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The History of Coffee

No one knows exactly how or when coffee was discovered, though there are many legends about its origin.

The story goes that that Kaldi discovered coffee after he noticed that after eating the berries from a certain tree, his goats became so energetic that they did not want to sleep at night. 

who made a drink with the berries and found that it kept him alert through the long hours of evening prayer. The abbot shared his discovery with the other monks at the monastery, and knowledge of the energizing berries began to spread.

As word moved east and coffee reached the Arabian peninsula, it began a journey which would bring these beans across the globe.

1000Physician and philosopher Avicenna Bukhara writes the first known literature describing the medicinal properties of coffee. A true visionary!

1100Enterprising Arab traders return to their homeland, now modern-day Yemen, with coffee from Ethiopia.

1453Ottoman Turks introduce coffee to the bustling power center of Constantinople.

1475Coffee shops open in Constantinople around this same time, which many claim are the first. They become hotspots for lively discussions and political debates.

1511The trouble begins! Just over 50 years after coffee houses gain popularity in Mecca, Governor Khayr Bey bans the drink, fearing its influence promoted energized discussions and debates that could lead to opposition to his rule.

1570Coffee arrives this year in Venice.

The Lifecycle of the Coffee Bean Harvesting Picking Sorting Processing  Hulling Polishing Cleaning, Sorting and Grading Exporting the Coffee Tasting the Coffee Roasting the Coffee

2 Major Types

Coffee Bean Varieties There are two main species of coffee beans in

the world, Coffee Arabica, and Coffee Robusta.  More than three-quarters of the beans that are sold in the world today are Coffea Arabica, the majority of the remainding bulk are Coffea Robusta also known as Coffea Canephora.

Coffee Robusta:  Coffee Arabica:

Coffee Robusta:  These beans are of a lower grade than

Arabica, and are typically grown at lower elevations. They are easier to grow and maintain, and they are also more disease resistant and produce a higher yield.  Robusta beans have more of an astringent flavor and contain a higher amount of caffeine.

Coffee Arabica:  These are the higher quality beans and are

referred to as gourmet coffee. They have half the amount of caffeine as Robusta and have more pleasing flavours and aromatic properties. Most Arabica bean varieties are name after their country or region in which they are found, or originated from. 

Other bean species include: benghalensis, Bengal coffee; Coffea congensis, Congo coffee; Coffea liberica, Liberian coffee; Coffea stenophylla, Sierra Leonian coffee; Coffea excelsia, another Liberian coffee; Coffea bonnieri; Coffea gallienii; and Coffea mogeneti, however these beans are non-existent in the export market.

North America

Central America

South America

East Africa

West Africa

The Arabian Peninsula

Asia

United States - Hawaii

Guatemala

Colombia

Ethiopia

Ivory Coast

Yemen Indonesia

Mexico Costa Rica

Brazil Kenya Vietnam

Puerto Rico

Coffee Around the WorldWhat impacts the quality and flavor of coffee?

Everything from the variety of the plant, the chemistry of the soil, the weather, the amount of rainfall and sunshine, and even the precise altitude at which the coffee grows can affect the taste of the final product. 

The combination of factors is so complex, that even from a single plantation one finds variation in quality and taste.

Coffee is grown in more than 50 countries around the world

BRAZIL

Brazil stands alone, because they are such a large producer and have a widely varied output. Brazilian coffee is processed in three ways: dry (natural), wet (washed), and semi-washed (pulp natural). During dry processing, coffee is dried while still in the cherry, whereas with the wet process, the coffee is stripped of its outer layers before the drying process.

Chocolate and spice flavors are common and these coffees linger in your mouth in comparison to other South American coffees. 

KENYA

Most Kenyan coffee is processed by wet method to ensure the best quality. The sugary coating that remains on the beans is removed through a fermentation process and then they are dried.

CENTRAL AMERICA

When we think of Central America, many of us might think of Guatemala and Costa Rica. This region as a whole is one of the largest contributors to the global coffee supply. Central America often produces bright and clean coffees, whereas the flavors produced in Guatemala, Mexico and Nicaragua are somewhat less sweet than those from South America. Other flavors commonly found in these coffees range from fruit to nuts; these fruity flavors often work well with cocoa and spice flavors.

SOUTH AMERICA

Colombian coffee is often thought of when talking about South American coffees, which makes perfect sense when thinking about how they rank among the top three coffee producing countries in the world. Their coffee also has the most recognizable flavor for most North Americans, which is why the flavor reminds some people of a classic coffee. 

ETHIOPIA

Ethiopian coffees are processed either natural or washed: two different processes that create very different flavor profiles. Washed coffees have a floral, tea-like delicacy to them, while natural coffees tend to be heavy, fruity, and wine-like. Washed coffees can often express lemongrass or jasmine characteristics, and they are much lighter and drier on the palate. 

INDONESIA 

Coffees from Indonesia have dark and deep flavors, with almost an earthiness to them. These coffees often have heavy, musty notes with a long lasting finish that feels like unsweetened or dark cocoa. One coffee from this region that is familiar to many would be Sumatran coffee which takes a well to dark roasting. 

Roasting of coffee beans Roasting coffee transforms the

chemical and physical properties of green coffee beans into roasted coffee products.

roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste

 Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted

Roasting Process The coffee-roasting process follows coffee processing

 and precedes coffee brewing. It consists essentially of sorting, roasting, cooling, and packaging but can also include grinding in larger-scale roasting houses.

During the roasting process, coffee beans tend to go through a weight loss of about 28% due to the loss of water and volatile compounds.

Although the beans experience a weight loss, the size of the beans are doubled after the roasting process due to the release of carbon dioxide, release of volatile compounds, and water vaporization

The degree to which coffee beans are roasted is one of the most important factors that determine the taste of the coffee in the cup. Before roasting, green coffee beans are soft, with a fresh “grassy” smell and little or no taste.

Coffee Roasts from Light to Dark

Light RoastsLight roasts are light brown in color, with a light body and no oil on the surface of the beans. Light roasts also retain most of the caffeine from the coffee bean.Light roasted beans generally reach an internal temperature of 180°C – 205°C (356°F – 401°F). At or around 205°C, the beans pop or crack and expand in size. This is known as the “first crack” So a light roast generally means a coffee that has not been roasted beyond the first crack. Some common roast names within the Light Roast category are Light City, Half City, Cinnamon Roast and New England Roast

Medium RoastsMedium roasted coffees are medium brown in color with more body than light roasts. Like the lighter roasts, they have no oil on the bean surfaces Caffeine is somewhat decreased, but there is more caffeine than in darker roasts. Medium roasts reach internal temperatures between 210°C (410°F) and 220°C  (428°F) — between the end of the first crack and just before the beginning of the second crack. Common roast names within the Medium Roast level include Regular Roast, American Roast , City Roast (medium brown, a typical roast throughout the United States), and Breakfast Roast.

Medium-Dark RoastsMedium-dark roasts have a richer, darker color with some oil beginning to show on the surface of the beans. A medium-dark roast has a heavy body in comparison with the lighter or medium roasts. The beans are roasted to the beginning or middle of the second crack — about 225°C (437°F) or 230°C (446°F). The flavors and aromas of the roasting process become noticeable, and the taste of the coffee may be somewhat spicy. Among the most common names for a medium-dark roast are Full-City Roast  After Dinner Roast, and Vienna Roast

Dark RoastsDark roasted coffees are dark brown in color, like chocolate, or sometimes almost black. They have a sheen of oil on the surface, which is usually evident in the cup when the dark roast coffee is brewed. The coffee’s origin flavors are eclipsed by the flavors of the roasting process. To reach the level of a dark roast, coffee beans are roasted to an internal temperature of 240°C (464°F) Dark roasts go by many names. As a result, buying a dark roast can be confusing. Some of the more popular designations for a dark roast include French Roast, Italian Roast, Espresso Roast, Continental Roast, New Orleans Roast, and Spanish Roast. Many dark roasts are used for espresso blends.

As coffee roasts get darker, they lose the origin flavors of the beans and take on more flavor from the roasting process.

The body of the coffee gets heavier, until the second crack, where the body again thins.

Lighter roasts have more acidity than darker roasts.

Light roasted beans are dry, while darker roasts develop oil on the bean surface.

The caffeine level decreases as the roast gets darker.

Flavors

For over a thousand years, humankind has been perfecting the art of making and drinking coffee. From the first goat herder who is said to have begun dancing with his animals after eating the mysterious red berry, to the modern-day commuter savoring a wake-up cup of java, the magical coffee bean has become both an addictive necessity and a welcome.

Here's a look at seven of the more popular coffee drinks available at most discriminating coffee houses, and how to best enjoy them.

Espresso

Espresso is a strong black coffee made by forcing steam through dark-roast aromatic coffee beans at high pressure in an espresso machine. A perfectly brewed espresso will have a thick, golden-brown crema (foam) on the surface. If the crema is good, the sugar you add will float on the surface for a couple of seconds before slowly sinking to the bottom.

Espresso is the foundation for a wide variety of specialty coffee drinks,

How to have it:  Espresso should be taken either on its own or with a small

teaspoon of sugar. Having it "short" means that it has less water and is therefore more concentrated, and "long" conversely uses more water and does not taste as strong.

In its pure form, espresso is more popular in Europe than America, particularly in Italy. Though catching in America, derivatives and misconceptions are spreading like cream in coffee. For instance, many hold the misconception that espresso is a dark, bitter to burnt-flavored roast of coffee.

In fact, espresso is not a roast at all; it is a method of preparing coffee. Espresso coffee is often blended from several roasts and varietals to form a bold - not bitter flavor. The finely ground coffee is tightly packed or tamped into a “portafilter”; high-pressure water is then forced through the grounds and extracted in small, concentrated amounts. Intensity is the key here. Why do you think they call it a “shot?”

Cappuccino A true cappuccino is a combination of equal

parts espresso, steamed milk and milk froth. This luxurious drink, if made properly, can double as a dessert with its complex flavors and richness.

This hugely popular coffee drink has become a staple that even the most common of corner coffee shops carries

How to have it:  It is common to sprinkle your cappuccino

froth with a bit of unsweetened cocoa powder or grated dark chocolate.

Americano An Americano is a single shot of espresso added to

a cup of hot water. The name is thought to have originated as a bit of an insult to Americans, who had to dilute their espresso when it first gained popularity on this side of the pond. Many coffee houses have perfected it, however, and the result has become a creamy, rich espresso-based coffee that you can sip and savor before jumping on your Vespa and heading to the soccer field.

How to have it:  Many like to drink it as they would their regular

brewed coffee, with milk and/or sugar, but connoisseurs suggest keeping milk to a minimum to get the most flavor from the espresso.

Caffe Latte

A caffe latte is a single shot of espresso to three parts of steamed milk.

How to have it: Sugar your latte to taste and discover the wonderful world of dipping. Cookies, sponge-type cake slices and even fresh Italian bread can transform your coffee into a breakfast that even approve of.

Caf au Lait

This traditional French drink is similar to a caffe latte except that it is made with brewed coffee instead of espresso, in a 1:1 ratio with steamed milk. It is considered a weaker form of caffe latte.

How to have it: Sugar to taste, and it is also great for dipping.

Caf Mocha (Mochachino)

This is a cappuccino or a caffe latte with chocolate syrup or powder added. There can be wide variations in exactly how this is prepared, so ask your coffee house how they do it before you order.

How to have it: Like your "cap," you can top it with cocoa powder or grated chocolate.

Caramel Macchiato

This is another variation that is prepared in a number of ways by different coffee houses. The most common method is combining espresso, caramel and foamed milk, though some use steamed milk. Often, vanilla is added to provide extra flavor.

How to have it: You can add sugar, but taste it first, as it may be sweet enough as is.

TEA a hot drink made by infusing the dried

crushed leaves of the tea plant in boiling water.

 shrub (Camellia sinensis of the family Theaceae, the tea family) cultivated especially in China, Japan, and the East Indies

an aromatic beverage prepared from tea leaves by infusion with boiling water

After water, it is the most widely consumed 

Country of origine is china First recorded in china in 59BC.

History of tea The birth of tea in China Tea is often thought of as being a quintessentially

British drink, and we have been drinking it for over 350 years. But in fact the history of tea goes much further back.

The story of tea begins in China. According to legend, in 2737 BC, the Chinese emperor Shen Nung was sitting beneath a tree while his servant boiled drinking water, when some leaves from the tree blew into the water. Shen Nung, a renowned herbalist, decided to try the infusion that his servant had accidentally created. The tree was a Camellia sinensis, and the resulting drink was what we now call tea.

Containers for tea have been found in tombs dating from the Han dynasty (206 BC - 220 AD) but it was under the Tang dynasty (618-906 AD), that tea became firmly established as the national drink of China.

The growth of tea in Europe So at this stage in the history of tea, Europe was

rather lagging behind. In the latter half of the sixteenth century there are the first brief mentions of tea as a drink among Europeans. These are mostly from Portuguese who were living in the East as traders and missionaries. But although some of these individuals may have brought back samples of tea to their native country, it was not the Portuguese who were the first to ship back tea as a commercial import.

 Tea soon became a fashionable drink among the Dutch, and from there spread to other countries in continental western Europe, but because of its high price it remained a drink for the wealthy.

The roots of tea in Britain Britain, always a little suspicious of continental trends,

had yet to become the nation of tea drinkers that it is today.Since 1600, the British East India Company had a monopoly on importing goods from outside Europe, and it is likely that sailors on these ships brought tea home as gifts. But the first dated reference to tea in this country is from an advert in a London newspaper, Mercurius Politicus, from September 1658.

It was the marriage of Charles II to Catherine of Braganza that would prove to be a turning point in the history of tea in Britain. She was a Portuguese princess, and a tea addict, and it was her love of the drink that established tea as a fashionable beverage first at court, and then among the wealthy classes as a whole. Capitalising on this, the East India Company began to import tea into Britain, its first order being placed in 1664 - for 100lbs of China tea to be shipped from Java.

Tea smuggling and taxation

The British took to tea with an enthusiasm that continues to the present day. It became a popular drink in coffee houses, which were as much locations for the transaction of business as they were for relaxation or pleasure. They were though the preserve of middle- and upper-class men; women drank tea in their own homes, and as yet tea was still too expensive to be widespread among the working classes. In part, its high price was due to a punitive system of taxation. The first tax on tea in the leaf, introduced in 1689

Modern day tea drinking Tea bags were invented in America in the

early twentieth century, but sales only really took off in Britain in the 1970s. Nowadays it would be hard for many tea-drinkers to imagine life without them. Such is the British enthusiasm for tea that even after the dismantling of the Empire, British companies continue to play a leading role in the world's tea trade and British brands dominate the world market. With recent scientific research indicating that tea drinking may have direct health benefits, it is assured that for centuries to come there will be a place at the centre of British lifefor a nice cup of tea.

How tea is cultivated Tea belongs to camellia family of plants.

Tea bush grows only in tropical and subtropical climate.

The tea plant, Camellia Sinensis, can be grown almost anywhere. The best teas are grown in cooler climates and/or at higher elevations. ... The first is to preserve the teaby driving most of the moisture from the leaves.

Tea is cultivated solely for the purpose of leaves. They are collected as many times per year as tea plant vegetates, i.e. produces new shoots with leaves. In Indonesia, Sri Lanka, Kenya, the south of India and China summer is all year round. The further north the plantations are located the shorter is tea harvesting season: in North-Eastern India it lasts eight months, in the North of China tea leaves are harvested up to four times a year from April till September.

Tea grows only in a warm environment. For this reason this plant is mainly found in regions between 16 degrees south latitude and 20 degrees north latitude.

Tea is harvested by hand, not all leaves are picked during harvesting but only a few top young and juicy leaves with a portion of the stem on which they have grown and the so-called bud (or tip) – an unexpanded leaf at the end of the shoot.

A few leaves, part of the stem and a tip are called "flush". Flush is the basis of tea production. Flush with two or three leaves is called "golden flush". Flushes are collected with three, four and even five leaves.

Terminal buds and new leaves can be plucked from the 3rd year inwards. A tea plant yields best in the 5th to 7th year. Plucking is usually carried out at dawn before the morning dew is dry. Pressing it between with the thumb and index finger, the bud is gently plucked.

The fresh buds and leaves must be transported to the factory for processing immediately, otherwise tea quality will be compromised. To speed up the process, tea factories are usually set close to plantations.

Types of Tea White Tea Green Tea Oolong Tea Black Tea.

White Tea White tea undergoes the least processing of all teas.

Traditionally cultivated in China, white tea was picked only a few days out of the year, when a white down, known as bai hao, appeared on the tender shoots. The tea shoots are allowed to wither then dry to prevent oxidization. This process is a delicate one, requiring strict attention from the tea makers. Nowadays, other tea growing regions as Darjeeling and Sri Lanka have begun to cultivate white tea, in an effort to capitalize off white tea's growing popularity.

White tea tends to have the most delicate flavors and aromas. The nuances are gentle, even elusive, evoking fresh flavors like bamboo or asparagus or earthier elements like almonds. Aromas tend towards subtle floral bouquets.

FAMOUS WHITE VARIETIES SILVER NEEDLE (BAI HAO YIN ZHEN) – this tea contains only

white, downy buds and the purest, most delicateflavor.

Green Tea

Because they are unoxidized, green teas keep their vital color. To prevent oxidization, the leaves are heat processed to eliminate the enzyme responsible for oxidization

 Japanese generally accomplish this by steaming the leaves at a high temperature. Each process tends to bring out a more particular flavor from the tea leaves.

The Chinese style of processing tends to bring out a mouthwatering range of flavors from citrus-like to smoky with a lighter body. The color of the liquor is usually not a true “green”, but a pale yellow or straw color.

Oolong Tea

Oolong, also spelled Wu Long, teas are semi-oxidized. The term in Chinese actually means "Black Dragon". Oolong teas have long been cultivated in both mainland China and Taiwan. In general, larger, mature leaves are picked, withered, rolled, oxidized, and then fired. The leaves can be allowed to oxidize between 10% to 80%. Often, different tea estates have their preferred ways of making oolong tea

Black Tea Black tea is the most well-known variety of

tea in the West. Known as "red tea" in China, black tea leaves are fully oxidized. In the case of most black teas, younger leaves are picked before being withered, rolled, fully oxidized, and fired. While created originally in China, black teas are now cultivated worldwide.

The long-standing trend in black tea, taken from the British, has been to create "blends". For centuries, tea companies take various kinds of tea to create a particular flavor or character-for example, a strong breakfast tea or a delicate afternoon tea

Puer Puer is an aged black tea from China

prized for its medicinal properties and earthy flavor. It is perhaps the most mysterious of all tea. Until 1995 it was illegal to import it into the U.S., and the process of its production is a closely guarded state secret in China. It is very strong with an incredibly deep and rich flavor, and no bitterness, and an element that could best be described as almost peaty in flavor.