Coffee is a fruit

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Coffee beans grow on trees, but, of course, not in the form in which we are used to seeing them when falling asleep in a coffee machine. In fact, it is the kernel of the berry, and this fact turns coffee into a stone fruit. There are two main varieties of fruits – red and green. Reds have a more pleasant smell, they produce a lighter and less acidic coffee. 

By the way, the roots of the coffee tree cover a huge territory; they can extend for 20-25 kilometers, absorbing the maximum amount of moisture from the surface. So if you go to a coffee plantation, do not be surprised why they are planted at a sufficient distance from each other.

Coffee was discovered by a shepherd, and distributed by monks

According to legend, the discoverer of coffee was an Ethiopian shepherd, or rather his goats, in the 1500s. He noticed how they eat some berries, and then – in a surge of energy, they do not sleep at night. He told the local monks about his discovery, and they decided to try this “goat” method on themselves – they made a drink from berries. It really worked, the monks were able to stay up at night and pray almost around the clock. So, on “word of mouth” the news about miraculous coffee berries spread among Ethiopian monks, and then went outside the country.

Coffee is wine (almost)

At least etymologically. One of the versions of the origin of this name is the Arabic word “qahwah” (read as “kava”), which denoted the type of wine, and if literally, it combined the characteristics of “dark”, “dry”, “sour” (right to the point) … According to another version, the name comes from the Ethiopian region of Kaffa, where coffee appeared. In England it was called “kaffi”, in France – “cafe”, in Germany – “kaffe”, in Holland – “coffee”, and in Russia – “coffee”.

The origin of the word “cappuccino” is seen as a reference to the robes of the Capuchin monks, the color of coffee with milk, and “espresso” in Italian means “displaced” and is consonant with the method of preparation (by passing very hot water under high pressure).

Coffee is the second most popular in the world

Crude oil is in first place in world sales, and coffee is in second place. It is drunk in huge quantities, 2.25 billion cups of coffee are consumed every day in the world! It is the most popular drink after water. 

What makes coffee delicious 

Origin – most often in coffee houses you can find different blends of coffee, blends of several types of coffee, compiled by the manufacturer or barista. In this case, the taste depends only on the ability to combine different shades and on the talent of the barista. But if you get completely confused, then you can choose coffee according to the height at which it grew. The higher – the richer and richer the taste, because due to oxygen deficiency, the grains ripen more slowly, they are denser and brighter in taste.

Roasting is the primary factor that can seriously affect the flavor of your drink. It all depends on the time during which the grains are heat treated. During this time, essential oils are released from the grains, useful substances are released , the level of caffeine changes (the stronger the roast, the lower it is), the aroma and taste change. Moreover, this does not in any way affect the strength of the coffee, only its taste – the presence of bitterness or sourness. 

Grinding is another factor that causes coffee to open in different ways. If the grind is too coarse, then the water will pass through it too quickly and will not “catch” the entire taste. Each grain of ground coffee gives its taste to water, the finer and more of them, the more flavor will be, and the smoother these particles are, the more evenly the flavor will develop. But according to professionals, perfectionism in this matter is superfluous, if the coffee particles are ground absolutely evenly, then the taste will be flat, it is still better if there is at least some spread in the size of the grains. 

Water – different degrees of water mineralization reveal the taste of coffee in different ways. It is she who absorbs the tastes and aromas, which then delivers to your receptors. Distilled water absorbs too much of everything, including unnecessary tastes, excess bitterness, but if you take water with a high degree of mineralization, it will also misfire, on the contrary, it will absorb almost nothing. 

Cooking method – Turkish, French press, filter and so on. Each method is unique, it occurs at a certain temperature, coffee of a certain grind is taken for it, and each one needs its own amount of time to brew. 

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