What is coffee?
Coffee is a beverage made from the roasted and ground seeds of the tropical evergreen coffee plant. Coffee is one of the world’s three most popular beverages (along with water and tea), This is one of the most profitable international commodities.
Where is coffee grown?
Latin America, East Africa, Asia, and Arabia are the top producers of Arabica coffee. Arabica beans require a cool climate. It grows at high altitudes and requires a lot of moisture, sun, and shade. West and Central Africa, Southeast Asia, and Brazil are major producers of Robusta coffee. Robusta beans can grow at lower elevations.
Where did coffee originate?
Wild coffee plants, probably kefa (kafa), from Ethiopia were taken to southern Arabia and cultivated in the 15th century. The popularity of coffee in the Arab world led to the creation of coffee houses, first in Mecca and then in Constantinople in the 15th and 16th centuries respectively. Coffee was introduced to one European country after another in the 16th and 17th centuries.
How is coffee decaffeinated?
The main decaffeination methods are based on chemical solvents, carbon filtering, carbon dioxide extraction, or triglycerides. To make “decaf”, the caffeine is removed from the green bean stage before the coffee is roasted. Therefore, regardless of the method, coffee is never 100% decaffeinated.
Why does coffee make you poop?
The acidity of coffee causes a person’s stomach to secrete high levels of gastric acid. Coffee contains chlorogenic acid, which causes the stomach to empty its contents into the intestines more quickly. Coffee also increases gastrin levels in the body. Gastrin activates peristalsis, which pushes waste toward the rectum.
Coffee is a beverage made from the roasted and ground seeds of the tropical evergreen coffee plant of African origin. Coffee is one of the world’s three most popular beverages (along with water and tea) and one of the most profitable international commodities.
Although coffee is the basis of an endless array of beverages. its popularity is primarily attributed to the stimulating effect, produced by caffeine, an alkaloid in coffee.
Two species of coffee plants,
- Coffea arabica
- C. canephora,
provide almost all of the world’s consumption. Arabica is considered a milder, more flavorful, and aromatic blend than robusta, the main variety of C. canphora. The flatter and taller Arabica bean are more comprehensive than the Robusta but more delicate and vulnerable to pests, requiring a cooler climate. Arabica must grow at high altitudes (2,000-6,500 feet [600-2,000 meters]), require high humidity, and requires unique shade.
Latin America, East Africa, Asia, and Arabia are the top producers of Arabica coffee. As its name suggests, the rounder, more convex robusta bean is hardier and can grow at lower altitudes (up to 2,000 feet above sea level). Robusta coffee is cheaper to produce, has twice the caffeine content of Arabica, and is generally the bean of choice for cheaper commercial coffee brands. West and Central Africa, Southeast Asia, and Brazil are major producers of Robusta coffee.
Wild coffee plants from Ethiopia, probably kefa (kafa), were taken to southern Arabia and cultivated in the 15th century. One of the many legends about the discovery of coffee is that of Kaldi, an Arab goat who was surprised by the strange behavior of his flock. Around 850 AD, Kaldi supposedly sampled the berries of an evergreen bush on which goats were grazing and, experiencing a sense of euphoria, announced his discovery to the world.
Whatever the true origin of coffee, its stimulating effect undoubtedly made it famous. Ironically, although the Islamic authorities considered the drink intoxicating and therefore prohibited by the Qur’an, many Muslims were drawn to the drink as an alternative to alcohol, which the Qur’an also prohibited. Has declared Despite the threat of harsh punishments, coffee drinking spread rapidly among Arabs and their neighbors and even gave rise to a new social and cultural entity, the coffee house.
Coffee was introduced to one European country after another in the 16th and 17th centuries. There are many accounts of its prohibition or approval as a religious, political and medical medicine. By the end of the 17th century, coffeehouses flourished throughout Britain, the British colonies in the Americas, and continental Europe.
Processing the bean
The ripe fruit of the coffee plant is known as a coffee cherry, and each cherry usually contains two coffee seeds (“beans”) that lie flat against each other. About 5 percent of cherries have only one seed, called Peaberries. Those single beans are smaller and denser and, in the opinion of some, produce a sweeter, more flavorful coffee.
Cherries are processed by separating the coffee beans from their caps and pulp and drying the beans. Remove all beans from their pods and pat dry before roasting. Three techniques are used to process coffee: the dry, or “natural” process, the wet (and washed) process, and a hybrid process called the semi-washed, or “pulped natural” method. The coffee resulting from these processes is called green coffee, which is then ready for roasting.
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