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Coffee 101: From The Can To The Barista

Posted by Joan Salge Blake  November 13, 2012 12:07 PM

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Americans have a love affair with their coffee with the average java drinker consuming 2.5 cups daily.   According to the Specialty Coffee Association of America, there are over 27,700 coffee cafes, kiosks, carts, or roasters across the United States able to brew up a multitude of java delights in a multitude of sizes.  Specialty coffees are coffees made from beans grown in geographic specific areas that are flavorful, well prepared, freshly roasted, and carefully brewed.

But, do you remember when the only way to get a cup of coffee was to brew it in your kitchen and that the coffee came in a tin can that you actually had to open with a key?   Immediately after breaking the seal of the can, the initial whiff of the ground coffee beans smelled absolutely delicious.   What?  You don't remember this?  Was this before your time? Watch this fun video for a little Coffee 101 that will also bring you back to a time when coffee was, well, just coffee:


                                         

Times have changed and so has the size of a "cup" of coffee. While a 4-ounce cup of coffee was the standard decades ago, this classic size has gone by the wayside along with the tin coffee can and key opener:

Photo:  Lucia Littlefield, Boston University, Sargent College
While black coffee served in a petite coffee cup (left) pours up only a mere 2 calories, unfortunately, the larger sizes and the cream, milk, sugar, and flavorings added to today's designer coffees can have you gulping the caloric equivalent of a mini meal:



To reduce the calories in your daily java, order it more often with just skim or low fat milk and watch the size of any designer coffees you may want to order.   Enjoy your daily coffee but without the jolt of a lot of extra calories. 

Follow Joan on Twitter at:  joansalgeblake



Originally published on the blog Nutrition and You!.

This blog is not written or edited by Boston.com or the Boston Globe.
The author is solely responsible for the content.

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About the author

Joan Salge Blake, MS, RD, LDN, is a clinical associate professor and registered dietitian at Boston University in the Nutrition Program. Joan is the author of Nutrition &You, 2nd Edition, More »

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