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Go for the dark

People who love coffee are always aware of caffeine. We may joke about the kick start we get with the first cup of the day, but over the day, the caffiene level can add up to a negative effect, especially if you love strong coffee. Decaffeinated coffee just doesn't measure up iin the flavor department, and coffee lovers are fussy, fussy, fussy about taste. What to do?

It is not common knowledge, but there is a ready-made solution. Dark roast coffees satisfy the craving for taste, yet naturally contain 50% less caffeine than medium roast coffees. Why? Dark roast is achieved by roasting the beans for a longer time. As the beans roast to a near-black color, the caffeine reduces. In effect, it is burned away.

I love dark rost flavor. In fact, I am fortunate that it is, by far, my favorite. Occasionally, I buy a Sumatra blend, or other medium roast bean for a change, and I can feel the difference in caffeine immediately. So much so that I generally mix my lighter roast beans half and half with the dark roast as a compromise. If I run out of dark roast and drink several cups of Sumatra, I will be bouncing off the walls without fail.

Give it a try. You can identify dark roast beans easily by color. The best of the best will often have a very shiny surface, resembling a near-black enamel. If you can find a bean like that, stock up. Look for coffees imported directly from South America. Another unlikely source is a company in Wichita, Kansas. I've had a lot of great coffee, but the best I have ever tasted is roasted and sold in Wichita, by the Hi Voltage Coffee Roastery. Contact the Green Acres Health Food Market in Wichita at (316) 634-1088 for mail-order supply of this great coffee.

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