Coffee

Many of us drink coffee because we like the taste or “need” the stimulation of caffeine. However, as with anything that is woven into the cultural fabric of so many countries coffee has a history that contributes to its worldwide popularity today. So, sit back and discover “the rest of the story.” I’ll sip a cup while writing this article.

The Popularity of Coffee: An Historical Prospective

In 850 coffee was discovered by a goat herder in Ethiopia who notices his goats are friskier after eating strange red berries. But the internet was slower then and coffee wasn’t cultivated for another 250 years on the Arabian Peninsula. Because Arab Muslims are forbidden to drink alcohol they made a beverage from plants called “qahwa.” It was here, at around the year 1100, that the beans were first roasted and boiled.

What wine was to the Europeans, coffee became to the Arabs. In 1475 the worlds first coffee shop opens in Constantinople. Two more follow 80 years later.

As trade routes were established from Arabia into Africa and Europe this new bean, and beverage, enters Europe through the port of Venice and by 1654 the first coffeehouses open in Italy. As the Europeans established trade routes around the world coffee was a main component of trade.

Coffee is introduced to the New World by Captain John Smith, who established Virginia. While the colonists enjoyed both tea and coffee with a preference for tea, British taxation of tea, and with the history that followed, caused coffee to become the hot beverage of choice for most Americans.

The Role of the Coffeehouse

Just as restaurants opened to satisfy the social need of people, in addition to the biological, coffeehouses allowed people soon to sit down together and enjoy coffee outside of their homes.

Soon, an association between coffee and with social interaction began to form. Arabs began to view coffee as a social drink, similar to our view in modern times. But Arabs also saw it as an intellectual drink calling it “the milk of thinkers and chess players.”

Something similar happened in England. Because a penny is charged for admission and a cup of coffee, coffeehouses are called “penny universities.” Edward Lloyd’s coffeehouse opens in 1688 and eventually becomes Lloyd’s of London, the world’s best known insurance company. The word “TIPS” is coined in an English coffee house: A sign reading “To Insure Prompt Service” (TIPS) was place by a cup. Those desiring prompt service and better seating threw a coin into a tin.

Worldwide Cultivation

With its popularity growing it was inevitable that the cultivation could not be contained in Arabia. In 1690, the Dutch become the first to transport and cultivate coffee commercially. Coffee is smuggled out of the Arab port of Mocha and transported to Ceylon and East Indies for cultivation.

At around 1723, plants are introduced in the Americas for cultivation. A French naval officer transports a seedling to Martinique and by 1777, 1.92 billion coffee plants are cultivated on the island. The Brazilian coffee industry gets its start in 1727 with seedlings smuggled out of Paris.

Lance Curtis is editor and contributor to TheCoffeeDrinker.com where coffee lovers gather with a cup of their favorite brew.

The Coffee Drinker uncovers those hard-to-find gourmet tidbits that coffee lovers, like you, enjoy.

Click the link to discover a world dedicated to you, The Coffee Drinker!

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Author: J. Lance Curtis
Article Source: EzineArticles.com
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Caffeine is a naturally occurring substance found in more than 60 different plant species all over the world. The coffee bush is one of them. Caffeine consumption and its effects in both animals and humans has been a topic of study for more than a century and likely will remain so for the future.

There are many different ways to extract caffeine from the green coffee beans before the roasting process. The first successful commercial decaffeination was invented in 1903 by the German coffee merchant Ludwig Roselius (1874-1943) and his assistant Karl Wimmer, a pharmacist by trade. The Roselius process, as it became known, required the use of benzene or methylene chloride as a solvent.

This is how, for many years, the brand of decaffeinated coffee marketed under the label “Sanka” was sold in France and the United States. The process, nowadays, is completely different. Although not the first to take caffeine out of coffee beans, something done by others previously, Roselius became a leading figure in promoting the process and marketing decaffeinated coffee as a new product.

Roselius filed for a patent in 1906. The Roselius process that was patented included the use of steam and chemical solvents initially. Roselius found out that caffeine can be removed from coffee by treating the green beans with chlorinated hydrocarbon solvents. After the solvents are removed, then the beans are roasted as usual. For years, Roselius and his scientists continued experimenting with ways to improve decaffeination.

In 1906, in Bremen, Germany, Roselius founded his company and called it Kaffee Handelsgesellschaft AG (Kafeee HAG, Coffee Hag). In the 1970′s, the company Roselius founded, patented a process developed by the Max Planck Institute that utilizes carbon dioxide as a way to eliminate caffeine from coffee beans. This carbon dioxide process continues to be one of the most common methods in use today.

Do you know the interesting and somewhat legendary story behind the Roselius “invention” of decaffeinated coffee?

• A shipment of spoiled coffee beans led Roselius and his assistant to experiment with “ruined” coffee beans in an attempt to get some use out of what was considered a loss.
• Roselius had acquired a shipment of coffee beans from Latin America to be delivered by cargo ship to his warehouse.
• The ship ran into some very rough waters at sea and the cargo hull took in salt water.
• The coffee beans in the flooded portion of the ship became sea salt water soaked.
• Roselius was a very savvy and determined businessman who would take every effort to get a return even out of what looked like a “real lemon.”
• Roselius’ researchers took the “ruined” coffee beans and analyzed them very carefully.
• They conducted taste trials to evaluate the effect of salt water on the coffee beans.
• To their surprise, they realized that the sea water had extracted much of the caffeine without affecting the taste.
• They confirmed that the coffee had an added taste of saltiness but, otherwise, the flavor was good and appealing to the palate.
• This, of course, was great news to Roselius who saw an opportunity to market a new “type” of coffee to consumers in Europe and North America. What looked like an initial loss turned into the makings of an empire.

Decaffeinated coffee is a very important part of the coffee trade and a beverage of choice for many consumers. Due to medical reasons or personal preference, decaffeinated coffee is something coffee lovers and connoisseurs consume regularly and in varying quantities. Top grade decaffeinated Arabica specialty coffees are part of a gourmet coffee’s choice list. They include single origin varietals from coffee growing regions such as Sumatra Estate, Costa Rican SHB, and Colombian Supremo. In fact, the list of available decaffeinated coffees is extensive so start drinking your cup now!

May I suggest you try a delicious decaffeinated Mocha-Java Blend?

Timothy (“Tim”) S. Collins, the author, is called by those who know him “The 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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Caffeine is a naturally occurring substance found in more than 60 different plant species all over the world. The coffee bush is one of them. Caffeine consumption and its effects in both animals and humans has been a topic of study for more than a century and likely will remain so for the future.

There are many different ways to extract caffeine from the green coffee beans before the roasting process. The first successful commercial decaffeination was invented in 1903 by the German coffee merchant Ludwig Roselius (1874-1943) and his assistant Karl Wimmer, a pharmacist by trade. The Roselius process, as it became known, required the use of benzene or methylene chloride as a solvent.

This is how, for many years, the brand of decaffeinated coffee marketed under the label “Sanka” was sold in France and the United States. The process, nowadays, is completely different. Although not the first to take caffeine out of coffee beans, something done by others previously, Roselius became a leading figure in promoting the process and marketing decaffeinated coffee as a new product.

Roselius filed for a patent in 1906. The Roselius process that was patented included the use of steam and chemical solvents initially. Roselius found out that caffeine can be removed from coffee by treating the green beans with chlorinated hydrocarbon solvents. After the solvents are removed, then the beans are roasted as usual. For years, Roselius and his scientists continued experimenting with ways to improve decaffeination.

In 1906, in Bremen, Germany, Roselius founded his company and called it Kaffee Handelsgesellschaft AG (Kafeee HAG, Coffee Hag). In the 1970′s, the company Roselius founded, patented a process developed by the Max Planck Institute that utilizes carbon dioxide as a way to eliminate caffeine from coffee beans. This carbon dioxide process continues to be one of the most common methods in use today.

Do you know the interesting and somewhat legendary story behind the Roselius “invention” of decaffeinated coffee?

• A shipment of spoiled coffee beans led Roselius and his assistant to experiment with “ruined” coffee beans in an attempt to get some use out of what was considered a loss.
• Roselius had acquired a shipment of coffee beans from Latin America to be delivered by cargo ship to his warehouse.
• The ship ran into some very rough waters at sea and the cargo hull took in salt water.
• The coffee beans in the flooded portion of the ship became sea salt water soaked.
• Roselius was a very savvy and determined businessman who would take every effort to get a return even out of what looked like a “real lemon.”
• Roselius’ researchers took the “ruined” coffee beans and analyzed them very carefully.
• They conducted taste trials to evaluate the effect of salt water on the coffee beans.
• To their surprise, they realized that the sea water had extracted much of the caffeine without affecting the taste.
• They confirmed that the coffee had an added taste of saltiness but, otherwise, the flavor was good and appealing to the palate.
• This, of course, was great news to Roselius who saw an opportunity to market a new “type” of coffee to consumers in Europe and North America. What looked like an initial loss turned into the makings of an empire.

Decaffeinated coffee is a very important part of the coffee trade and a beverage of choice for many consumers. Due to medical reasons or personal preference, decaffeinated coffee is something coffee lovers and connoisseurs consume regularly and in varying quantities. Top grade decaffeinated Arabica specialty coffees are part of a gourmet coffee’s choice list. They include single origin varietals from coffee growing regions such as Sumatra Estate, Costa Rican SHB, and Colombian Supremo. In fact, the list of available decaffeinated coffees is extensive so start drinking your cup now!

May I suggest you try a delicious decaffeinated Mocha-Java Blend?

Timothy (“Tim”) S. Collins, the author, is called by those who know him “The 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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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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The history of coffee dates back more than a thousand years and is as rich as the brew itself. It is believed that coffee plants originated on the shores of the Red Sea, in the Horn of Africa. Initially, coffee beans were eaten as a food, not drunk as a hot beverage. Tribes located in East African would grind the coffee cherries (the fruit containing the pulp and seed – what we now call the coffee bean) and mix the ground pulp with animal fat making a paste. This paste was eaten by tribal warriors to gain energy for battle. Ethiopians, around the year 1000 A.D., created a coffee wine by fermenting the bean in water. Coffee was also native to the Arabian Peninsula where, in the eleventh century, it was first taken as a hot drink.

Like wine during the first century, coffee developed a mystical, religious reputation. Many believed that the stimulating properties of coffee gave a religious ecstasy to those who consumed it. This drink became shrouded in secrecy and associated with the educated people of the times usually priests and physicians. Out of this environment two stories developed to explain the origin of this gift to man.

The most common history of coffee told relates a goat herder, named Kaldi, became frisky after eating the red cherries of a wild plant. After eating the fruit he was excited to feel the effects of caffeine, of course not knowing what that was. Later, it is told, he was spotted by some monks passing by dancing with his herd. After some experimentation, the monks created a drink by boiling the coffee bean. This beverage was consumed just before all-night ceremonies to keep the monks awake.

The second story that is popular involves a Muslim dervish who was sentenced to death by his enemies. He was forced to wander in the desert to die of starvation. During this time he heard a voice telling him to eat the fruit of what was a nearby wild coffee shrub. In his delirium he tried to soften the beans in water. When this failed he simply drank the soak water out of thirst. He was immediately invigorated and believed this to be a sign from God, returning to his homeland to share his discovery.

It was during the fifteenth century that coffee was first cultivated and the Arabian province of Yemen was the most prominent source of coffee. As demand grew past the boundaries of the Near East, the exportation of coffee went through the Yemeni port of Mocha, destined for Alexandria and Constantinople. This trade was lucrative and cloaked in secrecy. It was so closely guarded that no live plants were allowed to leave the country. The restrictions proved to be no match for those Muslim pilgrims who smuggled coffee plants back home after their trips to Mecca. Soon cultivation grew in India.

As trade routes flourished, coffee began to pass through the port of Venice where shipping fleets along the Spice Route brought Arabian merchants with tea, cinnamon, and other luxuries, including coffee. Liquid consumption became the most popular method with street vendors offering the hot beverages next to their cold ones, like lemonade. As Europeans traveled and experienced coffee in Arabia they also began to return home with this new and exotic drink.

The Dutch started the first plantation-styled coffee cultivation, during the seventeenth century, in their colonies in Indonesia primarily on the islands of Java, Sumatra, Sulawesi, and Bali. The French, taking a cutting from a coffee tree to Martinique, introducing the plant to the Caribbean and Latin America. Brazil became the worlds largest producer of coffee after a rare plant disease killed the coffee plants in Southeast Asia in the mid-nineteenth century.

It is interesting that today coffee is the second most traded commodity behind oil, and many of the nicknames we have for this drink, e.g. Java and Mocha come from locations that have played a prominent role in the history of our favorite beverage.

Lance Curtis is editor and contributor to TheCoffeeDrinker.com where coffee lovers gather with a cup of their favorite brew.

The Coffee Drinker uncovers those hard-to-find gourmet tidbits that coffee lovers, like you, enjoy.

Click the link to discover a world dedicated to you, The Coffee Drinker!
http://thecoffeedrinker.com/the-rich-history-of-coffee/

Author: J. Lance Curtis
Article Source: EzineArticles.com
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