A Little Known Herb Paving the Way with Less Caffeine While Boosting Immunity

Coffee is part of the morning ritual. It seems to be the first thing on a coffee drinker’s mind every morning. But do you find the robust concoction gives you the jitters after the second or third cup? Maybe it’s time to think about an alternative beverage. The good news is that you don’t have to give up that coffee just yet. Chicory coffee can boost the energy and alertness with half the caffeine.

Chicory has coincided with mankind for a very long time. It has been cited as one of the first plants in recorded literature and probably will be applauded for all its incredible health benefits for years to come. Not only is chicory praised as a medicinal herb, it has been used in coffee not to mention salads, soups and tonics for thousands of years.

The botanical name for chicory is “cichorium intybus”. The word might have originated from the Egyptian word “ctchorium”. The herb was cultivated originally by the Egyptians as a medicinal plant. Resembling the daisy, the herb has sky blue blossoms by mid summer with sturdy roots grown like a sugar beet. Harvested in autumn, the roots are pulled from the ground, cut into very small pieces, kiln dried, roasted then powdered and packaged.

The root can be simmered in watered for approximately twenty minutes to make a bitter tonic and is considered an excellent way to boost the immune system. Chicory is indeed bitter and aids in digestion as well as cleansing the body. It encourages beneficial colonic bacteria and has been known to fight diseases like malaria and leukemia. For centuries, Egyptians used it as a blood purifier. It reduces the risk of colon cancer by supressing the survival of tumor cells. It is a mild diuretic, helps with hormonal balance and it discourages the growth of candida. Chicory syrup has been used as a mild laxative for children.

Chicory coffee with milk has been a culinary tradition for several years in the French Quarters of New Orleans, La. This tradition may have started in the fifteenth century in France. French chefs considered it a “contra-stimular”as they referred to the stimulation from the caffeine in the coffee while chicory provided a sedative effect.

To brew a pot of chicory coffee:
Add 2-3 tablespoons to grounded coffee.Put into filter as in making a pot of regular coffee.Add water and push the brew button.When brewed, add milk and sugar to your liking

There have been many uses for this herb and there will continue to be in the future. There are many reasons why we should add chicory to our lives. Its persistent presence should justify how sturdy this herb can be. So, the next time that cup of coffee is calling out your name, add a little chicory. Maybe its boldness and persistence will transpire within the one drinking the brew.

Naturally Relieve Those Puffy Tired Eyes

My eyes have looked very tired and stressed lately. One of the best natural beauty remedies of mine that I have been using to help relieve my tired stressed looking eyes and rid those dark circles right away is my homemade coffee mud mask for tired stress eyes. It is very soothing and rejuvenates my eyes right back up again so they don’t look tired stressed puffy and dark.

The natural ingredients needed to make my coffee mud mask for tired stressed eyes are 2 tablespoons of extremely strong caffeinated coffee, 1 tablespoon of honey, ¼ teaspoon of vitamin E oil, ¼ teaspoon of aloe vera, and 3 tablespoons of English clay powder. All these ingredients should be pure and organic for the most potency. These ingredients can easily be found at local drug stores and grocery stores.

The way you make my homemade coffee mud mask for tired stressed eyes is by taking the 2 tablespoons of extremely strong caffeinated coffee, 1 tablespoon of honey, ¼ teaspoon of vitamin E oil, ¼ teaspoon of aloe vera, and 3 tablespoons of English clay powder and placing them into a small bowl. Then you take a small spoon and mix them together until you get a thick brownish colored mud mask texture. If you find the mask to be too runny add more clay powder. You want the mask to be really thick so when you are wearing it, it does not run into your eyes. Once the mask is made you should use it right away.

Now the best way to apply the coffee mud mask is by taking a little bit of the mud mask and applying it in a thick layer underneath your eyes and near your brow bones. Never place the mask in your eyes or on your eye lids. Just around your eyes only. After leave the mask on for 15 minutes or longer if you feel you need too. Once the time is up rinsing away the coffee mud mask from your eyes carefully. You should noticed after using the mask how awake and bright your eyes look again. You can use this coffee mud mask for your tired and stressed eyes at least once a day.

The reason this coffee mud mask works for relieving tired stressed eyes is because it contains caffeine. Caffeine helps brighten, tone, and firm up the eye area. The honey helps soothe and relieve inflammation while the vitamin E oil and aloe help moisturize and rejuvenate the eye area gently. The English clay is used to also help firm and tone up the eye area and help treat wrinkles and fine lines.

Anyways, I do hope those of you who try my homemade coffee mud mask for tired stressed eyes like the results you get. I wish you all the very best with looking and feeling beautiful from the inside out.

Yes, that’s right. I have discovered the way to achieve a perfect cup of coffee, every single time. Not just coffee, either; I can make a lovely hot chocolate, a tasty cappuccino, bold espresso, a fabulous cup of tea, and so the list goes. So how do I make these delicious drinks? I use my brand new Tassimo, of course.

The Tassimo is a coffee making system manufactured by Braun. Tassimo’s claim to fame is that it has the ability to brew one beverage at a time, in about a minute, with virtually no mess. You see, Tassimo uses something called T-discs. These T-discs contain precise amounts of coffee, tea, chocolate, or milk, and are sealed to maintain flavor and freshness. The T-disc is inserted into the machine, which reads a barcode printed on the T-disc itself.

The barcode lets Tassimo know what drink it is preparing, allowing it to heat to the proper temperature, use the correct amount of water, and brew for the appropriate amount of time. Press the button, and your drink begins to brew. All brewing actually occurs right inside the T-disc. What does this mean for you? There will be no clean up required!

I have found that there are several benefits to using the Tassimo. For one, the beverages are high quality and delicious. There are a wide variety of beverages available, as well, including many types of coffees, espressos, cappuccinos, lattes, teas, and hot chocolates. The cappuccinos and lattes actually contain real milk! Another real benefit is the convenience of making only one cup of coffee at a time.

As I live alone, it makes much more sense this way; I never drank a whole pot of coffee alone! Everyone will love the fact that Tassimo involves basically no clean up whatsoever. It doesn’t take up very much counter space at all, and it is compatible with virtually any size coffee cup/mug/travel cup.

I purchased my Tassimo at Bed Bath and Beyond for $169.00. It is also sold at stores such as Macy’s and Best Buy. T-discs are available at the same stores. They are also available for order online directly from the Tassimo website, which is very convenient since shipping is free for orders over $30.

Tassimo is an excellent coffee maker for anyone who enjoys a great cup of coffee. It’s also great when entertaining guests, I have found it to be quite a crowd pleaser! If you do purchase a Tassimo, remember to register your machine online at the Tassimo site. When you register, you will receive two packages of T-discs, your choice! Enjoy!

Coffee (Genus: Coffea L.) and tea (Genus: Camellia L.) are popular beverages. The coffee plant is endemic to the horn of Africa, specifically Ethiopia, while the tea plant grows wild on the foothill slopes of Southeast Asia, specifically Southern parts of China and Eastern India. Both beverages owe their popularity to their ability to stimulate and invigorate. This ability is based on certain active ingredients such as caffeine, catechins and others that tea leaves and coffee beans possess. These ingredients increase metabolic rates, which in turn, tend to stimulate dormant senses and reinvigorate tired ones. This is only one effective mechanism, though a principal one, that these ingredients initiate to invigorate the human body. Such mechanisms that tealeaves and coffee beans initiate in the human body to stimulate it are diverse and complex and not all are known. Nevertheless, this is a synopsis and a detailed study of such mechanisms must be left to literature with greater scope than this.

Tea or coffee in the morning to begin the day with on an alert note is just as appropriate as tea or coffee taken at the end of a very tiring session of work to revitalize the senses, whether that session is in the middle of the day or late at night.
Both coffee and tea have been used traditionally in their native lands for thousands of years. The Chinese have been using tea in traditional medicine and as an invigorating drink well before the birth of Christ. The Indians of the eastern parts of the country have also been, for a long time, drinking tea with spices and milk. The native Ethiopians also have used coffee traditionally as a medicinal ingredient before the birth of Christ.
Both tea and coffee, as beverages, were dispersed from their traditional areas to other parts of the world. Coffee, initially, became predominantly a South and Central American crop tea while consumption patterns favored European and North American countries. Presently, this bias in cultivation towards the Americas has been much corrected and large acreages of coffee plants are evident in favorable parts of Asia and Africa, the last being the plant’s native continent. Tea remained an important cultivated crop in its native lands – India and China – while its usage spread gradually to the rest of the world. The history of tea and coffee is, almost in essence, a very significant part of the continuing history of humankind’s search for tranquility and well being in solitude and in company!

Initially, both beverages were drunk in the West without many frills. The average European or North American drank tea or coffee straight – black or with milk and with or without sugar. Later, especially in the 20th century, this simple trend continued to change to more adventurous practices. At the very beginning of this beverage-wise exciting century exotic coffee and tea based drinks, some recently concocted and others with ancient recipes filched from their native lands, have flooded world markets and each such drink, no matter how quixotic, has considerably countable aficionados in numerous countries. Green tea, black tea, oolong tea, iced teas, elderberry teas, blueberry teas, espresso coffee, mocha coffee, frappuccino coffee, latte coffee, machiatto coffee – the names roll on!

Tea and coffee drinking is not only a personally exhilarating experience but also a socially expressive one. The elaborate Japanese ceremony of cha-no-yu (Way of Tea), conducted properly, signifies the host’s grace in serving and the guest’s delicacy in accepting. It is an exquisite social act that functions both as an identifier and as a denominator of the participating individuals. The bedou of the Arabian Desert take care to soften the rigors of desert travel by serving guests at their tents with innumerable cups of darkly brewed coffee. Such intricate social etiquettes governing the practice of drinking tea and coffee are almost as various as the variety of humankind on planet Earth!

Lastly, the bewilderingly multitudinous sets of geographical location, climatic conditions, seasonal weather conditions, cultivars, planting, growing and harvesting techniques, production processes and even, presently, marketing and serving techniques that generate the innumerable types of tea and coffee beverages available in the world market today make for tea/coffee to be things to be done!

So! It is not only that tea/coffee invigorate the average human that they are so popular! Instead, in all their variety tea/coffee continue to be attitudes that are traditional. Like clothing, hairdos, shoes and other human appurtenances that have been expressing human attitudes for centuries tea/coffee drinking styles also change with the times, preserving the human essence of being with it – living in with the times! And they remain, in that essence, still what may be done – and what may be seen being done!

How to Think Green Coffee Wise and Keep the Change

Is the mass population being trained to spend more and get less? Of course, that’s the new American way of the greedy. Turn ’em upside down until all of their change falls out on the ground.

Thinking with your head, instead of just using your hand to grab a credit card, that solves all problems for the moment, means slow down and ponder reality. Ask yourself: Why have I been lured to buy throw away paper coffee filters, that will require buying more filters, a few days or weeks down the road?

In fact, the metal coffee filters, included in coffee pots of the past, outlasted the life of the coffee maker itself. In addition, the metal filters often outlast the buyer. The first sly change was offering plastic filters, instead of metal filters. This slight modification at least gave a filter a possible chance to tear before the coffee maker burned out. Be sure to check out our other post: Caribou Coffee Review

Yet it is doubtful the change to plastic filters offered any realistic hopes of a coffee filter salesman getting rich. Then of course, you already know the solution. Let’s sell them filters that are only good for one to three pots of coffee. Right?

So now we are waking up to the theme of the greedy. Correct? Naturally a remedy is to make sure any future coffee maker purchases have a permanent filter included. Another alternative is to buy an old fashioned coffee maker at a thrift store. (Isn’t it amazing how many people assume prettier modern made coffee makers make better coffee)?

At this point in time, after the above read, we are thinking greener, but there is more. Old style percolators require less coffee per pot. (Have we been trained to run water through a filter filled with coffee one time and then throw both away)? The answer appears to be yes, and for whose benefit, the coffee salesman and the paper filter salesman?

Another question to ask yourself, if buying a coffee maker with a glass pot. Is the transparent plastic or glass pot breakable? (As luck would have it, after seeing a thin flimsy transparent glass looking coffee pot dropped on a hard floor and a concrete block, without a chip, crack, or break. The thought occurred, maybe it was made by Timex).

Instant coffee drinkers can save money too and here is how. Have instant coffee drinkers been trained to spend more money for higher priced coffee, labeled instant? Yes. Actually, regular coffee can be added to a cup or pot of hot water, then stirred and drank, just like instant coffee can. The only thing to watch out for, is a few coffee grinds, that will be waiting at the bottom of your cup for that last swallow of coffee. Caffeine lovers might even appreciate that last gulp. (In addition, when using regular coffee for coffee made instant style, you only need half as much coffee as you would need of instant style coffee per cup. That’s another coffee savings for instant coffee drinkers).

Caffe Sanora Organic Coffee is one of the top organic coffees having 40% more antioxidants than many of the other coffees on the market. If you haven’t switched to organic coffee, Caffe Sanora may just be the perfect introduction to natural coffees. Caffe Sanora Organic Coffee offers a lot of variety to the coffee drinker because in addition to a really good cup of coffee, and the benefits of the antioxidants, organic coffee drinks have a choice in the flavor of coffee.

So what makes Caffe Sanora Organic Coffee different from other organic coffee? According to their Web site they use a process which is different from other coffee companies. Caffe Sanora Organic Coffee is made from a “Healthy Roast Process,” by special handling their beans throughout the entire process; this creates results in the perfect balanced coffee product which is pure rich coffee without additional additives. The special handling process used by Caffe Sanora Organic Coffee also ensures that the health sustaining properties such as the amount of antioxidants in the coffee are all retained.

Caffe Sanora Organic Coffee is available in several different flavors and blends The Breakfast Blend is popular among those who drink coffee only in the mornings. Caffe Sanora Organic Breakfast Blend made from lightly roasted Arabica beans retails for $9.99 for either a 12-ounce bag of whole bean or ground coffee.

The Caffe Sanora Organic Dark Roast has a bolder richer flavor and is great to serve as an after dinner coffee with desserts. A 12-ounce bag of whole bean or ground retails for $9.99. Those who choose to by Caffe Sanora Organic Coffee in larger quantities can purchase six bags for $53.94.

Caffe Sanora Espresso Roast is particularly delicious and makes the perfect espresso. This is a darker blend that is very rich and strong. A single 12-ounce bag of whole beans or ground coffee retails for $9.99.

One of the best blend available by Caffe Sanora Organic Coffee and a personal favorite is their Organic House Blend. This is a full-bodied aromatic coffee which is perfect for serving all day. This particular blend has a taste you will never tire of. A single 12-ounce bags of whole beans retails for $8.99 and the ground version is $9.99. Caffe Sanora Organic House Blend is also available in decaf.

Caffe Sanora Organic Coffee is truly a good coffee. They offer a few choices in terms of Two-Pack Gift Boxes and Five-Pack Sampler Gift Boxes. The Caffe Sanora Organic Coffee Two-Pack Gift Box retails for $24.99, and the Five-Pack Sampler retails for $46.95. Buying samplers is a great way to get a fix on exactly what type of coffee you prefer. By comparing the different blends of Caffe Sanora Organic Coffee, you will find your personal signature coffee.

The Hunt for the Best Beans

As a native Portlander (that’s Oregon, for those of you who are thinking further north and east), I’ve been blessed with a taste for coffee. With a different coffee shop on every corner of the Rose City, I’ve tasted it all. I’ve even done my obligatory time as a barista at a shop that served only organic coffee-one of many such shops in the small town where I attended college. So it was a bit of a surprise when I moved to northern Maryland and had to drive twelve miles to the nearest coffee shop. Not surprisingly, said shop was a Starbucks, and though it didn’t even have a drive-through, it did feature organic coffee. It was after making a few of these time-consuming coffee runs that I realized I’d have to start buying beans and brewing them myself. That’s when my quest for great-tasting, organic coffee began. Be sure to check out our other post: Caribou Coffee Review

My first love in organic beans stems from my barista days, when I drank nothing but Pacifica roasts. Pacifica is a company located in the above-mentioned college town of Corvallis, Oregon, and it still tops on my list of organic coffee roasters. It offers a wide variety of organic coffees, ranging from dark and smoky Ethiopia to a light but substantial Columbia, perfect for every morning drinking. And because Pacifica has stayed relatively small and local since its inception in 1991, it’s possible to actually get in touch with the founder and, after a brief conversation over a steamy cup of Organic Fair Trade Peru, walk away knowing his products are genuine as well as high-quality.

Of course, the flipside to this quaint charm is that it’s extremely difficult to get Pacifica coffee outside of Oregon. So I began looking onto other organic options that I could easily order online. This option, of course, terrified me, because everyone who knows anything about coffee knows that fresh-roasted is best, and mail-order coffee does not always make it to your coffee grinder as quickly as those beans you bought at your local roaster. But if you’re like me and live in a place where coffee roasters are sparse, you get desperate. After some trial and error, I discovered a company based in Alabama called Higher Ground. For around $9.00 per 12 ounce bag (plus shipping), Higher Ground will send you some of the best-tasting organic coffee available, and it tastes fresh even after it’s journey across state lines. If you prefer, like I did, not to have to worry about reordering every time you run out, Higher Ground also offers coffee subscriptions in lots of three months up to a year. The variety of coffee available through the company’s website is astounding, and includes flavors like Red River Blend, an organic, fair trade, shade grown blend of Latin American coffees that starts off fruity but finishes with a nutty aftertaste. Another of my favorites is plain and simple organic Guatemalan, which is a rich, acidic, medium-bodied dark roast that will give you a kick in the morning while complimenting your morning bagel or oatmeal. And I would be remiss if I failed to mention that Higher Ground, as the name implies, is a company out to do some good for the farmers that supply its coffee, the people who buy its products, and its community. It’s a member of “1% for the Planet,” meaning it contributes one percent of every sale to environmental organizations worldwide, Oxfam, and the Literacy Council of Central Alabama, among myriad other socially conscious organizations.

The best thing about Higher Ground-besides its fantastic, full-bodied organic coffee beans-is its customer service. Shortly after ordering my coffee subscription from Higher Ground, I became pregnant, which posed a problem for my coffee habit. I sent Higher Ground an email asking if there was any way to change my subscription to decaf, and within a day I received a reply saying it was as good as done. (Not only that, but I received some hearty congratulations from the company, as well.) And, I must admit, I’ve never tasted better decaf; both my husband and I agree it tastes as great as the regular coffees we’d been enjoying.

So if you’re on the lookout for some great-tasting, reasonably priced organic coffee beans, check out Higher Ground Roasters (www.highergroundroasters.com). If you can’t find an organic coffee you like there, it may just be time to start roasting your own.

Coffee is an extremely common part of every day life. Most adults in the United States cannot start their day without a cup. It strange that even though coffee is such a common thing many people never stop to think where the coffee bean comes from.

There is a long process required to harvest, sort, process, and roast, and distribute coffee beans. This process can be approached in a few different ways. Coffee beans are the seeds of the coffee cherry. The coffee tree grows the coffee cherries. This essay will discuss the hand picked and dry processed methods. The method used to harvest and process coffee beans by hand can be broken down into five steps.

The first step to harvesting coffee beans is picking the cherries that are ripe. Coffee trees grow in warmer climates and are frequent in South America, especially Brazil (Rosenblatt par. 8). Workers pick the coffee cherries by hand. It is their responsibility to choose the cherries that are ripe. Ripe cherries are plump, red, and glossy. The cherries grow in clusters and mature at different rates. The cherries begin green then “ripen to red” (Rosenblatt par. 45) The red cherries are picked and the green are left behind to ripen for another day. Once the cherries are picked they are usually placed into a basket. After this has been done it is time to dry out the cherries.

Now that the coffee beans have been picked it is time to start processing them. The drying process must be started almost immediately after the beans have been picked. They are spread out in a sunny field. If there is too much rain or not enough sun light it can interrupt the drying process. Here they are left to dry for seven to ten days. In set intervals the beans are raked. This raking ensures that all sides of the cherries are allowed to dry (Templar par 6.). Once the cherry is dried the skin is brown and the bean will rattle inside. Now that the cherry is dry it is time to begin husking.

Once the cherry has been fully dried it is time to start peeling back the skin and fruit that is covering the bean. This is done by hand, usually by the same workers who picked the cherries (Poblete par. 10) There are multiple layers to the coffee cherry. During the drying process these layers become one and can be easily peeled away. Once they have been peeled what is left is referred to as a “green coffee bean” (Dornbusch par. 4).

This green coffee bean is now packaged and shipped off to various roasters.

Coffee is usually roasted inside of a giant drum. The drum is heated to about 500 degrees. The amount of heat causes a chemical change in the bean. It raises the oils from inside and turns it dark brown and extremely aromatic. So that the beans do not burn in the intense heat the drum is constantly rotated. Coffees are roasted for different amounts of time depending on the type and what it will be used for (Dornbusch par. 4). They way the roast of the beans is kept track of is quite remarkable. A sounds system is used. The beans crack at certain points while cooking. The first “pop” signals a medium roast and the second a dark roast (Dornbusch par. 9).

After the coffee is roasted it is packaged and distributed to many different business. These businesses either sell the coffee in whole beans, ground, or already brewed into coffee. If the coffee is whole it should be used in 10 to 14 days. If it is ground it should be used immediately. Many companies use “flavor seals” in an attempt to keep the coffee fresher, longer (Editors par. 2). The coffee is sold off and used in different foods and beverages all over the world.

There is a long and involved process to harvesting, processing, roasting, and distributing coffee beans. You must choose the rip cherries. Then you must dry them out. After the cherries are dried the must be hulled. Once they are hulled they are roasted. Once they are roasted they are ready to be used for coffee and are distributed to different companies for sale. The life of the coffee bean is a long and interesting one.

Coffee has been a part of the daily lives of human beings. Whether it is fresh, black, with cream, 3 in 1, or 5 in 1 coffee; people drink it. However, the production of coffee is not simple. First, the coffee beans are grown and ripe, and then they are harvested. These coffee beans need to be roasted in order to make a coffee beverage. Roasted coffee beans vary in color and taste. But no matter the strength of the coffee taste, coffee will always be part of our lives.

There are many processes before the coffee beans become the coffee that you drink. First, coffee seeds are planted in rich soil in order to grow a good quality coffee plant. The seed will be taken care of for a long period of time until it is fully grown and bears fruit. Once the coffee plant bears fruit, the farmers wait until the fruit is ripe before they start harvesting it. Green coffee beans are then produced. After all the coffee plants have been ripped of their fruits, the farmers will roast all the coffee beans. After they are all roasted in the desired level, coffee beans are grinded into coffee powder. Once pulverized, the resulting raw material will then be packed and is ready to be sold.

Roasting coffee is basically to control the flavor that comes out of the beans. Green unroasted coffee beans are smaller and much heavier than a roasted coffee bean. Unroasted coffee bean can also last for years when stored properly and carefully. However, roasted coffee beans are equally needed by people because the coffees that people drink are the result of coffee roasting; the darker the coffee bean after roasting, the stronger the taste. In fact, people are so into coffee roasting that coffee roasting specialty shops emerged. These coffee roasters use only fresh coffee beans roasted into different heat levels to give their loyal patrons some wonderful tasting coffee.

One of the most famous coffee roasters in the US is the Green Mountain Coffee Roasters. Situated at Waterbury, Vermont, Green Mountain Coffee Roasters began in 1981 as a small café that serves coffee. This small café only serves Arabica coffees and serves them in over 200 different coffee selections. Today, they only sell organic, Fair Trade Certified, estate, signature coffee blends and flavored coffees. Green Mountain Coffee Roasters are now partnered with fast-food giant McDonalds and ExxonMobil c-stores. From serving coffee at the locals in Vermont, this preeminent coffee roasting house has expanded greatly and is now serving the whole U.S population and is starting to expand outside the U.S. In fact, this coffee roasting house is also utilizing the Internet to reach more coffee addicts internationally.

Coffee has proven to be very addictive for humans. People drink coffee to relieve stress, keep them awake, and even to awaken their senses. Coffee can be bought anywhere with different flavors and different prices and different labels. People sometimes forget that coffee is not coffee without the labor of love of coffee roasters. Coffee roasters made it possible for humans to drink coffee today in all its glory today.

If It Isn’t Obvious Already

It’s every morning’s first thought. At least for approximately one quarter of Australians who; according to a survey conducted by Home Beautiful magazine; cannot speak or think coherently without their coffee “first thing”. For those self confessed caffeine addicts, it’s out of bed and straight to the kitchen to wait what feels like an eternity for the pot to brew. At last, that first sip exhilarates in a way that cannot be produced again with the afternoon or evening cup. Bring on the day.

Including the 24% of Australians who admit to being addicted to caffeine, roughly three out of four Australians are coffee drinkers. According to the survey, 12 per cent of Australians admit to drinking four or more cups per day. An additional 14 per cent have three, 27 per cent have two and the last 24 per cent drink one or less per day. These statistics demonstrate only Australia’s caffeine dependence but to fully demonstrate the popularity of this drug, it must be pointed out that the only commodity of the world higher in dollar volume is oil. This is really no wonder when you consider its benefits.

If asked, a coffee drinker will usually tell you about one of three benefits of drinking the hot beverage. The first is that it keeps the mind alert and increases ability to process information. The second is that it eliminates headaches, even though sometimes caffeine withdrawal is to blame for these. The third is, of course, that it is delicious and comes in many varieties and flavors. Whatever the reason, three out of four people agree that life is better with coffee.