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Beethoven brewed 60 coffee beans every day, and Voltaire drank 50 cups a day and lived to be 83 years old. It turns out that coffee addiction is not so terrible as its opponents of the drink paint it?
website found 7 reasons to drink a cup of coffee immediately and - as a bonus - a recipe for a summer coffee cocktail.
Increased brain activity
It's no secret that coffee increases alertness, improves the ability to concentrate, speeds up a person's reaction, but not alone. Only coffee with sugar can make you a little genius for a while, because it is the combination of caffeine and glucose that activates the right areas of the brain. But in no case do not drink coffee on an empty stomach: in this case, the drink acts the other way around.
Increasing pressure
Caffeine contained in natural coffee alone can win headache and migraine. But this is by no means a complete replacement for analgesics. Painkillers are more effective because they often contain the same caffeine that increases the effect of the drug's active ingredients by 40%.
Antistress and antidepressant
Getting rid of stress is possible due to the production of dopamine and serotonin, which “provoke” a good mood. Just one cup of coffee or even just one smell of it will let you not get lost in a stressful situation. And caffeine is one of the most common stimulants of the central nervous system, and it is the constant stimulation of the nervous system that keeps us from depression. But Only the caffeine in coffee has this effect.- caffeine in tea, soda or chocolate is not able to stimulate the nerves with the same force.
Memory improvement
Varieties of espresso
Espresso macchiato− This is a standard espresso shot garnished with a drop of milk foam (approx. 15 ml). Macchiato means "spotted" in Italian.
Espresso Romano is a standard shot of espresso with lemon. Coffee can be garnished with a strip of lemon zest, lemon sprinkles, or a small lemon wedge. Romano means "Roman" in Italian.
Doppio− double shot of espresso.
Espresso lungo- This is an espresso shot that requires 7 g of ground coffee and 50-60 ml of water. The coffee is less strong than a standard espresso, but stronger than an Americano. Unlike americano, espresso lungo is not diluted with water. Lungo means "long" in Italian.
Espresso coretto- espresso flavored with a few drops of any strong alcoholic drink.
Ristretto- this is the most concentrated, strongest and most invigorating coffee, brewed in a smaller volume than espresso (7 g of coffee per 20-25 ml of water). For its preparation, ground coffee is well pressed and extracted under a pressure of 9 bar for 15 seconds.
Many people think that ristretto contains too much caffeine, but this is not true. In fact, in the first 15 seconds of coffee extraction, coffee beans get into the ristretto. essential oils, creating a rich taste and aroma of coffee, and caffeine begins to be actively released later. Therefore, a shot of ristretto contains even less caffeine than a shot of espresso.
Ristretto has gained immense popularity in Italy, it is deservedly considered the "most Italian" coffee. From Italian "ristretto" is translated as "strong", this coffee instantly gives a powerful charge of vivacity. A portion of this aromatic drink with dense creams and rich concentrated taste takes about half a standard cup of espresso. It is designed literally for 1-2 sips, so Italians usually drink ristretto without leaving the bar. Adding sugar to a ristretto is considered bad manners.
It is customary to serve the drink in an espresso cup (or in a special miniature cup without handles) along with a glass of cold drinking water. Usually, before the first sip of ristretto, the Italian takes several sips of water. Water prevents dehydration, and also cleanses the taste buds and allows you to enjoy every sip like a new one. This way of drinking ristretto has one drawback - cold water combined with hot coffee has a bad effect on tooth enamel, but most Italians do not think about it.
Types of coffee drinks based on espresso
Cappuccino- This is the second most popular coffee drink in the world, which is a mixture of espresso and foamed milk. The name of the drink was due to its color, reminiscent of the color of the hoods of the monks of the Capuchin order. It is generally accepted that it was the Capuchins who first came up with the idea of adding whipped milk to coffee.
To prepare a cappuccino, a shot of espresso is mixed with milk and milk foam in a ratio of one to one (40 ml of espresso, 40 ml of milk and 40 ml of milk foam). It is better to use milk with a fat content of 3.2-3.5%. First, milk is frothed and then espresso is brewed, but an experienced barista knows how to perform these operations in parallel.
Milk foam is formed by heating the milk and saturating it with air bubbles, while the milk itself approximately doubles in volume and acquires a pleasant sweet and creamy taste. In a coffee machine, milk is frothed using a steam tap, also called a cappuccinatore.
You can check how well the cappuccino is prepared by putting granulated sugar on top of the foam on the cup: if the foam is well whipped, the sugar should remain on the surface. In addition, for about a minute, the foam can be "raked" with a coffee spoon without finding coffee in the cup. The temperature of the cappuccino when serving to the guest should be 60-70 degrees.
Capuchin monks have noticed that when pouring milk foam, beautiful patterns can form on the surface of the drink. Subsequently, the ability to paint with milk over coffee was called latte art and became one of the main indicators of the skill of a barista.
Torre (toro)- a large portion of espresso with a lush cap of milk foam, which rises above the edge of the cup by about 1.5-2 cm. Translated from Italian, the word "torre" means "tower".
Foamed milk is spread with a spoon on the surface of the drink, while coffee with milk does not mix. For torre, a drier and denser foam is prepared than for cappuccino, thanks to which it holds its shape well. Served in a cappuccino cup.
Latte - translated from Italian, the word "latte" means "milk" (it is considered correct to emphasize the first syllable). In coffee terminology, this word means a layered cocktail consisting of espresso, milk and a small amount of milk foam. One part of espresso (or any other strong coffee, but not americano) requires three parts of frothed milk.
First, frothed milk is poured into the glass, then espresso is poured into it slowly, in a thin stream. If this procedure is done carefully, the layers of coffee and milk will not mix, and you will get an appetizing layered coffee cocktail, which is sometimes also called a latte macchiato.
Latte foam should be more fluffy and airy than cappuccino foam. Its texture is similar to shaving foam. The barista should keep in mind that such foam is not suitable for creating milk drawings (latte art).
Latte is served in an Irish glass, in a special large-volume cup or in a tall glass with a straw. You can add any syrups intended for making coffee cocktails to the drink (except citrus, as milk turns sour because of it). The combination of coffee latte and blackcurrant syrup is considered the most successful.
There are many layered latte-based coffee cocktails: cinnamon latte, nut latte, ice latte, ice cream latte, chocolate and whipped cream latte. You can even prepare an alcoholic cocktail - for example, latte amaretto or latte with rum.
Italians prefer to drink latte in the morning - just like other coffee drinks with milk. Surprisingly, in Italy itself, Italian latte is less popular than in other European countries - Italians love strong black coffee too much.
Coffee "Americano(American coffee, regular coffee) got its name because it was widely popular in North America.
Americano coffee was born thanks to Americans' craving for a healthy lifestyle: it is considered to be healthier because it contains less caffeine. In fact, this statement is not entirely true.
There are two types of Americano: actually American coffee, which is prepared in a filter coffee maker (volume 220 ml, temperature 85 ºС) and Europeanized Americano, or espresso with boiling water (volume 120 ml, temperature 84−92 ºС). In the first case, the caffeine content in a cup of Americano will be significantly higher than in a standard espresso shot. In the second case, it will be the same, but the concentration of caffeine will decrease significantly.
And yet the desire to lead healthy lifestyle life is by no means the only reason to love Americano coffee. Many people simply like its taste and the fact that it is less strong, full-bodied and concentrated than a classic espresso. It is impossible to brew weak coffee in an espresso machine, and the only way to get a semblance of American filter coffee is to dilute the espresso with water.
Italian way of making americano
Europeanized Americano can be prepared in two different ways. The Italian way is that the finished espresso is diluted with hot water. In this case, the foam on the surface of the drink is completely destroyed. Since classic filter coffee does not have crema, the presence of cremá in Americano (diluted espresso) is also not considered essential.
Swedish way of making americano
Meanwhile, visitors to domestic establishments prefer to drink americano with foam - coffee prepared in the Swedish way. This method differs from the Italian method in that boiling water is first poured into the cup, and then espresso is added. A cup of hot water can be placed directly under the dispensing group of the coffee machine and brew espresso into it. In this case, the appetizing creams will be preserved, but will become lighter and less resistant. In all other respects, "Swedish Americano" does not differ from Italian, although coffee connoisseurs believe that the first sip of this drink has a softer and richer taste (due to foam).
Americano with a glass of water
In many professional coffee shops, a third way of serving americano is adopted: hot water in a glass (or glass) is brought separately from espresso. This means that the guest of the establishment will be able to decide for himself how and in what proportion he will dilute the coffee.
How can you mess up an americano?
In domestic coffee houses and bars, under the guise of an American, they very often serve a coffee drink prepared by increasing the coffee extraction time in a coffee machine (the spill lasts not 25 seconds, but 50 or more). This Americano is bitter, has a burnt taste, in addition, it contains substances harmful to the body, including resins and carcinogens. An empty taste with a pronounced sour aftertaste is also a sign of a poorly prepared drink. White spots on the surface of the foam indicate the presence of excess caffeine in a cup of coffee.
If the coffee extraction time is increased by only 5-10 seconds, you get a classic Italian drink called espresso lungo (“long espresso”). The volume of a serving of espresso lungo is 50-60 ml. This drink has a higher strength than espresso (due to the higher caffeine content), but has a less intense (more diluted) taste. Espresso lungo does not contain harmful substances.
1. In 1675, King Charles II of England closed all local "coffee houses" because he considered coffee houses to be gathering places for citizens opposed to him. Monarchs followed suit. different countries and not just once. trend, however.
2. 70% of coffee lovers drink "Arabica", which has a mild and aromatic taste, the remaining 30% - "Robusta", this variety has a bitter taste, and caffeine in it is 50% more. "Robusta" is considered a low-class variety, but from the trees that bear these fruits, which are more resistant to disease and drought, you can harvest twice as much. Arabica contains 1% caffeine, Robusta - 2%. Instant coffee producers often mix Robusta with Arabica.
3. Coffee grows on trees that can be up to 30 feet tall. The man decided that it was more convenient to collect coffee fruits from trees, about 10 feet (3 m) high, and made the necessary adjustments to the natural process.
4. One coffee tree produces less than half a kilogram of beans per year, and lives 60-70 years.
5. The coffee bean is actually inside a red berry.
6. The term "Americano" appeared during the Second World War. The brave American soldiers could not drink strong European coffee and asked to dilute it with water.
7. Espresso has less caffeine than drip coffee. It's in the way. Espresso is made very quickly by forcing water through ground beans under strong pressure. Less contact of water and coffee - less caffeine, but what a taste!
8. Green (that is, unroasted) coffee beans can be stored for a whole year in a cool, dry place and will not lose their taste. After the grains are roasted, their flavor properties begin to disappear after about 48 hours.
9. Most people drink coffee in… Finland. There are 5 cups of coffee per adult per day. It is strange that Estonia does not share this place with the Finns ...
10. In most countries where coffee is grown, it is still harvested by hand. An experienced coffee picker can collect approximately 7 baskets of coffee beans per day, each basket weighing 50-100 kg. Such work is paid - from $ 2 to $ 10 per basket. After the beans are dried and roasted, the price will increase to $110 per basket.
11. October 1 is the official "Coffee Day" in Japan, which is the world's third largest coffee drinker.
12. Scientists have found more than 800 aromatic compounds in coffee. Taste and aroma, taste and aroma! is the mantra for tea lovers.
13. Coffee is the second best-selling commodity in the world. First up is oil. Cigarettes, apparently, were not taken into account ...
14. Instant coffee was invented by… a Belgian in 1906. And his name was George Washington ... Which fact is the strangest - decide for yourself.
15. Coffee drink is over 700 years old.
16. A cup of black coffee without sugar contains no calories.
17. One cup of coffee is more than 300 antioxidants that will linger in your body for a month.
18. Caffeine increases the effect of painkillers. medicines especially aspirin and paracetamol. “Guilty” is the acidity of the stomach, which rises immediately after you take a cup of coffee “on your chest”. Bottom line: after a cup of coffee, the stomach accepts and dissolves painkillers with greater "joy".
19. Caffeine is on the list of substances banned by the International Olympic Committee. If an athlete's urine is found to contain more than 12 micrograms of caffeine (per liter) during doping control, he is removed from the competition.
20. The word "cappuccino" is the result of several language derivations (mixing of languages). The history of the term began in the 16th century, and began thanks to the order of the Capuchin monks, who after 1525 played an important role in the return of Catholicism to a reformed Europe. The Italian component - capuccio is taken from the "bonnet" - an element of the monk's attire. Then came the French word capuchin, from which the English capuchin had already been borrowed. The first recorded mention of the term "cappuccino" in English language refers to 1948 (a book about San Francisco). There is another version of the appearance of this term: the coffee is dark, like a monk’s clothes, the “cap” of whipped cream resembles the color of his hair.
21. Once upon a time, Turkish grooms during the wedding ceremony made a promise that their wives would always be provided with ... coffee. Failure to fulfill a vow could easily lead to divorce.
22. Drink 4 cups of coffee a day, this minimizes the risk of getting stones in gallbladder or cirrhosis of the liver, and possibly both ... In addition, caffeine addicts have a reduced chance of becoming a victim of Parkinson's and Alzheimer's, and significantly - by 60%!
23. Italians drink espresso with sugar, Germans and Swiss add hot chocolate, Mexicans - cinnamon, Belgians - chew chocolate in the process. Moroccans drink coffee with pepper, Ethiopians drink it with a pinch of salt. In the Middle East, cardamom and other spices are usually added to coffee. Cappuccino is popular among Austrians. The Egyptians are very fond of "clean" and strong coffee, they rarely add sugar, milk or cream.
24. The first coffee house in Paris was opened in 1689 and was called Procope. The owner was a lemonade seller, Francois Procope. The cafe was opposite the theater, so its main visitors were actors and artists.
25. In Italy, coffee appeared in 1615, and in 1720 in Venice, on St. Mark's Square, the Florian cafe was opened, which was visited by Casanova, Goethe, Rubinstein, and the Guardi cafe, where Byron and Liszt often went.
26. Coffee lovers visit the dentist less often. The chemical elements contained in coffee prevent bacteria from settling on tooth enamel.
27. The first coffee house in Vienna was opened by a Pole Kolzhitsky (Kolschitzky). He was a real coffee fan who managed to save more than one bag of coffee beans when the Turks, hastily leaving the city, set a huge fire in it. At least Austria received at least one bonus from the Turkish siege. So the Austrians already in 1683 learned what it is to really cheer up.
28. Caffeine suppresses appetite, speeds up calorie consumption and general metabolic processes in the body. Excess fat burns 20% faster if you drink 6 cups of coffee a day, combining this pleasant activity with physical activity and a low-calorie diet.
29. In Bedouin homes, coffee is usually prepared with ginger or cardamom. It has a yellow ... color and a very pleasant taste. At the same time, the guest is greeted like this: "My house is your house."
30. In Uganda, green coffee beans are mixed with sweet herbs and spices, dried and hung around the house in bags. It is a talisman and decoration at the same time.
31. The first American coffee trader in America was a certain Dorothy Jones from Boston, she received a license to sell it in 1670.
32. In Greece and Turkey, seniors are served coffee first. This is a tradition.
33. During the American civil war When coffee was in short supply, New Orleans used chicory as a substitute. Today, they still add chicory to coffee, as well as high-fat hot milk.
34. In ancient times, the first coffee houses of Constantinople were called "qahveh khaneh" - "schools of wisdom", because men gathered there and discussed art and literature.
35. The main conclusion of a recent study by scientists at New York University is that people need only one hour to understand whether they are compatible or not. Therefore, they suggest that all first dates be spent in coffee shops, where it is difficult to linger if there is no really important pretext.
36. To make a good espresso, the four “M” rule applies: Macinazione (correct grinding), Miscela (correct blending of varieties), Macchina (coffee machine) and, of course, Mano (barista).
37. Beethoven was a famous coffee drinker and he followed the rule of making himself a cup of coffee using 60 coffee beans, no more, no less.
38. Rumors: Louis XV spent 15 thousand dollars a year on coffee for his daughters, and Voltaire drank 50 cups of coffee a day.
40. The first coffee grinder was invented by a London ... locksmith in 1665, and the coffee grinder was patented only in 1798.
41. Caffeine improves mood. This is due to an increase in the production of dopamine, which stimulates the area of the brain responsible for pleasure.
42. The coffee maker was invented in France in 1827.
43. The largest variety of coffee beans is the Nicaraguan Margogipe.
44. Christians were able to enjoy the magnificent taste and aroma of coffee only thanks to Pope Clement VIII, who, having appreciated this drink, lifted the ban on its use. Previously, coffee was considered the drink of infidels.
45. Deeper roasted coffee beans actually have less caffeine. And more of it in grains of medium roast. The longer the beans are roasted, the more caffeine they lose.
46. Until the tenth century, coffee was considered food. For example, the Ethiopians mixed coffee with animal fat, rolled balls from this mixture and were saturated with “food” during long nomadic journeys.
47. The world's largest supplier of coffee is Brazil, more than 3970 million coffee trees grow on the plantations of this country. In second place is Colombia, it has an honorable two-thirds of the Brazilian magnificence. However, recently, this monopoly has been broken by… Vietnam, which is considered the largest supplier of “cheap” Robusta beans.
48. A popular tradition to add various aromatic components to a coffee drink appeared in America in the 70s of the 20th century.
49. german doctor Leonhard Rauwolf, who returned from a ten-year trip to the Middle East in 1561, gave this description of coffee: “Drink black in color, like ink, useful for the treatment of numerous diseases, especially the stomach, served in a porcelain cup, consists of water and fruits of a tree called bunnu".
50. Coffee owes its popularity to Islam. This religion, however, forbids believers to drink wine, but does not forbid drinking coffee. In ancient times, among the Arabs, coffee and wine were denoted by one word "qahwa". Initially, Arab Sufi monks drank coffee, but in the 15th century in the East, the drink became widespread, the first coffee houses appeared - “kaveh kanes”.
51. The Arab monopoly on coffee was broken by a Muslim pilgrim from India - Baba Budan. Around 1650, according to legend, he managed to take out of Mecca, literally "on himself", seven seeds of a coffee tree. He planted them in the southern part of India in the Chickmaglur region. These trees are, in fact, the "parents" of most of the coffee trees that are now growing all over the world.
52. Properly brewed coffee is 98.76% water and 1.24% solids derived from the coffee bean.
53. A lot of books have been written on the history of coffee, much attention is paid in them, in fact, to the historical moment of the discovery of the wonderful properties of coffee beans. Here is the shortest and most common option. According to legend, we should thank an ordinary shepherd for coffee. Around 800 B.C. e. (according to another version - 500s AD) an Ethiopian shepherd named Kaldi (Kaldi), herding goats, noticed that sometimes they become too frisky and mobile. Observing his "wards", Kaldi found that they peel off bushes with dark shiny leaves, or rather, they eat red fruits. The shepherd decided to try the berries and after a short time noticed an unusual stimulating effect. He took the berries to a local monk who boiled them. The drink turned out to be bitter, but after drinking a little, the monk felt the same invigorating effect that Kaldi had told him about. And the drink became popular among the monks because it helped to maintain strength and good spirits in unceasing prayer for a longer time.
54. After harvest, coffee berries should be processed as soon as possible to avoid fermentation. There are two processing methods: dry and wet. Dry processing is also called "natural" because it does not involve washing the berries, which are simply dried in the sun for 15 to 20 days. Then, manually or with the help of a special machine, the dried pulp (pulp) is removed from the berries. Coffee has been processed this way for centuries. "Wet" processing involves the removal of berry pulp just a few hours after harvest with water. This method is considered more correct, since the grains are less damaged during processing and cleaning. The coffee beans are then sorted by size and bagged, and what is not suitable for export, as a rule, is used in the local trade.
55. For the coffee that ends up in your cup to be delicious, the beans must be properly roasted. Proper roasting is both art and science at the same time, a recipe that has been tested for centuries. During the roasting process (temperature 370F to 450F, or about 188C to 232C, time up to 20 minutes), green coffee beans lose approximately 18-23% in mass, decreasing in size from 35% to 60%, and turning color from light to brown to dark brown. The designations Mild (soft), Medium (medium) or Dark (strong) that you see on the packaging of coffee beans are the degree of roasting. Today, on coffee packages, you can also find such designations: American roast, French roast, Italian roast, Turkish roast - from the lightest roast to, practically, coals.
56. Although no one doubts the fact that coffee beans lose their aroma over time, there are disputes about how long they “require” for this. The truth is that coffee beans, provided you open the vacuum pack, will begin to lose their flavor after three weeks, and ground coffee after a week. Hence the conclusion - a coffee grinder should be used only when you really decide to make yourself a cup of coffee, and not grind grains for future use. Do not deprive yourself of a simple, inexpensive and healthy pleasure.
57. If your espresso machine can't grind coffee or you're using a "drip" coffee maker, it's good to know how much time you need to spend on one grind. Coarse grinding (short in time) guarantees clogging of your coffee machine. And if you grind the beans for a long time, you won’t be able to enjoy the high-quality aroma of coffee, it will be weak and “watery”. For a “drip” coffee maker, the grinding time should be from 15 to 20 seconds (do not forget to shake the coffee grinder several times during the process so that all the grains are properly ground), for an espresso machine - 20-25 seconds. For machines with a cone paper filter, a time of 25 to 30 seconds is suitable. For a French press - 10-12 seconds.
58. We remind you that Arabica contains 1% caffeine, Robusta - 2%. When you see 97% decaffeinated on a coffee package, that's 97% from 1% or 2%. And - that's right, this is the so-called decaffeinated or decaffeinated coffee. Today, two methods are used for decaffeination, the so-called. "European" and "Swiss". The “European” method got its name because it was in Europe that “chemical abuse” of noble grains was first committed. The essence of the method: the beans are soaked in water, and then "washed" in ethylene chloride - it is this substance that draws caffeine from the grains. Next, the beans are washed, dried and sent for roasting. The advantage of the "European" method over the "Swiss" method is that this treatment preserves the taste of coffee better. The “Swiss” method or, as it is also called “Swiss water processing”, is a more humane method, no chemicals are used, the beans are washed with hot water and steam, then the resulting water is passed through carbon filters to remove caffeine. Once the active ingredient is removed from the water, the beans are placed in the same "decaffeinated" water so that they soak up everything they gave up except for the caffeine. The method, of course, is environmentally friendly, but along with caffeine, a certain amount of oils is also removed from the beans, so the resulting coffee is less aromatic.
59. “Coffee makes people waste their time and money. And all this because of a small cup of black, bitter, angry, smelly puddle of sick water. - Women's petition against coffee, 1674.
60. “Coffee should be black as hell, strong as death, and sweet as love.” - Turkish proverb.
The history of coffee is shrouded in mystery, there are many versions and legends associated with the origin of coffee. According to one version, the birthplace of coffee is Ethiopia, the highlands of Kafa. A shrub that grows in this area is called Robusta. One of the legends says that a shepherd named Kaldim noticed that the goats, having eaten the red berries of an unusual shrub, similar to cherries, became unusually frisky and cheerful. The shepherd decided to try these berries and after a while he felt a surge of vivacity and energy, which did not leave him for a long time. The shocked shepherd told about this to everyone he met on his way.
First mention of coffee Avicenna 900 BC.
It is known that in order to obtain a stimulating effect, Ethiopians at first simply chewed coffee berries. But since the berries had a bitter and astringent taste, they switched to consuming the coffee seeds contained in the berry.
ancient tribe Berber nomads, which exists to this day, for the first time began to use ground green coffee beans, mixed with lamb fat in the form of small balls. Eating these balls, they quenched both hunger and thirst at the same time. The coffee bean has the ability to quench thirst.
It is also known that the Ethiopians prepared a drink similar to wine (fermentation of coffee beans) based on green coffee beans.
Later, the coffee bean was ground to the state of pollen, brewing with boiling water.
Until now, in the United Arab Emirates they use this drink, which is called Yemeni coffee. The effect of a cup of this drink drunk on an empty stomach is the same as from a bottle of vodka drunk during dinner.
The Ethiopians heated their homes with bonfires, into which they threw branches of the coffee tree. They noticed that the coffee beans left on the branches began to give off a pleasant smell, and the beans inside the berries took on a beautiful brown color.
This is how roasting was born.
In the middle of the first millennium AD, coffee migrated to the Arabian Peninsula.
Under the influence of the local climate, Robusta has changed and the famous Arabian or Arabica tree has appeared.
There are several versions of the appearance of coffee in the Arabian Peninsula. According to one of them, it was brought with them by the soldiers who conquered the South of Europe, Spain, North Africa and advanced to the East.
Another version says that nomadic tribes and wandering priests (Dervishes) spread the grains. They roasted coffee beans on metal trays with honey and spices. Then they washed it into powder in a mortar and prepared a drink of coffee on hot sand. Now this method of preparation is known to us as oriental coffee. (at least three times the raising of the cream, as a sign of respect eight times)
And the third version - the grains got to the peninsula along the river basins.
Coffee was cultivated in the 15th century.
The coffee tree was grown in the gardens of Yemen, in the city of Mocha. Mocha gave its name to the famous coffee variety.
For two hundred years, Yemen has been the main supplier of coffee.
The Arabs were extremely proud of the new drink and kept secret the secret of its preparation. They forbade exporting from the country if they were not dried. This measure was aimed at ensuring that not a single grain that could sprout would fall into the hands of strangers. But it was very difficult to maintain complete control, since so many pilgrims visited Arabia.
Coffee won its right to exist not always victoriously. At first, drinking coffee was banned in Istanbul. Turks who drank coffee were sewn into a coffee bag and thrown into the sea. But at the time of anti-alcohol propaganda, coffee became an excellent substitute, because. a cup of good coffee is equal to a glass of red wine. Thus, coffee has gained its popularity.
In Constantinople in 1475, the first coffee shop in history was opened. Later, the first two coffee houses were opened there. Coffee becomes a monetary unit - 1 kg of coffee = 1 kg of gold. Holland was the first country in Europe to get acquainted with coffee. The Dutch bought their coffee from the Arabs, who delivered it directly to Amsterdam.
At first, coffee caused distrust, because of its color and bitter taste. But despite this, the Dutch merchants realized that they could succeed in selling coffee. They smuggled coffee seedlings to their colonies in the East Indies. The first coffee plantations appeared on the islands of Java and Sumatra.
Soon, England learned about coffee. Where the first coffee shop opened in 1652. They called it "Penny's Universities" (they took a penny both for entrance and for a cup of coffee).
In 1672, the Prokop coffee house was also opened in Paris, which still exists today. There, for the first time, coffee was served (with zest or orange juice). At first it was opened by Christian Turks, but quickly burned out. Then the ownership of the coffee shop passed to the Armenians, who managed to raise it. Famous coffee lovers: Voltaire, Balzac, King Louis XV, who made his own coffee.
Later, coffee houses open in Vienna and Berlin. In Vienna, the Turks, defeated in the war, leave sacks of coffee behind.
Coffee comes to Italy later than all countries because of religious prejudices. The Vatican has long been against the consumption of coffee. Once, the Genoese monks visited the Pope and prepared him a cup of aromatic coffee, after tasting it, the pope compared it in terms of effect with a glass of good red wine, despite the fact that the drink was non-alcoholic. Following them, the Pope was visited by two monks from the Capuchin order. They made him coffee with airy milk cream (Toro cappuccino). The design on the coffee resembled the coat of arms of the Capuchin order. After that, the Pope blessed the coffee.
While preparing coffee in the East took about 15 minutes, Europeans desired more fast food. Therefore, equipment was needed that would prepare more coffee at a time. This is how the first generation of coffee equipment of a geyser-type coffee maker appears (10-20 liters at a time).
Its essence was that a large portion of coffee was brewed in in large numbers water. Thus, a large volume of drink was obtained at a time. The guest was brought a color scale, according to which he chose the color he needed. To achieve the correct color, coffee was diluted with milk.
Further development of coffee equipment comes from the "brewing" of coffee.
The French press is the prototype of the espresso machine. Ground coffee (5-15 g) is put into the French press, hot water, sometimes milk, spices, and alcohol are added. We waited for a while (about 4 minutes) then lowered the piston, getting ready coffee.
Then there are drip-type coffee makers. The water is heated in the boiler, the steam expands and passes through the coffee filter, drop by drop filling the glass flask.
1843 Edward Loizel de Sante presented the first steam powered coffee machine at the Paris Exhibition.
Later, coffee machines appeared that operated on the technology of extracting coffee. Water, under pressure, passes through the pressed coffee pod, squeezing out oils, amino acids and useful substances from it.
Coffee was brought to North America by the grace of the Dutch. It happened in New Amsterdam in 1660. The first coffee houses appeared in New York, Philadelphia, Boston.
In the 18th century, the coffee tree began to grow in Central America. Coffee came to Brazil 200 years ago and became the country's main source of income.
Coffee has become national drink Americans. They drink it often and in large quantities. In Russia, the first mention of coffee is associated with the doctor of Peter I, who prescribed coffee for him to feel better. Later, Peter I brought coffee from Holland, where he studied shipbuilding. He introduced obligatory use coffee in its famous Assembly. In 1945, Achilles Gaggia creates the perfect espresso machine with a piston that creates high pressure.
By the beginning of the 20th century, coffee began to be cultivated on four continents: South America, Africa, Asia and Australia. At the end of the twentieth century, coffee becomes the most popular drink in the world. Over 400 billion cups are drunk every year! The coffee trade in terms of the volume of products sold ranks second in the world - after the oil trade.
Ethiopian coffee
You can place an order in the section:
Our range includes:
Ethiopia
Yrgacheffe
Grade 2 (Washed)
And also Ethiopia Irgashef Peaberry - a category of coffee with characteristic fused halves of grains.
Irgashef has a very complex and versatile aroma and is typical of quality Ethiopian wet processed coffee. Ethiopian coffee is deservedly considered one of the best in the world and is often used to give a quality blend its final note. It can also be drunk as a mono variety with all preparation methods. Ethiopian coffee roasts can differ somewhat from many other varieties due to the unusual bean shape, more husks, and variations in moisture and bean size.
Ethiopia is the birthplace of the coffee tree and the cradle of coffee culture. It is still found in the mountains of Ethiopia in the wild and semi-wild form. Ethiopian coffee has a characteristic oblong shape. It has a sweet taste with hints of tropical fruits. The very balanced aromatic and full taste of Ethiopian coffee gives a rare opportunity for a mono variety to use it in pure form in espresso preparation.
Ethiopian green coffee from different regions of the country, the names of which it traditionally bears, can undergo both wet and dry processing. According to the local system, Grade 2 only means that the variety is washed, Grade 1 is dry. This gradation does not determine the quality or size of the grain. Green coffee grown in a certain region of Ethiopia is collected in sorting centers where individual small batches are mixed, but carefully classified. Only selected coffee is allowed for export.
Growing and processing coffee is one of the main branches of the Ethiopian economy. Approximately 25% of the country's population work directly or indirectly in the coffee industry. Ethiopia is the largest producer of quality coffee in Africa and is the 7th largest producer of coffee in the world in terms of production. Approximately half of the crop is consumed in Ethiopia itself, a country with a developed and ancient coffee culture.
In many parts of the world, coffee is still transported from the high mountain rainforests on pack animals, as it was hundreds of years ago. (Ethiopia).
The most famous regional varieties of Ethiopian coffee are Irgashef, Harrar, Sidamo, Limu and Jimma. There are other, less well-known regional varieties that are still in no way inferior in quality to those listed above. Ethiopia is a country with a very strong coffee tradition and coffee growing culture.
Irgashef, a region in the central-south part of the country, traditionally produces the well-known Ethiopian washed coffee.
Sidamo is a province in southern Ethiopia where the ancient Ethiopian kingdom of Kaffa was once located. Sidamo comes in both wet and dry processing and has a chocolate-fruit flavor.
Harrar is perhaps the most traditional semi-wild coffee grown in the Eastern Highlands of Ethiopia. Passes exclusively dry processing. Harrar is often subdivided into three subspecies "Longberry", "Shortberry" and "Mocha". There is also an Ethiopian "Peaberry" - fused double grains.
Ethiopian coffees are rarely certified organic, but de facto they are. Up to one-third of Ethiopian coffee is grown wild and semi-wild in the high forests of the country, the rest of the coffee, as a rule, on small plantations where artificial fertilizers are not used.