to plan, what you get is 2 ounces of compressed caffeine with a small layer of foam on the top. The resulting concoction looks like a dark German beer with a head…only a lot smaller.
But how do you make espresso? Is it as easy as Starbucks would have you believe? In a word…yes. So where do you start? Again, the answer is simple…right here. There are five basic types of espresso machines. Let's take a quick look:
Stovetop espresso makers are popular with hikers and tourists because they do not require electricity. But since the stovetop espresso maker is usually the "one-cup" variety, you won't get the creamy foam layer top. What you will get though is a very concentrated shot of espresso.
Steam powered espresso makers work a lot like the stovetop variety but is fashioned more like the standard pump driven espresso makers. Still convenient for tourists and hikers, the steam powered espresso maker is not as popular with this crowd because of its bulky size.
The piston driven espresso maker is the grandfather of all espresso makers and the reason most espresso comes with a foamy top. Invented in 1938 by Achille Gaggia, the piston driven maker is still a good way to make espresso, though not often used. This kind of of espresso maker is sold as an antique as often as it is the caffeine junkie's primary maker.
Pump driven espresso makers are the offshoot of the piston driven variety and the most popular maker in commercial settings. Usually hooked up directly to the building's plumbing, pump driven makers heat the water as it is filtered through the coffee and uses a built in shot timer to help insure every shot of espresso is exactly the same.
Automatic espresso makers are becoming increasingly popular because the machine does almost everything for you. Automatic machines consistently produce the same espresso shot every time and require less fine-tuning than commercial makers. In addition, this expensive but consistent alternative to your daily trek to the corner coffe house does everything from grinding the beans to disposing of the spent grounds. The only thing the user has to do is turn on the machine.
Now that you know how to make espresso, how do you decide what your favorite concoction is? After all Starbucks has more varieties of espresso than Baskin Robbins does ice cream. You do not want to make a fool of yourself when you when you are late for work and don't have time to make your morning wake-me-up at home. Yo need to feel confident and proud when you walk up to the conter and ask for:
ESPRESSO - For those who prefer the simple things in life, a single shot of espresso, no foam, is probably best.
ESRESSO DOPIO – Or a double espresso is for those days when you just cannot wake up.
If you are feeling a need for some balance in your life, try an ESPRESSO MACCHIATO (a single or double shot of espresso with a whipped cream top).
For those sweet and sour days, try an ESPRESSO ROMANO, a single shot of espresso topped with a sliced lemon peel.
For amateur espresso drinkers who prefer a foamier, creamier, more chocolaty taste than a straight shot of espresso, CAPPUCCINO, CAFÉ LATTE and MOCHA CAPPUCCINO is probably the safest bet.
So now that you know everything there is to know about espresso and why there seems to be a Starbucks on every corner of every city in every state in every country in the world, you can decide whether you want to join in on this worldwide phenomenon. But beware...if you decide not to join the crowd on this one, you will likely be left behind. A caffeine-powered work force is what made the world what it is today.
About the author:
Allen Shaw is a successful author who provides information on espresso makers for A1 Coffee Makers. "I am the news director at USA News Network and have been working as freelance writer for 2 years. I've been published in a few magazines, newspapers and websites and my specialty up to this point has been movie and music reviews."
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Friday, November 03, 2006
The History of Coffee
Who would have thought that a berry that was discovered by a herd of goats would be the single most important ingredient in the world’s most popular drink? Legend has it that back in 850AD, a goat herder noticed his herd was full of energy and eating berries he had never noticed. Since the goats seemed to have such a reaction, the herder decided to give it a try! The berries also gave him a burst of energy and he began to feel very happy. Thus, the beginning of the journey for what is now known as coffee!
Actually, the story of the goat herder isn’t the only legend surrounding this discovery. It is also said that an Arabian man was banished to the deserts with his followers to die of starvation. His men became very desperate for nourishment and before long, they were boiling and eating the product of an unknown tree. The broth that was produced by this unknown substance saved the lives of the men! In the nearest town, Mocha, many took their survival to be a religious sign. Because of the discovery, the drink was then named Mocha.
No matter which story you gravitate to, the bottom line is the same: the berries (actually, the seed of the berry) gave energy and zest to all that would consume it! From it’s earliest beginnings, coffee was thought of as a delicacy and any recipes floating around were considered to be a closely guarded secret!
As time passed, the very first coffee trees were harvested around 1100, in the Arabian Peninsula. The coffee drink became a staple of many early civilizations. In the year 1453, There was a law in Turkey that said that a woman could divorce her husband if he didn’t supply her with a daily supply of coffee!
The very first known coffee shop was established in Constantinople around the year of 1475 and since that initial introduction to the general public, coffee has pretty much taken over the world! Between 1600-1700, there were many advancements, including the world’s first coffee house and the beginnings of commercial production (made by the Dutch). By the middle 1700’s, there were about 2000 coffee shops in Venice, alone!
The first prototype of an espresso machine (made in Italy) was unveiled in the early 1800’s. In the early 1900’s, the first drip coffee machine was invented, making the coffee making process a little less daunting! The automatic espresso maker began its journey in the 1930’s.
By the late 1900’s, coffee became the most popular beverage in the world! The coffee is harvested in many countries, including: Africa, Ethiopia, Brazil, North America, Italy and even Turkey. This kind of crop can also be easily grown and exported by many third world countries, as well. Made to tempt even the pickiest palate, coffee has evolved to include hundreds of flavors and varying grades and prices.
About the author:
C V is an author, providing info on all types of coffee machines, coffee gift baskets, personalized coffee mugs and the best gourmet coffee . Find coffee maker reviews and ratings . http://www.coffee-makers-n-espresso-machines.com
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Actually, the story of the goat herder isn’t the only legend surrounding this discovery. It is also said that an Arabian man was banished to the deserts with his followers to die of starvation. His men became very desperate for nourishment and before long, they were boiling and eating the product of an unknown tree. The broth that was produced by this unknown substance saved the lives of the men! In the nearest town, Mocha, many took their survival to be a religious sign. Because of the discovery, the drink was then named Mocha.
No matter which story you gravitate to, the bottom line is the same: the berries (actually, the seed of the berry) gave energy and zest to all that would consume it! From it’s earliest beginnings, coffee was thought of as a delicacy and any recipes floating around were considered to be a closely guarded secret!
As time passed, the very first coffee trees were harvested around 1100, in the Arabian Peninsula. The coffee drink became a staple of many early civilizations. In the year 1453, There was a law in Turkey that said that a woman could divorce her husband if he didn’t supply her with a daily supply of coffee!
The very first known coffee shop was established in Constantinople around the year of 1475 and since that initial introduction to the general public, coffee has pretty much taken over the world! Between 1600-1700, there were many advancements, including the world’s first coffee house and the beginnings of commercial production (made by the Dutch). By the middle 1700’s, there were about 2000 coffee shops in Venice, alone!
The first prototype of an espresso machine (made in Italy) was unveiled in the early 1800’s. In the early 1900’s, the first drip coffee machine was invented, making the coffee making process a little less daunting! The automatic espresso maker began its journey in the 1930’s.
By the late 1900’s, coffee became the most popular beverage in the world! The coffee is harvested in many countries, including: Africa, Ethiopia, Brazil, North America, Italy and even Turkey. This kind of crop can also be easily grown and exported by many third world countries, as well. Made to tempt even the pickiest palate, coffee has evolved to include hundreds of flavors and varying grades and prices.
About the author:
C V is an author, providing info on all types of coffee machines, coffee gift baskets, personalized coffee mugs and the best gourmet coffee . Find coffee maker reviews and ratings . http://www.coffee-makers-n-espresso-machines.com
Circulated by Article Emporium
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