In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review May 4, 2005 / 25 Nisan, 5765

The ‘scoop’ on pricey coffee

By John Stossel

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http://www.JewishWorldReview.com | Do you pay big bucks for "better quality" coffee? Maybe you spring for Dean & DeLuca's beans, which cost $12 per pound. Well, wake up — have someone give you a blind taste test — because you're probably wasting your money.

Fancy coffee companies do take great pains to make sure their coffee beans are "better." "Specialty beans are roasted and ground for this important test, the cupping," intones a video the Specialty Coffee Association of America sent me. In the cupping, "experts" "sip small portions of the brewed coffee and judge its taste, body and aroma."

What they approve is later sold by companies like Dean & DeLuca, Starbucks and Oren's Daily Roast, which cost plenty. Compare their prices: $12 and $10 a pound to the $5 a pound for Folgers, America's best seller, or $4 for Marques de Paiva, sold by Sam's Club at Wal-Mart, and even less for instant coffees like Nescafe.

Now, if coffee is available for less than $4 a pound, why spend three times that? Does expensive really taste better?

We ran a taste test. We invited people to sample the six brands of coffee I mentioned but didn't tell them which was which. We asked them to grade each coffee "bad," "average" or "great." Then I sat down with some of the tasters, most of whom had clear preferences. "Coffee's the most passionate and romantic beverage," said one; another compared coffee to "fine wine."

Some testers, like Mister "Fine Wine," could indeed identify their favorite. His was Starbucks, which did well on our test. In fact, even a woman who told us she hated Starbucks liked it when it wasn't labeled Starbucks. "I don't know, maybe I'm pickin' the wrong coffee," she said.

Remarkable things happen when you take off the label. Taryn Cooper discovered that her preference was instant coffee. "That's interesting, because like I feel like instant coffee is kind of sacrilegious," she said.

We invited the six coffee companies to send representatives to watch and/or take our test. Only Folgers and Oren's said yes, and only the Oren's rep, Genevieve Kappler, actually had the guts to go in front of a network television camera and announce to the world which coffee she preferred — when that coffee was identified only by number. Would it be the brand she's paid to hawk or a competitor's? She waited nervously as I told her the result:

"You only picked one as the best. You think it was yours? . . . The one you liked best was — Oren's. You picked yours."


"The best coffee will . . . certainly not be the cheapest," Kappler said. "We don't look at the price."

That statement would have been more convincing were it not for the fact that overall, her coffee didn't do very well. Half the testers listed it as "bad."

"None of these coffees were brewed the way we do," she said. "So the result is not going to be . . . as good as it could be."

Really? Our brewing was supervised by Kevin Sinnott, author of "Great Coffee: The Coffee Lover's Guide." If he isn't brewing it correctly, who is?

Still, kudos to Kappler for taking the test. Rich Bertagna, the Folgers representative, backed out. He said he couldn't because other testers smelled of perfume. (This must explain why there is never any odor in coffee shops.)

On our unscientific test, Starbucks came in first. A close second went to, surprise, the Sam's Club brand, Marques de Paiva. Oren's came in a distant third, closely followed by Nescafe, the instant coffee. The most expensive brand, the $12 a pound Dean & DeLuca's, ranked second to last, and dead last was Folgers, America's best seller.

When I confronted Bertagna about that, he said, "Well, every morning millions of Americans enjoy waking up with Folgers for the great taste and value." At least Folgers is relatively cheap. Our test confirmed what coffee specialists told us: Coffee is a matter of individual taste. Expensive doesn't necessarily mean better

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Give Me a Break  

Stossel explains how ambitious bureaucrats, intellectually lazy reporters, and greedy lawyers make your life worse even as they claim to protect your interests. Taking on such sacred cows as the FDA, the War on Drugs, and scaremongering environmental activists -- and backing up his trademark irreverence with careful reasoning and research -- he shows how the problems that government tries and fails to fix can be solved better by the extraordinary power of the free market. Sales help fund JWR.

JWR contributor John Stossel is co-anchor of ABC News' "20/20." To comment, please click here.


© 2005, by JFS Productions, Inc. Distributed by Creators Syndicate, Inc.