All About Coffee

HISTORY OF COFFEE There is no way of proving this, but, rumor has it that Kaldi, an Ethiopian caretaker of a herd of goats, happened into this plant while wearily searching for 'greener pastures'. It was actually the strange behavior of the goats after eating the sweet red berries that triggered the coffee phenomenon we know today. The attitudes of the goats certainly improved... from weariness to 'kicking up their heels'. Seeing this, Kaldi tried for himself and discovered the unique characteristic of this plant. He confided with a monk who then learned first hand of the powerful effects of coffee when the evening prayers became much more pleasant. And, hence, coffee was born. Coffee was primarily was considered a food until about the 10th century. Tribesmen from Ethiopia mixed the coffee berries with animal fat and packed them for their trips. Coffee was, for the most part, a product of the Islamic world; it was used for medicinal purposes as well. Coffee was kept an exclusive product of this area until a Moslem pilgrim smuggled fertile beans into India sometime during the 17th century. Coffee spread throughout the world... in the 1600's a coffee house opened in England - and we already know the rest of the story.   THE COFFEE BEAN The coffee bean is actually the seed of the coffee tree fruit or berry. The berry is like a cranberry with a split seed each with a flat side.   There are two species of coffee trees: COFFEA ARABICA are high quality beans. The trees yield only 5 pounds of coffee beans per year... this is equivalent to approximately 2,000 beans... all hand picked - labor intensive. But - only about 400 of the 2,000 beans are considered top quality. This plant grows in high elevation and takes 6 to 7 months for the fruit to develop. It is this slow growing process which gives the plant a longer time to produce the qualities sought after in gourmet coffees. These are known as 'hard beans'. COFFEA ROBUSA plant grow at lower elevations, have a higher yield and have a much shorter growing cycle. It is these characteristics which make it the choice of your industrial and instant coffee processors. The flavor tends to be harsher and more pungent. CERTIFICATION OF COFFEE BEANS ORGANIC Organic coffees are grown using NO synthetic chemical fertilizers and/or pesticides.     SHADE GROWN Shade grown coffees is where the coffee is grown; specifically, under the canopy of shade trees, which provide habitat for wildlife while enriching and conserving the soil. This contributes to the protection of natural habitats and typical forest conservation. This also ensures that the forest will not be clear cut to produce coffee but left in tact for all to benefit. FAIR TRADE Fair Trade Coffee is produced by Certified growers who are guaranteed a fair price for their organic coffee. This fair price is about three times the rate of most coffee producers throughout the word. A non profit certification group, TransfairUSA, work to keep the small coffee farmer in business; thus, the farmer is able to support his family and we are guaranteed the choicest of coffee beans. TERMNOLOGY OF FLAVOR Flavor consists of the three following attributes: ACIDITY The acidity is the sharpness, the snappy taste. This has nothing to do with the bitter, unpleasant sensation or your coffee's PH. AROMA The Aroma is the fragrance that catches your nose's attention as to its qualities and freshness. BODY The body refers to the heaviness or thickness of the coffee as it touches your tongue; different coffees will have different weight sensations much like different wines have as the pass over your tongue. ROASTING Sometime in the 13th century it was discovered that roasting coffee actually brought out the fullness of the coffee bean. Beans were roasted over open fires and in ovens. Because roasted beans must be used quickly, coffee was roasted in small batches. As air and moisture are the worst enemies of roasted coffee beans it is best that coffee is roasted in small batches only as needed then packaged to protect it from these elements. Roasting is actually a chemical process which alters or creates components which enhance the qualities of the coffee. Different coffee beans are roasted to different temperatures to arrive at the choicest aroma and flavor. This, of course, varies between roasters as well. STAGES OF ROASTING: FIRST STAGE Also known as the Endothermic stage during which the green beans begin to slowly yellow and begin to smell like toast. SECOND STAGE This is referred to as the 'First Crack'. At this stage, at approximately 375o F, the beans will actually double in size while losing about 5% of total weight loss. The coffee beans will be a light brown in color; as the temperature rises the bean color darkens to a medium brown and loses about 13% of their weight. A chemical change in the composition, known as pyrolysis, results as well as the release of CO2. THIRD STAGE A 'Second Crack' , or the exothermic stage, occurs when the temperature reaches about 410o F. The coffee beans at this point the oils within the coffee bean begin to surface. Roasting much further into this stage can strip away the aromatic compounds of the coffee. TYPES OF ROASTS Although there are names for the different degrees of roasting, the actual process can still vary from roaster to roaster. These are the typical names associated with the roasting of coffee beans: See Chart at bottom of this Web Page GRINDS COARSE Large granules used for French Press, jug or plunger methods. MEDIUM Used mostly for vacuum and flat bottom drip makers. This is the most versatile as this grind suits most methods except espresso or Turkish. FINE/ESPRESSO With the texture of cornmeal, fine or espresso grind works well for drip and filter brewing methods as well as being the grind most used for espressos and for the Neapolitan flip-drip method.      PULVERIZED This flour like grind is primarily used for Turkish coffees. BREWING METHODS: French Press / Plunger   Neapolitan Flip-Drip Filter Vacuum Pot Moka Express Ibrik Espresso Open Pot Toddy / Cold Process BREWING PROCESS: This, perhaps, is the most important part of a great cup of coffee.     As coffee is mostly water, it is very important to begin with great water for a great cup of coffee. The temperature of the water is also an important factor. DO NOT BOIL THE WATER. Water for a great cup of coffee should be just short of boiling - between 200o to 205o degrees F. If the water reaches a boil, take it off the heat source and wait a moment to allow to reduce the heat to the proper temperature. Beginning with clean equipment and great water you need to use the correct amount of coffee ground specifically for the method of brewing (refer to 'Grinds'). The amount of coffee for a full-flavored cup is 2 level tablespoons for each 6 ounces of water. Note: Use more grounds for stronger coffee - but - use more water for a weaker coffee. DO NOT REDUCE THE AMOUNT OF COFFEE GROUNDS; this would lead to over-extraction and a bitter cup of coffee. NEVER REUSE THE GROUNDS..... grounds which have already been brewed already have the flavor qualities removed from them.   The brewing time depends on the method of brewing and the size of the grind. Refer to the manufacturers information regarding your specific appliance. Remember, the finer the grind, the less time needed to be in the water as the surface area is much greater than that of a coarser grind. Brewing too long will result in an unpleasant, bitter tasting cup of coffee. Freshness is also key to a great cup of coffee. Within 15 minutes of brewing coffee the quality diminishes. The aromatic oils begin to evaporate and the color and taste become dark and flat. To save brewed coffee for a limited time ( up to an hour, or so) place immediately in a vacuum pot or thermos.

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