I’m not really a coffee drinker but sometines I always have this problem when going out with friends to coffee shops for a hang out. The coffee serve is usually very hot that it will burn your tongue and suffer no taste buds for the next days. Coffee is always more enjoyable if it’s the correct temperature. Too hot and it burns your mouth. Too cold and, well, it’s just cold mud in a mug.

Finally a device called Coffee Joulies were invented to solve both problem. They look like large polished stainless steel coffee beans and are about the size of an ice cube. You put two or three in your mug and pour your coffee over them and the non-toxic liquid inside the shell absorbs excess heat to cool down your coffee to a perfect drinking temperature. As your coffee cools below the temperature of the liquid inside the Coffee Joulies, heat is then transfered back into your coffee. This two-stage process works to ensure that your coffee maintains it’s perfect drinking temperature longer, making for a more enjoyable drinking experience.

This is a great opportunity to coffee shops here in the Philippines to offer this new kind of product for added income. You may visit there website at joulies.com.

Coffee Shop are all around in the Philippines this days and you might be wondering with all the coffee they are making there are lots of used coffee ground that are put into the garbage. Here is a great business idea from the U.S. utilizing the discarded coffee grounds from Bloomberg BusinessWeek. A University of California, Berkeley business students Nikhil Arora and Alex Velez perked up when a business ethics professor mentioned a sustainable business opportunity: using nutrient-rich discarded coffee grounds to grow mushrooms.

Hooked on the idea of “creating a business out of waste streams,” Arora says, the pair tested the idea in a fraternity kitchen in early 2009. When their mushrooms sprouted a month later, they started BTTR (pronounced Better) Ventures, and by the time they graduated that May, they had a $5,000 grant from Berkeley and interest from such customers as Whole Foods and Berkeley chef Alice Waters.

BTTR Ventures collects 8,000 pounds of coffee grounds each week that shops such as Peet’s Coffee would otherwise discard. When they’re done growing mushrooms, Arora, 23, and Velez, 22, donate the compost to local schools and community gardens.

In addition to selling the mushrooms they grow in their 2,500-square foot warehouse, they sell starter kits to let consumers grow their own mushrooms. The home kits now move at a rate of about 200 a week in local Whole Foods, with additional sales online, and make up half of BTTR Ventures’ business.

Photo by Kristen Loken.