Today i made my self a great experiment with my coffee in my cozy time with all my frien. Here's what i am already done to make tasty iced coffee hope this usefull for you.

PERFECT ICED COFFEE just for YOU

Ingredients:

1 shot Stoli Coffee or other coffee vodka.  6 scoops white chocolate vanilla bean or coffee ice cream.  1 shot Stoli Vanilla or other vanilla vodka or gelato.

How to :

Always use cold coffee, unless Serve in a chilled martini glass, shaken or stirred.   Let coffee cool.  Place one scoop of ice cream in 6 chilled otherwise specified.

Hot coffee 6 oz glasses. Pour enough of the cooled coffee into each will melt the ice and make the glass to cover the scoop. Serves 6 drink watery.

enjoy your iced Coffee!!

1. Cardamom-spiced Coffee

Ingredients:
3/4 c Ground Coffee
2 2/3 c Water
Ground Cardamom
1/2 c Sweetened Condensed Milk

How To:
Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Pour into 4 cups. To each serving, add a dash of ground cardamom and about 2 tablespoons of the condensed milk; stir to blend.

2. Chocolate Almond Coffee

Ingredients:
1/3 c Ground coffee
¼ ts Freshly ground nutmeg
½ ts Chocolate extract
½ ts Almond extract
¼ c Toasted almonds, chopped

How To:
Process nutmeg and coffee, add extracts. Process 10 seconds longer. Place in bowl and stir in almonds. Store in refrigerator. Makes 8 six ounce servings. To brew: Place mix in filter of an automatic drip coffee maker. Add 6 cups water and brew.

3.  Chocolate Coffee

Ingredients:
2 tb Instant coffee
1/4 c Sugar
1 ds Salt
1 oz Squares unsweetened chocolate
1 c Water
3 c Milk Whipped cream

How To:
In saucepan combine coffee, sugar, salt, chocolate, and water; stir over low heat until chocolate has melted. Simmer 4 minutes, stirring constantly. Gradually add milk, stirring constantly until heated. When piping hot, remove from heat and beat with rotary beater until mixture is frothy. Pour into cups and sail a dollop of whipped cream on the surface of each. Makes 6 servings.

4. Chocolate Mint Coffee

Ingredients:
1/3 c Ground coffee
1 ts Chocolate extract
1/2 ts Mint extract
1/4 ts Vanilla extract

How To:
Place coffee in a blender or food processor. In a cup, combine extracts. With processor running, add extracts. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator. Yield: mix for eight 6-ounce servings.

5. Chocolate Mint Coffee Float

Ingredients:
1/2 c Hot coffee
2 tb Crème de cacao liqueur
1 Scoop Mint chocolate chip ice cream

How To:
For each serving combine 1/2 cup coffee and 2 tablespoons liqueur. Top with scoop of ice cream.

6.  Coconut Coffee

Ingredients:
2 c Half-and-half
15 oz Can cream of coconut
4 c Hot brewed coffee
Sweetened whipped cream

How To:
Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly. Stir in coffee. Serve with sweetened whipped cream.

7.  Coffee Ice

Ingredients:
2 c Brewed espresso
1/4 c Sugar
1/2 ts Ground cinnamon

How To:
In a saucepan over medium heat, simmer all ingredients just to dissolve. Place mixture in a metal dish, cover and freeze for at least 5 hours, stirring the outer frozen mixture into the centre every half hour, until firm but not solidly frozen. Just before serving, scrape the mixture with a fork to lighten the texture. Makes 4 (1/2 cup) servings.

8.  Coffee Soda

Ingredients:
3 c Chilled double-strength coffee
1 tb Sugar
1 c Half and half
4 Scoops (1 pint) coffee ice cream
3/4 c Chilled club soda Sweetened whipped cream, 4 Maraschino cherries,
Chocolate curls or cocoa, for garnish, optional

How To:
Combine the coffee and sugar blend in the half and half fill 4 soda glasses halfway with the coffee mixture, add a scoop of ice cream and fill the glasses with soda. Garnish as desired with whipped cream, cherries, chocolate curls or cocoa.

9.  Creamy Iced Coffee

Ingredients:
1 c Chilled brewed coffee, made double-strength
2 tb Confectioners' sugar (rounded tablespoons)
3 c Chopped ice

How To:
Combine the coffee, sugar, and ice, and blend until creamy.

10.  Creamy Irish Coffee

Ingredients:
4 c Strong fresh coffee
1/4 c Sugar
1/2 c Irish whiskey
1 c whipping cream
2 tb Sugar
2 tb Irish whiskey

How To:
Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste. Add 1/2 cup Irish Whiskey and heat thoroughly but do not boil. (Scotch, Bourbon or other whiskeys could be used.) Meanwhile whip 1 cup whipping cream until light. Beat in 2 tb each of sugar and Irish whiskey. Pour coffee into mugs or goblets and pipe or spoon flavoured cream on top.

1. Cajun Coffee

Ingredients:
3 c Hot Strong Coffee
6 tb Molasses
6 tb Dark Rum (If Desired) Whipped Cream Nutmeg (Freshly Ground)

How To:
Combine coffee and molasses in a saucepan. Heat, stirring, until molasses is dissolved and coffee is very hot. Do not allow to boil. If desired place 1 Tbls. rum in each mug. Add coffee. Top with whipped cream; sprinkle with nutmeg. Do not stir before drinking.

2. Cappuccino Orange

Ingredients:
1/3 c Powdered non-dairy creamer
1/3 c Sugar
1/4 Dry instant coffee
1 Or 2 orange hard candies (crushed)

How To:
Blend all ingredients together in mixer. Mix 1 Tb with 3/4 cup hot water. Store in airtight jar.

3. Creamy Cappuccino

Ingredients:
1/4 c Instant espresso or instant dark-roast coffee
2 c Boiling water
1/2 c Heavy cream, whipped Cinnamon, nutmeg, or finely shredded orange peel

How To:
Dissolve coffee in boiling water. Pour into small, tall cups filling only about half full. Offer sugar. Now pass whipped cream-- everyone adds a spoonful, dashes It with cinnamon, nutmeg, or orange peel, then folds the cream into coffee.

4. Cappuccino Royale

Ingredients:
1/2 c Half-and-half
1/2 c Freshly brewed espresso
2 tb Brandy
2 tb White rum
2 tb Dark creme de cacao Sugar

How To:
Whisk half-and-half in heavy small saucepan over high heat until frothy, about 3 minutes. Divide espresso coffee between 2 cups. Add half of brandy and creme de cacao to each cup. Re-whisk half-and-half and pour into cups. Sweeten to taste with sugar.

5. Cappuccino Shake

Ingredients:
1 c Skim milk
1 1/2 ts Instant coffee
2 pk artificial sweetener
2 dr Brandy or rum flavouring
1 ds Cinnamon

How To:
In a blender, combine milk, coffee, sweetener and extract. Blend until coffee is dissolved. Serve with a dash of cinnamon. For a hot drink, pour into a mug and heat in a microwave.

1. Cafe Au Cin

Ingredients:
1 c Cold strong French roast coffee
2 tb Granulated sugar
ds Cinnamon
2 oz Tawny port
1/2 ts Grated orange peel

How To:
Combine and mix in a blender at high speed. Pour into chilled wine glasses.

2. Cafe Cappuccino

Ingredients:
1/2 c Instant coffee
3/4 c Sugar
1 c Nonfat dry milk
1/2 ts Dried orange peel

How To:
Crush in mortar and pestle Use 2 T. for each cup of hot water

3. Cafe Cappuccino Mix

Ingredients:
1/2 c Instant coffee
3/4 c Sugar
1 c Nonfat dry milk
1/2 ts Dried orange peel(1 bottle)

How To:
Mash orange peel with a mortar and pestle. Stir ingredients together. Process in a blender until powdered. Use 2 Tablespoons for each cup of hot water. Makes about 2 1/4 cups of mix.

4. Cafe Con Miel

Ingredients:
2 c Prepared coffee, (fresh, instant, or decaf)
1/2 c Milk
4 tb HONEY, more or less to taste
1/8 ts Cinnamon
Dash nutmeg or allspice
Dash vanilla

How To:
Heat ingredients in a saucepan, but do not boil. Stir well to combine. Serve as a light dessert.

5. Cafe De Ola

Ingredients:
8 c Water
2 sm Cinnamon sticks
3 Whole cloves
4 oz Dark brown sugar
1 Square semisweet chocolate or Mexican chocolate
4 oz Ground coffee

How To:
Bring the water to a boil, then add the cinnamon, cloves, sugar, and chocolate. When the liquid comes to a boil again, skim off any foam. Reduce the heat to low and make sure the liquid does not boil. Add the coffee, and let it steep for 5 minutes. Serve the coffee in an earthenware pot with a ladle.

6. Cafe' Mexicano

Ingredients:
1 oz Coffee liqueur
1 ts Chocolate syrup
1 ea Hot coffee
1/2 oz Brandy
1 ea Dash ground cinnamon
1 ea Sweetened whipped cream

How To:
Combine coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill to the top with hot coffee. Top with whipped cream.

7. Cafe Alva Cocoa

Ingredients:
Amaretto coffee beans
1 tb Vanilla extract
1 ts Almond extract
1 ts Cocoa powder
1 ts Sugar

How To:
Brew coffee. Add flavourings, 1 tsp. chocolate and sugar per cup. Garnish with whipped cream, chocolate and red candy sprinkles, and a chocolate- covered strawberry on top.

8. Cafe Royale

Ingredients:
3/4 c Hot Strong Coffee
4 ts Brandy
1 Sugar Cube

How To:
Pour coffee into warmed mug. Float 2 teaspoons brandy on coffee. Put remaining 2 teaspoons brandy into a tablespoon with sugar cube. Warm spoon over hot coffee. With a match, carefully ignite brandy in teaspoon. Slowly lower spoon into coffee to ignite floating brandy. Wait 1 minute after flame has died before drinking.

9. Cafe Vienna Look-alike

Ingredients:
1/2 c Instant coffee
2/3 c Sugar
2/3 c Non-fat dry milk
1/2 ts Cinnamon
1 pn Cloves
1 pn Allspice
1 pn Nutmeg

How To:
Blend in blender until very fine powder. Use 2 teaspoons per cup

10. Caffe Di Cioccolata

Ingredients:
1/4 c Instant espresso
1/4 c Instant cocoa
2 c Boiling water
Whipped cream
Finely shredded orange peel or ground cinnamon

How To:
Combine coffee and cocoa. Add boiling water and stir to dissolve. Pour into demitasse cups. Top each serving with whipped cream and shredded orange peel. Serves 6 to 7.

Need a guide for your extra experiment in serving cup of your coffee..?
Here's coffee Lovers Recipes part 2 that i've compiled again for you guys Have Fun!

1.  Canadian Coffee

Ingredients:
¼ c Maple syrup; pure
½ c Rye whiskey
3 c Coffee; hot, black, double strength
Topping:
¾ c Whipping cream
4 ts Maple syrup; pure

How To:
Topping: Whip cream with maple syrup just up until soft mounds; set aside.
Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour
in coffee to 1 inch of top; spoon topping over coffee.

2.  Alpine Carnival

Ingredients:
2 tb Instant coffee
1 ts Vanilla
2 tb Brown sugar
1 ts Water
1 ½ c Boiling water
½ c Whipping cream, whipped

How To:
Divide instant coffee and vanilla evenly between two Spanish coffee glasses. In a small
heavy saucepan, dissolve sugar in the teaspoon of water. Over medium heat, stir dissolved
sugar until it reaches a full boil. Immediately remove from heat and stir in boiling water.
Divide sugar mixture between coffee glasses and top with a dollop of whipped cream.
Makes 2 x 6 oz servings.

3.  Amaretto Coffee

Ingredients:
1 ½ c Warm Water
1/3 c Amaretto
1 tb Instant Coffee Crystals
Dessert Topping from a pressurized can

How To:
In a 2-cup measure stir together water and instant coffee crystals. Micro-cook uncovered,
on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in
mugs. Top each mug of coffee mixture with some dessert topping.

4.  Amaretto Coffee / Variation

Ingredients:
¾ c Warm water
3 tb Amaretto
1 ½ ts Instant coffee crystals
Dessert topping; * see note

How To:
* Dessert topping should be in a pressurized can.
In a non-metal mug stir together water and instant coffee crystals. Micro-cook, uncovered,
on 100% power about 1 1/2 minutes or just till mixture is steaming hot. Stir in Amaretto.
Top with pressurized dessert topping.

5.  Arabian Coffee

Ingredients:
1/2 litre (about 1 pint) water
3 tablespoons coffee
3 tablespoons (or more) sugar
1/4 teaspoon cinnamon
1/4 teaspoon Cardamom
1 teaspoon vanilla or vanilla sugar

How To:
Mix all ingredients in a saucepan and heat until foam gathers on top. Do not pass through
a filter. Stir it up before you serve it.

6.  Black Forest Coffee

Ingredients:
6 oz Fresh brewed coffee
2 tb Chocolate syrup
1 tb Maraschino cherry juice
Whipped cream
Shaved chocolate/chips
Maraschino cherries

How To:
Combine coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped
cream, chocolate shavings and a cherry.

7. Buttered Rum Coffee

Ingredients:
1/3 c Ground coffee
1/4 ts Freshly ground nutmeg
1 1/4 ts Rum extract
1/8 ts Liquid butter flavouring

How To:
Place coffee and nutmeg in a blender or food processor fitted with a steel blade. In a cup,
combine remaining ingredients. With processor running, add flavorings. Stop processor
and scrape sides of container with a spatula. Process 10 seconds longer. Store in a
refrigerator. Yields: Mix for eight 6-ounce servings

8.  Cafe Au Lait ( Coffee with Milk )

Ingredients:
1 c Milk
1 c Light cream
3 tb Instant coffee
2 c Boiling water

How To:
Over low heat or in double boiler, heat milk and cream till hot. Meanwhile, dissolve coffee
in boiling water. Before serving, beat milk mixture with rotary beater-till foamy. Pour milk
mixture into one warmed pitcher or server, and coffee in another. To serve: Fill cups from
both pitchers at the same time, making the streams meet en route. Makes 6 servings.

9.  Louisiana Cafe Au Lait

Ingredients:
2 c Milk
Sugar
1 c Louisiana coffee with chicory

How To:
Put milk in saucepan; bring to a boil.
Pour hot freshly brewed coffee and milk simultaneously into cups; sweeten with sugar to
taste.

10.  Cafe Au Lait Luzianne

Ingredients:
2 c Milk
1/2 c Heavy cream
6 c Louisiana coffee w/chicory

How To:
Combine milk and cream in saucepan; bring just to a boil (bubbles will form around edge
of pan), then remove from heat.
Pour small amount of coffee in each coffee cup.
Pour remaining coffee and hot milk mixture together until cups are 3/4 full.

NOTE: Skim milk can be substituted for milk and cream for those who are counting calories.

That's a wrap for now, check daily my blog for next update in Coffee Recipes Cheers!

This a few tips to make a Good Cup of Coffee :

Use Only Fresh and Pure Water

Good coffee starts with good water. You can use water from your tap but it should be filtered toEnjoying Gourmet Coffee take out the chlorine and other tastes. Run your faucet for a few seconds to clear out some of the water that has been sitting in the pipes before filling your coffee maker.

Only Use Whole Beans

Whole beans maintain the flavor and richness of coffee longer. Forget about ground coffee. Coffee Gourmet Coffee Beansbegins to deteriorate from the moment coffee is ground. Coffee on grocery and retailer shelves are often stale and lacking flavor but still rate fresh according to their standards. Premium coffee from gourmet coffee retailers like Volcanica Coffee only ship coffee that is freshly roasted.

Store Beans Properly

Always store your premium coffee in an airtight opaque container such as Tupperware, away from heat, moisture and light. If you don’t have an airtight container the next best thing is to seal it in an airtight zip lock bag in the freezer.

Grind to Perfection

Only grind what you will be using immediately. If you use a blade-type grinder, while grinding hold the lid down with one hand and shake it upBurr Coffee Bean Grinder and down. This will yield a more even grind and reduce the amount of powdery grounds which can make coffee bitter. Better yet, invest in a good quality burr-type grinder, available at better kitchenware stores. Gaining in popularity are the new coffee makers that grind your beans automatically then brews your coffee. You'll taste the difference. Visit our this link for more information on grinding coffee beans.

Keep it fresh

Remember, glass carafes and other containers should never be left on the burner for more than 10 minutes. An airtight thermos-type container is the preferred hot storage container and will keep hot coffee fresh considerably longer.

Best Way to Serve Coffee

Everyone has their preference but we have found the best way to enjoy exotic coffee, if you do not enjoy it black, is by adding half & half and raw sugar. If you are watching your calories use Splenda. Sweet & Low and Equal add bitterness which takes away from the rich Volcanica flavor. In place of half & half you may also lighten it up with steamed or warmed whole milk which will add a distinct natural sweetness.

There is no single factor that makes a gourmet coffee, but the right combination of coffee bean, roast, blend, grind, and definitely freshness can make for a very succulent cup of coffee.

The first factor is the bean.  Gourmet coffees are only made from hand-picked Arabica beans.  These coffee beans grow at high altitudes, in rich soil, under shade.  Arabica beans are grown in many parts of the world, but the three main regions they hail from are South and Central America, Africa and Arabia, and the Pacific.  Beans from each of these regions have separate and distinct flavors.

Roasting the coffee bean is a science.  It’s up to the Roast Master of the coffee house to know how to roast the bean to perfection. There are five common types of roasts:  American Roast or Cinnamon Roast; City Roast or Vienna Roast; Full City Roast; French Roast; and Italian Roast.

The American Roast is a very light roast, not used for gourmet beans, only for Robusta beans.  The City Roast is a semi-light roast, the lightest gourmet roast.  The Full City Roast is a dark roast, intended to bring out the full flavor of the bean.  It often has a subtle caramel flavor.  The French Roast is another dark roast.  Some people prefer the slightly burnt flavor of this roast.  The Italian Roast is a very dark roast, even burnt.  The beans come out of this roast dark, shiny and brittle.  Cappuccino and Espresso are made from this roast.

The blend of a gourmet coffee largely depends on personal preference, although there are certain blends that can be used for specific purposes, a low acid bean blend for those with sensitive stomachs, for example.

The three grinds used are fine, medium and coarse.  A coarse grind is best used in a French press.  The fine grind is for espresso and Turkish coffees, leaving the medium grind for use in automatic drip pots.  Weak coffee often means that the beans should have been ground more finely, while bitter coffee may be remedied by a coarser grind.

For a truly gourmet cup of coffee, freshness cannot be underestimated.  When a bag of freshly roasted coffee is open, the beans appear oily.  This oily look is the essential oil of the beans and most of the flavor is in this oil.  The longer the bean is exposed to air or moisture, the more rapidly it will lose this oil and the resulting coffee will taste flat.

While there are many guidelines to aid in selecting gourmet coffee, it is really a matter of personal choice.  Looking over the above mentioned guidelines before shopping for coffee will make selecting a gourmet coffee easier.

1.  Alexander Espresso

Ingredients:

•     1 cup Cold water

•     2 tb Ground espresso coffee

•     ½ Cinnamon stick (3" long)

•     4 ts Crème de Cacao

•     2 ts Brandy

•     2 tb Whipping cream, chilled

•   Grated semisweet chocolate to garnish

How To:

Break out your espresso machine for this one or just make really strong coffee with a small amount of water.  Break cinnamon stick into small pieces and add to hot espresso. Allow to cool for 1 minute.    Add crème de cacao and randy, and stir gently. Pour into cute demitasse cups. Whip the cream, and float some cream on top of each cup. For looks, garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it's perfect for a party.

Drinking coffee in a cozy Coffee Shop has become part of the lifestyle community in the big cities of Indonesia. gopi, in general terms, that bring enjoyment for coffee fans. You may be the one that often spend time in the coffee shop for just hanging around together with friends to enjoy your favorite coffee. But do you know the term coffee taste than the expression 'fragrant', 'tasty' or 'Grace' ?

there are so many the way people make a cup of coffee. that recipe not made-derived origin. All recipes have its rules. In the coffee industry, the main task of the professional coffee tasters is to monitor the taste and quality of  coffee recipe. They then create a different taste coffee term is more specific.

Here is a list of some expression that is often referred to coffee :
Astringent - a taste in the mouth with a salty sensation on the tongue.
Baggy - Taste dreadful because coffee beans was stored too long in less than good condition.
Baked - The aroma of roasted coffee that is too long in temperatures that are too low.
Beany - The aroma of roasted coffee beans has not been issued a maximum taste.
Bitter - The sharp-tasted from roasted coffee beans that been roasted too long.
Bready - bread-like taste in the coffee recipe that beans is not baked too long or in high temperatures, so the oil issue not appear.
Bright - Men's light, dry but sharp taste, which is typical of Central America coffee taste.
Buttery - taste is a little bit oily and thick.
Caramelly - caramel or toffee taste.
Chocolatey - chocolate taste.
Creamy - Gynecology coffee that high oil produced through a process recipe of coffee beans.
Delicate - Effect of light sweet taste on the tongue.
Earthy - Characteristic aroma soil or dust is left behind in the old coffee beans stored in a storage warehouse near the ground. Usually this taste in the typical Sumatra coffee beans.
Exotic - Taste that is not normal, for example, from spices, flowers, or fruit.
Fermented - Taste dreadful cause of sour taste sensation. Enzyme is the result of the coffee beans that are still young.
Flat - Tasteless coffee because as the taste it is lost.
Fragrant or Floral - Taste of Coffee not ordinary,the t taste of jasmine flowers for example.
Fruity - taste like fruit or give sitrus.
Grassy - Taste like of new cut grass.
Green - Its Naturally the taste of herbal happens because the effect of adding sugar to less complete during the process of roasting.
Hard - feeling less balanced, more tend to be acid, as the acid level is very high.
Harsh - Strongly Taste or sharp tongue, a little spicy sting.
Herby - Taste-like vegetables.
Lifeless - tasteless.
Mellow - Men's soft and silky as a mild acid content.
Muddy - thick and tasteless.
Musty - feeling 'old' that there is a regular on the old coffee beans are stored and taste typical Java coffee.
Nippy - Effects of sweet taste left in the tip of the tongue.
Nutty - the peanut taste.
Oily - this is like coffee because oily liquid from the coffee beans.
Oniony - Smells onion-like taste.
Piquant - the sweet taste sensation in the left end of the tongue, taste typical characteristic Kenya coffee.
Point - Coffee with the overall good value for the acidity, shape, and taste.
Potatoy - Taste and Smells like raw potatoes.
Quakery - Smells similar nuts, usually appear on the coffee using the young coffee bean.
Rancid - Smells and Taste uncomfortable due to oxidation at high coffee beans.
Rich - The aroma of coffee is very strong and rich taste.
Round - Characteristics of coffee is very good and balanced so that there is no sense that too dominating.
Rough - Effect salty taste sensation in the tongue.
Scorched - The Smells is slightly charred taste because the toaster coffee beans that are too fast in high temperatures, giving rise to a lot of smoke.
Stale - Taste dreadful as to the inclusion of oxygen in the coffee beans that make it so moist.
Sharp - Coffee with a slightly salty taste that left in the tongue.
Smooth - Level of oil components on a low coffee.
Soft - smooth taste sensation soft because there is no feeling that is too dominant.
Sound - Coffee without the positive and negative values that are specific.
Spicy - taste sensation spices such as cinnamon or clove.
Strong - Strong Smells-quality coffee beans.
Sweaty - Taste dreadful because the storage of coffee beans that are less good, so good coffee beans out certain substances.
Sweet - The aroma or Smellss of a free or spicy tang.
Thick - Level high solid material that member feeling thick.
Thin - Level solid material rather low so that thin.
Twisty - Coffee with the negative quality of the glass to glass.
Unclean - The Taste of coffee beans that are less clear because of the way storage is less good.
Variety - The picture quality of the gas in the coffee aroma at menguarkan.
Watery - rated in poor quality coffee beans, so trite.
Weak - taste is not flat but less good quality seed.
Winey - taste sensation similar to that wine.

Wild - taste special aroma of wood as a result of coffee beans stored too long.

Woody - Taste dreadful as dry wood. Can occur due to loss of organic material in the coffee beans during storage.

Coffee for some cases is believed as drowsiness and can improve power remember. what is it? following are some myths that developed in the community. Coffee should not directly be poured with boiling water. if water is too hot, coffee powder will be burned, and eventually will affect the taste and it's aroma. to get a good coffee drinking, the water temperature is needed around 90 degrees centigrade. so you just to have the water fully cooked. remains still a while ago for thirty seconds, then poured into a glass coffee. so that the temperature remains warm, it is suggested to serve in a porcelain cup that is quite thick.

I've heard that Some coffee-lovers like YOU maybe, feel that flavoured coffee is a travesty..how come?

Personally, I like flavored coffee, though I usually stick to the traditional varieties like Vanilla, Hazelnut ect. I've not experimented with newer concoctions, like blueberry, rum raisin or candy apple. That's just not 'coffee' anymore, in my own opinion.

I've heard from many faithful coffee drinkers that flavored coffees are just terrible. Not because the taste is terrible, but because the whole concept of adding flavors to coffee is disrespectful to the coffee. Coffee has such a wonderful flavor on its own, why mess with it?