Bad Ass Coffee Company

The Bad Ass Coffee Franchise Company of Hawaii™, Inc., headquartered in Salt Lake City, Utah, is the premier franchise for an existing and rapidly expanding chain of gourmet coffee stores. We had our start in the beautiful state of Hawaii and we have grown to over 45 stores in home-towns and popular tourist destinations throughout the Hawaiian Islands and North America. We have new locations opening in Japan and other locations world-wide. Each of our dynamic store locations are designed exclusively with fun, excitement and our laid back “live aloha” lifestyle in mind. We provide our customers a casual, friendly, upbeat atmosphere. Consistency and quality in both our product and customer service is immediately recognized and unmistakably appreciated.

What Your Are Buying
When you invest in the Bad Ass Coffee Company™ franchise, you’re getting far more than just a store location. We can provide you and your new business with a full range of support services to help you get your business up and running and on the road to success quicker and easier than ever before. From assistance with the primary planning stages and location selection of your store, providing access to excellent marketing information and support, as well as access to our expert interior design and installation teams, to helpful opening day assistance and beyond, we’ll be there for you.

Services Provided
-Site Selection Assistance.
-Specifications and guidance for store design and layout, signs, equipment and décor with various
distinctive floor plans available to fit the particular needs of your location.
-Customized store design & installation from our expert design & installation team.
-A 5-day intensive training course for you at our corporate headquarters in Salt Lake City, Utah.
-Store grand opening assistance and supervision.
-A wide array of advertising and promotional materials.
-Easily accessible telephone consultation support.
-Customized e-commerce support including a distinct web-site for your store location.
*Some services require an additional fee.

Corporate Assistance & Training
We provide you and your team with an extensive operations/training manual and additional, easy-to-use multi-media training support and materials. These contain detailed and comprehensive information on the set up phase and day-to-day operation of your franchise. Corporate office personnel at the BAD ASS COFFEE COMPANY OF HAWAII, INC. are readily available to provide specific information as needed or answer any questions about your day-to-day operations. In addition, an area representative can visit your store to review your progress and provide comprehensive on-going training and operations assistance. *Some additional fees do apply for certain areas of training; please call for pricing.

National & Regional Marketing & Advertising
As a Bad Ass coffee franchise owner, you will also be participating in and benefit from our professional regional and national advertising and promotion program. This is designed and implemented by our expert corporate marketing and advertising team. They are able to custom create an extensive array of multimedia advertising and promotional materials. This includes print and radio advertising, which can be easily tailored for your specific franchise store location.

Franchise Owner Package
Additionally, each franchise owner receives our exclusive Franchise Owner package. In this package is an assortment of detailed information, documentation and other marketing resources to get your location up and operational in the shortest time frame possible. It also includes further resources to assist in your grand opening and day-to-day operations.

Our Exceptional Brand & Product
Remember, The Bad Ass Coffee Company™ serves only the finest, American-grown, gourmet, whole bean Kona, and Hawaiian coffee available on the market today. Our Signature Blend marries 10% Hawaiian coffee and coffees from around the world to offer our customers many different flavor profiles. Both our brand and our product are strong sellers with a growing and expanding base of repeat core customers

 

Bear Creek Coffee

Accelerate Your Earning Potential With An Exciting New Business Opportunity!
Own a Coffee/Espresso Double-Drive-Thru or Cart — the hottest concepts in the specialty coffee business.

Bear Creek Coffee offers a unique double-drive thru service solution coupled with high-end specialty coffee products—a combination that has fueled company growth in markets across the United States.

Convenient. The double drivethru service provides an alternative to the traditional storefront coffee shop, allowing customers to get it and go—without leaving their cars.

Premium Quality. At Bear Creek Coffee, our customers taste the difference. We use a proprietary coffee roasting system that produces uncommon quality and flavor. Performed according to the highest standards and “just-in-time” processing to assure the freshest product. We also offer a complete menu of sandwiches and pastries.

Marketable. Bear Creek Coffee has turned this coffee concept into a complete business system that includes a drive-thru kiosk outfitted with all equipment and supplies; proven marketing materials; and a comprehensive training program to support new owners. You will also receive assistance in site location, lease negotiation, hiring, training, and your grand opening.

Carts and Cafés
A Bear Creek Coffee cart is a profitable business opportunity with minimal investment!
Our carts are ideal for any indoor location. From our 4 foot cart to a 20-30 foot custom designed Café, the styles are endless.

Roasting the Perfect Bean
Bear Creek Coffee acquires the best beans at the best prices and roasts in small, quality controlled batches, to deliver that perfectly roasted bean while it is perfectly fresh.

Here’s To Opportunity!
Bear Creek Coffee is a smart business investment, offering:

• No royalties (not a franchise)
• Superior gourmet coffee products
• State-of-the-art equipment
• Minimal initial investment
• Low operating overhead
• Few employee functionality
• Simple operation
• High repeat business

Your dream of financial independence can become a reality with Bear Creek Coffee. Become part of the hottest concept in drive-thru specialty coffee.

Cuppy's

Cuppy's Coffee, Smoothies & More is a specialty coffee drive thru franchise business that specializes in the world’s finest coffee, latte, espresso and smoothie drinks available today.

Cuppy's offers franchise business opportunities which include the Coffee Drive Thru / Dual Drive Up, Coffee Cafe, Island Walk Up / Coffee Carts and Kiosks. Cuppys takes pride in taking an active role in helping our franchise family achieve their dreams of financial independence! By working shoulder-to-shoulder with our family of franchisees, Cuppy's leads the way in the Specialty Coffee Drive Thru Industry.

Serving up great attitudes, premium products, speedy service and the best tasting coffee drinks and smoothies in under a minute is what brings Cuppy's customers back again and again each week! Many of our customers visit us 4 or more times per week!

Operating a successful coffee, smoothie drive thru, Cuppy's can teach how to:

- Start a new Coffee Shop, Coffee Drive Thru, Coffee Cart, Coffee Cafe and Smoothie Bar franchise.

- Drive up revenues for espresso based drinks in your Kiosk, Cafe or Shop, Latte Stand, or Smoothie Drive Thru.

- Provide business opportunities for the coffee franchise and smoothie franchise business entrepreneur

If you are interested in getting into the fast paced coffee drive thru espresso franchise business, we can help! Dreaming of promoting the Coffee business in your local Mall? Need business consulting? We can do that too! We have the perfect franchise and business opportunity and solution just for you.

If you want the Best Coffee Drive Thru system in North America. If you feel like the time is right to open your own successful coffee franchise business, we are ready to assist you in your custom tailored program just for you!

Gloria Jean's Coffees

The Leader in Specialty Coffee

Gloria Jean's Gourmet Coffees is the largest, mall-based retailer of specialty coffees in North America. We deliver the ultimate coffee experience to our customers and are the leaders in flavored gourmet coffee.

Rated Best Coffee in America in 2000 by a leading National Consumer Magazine

#1 Specialty Coffee Franchise in America - Entrepreneur, January 2003

Our first store opened in 1979. Today, there are more than 140 stores and there is plenty of room for expansion. Our growth and success depend on our ability to provide the best coffee in the world and the best customer service.

At Gloria Jean's, coffee is our passion. We painstakingly select our arabica beans from only the most discriminating sources, with whom we share a commitment to bring customers the highest quality coffee in the world. From bean to cup, nothing is compromised, making Gloria Jean's coffee the very finest on the market.

Gloria Jean's Franchise Opportunities

Gloria Jean's Gourmet Coffees is looking for qualified people to be a part of the Gloria Jean's franchise system. Qualified candidates must have a minimum of two years retail or restaurant general management experience, a Net Worth of at least $350,000 (excluding personal effects), and your Net Worth must include Cash or Cash Equivalents of $125,000 or more. Estimated build-out investment is $132,000 - $457,000.

 

It's A Grind

THE RIGHT PLACE AT THE RIGHT TIME

We have no doubt that that’s where we are, and that’s where you can be too! Specialty coffee is hot! The specialty coffee industry is undergoing its most rapid growth in history. America’s love affair with specialty coffee has exploded into a $5 billion industry whose growth shows no sign of slowing down. The growth is being driven by an emerging coffee culture. The National Coffee Association reports that in 2002 there were 161 million Americans, or 77% of the population, drinking specialty coffees as compared with 2001 which showed that 142 million Americans, or 62% of the population consumed these types of beverages – an increase of 19 million in just one year. Once coffee drinkers have tried specialty coffee, there is no going back. The simple fact is; specialty coffee tastes better! We are experiencing a coffee-drinking public that recognizes, appreciates, and demands specialty coffee. This all adds up to an increased popularity of the specialty coffee retailer and the products they offer. With high quality specialty and espresso-based coffee drinks, a commitment to uncompromising quality, and a team of professionals committed to operational excellence, It’s A Grind is well positioned to take advantage of this booming coffee culture.

· THE STRENGTH OF FRANCHISING

What makes a great concept like It’s A Grind even better? Franchising! Franchising substantially reduces business risk. Being part of a franchise system allows you to bypass many of the initial hurdles associated with starting a business, and provides you with ready access to accepted brand names and trademarks, a proven operating system, ongoing support, purchasing power, extensive training programs, and a track record of success. Franchising allows you to be in business for yourself, but not by yourself. It’s A Grind is a franchise company that truly provides the organization, experience, and support for attaining the entrepreneurial formula for success.

· AN EXPERIENCED TEAM

The difference at It’s A Grind are the people. It’s A Grind has assembled a team of professionals with decades of combined experience in franchising and the retail coffee business to assist in the development and operation of your store. Our team works hand and hand with you and your team to become a successful It’s A Grind franchise owner. Our corporate staff is dedicated to one ideal: our success is dependent upon your success.

· A COMPREHENSIVE BUSINESS SYSTEM

It’s A Grind offers a comprehensive business system for achieving financial success and independence. The development of the “It’s A Grind System” has been a long and tedious task. The system has been modified and re-modified to produce one of the best retail specialty coffee franchises on the market. Efficiency, economy and profitability, coupled with superior products, service, and value are the foundation of our system. Management tools for inventory and labor control, personnel selection and training, accounting procedures, and more are essential keys in our system. We will not turn the system over to you until we are completely satisfied that you can operate the store on your own. We feel that this policy, along with our continuing assistance in the operation of your store will help insure the success of your It’s A Grind franchise.

· AN EXTENSIVE TRAINING

Since most of our franchisees are not familiar with the retail coffee business, we provide the training that builds the operational and managerial foundation for your business from the start. Prior to the opening of the store, all franchisees and their management employees must complete a two (2) week training program at the It’s A Grind corporate headquarters in Long Beach, California. The program consists of both in-store and classroom instruction, and includes all information and training necessary to operate an It’s A Grind franchise. Our experienced training team will also work with you and your staff in the initials days of the opening of your store. Daily staff meetings will be sponsored by our team until we feel your team is ready to take over. As you can see, training is another essential ingredient to our successful business system. We believe nothing enhances the opportunities for success more than thorough training.

· A WINNING DESIGN

We have created an atmosphere that is inviting, comfortable, and personal. At It’s A Grind, consumers are active: they read, study, play games, talk, write letters, and work. Outdoor seating and casual furniture groupings are incorporated to provide the customer with a variety of settings in which to enjoy our delicious coffee products. This unique atmosphere allows us to attract a wide range of customers: blue collar workers, white collar professionals, students, and families with children. All our efforts are focused on providing an exceptional coffee experience for our customers.

· A MENU WITH UNLIMITED APPEAL

Our great specialty and espresso-based coffee drinks are central to the appeal of our menu. However, as an accompaniment to these items, is a carefully selected product line designed to appeal to a wide range of customers at all times of the day. Your store will offer bagels, muffins, scones, assorted bakery items, fruit smoothies, tea and tea based drinks. All of these quality products combine to create a menu that cultivates customer satisfaction and loyalty.

· THE RIGHT BUSINESS

The future looks bright for It’s A Grind. We are positioned to take advantage of a rapidly accelerating trend from independent to chain operations. Just like fast food, real estate and video, the retail specialty coffee business is shifting to chains because of their advantages in marketing, promotion and advertising, management control systems, operational experience, training programs and market reach. Best of all, our business has a minimum space requirements, high repeat customer base, minimum number of employees, and is a great multi-store concept. Take the time to find out how right It’s A Grind can be for you.

· A CHANCE TO ACHIEVE THE AMERICAN DREAM

The American Dream – health, wealth, freedom and financial independence – is alive and well. It’s A Grind offers the opportunity to take charge of your life and future. Owning your own business can mean not only personal freedom and financial independence, but also a new level of pride in a job well done. Building a future with us can allow you to have options in the future you just don’t have now. It will require dedication and hard work on your part. But ask yourself, aren’t you doing that already? If you have the drive and ambition to build a business in a booming industry….if you have the desire to go into business for yourself, backed by the systems and support of a dedicated franchise company… if you share the passion for excellence on which It’s A Grind is founded, we invite you to consider the It’s A Grind franchise opportunity.

Java Grande

Java-Grande is not a franchise with ongoing royalties; instead it has a licensing program which lowers your annual costs. The Java Grande Specialty Coffee License Program is a complete “turn key” program which offers the help that a franchise does but without rigid control, the franchise fees and ongoing royalties.” It has a continuing License Fee as Opposed to Franchise Royalties. With Java Grande and most Specialty Coffee Franchises, you will receive continuing support. You need to consider if it is worth the cost? With Java Grande, you will pay a license fee of just $1500 per year, no matter how much volume that your store does

Drive Thru's
While we are in a coffee boom era, there is a market segment that is underdeveloped; the double drive-thru. The trend of eating and drinking in one's car is one of the most important developments in today's food and beverage market. Fifty to sixty percent of fast food unit sales are now at the drive-thru window and currently, the specialty coffee retailers have not addressed this huge market.
Created to meet the demands of commuters, busy two-income families, local businesses, shoppers and area residents, Java-Grande’s concept is built on serving quality specialty coffees and specialty drinks in an attractive and conveniently located freestanding drive-thru unit.

The Java Grande Coffee Cafe
This highly flexible modular set-up can be configured to exactly the way that you want your coffee cafe. It is also designed to fit in with the theme that you pick; mountains, desert, college-town or "whatever." The "Cafe Complete" can be purchased for 20% to 40% less than what some other companies charge for a turn-key coffee shop. The package includes, fixtures, equipment, opening stock, signage, site selection assistance, permitting assistance and training. The Java Grande Turn Key Program is your "Turnkey" to success.

What are the Capital Requirements?
The estimated total initial investment to be open for business is from $75,000 (low for the standard office building setup) to $160,000 (high for the double sided drive-thru setup). Your liquid cash requirement will be about $35,000 for the standard office building setup; from $40,000 to $45,000 for the high volume office building setup For the sit down coffee shop your cash requirement will be about $50,000. The double sided drive-thru kiosk will require $60,000 to $65,000 of your own liquid funds. Java Grande can guide you to sources that will assist you in obtaining financing for the balance of your capital.

Do they offer a finance program?
Most Java Grande Licensees fund their initial cash requirement ($35,000 to $65,000) from savings, home equity lines of credit or retirement plans like 401k’s, 403’s or 409’s.  You may borrow the balance of your necessary capital through commercial banks or through a governmental agency called The Small Business Administration (SBA). For the balance of your necessary capital, Java Grande has a very well respected leasing company that we will put you in touch with.


What is the Average Size of a Java Grande?
For the double sided drive-thru, the actual building size of the 8520 is 170 square feet. The 8512 has 100 square feet of space and the 8508 is 64 sq. feet.  The office building setup is variable but 10x13 work area is a workable size.  For a sit down coffee-shop, a minimum of 500 sq. feet is recommended.

How Do I Select the Location?
In some cases, Java Grande spends the necessary funds (travel, employees, Realtor expenses) to assist licensees in finding an acceptable site for the Java Grande Double Sided Drive –Thru Kiosk. Java Grande, Inc. also agrees to spend up to $4,000 to assist licensee’s in the permitting process. Location assistance is also available for the office building setup and sit down shops.

 

Maui Wowi Coffees & Smoothies

Recognized Throughout the World

Maui Wowi is the largest Hawaiian Coffee/Smoothie franchise in the US
Ranked #1 Juice Bar in America! (Entrepreneur Magazine’s Franchise 500, Jan 2005)
One of America's Top Global Franchises, (Entrepreneur Magazine’s Franchise 500, Jan 2006) and one of the fastest-growing franchise systems in the United States.
Featured on CNN, Bloomberg TV, in Fortune Small Business, Wall Street Journal, USA Today, Nations' Restaurant News, and many others!
Over 400 franchise operating units including 50 retail locations.
Why Maui Wowi Hawaiian?

Simple, Fun, and Improved Quality of Life!
NO ROYALTIES!*
Flexible - one franchise fee gives you the opportunity to operate multiple units ranging from storefronts, drive-thru, kiosks, trailers to event/mobile carts.

System for Success
Over the last 23 years, Maui Wowi Hawaiian has created the proven recipe for franchise success comprised of three aspects: unmatched flexibility, the highest quality products presented in a beautiful Hawaiian experience, and unparalleled support.
Unmatched Flexibility.

Build your business as big (or small) as you wish:
You can create a Hawaiian escape at a local community event, large venue, or build out a retail experience with as little as 60 sq. feet with our Ka’anapali mobile cart or as large as 1,200 sq. feet with our café model.

Superior Products

Deliver gourmet products your customers will love all day long:
 
Our strategic product line blends include our exclusive Hawaiian Coffee Blends, Kona Espresso beverages with our famous 100% natural Hawaiian Fresh Fruit Smoothies.
Unparalleled Support

Enjoy extensive training and support systems delivered through our proprietary Hawaiian "Wingman" program:

Designed to support your business efforts and ensure you have the resources needed to be successful from the moment you sign your franchise agreement.
 
Candidate Qualifications

An overwhelming desire to succeed.
The commitment to follow a proven system.
The desire to wear Hawaiian shirts and deliver the “Aloha Spirit” to each and every customer.
Financial ability to meet our requirements and build your business

Nestle Toll House Cafe by Chip

Nestlé Toll House Café by Chip is the only major, national dessert café that features top-quality branded cookies, baked goods, coffee, ice cream and smoothies. Nestlé products offer strong brand recognition, consumer awareness, and brand loyalty. Brands such as Toll House, Nescafe Coffee, Nesquik, Butterfinger, Nestle Crunch, Edy’s, and Dreyers Ice cream are all part of the main menu. Franchise opportunities are available in a variety of formats – Kiosk, In-line and Street Cafés.

Nestle Café was ranked #53 in Franchise Times 2004 Fast Fifty-Five list of the fastest growing franchise concepts.

What do our Café owners have to say?

"This concept is great. I can look upon my customer's face and see sheer amazement that they can actually purchase a Nestle Toll House Cookie. If you think about it, I'm selling happiness". - Jason P.-Houston, TX.

Why Nestle Toll House Café by Chip?

-Highly trained team members will assist you through every step of the franchise process.
-Each franchisee is provided written site selection guidelines and assistance.
-A highly structured 10-day training program was developed to provide Franchisees the tools they need to be successful.
-The Very Best! Support system in franchising.
-Brand recognition beyond any other.

What’s the franchising process?

-Application – visit the Nestlecafe website to complete a full application.
-Review the UFOC – upon approval of your application, Nestle Toll House Café will send you a copy of the company’s Uniform Franchise Offering Circular (UFOC). This is a disclosure document that describes the franchise system and our company. It also provides a complete listing of other franchise owners and their contact information.
-Do your Homework! – Call current operators and ask questions! This is your time to ask any and all questions. Complete the Decision Day questionnaire and fax back to the corporate office.
-Request Documents – Homework is complete and you feel ready to ask for initial approval and receive documents. After approval, you will schedule a Decision Day in Dallas.
-Decision Day – a four-hour meeting in Dallas, Texas. You will visit a Café and meet with corporate executives from Operations, Marketing and Real Estate. At the end of the day you may submit your executed documents to the Executive Committee for final approval.
-Executive Committee – The Committee meets once a month and reviews submitted documents for final approval by the committee at that time.

Nestle Toll House Café by Chip is seeking single and multi-unit operators to take advantage of this incredible franchise opportunity today!

The Coffee Beanery

The Coffee Beanery opened its first stores in the United States in 1976, before the American public knew the term "specialty coffee." In the 24 years that have followed, the Coffee Beanery continues to build its brand and franchise organization on the principles of time-tested and honored traditions and values. Exceptional coffee, a warm relaxing environment, and a corporate culture that embraces its franchisees with every opportunity to succeed exemplify these values. Today, the Coffee Beanery has over 200 locations throughout the US and is recognized as an industry leader for its unique family business approach, corporate culture and commitment to quality.

You can sense the difference the moment you arrive at our 45,000 square-foot Flushing , Michigan , facility which houses our corporate headquarters, production facility where all of our hand-selected beans are roasted, flavored and packaged, and our warehousing and distribution center. The abundant aroma of fresh roasted coffee surrounds you in a professional environment where every Coffee Beanery team member is committed to the same core values that our founders, JoAnne and Julius Shaw, established in the early 1970s.

Join Us!
At The Coffee Beanery, we understand the importance of a good relationship between franchisor and franchisee. We also know that finding the right franchise can be difficult, so we've developed a simple process to help make your exploration a little easier.

We are currently looking for developers to open our Café concepts, in strip centers and stand alone buildings. We also offer locations in Regional Shopping Malls, Airports, and Universities. Our Café's feature breakfast and lunch items, a full line of specialty drinks, offer indoor/outdoor seating, Internet access and live entertainment.

We offer assistance in Real Estate, Design & Layout and Construction. We offer full training and on going support, 3rd party financing available.

Financial Requirements:
Liquidity/Cash Equivalents $100k - $125k / Net Worth $300k - $400k

Total Franchise Investment: $350k - $500k US  

Vieta Coffee Locations : Vieta Coffee locations are warm, charming and relaxing the moment you enter the coffee house. Distinctive seating choices and a well-designed floorplan make each customer's visit memorable. Vieta Coffee offers high-speed Internet, satellite television, home team games and news programs. The site is a meeting place that brings together families, friends and small groups for the ultimate coffee experience.

Taste our coffee! We're sure you'll agree … our coffee is distinctive and delicious. In fact, many customers have said it is the ultimate coffee experience. Our exclusive flavors and beans are the unique ingredient making Vieta Coffee such a delight. We follow the quality standard of ONLY THE BEST. Everyone else can cut corners, but not Vieta Coffee. Only the best goes into our coffee. And that is the simple difference! At Vieta Coffee you are treated like royalty. Our menu is diverse and offers something special for everyone. Vieta Coffee offers some of the most unique hot and cold coffees on the market. Did you know we are famous for more than just coffee? We have unique smoothie drinks and a wide variety of freshly baked items that keep customers coming in. Our sandwiches draw customers back time and again. Customers say they melt in your mouth. In addition, we offer big fresh, tasty bagels, delightful muffins and pastries for breakfast. A little bit of heaven at Vieta Coffee!

DESCRIPTION:

Vieta Coffee - Home of the Ultimate Coffee and Sandwich Experience. Once you've tasted Vieta Coffee, you'll return for more of the distinctive flavor and quality. Vieta Coffee is the nation's best place to indulge your coffee dreams - creating a personalized coffee experience for each customer. The company is known for offering large, freshly made delicious sandwiches. Vieta Coffee's fine breads, pastries and smoothies exceed customer's expectations of coffee house fare.

Vieta Coffee's business model is simple and thoughtfully-designed. Entry costs and business footprint are very low compared with industry averages. One unique feature about Vieta Coffee is that the locations do not have full commercial kitchens, thus no cooking is involved: no hoods, steamline, walk-in freezer, grills, microwaves, ovens, or fryers. This distinctive element gives Vieta Coffee incredible access to a greater range of location possibilities, lower costs and high speed of service. Its simple, functional layout, combined with an incredibly elegant design, makes the Vieta Coffee system a very tasty investment.

BACKGROUND
Established: 2001

FINANCIAL / TERMS
Cash Investment: 25-30% of Total Investment Total Investment: $220K - $330K
Franchise Fee: $30,000

ALL ABOUT COFFEE

Coffee is a widely consumed stimulant beverage prepared from roasted seeds, commonly called coffee beans, of the coffee plant. Coffee was first consumed in the 9th century, when it was discovered in the highlands of Ethiopia. From there, it spread to Egypt and Yemen, and by the 15th century had reached Persia, Turkey, and northern Africa. From the Muslim world, coffee spread to Italy, then to the rest of Europe and the Americas. Today, coffee is one of the most popular beverages worldwide. It is also one of the most popular commercial beverages worldwide.

Coffee berries, which contain the coffee bean, are produced by several species of small evergreen bush of the genus Coffea. The two most commonly grown species are Coffea canephora (also known as Coffea robusta) and Coffea arabica. These are cultivated in Latin America, southeast Asia, and Africa. Once ripe, coffee berries are picked, processed, and dried. The seeds are then roasted, undergoing several physical and chemical changes. They are roasted to various degrees, depending on the desired flavor. They are then ground and brewed to create coffee. Coffee can be prepared and presented by a variety of methods.

Coffee has played an important role in many societies throughout modern history. In Africa and Yemen, it was used in religious ceremonies. As a result, the Ethiopian Church banned its consumption until the reign of Emperor Menelik II of Ethiopia.[4] It was banned in Ottoman Turkey in the 17th century for political reasons, and was associated with rebellious political activities in Europe. Coffee is an important export commodity: in 2004, coffee was the top agricultural export for 12 countries,[5] and in 2005, it was the world's seventh largest legal agricultural export by value.[6] Some controversy is associated with coffee cultivation and its impact on the environment. Many studies have examined the relationship between coffee consumption and certain medical conditions; whether the effects of coffee are positive or negative is still disputed.

Etymology

The English word coffee first came to be used in the early- to mid-1600s, but early forms of the word date to the last decade of the 1500s. It comes from the Italian caffè. This, in turn, was borrowed from the Ottoman Turkish kahveh, and the Arabic qahwa collectively. The origin of the Arabic term is uncertain; it is either derived from the name of the Kaffa region in western Ethiopia, where coffee was cultivated, or by a truncation of qahwat al-bu-nn, meaning "wine of the bean" in Arabic. In Eritrea, "bu-nn" (also meaning "wine of the bean" in Tigrinya) is used.] The Amharic and Afan Oromo name for coffee is bunna.

History of Coffee

Coffee use can be traced at least to as early as the 9th century, when it appeared in the highlands of Ethiopia. According to legend, Ethiopian shepherds were the first to observe the influence of the caffeine in coffee beans when the goats appeared to "dance" and to have an increased level of energy after consuming wild coffee berries. The legend names the shepherd "Kaldi." From Ethiopia, coffee spread to Egypt and Yemen, and by the 15th century, it had reached the rest of the Middle East, Persia, Turkey, and northern Africa.

In 1583, Leonhard Rauwolf, a German physician, gave this description of coffee after returning from a ten year trip to the Near East:

"A beverage as black as ink, useful against numerous illnesses, particularly those of the stomach. Its consumers take it in the morning, quite frankly, in a porcelain cup that is passed around and from which each one drinks a cupful. It is composed of water and the fruit from a bush called bunnu."

From the Muslim world, coffee spread to Italy. The thriving trade between Venice and North Africa, Egypt, and the Middle East brought many goods, including coffee, to the Venetian port. From Venice, it was introduced to the rest of Europe. Coffee became more widely accepted after it was deemed a Christian beverage by Pope Clement VIII in 1600, despite appeals to ban the "Muslim drink". The first European coffee house opened in Italy in 1645.[2] The Dutch were the first to import coffee on a large scale, and they were among the first to defy the Arab prohibition on the exportation of plants or unroasted seeds when Pieter van den Broeck smuggled seedlings from Aden into Europe in 1616.[14] The Dutch later grew the crop in Java and Ceylon. Through the efforts of the British East India Company, coffee became popular in England as well. It was introduced in France in 1657, and in Austria and Poland after the 1683 Battle of Vienna, when coffee was captured from supplies of the defeated Turks.

When coffee reached North America during the colonial period, it was initially not as successful as it had been in Europe. During the Revolutionary War, however, the demand for coffee increased so much that dealers had to hoard their scarce supplies and raise prices dramatically; this was partly due to the reduced availability of tea from British merchants.[17] After the War of 1812, during which Britain temporarily cut off access to tea imports, the Americans' taste for coffee grew, and high demand during the American Civil War together with advances in brewing technology secured the position of coffee as an everyday commodity in the United States.

Coffee Biology

The Coffea plant is native to subtropical Africa and southern Asia. It belongs to a genus of 10 species of flowering plants of the family Rubiaceae. It is an evergreen shrub or small tree that may grow 5 meters (16 ft) tall when unpruned. The leaves are dark green and glossy, usually 10–15 centimeters (3.9–5.9 in) long and 6.0 centimeters (2.4 in) wide. It produces clusters of fragrant, white flowers that bloom simultaneously. The fruit berry is oval, about 1.5 centimeters (0.6 in) long,[20] and green when immature, but ripens to yellow, then crimson, becoming black on drying. Each berry usually contains two seeds, but from 5 to 10 percent of the berries have only one; these are called peaberries. Berries ripen in seven to nine months.

Coffee Cultivation

Coffee is usually propagated by seed. The traditional method of planting coffee is to put 20 seeds in each hole at the beginning of the rainy season; half are eliminated naturally. Coffee is often intercropped with food crops, such as corn, beans, or rice, during the first few years of cultivation.[20] The two main cultivated species of the coffee plant are Coffea canephora and Coffea arabica. Arabica coffee (from C. arabica) is considered more suitable for drinking than robusta coffee (from C. canephora); robusta tends to be bitter and have less flavor than arabica. For this reason, about three-fourths of coffee cultivated worldwide is C. arabica.[19] However, C. canephora is less susceptible to disease than C. arabica and can be cultivated in environments where C. arabica will not thrive. Robusta coffee also contains about 40–50 percent more caffeine than arabica. For this reason, it is used as an inexpensive substitute for arabica in many commercial coffee blends. Good quality robustas are used in some espresso blends to provide a better foam head and to lower the ingredient cost. Other cultivated species include Coffea liberica and Coffea esliaca, believed to be indigenous to Liberia and southern Sudan, respectively.

Most arabica coffee beans originate from either Latin America, eastern Africa, Arabia, or Asia. Robusta coffee beans are grown in western and central Africa, throughout southeast Asia, and to some extent in Brazil.[19] Beans from different countries or regions usually have distinctive characteristics such as flavor, aroma, body, and acidity. These taste characteristics are dependent not only on the coffee's growing region, but also on genetic subspecies (varietals) and processing. Varietals are generally known by the region in which they are grown, such as Colombian, Java, or Kona.

Coffee ecological effects

Originally, coffee farming was done in the shade of trees, which provided habitat for many animals and insects. Today, farmers use sun cultivation, in which coffee is grown in rows under full sun with little or no forest canopy. This causes berries to ripen more rapidly and bushes to produce higher yields but requires the clearing of trees and increased use of fertilizer and pesticides. Opponents of sun cultivation say environmental problems such as deforestation, pesticide pollution, habitat destruction, and soil and water degradation are the side effects of these practices. The American Birding Association has led a campaign for "shade-grown" and organic coffees, which it says are sustainably harvested. While certain types of shaded coffee cultivation systems show greater biodiversity than full-sun systems, they still compare poorly to native forest in terms of habitat value, and some researchers are concerned that the push for "shade grown" coffee may actually be encouraging deforestation in ecologically sensitive regions.

Coffee Economics

Economics of coffee Brazil remains the largest coffee exporting nation, but in recent years Vietnam has become a major producer of robusta beans. Colombia is the third exporter and the largest producer of washed arabica coffee. Robusta coffees, traded in London at much lower prices than New York's arabica, are preferred by large industrial clients, such as multinational roasters and instant coffee producers, because of the lower cost. Four single roaster companies buy more than 50 percent of all of the annual production: Kraft, Nestlé, Procter & Gamble, and Sara Lee. The preference of the "Big Four" coffee companies for cheap robusta is believed by many to have been a major contributing factor to the crash in coffee prices, and the demand for high-quality arabica beans is only slowly recovering. Many experts believe the giant influx of cheap green coffee after the collapse of the International Coffee Agreement of 1975–1989 led to the prolonged price crisis from 1989 to 2004.[34] In 1997 the price of coffee in New York broke US$3.00/lb, but by late 2001 it had fallen to US$0.43/lb. In 2007, wholesale coffee was about US$1/LB (e.g. 69 cents in London in March to 134 cents in New York in October), with robusta being about 70% of the price of arabica. Retail prices varied from an average of $3 in Poland to $3.50 in the US to $17 in the UK.

The concept of fair trade labeling, which guarantees coffee growers a negotiated pre-harvest price, began with the Max Havelaar Foundation's labelling program in the Netherlands. In 2004, 24,222 metric tons out of 7,050,000 produced worldwide were fair trade; in 2005, 33,991 metric tons out of 6,685,000 were fair trade, an increase from 0.34 percent to 0.51 percent. A number of studies have shown that fair trade coffee has a positive impact on the communities that grow it. A study in 2002 found that fair trade strengthened producer organizations, improved returns to small producers, and positively affected their quality of life. A 2003 study concluded that fair trade has "greatly improved the well-being of small-scale coffee farmers and their families" by providing access to credit and external development funding and greater access to training, giving them the ability to improve the quality of their coffee. The families of fair trade producers were also more stable than those who were not involved in fair trade, and their children had better access to education. A 2005 study of Bolivian coffee producers concluded that Fairtrade certification has had a positive impact on local coffee prices, economically benefiting all coffee producers, Fairtrade certified or not. The production and consumption of "Fair Trade Coffee" has grown in recent years as some local and national coffee chains have started to offer fair trade alternatives.

Roasting Coffee

Coffee berries and their seeds undergo multi-step processing before they become the roasted coffee with which most consumers are familiar. First, coffee berries are picked, generally by hand. Then, the flesh of the berry is removed, usually by machine, and the seeds—usually called beans—are fermented to remove the slimy layer of mucilage still present on the bean. When the fermentation is finished, the beans are washed with large quantities of fresh water to remove the fermentation residue, which generates massive amounts of highly polluted coffee wastewater. Finally the seeds are dried, sorted, and labeled as green coffee beans.

The next step in the process is the roasting of the green coffee. Coffee is usually sold in a roasted state, and all coffee is roasted before it is consumed. It can be sold roasted by the supplier, or it can be home roasted. The roasting process

nfluences the taste of the beverage by changing the coffee bean both physically and chemically. The bean decreases in weight as moisture is lost but increases in volume, causing it to become less dense. The density of the bean also influences the strength of the coffee and requirements for packaging. The actual roasting begins when the temperature inside the bean reaches 200 °C (392 °F), though different varieties of beans differ in moisture and density and therefore roast at different rates. During roasting, caramelization occurs as intense heat breaks down starches in the bean, changing them to simple sugars that begin to brown, changing the color of the bean. Sucrose is rapidly lost during the roasting process and may disappear entirely in darker roasts. During roasting, aromatic oils, acids, and caffeine weaken, changing the flavor; at 205 °C (400 °F), other oils start to develop. One of these oils is caffeol, created at about 200 °C (392 °F), which is largely responsible for coffee's aroma and flavor.

Depending on the color of the roasted beans, they will be labeled as light, cinnamon, medium, high, city, full city, French, or Italian roast. Darker roasts are generally smoother, because they have less fiber content and a more sugary flavor. Lighter roasts have more caffeine, resulting in a slight bitterness, and a stronger flavor from aromatic oils and acids destroyed by longer roasting times. A small amount of chaff is produced during roasting from the skin left on the bean after processing. Chaff is usually removed from the beans by air movement, though a small amount is added to dark roast coffees to soak up oils on the beans. Decaffeination may also be part of the processing that coffee seeds undergo. Seeds are decaffeinated when they are still green. Many methods can remove caffeine from coffee, but all involve either soaking beans in hot water or steaming them, then using a solvent to dissolve caffeine-containing oils. Decaffeination is often done by processing companies, and the extracted caffeine is usually sold to the pharmaceutical industry.

Coffee Storage

Once roasted, coffee beans must be stored properly to preserve the fresh taste of the bean. Ideal conditions are air-tight and cool. Air, moisture, heat and light are the environmental factors[53] in order of importance to preserving flavor in coffee beans. Folded-over bags, a common way consumers often purchase coffee, is generally not ideal for long-term storage because it allows air to enter. A better package contains a one-way valve, which prevents air from entering.

Coffee Preparation

Coffee beans must be ground and brewed in order to create a beverage. Grinding the roasted coffee beans is done at a roastery, in a grocery store, or in the home. They are most commonly ground at a roastery then packaged and sold to the consumer, though "whole bean" coffee can be ground at home. Coffee beans may be ground in several ways. A burr mill uses revolving elements to crush or tear the bean, an electric grinder chops the beans with blades moving at high speeds, and a mortar and pestle grinds the beans to a powder. The type of grind is often named after the brewing method for which it is generally used. Turkish grind is the finest grind, while coffee percolator or French press are the coarsest grind. The most common grinds are between the extremes; a medium grind is used in most common home coffee brewing machines.

Coffee may be brewed by several methods: boiled, steeped, or pressured. Brewing coffee by boiling was the earliest method, and Turkish coffee is an example of this method. It is prepared by powdering the beans with a mortar and pestle, then adding the powder to water and bringing it to a boil in a pot called a cezve or, in Greek, a briki. This produces a strong coffee with a layer of foam on the surface.

Machines such as percolators or automatic coffeemakers brew coffee by gravity. In an automatic coffeemaker, hot water drips onto coffee grounds held in a coffee filter made of paper or perforated metal, allowing the water to seep through the ground coffee while absorbing its oils and essences. Gravity causes the liquid to pass into a carafe or pot while the used coffee grounds are retained in the filter. In a percolator, boiling water is forced into a chamber above a filter by pressure created by boiling. The water then passes downwards through the grounds due to gravity, repeating the process until shut off by an internal timer.

Coffee may also be brewed by steeping in a device such as a French press (also known as a cafetière). Ground coffee and hot water are combined in a coffee press and left to brew for a few minutes. A plunger is then depressed to separate the coffee grounds, which remain at the bottom of the container. Because the coffee grounds are in direct contact with the water, all the coffee oils remain in the beverage, making it stronger and leaving more sediment than in coffee made by an automatic coffee machine.

The espresso method forces hot, but not boiling, pressurized water through ground coffee. As a result of brewing under high pressure (ideally between 9-10 atm) the espresso beverage is more concentrated (as much as 10 to 15 times the amount of coffee to water as gravity brewing methods can produce) and has a more complex physical and chemical constitution. A well prepared espresso has a reddish-brown foam called crema that floats on the surface. The drink "Americano" is popularly thought to have been named after American soldiers in WW II who found the European way of drinking espresso too strong. Baristas would cut the espresso with hot water for them.

Coffee Presentation

Once brewed, coffee may be presented in a variety of ways. Drip brewed, percolated, or French-pressed/cafetière coffee may be served with no additives (colloquially known as black) or with either sugar, milk or cream, or both. When served cold, it is called iced coffee. Espresso-based coffee has a wide variety of possible presentations. In its most basic form, it is served alone as a "shot" or in the more watered down style café américano—a shot or two of espresso with hot water.[59] The Americano should be served with the espresso shots on top of the hot water to preserve the crema. Milk can be added in various forms to espresso: steamed milk makes a cafè latte,[60] equal parts espresso and milk froth make a cappuccino, and a dollop of hot, foamed milk on top creates a caffè macchiato.

A number of products are sold for the convenience of consumers who do not want to prepare their own coffee. Instant coffee is dried into soluble powder or freeze dried into granules that can be quickly dissolved in hot water. Canned coffee has been popular in Asian countries for many years, particularly in Japan and South Korea. Vending machines typically sell varieties of flavored canned coffee, much like brewed or percolated coffee, available both hot and cold. Japanese convenience stores and groceries also have a wide availability of bottled coffee drinks, which are typically lightly sweetened and pre-blended with milk. Bottled coffee drinks are also consumed in the United States. Liquid coffee concentrates are sometimes used in large institutional situations where coffee needs to be produced for thousands of people at the same time. It is described as having a flavor about as good as low-grade robusta coffee and costs about 10 cents a cup to produce. The machines used can process up to 500 cups an hour, or 1,000 if the water is preheated.

Coffee Social Aspects

Coffee was initially used for spiritual reasons. At least 1,000 years ago, traders brought coffee across the Red Sea into Arabia (modern day Yemen), where Muslim monks began cultivating the shrub in their gardens. At first, the Arabians made wine from the pulp of the fermented coffee berries. This beverage was known as qishr (kisher in modern usage) and was used during religious ceremonies.

Coffee became the substitute beverage in place of wine in spiritual practices where wine was forbidden. Coffee drinking was briefly prohibited to Muslims as haraam in the early years of the 16th century, but this was quickly overturned. Use in religious rites among the Sufi branch of Islam led to coffee's being put on trial in Mecca, accused of being a heretic substance, and its production and consumption was briefly repressed. It was later prohibited in Ottoman Turkey under an edict by the Sultan Murad IV. Coffee, regarded as a Muslim drink, was prohibited to Ethiopian Orthodox Christians until as late as 1889; it is now considered a national drink of Ethiopia for people of all faiths. Its early association in Europe with rebellious political activities led to its banning in England, among other places.

A contemporary example of coffee prohibition can be found in The Church of Jesus Christ of Latter-day Saints, a religion with over 13 million followers worldwide, which calls for coffee abstinence. The organization claims that it is both physically and spiritually unhealthy to consume coffee. This comes from the Mormon doctrine of health, given in 1833 by Mormon founder Joseph Smith, in a revelation called the Word of Wisdom. It does not identify coffee by name, but includes the statement that "hot drinks are not for the belly", which has been interpreted to forbid both coffee and tea.

Coffee and Health

Coffee ingestion on average is about a third of that of tap water in North America and Europe.[3] Worldwide, 6.7 million metric tons of coffee were produced annually in 1998–2000, and the forecast is a rise to 7 million metric tons annually by 2010.[68] Scientific studies have examined the relationship between coffee consumption and an array of medical conditions. Most studies are contradictory as to whether coffee has any specific health benefits, and results are similarly conflicting regarding negative effects of coffee consumption.

Coffee appears to reduce the risk of Alzheimer's disease, Parkinson's disease, heart disease, diabetes mellitus type 2, cirrhosis of the liver,[69] and gout. Some health effects are due to the caffeine content of coffee, as the benefits are only observed in those who drink caffeinated coffee, while others appear to be due to other components.[70] For example, the antioxidants in coffee prevent free radicals from causing cell damage.

Coffee's negative health effects are mostly due to its caffeine content. Research suggests that drinking caffeinated coffee can cause a temporary increase in the stiffening of arterial walls. Excess coffee consumption may lead to a magnesium deficiency or hypomagnesaemia, and may be a risk factor for coronary heart disease. Some studies suggest that it may have a mixed effect on short-term memory, by improving it when the information to be recalled is related to the current train of thought, but making it more difficult to recall unrelated information. Nevertheless, the mainstream view of medical experts is that drinking three 8-ounce (236 ml) cups of coffee per day (considered average or moderate consumption) does not have significant health risks for adults. An American scientist Yaser Dorri has recently suggested that coffee beans can restore the appetite after cooking and refresh olfactory receptors. He believes the intense odorants in coffee release the sensory receptors in the nose. This scientist suggest that people can regain their appetite by smelling coffee beans. He has suggested this method to be also used for animals in research institutes.

Caffeen Content in Coffee

Depending on the type of coffee and method of preparation, the caffeine content of a single serving can vary greatly. On average, a single cup of coffee of about 207 milliliters (7 fluid ounces) or a single shot of espresso of about 30 mL (1oz) can be expected to contain the following amounts of caffeine:

* Drip coffee: 115–175 mg
* Espresso: 30 mg
* Colombian Espresso: 40 mg
* Brewed/Pressed: 80–135 mg
* Instant: 65–100 mg
* Decaf, brewed: 3–4 mg
* Decaf, instant: 2–3 mg

ABOUT Coffee Types

The most desirable coffee is grown in altitudes about 3000 feet. The altitude produces more elegant, complex flavors in the coffee cherries which contain the beans. The fruit must be hand-picked from trees which can bear flowers, green fruit, and ripe cherries all at the same time.

The outer pulp and parchment of the coffee cherry are removed to reveal two beans, which are then cleaned, dried, graded and hand-inspected. The beans range in color from pale green to dark yellow when raw. They are exported in their raw state for roasting, blending and grinding at their final destination. Most commercial companies use primarily C. robusta and C. arabica in their blends.

• American (regular) roast: beans are medium-roasted, resulting in a moderate brew, not too light or too heavy in flavor.

• French roast and dark French roast: heavily-roasted beans, a deep chocolate brown which produce a stronger coffee.

• Italian roast: glossy, brown-black, strongly flavored, used for espresso.

• European roast: two-thirds heavy-roast beans blended with one-third regular-roast.

• Viennese roast: one-third heavy-roast beans blended with two-thirds regular-roast.

• Instant coffee: a powder made of heat-dried freshly brewed coffee.

• Freeze-dried coffee: brewed coffee that has been frozen into a slush before the water is evaporated, normally more expensive that instants but with a superior flavor.

• Decaffeinated coffee: caffeine is removed from the beans before roasting via the use of a chemical solvent (which disappears completely when the beans are roasted) or the Swiss water process which steams the beans and then scrapes off the caffeine-laden outer layers.