Coffee referat sinteza

7/30/2019 Coffee referat sinteza

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EVERYTHING ABOUT COFFEE

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Content

Foreword

1. The Legend and History of Coffee

1.1. The legend of coffee

1.2. The Real History of coffee

2. Coffee production from bean to cup

2.1. Coffee growing

2.2. Its all in the roast

2.3. Grinding tips

2.4. Processing

2.5. Soluble coffee

2.6. Decaffeinated coffee

3. Coffe and England

3.1.

4. Famous way for serving coffee

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4.1. Espresso

4.2. Turkish Coffee

5. Coffee facts and figures

5.1. Most expensive coffee beans

5.2. Art and coffee

5.3. Coffee Myth vs. Fact

FOREWORD

I do not know about you , but I can not start one single morning without a generous

cup of black coffee. I feel like I have forever loved coffee , because I can not

remember when I had my first cup or to have refused a cup. It`s not about addiction

or need , it`s just the fact that I enjoy drinking coffee in every way :espresso,

cappuccino, Turkish coffee, pot made and at every time of the day .

I have recently realized that my entire family loves coffee, even if it`s about the

cup they grab in a hurry every morning and even on Sundays when the whole

family is round the table sipping together a cup of pot made coffee my by our

grandma.

I am always impressed by its aromma , especially because my grandma owns a

brewer and she only does coffee with freshly grinded coffee. So as I was once

watching her brewing the coffee , I started to wonder, where coffee come from? I

had to know everything about coffee- history , origins, production and many other

interesting facts about it .

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When I was to pick a topic for my final papper at english , I had no hesitation in

choosing to write about coffee. I found out that coffee it`s the second most traded

commodity in the world and many other interesting facts that I would like to share

with you.

1.The Legend and History of Coffee

1.1 The Ethiopian legend of the coffee bean

The story of coffee has its beginnings in Ethiopia, the original home of the coffee plant;

coffee Arabica, which still grows wild in the forest of the highlands. While nobody is sure

exactly how coffee was originally discovered as a beverage, it is believed that its

cultivation and use began as early as the 9th century. The only thing that seems certain is

that it originated in Ethiopia, from where it travelled to Yemen about 600 years ago, and

from Arabia it began its journey around the world.

The Ethiopian legend surrounding the discovery of the coffee bean revolves around an

inquisitive goat herdsman Kaldi. Kaldi's goats' behavior became suspiciously noisy,

exaggerated, and enthusiastic one afternoon. He observed his goats eating a bright red

cherry off nearby trees. In interest, Kaldi decided to try one of these obscure berries and

was excited to discover the berries had the same energetic effect on him as it did his

goats. Kaldi sped home to his wife with his pockets stuffed with these berries. She was as

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excited as he was and, convinced they were a gift from God, sent Kaldi to their local

monastery. The monk was skeptical of this so-called miraculous discovery and declared

the berries from the devil while throwing them into the fire. An enticing aroma began to

saturate the room drawing other monks in curiosity. They knelt down and scooped up the

now roasted berries to cover them with hot water for preservation. That night the monks

sat up drinking the rich fragrant brew and discovered for themselves the novel sense of

elation and energy. They committed to drinking the brew every night to help them stay

awake during night prayers.

From Ethiopia, the ingenious coffee beans made their way north to Yemen and eventually

became a staple drink in Arabia. Over time the legend of and love for coffee spread

throughout Europe and was eventually exported to various colonies around the world. An

insignificant goat herdsman in the solitude of the Ethiopian hills made one of history's

most significant beverage discoveries that has led to revolutions, epiphanies, innovations,

and a socially based coffee-drinking culture.

It was the Arabs who first roasted coffee, produced it, and marketed it as a drink in

defiance of a ban issued by the religious authorities in Mecca.

1.2 The history and origins of coffee

African Origins (Circa A.D. 800)

Coffee berries, which contain the coffee bean, are produced by several species of small

evergreen bush of the genus Coffea. The two most commonly grown species are Coffea

canephora (also known as Coffea robusta) and Coffea arabica. These are cultivated in

Latin America, Southeast Asia, and Africa. Once ripe, coffee berries are picked,

processed, and dried. The seeds are then roasted, undergoing several physical and

chemical changes. They are roasted to varying degrees, depending on the desired flavor.

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They are then ground and brewed to create coffee. Coffee can be prepared and presented

in a variety of ways.

Coffee has played an important role in many societies throughout modern history. In

Africa and Yemen, it was used in religious ceremonies. As a result, the Ethiopian Churchbanned its consumption until the reign of Emperor Menelik II of Ethiopia. It was banned

in Ottoman Turkey in the 17th century for political reasons, and was associated with

rebellious political activities in Europe. Noted as one of the world's largest, most valuable

legally traded commodities (after oil), coffee has become a vital cash crop for many Third

World countries. Over one hundred million people in developing countries have become

dependent on coffee as their primary source of income. Coffee has become the primary

export and backbone for African countries like Uganda, Burundi, Rwanda, and Ethiopia

as well as many Central American countries.

A coffeehouse in Palestine (1900).Coffee was initially used for spiritual reasons. At least

1,000 years ago, traders brought coffee across the Red Sea into Arabia (modern-day

Yemen), where Muslim monks began cultivating the shrub in their gardens. At first, the

Arabians made wine from the pulp of the fermented coffee berries. This beverage wasknown as qishr (kisher in modern usage) and was used during religious ceremonies.

Coffee became the substitute beverage in spiritual practices where wine was forbidden.

Coffee drinking was briefly prohibited by Muslims as haraam in the early years of the

16th century, but this was quickly overturned. Use in religious rites among the Sufi

branch of Islam led to coffee's being put on trial in Mecca: it was accused of being a

heretical substance, and its production and consumption were briefly repressed. It was

later prohibited in Ottoman Turkey under an edict by the Sultan Murad IV. Coffee,

regarded as a Muslim drink, was prohibited by Ethiopian Orthodox Christians until as late

as 1889; it is now considered a national drink of Ethiopia for people of all faiths. Its early

association in Europe with rebellious political activities led to its banning in England,

among other places.

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Growing Regions

Today coffee is grown in a multitude of countries around the world. Whether it is Asia or

Africa, Central or South America, the islands of the Caribbean or Pacific, all can trace

their heritage to the trees in the ancient coffee forests on the Ethiopian plateau. Coffeecultivation wandered east and west, eventually forming a belt roughly bounded by the

Tropics of Cancer and Capricorn.

Growing regions typically offer moderate sunshine and rain, steady temperatures around

70F (20C), and rich, porous soil. In return the delicate tree yields beans that are an

economic mainstay for dozens of countries and about 25 million peopleand, among

natural commodities, have a monetary value surpassed only by oil. Of the two main

coffee trees, arabicas beget the better beansand about 70 percent of the harvest. The

harsher beans of the hardier robusta tree account for about 30 percent.

Coffee Comes to Europe

European travelers to the Near East brought back stories of the unusual dark black

beverage. By the 17th century, coffee had made its way to Europe and was becoming

popular across the continent. Opponents were overly cautious, calling the beverage the

bitter invention of Satan.' With the coming of coffee to Venice in 1615, the local clergy

condemned it. The controversy was so great that Pope Clement VIII was asked to

intervene. Before making a decision however, he decided to taste the beverage for

himself. He found the drink so satisfying that he gave it Papal approval.

Despite such controversy, in the major cities of England, Austria, France, Germany andHolland, coffee houses were quickly becoming centers of social activity and

communication. In England penny universities' sprang up, so called because for the price

of a penny one could purchase a cup of coffee and engage in stimulating conversation. By

the mid-17th century, there were over 300 coffee houses in London, many of which

attracted patrons with common interests, such as merchants, shippers, brokers and artists.

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Many businesses grew out of these specialized coffee houses. Lloyd's of London, for

example, came into existence at the Edward Lloyd's Coffee House.

Plantations Around the World

As demand for the beverage continued to spread, there was tense competition to cultivate

coffee outside of Arabia. Though the Arabs tried hard to maintain their monopoly, the

Dutch finally succeeded, in the latter half of the 17th century, to obtain some seedlings.

Their first attempts to plant them in India failed but they were successful with their efforts

in Batavia, on the island of Java in what is now Indonesia. The plants thrived and soon

the Dutch had a productive and growing trade in coffee. They soon expanded the

cultivation of coffee trees to the islands of Sumatra and Celebes.

The Dutch did a curious thing, however. In 1714, the Mayor of Amsterdam presented a

gift of a young coffee plant to King Louis XIV of France. The King ordered it to be

planted in the Royal Botanical Garden in Paris. In 1723, a young naval officer, Gabriel de

Clieu obtained a seedling from the King's plant. Despite an arduous voyage -- complete

with horrendous weather, a saboteur who tried to destroy the seedling and a pirate attack

-- he managed to transport it safely to Martinique. Once planted, the seedling thrived and

is credited with the spread of over 18 million coffee trees on the island of Martinique in

the next 50 years. It was also the stock from which coffee trees throughout the Caribbean

South and Central America originated.

Coffee is said to have come to Brazil in the hands of Francisco de Mello Palheta who was

sent by the emperor to French Guiana for the purpose of obtaining coffee seedlings. But

the French were not willing to share and Palheta was unsuccessful. However, he was said

to have been so handsomely engaging that the French Governor's wife was captivated. As

a going-away gift, she presented him with a large bouquet of flowers. Buried inside he

found enough coffee seeds to begin what is today a billion-dollar industry.

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In only 100 years, coffee had established itself as a commodity crop throughout the

world. Missionaries and travellers, traders and colonists continued to carry coffee seeds to

new lands and coffee trees were planted worldwide. Plantations were established in

magnificent tropical forests and on rugged mountain highlands. Some crops flourished,

while others were short-lived. New nations were established on coffee economies

Fortunes were made and lost. And by the end of the 18th century, coffee had become one

of the world's most profitable export crops.

Etymology

The term was introduced to Europe via the Ottoman Turkish kahve, which is, in turn,

derived from the Arabic: qahweh. The origin of the Arabic term is derived either from the

name of the Kaffa region in western Ethiopia, where coffee was cultivated, or by a

truncation of qahwat al-bunn, meaning "wine of the bean" in Arabic. The English word

"coffee" first came to be used in the early to mid-1600s, but early forms of the word date

to the last decade of the 1500s. It comes from the Italian caff. In Ethiopia's neighbor

Eritrea, "bunn" (also meaning "wine of the bean" in Tigrinya) is used. Also the Amharic

and Afan Oromo name for coffee is bunna.

Most arabica coffee beans originate from Latin America, eastern Africa, Arabia, or Asia.

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 usually have

distinctive characteristics such as flavor, aroma, body, and acidity. These taste

characteristics are dependent not only on the coffee's growing region, but also on genetic

subspecies (varietals) and processing. Varietals are generally known by the region inwhich they are grown, such as Colombian, Java or Kona.

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2. Coffee production from bean to cup

2.1 Coffee growing

The coffee tree is a small evergreen of the genus coffea, has smooth, ovate leaves and

clusters of fragrant white flowers that mature into deep red fruits abut inches (1.27 cm)

long. The fruit which is green when young, then yellow and then bright red when ready

for harvesting, usually contains two seeds these are the coffee beans.

The coffee plant prefers the cool, moist, frost-free climate found at higher altitudes in the

tropics and subtropics. Optimum growing conditions include: a temperature of about 75F

(24C); well-distributed annual rainfall of about 50 in (127 cm) with a short dry season;

and fertile, deep, well-drained soil, especially of volcanic origin. While coffee can be

grown from sea level to c.6,000 ft (1,830 m) indeed, coffea robusta is produced at low

elevations in West Africa the better coffea arabica grades are generally produced above1,500 ft (460 m). Strong winds limit coffee production and therefore coffee is often

grown in the shelter of taller trees.

The coffee tree will start to bear fruit three to four years after planting. A coffee tree

yields its maximum sometime between its fifth and tenth year and may bear fruit for

about 30 years.

2.2 Its all in the roast

In its natural state, a coffee bean has plenty of caffeine, protein, acids, water and sugar

but very little flavour, and therefore needs to be roasted. During the roasting process, its

interior reaches about 400F, upon which it produces the aromatic oils that give coffee its

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unique flavour and aroma. Roasting is a precise skill; insufficient roasting of the coffee

beans fails to fully extract the oils, but excess roasting can see them burnt away entirely.

Each coffee has its own characteristics, for example, Santos coffee has a soft smoothness,

Kenya coffee has a lively acidity and Costa Rica coffee has a delicate sharpness. Each

coffee has its own character and is at its best at different stages of roasting. All coffee

seeds, however, must have the outer pulp removed in order to be ready for roasting which

develops the aroma and flavour of their essential oils.

Some coffees are medium roasted, others dark or very dark roasted. Generally, the longer

the roasting the darker and stronger the coffee.

Medium roast

A medium roast produces mild or medium to strong coffee depending on the variety.

Medium roast is a favourite with breakfast, but it can be enjoyed throughout the day.

Medium roast coffee can be served black, with milk or with cream, and can be prepared

using all types of coffee maker. Some coffees with a delicate flavour like Jamaica Blue

Mountain are at their best when medium roasted.

Medium to dark roast

A medium to dark roast is as the name indicates, a midpoint between medium and dark

roasting. The process is mainly the same as with the medium roast but with a heavier,

slightly stronger flavour.

Dark roast

Dark roast is a much richer coffee, suitable for breakfast time and throughout the day, and

especially after dinner when a more full-bodied depth of flavour is required to harmonise

with richer food. Dark roast can be prepared using all coffee makers and served with milk

at breakfast time, black or with cream any time of day.

After roasting, the beans need to be ground. Ground coffee has a greater surface area

than the whole bean, so hot water can get to it more quickly and release the flavours.

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However, excessive grinding will cause the oils to evaporate and the coffee to taste bitter

and acidic.

2.3 Grinding tips

Never grind more coffee than you will use for immediate brewing. Once the coffee

beans are ground, the flavourful oils are exposed to the damaging air. As these oils

dissipate, so will the flavour of your coffee. Once ground, coffee will begin to lose its

flavour almost immediately.

Different methods of brewing will require different grind consistencies. It is important to

have the correct grind for your coffee maker, because without it your cup of coffee will

not have the proper taste. Here is a guide to help you:

Method Grind needed

Turkish Pot Pulverised

Filter Machine Very fine grindEspresso Machine Fine grind but not too powdery

Jug Method Medium grind or a bit coarser

Cafetire Medium ground

Mocha Pot (Stove Top) Fine grind

Mocha Pot (Stove Top) Medium grind

Original Percolator Medium grind, or a bit coarser

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2.4 Processing

Vacuum Method

A number of processes are involved in converting coffee from the fresh coffee cherries to

the green coffee beans which are eventually sold to roasters. These processes have a great

effect on the quality, and therefore the price, of the final green coffee. Depending on their

resources, growers may be able to carry out some of the processing themselves, before

selling the beans. The more they do the higher the price they can obtain for their crop.

Farmers who do not have the equipment to process their coffee either pay a processor todo it for them, or sell their coffee on to processors.

Coffee is a very labour intensive crop, grown on both large and small plantations. Most

coffee is still harvested by hand, although some larger farms now employ mechanical

harvesters. For best quality, only the ripe, red cherries are selectively picked, leaving

unripe cherries on the branches to ripen for picking later. As each tree must be visited

several times during the harvest, this is the most expensive method. Alternatively, thefarmer may judge the time to harvest, and then strip the trees of both ripe and unripe

cherries in one go. This is done by the pickers sliding their hands along the branches,

allowing the cherries to fall onto a tarpaulin spread beneath the tree, from where they are

collected. This is more efficient, but results in lower quality.

After harvesting, the next step is to remove the outer layers of the bean and create a

stable, dry green coffee bean. Each cherry contains two coffee beans which must beseparated from the skin, pulp and paper-like parchment that surround them, and this can

be achieved using two different methods, depending on location and local resources: dry

processing and wet processing.

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Dry processing

The dry method is the simplest and more economical of the two methods. Additionally,

it is often the only method available.

Using the dry processing method, the cherries may be washed, prior to drying in the sun.

The cherries are then laid out in the sun, directly on the ground, on plastic sheets, on

drying tables, or on cemented areas and are raked over regularly. If it starts to rain they

are covered over. During the course of about four weeks or so, the cherries become

brittle, form a hard outer shell. This is then broken away by hulling machines and the

coffee bean remains.

Larger farms may have mechanical dryers which are used instead of, or in addition to,

sun-drying, and these can dry the cherries in three or four days

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Wet processing

The wet method requires significant investment and more care.

The cherry pulp is almost immediately removed in a pulping machine, which crushes the

outer layer with abrasive disks or cylinders while leaving the beans undamaged. Ideally,

this should be done no more than 24 hours after the beans have been harvested. Water is

used to wash away the outer layer and to sort the immature from the mature beans. The

wet beans are then allowed to ferment, which removes the slippery outer skin. This outer

skin can also be removed by a machine called a demucilaginer. The beans are then

washed a final time. This leaves beans with the papery parchment still on them, and these

are dried in the sun or in mechanical dryers. Once dry, the parchment coffee is fed

through hulling machines to remove the parchment.

Wet processing produces better quality coffee, and is therefore often used in conjunction

with selective picking of the cherries.

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2.5 Soluble coffee

When making coffee that is soluble, the roast and ground is put into a series of extractor

cells. These do the same job as a domestic coffee percolator or filter coffee maker

extracting the coffee flavour, aroma and colour from the coffee ground into hot water.

A series of cells are used producing stronger and stronger coffee, until the coffee consists

of a syrupy liquor.

Soluble coffee is produced by drying the liquor in one of two ways.

Spray-drying

In spray-drying the liquor is sprayed into a stream of hot air at the top of a tall cylindrical

tower. As the droplets fall, they dry, falling to the bottom as a fine powder.

Freeze-drying

In freeze-drying, the liquor is frozen to about 40C to form a thin layer. This is broken

into tiny pieces and then subjected to a hard vacuum. The vacuum lowers the boiling

point of the water sufficiently so that it evaporates even at these very low temperatures,

helping to preserve the coffee flavour and leaving behind the solid soluble coffee.

Spray-drying is used for most soluble coffees, whereas freeze-drying is used for the more

expensive, higher quality coffees.

Soluble coffee granules are produced from the powders produced by spray-drying by a

process called agglomeration. The powder is wetted slightly so that the particles stick

together, and then the resulting granules are sieved so that only particles of the same size

are selected.

In some products, an oil containing the aroma of freshly ground coffee is captured during

the roasting process, and added back to the coffee just before it is put into jars.The

soluble coffee powder or granules are put into glass jars or sachets and the air is extracted

immediately before the jars / packs are sealed to keep the coffee fresher for longer.

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2.6 Decaffeinated coffee

Decaffeinated coffee is coffee which has had almost all of the caffeine removed.

Commercial decaffeination processes were started in Germany during the early part of the

20thcentury. There are different methods of decaffeination, though the end result is more

or less the same. All methods safely and selectively remove the caffeine leaving a

maximum of 0.3% in soluble coffee and 0.1% in roast & ground coffee.

There are four methods used Water, Ethyl Acetate, Methylene Chloride and

Supercritical or liquid Carbon Dioxide. All methods ofmaking coffee decaffeinated are

subject to legislation and all achieve good results for both instant and roast & ground

coffee.

Coffe and England

Largely through the efforts of the British East India Company and the Dutch East India

Company, coffee became available in England no later than the 16th century according

to Leonhard Rauwolf's 1583 account.

The first coffeehouse in England was opened in St. Michael's Alley in Cornhill. The

proprietor was Pasqua Rose, the servant of Daniel Edwards, a trader in Turkish goods.

Edwards imported the coffee and assisted Rose in setting up the establishment.

Oxford's Queen's Lane Coffee House, established in 1654, is still in existence today.

By 1675, there were more than 3,000 coffeehouses throughout England, but there were

many disruptions in the progressive movement of coffeehousese between the 1660s and

1670's. These coffee houses in England were places used for deep discussion of beliefs

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during the enlightenment, such as their thoughts on religious and political issues of their

time. This practice of religious and political discussion became so common that Charles

II made an attempt to crush coffee houses in 1675. The banning of women from

coffeehouses was not universal, but appears to have been commonplace in Europe. In

Germany women frequented them, but in England they were banned.

3.1. Coffee Or Tea?

Everyone who has traveled by air is familiar with the after-meal routine of the stewards

(or are they servers, or stewardesses?) weaving along the cabin aisles asking their

perennial question Coffee or Tea? Both provide a 'stimulant' that is not a result of

pharmacological properties but the psychological effect which has become culturally

established. The Red Cross in the United Statesserves coffee before anything else to

disaster victims in order to calm them from the effects of shock. In the United

Kingdom,Australia, New Zealand, Ireland, Canada (minus Quebec), it is tea that performs

the same function. During 1942, coffee was rationed for nine months (tea was rationed

for the duration in the United Kingdom) and most civilians recall this period as their

toughest sacrifice in World War II.

More Than a Thirst Quencher or Nutritive

Both coffee and tea have served as more than just thirst quenchers. Neither can be

considered as a nutritious drink (apart from the milk and sugar that may be consumed at

the same time). The consumption of tea in Great Britain during World War II was

heaviest directly after air raid attacks so that the government, which had already

introduced rationing, appealed to the public to voluntarily limit consumption to the barest

minimum during the daytime so as to have enough tea for the night when need was most

critical.

The psychological effect of 'calming' is quite remarkable when physiologically, coffee

and tea are supposed to be stimulants of the first magnitude. What is decisive is the sense

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of well being derived, which is clearly a function of culture. This close association

between the drink and its social role has been upset only by violent revolution -- as

occurred in America in the 1770s when the hated Tea Tax became the prime target for all

those who wished to end ties to monarchist Britain.

3.2. Tea as a British Habit

Before World War II, a tourist asked to list what appeared to be characteristic English

idiosyncrasies would probably have enumerated driving on the left, the currency system

of pounds, shillings and pence, the English system of weights and measures, the political

power of the hereditary House of Lords, conservative fashions in clothing, music and

design and an extreme partiality to tea. Many of these traditions date back hundreds of

years but have crumbled and others may not stand the test of time much longer but no one

would imagine an England without tea as its 'national' hot beverage drink.

The rage for tea in the U.K. had reached such proportions that it led to "Everything Stops

for Tea", a popular hit song of the 1930s, made famous by Mario "Harp" Lorenzo and His

Rhythmics"

Oh, A lawyer in the courtroom in the middle of an alimony plea,

has to stop and help 'em pour when the clock strikes 4:00

Its a very good English custom,

Though the weather be cold or hot,

When you need a little pick-up,

You'll find a little teacup

Will always Hit the Spot!

The American tea trade is painfully aware of a prevailing American attitude that tea

drinking is a 'British' habit that has to be overcome. Hugh Gibson, the American

ambassador to Poland and a 1920s isolationist and xenophobe railed against ...'the tea

drinkers, the boys with white spats, the freaks that must be weeded out of the American18


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diplomatic service!'This prejudice does not apply however to iced tea, an American

invention that is regarded as simply eccentric in Britain. In the torrent of thousands

of irate reactions recently sent to to the London Telegraph following the news that the

government would recognize polygamy among Muslims resident in the UK and

provide welfare benefits to such families as well as calls for recognition of Sharia law

(sanctioned by none other than the Archbishop of Canterbury), the following remarks

reached the ultimate level of damnation by offering "Congratulations to the Brits" with

the message that ".....it is time You disappear from the Earth, along with your football, 5

o'clock tea and jam, thanks to your idiotic politicians."Posted on February 4, 2008

The great American humorist, Will Rogers, on a visit to England in 1926, stirred up quite

a controversy when he remarked that "England has the best statesmen and rottenest coffee

in the world." This statement engendered a lively trans-Atlantic debate. The Daily

Express countered in its editorial column:

"An American humorist who has his serious interludes, lately observed that English

statesmen are wonderful, English gardens lovely ... but English coffee the worst in the

world!". His words have been re-echoed in New York where the newspapers are making

considerable merriment at the expense of English coffee. We admit it is bad. Having

admitted this and cleared our conscience, we are the better able to do justice to the

almost incredible beastliness of American tea. Indeed, if English coffee is nasty, and it is,

no impartial person can deny that American tea is horribly worse."

Will Rogers would hardly dare express the same views, were he alive today. Tea has also

progressed in America thanks in large measure to the technical advance of another

American invention -- the tea bag! Promoters of the tea and coffee trade spared no effort

in intensifying those dearly held images of the preferred beverage that promoted their

interests. A book about Twinings, the famous tea concern (The House of Twining, 1706-

1956) explained that "The coffee drinking France of the 18th century produced the

Encyclopedists and asserts that '...Tea is less logical. it neither promotes sleep nor19


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stimulates argument. Rather does it induce a sense of genial well-being which may well

be the foundation for our 'English genius for compromise' ... We are surely the least

quarrelsome of all the nations of the earth, and in this happy consummation, the tea-table

has undoubtedly played its part."

3.3 Cultural Fashion in a Global World and Price

What happens when cultural groups with opposing food tastes clash? Tastes in food, like

other cultural traits tend to be maintained unless modified by disruptive factors, primarily

through the disorganization of traditional institutions that generally follows cultural

contact and culture change.

This has occurred on a world-wide scale and has reflected the enormous wave of

American influence. Although never in a position to challenge tea's dominance in Britain,

"smart" coffee shops and a growing taste for the beverage have become a part of the

younger 'smart sets' scene in Britain and elsewhere round the world. Coffee consumption

in Britain per capita has more than quadrupled since the end of World War II. Ironically,

the price of coffee relative to tea increased over the same period.

Even earlier during the depression, American cultural exports to the UK

including coffee's many beneficial aspects had won a wide audience. The popular hit tune

"Let's Have Another Cup of Coffee" helped English speakers in

both America and Britain to appreciate their common deternmination to ward off the

blues of the depression by singing along with ....

"Let a smile be your umbrella,

Oh it's just an April shower

Even Johnny Rockefeller is looking for the silver lining

Mister Herbert Hoover says now is the time to buy

So Let's have another cup of coffee and another piece of pie."

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The famous depression-era song was written by Irving Berlin when something like 98%

percent of American families consumed at least a cup of coffee during the day with or

after a meal including 15 percent of children between 6 and 16 years of age. Big coffee

companies were among the leading sponsors of radio shows such as The Maxwell House

Show Boat that featured popular renditions of the song arranged by band leader Paul

Whiteman, Fred Waring's Pennsylvanians, Glenn Miller and band leader Phil Spitalny

and his All Girl Orchestra who made the song equally popular across the Atlantic

in Britain.

Whereas tea consumption was traditionally relatively higher along the East Coast and

especially in the South where British traits from colonial times lingered, it too has ceased

to be identified with a geographic area and has become more of an imitation of the

perceived upper class/smart set habits.

The British taste for tea was a product first of the China trade under the East India

Company's monopoly and later of British policy which encouraged tea plantations

in India and Ceylon. Coffee's introduction into Europe was long delayed because a single

major exporting area (Yemen) was under the control of Arab and Persian merchants. The

eye-catching exception of the Dutch as the only West European people who show no

clear preference of one beverage over the other can be explained by their colonial

development of both crops during their possession of the Indonesian islands (primarily

Java whose name became a synonym for good coffee) and coffee growing areas in their

small islands in the Caribbean and off the coast of South America (Aruba, Curacao,

Surinam).

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4. Famous way for serving coffee

4.1. Espresso

Espresso is a concentrated beverage brewed by forcing a small amount of nearly boiling

water underpressurethrough finely ground coffee beans. Espresso often has a thicker

consistency than coffee brewed by other methods, a higher concentration of suspended

and dissolved solids, and crema (meaning cream, but being a reference to the foam with a

creamy texture that forms as a result of the pressure). As a result of the pressurized

brewing process the flavours and chemicals in a typical cup of coffee are veryconcentrated. Espresso is the base for other drinks, such as

a latte, cappuccino, macchiato, mocha, oramericano. Espresso has more caffeine per unit

volume than most beverages, but the usual serving size is smallera typical 60 mL (2

US fluid ounce) of espresso has 80 to 150 mg of caffeine, little less than the 95 to 200

mg of a standard 240 mL (8 US fluid ounces) cup of drip-brewed coffee.

A more technical definition of espresso by Ernesto Illy is as follows: "An Italian espresso

is a polyphasic beverage prepared from roasted and ground coffee and water alone,

constituted by a foam layer with a partiucular "tiger tail" pattern, on top of an emulsion of

microscopic oil droplets in an aqueous solution of sugars, acids, protein-like materials,

and caffeine, with dispersed gas-bubbles and solids ... The distinguishing sensory

characteristics of italian espresso include a rich body, a full fine aroma, and equilibrated

bitter-sweet taste with an acidic note, and a pleasant lingering after-taste, exempt from

unpleasant flavor defects."

4.2. Turkish Coffee

To make proper Turkish coffee you need Turkish coffee beans, a Turkish coffee pot

(cezve), and Turkish coffee cups (fincan), and optionally, if you want to grind the

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beans, a Turkish coffee grinder (kahve degirmeni). Note that Turkish coffee requires

extra fine ground coffee which some electrical grinders fail to produce. To make Turkish

coffee:

1. Pour in cold water in the coffee pot. You should use one cup of cold water for each cup

you are making and then add an extra half cup for the pot. Add a teaspoonful of the

ground Turkish coffee per cup in the water while the water is cold and stir. The amount of

coffee may be varied to taste, but do not forget, there will be a thick layer of coffee

grounds left at the bottom of your cup for properly made Turkish coffee. Dont fill the pot

too much. If you need to add sugar this is the time to do it.

2. Heat the pot as slowly as you can. The slower the heat the better it is. Make sure you

watch it to prevent overflowing when the coffee boils.

3. When the water boils pour some (not all) of the coffee equally between the cups, filling

each cup about a quarter to a third of the way. This will make sure that everybody gets a

fair share of the foam forming on top of the pot, without which coffee loses much of its

taste. Continue heating until coffee boils again (which will be very short now that it has

already boiled). Then distribute the rest of the coffee between the cups.

Since there is no filtering of coffee at any time during this process, you should wait for a

few minutes before drinking your delicious Turkish coffee while the coffee grounds settle

at the bottom of the cup.

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5.Coffee facts and figures

5.1. Most expensive coffee beans

Top 5 most expensive coffee beans

We can't do without coffee. Now we want to pay tribute to this divine drink by giving you

the top 5 most expensive coffee beans.

1. Kopi Luwak: varying from $115,- to $590,- per 500 grams

Kopi Luwak is the most luxurious coffee in the world. 'Kopi' means coffee in Indonesian

and 'Luwak' is an Indonesian animal that eats the raw coffee berry. The animal can't

digest the bean in the berry and secretes the bean. This process forms the basis of this

legendary coffee.

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2. La Esmeralda: $100,- per 500 grams

This coffee is well known as the 'Esmeralda Special'. The coffee beans are produced at

the farm Esmeralda Jaramillo in the mountains of West Panama. It's intense and strong

taste is the result of the cold climate and the careful harvesting of the bean.

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3. St. Helena Coffee: $80,- per 500 grams

This coffee is the product of the small island of Saint Helena. The coffee is made from

the 'Green Tipped Bourbon Arabica', a bean that is exclusive to this island. The taste is

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pleasant and fruity.

4. Fazenda Santa Ines Coffee: $50,- per 500 grams

This coffee comes from Minas Gerais in Brazil. It is produced on the Fazenda Santa Ines

farm in a traditional matter. There are no automated processes involved. It's great taste is

characterised by the sweetness of caramel and berries.

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5. Blue Mountain Coffee: $45,- per 500 grams

This coffee is produced on the east side of the Blue Mountains on Jamaica. The coffee is

famous for it's mild taste without bitterness. These beans also form the basis for the liquor

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Tia Maria.

5.2 Coffee Art

Latte Art

Since 1980s, the art form created by pouring steamed milk into a shot of espresso, or so

calledlatte art, has been widely welcomed within the modern society, which thirsts for

elegance and beauty. With the strong need of the society, the Baristas, coffeehouse

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bartenders, have sought for creativity and evolution for the latte art since then, resulting

in plethora of patterns and even variants in the industry.

Coffee Bean Art

Coffee beans are usually ground for making everyone's favorite morning drink. But they

can also be put to other uses. In Russia, one million coffee beans are being used to make a

giant painting. The art piece has even been registered in the Russia's Book of Records as

the world's biggest.

The picture, showing a face of a woman and a cup of coffee, was exhibited in Russia's

Gorky Park in Moscow. The artist together with several assistants worked 10 days to

create the picture measuring 30 square metres.

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The editor-in-chief of Russia's Book of Records measured the painting and registered it as

the biggest in the world. The previous one was made in Albania, which was 25 square

meters. The creators of the painting said they had already applied to the Guinness Book

of Records to register their achievement.

5.3 Coffee Myths vs. Facts

Coffee consumption

Coffee is the most popular drink worldwide with around two billion cups consumed every

day

In 2007, consumers spent 720 million on coffee

In the UK, we drink approximately 70 million cups of coffee per day

85% of coffee drinkers in the UK take milk in their coffee and 57% add sugar

Here is a list of caffeine consumption worldwide. Two points: It doesnt include energy

or soft drinks:

Sweden, Denmark and Norway all around 400mg of caffeine per person per

day!

South American countries such as Argentina and Brazil get most of their caffeine

from Mat.

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The British are big tea drinkers

The US just 168mg of caffeine per person per day (mostly coffee).

Coffee growing

Generally, coffee is grown within 1,000 miles of the equator, from the Tropic of Cancer

in the north, to the Tropic of Capricorn in the south

Coffee grows in more than 50 countries and is the second largest export in the world

after oil (in dollar value)

Central and South America produce approximately two thirds of the worlds coffee

supply

The main suppliers of coffee in the world are Brazil, Colombia and Vietnam, with

Brazil contributing around 30% of the total

Hawaii is the only US state in which coffee is grown commercially

The best soil for growing coffee consists of leaf mould, other organic matter and

disintegrated volcanic rock!

The coffee tree produces its first full crop when it is about five years old. Thereafter it

produces consistently for 15 to 20 years

There are two main commercial types of coffee bean these are Robusta and Arabica.

Robusta coffee grows best at lower altitudes whereas Arabica is better suited to higher

altitudes

Coffee berries do not ripen uniformly. The same branch may display ripe red berries,

unripe green berries and overripe black berries. Conscientious pickers select only the ripe

berries

To make a roasted pound of coffee it takes around 2,000 Arabica coffee cherries. With

two beans per cherry this means around 4,000 beans are in a single pound of coffee

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It takes 42 coffee beans to make an espresso

A mature coffee tree will produce one to two pounds of coffee per growing season

When it is in bloom, the coffee tree is covered with 30,000 white flowers which begin to

develop into fruit after 24 36 hours

Coffee referat sinteza

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