History of Cappuccino 2

Popularity

Cappuccino was traditionally a taste largely appreciated in Europe, Australia, South Africa, South America and some of North America. By the mid-1990s cappuccino was made much more widely available to North Americans, as upscale coffee houses sprang up.

In Italy, and throughout continental Europe, cappuccino was traditionally consumed early in the day as part of the breakfast, with some kind of sweet pastry. Generally, Europeans did not drink cappuccino with meals other than breakfast, preferring espresso throughout the day and following dinner. However, in recent years Europeans have started to drink cappuccino throughout the entire day. Especially in western-Europe (The UK, Ireland, The Netherlands, Germany, Belgium) cappuccino is popular at cafés and terraces during the afternoon and in restaurants after dinner. In the United States, cappuccinos have become popular concurrent with the boom in the American coffee industry through the late 1990s and early 2000s, especially in the urban Pacific Northwest.

Iced cappuccino

Cappuccino Freddo is the cold version of a cappuccino, where the drink usually has a small amount of cold frothed milk atop it. This drink is widely available in parts of Italy, where it is not served with ice. In Rome, for example, each bar has the drink already prepared. In Northern cities, like Milan, however, it is almost impossible to find cappuccino freddo. Instead, "gelato da bere" (a thick blend of gelato and espresso) or "shakerato" (espresso and ice shaken together) are more popular. The term has also spread throughout the Mediterranean region where foam is added to the drink just before serving, often varying from the Italian original. In North America, however, the terms "Cappuccino Freddo" or "Iced cappuccino", if offered, may be somewhat of a misnomer if the characteristic frothed milk is omitted in the iced variation. For example, at Starbucks, without the frothed milk the drink is called an iced latte. It is possible to froth cold milk using various methods.

By the start of the 21st century, a modified version of cappuccino was being served by fast-food chains, such as Starbucks, offering sizes up to 600 ml (21 imp fl oz; 20 US fl oz). In recent years leading independent cafés have begun offering cappuccino in its traditional size (150–180 ml (5–6 imp fl oz; 5–6 USfl oz)) only - distinguishing them from other cafés and larger chains.Starbucks does offer a "short" cappuccino (240 ml (8 imp fl oz; 8 US fl oz)), but it is not listed on store menus or on the website.

Convenience store cappuccino

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Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (April 2009)

History of Cappuccino 1

A cappuccino is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk froth. The name comes from the Capuchin friars, referring to the colour of their habits.

Definition

A cappuccino is a coffee drink topped with foamed milk. It is made in a steam-producing espresso machine. Espresso is poured into the bottom third of the cup, and is followed by a similar amount of hot milk. The top third of the drink consists of firm milk froth prepared a minute or two earlier; this foam is often sculpted to an artistic peaked mound. Shaved chocolate, raw sugar, cinnamon or other spices are often sprinkled onto the top of the finished drink. The cappuccino is then consumed with a teaspoon.

In a traditional cappuccino, as served in Europe and artisan coffee houses in the United States, the total of espresso and milk/froth make up between approximately 150–180 mL (5–6 imp fl oz; 5–6 USfl oz). Commercial coffee chains in the US more often serve the cappuccino as a 360 mL (13 imp fl oz; 12 US fl oz) drink or larger.

History

Espresso of the type used to cappuccino in the early 20 century, when Luigi Bezzera in Milan introduced the first patent in 1901. Cappuccino was developed in Italy by the early 1900s, and grew in popularity as a large espresso machines in pubs and restaurants were improved during and after World War II, particularly with the introduction of modern high pressure espresso machine by Italian company Gaggia in 1948. The drink was developed in its present form by 1950.

In Italy, cappuccino is seen as a morning drink, and is rarely drunk after 11 hours. In the UK, espresso, first gained popularity in the form of cappuccino, because the British habit of drinking coffee with milk, the desire for more after a drink can serve as an end to the cafe, and the texture of this exotic drink.

Ingredients
In addition to a recording of the most important factor in espresso preparation of a cappuccino, the structure and the temperature of the milk. When a barista steams the milk for a cappuccino, micro foam is the introduction of small air bubbles in the milk, which created the milk a velvety texture. The traditional cappuccino consists of an espresso, the barista pours the hot foamed milk containing some fat on a 2 cm (¾ inch) foam on top. Variations of the mixtures are usually called cappuccino chiaro (white cappuccino, also known as wet cappuccino) with more than normal milk and cappuccino Scuro (dark cappuccino, also known as a dry cappuccino) with less steamed milk than normal.

The achievement of the correct proportion of foam requires special attention, while the steaming of milk, so that the cappuccino coffee-based drinks of one of the most difficult to properly receive. An experienced barista art are able to obtain shapes, while the casting of the milk on the top of the espresso coffee.

History of Espresso 8

  * Frappuccino: A type of espresso coffee made with frothed milk branded exclusively by Starbucks.

    * Guillermo: Originally one or two shots of hot espresso, poured over slices of lime. Can also be served on ice, sometimes with a touch of milk.

    * Café au lait (Fr. "coffee with milk"): In Europe prepared with shots of espresso and steamed milk[citation needed]. In the United States usually prepared instead with French press or drip coffee. (Very similar to "latte", see entry for lattes below)

  * Latte (It. "milk"): This term is an abbreviation of "caffellatte" (or "caffè e latte"), coffee and milk. An espresso based drink with a volume of steamed milk, served with either a thin layer of foam or none at all, depending on the shop or customer's preference.[citation needed]

    * Latte macchiato (It. "stained milk"): Essentially an inverted cafè latte, with the espresso poured on top of the milk. The latte macchiato is to be differentiated from the caffè macchiato (described below). In Spain, known as "Manchada" Spanish for stained (milk).

* Long Black: Similar to an Americano, but with the order reversed - espresso added to hot water.

    * Lungo (It. "long"): More water (about 1.5x volume) is let through the ground coffee, yielding a weaker taste (40 mL). Also known as an allongé in French.

    * Caffè Macchiato (It. "stained"): A small amount of milk or, sometimes, its foam is spooned onto the espresso. In Italy it further differentiates between caffè macchiato caldo (warm) and caffè macchiato freddo (cold), depending on the temperature of the milk being added; the cold version is gaining in popularity as some people are not able to stand the rather hot temperature of caffè macchiato caldo and therefore have to wait one or two minutes before being able to consume this version of the drink. The caffè macchiato is to be differentiated from the latte macchiato (described above). In France, known as a "Noisette".

    * Cafè Marocchino: Created in Turin, normally served in a small glass, this is a shot of espresso, a sprinkling of cocoa, frothed whole milk (about two table spoons to bring to the brim of the glass), then a further sprinkling of cocoa on top

    * Marron:(Brown) Etymology from Venezuela. An espresso with Milk. Latte. Varying from "Marron Claro" (Light Brown) with more milk and "Marron Oscuro" (Dark Brown) less milk.

    * Wiener Melange (German: "Viennese blend") coffee with milk and is similar to a Cappuccino but usually made with milder coffee (e.g. mocha), preferably caramelised.

    * Mocha: Normally, a latte blended with chocolate. This is not to be confused with the region of Yemen or the coffee associated with that region (which is often seen as 1/2 of the blend "mocha java").

    * Normale: A normal length shot, not ristretto or lungo. Term primarily used to contrast with "ristretto" and "lungo".

    * Red eye: A cup of drip coffee with two shots of espresso in it.

    * Ristretto (It. "restricted") or Espresso Corto (It. "short"): with less volume, yielding a stronger sweeter taste (10–20 mL). Café serré or Café court in French.

    * Shot in the Dark: A cup of drip coffee with one shot of espresso in it. (Unique in that 'Shot in the Darks' is the plural form)

    * Solo (It. "single") Single (1 US fluid ounce) shot of espresso.

    * Triple Suicide: A cup of drip coffee with three shot of espresso in it.

    * Triplo or Triple shot: Triple (3 US fluid ounces) shot of espresso; "triplo" is rare; "triple shot" is more common.

    * '"Miami Vice'" or '"Cuban Americano'": The mixture of a Cubano and Americano, Sugar in the collection container, then mixed with hot water. This is often made as a double.

History of Espresso 7

Variations

    * Affogato (It. "drowned"): Espresso served over gelato. Traditionally vanilla is used, but some coffeehouses or customers use any flavor.

    * Americano (It. "American"): Espresso and hot water, classically using equal parts each, with the water added to the espresso. Americano was created by American G.I.s during World War I who added hot water to dilute the strong taste of the traditional espresso.[12] Similar to a long black, but with opposite order.

    * Antoccino: (lt. "Priceless") A single shot of espresso with the same quantity of steamed milk poured above it, served in an espresso cup.

    * Black eye: A cup of drip coffee with two shots of espresso in it. (alternately a red-eye or shot in the dark)

    * Bicerin (Pms. "Little glass") Made of layers of espresso, drinking chocolate, and whole milk. Invented and served in Turin.

    * Bombón (Sp. "confection"): Espresso served with condensed milk. Served in South East Asia, Canary Islands, Cook Islands and Mainland Spain.

    * Breve (It. "short"): Espresso with half-and-half.

    * Caffè Medici: "a doppio poured over chocolate syrup and orange (and sometimes lemon) peel, usually topped with whipped cream."The drink originated at Seattle's historic Last Exit on Brooklyn coffeehouse.

    * Caffè Tobio: Espresso with an equal amount of American Coffee. Similar to Americano or Long Black

    * Carajillo: (Sp. slang for "nothing"): Espresso with a shot of brandy.

    * Cappuccino: Traditionally, one-third espresso, one-third steamed milk, and one-third microfoam. Often in the United States, the cappuccino is made as a cafè latte with much more foam, which is less espresso than the traditional definition would require. Sometimes topped upon request with a light dusting of cocoa powder.

    * Corretto (It. "corrected"): coffee with a shot of liquor, usually grappa or brandy. "Corretto" is also the common Italian word for "spiked (with liquor)".

    * Con hielo (Sp. "with ice"): Espresso immediately poured over two ice cubes, preferred in Madrid during Summer.

    * Cortado (Sp./Port. "cut"): Espresso "cut" with a small amount of warm milk.

    * Cubano (Sp. "Cuban"): Sugar is added to the collection container before brewing for a sweet flavor, different from that if the sugar is added after brewing. Sugar can also be whipped into a small amount of espresso after brewing and then mixed with the rest of the shot. Sometimes called "Cafe tinto".

    * Doppio: (It. "Double") Double (2 US fluid ounces) shot of espresso.

    * Espresso con Panna (It. "espresso with cream"): Espresso with whipped cream on top.

    * Flat white: a coffee drink made of one-third espresso and two thirds steamed milk with little or no foam. (Very similar to "latte", see entry for lattes below)

    * Frappe: Iced coffee topped off with whipped cream and usually chocolate syrup (flavors varies).

History of Espresso 6

Length

The length of the shot can be ristretto ("restricted"), normale/standard ("normal"), or lungo ("long"): these correspond to a smaller or larger drink with the same amount of ground coffee and same level of extraction. Proportions vary, and the volume (and low density) of crema make volume-based comparisons difficult (precise measurement uses the mass of the drink), but proportions of 1:1, 1:2, and 1:3–4 are common for ristretto, normale, and lungo, corresponding to 1, 2, and 3–4 US fl oz (30 ml, 60 ml, 90–120 ml) for a double shot. "Ristretto" is the most commonly used of these terms, and double or triple ristrettos are particularly associated with artisanal espresso.

Ristretto, normale, and lungo are not simply the same shot, stopped at different times – this will result in an underextracted shot (if run too short a time) or an overextracted shot (if run too long a time). Rather, the grind is adjusted (finer for ristretto, coarser for lungo) so that the target volume is achieved by the time extraction finishes.

A significantly longer shot, rare in the Anglosphere, is the caffè crema, which is longer than a lungo, ranging in size from 4–8 US fl oz (120–240 ml), and brewed in the same way, with a coarser grind.

Espresso can also be lengthened by dilution with hot water, as in the Americano or long black.

The method of adding hot water produces a milder version of original flavor, while passing more water through the load of ground coffee will add other flavors to the espresso, which might be unpleasant for some people.

Espresso-based drinks

In addition to being served alone, espresso is frequently blended, notably with milk (either steamed (without significant foam), wet foamed ("microfoam"), or dry foamed) and with hot water. Notable milk-based espresso drinks, in order of size, include: macchiato, cappuccino, flat white, and latte, while espresso and water drinks especially include the Americano and long black. Others include the red eye and latte macchiato. The cortado, piccolo, and galão are made primarily with steamed milk with little or no foam.

In order of size, these may be organized as follows:

    * Traditional Macchiato: 35–40 ml, 1 shot (30 ml) with a small amount of milk (mostly steamed, with slight foam so there is a visible mark)

    * Modern Macchiato: 60 ml or 120 ml, 1 or 2 shots (30 or 60 ml), with 1:1 milk

    * Cortado: 60 ml, 1 shot with 1:1 milk, little foam

    * Piccolo: 90 ml, 1 shot (30 ml) with 1:2 milk, little foam

    * Galão: 120 ml, 1 shot with 1:3 milk, little foam

    * Flat white: 150 ml, 1 or 2 shots (30 or 60 ml), with 1:4 or 2:3 milk

    * Cappuccino: 150–180 ml, 1 or 2 shots (30 or 60 ml), traditionally with significant dry foam, today often found with wet foam

    * Latte: 240–600 ml, 2+ shots (60 ml), with 1:3–1:9 milk

Some common combinations may be organized graphically as follows:

mixed with frothed milk     hot water

espresso is on     top     latte macchiato     long black

bottom     caffè latte     caffè americano

Methods of preparation differ between drinks and between baristas. For macchiatos, cappuccino, flat white, and smaller lattes and Americanos, the espresso is brewed into the cup, then the milk or water is poured in. For larger drinks, where a tall glass will not fit under the brew head, the espresso is brewed into a small cup, then poured into the larger cup; for this purpose a shot glass or specialized espresso brew pitcher may be used. This "pouring into an existing glass" is a defining characteristic of the latte macchiato and classic renditions of the red eye. Alternatively, a glass with existing water may have espresso brewed into it – to preserve the crema – in the long black. Brewing onto milk is not generally done.

History of Espresso 5

Shot variables

The main variables in a shot of espresso are the size and length.[Terminology is standardized, but precise sizes and proportions vary substantially.

Cafés generally have a standardized shot (size and length), such as "triple ristretto",only varying the number of shots in espresso-based drinks such as lattes, but not changing the extraction – changing between a double and a triple require changing the filter basket size, while changing between ristretto, normale, and lungo require changing the grind, and cannot easily be accommodated in a busy café, as fine tweaking of the grind is a central aspect to consistent quality espresso-making, which is disrupted by major changes such as ristretto to lungo.

Size

The size can be a single, double or triple, roughly equivalent to a 1, 2 and 3 U.S. fluid ounce (30, 60 or 90 mL) default ("normal") to being shot, and you use a ratio of ground coffee, about 7-8, 14-16, and 21-24 grams, are used in accordance with large filter baskets. The Italian Doppio term is often used for a double and a solo Triplo rarely used for singles and triples. The single shot is the traditional shot size, the maximum amount that can be easily pulled on a lever machine, while the double shot is the standard today.

Individual baskets are tapered or stepped in diameter, comparable to twice the depth and therefore comparable baskets resistance to water pressure. Most double rooms are slightly conical baskets (the "Faema" model), while others, like the La Marzocco, have straight sides. Triple-baskets are usually straight sides.

Each outlet is in a separate cup may be omitted, resulting in two solo size (but doppio prepared) images, and in a cup (hence - espresso is often associated with two discharge nozzles, usually close to each other, and a double Therefore, they are cage close to each other). Real solo recordings are rare, with a single shot in a cafe in the rule than the half of a shot Doppio.

The espresso drinks, milkshakes, especially larger ones, have a drink with three or four pictures of espresso is a "triple" or "Quad" respectively, but this does not mean that the shots are triple or even quadruple shots. On the contrary, it is typically used with a two-shot images in three ½ (shared between the two nozzles) is used, and two images are used in a quad.

History of Espresso 4

Café vs. home

A distinctive feature of espresso as opposed to other coffee is espresso's association with cafés, due both to the equipment and skill required, and thus espresso has been primarily a social experience.

Initially espresso machines were not available for home use, domestic machines only developing in the 1970s, and remaining expensive, bulky, and requiring skill to operate. In recent years the development of easy-to-use home espresso makers based on coffee pods (like the E.S.E standard[6]) has increased the quantity of espresso consumed at home, though top-quality espresso continues to require expensive equipment and skill, and remains primarily associated with cafés or the enthusiast community.

Etymology and usage of the term

The origin of the term "espresso" is the subject of considerable debate.[citation needed] Although some Anglo-American dictionaries simply refer to "pressed-out",[7] "espresso," much like the English word "express", conveys the senses of "just for you" and "quickly," which can be related to the method of espresso preparation".

    The words express, expres and espresso each have several meanings in English, French and Italian. The first meaning is to do with the idea of 'expressing' or squeezing the flavour from the coffee using the pressure of the steam. The second meaning is to do with speed, as in a train. Finally there is the notion of doing something 'expressly' for a person... The first Bezzera and Pavoni espresso machines in 1906 took forty-five seconds to make a cup of coffee, one at a time, expressly for you. (Bersten (cited below) p. 99) -

Many Latin European countries, such as France and Portugal, use the expresso  form.[citation needed] In the United States and Canada, both espresso and expresso are used.[8] Italy uses the term espresso, substituting most x letters in Latin root words with s; x is not considered part of the standard Italian alphabet. Italian people commonly refer to it simply as "caffè" (coffee), espresso being the ordinary coffee to order; in Spain, while "café expresso" is seeing as the more formal denomination, "café solo" (alone, without milk) is the usual way to ask for it when at a bar.

In Slovakia and the Czech republic, espresso is commonly referred to as "presso" and is served with liquid creamer on the side by default.[citation needed] This is referred to as " presso with milk"( presso s mliekom (Slovak).

Modern espresso, using hot water under pressure, as pioneered by Gaggia in the 1940s, was originally called "crema caffè", in English "cream coffee", as can be seen on old Gaggia machines, due to the crema.[9] This term is no longer used, though "crema caffè" and variants ("caffè crema", "café crema") find occasional use in branding.

History of Espresso 3

History

The popularity of espresso developed in various ways; a detailed discussion of the spread of espresso is given in (Morris 2007), which is a source of various statements below.

In Italy, the rise of espresso consumption was associated with urbanization, espresso bars providing a place for socialization. Further, coffee prices were controlled by local authorities, provided that the coffee was consumed standing up, encouraging the "stand at a bar" culture.

In the Anglosphere, espresso became popular particularly in the form of cappuccino, due to the tradition of drinking coffee with milk and the exotic appeal of the foam; in the United States this was more often in the form of lattes, particularly with flavored syrups added. The latte is claimed to have been invented in the 1950s by Italian American Lino Meiorin of Caffe Mediterraneum in Berkeley, California, as a long cappuccino, and was then popularized in Seattle,and then nationally and internationally by Seattle-based Starbucks in the late 1980s and 1990s.

In the United Kingdom, espresso grew in popularity among youth in the 1950s, who felt more welcome in the coffee shops than in public houses (pubs).

In Australia, espresso consumption grew in popularity due to the ban on serving alcohol after 6 pm.

Espresso was initially popular particularly within the Italian diaspora, growing in popularity with tourism to Italy exposing others to espresso, as developed by Eiscafès established by Italians in Germany.

Initially expatriate Italian espresso bars were downmarket venues, serving the working class Italian diaspora – and thus providing appeal to the alternative subculture / counterculture; this can still be seen in the United States in Italian American neighborhood such as Boston's North End, New York's Little Italy, and San Francisco's North Beach. As specialty coffee developed in the 1980s (following earlier developments in the 1970s and even 1960s), an indigenous artisanal coffee culture developed, with espresso instead positioned as an upmarket drink.

Today, coffee culture commentators distinguish large chain, midmarket coffee as "Second Wave Coffee", and upmarket, artisanal coffee as Third Wave Coffee.

In Northern Europe (particularly Scandinavia) and to a greater extent in most of Central Europe, espresso is associated with European identity, as in New Europe. By contrast, in Hungary, espresso is associated with pre-Communist cafe culture.

In the Middle East Espresso is quite popular and becoming more widely available with the openings of Western coffee shop chains. However, the most common type of coffee remains Turkish coffee which is also served short like espresso. Turkish coffee is almost the same measure of ground coffee as an espresso, added to water and brought to a boil. It is quite common that ground Cardamom is added to the blend of coffee for added flavor.

Currently in Britain espresso is uniformly popular across all pre-retirement age groups, but is unevenly popular across class lines, being primarily associated with educated professionals.

History of Espresso 2

Brewing process

Espresso is made by forcing hot water under high pressure through a tightly compacted finely ground coffee.[3] Generally, one uses an espresso machine to make espresso, although there are stove top espresso makers and hand operated devices such as the AeroPress. The act of producing a shot of espresso is often termed "pulling" a shot, originating from lever espresso machines which require pulling down a handle attached to a spring-loaded piston, forcing hot water through the coffee at high pressure. Today, however, it is more common for the pressure to be generated by steam or a pump.

This process produces an almost syrupy beverage by extracting and emulsifying the oils in the ground coffee.

Espresso roast

Espresso is not a specific bean or roast level; it is a coffee brewing method. Any bean or roasting level can be used to produce authentic espresso and different beans have unique flavor profiles lending themselves to different roasting levels and styles.

In Italy, roast levels can vary quite a bit. In Southern Italy, a darker roast is often preferred, but the farther north one goes in the country, the trend moves toward lighter roasts.[4]

Baristas

An expert operator of an espresso machine is a barista, the Italian word for a bartender.

Popularity

This article's section called "Popularity" needs additional citations for verification.

Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (February 2010)

Espresso is the main type of coffee in many parts of the world, though this is a recent

phenomenon.

With the rise of various coffee chains in the 1990s, espresso-based drinks rose in popularity in the United States, with the city of Seattle viewed as one of the origins of modern interest. In addition to the Italian style of coffee, coffee chains typically offer many variations by adding syrups, whipped cream, flavour extracts, soy milk, and various spices to their drinks.

Espresso has become increasingly popular in recent years, in regions where coffee has traditionally been prepared in other ways. In Northern Europe, specialty coffee chains have emerged, selling various sorts of espresso from street corners and high streets.

Home espresso machines have increased in popularity with the general rise of interest in espresso. Today, a wide range of home espresso equipment can be found in kitchen and appliance stores, online vendors, and department stores.

History of Espresso 1

Caffè espresso, or just espresso is a concentrated beverage brewed by forcing hot water under pressure  through finely ground coffee.

Compared to other coffee brewing methods, espresso often has a thicker consistency, a higher concentration of dissolved solids, and crema (foam).As a result of the pressurized brewing process, all of the flavours and chemicals in a typical cup of coffee are very concentrated.[citation needed] For this reason, espresso is the base for other drinks, such as lattes, cappuccino, macchiato, mochas, and americanos.

The first machines were introduced in Italy at the beginning of the 20th Century, with the first patent being filed by Luigi Bezzera of Milan, Italy, in 1901, who invented a steam pressure system.[1] In 1938, Cresemonesi introduced a piston based espresso machine, which eliminated the burnt taste associated with the steam pressure units.

While espresso has more caffeine per unit volume than most beverages, compared on the basis of usual serving sizes, a 30 mL (1 US fluid ounce) shot of espresso has about half the caffeine of a standard 180 mL (6 US fluid ounces) cup of drip brewed coffee, which varies from 80 to 130 mg,[2] and hence a 60 mL (2  US fl oz) double shot of espresso has about the same caffeine as a 180 ml (6 US fl oz) cup of drip brewed coffee. In coffee brewing terms, espresso and brewed coffee should have the same extraction (about 20% of the coffee grounds are extracted into the coffee liquid), but espresso has a higher brew strength (concentration, in terms of dissolved coffee solids per unit volume), due to its having less water.

The Coffeelands Trust

The Coffee Lands Trust (Coffee Lands landmine victims' Trust) is a project that provides direct support to the surviving victims of the conflict and to work in coffee communities around the world. The Trust is linked to the coffee industry and the consumer of coffee for the victims of the conflict and will use all resources for restoration and economic development opportunities. It is a project of the nonprofit organization Polus Center for Social and Economic Development, Inc. in Clinton, Massachusetts, United States.Dean Cycon, owner of Dean's Beans, a coffee roaster in Central Massachusetts and Michael Lundquist, director of the foundation Polus Center for Social and Economic development, Inc. for many years in developing countries work together to promote social and economic justice for the most vulnerable groups in the world. Dean's Beans and the Polus Center in grassroots development projects that economic opportunities for "Death Train" victims in Tapachula, Mexico, moving people accompanied with disabilities to small businesses in Nicaragua partnership, and cooperate to the basic food needs to address and helping the social stigmatization of people with leprosy in Ethiopia to combat.

In 2005, Dean's knowledge and experience, with coffee farmers and their struggles and Michael's work with landmine victims them to the connection between the landmines, unexploded ordnance or explosives, and coffee. After careful consideration of the data, found that they were landmines and unexploded ordnance in six of the ten top coffee producing countries in the world and that these deadly devices not only kill and maim coffee farmers and their families, but have a significant negative effect on coffee production and the quality of the coffee.

Although the Ottawa Convention, the world attention focused on the need to address the problem of landmines to tackle the most money and resources to focus on demining and education about the danger of mines, very little support to direct aid to the victims.

The United States and other donor countries have made significant progress in the field of landmine removal and mine risk education, but pleas for immediate aid to the victims were minimal and are expected to continue. Due to the lack of resources for the rehabilitation of landmine victims against many facing a very uncertain future.

Farmers Union Iced Coffee 2

This TV advertisement struck a chord with the relaxed Australian attitude when compared to the glamour of advertisements such as Coca Cola.

New flavours

On Monday, 23 October 2006, two new flavours of Farmers Union Iced Coffee were released in South Australia. Farmers Union Strong Iced Coffee which features a stronger coffee blend, now also sold in Tasmania, and Farmers Union Light Iced Coffee which has no added sugar and a taste similar to the original.

According to the company, both the original variety and the Light flavours contain approximately 18 mg of caffeine per 100 mL, while the Farmers Union Strong Iced Coffee contains 24 mg.

Also sold under Farmers Union imprint are the Feel Good range of low-fat/sugar milk drinks, currently including coffee and chocolate flavors.

Famous drinkers

Richard Marsland - would often comment on Get This about his love for Farmers Union Iced Coffee. It was also once used in a comedy sketch.

Adam Hills - The comedian spoke about his love of Farmers Union Iced Coffee during his live performance 'Inflatable' at Thebarton Theatre. Some young fans during the performance raced to the service station across the road and bought him one. He was delighted and drank the Iced Coffee on stage.

Farmers Union Iced Coffee 1

Farmers Union Iced Coffee is a flavoured milk drink popular in Australia, primarily the state of South Australia, made by National Foods which is now a division of Japanese brewing company Kirin.

Launch

First launched in 1977 when "Farmers Union" was a co-operative of South Australian dairy farmers, the brand has achieved iconic status in South Australia and is now also available in Tasmania, Victoria, New South Wales, Northern Territory, Queensland and The Australian Capital Territory. The drink is made with coffee, glucose, and homogenised reduced fat milk and milk solids. In the past Farmers Union Iced Coffee's labelling also made mention of "iced confection" as an ingredient. The flavour of the product changed considerably when this ingredient was removed. The product is available predominantly in 600 mL and smaller 375 mL cardboard cartons. It is also sold in 1 litre cardboard cartons, 2 and 3 litre plastic bottles and 750 mL plastic bottles.

In 2003, Australians consumed in excess of 22,000,000 litres of Farmers Union Iced coffee, making it Australia's best selling flavoured milk drink/milk shake at that time.[1] The drink's popularity has more recently been reflected by some McDonald's, KFC and Hungry Jack's restaurants selling it as a part of their menus across the country. Farmers Union Iced Coffee outsells Coca-Cola in South Australia,making it the only place in the world where a milk drink outsells a cola product,[citation needed] and one of the few places where Coca-Cola is not the most popular locally consumed bottled beverage, a success shared only by Inca Kola in Peru and Irn-Bru in Scotland.

Commercials

Farmers Union Iced Coffee in Australia also enjoys a high profile for popular commercials featuring rough male workers acting out ballet with heavy machinery in order to take up their boss on his word that he would provide them with a truck load of Iced Coffee if all his workers took up ballet. The current advertisement features a dramatic voice-over detailing world headlines and issues, but shows relatively low-key average Australian equivalents on screen. These include:

* "When the wall came down" - depicts two men demolishing a wall as part of a DIY project. This relates to when the Berlin Wall was demolished.

* "Survived the Apollo Disaster" - shows three motorists (one consuming Iced Coffee) as their Holden Apollo is towed away after an accident. This may refer to one of two major incidents involving Apollo spacecraft—either the Apollo 1 fire, in which three astronauts died during a launch-pad test exercise, or the Apollo 13 explosion, which scuttled a planned lunar landing but saw the three astronauts safely return to Earth.

* "There when the bras were burnt" - shows an absent minded male watching television as a bra is burnt by an iron in the foreground. This refers to the famous act of female liberation.

* "When Chisel broke up" - shows a construction site with a devastated builder holding two pieces of a broken chisel. Refers to when the band, Cold Chisel broke up.

* "Saw Cathy in Sydney in 2000" - shows one male supposedly meeting with an old friend in Sydney who is also named Cathy. Relates to Cathy Freeman winning the 400 m in the Sydney Olympics.

* "The Children Overboard" - shows two males in a speedboat talking as their children have fallen off the back in an inflatable that is being towed. Refers to the scandal when the Howard government falsely claimed that children were thrown overboard from a boat full of asylum seekers.

* "Lived through the Millennium Bug" - shows a man in a dinner suit in a sleeping bag drink an Iced Coffee while slapping a bug on his neck. Relates to the Y2K bug.

* "...and Trevor's Underarm" - shows two construction workers both drinking Iced Coffee; one lifts his arm revealing his body odour and the other recoils in disgust. Refers to Trevor Chappell's infamous underarm delivery on the last ball of a One Day Cricket International. Features actor Terry Rogers in an early role.

* "Strongly opposed the Bush Invasion" - shows a man cutting his neighbours overhanging bushes. Relates to the opposition of George Bush leading the invasion into Iraq.

Fair trade coffee 2

Examples of community development:

Colombia: Members of the COSURCA coffee cooperative successfully prevented the cultivation of more than 1,600 acres (6.5 km2) of coca and poppy used to produce illicit drugs.

Guatemala: indigenous Tzutuhil Mayans in the La Voz cooperative are sending local kids to college for the first time. 

Peru: the CECOVASA cooperative is assisting indigenous groups in improving coffee quality and transitioning to certified organic production.

Nicaragua: The CECOCAFEN cooperative established a reproductive health program providing tests for the virus that causes cervical cancer.

In 1997, Fairtrade Labelling Organizations International, or FLO was created to support and protect disadvantaged producers within the Fair Trade market. FLO is a non-profit organization based in Bonn, Germany, that sets Fair Trade Certification standards and certifies producers.This umbrella organization has 20 labeling initiatives worldwide that work within it to certify the products. The FLO sets the price floor for the coffee. The current pricing is available on the FLO website .

Popularity

Many coffee vendors are now advertising Fair Trade certified coffee. This is most likely a result of increasing public awareness of Fair Trade, and increased pressure from consumers. Sam's Club, Wal Mart, Dunkin' Donuts, McDonald's, and Starbucks  all offer Fair Trade certified coffee, as do most independent coffee shops. All espresso served at Dunkin' Donuts is Fair Trade certified, as is all coffee sold at McDonald's in England. Starbucks coffee is one of the largest purchasers of Fair Trade certified coffee in the world, planning to purchase 40 million pounds of green, unroasted coffee in 2009.This is in part because the company purchases massive quantities of coffee. In 2008, Fair Trade certified coffee composed only 5% of the total coffee purchased by the company.

Though large scale coffee corporations are becoming figureheads for Fair Trade, smaller companies such as JUST COFFEE COOPERATIVE, Higher Grounds, and Cafe Campesino are now working to successfully advocate Fair Trade coffee. Aside from word of mouth marketing, these small businesses are forming tour groups to various coffee producing countries, such as Guatemala and Mexico, to show consumers first hand what coffee farming with Fair Trade entails. These tours allow people to become ambassadors of Fair Trade and gain support for the movement.This type of marketing provokes a growth for popularity and demand. In 2006, nearly 65 million pounds of fair-trade coffee were imported to the U.S., 45% more than the year before, and twice as much as in 2004, according to TransFair USA, in Oakland, Calif., the only third-party certifier of fair-trade goods in the U.S. Trans Fair nearly doubles every year in applicants that want to certify their coffee products.This is because over the past ten years, the demand for Fair Trade coffee has increased significantly and will continue to grow.

Other advocates for Fair Trade coffee include various religious groups and churches across the U.S. From Catholic to Methodist, the concept of Fair Trade has been referenced in sermons and further enforced with fellowship hours consisting of Fair trade coffee as part of the refreshment.[13] Many church groups feel that this organization emulates Christianity by carrying out good works for others and the environment. For many of the faith-based organizations, fair trade is a way to connect younger members with an applicable message of how to be a good Christian.

Economics

Transnational corporations such as Procter & Gamble’s Folger's, McDonald’s, and Starbuck’s now sell Fair Trade coffee, using their large consumer base and strong advertising campaigns to bring in Fair Trade consumers. Fair Trade activists[who?] are now concerned that the morally driven small Fair-Trade-oriented businesses are going to be pushed out of their original customer market.

When large corporations sell Fair Trade coffee, consumers are easily brought to the larger, well known companies for their Fair Trade coffee. This takes out the small coffee shops’ edge of selling consumer-oriented, special coffees like Fair Trade coffee and continues the success of big businesses in the coffee industry.

Generally, Fair Trade goods do not cost more than other goods because the large percentage taken by middlemen is removed from the equation.However, as a result of Fair Trade’s elimination of the middle man, numerous jobs are removed from the market without the guarantee of finding another.

Ethics

Critics believe the Fair Trade certification is abused by marking up retail prices significantly, while only providing the growers with marginally higher prices.[15][16] When large corporations like Wal-Mart can afford to sell Fair Trade coffee, and choose to do so as an economic decision for profit, many consumers see the gap between large corporations supporting Fair Trade coffee growers in other countries but in the meantime the same corporations do not pay their workers wages similar to their profits and often put smaller, local business owners out of work. Some smaller sellers of Fair Trade coffee, who sell Fair Trade coffee as more than an economic decision are losing their Fair Trade market to these larger companies and many have suggested that TransFair USA come up with a tiered labeling system so as to show that these small business owners are truly committed to Fair Trade and aren’t making the same larger profits off of the Fair Trade label that the large corporations can.

Another criticism is that the per-pound price for Fair Trade coffee is that of the 1990 International Coffee Organization price, which is only moderately above the cost of production. Fair Trade farmers make $0.20-$0.30 per pound of coffee they grow and sell and as a result do not make much profit off of Fair Trade like the final sellers do.While some argue that Fair Trade pushes under-empowered growers into forming cooperatives, creating islands of democracy in often autocratic regimes, others challenge the assumption that encouraging farmers to form cooperatives is a good idea. This is because co-ops can be just as corrupt as any other organization. In a system meant to eliminate middlemen that pitches itself as a direct connection to growers, co-ops add a level of bureaucracy between consumer and producer. The farmer doesn’t directly receive the $1.26 but instead receives whatever portion the co-op decides. Therefore, a corruptly managed co-op can mask the real price of coffees from individual farmers and turn a profit greater than that of the farmers themselves.