global warming, arabica beans, and YOU!

Over the course of history, at different times, we have been in danger (or thought to be in danger) of running out of certain resources and commodities like coal, wheat, oil, and gas. Do we need to add specialty coffee to the list? We sure hope not! The World Coffee Research, an organization set up through Texas A&M University has done extensive research on the issues of coffee sustainability. Not to say all coffee is almost endangered but farmers sure are experiencing a decrease in harvest seasons and the climate isn't helping, and in fact has a lot to do with this specific situation too.

Arabica coffee bean plant is the best of the best when it comes to coffee, but along with being the best you also have a very sensitive, hard to grow plant. Arabica beans have specific growing conditions; it requires warm days and cool nights, heavy rain alternating with dry spells, and has to be grown 5,400 feet or more in elevation. Also it is processed all by hand; picked, washed, separated- is all by hand. All of these requirements play a role in the quality, taste, aroma, color ... everything that gives each bean its characteristics and flavor, but also it leaves high-quality Arabica production vulnerable to climate variation. The quality of coffee depends on subtle flavor interaction that can be disrupted by change in the growing conditions, even the outcome of the crop itself. When the temperature rises the metabolism of the plant also increases, the little coffee cherry fills up faster too, which reduces that ability for the plant to assemble all the storage compounds to the best to yeild the best flavor characteristics. Farmers are experiencing the change whether they are in Africa or South America- Arabica beans are becoming harder to grow because of climate. When the climate gets warmer farmers are forced to retreat to the mountaintops- until they run out of room and disruption in the rain also causes the plant to grow fungus and coffee rust ... the land where we grow Arabica beans is running out and whether or not the contriversial topic of global warming contributes to this or not, the production of Arabica beans is growing harder each year for farmers. Researchers are trying to develop ideas of new heat tolerant and climate resistant coffee varieties to aid the current issue. Arabica beans are the only beans we roast at Coffee Times and knowing what I now know about Arabica beans makes me a little more concious of my environment and how I, as a human, can help decrease some energy I use and be aware of my wastefulness.

meet aLyCiA.

Alycia has been a part of our team at
Coffee Times for 2 ½ years, aren’t we so lucky. Her bright smile
and witty personality keeps us on our toes, she’s quick like a
ninja, makes an amazing espresso drink, can keep you entertained, and
she’s a Pisces too so brilliance is in her design. She was born in
Lexington, KY where she is studying Sociology and Social Work at the
University of Kentucky. She hopes to someday work in Federal law
enforcement or own her own business, but working on a deep sea
fishing boat or being really famous aren’t abandoned aspirations
either. Alycia is an assistant soccer coach at Lafayette High School
and she is a talented artist as well. She is sharing some of her
unique style at Coffee Times, so come check that out as well as her
bomb espresso drinks. Barsita of the Month: Alyica Sullivan the
fiercest ginger that was! :)

Questions for Alycia:

What is your favorite drink at Coffee Times?

A blended Vanilla latte or On the Waterfront tea with lemon.
Why be a barista?

Because everyone should work in food service at some point. It’s also a great way to get to know people and grow as a person.
Favorite brewing mechanism?
Capresso CM200

Memory of Coffee Times?

The ‘Percolate’ Art show and the Christmas parties.
Weird Talents?

Being weird isn’t a talent, it’s a lifestyle.
General things to share?

I collect analog clocks and my favorite food is pizza.
If you had a super power what would it be?
INVISIBILITY! Duh! Or make money appear out of thin air.
Favorite Disney character?
Lumiere, from Beauty and the Beast. (he’s the candlestick)
Favorite place to shop and hang out in town?

It would be a three way tie between Third Street Stuff, Black Market, and Sqecial Media. Gratz Park is my favorite place in town.
Favorite books?

Once flew over the Cuckoo Nest and All the President’s Men
Roller skating or Ice skating?
Neither, renting skates terrifies me.
Sports?

Soccer is my favorite sport to play, UK Basketball is my favorite sport to watch. CATS!CATS!CATS!
Favorite animal and why?
Elephants, because my first stuffed animal was a miniature Babar.

Sugar Sugar, ooooh Honey Honey...

We're all about some honey this month... Spring is here.  The bees are beginning to buzz and all we can think about is the sweet, luscious taste honey brings to a drink.  So needless to say, our drink of the month for April is a delightful iced concoction of tea and honey.  We took our beloved Burrough's Brew tea (a black tea with coconut), added some honey (of course!), threw in some milk to make it creamy and iced it down to quench your thirst on these hotter than normal Spring days.  And the result:  a SUGAR HONEY- topped with whipped cream and a drizzle of honey.  It's sure to satisfy your sweet tooth. 

Spotlight on Love

Check out pictures from Mr. Love's art show this past Saturday!  All sales went to SCAPA's fund for their new Center for the Arts...  we love SCAPA, Mr. Love, and supporting local creativeness!

MR.LOVE

Waking up to a freshly brewed pot of coffee in the morning is one of the simple joys in life. Over 50% of all Americans have a cup of coffee in the morning, anything from espresso drinks, a regular cup of Joe, or your Moka cappuccinos and around here a Josie made with the flavored coffee of the day with whipped cream. Researchers have related the consumption of coffee to our moods and how it affects our moods, especially the feeling of depression. Coffee not only wakes people up in the morning giving us the jolt of mental stimulation to make us alert, aware, and functioning but it also may offer some protection against depression. Researchers at the Harvard School of Public Health did a study of the effects of caffeine and women and found that women who drink 550 mmg of coffee a day are less likely to be depressed, that is the equivalent to 5 and 1/2 cups of coffee a day. They found that an inverse dose-response relationship between caffeine intake and mood: the more caffeine consumed the less likely that the patient developed depression during the study period. Tea, soda, and chocolate are also ways we receive caffeine but the amount of caffeine is so minimal that is doesn't process through our system the same way, and the caffeine content of coffee varied greatly on how the beans were roasted, darker roasted coffee has less caffeine than a medium roast. :) Caffeine is absorbed through the stomach and small intestines and is distributed through throughout the body, eventually reaching the brain. Between 30 and 90 minutes the body starts feeling the affects of caffeine and it lasts up to 10 hours of running through the body. Once caffeine reaches the brian it aims for the adenosine receptor, these receptors dampens brain activity by hogging the receptors and inhibiting it from producing dopamine, an important nuerotransmitter involved in moods, and also indirectly affects two other nuerotransmitters as well, serotonin and acetylcholine, and these control sleep, arousal, pleasure, and thinking. Of course each of us are different and process caffeine in different ways and caffeine has negative effects along with the good, but maybe caffeine helps us through the difficult parts of the day and those of us who drink the recommended 5 and 1/2 cups of coffee should take to heart that maybe this isn't a vice and could even be healthy. :)

burlap and beans.

We have lots of new merchandise out!! From coffee canisters to tea pots, burlap accessories and jewelry made from coffee beans, aprons and new mugs ... come check it out and see what catches your eye ... oh, and grab a drink from the bar made with love!

These necklace and earring sets are made out of coffee beans from a company called Seeds not Beads. All their products are made out of seeds from coffee and other seeded veggies/fruits. We thought they were so clever and fascinating.

Burlap backpack, fits a laptop and is perfect size for a day pack, or hey rock it at school!

"a synthesis of logic and madness"

This glass, pour-over brewing mechanism is chic, elegant, and smart. It was invented in 1941 by Peter Schlumbohm, a German chemist/inventor, and has remained unchanged in its design for 70 years. The Chemex is in an hourglass shaped vessel and is made with heat resistant glass. Each model comes with an insulated wooden collar and leather tie to serve as a barrier between you and freshly brewed, 'hot as can be' coffee. The Chemex uses a filtration method for brewing and delivers greater clarity than other paper filter systems, key being its heavier paper. Its perfectly designed filters help control the temperature in which the coffee is brewed. It also helps with under extraction, or too quick of a brew, and the finished product is clear and flavorful without a bitter taste or sediment in your cup. Chemex is said to be "one of 100 best modern devices" by New York Times and  is currently on display at New York's Museum of Modern Art and the Smithsonian Museum. From the laboratory to your kitchen, this Erlenmeyer flask designed coffee maker is unique and snazzy and has achieved an iconic role in popular culture. Come by and check out the Chemex, try a cup of coffee from a Chemex, learn about the Chemex and maybe it might be your choice in brewing mechanism. :)