The Coffe Lovers eBook

8/3/2019 The Coffe Lovers eBook

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Copyright

All materials, including, without limitation, design, text,

and graphics are ALL RIGHTS RESERVED Copyright

© 2009 Ebenezer CL Heng. You may electronically

copy and print to hard copy portions of this Ebook

for the sole purpose of using materials it contains for

informational and non-commercial, personal use only.

Any other use of the materials in this Ebook – including

any commercial use, reproduction for purposes other

than described above, modication, distribution,

republication, display, or performance – without the

prior written permission of Ebenezer CL Heng is strictly

prohibited.



Contents

Foreword ................................................... 4

1. The Flavored History of Coffee ............................ 5

1.1 Myth and Truth about the Origin of Coffee ............ 5

1.2 How Coffee Conquered the World ........................ 7

1.3 Coffee Today ................................................... 9

1.4 History of Coffee in Dates .................................. 11

2. How Many Cups Do You Have? ................. 15

2.1 Variety of Species ............................................. 16

2.2 Variety of Coffee Specialties ............................... 17

2.3 How Coffee is Prepared Around the World ............ 19

2.4 Straight or Mixed? ............................................ 20

3. Coffee Big Shots ...................................... 22

4. Beans, Beans and More Beans .................. 24

4.1 Bean Growing .................................................. 25

4.2 From Bean to Cup ............................................. 26

4.3 How to Select the Right Beans ............................ 29

5. Bet You Didn’t Know This! ......................... 31

5.1 Health Benets................................................. 32

5.2 Coffee as Ingredient in Dishes ............................ 33

5.3 Tasting Tips ..................................................... 35

6. Bonus for Coffee Lovers: Exciting Coffee Recipes 37

6.1 Caribbean ........................................................ 37

6.2 Mexican mocha................................................. 38

6.3 Cuban cubano .................................................. 38

6.4 Grog ............................................................... 38

6.6 Turkish ............................................................ 39



Copyright 2009 © Ebenezer HengFor more coffee tips & info visit www.oncoffeemakers.com

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Foreword

You are about to begin a journey of exotic aromas andwarm pleasure. Be prepared to relish every moment,

because the knowledge served here is delicious. We will

set forth to discover the origins of coffee. Uncovering the

romantic tales behind the brown bean will only increase our

appetite to nd more about this special beverage.

We will learn about the variety of coffee types and who are

the main producers that deliver high quality coffee. We will

also take a look at the elaborate process behind our avored

morning coffee. We will visit the endless elds of coffee and

observe how the plant grows and matures. Then witness

the amazing transformation of the green coffee berries in

the beverage we know and love.

This ebook is also trying to give you practical advice in order

to derive more pleasure from your daily cup. You’ll nd

all about choosing the right beans and exciting new ways

of using coffee. At the end of the book, there is a bonus

chapter for all coffee enthusiasts: exciting coffee recipes .

Come now! Let’s sip together the exciting story of coffee.




5

1. The Flavored Historyof Coffee

Coffee is nowadays an essential part of the morning

ritual for millions and millions of people worldwide. The

modern man cannot conceive a morning without the black

refreshing velvet taste of coffee. Actually, this beverage is

so present in our lives that we tend to take it for granted.

We easily forget that coffee had come a long way to sitlavishly on our kitchen shelves.

We consume over 400 billion cups a year and coffee is now

only second to oil in the world’s goods market. However,

these facts are only true for our century. In the past, coffee

had a lot to ght in order to conquer today’s markets. Coffee

got many labels in its century-long history. It was associated

with religious or even revolutionary practices. This chapter

explores the avored history of coffee and uncovers for you

the romantic tales behind your scrumptious morning cup.

1.1 Myth and Truth about the Origin of Coffee

The origin of coffee is shrouded in mystery. And where

mystery blossoms legends are born. The legend about the

discovery of coffee is the legend of shepherd Khaldi.




6

Around the year A.D. 850, on a high plateau in Yemen, a

young shepherd named Khaldi was bewildered by the strange

behavior of his herd of goats. His animals, inquisitive by

nature, indulged in eating red berries from a curious shrub.After consuming the mysterious fruits, the goats became

energized. They were jumping and rolling around happier

than ever. Their frenetic activity continued undiminished

until dawn.

Khaldi sought advice to the nearby Chaodet monastery.

Hearing the story, the abbot got the idea of boiling the

seeds of the fruit to make a drink for his pious monks. The

beverage gave vitality to the monks, thus they named it

‘Kawa’. The word means strength or impulse.

The historic truth is that coffee has been grown in Yemen

since at least A.D. 1000. However, archeological evidence

proves that coffee was originally cultivated in Ethiopia. The

coffee shrub arrived from Ethiopia to Arabia sometime

between A.D. 575 and A.D. 850. One theory is that coffee

seeds were brought by Africans migrating to the Arabian

Peninsula. Another theory states that Arabs themselves,

while raiding Ethiopia, discovered the coffee seeds.

To Yemen we must thank for the coffee we drink today,

because in Yemen originated the idea of roasting the

coffee beans and then turning them into an invigorating




7

beverage. Two monks, Sciadli and Aydrus, entrusted with

harvesting the coffee berries, returned one rainy afternoon

with their harvest completely soaked. They tried to dry the

berries in the replace, but accidentally roasted them. Theroasted berries smelt fantastic and the monks started using

only roasted grains for their beverage.

1.2 How Coffee Conquered the World

If the beginnings of coffee are in the realm of myth and

legend, its rise to popularity is part of the recorded history.

Coffee started to conquer the world in the 15th century. And

by the 16th century it was already a habit to drink coffee in

Egypt, Syria, Persia or Turkey. Coffeehouses could be found

easily in cities like Medina, Cairo, Baghdad, Alexandria,

Damas and Istanbul. However, the rst coffeehouse was

opened in Istanbul. The owners were two Syrians: Shems

and Hekeem.

Suleiman the Magnicent and his warriors were responsible

for making popular the Arab beverage to the inhabitants of

Balkans, Central Europe, North Africa and Spain.

Coffee became accessible to ordinary Europeans only in the

17th century. Until then the wonder drink was no more than

an oddity reserved to royalties and adventurous travelers

who brought it back from the East. Venice was the rst




8

European country to have a coffeehouse in 1615. Coffee

conquered France in 1672 through the diplomatic strains of

the Ambassador of the Ottoman Empire in Paris.

It is also interesting to note that the celebrated Viennese

coffee was the invention of Franz Goerg Kolschitzky, a Pole

from Istanbul. Chance made that he was in Vienna in 1683

when the city was under siege by Turkish armies. Vienna

was on the point of surrendering when this courageous

young Pole offered to spy on the enemy. His mission was a

success. On the basis of the information provided by Franz,

the Viennese army attacked and defeated the Turks. Franz

was declared a hero and he received ve hundred sacks

of coffee captured from the Turks and the permission to

open a coffeehouse. His business became a hit only when

he ltered the coffee and added a spoonful of cream and a

spoonful of honey.

In the United States, coffee became popular also after strife.

King George III imposed heavy taxes on American colonies’

imported mainland goods. Americans rebelled and boycotted

English products. The Boston Tea Party was the rst serious

boycott and the start of the War of Independence. The peopleof Boston threw into the harbor waters all the English goods

(especially tea) that were stored in the harbor warehouses.

For a while, Americans were unable to procure tea, but

instead they discovered the refreshing taste of coffee.




9

Today, Colombia is renowned for the abundance of its coffee

harvests. But in 19th century Colombian leaders were unable

to convince the people to cultivate coffee. The reason was

the long time required for a coffee shrub to produce its rstharvest (ve years). Francisco Romero, an ingenious priest

of a small village, had the winning idea. He demanded,

instead of the usual penance, that the sinner should plant

coffee shrubs. The bishop recognized this as a good idea

and extended the habit to a large area. Colombia therefore

must thank the pious sinners for its abundant harvests.

With the advancement of modern technology, coffee

preparation entered a new era. In 1905 the rst espresso

machine is manufactured in Italy for the enjoyment of the

more sluggish coffee lovers. Then, in 1908 Melitta invented

the world’s rst drip coffee machine using blotting paper as

lter. The ingenious Dr. Ernest Illy made some renements to

the espresso machine and manufactured the rst automatic

espresso machine in 1993. Nestle invented Nescafe in 1938

and everyone was able to make coffee in seconds

1.3 Coffee Today

Everyone knows the taste of coffee now. Besides the waking

up ritual of the morning cup, coffee is a great pretext for

meeting old friends or making new ones. What’s more

important is that coffee has become a major economic




10

stake. More than 15 thousand million dollars are paid on

coffee related transactions every year.

The once humble red berries are now in the top of agriculturalproducts ahead of wheat, sugar and coca. Actually, coffee

is the second raw material in value traded in the world’s

markets after oil.

In a single day, 1.5 thousand million cups of coffee are

drunk and cherished worldwide. The numbers show that

two thirds of the Planet’s inhabitants drink coffee. The great

majority of coffee-drinkers are from Europe and especially

from Northern Europe.

There is a general rule that states the colder the climate of a

particular region, the more coffee is drunk and the warmer

the climate, the less coffee is drunk. Therefore, habitual

coffee drinking is an exception at the Equator. Of course,

this doesn’t mean that coffee isn’t loved at Equator. In fact,

in those regions coffee growing is an important economic

activity.

There is an exception to this rule. In Brazil 50% of thecoffee production is for the local market.




11

1.4 History of Coffee in Dates

Here are some useful dates for history geeks.

c 850

First known discovery of coffee berries. Legend of goat

herder Khaldi who notices goats are full of energy after

eating red berries of a local shrub.

c 1100

The coffee rst trees are cultivated on the Arabian

Peninsula.

1475

The world’s rst coffee shop opens in Constantinople.

c 1600

Coffee enters Europe through the port of Venice.

1607

Coffee is introduced to the New World by Captain John

Smith.

1652

The rst coffeehouse opens in England. Coffeehouses get

the name of “penny universities”.




12

1672

The opening of the rst Parisian coffeehouse. It is believed

that sugar was rst used as an additive at the Court of King

Louis XIV.

1683

The rst coffeehouse opens in Vienna. The Turks, defeated

in battle, leave sacks of coffee behind.

1690

The Dutch become the rst 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.

1721

The rst coffeehouse opens in Berlin.

1723

Coffee shrubs are cultivated in the Americas. Gabriel de Clieu,

a French naval ofcer, transports a seedling to Martinique.

By 1777, 1920 million coffee plants are cultivated on the

island.

1727

The Brazilian coffee industry gets its start from seedlings




13

smuggled out of Paris.

1750

One of Europe’s rst coffeehouses, Cafe Greco, opens inRome. By 1763, Venice has over 2,000 coffee shops.

1822

The prototype of the rst espresso machine is created in

France.

1885

A process of using natural gas and hot air becomes the

most popular method of roasting coffee.

c 1900

Kaffeeklatsch, afternoon coffee, becomes popular in

Germany.

1905

The rst commercial espresso machine is manufactured in

Italy.

1908

The invention of the world’s rst drip coffeemaker. Melitta

Bentz makes a lter using blotting paper.




14

1933

Dr. Ernest Illy develops the rst automatic espresso

machine.

1938

The Nestlé Company invents Nescafé instant coffee as it

assists the Brazilian government in solving its coffee surplus

problem.

1945

Achilles Gaggia perfects the espresso machine with a piston

that creates a high pressure extraction to produce a thick

layer of cream.

1991

Caffè Carissimi Canada, a network of espresso serviceproviders is formed in Canada, modeled after a visit to

Franco Carissimi (roaster and equipment manufacturer) in

Bergamo Italy. It becomes the fastest growing network

of private and independent super automatic machines

providers in Canada.

1995

Coffee is the world’s most popular beverage. More than 400

billion cups are consumed each year. It is a world commodity

that is second only to oil.




15

2. How Many Cups Do YouHave?

If you want to become a true coffee connoisseur, you must

be prepared for the variety of coffee. So, run and get

as many cups as you can, because coffee comes in many

avors, colors and blends.

Although there are only three cultivated species, thebeverage itself has an extraordinary ability to adapt to

different cultures around the Globe. This cultural versatility

is perhaps the quality that made coffee so successful.

Coffee has now many recognized nationalities: Turkish,

Viennese, Caribbean, Colombian, American, Brazilian,

Mexican, Indonesian, Malaysian and the list goes on and on.

I believe that if one day some little green aliens discovered

our coffee, they would instantly make it their planet’s

beverage.

As you have already guessed, in this chapter we explore

the variety of coffee. Have you bought those extra cups?




16

2.1 Variety of Species

Although there are many coffee species, only three lucky

ones are cultivated around the world. These species areArabica, Robusta and Liberica.

Arabica is the most special of the three species. It is the

queen of coffee trees, so to speak. Arabica accounts for

75% of the world production of coffee. But, don’t imagine

it’s easy to grow. Like any other royalty, Arabica needs

special treatment. It requires very careful cultivation with

just the right climatic conditions. These coffee trees do best

at altitudes of 3000 to 6500 feet where trees grow slower

and thus concentrate their avors. Arabica is renowned for

its rened aroma. And it only contains 1 percent caffeine

by weight. Furthermore, an Arabica tree gives in just 1 to

1.5 pounds of green coffee a year, because of its delicate

nature.

Robusta is different. It has no titles of nobility like Arabica,

but is very resistant to disease and produces an abundant

crop (it bears far more coffee berries than Arabica). Robusta

trees do best at lower elevations and have stark avors.The beans contain around 2% caffeine and an average tree

yields 3 pounds of green coffee a year. This coffee variety

is used for the lower grades of coffee that are sold in the

market. Robusta is also used in the processing of instant




17

coffees and widespread commercial blends.

Liberica is considered to have the lowest quality of the three

commercial varieties. It resembles in many ways Robusta:is hardy and grows at low altitudes. Robusta is a minor crop

of coffee from Africa.

For your curiosity, here are the names of those coffee species

neglected by the coffee producers: abbayesii, arnoldiana,

aruwimiensis, benghalensis, bonnieri, bridsoniae, congensis

costatifructa, dewevrei, dybowskii, excelsa, eugenioides,

fadenii, gallieniim, kihansiensis, kimbozensis, madurensis,

mogeneti, mundiensis, racemosa, stenophylla, tetrandra,

zanguebariae;

2.2 Variety of Coffee Specialties

There are only three commercial recognized coffee species,

but from those three species, an endless combination of

coffee specialties is available for the avid drinker.

Let us rst consider the simple yet elegant Frappe. Widely

consumed in Europe and Latin America, it is a cold espressomade with sugar and milk with crushed ice. You can even

add brandy and cacao cream for a devilish variation.

The exact opposite of the innocent Frappe is Cappuccino




18

Borgia. Its delicious taste is beyond good and evil. One

quarter-cup peeled orange, one and a half cup chocolate ice

cream and a quarter-cup milk. Add this mix of ingredients to

an espresso and start enjoying yourself. No guilt attached.

If you are more the tropical type, you should consider a

trip to Caribbean Sea for a Calypso Cooler. You’ll get a

cup of chilled, extra strength coffee with a mixture of ripe

bananas and two cups of coffee ice cream. Add rum and

start dreaming.

Many coffee specialties make use of alcohol. However, few

can equal the mysterious taste of Latin Caffee Zabaglone.

The feast starts with a quarter cup of dry Marsala and sugar.

Then salt and four egg yolks are added and the blend is

cooked until tick.

A Mardi Grass cup is obtained from double strength

American roast, heavy cream, eggnog and bourbon. This

blend is conceived to keep the tourists wake and happy all

nightlong.

Turkish coffee is famous for its black, strong aroma cut withcardamom. Cardamom is also used by Scandinavians who

cherish the taste of this ancient spice in their Kaffee. They

start mixing cognac, curacao, sugar and cardamom. Then,

they heat the beverage in the microwave.




19

These are just a few of coffee specialties out there. Millions

of combinations are possible for a creative mind. Why don’t

you experiment a bit with your coffee? Who knows, maybe

you’ll discover and launch a new star in the coffee world.

2.3 How Coffee is Prepared Around the World

We have seen the most famous coffee specialties. Now it is

time to make a trip around the world and take pleasure in

local avors.

Brazil, the world’s largest coffee producer lets you try

wonderful aromatic blends from Bahia and Minas Gerais. The

other coffee giant, Colombia, makes a light, sweet delight

labeled “supremo” or “excelso”.

Mexico has its own ego to defend and refuses to lose ground

to its better-known South or Central American cousins.

The small beans grown in Mexico have a light acidity, so

the coffee has a mellow avor. Conversely, Cuba boils an

extremely strong café cubano, very similar in strength with

Spanish coffee.

Indonesians invest time in their coffee. The warm, damp

climate slowly produces a beverage with deep body and

little acidity. Indonesians’ neighbors, Malaysians, are

equally gifted in producing quality coffee. They brew the




20

beans in a muslin bag to produce a ltered strong cup.

Even tiny Thailand has its own coffee recipe: chicory-tinged

blend served with ice cubes and fresh milk. Those who enjoytheir coffee cold are bound to try Thailand’s coffee.

In Mauna Loa you can nd sweet, medium-bodied avored

coffee, while in Sumatra the daily cup is full-avored and rich.

Even in Kenia coffee is smooth and deep, with a wonderful

balanced aftertaste.

Europeans take pride in their coffee. For example, Viennese

coffee (two-thirds dark, one-third regular) is a world-

renowned specialty. France also has its own original way

to prepare coffee: “café au lait” – half-coffee, half-milk.

Italians are best known for their espressos. Coffee lovers

everywhere will always cherish the memory of Luigi Bezzera

and M. Cremonesi – inventors of the celebrated espresso.

2.4 Straight or Mixed?

Now, you are familiar with many different blends of coffee.

You have traveled the world and seen its delights. You knowthat coffee can be mixed with numerous ingredients. Some

of them bitter, other sweet as honey. Some innocent and

some devilish, like alcohol.




21

However, in all this abundance of choices, there are coffee

lovers who always drink their coffee straight. They claim that

coffee has its purity and mixing it with other substances is

to tarnish it. These rough drinkers swear to drink the wholecoffee, and nothing but the coffee.

Their opinion should be taken into careful consideration.

After all, coffee is the name of the drink. Nevertheless, the

choice is yours to make.




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3. Coffee Big Shots

Do you know that your coffee comes from a narrow bandcentered on the equator of around 23 degrees north to

25 degrees south? Yes, coffee grows only in tropical or sub-

tropical regions. As a result, there are only four big coffee

producers. The big shots of coffee are Brazil, Colombia,

Indonesia and Mexico.

Brazil is by far the largest coffee bean producer with a crop

of 28% of the world’s coffee. Colombia is second with 16%,

followed by Indonesia (7%) and Mexico (4%).Coffee trees

do best in high altitudes, but because of their versatility

have adapted to a variety of areas.

Brazil has huge areas covered with coffee trees and an

army of workers to tend the plants. Colombia grows its

beans on rugged mountains and because of the poor

economic conditions the crop is mainly transported by

mule. Colombians and Hawaiians also plant on mountains.

The slopes of The Mauna Loa in Hawaii are perfect for the

plants, especially because of the frequent rainfalls.

Dutch colonists were the ones to introduce coffee to

Indonesia in the 17th century. The thousands of islands

that compose the country have a warm, damp microclimate,




23

which is better for the cultivation of coffee trees than any

other advanced technology. The greatest concentration

of farms is on the largest islands of Sumatra, Java and

Sulawesi. These one to two acre farms secure Indonesia’sthird position.

In Mexico, people are very serious when it comes to

cultivating coffee. There are as many as 100000 farms

located primarily in the south, in Veracruz, Oaxaca and

Chiapas.

Vietnam is a country that has great ambitions for the world’s

coffee market. In recent years, it has been constantly

challenging Indonesia’s position. The Robusta coffee trees

grow in Tonkin area, where in the mid-19th centuries French

missionaries endeavored to plant Arabica trees.

Africa, Kenya and the Ivory Coast are small producers, but

they are world-famous for the dark large beans grown on

their soil. The largest beans can be found in the foothills of

Mount Kenya. The Ivory Coast is one of the top producers

of Robusta beans, usually used in espresso blends.

Whatever its place of origin, coffee is always welcomed in our

homes. As long as it makes the Monday mornings bearable,

we don’t need to know how many miles the beans traveled

to reach us.




24

4. Beans, Beans andMore Beans

We had a great time learning about the history of coffee

and sipping all those delightful coffee specialties. But

now is time to do some serious work. After all, a coffee tree

needs all the attention and care in the world. Only love can

make it yield those perfect beans for that perfect cup of

coffee.

We will start our workday by rst learning how to grow

healthy superb beans. There are a lot of things to know

about optimal climatic conditions, altitudes and other such

factors that play a tremendous role in the savor of your

cup.

After we have learned the basics, we will dirty our hands.

It is a long way from bean to cup and we will follow all the

steps required to produce the delicious black powder. These

include picking the coffee berries, removing the esh from

the beans and letting the beans dry.

Finally, in this chapter we will uncover for you the ne art

of selecting the beans for a well-balanced and delightful

beverage. There are many trade secrets you can learn in




26

This happens because at high altitudes the oxygen is

scarce.

Diffuse light and moderate winds are helpful too. Somecoffee producers deliberately grow their trees in shelter and

shade.

Once placed in the ground, the tree takes about ve years to

yield its rst crop and even then, a single tree will produce

a maximum of three pounds (Robusta species) of coffee.

The coffee trees have large dark-green leaves and owers

that are similar to Jasmine. In some countries like Brazil

and Mexico, the blossom period last between six and eight

weeks. And along the equator you can nd trees that have

mature berries growing alongside still ripening ones.

4.2 From Bean to Cup

Today’s coffee processing industry is a well-oiled machine.

It has to be in order to satisfy an ever growing demand. But

cultivating and processing coffee is not easy. There are many

stages that need careful planning and precise timing.

At the beginning is the bean. The bean comes in two

main varieties: green and red. The red bean is full of

aromatic oil and has low acid content. This is the bean




27

used to produce the ner coffees.

When the beans are ripe enough, the picking stage starts.

Most of the beans are hand picked by trained workers.Harvesting is a skill developed over time, where the picker

learns to chose good beans and reject the bad. Separating

the green beans from the red is also an important part

of the picking stage that has a tremendous effect on the

output quality. With the best crop growing technology, a

ne harvest will be between 6600 lbs and 8800 lbs per

hectare.

After the beans are harvested and brought down from the

harsh inaccessible regions where coffee trees grow, the

processing stage begins. The beans’ esh is removed by

soaking, scouring and mechanical rubbing. Then, after a

thorough washing the beans are dried in the sun over large

cement or stone slabs. The dried bean has about 12% water

content.

In the next stage, beans are sorted by color and size. This

process is often mechanized, although some farmers still

sort the beans by hand. The bad beans are discarded andsome are polished to remove the skin. For those lucky beans

selected for ner coffees, a process of aging begins which

can last anywhere from three to eight years. The ordinary

beans are roasted within a year.




28

The most subtle stage in the processing cycle is the roasting

stage. The selected beans are roasted at 400° Fahrenheit

(205° Celsius). During the roasting process the beans

expand to about twice their dry size and change their colorfrom green to brown as the inner oil is released. This oil is

responsible for coffee’s unmistakable avor.

After roasting, the coffee beans release CO2 for several

days, so the beans must be ‘de-gassed’ by airing. A few

weeks later, they are ready to be ground. There are many

styles of grounding. In some cases the beans are crushed,

while in others are chopped or made a ne powder.

The nal result is then brewed. There are four main styles

of making a cup of coffee: boiling, pressure, gravity and

steeping. In “boiling”, hot water goes through the grounds,

then is ltered or settled. In pressure techniques, water

below boiling point is forced through the grounds at high

pressure. “Gravity” drips hot water onto coffee grounds

and lters. “Steeping” is comparable to tea bags technique,

though the coffee bags are much larger.

Now you know how much effort goes into your cup. Drink itwisely and cherish every sip.




29

4.3 How to Select the Right Beans

You don’t need to be an expert to enjoy your daily coffee.

Nevertheless, a little knowledge will make wonders on yoursenses. Read on to nd some of the secrets on choosing

the right beans for a delicious beverage.

Someone who makes coffee drinks as a profession is called

a “barista”. Another expert of the trade is the “cupper” who

is a professional taster. Both barista and cupper aim to nd

those magical beans capable of producing the perfect drink.

Let’s nd out what these experts look for in a bean.

As you already know, coffee is produced in areas that vary

in climatic conditions. Furthermore, farmers in different

countries use different techniques to tend and harvest their

coffee crop. So, there is no surprise that beans vary from

producer to producer.

The rst thing to keep in mind when purchasing coffee is

that there are two main coffee plants: Arabica and Robusta.

Arabica is used for the nest coffees. Its avored beans

are the logical choice for someone who seeks renement.Choose Arabica beans grown at 3000 ft or above for best

results.

The selecting of beans differs on whether you intend to




30

roast the beans yourself or not. Those who are seeking

roasted beans have a hard choice to make. There is light or

Cinnamon roast; medium or American roast; dark or City

roast; French roast; Italian roast.

As you go down on the scale of color, the cups made from

these beans will be increasingly less acid and sweeter. At

the same time, a proportion of the caffeine is burned away

producing a mellower cup. Therefore, on this color scale

Cinnamon roast will be at the lighter end and Italian roast

at the extreme dark end of the scale.

Now you know the essential tips for choosing the beans.

Next time when you buy coffee impress the dealer with

your knowledge and your senses with a perfect blend.




31

5. Bet You Didn’t Know This!

The previous chapters’ aim was to make you a moresophisticated drinker. Knowledge is renement. If you

do not believe me, go and make yourself a cup of coffee.

You’ll immediately notice a difference in the way you regard

and handle your shelf beans.

Now, you know their cultural background and the special

conditions they require to mature. And above all, you

understand how much work goes in that Arabica package

you treasure so much.

You realize that your cup is lled not only with a delicious

invigorating beverage. It is also lled with legends, history

and mystic aromas. You think you know pretty much

everything about coffee. Right? Wrong, there are still many

things for you to nd out. In this chapter, we’ll learn about

the positive effects of coffee on our mind and body. You’ll

nd out useful medical information, so pay attention.

After the doctor, we’ll visit the chef. I bet you didn’t knowthat coffee is a versatile ingredient in the kitchen. To end

the kitchen tour you’ll be served some tasting tips to amaze

your friends and family.




33

and Scandinavian studies show that decaf and regular coffee

reduce the risk of type 2 diabetes.

Other studies point to the fact that coffee may reduce thechances of developing kidney stones and gallstones. There

are also other digestive system benets. For example,

caffeine increases the stomach acid secretion, which helps

digestion.

Caffeine, with moderate consumption, reduces airways

constriction in asthma sufferers. In addition to the caffeine,

coffee has a bronchodilator substance that boosts the

effect.

Of course, drinking coffee without moderation has some

undesired effects. However, the benets of drinking coffee

outweigh the risks.

5.2 Coffee as Ingredient in Dishes

Let’s enter now the kitchen for some special food recipes.

Delights abound when the secret ingredient is coffee.

You probably know some dessert recipes made with coffee.

But, the uses of coffee aren’t conned to sweets. Chili,

barbecue sauces and glazes for meat, even pot roasts need

a bit of the ground bean to acquire a magnicent taste.




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The rst thing to keep in mind when using coffee as a food

ingredient is freshness of the beans. Buy only freshly ground

and use it without delay. And remember, most dishes call

for very strong coffee.

Here is a list with only a few of the many possibilities:

Coffee Meatloaf Sauce – This recipe is very popular in

Australia. Add a tablespoon of instant coffee to a quarter

cup of water and half-cup of ketchup with a quarter cup

of a favorite dry red and equal amount of Worcestershire

sauce. Two tablespoons of vinegar, an ounce of margarine

and two tablespoons of lemon juice with some brown sugar

complete the mixture. After the meat has cooked for 30

minutes, add the sauce and bake 45 minutes more at 375°

Fahrenheit (190° Celsius).

Espresso Brownies – Heat a cup of sugar, a quarter

teaspoon of salt, and a stick and a half of butter in a saucepan.

Add a teaspoon of vanilla and four ounces of chopped,

semi-sweet chocolate and stir until well melted. Now add

a tablespoon of ground dark-roast. Stir until everything is

well mixed, then transfer to a mixing bowl and let cool fora few minutes. While still warm, fold in three eggs, a cup

of our and pour the result into a baking pan. Bake for 30

minutes and set out to cool.




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Black Russian Cake – Choose a dark chocolate cake

mix and add a cup of vegetable oil, a package of instant

chocolate pudding, four eggs, and a half cup of cacao cream.Now add a cup of Russian coffee. (1 oz vodka, 1/2 oz Kahlua,

5 oz hot black coffee.) Beat until smooth and pour into a

tube pan, then bake 45 minutes at 350° Fahrenheit (177°

Celsius).

5.3 Tasting Tips

Coffee is a noble drink. In order to truly appreciate a cup

you need certain conditions and an educated mind. Next,

we will nd out about the art practiced by ‘cuppers’ – the

supreme judges of coffee drinks.

The cupper analyzes aroma, avor, body, acidity, nish

and a wide variety of more ne traits. A cupper needs a

certain environment to practice his art. It is not difcult to

create a professional setting at home. You need plenty of

fresh ltered water, a tray with cupping bowls and a variety

of measuring scoops. Of course, the essential element is

coffee.

After you have prepared the coffee, rst smell the aroma,

then take a small sip and let the liquid run the entire tongue.

Think about the coffee’s prole. Is it woody or winey?




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Smooth or acid? Thin or sweet? Peppery or oral?

Always keep in mind the various characteristics of the

prole: Acid – a tartness that tastes somewhat dry. Aroma –the sensation produced by vapors; fruity or herblike. Bitter

– from caffeine and other compounds. Body – degree of

“thickness”. Nuttiness – a sensation like roasted nuts; it is

a sign of poor quality beans. Sharpness – a sensation from

the combination of acids and salts.

Experiment with coffee beans from different countries and

try different roasts from light to very dark. You can also

change the grind from rough to very ne. You’ll be surprised

to see what a great impact have all of these factors on your

beverage.

Keep training all your senses and you’ll become an expert

taster in no time.




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6. Bonus for Coffee Lovers:Exciting Coffee Recipes

This is the last chapter of our little e-book. But this is no

ordinary chapter. We have saved the best for the end.

You will nd here the most exciting coffee drink recipes. If

you’re a coffee enthusiast this is a big bonus for you, because

all these recipes are a must-know for anyone serious about

their coffee.

So take your time sipping these recipes and don’t forget

the things you’ve learned so far. Take care of yourself and

most importantly always enjoy your coffee.

6.1 CaribbeanThis recipe is a daring one. So be bold and start your engine.

First, bake a coconut for thirty minutes at 300° Fahrenheit

(134° Celsius). Remove and allow to cool, then break open

the shell and remove the inner esh and grate. Mix the

meat, coconut milk and a half cup of fresh milk in a pan and

heat until it thickens. Then strain the mixture to remove

the coconut granules. Mix the mixture with a cup of coffee

and sip.




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6.2 Mexican mocha

The Mexican mocha is a savory blend of coffee and chocolate.

This is of course true for any mocha. To prepare this delighttake a teaspoon of your favorite chocolate syrup and add a

quarter teaspoon of cinnamon and nutmeg. Pour in one cup

of coffee and add white or organic sugar to taste. You can

mix with whipping cream, or top with whipped cream, too.

6.3 Cuban cubanoBe courageous with this one. Cubano is drunk like tequila,

straight and like a shot. For the Americano, you might want

to dilute with rum or hot milk. Add rum to taste, but be

careful with the milk – any more than a tablespoonful will

really spoil the effect.

6.4 Grog

Grog is a traditional English delicacy. Carefully peel a

large orange and separate into slices. Do the same with a

lemon. Put a peel about the size of one orange slice into the

bottom of the cup. Mix in one-third tablespoon of butter, atablespoon of brown sugar, a pinch each of ground cloves

and nutmeg. Then throw in a pinch of cinnamon. Pour in a

half-cup of coffee and stir. Add heavy cream to taste.



6.5 Viennese

For the Viennese, melt one-eighth cup dark chocolate into a

saucepan and stir in one tablespoon of light cream. Slowlyadd a half-cup of coffee and whip until frothy, then let settle.

Sprinkle cinnamon and cocoa across the surface.

6.6 Turkish

The Turkish is simple to prepare. Turkish coffee is strong.

Start with nely ground Turkish coffee. Pour a cup of water

into the pot, then add a half teaspoon of sugar and bring to

a boil. Remove from heat and add a teaspoon of the coffee,

then stir and replace onto the heat. Remove after a layer of

foam appears, then allow to settle and cool.

6.7 Vietnamese

The iced coffee drink of Vietnam is something you have to

try at least once. Acquire a Vietnamese coffee press. The

hard part is now over. Put the ground coffee in the press

and then pour a tablespoon of fresh milk into the bottom

of a cup. Pour boiling water over the press and let drip. Stirand add ice.

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