| | | Organic coffee

From WikiVerde

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The traditional variety of coffee is grown in the company of shade trees and other cash crops. Major beneficiaries of this approach were the soil and the ground water in the region. This plantation practice made way for healthier soil and prevention of water contamination. But over the years, coffee growers have abandoned this practice to optimize crops, and as a corollary, profits. The shift in approach has brought along with it, synthetic pesticides, chemical fertilizers and herbicides to maintain the plants and ensure healthy produce. Unfortunately, the healthy produce in this instance only refers to the coffee bean, per-se and not the health of the consumers. Residual pesticides in almost every form of farm produce have come to stay and coffee is no exception, unless organically grown. Coffee lovers and coffee addicts the world over claim that the taste of the traditionally grown coffee has suffered and can potentially affect the health of the consumer. Though not directly related to coffee growing, migratory song birds have also been a victim of the changed coffee plantation methods. These birds used the shade trees for their habitat in the process of migration and as a result they provided a natural defence against an array of bugs and pests out to ruin the coffee crop. The only means of replacing this natural defense mechanism is pesticides.

1 Organic Coffee Today
2 Why Organic
3 How to make a Great Cup of Organic Coffee
4 References

Organic Coffee Today

In contrast to the commercial coffee plantations, it is the small farms that engage in growing organic coffee. In these farms, with plenty of shade cover, the migratory birds love to come in and control the insects and pests, making the pesticides redundant. In the United States of America, USDA has mandated that organic coffees be grown on shaded land and be completely chemical free for three consecutive years. Stringent inspection and certification standards have been laid down to ensure that the consumer pays for only what is truly organic. There have been vociferous protests and lambasting on the certification procedure and norms. Protesters have not been able to change the mandates. That should be good enough news for the ardent devotees of organic coffee at least in the USA.

Why Organic

Health and environmental concerns in several parts of the world have created an awakening and demand for organic cultivation standards. In the United States, researchers have found that there can be more than 25 percent savings in the cost of production to the farmers when they eliminate the use of pesticides and synthetic fertilizers. The residual advantage from such an exercise is reduced soil erosion and increased crop yield up to five fold in a span of five years.

The demand for organic coffee, as well as other organic produce like fruits and vegetables, has seen exceedingly healthy growth, particularly in the United States. It cannot be too long, before the other parts of civilization wake up to the realization.

How to make a Great Cup of Organic Coffee

To enjoy the full flavor of the coffee, use the whole beans within a week from the date of purchase.

Vacuum packed coffee, even if it is organic, is best avoided. This process involves a cooling time of at least a week before being vacuum packed. The time lag between roasting and packing in this method degrades the flavor of the coffee to a large extent.

Air-tight containers should be used to store your coffee beans and should not be left in the paper bag in which it came home from the store. Grind just the amount you need to use immediately for brewing. This will ensure full flavor of the coffee.

If you plan to store whole coffee beans for more than a week, put them in air-tight containers and place them in the freezer.

The brewing method will decide the fineness of the powder and is true for any blend of coffee, organic or otherwise. If the powder is too fine, you may end up with bitter and muddy coffee and if coarsely ground, then your coffee can be flavorless.

Proportion of coffee to water is also important, but often overlooked. Experts recommend two tablespoons of coffee for every six ounces of water.