Coffee

A large percentage of the population loves to drink both gourmet coffee and espresso drinks. We are all aware of the fact that coffee and espresso provide a boost of energy and they also warm your body up on those cold winter days. Most, however, are not familiar with the history of the coffee and espresso machines, themselves. Without these machines, we probably wouldn’t see such a large population that can easily and affordably prepare these common drinks.

Where did the coffee maker come from?

Since the days of the early Egyptians, coffee has been a staple beverage for most people. Though the Coffee bean originated in Africa, it quickly spread to neighboring countries, like Arabia and Egypt. The first method of bean preparation was to roast the beans on an open fire and then added to boiling water for consumption.

It is believed that coffee was probably considered a type of wine and used to barter and trade. Fermented in much the same as grapes, coffee was a source of energy and warmth for most, but some drank it because they loved the taste, too.

A man by the name of Mr. Laurens came up with the first coffee-making machine in 1818. The machine was constantly modified by coffee drinkers. The coffee machine was actually a product that had just as many patents by women as men, that was practically unheard of at that time!

Through the years, the coffee machine has become a reliable, dependable and easy to use product. In the 1960′s, the first filter machines were invented and the modifications have improved even more since then. Coffee making machines began as crude looking inventions, but have evolved into many different styles, making it possible for a Governor and a Harley biker to own the same style! Found in just about every home, the coffee machine is made by many manufacturers, including: Braun, Senseo, Kitchenaid, Krups and Pod.

Where did the espresso machine come from?

Discovered by a goat herder and developed by a tired, hungry traveler, the espresso drink has provided many with the extra energy they may need. The goat herder noticed the goats acting like they had an extreme boost of energy. As he searched for his heard, he noticed they were snacking on a red berry growing from shrubs. Curious, he ate a berry and felt as if he had suddenly gained more energy as a result. At the same time, a tired, hungry traveler witnesses the occurrences and jumped at the chance to try it for himself. Having the same reactions as the herder and goats, he knew that they were on to something. He took some berries and began to add them to drinks for those in his hometown, as the drink seemed to be a good source of energy. The idea took off from there!

The first espresso maker is said to have originated in Italy in 1901, by Italian manufacturing company owner, Lugia Bezzer. He was simply looking for a way to help speed up his employee’s coffee breaks. He figured out that if pressure was applied in the brewing process, the drink could be made in a lot less time. Nicknamed “The fast coffee machine”, the espresso machine patent was sold in 1905. The new owner, Desidero Pavoni developed an espresso machine that used a piston pump to force water through a tube and into the coffee.

Modifications on the espresso machine were halted by the onset of WWII. Production picked up after the war and in 1946, the commercial espresso machine was invented. Since that time, the espresso maker has been produced by many name brand companies, including: Juda, Mr.Coffee, Kitchenaid and Braun. Offering various features, styles, colors and prices, the espresso machine has come a long way!

C V is a freelance writer, providing articles and information on where to buy Bunn coffee makers, coffee roasters, Saeco espresso machines, coffee grinders, and more.

Author: Chris Vorelli
Article Source: EzineArticles.com
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If you have ever had the pleasure of visiting a specialty coffee shop, you may have found yourself wondering how the shop owners decide what kind of great coffee makes it into the shop and which kinds don’t. The answer lies with coffee graders. Coffee graders give all coffee beans the thumbs up or thumbs down, and what they say carries a lot of weight in the coffee world. A good score from the coffee graders can get coffee fans everywhere buzzing.

Coffee Graders in Action

Long before the first steaming hot sip of coffee hits your lips, you should know that coffee graders have traveled long and hard, on arduous journeys in unpleasant and sometimes dangerous territories, to make sure you don’t have to settle for second best in your cups.

The grading of coffee happens well before the coffee is packaged and shipped to you back home. Before coffee hits the commercial market, a coffee grader known as a green coffee seller makes decisions about which beans should even make it to the roasting process. The “green” in the name refers to the fact that the coffee is raw – that these are coffee beans in their pre-roasted state.

Before they head off to be roasted, coffee beans are checked in a number of ways. First, all beans have to be of similar size and of approximately the same shape. Beans that are similar in size take a similar amount of time roasting, and which means your coffee taste won’t be thrown off a mix over roasted and under roasted beans. If you throw large and small beans in together, the small ones will pop and burn before the large ones even brown at all.

After the roasting process, new graders come along, and these graders are looking for different things in the beans. First and foremost, graders are looking for beans that have similar colors. When beans are different colors, it usually suggests that they have been roasted differently, which will impact the taste of your cup.

Likewise, they want to see that beans have been separated according to where they were grown. While mixes of beans are sometimes used in the final product to achieve a particular taste, this has to be done with care. Simply through beans together from all over the world will leave you with one unpleasant cup of coffee. Further, without this separation, you could be shelling out big bucks for what you think is matchless Kona coffee only to find out what you really bought was Folgers.

The next time you drink a great cup of coffee, spare a thought for the work of the coffee grader who helped put it on your table.

The copywriter Linden Walhard is very excited about information similar to coffee grinder reviews and coffee grinders. His abstracts on how to choose coffee a bean grinder are found on http://www.coffee-espresso-maker-tips.com and also different web pages.

Author: Linden A. Walhard
Article Source: EzineArticles.com
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This form of coffee is often the choice to be used in many recipes when it comes to baking especially. The taste it affords when used in this method is comparable to brewed coffee. The biggest advantage of using the instant here is because it’s quick and easy.

This coffee goes way back to 1906. It was actually discovered by an English chemist who was residing in Guatemala at the time. This gentleman most enjoyed his coffee and happened to notice that on the spout of his silver coffee pot there was a powdery film forming. This was the beginning of the experimentation of the discovery of instant coffee. It was officially discovered by this chemist whose name was George C. Washington and he produced the very first brand called Red E Coffee.

Now once again there may seem to be a little confusion as to who really did invent this coffee or at least discover it. Others say that in 1901, a Japanese American by the name of Satori Kato was the one who invented this drink, but it was true that George C Washington was the first to market it in mass production. Years after that, Nescafe came out with freeze-dried coffee.

There are two easy methods for making instant coffee. It can be either freeze-drying or spray drying. So which produces a better cup of this type of coffee? Many would argue that freeze drying does but then like any other variation of coffee its all going to come down to personal taste. One of the supporting factors for freeze-drying being the better of the two methods is that with spray drying the natural oils of the coffee are adversely effected and more flavor is lost. This is because of the high heat that is required in the spray drying method. However many instant coffee producers prefer this method to freeze-dried because it is faster and in some ways more cost effective.

This form of coffee is often the choice to be used in many recipes when it comes to baking especially. The taste it affords when used in this method is comparable to brewed coffee. The biggest advantage of using the instant here is because it’s quick and easy.

There are some people who think they are experts when it comes to instant coffee just like there are with brewed coffee. One of the problems with this coffee is that the ingredients that are being used are inferior quality beans that don’t meet requirement for any of the coveted gourmet type coffees. Naturally, this in itself is going to affect the taste. Avid coffee drinkers believe that if you are using a good freeze dried instant , and your water is boiling hot when you add it to the coffee, you are going to enjoy a very good cup of coffee. Naturally, avid brew coffee drinks would be the first to say there is just no comparison.

Try going to http://www.coffeebeansroasting.com for more details regarding coffee, coffee growing, coffee brewing, coffee roasting, coffee types, etc

Author: Carl Da Costa
Article Source: EzineArticles.com
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With so many wide and varied coffee producing regions throughout the world it is hard to know what to expect when you buy a coffee from these places. Some of regions rely on small independent farmers to produce the coffee other regions are run by the multinational companies. We are well aware of how famous Java is in the world of coffee, it has now become a second name for coffee. But there a many less well known regions that are producing some of the most outstanding coffee in the world, These beans get their unique flavours and aromas from the way they are grown and processed, for instance some regions in the Americas grown their coffee in the shade, while other prefer their beans to be grown on the slopes of mountains. To name and describe ever region of coffee producing world would take a little longer than I can afford, but they can be broken down into the main regions so you get a general overview of what to expect of the coffees from these regions.

The Americas.

The largest and most diverse of all the regions, coffee is produced from the Caribbean all the way through south and central America and as far as Hawaii. Most of these coffees can be described as having a well balance and medium bodied flavours, because of these characteristics many of the coffees from the Americas are perfect from bending with other strong more acidic coffee verities. Some other well known characteristics of these coffees are chocolaty and nutty tones. Probably the most famous of all the American coffee’s are the kona coffee produced on the slopes of the volcanic Hawaiian mountains and the blue mountain coffee of Jamaica which is the highest mountain in the Caribbean.

Africa and the Middles East.

With Ethiopia being the birth place of coffee Africa has a long history with the Coffee bean and some of the most famous coffees have their origin in African and the Middle East, Mocha Coffee got it’s name from a port in Yemen. Coffee from these regions will always remain popular with each region having its own unique flavours and aromas and this is mostly down to the wide variety of climates from the desert like regions of the Middle East to the tropical regions of the Cameroon and Kenya. Even though there are many different varieties of African coffee you are always assured of a wonderful cup of coffee.

Asia And Indonesia

Almost 75% of all the coffee beans produced in this region come from the Canephora plant, with the remainder produced from the Arabica plant, The tropical and sub-tropical climates of these regions make the ideal conditions for growing some of the world’s finest coffee beans. In general these coffees are low in acidity with a full body and distinctive aromatic flavours of earthy tones. Because the beans are low in acidity with a strong body they are often used in a blend with a milder coffee usually from Africa or the Americas. Some of the most well loved of all the Asian coffee’s are the monsooned malabar coffee produced in India. This is one of the most unique coffees in the world as the beans are left in open sheds though out the monsoon season. This imparts a wonderful unique flavour to the beans. Another famous coffee is Kapal Api which produced on the Indonesian island of Java and in the past 80 it has grown to be a world famous brand.

As you can see that the choice and variety of coffee today is endless, and if you decide to roast your own green Coffee beans not only will have the freshest cup of coffee imaginable but you can also begin to experiment with different blends of coffee from around the world.

Author: Robert T Jones
Article Source: EzineArticles.com
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Coffee has a fairly secure history when in comes to details, although there are a few controversies as to actually who was the very first to grow it. One fact that is not disputed, however, is that Arabian coffee is the finest in the world.

It is accepted that Arabia was most definitely the first country to commercialize coffee growing – so hence its name coffee Arabica. There are in excess of 40 different types of plants in the coffee family but only two of them can be used for coffee; the first being coffee Arabica and the second, somewhat inferior species, Robusta.

Variables that go into making good coffee including Arabian coffee are so many that one little alteration and it can change the quality and taste dramatically. This is one of the factors that makes coffee so intriguing and yet can make it a little frustrating when trying to find that personal perfection in your coffee tastes. There is little doubt though that you will find what you desire within the Arabian coffee selections.

Arabian coffee is such a desired commodity that it makes up for about 80% of the coffee sales in the entire world. It is somewhat harder to grow then Robusta so that partially accounts for the extra cost that is associated with buying Arabica coffee as opposed to Robusta.

Very specific growing conditions are demanded by Arabica coffee beans and where those needs are met then that’s where the most superior coffee in the world is produced. It must have high elevations for optimal growth, which is between 3,000 to 6,500. The consensus is the higher the altitude is the longer it takes for Arabian coffee plants to grow and mature. This is beneficial because it allows for a longer time for the characteristics it possesses to materialize and permeate.

Every coffee has its variations and coffee Arabica basically has three major varieties being Typica, Caturra and Bourbon has well. Although they all have the same origin, they each have subtle differences that make for different variances in the final cup. Most avid coffee lovers that really know their coffee would be able to identify these differences, but many others probably would not. There are small differences in the body and balance for example.

As we, mentioned Arabica coffee can be somewhat fragile to grow, but by having these sub types developed, it has also hardened them up somewhat without jeopardizing the quality and the taste.

What it comes down to coffee Arabica is still great in its worst form but when it is prepared at its best its difficult to put into words just how superior it really is. One of the problems that can happen is if you have had the joy of getting a superior cup of coffee Arabica then go back to what you usually consume you are just not going to be happy with the brew that you have always enjoyed in the past.

For more up to date information on Coffee and all its fantastic benefits, please visit http://www.coffeebeansroasting.com.

Author: Carl Da Costa
Article Source: EzineArticles.com
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