Can Coffee Burn Fat?

Can you believe that it is already March?!  I know I cannot!  Summer is quickly coming and it is time to get ready for bathing suit season!

Previously, I have written about how green coffee bean extract can help you lose weight fast and recent studies have shown that caffeine in general can help you shed some pounds as well.

Caffeine is the most commonly consumed psychoactive substance in the world.  It can be found in most commercial fat burning substances and for a good reason.  It is one of the few substances that is known to help mobilize fats from the fat tissues and increase metabolism.  Time for another cup…

Caffeine helps mobilize fat from fat tissues  by stimulating the nervous system, which sends direct signals to the fat cells to tell them to break down fat.  Additionally, caffeine increases the blood levels of the hormone epinephrine, also known as adrenaline.  Epinephrine travels through the blood to the fat tissues and sends signals to break down fats and release them into the blood as free fatty acids.  Your body will breakdown your fat stores and convert them into energy.  This process is known as lipolysis.

Resting Metabolic Rate is how many calories we burn at rest.  The higher our metabolic rate, the easier it is for us to lose weight.  Studies have shown that caffeine can increase the metabolic rate by 3-11% with larger doses having an even bigger impact. However, these results are less pronounced in obese people and diminish with age.

For example, one study showed that the increase in fat burning in a leaner person was as high as 29%, whereas in an obese individual the increase was about 10%.

In order to get the best results you should drink your coffee black.

One major downfall to coffee is that people become tolerant to the effects of caffeine, which means at first the caffeine will increase the metabolic rate and increase fat burning, but over time people will become tolerant to its’ effects and it will eventually stop working.

Everyone is different, therefore, the way one person’s body responds to caffeine, may not be true for another individual.  But it is nice to think that my coffee addiction may result in weight loss.



Is Camel Milk the Newest Trend to Add to Coffee?

Camelccinos and Camelattes might be on the rise in the UK.  Could this trend make it over to the US?

However, this is not the first time that camel milk has been used in coffee.  On August 14, 2013, NY Daily News wrote about how Costa Coffee shops across the United Arab Emirates were now offering camel milk instead of cow’s milk in their drinks.

Costa Coffee is a British brand that has become the first international coffee shop chain to offer camel milk as an alternative to cow’s milk.  This new feature points to the increasing acceptance and revival of a traditional Bedouin staple, which had been gradually displaced by the popularity of Western cow’s milk.

The first thing I ask myself when I hear this is what does it taste like?  Camelicious describes camel milk as having a clean, healthy, palatable taste.  It is not too different from semi-skimmed cow milk.  In blind tastings, people are often surprised to find they have been sampling camel milk as they expect it to have a stronger taste.

“A few people have said it goes well with a mocha – the savory thing works well with the caramel thing,” says Richard Ford, a food journalist with The Grocer magazine, who had the idea of bringing the milk to two branches of coffee chain Taylor Street Baristas, in Brighton and London’s Bank area, in aid of Farm Africa.  Ford is running the Brighton marathon to raise funds for the development charity and wanted an eye-catching way to draw attention to his efforts.

Camelccinos in Dubai!

According to the Chow, camel milk has many benefits.  First off, it is the closest milk to human mother’s milk, which means our bodies not only tolerate it well, but also thrive on it.  Camel milk has triple the amount of vitamin C found in cow’s milk.  It has ten times the amount of antibacterial and antiviral properties found in cow’s milk.  Additionally, camel milk contains an insulin like protein that survives in the digestive tract that may benefit people with certain forms of diabetes.

Now where do I find myself some camel milk to put in my coffee?!



Does Coffee Really Dehydrate You?

Over the years, I have always heard that coffee dehydrates you and that it is bad for you.  However, with new research, more and more studies are finding that coffee is very beneficial to one’s health.

Contrary to popular belief, coffee does not dehydrate you at all, instead it does the opposite according to a new study released on January 9, 2014.

Researchers from Birmingham University School of Sport and Exercise Sciences took 50 healthy men and had half of them drink 4 mugs of black coffee for three consecutive days while the other half drank the same amount of water, and then they switched.

“Caffeine really had absolutely no influence on hydration status,” concludes Douglas Case of the University of Connecticut, a researcher that reviewed the paper.

“It’s well understood that if you drink coffee habitually you can develop a tolerance to the potential diuretic effects of coffee,” says study author Sophie Killer, a doctoral researcher at Birmingham.

Prior research has already chipped away at the dehydrating myth.  For instance, one study found that caffeine didn’t hinder hydration among athletes who consumed caffeinated beverages to rehydrate throughout practices in the heat.

Additionally, during exercise, caffeine is beneficial for endurance performance.  Moderate coffee consumption actually contributes to our daily fluid requirements and does not lead to dehydration.

The mild, short-term diuretic effect of caffeine is not strong enough to counter-balance the benefits of fluid intake from coffee drinking.

After all, coffee is made up of 95% water.

Drink up and enjoy a cup of coffee today!


To read more about the study go here

Get to Know Our Organic Guatemala!

Our Guatemala is from the region of Huehuetenango (pronounced “way-way-ten-ango”).  It has a light to medium body with fairly bright acidity and a nutty, pecan finish.  You might find a hint of peppery spice and orange peel fruitiness as well.

ASOBAGRI was founded in 1989 by 20 K’Anjob’Al Mayan coffee and cardamom farmers, with the intention of improving the social and economic conditions of all farmers.  A period of political violence and financial destitution followed, during which many small farmers abandoned their land.

Since then, however, ASOBAGRI has grown and now counts on more than 1107 members, all growing organic coffee, and over 200 more in transition to organic cultivation.

The cooperative is incredibly diverse representing 67 different Mayan communities.  Of the 1107 active members growing organic coffee, about 95 are women who produce and process their own.

Cooperative members grow high-quality, shade-grown coffee using organic compost.  The coffee is shade-grown under banana, guava and plantain trees, and intercropped with banana, cardamom and citrus plants.  Since Fair Trade Certification in 1999, ASOBAGRI has enjoyed significantly higher revenues.  They are now certified Organic, Cafe Feminino and Bird Friendly.

Huehuetenango is one of the best regions in the entire country for growing coffee.  The coffee is grown on small farms in volcanic soil, which gives it a lively acidity.  ASOBAGRI conducts soil examinations to analyze acidity and fertility levels to help determine the most effective and sustainable production method for individual farms.

ASOBAGRI has used revenue from Fair Trade sales to promote literacy, diversify crops and income, support sustainable agriculture, invest in quality control and support healthcare.

Approximately 100 students from four communities participate in reading and writing workshops.  ASOBAGRI trains agricultural promotors, who teach farmers about organic production methods, such as creating compost from coffee cherry waste.  A new warehouse was recently constructed for coffee storage.  The cooperative educates farmers on milling, drying, and sorting according to quality guidelines.  ASOBAGRI has created a healthcare program that assists member families in covering emergency medical costs.

Tomas Mateo, an ASOBAGRI member, said, “A tree fell on my house and it was destroyed completely.  ASOBAGRI helped me rebuild my house with $257.  This type of support motivates us to keep working hard in coffee.  Here in Barilles, this is the only organization that can support us with these kinds of programs.”

ASOBAGRI also has a program called “Cafe con Manos de Mujer,” which helps women landowners generate incomes independently of their husbands.

Support ASOBAGRI by buying a bag of our Organic Guatemala today!



Thanks to Fair Trade USA for their information on the farm:

And Royal Coffee for additional information as well:

Holiday Coffee Drinks

Want to save some money this holiday season?  Instead of going out and buying an eggnog latte or gingerbread latte, make these delicious recipes at home!

Gingerbread Latte


  • 1/4 tsp cinnamon
  • 1/8 tsp ground ginger
  • 2 tsp molasses
  • 1 tsp pure vanilla extract
  • 3 tbsp Black River Roasters coffee
  • 1 cup milk
  • sweetener to taste


Mix everything together in a small pot or mug.  Then heat until desired temperature is reached.  Wow it is that simple!

Thanks Chocolate Covered Katie for this recipe!

Skinny Eggnog Latte 


  • 1/2 cup lite eggnog
  • 1/4 cup non-fat milk
  • 1/2 tsp stevia or 1 tbsp sugar (to taste)
  • 1/4 cup Black River Roasters coffee
  • sprinkle nutmeg


  1. Brew coffee/espresso and place in mug
  2. In a small pan, add eggnog, milk and sugar.  Whisk together until heated and frothy, about 2-3 minutes.  Pour into mug with coffee.
  3. Garnish with nutmeg or whip cream
  4. For a cocktail add 1/2 shot of rum

Thanks Jennifer from Peanut Butter and Peppers for this yummy cocktail optional drink!

Salted Caramel Mocha


For drink:

  • 1 cup milk
  • 1 cup Black River Roasters coffee
  • 1 tbsp cocoa
  • 1 tbsp sugar
  • 2 tbsp caramel sauce

For topping:

  • 1/8 tsp kosher salt
  • 1/8 tsp sugar
  • whipped cream
  • caramel sauce


  1. In a medium saucepan, heat milk over low heat until very hot.  Remove from heat and froth milk with a frothed, whisk or immersion blender.  Or pour into a Mason Jar, screw on lid and shake until frothy.
  2. While the milk is heating, whisk together the coffee, cocoa, sugar and caramel sauce. Split the coffee mixture between two mugs.
  3. Pour the hot milk and foam into the coffee, dividing evenly between the two mugs.
  4. For the topping, mix together salt and sugar.  Top each mug with whipped cream, a drizzle of caramel sauce and a hefty sprinting of the salt and sugar mixture.

Thanks Cassie from Back to Her Roots for this sweet and salty coffee drink!


Cheers and happy holidays!


How to Brew Coffee 17th Century Style

Ever wonder how people roasted and brewed coffee after it was first discovered?  It is definitely a little different than how we do it today.

India Mandelkern, food historian at the University of California, Berkeley, wrote this article for the Huffington Post and I wanted to pass it along to all of you.  She writes about how coffee was perceived in the 17th century and how “coffee promised its drinkers the best of both worlds; you got the fun of the tavern without the awful hangover the next day.”  Seems to be the same nowadays too.

Europeans praised coffee’s ability to enhance memory and mood, suppress appetite, and increase awareness.  Like always there were some that complained about the insomnia and others were worried about the potential sexual side effects, but for the most part Europeans loved the buzz they got from drinking this caffeine elixir.

The buzz was great, but the taste was a different story.  Mandelkern points out that contemporaries described coffee as a “syrup of soot” and an “essence of boiled shoes” that “smelled like old crusts and leather” with a mouth-feel similar to “puddle water.”

Mandelkern breaks it down into four easy steps so we can all make coffee 17th century style, which I have copied from her article and put below.  She even made it herself!

1. Find some beans.  Until the first European coffee plantation was established in Java around 1700 AD, the entire world’s coffee beans were grown in Ethiopia and southern Yemen.

2. Roast your beans over a fire.  After the arduous journey from the Arabian city of Mocha – center of the early modern international coffee wholesale market – to Europe, it was time to roast those beans.  This was done the old fashioned way: in a frying pan or skillet over a fire.  Now, this sounds easier than it actually is.  Once you get your fire going, briskly stir your beans in the skillet until you hear them begin to “crack,” sort of like popcorn.  But keep those babies moving, the whole process happens in a matter of minutes and it’s frighteningly easy to unevenly roast them. (Mandelkern admits she burned her first batch and she had better success when she used the stove)

3.  Grind and boil your coffee beans.  Once the beans were roasted, they were ground in a mortar, strained in a sieve, and then boiled for about 15 minutes.  There was no such thing as a 17th century espresso; that wouldn’t be available for another two hundred years.  The finished product was a lot closer to thick, unfiltered Turkish coffee.  And the potency?  That’s hard to tell.  Historians estimate that the typical 17th century cup of coffee was made using one or two ounces of coffee to three or four cups of water.  Compare that to the single drip we enjoy today, which uses about one ounce of coffee to 1 and 1/2 cups of water.

4.  Drink you coffee.  At last, drink your coffee in a small, shallow “dish” – the handles evolved a little bit later.  Mandelkern observes that her coffee tasted a little smoky and burned, and the texture was decidedly muddier than the stuff she was used to.

Thanks to India Mandelkern for her great article.  Let’s all experiment and try preparing coffee 17th century style next time we need a little pick-me-up.



The Best Time to Drink Coffee

How many of us drink coffee as soon as we wake up?  I am guessing that a great deal do, including myself, but is that the best time to consume coffee?

From a scientific standpoint there is an optimum time to drink caffeinated beverages and get the most pick-me-up benefits and it all has to do with chronopharmacology.

Chronopharmacology is the study of how medications and drugs interact with your biology.  Therefore when looking at coffee, the main piece of biology to consider is your body’s level of cortisol.

Steve Miller, a neuroscientist and Ph.D. candidate studying with Uniformed Services University of the Health Sciences, explained that the more cortisol is in your body, the more naturally alert you are.  The more alert you are, the less effective coffee is going to be.  Thus, you should not consume caffeine when your cortisol levels are high, which peak between 8 and 9 am.  Cortisol levels also peak between noon and 1 pm, and between 5:30 and 6:30 pm.

“Drug tolerance is an important subject, especially in the case of caffeine since most of us overuse this drug,” Miller wrote.  “Therefore, if we are drinking caffeine at a time when your cortisol concentration in the blood is at its peak, you probably should not be drinking it.”

The most effective time to drink coffee is between 9:30 am and 11:30 am, after cortisol levels drop, but before another increase comes between noon and 1 pm.

According to the National Health Service in the United Kingdom, the precise optimal time to drink coffee is at 2:16 pm.  This was not based on cortisol levels, but instead a survey of when workers feel the most tired.

Will you change up your morning routine now?


Halloween Coffee Recipes

Hey Everyone,

I cannot believe that it is Halloween!  Summer went by so fast.  I have found some Halloween coffee recipes that are yummy for this time of year.

Spicy Halloween Ginger Cake

This scrumptious cake is loaded with ginger, apples, molasses, coffee, and chocolate.

Prep Time: 20 minutes

Cook Time: 55 minutes


2 cups dark molasses (feel free to use less of this for a not as bold taste of molasses)

1 cup (2 sticks) plus 2 tablespoons unsalted butter at room temperature

¼ cup strong brewed Black River Roasters coffee

4 ¾ cups cake flour

½ teaspoon salt

1 teaspoon ground allspice

1 teaspoon ground cloves

4 teaspoons ground cinnamon

4 teaspoons ground ginger

2 teaspoons ground mace

2 teaspoons freshly grated nutmeg

1 ½ teaspoons baking soda

4 tart medium apples (Granny Smith)

½ cup (packed) dark brown sugar

2 large eggs

2 cups sour cream

½ cup semisweet chocolate chips or baking chocolate cup into small pieces


Preheat oven to 350°F.  Lightly oil a 13x9x2 inch-baking pan.

Combine the molasses, butter and coffee in a medium-size saucepan, and bring to a boil over medium-high heat, stirring occasionally.  As soon as it boils, remove from the heat.  Transfer the mixture to a large bowl, or the bowl of an electric mixer, and let cool to lukewarm.

Sift the flour, salt, allspice, cloves, cinnamon, ginger, mace, nutmeg, and baking soda together onto a large piece of waxed paper.

Core, peel, and halve the apples, then slice them into ¼ inch thick slices.  Line the prepared pan with the apple slices slightly overlapping them.  Sprinkle them with brown sugar.

Whisk the eggs into the molasses mixture.  Add the dry ingredients and mix quickly but thoroughly.  Then add the sour cream, mixing just until it is incorporated.  Fold in the chocolate chips, and then pour the cake batter over the apple slices.

Bake in the center of the oven until the cake springs back when touched lightly and a knife inserted in the center comes out clean, about 55 minutes.  Remove the pan from the oven, and transfer it to a wire rack to cool at least to lukewarm before serving.

To serve, cut the cake in pieces and turn them out of the pan upside down, so the apple slices are on top.  Or turn the whole cake out onto a large serving platter, and serve.

Yield: 12-14 servings

Kahlua Pumpkin Pie

This takes the traditional pumpkin pie to another level with the coffee flavoring.  This was taken from the Kahlua Company.

Prep Time: 15 minutes

Cook Time: 50 minutes


1 cup evaporated milk

½ cup light brown sugar, packed

¼ cup Kahlua or other coffee liqueur

¼ cup light corn syrup

1 ½ teaspoons pumpkin pie spice

½ teaspoon salt

1 ½ cups canned pumpkin

2 large eggs, beaten

Pastry crust

Kahlua cream topping


Line 9-inch pie pan with your favorite pastry recipe and chill.  Preheat oven 450°F.

Combine evaporated milk, sugar, Kahlua, corn syrup, pumpkin pie spice, and salt.  Add pumpkin and eggs.  Blend well.  Set aside.

Bake pastry for 7 to 8 minutes until lightly browned.  Pull oven rack part way out and slowly pour pumpkin mixture into shell.  Reduce oven to 325°F.  Continue baking until filling is barely set in center, about 40 minutes.  Cook on wire rack.  Serve with Kahlua cream topping.

Yield: 8-10 servings

Kahlua Cream Topping

Beat 1 cup whipping cream with 2 tablespoons Kahlua until stiff peaks form.  Turn into serving bowl and drizzle 1 tablespoon Kahlua on top.

Black Devil’s Food Cake

Thanks to applesauce and fat-free buttermilk, this delicious chocolate cake is much lower in fat than traditional ones.  Coffee helps to boost the flavor of the chocolate.

Prep Time: 10 minutes

Cook Time: 35 minutes


2 cups all-purpose flour, plus flour for dusting pan

1 ¾ cups sugar

½ cup unsweetened cocoa powder

1 tablespoon baking soda

2/3 cup unsweetened applesauce

1 cup fat-free or low-fat buttermilk

2 tablespoons vegetable oil

2 large eggs

1 cup strong Black River Roasters coffee


Preheat oven to 350°F.  Spray a 13x9x2 inch pan with vegetable oil spray.  Dust with flour; shake off excess.

In a large mixing bowl, sift together flour, sugar, cocoa powder, and baking soda.  Whisk in applesauce, buttermilk, eggs and vegetable oil.

In a small saucepan, bring coffee to a boil over medium-high heat.  Stir gently into batter.  Mixture will be soupy.  Pour into pan.  Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean.  Serve warm or let cool completely.

Yield: 20 servings

Dairy-Free Coffee Toffee

This recipe can be made low glycemic index, which is easier on the body and won’t cause sugar spikes/crashes, by using coconut sugar.


1 cup coconut oil

1 1/3 cup coconut palm sugar/coconut sugar

¼ cup plus 2 tablespoons filtered water

1 tablespoon molasses

2 teaspoons ground Black River Roasters coffee

1 teaspoon cinnamon

¼ teaspoon sea salt

8 oz chocolate (dark or semi-sweet), finely chopped or chips


Grease a cookie sheet (9×13 inches) and set aside.

In a medium heavy-bottomed pot stir together, with a silicone spatula or wooden spoon, all ingredients except for the chocolate.

Cook the mixture over low-medium heat, constantly stirring with a wooden spoon until it reaches 315°F.  You will need a candy thermometer.  Quickly remove from heat.

Pour mixture into the cookie sheet and spread with a silicone spatula to smooth out into a rectangle that is about 1/8 inch thick.

Cool 20-30 minutes on the kitchen counter.

While cooling the toffee, melt the chocolate in a double boiler or in a glass bowl over simmering water.  Cool the chocolate for 5 minutes off the heat.

Pour melted chocolate over the toffee and spread evenly to cover the toffee.

Let the chocolate set/harden at room temperature for about 4 hours.  You can put it into the refrigerator to speed up the process, but it may be dull or bloom (turn white).

Break into pieces and enjoy!  Store in an airtight container at room temperature.


I cannot wait to make some of these up and I hope you will try them too!


K-Cups: Are They Really Safe?

Hey everyone,

More and more people are getting Keurig machines for the convenience of making one cup at a time at a push of a button.  However, do we really know how safe these machines are?

There are numerous Keurig fans that think this machine is easy and makes a fresh cup of coffee every time.  It may be easy to operate, however, it is far from fresh.  Fresh coffee is ground right before brewing.  Not ground and then nitrogen-flushed in plastic containers.

Additionally, when was the coffee roasted?  Did it have a shelf life prior to being ground?  If so, then how long was it sitting there before being used?  And then there is the question of how long the coffee has been packed in the K-cups?

My intent is not to ruffle anyone’s feathers in this blog post, but to simply share facts that I have found reading different articles.

When talking about K-Cups, the biggest debate is over the environmental impact.  I will touch on that later, but for now my biggest concern is the health risks that may come from using K-Cups.

Plastics are everywhere and some have been designated better for use in food packaging.  They have been documented and only small amounts of plastic chemicals leach into your food or beverages during common use.  However, when plastics are exposed to hot water or foods, acidic food ingredients, UV light, mechanical wear and tear, or any combination of these factors, the amount of leaching can increase by a thousand-fold or more per use.

Keurig’s website addresses the bisphenol A (BPA) concern with the following statement:

“K-Cup® and Vue® packs do not contain BPA and are constructed using FDA-approved food safe materials. We also use FDA-approved food safe materials in our K-Cup® and Vue® brewing systems, and neither system contains BPA within its water paths (as of January 1, 2010 for our K-Cup® system).”

What Keurig is not addressing are the effects of any plastic liner used under extensive heat, and which products they are using in replacement of a BPA plastic.

According to a study by “The Environmental Health Perspectives”, even BPA free products are not as safe as you might expect.  This study looked at over 455 common plastic products and they found that most plastic products, even those marked as BPA-free, leach chemicals that act like the sex hormone estrogen.

About 70% of the plastic items tested positive for estrogenic activity (EA), but the number increased to 95% when they were subjected to “real world” conditions such as microwaving and dishwashing, according to the study.  Such EA exposure has been shown to alter the structure of human cells, posing potential risks to infants and children.

“Although BPA is the most notorious chemical with estrogenic activity used in plastics, it is not the only one, nor does it have the highest biological effect,” the study co-author George D. Bittner, a neurobiologist at the University of Texas, Austin, told Chemical & Engineering News.

“Almost all commercially available plastic products we sampled, independent of the type of resin, product, or retail source, leached chemicals having reliably-detectable EA, including those advertised as BPA-free,” the study concludes.  “In some cases, BPA-free products released chemicals having more EA than BPA-containing products.”

One of the most well known chemicals, BPA, has become controversial.  The National Toxicology Program, a division of the National Institutes of Health, says it has “some concerns” about its potential effects on the brain development of fetuses, infants and children but did not say the chemical’s unsafe.

One woman points out that the combination of hot water temperatures and acidic ground coffee amplify the leaching effects to new heights and I would agree with her.  She goes on to say, “In studies, common plastic chemicals have been shown to interfere with animal metabolism, cause reproductive cancers and sterility, increase obesity, and other disturbing effects.”

Another study found that Americans have twice the amount of BPA in their bodies than Canadians, but it couldn’t figure out exactly why.

I know the studies are not directly about K-Cups, but to me that is enough information to get me scared about ever using the plastic pods.

Technically speaking, the plastic in the cups in #7, meaning it’s a mix of plastics.  This is what makes it a problem for recycling.

The Wall Street Journal reported that 9 billion K-Cups were sold in 2010.   Keurig said it does not make that information public, but they did say that sales of K-Cups doubled in 2011 from the numbers in 2010.  I wonder how many K-Cups have been sold in the last two years.

Cindy Luppi of Clean Water Action expressed, “Our concern is that they are not recyclable.  That means they end up in the landfills and incinerators and impact our health.  The emissions end up in the air we breathe, and the water we drink.”

“It’s hard to recycle because of the multiple materials,” explained Luppi.  First, there’s the plastic cup.  Then there is the aluminum foil top, which keeps the coffee “fresh”.  Inside there is a separate filter too.

Cost is another factor that people using the Keurig K-Cups do not think about.  According to a report from the New York Times java expert Oliver Strand, the coffee in the K-Cups comes out to be $51 per pound! Wow, that is a lot more than most of our organic and Fair-Trade coffees cost per pound.  Time magazine points out that prices are a little lower if you buy the K-Cups in bulk.  However, they are still much more expensive per pound than artisan roasting companies like us.

The question remains whether the convenience of the Keurig is worth the overall environmental impact and health risks.

Mike Dupee, vice president of sustainability for Green Mountain, even stated, “The trade-off that we need to consider is, for shaving a few seconds off the amount of time it takes me to make my coffee in the morning, what is it costing in terms of what’s going to the landfill, what kinds of non-renewable source materials like fossil fuel-derived plastics are being used, and what other environmental costs are associated with that.”

People love the convenience of the Keurig.  How quickly it brews, how there is no cleanup afterwards, and the endless variety of coffee blends and flavors available to brew.  However, no one should ingest coffee from flavored coffee beans.  To learn why, please refer back to our blog post on it.

If you are looking for a machine like the Keurig that brews one cup at a time and has no cleanup, then I suggest looking at the Jura Capresso coffee makers.  They do everything that the Keurig does, but without the K-Cups.  You fill the machine with your favorite coffee beans and push one button, and it grinds the beans and brews a true FRESH cup of coffee.  There are also models that you can hook up to your milk container and make lattes and cappuccinos.

I know some of you are thinking of the Keurig reusable cup that can be used with ground coffee, which would eliminate using K-Cups.  However, the beans need to be ground in a separate grinder (to make the freshest cup), the reusable cup needs to be filled and then cleaned after using.  This does not sound as convenient as the Jura Capresso!

Jura Capresso coffee makers are a little more expensive upfront, however, overtime they end up being more cost effective than the Keurig.  Jura Capresso machines are environmentally friendly and there is no heating of plastic.  Therefore, landfills will not fill up anymore from the use of K-Cups and your health is not put at risk because no plastic cartridges are heated.   It is a win win with the Jura Capresso.

I hope you take this blog post into consideration the next time you think about brewing with the Keurig.

Thanks for reading!


Articles Used:

Organic Peru is Back in Stock!

Our Organic Peru is from the Chanchamayo province in the Junin region of Central Peru.  It has a delicate caramel and chocolate-like sweetness.  It is rich and full-bodied with a smooth and comforting finish.

La Florida Cooperative in Peru has been in existence since 1965 and employs over 2,000 members while maintaining organic, Fair Trade and shade grown requirements.

In 1965, a group of 100 small-scale farmers from the Chanchamayo region came together to establish La Florida Cooperative.  Today, the cooperative has grown to over 1,000 farmers who work together to improve the quality of coffee that La Florida produces.

The entry into the Fair Trade market has given this cooperative many opportunities, such as sustainable agricultural school, a new local high school, and community health programs among other things.  The revenue from their Fair Trade sales has brought education, infrastructure, credit, and environmental consciousness to this rural area.

La Florida Cooperative has established The Occupational Learning Center for Sustainable Agriculture, which offers training in crediting environmentally-friendly farming techniques, as well as providing micro-crediting for women who run household businesses.  It also provides healthcare services in rural areas, technical assistance in crop diversification to create additional income, community infrastructure (completion and maintenance of five roads, three portable water systems, three schools, a bridge and health clinic), and they have purchased machinery and land to assist with the coffee production.

In 2005, La Florida Cooperative won 6th place in Peru’s National Quality competition.

Support La Florida Cooperative’s farmers and families by purchasing a bag of Organic Peru today!