A situation occurred in Europe which was responsible for the spread of coffee world wide. King Louis XIV of France was an avid coffee drinker. He also was use to getting his way. As with most the trading going on during the 1700's, the Dutch were the sea traders which did most the transferring of goods around. Being how England, Spain, and France were always arguing with each other, the Dutch being neutral seem to get use of the sea lanes without being attacked. It is said; King Louis XIV called in a favor from a Dutch trader and wanted him to supply him with a plant. This Dutch trader obtained a plant form either Mocha or Java, Both were on his itinerary and he managed to bring one back to Holland. The odds are very good that it came from Java where stealing a live plant or a fertile seed from Mocha would get you killed or at the very least, cause the loss of docking rights. From Holland cuttings from the single coffee plant went to Paris.
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Thursday, January 20, 2005
Wednesday, January 19, 2005
• Roast The measure of quality. Roasting temperatures and durations are critical.
COFFEE ROASTS
Naming coffee by the way it is roasted is quite common. Although there is a scientific side to roasting coffee, there is also a story side. bean roast.
Like drinking one type of coffee, there are whole ethnicities which went form cradle to grave drinking one type of roast. Many of these names reflect the country which this roast was prevalent; French roast, American roast, and Italian roast, Java roast. As people started to get individualized, cities started to name roasts; City roast (New York), Atlanta roast, Viennese roast, and New Orleans roast. Cities in other countries started doing the same thing.
Roasting is simply a matter of slow cooking the coffee bean. As the coffee bean roasts, like everything else which is cooked, there is a chemical reaction. The characters of the various coffee beans change. The longer the coffee has bean is cooked (ha), the more the chemicals change the character. This chemical reaction creates the various different compounds which change the quality and taste.
The degree of roast and the roast name, simple describe how much the bean is roasted. As the bean roasts, it turns brown. Obviously, the darker the coffee bean gets the longer it was roasting. However, roasting the coffee bean isn't a simple mater of sticking it in a device and roasting it. The coffee bean actually roasts differently if roasted at two different temperatures until the color is the same. The bean goes from endothermic to exothermic during the roasting process. Endothermic means heat absorbing and exothermic meaning heat producing. The coffee bean actually creates its own heat by chemical reaction similar to that of “heat of hydration’ during cement curing or as detergent does if you hold it wet.
Depending upon the reaction desired, the coffee roasting creates the "essence of the coffee bean." The essence of the coffee bean is seen as the coffee oils. Later, coffee oils became coffeeol. These are oils however, they also are water soluble. Regulating the roasting procedure produces more or less of the coffee oil for a given coffee bean. Additionally, the chemical process makes the coffee bean brittle. When the coffee bean becomes brittle it is easier to grind.
As coffee roasting became popular, Kings would dictate exactly to what degree and color the coffee bean would be roasted. Try coffee fit for a King today
Naming coffee by the way it is roasted is quite common. Although there is a scientific side to roasting coffee, there is also a story side. bean roast.
Like drinking one type of coffee, there are whole ethnicities which went form cradle to grave drinking one type of roast. Many of these names reflect the country which this roast was prevalent; French roast, American roast, and Italian roast, Java roast. As people started to get individualized, cities started to name roasts; City roast (New York), Atlanta roast, Viennese roast, and New Orleans roast. Cities in other countries started doing the same thing.
Roasting is simply a matter of slow cooking the coffee bean. As the coffee bean roasts, like everything else which is cooked, there is a chemical reaction. The characters of the various coffee beans change. The longer the coffee has bean is cooked (ha), the more the chemicals change the character. This chemical reaction creates the various different compounds which change the quality and taste.
The degree of roast and the roast name, simple describe how much the bean is roasted. As the bean roasts, it turns brown. Obviously, the darker the coffee bean gets the longer it was roasting. However, roasting the coffee bean isn't a simple mater of sticking it in a device and roasting it. The coffee bean actually roasts differently if roasted at two different temperatures until the color is the same. The bean goes from endothermic to exothermic during the roasting process. Endothermic means heat absorbing and exothermic meaning heat producing. The coffee bean actually creates its own heat by chemical reaction similar to that of “heat of hydration’ during cement curing or as detergent does if you hold it wet.
Depending upon the reaction desired, the coffee roasting creates the "essence of the coffee bean." The essence of the coffee bean is seen as the coffee oils. Later, coffee oils became coffeeol. These are oils however, they also are water soluble. Regulating the roasting procedure produces more or less of the coffee oil for a given coffee bean. Additionally, the chemical process makes the coffee bean brittle. When the coffee bean becomes brittle it is easier to grind.
As coffee roasting became popular, Kings would dictate exactly to what degree and color the coffee bean would be roasted. Try coffee fit for a King today
Tuesday, January 18, 2005
The Best Coffee Coffee is best.
Coffee-Coffee
Coffee beans have bean eaten raw for centuries in Ethiopia and Yemen. An excavation in the Ethiopian highlands where coffee grows wild indicates human gathers have been eating coffee berries over a hundred thousand years. The fleshy pulp around the coffee bean in Ethiopian coffee has high sugar content. Being sweet, being nutritious the seeds nuts, grapes and berries being generally eaten by humans for over a million years.
Ugandans were noticed chewing dried coffee beans when the first explorers from Europe were searching for the origin of the Nile River. Green coffee beans were ground up and mixed with fat, then made into small balls, which were eaten by travelers on long journeys. Some say this is the first trail mix.
Stories in the Southern Arabian Peninsula known as Yemen where Europeans first found the coffee plant cultivated support the coffee bean being traded in early 800 BC. Facts support trade between Yemen and Ethiopia during this time. Knowing the coffee berries reacted when ingested by themselves, it would be logical that those early traders would attempt to trade this item. Additionally, evidence does not support the coffee plant would grow wild in Yemen but was cultivated instead. Although, it is possible that a lost larger size bird could have carried the coffee berries that far, it is not likely.
No specific historic event is involved in coffee arriving in Southern Arabia but Ethiopia did invaded Southern Arabia in 525 AD. Many speculate that coffee could have been introduced to Arabia at this time. Some historians say coffee was introduced into Arabia by slave traders who raided Africa as early as 1000 BC.
The two things that support the theory that coffee spread very early in civilized trade are coffee's affect on people and many old Arabian stories.
Contact Datalive@gmail.com
Coffee beans have bean eaten raw for centuries in Ethiopia and Yemen. An excavation in the Ethiopian highlands where coffee grows wild indicates human gathers have been eating coffee berries over a hundred thousand years. The fleshy pulp around the coffee bean in Ethiopian coffee has high sugar content. Being sweet, being nutritious the seeds nuts, grapes and berries being generally eaten by humans for over a million years.
Ugandans were noticed chewing dried coffee beans when the first explorers from Europe were searching for the origin of the Nile River. Green coffee beans were ground up and mixed with fat, then made into small balls, which were eaten by travelers on long journeys. Some say this is the first trail mix.
Stories in the Southern Arabian Peninsula known as Yemen where Europeans first found the coffee plant cultivated support the coffee bean being traded in early 800 BC. Facts support trade between Yemen and Ethiopia during this time. Knowing the coffee berries reacted when ingested by themselves, it would be logical that those early traders would attempt to trade this item. Additionally, evidence does not support the coffee plant would grow wild in Yemen but was cultivated instead. Although, it is possible that a lost larger size bird could have carried the coffee berries that far, it is not likely.
No specific historic event is involved in coffee arriving in Southern Arabia but Ethiopia did invaded Southern Arabia in 525 AD. Many speculate that coffee could have been introduced to Arabia at this time. Some historians say coffee was introduced into Arabia by slave traders who raided Africa as early as 1000 BC.
The two things that support the theory that coffee spread very early in civilized trade are coffee's affect on people and many old Arabian stories.
Contact Datalive@gmail.com
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