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	<title>Coffee 2 Tea &#187; Coffee Bean</title>
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	<description>Everything Coffee 2 Tea</description>
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		<title>Finding Gourmet Coffee on the Cheap</title>
		<link>http://www.coffee2t.net/coffee/535-finding-gourmet-coffee-on-the-cheap/</link>
		<comments>http://www.coffee2t.net/coffee/535-finding-gourmet-coffee-on-the-cheap/#comments</comments>
		<pubDate>Wed, 14 Jul 2010 19:38:03 +0000</pubDate>
		<dc:creator>BrewItUp</dc:creator>
				<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Coffee Bean]]></category>
		<category><![CDATA[discount coffee]]></category>
		<category><![CDATA[gourmet coffee]]></category>

		<guid isPermaLink="false">http://www.coffee2t.net/?p=535</guid>
		<description><![CDATA[It used to be that if you wanted gourmet coffee you had to be prepared to scour local specialty stores and make a considerable investment, but not anymore. Now there are coffeehouses on every corner offering an assortment of premium beans from exotic locales around the globe. If you go to one of these franchise [...]]]></description>
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		<item>
		<title>The Difference between Arabica and Robusta</title>
		<link>http://www.coffee2t.net/coffee/520-the-difference-between-arabica-and-robusta/</link>
		<comments>http://www.coffee2t.net/coffee/520-the-difference-between-arabica-and-robusta/#comments</comments>
		<pubDate>Thu, 29 Apr 2010 22:51:50 +0000</pubDate>
		<dc:creator>BrewItUp</dc:creator>
				<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Coffee Bean]]></category>
		<category><![CDATA[Arabica coffee beans]]></category>
		<category><![CDATA[gourmet coffee]]></category>

		<guid isPermaLink="false">http://www.coffee2t.net/?p=520</guid>
		<description><![CDATA[There is a litany of things to consider when purchasing your coffee beans, but the most important distinction is between Arabica and Robusta coffees. Arabica coffee has a vast array of varieties, ranging in flavor from sweet to somewhat acidic. The Arabica plant requires a specific climate and conditions to prosper, so cultivating the plant [...]]]></description>
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		<title>Identifying Your Coffee Beans</title>
		<link>http://www.coffee2t.net/coffee/491-identifying-your-coffee-beans/</link>
		<comments>http://www.coffee2t.net/coffee/491-identifying-your-coffee-beans/#comments</comments>
		<pubDate>Wed, 06 Jan 2010 16:32:16 +0000</pubDate>
		<dc:creator>BrewItUp</dc:creator>
				<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Coffee Bean]]></category>
		<category><![CDATA[Arabica coffee]]></category>
		<category><![CDATA[gourmet coffee]]></category>

		<guid isPermaLink="false">http://www.coffee2t.net/?p=491</guid>
		<description><![CDATA[There is a lot to learn about coffee.  The terms Robusta and Arabica for instance, which are often mentioned in the same breath as coffee, cannot be defined by many coffee drinkers.  The two are actually the foremost varieties of coffee being grown today. Robusta, which contains more caffeine than Arabica coffee beans, ranks lower [...]]]></description>
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		<title>&#8216;C&#8217; in Coffee Part 3 of 3</title>
		<link>http://www.coffee2t.net/coffee/450-c-in-coffee-part-3-of-3/</link>
		<comments>http://www.coffee2t.net/coffee/450-c-in-coffee-part-3-of-3/#comments</comments>
		<pubDate>Thu, 08 Oct 2009 20:03:03 +0000</pubDate>
		<dc:creator>BCH</dc:creator>
				<category><![CDATA[Cappuccino]]></category>
		<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Coffee Bean]]></category>
		<category><![CDATA[Espresso]]></category>
		<category><![CDATA[chlorogenic acid]]></category>
		<category><![CDATA[cinnamon roast]]></category>
		<category><![CDATA[city roast]]></category>
		<category><![CDATA[cowboy coffee]]></category>
		<category><![CDATA[Espresso coffee]]></category>
		<category><![CDATA[espresso machine]]></category>
		<category><![CDATA[groudn coffee]]></category>

		<guid isPermaLink="false">http://www.coffee2t.net/?p=450</guid>
		<description><![CDATA[
COWBOY COFFEE: Ground coffee steeped in hot water then strained to separate rounds from brew. Legend has it that the separation method often called for a clean sock into which the ground coffee was spooned before being immersed in water. (Also called hobo, campfire or open-pot coffee.)
CHLOROGENIC ACID: One of the principal acids in green [...]]]></description>
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		<title>Storing Coffee for Optimal Freshness</title>
		<link>http://www.coffee2t.net/coffee/456-storing-coffee-for-optimal-freshness/</link>
		<comments>http://www.coffee2t.net/coffee/456-storing-coffee-for-optimal-freshness/#comments</comments>
		<pubDate>Tue, 06 Oct 2009 22:06:50 +0000</pubDate>
		<dc:creator>BrewItUp</dc:creator>
				<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Coffee Bean]]></category>
		<category><![CDATA[coffee beans]]></category>
		<category><![CDATA[fresh roasted coffee beans]]></category>
		<category><![CDATA[roasted coffee beans]]></category>

		<guid isPermaLink="false">http://www.coffee2t.net/?p=456</guid>
		<description><![CDATA[
For many years my wife and I bought our coffee beans in bulk. We both delight in taking the time to grind and brew our gourmet coffee, but we started to notice that toward the end of the bag the beans started to taste a bit off. That led me to do some research on [...]]]></description>
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		<item>
		<title>&#8216;C&#8217; in Coffee Part 2 of 3</title>
		<link>http://www.coffee2t.net/coffee/446-446/</link>
		<comments>http://www.coffee2t.net/coffee/446-446/#comments</comments>
		<pubDate>Tue, 06 Oct 2009 19:55:16 +0000</pubDate>
		<dc:creator>BCH</dc:creator>
				<category><![CDATA[Cappuccino]]></category>
		<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Coffee Bean]]></category>
		<category><![CDATA[Espresso]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[caffeine]]></category>
		<category><![CDATA[cezev]]></category>
		<category><![CDATA[coffee beans]]></category>
		<category><![CDATA[coffee cherry]]></category>

		<guid isPermaLink="false">http://www.coffee2t.net/?p=446</guid>
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CAFFEINE: The chief mood altering substance in coffee, with an average of 1.1 percent in Arabica and 2.2 percent in Robusta beans, the tow main coffee species. When extracted, as in the decaffeination process, caffeine is a pure white crystal, bitter to taste. Caffeine is the world’s most widely used psychoactive drug, appearing naurallin in [...]]]></description>
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		<title>&#8216;C&#8217; in Coffee Part 1 of 3</title>
		<link>http://www.coffee2t.net/coffee/441-441/</link>
		<comments>http://www.coffee2t.net/coffee/441-441/#comments</comments>
		<pubDate>Sun, 04 Oct 2009 19:48:07 +0000</pubDate>
		<dc:creator>BCH</dc:creator>
				<category><![CDATA[Cappuccino]]></category>
		<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Coffee Bean]]></category>
		<category><![CDATA[Espresso]]></category>
		<category><![CDATA[Cafe americano]]></category>
		<category><![CDATA[cafe filter]]></category>
		<category><![CDATA[caffe latte]]></category>
		<category><![CDATA[caffe macchiato]]></category>
		<category><![CDATA[Napolitan]]></category>

		<guid isPermaLink="false">http://www.coffee2t.net/?p=441</guid>
		<description><![CDATA[CAFÉ au LAIT: A French breakfast drink made up about one third strong brewed coffee, as in coffee for a café filter or Napolitana pot or the stovetop moka brewer, and two-thirds scalded or steamed milk. Virtually identical to the Italian family version of a caffé latte.
CAFÉ FILTER: The metal flip-drip pot not more commonly [...]]]></description>
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		<item>
		<title>Coffee Jargon A to W</title>
		<link>http://www.coffee2t.net/coffee/419-coffee-jargon-a-to-w/</link>
		<comments>http://www.coffee2t.net/coffee/419-coffee-jargon-a-to-w/#comments</comments>
		<pubDate>Wed, 23 Sep 2009 23:02:52 +0000</pubDate>
		<dc:creator>BCH</dc:creator>
				<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Coffee Bean]]></category>
		<category><![CDATA[arabica]]></category>
		<category><![CDATA[caffeine]]></category>
		<category><![CDATA[Coffee  Arabica]]></category>
		<category><![CDATA[coffee beans]]></category>
		<category><![CDATA[roasted beans]]></category>

		<guid isPermaLink="false">http://www.coffee2t.net/?p=419</guid>
		<description><![CDATA[Let&#8217;s start with the &#8216;A&#8217;s


ACIDITY:  Not a defect , acidity is one if the reasons the best    high grown Arabica coffee beans fetch the highest prices. As a roast gets going, flavourful acids form, giving coffee life and sparkle. The lighter the roast, the more the acids are highlighted; very dark roasts destroy most acids. [...]]]></description>
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		<title>Coffee&#8217;s First House</title>
		<link>http://www.coffee2t.net/coffee/371-371/</link>
		<comments>http://www.coffee2t.net/coffee/371-371/#comments</comments>
		<pubDate>Fri, 11 Sep 2009 13:39:51 +0000</pubDate>
		<dc:creator>BCH</dc:creator>
				<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Coffee Bean]]></category>

		<guid isPermaLink="false">http://www.coffee2t.net/?p=371</guid>
		<description><![CDATA[
Coffee probably originated in Abyssinia (Ethiopia) and presumably takes its name from the Kafffa province there. Coffee cultivation moved form Africa to Yemen, which soon supplied coffee to the entire Arab world. At the beginning of the 17 century, the first coffee beans were brought to Italy from the Yemeni port city of Mocha. With [...]]]></description>
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		<item>
		<title>Simply Decaffeinated Coffee</title>
		<link>http://www.coffee2t.net/coffee/335-simply-decaffeinated-coffee/</link>
		<comments>http://www.coffee2t.net/coffee/335-simply-decaffeinated-coffee/#comments</comments>
		<pubDate>Fri, 04 Sep 2009 20:02:21 +0000</pubDate>
		<dc:creator>BCH</dc:creator>
				<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Coffee Bean]]></category>
		<category><![CDATA[Arabica bean]]></category>
		<category><![CDATA[coffee bean]]></category>
		<category><![CDATA[decaffeinated coffee]]></category>
		<category><![CDATA[Robusta coffee bean]]></category>

		<guid isPermaLink="false">http://www.coffee2t.net/?p=335</guid>
		<description><![CDATA[Decaffeinated coffee is less about the beans; it is all to do with the process of extracting the caffeine out of the bean. The process and method of extracting the caffeine from the beans is a complex one. The decaffeinating process is done with green and unroasted coffee beans.
There are several varying methods to decaffeinating [...]]]></description>
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