Different Types of Coffee and how to make it.

The word comes from the Italian Caffe which is derived from the Turkish Kahve which comes from the Arabic Quabwah. The word originally designated any stimulating drink including wine.

ONE OF THE STORY IS THAT

A DERVISH, MULLAH, or HERMIT used coffee to stay awake at night in order to pray.

COFFEE was being drunk in Aden as early as 1420. The custom passed on to Syrian & then in 1550. The Italian ambassador in Turkey called it ‘black water extracted from a seed called cavee’.

THE INVENTION OF THE COFFEE MILL IN 1687

Nowadays 2 species of coffee tea provide 95% of world production

They are COFFEE

  • Arabica Coffee
  • Robusta Coffe

ARABICA COFFEE

Arabica coffee having beans that are elongated, oval, and flat are mild & aromatic and generally considered to be the best.

The mainly comes from Brazil, but also from Ethiopia & Yemen (Moch beans).

They are also grown in Mexico & Costa Rica, but although the coffee is full of flavor, The quality is not as good.

The Arabica Coffee from Colombia has a good slightly acid flavor and is highly rated by the connoisseur.

ROBUSTA COFFEE

Robusta Coffee Beans are smaller and have an irregular convex shape. The beans contain two and a half times more caffeine than Arabica beans & yield a more full-bodied & bitter drink.

They are grown in the Ivory Coast, Angola & zaire.

More full-bodied Arabica Coffees can be obtained by mixing them with other varieties, such a Canephora, Liberica.

Roasting the coffee beans releases various complex volatile constituents, which are responsible for the characteristics flavor & aroma of coffee.

The beans are continuously stirred during the roasting process at 392F. they are lightly brown & have double in volume at 563F, they are noticable darker.

  • The well-roasted coffee should be fairly dark reddish-brown but never black or shiny.
  • Insufficient roasting produces a harsh, colorless, tasteless infusion. Whereas excessive roasting yields a very black bitter & astringent brew

Different Types Of COFFEE

Coffee sold & labeled as an Arabica variety must contain only that particular variety

  • MOCHA
  • MANILLA
  • BOURBON
  • COLOMBIA
  • MENADO
  • HAITI
                  

FILTER COFFEE

Filter coffee is never be boiled & certainly not reheated. Purists recommend the use of bottled still water rather than topwater, as any chlorine in tap water ruins the flavor.

One tablespoon of coffee persons generally advised porcelain or earthenware coffee pot is preferable to one made of metal, as the latter spoils the flavored water must just be a boiling point when it is poured over a cup of coffee. The cup should be 3 quarters full.

ITALIAN COFFEE

Espresso is a black Italian coffee. It is also very popular in Austria, where it is usually known as Moka, even it is not made from Mocha coffee beans. It is made in special pressurized apparatus by forcing steam from boiling water through ground coffee.

The Italians also make Cappucino, so-called because of its pale brown color, reminiscent of the robes of the cappuccino monks. They consist of strong coffee to which frothy cream or milk is added. It is served with a pinch of powder chocolate on the top.

Kapuziner

KAPUZINER COFFEE IS SAME AS ITALIAN COFFEE (but coffee with milk) In true Austrian white coffee is made by putting a spoonful of either whipped cream or fresh double heavy cream on the surface of hot coffee, without stirring

TURKISH COFFEE

Method of making coffee consist of adding ground coffee (which has been reduced to an extremely fine powder) into boiling water together with an almost equal quantity of sugars.

The mixture is heated 3 times repeatedly at the point of boiling. A special small conical pan with a wide base is used for the process.

Before serving a few drops of cold water are poured into the saucepan to settle the grounds. The piping hot coffee served either in cups or in small glasses. Turkish coffee is commonly drunk in the Mediterranean countries and the Middle East.

GREEK COFFEE

In Greece, coffee is made by a similar method to that used in Turkey. It may be very strong and sweet, moderately strong with only a little added sugar, or tepid and sugarless, sweetened coffee may be reboiled several times.

SOUTH AMERICAN COFFEE

In South America where coffee growing was introduced in 1720, the best varieties are exported but large quantities of

TINTO (strong black, very sweet coffee)

In Argentina and Mexico, people also drink a type of coffee that has been roasted with sugar and has a pronounced caramel flavor. In West Indies. Coffee is flavored with vanilla, cinnamon, or ginger

Thank you for being with me during this whole session. I hope you will get amazed by the history of COFFEE BEANS.

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