Coffee
Coffee after tea is the most popular non-alcoholic beverage. ... Origin and history of coffee An interesting story associated with the origin of coffee goes that Kaldi the goatherd discovered that a wild berry had caused his normally docile sheep to be very active and tried the berry himself. ... The early coffee houses sprung around the universities and was hence known as penny universities. Originally, coffee was associated with the Middle East that either a Turkish coffee pot or a Sultan’s head indicated every coffee house. Coffee beans were initially cultivated only in Arabia and the secret was guarded heavily. To ensure that no cultivation of coffee takes place even the beans that were exported were roasted. ... Palheta who charmed the Dutch Governor’s wife introduced coffee cultivation to Brazil and she gifted him with a bouquet of flowers within which was hidden coffee seedlings. Coffee reached America in 1660 courtesy the Dutch. ... This revolt popularized coffee in America and to this date an American’s day is never complete without coffee. The coffee plant The coffee plant grows in the tropical regions 20o north and 35o south of the equator and at a temperature of 75oF. ... A new species of Coffee now developed known as the Cafe Catura matures in 3 years. A single coffee plant produces 12 tons of berries yielding about 4-5 tons of beans. The Coffee berry has two beans within. ... The coffee berries ripen haphazardly and hence the plant has to be visited a no. ... Types of coffee Cafe Arabica : is the most superior of the coffee beans, very flavourful and grows on mountain slopes. It contributes to 75% of the coffee sold In the international market. COFFEE Cafe Robusta / Canephara : are hardier berries and found growing on Shrubs. ... Manufacture of coffee Wet curing : is the process of soaking the berries in water and washing it well until all parchment and coverings are removed . ... The best quality beans are called as ‘supremo’ Roasting : The degree of roasting differs with regard to the use of the coffee. ... Roasting may differ with what the coffee is going to be used for : (a) Light city roast : Cinnamon colour , thin flavour and is very popular in the west (b) City roast / Brown / American : Has a flat flavour and is popular in America (c) Full city roast : Dark brown colour and a hearty flavour (d) Brazillian roast : There is a trace of oil on the beans (e)French Coffee : Burnt amber colour and is very close to Espresso roast (f) Vienniese roast : The beans are roasted to between full city and French roast (g) Italian / Espresso roast: Almost burnt or cabonized and yields the darkest and the heaviest of coffees Roasting is a very specialized job and specialists called roasters are required to do the job. Incase the roast is for a longer duration; it would lead to burnt coffee and impart bitter taste. On the other hand, coffee roasted for a smaller duration will make it very weak in flavour. ... But grinding also makes the coffee lose its aroma faster than other wise and so it would be best if ground when required. ... The Box coffee mill succeeded the mortar and pestle, which was similar to a pepper mill. ... The types of grind are : (a) Pulverised : Only used for Turkish coffee and is a large grind .