Coffee is a brewed drink made from roasted coffee beans, which is a berries seed from the Coffea plant. The Coffea Genus is an African tropical native plant (especially from Ethiopia and Sudan) and Madagascar, Comoros, Mauritius, and RÃÆ'Â © Â © in the Indian Ocean. The factory was exported from Africa to countries around the world. The coffee crop is now cultivated in more than 70 countries, especially in the equatorial regions of America, Southeast Asia, India, and Africa. The two most commonly grown are arabica and robusta . Once cooked, the coffee fruit is picked, processed, and dried. Dry coffee beans (called beans) are baked in varying degrees, depending on the desired flavor. Baked beans are ground and boiled with boiling water to produce coffee as a drink.
Coffee is slightly acidic and has a stimulating effect on humans because of its caffeine content. Coffee is one of the most popular beverages in the world. These can be prepared and presented in various ways (eg, Espresso, French press, cafà © à © latte, etc.). Usually served hot, though ice coffee is a popular alternative. Clinical studies show that coffee consumption is benign or slightly beneficial in healthy adults, with ongoing research on whether long-term consumption lowers the risk of some diseases, although there is generally a poor quality of the study.
The earliest credible evidence of coffee emerged in Yemen in southern Arabia in the mid-15th century in the Sufi sanctuaries. This is where in Arabia the seeds of coffee were first roasted and brewed in the same way that they are now prepared. Coffee beans were first exported from East Africa to Yemen, as the plants of Coffea arabica were considered genuine from the first. Yemeni merchants bring coffee back to their homeland and start planting seeds. In the 16th century, it had reached Persia, Turkey, and North Africa. From there, it spread to Europe and the whole world.
Brazil is a leading coffee grower, producing one-third of the world's total by 2016. Coffee is a major export commodity: it is the top agricultural export for a number of countries and is one of the largest legal exports in the world. It is one of the most valuable commodities exported by developing countries. Green coffee (not roasted) is one of the most traded agricultural commodities in the world. Some controversies are linked to coffee planting and the way developed countries trade with developing countries and the impact of cultivation on the environment, in terms of clearing land for coffee planting and water use. As a result, the market for fair trade coffee and organic coffee is widespread.
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Etimologi
The word "coffee" came into English in 1582 through the Dutch
The Arabic word
Or, said Khat, plants that are widely used as stimulants in Yemen and Ethiopia before being replaced by coffee have been suggested as originally possible, or Arabic words quwwah ' (meaning "strength"). It may also be derived from the Kaffa Kingdom in the Southeast of Ethiopia where Coffea arabica grows wild, but this is considered less likely; In the local Kaffa language, coffee plants are called "bunno".
The phrase "coffee break" was first proven in 1952. The term "coffee pot" dates from 1705.
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History
Legendary account
According to legend, the ancestors of the Oromo people today in the Kaffa region of Ethiopia are believed to have been the first to recognize the energy effects of the coffee plant, although there is no direct evidence to suggest where African coffee grows or who among the native may have used it as a stimulant or even known about it, earlier than the 17th century. The story of Kaldi, the 9th century Ethiopian shepherd who discovered coffee when she realized how happy the goats after eating coffee beans from the coffee plant, did not appear in writing until 1671 and possibly apocryphal.
Another account links coffee discovery with Sheikh Omar. According to ancient historical records (kept in the manuscript of Abd-al-Kadir), Omar, known for his ability to heal sick people through prayer, was once exiled from Mocha in Yemen to the desert cave near Ousab (modern-day Wusab), about 90 km east of Zabid ). Hunger, Omar chews the fruit from the bushes nearby but finds them bitter. He tried to bake the seeds to enhance the taste, but they became hard. He then tried to boil them to soften the seeds, which produced a fragrant brown liquid. After drinking the liquid, Omar is revitalized and maintained for days. When the story of this "miracle drug" reached Mocha, Omar was asked to return and become a saint. From Ethiopia, the coffee factory was introduced to the Arab World through Egypt and Yemen.
Historical transmission
The earliest credible evidence of coffee or coffee tree knowledge emerged in the mid-fifteenth century in the report of Ahmed al-Ghaffar in Yemen. This is where in Arabia coffee beans were first roasted and brewed, in a manner similar to the way they are presented now. Coffee is used by Sufis to stay awake for their religious rituals. Accounts differ on the origin of coffee (beans) prior to their appearance in Yemen. One credit account Muhammad Ibn Sa'd to bring drinks to Aden from the coast of Africa. Another early account says Ali ben Omar of Shadhili Sufi was the first to introduce coffee to Arabia. According to al Shardi, Ali Ben Omar may have discovered coffee during his stay with the friends of King Adal Sadadin in 1401. The famous 16th century Islamic scholar Ibn Hajar al-Haytami recorded in his writings on a drink called qahwa which was developed from the tree in Zeila County.
In the 16th century, it has reached the rest of the Middle East, Persia, Turkey, and North Africa. The first coffee smuggled out of the Middle East was by Sufi Baba Budan from Yemen to India in 1670. Before that, all the exported coffee was boiled or sterilized. Baba Budan's portrait depicts him smuggling seven beans by tying them to his chest. The first plants grown from this smuggled seed were planted in Mysore. Coffee then spread to Italy, and throughout Europe, to Indonesia, and to America.
In 1583, Leonhard Rauwolf, a German doctor, gave this coffee description after returning from a ten-year trip to the Near East:
Black drinks like ink, useful for many diseases, especially those in the stomach. Consumers pick it up in the morning, frankly, in a dispensed porcelain cup and from which each drink a full cup. It consists of water and fruit from a bush called bunnu.
John Evelyn recorded a tasting drink at Oxford in England in a diary in May 1637 to where the book was brought by Ottoman college student Balliol College of Crete named Nathaniel Conopios of Crete.
From the Middle East, coffee spread to Italy. The growing trade between Venice and North Africa, Egypt, and the Middle East brought many goods, including coffee, to the port of Venice. From Venice, it was introduced throughout Europe. Coffee became more widely accepted after it was considered a Christian drink by Pope Clement VIII in 1600, despite an appeal to ban "Muslim drink." The first European coffee house opened in Rome in 1645.
The Dutch East Indies Company was the first to import coffee on a large scale. The Dutch then grow crops in Java and Ceylon. The first export of Indonesian coffee from Java to the Netherlands occurred in 1711.
Through the efforts of the British East India Company, coffee became popular in the UK as well. Oxford's Queen's Lane Coffee House, founded in 1654, still exists today. Coffee was introduced in France in 1657, and in Austria and Poland after the Battle of Vienna in 1683, when coffee was taken from the supply of defeated Turks.
When coffee reached North America during the Colonial period, it was initially not as successful as it did in Europe because alcoholic beverages remained more popular. During the Revolutionary War, the demand for coffee increased so much that traders had to stock up their scarce supplies and raise prices dramatically; this is also due to the reduced availability of tea from British merchants, and the general resolution among many Americans to avoid drinking tea after the Boston Tea Party 1773. After the War of 1812, where the British temporarily cut access to tea imports, American coffee flavor grew.
Consumption of coffee declined in England, giving tea in the 18th century. The final drink is easier to make, and becomes cheaper with England's conquest of India and the tea industry there. During the Sail Century, sailors aboard Royal Navy ships made coffee replacement by dissolving baked bread in hot water.
The Frenchman Gabriel de Clieu took a coffee plant to the French region of Martinique in the Caribbean, from where much of the arabica coffee cultivated in the world was lowered. Coffee thrives in climates and is delivered throughout America. Coffee is cultivated in Saint-Domingue (now Haiti) from 1734, and in 1788, it supplies half the world's coffee. The conditions employed by slaves working on coffee plantations were a factor in the immediate time to follow the Haitian Revolution. The coffee industry has never fully recovered there. It made a brief return in 1949 when Haiti was the 3rd largest coffee exporter in the world, but fell rapidly to a rapid decline.
Meanwhile, coffee was introduced to Brazil in 1727, although its cultivation did not gather momentum until independence in 1822. After this time, vast rainforests opened for coffee plantations, first around Rio de Janeiro and then Sao Paulo. Brazil changed from not having coffee exports in 1800, becoming a significant regional producer in 1830, becoming the world's largest producer in 1852. In 1910-20, Brazil exported about 70% of world coffee, Colombia, Guatemala and Venezuela, exporting half of the remaining 30%, and Old World production accounts for less than 5% of world exports.
Cultivation was taken by many countries in Central America in the second half of the nineteenth century, and almost all involve massive displacement and exploitation of indigenous peoples. The harsh conditions led to many rebellions, coup attempts, and bloody repression against the peasants. The notable exception is Costa Rica, where lack of manpower is ready to prevent the formation of large farms. Smaller farms and more egalitarian conditions improved the unrest during the nineteenth and twentieth centuries.
The rapid growth in coffee production in South America during the second half of the nineteenth century was matched by consumption growth in developed countries, although this place of growth has been pronounced as in the United States, where high population growth rates are exacerbated by duplication. per capita consumption between 1860 and 1920. Although the United States was not the toughest coffee-drink country at the time (Nordic countries, Belgium and the Netherlands all had comparable or higher per capita consumption levels), because of their large size, the world's largest coffee consumer in 1860, and by 1920, about half of all coffee produced worldwide was consumed in the US.
Coffee has become an important financial crop for many developing countries. More than a hundred million people in developing countries are dependent on coffee as their main source of income. It has become a major export and backbone for African countries such as Uganda, Burundi, Rwanda, and Ethiopia, as well as many Central American countries.
Biology
Some species of shrubs of the genus Coffea produce fruit from extracted coffee. The two main species cultivated commercially are Coffea canephora (especially the form known as 'robusta') and C. arabica . C. arabika , the most respected species, is from the southwestern plains of Ethiopia and Boma Plateau in southeastern Sudan and perhaps Mount Marsabit in northern Kenya. C. canephora comes from the western and central Africa, from Guinea to Uganda and southern Sudan. Less popular species are C. liberica , C. stenophylla , C. mauritiana , and C. racemosa .
All coffee plants are classified in the Rubiaceae family. They are evergreen shrubs or trees that can grow as high as 5 m (15 feet) when not yet pruned. The leaves are dark green and shiny, typically as long as 10-15Ã,® cm (4-6Ã,  ± inches) and a width of 6Ã,® cm (2.4Ã, inches), simple, intact, and opposite. Leaf opposite leaves stalk together at the base to form interpetiolar stipules, characteristic of Rubiaceae. The flowers are axillary, and a collection of fragrant white flowers bloom simultaneously. Gynoecium consists of an inferior ovary, also characteristic of Rubiaceae. The flowers are followed by oval fruit about 1.5 cm (0.6 inches). When immature they are green, and they mature into yellow, then red, before whitening on drying. Each berry usually contains two seeds, but 5-10% of the berries are just one; This is called peaberries. Arabica fruit matures in six to eight months, while robusta takes nine to eleven months.
Coffea arabica is mostly self-pollinating, and as a result seeds are generally uniform and slightly different from their parents. Conversely, Coffea canephora , and C. liberica are not compatible and require crossover. This means that useful forms and hybrids should be propagated vegetatively. Cuttings, grafting, and budding are common methods of vegetative propagation. On the other hand, there is a great scope for experiments in searching for potential new strains.
In 2016, entomologist from Oregon State University, George Poinar, Jr. announced the discovery of a new plant species 45 million years old from coffee found in amber. Named after Strychnos electri, after the Greek word for amber (electron), the flower is the first fossil of the asteroid, which is a clade of flowering plants which not only then gives us coffee but also sunflowers, chilies, potatoes, mint - and deadly poison.
Cultivation
The traditional way to grow coffee is to place 20 seeds in each hole at the beginning of the rainy season. This method loses about 50% of seed potential, because about half fails to sprout. A more effective method to grow coffee, used in Brazil, is to increase seedlings in nurseries which are then planted outdoors on six to twelve months. Coffee is often intercropped with food crops, such as corn, beans, or rice during the first few years of cultivation as farmers become familiar with the requirements. Coffee plants grow in certain areas between the tropical regions of Cancer and Capricorn, which are termed with a peanut belt or coffee belt.
Of the two main species grown, arabica coffee (from C. Arabica ) is generally more valued than robusta coffee (from C. Canephora); Robusta tends to be bitter and has little flavor but the body is better than arabica. For this reason, about three quarters of the coffee cultivated worldwide is C. arabica . Robusta strains also contain about 40-50% more caffeine than arabica. As a result, the species is used as a cheap substitute for arabica in many commercial coffee blends. Good quality robusta beans are used in traditional Italian espresso mixes to give full flavor and better foam head (known as crema ).
In addition, Coffea canephora is less susceptible to illness than C. arabica and can be cultivated in lower places and warmer climates where C. arabica will not develop. The robusta strain was first collected in 1890 from the Lomani River, a tributary of the Congo, and brought from Congo Free State (now Democratic Republic of Congo) to Brussels to Java around 1900. From Java, further nurseries resulted in the establishment of robusta plantations in many countries. In particular, the destructive cracking of coffee leaves ( Hemileia vastatrix ), which is C. arabica is susceptible, accelerating robusta uptake of resistant strains. Hemileia vastatrix is a fungal pathogen and produces light, rust-colored spots on the underside of the coffee plant leaves. Hemileia vastatrix grows exclusively on the leaves of coffee pants. Damage to coffee leaves is found in almost all coffee producing countries.
Mycena citricolor is another threat to coffee plants, especially in Latin America. Mycena citricolor, often referred to as the American Leaf Spot, is a fungus that can affect an entire coffee plant. Can grow in leaves produce leaves with holes that often fall from plants.
More than 900 species of insects have been recorded as coffee plant pests worldwide. Of these, more than a third are beetles, and more than a quarter are insects. About 20 species of nematodes, 9 species of mites, and some snails and snails also attack the plant. Birds and rodents sometimes eat coffee, but the impact is small compared to invertebrates. In general,
Mass spraying of insecticides often proves to be disastrous, since pest predators are more sensitive than pests themselves. Instead, integrated pest management has been developed, using techniques such as targeted treatments to cope with pests, and managing plant environments away from conditions that support pests. Branches filled with crust are often cut and left on the ground, which promotes scale parasites to not only attack the scale on fallen branches but also in the plant.
The 2-mm-long ( Hypothenemus hampei) beetle is the most destructive insect pest for the world coffee industry, destroying up to 50 percent or more of coffee beans in plantations in most coffee-producing countries. Adult female beetles chew a small hole in a coffee berry and put 35-50 eggs. Inside, his descendants grow, mate, and then emerge from commercially damaged berries to disperse, repeating the cycle. Pesticides are largely ineffective because juvenile beetles are protected within berry breeding, but they are vulnerable to predation by birds when they appear. When tree turns are nearby, American yellow warbler, rufous-capped warbler, and other insectivorous birds have been shown to reduce 50 percent of the amount of coffee cherries in Costa Rican coffee plantations.
Peanuts from different countries or regions can usually be distinguished by differences in flavor, aroma, body, and acidity. This flavor characteristic depends not only on the region of coffee growth, but also on the genetic subspecies (varieties) and processing. Varieties are generally known by the region in which they grow, such as Colombia, Java and Kona.
Arabica beans are cultivated mainly in Latin America, east Africa or Asia, while robusta beans are grown in Central Africa, throughout Southeast Asia, and Brazil.
Ecological effects
Initially, coffee farms were carried out under the shade of trees that provided habitat for many animals and insects. The remains of forest trees are used for this purpose, but many species have been planted as well. These include legume trees from genera Acasia , Albizia , Cassia , Erythrina , Gliricidia , Inga , and Leucaena , as well as non-legum bones that bind the nitrogen of the genus Casuarina , and silk trees > Grevillea robusta .
This method is often referred to as the traditional shaded, or "shady-growing" method. Beginning in the 1970s, many farmers shifted their production methods to sun cultivation, where coffee was grown in rows in full sunlight with little or no forest canopy. This causes faster berries and bushes to produce higher yields, but requires tree clearing and increased use of fertilizers and pesticides, which damage the environment and cause health problems.
Plantless coffee plants grown with fertilizer produce most of the coffee, although unfertilized shade plants generally produce more than non-harvested cultivated crops: the response to fertilizer is much greater in the full sun. While traditional coffee production causes berries to mature faster and produce lower yields, coffee quality is allegedly higher. In addition, traditional shaded methods provide living space for many species of wildlife. Supporters of shade planting say environmental issues such as deforestation, pesticide pollution, habitat destruction, and soil and water degradation are a side effect of practices used in sun cultivation.
The American Birding Association, the Smithsonian Migratory Bird Center, the National Arbor Day Foundation, and the Rainforest Alliance have led a campaign for organic, "shady-growing" organic coffee that can be harvested sustainably. Shady coffee cultivation systems show greater biodiversity than full solar systems, and those further away from sustainable forests than native forests are somewhat disturbed into undisturbed forest in terms of habitat values ​​for some bird species.
Another problem with coffee is its water use. It takes around 140 liters of water to grow the coffee beans needed to produce one cup of coffee, and coffee is often planted in countries where there is a water shortage, like Ethiopia.
Used coffee powder can be used for composting or mulching. They are especially appreciated by worms and plants that like acids like blueberries. Some commercial coffee shops run the initiative to make better use of these basics, including the Starbucks project "Grounds for your Garden", and community-sponsored initiatives such as "Ground to Ground".
Climate change can significantly impact coffee yields in decades. Kew Royal Botanic Gardens concluded that global warming threatens the genetic diversity of Arabica plants found in Ethiopia and surrounding countries.
Production
By 2016, world green coffee beans production is 9.2 million tons, led by Brazil with 33% of the total (table). Vietnam, Colombia and Indonesia are other major producers.
Processing
Coffee and seeds undergo several processes before becoming familiar roasted coffee. Berries are traditionally selected manually by hand; a labor-intensive method, this involves selecting only berries at the peak of maturity. More generally, plants are picked, where all the fruits are harvested simultaneously regardless of the maturity of the person or machine. After picking, green coffee is processed with one of two dry, simpler and less labor-intensive process methods because the fruit can be picked, and the wet process method, which combines fermentation into the process and produces light coffee.
Then they are sorted by maturity and color and most often the berry meat is removed, usually by machine, and the seed is fermented to remove the slimy mucous layer that still exists on the seed. When the fermentation is finished, the seeds are washed with large amounts of fresh water to remove residual fermentation, which produces large amounts of coffee waste water. Finally, the seeds are dried.
The best (but least rarely used) method of drying coffee is using a drying table. In this method, the fermented and fermented coffee is spread thinly on the raised bed, allowing the air to flow to all sides of the coffee, and then the coffee is mixed by hand. In this method the drying takes place more uniformly, and fermentation is less likely. Most African coffee is dried in this way and certain coffee plantations around the world are beginning to use this traditional method.
Next, the coffee is sorted, and labeled as green coffee. Some companies use cylinders to pump in hot air to dry coffee beans, although these are generally in places where humidity is very high.
Asian coffees known as mongoose coffee undergo a strange process made from coffee fruit eaten by Asian coconut mongoose, passing through its digestive tract, with nuts being finally harvested from impurities. The brewed coffee from this process is among the most expensive in the world, with bean prices reaching $ 160 per pound or $ 30 per cup brewed. Luwak coffee is said to have a unique, smoky aroma, flavor, and aroma with a hint of chocolate, resulting from the action of digestive enzymes that break down the nut proteins to facilitate partial fermentation.
Baking
The next step in the process is to roast green coffee. Coffee is usually sold in a grilled state, and with the rare exception all coffee is roasted before consumption. These can be sold baked by the supplier, or can be roasted at home. The roasting process influences the taste of the beverage by altering the beans both physically and chemically. The beans are reduced in weight when moisture is lost and volume increases, causing it to become less dense. Peanut density also affects coffee strength and packaging requirements.
Real roasting begins when the temperature inside the bean reaches about 200 ° C (392 ° F), although the seed varieties differ in moisture and density and therefore toast at different levels. During roasting, caramelization occurs due to intense heat breaking starch, turning it into a simple sugar that starts brown, which changes the color of the bean.
Sucrose quickly disappears during the roasting process, and can disappear entirely in the darker roast. During grilling, the aromatic oils and acids weaken, altering the flavor; at 205 ° C (401 ° F), other oils begin to develop. One of these oils, caffeol, is made about 200 ° C (392 ° F), which is largely responsible for the aroma and taste of coffee.
Baking is the last step in processing whole coffee beans. During this last treatment, while still in a nut state, more caffeine decomposes above 235 Â ° C (455 Â ° F). Dark roasting is the furthest step in the processing of nuts that discard most caffeine. Although, dark baking is not to be confused with the Decaffeination process.
Grading roasted beans
Depending on the color of baked beans felt by the human eye, they will be labeled as light, medium light, medium, dark, dark, or very dark. A more accurate method of distinguishing grill levels involves measuring the reflected light from grilled beans that are illuminated by light sources in the near-infrared spectrum. This complex light meter uses a process known as spectroscopy to return a number that consistently indicates the relative level of baked roast or roasted taste development.
Characteristics of roast
Grilled degrees have an effect on the taste of coffee and the body. Darker darkness is generally more daring because they have less fiber content and a sweeter taste. The lighter grilled meats have a more complex flavor and are therefore felt stronger than aromatic oils and acids that if not destroyed with longer roasting time. Roasting does not change the amount of caffeine in peanuts, but it gives less caffeine when the beans are measured by volume because the beans expand during grilling.
A small amount of husk is produced during roasting of the remaining skin on the seed after it is processed. Chaff is usually removed from the seeds through air movement, although small amounts are added to dark roasted coffee to absorb the oils on the seeds.
Decaffeination
Decaffeination can also be part of the process by which coffee beans are made. The seeds do not contain caffeine when they are still green. Many methods can eliminate caffeine from coffee, but all involve soaking green beans in hot water (often called "Swiss water processes") or steaming them, then using solvents to dissolve caffeine-containing oils. Decaffeination is often done by processing companies, and extracted caffeine is usually sold to the pharmaceutical industry.
Storage
Coffee is best stored in an airtight container made of unreactive ceramics, glass, or metal. Higher packed coffee usually has a one-way valve that prevents air from entering while allowing coffee to release gas. The freshness and taste of coffee is preserved when kept away from moisture, heat, and light. The ability of coffee to absorb the strong smell of food means that coffee should be kept away from such odors. Refrigeration in refrigerators is not recommended because of moisture that can cause damage. The exterior walls of the building facing the sun can heat the interior of the house, and this heat can damage the coffee stored near the wall. The heat from the nearby oven also harms the stored coffee.
In 1931, a method of packing coffee in a vacuum sealed in a can is introduced. The roasted coffee is packaged and then 99% air is removed, allowing the coffee to be kept indefinitely until the tin is opened. Today this method is used en masse for coffee in most of the world.
Brewing
Coffee beans must be ground and brewed to make a drink. Criteria for choosing methods include taste and economy. Almost all methods of preparing coffee require peanuts to be ground and then mixed with hot water long enough to allow the taste to appear but not so long to remove bitter compounds. Fluids can be consumed after the spent land is removed. Considerations of brewing include the fineness of the grind, the way water is used to extract flavor, the ratio of coffee powder to water (brewing ratio), additional flavors such as sugar, milk, and spices, and techniques to be used to separate the spent land. The ideal storage temperature ranges from 85-88 ° C (185-190 ° F) to as high as 93 ° C (199 ° F) and the ideal serving temperature is 68 to 79 ° C (154 ° to 174 °). Â ° F). Recommended ratio of drinks to non-espresso coffee is about 55 to 60 grams per liter of water, or two tablespoons level for 5- or 6-ounce cups.
Roasted coffee beans can be ground in roastery, at a grocery store, or at home. Most coffee is roasted and ground in roastery and sold in packages, although roasted coffee beans can be ground at home before consumption. It may also be, though not uncommon, to bake raw beans at home.
Coffee beans can be ground in several ways. Thorn grinder uses a rotating element to shift the seeds; the grinding knife cut the seeds with the blades moving at high speed; and the mortar and pestle crush the seeds. For most brewing methods, the thorn grinder is considered superior because the milling is more even and the size of the mill can be adjusted.
This type of milling is often named after the generally used brewing method. Turkish grind is the best, while the coffee percolator or French press is a rough grinds. The most common grinds are between these two extremes: milling is being used in most home coffee makers.
Coffee can be brewed with several methods. It may be boiled, soaked, or pressurized. Brewing coffee by boiling is the earliest method, and Turkish coffee is an example of this method. It is prepared by grinding or pounding the seeds into a fine powder, then adding it to the water and bringing it into a boil for not more than a moment in a pot called cezve or, in Greek,
. It produces strong coffee with a layer of foam on the surface and the sediment (which is not meant to drink) settles on the bottom of the cup.
Coffee makers and coffee machines automatically brew coffee using gravity. In an automatic coffee maker, hot water drips onto a coffee powder stored in paper, plastic, or perforated metal coffee filters, allowing the water to seep through the ground coffee while extracting oil and its essence. The liquid drips through the coffee and filters into a pot or pot, and the reason spent is retained in the filter.
In the perkebator, boiling water is forced into the space above the filter with steam pressure made by boiling. Water then seeps through the yard, and the process is repeated until it is terminated by removing from heat, by an internal timer, or by a thermostat that turns off the heater when all the pots reach a certain temperature.
Coffee can be brewed with steeping in devices such as the French press (also known as cafetiÃÆ'¨re, coffee press or coffee plunger). Coffee powder and hot water are combined in a cylindrical container and left for a few minutes. A circular filter fitting firmly in a cylinder attached to a plunger is then pushed down from above to force the ground to the base. The filter maintains the base at the bottom when the coffee is poured from the container. Since the coffee powder is in direct contact with water, all the coffee oil remains in the liquid, making it a stronger beverage. This brewing method makes more sediment than coffee made by the automatic coffee machine. Supporters of the French press method suggest that sediment problems can be minimized by using the right kind of grinders: they claim that the rotary knife grinder cuts the coffee beans into various sizes, including the remaining fine coffee dust as mud on the bottom of the cup, while the uniform grinding millet grinds the beans to in consistently sized grinds, allowing coffee to settle uniformly and get trapped by the press. In the first minute of brewing 95% of caffeine is released from the coffee beans.
The espresso method forces hot water to pressurize and evaporate through ground coffee. As a result of brewing under high pressure (ideally between 9-10 atm), espresso drinks are more concentrated (as much as 10 to 15 times the amount of coffee to water as can be produced by gravity brewing methods) and have more complexity. physical and chemical constitution. A well-prepared espresso has a reddish-brown foam called crema that floats on the surface. Other pressurized water methods include a pot moka and a vacuum coffee maker.
Cold coffee is made by dousing the coarse coffee beans in cold water for several hours, then filtering them out. This produces lower drinks in acidity than most hot brewing methods.
Nutrition
Coffee brewed from typical soup prepared with tap water contains 40 mg of caffeine per 100 grams and no significant nutrients in the content are significant. However, in espresso, possibly due to the higher amount of suspended solids, there is a significant magnesium content, vitamin B, niacin and riboflavin, and 212 mg of caffeine per 100 grams of land.
Serve
Once brewed, coffee can be presented in various ways. French brewed, fetted, or pressed coffee/cafetiÃÆ'¨re can be served as white coffee with dairy products such as milk or cream, or milk substitutes, or as black coffee without additional like that. It can be sweetened with sugar or artificial sweetener. When it is served cold, it is called ice coffee .
Espresso-based coffee has a variety of presentation possibilities. In its most basic form, espresso is presented itself as a short shot or black water, or with hot water added, when it is known as CaffÃÆ'¨ Americano. The long black is made by pouring the double espresso into the same water portion, maintaining the crema, unlike CaffÃÆ'¨ Americano. Milk is added in various forms for espresso: steamed milk makes caffÃÆ'¨ latte, the same part as steamed milk and foam milk makes cappuccinos, and a spoonful of hot foamy milk on top creates caffa macchiato. A flat white is prepared by adding steamed hot milk (microfoam) to espresso so the flavor is brought out and the texture is very unnatural. It has less milk than lattes but both are coffee varieties that can be added to milk in such a way as to create a decorative surface pattern. Such an effect is known as latte art.
Coffee can also be incorporated with alcohol to produce a variety of beverages: combined with whiskey in Irish coffee, and forms the basis of alcoholic beverages of coffee such as KahlÃÆ'ºa and Tia Maria. Dark beers such as plump and porter give a flavor like coffee or chocolate because grains are roasted even though the actual coffee beans are not added to it.
Instant coffee
A number of products are sold for the convenience of consumers who do not want to prepare their own coffee or who do not have access to coffeemaking equipment. Instant coffee is dried into a soluble or freeze-dried powder into granules that can be quickly dissolved in hot water. Originally created in 1907, it quickly gained popularity in many countries in the post-war period, with Nescafà ©  © being the most popular product. Many consumers decide that the convenience of preparing a cup of instant coffee is more than made for the perceived low taste, though, since the late 1970s, instant coffee has been produced differently in such a way that it resembles the taste of freshly brewed coffee.. The parallel (and complete) rapid increase of instant coffee is a coffee vending machine that was invented in 1947 and widely distributed since the 1950s.
Canned coffee has been popular in Asian countries for years, especially in China, Japan, South Korea, and Taiwan. Vending machines usually sell canned flavored coffee varieties, such as brewed or salted coffee, available both hot and cold. Japanese shops and groceries also have an extensive availability of bottled coffee, which is usually sweetened and mixed with milk. Bottles of coffee drinks are also consumed in the United States.
Liquid coffee concentrates are sometimes used in large institutional situations where coffee needs to be produced for thousands of people at the same time. It is described as having a taste of low grade robusta coffee, and cost about 10 Ã, Â ¢ a cup to produce. The machine can process up to 500 cups per hour, or 1,000 if water is heated first.
Sales and distribution
The average coffee consumption is about a third of tap water in North America and Europe. Worldwide, 6.7 million metric tons of coffee are produced annually in 1998-2000, and the forecast increases to seven million metric tons per year by 2010.
Brazil remains the largest coffee exporter, but Vietnam tripled exports between 1995 and 1999 and became a major producer of robusta seeds. Indonesia is the third largest exporter of coffee as a whole and the largest producer of arabica coffee washed. Organic Honduran coffee is a rapidly growing commodity due to the climate of Honduras and its rich soil.
In 2013, The Seattle Times reported that global coffee prices fell more than 50 percent year-on-year. In Thailand, black ivory beans are fed to elephants whose digestive enzymes reduce the bitter taste of nuts collected from animal waste. This bean sells up to $ 1,100 per kilogram ($ 500 per lb), reaching the world's most expensive coffee about three times more expensive than the seeds harvested from Asian coconut weeds.
Commodity market
Coffee is purchased and sold as green coffee beans by roasters, investors, and price speculators as commodities that can be traded in commodity markets and exchange traded funds. The 3rd arabica coffee futures contract was washed traded on the New York Mercantile Exchange under the ticker symbol KC , with contract shipments occurring annually in March, May, July, September, and December. Coffee is an example of a product that has been vulnerable to significant commodity price variations. Higher and lower arabica coffee is sold through other channels. Robusta coffee futures contracts are traded on London International Financial Futures and Options Exchange and, since 2007, on the New York Intercontinental Exchange.
Dating with the 1970s, coffee has been misrepresented by many, including historian Mark Pendergrast, as "the second most legally traded commodity" in the world. In contrast, "coffee is the second most valuable commodity exported by developing countries," from 1970 to about 2000. This fact originated from the United Nations Conference on the Commodity Trade and Development Book showing commodity exports "Third World "based on the value in that period. 1970-1998 was on the order of crude oil in the first place, coffee in second place, followed by sugar, cotton, and others. Coffee continues to be an important commodity export for developing countries, but newer figures are not available due to the shifting and political nature of the "developing countries" category.
International Coffee Day, claimed to have originated in Japan in 1983 with an event organized by the Japanese Coffee Association, took place on September 29 in several countries.
Health effects
A systematic review of 2017 found that coffee drinking is generally safe at ordinary intake levels, probably excluding women during pregnancy and those with an increased risk of fractures. The results on clinical studies of coffee effects on health and disease are complicated by poor study quality, and differences in age, gender, health status, and portion size.
Mortality
In 2012, the National Institutes of Health-AARP Diet and Health Study analyzed the relationship between coffee drinking and death. They found that higher coffee consumption was associated with a lower risk of death, and that those who drank any coffee lived longer than those who did not drink coffee. But the authors noted, "whether this is a causal or associational finding can not be determined from our data." A meta-analysis 2014 found that coffee consumption (4 cups/day) was inversely related to all-cause mortality (16% lower risk), as well as specific cardiovascular disease mortality (risk 21% lower than drinking 3 cups/day), but not with cancer deaths. Additional meta-analysis studies reinforce these findings, suggesting that higher coffee consumption (2-4 cups per day) is associated with a reduced risk of death by all causes of the disease.
Cardiovascular Disease
Moderate coffee consumption is not a risk factor for coronary heart disease. A 2012 meta-analysis concluded that people who drink coffee in moderation have lower rates of heart failure, with the greatest effect found for those who drink more than four cups a day. A 2014 meta-analysis concluded that cardiovascular disease, such as coronary artery disease and stroke, is less likely with three to five cups of non-caffeinated coffee per day, but more likely with more than five cups per day. A 2016 meta-analysis showed that coffee consumption was associated with a reduced risk of death in patients with myocardial infarction.
Drinking four or more cups of coffee per day does not affect the risk of hypertension compared to drinking little or no coffee; However, drinking 1-3 cups per day may be slightly increased risk.
Mental health
Long-term preliminary studies, including symptom assessment for dementia and cognitive impairment, are not conclusive for coffee to have an effect on the elderly, mainly due to poor quality of research.
Parkinson's disease
Preliminary results suggest long-term coffee consumption is associated with lower risk of Parkinson's disease.
Type II Diabetes
In a systematic review and meta-analysis of 28 prospective observational studies, representing more than one million participants, each additional cup of caffeinated and decaffeinated coffee consumed in a day was associated, respectively, with 9% and 6% lower risk of diabetes type 2..
Cancer
The effects of coffee consumption on cancer risk remained unclear, with reviews and meta-analysis showing no association or slight risk of cancer onset. Studies show that consumption of 2 cups of coffee per day is associated with a 14% increased risk of lung cancer, but only among people who smoke.
Action methods
The main psychoactive chemicals in coffee are caffeine, an adenosine antagonist known for its stimulant effects. Coffee also contains monoamine oxidase inhibitors? -carboline and harmane, which can contribute to its psychoactive.
In a healthy liver, caffeine is largely broken down by the microsomal liver enzymatic system. The most excreted metabolites are paraxanthines - theobromine and theophylline - and a small amount of unchanged caffeine. Therefore, caffeine metabolism depends on the state of the liver enzymatic system.
Polyphenols in coffee have been shown to affect free radicals in vitro, but there is no evidence that these effects occur in humans. The level of polyphenols varies depending on how the beans are roasted and for how long. As interpreted by the Linus Pauling Institute and the European Food Safety Authority, food polyphenols, such as those ingested by consuming coffee, have little or no immediate antioxidant value after consumption.
Caffeine content
Depending on the type of coffee and preparation method, the content of caffeine from one serving can vary greatly. The content of caffeine from a cup of coffee varies depending mainly on the method of brewing, and also on the various seeds. According to the USDA National Nutrient Database, an 8-ounce (237 ml) cup of "brewed coffee from the bottom" contains 95 mg of caffeine, while espresso (25 ml) contains 53 mg.
According to an article in the Journal of the American Dietetic Association, coffee has the following caffeine content, depending on how it is prepared:
While the percentage of caffeine content in the coffee beans itself diminishes with increased grill levels, the opposite is true for brewed coffee from different grains and brewing methods using the same proportion of coffee to water volume. The coffee sack (similar to the French press and other steeping methods) extracts more caffeine from dark roasted beans; percolator and espresso method to extract more caffeine from light roasted beans:
Coffea arabica usually contains about half caffeine Coffea robusta Coffea arabica contained very little caffeine found in Ethiopia in 2004.
See Low caffeine coffee.
Coffee Shop
Widely known as coffee shops or cafes, companies that provide instant coffee or other hot beverages have been around for over five hundred years. The coffee shop in Mecca was a concern for a political meeting with priests who forbade them, and drinks, for Muslims between 1512 and 1524. In 1530 the first coffee shop opened in Damascus. The first coffee shop in Constantinople opened in 1475 by traders arriving from Damascus and Aleppo. Soon after, the coffee shop became part of Ottoman Culture, spreading rapidly to all areas of the Ottoman Empire.
In the 17th century, coffee emerged for the first time in Europe outside the Ottoman Empire, and coffee shops were established and quickly became popular. The first coffee shop in Western Europe appeared in Venice, as a result of traffic between La Serenissima and Ottoman; first recorded in 1645. The first English coffee shop was established in Oxford in 1650 by a Jewish man named Jacob in the building now known as "The Grand Cafe". A plaque on the wall still commemorates this and the cafe is now a cocktail bar. In 1675, there were over 3,000 coffeehouses in England.
A legend has it that after the second Turkish siege in Vienna in 1683, Vienna discovered many coffee bags in an abandoned Ottoman camp. Using this stock, a Polish soldier named Kulczycki opened the first coffee shop in Vienna. This story never happened. It is now evident that the first coffee shop in Vienna was opened by Johannes Theodat of Armenia in 1685.
In 1672 an Armenian named Pascal established a coffee shop in Paris which ultimately did not work and the city had to wait until 1689 for his first coffee shop when Procopio CutÃÆ'² opened Cafà ©  Procope. This coffee shop still exists today and is the main meeting place of the French Enlightenment; Voltaire, Rousseau, and Denis Diderot often observe it, and it is arguably the birthplace of the EncyclopÃÆ'  © die , the first modern encyclopedia. America had its first coffee shop in Boston, in 1676. Coffee, tea and beer were often served together in well-functioning places as coffee shops and taverns; one of which is the Green Dragon in Boston, where John Adams, James Otis, and Paul Revere are planning a rebellion.
The modern steam-espresso machine was created in Milan, Italy, in 1938 by Achille Gaggia, and from there it spread in coffee shops and restaurants throughout Italy and throughout Europe in the early 1950s. An Italian named Pino Riservato opened the first espresso bar, Bar Moka, in Soho in 1952, and there were 400 bars in London itself in 1956. Cappuccino is very popular among English drinkers. Similarly in the United States, the espresso craze is spreading. North Beach in San Francisco saw the opening of Caffe Trieste in 1957, which served Beat Generation poets like Allen Ginsberg and Bob Kaufman with Italian immigrants. Similar cafes exist in Greenwich Village and elsewhere.
Peet's Coffee & amp; The tea shop opened in 1966 in Berkeley, California by Dutch native Alfred Peet. He chose to focus on roasting batches with beans that are fresher and of higher quality than the norm at the time. He is a coach and supplier to Starbuck's founders.
The international coffee shop chain Starbucks, which started as a small business roasting and selling coffee beans in 1971, was founded by three students, Jerry Baldwin, Gordon Bowker, and Zev Siegl. The first store opened on March 30, 1971 at Pike Place Market in Seattle, followed by the second and third for the next two years. Entrepreneur Howard Schultz joined the company in 1982 as Director of Retail and Marketing Operations, and encouraged to sell premade espresso coffee. The others were reluctant, but Schultz opened Il Giornale in Seattle in April 1986. He bought another owner in March 1987 and pushed with plans to expand - from 1987 to late 1991, the chain (replaced from Il Giornale to Starbucks) expanded to over 100 outlets. The company has 16,600 stores in over 40 countries worldwide.
South Korea experienced nearly 900 percent growth in the number of coffee shops in the country between 2006 and 2011. The capital of Seoul now has the highest concentration of coffee shops in the world, with more than 10,000 cafes and coffee shops.
The contemporary term for the person who makes a coffee drink, often an employee of a coffee shop, is a barista . The Specialty Coffee Association of Europe and the Specialty Coffee Association of America have been influential in setting standards and providing training.
Society and culture
Coffee is often consumed together (or not) breakfast by many people at home or when eating out at restaurants or cafeterias. These dishes are often served at the end of a formal dinner, usually with desserts, and sometimes with mint after dinner, especially when consumed in restaurants or dinner parties.
Break
Coffee breaks in the United States and elsewhere are brief mid-morning breaks given to employees in business and industry, according to the Commonwealth "increase" term, "smoko" (in Australia), "morning tea", "tea break" ", or even just" tea ". Afternoon coffee breaks, or afternoon tea, often also occur.
Coffee breaks originated in the late 19th century in Stoughton, Wisconsin, with the wives of Norwegian immigrants. The city celebrates annually with the Stoughton Coffee Break Festival. In 1951, Time noted that "[s] after the war, coffee breaks had been written into union contracts". The term then became popular through the Pan-American Coffee Bureau ad campaign in 1952 that urged consumers, "Give yourself a Coffee-Rest - and Get What You Give to Coffee." John B. Watson, a behavioral psychologist who worked with Maxwell House later on in his career, helped popularize coffee breaks in American culture. Coffee breaks typically last from 10 to 20 minutes and often occur at the end of the first third of work shifts. In some companies and some civil servants, coffee breaks can be officially observed at certain hours. In some places, carts with hot and cold drinks and cakes, bread and pastries arrive in the same morning and evening, employers can contract with outside catering for daily service, or coffee breaks can take the place of actual work. area in the cafeteria or designated tea room. More generally, the phrase "coffee break" also comes to show every pause of work.
Prohibition
Coffee was originally used for spiritual reasons. At least 1,100 years ago, traders brought coffee across the Red Sea to Arabia (modern Yemen), where Muslim dervishes began planting bushes in their gardens. At first, the Arabs made wine from the fermented coffee pulp. This drink is known as qishr ( kisher in modern usage) and is used during religious ceremonies.
Drinking coffee is prohibited by jurists and ulema (ulema ) who met in Mecca in 1511 as haraam , but what topics were intoxicating was hotly debated over the next 30 years until the ban was finally canceled in the mid-16th century. The use of religious rituals among the Sufi branches of Islam led to the coffee being tried in Mecca: it was accused of being a heretic, and its production and consumption were briefly suppressed. It was then banned in Ottoman Turkey under a decree by Sultan Murad IV.
Coffee, considered a Muslim drink, was forbidden by Ethiopian Orthodox Christians until the end of 1889; now regarded as an Ethiopian national drink for people of all faiths. Initial relations in Europe with rebellious political activity led to Charles II banning coffee shops from January 1676 (though the uproar created forced the king to resign two days before the ban was enacted). Frederick the Great forbade him in Prussia in 1777 for nationalistic and economic reasons; concerned about the price of imports, he tried to force people to re-consume beer. Since it does not have a coffee-producing colony, Prussia must import all of its coffee at great cost.
A contemporary example of a religious ban on coffee can be found at The Church of Jesus Christ of Latter-day Saints. Organizations argue that it is physically and spiritually unhealthy to consume coffee. It comes from the doctrine of Mormon's health, which was given in 1833 by the founder Joseph Smith in a revelation called the Word of Wisdom. It did not identify coffee by name, but included the statement that "hot drink is not for the stomach," which has been interpreted to ban coffee and tea.
Quite a few members of the Seventh-day Adventist Church also avoid caffeinated beverages. In his teaching, the Church encourages members to avoid tea, coffee, and other stimulants. Abstinence from coffee, tobacco, and alcohol by many Adventists has provided an almost unique opportunity for the study to be conducted in the population group on the health effects of drinking coffee, free of confounding factors. One study was able to show a weak but statistically significant relationship between coffee consumption and mortality from ischemic heart disease, other cardiovascular disease, all combined cardiovascular disease, and all-cause mortality.
For the time being, there was controversy in the Jewish community about whether the beans were peas and were therefore prohibited for Passover. After the petition of the Maxwell House coffee maker, coffee beans were classified in 1923 as berries rather than seeds by orthodox Jewish rabbi Hersch Kohn, and hence lawful for Passover.
Fair trade
The concept of fair trade labeling, which guarantees coffee farmers the pre-harvest price negotiated, began in the late 1980s with the Max Havelaar Foundation labeling program in the Netherlands. In 2004, 24,222 metric tons (of 7,050,000 produced worldwide) were fair trade; in 2005, 33,991 metric tons of 6,685,000 were fair trade, increasing from 0.34% to 0.51%. A number of fair trade impact studies have shown that fair trade coffee has a mixed impact on the communities that grow it. Many studies are skeptical about fair trade, reporting that it often exacerbates the bargaining power of those who are not part of it. Coffee was put into a fair-trade movement in 1988, when the sign of Max Havelaar was introduced in the Netherlands. The first fair-trade coffee was an attempt to import Guatemalan coffee to Europe as "Indio Solidarity Coffee".
Since the founding of organizations such as the European Fair Trade Association (1987), the production and consumption of fair trade coffee has increased as several local and national coffee chains begin to offer a fair trade alternative. For example, in April 2000, after a one-year campaign by the Global Exchange human rights organization, Starbucks decided to bring fair-trade coffee at his shop. Since September 2009 all Starbucks Espresso drinks in the UK and Ireland are made with Fairtrade and Shared Planet certified coffee.
A 2005 study conducted in Belgium concluded that consumer purchasing behavior is inconsistent with their positive attitudes toward ethical products. On average 46% of European consumers claim to be willing to pay more for ethical products, including fair trade products such as coffee. The study found that the majority of respondents did not want to pay the actual premium price of 27% for fair trade coffee.
Folklore and culture
Oromo people will usually plant coffee trees on the graves of powerful magicians. They believed that the first coffee bush came out of tears that the god of heaven spilled the dead man's death.
Johann Sebastian Bach was inspired to write Coffee Cantata's jokes about beverage dependence.
Economic impact
The volatility of the market, and thus increased yields, during the 1830s prompted Brazilian entrepreneurs to turn their attention from gold to coffee, a plant that has been provided for local consumption. Along with this shift was the preparation of vital infrastructure, including about 7,000 km of railway between 1860 and 1885. The making of these railroads allowed the import of workers, to meet the great demand for labor. This development primarily affected the State of Rio de Janeiro, as well as the Southern States of Brazil, especially SÃ £ o Paulo, due to its good climate, soil, and terrain.
Coffee production attracted immigrants to seek better economic opportunities in the early 1900s. Especially, they are Portuguese, Italian, Spanish, German, and Japanese. For example, SÃÆ'Â £ Paulo Paulo received about 733,000 immigrants in the previous decade of 1900, while receiving only about 201,000 immigrants in the six years to 1890. The production of coffee increased. In 1880, SÃÆ' Â £ o Paulo produced 1.2 million bags (25%
Source of the article : Wikipedia
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