Coffee

It is widely believed that coffee is a native of the Ethiopian rain forest, which lies in eastern Africa in the southern part of the Red Sea and the Indian Ocean on its northern side. But, that was over hundred years ago. In present times, there are over 50 countries across the world where coffee is cultivated on a substantial scale. Some of these are Brazil, Columbia, Costa Rica, Mexico, Kenya, Ivory Coast, Puerto Rico, Hawaii, Guatemala, Vietnam, Indonesia and Yemen besides Ethiopia, of course.

A common fact that many people, including regular coffee drinkers, do not know is where coffee comes from. These same people may say it comes from plants, but little knowing that these are actually trees!

Yes, that is true! Coffee grows on trees, though these trees may not always be tall as many coffee farmers prefer to keep their trees short because it is easier at harvesting time to deal with shorter trees. Just like the climate in the original country where coffee was first grown, the South American rainforest area too, provides similar shade as required for the optimum yield in coffee plantations.

Thus, it can safely be said that the best coffee in the world is that grown near the equator, as it requires tropical environment to produce best results. Apart from shade, coffee trees need a fair bit of water, and sun though no special soil conditions. In some areas, coffee farmers may use fertilizer to increase productivity but doing so may be detrimental for the environment.

However, national coffee boards of the above mentioned countries which are top producers of coffee beans reveal that the best beans come from coffee trees planted in tropical plantations at high altitudes, which typically have rich soil. This is why countries along the equatorial zone have the best coffee plantations.

However, as mentioned earlier, location, including altitude, is not the sole criteria governing the quality of coffee. Its flavor as well as its quality is dependent on other factors too, such as the plant variety used, the chemical composition of the soil it is grown in, amount of rainfall experienced in the region and the availability of sunshine.

It is a vital combination of the right mix of these complex components along with the manner in which the cherries are processed post-picking that determines the quality of coffee one receives from a particular region and sets the distinction of coffee obtained from different countries. Sometimes, due to the complex nature of these variables, the coffee obtained from the same plantation may also yield different quality and flavor.

A little known fact about coffee beans is that these are actually berry seed, and very small in size, therefore referred to as cherries. Each berry will typically contain 2 green coffee beans but sometimes these may be mutated. After these berries turn red, it means they are ripe for picking and this is the ideal time for harvesting them, as opposed to ‘strip picking’ which some farmers indulge in to save on labor, but this early picking before coffee berries ripen causes the coffee obtained from them to be of an inferior quality.

However, the time invested in harvesting ripe coffee berries can be considerable, taking up to 7 days or more for a farmer to single-handedly pick coffee for filling a 100-pound bag of beans, by hand. Now, when one thinks of nearly 7 million tons of this brown concentrate, being produced annually, one can well imagine the number of laborers required on coffee plantations to pick enough berries to meet this demand!

Learn more about the History Of Coffee on our Blog.

[http://www.automaticcoffeemachinesguide.com/the-short-history-of-coffee/] You can also find Automatic Coffee Machine Guides and Reviews, plus much more information all about the humble coffee bean!

Author: Martin Salter
Article Source: EzineArticles.com
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Coffee used to be simple for most. It was drip or instance and then black or with milk or sugar. Folgers was well known in plenty of homes. However, the times are changing. The coffee world has introduced thousands of options. There are plenty of choices in type, blend, country or origin, and style which confuses basically all of the world’s coffee drinkers.

Brazil is by far the world’s largest producer of coffee and has been for over a hundred years. This is because its climate and geography are perfect for coffee trees. Two of its most popular coffees are the Bahia and Minas Gerais.

Then there is the Colombian. It is the world’s second largest producer of coffee. It is known for its light and sweet taste. The Popayan and Narino coffees are said to be unmatched anywhere. These two countries produce the majority of the world’s coffee, but that does not mean there is not more to be experienced.

For instance, Mexico has quite unique coffee. These small beans are world renowned for their delicate and light taste and body. These beans give off a very mellow taste. Then there is the Cuban Cubano, which is strong and drank in small shots like liquor, quite similar to Spanish coffee.

Indonesia has well aged coffee. This is due to the warm and damp climate. This produces a more deep body and less acidity in the coffee. Indonesia is known as the world’s fourth largest producer.

Then there is Malaysia. This coffee is well known for its brewing style, which is done in a muslin bag. This produces a very strong cup of coffee. Although graded lower on the coffee scale, even the Liberica should definitely be sampled. Thailand is known for its iced coffee combined with condensed milk for a cold treat.

Mauna Loa is a sweet and very aromatic coffee which holds a medium body. The coffee from Sumatra is said to be right and full. Kenya produces a wide range of coffee but even the beans that grow at 17,000 feet are said to have an indescribable aftertaste.

The roasting and grinding of beans and then the process of filtering with hot water was developed sometime in the 15th century. Therefore, the Europeans will take a stand in the coffee world. France is known for its café au lait, or half coffee with half hot milk. Then there is Austria with its two thirds dark and one third regular combo.

Italy offers espresso unlike anyone else. Espresso contains less caffeine as well, so it’s a treat with a little less guilt. Espresso can also be added to hot milk with foam or hot foam with a little hot milk to dilute the strength a bit. This is known as latte or cappuccino. Still, there is the traditional American black coffee. Don’t be mean, try everyone’s varieties and find your favorite.

Ken Morris’s papers can be discovered on various websites related to brewmaster coffee maker. You can have a look at his work on grind and brew coffee and grind and brew coffee makers over at http://www.coffee-espresso-maker-tips.com

Author: Ken C. Morris
Article Source: EzineArticles.com
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Although it is just south of the birthplace – Ethiopia – of coffee, coffee cultivation did not begin in Kenya until the late 19th century apparently under the direction of missionaries. The British, though, significantly ramped up production around the turn of the century. Today, Kenyan coffee production is known for its network of small farms and mills.   More than 6 million Kenyans are said to be employed in the coffee industry. A cooperative system has evolved over the years with at its core an open auction system.   This auction system may be what has allowed Kenyan coffee to maintain its highly regarded quality. 

There is some confusion among drinkers about the much sought after “AA” designation of Kenyan coffee.   The “AA” is not a type of coffee per se, but rather the label refers to the size of the bean itself.   The Coffee Board of Kenya has established a grading system based on the size and form of the bean.   Coffees assigned the grade “AA” are generally the largest bean. The grading scale, from largest to smallest, is AA, AB, PB, C, E, TT and T. One reason quality is often remarked to coincide with the size of the bean is the higher oil content of larger beans.  Kenyan AA beans also are cultivated from the premium Arabica coffee plants, rather than the less flavorful Robusta coffee plants.

After the beans are milled, the coffee is graded according to size.   Samples from each lot are then provided to licensed exporters, who then bid on each lot according to their own evaluations. Weekly auctions are held in downtown Nairobi.  The open, transparent system wherein the highest bidder obtains the lot reinforces a positive price-quality relationship – that is, the best quality yields a higher price. 

Of course, the quality of Kenyan coffee is not based solely on its exporting infrastructure. The quality must originate in the cultivation process. For certain, Kenya has rich, acidic volcanic soil where the coffee is grown at altitudes ranging between 5,000 and 7000 feet above sea level. Production is concentrated on the high plateaus that surround 17,000-foot Mount Kenya.   Here the climate is moderate throughout the year along with a relatively consistent rainfall patterns. Kenya has invested in researching the best cultivation techniques and even the smallest farmer is likely to be knowledgeable about coffee production. 

Premium Kenyan coffee beans – in particular, AA beans – are universally wet processed. The cherry surrounding the bean is removed and then the beans are submerged in a water tank. In the water tank, a natural fermentation process breaks down the cherry residue left on the bean. The final parchment layer is then removed after the beans have been dried by hulling.

So what should you expect from a cup of Kenyan coffee?  While it generally is classified as medium bodied coffee, Kenyan coffee packs an intense flavor and enticing aroma. Multi-faceted in taste a premium Kenyan coffee enthralls with fruit dimensions ranging from citrus to berry along with noted wine-toned acidity. It is a rare Kenyan cup that will leave the drinker with an unpleasant aftertaste.

The next time you are seeking a quality coffee, remember to try the king of African coffees – Kenyan AA. 

Joe Jefferson is the resident coffee expert at World Trader Coffee, which is proud to offer online a fine Kenyan AA coffee as well as a full selection of African coffees.

Author: Joe Jefferson
Article Source: EzineArticles.com
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When was the last time you cleaned your coffeemaker?

Like anything else, coffee makers require cleaning from time to time. Over time, lime deposits and “gunk” build inside your coffee equipment. Coffee oils can accumulate inside the coffee machine and become rancid. This will damage the taste of coffee. Mineral deposits can form inside the coffee maker as either lime scale or mineral scale. In general, scale reduces the efficiency of the coffee maker’s heating unit as well as the water flow. The coffee aftertaste changes to somewhat bitter and dirty. If this is happening to you, it is time to make your coffeepot clean again!

Coffee equipment should be cleaned at least once a month. Clean your coffee machine more often than that to ensure the best tasting coffee if you are a heavy coffee drinker. Other factors, such as the type and quality of water you use in your coffee machine also influence the cleaning frequency to use.

Most coffee makers have cleaning instructions included in the owner manual that you can follow. However, most people misplace or do not keep the owner’s manual for small and mid size appliances. You can spend money on a cleaning kit or you can use a very effective and inexpensive home made cleaning solution. The following cleaning method works very well.

Steps to cleaning your coffee pot,

• Put a filter into the filter basket unless your coffee equipment does not use paper filters.
• Pour an entire jar of white vinegar into the pour spot where you usually pour the water.
• Some people will add lemon juice to the vinegar which is fine. Others prefer to use a combination of half water and half white vinegar. Any of these combinations work. The decision is based on how dirty the coffee maker is and how often it has been cleaned.
• Turn your coffee maker “on” or use the “clean setting” if your equipment has one.
• Make sure all the vinegar drops down into the coffee pot recipient. When finished, discard it.
• The vinegar will deodorize your kitchen sink drain, which is a nice side benefit.
• Run two full pots of water through to make sure you flush out all traces of vinegar before brewing coffee again. Let the coffee equipment cool each time for about 10 minutes.
• Remember to wipe down the outside and all around the coffee maker very well to give it a shiny clean look and remove any traces of dirt.
• One area that is usually very dirty and sticky is where the coffee drips out of the machine into the pot. It’s similar to cleaning the inside ceiling of your microwave.
• Cleaning every single crevice of the coffee machine is essential to preventing mold build up in the piping and the filter basket.
• Wash the coffee carafe (glass container) inside and out very well with soapy hot water. Lime deposits form inside the carafe and can affect the coffee taste.
• If you have stains or burned coffee spots on the carafe, pour some table salt on them and let them stand for at least a half hour or overnight.
• You can add some water with vinegar and soak overnight. Depending upon how stubborn and crusty the stains or burn marks are, this step may need repetition. It will remove any “coffee film” inside.
• Check the coffee equipment to see if the smell of vinegar persists in the equipment. If it does, run more water through the coffee maker.
• Vinegar cleans the coffee pot and flushes out any buildup in the tank and tubes.

Good coffee starts with good beans and with a clean coffee maker. A coffee maker is easy to clean. On a daily basis, after each coffee brewing, you should remove all the parts that can be removed and wash them in hot soapy water. Use a damp soft towel or sponge all surfaces of the coffee equipment.

A clean coffee machine will make better tasting coffee. Your reward will be a delicious, clean, aromatic and great cup. What can be better than that for a coffee lover?

Let’s drink some Papua New Guinea AA Estate!

Timothy (“Tim”) S. Collins, the author, is called by those who know him “Gourmet Coffee Guy.” He is an expert in article writing who has done extensive research online and offline in his area of expertise, coffee marketing, as well as in other areas of personal and professional interest.

Come visit the author’s website: http://www.ourgourmetcoffee.com

Copyright – Timothy S. Collins. All Rights Reserved Worldwide

Author: Timothy S. Collins
Article Source: EzineArticles.com
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