Coffee

Have you ever wondered, as you’re sitting in your favorite coffee shop or perhaps at your own kitchen table, sipping your morning cup of gourmet coffee, where that wonderful drink originated at? If you live in the United States, you can thank a man by the name of Alfred Peet. In 1955, Alfred Peet moved to California from Amsterdam, Holland. To his despair, he couldn’t find a decent cup of coffee anywhere. As the son of an Amsterdam coffee trader, he knew good coffee when he drank it.

In 1966, Peet opened a small coffee store in Berkley, California, and began to sell his dark roasted beans. At the time there was one other North American store selling quality coffee, but they were in Vancouver, Canada. From that time until now, Peet’s has served the gourmet coffee needs in Southern California.

While gourmet coffee didn’t come to the States until 1966, coffee has been around since the 9th century, when Ethiopian shepherds notice that their goats would “dance” and had more energy after eating wild coffee beans. Since Islam prohibits the use of alcohol, coffee provided an alternative to wine. From there it spread to Egypt and Yemen. It wasn’t until it reached Arabia that coffee beans were roasted and brewed to make a drink.

At first, this drink was not well received by the Islamic people. In 1511, it was forbidden by the court at Mecca. The drink was so popular, though, that this was overturned in 1524 by the Ottoman Turkish Sultan Selim. It was also banned for a time in Egypt and Ethiopia, before being accepted as an acceptable Muslim drink. This was largely due to the rulers at the time liking the taste of the beverage, therefore decreeing it acceptable.

By the 15th century, coffee was common throughout the Middle East, Persia, Turkey and North Africa. The word “coffee” came from “caffé” in Italy in the 16th century. Before that it was called, in Arabic, “qahwa”. In Venice traders started buying coffee from Africa and the Middle East, and in 1645 the first European coffee house opened.

The Dutch defied the Saudi Arabians prohibition on exportation of coffee by smuggling seedlings from Aden into Europe in 1616. They were also the first country to import coffee on a large scale. They took plants to Java and Ceylon, where they started exporting to the Netherlands in 1711.

Coffee arrived in the United States during the colonial period. When it was first imported, it was not widely drunk in the United States. It wasn’t until the revolutionary war and the shortage of tea, that Americans began drinking it on a regular basis. After the War of 1812, America’s taste for coffee grew and it became a common drink.

As the consumption of coffee grew, so did the companies cultivating, roasting and grinding. The larger companies used (and still do) a blend of Arabica and Robusta beans for a commercial blend, while gourmet coffee is roasted from the Arabica bean alone. Arabica beans are considered the tastiest of the three types of bean and also the most expensive.

Today, coffee is the life-blood of the third world countries that produce it. Over a hundred million people depend on the growth, production and exportation of this flavorful bean.

The next time you pour yourself a wonderful cup of your favorite gourmet blend, consider the origins and history of the coffee bean and how it came to be in your favorite store. The rich history of gourmet coffee is almost as rich and full-bodied as the drink itself which will surely give you even more of that warm and cozy feeling that only a nice cup of coffee can give!

Katya Coen provides information on gourmet coffee for Coffee Online – the site for coffee lovers.

Author: Katya Coen
Article Source: EzineArticles.com
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Twenty-nine million American adults drink gourmet coffee beverages every day. Though specialty coffee shops like Starbuck’s can be found just about anywhere, Cuban coffee, known for its strong taste, is only found in areas of the United States where there is a large Cuban American population. Sought after by coffee connoisseurs, it is the finest and most sought-after coffee in the world. Often compared to espresso, it is actually a rich blend of Cuban, Spanish and Italian coffee traditions.

Cuban coffee is roughly double the strength of regular American coffee. It is usually served in small cups called “tacitas,” which are smaller than demitasse cups, at the end of a meal. It is a mud-thick java brew with a tantalizing flavor and aroma made sweet by the amount of sugar that is used. The secret to “Cafe Cubano” or”cafecito,” as it is known in Cuba, is the finely ground, dark roasted coffee beans.

Coffee was brought to the eastern region of Cuba by French immigrants in the mid 18th century. By the early 1800′s it became a bigger import than sugar. Cuba’s natural humid climate, fertile soil and two centuries of cultivation techniques, have made it the ideal setting for growing coffee beans. The coffee beans are grown high in the shady jungles of the Sierra Maestra Mountains. The cultivation of the beans is labor intensive and its planting, growing, harvesting, and processing procedures have been perfected every step of the way. Large beans are used and are left out to try in the sun instead of using mechanical dryers. No pesticides are used so the coffee is 100% organic.

Cuban coffee beans have a superior reputation in Asia and Europe with Japan and France accounting for 70-80 percent of the exports. Other importers of Cuban coffee include Italy, Spain, Germany, the United Kingdom, Canada, Switzerland and the Netherlands. Embargo on Cuban goods has created a challenge for those i America who would like to enjoy this distinctive coffee. However Cuban American grocery stores and cafeterias sell their version of Cuban coffee. There are a number of Cuban coffee companies like Tu Cafe and Cafe Llave with Cafe Pilon being the top seller, that market “authentic Cuban coffee.” The beans for these brands are grown in Brazil,Colombia or other parts of Central and South America.

There is no secret recipe or process for making Cuban coffee. All that is needed is freshly ground dark roasted coffee beans, sugar and a “cafetera,” a unique italian double chamber coffee pot. Water is placed in the lower chamber and the ground coffee goes into a perforated holder. The top is screwed on and the pot is heated. The brewed coffee rises into the upper chamber. The coffee is poured into a “tacita” and sugar is added.

Drinking “Cafe Cubano” remains a prominent social and cultural activity within Cuba and in Cuban American communities. The rest of the world is slowly catching up to enjoy this particular style of coffee. One can find “authentic” Cuban coffees in many supermarkets and the specialty brewers are sold everywhere. So if you want a true coffee experience try Cuban coffee.

Cuba has always been a major player in world events both politically and socially. It is hard to believe that an island nation that has been politically ostracized from the rest of the world for more than fifty years, can still create such an impact. The Cuban coffee thing is just part of the whole Cuban experience. In my blog My Cuban Thing I write about my observations as a Cuban kid who grew up American.

Author: Mario Del Sol
Article Source: EzineArticles.com
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One of the most popular beverages in North America is a cup of hot coffee. Many North Americans consume these beverages every day, and so few know anything about the history of coffee or even how it is produced. The following 20 facts, from the very well known to the obscure, will give you a little bit of insight into that morning beverage we all love to consume – coffee:  

1) Coffee is a hot beverage brewed from the roasted seeds of the coffee plant.  

2) The seeds are harvested from the fruit of coffee plants, which are called coffee cherries.  

3) These seeds are harvested twice a year; Once from the south of the equator between April and May and the second time from the North of the equator between September and March.  

4) Once ripe, the coffee cherries are picked and the seeds are extracted. The seeds, referred to as green coffee, are then roasted where they double in size and turn into the dark chocolate brown colour to form the familiar coffee bean.  

5) Roasting only begins when the temperature inside the seed reaches 200°C.  

6) Once roasted the coffee beans are sorted into categories and labeled as light, medium light, medium, medium dark, dark, or very dark.  

7) Darker roasts are smoother in flavor because they have less fiber content and more sugar. Lighter roasts have more caffeine and may taste bitterer.  

Decaffeinated coffee is produced when the coffee seeds are still green by soaking the seeds in hot water or steaming them, then using a solvent to dissolve the caffeine containing oils.  

9) The majority of decaf coffee is only 97 to 99% decaffeinated.  

10) Coffee drinking is reported to have originated in Ethiopia in the 9th century, although the earliest credible evidence of beverages made with coffee appears in Yemen in the middle of the 15th century.  

11) Coffee was used in Muslim states as an alternative to wine in religious ceremonies. As a result many Christian nations originally banned the ‘Muslim’ beverages.  

12) Coffee became more widely accepted after Pope Clement VIII deemed it a Christian beverage in 1600.  

13) Even though it is now considered the national drink, coffee was originally banned in Ethiopia by the Orthodox Christian Church until 1889.  

14) Coffee is now grown in over 50 countries worldwide.  

15) Brazil is the top exporter of coffee, followed by Vietnam.  

16) As of 2006, green coffee is the second most traded commodity in the world, just behind crude oil.  

17) On average, total coffee intake is about a third of that of water in North America.  

18) It takes approximately 140 litres of water to grow the coffee beans required for one cup of coffee.  

19) The concept of fair trade coffee was developed in the Netherlands by the Max Havelaar Foundation.  

20) According to a study in the American Journal of Clinical Nutrition, coffee contains more antioxidants than typical servings of grape juice, blueberries, raspberries and oranges.  

Whether you have brewed it from home, or purchased your morning cup of coffee from the local coffee chop, the next time you take a sip of one of North America’s favorite beverages take a minute to reflect upon the 1200 years of its history and be thankful for the process that it takes to get the coffee to your lips. That morning cup of coffee may just be that much more enjoyable if you do.

For freshly roasted coffee with a great selection, check out Morning Coffee Shop’s website, Morningcoffeeshop.com.

Author: Paul Scobie
Article Source: EzineArticles.com
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There are so many different types of coffee makers available today with infinite features that it is hard to know which one is the best for you. Whether you want a rich cup of drip coffee, or a steaming hot cappuccino filled with a deep shot of espresso, coffee maker options abound. However, the large range of functionality, coupled with prices beginning at $20 and upwards of $2000, how can you know which one will satisfy your coffee craving?

Whether you want a good basic coffee maker or one that has programmable features, one that comes with a thermal carafe or one that can grind and brew all in one, we have listed a few of the favorites, as rated by both professional evaluators and everyday users.

Reviews include comments on such features as quality of flavor, brewing temperature, quality of construction, ease of use, durability, and heat retention. Other factors include programmable features, temperature control, and ease of cleaning.

Braun KF510

This no-frills automatic drip machine was rated best overall for a basic coffee maker. The built-in Brita water filtration system improves the flavor of the coffee, and it brews at a hotter temperature than most other basic models. This unit is well constructed and durable, built to last.

Drawbacks included a lengthy brew time, no programmable features, and no automatic shut-off. The price is approximately $30, which makes this all-around favorite affordable for everyone.

Cuisinart DCC-1200

For around $80, you can purchase this top-rated, full-feature machine.

Users said the quality of taste from this automatic drip machine is excellent, and it comes with an adjustable temperature hot plate, allowing you to choose how hot you want your coffee. The machine is durable and reliable, with a full three-year warrantee. Ease of use features includes a programmable timer and convenient cleaning. Most said this coffee maker was worth the extra cost.

The only disadvantage mentioned is that some users wish the machine had a water level gauge. The unit has a special function to allow for making smaller amounts of coffee, and a gauge would make this feature more user-friendly.

Capresso MT500

At a cost of around $180, this coffee maker is the Rolls Royce of automatic drip machines, complete with all the luxury features. Rated best overall by The Wall Street Journal, this model brews your coffee hot and fast.

A built-in water filter makes the Capresso the highest rated model for taste. The thermal carafe will not allow the coffee to burn on the hot plate, yet it keeps the coffee hot and fresh for a full four hours.

The only drawbacks for this model were the price, and that the carafe can sometimes drip while coffee is being poured. The carafe can also overflow if it is not properly placed during brewing.

If price is an issue, the Zojirushi Fresh Brew is available for around $90 and it is an excellent, more economical alternative that is also highly rated for taste, quality, and reliability.

Technivorm Clubline

This coffee maker manufactured in the Netherlands has everyone infatuated not only the quality of the construction, but the superb quality of the brew as well. Articles have appeared in such magazines as Wine Connoisseur describing the richness of flavor produced by this coffee maker.

The unique design of this machine does not include a pump to push the water out of the heater, nor is it gravity-fed. Rather, the water in the heater must boil before it can transfer to the filter and brew the coffee. This guarantees the water will always brew your coffee at 200 degrees Fahrenheit – the optimal temperature to achieve the best flavor.

This coffee maker has the highest wattage available on the market, allowing the water to heat to brewing temperature in a very short period of time. Features include a quiet brew function and an adjustable temperature hot plate. Depending upon the model, you can get one with a glass pot or a thermal carafe.

Coffee connoisseurs report that this coffee maker allows various tones and flavors to be pulled out of the coffee that other coffee makers cannot, mostly because of the brewing temperature. The exquisite quality of the Technivorm Clubline has earned it certification with the Specialty Coffee Association of America (SCAA), and overall kudos from everyone who owns one.

The only drawback to this fantastic coffee maker is the price. At upwards of $225, the cost is as impressive as the quality of the brew. Any owner will tell you, though, that the cost is well worth the rewards of the brew. It comes with a one-year guarantee, but satisfied users everywhere rave about the reliable workmanship of this model.

With so many varieties of coffee makers available today, choose the one that provides you with the best balance of quality, reliability, and flavor, yet will not take a heavy toll on your budget. With so many consumer reviews and professional ratings available to read, you should be able to find exactly the right coffee maker to fit your individual needs.

Grace C. provides information on Coffee Makers for A1 Coffee Makers – Your Guide to Coffee Makers, Accessories, and Gourmet Coffee!

Author: Grace C
Article Source: EzineArticles.com
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By the 17th Century, with the popularity of coffee ever increasing in Europe, the interest of the then World Superpowers – Britain, France, Netherlands, Portugal and Spain – also grew. Up until this point, coffee imported into Europe had come from the Arabian Peninsula, over which none of these nations had any control. The Europeans had sample coffee and liked it, and now they wanted to start producing it for themselves. The race was on to establish their own coffee plantations in their respective colonies.

It was the Netherlands who took an early lead in this race. In 1616, Dutch spies successfully managed to smuggle a coffee plant out of Mocha (Yemen). Although, to begin with, they were only involved in small scale cultivation. This changed in 1658, when they defeated the Portuguese to take control of Sri Lanka. Very soon coffee plantations spread all over Sri Lanka and into Southern India. Then, in 1699, the Dutch started production in Indonesia, when cuttings were successfully transplanted from Malabar (India) to Java.

Without help from the Dutch, the other Superpowers would not have got out the starting blocks. By 1706, the first coffee beans from Java had reached Amsterdam, along with a coffee plant for the Botanical Garden. From this plant, a number of successful cuttings were made. These new plants soon found their way into various botanical gardens throughout Europe as they were given as gifts to visiting dignitaries.

One such plant was given to King Louis XIV of France in 1714, by the Burgermeister of Amsterdam. The plant was re-homed in le Jardin des Plantes in Paris. Several years later, a French Naval Officer named Mathieu Gabriel de Clieu, while on leave from his station in Martinique, asked for the King’s permission to take a cutting of this plant back with him. Unfortunately for him, the King refused his request. Convinced that the Caribbean would be an ideal place to cultivate coffee, de Clieu led a daring moonlight raid on the Jardin des Plantes to secure a cutting.

In 1723, de Clieu began his journey back to Martinique, with his newly procured coffee cutting in tow. He kept the shoot in a glass cabinet, which he would bring up onto the deck each day so it could be warmed by the sun. If de Clieu had thought that the hard part of his mission was over, he would have been wrong. As, during the journey, one of the men on board (allegedly with a Dutch accent) tried to wrestle the plant off de Clieu, managing to break a side-shoot in the process. The crew had to fend off an attack by pirates which lasted nearly a whole day; a storm descended that shattered the glass cabinet; and the portable water supply ran so low that de Clieu had to share his water ration with the plant.

Finally de Clieu returned to Martinique, where he successfully cultivated the coffee plant. Some twenty months later de Clieu had his first harvest, which he distributed among the island’s doctors and other intellectuals. As luck would have it, at the time the cocoa plants on the island were doing badly after a recent volcanic eruption, so coffee was soon adopted by the locals. Within three years, coffee plantations spread all over Martinique and to the neighbouring islands of St. Dominique and Guadeloupe. Coffee production was so successful in the Caribbean that King Louis XIV forgave de Clieu for his earlier transgression, making him governor of the Antilles.

The coffee plant had become a very desirable object. In 1727, the Brazilian government decided it was time they joined the coffee market. Using the guise of an intermediary in a boundary dispute between the French and Dutch in the Guianas, Brazil sent Lieutenant Colonel Francisco de Mello Palheta on a mission to steal a coffee plant from the French. Using his charm and charisma, Palheta befriended the governor of French Guiana’s wife. Once the dispute was resolved, the governor’s wife presented Palheta with a farewell gift, a coffee cutting concealed in a bouquet of flowers. From this scant shoot grew the world’s largest coffee empire.

The British did not seriously compete in the coffee race until 1796, when they took control of Sri Lanka from the Dutch. With the arrival of the British, even more land was cleared for coffee plantations. So much so, that the relatively small island of Sri Lanka briefly became the world’s largest coffee producer in the 1860s. However, in 1869, a lethal fungus known as coffee rust arrived on the island. This fungus causes premature defoliation of a coffee plant, seriously weakening its structure and reducing its yield of berries. Since rust was not considered to be a serious disease, the British continued to clear more land for coffee plantations during the next decade. It was not until 1879 that they realised the seriousness of the situation. Unfortunately by then it was too late: the productivity of the plants had declined so greatly that they were no longer economically viable.

Luckily for the British, a successful marketing campaign led by the British East India Company for tea entitled “the cup that cheers”, back in the early 18th Century, had laid the foundations for tea to become the British national drink. Between 1700 and 1757 the average annual tea imports into Britain more than quadrupled and consumption continued to grow steadily for the rest of the century. So when coffee rust devastated the coffee plantations of Sri Lanka, and later India, production simply switched and the coffee plants were uprooted and replanted with tea. Although Britain continued to cultivate coffee on a limited amount of colonial land, mostly in Jamaica, Uganda and Kenya, by the end of the 19th Century tea had surpassed coffee as the beverage of choice.

James Grierson is the owner of Galla Coffee: http://www.gallacoffee.co.uk – Uk online retailer of designer coffee accessories. Through the Coffee Knowledge section of his website he aims to help people understand more about coffee and give them tips on how to make great tasting coffee in their home.

Check out http://www.gallacoffee.co.uk/acatalog/Coffee_Knowledge.html for more articles or if you have a question send it to: coffeeknowledge@gallacoffee.co.uk

Author: James Grierson
Article Source: EzineArticles.com
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