Tuesday, February 28, 2012

Meet Alan Patterson - our newest addition to the VCC family

We'd like to welcome our newest staff member to the VCC family. 

Fredrick Alan Patterson (Alan) comes to Vienna as our new Territory Sales Manager, with lots of sales experience and an enthusiasm that is infectious.  Please welcome Alan to VCC as he makes the rounds over the next few weeks to meet our existing friends and customers.  He’ll be learning all about our particular brand of specialty coffee as well as the suite of other strong brands the Vienna Coffee distributes to our customers like Ghirardelli Chocolate sauces, Monin and Torani syrups and sauces, Xtreme Freeze real fruit smoothie bases and of course Harney and Son’s Fine Teas.  Ask him what’s new.  You can reach Alan at alanp@viennacoffeecompany.com or call him at 865 809 5849.

Alan lives in South Knoxville with his wife of 13 years, Terry.  A Navy veteran, Alan has been stationed at the Great Lakes Naval Training Center in Chicago, Camp Lejeune, NC and the SEAL Team HQ in Little Creek, VA.  He grew up in and around the food sales business and has sold a range of products from insurance to Caterpillar parts to the wares of over 30 different food product manufacturers.  We look forward to his help taking Vienna Coffee to the next level of excellence in sales and customer service.

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Monday, May 16, 2011

Coffee Prices are on the rise due to Climate Change

Thanks to unusual temperatures and rainfall, coffee production is falling in some parts of the world, just as emerging markets like India and China are embracing the drink.

Coffee

Freshly-roasted espresso coffee beans cool in a refurbished 1918 Probat coffee bean roaster. (Sean Gallup/Getty Images)

Jeremy Hobson: The price of coffee beans is above $3 a pound for the first time since the 1970s. And experts say coffee inventories are unlikely to build up in the forseeable future. Worse yet, some are saying we've reached "peak coffee" levels.

Here to explain is our sustainability reporter Adriene Hill. Good morning.

Adriene Hill:Good morning Jeremy.

Hobson: So what is going on here? Why are we talking about peak coffee?

Hill: Well, coffee production in some parts of the world is falling. Places like Colombia have seen their coffee production really just decline pretty dramatically since 2007. And a lot of what's happening seems to be related to weather issues. So they're seeing unusual rainfall, they're seeing unusual temperatures. These things are not good for coffee beans; especially the very finicky, the very precious arabica bean is not interested in big weather changes. And the problem is, it looks like, and some scientists think it could be related to climate change.

Hobson: Climate change, so it's not a temporary thing?

Hill: That's the big worry, and that's why we're talking about peak coffee. Right now, it's so concerning that some international organizations have actually turned to the United Nations and said that, hey, let's start talking about coffee crops. As you look for it, as you start thinking about climate change globally, we need to pay attention to the coffee supply.

Hobson: And what is all this going to do to coffee prices?

Hill: You want to guess?

Hobson: Uh, going up?

Hill: Up is right. Way up. So coffee production is falling at the same time that people in emerging markets like India and China are realizing just how delicious and wonderful coffee really is. And the price of coffee futures -- what the traders buy and sell for it -- has doubled in the last year.

Hobson: So not good news at all for coffee drinkers.

Hill: Not at all. Starbucks just upped the costs of its bagged coffee about 12 percent. Kraft announced it would bump the cost of Maxwell House by more than 20 percent. And that's just one in a series of price hikes. So our morning coffee is going to get a lot more expensive, which is bad news for me.

Hobson: And me as well. And probably most of the people listening right now. Thanks Adriene, Marketplace's Adriene Hill.

Hill: Thank you Jeremy.

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Monday, February 28, 2011

The coffee that's Bigger than the Human Stomach

This is a disturbing article we were sent from The Independent.

By Martin Hickman, Consumer Affairs Correspondent

Thursday, 20 January 2011

At 916ml the Trenta is Starbucks' biggest coffee, 325ml larger than the next size down

GETTY IMAGES

At 916ml the Trenta is Starbucks' biggest coffee, 325ml larger than the next size down


Starbucks, the American coffee giant which translated Milan's espresso bars into an identikit global chain serving half pints of coffee-flavoured frothy milk, has launched another innovation: a super-sized cup that contains more liquid than an average human stomach.

Even a nation as obese as the United States expressed surprise at yesterday's introduction of the Trenta receptacle ("Thirty" in Italian), which carries 31 fluid ounces (916ml) in one cup – equivalent to more than an ordinary bottle of wine.

Launched initially in 14 US states, the transparent cup – 63 per cent larger than the chain's previous largest size, the Venti (561ml) – will carry only iced coffee, iced tea and iced-tea lemonade. Starbucks said it was launching the cup in response to demand.

The Seattle-based chain, which has not yet said whether the drink will head across the Atlantic, said its unsweetened drinks would have fewer than 90 calories and sweetened versions fewer than 230.

Its introduction, following Starbucks' decision to drop its name from its redesigned logo earlier this month, prompted one commentator to speculate whether the corporation was going through a mid-life crisis prior to its 40th birthday on 30 March. In mocking animations posted online, zombie customers lurch into Starbucks, staggering out carrying cups larger than their bodies.

The drink's arrival looks like an attempt to increase custom among Americans, the ninth-fattest nation on Earth and the most obese major nation. Fast food and grocery firms there sell an increasing number of super-sized colas and coffees: the grocery chain 7-Eleven has cups called Big Gulps which can carry three pints, while Starbucks' increasingly close competitor, McDonald's, sells ice teas in 32 fluid ounce buckets for $1.

The website HealthHabits described the Starbucks cup's introduction as "a breakthrough for human obesity". It assured readers that, although a Trenta was larger than an average stomach, their stomachs would expand after drinking three or four.

Howard Schultz, Starbucks' chief executive – a tough marketing executive raised in Brooklyn's housing projects who has revived the £7bn-a-year company since returning to the helm in early 2008 – is thought to have been behind the Trenta. Mr Schultz has been behind most of the innovations that have turned the company into a multi-national marketing success.

After a visit to Milan in 1983, as the company's new marketing executive he came up with the idea of recreating state-side the popularity of neighbourhood espressos bars where people stopped to chat and sink milk-less shots. Schultz persuaded senior management, which had been selling coffee beans, to sell fresh coffee and hit on the addition of milk, claiming to have discovered the latte in the Italian city of Verona.

Mr Schultz's borrowing of Italian words to name the drinks sizes has also paid dividends. "Of course not everyone is thrilled to have to use ridiculous-sounding made-up terms just to get a cup of coffee," wrote Taylor Clark in his even-handed history of the company, Starbucked: a Double Tall Tale of Caffeine, Commerce & Culture. "Some customers stick to 'small', 'medium' and 'large' as a display of personal integrity – but Starbucks-speak works." He added: "Consider this: for which of the following options would you be willing to pay more for: a 'grande caffe misto' or a 'medium coffee with milk'?"

To help customers to navigate its complex and – to the uninitiated – bizarre blend of Italian and marketing, Starbucks once published a 22-page booklet to its orders called Make It Your Drink. Writing for the Washington Post, Alexandra Petri described Trenta as sounding like "one of those hip gender-free monikers for kids ('Jayden, meet Trenta')" or a place where a Second World War summit may have taken place. She quoted Mr Schultz's remark in a memo four years ago that Starbucks had lost some "romance and theatre" and that customers lacked an "intimate experience with the barista". "We understand your worries, but this is ridiculous!"Ms Petri wrote. "Now look at you! Changes to appearance! Changes to diet! Next you'll buy a sports car, take up transcendental meditation, and leave us for someone younger!

"I know you feel threatened by McDonald's... doing all the things you used to... but cheaper, and with a taste less like cauterized rubber. But the answer is not to try to become McDonald's."

What's in a name?

Starbucks has three main sizes: Tall (354ml – more than half a pint); Grande (473ml), and Venti (561ml – one pint).

The new size, Trenta, is 916ml, or more than one and a half pints. The names are Italian: Grande meaning large, Venti is twenty (the cup is 20 fluid ounces), and Trenta is thirty – for a cup containing 31 fluid ounces. Starbucks trademarked Venti, prompting coffee consultant Bruce Milletto to say: "One day I expect to pick up La Repubblica and learn that Starbucks has purchased the entire Italian language."

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Wednesday, October 20, 2010

Research Brief: Java Justification

We were sent this very interesting article about how coffee drinking changes throughout the generations...

Monday, October 18, 2010: Center for Media Research

Java Justification

According to Mintel research, a cup of coffee is a daily occurrence for 66% of Americans, but sales have been relatively unchanged in recent years. Demand for coffee is strong among those aged 45+, and over-55-year-olds are the fastest growing segment of coffee drinkers. In order to sustain long-term growth, says the report, marketers need to court their younger customers. The study found that while 40% of 18-24-year-olds believe coffee improves their concentration, only 27% drink coffee on a daily basis.

Bill Patterson, senior analyst at Mintel, notes that "Young adults are somewhat more likely than over-55s to associate negative health consequences with coffee consumption... understanding the choice between energy drinks and coffee needs significant marketing focus... "

Younger coffee drinkers also differ from their older counterparts in that they prefer sweetened coffee drinks to plain coffee... 40% of 18-24-year-olds say so, compared to only 22% of 45-54-year-olds. Furthermore, just 28% of 18-24-year olds like the taste of coffee on its own, compared to 53% of 45-54-year-olds.

The younger demographic often prefer to visit cafes for their caffeine fix, says the report. And, 22% of 18-24-year-olds like to have a cup of coffee on hand when they're running errands, while 46% say they like to relax with a cup of coffee.

For more on this study , please visit Mintel here.

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Saturday, August 28, 2010

Roastmaster John is in the News

Bad weather causes coffee prices to hit a 13-year high in commodities

Steve Butera Updated: 8/25/2010 6:43:38 PM Posted: 8/25/2010 6:35:06 PM

Sisters Marga Hinsley and Maureen Willis are making it a tradition to meet at Javerde, a West Knoxville coffee shop.

"This coffee shop happens to be equal distance from my house and my sister's house. So we can have a cup of coffee," said Hinsley.

However, getting that cup of coffee could soon cost more. Prices for a cup of java have gone up more than 30% in recent weeks, to about $1.89/pound. Experts said bad weather in coffee-growing countries in Central and South America is to blame. That in turn has some coffee shop owners keeping a careful eye on the markets.

"Across the board, coffee shops, it has made an impact," said Javerde co-owner Paul Grady. "If you look around, coffee beans are a commodity."

The caffeinated commodity has also affected local roasters. Maryville-based Vienna Coffee Company roaster John Clark, said he's made some changes to keep costs as low as possible for customers.

"We are modifying some blending so we can accommodate the same character in the end result by using different coffee beans," said Clark. Clark said three blends were affected, but coffee connoisseurs should not notice.

However, while costs stay low, customer said they will continue to come back.

"(Coffee shops) want to serve you, and they know that they're not going to be here unless we're here," Hinsley said. "So we're going to support that."

So far, only some store-bought coffee like Folgers and Maxwell House report that they will see a price increase over the coming weeks.

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Wednesday, July 7, 2010

Espresso and Latte Art Class

On June 26, 2010, Vienna Coffee Company hosted an Espresso and Latte Art class at their roastery. With people from all around east Tennessee area attending, instructor Les Stoneham started the class talking about coffee from farm to cup. With beautiful pictures from his travels to the coffee growing regions, he helpped the students understand how much work and love goes into each and every bean. He also explained how important it is as a barista to create the perfect shot to allow all that hard to show through.

To further explain this point, the second half of the class was hands on where each student could create latte for themselves. He made sure that each student knew what to do and why it's important to do each step.

This is a picture of one of the lattes he poured as demonstration. To close out the class, student were invited to partake in yummy sipping chocolate and a plethera for munchies.

If you are interested in going to our next class. Make sure to sign up for our newsletters, check our facebook, or check back here for more details.



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Monday, March 29, 2010

A study shows that darker roasted coffee is easier on the stomach


Scientific American released an article on March 23, 2010 with the title, "Stomach Cells Happier with Dark Roast Coffee." This interesting article explains, "

In a study presented at the meeting of the American Chemical Society, food chemists found that dark roasting coffee produces a chemical compound that keeps stomach cells from producing the excess acid often caused by coffee drinking."

To read the whole article go to: http://www.scientificamerican.com/podcast/episode.cfm?id=stomach-cells-happier-with-dark-roa-10-03-23

If you are interested in trying one of our darker roasted coffee check out our french roast or our Organic French Roast.

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Wednesday, February 24, 2010

Guate travels: Juan

One of the days that we went to Alberto's field he took us to his son Juan's farm to meet his family. They were great and their coffee trees were very well maintained.

Due to the height difference of the trees and Juan's family who picks the cherries. The first picture shows how they work around this issue. They use a rope tied to the tree and pull is down with a hook tied to a stump on the ground. That enables them to get the cherries at the very top of the tree.

The next picture is Juan picking some of his great coffee. And the third picture is of his wife.

Their work is a whole family affair, Juan's daughters, wife, and Father (Alberto) all work the fields to produce the wonderful coffee that makes up La Armonia Hermosa.

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Monday, February 8, 2010

El Salvador: Casa de la Tia Nena

During our trip to Guatemala, we came in contact with Rodolfo, a finca owner in El Salvador close to Santa Ana who is part of the organization called Casa de la Tia Nena. He requested that we come down to visit his family's finca (camp). It was a great experience as we learned the coffee processes in El Salvador. Their farm/beneficio is much larger than the one we work with in Santa Maria. Rodolfo is incredibly hospitable and very willing to show us around. We learned a lot from both him and his land. Here are a few pictures from our trip...

The first image is of unripe coffee drying (with the cherries still on the bean) on the patio of Rodolfo's brother-in-law. When they sort the ripe coffee cherries from the unripe coffee, they keep the unripe cherries to use for themselves and dry them on patios around their land.

The second image is of a coffee tree nursery. Notice how good these seedlings look.

The third image is of the bags of coffee cherries that the pickers picked. Imagine carrying one of those on your back up a huge hill!







The fourth image is of Rodolfo weighing the bags of cherries that have been picked by his pickers. When Rodolfo took us around his land he had us walk up the mountains like the pickers do. We, however, didn't have 100 lbs of coffee strapped to our backs. The agility, strength, and determination of these pickers are incredible. I'm fairly in shape, and I was huffing, puffing and falling all over the place.

The fourth image is of their beneficio (wet mill). This is a large scale beneficio. The one we are constructing in Santa Maria will not be this large.










The fifth image is of Rodolfo giving Les some green samples of his coffee (these beans are not roasted) to take back for Vienna Coffee to sample roast. Notice in the background that they have a large warehouse full of coffee ready to be shipped to different roasters around the country.

Like I mentioned before, the trip was very informative. We hope to continue the relationship with Rodolfo, and see if we can help each other in the future.

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Friday, January 22, 2010

Beneficio in Santa Maria

Les had a great meeting with the farmers this week. They have created a contract for the land that the beneficio (wet mill) will be constructed on. Because of the demand during picking season, construction will not start this season. Things move quite slow here in Guatemala, but it looks like construction might start in April! This is great news!

Just yesterday Julio and his nephew received and processed more than 18 Quintales of coffee cherries from various farmers within the coop. That's a lot of coffee cherries to process on his small depulpper. Therefore the idea of having a beneficio with a larger depulper and drying patio is a great idea for efficiency, and it will allow for more of the farmers to get more involved in the processing of their own coffee.

This is a video of the land that will have the beneficio on it...

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Thursday, December 17, 2009

Interesting Coffee Fact: Random acts of Kindness


Did you know that on December 14th, 2007, in Exton, Pennsylvania a US army vet gave $10,000 to a Salvation Army bell ringer in appreciation for the coffee and donuts he had been given during World War II. Random acts of kindness like this, can help to change the world even if it is only a few people's worlds at a time, every bit helps.

This holiday season think about doing some kind of random act of kindness. Everyone could use a little holiday cheer!

Happy giving!

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Wednesday, November 25, 2009

Thanksgiving

Gobble Gobble Gobble...
Who said that,
big ole turkey
big and fat...

Gobble Gobble Gobble...
what did he say
"Eat me on Thanksgiving day."

or for the vegetarians out there, insert "big ole tofurky, big and fat"

Don't forget to grab a bag of our Pumpkin Pie Spice flavored coffee for your Thanksgiving feast today because starting tomorrow, the roastery will be closed the rest of the week. We are sorry for any inconvenience.

In this time of Thanksgiving we would love to hear from you. What are you thankful for?

We would also like to wish all of you a Happy Thanksgiving and hope that you are able to spend time with friends and family this holiday.

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Monday, November 23, 2009

Interesting Coffee Fact


Did you know that according to Ricardo Levins Morales's Coffee Calendar, "coffee became a part of Arab weddings, early in its history. Freshly made coffee was poured in front of the bride's feet to please the spirits."

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Monday, November 9, 2009

Saul Bolanos: Cafegrafia


Saul Bolanos from Costa Rica developed a photographic process using light sensative emulsion to transfer liquid coffee images onto tiles. Since then he has developed other forms of coffee printing including coffee art masterpieces on coffee filters.

It's incredible. "Coffee Images can also be produced on coffee filter paper. They have the Aroma, Color and Taste of Pure Coffee and are 90% Costa Rican Coffee with 10% humidity. There are no other ingredients. Each Coffee Filter Image is a work of art,
or just put it in your coffee maker and drink your coffee art." *taken from http://www.squidoo.com/coffeeprints

Check out his work at http://www.costaricacoffeeart.com.

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Tuesday, October 13, 2009

Fundraiser Ideas



Is your school or church looking for a fundraiser for this holiday season? We have just the thing! How about selling specialty locally roasted coffee? We will work with you, create a custom order form, make a customized label, and give you wholesale prices. That way even more of the proceeds go directly to your organization.

At this time of year people are looking for great holiday gift ideas and what better way than to have them support the people and organizations they love?

Check out our website for more information and examples of customized labels.

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Monday, October 5, 2009

Interesting Coffee Fact


Did you know??

Haitian coffee farmers are resurrecting the nation's coffee sector, emphasizing sustainable shade-grown methods. In the eighteenth century Haiti supplied half the world's coffee from its brutal slave plantation system. The Haitian revolution which began in 1795 destroyed both French colonial rule and the coffee industry, clearing the way for Brazil to emerge as the world's leading exporter.

(from The Coffee Calender 2009, by Ricard Levin Morales)

*image from http://www.cafe-creole.com/intro.html

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Tuesday, September 29, 2009

TODAY IS NATIONAL COFFEE DAY!


National Coffee Day: Coffee can help you lose weight, but watch the extras

by Gail Gedan Spencer, article is found at: http://image.examiner.com/x-660-Weight-Loss-Examiner~y2009m9d29-National-Coffee-Day-Coffee-can-help-you-lose-weight

Before you head to the gym today, celebrate National Coffee Day. It may help you with weight loss.

Researchers have found that caffeine works as a mild appetite suppressant and can increase your body's ability to burn calories. Many muscleheads drink coffee before and after they work out.

Just lay off the whipped cream and sprinkles. A Frappuccino is not a cup of coffee -- it's a milkshake.

And those flavored creamers? A minefield.

Unflavored soy creamer has around 15 calories per tablespoon -- no biggie. But gooey treats like International Delight have a scary 45 calories. And fat-free is not much better at 30 calories.

So let's do the math: 2 tablespoons is 90 calories; 4 tablespoons (1/4 cup) is 180 calories. A quarter cup of Ben and Jerry's Chubby Hubby is only slightly less at 165 calories.

Yes, Ben and Jerry's ice cream is lower in calories. Would you consider putting a blob of Ben and Jerry's in your coffee every morning? That's what many people do with flavored creamers.

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Monday, September 21, 2009

Autumnal Equinox

Today was the Autumnal Equinox. Here is a very interesting article I found about the traditions and myths associated with the Equinox. So grab yourself a mug of hot Vienna Coffee (I recommend our new stock, La Armonia Hermosa coffee), and get a little cultured...

September Equinox Customs and Holidays

taken from http://www.timeanddate.com/calendar/september-equinox-customs.html

The September equinox, also known as the autumnal equinox in the northern hemisphere, has been linked to many myths and superstitions in history. It is a time of the year when festivals and celebrations of different faiths occur around the world.

September Equinox Customs
Mooncakes are eaten during the Chinese Moon Festival. ©iStockphoto.com/Kit Sen Chin

Myths and superstitions

According to myth, it is believed that the September equinox is a time of balance when “day and night are equal” and that that by some mystical force one can balance eggs on their end on these days. Some believe that one can only balance an egg within a few hours before or after the exact time of the equinox.

According to Jewish superstition, when Abraham prepared to sacrifice Isaac at the autumnal equinox, and blood appeared on his knife. Another superstition relating to the four Tekufot, which refers to the equinoxes and solstices, is that during the September equinox a mysterious precipitation poisoned all water, which was not be drawn or drunk.

In many cultures, the September equinox is a sign of autumn in the northern hemisphere. In Greek mythology autumn begins as the goddess Persephone returns to the underworld to live with her husband Hades. It has also been believed that magically it was a good time to enact rituals for protection and security as well as reflect on successes or failures from the previous months. Animals associated with the autumnal equinox in the northern hemisphere are dogs, wolves and birds of prey. Mythical creatures associated with this time of the year include gnomes, minotaurs and the sphinx.

Celebrations and festivities

Higan, or Higan-e, is a week of Buddhist services observed in Japan during both the September and March equinoxes when day and night are equal at length. Both equinoxes have been national holidays since the Meiji period (1868-1912). Before World War II, they were known as koreisai, or festivals of the Imperial ancestors. After the war, when the national holidays were renamed, they became simply spring and autumn equinoxes. Higan means the “other shore” and refers to the spirits of the dead reaching Nirvana after crossing the river of existence. It celebrates the spiritual move from the world of suffering to the world of enlightenment and is a time to remember the dead by visiting, cleaning and decorating their graves and reciting sutras. Buddhist prayers, rice balls and sushi are offered. It is a time for the Japanese to worship their imperial ancestors.

The Christian church replaced many early pagan equinox celebrations with Christianized observances over the years. For example, Michaelmas (also known as the Feast of Michael and All Angels), on September 29, fell near the September equinox because it was associated with the beginning of autumn. During the middle ages it was celebrated as a holy day of obligation but the tradition waned in the 18th century. It is still celebrated in some places as the “festival of strong will” during the autumnal equinox.

On the autumnal equinox, many pagans celebrate Mabon as one of the eight Sabbats (a celebration based on the cycles of the sun). Mabon celebrates the second harvest and the beginning of winter preparations. It is the time to respect the impending dark while giving thanks to the sunlight.

In China the Mid-Autumn Festival, also known as the Moon Festival, is celebrated around (but not precisely) the time of the September equinox. This occasion dates back more than 3000 years and occurs around the time of the full moon. It celebrates the abundance of the summer's harvest and one of the main foods is the mooncake filled with lotus, sesame seeds, a duck egg or dried fruit. This tradition originated from the ancient tradition of making offerings to the sun in the spring and to the moon in the autumn. It is also a time for families to get together and people often travel long distances to be with their loved ones. The streets are decorated with lanterns, incenses are burned and fire dragon dances take place.

Please note that while the effort has been taken to ensure that various holidays, observances and traditions are mentioned, not all of observations across the world and throughout time have been covered in this article.

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Wednesday, September 9, 2009

Interesting Coffee Fact


Interesting coffee fact for the week...
Did you know that cappuccino is named after the brown robes of the hooded Capuchin friars in the 16th century? The word means "little hood" in Italian. Legend has it that the whipped cream rising to a point reminded some Italian wag of a Capuchin friar with his long, pointed hood, or capuche, up and he dubbed the coffee beverage "cappuccino".

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Tuesday, September 1, 2009

"First of Ramadan" headache

Interesting fact of the day...We are in the midst of the Islamic holiday Ramadan. According to Ricardo Levins Morales, a study published in Heachache: The Journal of Head and Face Pain in 1999, recommends cutting back on caffeine and then having a strong cup just before starting the fast in order to prevent a "first-of-Ramadan" headache. So don't forget to wish your Muslim friends a happy Ramadan this month! Here is an interesting article from http://specialty-hospital.com/jordan/ramadan-coffee/

Enjoying your coffee During Ramadan

August 26, 2009 at 10:02 am , by tamara

enjoy-coffee

Drinking coffee in the morning for that “pick me up feeling” is an all too familiar and enjoyable habit for many of us. But come Ramadan and the thought of stopping this stimulating ritual will definitely seem difficult.

We’ll tell you how you can still enjoy drinking your coffee during the month of Ramadan!

At Iftar:

  • Avoid breaking your fast on a cup of coffee, since caffeine would lead to the release of gastric juices on an empty stomach and in turn hurt your gastric mucosa. The ideal food to break your fast with is 2-3 dates, because they will provide you with the sugar your body requires, especially your brain.
  • You can have your cup of coffee two hours after you complete your Iftar meal. This way you would have allowed plenty of time for your body to adjust its blood glucose level with a balanced Iftar. A cup of coffee would come in handy also because it might also keep you alert in case you feel sleepy after your Iftar meal.

Late night:

  • If you enjoy the taste of coffee late at night, try a decaffeinated cup before you sleep (which would still have the beneficial antioxidants). You can also opt for herbal teas such as thyme or chamomile which are healthy and soothing.

Suhour:

  • If you wakeup for Suhour just before the Athan, you can enjoy a cup of coffee along with your balanced meal. This will help you stay alert throughout your long day of fasting.

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