1.
Barrister
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A barrister is a type of lawyer in common law jurisdictions. Barristers mostly specialise in courtroom advocacy and litigation and their tasks include taking cases in superior courts and tribunals, drafting legal pleadings, researching the philosophy, hypothesis and history of law, and giving expert legal opinions. Often, barristers are also recognised as legal scholars, Barristers are distinguished from solicitors, who have more direct access to clients, and may do transactional-type legal work. It is mainly barristers who are appointed as judges, and they are hired by clients directly. In England and Wales, barristers may seek authorisation from the Bar Standards Board to conduct litigation and this allows a barrister to practise in a dual capacity, fulfilling the role of both barrister and solicitor. A barrister, who can be considered as a jurist, is a lawyer who represents a litigant as advocate before a court of appropriate jurisdiction, a barrister speaks in court and presents the case before a judge or jury. In some jurisdictions, a barrister receives additional training in law, ethics. In contrast, a solicitor generally meets with clients, does preparatory and administrative work, in this role, he or she may draft and review legal documents, interact with the client as necessary, prepare evidence, and generally manage the day-to-day administration of a lawsuit. Barristers usually have particular knowledge of law, precedent. When a solicitor in general practice is confronted with a point of law. In most countries, barristers operate as sole practitioners, and are prohibited from forming partnerships or from working as a barrister as part of a corporation, however, barristers normally band together into chambers to share clerks and operating expenses. Some chambers grow to be large and sophisticated, and have a corporate feel. In some jurisdictions, they may be employed by firms of solicitors, banks, in contrast, solicitors and attorneys work directly with the clients and are responsible for engaging a barrister with the appropriate expertise for the case. Barristers generally have little or no contact with their lay clients. All correspondence, inquiries, invoices, and so on, will be addressed to the solicitor, in court, barristers are often visibly distinguished from solicitors by their apparel. For example, in Ireland, England, and Wales, a barrister usually wears a wig, stiff collar, bands. Since January 2008, solicitor advocates have also been entitled to wear wigs, in many countries the traditional divisions between barristers and solicitors are breaking down. Barristers once enjoyed a monopoly on appearances before the courts, but in Great Britain this has now been abolished
2.
Barista Lavazza
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Barista is an Indian chain of espresso bars that operates in South Asia and the Middle East. Established in February 2000 under the name Barista, it was taken over by Lavazza in 2007, headquartered in New Delhi, Barista currently has espresso bars across India, Pakistan, Sri Lanka, Bangladesh, Nepal and the Middle East. It was established in February 2000 by the Barista Coffee Company Limited, a 34. 3% equity stake was sold to Tata Coffee in 2001. C Sivasankaran bought the remaining 65 per cent in Barista from the Amit Judge-controlled Turner Morrison in 2004, in 2007, the Sterling Group sold Barista to Lavazza. Barista Lavazza is currently owned by Lavazza, the coffee is supplied by the Indian roaster Fresh and Honest, headquartered in Chennai, which is also owned by Lavazza. As of 2009, the chain has 200 stores in India, in 2014, Lavazza sold the coffee shop chain to Carnation Hospitality Pvt. Ltd. for an undisclosed sum. Barista was the fastest brand to make it on the list of brands and is ranked among the top 50 phenomena that changed India. Cafe Coffee Day – As of 2011, out of 1400 coffee shop retail outlets registered in India,1016 belong to Cafe Coffee Day, CCD is expanding their market reach through brand extension by launching mineral water, cookies, and chips under their brand name. Barista has added a variety of cookies, chocolates and ice creams to their offerings under the same principle, Costa Coffee – Despite Costa Coffee having only 40 outlets operational across the country as of 2010, Barista Lavazza is facing stiff competition from Costa Coffee. Costa Coffee is a chain and location plays a crucial role in its business plan. Although it made a few such as replicating the UK model in India and opening stores at expensive locations when it came to India in 2005. Their most profitable venture is from off premises business wherein they set up kiosks at marriages, seminars, in the last quarter of 2009, Costa saw a profitable 24 percent growth. LiveMedia and Barista Coffee Company have an alliance, where 200 Barista Lavazza outlets across the country will have LiveMedia screens on their premises. Barista Lavazza has a tie-up with Visa to allow withdrawal of cash up to daily in all its outlets without any charges levied on the cardholders or any obligation to purchase. As part of association, Barista Lavazza also offers 30% discounts on customised meal deals on all Visa debit card transactions. ABN AMRO and Barista Coffee Company have jointly launched a card, ABN AMRO Barista Credit Card. Barista Lavazza has formed an association with Mattel Toys Private Limited for the launch of the first edition of Barista Lavazza Cafe Scrabble 2010, Barista is the first coffee retailer in India to start a loyalty programme, Bean-o-holic, to attract and retain customers. Barista Coffee has been awarded Super bands for the second consecutive year, and were even more chuffed about it this time because the new survey also included the opinion of our consumers, along with the panel of judges
3.
CorelDRAW
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CorelDraw is a vector graphics editor developed and marketed by Corel Corporation. It is also the name of Corels Graphics Suite, which bundles CorelDraw with bitmap-image editor Corel Photo-Paint as well as other graphics-related programs, the latest version is designated X8, and was released in March 2016. CorelDraw is designed to edit two-dimensional images such as logos and posters, in 1987, Corel hired software engineers Michel Bouillon and Pat Beirne to develop a vector-based illustration program to bundle with their desktop publishing systems. That program, CorelDraw, was released in 1989. CorelDraw 1. x and 2. x ran under Windows 2. x and 3.0, CorelDraw 3.0 came into its own with Microsofts release of Windows 3.1. The inclusion of TrueType in Windows 3, CorelDraw was originally developed for Microsoft Windows 3 and currently runs on Windows XP, Windows Vista, Windows 7, Windows 8 and Windows 10. The latest version, X8, was released on 15 March 2016, versions for Mac OS and Mac OS X were at one time available, but due to poor sales these were discontinued. The last port for Linux was version 9 and the last version for OS X was version 11, also, up until version 5, CorelDraw was developed for Windows 3. 1x, CTOS and OS/2. With version 6, CorelDraw introduced the automation of tasks using a Corel proprietary scripting language, with version 10, support for VBA was introduced for scripting by what Corel calls now macros. Corel recommends to no longer use the COREL Script language but only VBA, in its first versions, the CDR file format was a completely proprietary file format primarily used for vector graphic drawings, recognizable by the first two bytes of the file being WL. The actual data chunk of the RIFF remains a Corel proprietary format, F was the last valid hex digit, and the fver now indicates that the letter before does no longer stand for a hex digit. There is no publicly available CDR file format specification, other CorelDraw file formats include CorelDraw Compressed, CorelDraw Template and Corel Presentation Exchange. In December 2006 the sK1 open source project started to reverse-engineer the CDR format. The results and the first working snapshot of the CDR importer were presented at the Libre Graphics Meeting 2007 conference taking place in May 2007 in Montreal, later on the team parsed the structure of other Corel formats with the help of the open source CDR Explorer. As of 2008, the sK1 project claims to have the best import support for CorelDraw file formats among open source software programs, the sK1 project developed also the UniConvertor, a command line open source tool which supports conversion from CorelDraw ver. 7-X4 formats to other formats. UniConvertor is also used in Inkscape and Scribus open source projects as an tool for CorelDraw files importing. In 2007, Microsoft blocked CDR file format in Microsoft Office 2003 with the release of Service Pack 3 for Office 2003, Microsoft later apologized for inaccurately blaming the CDR file format and other formats for security problems in Microsoft Office and released some tools for solving this problem. In 2012 the joint LibreOffice/re-lab team implemented libcdr, a library for reading CDR files from v1 to the currently latest X7 version, the library has extensive support for shapes and their properties, including support for color management and spot colors, and has a basic support for text
4.
World Barista Championship
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The World Barista Championship is the current premier barista competition, with the winners of each national barista championship competing for the world title. Competitors prepare and serve 12 coffee beverages in 15 mins - four espresso, four cappuccino, there are two rounds of judging, the first a preliminary round and the second a finals round, featuring the top six competitors. The Tokyo 2007 WBC was the first to be held outside Europe or the U. S. the barista competition format was created in Norway, and the WBC was dominated in its early years by Scandinavian baristas. It is owned and organized jointly by the Specialty Coffee Association of America and the Speciality Coffee Association of Europe
5.
Coffeehouse
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A coffeehouse, coffee shop, or café is an establishment which primarily serves hot coffee, related coffee beverages, tea, and other hot beverages. Some coffeehouses also serve cold beverages such as iced coffee and iced tea, many cafés also serve some type of food, such as light snacks, muffins, or pastries. Coffeehouses range from owner-operated small businesses to multinational corporations. A coffeehouse may share some of the characteristics of a bar or restaurant. Many coffee houses in the Middle East and in West Asian immigrant districts in the Western world offer shisha, espresso bars are a type of coffeehouse that specializes in serving espresso and espresso-based drinks. Since the development of Wi-Fi, coffeehouses with this capability have also become places for patrons to access the Internet on their laptops, a coffeehouse can serve as an informal club for its regular members. As early as the 1950s Beatnik era and the 1960s folk music scene, coffeehouses have hosted singer-songwriter performances, coffeehouses in Mecca became a concern as places for political gatherings to the imams, who banned them, as well as the drink, for Muslims between 1512 and 1524. In 1530, the first coffeehouse was opened in Damascus and not long there were many coffeehouses in Cairo. About that year, a fellow called Hakam from Aleppo and a wag called Shams from Damascus came to the city, they opened a large shop in the district called Tahtakale. Various legends involving the introduction of coffee to Istanbul at a Kiva Han in the late 15th century circulate in culinary tradition, resembling checkers, hopscotch, and chess, are played. In addition, mollas, dervishes, and poets take turns telling stories in verse or in prose, the narrations by the mollas and the dervishes are moral lessons, like our sermons, but it is not considered scandalous not to pay attention to them. No one is forced to give up his game or his conversation because of it. It often happens that two or three people talk at the time, one on one side, the other on the opposite, and sometimes one will be a preacher. The most common English spelling, café, is the French, Portuguese and Spanish spelling, thus the spelling cafe has become very common in English-language usage throughout the world, especially for the less formal, i. e. greasy spoon variety. The Italian spelling, caffè, is sometimes used in English. In southern England, especially around London in the 1950s, the French pronunciation was often altered to /ˈkæf/. The English words coffee and café both descend from the Italian word for coffee, caffè—first attested as caveé in Venice in 1570— and in turn derived from the Arabic qahuwa. The Arabic term qahuwa originally referred to a type of wine but after the ban by Mohammed
6.
Espresso
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Espresso is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a concentration of suspended and dissolved solids. As a result of the brewing process, the flavors. Espresso is also the base for drinks such as a caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white. The spelling expresso is sometimes used, while some state that this spelling is incorrect. Espresso is made by forcing hot water under high pressure through finely ground. Tamping down the coffee promotes the waters even penetration of the grounds and this process produces an almost syrupy beverage by extracting both solid and dissolved components. The crema is produced by emulsifying the oils in the coffee into a colloid. Generally, one uses a machine to make espresso. Today, however, it is common for the pressure to be generated by an electric pump. The technical parameters outlined by the Italian Espresso National Institute for making a certified Italian espresso are and it is not a specific bean, bean blend, or roast level. Any bean or roasting level can be used to produce authentic espresso, for example, in southern Italy, a darker roast is generally preferred. Farther north, the moves toward slightly lighter roasts, while outside Italy. Espresso has risen in popularity worldwide since the 1980s, in the United States, cafés serve many variations by adding syrup, whipped cream, flavor extracts, soy milk, and spices to their drinks. The American Pacific Northwest has been viewed as the driver behind this trend, the popularity later spread to shops in other regions and into homes as kitchen-friendly machines became available at moderate cost. In other parts of the world, espresso has long been the method of coffee preparation in restaurants, bars. Angelo Moriondo’s Italian patent for a steam-driven instantaneous coffee beverage making device, author Ian Bersten, whose history of coffee brewers is cited below, claims to have been the first to discover Moriondo’s patent. Bersten describes the device as “… almost certainly the first Italian bar machine that controlled the supply of steam and water separately through the coffee” and Moriondo as “
7.
Coffee
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Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the Coffea plant. The genus Coffea is native to tropical Africa, and Madagascar, the two most commonly grown are the highly regarded arabica, and the less sophisticated but stronger and more hardy robusta. Once ripe, coffee berries are picked, processed, and dried, dried coffee seeds are roasted to varying degrees, depending on the desired flavor. Roasted beans are ground and brewed with boiling water to produce coffee as a beverage. Coffee is slightly acidic and can have an effect on humans because of its caffeine content. Coffee is one of the most popular drinks in the world and it can be prepared and presented in a variety of ways. It is usually served hot, although iced coffee is also served, the earliest credible evidence of coffee-drinking appears in the middle of the 15th century in the Sufi shrines of Yemen. It was here in Arabia that coffee seeds were first roasted and brewed in a way to how it is now prepared. Coffee seeds were first exported from East Africa to Yemen, as the coffea arabica plant is thought to have been indigenous to the former, yemeni traders took coffee back to their homeland and began to cultivate the seed. By the 16th century, it had reached Persia, Turkey, from there, it spread to Europe and the rest of the world. Coffee is an export commodity, it is the top agricultural export for numerous countries and is among the worlds largest legal agricultural exports. It is one of the most valuable commodities exported by developing countries, green coffee is one of the most traded agricultural commodities in the world. Consequently, the markets for fair trade coffee and organic coffee are expanding. The first reference to coffee in the English language is in the form chaona, dated to 1598 and understood to be a misprint of chaoua, equivalent, in the orthography of the time, to chaova. This term and coffee both derive from the Ottoman Turkish kahve, by way of the Italian caffè and it has also been proposed that the source may be the Proto-Central Semitic root q-h-h meaning dark. Alternatively, the word Khat, a plant widely used as stimulant in Yemen and Ethiopia before being supplanted by coffee has been suggested as a possible origin, the expression coffee break was first attested in 1952. The term coffee pot dates from 1705, other accounts attribute the discovery of coffee to Sheikh Omar. According to the ancient chronicle, Omar, who was known for his ability to cure the sick through prayer, was exiled from Mocha in Yemen to a desert cave near Ousab
8.
Bartender
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A bartender is a person who formulates and serves alcoholic beverages behind the bar, usually in a licensed establishment. Bartenders also usually maintain the supplies and inventory for the bar, a bartender can generally mix classic cocktails such as a Cosmopolitan, Manhattan, Old Fashioned, and Mojito. The bartending profession was generally a second occupation, used as work for students to gain customer experience or to save money for university fees. This however is changing around the world and bartending has become a profession by choice rather than necessity, in America, where tipping is a local custom, bartenders depend on tips for most of their income. Bartenders are also responsible for confirming that customers meet the legal drinking age requirements before serving them alcoholic beverages. In certain countries, such as the United Kingdom and Sweden, as such, it lacks traditional employment protections and therefore has a high turnover. The high turnover of staff due to low wages and poor employee benefits results in a shortage of skilled bartenders, some pubs prefer experienced staff, although pub chains tend to accept inexperienced staff and provide training. Tipping bartenders in the United Kingdom is not considered mandatory but is appreciated by the bartender. Bartenders may attend special schools or learn while on the job, Bartenders in the United States may work in a large variety of bars. These include hotel bars, restaurant bars, sports bars, gay bars, piano bars, also growing in popularity is the portable bar, which can be moved to different venues and special events. Bar-back, a bartenders assistant Hospitality List of bartenders List of public house topics List of restaurant terminology Tavern Media related to Bartenders at Wikimedia Commons
9.
Alcoholic drink
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Long-term use can lead to alcohol abuse, physical dependence, and alcoholism. Drinking alcohol plays an important social role in many cultures, most countries have laws regulating their production, sale, and consumption, some countries ban such activities entirely. However, alcoholic drinks are legal in most parts of the world, the global alcoholic drink industry exceeded $1 trillion in 2014. Alcohol is one of the most widely used drugs in the world. For instance, in 2015, among Americans, 89% of adults had consumed alcohol at point, 70% had drunk it in the last year. Alcoholic drinks are divided into three classes—beers, wines, and spirits—and typically contain between 3% and 40% alcohol by volume. Discovery of late Stone Age jugs suggest that intentionally fermented drinks existed at least as early as the Neolithic period, wine is a fermented beverage produced from grapes. Wine involves a longer process than beer and also a long aging process. Sparkling wine can be made by means of a secondary fermentation, fruit wines are made from fruits other than grapes, such as plums, cherries, or apples. Sake is an example of rice wine. Beer is a beverage fermented from grain mash and it is made from barley or a blend of several grains. If the fermented mash is distilled, then the drink is a spirit, beer is the most consumed alcoholic beverage in the world. Cider or cyder is an alcoholic drink made from any fruit juice, apple juice, peaches. Cider alcohol content varies from 1. 2% ABV to 8. 5% or more in traditional English ciders, in some regions, cider may be called apple wine. Mead is a drink created by fermenting honey with water, sometimes with various fruits, spices, grains. The alcoholic content of mead may range from about 8% ABV to more than 20%, the defining characteristic of mead is that the majority of the drinks fermentable sugar is derived from honey. A distilled drink or liquor is a drink produced by distilling ethanol produced by means of fermenting grain, fruit. Unsweetened, distilled, alcoholic drinks that have a content of at least 20% ABV are called spirits
10.
Gwilym Davies (barista)
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Gwilym Rhys Davies is a British barista. Davies was born in Cheltenham, England, and grew up in Leeds, Davies took the World Barista Championship crown in Atlanta, USA in April 2009. Becoming well known for his coffee carts on Whitecross Street and Columbia Road as well as having started the Prufrock coffee concession in Present on Shoreditch High Street, gwilym now runs a café and training facility on Leather Lane, London. Its the third wave of coffee
11.
Latte art
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Latte art is a method of preparing coffee created by pouring steamed milk into a shot of espresso and resulting in a pattern or design on the surface of the latte. It can also be created or embellished by simply drawing in the top layer of foam, Latte art is particularly difficult to create consistently, due to the demanding conditions required of both the espresso shot and milk. This, in turn, is limited by the experience of the barista, the pour itself, then, becomes the last challenge for the latte artist. In the United States, latte art was developed in Seattle in the 1980s and 1990s, Schomer credits the development of microfoam to Jack Kelly of Uptown espresso in 1986, and by 1989 the heart pattern was established and a signature at Schomers Espresso Vivace. The rosette pattern was developed by Schomer in 1992, recreating the technique based on a photograph he saw from Cafe Mateki in Italy. Schomer subsequently popularized latte art in his course Caffe Latte Art, at the same time Luigi Lupi from Italy met Schomer on the internet and they exchanged videos they made on Latteart and Cappuccini Decorati. Latte art is a mixture of two colloids, the crema, which is an emulsion of oil and brewed coffee, and the microfoam. Milk itself is an emulsion of butterfat in water, while coffee is a mixture of coffee solids in water, Latte art requires first producing espresso with crema and microfoam, and then combining these to make latte art. See microfoam, procedure for how microfoam is made, this article concentrates on the latte art once the foam is made, before the milk is added, the espresso shot must have a creamy brown surface, an emulsion known as crema. As the white foam from the milk rises to meet the surface of the shot, a contrast is created. As the milk is poured, the foam separates from the liquid, if the milk and espresso shot are just right, and the pitcher is moved during the pour, the foam will rise to create a pattern on the surface. Alternatively, a pattern may be etched with a stick after the milk has been poured, some controversy exists within the coffee community as to whether or not there is excessive focus on latte art amongst baristas. The argument is that too much focus on the appearance of a drink leads some to ignore more important issues. This is especially relevant with new baristas, there are two main types of latte art, free pouring and etching. Free pouring is far more common in American cafés, and requires additional time in preparing a drink. The two most common forms of poured latte art are a shape and the rosetta or rosette. Of these, hearts are simpler and more common in macchiatos, while rosettes are more complex, for free pouring, the cup is either kept level or tilted in one direction. As the milk is poured straight into the cup, the foam begins to surface on one side
12.
Ystad
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Ystad is a town, and the seat of Ystad Municipality, Skåne County, Sweden, with 18,350 inhabitants in 2010. The settlement dates back to the 11th century and the town has become a busy ferryport, local administrative centre and it is associated with the fictional detective Kurt Wallander whose stories, by Henning Mankell, are set primarily in Ystad and nearby communities. In 1285, the name was written Ystath. Its original meaning is not fully understood, but the y is probably related to an old word for the yew tree, while -stad is town, in Danish times before 1658 the spelling was Ysted. Ystad was not mentioned in documents until 1244, in a record of King Erics visit to the town with his brother, a Franciscan monastery, Gråbrödraklostret, was founded in 1267, and Ystad joined the Hanseatic League in the 14th century. The charter of 1599 gave the town the right to export oxen, Ystad, together with all of Scania, was transferred from Denmark to Sweden following the Treaty of Roskilde in 1658. By 1866 Ystad had a connection and it was established as a garrison town in the 1890s. After World War II, ferry services to Poland and to the Danish island of Bornholm were opened, in 1658, Ystads population was about 1,600 and, by 1850 it had reached 5,000. The increased importance brought by the railway and the garrison in the 1890s drove the population above 10,000, Ystad is the setting of the Swedish crime drama Wallander. There is a port with ferry and train services. The ferry port has services to the Danish island of Bornholm and to Świnoujście, in Poland, the town is on the railway line between Malmö and Simrishamn and has direct rail services to Copenhagen via the Øresund Bridge. The most popular sport in Ystad is handball, with two big clubs, Ystads IF is in Elitserien whilst IFK Ystad is situated in Division 1. Several famous handball players have played one or other of these clubs, the only newspaper published at present in Ystad is the Ystads Allehanda, which also covers the neighbouring municipalities of Skurup, Tomelilla, Simrishamn and Sjöbo. The newspaper was founded in 1873, one of Swedens most well-preserved medieval monasteries, the Greyfriars Abbey, lies in Ystad. The town also has a large medieval church, the Church of the Virgin Mary. Both are highly influenced by Gothic Hansa architecture and are among the best examples in Sweden of Brick Gothic, in addition, there are areas of surviving medieval town architecture, like the Latin school and several town houses. The city is included in the European Route of Brick Gothic. Nilsson, Swedish born American actress Sara Li born Sara Linnea Larsson, Swedish singer Frans Jeppsson-Wall, the Municipality´s official site Ystads Allehandas site
13.
Sweden
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Sweden, officially the Kingdom of Sweden, is a Scandinavian country in Northern Europe. It borders Norway to the west and Finland to the east, at 450,295 square kilometres, Sweden is the third-largest country in the European Union by area, with a total population of 10.0 million. Sweden consequently has a low density of 22 inhabitants per square kilometre. Approximately 85% of the lives in urban areas. Germanic peoples have inhabited Sweden since prehistoric times, emerging into history as the Geats/Götar and Swedes/Svear, Southern Sweden is predominantly agricultural, while the north is heavily forested. Sweden is part of the area of Fennoscandia. The climate is in very mild for its northerly latitude due to significant maritime influence. Today, Sweden is a monarchy and parliamentary democracy, with a monarch as head of state. The capital city is Stockholm, which is also the most populous city in the country, legislative power is vested in the 349-member unicameral Riksdag. Executive power is exercised by the government chaired by the prime minister, Sweden is a unitary state, currently divided into 21 counties and 290 municipalities. Sweden emerged as an independent and unified country during the Middle Ages, in the 17th century, it expanded its territories to form the Swedish Empire, which became one of the great powers of Europe until the early 18th century. Swedish territories outside the Scandinavian Peninsula were gradually lost during the 18th and 19th centuries, the last war in which Sweden was directly involved was in 1814, when Norway was militarily forced into personal union. Since then, Sweden has been at peace, maintaining a policy of neutrality in foreign affairs. The union with Norway was peacefully dissolved in 1905, leading to Swedens current borders, though Sweden was formally neutral through both world wars, Sweden engaged in humanitarian efforts, such as taking in refugees from German-occupied Europe. After the end of the Cold War, Sweden joined the European Union on 1 January 1995 and it is also a member of the United Nations, the Nordic Council, Council of Europe, the World Trade Organization and the Organisation for Economic Co-operation and Development. Sweden maintains a Nordic social welfare system that provides health care. The modern name Sweden is derived through back-formation from Old English Swēoþēod and this word is derived from Sweon/Sweonas. The Swedish name Sverige literally means Realm of the Swedes, excluding the Geats in Götaland, the etymology of Swedes, and thus Sweden, is generally not agreed upon but may derive from Proto-Germanic Swihoniz meaning ones own, referring to ones own Germanic tribe
14.
Espresso machine
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An espresso machine brews coffee by forcing pressurized water near boiling point through a puck of ground coffee and a filter in order to produce a thick, concentrated coffee called espresso. The first machine for making espresso was built and patented in 1884 by Angelo Moriondo of Turin, an improved design was patented on April 28,1903, by Luigi Bezzera. Patent no, US726793 A, which was bought by the founder of the La Pavoni company which from 1905 produced espresso machines commercially on a scale in Milan. Multiple machine designs have been created to produce espresso, several machines share some common elements, such as a grouphead and a portafilter. An espresso machine may also have a steam wand which is used to steam and froth liquids, to milk, for coffee drinks such as cappuccino. Espresso machines may be steam-driven, piston-driven, pump-driven, or air-pump-driven, machines may be manual or automatic. Moka pots, also known as stove top espresso makers, are similar to machines in that they brew under pressure and the resulting brew shares some similarities. The first machine for making espresso was built and patented by Angelo Moriondo of Turin, Italy, in 1901, Luigi Bezzera of Milan patented improvements to the machine. Bezzera was not an engineer, but a mechanic and he patented a number of improvements to the existing machine, the first of which was applied for on the 19th of December 1901. It was titled Innovations in the machinery to prepare and immediately serve coffee beverage, in 1905 the patent was bought by Desiderio Pavoni who founded the La Pavoni company and began to produce the machine commercially in a small workshop in Via Parini in Milan. Multiple machine designs have been created to produce espresso, several machines share some common elements. Varying the fineness of the grind, the amount of used to tamp the grinds. Some baristas pull espresso shots directly into a pre-heated demitasse cup or shot glass, the piston-driven, or lever-driven, machine was developed in Italy in 1945 by Achille Gaggia, founder of espresso machine manufacturer Gaggia. The design generically uses a lever, pumped by the operator, to hot water. The act of producing a shot of espresso is colloquially termed pulling a shot, lever-driven espresso machines are sometimes called manual espresso machines because of this. There are two types of machines, manual piston and spring piston design. With the manual piston, the operator pushes the water through the grounds. In the spring piston design, the works to tension a spring
15.
Cappuccino
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A cappuccino is an Italian coffee drink that is traditionally prepared with double espresso, hot milk, and steamed milk foam. Variations of the drink involve the use of cream instead of milk and it is typically smaller in volume than a caffè latte, with a thicker layer of micro foam. The physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of an evolution of the drink. The Viennese bestowed the name Kapuziner possibly in the 18th century on a version that included whipped cream, the drink has since spread worldwide and can be found at a number of establishments. Cappuccino is a drink that today is composed of double espresso and hot milk. Cappuccinos are most often prepared with an espresso machine, the double espresso is poured into the bottom of the cup, followed by a similar amount of hot milk, which is prepared by heating and texturing the milk using the espresso machine steam wand. The top third of the consists of milk foam, this foam can be decorated with artistic drawings made with the same milk. In a traditional cappuccino, as served in Europe and artisan coffee houses in the United States, commercial coffee restaurant chains in the US more often serve the cappuccino as a 360 ml drink or larger. Cappuccino is traditionally small with a layer of foam, while latte traditionally is larger. Caffè latte is often served in a glass, cappuccino mostly in a 150 –180 ml cup with a handle. As a result, the foam will remain partly on top of the mug when the espresso is poured in correctly as well as mix well with the rest of the cappuccino. It is the form of cappuccio in Italian, meaning hood or something that covers the head. It is believed the capuchin friar, Marco dAviano, was the inspiration for this beverage, the coffee beverage has its name not from the hood but from the colour of the hooded robes worn by monks and nuns of the Capuchin order. This colour is distinctive and capuchin was a common description of the colour of red-brown in 17th century Europe. The Capuchin monks chose the design of their orders robes both in colour and shape of the hood back in the 16th century, inspired by Francis of Assisis preserved 13th century vestments. The long and pointed hood was characteristic and soon gave the brothers the nickname capuchins and it was, however the choice of red-brown as the orders vestment colour that, as early as the 17th century, saw capuchin used also as a term for a specific colour. While Francis of Assisi humbly used uncoloured and un-bleached wool for his robes, Kapuziner was by the First World War a common coffee drink in cafés in the parts of northern Italy which at that time still belonged to Austria. The use of milk in coffee in cafés and restaurants is a newer phenomenon when refrigeration became common
16.
Latte
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A latte is a coffee drink made with espresso and steamed milk. The term as used in English is a form of the Italian caffè latte, caffelatte or caffellatte. In northern Europe and Scandinavia the term café au lait has traditionally used for the combination of espresso. Variants include replacing the coffee with another drink base such as chai, mate, matcha or turmeric. Coffee and milk have been part of European cuisine since the 17th century, caffè latte, Milchkaffee, café au lait and café con leche are domestic terms of traditional ways of drinking coffee, usually as part of breakfast in the home. According to the Oxford English Dictionary, the term caffè latte was first used in English in 1867 by William Dean Howells in his essay Italian Journeys. Kenneth David maintains that. breakfast drinks of this kind have existed in Europe for generations, the Austrian-Hungarian empire had its own terminology for the coffees being served in coffee houses, while in German homes it was still called Milchkaffee. The Italians used the term caffè latte domestically, but it is not known from cafés like Florian in Venice or any other houses or places where coffee was served publicly. Even when the Italian espresso bar culture bloomed in the years after WW2 both in Italy, and in cities like Vienna and London, espresso and cappuccino are the terms, in Italian latte means milk—so ordering a latte in Italy will get the customer a glass of milk. In northern Europe and Scandinavia, a trend started in the early 1980s as café au lait became popular again, prepared with espresso. Caffè latte started replacing this term around 1996–97, but both names exist side by side, more often more similar than different in preparation. Coffee menus worldwide use a number of spelling variations for words to indicate coffee and milk, often using incorrect accents or a combination of French and Italian terms. Italian is caffellatte, contracted from caffè latte, while French is café au lait, Spanish is café con leche, variants such as café latte, café latté and café lattè are commonly seen in English. In Italy, caffè latte is almost always prepared at home, the coffee is brewed with a stovetop Moka pot and poured into a cup containing heated milk. In the US, a latte is often heavily sweetened, with 3% or even more sugar, the drink is related to a cappuccino, the difference being that a cappuccino consists of espresso and steamed milk with a 20 millimetres thick layer of milk foam. A variant found in Australia and New Zealand similar to the latte is the flat white, in the United States this beverage is sometimes referred to as a wet cappuccino. In the United States, a latte is usually espresso. Unlike a hot latte, it does not usually contain steamed milk or foam, iced lattes almost always have sugar or flavoring syrups added, and are sometimes served blended with the ice
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Sommelier
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A sommelier, or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role in fine dining today is more specialized and informed than that of a wine waiter. It is opined by Sommeliers Australia that the role is strategically on a par with that of the chef de cuisine, a sommelier may be responsible for the development of wine lists, and books and for the delivery of wine service and training for the other restaurant staff. Working along with the team, they pair and suggest wines that will best complement each particular food menu item. This entails the need for a knowledge of how food and wine, beer, spirits. A professional sommelier also works on the floor of the restaurant and is in contact with restaurant patrons. The sommelier has a responsibility to work within the taste preference, the modern word is French, deriving from Middle French where it referred to a court official charged with transportation of supplies. This use of the dates to a period when pack animals would be used to transport supplies. The Middle French probably finds its origin in Old Provençal where a saumalier was a pack animal driver, sauma referred to a pack animal or the load of a pack animal. In Late Latin, sagma referred to a packsaddle, one can become a sommelier only through experience in the restaurant or wine industry as a qualification, though many choose to become certified or educated by one of the many certifying bodies. In France, the Union des Sommeliers was founded in 1907 to ensure protection for its members. The approach and role of the association developed throughout the years as it lost its autonomy by merging with the Mutualité Hôtelière in 1959, ten years later, sommeliers regained their independence as the Association des Sommeliers de Paris was founded in 1969. In Italy, the Italian Sommelier Association, AIS, being founded on July 7,1965, is one of the oldest sommelier associations of the world and it is officially recognised and legally acknowledged by the Italian government. Italian Sommelier Association is part and founding member of the Worldwide Sommelier Association and it is actually the largest sommelier association ever featuring over 33,000 members only in Italy, featuring either high curriculum level and high quality service standards. A Professional Sommelier qualification and diploma is issued by AIS after candidates career assessment for those sommeliers actually working in a food and beverage establishment. The Wine & Spirit Education Trust, often referred to as WSET, is a British organisation which arranges courses and exams in the field of wine and spirits. It was founded in 1969, is headquartered in London and is regarded as one of the worlds leading providers of wine education. Although WSET does not market itself as a certification and education body
18.
Bikini barista
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A bikini barista is a person who prepares and serves coffee drinks while dressed in scanty attire such as a bikini or lingerie. In the United States, this marketing trend originated in the Seattle, similar phenomena have appeared in countries such as Chile and Japan since at least the 1980s. Espresso drive-through stands and coffee outlets are numerous in the greater Seattle area, the Natte Latte chains first location was opened in November 1999 by Mary Keller, and its employees began sporting pink leather hotpants in 2001. Next, in 2003, Cowgirls Espresso opened its first location in Tukwila, a few months after opening, as summer heat invaded the small 70-square-foot shop, owner Lori Bowden adopted employee suggestions that they start a Bikini Wednesday promotion. Sales took off, and other theme days soon followed. The concept of bikini baristas spread quickly, featuring young women dressed in attire such as bikinis, lingerie, stockings. The first round of international attention to the trend occurred in early 2007. Competitors that have not followed suit have complained about the trend, the phenomenon of bikini baristas has sometimes caused controversy and complaints from local residents. As a result of complaints and incidents, some local jurisdictions have considered adopting local ordinances to regulate. These statements have been retracted by the Everett, WA police department, as the police officer undercover was a known customer, the Everett, WA police department was accused of entrapment. In September 2009, five baristas at a Grab n Go in Everett, other complaints included the stands proximity to preschools and daycare centers. In July 2011, the owner and three employees of Java Juggs in Edmonds, Washington were charged with prostitution, with the police later releasing some footage obtained, in another incident, Espresso Gone Wild in Belfair, Washington was temporarily shut down by Mason County in August 2008. It drew the ire of Belfair residents, Mason County officials responded to complaints on the July 30,2008 meeting, by ruling the espresso stand is erotic entertainment and off limits in the Belfair area. The owners of Espresso Gone Wild in Belfair were being told that their baristas are violating an erotic entertainment ordinance and they were also told that their baristas need to cover up and clean up their act or the stand will be shut down permanently. Mason County Commissioner Tim Sheldon says the owners of Espresso Gone Wild are welcome to open a coffee shop, Sheldon also says the owners wont be able to sell sex and coffee on the side. Espresso Gone Wild in Belfair, Washington was prohibited from allowing employees to wear pasties, residents in another community have surveilled a local stand and called for boycotts of companies whose employees patronize the establishments. A city ordinance bans bikini baristas from wearing G-strings and see-through clothing, the barista was charged but acquitted by the jury in the indecent exposure case. Baristas has been dubbed the Hooters of coffee due to its size, a Los Angeles area store called Bikini Espresso only lasted four months in the Los Angeles area in 2009, and closed with complaints of over-regulation
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Soda jerk
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A soda jerk is a person—typically a youth—who operates the soda fountain in a drugstore, often for the purpose of preparing and serving flavored soda water or an ice cream soda. This was made by putting flavored syrup into a specially designed tall glass, adding carbonated water and, finally, the result was served with a long-handled spoon, most commonly known as a soda spoon, and drinking straws. The unflavored carbonated water was used to all of the drinks. Consequently, the tap handle was large, as a busy shop would have the soda jerker using it frequently. This made the mixing of drinks a center of activity at the soda fountain counter, the practice of operating a soda fountain in a drugstore reached its peak popularity in the 1940s. The position was highly coveted, and was only awarded after several months or years of menial labor in the store. Michael Karl Witzel describes the archetypal soda jerk as being consummate showman, innovator, the pop culture star of the Gilded Age. The proliferation of ice cream parlors declined, however, as drive-ins and walk-up fast food stands grew in popularity, some modern theme diners are styled after establishments from the 1950s, however, and include an actual soda jerk, along with retro jukeboxes and booth seating. Longtime soda jerk closes up shop, The Topeka Capital-Journal, July 9,2000
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Economics of coffee
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Coffee is a popular beverage and an important commodity. Tens of millions of small producers in developing countries make their living growing coffee, over 2.25 billion cups of coffee are consumed in the world every day. Over 90% of coffee production takes place in developing countries - mostly South America and this last fact is frequently misstated, see coffee commodity market. The worlds largest transfer point for coffee is the port of Hamburg, in 2009 Brazil was the world leader in production of green coffee, followed by Vietnam, Indonesia, Colombia and Ethiopia. Arabica coffee beans are cultivated in Latin America, eastern Africa, Arabia, Robusta coffee beans are grown in western and central Africa, throughout southeast Asia, and to some extent in Brazil. Beans from different countries or regions can usually be distinguished by differences in flavor, aroma, body and these taste characteristics are dependent not only on the coffees growing region, but also on genetic subspecies and processing. Varietals are generally known by the region in which they are grown, such as Colombian, Java, Coffee in India In 16th century, a holy sufi saint Baba Budan reportedly smuggled “seven coffee seeds”from Arabia and planted in the courtyard of his hermitage in Chikmagalure of Karnataka. From there coffee, spread over to parts and presently 16 varieties of coffee is grown in India. Coffee was first introduced in Andhra Pradesh in 1898 by Mr. Brodi, subsequently it spread over to Pullangi and Gudem agency tracks. In 1920s even though it spread over to Ananthagiri in Araku valley and Chintapalli areas, in 1960s, the Andhra Pradesh Forest Department developed coffee plantations in 10100 acres in Reserve forest areas. These plantations were handed over to the A. P. Forest Development Corporation in the year 1985, in the year 1956 after the formation of Girijan Cooperative Corporation, the Coffee Board identified GCC for promoting coffee plantations. Since then, GCC started making efforts to develop coffee plantation through local tribal famers, a separate coffee wing was carved out in GCC and promoting coffee in around 4000 hectares taken up. Thus, the coffee grown in Araku valley by the farmers under organic practices attained recognition as “Araku coffee”. After 1985, GCC promoted another organization by name “Girijan Coop, plantation Development Corporation” exclusively to develop coffee plantations in tribal areas. All the plantations developed by GCC and GCPDC were handed over to the tribal farmers @2 acres to each family, in July,1997, the employees working in GCPDC were deployed to ITDA and coffee expansion was taken up under Five year Plan and MGNREGS. Thus presently the coffee cultivation reached 1 lakh acres and maintained by the tribal farmers, in India, while coffee plantations were well developed over the last century in Western ghats, expansion of coffee in Eastern ghats is still to develop. Coffee is grown under organic practices under shades of Mango, Jackfruit, Banana and it also helps in environmental conservation and ecological balances. Around 1 lakh tribal families living in this region are getting financially stabilized through coffee cultivation, the more welcoming development is that the tribal famers have given up their traditional “Podu” cultivation and now switched over to coffee cultivation on a large scale
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Fair trade coffee
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Fair trade coffee is coffee that is certified as having been produced to fair trade standards. Fair trade organizations create trading partnerships that are based on dialogue, transparency and respect and these partnerships contribute to sustainable development by offering better trading conditions to coffee bean farmers. Fair trade organizations are engaged actively in supporting producers and sustainable farming practices. Fair trade practices prohibit child or forced labor, prior to fair trade, prices were regulated by the International Coffee Organization according to the regulations set forth by the International Coffee Agreement of 1962. The ICA existed for five years, and then was renewed in 1968, the agreement was renegotiated in 1976 due to increasing coffee prices, largely a result of a severe frost in Brazil. The new agreement allowed for the suspension of price quotas if the supply of coffee could not meet the demand, in 1983, the agreement was again redrawn, this time creating a database on coffee trade, and implementing stricter import and export regulations. Launched in the Netherlands, fair trade certification aimed to raise coffee prices in order to ensure growers sufficient wages to turn a profit. The original name of the organization was Max Havelaar, after a fictional Dutch character who opposed the exploitation of farmers by Dutch colonialists in the East Indies. The organization created a label for products that met certain wage standards, quotas remained a part of the agreement until 1989, when the organization was unable to negotiate a new agreement in time for the next year. It was decided that the 1983 agreement would be extended, a new agreement could not be negotiated until 1992. From 1990 to 1992, without the quotas in place, coffee prices reached a low because coffee price quotas could not be decided. In 1997, these four organizations jointly created Fairtrade International, which continues to set Fairtrade standards, the standards developed by Fairtrade Labelling Organization are the most widely used. The certification scheme is run by Fairtrade International, Coffee packers pay Fairtrade a fee for the right to use the Fairtrade logo, which gives consumers an assurance that the coffee meets Fairtrade criteria. The coffee with this certification mark must be produced by farmers, Coffee retailers are not restricted by Fairtrade to sell Fairtrade coffee as a premium product and charge as much as they like for the coffee. Importers of Fairtrade coffee have to be registered with Fairtrade and pay a fee, under the Fairtrade International standards they are obliged to pay a minimum price to the exporting organization, currently $1. 40c/lb New York Board of Trade “C” contract, F. O. B. Origin for Arabica, and $1.05 for Robusta London “EURONEXT LIFFE” contract, when the world price is above this level, they are obliged to pay 20c/lb above the world price. Certified Fairtrade coffee is exported by secondary or tertiary cooperatives. There is not enough demand to all the certified coffee produced
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History of coffee
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The history of coffee goes at least as far back as the 10th century, with a number of reports and legends surrounding its first use. The native origin of coffee is thought to have been Ethiopia, the earliest substantiated evidence of either coffee drinking or knowledge of the coffee tree is from the 15th century, in the Sufi monasteries of Yemen. By the 16th century, it had reached the rest of the Middle East, South India, Persia, Turkey, Horn of Africa, Coffee then spread to the Balkans, Italy and to the rest of Europe, to South East Asia and then to America. The word coffee entered the English language in 1582 via the Dutch koffie, borrowed from the Turkish kahve, in turn borrowed from the Arabic qahwah. The word qahwah originally referred to a type of wine, whose etymology is given by Arab lexicographers as deriving from the verb qahā in reference to the reputation as an appetite suppressant. The word qahwah is sometimes traced to the Arabic quwwa, or to Kaffa. These etymologies for qahwah have all been disputed, however, the name qahwah is not used for the berry or plant, which are known in Arabic as bunn and in Oromo as būn. Semitic had a root qhh dark color, which became a natural designation for the beverage, according to this analysis, the feminine form qahwah was likely chosen to parallel the feminine khamr, and originally meant the dark one. The Ethiopian ancestors of todays Oromo ethnic group were the first to have recognized the effect of the native coffee plant. The original domesticated coffee plant is said to have been from Harar, Coffee was primarily consumed in the Islamic world where it originated and was directly related to religious practices. There are several accounts of the origin of the drink itself. One account involves the Yemenite Sufi mystic Ghothul Akbar Nooruddin Abu al-Hasan al-Shadhili, when traveling in Ethiopia, the legend goes, he observed birds of unusual vitality, and, upon trying the berries that the birds had been eating, experienced the same vitality. Other accounts attribute the discovery of coffee to Sheik Aboul Hasan Schadhelis disciple, according to the ancient chronicle, Omar, who was known for his ability to cure the sick through prayer, was once exiled from Mocha to a desert cave near Ousab. Starving, Omar chewed berries from nearby shrubbery, but found them to be bitter and he tried roasting the beans to improve the flavor, but they became hard. He then tried boiling them to soften the bean, which resulted in a fragrant brown liquid, upon drinking the liquid Omar was revitalized and sustained for days. As stories of this miracle drug reached Mocha, Omar was asked to return and was made a saint and his exhilaration prompted him to bring the berries to a monk in a nearby monastery. But the monk disapproved of their use and threw them into the fire, from which an enticing aroma billowed, causing other monks to come and investigate. The roasted beans were quickly raked from the embers, ground up, since this story is not known to have appeared in writing before 1671,800 years after it was supposed to have taken place, it is highly likely to be apocryphal
23.
Coffee production
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Coffee production is the industrial process of converting the raw fruit of the coffee plant into the finished coffee. However, it is not what one would call a processed product, the cherry has the fruit or pulp removed leaving the seed or bean which is then dried. While all green coffee is processed, the method that is used varies, coffee production is a major source of income, especially for developing countries where coffee is grown. By adding value, processing the coffee locally, coffee farmers, the cherries ripen around eight months after the emergence of the flower, by changing color from green to red, and it is at this time that they should be harvested. Whether picked by hand or by machine, all coffee is harvested in one of two ways, Strip picked All coffee fruit is removed from the tree, regardless of maturation state and this can either be done by machine or by hand. In the first method, pickers generally place a canvas on the ground and they then grab the branch next to the trunk with their hands and pull outward, knocking all of the fruit onto the ground. After doing this with all branches and trees for the length of the canvas and this process can be facilitated through the use of mechanical strippers. Selectively picked Only the ripe cherries are harvested and they are picked individually by hand, pickers rotate among the trees every eight to ten days, choosing only the cherries, which are at the peak of ripeness. It usually takes two to four years after planting for a plant to produce coffee beans that are ripe enough to harvest. The plant eventually grows small white blossoms that drop and are replaced by green berries and these green berries will become a deep red color as they ripen. It takes about 9 months for the cherries to reach their deepest red color. Because this kind of harvest is labor-intensive, and thus more costly, the laborers who pick coffee by hand receive payment by the basketful. As of 2003, payment per basket is between US$2.00 to $10 with the majority of the laborers receiving payment at the lower end. An experienced coffee picker can collect up to six or seven baskets a day, depending on the grower, coffee pickers are sometimes specifically instructed to not pick green coffee berries since the seeds in the berries are not fully formed or mature. This discernment typically only occurs with growers who harvest for higher end/specialty coffee where the pickers are paid better for their labor, lots comprising unripe coffee fruit are often used to produce cheaper mass consumer coffee beans, which are characterized by a displeasingly bitter/astringent flavor and a sharp odor. Red berries, with their higher aromatic oil and lower organic acid content, are fragrant, smooth. As such, coffee picking is one of the most important stages in coffee production, in the wet process, the fruit covering the seeds/beans is removed before they are dried. Coffee processed by the wet method is called wet processed or washed coffee, the wet method requires the use of specific equipment and substantial quantities of water
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Coffea
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Coffea is a genus of flowering plants whose seeds, called coffee beans, are used to make various coffee beverages and products. It is a member of the family Rubiaceae and they are shrubs or small trees native to tropical and southern Africa and tropical Asia. Several species of Coffea may be grown for the seeds, Coffea arabica accounts for 75-80 percent of the worlds coffee production, while Coffea canephora accounts for about 20 percent. The trees produce edible red or purple fruits called cherries that are described either as epigynous berries or as indehiscent drupes, the cherries contain two seeds, the so-called coffee beans, which—despite their name—are not true beans. In about 5-10% of any crop of coffee cherries, only a single bean and this is called a peaberry, which is smaller and rounder than a normal coffee bean. It is often removed from the yield and either sold separately, when grown in the tropics, coffee is a vigorous bush or small tree that usually grows to a height of 3–3.5 m. Most commonly cultivated coffee species grow best at high elevations, the tree of Coffea arabica will grow fruits after three to five years, and will produce for about 50 to 60 years. The white flowers are highly scented, the fruit takes about 9 months to ripen. The caffeine in coffee beans is a plant defense against herbivory. Fruits and leaves are sources of caffeine as well and a tea can be made of the leaves. Several insect pests affect coffee production, including the coffee borer beetle, Coffee is used as a food plant by the larvae of some Lepidoptera species, Dalcera abrasa, turnip moth and some members of the genus Endoclita, including E. damor and E. malabaricus. In 2008, two new species of plants were discovered in Cameroon, Coffea charrieriana, which is caffeine-free. By crossing the new species with other known coffees, two new features might be introduced to cultivated plants, beans without caffeine and self-pollination. In 2014, the genome was published, with more than 25,000 genes identified. This revealed that coffee plants make caffeine using a different set of genes from those found in tea, cacao, world Checklist of Rubiaceae Coffee & Conservation
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Coffea arabica
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Coffea arabica /əˈræbɪkə/ is a species of Coffea originally indigenous to the forests of the southwestern highlands of Ethiopia. It is also known as the coffee shrub of Arabia, mountain coffee, C. arabica is believed to be the first species of coffee to be cultivated, and is by far the dominant cultivar, representing some 70% of global production. Coffee produced from the acidic, more bitter, and more highly caffeinated robusta bean makes up the preponderance of the balance. Wild plants grow between 9 and 12 m tall, and have a branching system, the leaves are opposite, simple elliptic-ovate to oblong, 6–12 cm long and 4–8 cm broad. The flowers are white, 10–15 mm in diameter and grow in axillary clusters, the seeds are contained in a drupe 10–15 mm in diameter, maturing bright red to purple and typically contains two seeds. Endemic to the regions of Yemen and the southwestern highlands of Ethiopia, C. arabica is now rare in Ethiopia, while many populations appear to be of mixed native. In Ethiopia, where it is called būna, it is used as an understorey shrub. It has also recovered from the Boma Plateau in South Sudan. C. arabica is also found on Mount Marsabit in northern Kenya, the species is widely naturalised in areas outside its native land, in many parts of Africa, Latin America, Southeast Asia, China, and assorted islands in the Caribbean and in the Pacific. The conservation of the variation of C. arabica relies on conserving healthy populations of wild coffee in the Afromontane rainforests of Ethiopia. Genetic research has shown coffee cultivation is threatening the integrity of wild coffee because it exposes wild genotypes to cultivars. Arabica coffees first domestication in Ethiopia is obscure, but cultivation in Yemen is well documented by the 12th century, Coffea arabica accounts for 70% of the worlds coffee production. C. arabica takes about seven years to mature fully, and does best with 1. 0–1.5 meters of rain, evenly distributed throughout the year. It is usually cultivated between 1,300 and 1,500 m altitude, but plantations grow it as low as sea level, the plant can tolerate low temperatures, but not frost, and does best with an average temperature between 15 and 24 °C. Commercial cultivars mostly only grow to about 5 m, and are frequently trimmed as low as 2 m to facilitate harvesting, unlike Coffea canephora, C. arabica prefers to be grown in light shade. Two to four years after planting, C. arabica produces small, white, the sweet fragrance resembles the sweet smell of jasmine flowers. Flowers opening on sunny days result in the greatest numbers of berries, on well-kept plantations, overflowering is prevented by pruning the tree. The flowers only last a few days, leaving only the thick
26.
Kona coffee
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Kona coffee is the market name for coffee cultivated on the slopes of Hualalai and Mauna Loa in the North and South Kona Districts of the Big Island of Hawaii. It is one of the most expensive coffees in the world, only coffee from the Kona Districts can be described as Kona. The weather of sunny mornings, cloud or rain in the afternoon, little wind, the loanword for coffee in the Hawaiian language is kope, pronounced. The coffee plant was brought to the Kona district in 1828 by Samuel Reverend Ruggles from Brazilian cuttings, english merchant Henry Nicholas Greenwell moved to the area and established Kona coffee as a recognized brand later in the 19th century. The former Greenwell Store and Kona Coffee Living History Farm have since become museums, in other parts of the Hawaiian islands, it was grown on large plantations, but the 1899 world coffee market crash caused plantation owners to lease land to their workers. Most were from Japan, brought to work on sugarcane plantations and they worked their leased parcels of between 5 and 12 acres as family concerns, producing large, quality crops. The tradition of family farms continued throughout Kona, the Japanese-origin families have been joined by Filipinos, mainland Americans, and Europeans. There are approximately 800 Kona coffee farms, with a size of less than 5 acres. In 1997 the total Kona coffee area was 2,290 acres, Kona coffee blooms in February and March. Small white flowers known as Kona snow cover the tree, by late August, red fruit, called cherry because of resemblance to a cherry, start to ripen for picking. Each tree, hand-picked several times between August and January, provides around 15 pounds of cherry, which result in two pounds of roasted coffee. Within 24 hours of picking, the cherry is run through a pulper, the beans are separated from the pulp and then placed overnight in a fermentation tank. The fermentation time is about 12 hours at low elevation or 24 at higher elevation, the beans are rinsed and spread to dry on a hoshidana or drying rack. Traditional hoshidanas have a roof to cover the beans in rain. It takes seven to 14 days to dry beans to a moisture level of between 10 and 13%. Too much moisture content in coffee allows the growth of ochratoxin A, from here, the beans are stored as pergamino or parchment. The parchment is milled off the green bean prior to roasting or wholesale, Kona coffee beans are classified by law according to seed. Type I beans consist of two beans per cherry, flat on one side, oval on the other, type II beans consist of one round bean per cherry, otherwise known as peaberries
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S795 coffee
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S795 is strain of coffee cultivar important for being one of the first strains of C. arabica found to be resistant to coffee leaf rust. Both S288 and Kent are known to be resistant to many rust races, the resultant S795 cultivar exhibits rust resistance, high yield, and a good cup profile, making it a highly desirable cultivar. S795 is widely planted in India and Indonesia, in India, it represents 25-30% of the acreage of arabica coffee. S795 is a tall and vigorous shrub producing a number of primary and secondary plagiotropic branches. The fruit are medium in size and oblong in shape and progress from green when young to dark red when ripe, each node produces around 14 -16 cherries. New leaves are a bronze color List of coffee varieties
28.
Coffea liberica
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Coffea liberica is a species of flowering plant in the Rubiaceae family. It is a coffee that is native to western and central Africa from Liberia to Uganda and it is also naturalized in the Seychelles, the Andaman & Nicobar Islands, French Polynesia, Central America, the West Indies, Venezuela, Colombia and Brazil. The Coffea liberica tree grows up to 20 metres in height and this coffee was brought to Indonesia to replace the arabica trees killed by the coffee rust disease at the end of the 19th century. It is still found in parts of Central and East Java today, liberica is a major crop in the Philippines. Today, the provinces of Batangas and Cavite in the Philippines are producers of a variety of known as Baraco. Coffea dewevrei, Coffea dybowskii and Coffea excelsa were formerly considered as separate species but were reclassified in 2006 as synonyms for Coffea liberica var. dewevrei, coffee portal World Checklist of Rubiaceae Coffea liberica, United Nations Food and Agriculture Organization website
29.
Robusta coffee
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Robusta coffee is coffee made from the Coffea canephora plant, a sturdy species of coffee bean with low acidity and high bitterness. C. canephora beans are used primarily in instant coffee, espresso, Robusta has its origins in central and western sub-Saharan Africa. It is easy to care for, has a crop yield, has almost double the amount of caffeine and more antioxidants. It represents approximately 30% of global production, with arabica constituting the balance. Roasted robusta beans produce a strong, full-bodied coffee with a distinctive, earthy flavour, about 30% of the coffee produced in the world is robusta. It is mostly grown in Vietnam, where French colonists introduced it in the late 19th century, though it is grown in India, Africa and Brazil. In recent years, Vietnam, which produces mostly robusta, has become the worlds largest exporter of robusta coffee and it surpasses Brazil, Indonesia, India, and Uganda. Brazil is still the biggest coffee producer in the world, producing one-third of the worlds coffee, Robusta is easier to care for and has a greater crop yield than C. arabica, so is cheaper to produce. Roasted robusta beans produce a strong, full-bodied coffee with a distinctive, earthy flavour, good-quality robusta beans are used in traditional Italian espresso blends, at about 10-15%, to provide a full-bodied taste and a better foam head. Robusta is also used as a stimulant, diuretic, antioxidant, and antipyretic, Robusta is a species of flowering plant in the family Rubiaceae. Though widely known by the synonym Coffea robusta, the plant is scientifically identified as Coffea canephora. The plant has a root system and grows as a robust tree or shrub to about 10 m tall. It flowers irregularly, taking about 10–11 months for cherries to ripen, the robusta plant has a greater crop yield than that of arabica, contains more caffeine, and contains less sugar. As it is susceptible to pests and disease, robusta needs much less herbicide and pesticide than arabica. Originating in upland forests in Ethiopia, robusta grows indigenously in Western and Central Africa from Liberia to Tanzania and it was not recognized as a species of Coffea until 1897, over 100 years after Coffea arabica. It is also naturalized in Borneo, French Polynesia, Costa Rica, Nicaragua, Jamaica. Coffea canephora Coffea arabica Coffea charrieriana Robusta Coffee in Vietnam The Difference Between Arabica, Jan 2008 ICO break down of all Coffee exports Jan 2008 ICO break down of Green Coffee exports
30.
Cafestol
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Cafestol is a diterpene molecule present in coffee. A typical bean of Coffea arabica contains about 0. 4-0. 7% cafestol by weight, cafestol is present in highest quantity in unfiltered coffee drinks such as French press coffee or Turkish coffee/Greek coffee. In filtered coffee drinks such as drip brewed coffee, it is present in negligible amounts. Studies have shown that consumption of boiled coffee increases serum cholesterol by 8% in men. For those drinking filter coffee, the effect was significant for women. Cafestol has also shown anticarcinogenic properties in rats, cafestol may act as an agonist ligand for the nuclear receptor farnesoid X receptor and pregnane X receptor, blocking cholesterol homeostasis. Cafestol also has effects in a Drosophila fruit fly model of Parkinsons disease
31.
Caffeic acid
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Caffeic acid is an organic compound that is classified as a hydroxycinnamic acid. This yellow solid consists of both phenolic and acrylic functional groups and it is found in all plants because it is a key intermediate in the biosynthesis of lignin, one of the principal components of plant biomass and its residues. Caffeic acid can be found in the bark of Eucalyptus globulus and it can also be found in the freshwater fern Salvinia molesta or in the mushroom Phellinus linteus. Caffeic acid is found at a very modest level in coffee and it is one of the main natural phenols in argan oil. It is at a high level in black chokeberry and in fairly high level in lingonberry. It is also high in the South American herb yerba mate. It is also found in grain, and in rye grain. Caffeic acid, which is unrelated to caffeine, is biosynthesized by hydroxylation of coumaroyl ester of quinic acid and this hydroxylation produces the caffeic acid ester of shikimic acid, which converts to chlorogenic acid. It is the precursor to acid, coniferyl alcohol, and sinapyl alcohol. The transformation to ferulic acid is catalyzed by the enzyme caffeate O-methyltransferase, caffeic acid and its derivative caffeic acid phenethyl ester are produced in many kinds of plants. Dihydroxyphenylalanine ammonia-lyase was presumed to use 3, 4-dihydroxy-L-phenylalanine to produce trans-caffeate, however, the EC number for this purported enzyme was deleted in 2007, as no evidence has emerged for its existence. Caffeate O-methyltransferase is a responsible for the transformation of caffeic acid into ferulic acid. Caffeic acid and related o-diphenols are rapidly oxidized by o-diphenol oxidases in tissue extracts, caffeate 3, 4-dioxygenase is an enzyme that uses caffeic acid and oxygen to produce 3--cis, cis-muconate. 3-O-caffeoylshikimic acid and its isomers, are enzymic browning substrates found in dates, caffeic acid is an antioxidant in vitro and also in vivo. Caffeic acid also shows immunomodulatory and anti-inflammatory activity, caffeic acid outperformed the other antioxidants, reducing aflatoxin production by more than 95 percent. The studies are the first to show that stress that would otherwise trigger or enhance Aspergillus flavus aflatoxin production can be stymied by caffeic acid. This opens the door to use as a natural fungicide by supplementing trees with antioxidants, studies of the carcinogenicity of caffeic acid have mixed results. Some studies have shown that it inhibits carcinogenesis, and other experiments show carcinogenic effects, oral administration of high doses of caffeic acid in rats has caused stomach papillomas
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Caffeine
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Caffeine is a central nervous system stimulant of the methylxanthine class. It is the worlds most widely consumed psychoactive drug, unlike many other psychoactive substances, it is legal and unregulated in nearly all parts of the world. There are several mechanisms of action to explain the effects of caffeine. The most prominent is that it blocks the action of adenosine on its receptor. Caffeine also stimulates certain portions of the nervous system. Caffeine is a bitter, white crystalline purine, a methylxanthine alkaloid and it is found in the seeds, nuts, or leaves of a number of plants native to South America and East Asia and helps to protect them against predator insects and prevent germination of nearby seeds. The most well known source of caffeine is the coffee bean, beverages containing caffeine are ingested to relieve or prevent drowsiness and to improve performance. To make these drinks, caffeine is extracted by steeping the plant product in water, caffeine-containing drinks, such as coffee, tea, and cola, are very popular, in 2005, 90% of North American adults consumed caffeine daily. Caffeine can have positive and negative health effects. It can treat and prevent the premature infant breathing disorders bronchopulmonary dysplasia of prematurity, Caffeine citrate is on the WHO Model List of Essential Medicines. It may confer a modest protective effect against some diseases, including Parkinsons disease, some people experience insomnia or sleep disruption if they consume caffeine, especially during the evening hours, but others show little disturbance. Evidence of a risk during pregnancy is equivocal, some authorities recommend that pregnant women limit consumption to the equivalent of two cups of coffee per day or less. Tolerance to the effects of increased blood pressure and heart rate. Caffeine is classified by the Food and Drug Administration as generally recognized as safe, toxic doses, over 10 grams per day for an adult, are much higher than typical doses of under 500 milligrams per day. A cup of coffee contains 80–175 mg of caffeine, depending on what bean is used, thus it requires roughly 50–100 ordinary cups of coffee to reach a lethal dose. However pure powdered caffeine, which is available as a dietary supplement, Caffeine is used in, Bronchopulmonary dysplasia in premature infants for both prevention and treatment. It may improve weight gain during therapy and reduce the incidence of cerebral palsy as well as reduce language, on the other hand, subtle long-term side effects are possible. Apnea of prematurity as a treatment, but not prevention
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Coffee bean
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A coffee seed, commonly called coffee bean, is a seed of the coffee plant, and is the source for coffee. It is the pit inside the red or purple fruit often referred to as a cherry, just like ordinary cherries, the coffee fruit is also a so-called stone fruit. Even though the coffee beans are seeds, they are referred to as beans because of their resemblance to true beans, the fruits – coffee cherries or coffee berries – most commonly contain two stones with their flat sides together. A small percentage of cherries contain a seed, instead of the usual two. The peaberry occurs only between 10 and 15% of the time, and it is a common belief that they have more flavour than normal coffee beans. Like Brazil nuts and white rice, coffee beans consist mostly of endosperm, the two most economically important varieties of coffee plant are the Arabica and the Robusta, 75–80% of the coffee produced worldwide is Arabica and 20% is Robusta. Arabica beans consist of 0. 8–1. 4% caffeine and Robusta beans consist of 1. 7–4% caffeine, according to popular legend, the coffee plant was discovered in Ethiopia by a goatherd named Kaldi. Significant dates The first coffee plant was found in the mountains of Yemen, then by 1500, it was exported to the rest of the world through the port of Mokha in Yemen. Roasted beans first sold on retail market –1865 Important spray-drying techniques developed in 1950s Distribution South America is now responsible for about 45% of the worlds total coffee exports, most of this coffee is grown in Brazil. The United States imports more coffee than any other nation, the per capita consumption of coffee in the United States in 2011 was 4.24 kg, and the value of coffee imported exceeded $8 billion. As of 2015, Americans consumed approximately 400 million cups of coffee per day, Coffee plants grow within a defined area between the Tropics of Cancer and Capricorn, termed the bean belt or coffee belt. The Oxford English Dictionary suggests that the European languages generally appear to have gotten the name from Turkish kahveh, about 1600, another common theory is that the name derives from Kaffa Province, Ethiopia, where the species may have originated. The coffea tree averages from 5–10 m in height, as the tree gets older, it branches less and less and bears more leaves and fruits. Coffea plants are grown in several feet apart. Some farmers plant fruit trees around them or plant the coffee on the sides of hills, ideally, Arabica coffee beans are grown at temperatures between 15 and 24 °C and Robusta at 24–30 °C and receive between 15 and 30 cm of rainfall per year. Heavy rain is needed in the beginning of the season when the fruit is developing and this selective picking gives the growers reason to give their coffee a certain specification called operation cherry red. In rare circumstances, the Asian palm civet eats coffee berries and excretes the beans and these beans are called kopi luwak, and can be processed further into a rare and expensive coffee. Two methods are used to process coffee berries
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Coffee roasting
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Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green beans to change in taste. Some coffee drinkers even roast coffee at home as a hobby in order to experiment with the flavor profile of the beans and ensure the freshest possible roast. The first recorded implements for roasting coffee beans were thin pans made from metal or porcelain, used in the 15th century in the Ottoman Empire and Greater Persia. In the 19th century, various patents were awarded in the U. S. and Europe for commercial roasters, in the 1950s just as instant coffee was becoming a popular coffee drink, speciality coffee-houses began opening to cater to the connoisseur, offering a more traditionally brewed beverage. In the 1970s, more speciality coffee houses were founded, ones that offered a variety of roasts, in the 1980s and 1990s, the gourmet coffee industry experienced great growth. The first known implements for roasting coffee beans were thin, circular, often perforated pans made from metal or porcelain, used in the 15th century in the Ottoman Empire and Greater Persia. This type of shallow, dished pan was equipped with a handle so that it could be held over a brazier until the coffee was roasted. The beans were stirred with a slender spoon, only a small amount of beans could be heated at one time. The first cylinder roaster with a crank to keep the beans in motion appeared in Cairo around 1650 and it was made of metal, most commonly tinned copper or cast iron, and was held over a brazier or open fire. French, Dutch and Italian variations of this design quickly appeared and these proved popular over the next century in Europe, England and the American colonies. In the 19th century, various patents were awarded in the U. S. and Europe for commercial roasters, nevertheless, home roasting continued to be popular. A man working at a commercial roasting plant beginning in the 1850s in St. Louis, Missouri, said that selling roasted coffee was up-hill work, green beans were available at the local general store, or even through mail order. For roasting, many people used simple methods as a layer of beans on a metal sheet in the oven. As well, the 1864 marketing breakthrough of the Arbuckle Brothers in Philadelphia, introducing the convenient one-pound paper bag of roasted coffee, brought success, from that time commercially roasted coffee grew in popularity until it gradually overtook home roasting during the 1900s in America. In France, the roaster did not yield to the commercial roaster until after the 1920s. Because of the smoke and blowing chaff, country dwellers generally roasted outdoors, in the 1950s just as instant coffee was becoming a popular coffee drink, speciality coffee-houses began opening to cater to the connoisseur, offering a more traditionally brewed beverage. In the 1970s, more speciality coffee houses were founded, ones that offered a variety of roasts, in the 1980s and 1990s, the gourmet coffee industry experienced great growth
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Coffee wastewater
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Coffee wastewater, also known as coffee effluent, is a byproduct of coffee processing. Its treatment and disposal is an important environmental consideration for coffee processing as wastewater is a form of water pollution. The unpicked fruit of the tree, known as the coffee cherry. This process often entails use of quantities of water and the production of considerable amounts of solid and liquid waste. The type of waste is as a result of the type of process that the coffee cherries go through, the conversion of the cherry to oro or green bean is achieved through either a dry, semi-washed or fully washed process. The coffee cherries are dried immediately after they are harvested through sun drying, in sun drying, the coffee cherries are placed on a clean floor and left to dry in the open air. In solar drying, the cherries are placed in a closed cabinet, artificial drying is used mostly during the wet season, when the low level of sunlight extends the time needed for solar drying and the cherries are prone to mold growth. After being dried, the cherries are hulled, in this process the dried outer layer of the cherry, known as the pericarp, is removed mechanically. In semi-washed processing, the cherries are de-pulped to remove the pericarp, after this the slimy mucilage layer which covers the bean is removed. This is done mechanically by feeding the beans into a device which conveys them upward. While the friction and pressure exerted on the beans by this process is enough to remove most of the mucilage and this technique is used in Colombia and Mexico in order to reduce the water consumption from the long fermentation process and the extensive washing. The technology, called Becolsub, controls more than 90% of the contamination generated by its predecessor, the quality of the coffee processed this way is the same as for coffee processed by natural fermentation. The Becolsub technology consists of pulping without water, mechanical demucilaging and mixing the by-products in a screw conveyor, mucilage removal has been done through a fermenting process, which takes between 14 and 18 hours, until the mucilage is degraded and can easily be removed with water. Washing fermented mucilage requires, in the best case,5.0 L/kg of DPC, scientists at Cenicafé developed a machine to remove the mucilage covering the coffee seeds. This machine, called Deslim removes more than 98% of the total mucilage by exerting stress and generating collisions among beans, the resulting highly concentrated mixture of water, mucilage and impurities is viscous and is added to the separated fruit skin in a screw conveyor. In the screw conveyor the retention is greater than 60%, which means a 20% additional control of potential contamination, the two by-products are widely used as worms substrate to produce natural fertilizers. However, the concentration of the mucilage obtained from the demucilager provides opportunity for industrializing the by-product. This process is used when processing Coffea arabica
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Decaffeination
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Decaffeination is the removal of caffeine from coffee beans, cocoa, tea leaves, and other caffeine-containing materials. Decaffeinated drinks contain typically 1–2% of the caffeine content. Decaffeinated products are commonly termed decaf, friedlieb Ferdinand Runge performed the first isolation of pure caffeine from coffee beans in 1820. He did this after the poet Goethe requested he perform an analysis on coffee beans after seeing his work on belladonna extract. Though Runge was able to isolate the compound, he did not learn much about the chemistry of caffeine itself, the first commercially successful decaffeination process was invented by German merchant Ludwig Roselius and co-workers in 1903 and patented in 1906. In 1903, Ludwig accidentally stumbled upon this method when his freight of coffee beans was soaked in sea water and this original decaffeination process involved steaming coffee beans with various acids or bases, then using benzene as a solvent to remove the caffeine. Because of health concerns regarding benzene, benzene is no used as a solvent commercially. Since its inception, methods of similar to those first developed by Roselius have continued to dominate. While Roselius used benzene, many different solvents have since been tried after learning of the harmful effects of benzene. The most prevalent solvents used to date are dichloromethane and ethylacetate, another variation of Roselius method is the indirect organic solvent method. Another process, known as the Swiss Water Method, uses solely water, the use of water as the solvent to decaffeinate coffee was originally pioneered in Switzerland in 1933 and developed as a commercially viable method of decaffeination by Coffex S. A. in 1980. In 1988, the Swiss Water Method was introduced by The Swiss Water Decaffeinated Coffee Company of Burnaby, British Columbia, noted food engineer Torunn Atteraas Garin also developed a process to remove caffeine from coffee. Most recently, food scientists have turned to carbon dioxide as a means of decaffeination. In the case of coffee, various methods can be used, the process is performed on unroasted beans and starts with steaming of the beans. They are then rinsed with a solvent that extracts the caffeine while leaving other constituents largely unaffected, the process is repeated from 8 to 12 times until the caffeine content meets the required standard. In all decaffeination processes, coffee is always decaffeinated in its green and this is not an easy task considering coffee contains somewhere around 1,000 chemicals that contribute to the taste and aroma. Since caffeine is a polar, water-soluble substance, water is used in all forms of decaffeination, therefore, most decaffeination processes use a decaffeinating agent such as methylene chloride, activated charcoal, CO2, or ethyl acetate. These agents help speed up the process and minimize the effects that water alone might have on the taste of decaffeinated coffee
37.
Home roasting coffee
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Home roasting is the process of roasting coffee from green coffee beans on a small scale for personal consumption. Home roasting of coffee has been practiced for centuries, using methods such as roasting in cast iron skillets over a wood fire. Until the early 20th century it was common to roast coffee at home than to buy pre-roasted coffee. Following World War I commercial coffee roasting became prevalent and, combined with the distribution of instant coffee, in recent years there has been a revival in home roasting, what was originally a necessity has now become a hobby. The attractions are four-fold, enjoying fresh, flavorful coffee, experimenting with various beans and roasting methods, perfecting the roasting process and these hobbyists are being catered to by various sources including coffee suppliers selling green coffee in small quantities and manufacturers making counter-top roasters. This type of shallow, dished pan was equipped with a handle so that it could be held over a brazier until the coffee was roasted. The beans were stirred with a slender spoon, only a small amount of beans could be heated at one time. The first cylinder roaster with a crank to keep the beans in motion appeared in Cairo around 1650 and it was made of metal, most commonly tinned copper or cast iron, and was held over a brazier or open fire. French, Dutch and Italian variations of this design quickly appeared and these proved popular over the next century in Europe, England and the American colonies. English coffee merchant Humphrey Broadbent wrote in 1722 about his preference for this sort of cylindrical roaster and he wrote, Most persons of distinction in Holland roast their own berries. In the 19th century, various patents were awarded in the U. S. and Europe for commercial roasters, nevertheless, home roasting continued to be popular. A man working at a commercial roasting plant beginning in the 1850s in St. Louis, Missouri, said that selling roasted coffee was up-hill work and he said in 1874 that patent portable roasters are almost as numerous as rat traps or churns. Green beans were available at the general store, or even through mail order. For roasting, many people used simple methods as a layer of beans on a metal sheet in the oven. As well, the 1864 marketing breakthrough of the Arbuckle Brothers in Philadelphia, introducing the convenient one-pound paper bag of roasted coffee, brought success, from that time commercially roasted coffee grew in popularity until it gradually overtook home roasting during the 1900s in America. In France, the roaster did not yield to the commercial roaster until after the 1920s. Because of the smoke and blowing chaff, country dwellers generally roasted outdoors, in the 1950s just as instant coffee was becoming a popular coffee drink, specialty coffeehouses began opening to cater to the connoisseur, offering a more traditionally brewed beverage. In the 1970s, more specialty coffee houses were founded, ones that offered a variety of roasts, in the 1980s and 1990s, the gourmet coffee industry experienced great growth
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Coffee preparation
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Coffee preparation is the process of turning coffee beans into a beverage. Coffee is usually brewed immediately before drinking, in most areas, coffee may be purchased unprocessed, or already roasted, or already roasted and ground. Coffee is often packed to prevent oxidation and lengthen its shelf life. Roasting coffee transforms the chemical and physical properties of coffee beans. When roasted, the coffee bean expands to nearly double its original size, changing in color. As the bean absorbs heat, its color shifts to yellow, then to a cinnamon brown. During roasting, oils appear on the surface of the bean, the roast will continue to darken until it is removed from the heat source. Coffee can be roasted with ordinary kitchen equipment or by specialised appliances, a coffee roaster is a special pan or apparatus suitable to heat up and roast green coffee beans. The whole coffee beans are ground, also known as milling, the fineness of the grind strongly affects brewing. Brewing methods that expose coffee grounds to heated water for longer require a coarser grind than faster brewing methods. Beans that are too finely ground for the method in which they are used will expose too much surface area to the heated water and produce a bitter, harsh. At the other extreme, a coarse grind will produce weak coffee unless more is used. Due to the importance of a grinds fineness, a uniform grind is highly desirable, if a brewing method is used in which the time of exposure of the ground coffee to the heated water is adjustable, then a short brewing time can be used for finely ground coffee. This produces coffee of equal flavor yet uses less ground coffee, a blade grinder does not cause frictional heat buildup in the ground coffee unless used to grind very large amounts as in a commercial operation. A fine grind allows the most efficient extraction but coffee ground too finely will slow down filtration or screening, ground coffee deteriorates faster than roasted beans because of the greater surface area exposed to oxygen. Many coffee drinkers grind the beans themselves immediately before brewing, spent coffee grinds can be reused for hair care or skin care as well as in the garden. These can also be used as biodiesel fuel, there are four methods of grinding coffee for brewing, burr-grinding, chopping, pounding, and roller grinding. Burr mills use two revolving abrasive elements, such as wheels or conical grinding elements, between which the beans are crushed or torn with little frictional heating
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AeroPress
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The AeroPress is a device for brewing coffee. It was invented in 2005 by Aerobie president Alan Adler, coffee is steeped for 10–50 seconds and then forced through a filter by pressing the plunger through the tube. The filters used are either the AeroPress paper filters or disc shaped thin metal filters, the maker describes the result as an espresso strength concentration of coffee, but its most frequent use is more in the filter brew strength. The device consists of two nesting cylinders, one cylinder has a flexible airtight seal and fits inside the larger cylinder, similar to a syringe. The cylinders are moulded of polypropylene, tinted a grey colour, the first Aeropress were moulded of clear polycarbonate, then later of copolyester, clear and later tinted. The materials change away from polycarbonate was driven by the fashion for BPA-free materials. Later changes were for aesthetic and strength reasons, according to the instructions, fine-ground coffee is placed in the bottom of the larger cylinder on top of a paper microfilter. Baristas and coffee drinkers have also developed methods of brewing using an inverted AeroPress. In inverted brewing, the plunger is placed into the column from the beginning, close to the “top” of the column, one or two scoops of ground coffee are added, followed by water, and the entire mixture then stirred. While that brews, a filter is placed into the cap and moistened to help it stick in place then the AeroPress cap is placed on top of the column. Lastly, once the desired brewing time is complete the AeroPress is either turned right-side-up and plunged normally or held at an angle and this method is more similar to the French press, particularly the extended brewing time in which the grounds and water sit together. This makes it useful for using grinds that wouldnt be optimal in the official method such as coarse grinds that might be used in a French press. Claimed to have roughly the same concentration as espresso Higher pH than drip coffee 30-second total brewing time The AeroPress shares some characteristics with a French press, differences include, Uses a disposable paper filter which removes most of the coffee solids. However, several third-party reusable metal filters are available, shorter brewing time, which leads to less acidic coffee Uses air pressure to extract flavour. Uses a fine grind, versus the coarse grind recommended for French presses Aerobie does not recommend reusable mesh filters, Aerobie does recognise washing, drying and re-use of the standard paper filters. Coffee portal Official website Official UK Aeropress Distributor Five star Aerobie AeroPress Review from SlinkyStudio
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Arabic coffee
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Arabic coffee or Arab coffee refers to a flavorful version of the brewed coffee of Coffea arabica beans which is one of two prominent species of coffee beans, the last is Robusta. Arabic coffee is grown at a height of 1200 to 1500 meters, and represents about 80% of the industry in the world. In most Arab countries throughout the Middle East, coffee making is an important part of warm hospitality, in fact, it has developed a unique method for brewing and preparing coffee. Cardamom is often added, or it is served plain قهوة سادة qahwah sādah, the English word coffee comes from the Arabic word for coffee, qahweh. Arabic coffee is an Intangible Cultural Heritage of Arab states confirmed by UNESCO, the earliest credible evidence of either coffee drinking or knowledge of the coffee tree appears in the middle of the 15th century, in Yemens Sufi monasteries. Coffee beans were first exported from Karachi to Yemen, Yemeni traders brought coffee back to their homeland and began to cultivate the bean. The word qahwa originally meant wine, and Sufis in Yemen used the beverage as an aid to concentration, Sufis used it to keep themselves alert during their nighttime devotions. A translation of Al-Jaziris manuscript traces the spread of coffee from Arabia Felix northward to Mecca and Medina, and then to the cities of Cairo, Damascus, Baghdad. By 1414, the beverage was known in Mecca, and in the early 1500s was spreading to the Mameluke Sultanate of Egypt, associated with Sufism, a myriad of coffee houses grew up in Cairo around the religious University of the Azhar. These coffee houses also opened in Syria, especially in the city of Aleppo, and then in Istanbul. In 1511, it was forbidden for its effect by conservative. However, these bans were to be overturned in 1524 by an order of the Ottoman Turkish Sultan Suleiman I, in Cairo, Egypt, a similar ban was instituted in 1532, and the coffeehouses and warehouses containing coffee beans were sacked. It has also proposed that the source may be the Proto-Central Semitic root q-h-h meaning dark. Serving Arabic coffee is one of the important aspects of hospitality in Arab societies, traditionally, coffee is prepared in front of guests. Coffee begins by lightly roasting coffee beans in a shallow skillet over a fire, then placed in a brass mortar, the coffee is placed in a large copper coffee pot, water is added and a pot is placed on the fire. Once brewed, the coffee is poured into small cups, the most important or oldest guests are served first, filling a quarter cup, which can then be filled. Common practice is to drink at least one cup but not exceed three, Arabic coffee is made and enjoyed by men and women from all segments of society, especially at home. Sheikhs and tribal chiefs serving Arabic coffee in their places, old Bedouin men and women
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Brewed coffee
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Brewed coffee is made by pouring hot water onto ground coffee beans, then allowing to brew. There are several methods for doing this, including using a filter, a percolator, terms used for the resulting coffee often reflect the method used, such as drip brewed coffee, filtered coffee, pour-over coffee, or simply ground coffee. Water seeps through the coffee, absorbing its oils and essences, solely under gravity. The used coffee grounds are retained in the filter with the falling into a collecting vessel such as a carafe or pot. Paper coffee filters were invented in Germany by Melitta Bentz in 1908 and are used for drip brew all over the world. In 1954 the Wigomat, invented by Gottlob Widmann, was patented in Germany being the first electrical drip brewer, drip brew coffee makers replaced the coffee percolator in the 1970s due to the percolators tendency to over-extract coffee, thereby making it bitter. One benefit of paper filters is that the grounds and the filter may be disposed of together. These add to the maintenance of the machine, but reduce overall cost, filter coffee is central to Japanese coffee culture and connoisseurship. Drip brewing is a widely used method of brewing, particularly in North America owing to the popularity of domestic coffeemakers. There also exist small, portable, single-serving drip brew makers that only hold the filter, hot water is poured in and drips directly into the cup. Brewing with a paper filter produces clear, light-bodied coffee, while free of sediments, such coffee is lacking in some of coffees oils and essences, they have been trapped in the paper filter. Metal filters do not remove these components and it may be observed, especially when using a tall, narrow carafe, that the coffee at the bottom of the coffeepot is stronger than that at the top. This is because less flavor is available for extraction from the grounds as the brewing process progresses. A mathematical argument has been made that delivering comparable strength in two cups of coffee is nearly achieved using a Thue-Morse sequence of pours and this analysis prompted a whimsical article in the popular press. A less familiar form of drip brewing is the reversible or flip pot commonly known as Napoletana
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Cezve
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A cezve is a pot designed specifically to make Turkish coffee. The body and handle are made of brass or copper. Though, recently, cezveler are also made from steel, aluminium. The long handle is particularly useful to avoid burning ones hands, the name cezve is of Turkish origin, where it is a borrowing from Arabic, جذوة. Other regional variations of the word cezve are jezve, čezve, in Ukrainian and Russian, the word is spelled джезва. In Bosnia and Herzegovina, Serbia, Montenegro, Croatia, Slovenia, Slovakia and Czech Republic it is a coffee pot. In Greece, the device is called briki, a word from the Ottoman Turks. The Greek name is used in English-speaking countries such as the United States. In Macedonia, it is known as ѓезве, in Armenian, the brewer is called jazva. Serbo-Croatian, džezva, џезва In Bulgarian джезве dʑɛzvɛ, cypriot Greek τζιζβές or τζουζβές IPA, In Israel the vessel is commonly known as a Hebrew, פינגאן, a name derived from the Arabic term for a small serving cup. In Kosovo and Albania, Albanian, xhezve, coffee made in this manner is very popular there, levantine Arabic, rakwa Tunisian Arabic Zezwa Egyptian Arabic kanaka Palestinian Arabic ghallāye Russian, турка IPA, Ukrainian, джезва Belarusian, Джэзва Romanian, ibric. In the rest of the world, the cezve is known as an ibrik, ibrik is a Turkish word from Arabic ʿibrīq, in turn a rendition of Middle Persian ābrīz from āb water and riz cup. In Turkey, ibrik has another meaning, it is used for long spouts but for handling liquids like oil and wine, not brewing coffee. Dallah Jebena Arabic coffee Turkish coffee alt. coffee thread archive regarding cezve word origin Comechs cezve page at tamu. edu The Making of the Copper Cezve Turkish Coffee Pot, Bakır Cezve Yapımı
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Chorreador
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A chorreador is a coffee making device used in Costa Rica in which hot water leaches through coffee grounds held in a cloth filter mounted on a wooden stand, then drips into a container. The chorreador consists of a stand which holds an elongated cotton bolsita. The mouth of the bolsita is held open by a wire or wooden rim that is attached to a handle. The stand is used to hold a cup or coffee pot on its base. The chorreador can be made at home simply and cheaply with very basic carpentry and sewing skills, or it can be crafted from beautiful and decorative softwoods or hardwoods by an artisan. The word chorreador is related to the Spanish verb chorrear, meaning to drip or trickle, a coffee cup or pot is placed on the bottom of the stand, and fine to medium-fine ground coffee is spooned into a dry bolsita. This is then suspended from the top of the stand so it hangs over the container, boiling water is poured slowly over the coffee grounds, and the liquid seeps through, making coffee, which drips into the waiting container. The bolsita is always washed and dried between each use, as a dry bolsita produces the best results and it is advisable for anyone who likes to make coffee often to have more than one filter. When the coffee is made, the bolsita is rinsed afterwards with water to remove the coffee grains, soap or detergent is never used for cleaning because they would leave an aftertaste in the coffee. In time, oils from the grounds, e. g. caffeol, dye the cotton bolsita, however. These oils can be dissolved and removed by scrubbing the bolsita with salt about once a month, a properly cared-for bolsita lasts many months. Drip brew French press Make your own chorreador
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Coffeemaker
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Coffeemakers or coffee machines are cooking appliances used to brew coffee. Cold water is poured into a chamber, which is then heated up to the boiling point. This is also called automatic drip-brew, for hundreds of years, making a cup of coffee was a simple process. Roasted and ground coffee beans were placed in a pot or pan, pots were designed specifically for brewing coffee, all with the purpose of trying to trap the coffee grounds before the coffee is poured. Typical designs feature a pot with a flat expanded bottom to catch sinking grounds, other designs feature a wide bulge in the middle of the pot to catch grounds when coffee is poured. In France, in about 1710, the Infusion brewing process was introduced and this involved submersing the ground coffee, usually enclosed in a linen bag, in hot water and letting it steep or infuse until the desired strength brew was achieved. There were lots of innovations from France in the late 18th century, with help from Jean-Baptiste de Belloy, the Archbishop of Paris, the idea that coffee should not be boiled gained acceptance. The first modern method for making coffee using a coffee filter—drip brewing—is more than 125 years old, the biggin, originating in France ca. 1780, was a two-level pot holding coffee in a sock in an upper compartment into which water was poured. Coffee was then dispensed from a spout on the side of the pot, the quality of the brewed coffee depended on the size of the grounds - too coarse and the coffee was weak, too fine and the water would not drip the filter. A major problem with this approach was that the taste of the cloth filter - whether cotton, among other French innovations, Count Rumford, an eccentric American scientist residing in Paris, developed a French Drip Pot with an insulating water jacket to keep the coffee hot. Also, the first metal filter was developed and patented by French inventor, other coffee brewing devices became popular throughout the nineteenth century, including various machines using the vacuum principle. The Napier Vacuum Machine, invented in 1840, was an example of this type. While generally too complex for use, vacuum devices were prized for producing a clear brew. The principle of a brewer was to heat water in a lower vessel until expansion forced the contents through a narrow tube into an upper vessel containing ground coffee. The Bauhaus interpretation of this device can be seen in Gerhard Marcks Sintrax coffee maker of 1925, an early variant technique, called a balance siphon, was to have the two chambers arranged side-by-side on a sort of scale-like device, with a counterweight attached opposite the initial chamber. In this way, a sort of primitive automatic brewing method was achieved, an electrically heated stove was incorporated into the design of the vacuum brewer. Water was heated in a well, which reduced wait times
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Coffee milk
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Coffee milk is a drink made by mixing coffee syrup and milk together in a manner similar to chocolate milk. It is the state drink of Rhode Island in the United States of America. Coffee syrup is a coffee concentrate and key ingredient in coffee milk. The syrup is prepared by straining water and sugar through coffee grounds, while the precise origin of coffee milk is unclear, several sources trace it back to the 19th century of the Italian immigrant population in Providence, Rhode Island. In southeastern parts of New England it can be found in store dairy cases by other flavored milks and it is also a common item on diner menus, university dining halls, and paired with hot wieners at New York System restaurants. The popularity and availability of coffee milk remains concentrated in Rhode Island, the State of Rhode Island named coffee milk its official state beverage in 1993, after a competition with Dels Lemonade, another Rhode Island institution. Coffee syrup was produced by straining hot water and sugar through coffee grounds, a cold-process method for coffee syrup involved soaking pulverized coffee beans for some time and then adding sugar. It was originally produced in the 1930s in corner drug stores, due to the popularity of the product, coffee syrup was bottled and sold by merchants. The first mass-produced coffee syrup was introduced by the Silmo Packing Company of New Bedford, in 1938 Warwick, Rhode Island-based Eclipse Food Products began heavily promoting its own coffee syrup product, with Lincoln, Rhode Islands Autocrat Coffee coming to market in the 1940s. Autocrat purchased long-time competitor Eclipse in 1991 and today produces both brands of syrup, contemporary versions of coffee syrup may be prepared using brewed coffee and sugar that is cooked in a saucepan. Coffee milk and coffee syrup have been used as ingredients in other beverages, a coffee cabinet is an ice cream-based beverage found almost exclusively in Rhode Island and southeastern Massachusetts, consisting of coffee ice cream, coffee syrup, and milk. In December 2013, the Narragansett Brewing Company partnered with Autocrat Coffee to market a limited edition coffee milk stout, camp Coffee Coffee sauce Egg cream Farmers Union Iced Coffee Iced coffee List of coffee beverages Individuality at the Fountain. ISBN0762743387 Quahog. org article on the drink State of Rhode Island General Laws, Section 42-4-15 – official Rhode Island state drink designation
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Cold brew coffee
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Coffee drinks are made by brewing hot water with ground coffee beans. The caffeine content in coffee beans may be reduced via one of several processes to produce decaffeinated coffee. Drip-brewed, or filtered, coffee is brewed by hot water passing slowly over roasted, water seeps through the ground coffee, absorbing its oils, flavours and essences, solely under gravity, then passes through the bottom of the filter. The used coffee grounds are retained in the filter with the falling into a collecting vessel such as a carafe or pot. Paper coffee filters were invented in Germany by Melitta Bentz in 1908, to reduce waste, some coffee drinkers use fine wire mesh filters, which can be re-used for years. A French press, also known as a pot, coffee press, coffee plunger. A French press requires coffee of a grind than does a drip brew coffee filter, as finer grounds will seep through the press filter. Coffee is brewed by placing the coffee in the empty beaker and adding hot water, in proportions of about 28 grams of coffee to 450 ml of water. After approximately four minutes the plunger is pressed to separate the grounds and hold them at the bottom of the beaker, Coffee press users have different preferences for how long to wait before pressing the plunger, with some enthusiasts preferring to wait longer than four minutes. Cold brew, also called cold water extract or cold press, is the process of steeping coffee grounds in water at a cool or hot temperatures for an extended period, coarse-ground beans are soaked in water for a prolonged period of time, usually 12 hours or more. The water is kept at room temperature, but chilled water is also used. The grounds are filtered out of the water after they have been steeped using a coffee filter, a fine metal sieve. The result is a concentrate that is often diluted with water or milk. Coffee beans contain a number of constituent parts that are soluble at high temperatures, such as caffeine, oils. Brewing at a lower temperature results in lower acidity and lower caffeine content when brewed in equal volume and it is around 65 to 70 percent less acidic than hot drip coffee or espresso, per part. Although less caffeine is extracted with the cold brew method, a higher ratio is often used. This may compensate for this difference in solubility, resulting in a brew with equal, if not more, a coffee percolator is a type of pot used to brew coffee by continually cycling the boiling or nearly-boiling brew through the grounds using gravity until the required strength is reached. There are stove-top percolators and standalone units which contain a built-in heating element, percolators were popular until the 1970s, when they were widely replaced by drip coffee makers
47.
Doppio
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Doppio in espresso is a double shot, extracted using a double coffee filter in the portafilter. This results in 60 ml of drink, double the amount of a single shot espresso, more commonly called a standard double, it is a standard in judging the espresso quality in barista competitions. Doppio is Italian multiplier, meaning double, a single shot of espresso by contrast is called a solo, and developed because it was the maximum amount that could practically be extracted on lever espresso machines
