Coffee was first discovered in Eastern Africa in an
area we know today as Ethiopia. A popular legend refers to a goat herder by the
name of Kaldi, who observed his goats acting unusually frisky after eating berries
from a bush. Curious about this phenomena, Kaldi tried eating the berries himself.
He found that these berries gave him a renewed energy. The news of this energy
laden fruit quickly spread throughout the region.
Monks hearing about this amazing fruit, dried the berries so that they could
be transported to distant monasteries.They reconstituted these berries in water,
ate the fruit, and drank the liquid to provide stimulation for a more awakened
time for prayer.
Coffee berries were transported from Ethiopia to the Arabian peninsula, and
were first cultivated in what today is the country of Yemen.
From there, coffee traveled to Turkey where coffee beans were roasted for
the first time over open fires. The roasted beans were crushed, and then boiled
in water, creating a crude version of the beverage we enjoy today.
Coffee first arrived on the European continent by means of Venetian trade
merchants. Once in Europe this new beverage fell under harsh criticism from
the Catholic church. Many felt the pope should ban coffee, calling it the drink
of the devil. To their surprise, the pope, already a coffee drinker, blessed
coffee declaring it a truly Christian beverage.
Coffee houses spread quickly across Europe becoming centers for intellectual
exchange. Many great minds of Europe used this beverage, and forum, as a springboard
to heightened thought and creativity.
In the 1700's, coffee found its way to the Americas by means of a French infantry
captain who nurtured one small plant on its long journey across the Atlantic.
This one plant, transplanted to the Caribbean Island of Martinique, became the
predecessor of over 19 million trees on the island within 50 years. It was from
this humble beginning that the coffee plant found its way to the rest of the
tropical regions of South and Central America.
Coffee was declared the national drink of the then colonized United States
by the Continental Congress, in protest of the excessive tax on tea levied by
the British crown.
Espresso, a recent innovation in the way to prepare coffee, obtained its origin
in 1822, with the innovation of the first crude espresso machine in France.
The Italians perfected this wonderful machine and were the first to manufacture
it. Espresso has become such an integral part of Italian life and culture, that
there are presently over 200,000 espresso bars in Italy.
Today, coffee is a giant global industry employing more than 20 million people.
This commodity ranks second only to petroleum in terms of dollars traded worldwide.
With over 400 billion cups consumed every year, coffee is the world's most popular
beverage. If you can imagine, in Brazil alone, over 5 million people are employed
in the cultivation and harvesting of over 3 billion coffee plants.
Sales of premium specialty coffees in the United States have reached the multi
billion dollar level, and are increasing significantly on an annual basis.
After quality coffee beans are obtained, the most important phase of the production
of gourmet coffee begins, the roasting and the blending.
A good roaster must be part artist, and part scientist, to maintain quality
and consistency. It is during the roasting process that the sugars and other
carbohydrates within the bean become caramelized, creating a substance which
is known as the coffee oil. Technically, this fragile chemical is not actually
an oil (since it is water soluble), but it is what gives the coffee its flavor
and aroma.
A lightly roasted bean may range in color from cinnamon to a light chocolate
tan. Lighter roasts are generally not used for espresso since they produce a
sharper, more acidic taste than do darker roasts. Darker roasts, in contrast,
have a fuller flavor approaching a bittersweet tang. As the roast darkens, caffeine
and acidity decrease proportionately. The darker the roast the more you will
taste the char, rather than the flavor of the bean.
Many roasters refer to the following terms concerning the degree of roast,
from light to dark: Cinnamon, Medium High, City, Full City, French, and finally,
Espresso or Italian roast.
On the West coast of the U.S., French roast is the term generally used to
describe the darkest roast. These terms have no relationship to where the coffee
is grown or roasted.
A single coffee bean will generally not possess the complexity necessary for
great espresso. Many espresso blends will contain three to seven different types
of beans.
The experienced roaster, with his knowledge of each bean, artfully combines
them to create the desired blend of flavors. The roaster's blending knowledge
is usually a closely guarded secret. The Italians possess generations of expertise
in the art of blending coffees for espresso.
Freshly roasted beans will release hundreds of chemical substances in the
form of vapors. A day or two will generally be required for these gases to dissipate
before the beans will reveal their optimal flavor characteristics.
Today, many quality roasters are packaging their beans in air tight bags with
a one way valve, which allows the gases to escape, without the beans being exposed
to the damaging air. This type of packaged should help retard flavor deterioration.
If beans are not packaged this way, or once beans packaged air tight are exposed
to the air, they will begin to deteriorate. Once exposed to the air, and if
properly stored, beans will stay reasonably fresh for 7 to 10 days. Store beans
in a clean, dry, air-tight container, in a cool dark place. Storing beans in
a refrigerator is not recommended because coffee tends to absorb flavors. Freezing
coffee beans can also have a damaging effect, and is not recommended, unless
the the beans must be stored for a prolonged period of time. Ideally, you should
strive to purchase and use-up your supply of roasted beans on a weekly basis.
While tasting the coffee, you should try to discern whether the flavor, body,
acidity and aroma of the coffee is pleasant, or unpleasant. Here are the criteria
that most tasters use to judge coffee:
Acidity Aroma Body Flavor General flavor characteristics:
Richness — refers to body and fullness Typical specific desirable flavor characteristics:
Bright, Dry, Sharp, or Snappy — (typical of Central American coffees) Typical specific undesirable flavor characteristics:
Bitter — perceived on the back of the tongue, usually a result of over roasting
Coffee Growing Regions
Latin America & The Caribbean
Africa & the Arabian Peninsula
Indonesia is the world's third largest producer of coffee.
Tips
Buying Tip Grinding Tip Storage Tip Dosage Tip Filter Drip Tip French Press Tip Why foam milk? Because everyone else is doing it? No, milk is foamed and steamed
for one reason and one reason alone, to enhance and elevate the sensory experience
of coffee, and espresso in particular.
Properly prepared milk is always foamed. Even if you don’t want any foam in
the drink you want to foam the milk just slightly. Incorporating air into the
milk improves and sweetens the taste. Milk that has not been foamed at all tends
to taste flat and dull by comparison.
You will have incorporated foam into the milk but it will not be sitting on
the top with the steamed milk underneath. Oh no, it will be intertwined and
mingled all through the entire pitcher of milk. Ideally when you pour the milk
into the cup that is where you will see a settling out of the foam on top. The
quantity of foam you have incorporated into the milk will be dependent on how
much is required for the drink and how aggressively you worked to incorporate
air into the milk.
Coffee and Health Issues Espresso at Home Mexican Melange Latte Café au Lait Warning to you girly-men out there: this’ll be a solid cup of coffee that’ll
put hair on your legs and believe it or not that’s exactly what you want. Also
to stay true to tradition use a dark roast coffee, ideally a French Roast or
something with a smoky bite. Combine this with hot milk in a ratio of 50:50
and poured into a nice big bowl that you’ll need two hands to grip. Pour the
coffee and the milk into the bowl at the same time for extra style points and
the best mixing of the two liquids.
You can steam or heat the milk in a couple of ways. There's the stove of course,
but you must remember to always keep the milk moving. No one likes a thick skin
of milk crust on his or her café au lait.
One step better is to use an auto, or regular manual frother that will not
only allow you to heat the milk but to foam it as well. Although foam is not
a feature of the café au lait normally, a little foam never hurts.
Caffe Latte Cappuccino What is the history of Cappuccino? Although nobody knows for sure, common
belief is that it is named for the robes and cowl of the Capuchin monks habit.
Whether the Capuchin monks were the originators of this exquisite hot beverage
is unknown and tradition tells us that a properly prepared cappuccino of espresso
and steamed milk leaves a brown ring along the rim of the cup much like the
edge of the monks cowl.
Classic Almond Cappuccino
Instructions:
Almond Joy Cappuccino
Instructions: Ambassador’s Eye Opener
Instructions: Chocolate Gorilla
Instructions: Bavarian Double Chocolate Mint
Instructions:
Acidity is a desirable characteristic in coffee. It is the sensation of dryness
that the coffee produces under the edges of your tongue and on the back of your
palate. Without sufficient acidity, the coffee will tend to taste flat. Acidity
should not be confused with sour, which is an unpleasant, negative flavor characteristic.
Aroma is a sensation which is difficult to separate from flavor. The aroma contributes
to the flavors we discern on our palates.
Body is the feeling that the coffee has in your mouth. It is the viscosity,
heaviness, thickness, or richness that is perceived on the tongue. A good example
of body would be that of the feeling of whole milk in your mouth, as compared
to water. Typically, Indonesian coffees will possess greater body than South
and Central American coffees.
Flavor is the overall perception of the coffee in your mouth. Acidity, aroma,
and body are all components of flavor. It is the balance and homogenization
of these senses that create your overall perception of flavor. The following
are typical flavor characteristics:
Complexity — the perception of multiple flavors
Balance — the satisfying presence of all the basic taste characteristics where
no one over-powers another
Caramelly — candy like or syrupy
Chocolaty — an aftertaste similar to unsweetened chocolate or vanilla
Delicate — a subtle flavor perceived on the tip of the tongue (typical of washed
New Guinea arabica)
Earthy — a soily characteristic (typical of Sumatran coffees)
Fragrant — an aromatic characteristic ranging from floral to spicy
Fruity — an aromatic characteristic reminiscent of berries or citrus
Mellow — a round, smooth taste, typically lacking acid
Nutty — an aftertaste similar to roasted nuts
Spicy — a flavor and aroma reminiscent of spices
Sweet — free of harshness
Wildness — a gamey flavor which is not usually considered favorable but is typical
of Ethiopian coffees
Winy — an aftertaste reminiscent of well-matured wine (typical of Kenyan and
Yemeni coffees)
Bland — neutral in flavor
Carbony — burnt charcoaly overtones
Dead — see "flat"
Dirty — a mustiness reminiscent of eating dirt
Earthy — see "dirty"
Flat— lack of acidity, aroma, and aftertaste
Grassy — an aroma and flavor reminiscent of freshly cut lawn
Harsh — a caustic, clawing, raspy characteristic
Muddy — thick and dull
Musty — a slight stuffy or moldy smell (not always a negative characteristic
when in aged coffees)
Rioy — a starchy texture similar to water which pasta has been cooked in.
Rough— a sensation on the tongue reminiscent of eating salt
Rubbery — an aroma and flavor reminiscent of burnt rubber (typically found only
in dry-processed robustas)
Soft — see "bland"
Sour — tart flavors reminiscent of unripe fruit
Thin — lacking acidity, typically a result of under brewing
Turpeny — turpentine-like in flavor
Watery — a lack of body or viscosity in the mouth
Wild — gamey characteristics
The coffees produced in this growing region are distinguished by their light
body, simplicity and sharp acidity. They are typically thought of as having
bright flavors with a clean, crisp finish. Colombia produces 12% of the world's
coffee supply, and is second only to Brazil.
Coffees from this growing region are the most distinctive in the world, characterized
by dry, winy acidity, chocolate and fruit undertones, rustic flavors and intense
aromas. Ethiopia is the native land of coffee, and it was in Yemen that coffee
was first cultivated and prepared.
When purchasing coffee, always ask when it was roasted. Many common misconceptions
exist when it comes to judging the freshness and optimum time to experience
a roasted coffee at its peak of perfection. Generally coffee is best if used
a day or two after roasting, and if kept in an air-tight container, flavor should
not diminish significantly until after seven to ten days. Old coffee beans may
appear very oily, will have little or no aroma, or will take on a somewhat unpleasant
aroma.
Never grind more coffee than you will use for immediate brewing. Once the beans
are ground, the flavorful oils are exposed to the damaging air. As these oils
dissipate, so will the flavor of your coffee. Once ground, coffee will begin
to lose its flavor almost immediately. Different methods of brewing will require
different grind consistencies. Typically, coffee used for drip brewing should
be ground to a consistency similar to granulated sugar. The complete drip cycle
should occur within four to six minutes. If the drip cycle is completed in less
than four minutes, grind your coffee finer. If the cycle takes longer than six
minutes, grind your coffee coarser. When using a French press, the coffee will
need to be ground extremely coarse. Espresso requires an extremely fine grind...almost
powder-like with a slight grittiness.
Never store your coffee in the refrigerator. Coffee will absorb flavors and
aromas from other food products in your refrigerator. Freezing coffee can also
have a damaging effect, and it is not recommended unless you will not use-up
your supply of coffee for a prolonged period of time (two weeks or more). Coffee
should be stored in a clean, dry, airtight container, in a cool, dark place.
When making brewed coffee, allow 2 to 2 1/2 level tablespoons for each 6 ounces
of water (3 tablespoons for 8 ounces). For espresso, allow 7 to 8 grams for
a single shot, and 14 to 16 grams for a double shot.
Be sure to use a filter which is designed to fit your filter basket. Bleached
white paper filters are most common, however unbleached brown filter papers
are usually available. Permanent gold-plated wire mesh filters also work very
well and are environmentally friendly.
You will want to grind or have your coffee ground to a very coarse consistency
for this method. If your grind is too fine, you will over extract your coffee
and a bitter flavor may result. It will also be difficult or impossible for
you to push the plunger down in your pot if the grind is too fine. Now here
is an application for your French press that you probably don't know about.
Heat a cup of milk (non-fat works best) in a sauce pan on your stove or in a
microwave. It should be heated just until it is too hot to put your finger in
it. Don't overheat or you will scald the milk. Next, pour the milk into your
clean, empty French press. Insert the plunger, and pump the plunger up and down
like a butter churn for several minutes. The milk will expand and increase in
volume by three or four times, creating beautiful frothed milk for cappuccinos
and lattes.
Coffee has been studied for more than a century. For every report that alleges
a potential health risk, another may discredit or show benefits. It is generally
agreed that pregnant women should limited their coffee consumption. Did you
know that drinking a cup of coffee can help calm an acute attack of asthma?
Coffee has many positive effects.
When selecting a machine for home, look for one that will drive the water through
the coffee with the aid of a pump vs. a steam driven machine. A good pump machine
will usually cost $200 to $1,000, but the investment is worth it if you are
serious about enjoying tasty espresso.
Pour 1/4 ounce each of almond, coconut, banana, and cinnamon syrups into a
cup. Add espresso, and fill with steamed milk. Top with shaved chocolate.
It is a big milky cup of coffee that is is made with double
strong drip coffee, not espresso like its cousin the latte.
Although very similar to the café au lait the latte uses espresso
as the "coffee" base for a slight twist on the experience.
The ideal cappuccino is one third each of espresso, steamed milk,
and frothy foam.
2oz cold milk
2oz HOT espresso
½ oz almond syrup (Orgeat)
ground
nutmeg for dusting
1. Steam the syrup and milk together and allow it to sit.
2. Prepare
the espresso and pour in a 6 ounce cup.
3. Gently add the hot, steamed milk until
the cup is about 2/3 full.
4. Spoon the light foam over the top of the hot cappuccino
to form a peak and dust with nutmeg.
4oz cold milk
1oz Chocolate syrup
1oz Coconut syrup
1oz Almond
syrup (Orgeat)
4oz fresh Hot espresso
Whipped cream
Chocolate almond topping
powder
1. Steam the milk with the coconut & almond syrups and allow
to sit.
2. Prepare two cups of espresso and pour each in a 6 oz cup.
3. Gently add
the hot, steamed milk until the cup is about 2/3 full.
4. Mix the foam with the
whipped cream lightly and spoon on the top of the hot cappuccino to form a peak.
5.
Drizzle the chocolate syrup down the peak in a spiral using 1/2 oz on each cup.
6.
Sprinkle with the chocolate almond topping powder.
1oz cream de cacao syrup
2oz HOT espresso whipping cream
2oz
eggnog
1 teaspoon of cream de cacao
nutmeg topping powder
1. Steam the eggnog till HOT and a creamy foam begins to appear.
Allow the eggnog to sit while you continue.
2. Pour the cream de cacao syrup in
the bottom of a 6 oz cup.
3. Prepare the espresso and pour in the 6 oz cup on top
of the syrup. Do Not Mix!
4. Gently slide the eggnog down the inside of the cup
to rest on top of the espresso.
5. Spoon whipped cream on top and carefully drizzle
the teaspoon of cream de cacao on top.
6. Dust lightly with the nutmeg topping
powder.
4oz cold milk
3 oz chocolate syrup
2 oz banana syrup
4oz fresh
Hot espresso
Whipped cream
Chocolate topping powder
1. Steam the milk with the banana syrup and allow to sit.
2. Pour the chocolate syrup in the bottom of two 6 oz cups...1 oz in each.
3. Prepare
two cups of espresso and pour each into a cup.
4. Stir the espresso/chocolate mixture
gently. Gently add the hot, steamed milk until the cup is about 2/3 full.
5. Mix
the foam with the whipped cream lightly and spoon on the top of the hot cappuccino
to form a peak.
6. Drizzle the chocolate syrup down the peak in a spiral using
1/4 oz on each cup.
7. Dust lightly with the chocolate topping powder.
4 oz cold milk
2 oz Chocolate syrup
2 oz Creme De Menthe syrup
4oz fresh Hot espresso
Whipped cream
Chocolate topping powder
1. Steam the milk with 1 1/2 oz of the Creme De Menthe syrup and
allow to sit.
2. Pour the chocolate syrup in the bottom of two 6 oz cups...1 oz
in each.
3. Prepare two cups of espresso and pour each into a cup.
4. Stir the espresso/chocolate
mixture gently. Gently add the hot, steamed milk until the cup is about 2/3
full.
5. Mix the foam with the whipped cream lightly and spoon on the top of the
hot cappuccino to form a peak.
6. Drizzle the remaining 1/2 oz Creme De Menthe
syrup down the peak in a spiral using 1/4 oz on each cup.
7. Dust lightly with
the chocolate topping powder.
Text courtesy of Coffee Universe