December 11, 2009 - You may want to pass on that Vodka/Red Bull cocktail the next time your at the bar....and trying to get sober by drinking coffee after a long night partying, well - that may actually be doing you more harm than good.

According to researchers at Temple University in Pennsylvania, the combination of caffeine and alcohol may actually decrease cognitive and reflex skills. The FDA is currently looking into the validity of this study and reconsider allowing the addition of caffeine to alcohol based drinks.

December 1, 2009  - One of the most commonly asked question we receive is: "is it true that espresso coffee has more caffeine than regular drip coffee? "

Ask almost anyone and they will invariably say that espresso has more caffeine than regular coffee. I mean it makes perfect sense, what else would explain that caffeine buzz we get when we down a shot of Starbucks espresso in the morning?

Interesting, but is this correct? Well that depends on your perspective...read more below.

Nov 15, 2009 - For those specializing in the sale of decaffeinated coffee know that within certain circles
of the specialty coffee world, its almost taboo to mention this subject. But we believe that this market holds significant growth as baby boomers enter more advanced years.

Read our July 2009 "Updates in the Decaf Market" which was recently picked up by Entrepreneur Magazine discussing the outlook this market. Read more below...

September 11, 2009 - We've all heard about the beneficial effects in drinking coffee and its ability to prevent the onset of numerous diseases.But what exactly is it in coffee that provides us with these beneficial effects?

According to researchers chlorogenic acid and the formation of brown-colored melanoidins  is what most responsible for coffee's tremendous "antioxidant capacity".

Although these compounds exist in pre-roasted coffee (ie green coffee), the vast majority are formed during the roasting process. But not all coffee provides the same level of antioxidant capacity - as shown in Fig 1 - those coffee that have been decaffeinated/mild or rendered "soluble" have significantly less antioxidant capacity than regular drip coffee.

Figure 1: Antioxidant Capacity by Coffee Type

Although the terms "strong taste" and "medium' were used in the study, our guess is that this was simply the author's expression of the coffee's concentration and not so much an expression of roast level (ie. strong meaning a coffee with a darker roast)...