The history, science and character behind your cup of joe.
The Story of Coffee
The coffee tree is believed to have originated in Central Africa where the natives would grind the coffee cherries into a powder and mix it with animal fat, then roll it into small balls, which they would take with them on long journeys or hunting trips. Raw coffee is high in protein (until it is diluted with water) and when combined with fat, provides adequate calories for nutrition and acts as a stimulant. The first factual information relating to the actual drinking of the beverage is by the Arabs in the Middle East. The Arabs protected the coffee bean seed to such a degree that they would not allow it to be exported, even under the threat of death.
Coffee trees need an annual rainfall of over 70 inches of rain, with every tree only producing about 2,000 "coffee cherries" which amounts to roughly one pound of coffee. The United States consumes 50% of the world's coffee, which amounts to 400 million cups everyday. The average coffee drinker drinks 3 cups per day. Eight out of ten adults drink at least one cup of coffee daily. Since 1994, coffee prices have risen dramatically due to major frosts in Brazil, which destroyed 1 billion pounds of coffee - about 10% of the world's coffee supply.
There are a few factors that you need to be aware of in order to prepare the perfect cup
of coffee:
1. The freshness of the ground beans. Always grind the beans just before you are ready
to use them.
2. How long ago the bean was roasted. Is the coffee bean fresh?
3. Cleanliness of the brewing equipment
4. The quality of the bean
5. The quality of the water
When you brew coffee, it is necessary to have the proper temperature which will allow the maximum extraction of teh caffeol compounds, which are the taste and aroma enhancers. The proper temperature also protects the coffee from producing an overabundance of polyphenols (tannins) which will give the coffee a somewhat bitter taste. Studies have proven that the ideal temperature for drip coffee making is 95°F (35°C to 36.7°C). If the water is any cooler it will not extract enough caffeine and essential oils from the coffee bean. Coffee that is brewed above the ideal temperature range will contain too high a level of acidity.
Types of Roasts:
Light City Roast
The bean is not fully matured with a cinnamon color instead of brown. The flavor is somewhat weak.
Standard City Roast
Most popular roasted bean sold in the United States. It may be sold as the American roast or just the brown roast. The beverage that is brewed is somewhat dull and a little on the flat side.
Full City Roast
Popular roast on the East Coast. It is roasted for a slightly longer period than the standard roast, which produces a darker cup of coffee. The coffee bean is a darsk brown with no hint of oil on the surgace. Most specialty coffee shops on the East Coast will carry this roast.
Brazilian Roast
No relation to Brazilian coffee. The bean has been roasted a bit longer than the full city roast and the coffee has a darker color and a flavor that starts to taste like a very dark roast.
French Roast
The bean has an oily appearance on the surface and the color is a somewhat dark, golden brown. The coffee has a smooth rich flavor and is easily distinguished from the lighter roasts.
French/Italian Roast
Called Spanish or Cuban roast. The bean is roasted darker than the french roast and this coffee makes excellent espresso.
This information was taken from The Encyclopedia of Kitchen and Cooking Secrets. To find out even more about coffee and thousands of other food and cooking topics please click here to view more details about this book.
