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Boutique auction coffee is all the rage! These coffees come from small international farms that enter their beans in The Cup Of Excellence Competition. The beans are roasted, cupped (brewed) to competition standards and tasted by a panel of cuppers (trained coffee tasters). The coffees are rated and then auctioned online to specialty coffee houses. This gets the farmers a much higher price per pound than they would get from a large broker.
Auction coffees allow consumers to taste some of the finest coffees in the world, experiencing tastes such as honeysuckle, chocolate and blueberry while helping small, often impoverished farmers make a better living. Auction coffees are limited and vary from year to year, just like wine, making trying various beans even more exciting for coffee enthusiasts.
Specialty flavored coffees can be brewed at home quite easily with the addition of certain seeds. Arabic coffee is very popular and a simple version can be created by adding one tablespoon of coarsely ground cardamom seed per cup to the coffee prior to brewing. Brew as normal and drink as is or with milk and/or sugar.
Another unusual, flavored coffee that can be brewed at home is Café Anise. This coffee has a light licorice taste and is made by adding one tablespoon per cup of coarsely ground anise seed to the coffee prior to brewing. Brew as normal and add milk or sugar if desired.
Hawaii is the only state in the United States that grows coffee. Although the Hawaiian Islands produce several types of coffee beans, the most prevalent type of coffee grown is Kona, which is both a bean and a tradition of framing. Most of the Kona is grown and produced on the Big Island (Hawaii).
Decaf coffee contains caffeine. It can contain a little or a lot, depending on the brand. There are no regulated standards that designate how much caffeine decaf coffee should or should not contain. Additionally, water processed decaf coffees are better for the body then regular or chemically processed decaf, which often leaves trace chemicals on the coffee.
Studies have shown that regular coffee consumption has been linked to a lower risk of Parkinson’s disease. The caffeine in the coffee offers this protection and it is slightly gender specific. Coffee drinking men have a lower risk of contracting the disease than coffee drinking women. New Parkinson’s disease drugs that contain a caffeine derivative are currently being developed.
Coffee has an abundance of antioxidants which fight free radicals and help decrease internal inflammation. Free radicals are linked to coronary disease, cancer and a list of other illnesses. Although heat usually lessens the amount of vitamins and/or minerals in food, the roasting of the coffee beans actually increases their antioxidant activity.
Coffee has been shown to help people who suffer from headaches, migraines and asthma. This is due to its caffeine content as caffeine is a natural vascular constrictor. Check out the labels on the over the counter medicines for these ailments. Most of them contain a hefty dose of caffeine.
Coffee flavor is directly impacted by the brewing technique. In fact, there are six specific elements involved in brewing tasty, full-flavored coffee. These are: getting the correct coffee-to-water ratio, matching the grind to the brew time, having properly working brewing equipment, employing the optimum brewing method, brewing with high quality water and using a well-made filter.
Water is a major ingredient in coffee and should be given almost as much consideration as the bean and roast. Water strongly affects the taste. It needs to be filtered and contain a low mineral content. The coffee/water ratio is also very important. Most brew masters accept this as 1.0% to 1.5% coffee to 98.5% to 99% water.
Cupping - a term coined by the coffee industry (and its enthusiasts) that simply means to roast and brew coffee – is the coffee industry’s method of evaluating the quality (taste and aroma) of any particular coffee. This method is used by growers, buyers and roasters to evaluate coffee samples. Proper cupping follows a precise brewing standard and evaluation process. Like wine, coffee is judged on a set of characteristics. These are fragrance, aroma, nose, body, taste and aftertaste.
The grind of a coffee depends on its brewing time. A longer brewing time requires a larger grind. Espresso, which is finely ground, is made using water under pressure and is brewed in seconds. French press coffee is a courser grind because the grounds steep in hot water for several minutes before being pressed from the water.
Blueberry Muffins 
These berry-filled muffins have a cake-like texture. Bake an extra batch and freeze some for a rainy day.
Makes 12 servings
Preparation time: 15 minutes
Baking time: 25 to 30 minutes
Cooling time: 10 minutes
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup light margarine, softened
1 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
1/2 cup 1% low-fat milk
1 cup fresh or frozen blueberries, thawed
PLACE oven rack in top 1/3 of oven.
PREHEAT oven to 400? F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.
SIFT together flour, baking powder, and salt, set aside.
BEAT margarine at medium speed with an electric mixer until creamy. Gradually add SPLENDA® Granulated Sweetener and honey beating until light and fluffy. Add eggs one at a time beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries.
SPOON batter evenly into paper lined muffin cups.
BAKE 20 to 22 minutes or until golden. Remove from pan immediately, and cool on wire rack.
Note: To freeze muffins, wrap in heavy-duty aluminum foil or place in a zip-top plastic freezer bag. Freeze up to 3 months.
Exchanges per Serving
1 1/2 Starches, 1 Fat
Nutrition Information per Serving:
Serving Size: 1 muffin
Calories 160
Calories from Fat 40
Total Fat 4.5g
Saturated Fat 1g
Cholesterol 35mg
Sodium 230mg
Total Carbohydrate 26g
Dietary Fiber 1g
Sugars 7g
Protein 4g
Caramel Sticky Bun
As the sweet rolls bake, the sauce in the bottom of the pan becomes sticky.
This recipe makes three pans, so you’ll have extra buns to share with friends or to freeze for another day.
Makes 27 rolls Preparation time: 15 minutes
Chill time: 8 hours
Rising time: 45 minutes
Baking time: 20 minutes
Rolls:
1 cup water
1/2 cup butter
1 (1/4-ounce) envelope active dry yeast
1/2 cup warm water (100? to 110?)
2 large eggs
1/4 cup SPLENDA® Sugar Blend for Baking
1 1/4 teaspoons salt
5 cups all-purpose flour
1 cup chopped pecans
1/4 cup butter, melted
1 cup SPLENDA® Brown Sugar Blend
1 teaspoon ground cinnamon
Caramel Sauce:
1/3 cup butter
3 tablespoons 2% reduced-fat milk
2 tablespoons light corn syrup
3/4 cup SPLENDA® Brown Sugar Blend
Roll Directions:
BRING water to a boil in a small saucepan; remove from heat and add butter, stirring until butter melts. Let stand until mixture cools (about 20 minutes).
COMBINE yeast and warm water in a glass measuring cup; let mixture stand 5 minutes.
BEAT eggs at medium speed using a heavy-duty stand mixer; add SPLENDA® Sugar Blend for Baking and salt, beating until blended. Add yeast mixture and butter mixture, beating on low speed until blended. Gradually add flour, beating until blended.
TURN dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well greased bowl, turning to grease top. Cover and chill dough 8 hours or up to 3 days.
PREPARE Caramel Sauce and immediately pour into 3 lightly greased 8-inch round or square cake pans. Sprinkle each pan with 1/3 cup pecans.
PUNCH dough down and divide into 3 equal portions. Roll one portion of dough into a 12- x 10- inch rectangle. Brush with melted butter.
COMBINE 1 cup SPLENDA® Brown Sugar Blend and cinnamon; sprinkle 1/3 cup mixture over each rectangle. Roll up starting at long edge; pinch edges to seal. Cut log into 9 slices. Arrange slices cut-side down over Caramel Sauce. Repeat procedure with remaining dough.
COVER and let rise in a warm place (85?), free from drafts, 30 minutes or until doubled in bulk.
PREHEAT oven to 375?F.
BAKE for 20 minutes or until golden. Cool on a wire rack 5 minutes. Invert onto serving plate.
Sauce Directions:
COMBINE butter, milk, corn syrup and SPLENDA® Brown Sugar Blend in a small saucepan. Cook over low heat, stirring constantly until SPLENDA® Brown Sugar Blend dissolves. Bring mixture to a boil over medium-high heat; boil 1 minute.
Exchanges per Serving:
2 Starches, 1 Fat
Nutrition Information per Serving.
Serving Size: 1 roll
Calories 220
Calories from Fat 70
Total Fat 8g
Saturated Fat 5g
Cholesterol 35mg
Sodium 120mg
Total Carbohydrate 34g
Dietary Fiber 1g
Sugars 16g
Protein 3g
Chocolate Chunk Banana Bread
Makes 18 (1/2 inch) servings
Preparation time: 15 minutes
Bake time: 45 minutes
2 cup all-purpose flour
1 cup SPLENDA® No Calorie Sweetener, Granular
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
1 cup mashed ripe bananas
1/3 cup oil
¼ cup milk
6 squares (3/4 package) BAKER’S® Semi-Sweet Baking Chocolate
½ cup chopped walnuts
PREHEAT oven to 350? F. Grease 9x5-inch loaf pan. Set aside.
COMBINE flour, SPLENDA® Granular, baking powder, baking soda, and salt in a large bowl. Set aside. Coarsely chop baking chocolate bars.
MIX eggs, bananas, oil, and milk in a large bowl until well blended. Add dry ingredients; stir until just moistened. Stir in chopped chocolate and walnuts.
POUR into greased loaf pan.
BAKE for 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.
Exchanges per serving
1 Starch, 2 Fats
Nutrition Information per serving
Serving size: ½ slice
Total Calories 180
Calories from Fat 90
Total Fat 10
Saturated Fat 2.5
Cholesterol 25mg
Sodium 120mg
Total Carbohydrate 21g
Dietary Fiber 2g
Sugars 7g
Protein 4g
*BAKER’S is a registered trademark of Kraft Foods Holdings, Inc.
Cranberry Walnut Muffins
Makes 8 muffins
Preparation time: 15 minutes
Bake time: 20 to 25 minutes
¼ cup chopped walnuts
1 ½ cups all- purpose flour
1 ¼ cups SPLENDA® No Calorie Sweetener, Granular
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
2 large eggs
2/3 cup buttermilk
¼ cup butter, melted
1 teaspoon grated orange zest
2/3 cup chopped fresh or frozen cranberries
PREHEAT oven to 375?F. Place paper baking cups in muffin pans and lightly spray with nonstick cooking spray (or grease muffin pans).
PLACE walnuts in a small baking pan; bake 5 to 8 minutes or until lightly toasted
COMBINE flour, SPLENDA® Granular, baking powder, baking soda, and cinnamon together in a medium-sized mixing bowl; make a well in center of mixture.. Set aside.
STIR together eggs, buttermilk, melted butter, and orange zest in a small mixing bowl. Add to flour mixture. Mix gently to combine. Add walnuts and cranberries and stir until just blended. Spoon into prepared muffin pans.
BAKE 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from pans immediately. Serve warm or cool on wire racks.
Exchanges per Serving
1 1/2 starches, 2 fats
Nutrition Information per Serving
Serving size: 1 muffin
Total Calories 210
Calories from Fat 90
Total fat 10g
Saturated Fat 4.5g
Cholesterol 70mg
Sodium 370mg
Total Carbohydrate 25g
Dietary Fiber 1g
Sugars 2g
Protein 5g
