Coffee Substitutes

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Coffee Substitutes Teeccino (gluten free) Teeccino Caffeine-free Herbal Coffee is a blend of herbs, grains, fruits and nuts that are roasted and ground to brew and taste just like coffee. from teeccino.com Brew Teeccino like a ground coffee. Use it in a drip pot, French press, or espresso machine. It is available in many different flavors including vanilla nut, hazelnut, almond amaretto, original, java, mocha, chocolate mint and three Maya flavors. Teeccino tends to be sweeter and less bitter than coffee. Natural foods stores usually carry some varieties; others are available online. Cafix Cafix offers a rich, coffee-like flavor yet none of the caffeine or acidity found in coffee or tea which can stimulate the nervous system or cause stomach upset. from internaturalfoods.com Use Cafix like an instant coffee; stir it into hot water or non-dairy milk. It is made from roasted barley, rye, chicory, and beet roots. It is available at natural food stores. Yerba Mate Yerba Mate does contain caffeine, so is not a good choice if you are cutting out caffeine. According to the Yerba Mate Association of the Americas: “The level of caffeine and stimulation varies by brand and tea format, but it is generally between green tea and coffee. Many caffeine-sensitive people that drink mate don’t experience the jitters, stomach discomfort and headaches that are complaints among drinkers of coffee and energy drinks.” It is also very high in antioxidants. We have several varieties of flavored yerba mate tea available for sale at Isthmus Acupuncture Center. It is traditionally brewed in a hollow gourd (mate) and drunk through a metal straw. We prefer to brew it as a loose tea in a teapot or teaball. Some manufacturers encourage use in a drip coffee pot, French press, or any way you would normally brew coffee or tea. Experts advise that you use hot, not boiling, water. Boiling water may cause bitterness. Chai Tea Chai tea is a sweetened mixture of tea, spices, and hot milk. Because of the milk, it is heavier than a regular tea and feels more like coffee with cream. It is extremely versatile and its caffeine content depends on the type of tea from which it is made. It is easy to make at home or can be purchased pre-made in containers or at your local coffee shop (check to see if the latter has a caffeine-free version available). Variations are endless; play with different combinations of spices, sweeteners, and teas. Black, green, and red (rooibos) are popular teas used to make chai. We recommend you use a non-dairy milk. Honey and agave have proven to be good natural sweeteners. A quick internet search will turn up many good chai recipes. .

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Coffee Economic Fact Sheet# 2 July 1989
Coffee Economic Fact Sheet# 2 July 1989 Department of Agricultural and Resource Economics College of Tropical Agriculture and Human Resources University of Hawaii By ·Kevin M. Yokoyama, Stuart T. Nakamoto, and Kulavit Wanitprapha CROP PROFILE ac, respectively. Hawaii's was substantially SPECIES higher at 1166 lb/ac. Exceptional yields of 2682 lb/ac or more have been obtained in Hawaii, • Over 70% of the world coffee supply is arabica from advanced plantations in Brazil, and in the coffee (Coffea arabica), slightly more than 20% People's Democratic Republic of Yemen. is robusta coffee (C. canephora), and the rest is from C. liberica and C. excelsa and other species. • For every 100 lb of clean, dried, unroasted coffee beans, 500 to 600 lb of coffee berries are needed. • All high-quality (specialty) coffees come from C. Unroasted coffee beans can be stored up to three arabica, but quality is affected by the processing years without a noticeable loss in quality. method. Examples are Jamaican Blue Moun tain coffee and Kon a coffee, both of which are se USES AND PRODUCTS lectively picked when ripe, then processed by the wet method. Brazilian coffee also comes • Coffee beans can be roasted, ground, and brewed. from C. arabica. This coffee is mass-harvested In the Middle East, roasted coffee is ground into by strip-picking the coffee berries at various a powder, boiled several times, and sweetened stages of development and is processed by the with sugar to produce a small cup heavy with dry method, resulting in a lower quality coffee. sediment. In southern Europe and Latin Amer ica, coffee is dark-roasted, nearly burned, and • Robusta coffee does not possess the aroma or bitter.
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Coffee Break: What's in Your Cup?
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Chemical Compositions
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