Erin Meister trains baristas for North Carolina-based Counter Culture Coffee and sporadically maintains the blog Meet the Press Pot from her home in New York City. This is part of a series for the caffeine-addicted.

I know you thought we were through with the genus-species-kingdom stuff after high-school biology, but did you know there are two different species of coffee plant? Well, there are: Arabica, or high-altitude grown gourmet coffee, and Robusta, or the more environmentally tolerant (and much cheaper) sort of coffee often found in instant crystals and behind bodega counters around the world.

But is the latter really more "robust" than the haute Arabica? Find out after the jump.

Wine labels on coffee bags. Photo: biskuit, Flickr.

Erin Meister trains baristas for North Carolina-based Counter Culture Coffee and sporadically maintains the blog Meet the Press Pot from her home in New York City. This is part of a series for the caffeine-addicted.

As oenophiles know, variety is everything.

OK, not everything, but definitely something. And the same goes for coffee.

Much as wine grapes come in different cultivars (as anyone who prefers a Cabernet Franc to a Cabernet Sauvignon can tell you), coffee can be born to one of thousands of types, both heirloom and hybrid, which can have an impact on a coffee's productivity, appearance and, certainly, flavor.

While much is made of the variety of a particular grape (or apple, for fruit fans; or rose, for gardeners; or rice, for starch lovers), a large percentage of coffee farmers don't grow any one single type on their land, and many can't even be sure how much of their farm is one variety or another. Largely for this reason, any coffee that can be identified, with certainty, by its type is often cause for celebration among bean heads. The famous Esmeralda coffee I mentioned last week, for instance, is special in part because it comprises an exotic, transplanted Ethiopian variety called Gesha or Geisha (likely named for a spot in Ethiopia -- many African coffee varieties are christened for their proximity to certain villages or regions, such as Harrar and Sidamo).

Read more about coffee varieties after the jump.

Coffee usually tastes better with freshly ground beans. But, if it's not ground appropriately the coffee will taste off. The key to understanding how to grind coffee has to do with knowing how you're going to brew it. The grinding and brewing processes are connected.

For some reason, I have coffee on the brain today and so decided to search for coffee pictures in the Slashfood pool. I found lots of fantastic pictures of cakes and pastries infused with coffee flavors, but this image by Sarah Gilbert, an occasional Slashfood contributor, captured my attention most of all.

Sarah has been writing for Culinate recently, expressing her passion for food and the experiences she has as she tries to feed herself and her family a more sustainable and local diet. Her most recent piece is about her process making sourdough starter from scratch. If you haven't been following her writing over there, you should definitely check it out, as her enthusiasm for food, eating and cooking is contagious and inspiring.

Thanks to the huge role the media plays in our daily lives, pregnant women now have way more to worry about than even ten years ago. Getting pregnant means you are suddenly victim to tons of fear-inducing claims and studies, each new one seeming to contract the last. Exercise! Don't over-burden yourself! Eat chocolate! Go easy on the fat!

And now, claims that a little bit of caffeine probably won't hurt you are challenged by a recent study in the Journal of Obstetrics and Gynecology that suggests that women who consume more than 200 mg of caffeine (one small cup of coffee) a day are at a greater risk for miscarrying.

In the study, documented in a NY Times article, 1,063 pregnant women were interviewed about their caffeine intake. Out of the total, 172 women had previously miscarried. The rate of miscarriages was higher in those who consumed 200 mg or more per day (24.5% out of 164) compared to those who drank no caffeine during their pregnancy (12.5% out of 264 women).

But of course, miscarriage occurs for reasons other than caffeine, some which can't be explained away through a study. But I'd love to hear from women who were once or are currently pregnant (or their significant others) to get their take on this news. Do reports like this make you nervous? Do you drink caffeine now? If so, would this study make you think twice? Or do you eschew science in place of good ol' common sense?

While I am typically not particularly picky when it comes to food or drink. However, when coffee is concerned, I am pretty darn selective (my coffee addiction has been well-documented here, here and here). I love coffee, and don't have a whole lot of tolerance for weak, burnt or stale coffee. However, even I sometimes get tangled in the "how to store you coffee bean" debate. For years I fell firmly in the camp that believed that coffee should live in the freezer. But then I read somewhere that it was best to keep it at room temperature and so I begrudgingly switched. These days I keep my coffee out on the counter, in large part because I go through it fast enough that I don't worry about the oils in the beans going bad.

Over at the Unclutterer, Erin has put together a helpful guide with tips on how best to store coffee. According to her research, my storage technique seems to be okay (room temperature is acceptable, as is the freezer for beans that you want to keep for the long term). She does stress that coffee beans should not be stored in the fridge, as it is far too moist in there.

How do you guys store your coffee beans? Fridge, freezer, room temperature or some combination?

Starbucks, contrary to popular belief, does not pays less for their coffee than other coffee buyers, using their size to bully their suppliers into meeting extremely low prices (like one here-unnamed major retailer does). In the past year, Starbucks paid about 36% more than the average price per pound of coffee beans, shelling out $1.42 for every pound of beans they bought.

Does this definitively prove that Starbucks is making the world a better place for all coffee growers and that there will be no starving farmers working coffee plantations in the world? Of course not. The latter problem can't be helped because that low average price means that there are companies paying far, far less for their products. What this does mean is that Starbucks is making positive policies that will benefit growers in the long run, setting a higher standard that other buyers will, hopefully, meet at some point.

Pressing on with their intentions to improve the company's image, McDonald's has started to serve 100% Rainforest Alliance certified coffee beans. Rainforest Alliance is a New York-based nonprofit that certifies coffee production farms and facilities to a set of standards that mandate specific environmental protection policies, workers' rights and community involvement and the group says that McDonald's intends to expand the use of their certified coffee from the UK to the rest of their European outlets over the course of the year. For now, the coffee will be available in all 1,200 outlets of McDonald's UK, making the company the first major retailer in the country to use such a certification.

Many McDonald's outlets in the US offer fair-trade certified coffee from Green Mountain Coffee, but there is no nationwide policy mandating the use of one specifically certified coffee.

Coffee lovers know that the most important ingredient in an excellent cup of coffee is the beans. Not only should they be high quality, but they need to be freshly roasted. The easiest way to get freshly roasted beans is to find a reliable nearby roastery and buy theirs, but there are methods for roasting green beans at home, as well. The iRoast 2 is easier than both of these methods. The small appliance, upgrade from the original machine, safely and accurately roasts coffee beans to perfection in the comfort of your own home.

With a built-in timer and thermometer, the iRoast 2 uses hot air to roast beans evenly and quickly. It has programmable roast profiles that let you choose light, dark or in-between roasts from pre-set temperature options, simplifying the process of getting the perfect result by taking out the guess work. This is especially useful for someone new to home-roasting, as well as for anyone looking for consistency, which other home-roasting methods aren't able to provide without hours upon hours of experience.

When brewing coffee, there are two factors that play a huge part in the final flavor. The water-to-bean ratio is important, but first you should have fresh beans and they should be ground as soon before brewing as possible. Fresh grounds will have the natural oils of the bean still in them, which will give you the fullest flavor, eliminating much of that flat and bitter aftertaste that can come from stale grounds - and ground coffee can stale very, very quickly. This is why, if you brew coffee at home, it's a good idea to buy a grinder and grind your own beans. Since that's another step between you and coffee in the morning, however, many opt for preground. The all-in-one coffee makers, which have built in grinders, are a good option for anyone who wants to get the best cup of coffee with the least amount of work.

The machines are programmed in advance and they heat water, grind beans and brew your coffee all with the touch of a button. A recent test showed good results from each of three machines. The Melitta preformed well, but had no insulated carafe, which keeps the coffee from becoming burned or overly strong sitting on a heating pad. The Cuisinart made a slightly better cup of coffee than the Melitta, but the Capresso, with a burr grinder to ensure even grounds and smooth flavor, won the test.

All in all, you can't really go wrong with any of the machines from the sound of it, but if you already have a machine you like, look into getting a grinder instead of a whole new machine to really improve the quality of your morning brew.

Decaffeinated coffee is often less than 95% caffeine free, which is why doctors often advise caffeine-sensitive patients to avoid it in addition to regular coffee, though the vast majority of coffee drinkers would not be affected by it to a noticeable extent. A new study shows that that small amount of caffeine may be having a greater effect than previously thought. Not only could the small amount of caffeine - about .5 mg per ounce versus as much as 18mg per ounce in non-decaf - add up to a reasonably significant amount after several cups, but it could also trigger a caffeine dependency, just as regular coffee can. Who would have thought you could get hooked on decaf?

The study also noted that the caffeine content of different brands of coffee varied and, of the ones they tested (not all listed), only Folgers Instant was complete caffeine free.

Like true coffee addicts, the guys over at Forbes have scoured the globe looking for the most expensive coffees in the world. And we're not talking about specialty coffee drinks, but about the beans themselves. Starting off the list at $160 per pound is Kopi Luwak, which we have already heard about, since the berries are digested by civets before the bean is extracted and brewed. This is followed by Hacienda La Esmeralda (Panama, $104/lb), Island of St. Helena Coffee Company ($79/lb), El Injerto (Guatemala, $25-50/lb), Fazenda Santa Ines (Brazil, $50/lb), Jamaica Blue Mountain ($49/lb), Los Planes (El Salvador, $40/lb), Kona ($34/lb), Starbucks Rwanda Blue Bourbon ($24/lb), Yauco Selecto AA (Puerto Rico, $22/lb), Fazenda Sao Benedito (Brazil, $21/lb).

Keep in mind that many beans in supermarkets (and cafes) are "Blue Mountain-style" or "Kona-style" and do not necessarily contain all of the beans that the name suggests, which is why prices in some venues appear to be lower. The Starbucks blend is worth noting because it is part of the company's Black Apron line, a selection of frequently changing premium coffees. Premium, however, doesn't always mean better, especially because several of the prices given here are for the green beans, and a good or bad roast is vital to achieving a quality cup of coffee from high quality beans.

If you're ever in Santa Barbara, California, it is worth stopping in at the Santa Barbara Roasting Company. The roastery opened in 1989 as the only roaster in town and, as soon as they discovered how much better freshly roasted coffee tastes, it was not long before many locals and local restaurants were enjoying the coffee on a regular basis. The storefront is near the coast and isn't hard to find. They sell pastries, blended drinks and espresso drinks, in addition to straight coffees. My only complaint is that they don't seem to keep unsweetened iced coffee in the store. They'll make you an iced Americano instead, but it's not quite the same as having a coffee and, in a roastery, you would think that they might just tuck a pitcher in the fridge.

But the coffee is the main reason to go - and it is excellent. Half the store is dedicated to their whole bean choices and they have many different coffees out to sample everyday, which is very useful when trying to narrow down the bean options. They have a wide range of both light and dark roasts - most of which have a distinctive, smoky flavor. The Paradise blend is a lighter roast with smoked caramel note. The Colombian Supremo is a bit darker, but not overly so, and is a good everyday sort of coffee, while the State Street blend - one of their signatures - is full and dark.  

If you can't get to the store, you can order their beans online. They ship very quickly and the beans taste just as fresh (if not more so) than the ones you can pick up in person.

Santa Barbara Roasting Company
321 Motor Way
Santa Barbara, CA
805-962-0320

I'm a coffee aficionado (or as they might say it in Panama, aficionado de café), but I'm also on a budget. And although I'd love to drink nothing but that lyrical Stumptown Sidamo or the deep, dark, delicious Thundermuck, well, $10 a pound is a but much for every day.

Thus I was delighted to see a new 12-ounce can of coffee for only $3.99 at Trader Joe's last week: Panama Café Duran. My little sister Jenny lives in Panama and I've drunk Duran before; it's the everyday coffee found in every Panamanian supermarket. I know it's decent, and in the hands of Trader Joe's it is fresh, balanced, and just dark enough to satisfy that part of me that longs for those polished mucky beans so revered here in Portland.

Yesterday I picked up another can and as I was reaching for it another woman was looking at the green-and-yellow can, considering. "It's good!" I said, "and cheap!" I know you're going to be in Trader Joe's, and you'll be wondering, too. Go for it.

I recently set up my home espresso machine. I am not an espresso novice, but this is the first machine I’ve had in my own kitchen. Based upon careful research, I selected the best machine I could find. And by “careful research”, I mean to say that I got a good deal on a good-looking machine. Fortunately for me, it is also an excellent machine that offers great performance, especially for a countertop model. It has a 15-BAR pressure pump and high quality brass hadware inside. The sleek, retro styling and small size are nice bonuses, in my opinon.  I have a Francis!Francis! X3.