The roots of the word "coffee" have been obscured
with legends wrapped into the history of its etymology. We
can trace this history back at least a thousand years beginning
with the word "qahwah" from the classical Arabian
language. Qahwah was a drink savored like a red wine that
also produced stimulating effects. It was also used as a medicine.
We see this word next in the Turkish language as "qyahve,"
pronounced caway -- not a significant difference in sound
from the word used today. Each of the Western European languages
has a similar word for this beverage. In French, it is called
"café," in Italian, "caffee," in
Persian, "keweh," and in Spanish, "café."
2) Origin of the Coffee Bean
As we know, the geographical origin of the coffee bean is
like the etymology of the very word coffee, vague. Some say
that the coffee bean originated in Ethiopia, other say that
it originated in Arabia. Other experts allege that the name
coffee came from the area in Ethiopia where the plant grew
in the wild and became known as Caffa.
3) Legends and Myths of Coffee
One story of coffee's origin as a beverage drink comes
down to us about a shepherd who's sheep were eating berries
which gave them the behavior of jumping around from one place
to another in great excitement. When he sampled the berries,
he found that he too felt greater energy.
Another story says that the Archangel Gabriel gave a drink
to the prophet Mohamed who lay dying from an insect bite.
Allah had given Gabriel a warm, black drink called qahwah
to cure the prophet. Legend holds that after consuming the
drink he was not only cured, but also able to fight against
40 men and make 40 women happy. Whatever the story is, we
have to say that the discovery of this drink has been quite
significant to our history.
4) The Diffusion of Coffee
The diffusion of coffee throughout the western world started
during the siege of Vienna by the Turks. When the Turks abandoned
the siege, they left behind 500 bags of coffee beans. A soldier
of Polish origin took these bags as spoils of war, and brought
the coffee beans to Vienna and opened the first coffee house.
This preceded the establishment of coffee in Europe by the
Venetian merchants, who at a later time imported coffee to
Italy. So Vienna is the first place coffee was available in
Europe, while the Venetians successfully developed and marketed
coffee in the Western world.
5) Cultivation of Coffee
The coffee bean grows between the Tropic of Cancer and the
Tropic of Capricorn. In this region, the climate is mostly
warm and humid. This specific climate of humidity is necessary
for the plant's growth, and for this reason we do not find
coffee growing in desert regions.
The coffee plant likes an altitude of the high mountains and,
in fact, is found between 1600 and 2500 meters. Coffee is
not a shrub bush and can reach the height of 18 meters. In
a plantation setting, however, the coffee plant is kept at
a maximum height of 3 meters so that it might more easily
be harvested. In fact, the harvesting of coffee is usually
done by hand by workers who are not well paid. This is often
the result of the fact that most coffee plantations are found
in mountain areas of economically depressed countries. If,
in the future, these areas begin to experience economic growth,
the manual laborers who have been picking the coffee beans
would be lured from the manual labor, and the plantations
will have to make a move to harvesting machinery, which would
increase the cost of the coffee.
Usually one coffee plant averages one kilogram of green coffee
beans per harvest. Therefore, to make one bag of coffee (60
kilograms by International Convention) requires 60 plants.
These 60 plants occupy an area of 1200 square meters, and
we can see that to produce a harvest of millions and millions
of coffee beans, one needs to have a very large territory.
6) Quality of Coffee Beans
Although coffee is cultivated in different regions throughout
the world, we find two kinds of coffee plants growing in these
areas. The first type, Arabica, grows in Central and South
America, and the second, Robusta, is found in Africa and Indonesia.
Although we find two kind of plants, we also differentiate
three qualities of the beans:
(1) Brazils
Found in Brazil and South America
Large bean
Low fat content
Low oleic acid content
Low butyric acid content
(2) Milds
Found in Central America
Large bean
Low fat content
Low oleic acid content
Low butyric acid content
(3) Robusta
Found in Africa, Arabia and Indonesia
Smaller bean
High fat content
High oleic acid content
High butyric acid content
The high fat content of the robusta coffees produces a
good "cream" layer on the coffee, which is composed
of a fat emulsion. The combination of a sweet taste of the
Milds and Brazilian coffee gives a balanced and appealing
flavor.
It is very rare that only one quality of coffee from one location
can be so well balanced as to contain an optimum percentage
of the different substance, which give coffee its flavor and
bouquet. For this reason, it is necessary to mix coffee from
different locations (such as Brazilian, or Mild, if the coffee
comes from Columbia, Salvador, San Domingo, or Indonesia).
It is also important to mix the exact kind of beans -- even
the year of harvest or the method of harvesting can be significant.
The shape of the bean (flat or round), the color of the bean,
its lucidity, shininess, how it is roasted, and whether the
beans are mixed before roasting or roasted before mixing;
all these factors combine to produce the secret of creating
a premier cup of coffee for us to enjoy wherever in the world
we happen to be.
7) Espresso Coffee's Introduction
An Italian engineer, Mr. Bezzara, who patented the first
espresso coffee machine, introduced this manner of coffee
preparation in the beginning of this century. He based this
machine on a tank which heated water up and crated an atmospheric
pressure of 1.2 or 1.3 The pressure of the water infused the
coffee grounds very rapidly. This system as been increased
and improved over the years. Italy has been the leading manufacturer
and has revolutionized the technology and became known as
the "Country of Espresso." Most espresso machines
are designed, engineered and produced in Italy. The name "espresso"
comes from the fact that pressure reduces the time it takes
to extract the premium flavor from ground beans. Using a percolator
takes almost a minute to infuse the coffee. Espresso is called
espresso because it is "espress" coffee; it is very
rapid and quick to produce.
8) Why Drink Espresso?
Aside from its aroma and taste, espresso has an extraordinary
tonic effect on one's kidneys, stomach and the digestive process.
This is why espresso usually complements a meal. Another effect
of espresso is that it stimulates the secretion of bile. As
well as this, it aids the circulation by promoting the dilation
of the veins and arteries. Espresso gives a very concentrated
kind of coffee essence that is more beneficial than harmful,
and is very delicious and fragrant.
Espresso has entered the mainstream of beverages and is either
taken as a beverage alone or after a meal. We also see variations
of espresso -- cappuccino, iced cappuccino, and espresso with
various liqueurs such as amaretto, kahlua or brandy. This
can transform a pleasant cup of espresso into a marvelous
dessert item.
