coffee

cappuccino

2009-07-24T01:34:00.001-07:00

Italy cappuccino is ready to drink coffee with coffee, hot milk, and steamed-milk foam. A cappuccino as different because of the caffè latte with steamed or prepared much less than the textured susu caffè latte, with a total of coffee and milk / foam making up between about 150 ml and 180 ml (5 and 6 fluid ounces). Cappuccino Europe is different from U.S. version of the drink in volume, such as the United States more often became cappuccino 12 oz drink. A cappuccino is traditionally served in a porcelain cup, which is much more heat-retention characteristics of glass or paper. The foam on the cappuccino acts as an insulator and helps retain hot liquid, so he stayed hotter longer.

The first espresso machine that is used to make cappuccino was introduced at the beginning of the 20th Century, with the first patent being filed by Luigi Bezzera in 1901 from Milan. [Quote necessary] beverages have been used by Italy in the early 1900s, and grew in popularity as a great coffee machine in the cafes and restaurants increased during and after World War II. Cappuccino that has developed into the current form of the 1950s.

Coffee roast

2009-07-21T05:41:00.000-07:00

Coffee berries and seeds through several processes before they become familiar roasted coffee. First, coffee berries are generally selected by hand. Then they sorted by ripeness and color and the meat from the berry is removed, usually by computer, and is usually called-seeds fermented to remove the slimy layer of mucilage still present on the bean. After fermentation is complete, the beans are washed with large quantities of fresh water to remove the fermentation residue, which resulted in a very large number of polluted coffee wastewater. Finally, the dry seeds. The best (but least used) method of drying coffee is drying use a table. In this method the fermented coffee is pulped and spread thinly on raised beds, which allows air to pass from all the parties coffee, the coffee is mixed by hand. In this method of drying that occur more uniform, and the fermentation is very rare. African coffee is dried in this manner and a coffee farm in the world start using this traditional method. Next, the coffee is sorted, and labeled as green coffee. Another way that coffee beans are dried to let them sit on the cement patio and sweep them in the sun. Some companies use a cylinder to pump air to the hot water in the dry coffee beans, although this is generally in places where humidity is very high.

The next step in the process of cremation is the green coffee. Coffee is usually sold in a roasted state, and all coffee is roasted before consumption. Can be sold roasted by the supplier, or can be home roasted. Processes that affect the burning taste of the drink by the coffee bean both physically and chemicals. The bean decrease as the moisture lost weight and increased volume, so that it becomes less dense. With the density of seeds is also affecting the strength of coffee and requirements for packaging. Burning starts when the actual temperature in the seed reached 200 ° C, although different types of seeds in different moisture and density and therefore the roast in a different price. [49] During roasting, caramelization occurs as intense heat breaks down starches in the bean, changing them to simple sugars that started brown, the color of the bean. Sucrose is rapidly lost during the burning process and may disappear entirely in darker roasts. During the burning, fragrant oil, acid, and caffeine weaken, changing flavor; at 205 ° C, other oils start to develop. One is oil caffeol, created about 200 ° C, which is responsible for most of the coffee aroma and taste. [16]

Depending on the color of the roasted beans as perceived by the human eye, they will be labeled as light, medium light, medium, medium dark, dark, or very dark. A more accurate method of roast involves sharp angle measure reflected light from the roasted beans illuminated with the light source in the near infrared spectrum. This light uses a complex process known as spectroscopy to return to the number that consistently indicates relative degree of roasted coffee or roasted flavor development. As the device is used routinely for quality assurance by coffee-roasting company.

Dark roasts are generally smoother, because they have less fiber content and a sweet taste. Lighter roasts have caffeine, so a little bitterness, and a stronger sense of perfume and other acid destroyed more burning times. A small amount of straw produced during the burning of the skin left on the bean after processing. [52] straw is usually removed from the seeds by air movement, although a few will be added to dark roast coffees to collect oil in the seeds. Decaffeination also can be part of the process of the coffee bean. Decaffeinated when the seeds are still green. Many methods can remove caffeine from coffee, but all involve either soaking beans in hot water or steam them, then use a solvent to dissolve caffeine containing oils.Decaffeination often done by processing companies, and the extracted caffeine is usually sold to the pharmaceutical industry.

Civet coffee (kopi luak)

2009-03-24T05:12:00.000-07:00

Coffee mongoose (pronounced [coffee mongoose]) or civet coffee is coffee made from coffee berries which have been eaten and passed through the digestive system of the Asian Palm civet (Paradoxurus hermaphroditus). Civets eat the berries, but in the nuts through their system undigested. This process on the island of Sumatra, Java and Sulawesi in the Indonesian archipelago, the Philippines (where a product called putty knife Alamid) and in East Timor (locally called cafe-behavior). Indonesian have the same type of coffee, called weasel coffee made from coffee berries which have been regurgitated by local weasels. In actuality the "weasel" is a local version of the Asian Palm Civet.Kopi is Indonesian word for coffee, and the mongoose is the local name of the Asian Palm civet. Raw, red coffee berries are part of a normal diet, along with insects, small mammals, small reptiles, bird eggs and nestlings, and other fruit. The inner bean of the berry is not digested, but it has been proposed that enzymes in the stomach of the civet add to the coffee's taste by breaking down the protein that gives coffee a bitter taste. The beans are defecated, still covered in several layers of berry core. Seeds that have been washed, and given only a light roast, so it does not damage the sense of the complex through a developing process. Some sources claim that the beans can be regurgitated not defecated.

In the early days, the seeds will be collected in the wild from the "toilet," a particular place or a wolf will defecate as a means to mark its territory, and this will be the toilet for the predictable local gatherers to find the nuts. More today, captured civets eat the berries raw, sewage generated and then processed coffee beans offered for sale.Kopi mongoose is the most expensive coffee in the world, selling for between $ 120 and $ 600 USD per kilogram, and sold mainly in japan and the United States. This is becoming increasingly available in other places, but the supply is limited, only 1000 pounds (450 kg) making it the most in the world market every year. [1] One of the small cafe, the Heritage Tea Rooms, in the hills outside the city in Queensland, Australia has mongoose Coffee coffee on the menu at A $ 50.00 (= U.S. $ 33.00) per cup, sells about four per cup sunday, that have involved Australia's national press. [2] In April 2008, the brasserie of Peter Jones department store in London's Sloane Square started selling a mixture of coffee beans mongoose and the Blue Mountain called Caffe raro for £ 50 (= U.S. $ 99.00) a cup. [3] It also recently has been available in Selfridges, London, as part of their "Edible" various exotic food. Also available in Toronto, Canada, in Coffeeholic: Handdrip Roastery at the top of the forest in the village of Eglinton Avenue West Hill.

Coffea arabica

2008-06-18T04:22:00.000-07:00

is a native species of coffee in Ethiopia and Yemen. It is also known as "coffee shrub Arabia," "mountain coffee" or "arabica coffee." Coffea arabica is considered to be the first species of coffee to be cultivated, grown in the south-west Arabia over 1000 years. It is considered to produce better coffee than other major coffee commercially cultivated species Coffea canephora (robusta). Arabica contains less caffeine than other commercially grown species of coffee. The growth of wild plants between 9 and 12 m high, and opened a system connection, the leaves are opposite, simple elliptical-oval to oblong, 6-12 cm long and 4-8 cm wide, glossy dark green . The flowers are white, 10-15 mm in diameter and grow in clusters axillary. The fruit is a drupe (though commonly called a "bay") 10-15 mm in diameter, maturing bright red to purple and generally contain two seeds (coffee beans).

Coffea arabica takes about seven years to mature fully and does best with 1-1.5 meters (approximately 40-59 inches) of rain, evenly distributed throughout the year. It is generally grown between 1300 and 1500 m above sea level, but there are plantations at the lowest sea level and as high as 2800 m. The plant can tolerate low temperatures, but not freezing, and he does better when the temperature is around 20 degrees C (68 F). Most commercial cultivars that growth at about 5 m, and are often dressed as low as 2 meters to facilitate the harvest. Unlike Coffea canephora (robusta), Coffea arabica prefers to be grown in light shade.

Two to four years after planting Coffea arabica produces small, white and very fragrant flowers. The sweet fragrance resembles the sweet smell of jasmine flowers. When the flowers open on sunny days, this translates into as many berries. This can be a curse but as coffee plants tend to produce too much fruit, which can lead to a lower harvest and even damage performance in the following years as the plant will promote the maturation of berries to the detriment his own health. The well-kept plantations this is prevented by the size of the tree. The flowers themselves only last a few days, leaving behind only the thick layer of dark green leaves. The berries begin to emerge. These are as dark green foliage, until they begin to mature, at first sight and then yellow and red light and finally to a darkening bright deep red. At the moment they are called "cherries" and are ready for harvest. The grains are oblong and about 1 cm long. Lower results of their coffee harvest too early or too late, though many of them are taken by hand to be able to better select them because they do not ripen all at the same time. They are sometimes rid of the tree on mats, which means that blackberries and ripe berries are gathered.

The trees are difficult to cultivate and each tree can produce anywhere from 0.5-5 kg of beans, depending on the tree of individual character and climate of this season. The real price of this cash crop beans are inside. Each bay has two boxes containing the beans. The coffee beans are actually two seeds in the fruit, it is sometimes third seed or a seed, a peaberry in fruit ends of branches. These seeds are the subject of two membranes, the outside is called a "parchment" and the interior is called a "silver skin".

In perfect conditions, such as Java, trees are planted at all times of the year and are harvested year round. In less ideal conditions, like those in parts of Brazil, trees have a season and are harvested only in winter. Gourmet coffees are almost exclusively high-quality light varieties of Coffea arabica, as the Colombian coffee.

robusta coffee

2008-06-18T04:19:00.000-07:00

Coffea canephora (robusta coffee) is a kind of coffee that has its origins in West Africa. It is grown mainly in Africa and Brazil, where it is often called Conillon. It is also cultivated in Southeast Asia where settlers french he presented at the end of the 19th century. During recent years in Vietnam, which only produces robusta, has overtaken Brazil, India and Indonesia to become the world's largest exporter. Approximately one third of the coffee produced in the world is robusta.

Canephora is easier to care for the other main species of coffee, Coffea arabica and, therefore, is less expensive to produce. Since arabica beans are considered superior, robusta is generally limited to lower-quality coffee as a mixture of filling. It is however included in instant coffee and espresso blends to promote the formation of foam. " Robusta has about twice as much caffeine as the arabica.

Coffee history

2008-06-18T03:57:00.000-07:00

Coffee use can be attributed at least from the 9th century, when it appeared in the highlands of Ethiopia. According to legend, Ethiopian pastoralists were the first to observe the influence of caffeine coffee when goats seems "dance" and have a heightened level of energy after coffee consumption of wild berries. The legend called the pastor "Kaldi." In Ethiopia, coffee spread to Egypt and Yemen. It is Arabia that roasted coffee beans were first brewed and even as they are today. By the 15th century, it had reached the rest of the Middle East, Persia, Turkey and North Africa.

In 1583, Leonhard Rauwolf, a German doctor, gave this description of coffee after returning from a trip ten years in the Middle East "A drink as black as ink, useful against many diseases, especially those of the stomach. Its consumers take in the morning, quite frankly, in a porcelain cup that is past and around which each one cupful drinks. It is composed of water and the fruit of a bush called bunnu. "

From the Muslim world, coffee spread to Italy. The flourishing trade between Venice and North Africa, Egypt and the Middle East has many goods, including coffee, wearing Venetian. In Venice, he was put in place for the rest of Europe. The coffee has become more widely accepted after being regarded as a drink by Christian Pope Clement VIII in 1600, despite calls for ban on "Muslim drink." The first European cafe opened its doors in Italy in 1645. The Netherlands were the first to import coffee on a large scale, and they were among the first to defy the ban Arabic on the export of plants or seeds when unroasted Pieter van den Broeck plants Aden smuggling in Europe in 1616. The Netherlands has increased later culture in Java and Ceylon. Thanks to the efforts of the British East India Company, coffee became popular in England. It was introduced in France in 1657, and Austria and Poland after the 1683 Battle of Vienna, where coffee was taken to supplying the defeat of the Turks.

When the coffee has reached North America during the colonial period, it was initially not as successful as it was in Europe. During the Revolutionary War, however, demand for coffee has increased to such an extent that dealers had to store their scarce supplies and raise prices dramatically, which is partly explained by the reduced availability of tea British merchants. After the War of 1812, during which the Great Britain temporarily cut off access to imports of tea, Americans' taste for coffee has increased, and strong demand during the American Civil War with progress of technology brewing obtained the position of coffee as a product of the daily USA.

Noted that one of the largest, most valuable legally traded after oil, coffee has become a culture vital for many Third World countries. More than a hundred of millions of people in developing countries have become dependent on coffee as the main source of income (Ponte 1). Coffee has become the main export and foundation for African countries like Uganda, Burundi, Rwanda and Ethiopia , and other Central American countries