The drinking of coffee is associated with social camaraderie by people around the world and the quality has been refined to accommodate almost any discerning palate.
The coffee belt lies roughly 20° on either side of the equator, and extends around the world from sea level to between 1600 to 2000 metres elevation. The cherries are hand picked by stripping or individual plucking. They are soaked overnight in tanks and conveyed by water to mills for depulping. The beans are fermented to remove and wash away all pulp traces, then the parchment-enclosed beans are sun dried for ten days. The parchment and silvery skin are peeled and polished off in one friction process, and machine sorters size the beans. Selected “green” beans are stored in bags.
Green coffee has no palatable flavour. Coffee is then roasted primarily to develop the aromatic oil, caffeol. Coffee can be decaffeinated by organic solvents, by hot water or by steam. It is very sensitive to oxygen, and is only fresh for a few hours unless preserved in airtight packing.
The best coffee comes from Brazil. There are eight grades for Brazilian coffee. The best Santos is “Bourbon”. The beast Colombian is “Medellin”. Colombia, El Salvador, and other areas of the Americas also produce coffee of excellent quality. Café au lait is coffee and scalded milk in about equal proportions.
Vienna coffee is coffee served with whipped cream. Café noir or demitasse is double strength black coffee, often served in after dinner coffee cups. Café expresso is made by forcing steam through specially roasted coffee. Certain localities prefer to add chicory to coffee. This gives colour and body without increasing the caffeine content.
The action of coffee consumption on the body results in heightened alertness and so is imbibed as a general pick-me-up. Not all physiological effects of coffee are caused by its caffeine content, but the major effects are normally due to this alkaloid. It is oxidised rapidly or partially demethylated in the body within a few hours, eliminated in the urine, and has no cumulative tendency.
It is not surprising therefore, that its stimulating action upon the central nervous system, respiration, circulation, metabolism and exercise is temporary. Daily consumption of a reasonable quantity of the beverage is not followed by any deleterious after-effects for the average healthy adult.
There’s no questioning it, most of us have Coffee during mornings. Well this might have become a habit but then, the credit must still be given to the value of coffee to man.
Thanks to the goatherd who noticed his goats jumping after eating the coffee beans, coffee was born into earth. Nowadays, there are literally thousands of coffee variations to accommodate the various individual tastes of coffee drinkers worldwide.
The two main species of coffee beans are Arabica and Robusta and the three most popular variations of coffee are Turkish coffee, Cappuccino and Espresso. To top these, it is good to mention that there are various types of roasts that give more accents to the taste of coffee beans. Among the most famous ones are Continental roast, French roast, Full City roast, Viennese roast, New England Roast, breakfast roast and American roast. From these emerged some of the best tasting coffees in the world.
Judging coffee can be very subjective. For some people, the bitter ones are the best coffees in the world, but to those who prefer it sweet and smooth, the tasty ones are better. Whatever line you stand on in this argument, for sure, you have your own preference of coffee which for you remains to be the best.
Both species of coffee beans, Robusta and Arabica, are grown in the equatorial regions. Robusta thrives best in lower regions while Arabica at the higher regions.
Robusta consists of 30% of all coffee production worldwide. It has a stronger flavor and is normally used as ingredients for instant coffee. It has a woody after taste and full body flavor.
Meanwhile, Arabica is considered to be the more superior breed than Robusta. It consists the 70% of all coffee production despite of having a lower yield per plant. It has relatively low caffeine content and has more acidic flavor with caramel aftertaste.
Both of these species are blended into various coffee products. More expensive blends have more Arabica content while cheaper blends normally have higher proportion of Robusta beans.
Turkish Coffee is made of Arabica beans and is characterized by very fine powder grind. Often, the aromatic spice cardamom is added for flavor enhancement. This coffee has 6 levels of sweetness which range from sweet down to black. Spoons are basically not needed when drinking this coffee since there is no sugar added into it.
Cappuccino, on the other hand, is a coffee with frothy cream and chocolate powder as toppings. The name came from the coffee brown robes that Capuchin monks wear.
Espresso Coffee is an Italian coffee that is made through forcing steam into the roasted coffee beans. The result is a strong black coffee. The brewing is done through an especially dedicated coffee brewer which works by pressurizing the beans to release flavor.
The most controversial coffee though is the most expensive. This is called the Kopi Luwak.
This coffee comes from cat shit. Yes, you heard it right. No one knows how this coffee came to be but the truth still remains to be the truth, the beans come from Luwak feces that were collected and brewed. The taste is said to be exotic and earthy with hints of caramel and chocolate flavor. Certainly not the best coffee in the world but apparently, people spend outrageous amounts of money just to have a cup of Kopi Luwak.
The skilled and professional maker of coffee in a speciality coffee house is correctly known as a barista.
The term originates from Italy where it is a coveted title and requires significant apprenticeship. No one can assume the title of barista unless he or she can profess to have dedicated much time and practice to this art. The title barista has been somewhat diminished outside Italy where the term barista seems to apply to any coffee machine operator regardless of their skill – however unskilled – is usually referred to as a barista.
There are a few simple ways to discover if the maker of your coffee is a true barista or not. The first thing is to ask him or her about the coffee they are serving. Where does it come from? What bean is it? How is it roasted? If he or she answers, “Our suppliers, “dark roast”, “in a roaster” – or simply “dunno”, I think you can safely determine that he or she is not a true barista.
If, on the other hand, the response to your queries is met with much enthusiasm and detail about the country of origin, type of bean and roasting technique, you will almost certainly be in the presence of a professional barista.
If you don’t want to converse or perhaps if the operator doesn’t speak good English, you can simply observe how they go about the job of preparing your drink.
A dedicated barista will grind the coffee freshly each time, will ensure the china cups are preheated, will ensure the group handles (the part where the ground coffee is put in), are kept in the machine and not left lying around, will only use fresh milk from the fridge and froth it at the machine, and will tamp (flatten) the coffee in the group handle using a fair amount of pressure (not lightly pressed).
The result of this attention to detail is a lovely cup of coffee, which will be worth every penny.
You wont be surprised to know that the National Barista World Championship is held annually in Atlanta, Georgia, USA, but what you might well be surprised to know is that the current world champion is not from the States nor from Italy, but from Yorkshire.
The Best Barista on the planet in 2009 comes from London, he is Mr G Davies a market trader working in the East End. He is a somewhat eccentric character and lives on a canal boat and sells coffee from his stalls in Whitecross Street and Colombia Road markets.
Barista courses are now available in the UK. A simple search in your favourite search engine should tell you where to go.
If you are like me and you love coffee, you are probably consistently searching for that perfect cup. Well, the perfect cup starts with the perfect bean. And the perfect bean is largely based upon the combination of soil quality and climate. So when you think of the perfect country for coffee bean growth what comes to mind? Probably, somewhere tropical. A place with regular rain and sun. If you are like most people you will undoubtedly say “Brazil”. It’s true, Brazil is the biggest dog on the block accounting for a whopping one-third of all coffee bean production. Its climate is ideal for coffee bean production. It’s no wonder they hold top spot. But, do they make the best bean?
Ironically, coffee bean production did not start in Brazil. It actually began in Ethiopia. Even though they can still be seen there they’re popularity has spread. Today you can find coffee beans being produced in many countries throughout the free world. Matter of fact, there are now about seventy some countries officially growing coffee beans. Unfortunately, only a few of these countries actually have the most ideal situation for producing beans of a high quality. Aside from Brazil, some of the most popular destinations for coffee bean production are Columbia, Indonesia, Hawaii and Mexico.
We must not forget that aside from climate and soil quality, the altitude at which beans are grown has a significant impact on their quality. The higher they are grown the better. With this in mind we must give some attention to Columbia. They certainly produce some of the best beans in the world. However, its poor economy and underdeveloped infrastructure makes transport to processing plants difficult. Therefore, I am sure we are not seeing the best that that country has to offer.
If you have ever had Hawaiian coffee, you probably will swear up and down that it is the best in the world. Well you could be right. Even though they don’t produce large quantities Hawaii’s volcanic ash, large amounts of rainfall and hot sweltering sun create the perfect environment for production. There is, also, probably something to the small quantities they produce. The small crafted feel no doubt enhances Hawaii’s mystic as a supreme coffee bean producer. Much like we see here in the states with regards to small-batch Bourbons.
Lastly, a very popular place that could possibly win the best coffee bean award would have to be Indonesia. The countries humid climate is ripe for perfect growth. Also, they have taken the production of coffee beans to new heights. They use very advanced technologies that help them grow beans in remote places like Java and Sulawesi. Coffee is so popular from this area that we often euphemistically refer to our coffee as a “Cup of Java”.
To read other coffee-related articles visit my blog: A Coffee Lovers Blog [http://www.about-coffee-beans.com]
Article Source: http://EzineArticles.com/?expert=Scott_Andrew_Richards
One of the most enticing points about single-cup brewing systems and coffees is the variety and choice available to you. With the Keurig Single-Cup Brewing Systems, freshness and variety is as easy as selecting a different K-Cup of your choice. At Keurig, they have partnered with some of the biggest and best-selling coffee roasting houses to bring you the K-Cup collection of single-serve coffee. The impressive selection offered by Keurig in their K-Cup variety is second to none, and the quality is assured by some of the most respected roasters including Green Mountain, Diedrich, Gloria Jean’s, Timothy’s, Van Houtte just to name a few. Selected and prepared from only the finest of the 100% Arabica beans, you can be sure that the quality and consistency of each K-Cup will live up to its full promise.
So if you are after unique and exotic blends of coffee, there are coffee beans produced from all corners of the world, including Costa Rica, Mexico, Nicaragua, Guatemala, Brazil, Colombia, Ethiopia, Kenya and Sumatra. Choose from a range of Light, Medium, Dark, Extra Bold roasts to cater for your taste in coffee strength. No matter if you are after just a mild and subtle flavour, to something more strong and intense, you will always be spoilt for choices with Keurig. Perhaps you are interested in sampling new and interesting flavours of coffee like Hazelnut, Chocolate Almond, Creme Brule and many other flavours available now and in the future.
For those who are socially conscious but still want to enjoy the very best in quality coffee, Keurig also supply Fair Trade Certified blends, while those who are health conscious, the Organic Certified range of K-Cups are great for your health and even better for the environment. K-Cups are all gluten and gluten-by-product free, low in fat (for most items), so you can enjoy the rich and wholesome taste while still looking after your health.
Even if coffee is not your thing, the K-Cups range incorporate an extensive range of teas, with brands such as Twinings, Bigelow and Celestial Seasonings providing their famous English Breakfast, Chai, Peppermint, Chamomile, Earl Grey and Green tea. Why not be more adventurous and try the Lemon Blueberry or African Rooibos tea? You can even make a cup of refreshing ice tea or a soothing warm hot cocoa – all in the ever-expanding range of K-Cup single-serve system.
With Keurig’s K-Cup collection, the tastes and flavours of the world can be right at your fingertips, and at the touch of a button. Grab a pack of 5 flavour K-Cup coffee or tea sampler, or the large variety box from your favourite K-Cup roaster, and experience all that the world has to offer with your Keurig Single-Cup brewing system and K-Cups.
There are thousands of coffee varieties from all over the world. This plethora of choices can make picking a coffee at the local grocery store quite a tough decision-making process.
To make your life easier, keep reading for a breakdown and description of some of the world’s most popular coffee varieties.
Sumatra coffee is traditionally grown on the Indonesian island of Sumatra. It’s known as a dark, but not darkly roasted, medium body coffee with a low acidity and a strong, almost bittersweet taste.
Sumatra tends to have an earthy, almost fruity, taint to it and can be an ideal choice as a dessert coffee.
Kona coffee is grown on the slopes of Mount Hualalai and Mauna Loa on the big island of Hawaii. Because of its rarity, rich volcanic birthplace and amazing taste, Kona coffee has built a reputation for itself as one of the best coffees in the world. This also unfortunately makes it one of the most expensive.
Because of the high price, many retailers sell blends of Kona coffee that include a percentage of Kona beans alongside cheaper Columbian or Brazilian Arabica beans.
Arabica coffee is the sole bean of Columbia and the predominant bean of choice in most South and Central American countries. Typically, the Arabica has less caffeine than a Robusta blend, but much more flavor.
It’s best suited for a medium roast and is traditionally used for most standard, American coffee blends. The flavor, body and acidity of Arabica beans depend on the region in which it’s grown and the method used to cultivate it.
While almost all the beans grown in Kenya are Arabica beans, they have a distinct taste and flavor. These beans are washed, have a higher acidic level and a much livelier, sweeter taste than a South or Central American Arabica.
That blackberry flavor of the Kenyan bean is also mimicked by the Harrar coffee bean, which hails from Ethiopia.
Robusta has less flavor and a lower quality than the Arabica bean, but it’s cheaper to produce, faster to grow, and more tolerant of weather conditions and diseases. The Robusta bean is often used for instant coffees, decaf blends, supermarket coffees and instant espressos.
A Robusta bean contains about twice the caffeine as an Arabica bean, which also makes it a popular choice for espresso junkies looking for a quick fix. The bean is grown in Africa, Java, Vietnam, Bali and Sri Lanka.
For additional informative details on coffee and enticing flavors that explode your taste buds, please visit coffeetryst.com, a popular site providing great insights on coffee options, such as organic flavored coffee, Kona blend coffee, and many more!
Article Source: http://EzineArticles.com/?expert=Wesley_Johnson