How to make a cafe latte

!9#: How to make a cafe latte

LIMITED TIME ONLY! Jasmine V App .99 mhlo.co Step 1: Steam the Milk The first step in brewing cafe latte is steaming the milk. Cafe lattes are typically served in huge cups, so 16 ounces of ice cold ideally fresh milk is one of the two main ingredients. It should be ice cold, because warm or room temperature milk cannot steam and foam well. With a culinary thermometer ready, dunk the steam wand of the espresso machine to the milk. Do not immerse it totally. Just dip it a little bit so that it barely touches the milk. It should not be above the surface, either. Turn on the steam wand. Use your sense of hearing, instead of sight, to judge if the steaming process is done correctly. The wand should suck in bubbles and not splatter the milk. If you want to use your eyes, a whirlpool is considered a good sign. The target temperature is anywhere between 155 and 160ºF. Be sure to turn off the wand before the temperature reaches 160ºF. The milk should continue to rise. Set aside the steamed milk to allow it to stiffen up a bit. Step 2: Pull the Espresso Cafe latte is typically foamy steamed milk flavored with thick Italian-style espresso coffee, so the second step in preparing cafe latte is brewing the espresso. Depending on the espresso coffee making tools you have, brew espresso using an extraction time of 18 to 22 seconds. The streams of dripping espresso should look like mouse tails. They should not be too thick or too thin. The perfect espresso is characterized by crema or ...

How to make a cafe latte

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Flavia Coffee maker is awesome

!9#: Flavia Coffee maker is awesome

This is a really nice Flavia machine at the office. Works super easy, just select your flavor coffee or tea, pop in the packet, select the type of drink you are making and the machine does the rest. It even dispenses the old packet for you automatically. Oh and their coffee/tea selection is so good ! You must try this! Everyone at the office loves this, trust me. us.myflavia.com

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Caffex Dessert Coffees

!9#: Caffex Dessert Coffees

* A Food Network Infomercial * Caffex Dessert Coffees are made with the company's Flavor Aging (TM) technology, with these benefits: * Produces a perfectly balanced, and smooth drink * Removes bitter aftertones * Uses environmentally friendly, less costly packaging * Quality is enhanced, NOT lost during storage * Creates a new dessert coffee category, utilizing French press Flavor Aging seals in the carbon dioxide generated during roasting. This not only protects, but actually enhances the quality of the coffee during storage. Another unique aspect is that air can permeate the beans, or the ground coffee, enabling the use of environmentally friendly, less costly packaging. A Line of New, VERY Smooth Dessert Coffees Since Flavor Aging removes the bitter aftertones, brewing always produces a perfectly balanced, and smooth drink. Building on this smooth profile, a whole line of dessert coffees: Cappuccino, Latte, Hazelnut, Dark and White Chocolate, Banana Split and others have also been developed, essentially creating a new coffee category.

Caffex Dessert Coffees

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Christmas, All Occasion, Flavored Coffee of the Month Club, Kona Hawaiian Coffee Blend, 6 Flavors for 6 Months, Ground Coffee, Take 20% Off of Price Below & FREE Shipping

!9# Christmas, All Occasion, Flavored Coffee of the Month Club, Kona Hawaiian Coffee Blend, 6 Flavors for 6 Months, Ground Coffee, Take 20% Off of Price Below & FREE Shipping

Brand : Aloha Island Coffee
Rate :
Price : $179.95
Post Date : Nov 28, 2011 06:30:10
Usually ships in 1-2 business days

Coffee lovers who prefer flavored coffee will love this Flavored Coffee Club. Ground coffee for convenience.Six months of our Kona Hawaiian Tropical Blend Coffee, full of flavor, delivered right to their door!A different flavor each month.French Vanilla, Hazelnut, Chocolate Paradise, Southern Pecan, Cinnamon Hazzelnut, and Chocolate Almond.Please note that shipping weight is for all shipments for the duration of the Club. Shipping is via USPS. (FREE Shipping for entire 6 months with Holiday Purchase)

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How To Produce The Best Flavored Coffee

!9# How To Produce The Best Flavored Coffee

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The creation of flavored coffee is not simple at all.
There are mainly three factors that influence the production of the best flavored coffee. Two are the basic ingredients, the third one is the production method:

ingredient no. 1: the selection of coffee ingredient no. 2: the quality of flavors the procedure used to process the above ingredients
1. INGREDIENT NO.1: COFFEE

A first key difference to highlight is about the coffee beans. The type of bean used to make flavored coffee greatly impacts the taste of the finished product. It is estimated that coffee beans contain over 800 different compounds, which contribute to their flavor, including sugars and other
carbohydrates, mineral salts, organic acids, aromatic oils, and methylxanthines, a chemical class which includes caffeine.

Arabica beans are most frequently used for creating the best flavored coffee, due to their low levels of acidity and bitterness. These top quality beans are milder and more flavorful than the harsher Robusta beans, which are used in many commercial and instant coffees.

The most experienced coffee roasters create their best flavored coffee from a blend of beans from various regions, putting in the coffee selection the same care that they reserve to the 'classic' coffees.

2. INGREDIENT NO.2: FLAVORINGS

The second key difference is given by the flavorings. The coffee roaster must choose between natural and artificial or 'Nature Identical' flavorings.

Best flavored coffee is flavored with 100% natural flavours, while commercial coffee is flavoured with artificial flavorings.

Natural oils used in flavored coffees are extracted from a variety of sources, such as vanilla beans, cocoa beans, and various nuts and berries. Synthetic flavor agents are chemicals which are manufactured on a commercial basis.

When food scientists want to make an imitation of a flavor, they extract its aromatic component from its place in nature, and use a spectograph to identify the molecular structure of the flavor.
As a result, those flavors are so-called 'Nature Identical'. This means that they are comprised of exactly the same chemical structure as the natural flavors, but they are synthesized artificially.

Given the different sources, although the flavor name on the coffee package may be the same ('French Vanilla'), the product inside can be vastly different. The natural ingredients are much more intense and persistent: try to flavor the same quantity of coffee with the same amount of flavorings, one sample natural another synthetic, and you will see the difference.

The natural flavors are sold in a liquid form. The not-natural are usually dust.

3. THE PRODUCTION PROCESS

The appropriate amount of flavoring to be used must be determined before flavor oils can be added to the roasted beans. The amount of flavoring required depends primarily on the type of flavor and its intensity, as well as the type of bean used and its roast level.

The quantity of flavours to be applied to the beans is established by experimental trial and error, in which test batches of beans are flavored with small quantities of oil until the desired characteristics are obtained.

Cost constraints also may play a role in determining how much flavor to apply to the coffee, because flavors are relatively expensive, or even very expensive (USD 3,000+ per unit) in case of 100% natural ingredients.

The flavors are usually introduced via a pressurized spray mechanism which breaks the oils into tiny droplets which allows for better mixing. Oils must be added to the beans very gradually to guard against areas of highly concentrated flavor called hot spots. The beans are agitated for a set amount of time to ensure the flavor is evenly spread.

The perfect roast color for flavored coffee is medium to brown.

According to some roasters, after the beans are roasted they must be quickly cooled before flavorings can be added. Flavoring the beans while they are still at high temperatures could destroy some of the flavor compounds. Vice-versa, another 'school' says that flavored coffee should be sprayed immediately after roasting, for the best absorption of flavor. Who is right? Every roaster has his own good reasons, experience, lies, and secrets. Nobody will ever share where he finds his mushrooms, right?

Even if the final flavoured coffee must be ground, best flavoured coffees require that flavouring is done before grinding.

And by the way, flavored coffee should never be ground in the same grinder as the not-flavored coffee.

Finally, flavored beans must be stored in a cool, dark place if they are to be used within three or four weeks.

As we have seen, the production of the best flavored coffee is a complex matter. Roaster must give the same care not only to his traditional practice, the roasting, but also to the selection of highest-quality flavoring ingredients. Furthermore, he must be very careful in the recipe of the two ingredients (coffee beans and flavor), and have the flexibility to consider the flavored coffee
not a 'barbarian' hybrid, but a brand new weapon to address a different market segment that he would never reach through his classic coffee blends.

How To Produce The Best Flavored Coffee

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Fresh Roasted Coffee Facts

!9# Fresh Roasted Coffee Facts

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Depending on the day, coffee is either the number one or two most consumed beverage in the world. It is enjoyed daily by hundreds of millions of people in virtually every country around the globe.

Many fresh roasted coffee lovers have no idea how their favorite morning cup of coffee is 'made'. This article briefly explains the process of roasting gourmet coffee beans and how those wonderful flavors and aromas' get into your morning cup!

It takes around fifteen to twenty minutes to roast gourmet coffee beans using a typical small commercial gas roaster. The usual rule-of-thumb is the quicker the roast, the better the coffee.

Short roasting retains the largest percentage of the gourmet coffee bean's aromatic properties. Slow roasting gourmet coffee beans results in the beans baking and usually prevents them from developing fully. Also slow roasting normally won't produce bright roasts and typically makes the beans hard instead of brittle even after the color standard has been attained.

Gourmet coffee beans have varying degrees of moisture when they are green or raw. The best fresh roasted coffee is created by first starting the roasting process with a slow fire until some of the moisture has been driven out of the bean. If too much heat is used at the beginning of the roasting process there is a high risk of "tipping" or charring the little germ at the end of the bean which is the most sensitive part of the bean.

"Kissing The Cheeks" of a gourmet coffee bean is caused by loading too many beans in the roasting cylinder at one time and revolving the roasting cylinder too fast. This causes some of the beans to ride the cylinder walls for a complete revolution instead of falling off the sides into the cylinder as it revolves. As a result one face of the gourmet coffee bean gets burned or 'kissed'.

There are no universal standards for coffee roasting. Because roasting is part 'art', a roaster will develop a personal blend and roast combination and establish that blend/roast combination as a sample 'type' to be used as the in-house standard the next time a batch of that blend/roast is roasted. Coffee drinker's tastes run the entire gambit of roasting possibilities, from light roasted to extremely dark roasts.

Many roasters use the following roasting classifications:

Light Cinnamon Medium High City Full City French Italian

A city roast is a dark roasted bean. A full city roast is a few degrees darker yet. A French roasted bean is cooked until the natural oil appears on the surface. And an Italian roasted bean is roasted until it is carbonized so it can be easily powdered.

In the United States, lighter roasted beans are favored on the west coast, the darkest roasts are enjoyed in the south and a medium-colored roast is the primary roast enjoyed on the east coast. Coffee drinkers in Boston especially enjoy cinnamon roasted coffee.

Coffee loses weight during the roasting process. The amount of weight lost varies according to the degree of roasting and the nature of the bean. Green beans, on average, loose sixteen (16%) percent of their weight during the roasting process. Typically one hundred pounds of coffee in the cherry produces twenty-five pounds in the parchment. One hundred pounds in parchment produces eighty-four pounds of cleaned coffee. And one hundred pounds of cleaned coffee produces eighty-four pounds of fresh roasted coffee.

During the roasting process the gourmet coffee bean undergoes both physical and chemical changes. After it has been in the roasting cylinder a short time the color of the bean turns a yellowish brown which gradually darkens the longer it is cooked. Likewise as the beans heat up they shrivel up until they reach the halfway point of the roasting process called the "developing" point. At this stage the beans start to swell back up and "pop open" increasing their physical size by fifty percent. When the developing point is reached the heat is turned up and the roasting is finished as quickly as possible.

"Dry" and "Wet" Roasts

A coffee roaster uses a utensil called a "trier" (it looks like an elongated spoon) to check the progress of the beans often during the roasting process. The trier is slipped into the cylinder taking a sample of the roasting beans and compared to a type sample. When the coffee has reached the desired level of roasting the heat is shut off to "check" or stop the cooking by reducing the temperature of the coffee and roasting cylinder as quickly as possible.

In the wet roast method the coffee is sprayed with water while the roasting cylinder is still revolving to cool the beans and stop the cooking.

In the dry roast method the beans are poured out of the roasting cylinder into a large colander type basket where they are stirred rapidly while air is blown through the beans to cool them down as quickly as possible to stop the cooking.

Excessive watering of coffee in and after the roasting process to reduce shrinkage is typically frowned upon. "Heading" the coffee or checking the roast before removing it from the roasting cylinder is considered a legitimate practice.

When water is used to quench the roast and stop the cooking most of the water turns to steam and does not get absorbed by the beans. However the beans do tend to swell slightly and brighten the coffee. Even though some water is used to check the roast it is still considered to be a "dry roast".

It is doubtful that more than a handful of American coffee roasters use an absolutely "dry" roasting method - it is difficult to maintain consistent results from one batch to another and usually doesn't provide the best possible product. The term "dry roasted" has been abused for years by coffee company marketing departments. Of course "dry roasted" coffee as described above will always make better coffee than beans that have been soaked with water but the word "dry" needs to be defined as to what exactly that means among roasters before the term can provide any real meaning or value to consumers.

Finishing or Glazing

In the old days of coffee roasting, whole-bean roasted coffee would be 'finished' by giving it a friction polish while it was still moist using a glazing solution. Roasted coffee dulls during handling and it was believed that a finish coating not only improved the roasted beans appearance but also preserved the natural flavors and aroma of the bean.

The fresh roasted beans were finished by putting them in a machine made out of flat-sided wooden cylinders. The machine would be filled about two-thirds full of fresh roasted coffee beans leaving enough room to allow the beans to get a good rolling motion going. A common coating used back in the day consisted of a concoction of sugar and eggs that would be added while the beans were rolling ensuring each bean got thoroughly coated and 'finished'. Of course now days roasters regularly coat beans to add flavor and variety to their coffees.

Fresh Roasted Coffee Facts

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SNOOKIE LOVES COFFEE, CTFXC AND COLD DAYS

!9# SNOOKIE LOVES COFFEE, CTFXC AND COLD DAYS

I was so tired this morning that I thought we had Snookie-flavored coffee. CTFxC motivates me to keep vlogging.

SNOOKIE LOVES COFFEE, CTFXC AND COLD DAYS

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Organic Coffee Provides Better Flavor and Better Health

!9# Organic Coffee Provides Better Flavor and Better Health

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Many of us make eating and drinking organically a priority these days, and organic coffee is a part of that routine. Your morning cup of coffee is better - both flavor-wise and health-wise - when it comes from organically grown coffee beans.

This means your coffee beans are grown without synthetic pesticides, herbicides and fertilizers. This is a healthier choice - not only for humans, but animals and our planet as a whole, too. The flavor of organic coffee is "sweeter" because you get only the coffee - grown naturally, so what's lacking is the chemical after taste.

How is organic coffee grown? First, everything that goes into the growing process is done manually and with care to protect not only the crop, but also the soil it grows in. Often, organic coffee farmers use secondary crops to help the coffee growing process and they always use natural fertilizers, herbicides and pesticides.

It takes three years for a farmer to be certified organic, because they have to implement and maintain organic farming methods that take time to take hold. Once organic certification is granted, the growing, processing and roasting process all follow rigorous standards assuring that all processes are followed through with the philosophy and aim of growing and living organic.

There are many flavorful varieties of organic coffee available - all delicious and much better for you, the Earth and the people and animals we share the planet with. If you haven't yet tried organic coffee, there isn't a better time than today!

Organic Coffee Provides Better Flavor and Better Health

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Starbuzz Arabian Coffee Review

!9# Starbuzz Arabian Coffee Review

My review on Starbuzz Arabian Coffee. A pretty nice coffee flavor with a chocolaty after taste. Definitely recommend trying if you want a coffee flavored shisha.

Starbuzz Arabian Coffee Review

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New Tiramisu

!9# New Tiramisu

~ * ~ * Readme for more information ----- sponge cake flavored coffee - 4 eggs, separated 140 g sugar 60g hot coffee all beers 140g flour pinch of salt - Mascarpone Mousse - 4 egg yolks 50g sugar 70g coffee liqueur 170g mascarpone 120g salt 250 g cream 28g dark chocolate, hot coffee preparation is 10

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Green Mountain Flavored Coffee Variety Sampler 88 K-Cups for Keurig Brewers

!9# Green Mountain Flavored Coffee Variety Sampler 88 K-Cups for Keurig Brewers

Brand : Green Mountain
Rate :
Price :
Post Date : Sep 25, 2011 21:36:12
Usually ships in 1-2 business days

A collection of rich flavors to match the different moods and moments of your day.

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Wolfgang Puck Hawaiian Hazelnut Coffee 96 K-Cups Flavored

!9# Wolfgang Puck Hawaiian Hazelnut Coffee 96 K-Cups Flavored

Brand : Wolfgang Puck | Rate : | Price :
Post Date : Sep 20, 2011 08:15:43 | Usually ships in 1-2 business days

Wolfgang Puck Hawaiian Hazelnut 96 count case of K-Cups produce a hazelnut flavored coffee a single cup at a time with your K-cup coffee machine and Wolfgang Puck single serve coffee refills. This hazelnut flavored light roast single serve coffee produces one cup of rich coffee and savory hazelnut tasting coffee that lives up to Wolfgang Puck's discerning taste specifications.

• Includes 96 single-cup servings (K-Cups)
• Designed for use in Keurig brewing systems
• Offers the ease of making coffee 1 cup at a time

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Lord Whimsy

!9# Lord Whimsy

I received an e-mail when they are interested in the proposal for a "protector of men Pine Barrens," I should see a man named Lord Whimsy, Referee Jersey resident and author of all things dandy. I was fascinated. And I said as much when I return a letter to the anonymous emailer. I asked what was the connection to Mr. Whimsy emailer Breaulove swollen. The answer was so simple and so charming as the first letter. He said: "I met while studying marineBiology. She also appeared in my art class. He courted, and became his wife. Greetings, Lady Pinkwater. "I ordered her book, Comrade affected province, at first. I visited the official website Lord Whimsy. Wearing overalls fine and has a mustache handlebar evil, the man was quite noble. His website was fully dense and detailed information on the life and the possibility of whimsy. His speech, once sewn, it seemed, the American Shakespeare Schneider, it was nice, butcomplicated. His tone was playful, but also challenging, with short chapters on ways and means to live properly and refined with exhortations for the common good, the Gannet, the guy. Whimsy describes clipping flowers from his garden on warm summer evenings on the collar to attach to complete his ensemble, his gaze. He describes the need for these, as well as boutonniere etiquette. One possibility is a false implication Boutonnière in the presence of fantasy, it was clearYou can ...

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Gloria Jean's Coffees FLAVORED 96 K-Cup VARIETY PACK including BUTTER TOFFEE, FRENCH VANILLA SUPREME, MUDSLIDE, & SWISS CHOCOLATE ALMOND all for Keurig Brewers

!9# Gloria Jean's Coffees FLAVORED 96 K-Cup VARIETY PACK including BUTTER TOFFEE, FRENCH VANILLA SUPREME, MUDSLIDE, & SWISS CHOCOLATE ALMOND all for Keurig Brewers

Brand : Gloria | Rate : | Price :
Post Date : Sep 13, 2011 02:21:08 | Usually ships in 24 hours

Gloria Jean's Coffees FLAVORED 96 K-Cup VARIETY PACK including BUTTER TOFFEE, FRENCH VANILLA SUPREME, MUDSLIDE, & SWISS CHOCOLATE ALMOND all for Keurig Brewers

Butter Toffee: Smooth, creamy taste, with a touch of caramel toffee. 24-count box. French Vanilla Supreme: Rich, creamy vanilla flavor. 24-count box.Swiss Chocolate Almond: Nutty Swiss mocha taste, with an essence of almond. 24-count box. Mudslide: A medium roast featuring the decadent taste of rich, creamy chocolate. 24-count box.

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Flavored coffee.wmv

!9# Flavored coffee.wmv

Flavored coffee.wmv

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How to get a lot of icy coffee

!9# How to get a lot of icy coffee

This tutorial will teach you the basics of making good iced coffee and give you some tips on how to taste and make it your own. Hope u enjoy!

How to get a lot of icy coffee

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Coffee Bean Direct Assorted Flavored Whole Bean Coffee Sampler, 9-Pound Box

!9#Coffee Bean Direct Assorted Flavored Whole Bean Coffee Sampler, 9-Pound Box

Brand : Coffee Bean Direct
Rate :
Price : $58.82
Post Date : Aug 29, 2011 11:09:06
Usually ships in 24 hours

We know its tough deciding on just one of our delicious flavored coffees, so we decided you shouldn't have to! This assortment collects all of our most popular flavored coffees in one convenient box. From our spicy-sweet Highlander Grogg to the tropical splash of Jamaican Me Crazy, a flavorful tour de force awaits inside every Flavored Coffee Sampler. Each whole-bean sample bag is 1/2 lb and includes: Highlander Grogg, Cookiedoodle, Jamaican Me Crazy, Vermont Maple Crunch, Caramel Royale, Chocolate Raspberry, Crème Brulee, Irish Cream, Decaf Hazelnut, and Decaf French Vanilla. Also Includes two free coffee mugs and for a limited time, we will throw in a random 11th bag free! Note: No substitutions allowed. Assortments may change without notice due to availability of product.

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Mikkeller Geek Breakfast smoke

!9# Mikkeller Geek Breakfast smoke

Creator Mike has once again provided us with a strong drink. The choice of coffee with breakfast is often smoke Geek, which has a strong, but flavorful coffee taste expands. It seems that the boys are growing flavored beers. Discover what it is. Other videos yetanotherbeershow.com

Mikkeller Geek Breakfast smoke

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5 of the most popular flavored coffee syrups

!9# 5 of the most popular flavored coffee syrups

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Coffee flavored syrups are a popular method to change the flavor of coffee. The flavor can be added directly to the gourmet coffee bean or directly on the just poured coffee. What ever you choose, you can taste the syrup, to change their own approval. Some of the most popular syrups are listed below and not listed in any particular order.

1 vanilla flavored coffee syrup. Mmm is that a popular vanilla syrup. Vanilla is actually a wonderfulSmell. The vanilla is popular because it is essential, but adds, has added a touch of elegance that is all. The choice of vanilla is a popular choice for beginners and enthusiasts of coffee. If not your cup regular vanilla, coffee, and then there are many other ways: French vanilla and vanilla bean are just a few.

2 chocolate flavored coffee syrup. Almost everyone loves chocolate. Chocolate is considered a measure of delight for the highest of kings. Chocolate canis very cheap or expensive. However, chocolate syrup, coffee is usually pretty cheap and offers fans the opportunity to taste real coffee of our beloved chocolate in our coffee. Nothing beats the taste of chocolate in coffee. There are also specialty gourmet coffee blend with the chocolate mocha.

3 buttered rum flavored coffee syrup. Perhaps my favorite, rum butter, mmm, mmm, mmm, yummy! Extra sweet for coffee lovers whohave a sweet tooth. I enjoy a little 'reminds me of those candy syrup caramel candy. Buttered rum is just that: a sweet caramel. Of course, many syrup-flavored coffee are also behind. These actually taste of rum drinks. In general, however, have no alcohol. However, if you prefer, just football that provides alcohol, try some 'real stuff.

4 A selection of mint flavored coffee syrup. It 'a tick to customize almost anyones taste buds.Mint is a certain "shock" to everything there is also included. In addition, the Mint is known for his arm and soothing natural ingredients known. Although mint alone can not be a welcome addition to your daily cup of Java, many people like mint, when mixed with chocolate. Mint is of obvious quality.

5 Caramel syrup coffee. Who does not like caramel? Caramel is a very popular choice of flavors of coffee. Caramel can also be added to almost all the flavors and the others have a creamy, smooth results.Caramel is usually a mixture of brown sugar and butter. However, your favorite caramel will be created, to be sure it is a bit 'of pure ecstasy. Caramel is delicious and a good way, a sweetener in your cup in the morning to add joy.

Whatever the syrup of coffee you want, there is one created specifically for your taste. If you can not immediately find one, try again. It 'out there. If you get brave, you can try to mix your own syrup. Offer syrup coffee and a sweet taste in a beautifulPackage.

5 of the most popular flavored coffee syrups

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The 2011-2016 Outlook for Chilled Ready-To-Drink Coffee-Flavored Beverages in Japan

!9# The 2011-2016 Outlook for Chilled Ready-To-Drink Coffee-Flavored Beverages in Japan

Rate : | Price : $495.00 | Post Date : Aug 14, 2011 02:03:09
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This econometric study covers the latent demand outlook for chilled ready-to-drink coffee-flavored beverages across the prefectures and cities of Japan. Latent demand (in millions of U.S. dollars), or potential industry earnings (P.I.E.) estimates are given across some 1,000 cities in Japan. For each city in question, the percent share the city is of it's prefecture and of Japan is reported. These comparative benchmarks allow the reader to quickly gauge a city vis-a-vis others. This statistical approach can prove very useful to distribution and/or sales force strategies. Using econometric models which project fundamental economic dynamics within each prefecture and city, latent demand estimates are created for chilled ready-to-drink coffee-flavored beverages. This report does not discuss the specific players in the market serving the latent demand, nor specific details at the product level. The study also does not consider short-term cyclicalities that might affect realized sales. The study, therefore, is strategic in nature, taking an aggregate and long-run view, irrespective of the players or products involved.

This study does not report actual sales data (which are simply unavailable, in a comparable or consistent manner in virtually all of the cities in Japan). This study gives, however, my estimates for the latent demand, or the P.I.E., for chilled ready-to-drink coffee-flavored beverages in Japan. It also shows how the P.I.E. is divided and concentrated across the cities and regional markets of Japan. For each prefecture, I also show my estimates of how the P.I.E. grows over time. In order to make these estimates, a multi-stage methodology was employed that is often taught in courses on strategic planning at graduate schools of business.

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