Ristr8to Coffee ChiangMai
ChiangMai Coffee – Ristr8to Latte Art Cafe
Coffee at its best in ChinagMai, Thailand.
Ristr8to Coffee ChiangMai is a fashionable place to sip gourmet coffee and see world award winning Latte Art.
Ristr8to Cafe ChiangMai
Ristr8to Coffee ChiangMai, 15/3 Nimmanhemin Road, Suthep, Muang, Chiangmai, Thailand 50200
Search
Gourmet Coffee Menu
At Ristr8to Coffee ChiangMai, we use doppio Ristretto for all the hot coffee and also have got the Single Origin coffee around the world to choose from depend on season to please your palate and bring you around the world of coffee and also enjoy selecting every pattern of World latte art champion patterns or…
Coffee: Our Passion & Art
“Coffee” is our passion & “Art” is our life. “Ristretto” which our name was inspired from is the first 15-20ml extraction of coffee that has got superb body, elegant aroma, delivering delicate acidity and caramel rich on the palate not like Espresso that has got too much bitterness and water from the last 10ml of…
Ristr8to – ChiangMai Coffee Reviews
Ritr8to Coffee in ChinagMai has seen a lot of attention in the press and on the internet. Read some reviews and article about us from around the world. Review of Ristr8to Coffee in Chinese http://za2travel.blogspot.com/2012/02/ristr8to-coffee.html Review of Ristr8to Coffee in Japanese http://shops.kuidaore-thai.com/?eid=1424178 http://thaifood.blog120.fc2.com/blog-entry-1579.html#comment Review of Ristr8to Coffee in Japanese “Chao” Magazine for ChiangMai http://chaocnx.blog74.fc2.com/blog-entry-109.html…
Where in ChiangMai is Ristr8to Coffee?
Ristr8toВ Coffee Shop isВ located at 15/3 Nimmanhemin Road, Sutep, Muang, Chiang Mai, Thailand, 50200 We are at the Huay-Kaew end of the street -В opposite Soi 2 and Kasem store. View Larger Map
Browse
- July 2011 (4)
- January 2011 (1)
“Coffee” is my passion
“Art” is my life
With 5 years global experience in leading coffee companies.. I am now bringing world standard coffee Thailand. You can enjoy what I have have seen, tasted & learned right here in Chiang Mai.
Ristr8to Coffee Shop, 15/3 Nimmanhemin Road, Suthep, Muang, Chiangmai, Thailand 50200 T:053 215278
Ristretto | Tokyo Coffee
When I tell people that I went to Tokyo to check out the coffee, I get two reactions. One is bewilderment — as if I went to Denver for the surfing. The other is fascination: those who pay attention to coffee know that Japan is the world’s third-largest importer (after the United States and Germany), with obsessive buyers who regularly land the winning bids at Cup of Excellence auctions, and that it produces the coffee gear everybody wants.
Japan’s interest in coffee isn’t a fad. Dutch traders first introduced the drink a little more than 400 years ago, but it wasn’t until the port of Kobe was pried open in 1868 that coffee became widely available. Soon it was fashionable. Tokyo’s first kissaten, or coffee shop, opened in 1888; by the 1930s there were 3,000 in the city. The supply of beans was cut off during World War II, but once it returned in the 1950s there was another coffee-shop boom. According to Masanobu Kusunoki, director of the UCC Coffee Museum in Kobe, Japan had 160,000 kissaten by the 1960s.
Today, the kissaten are disappearing, replaced by Western-style chain stores and a growing market of home brewing. Still, there are around 80,000 kissaten left in Japan, which are easy to spot in Tokyo. They’re usually small and moody, and have the feel of a bar (stools at a long counter, sunlight kept to a minimum) or a diner (vinyl booths from another decade, lace curtains in the windows). Kissaten are not built for speed — you go to one to collect your thoughts, not for a quick caffeine hit. After you sit down, a waiter shuffles over and puts an ashtray in front of you, then wanders away to give you time to light up before coming back to ask for your order.
And the coffee? Most of what I tasted was dark and strong. Often it was a nel drip, and made with a thick cotton filter. Usually it had all the subtlety of a glass of Jack Daniel’s, which was fine. A kissaten is more about the experience than what’s in the cup.
But a few kissaten are known for the quality of the coffee and the theatricality of the presentation. One of the more regal establishments is Chatei Hatou, which occupies the low-ceilinged ground floor of a nondescript building on a side street in Shibuya.
Chatei Hatou is just a few steps away from Meiji Dori, one of the busiest arteries in Tokyo, but once inside the windowless room you lose all sense of the teeming traffic and L.E.D. billboards that turn the facades of skyscrapers into televisions. There’s classical music playing on vintage speakers, a towering flower arrangement, a wall with hundreds of cups and saucers that range from kitsch (the Beatles) to fine porcelain (Meissen). The best seats are at the bar, where you can watch members of the staff make each cup with the silent focus of a monk at prayer — it’s the posture, the breathing, the unflinching gaze as water is gently poured from a swan-neck kettle into a drip cone. The coffee is prepared with such intensity and grace that it feels as if time has stopped.
Typically kissaten are not so hypnotizing, which could be why Japan’s new coffee generation is captivated by espresso drinks and steamed milk; the land of the rising sun is heavy into latte art.
One exception is Kayaba Coffee, a decades-old shop in a neighborhood behind Ueno Park with hilly streets and walled-in temples that was given a makeover by its stylish new owners. The kissaten is in a 100-year-old house with good midcentury touches — narrow tables and flattering lighting downstairs, tatami mats and Eames chairs on the second floor — and a clientele that ranges from post-university kids in skinny jeans to women of a certain age who have been coming to Kayaba for years. There’s coffee during the day, cocktails at night and video art on the wall.
Most of Tokyo’s notable coffee bars are found in the more fashionable neighborhoods that flank the city’s west. It’s the same story as in San Francisco, or London, or Oslo — they appear where where creative types work (Be a Good Neighbor in Sendagaya), shop (the Coffeeshop in Daikanyama) and live (Little Nap by Yoyogi Park). Some have international followings (Bear Pond Espresso in Setagaya, which was recently profiled in this column), and some soon will (Nozy Coffee in Setagaya).
Some share a storefront with another shop (No. 8 Bear Pond Espresso in Shibuya). And there are those that focus on espresso (Espresso Felice Roaster, in Zoshigaya). There are a handful of syphon bars (Cafe Obscura in Sangenjaya), and a few that put on a show (Streamer Coffee Company in Shibuya and Harajuku), while others are so elegant and pleasant that you don’t mind knowing that what’s in the cup could be better (Omotesando Koffee in Omotesando).
Below is a map of Tokyo with a dozen coffee bars and four kissaten-style coffee shops. Go to the coffee bars for the coffee; go to the kissaten for the ritual. And if you want coffee gear, go to the Shibuya flagship of Tokyu Hands, a densely-packed emporium with tools and gadgets for the home — head to Building C, Floor 3, and pick up some Bonmac, Hario, Kalita or Kono equipment for the coffee nuts in your life who might appreciate such toys.
A glassed-in corner with just enough room for an espresso machine and a drip bar; the only seat is a bench outside. Even in this limited space there’s a meticulous attention to details: careful espressos, fastidious drip, a tiny plate of candied orange peels served with every cup. Wander down the street to Papier Labo after.
Bear Pond Espresso
Espresso Felice Roaster
If only all coffee bars looked so good. An old kissaten in an ancient house tastefully redone by its new owners, it’s a coffee bar during the day, when the sun streams through the windows, and a cocktail bar at night, when a young crowd sips gin drinks at the glossy black tables.
No. 8 Bear Pond Espresso
177 Sakurai, Futtsu, Chiba, 011-81-3-5787-8748
The one to watch. A coffee bar and roaster in a light-filled concrete and glass building on a quiet residential street, it was opened last year by the 24-year-old Masataka Nojo. The espresso is sweet and lush, but the focus is on single-origin brewed coffee and whole beans: clean, bright, flavorful.
Intimate, serene, pretty. This tiny espresso bar is in a traditional wood home on a quiet side street a short walk from the luxury shopping of Omotesando. Stand inside the art-gallery-like room or sit in the small garden in front, and be sure to get a baked custard square, as chewy and creamy as a cannale.
Streamer Coffee Company
A brightly lit coffee shop founded in 1968 on an inconspicuous street in eastern Tokyo. It’s an institution: high-quality beans sorted by hand and roasted until dark and stored in jars behind the counter as if it’s a spice market. The drip coffee is brewed by the cup, each one a taste of the past.
Ristretto kaffee
1 Find super deals on Nescafé Dolce Gusto Espresso Ristretto + Kaffee, + Kaffee-Kapselständer,Dolce Gusto Kapselhalter im Edelstahldesign, drehbarer Kaffee-Kapselhalter ,Kapselspender Dolce Gusto System von James Premium® 6 Espressobecher im Set James Premium® + 1 x Weihnachtsbecher kostenlos.for super deals with need to buy Nescafé Dolce Gusto Espresso Ristretto + Kaffee, + Kaffee-Kapselständer,Dolce Gusto Kapselhalter im Edelstahldesign, drehbarer Kaffee-Kapselhalter ,Kapselspender Dolce Gusto System von James Premium® 6 Espressobecher im Set James Premium® + 1 x Weihnachtsbecher kostenlos. You can observe more facts, compare cost and in addition read examine customer opinions ahead of buy Nescafé Dolce Gusto Espresso Ristretto + Kaffee, + Kaffee-Kapselständer,Dolce Gusto Kapselhalter im Edelstahldesign, drehbarer Kaffee-Kapselhalter ,Kapselspender Dolce Gusto System von James Premium® 6 Espressobecher im Set James Premium® + 1 x Weihnachtsbecher kostenlos.
*Detail shop Nescafé Dolce Gusto Espresso Ristretto + Kaffee, + Kaffee-Kapselständer,Dolce Gusto Kapselhalter im Edelstahldesign, drehbarer Kaffee-Kapselhalter ,Kapselspender Dolce Gusto System von James Premium® 6 Espressobecher im Set James Premium® + 1 x Weihnachtsbecher kostenlos.
Read Review : Nescafé Dolce Gusto Espresso Ristretto + Kaffee, + Kaffee-Kapselständer,Dolce Gusto Kapselhalter im Edelstahldesign, drehbarer Kaffee-Kapselhalter ,Kapselspender Dolce Gusto System von James Premium® 6 Espressobecher im Set James Premium® + 1 x Weihnachtsbecher kostenlos
Nescafé Dolce Gusto Espresso Ristretto, + Kaffee-Kapselständer,Dolce Gusto Kapselhalter im Edelstahldesign, drehbarer Kaffee-Kapselhalter ,Kapselspender Dolce Gusto System von James Premium®
Visit product Nescafé Dolce Gusto Espresso Ristretto + Kaffee, + Kaffee-Kapselständer,Dolce Gusto Kapselhalter im Edelstahldesign, drehbarer Kaffee-Kapselhalter ,Kapselspender Dolce Gusto System von James Premium® 6 Espressobecher im Set James Premium® + 1 x Weihnachtsbecher kostenlos. and read data. 
This is Nescafé Dolce Gusto Espresso Ristretto + Kaffee, + Kaffee-Kapselständer,Dolce Gusto Kapselhalter im Edelstahldesign, drehbarer Kaffee-Kapselhalter ,Kapselspender Dolce Gusto System von James Premium® 6 Espressobecher im Set James Premium® + 1 x Weihnachtsbecher kostenlos für Ihre Lieblings-. Hier finden Sie vernünftige Produktdetails zu finden. Eine weitere Option für Ihre Online- Sie zu kaufen an alle, die uns besuchen , um unsere Produkte zu sehen war.
Ristretto kaffee
Sie scheinen einen AdBlocker zu verwenden.
Wollen Sie LEO unterstützen?
Dann deaktivieren Sie AdBlock für LEO oder spenden Sie!
Fai una donazione
Cari utenti,
Donazione tramite bonifico
Donazione tramite Paypal
Um eine neue Diskussion zu starten, müssen Sie angemeldet sein. Anmeldung und Nutzung des Forums sind kostenlos.
Sie können aber jederzeit auch unangemeldet das Forum durchsuchen.
Um Vokabeln speichern und später lernen zu können, müssen sie angemeldet sein. Anmeldung und Nutzung des Trainers sind kostenlos
Ristretto kaffee
Sie scheinen einen AdBlocker zu verwenden.
Wollen Sie LEO unterstützen?
Dann deaktivieren Sie AdBlock für LEO oder spenden Sie!
Liebe Nutzerin, lieber Nutzer,
Spende per Überweisung
Spende über Paypal
Um eine neue Diskussion zu starten, müssen Sie angemeldet sein. Anmeldung und Nutzung des Forums sind kostenlos.
Sie können aber jederzeit auch unangemeldet das Forum durchsuchen.
Um Vokabeln speichern und später lernen zu können, müssen Sie angemeldet sein. Sowohl die Registrierung als auch die Nutzung des Trainers sind kostenlos
Kaffeevollautomat Test
Kaffeevollautomat Test für delonghi, jura, bosch und krups, testberichte und rabatte
Dienstag, 21. August 2012
Jura Kaffeevollautomat ENA 3 - Ristretto Black
Jura Kaffeevollautomat ENA 3 - Ristretto Black
Dieses Produkt ausgestattet mit Vielfalt spannende gewinn. Neben der günstigen Preis, Dieses jura kaffeevollautomat ena 3 wird einer der besten jura kaffeevollautomat ena 3 letzten 3 Tage.
Features von Jura Kaffeevollautomat ENA 3 - Ristretto Black
- Expresso, Cappuccino, Kaffee Gerät
- max. Anzahl der Tassen: 2
- Milch-Cappuccino-Aufschäu-Düse
- Kalk-Wasserfilter
- Reinigungs- und Entkaltungsprogramm
Ristretto
Ristretto means "shortened" and is one of the more difficult versions of an espresso.
There is a great deal of discussion about the definition of the "true" Ristretto, from the various possibilities we present those of which we are not only convinced in terms of taste, but which also represent in the eyes of most barista's the correct preparation of a Ristretto.
Preparation of a ristretto:
Basically, a Ristretto is a shortened espresso.
This means that the same extraction time of an espresso (25 seconds) gives less liquid (about 15-20ml).
There are two ways to achieve this:
a. More Coffee - Same Grindness:
The grind of your mill remains the same, but more coffee beans used. Some sources recommend a 1:1 ratio-i.e. 1g of ground coffee on 1ml extraction. This would be about 15-20g of ground coffee for a ristretto. The advantage of this method is, that the often tedious process of finding the right grind setting does not have to be started anew every time.
b. Finer grind-same amount of ground coffee
The amount of ground coffee remain the same (approx. 7.5 - 9g espresso), however, the degree of grindness is finer so that the extraction time results in 25s for 15-20ml of coffee.
The result is intense taste with emphasis on bitter notes.
What is NO Ristretto:
Ristretto does NOT mean that I finish the extraction of my espresso earlier (ie at 15-20ml extraction).
Stopping the extraction sooner would mean that I only emphasize the first two thirds and thus get a bitter coffee and perhaps even lose desired flavors.
Ristretto does NOT mean that the espresso is over-extracted, ie the degree of grinding or the amount of coffee is too high. Over-extraction is easily noticeable: if the coffee does not flow uniformly into the cup, but "dribbles".
Coffee recommendation for Ristretto
Caffè Salimbene Deliziosa : dark roasted espresso from Naples. Nutty, flavors intense flavors. For an extraordinarily strong ristretto.
Coffee Ristretto
Authentic coffee with classy flair
A sophisticated blend of fine Arabica beans from South and Central America with full-flavoured beans Robusta beans from India produces this authentic ristretto with attractive crema and delicious chocolate aroma. Despite its flair, the ristretto has a remarkably harmonious flavour. The fact that the capsules contain at least 10 % more than those of the market leader enables the gusto of this "unpretentious" coffee to develop to the full. The capsules are designed to be used with Oswald Ventura coffee machines.
Nutritional advice
Free info line 0800 800 818
Personal customer advisor
Free info line 0800 800 818
Ingredients Coffee Ristretto Roasted coffee
70% Arabica coffee (Brazil, Guatemala), and 30% Robusta coffee (Asia).
Our customers are also interested in
- For orders of 8 boxes or more you will receive a discount of CHF 0.90 per box.
- For orders of 20 boxes or more you will receive a discount of CHF 1.40 per box.
- For orders of 8 boxes or more you will receive a discount of CHF 0.90 per box.
- For orders of 20 boxes or more you will receive a discount of CHF 1.40 per box.
- For orders of 8 boxes or more you will receive a discount of CHF 0.90 per box.
- For orders of 20 boxes or more you will receive a discount of CHF 1.40 per box.
Write a personal customer review.
Only registered users can write reviews. Please, log in or register
* Without gluten means: The list of ingredients for this product does not include any ingredients containing gluten. The classification has been made on the basis of the raw materials data utilised. All information relates only to the sales product - preparation factors are not taken into account.
Details about Nescafé Dolce Gusto Espresso Ristretto, Pack of 6, 6 x 16 Capsules
Seller information
Item information
People who viewed this item also viewed
Nescafé Dolce Gusto Espresso, Pack of 6, 6 x 16 Capsules
Nescafé Dolce Gusto Espresso Ristretto, Pack of 6, 6 x 16 Capsules
Nescafé Dolce Gusto Espresso Decaffeinato, Pack of 6, 6 x 16 Capsules
Nescafé Dolce Gusto Espresso Intenso, Pack of 6, 6 x 16 Capsules
50 x Nescafe Dolce Gusto Coffee Capsules - 30 Flavours 2 choose from -Sold Loose
Nescafe Dolce Gusto Coffee Capsules - 24 Flavours to choose from. 8 or 16 cups.
Ristretto
Ristretto is traditionally a short shot of espresso coffee made with the normal amount of ground coffee but extracted with about half the amount of water in the same amount of time by using a finer grind. Ristretto means restricted. This produces a concentrated shot of coffee per volume. Just pulling a normal shot short will just produce a weaker shot and is not a Ristretto as some believe. [1] The opposite of a ristretto is a lungo, which is typically double the shot volume. Ristretto means “limited” or “restricted” in Italian whereas lungo means “long.” The French equivalent of ristretto is café serré.
Regardless of whether one uses a hand pressed machine or an automatic, a regular double shot is generally considered to be around 14–18 grams of ground coffee extracted into 60 ml (2 fl oz or two shot glasses). [2] Thus, a “double ristretto” consumes the same amount of coffee beans but fills only a single shot glass.
Coffee contains over a thousand aroma compounds. [3] A ristretto’s chemical composition and taste differ from those of a full length extraction for three reasons:
- More concentrated: The first part of any extraction is the most concentrated, its color typically lying between dark chocolate and umber, whereas the tail end of shots are much lighter, varying from the color of dark pumpkin pie to varying shades of tan (see photo, above right). This is an important factor when drinking straight espresso shots.
- Different balance: Different chemical compounds in ground coffee dissolve into hot water at different rates. A ristretto contains a greater relative proportion of faster extracting compounds, proportionally fewer of the compounds characteristic of over-extraction, and thus, a different balance.
- Fewer total extracts: Relative proportions aside, fewer total coffee compounds—caffeine being just one—are extracted into ristrettos versus full length shots. This is an important factor when diluting shots into water or milk.
Straight ristrettos—shots that are traditionally drunk from a demitasse and not diluted into a larger cup containing milk or water—could be described as bolder, fuller, with more body and less bitterness. These characteristics are usually attributed to espresso in general but are more pronounced in a ristretto. Diluted into a cup of water (e.g. Americano or long black) or milk (e.g. latte or cappuccino), ristrettos are less bitter and exhibit a more intense “espresso” character. [4]
A manual espresso machine
A semi-automatic (electrically pumped) espresso machine
See also [ edit ]
References [ edit ]
- ^Realcoffee.co.uk, Glossary, R
- ^SeattleCoffeeGear.com, “How Much to Grind for a Double Shot of Espresso?”
- ^Royal Society of Chemistry, “Chemistry in every cup”
- ^ Tien Nguyen (November 30, 2011). "The Ristretto: The Lame Duck of Coffee". LA Weekly . Retrieved 2015-02-28 . The flavor is more intense, sweeter, less bitter since bitter components are introduced at the end of the shot. Overall, you end up with a much more pleasant and flavorful beverage.
External links [ edit ]
- CoffeeResearch.org (home page): Coffee Science
- WikiHow: How to Make a Ristretto (Espresso Coffee)
- TooMuchCoffee: The European Coffee and Espresso Resource
Coffee portal- Category: Coffee
1. Espresso – 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 “
2. Lungo – Lungo is a coffee beverage made by using an espresso machine to make an Italian-style coffee – short black with much more water, resulting in a larger coffee, a lungo. A normal serving of espresso takes from 18 to 30 seconds to pull, and fills 25 to 60 millilitres, while a lungo may take up to a minute to pull, and might fill 130 to 170 millilitres. Extraction time of the dose is determined by the variety of beans, their grind. The optimum is obtained with 9–12 bars 130–150 ml, in French it is called café allongé. A caffè lungo should not be mistaken for a caffè americano, which is an espresso with hot water added to it, or a long black, in the lungo, all the water is brewed, and the lungo is generally shorter than an Americano or a long black. A lungo is less strong, but more bitter, than an espresso, the more water is passed through the coffee grounds, the more bitter and watery the shot tastes. Conversely, using less water than normal produces a stronger, richer shot known as a ristretto. As the amount of water is increased or decreased relative to a normal shot, for this reason, a long or short shot will not contain the same ratio of components that a normal shot contains. Therefore, a ristretto is not simply twice as strong as a regular shot, there is no universally agreed distinction between ristretto, normale, and lungo, these are instead relative terms and form a gradient
3. Chocolate (color) – The color chocolate is a tone of dark brown that resembles chocolate. At right is displayed the color called chocolate. The first recorded use of chocolate as a name in English was in 1737. This color is a representation of the color of the most common type of chocolate, the word chocolate entered the English language from Spanish. How the word came into Spanish is less certain, and there are competing explanations. However, as William Bright noted the word chocolatl does not occur in central Mexican colonial sources making this an unlikely derivation, santamaria gives a derivation from the Yucatec Maya word chokol meaning hot, and the Nahuatl atl meaning water. More recently Dakin and Wichmann derive it from another Nahuatl term and they derive this term from the word for the frothing stick, chicoli. The web color called chocolate is displayed at right and this color is actually the color of the exterior of an unripe cocoa bean pod and is not the color of chocolate, a highly processed product, at all. The historical and traditional name for this color is cocoa brown, the first recorded use of cocoa brown as a color name in English was in 1925. This color may also be referred to as light chocolate, animals Dogs with a dark brown coat are considered to be chocolate colored. Nowadays, it is used to refer to the black neighborhood of a particular city. The term is used for websites, blogs, etc. that are designed to appeal to African Americans. For example, Chocolate City magazine is a lifestyle and nightlife magazine that features models, events. Geography The Chocolate Hills are located in the province of Bohol in the Philippines, the Chocolate Mountains are located in Imperial County and Riverside County in the Colorado Desert in Southern California, a region of California, in the United States. There are also the Chocolate Mountains in Arizona, in the United States, music The Chocolate Watch Band was a popular psychedelic music group during the Summer of Love. Chocolate City is a 1975 album by the funk band Parliament and it has a theme of love of Washington, D. C. where the group was particularly popular. Chocolate Starfish were an Australian rock music based in Melbourne, Australia, releasing a number of hits in the early 1990s. Chocolate Starfish and the Hot Dog Flavored Water is the album by the Nu metal band Limp Bizkit
4. Umber – Umber is a natural brown or reddish-brown earth pigment that contains iron oxide and manganese oxide. It is darker than the other similar earth pigments, ochre, in its natural form, it is called raw umber. When heated, the color more intense, and the color is known as burnt umber. The name comes from terra dombra, or earth of Umbria, Umbria is a mountainous region in central Italy where the pigment was originally extracted. The word also may be related to the Latin word Umbra, Umber is not one precise color, but a range of different colors, from medium to dark, from yellowish to reddish to grayish. The color of the natural earth depends upon the amount of iron oxide, Umber earth pigments contain between five and twenty percent manganese oxide, which accounts for their being a darker color than yellow ochre or sienna. Commercial colors vary depending upon the manufacturer or the color list, not all umber pigments contain natural earths, some contain synthetic iron and manganese oxide, indicated on the label. Pigments containing the natural umber earths indicate them on the label as PBr7, the color shown in the box at right is one of the many commercial varieties of umber, from the ISCC-NBS color list, ISCC-NBS Dictionary of Color Names —Color Sample of Umber. Umber was one of the first pigments used by humans, it is found along with black, red. Dark brown pigments were used in Medieval art, artists of that period preferred bright, distinct colors such as red, blue and green. The umbers were not widely used in Europe before the end of the fifteenth century, the great age of umber was the baroque period, where it often provided the dark shades in the chiaroscuro style of painting. It was an important part of the palette of Caravaggio and Rembrandt, the Dutch artist Johannes Vermeer used umber to create shadows on whitewashed walls that were warmer and more harmonious than those created with black pigment. In the second half of the 19th century, the Impressionists rebelled against the use of umber and other earth colors, camille Pissarro denounced the old, dull earth colors and said he had banned them from his palette. In the 20th century, natural umber pigments began to be replaced by pigments made with iron oxide. Natural umber pigments are still being made, with Cyprus as a prominent source, pigments containing the natural earths are labeled as PBr7, or Brown pigment 7. Displayed at the right is one version of the color raw umber, the source of this color is, ISCC-NBS Dictionary of Color Names —Color Sample of Raw Umber. Burnt umber is made by heating raw umber, which dehydrates the iron oxides and changes them partially to the more reddish hematite and it is used for both oil and water color paint. The first recorded use of burnt umber as a name in English was in 1650
5. Pumpkin pie – Pumpkin pie is a sweet dessert pie with a spiced, pumpkin-based custard filling. The pumpkin is a symbol of harvest time, and pumpkin pie is eaten during the fall. In the United States and Canada, it is prepared for Thanksgiving and Christmas. The pie consists of a custard, ranging in colour from orange to brown, baked in a single pie shell. The pie is generally flavored with cinnamon, powdered ginger, nutmeg, allspice is also commonly used and can replace the clove and nutmeg, as its flavor is similar to both combined. Cardamom and vanilla are sometimes used as batter spices. The spice mixture is called pumpkin pie spice, the pie is often made from canned pumpkin or packaged pumpkin pie filling, mainly from varieties of Cucurbita moschata. Pies made from pumpkins use pie pumpkins, at six to eight inches in diameter. The pumpkin is sliced in half, and the seeds are removed, the two halves are heated until soft, in an oven, over an open fire, on a stove top, or in a microwave oven. Sometimes the pumpkin halves are brined to soften the pulp, rather than cooked, at this point the pulp is scooped out and puréed. The pulp is mixed with eggs, evaporated and/or sweetened condensed milk, sugar, and a mixture called pumpkin pie spice. Similar pies are made with butternut squash or sweet potato fillings, the pumpkin is native to the continent of North America. The pumpkin was an export to France, from there it was introduced to Tudor England. During the seventeenth century, pumpkin pie recipes could be found in English cookbooks, Pumpkin pies made by early American colonists were more likely to be a savory soup made and served in a pumpkin than a sweet custard in a crust. It was not until the nineteenth century that the recipes appeared in American cookbooks or pumpkin pie became a common addition to the Thanksgiving dinner. The Pilgrims brought the pumpkin pie back to New England, while the English method of cooking the pumpkin took a different course, in the 19th century, the English pumpkin pie was prepared by stuffing the pumpkin with apples, spices, and sugar and then baking it whole. Today, throughout much of the United States, it is traditional to serve pumpkin pie after Thanksgiving dinner, commercially made pumpkin pie mix is made from Cucurbita pepo, Cucurbita maxima, and Cucurbita moschata. Lydia Maria Childs Thanksgiving poem Over the River and Through the Wood references pumpkin pie in one of its verses, / Hurrah for the pumpkin pie
6. Caffeine – 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
7. Demitasse – A demitasse is a small cup used to serve Turkish coffee or espresso. It typically has about 60–90 ml capacity — half the size of a coffee cup. Typically they are made of ceramic, pottery or porcelain and accompanied by matching saucers, another type of demitasse has a glass cup set into a metal frame
8. Cappuccino – 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
9. List of coffee beverages – 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
10. Economics of coffee – 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
11. Fair trade coffee – 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
12. History of coffee – 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
13. Coffee production – 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
14. Coffea – 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
15. List of coffee varieties – Coffee varieties are the diverse subspecies derived through selective breeding or natural selection of coffee plants. These unique traits are what producers use to select breeds when developing crops, therefore, at a micro level, breed selection is critical to the success of a producer and is one of the key components of cup quality. At a macro level, the viability of the industry as a whole is dependent upon breed selection. Already, the majority of coffee produced originates from producers using selected breeds, for this reason, breed selection is an important aspect of sustainability within coffee production. There is considerable confusion as to which term to use when speaking about coffee subspecies, most of the varieties we know in specialty coffee are really cultivars. Bourbon and Typica are some of the most widely known cultivars, put simply, In this article, varieties are naturally occurring subspecies and cultivars are cultivated subspecies. In addition, a term, breed will be used as an umbrella term to simplify discussions in which the nuances between the terms variety and cultivar have no bearing. Unfortunately, robusta also produces lower quality coffee and this knowledge of robusta is critical for modern coffee breeding because robusta is the main source of pest and disease traits not found in arabica. Prior to the mid-1900s, arabica coffee breeding involved simple line selection with an emphasis mostly on favorable adaptation to growing conditions, fruit yield. But in the late 1970s and 1980s, various countries started breeding programs designed to create cultivars resistant to CLR, the intensity of these later breeding programs was a direct response to the serious threat CLR posed to crops. The results of these and other breeding programs have produced a number of important cultivars worth mentioning, farmers have designed standards for crops they would cultivate. Recent advances in breeding techniques have provided farmers with higher-yielding breeds with better disease resistance, below are some additional traits a producer may use to select breeds for crop development. Yield is the measure of the amount of produced by a given breed. It is usually expressed as kilograms or tonnes per hectare per year, high yield is one of the prime objectives of producers and breeding specifically to achieve higher yield is a relatively new trend. Resistance to diseases has become a dominant factor in not only breed selection, breeding for disease resistance has been mainly restricted to CLR and coffee berry disease but also includes other diseases of local importance. Resistance to Pests is not normally a trait developed by breeding but is rather a trait selected from among breeds, certain breeds of coffee have been found to be resistant to nematodes and leaf miner. As with diseases, robusta has been found to be the more resistant species compared to arabica, according to The International Trade Centre, Arabica coffee accounted for roughly 61 per cent of the worlds coffee production between 2004 -2010. It would be higher if Arabica were not as susceptible to disease as it is, coffee from the species C. arabica has many different varieties, each with unique characteristics
16. Coffea arabica – 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
17. Kona coffee – 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
18. S795 coffee – 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
19. Coffea liberica – 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
20. Robusta coffee – 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
21. Cafestol – 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
22. Caffeic acid – 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
23. Coffee bean – 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
24. Coffee processing – 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
25. Coffee roasting – 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
26. Coffee wastewater – 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
27. Decaffeination – 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
28. Home roasting coffee – 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
29. Coffee preparation – 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
30. AeroPress – 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
31. Arabic coffee – 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
32. Brewed coffee – 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
33. Cezve – 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
34. Chorreador – 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
35. Coffeemaker – 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
36. Coffee syrup – 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
37. Cold brew coffee – 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
38. Doppio – 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
39. Espresso machine – 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
40. French press – A French press, also known as a cafetière, сafetière à piston, Cafeteria, press pot, coffee press, or coffee plunger, is a coffee brewing device patented by Italian designer Attilio Calimani in 1929. The French press goes by various names around the world, in Italy the press is known as a caffettiera a stantuffo. In New Zealand, Australia, and South Africa the apparatus is known as a coffee plunger and its French name is cafetière à piston, though French speakers also use genericized trademarks, notably Melior or Bodum. In the UK and the Netherlands the device is known as a cafetière, in the United States and Canada, it is known as a French press or coffee press. Over the years, the French press has undergone several design modifications, the coffee press was patented by Milanese designer Attilio Calimani in 1929. Its popularity may have aided in 1965 by its use in the Michael Caine film The Ipcress File. The device was further popularized across Europe by a British company by the name of Household Articles Ltd. a French press works best with coffee of a coarser grind than does a drip brew coffee filter. Coffee is brewed by placing the coffee in the empty beaker and adding hot—between 93–96 °C —water, in proportions of about 30 g of coffee grounds to 500 ml of water. The brewing time is two to four minutes. The plunger is pressed to separate the grounds and hold them at the bottom of the beaker, the mesh piston normally does not compress the coffee grounds, as most designs leave a generous space—about 30 mm —below the piston in its lowest position. It is believed that the time for brewing the coffee is around four minutes. Other approaches, such as cold-brewing, require several hours of contact between the water and the grounds to achieve the desired extraction, French presses are more portable and self-contained than other coffee makers. Travel mug versions exist, which are made of plastic instead of the more common glass. Some versions are marketed to hikers and backpackers not wishing to carry a heavy, other versions include stainless steel, insulated presses designed to keep the coffee hot, similar in design to thermos flasks. One variation uses a design, the coffee grounds are placed in a mesh basket. Others produce an effect by having shutters that can be closed via the top of the press. French presses are sometimes used to make cold brew coffee. In the same way as coffee, a French press can also be used in place of a tea infuser to brew loose tea
41. Handpresso – Handpresso SARL is a French manufacturer of portable espresso machines. Founded in Fontainebleau in 2006 by Henrik Nielsen as a spin-off from Nielsen Innovation SARL, Handpresso is Danish Design and has created and patented the worlds first handheld espresso maker, Handpresso WILD ESE, which is sold in 25 countries. The first Handpresso machines were designed for E. S. E, in the year 2008, Handpresso won 7 international design prizes including IF and Formland. In 2012, the company launched the Handpresso Auto, a machine for the car. In 2013, the Handpresso Wild Hybrid was awarded the National Geographics Gear of the Year, the Handpresso Wild works by pumping the Handpresso unit up to 16 bar pressure, like a bicycle pump. Hot water is added from a kettle or a thermo flask to the 50 ml reservoir. Pod or Domepod inserted before serving the coffee at the push of a button, the infusion is stopped by pushing the button back. During the infusion the pressure drops in from 11 to 8 bar pressure, the temperature of the water is very important for the final result. If freshly boiled water from a kettle is used, the temperature is about 203 °F when it gets in contact with the coffee. The water from a flask is usually cooler, but temperatures down to 176 °F still gives an acceptable result with most coffees. Handpresso has filed several international patents
42. Hyper Text Coffee Pot Control Protocol – The Hyper Text Coffee Pot Control Protocol is a facetious communications protocol for controlling, monitoring, and diagnosing coffee pots. It is specified in RFC2324, published on 1 April 1998 as an April Fools Day RFC, an extension, HTCPCP-TEA, was published as RFC7168 on 1 April 2014 to support brewing teas, which is also an April Fools Day RFC. RFC2324 was written by Larry Masinter, who describes it as a satire, despite the joking nature of its origins, or perhaps because of it, the protocol has remained as a minor presence online. The editor Emacs includes a fully functional client side implementation of it, ten years after the publication of HTCPCP, the Web-Controlled Coffee Consortium published a first draft of HTCPCP Vocabulary in RDF in parody of the World Wide Web Consortiums HTTP Vocabulary in RDF. On April 1,2014, RFC7168 extended HTCPCP to fully handle teapots, there are also makers that rigged actual coffee or tea pots with HTCPCP-compatible control interface, either in a humorous but simple way, or in a functional Internet of Things way. HTCPCP is an extension of HTTP
43. Instant coffee – Instant coffee is commercially prepared by either freeze-drying or spray drying, after which it can be rehydrated. Instant coffee in a liquid form is also manufactured. Advantages of instant coffee include speed of preparation, lower shipping weight and volume than beans or ground coffee, Instant coffee also reduces cleanup since there are no coffee grounds. Instant or soluble coffee was invented and patented in 1881, by Alphonse Allais, France, in 1890, David Strang of Invercargill, New Zealand, under patent number 3518 sold under the trading name Strangs Coffee citing the patented Dry Hot-Air process. The invention was attributed to Satori Kato, a Japanese scientist working in Chicago in 1901. Kato introduced the substance in Buffalo, New York, at the Pan-American Exposition. George Constant Louis Washington developed his own instant coffee process shortly thereafter, the Nescafé brand, which introduced a more advanced coffee refining process, was launched in 1938. High-vacuum freeze-dried coffee was developed shortly after World War II, as an result of wartime research into other areas. The National Research Corporation was formed in Massachusetts as a process-development company employing high-vacuum technology and it developed high-vacuum processes to produce penicillin, blood plasma, and streptomycin for US military use. As the war ended, NRC looked to adapt its processes for peacetime uses and it formed Florida Foods Corporation to produce concentrated orange juice powder, and originally sold its product to the United States Army. That company later changed its name to Minute Maid and these days examples of popular instant coffee brands are Nescafé, International Roast, Extra, Folgers, Maxwell House, Robert Timms, and Starbucks VIA. Close to 50% of the green coffee is used to produce instant coffee. Instant coffee is available in powder or granulated form contained in jars, sachets. The user controls the strength of the product, by adding less or more powder to the water, ranging from thin coffee water to very strong. Instant coffee is also convenient for preparing iced coffee like the Greek frappé, in some countries, such as Portugal, Spain, and India, instant coffee is commonly mixed with hot milk instead of boiling water. In other countries, such as South Korea, instant coffee commonly comes pre-mixed with non-dairy creamer and sugar and is called coffee mix. S. and France, Instant coffee is one of the ingredients in Caffenol-C, a home-made, non-toxic black-and-white photographic developer. The other ingredients in the formula are ascorbic acid and anhydrous sodium carbonate. The active ingredient appears to be caffeic acid, experiments have shown that cheaper, less desirable brands of coffee work better for this application than more expensive brands
Комментариев нет:
Отправить комментарий