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Millions of people consume coffee on a daily basis. That rich, smooth taste and the pick-me-up feeling you get from drinking coffee can’t be beat. But what is the caffeine in every cup doing to our bodies? Here are the most common side effects of caffeine.

Caffeine is a stimulant by the way it’s strong effect on the central nervous system. Those effects begin as quickly as 15 minutes after drinking for up to six hours later. Caffeine can increase blood pressure, your body temperature, heart rate, blood flow to the skin & extremities, blood sugar levels, stomach acid secretion and act as a diuretic.

Side Effects of Caffeine.

Moderate doses of about two 6-ounce cups of coffee will create very few or no negative side effects. Moderate consumption of caffeine hasn’t been found to increase the risk for irregular heartbeats, heart disease, high cholesterol levels, cancer, fibrocystic breast disease or infertility.

* It increases wakefulness and motor activity.

* Drinking coffee, contrary to popular belief, won’t help you become sober if you’re intoxicated.

* Sensitivity to caffeine can vary by individual. Some can drink several cups of coffee with hardly any side effects. Others are so sensitive to caffeine that even small dose makes them uncomfortable.

* Sensitive drinkers who consume more that 2 size-ounce cups of coffer at a time, might experience insomnia, irritability, hand tremors, restlessness, nervousness, headaches, extra heartbeats and have a difficult time concentrating.

* Other side effects that might be temporary felt include a rise in blood pressure, breathing rate and your metabolism. PMS symptoms may become more noticeable with caffeine.

* Some of the more serious long term side effects of drinking over ten cups of coffee a day might include increased heartburn problems, conception problems, and changes in bowel habits.

* Caffeine can increase your alertness, especially in tired individuals. Caffeinated beverages may help you stay alert at work or while studying.

* Research by the National Institutes of Health (NIH) has found there aren’t any differences in how children and adults handle caffeine. This means the long held belief that caffeine causes hyperactivity or short attention spans in children probably isn’t the cause. Just use common sense when allowing your kids to consume high caffeine foods, as with any foods.

* Caffeine doesn’t affect reproduction in humans, although pregnant women need to consume caffeine products in small doses.

* Consuming too much caffeine can lead to sleep deprivation since you might have a tendency to disregard your body’s tiredness signals.

* Too much caffeine can lead to anxiety-related feelings like sweating, excessive nervousness, and tremors.

Caffeine comes from the German word kaffee and the French word cafe. They both mean coffee. Caffeine is completely absorbed in the body within 30 to 45 minutes and the effects normally lessen in three hours. Caffeine affects the mood, stamina, the gastric and colon activity and the cerebral vascular system of the body.

Is it addictive?

That depends on whom you ask. Some researchers found that the effects of caffeine withdrawal included a wide range of symptoms including headaches, tiredness, depressed mood, difficulty concentrating, drowsiness or sleepiness, irritability and other similar symptoms. The symptoms began within 12 to 24 hours after abstaining from caffeine products and lasted any where from 2 to 9 days. This amount of time shows evidence that some may be addicted to caffeine.

Other research, however, has found that caffeine is not addictive. The research shows that we have a desire to repeatedly consume caffeine merely for pleasurable reasons such as the aroma, taste and social aspects of consuming caffeine. They believe caffeine product consumption is simply a habit and not a need.

So whether you drink caffeinated beverages in moderation to boost your alertness or consume only a small amount for the taste, you should know the effects it may have on your body.

John Tolmachoff is the editor of health related sites such as http://www.healthycoffeeshop.net and http://www.healthycoffeereviews.com. Get a free $49.00 audio eBook as a gift at either one of these sites.

Mexico is the seventh largest coffee producer in the world, most of which is of the arabica variety from the southern part of the country, where it is grown by smallholders and sold on to the National co-operative.
Vera Cruz State, on the gulf side of the central mountain range, produces mostly lowland coffees, but coffees called Altura (High) Coatepec, from a mountainous region near the city of that name, have an excellent reputation.

Chiapas and Tapachula coffee is grown in the mountains of the southeastern most corner of Mexico near the border with Guatemala and has a delicate light flavour similar to the well-known Oaxaca. Primo Lavado (prime washed) is a grade of Mexico coffee that includes most of its’ finest.

Mexico is also the worlds’ main source of maragogype beans, which are extra large and some experts consider produce the very best coffee.

Guatemalan Coffee

As the second largest producer in Central America (and 8th in the world) Guatemala is another main source of the maragogype bean. The best Guatemalan coffees have a very distinct, spicy, and (when dark roasted), display a unique smoky flavour that sets them apart from all other coffees. They are very acidy, with the spiciness or smokiness coming across as within the acidy tones, and are medium to full in body and rich in flavour.

High grown beans (Strictly Hard Bean) grade coffees(such as Antigua) from the central highlands tend to have a rich, spicy or floral acidity with excellent body characteristic. Coffees from mountainous areas exposed to either Pacific or Caribbean weather, display a bit less acidity and more fruit.

Honduran Coffee

Honduran arabica coffee is ninth of world’s leading coffee producers, yet most of it is fairly undistinguished and is mainly used as a blending coffee. There are some excellent varieties grown, but they are often blended before they are exported. Beans are named after the growing regions, including Santa Barbara, as well as Copan, Ocotepeque, Lempira, La Paz and El Paraiso.

Costa Rican Coffee

Costa Rica only produces high quality arabica coffee that display a full body and clean, robust acidity that makes it among the most revered of all Central American coffee. It is grown primarily in the countryside surrounding the capital, San Jose, on rich, well-drained volcanic soil above 3000 feet.

The most famous coffees are San Marcos de Tarrazu, Tres Rios, Heredia, and Alajuela. La Minita is a well-publicized estate in the Tarrazu district of Costa Rica that produces an excellent coffee - reputed to be the most meticulously prepared in the world.

Nicaraguan Coffee

Situated between Honduras and Costa Rica, the coffees of Nicaragua display a characteristic more of the former than of the latter. They are coffees in the classic Central-American style but usually undistinguished - being medium-bodied, straightforwardly acidy, with reasonable flavour.

El Salvadorian Coffee

Despite being the smallest country on the American continent, El Salvador ranks 15th in world coffee production. This hasn’t always been the case, as political problems have regularly beset this densely populated country.

Arabica coffees from El Salvador are generally less acidic and softer than other coffees from the Central American region. The best high-grown coffees are from trees of the Bourbon and Pacamara varieties and the taste can be fragrant and complex.

Boca Java coffee lovers all over the world are discovering the experience of the finest gourmet coffees which can be ordered with a few mouse-clicks on the internet and delivered to your door or workplace shortly after.

I have developed quite a sophisticated palate in my older age. I like my beer dark (Guinness), my wine strong (Zinfandel), and my coffee dark, but not burned.

I also like to not waste things. It pains me to toss the last drops of coffee down the sink. Coffee doesn’t grow on trees (Well, it does actually, but not here in the US). I have found several uses for the remainder of the pot after my slightly-over-doctor-recommended- acceptable 3 cups of coffee.

Use #1 - Freeze in ice cube trays to make iced coffee with. Watery coffee is gross. Especially when you start with the perfect mixture of coffee and milk. Then the ice melts and it is just, well, yuck. Frozen coffee all but eliminates that problem. Sure, the coffee is a bit stronger toward the end, but oh, so preferable to the alternative.

Use #2 - Use instead of water in all chocolate and desert related recipes. Chocolate cake with coffee in the mix is like having a dark, rich, indulgence that doesn’t require you clean up after him. It is just that good.

Use #3 - Occasionally waters your plants with a 50/50 water/coffee mix. The caffeine is good for acid loving plants. Other houseplants like African Violets can benefit from the nutrient-rich compounds. All of my plants, from the violets to the roses, are always a little perky a few days following the once-a-week mix.

Use #4 - In the morning use a little coffee in your facial wash to both awaken your senses, lift your mood, and tighten those lines that formed during the night. The acid will help slough off dead skin cells, and create a more radiant you. Then you can drink your cup of coffee (or three) and feel how great you look.

Use #5 - If you use organic coffee, then saves those grinds. I use an old sour cream container and then once-a-week deposit the remains in my garden. Our soil here is very calcium rich so the acid in the coffee seems to really balance things out. If you find that you have a lot of acid in your soil naturally, then save the grounds to add to a neighborhood compost pile.

See, coffee isn’t just excellent for drinking. There are a lot of really great uses that will help you stretch every dollar you spend. Waste not, want not and all that sort of a thing that our grandparents knew about. Besides, it means that I get to create more reasons to go to my “Happy Place.”

Hannah Jennings is the Co-Founder of Nectar of Life Organic Coffee Company. Nectar of Life is a gourmet coffee roaster that specializes in shade grown, certified Fair Trade organic coffees. Visit their website at www.nectaroflife.com to learn more.

Atomic particles of exotic types comparable to a full zoo were discovered by physicists during 1930s. Muons and Kaons apart from hosts of other particles were found. The eminent physicist Enrico Fermi said that only a botanist could keep all that in mind. It can only be called ironical that later the process of using atom bombs was invented by him.

Coffee exudes the same feeling in me. The different names become impossible to memorize even if they sound delicious, romantic and fascinating!

Frappe coming with a silent ‘e’ is simple and elegant. A cold espresso totally popular in Europe and Latin America, it is made with 2 teaspoons of milk and sugar, and crushed ice cubes. Add some cocoa cream and a quarter cup each of brandy to get a nice variation. My hope is that those drinking it should be silent as a straw is provided with it.

Cappuccino Borgia, named after a notorious prisoner, plays the naughty counterfoil to the innocent Frappe. This one and a half cup chocolate ice cream dream with quarter-cup peeled orange is something you would die for. You start speaking Italian of 15th century after adding a quarter-cup milk to the espresso and six tablespoons of orange juice to blend it. This is a must try cappuccino.

In the 21st century for a Calypso Cooler you catch a flight to the Caribbean. This chilled coffee is extra strong. For it you need 2 ripe bananas and 2 coffee icecream cups. You can lose your luggage if four tablespoons of rum comes as supplementary.

Caffee Zabaglone, the Latin mystery, should not be forgotten while our coffee receives a compliment from alcohol. For the feast to start, a quarter cup of sugar is added to dry Marsala in the same proportion. Whip the mix with four egg yolks and a dash of salt and stir on low heat till thick. To use the drink to cure a hangover supplement it with a cup of room temperature Italian roast.

The French of New Orleans have not effected by the Roman ancestors. If you want a Mardi Gras, take a half-cup each of eggnog, heavy cream and bourbon and then add them to American roast of double strength. So, at 4 am when I’m trying to sleep, the crowd is still loud.

Drink ordinary Turkish coffee dark and strong with cardamom. The good use of this ancient spice has not only been conceived by them. Cardamom Kaffee is made by Scandinavians too.

Add a cardamom pod (seeded and cracked), two teaspoons of Curacao, a teaspoon of sugar and an eighth-cup of cognac. Put it on fire after heating for about ten seconds in the microwave. If you are brave enough, drink it with a cup of extra strong coffee.

I have to praise the numerous creative inventors for inventing such diverse mixtures, regardless of all the names. Huge bombs may not have been invented by them but you definitely get a jolt with their products!

Imagine your profession as a ?cupper.? Yes, cupping does exist. In fact, professional coffee tasters enjoy the profession as an addition to judging contests, coffee buying and writing reviews, among other coffee-related tasks. But, sitting with several cups of Moonson Mysore coffee among other delicious flavors is a pleasure that can be experienced by anyone, not limited to only masterly cuppers.

A ?cupper? tastes and smells coffees for their flavor, body, aroma and acidity among many other attributes. A simple arrangement can help replicate the professional setting at home.

Be sure to have plenty of filtered water, as even the highest quality grounds can be spoiled with less-than-quality water. Water can have a stale taste to it when it has absorbed odors and been tainted with unpleasant tasting minerals such as sulfur or even mildew from the pipes. Avoid softened or distilled water also since it retains too much of the salts used to soften the water. Just stick with fresh, filtered water for the best taste and cupping experience.

It is useful to have a tray that can hold about a dozen small cups or cupping bowls, as well as a variety of measuring spoons or scoops. Of course, do not forget the coffee itself.

Begin boiling the water, and then grind the beans using a burr grinder set to different settings based upon the number of trials to take place. The fineness of the grind makes a significant difference in the final cup of coffee.

Prepare the coffee in a big or single cup coffee maker but allow samples to steep for several minutes. Generally, you will want two tablespoons of coffee per six fluid ounces of water, but adjust these measurements as you experiment. The water should stay around 200 degrees Fahrenheit, but the temperature can also be adjusted as you experiment with different combinations.

Now, filter the coffee or let it settle for a moment after which you can spoon out a taste and then smell. Enjoy the aroma for a moment, then taste the coffee letting it run over the tongue. Hold the taste for just a few seconds, and then spit the coffee into a nearby container.

You should now set back and think about that particular coffee?s profile. Did it have a woody taste and smell, or was it peppery or floral in flavor and character? It can be amazing how many different varieties of coffee there are, but a little knowledge of the origin of coffee grounds and beans should lessen any surprise considering the array of soil, preparation methods and climates.

Try coffees from different countries. For instance, you will notice that Kenyan AA is a rougher, darker coffee than Columbian which is more floral, whereas the Yemen Mocha is completely different from both offering the cupper a winey taste.

Try some of the different roasts which vary from very dark to light. Or, alter the grind from very fine to rough. Changing the grind or the roast in the same bean can make a big difference in the final coffee taste and texture. Some common attributes applied to a coffee?s profile refer to the acid (tart, somewhat dry), aroma (fruity, floral or herb-like), bitter, body, nuttiness, or sharpness.