Nespresso D121




Nespresso D 121




  • Easy insertion and ejection of capsules; Holds 10 used capsules; Removable 34-ounce water tank; For use with Nespresso coffee capsules only
  • Integrated aeroccino milk frother; Rapid one touch preparation of hot or cold milk froth for Cappuccino, Latte, Macchiato and Iced Cappuccino
  • Compact brewing unit technology; Fast preheating time: 25 seconds; 19 Bar high pressure pump; Automatic power off after 9 minutes of inactivity
  • Automatic and programmable coffee volume quantity (Espresso and Lungo)
  • Pivoting cup tray accommodates tall recipe glasses



Introducing the Gaggia 90951 Platinum Vision  Automatic Espresso Machine-with Milk Island

Gaggia 90951 Platinum Espresso Machine

Gaggia Platinum

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This excellent home espresso maker has innovative touch screen controls for precise custom coffee blends

Some of the many features include: Bypass doser for preground coffee, removable brew group for easy cleaning, convenient cup warmer.

Comes equipped with: a built in ceramic burr grinder, stainless steel boiler, 15 – bar pressure pump, removable water tank with 57 ounce capacity

Also includes: Panarello steam wand & Milk Island

Dimensions:12 & 3/5 by 16 & 1/3 by 14 & 4/7 inches

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Introducing the Gaggia Titanium Espresso Machine

Gaggia Titanium

Gaggia Titanium



Nespresso  D 121

Nespresso D 121




Gaggia Accademia Espresso Machine

Gaggia Accademia


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Philips Saeco RI9946/47 Exelis Espresso Machine

Philips Saeco RI9946/47 Exelis


Xelis Digital ID Automatic Espresso Machine


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early espresso machine



In the 19th century coffee was big business in Europe with cafes flourishing across the continent. But coffee brewing was a slow process and, as is still the case today, customers often had to wait for their brew.

Seeing an opportunity, inventors across Europe began to explore ways of using steam machines to to reduce brewing time – this was, after all, the age of steam.

Though there were surely innumerable patents and prototypes, the invention of the machine and the method that would lead to espresso is usually attributed to Angelo Moriondo of Turin, Italy, who was granted a patent in 1884 for ” new steam machinery for the economic and instantaneous confection of coffee beverage.”

The machine consisted of a large boiler, heated to 1.5 bars of pressure, that pushed water through a large bed of coffee grounds on command, with a second boiler producing steam that would flash the bed of coffee and complete the brew.

Though Moriondo’s invention was the first coffee machine to use both water and steam, it was purely a bulk brewer created for the Turin General Exposition.

Not much more is known about Moriondo, due in large part to what we might think of today as a branding failure. There were never any Moriondo machines, there are no verifiable machines still in existence, and there aren’t even photographs of his work. With the exception of his patent, Moriondo has been lost largely to History. The two men who would improve on Moriondo’s design to produce a single serving espresso would not make the same mistake.

Luigi Bezzerra and Desiderio Pavoni were the Steve Wozniak and Steve Jobs of espresso. Milanese manufacturer and “maker of liquors” Luigi Bezzerra had the know- how. He invented single shot espresso in the early years of the 20th Century while looking for a method of quickly brewing coffee directly into the cup.

He made several improvements to Moriondo’s machine, introduced the portafilter, multiple brewheads, and many other innovations still associated with espresso machines today.

(Read more of the Smithsonian article)



early espresso machine


Espresso Cappuccino Sign


ESPRESSO (Coffee Talk)


Neon Espresso Sign


Espresso  is a coffee beverage that is brewed by forcing  a small amount of hot water, under pressure, through finely ground coffee beans.

This pressurized brewing process makes a concentrated drink that is thicker and stronger then other brewing methods and forms a foam on top called crema.

Espresso is also a name used to describe a particular dark roasted coffee bean. The beans themselves, are not actually grown as espresso beans. They are harvested green. It is  the darkness of the roast  that makes them an espresso bean.




The definition of espresso has been under question. Many believe the term was originally meant to describe a coffee that was espressly made, or, quickly made to order. But others might say that it described coffee that was pressed out, through a special mechanical machine designed for that purpose, thus espresso.

In any event, though not just a dark roasted bean, and a particular coffee brew, espresso must also be regarded as a process.

Espresso Machines are the necessary device needed to concoct this specialized coffee drink process.





Gaggia Baby Twin Espresso Machine Click Here for Gaggia Baby Twin Espresso Machine  and More Gaggia Reviews

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LaPavoni Europiccola

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Rancillio Epoca ST-1

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Saeco Icanto

Saeco Icanto


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Coffee Bean Boy



                              COFFEE TALKScoffee speak



FAIR TRADE (Coffee Talk)


Fair Trade Coffee

Any discussion about Organic Coffee  should also mention Fair Trade Coffee. It seems fitting to address these two separate areas of study as companion pieces.

Though not necessarily tied together, the majority of Fair Trade Coffee is organically grown. Likewise, not all Organic Coffee is Fair Trade Certified, but many of the same methods and criteria overlap.

Fair Trade Coffee Fair Trade FarmFair Trade Protest at Starbucks

What is Fair Trade Coffee?

Fair Trade Coffee is an ethical standard of coffee trading, which has gained popularity over the last 25 years, in order to benefit the  25 million small coffee growers who live in 3rd world countries.

By purchasing directly from the growers, at a higher price then standard coffee, workers have an incentive to break free from the cycle of poverty under which they toil and raise their standard of living, while promoting better health and safety conditions.

In order to meet the conditions of Certified Fair Trade Coffee, the farmers are required to join a co-op with other local growers in their region. These co-operatives regulate how fair trade premiums are distributed and the workers are insured a minimum price, plus a premium for trade that exceeds the minimum, based on every pound produced by the small farmers.


Fair Trade Seal


A Brief History of Fair Trade Coffee

Long before Fair Trade certification was created,  coffee prices were regulated by the International Coffee Organization under which the International Coffee Agreement was negotiated, at the United Nations, in 1962.

A Coffee Study Group was formed to set quotas on coffee importing countries to prevent excess supply and to avoid any drop in overall price.

The ICA continued for 5 years and was renewed in 1968. After a severe frost in Brazil, the world’s leading coffee producer, the agreement was renegotiated in 1976. This was due to a sharp increase in coffee prices.

A series of negotiations ensued over the next decade to establish quotas in order to  address supply and demand on the world coffee market and to install stricter import and export regulations.

Quotas continued till 1989, but were suspended when no agreement could be reached. As a result, without quotas, coffee prices dipped to an all time low between 1990 and 1992.

A public forum was established in 1994 with open access to official documents to hopefully decide on future quotas and stabilize the coffee economy.

The agreements of 2001 and 2007 went further toward addressing  3rd world living standards, sustainability, economic education, and promotion of coffee consumption.


Fair Trade Certification 

Fair Trade certification had it’s humble beginnings in Brazil, in 1988, due to the flooding of the market and lowering of coffee prices.

Because no price quotas had been agreed upon by the International Coffee Act, supply was greater then demand, and so prices were artificially inflated, to allow fair wages to poor farmers worldwide.

This non-profit organization introduced a labelling certificate to insure fair wages.

Fair Trade can be traced back to 1952, but the certification  label was enacted in 1982, though not fully implemented until 1988. If this seems confusing, it is understandable, in light of the endless quagmire of governmental and institutional claptrap that usually surrounds such endeavors. But the affect it has on the lives of so many who struggle throughout the globe is real.

Fair Trade Coffee



Labels , Labels, and more Labels

  In a nutshell, Fair Trade certification and it’s official labeling was conceived, as an idealistic plan to aid common workers, by cutting out the middleman.

In addition, standards were initiated to protect workers rights, address environmental concerns as well as health issues.

However noble this original intent, it has shape shifted, over time, compromising evermore with the corporate multi-headed agri-beast, bent on devouring dreams of equality, giving way to it’s endless pursuit of the bottom dollar. In fact, the entreprenurial middleman has now been replaced by the beurocratic boogyman.

It’s business as usual. More and more questions arise as to how much benefit trickles down to the small farmer, who ceaselessly labors, on the fringe of society, pulling the heavy load, while we sip our Starbucks coffee, a world apart.


fair trade certifiedfair trade usa certified equal exchange certifiedequal exchange certified



Meet Luis Antonio

Luis Antonio has been a coffee grower for nearly 3 decades. He lives with his family in Quetzaltenango, on the Western highlands of Guatamala.

Three hundred years ago, Jesuit Monks brought coffee to this small Central American country. Since then, poor farmers have labored to increase the productivity of what has become the most lucrative cash crop in the entire world.

This is the subject of a 2009 Time Magazine news article, Fair Trade: What Price for Good Coffee?

For Luis and 25 million other struggling farmers scattered around the planet, Fair Trade was a ray of hope. Long hours and back breaking work have been a harsh reality for these ordinary people. The dream was to have a level playing field by which he and countless others could benefit from an ethical distribution in the marketplace.

So what happened?

According to the Times story: “In a private-industry survey of 2008, around 179 Fair Trade coffee farmers in Central America and Mexico, a copy of which Time obtained, more then half said their families were still going hungry for several months a year.

“When I got the results I was shocked”, says Rick Peyser, director of social advocacy for Green Mountain Coffee Roasters in Vermont, the Fair Trade company that commissioned the survey. “I was ready to quit”, Massachusetts Fair Trade firm Equal Exchange spokesman Rodney North admits. “There is a potential disconnect between what the buyer thinks Fair Trade is accomplishing and the situation on the ground,” from Latin America to Asia.

The Times article continues to say: “Fair Trade pays $1.55 per pound for Luis Antonio’s organic coffee, almost 10% more then the market price. But Antonio is left with only 50 cents per lb. after paying Fair Trade cooperative fees, government taxes and farming expenses. By year’s end, he says, from the few thousand pounds he grows, he’ll pocket around $1000 — around half the meager minimum wage in Guatalama — or $2.75 a day, not enough for Starbucks’ cheapest Latte.”

Fair Trade Seal  


For a riveting account of the International Coffee Trade and it’s impact on the 3rd World read this book by Daniel Jaffee: “Brewing Justice”

 Brewing Justice by Daniel Jaffe    


Pioneers in the Fair Trade Field

In 1986 Equal Exchange was founded as a co-op in West Bridgewater, Massachusetts by 3 idealistic students: Rink Dickinson, Jonathan Rosenthal, and Michael Rozyne.

Their vision was to innovate the food market system by supporting small farmers and furthering  principles of honesty and fairness in business practices that can help  benefit farmers as well as consumers.

It all began with fairly traded coffee from Nicaragua and has gone on to become a success story.

There is no doubt that many Indigenous people have benefitted from these alternative markets and their standard of living has improved somewhat.

In a Global Market dominated by corporate giants the likes of Monsanto, the achievements of a small alternative movement are something to marvel.

Equal Exchange has also worked the fair trade markets with cocoa, almonds, bananas, and other products.

Coffee Beans

During the huge gourmet coffee boom of the 1990’s, two U.S. retail coffee companies stood out, one on the East Coast and the other on the West Coast.

Starbucks coffeehouse formed a landmark partnership with TransFair U.S.A. in 2000 to market Fair Trade Certified coffee in over 2000 retail outlets.

This was a big step toward promoting the vision of Fair Trade practices worldwide.

Starbucks, which originated in Seattle, Washington, has grown to become the largest coffeehouse company in the world, with 19,763 stores in 59 countries.

The Fair Trade practices of Starbucks with developing countries has generally been positive though sometimes controversial.



Starbucks Logo 



Green Mountain Coffee Roasters (GMCR) was the other coffee company who pioneered Fair Trade partnership back in 2000.

Founded on the opposite side of the U.S. in 1981, Green Mountain began as a small cafe in Waitsfield, Vermont.

The company went public in 1993 (NSDAQ : GMCR)

Green Mountain is a recognized leader in the award winning specialty coffee arena, innovative brewing technology, and environmentally and socially responsible business practices.

The first paragraph of their Statement on Fair Trade:

“Green Mountain Coffee Roasters, inc. (GMRC) has actively supported the Fair Trade movement since 2000, when we first partnershipped with Fair Trade USA, (then Transfair USA) to help bring fair trade to mainstream coffee drinkers. Today, fair trade enables us to continue to provide high-quality coffee to consumers, while helping to improve the quality of life of coffee-growing farmers and their families around the world.”


Green Mountain Fair Trade


Click Here for Green Mountain Coffee Products


ORGANIC COFFEE —- (Coffee Talk)

Check out the organic coffee widget below the article titled “Coffee for All” Enjoy the article or just scroll down to the organic coffee section.



Organic Coffee

        Let’s explore some facts about Organic Coffee

Coffee is the second most heavily traded commodity in the world. Oil is first.

Coffee is also the heaviest chemically treated food product, bar none, worldwide. Petroleum based fertilizers are at the top of the list of synthetic chemicals used in it’s production, doing untold damage to the Earth’s ecosystem and seeping into our already compromised fresh water supplies.

The detrimental impact of commercial coffee production on your health and the environment, over time, is unquestionable.

That being said, wise, conscientious consumers can find alternatives to modern chemical based farming methods, if they search. It is not always convenient, depending on what part of the world you live in.

Small coffee plantations, scattered throughout the world, employ shade tree methods to grow organically, on small farms, without chemical fertilizers or pesticides. Though they grow naturally and organically, many are unlikely to have 3rd party organic certification.

USDA Organic


How does coffee become certified organic?

According to the Organic Trade Association, “For coffee to be certified and sold organically in the United States, it must be produced in accordance with U.S. standards for organic production and certified by an agency accredited by the U.S. Department of Agriculture. U.S. requirements for organic coffee production include farming without synthetic pesticides and other prohibited substances for three years and a sustainable crop rotation to prevent erosion, the depletion of soil nutrients, and control of pests.”

The USDA Certified Organic Seal can be displayed on any coffee that is at least 95% organic and issued by an accredited USDA agency.

Another accepted 3rd party certification is OCIA Organic and is also widely used.


OCIA Organic


What countries grow organic coffee?

Organic Coffee is grown in 40 countries. The top producers are Brazil, Ethiopia, Mexico, and Peru.

The world’s biggest consumer of coffee, America, has no coffee production on the mainland, but the island of Hawaii has some of the world’s finest organic coffee plantations.


How big is the organic coffee market?

The world organic coffee market is huge. For example, global sales in 2006 were reported to be about 68000 metric tons (148 million pounds), a 56% increase from 2003, and the demand has been steadily growing.

North America  consumes a very big portion of that. Imports to the U.S. and Canada between 2006 and 2007 jumped from 29,484 tons to 36,741, an increase of 29%. The following year imports increased to 40,370 tons between 2007 and 2008. up by 12%. The demand is high and this is a positive trend, which shows that people are becoming more aware of the benefits derived from drinking organic coffee.


Cup of Coffee





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Introducing the Saeco Icanto Deluxe Automatic Espresso Machine Saeco Icanto Automatic Espresso Machine Now you can make a custom brew easily with the push button controls of this excellent espresso maker.

The Saeco Icanto Deluxe Automatic  has a built in bean grinder for the freshest cup you can imagine!

Special features include: Self adjustable ceramic grinders which allow you to choose exact  grind for each cup Exclusive Pannarello frothing wand controls foam to a precise level for your Lattes and Cappuccinos Saeco Icanto Deluxe Automatic Espresso Machine Removable brewing group Quick and easy maintenance with  automatic cleaning and de-scaling cup warming tray stores and pre-heats cups for superb aroma and lasting crema

Durable stainless steel housing

Size: 14.75″ H X  11.5″ W X 15.75″ D

Weight: 20 Pounds

Power: 1200 watts / 120 Volts

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coffee bean boy




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The Rancillio Epoca ST-1 is a top notch professional standard espresso maker which utilizes semi-automatic controls to bring commercial quality espresso drinks with the ease of push button precision.

The high quality pro controls are also simple to use. Equipped with a rocker switch for power on or manual start button. A green light indicates water tank level high or yellow for low. Also includes a light indicator for correct brew temperature.

An independent water tank functions separate from any main water supply and contains a built in water softener.

A large 3.9 liter heat exchange boiler enables easy switching between brewing and steaming. Automatic water level with anti-syphon valve.

Other features include: Grid system with scratch-proof polymer support grids to collect excess liquid for efficient work surface cleaning. Parts are removable for easy wash.

Chrome plated brass porta filter and brew group with single and double spouts for maintaining adequate heat stability.

Commercial grade 3 way solenoid valve relieves water pressure for immediate repeat brewing and efficient cleaning, while leaving a dry puck.

Additional cup warmer for as many as 12 cups to maintain proper heat of each brewed cup.   Heavy duty durable ABS over stainless steel frame.

Boiler pressure guage-2″diameter with safety thermostat Special Rancillio forged brass group with thermo-syphon circulation

Dimensions: 15.1″ X 22.1″ D X 18.9″ H

Weight: 62 Lbs.

110/120 V

Accessories: 1 single and 1 double portafilter / Tamper and coffee measure

Made in Italy

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bean boy




Flavored Coffee is another way to enjoy your morning cup of Joe.

The commercially sold flavored blends we find in the market today are made from a process of treating fresh roasted beans with select flavorings.

This modern day technique of coffee flavoring became widespread in the United States during the early 1980’s. The beans are roasted first. After cooling slightly, the flavoring is added. The pores can absorb the flavoring this way and the beans develop their distinctive bouquet and taste.

Hazlenut is one of the all-time favorites. Also popular are Vanilla, Chocolate, Almond, Ameretto, and Irish Cream.

And many creative combinations are now available for flavored coffee enthusiasts: Chocolate Rasberry, Apricot Cream, Chocolate Mint, and Banana Hazelnut are just a few.





Though many coffee purists reject the idea of adding any extra ingredients to change the taste and aroma of their favorite brew, flavored coffee has been in existence for centuries, since the beginning of coffee consumption itself.

It is known that Arab people, in the 15th century, used spices in their coffee, like cardamon, cloves, and even peppercorns.

The Europeans were fond of chocolate mixed with their coffee during the 1700’s and it is still popular in Germany, Switzerland, and Belgium.

Cinnamon spice goes well with coffee and is still preferred in Mexico today




Vietnamese coffee is often served today,with condensed sweet milk which settles on the bottom of the cup as a white syrup, ready to be stirred and drunk.

Alcohol beverages have always been a way to flavor coffee. Frangelica was an Italian liquor, derived from hazlenuts, and most likely the forerunner to the Hazlenut coffee blends that are very popular, these days, among flavored coffee fans.

Modern coffee flavoring involves a complex chemical process of treating fresh roasted beans with coffee flavorings that are formulated for this distinct purpose.




Since the U.S. coffee boom of the 90’s, flavored coffee has been increasingly in high demand. Most major supermarkets carry flavored coffees on their shelves.



COFFEE TRIVIA – Fun Facts on Coffee

Here are some interesting tidbits about Coffee:

The top 5 importers of Coffee are not necessarily the highest number of consumers per capita.

The following are the biggest importing countries:

1: United States

2: Germany

3: France

4: Japan

5: Italy

It takes 5 years for a coffee tree to mature and produce coffee.

The life expectancy of a coffee tree is approximately 70 years.

Coffee beans are not really beans but actually berries.

The word “Cafeteria” is commonly known in the U.S as a fast food eating establishment, but originally came from Mexico, in 1839, to describe a place where coffee is roasted and sold.

Jamaica Blue Mountain is considered to be the world’s best coffee.

Ludwig Van Beethoven, the great musical composer, was a lover of coffee. He always insisted on using exactly 60 beans for each cup he drank.

The Human body absorbs about 3000 milligrams of caffeine for every 4 cups. After 4 cups, the body no longer absorbs the caffeine, so drinking more will not get you further stimulated.

The body releases about 20 percent caffeine intake per hour

Decaffeinated Coffee has spawned a new lucrative business. The leftover caffeine is now sold to pharmaceutical companies to be used in energy supplements.

To produce 1 kilogram of fresh coffee requires between 4000 and 5000 coffee beans.

Germans are the 2nd highest consumers of coffee in the world. They like to drink it with hot chocolate.

Austrians use whipped cream in their coffee. Moroccans like peppercorns. Ethiopeans add salt.

Italians drink it fast with sugar.

Milk was first used in coffee during the late 1600’s. A physician in France prescribed it as a medical treatment.

The first coffee house to open in Berlin  was in the year 1721

Up until the 1800’s people roasted their coffee beans at home in frying pans.

New Orleans is the number 1 import center of coffee in the United States.

The rarest coffee in the world is Civet Coffee. The Civet is a cat-like mammal which abides in the jungles of South East Asia. They feast on coffee cherries and the beans pass through the animal’s digestive system, which are then harvested in the wild to be processed and roasted for public consumption. It is probably the most expensive, also, at $55 for 50 grams, about 1.76 pounds.

Dorothy Jones, from Boston, Massachusetts, was granted a license to sell coffee in 1676, making her the first American coffee trader

The Italian word “Corretto” means coffee with alcohol. Calvados, Rum, Cognac or Whiskey, it’s up to you.

Dark Roasted Coffee has less caffeine content then light roasted. This is because caffeine is burnt off during the roasting process.

 Espresso is a dark roasted coffee bean and has 1/3 the caffeine of light roast.

Coffee was first brought to the island of Hawaii in the year 1825


Kona Coffee    



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