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Now in: Dr. Coffee's News Dr. Coffee's News
September 20, 2007
Hans Zevenhek, cupper for Smit & Dorlas Netherlands, was selected to serve on the prestigious 2007 Cup of Excellence Jury, Nicaragua. Zevenhek is amongst a panel of peers representing a select group of international and national cuppers. The Cup of Excellence is a rigorous and exacting competition that selects the very best coffee produced in that country for that particular year. These winning coffees are cupped at least five different times during the competition. The final winners are awarded the prestigious Cup of Excellence® and sold to the highest bidder during an internet auction. With more than 15 delectable Smit & Dorlas coffee blends to his credit, Zevenhek is an admirable man for many reasons. His body of knowledge is paired with his deep understanding and respect for the farmers, the land, and the entire process of coffee-making. Zevenhek has also distinguished himself by travelling the world many times over, and his willingness to share his knowledge to educate and advise others is enhanced by his passion and enthusiasm for all things coffee. Upon meeting Zevenhek, Dr. Coffee was struck by his humble confidence, warmth, and wisdom. Congratulations, Hans, for this well-deserved recognition of your expertise. "Cupping" is one of the coffee-tasting techniques used by a cupper to evaluate coffee aroma and the flavor profile of a coffee. To understand the minor differences between coffee growing regions, it is important to taste coffee from around the world side-by-side. Cupping is also used to evaluate a defective coffee or to create coffee blends. Watch for more information soon September 15, 2007
We are proud to announce Smit & Dorlas coffee was reviewed online in August of 2007 (www.coffeereview.com) We are so pleased and proud to be in the mix with companies like Peet's, Starbucks and Seattle's Best. Thank you to editor Kenneth Davids who did the blind taste-test and wrote the review. We garnered an Outstanding Rating at 93 points and just want to take a moment to celebrate over a cup of coffee, and, well, frankly, to brag. Yippee! Okay. That's enough. The reviews are below: SMIT & DORLAS Espresso Originale Mijdrecht, The Netherlands Reviewed: August 2007 Overall Rating: 93 points Aroma: 9 Body: 9 Flavor: 8 Aftertaste: 8 With Milk: 8 Roast (Agtron): Medium-Light (57/73)
Blind Assessment: Rich, sweet, deep-toned aroma with milk chocolate, honey, caramel, and a touch of flowers. In the small cup full body with a fine, honeyed mouthfeel and a deep, roundly sweet structure with gently tart, cedar-toned fruit and continued hints of flowers. In the sweet, slightly heavy finish the fruit turns toward a minty chocolate. Blooms in milk with a rich, raisiny chocolate somewhere between milk and semi-sweet.
Who Should Drink It: A versatile espresso: lively and powerfully resonant as a straight shot and richly chocolaty in milk.
**Compare to Starbucks Espresso product, which garnered an Overall Rating of 85 points. Also, it is important to note that while some of Starbucks specialty coffees ranked higher, but those are limited production coffees, not their mass production coffee.**
STARBUCKS Espresso Seattle, Washington Reviewed: August 2007 Overall Rating: 85 points Aroma: 8 Body: 7 Flavor: 7 Aftertaste: 6 With Milk: 7 Roast (Agtron): Very-Dark (28/32) Blind Assessment: Toast and banana-like fruit notes dominate in the aroma, hinting at a roasty chocolate. In the small cup medium-bodied but leanish and a bit astringent in mouthfeel, sharp in structure with dominating cedar notes and continued hints of a banana-like fruit and chocolate. Rich and rather sweet in the short finish, heavily astringent in the long. Simple but solid presence in milk with the muted fruit modestly blooming as semi-sweet chocolate. Who should drink it: I suppose those multitudes that drink it every day. Stranded aficionados could do worse. September 5, 2007
The very same gourmet coffee you purchase here to enjoy and serve to your guests is now being served to the discerning guests staying at Aruba's Occidental Grand Hotel. This premiere resort is renowned for all-inclusive packages, which include meals and beverages. Because of its gourmet-quality products, Smit and Dorlas successfully landed the coveted spot as the exclusive provider of hot beverages to the Occidental Grand. Smit and Dorlas has installed the coffee machines on the property, and provided training and technical support to the food and beverage staff. Guests at the hotel will be able to indulge in premium Espresso, Cappuccino, Gourmet Coffee, French Vanilla and Hot Chocolate products, as well as tea selections. Congratulations to Smit and Dorlas Caribbean in partnership with the Netherland Antilles branch, on landing this prestigious placement of world-class products. August 30, 2007
African Coffee Berries Put Spring In Goats Step(800 A.D.)
Kaldi, the legendary Ethiopian goatherd, noticed his flock dancing from one coffee shrub to another, munching on the cherry-red berries containing the beans. Kaldi tried some, and shortly after was himself energized and jumping around with his goats. A monk, inspired by Kaldi's stamina, gathered some of the berries and gave them to his brethren. Oddly enough, that very evening they were mysteriously alert and available to divine inspiration. Africans at that time consumed protein-rich coffee mixed with animal fat for energy and imbibed wine made from smashed coffee berries. Coffee later traversed the Red Sea and found its way to Arabia.
Arabian Brew(1000 to 1600)
In Arabia, roasted beans were first brewed around A.D. 1000. By the 13th century Muslims were drinking coffee religiously. The brew drove dervishes, kept worshippers alert, and splashed over into secular life. Wherever Islam went, coffee went--North Africa, the eastern Mediterranean, and India. It is thought that for 600 years, no coffee seed sprouted outside Africa or Arabia, because Arabians made export beans infertile by parching or boiling them--thus keeping their prized export highly valuable. Then, in the early 1600s, an Indian smuggler named Baba Budan (according to the story) left Mecca with fertile seeds strapped to his belly. Those seeds were planted, bore fruit, and spawned such growth in the coffee business that it would soon reach Europe’s colonies...
Europe Buzzing (1615 to 1700)
A Venice merchant introduced Europe to coffee in 1615. Soon after, all of Europe wanted to get their hands on means by which to produce coffee. In 1616, the Dutch spirited a coffee plant into Europe, and in the late 1600's founded the first European-owned coffee estate, on colonial Java, (part of Indonesia now.) Soon, nearby islands were producing plants. Amsterdam began bestowing coffee trees on aristocrats around Europe--piquing the interest and desire in other countries to make coffee their own.
Stolen Treat for Martinique(Circa 1714 to 1720)
Louis XIV, the King of France, received one such special gift from the Dutch, coffee tree for the Royal Botanical Garden in Paris, the Jardin des Plantes. Gabriel Mathieu de Clieu, was in Paris several years later, on leave from the island of Martinique, where he served as a naval officer. Martinique, a French colony located in the Caribbean, was temperate and not unlike the island of Java. De Clieu requested clippings from his king’s tree, with the hopes of turning Martinique into a coffee plantation. Permission was denied. Not to be deterred, de Clieu raided the Jardin des Plantes late one night, and grabbed a sprout from the tree. Mission accomplished, de Clieu sailed for Martinique.
Full of Beans (Circa 1720 to 1770)
Under armed guard, the sprout grew strong in Martinique, yielding an extended family of approximately 18 million trees in 50 years or so. Its offspring would supply Latin America, bringing coffee to the masses...
Flourishing Brazilian Coffee Market(Circa 1727 to 1800)
Brazilian government wants in on the coffee market but needs to smuggle the seeds…but from where? French Guiana, ripe with coffee plants is the backdrop for romance and espionage. The smooth and debonair Brazilian Lt. Col. Francisco de melo Palheta romances the wife of Guiana's governor--and she shows her gratitude by giving him a bouquet of flowers at a state farewell dinner containing coffee seedlings. By 1800, from these licentious gifts sprout the world’s greatest coffee empire. Brazil brings coffee to the masses and the love affair for coffee grows world-wide.
The Skinny on Coffee That's Easy to Swallow
August 22, 2007
People watching their weight have no doubt been following the recent articles with regard to health and weight consequences from consuming diet vs. regular soft drinks. The headlines, it turned out, were somewhat misleading and the results were inconclusive. It was thought that consumers who drink regular or diet soda probably had unhealthy eating habits, which contributed to weight gain around the mid-section of the body. Additionally, these soda drinkers were at a 50% higher risk of developing Metabolic Syndrome symptoms, which may include high blood pressure, and decreased levels of "good" cholesterol. The simple fact is that one mug (270 ml) of black coffee brewed at home has 5 calories. It also has 0 fat, 0 sodium and 0 carbohydrates. It is also rich in antioxidants, which are effective in guarding against heart disease, cancer, cataracts, and other conditions associated with aging. Certainly, the "extras" you put in your cup-o-joe can increase the calorie count. But not by much. Dieters, don't panic over those extra calories in your coffee beverage--just to put things into perspective, there are 140 calories and 39 grams of (bad) carbs in a single can of Coke. Also, adding milk or milk products does not in any way reduce the antioxidant potency. The benefits of drinking coffee are highest when consumed within 20 minutes after brewing. Coffee, Black 1 mug/270ml 5.4 calories Coffee, Iced, Tall, Starbucks 1 tall/354ml 4.0 Calories
Drinking Coffee Reduces Risk of Gout
August 15, 2007
It was reported in Arthritis & Rheumatism (June 2007) that there is a strong link between drinking coffee and a reduced risk of gout in men over 40. It is thought that coffee consumption may lower uric acid levels in the blood, the leading cause of gout. The results of the 12-year study are based on 45,869 male participants, aged 40-76 in 1986. These participants were primarily white (91%) and in medical fields: dentists, optometrists, osteopaths, pharmacists, podiatrists, and veterinarians. These men had no history of gout at the start of the study. Validated questionnaires were used to measure the intake of coffee, decaffeinated coffee, tea, and total caffeine every 4 years for 12 years for each of the subjects. After 12 years, there were 757 confirmed cases of gout, (a supplementary questionnaire was used to determine whether participants met the American College of Rheumatology survey criteria for gout,) and the results suggest that those who consumed coffee on a long-term basis were at a lower risk for developing the condition. It is important to note that there may be other lifestyle or diet factors that influenced gout risk, and that this study was self-monitoring and limited to a narrow spectrum of the population. It has also been suggested that the antioxidants in coffee and tea may contribute in part to the lower incidence of gout in this study group. August 1, 2007 It was reported that Starbucks will be increasing their prices due to fuel/transportation costs, and increases in pricing on dairy products.
Come July 31st, it will cost nine cents more for those who need their Starbucks fix.
It might sound like bitter beans, but one cannot help but gripe a little about Starbucks anticipated price hike.
Did you know that it costs about $.30 a cup to brew S & D Arabica beans at home?
A 2.2 pound bag of Smit & Dorlas beans will yield 75-80 six ounce cups of drip coffee.
Now, let's just assume that initially, it costs about the same for Starbucks to make your cup of coffee.
Add in costs for the special syrups, the dairy products, the paper cup, the transportation, store overhead, labor, etc.
That's a lot of extra expense, and it is reflected in the $3.00-$5.00 it will cost you for one of Starbucks coffee beverages.
But even taking into account all their overhead and operating expenses--at Starbucks current prices-- profits recently rose 1.6% to $28.14 a share,
and they continue to open stores world-wide.
Guess they really need the extra money. 2 Cups of Coffee a Day Helps To Keep Liver Disease Away?
July 23, 2007 Over the past few years, there has been an increase in evidence that coffee consumption may decrease the risk of health problems in the liver, primarily: cirrhosis, cancer, and liver disease. Cirrhosis is usually caused by scarring of the liver tissue, which causes a build up of fatty tissue that affects its ability to process toxins. Often, this is due to excessive alcohol consumption or Hepatitis B or C. Additionally, a build-up of certain medications may adversely affect liver function. In June, 2006 Kaiser Permanente Medical Care released research from a new study that found a 22% decrease in the incidence of cirrhosis (due to alcohol consumption) for those who drank one cup of coffee per day. (Read Archives of Internal Medicine, June 12, 2006) In July, 2007 Tribune Business News posted the following good news: Researchers have found that people who drink 1 to 2 cups of caffeinated coffee daily have half the liver cancer risk of those who never drink coffee. Some theorize the antioxidants in coffee have a protective effect. This is in alignment with a study conducted in Norway, where 214 cases of liver cancer were found in coffee-drinkers, versus 547 cases in non-coffee drinkers (per 100,000 people). It is important to note that it is not the caffeine in coffee that is thought to be helpful (tea has caffeine as well) rather, there is something in the chemical makeup of coffee that is beneficial. Another study published in the American Gastroenterological Association magazine (2005) addressed the relationship between coffee and liver disease in the United States. These findings indicated that by drinking more than two cups of coffee per day, it may be possible to reduce the risk for chronic liver disease. This preventative measure seemed most affective in those who were overweight, diabetic, or who had a high alcohol intake. This study followed subjects for approximately 19 years, and found that of the 9,859 participants--those who drank more than two cups of coffee per day lowered their risk of developing chronic liver disease.
July 18, 2007 You may have noticed that many coffee shops and supermarkets are carrying coffee products lauded as "Gourmet." What, exactly, does the label "Gourmet" mean in the coffee world? The answer is somewhat complicated. A Gourmet coffee is classified by several sets of criteria including: · Quality of the Bean · Cultivating, Picking, Processing · Roasting · Blending · Freshness Just as wine deemed "fine" varies from year to year, country to country and region to region, so it is with identifying gourmet coffee. The one unwavering characteristic of Gourmet coffee is that it is made from the best beans each coffee-producing country is able to offer. The best are the Arabica beans, harvested from plants that grow at altitudes above 3,000 feet. Grown between the Tropics of Cancer and Capricorn in tropical or subtropical conditions, this high altitude produces premium beans--which are graded by density. The higher the altitude, the higher the density and the more prized the product. High-density beans make the most flavorful cup and merit the well-deserved "Gourmet" label. Connoisseur-worthy coffees are often planted in the shade.Cultivating shade-grown plants yields a smaller crop, but makes for a much better tasting coffee that matches the standards of what constitutes a gourmet coffee.The shade slows the maturation of the coffee plant, which allows the coffee bean to fully develop--resulting in more natural sugar, better flavor, and less caffeine. Next, these top-quality grown coffee beans are carefully picked by hand, processed, and sorted so the premium beans are selected--in the country in which they are grown. These beans are then roasted to perfection--once they arrive in the country that is importing the beans. The roasting process greatly impacts the taste of coffee. The degree of roasting required for a specific coffee bean will depend on the coffee bean's country of origin and its optimal flavor characteristics. Certain types of beans need to be roasted to a light brown color to release the flavor characteristics that make it gourmet. Another type of Gourmet coffee bean may need a different roasting process in order to qualify as truly Gourmet. It is important to note that the specific blend of beans also can determine if a coffee may be termed gourmet. Unfortunately, many companies attempt to increase their profits by blending the fine Arabica beans with lesser beans, which dilutes the quality of the coffee. Gourmet coffee is usually made up of unblended, upper-altitude grown Arabica beans. The final gourmet criterion is the freshness of the coffee.It is highly recommended that gourmet coffee is stored and sold in oxygen-proof bags. Try to purchase whole bean gourmet coffee that can be ground just before you brew it. Roasting coffee beans is fundamental to releasing the desired flavor characteristics of the coffee beans, but it also begins the oxidization process. Once a coffee bean is roasted, volatile oils contained within the bean become vulnerable to oxidizing, which will damage the quality of the bean and the flavor will change. Smit and Dorlas products meet and exceed the rigorous standards required in order to earn the distinctive Gourmet Coffee label. Producing a premium coffee means paying attention to every detail—In addition our coffee costs about 30 cents per cup. What a bargain when compared to other brands. The highest quality coffee at the most reasonable price.
*Smit and Dorlas is made of only the finest Arabica beans. Please contact us to discuss introducing our line of premium coffee to your local restaurant, resort or retail store.
Protection Against Colon Cancer? July 9,2007 A highly active anticancer compound has been identified in coffee. Phase II enzymes, thought to protect against colon cancer, occur when coffee beans are roasted, releasing Methylpyridinium, a chemical that stimulates the production of these special enzymes. A preliminary study conducted on rats revealed in blood tests that rats fed a coffee extract had a 24 to 40 percent increase in phase II enzyme activity compared to control animals (8 fed normal diets, 8 with diets including pure Methylpyridinium, 8 with diets including the coffee). Scientists don't know yet the quantities of coffee needed to obtain these preventative benefits, but have determined that medium roasted coffees have far less of the anticancer compound than espresso beverages. Additional tests need to be conducted to determine whether methylpyridinium is an effective cancer fighter in humans and whether it has any side effects. Thus far, it has been shown to increase Phase II enzymes in human intestinal cells, only. Eventually, it is thought a Methylpyridinium pill will be created to aid in fighting colon cancer. Meanwhile, enjoy the benefits of a strong cup of coffee--you may just be enjoying the latest (and tastiest) delivery system available to ensure a healthy colon! Upscale Hotels Compelled To Provide Guests With Upscale Coffee June 23, 2007 Coffee lovers rejoice! There is a new trend in coffee, and it's coming to a hotel near you. That's right--at many upscale hotels, you will no longer need to leave your hotel, or perhaps even your hotel room, to find a top-notch cup of coffee. With profit margins on premium coffee sales through the roof, many hotel chains across the country are rejoicing as well. The SCAA (Specialty Coffee Association of America) reports an increase in the sales of specialty coffee by retailers by 47% since 2001. The demand for better brews has lead to the upswing in sales with more hotels purchasing from retailers of Arabica* beans. By offering a premium coffee, hotels are able to charge a substantially larger fee on coffee service--and meeting planners are inclined to select the premium choice to provide their clients with a superior cup of coffee. Good coffee is a detail that is no longer overlooked. Hotels understand that the difference between an average cup of Joe and a really fine cup of coffee is substantial, and discerning guests know the difference. Outstanding coffee is considered an indispensable amenity, and to meet that need, a number of hotels across the country are placing high-quality coffee shops and barista bars in their lobbies. Guest rooms are being furnished with the latest, state-of-the-art coffee makers, along with stylish specialty ground coffee. At some hotels, guests can make one cup at a time, with the option of brewing coffee directly into a paper to-go cup. Omni, Doubletree, Four Points (Sheraton), Westin, Cambria Suites, Hilton, Marriott, Hyatt Place, Le Meridian and Holiday Inn are all leading the trend in providing easily accessible, superior coffee to their guests. A cup of coffee might seem like a small thing--but when a guest gets that early morning wake-up call, and can avoid stumbling around in a city he doesn't know to locate an aromatic and flavorful cup--it can become a big thing. And at 6:00 a.m., it can seem like the only thing. *Smit and Dorlas is made of only the finest Arabica beans. Please contact us to discuss introducing our line of premium coffee to your Hotel or Bed & Breakfast! |
