issue 01 – may 2011
This is the house that Coffee built… MILAN –1CATHEDRAL SQUARE – c. 1962
And I shall dwell in the House of Coffee forever.
38 Flower Ave. Los Angeles, CA 90014 Phone: (213) 519-2896 Fax: (213) 519-2899 info@cupmagazine.com
editor in chief
Marcela Cebrowski art director
Louise Moore managing editor
Emily Clark
senior editor
Charles Ryan
assistant editor
Erin Ecolier
associate art director
Leo Daniels designer
Alejandra La Mar copy editor
Steven Dorchester contributing editors
Liz Anne Chy Carlo Sese Roan Magpantay Tony Ly
The Top 10 Benefits of Tea
Blending the Rules
The Morning Wake Up Call
Italian Coffee 101
The Origins of Coffee
THE DAILY DOSE Charles Ryan, Editor
Autumn Comes Early
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Sometimes I have to remind myself that it’s
nestled alongside the Columbia River. The
you’ll still be able to hold the magazine in
the present and not the future. Working in
event is truly paradise for a roaster, with
your hands — a must for print–media lovers
an advanced publication cycle, I often fall
numerous machines set up, some roasting
like me. But the magazine’s presence online
into the trap of thinking it’s the month of
competitions on the docket and myriad
will offer a new avenue of exposure. Please
the issue we’re currently working on. For
resources at the roasting pros’ disposal. A
visit cupmagazine.com and follow the link
example, it feels like September now, when
few of us from Cup attended, and in the time
to see the magazine in its digital form.
summer ends and another school year
I spent there I was able to add exponentially
Finally, when September finally does roll
begins. I keep thinking football season’s
to my rudimentary roasting knowledge. The
around, Cup will be heading to Coffee Fest
about to start… but then I snap back to the
event will be back at the Skamania this time
in Seattle. I have a special affection for
present. It’s been an eventful summer in
next year.
this show, as it was the first industry trade
Portland, including a heat wave that drove
Things have also been busy at Cup
show I attended. And like going back to
temperatures to an un–Northwest–like 106
headquarters, and one of our long–gestating
school, attending Coffee Fest Seattle each
degrees Fahrenheit.
projects is coming to fruition this month.
fall feels like a recalibration and a fresh
The are hosted a handful of coffee
Starting with this September issue, you will
start. Cup’s associate editor, Dan Leif, will
events as well, such as the annual Roasters
be able to read Cup in its entirety online,
have his first show experience at this year’s
Guild Retreat nearby Stevenson, Wash.
free of charge. This will allow us to instantly
event, so I look forward to gaining some
Typically held in rural Minnesota,
connect with a broader base of readers,
fresh perspective through him. And by then
the retreat took place in an equally
including international coffee professionals.
summer actually will be over, and I’ll feel a
picturesque setting at Skamania Lodge,
Cup will continue to print like normal, so
little more ready for the new season.
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All great things in this world come from a mistake, it seems. And coffee is no exception. But the history of coffee is one that is full of twists and turns, some political, some down to happenstance, but all of them have contributed to your double espresso being what it is today. by Laura Johnson
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THE HISTORY
to its final destination in Paris. The first
initially had difficulty obtaining these seeds
Coffee Arabica was discovered growing wild
greenhouse in Europe was built to shelter
yet he captivated the French Governor’s
on the plateaus of central Ethiopia around
the Noble Tree. This coffee tree flourished
wife and she in turn, sent him enough seeds
600 ad. The tree was found in Yemen on
and produced a substantial crop. The Noble
and shoots, which would commence the
the southern tip of the Arabian Peninsula.
Tree gave birth to billions of Arabica trees,
coffee industry of Brazil. In 1893, the coffee
Coffee as a bean was first worshiped for its
which can still be found today growing in
from Brazil was introduced into Kenya and
medicinal properties then as a beverage for
Central and South America.
Tanzania, not far from its place of origin
religious meditation. Moving forward, it
Chevalier Gabriel Mathiew de Clieu
in Ethiopia, 600 years prior, ending its
found a home for itself in dwellings known
brought sprouts from the Noble Tree to
transcontinental journey.
as coffeehouses. According to legend, the Arabs guarded the fertile seed of the Coffee Arabica. Circa 1650 ad, Baba Budan, a Moslem from India pilfered coffee seeds and returned to southern India. There he planted the seeds
"Coffeehouses sprung up throughout Europe. They would play a roll in the gathering of poets, artists and philosophers of the Age of Reason.”
in the Chikmagalgur hills starting the
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growth of the original trees known as var
Martinique in the Caribbean circa 1720.
COFFEE AND EUROPE
Old Chick, providing approximately one–
Those sprouts flourished and 50 years
Europeans fell in love with the bewitching
third of India’s coffee crop.
later there were 18,680 coffee trees in
brew of the Middle East. By the 17th–
Word spread about Indian coffee and
Martinique enabling the spread of coffee
century, Pope Clement VIII was facing
the French attempted to produce coffee in
cultivation in Haiti, Mexico and the islands
the rising tide of Islamic power. He was
Dijon but their attempts were futile due to
of the Caribbean.
advised that coffee, coming as it did from
the cold as they quickly learned that the
The Noble Tree also found its way to the
the East, was a threat to Christianity. The
coffee tree can not endure frost. Next, the
island of Reunion in the Indian Ocean known
Pope wisely tried a pot first. Far from
Dutch planted the seeds in Java where they
as the Isle of Bourbon. The plant produced
agreeing to conspiracy theories and “coffee
flourished and established a dependable
smaller beans and was deemed a different
plots,” he blessed the drink and made it a
crop. In 1715, Louis xiv of France learned
variety of Arabica known as var Bourbon.
Christian beverage.
of this coffee tree and soon had a passion
The infamous Santos coffee of Brazil and the
The Dutch, being practical and wise,
for coffee. He was granted a favor from
Oaxaca coffee of Mexico are the progeny of
could see its potential as a cash crop and
the Dutch, who went to great lengths to
that Bourbon tree. Circa 1727, the emperor
imported it to Java. Later they presented a
obtain a coffee tree, the infamous Noble
of Brazil sent Francisco de Mello Palheta
coffee tree to Louis XIV of France. His love of
Tree. This tree traveled from the Arabian
to French Guinea to obtain coffee seeds to
a good cup of coffee led him to build the first
port of Mocha then to Java across Holland
become a part of the coffee market. Francisco
green house to nurture his beloved tree.
Coffea arabica is a species of coffee originally indigenous to the mountains of Yemen in the Arabian Peninsula, hence its name, and also from the southwestern highlands of Ethiopia and southeastern Sudan. It is also known as the “coffee shrub of Arabia”, “mountain coffee” or “arabica coffee.”
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In 1652 the first coffeehouse (known as “penny universities” because a penny was charged per cup) was opened in England. It was through English coffeehouses that “tips” became popular. These European coffeehouses became centers of social activity. They attracted a variety of patrons from artists to merchants to brokers.
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Coffee spread like wild fire across the Continent, gathering an ever growing group of devotees. Coffeehouses sprung up throughout Europe. They would play a roll in the gathering of poets, artists and
"It was in coffeehouses that the Revolutionaries met, here they planned the Boston Tea Party and gave the first public reading of the Declaration of Independence."
philosophers of the Age of Reason. In England, known as the bastion of
to the Caribbean. The French were just as
In the late 1800’s, the local roasting
tea, coffee was embraced emphatically.
jealous of their industry as the Arabs had
shop and coffee mill was a commonplace
Such institutions as Lloyd’s of London
been earlier in this story. But just as the
sight in most western cities — that is, until
would begin as coffeehouses. As in the
Arabs were not able to contain the spread of
Hills Bros. begun packing roast coffee in
Ottoman Empire, coffeehouses would be
coffee, the French would not be able to either.
vacuum tins, destroying the roasting shop
the congregating places of those who would
Coffee came to Brazil in another
industry for all but a few large companies
influence their era. In fact, coffeehouses
wonderful escapade. Francisco de Melo
in the process. A year later, in 1901, instant
became synonymous with places of free
Palheta is remembered in legend as suave
coffee was created by Japanese–American
speech. This would have consequences when
and gallant. In order to get coffee seeds, he
chemist Satori Kato in Chicago, and two
it was imported to America.
turned his considerable charms on the wife
years after that, a German coffee importer,
of the governor of French Guiana. Through
Ludwig Roselius, decides to see if a batch of
COFFEE IN THE NEW WORLD
the aid of his lover, Don Francisco was
ruined beans can be turned into something
able to smuggle the green beans out in the
useful by his researchers. They notice the
As hard as it is to believe today, coffee
following way. As the lady bade farewell she
caffeine has been removed by the water that
was unknown in the Caribbean and Latin
handed him a bouquet of flowers. Hidden
ruined the beans, and the decaffeinated
America less than 300 years ago. It was
inside were the precious seeds of coffee, the
product is soon marketed as Sanka.
through the ingenuity of one man, Gabriel
first to planted in Brazil.
And if you think coffee was big by
Mathieu de Clieu, that coffee made its debut.
that point, just imagine what happened
COFFEE AND REVOLUTION
when the American government banned
cultivation to the New World, de Clieu sought out the French court. He traveled
The first license to sell coffee in the
Twenty years later, the United States
through storms and pirate attacks. And
American colonies was given to a
regularly imports a whopping 70% of the
as if these heroic efforts were not enough,
woman named Dorothy Jones. It was in
world coffee crop for itself. American
his ship was becalmed. Sharing his water
coffeehouses that the Revolutionaries met,
soldiers are issued instant Maxwell House
rations with the one surviving plant, de
here they planned the Boston Tea Party
coffee in their ration kits as they fight World
Clieu brought coffee to Martinique. He was
and gave the first public reading of the
War II, while widespread hoarding on the
successful in bringing coffee plantations
Declaration of Independence.
home front leads to coffee becoming a
Realizing the potential of bringing coffee
alcohol in 1920. Coffee sales skyrocketed.
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A FEW FACTS ABOUT COFFEE
coffee plantations in Ceylon Sumatra and other Sunda islands. Coffee trees were soon
Coffee is the second most traded product in the world after petroleum. World
grown under glass at the Hortus Botanicus
wide coffee production tips the scales at about 6 million metric tonnes.
of Leiden, whence slips were generously
It takes five years for a coffee tree to reach maturity. The average yield from
extended to other botanical gardens. Dutch
one tree is the equivalent of one roasted pound of coffee.
representatives at the negotiations that led
Of the various botanical species of coffee trees in the world, only two are
to the Treaty of Utrecht presented their
extensively cultivated commercially; Arabica and Robusta.
French counterparts with a coffee plant,
The expression “a cup of Joe” to denote coffee, was first coined during WWII,
which was grown on at the Jardin du Roi,
when American servicemen (G.I. Joe) were identified as big coffee drinkers.
predecessor of the Jardin des Plantes, in Paris.
The largest coffee–producing nation, Brazil, is responsible for 30 to 40% of total
The introduction of coffee to the
world output.
Americas was effected by Captain Gabriel
In the late 1800’s, Chase and Sanborn put out a flier on how to read the coffee
des Clieux, who obtained cuttings from
grounds at the bottom of the cup (like a fortune teller).
the reluctant botanist Antoine de Jussieu,
Coffee cherries usually contain two “beans”, except for the single bean
who was loath to disfigure the king's coffee
peaberry anomaly. Cherries with three beans are deemed to be a sign of good luck.
tree. Clieux, when water rations dwindled
A Belgian living in Guatemala invented the first instant coffee in 1906 and later
during a difficult voyage, shared his portion
immigrated to the United States. His name was George Washington.
with his precious plants and protected them from a Dutchman, perhaps an agent of the Provinces jealous of the Batavian trade. Clieux nurtured the plants on his arrival
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the country. The other side of the War was
of the governing board of the Dutch East
in the West Indies, and established them
working coffee magic too, as Italian Achilles
India Company who urged Joan van Hoorn,
in Guadeloupe and Saint–Domingue in
Gaggia invented the espresso machine.
the Dutch governor at Batavia that some
addition to Martinique, where a blight had
He duly named the Cappuccino for its
coffee plants be obtained at the export port
struck the cacao plantations, which were
resemblance to the color of the robes of the
of Mocha in Yemen, the source of Europe's
replaced by coffee plantations in a space of
monks of the Capuchin order.
supply, and established in the Dutch
three years, is attributed to France through
East Indies; the project of raising many
its colonization of many parts of the
COFFEE PRODUCTION
plants from the seeds of the first shipment
continent starting with the Martinique and
The first step in Europeans' wresting
met with such success that the Dutch
the colonies of the West Indies where the
the means of production was effected
East India Company was able to supply
first French coffee plantations were founded.
by Nicolaes Witsen, the enterprising
Europe's demand with "Java coffee" by 1719.
The first coffee plantation in Brazil
burgomaster of Amsterdam and member
Encouraged by their success, they soon had
occurred in 1727 when Lt. Col. Francisco
de Melo Palheta smuggled seeds, still
by means of the Addis Ababa – Djibouti
1995, Starbucks had become a pop culture
essentially from the germ plasm originally
Railway. While only 245,000 kilograms
reference, with a store on every block, and,
taken from Yemen to Batavia, from French
were freighted by the Railway, this amount
in some cases, every corner. From 1995 to
Guiana. By the 1800s, Brazil's harvests
jumped to 2,240,000 kilograms by 1922,
2000, coffee consumption skyrockets once
would turn coffee from an elite indulgence
surpassed exports of "Harari" coffee by
more, rising a whopping 700%. The price paid
to a drink for the masses. Brazil, which like
1925, and reached 9,260,000 kilograms in
to grower’s drops, in the same time, by over
most other countries cultivates coffee as a
1936. Australia is a minor coffee producer,
50%, due largely to competition from Asian
commercial commodity, relied heavily on
with little product for export, but its coffee
growers and predatory buying practices.
slave labor from Africa for the viability of
history goes back to 1880 when the first of
the plantations until the abolition of slavery
500 acres (2.0 km2) began to be developed
in 1888. The success of coffee in 17th–
in an area between northern New South
COFFEE IS A GLOBAL COMMODITY
century Europe was paralleled with the
Wales and Cooktown. Today there are
The importance of coffee in the world
spread of the habit of tobacco smoking all
several producers of Arabica coffee in
economy cannot be overstated. It is one
over the continent during the course of the
Australia that use a mechanical harvesting
of the most valuable primary products in
Thirty Years' War (1618–1648).
system invented in 1981.
world trade, in many years second in value
Despite the origins of coffee cultivation
only to oil as a source of foreign exchange
in Ethiopia, that country produced only a
COFFEE TODAY
to developing countries. Its cultivation,
small amount for export until the Twentieth
Coffee has not only held its own through
processing, trading, transportation and
Century, and much of that not from the
centuries of American tradition, but has
marketing provide employment for millions
south of the country but from the environs
become even more popular in the last few
of people worldwide. Coffee is crucial to the
of Harar in the northeast. The Kingdom
decades. Americans are rediscovering the
economies and politics of many developing
of Kaffa, home of the plant, was estimated
enjoyment of specialty coffees with their rich
countries; for many of the world’s Least
to produce between 50,000 and 60,000
taste and robust flavors. In the U.S., coffee
Developed Countries, exports of coffee
kilograms of coffee beans in the 1880s.
is in no danger of dying out. Coffeehouses
account for a substantial part of their foreign
Commercial production effectively
are once again the popular meeting places of
exchange earnings in some cases over 80%.
began in 1907 with the founding of the
artists,students, philosophers, as well as all
Coffee is a traded commodity on major
inland port of Gambela, and greatly
who love the aromatic taste of a Cup of Joe.
futures and commodity exchanges, most
increased afterwards: 100,000 kilograms of
Of course coffee didn’t just stop in the U.S.
importantly in London and New York.
coffee was exported from Gambela in 1908,
It was destined to conquer the New World
while in 1927–8 over 4 million kilograms
more thoroughly and peacefully than any
passed through that port. Coffee plantations
other immigrant.
were also developed in Arsi Province at the
In 1971, Starbucks opened its first store
same time, and were eventually exported
in Seattle’s Pike Place public market. By
This article was first published in Italian Cook Recipe http://italiancook.ca/origins–coffee. htm#item1 Coffee Facts was first published in The Heritage Coffee Company http://www.heritage– coffee.com/A%20few%20coffee%20facts.htm
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The Morning
Wake Up Call SO WHAT MAKES ESPRESSO SO MUCH DIFFERENT THAN REGULAR COFFEE?
by Sean Stevens
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WHAT IS ESPRESSO?
This machine’s commercial success
The word espresso comes from the Italian
changed espresso into the beverage we
words caffé espresso which literally means
know today. Starbucks has taken espresso
pressed–out coffee. Espresso is brewed by
production to a new level and the market
forcing very hot water under high pressure
continues to grow each year.
through coffee that has been ground to and powder. This process extracts a very
HOW DOES ESPRESSO DIFFER FROM COFFEE?
flavorful concentrated coffee beverage. In
The main differences between espresso
Italy, good espresso is defined by the “four
coffee and drip coffee are the fineness of the
Ms” – Miscela, Macinazione, Macchina,
grind and the brewing time. The brewing
Mano. These four words loosely translates
time for espresso coffee is much shorter,
to: blend of coffee beans, the grinding
made possible by espresso machines that
process, the machine, and the person
generate up to 15 atmospheres of pressure to
making the espresso.
force the water through the coffee.
Espresso was developed in Milan, Italy
A shot of espresso is made by forcing
in the early 20th century, but up until the
about 1.5 ounces of nearly boiling water
mid–1940s it was a beverage produced
through tightly packed, finely ground
solely with steam pressure. A simple
espresso coffee. If everything goes well,
espresso machine uses a pot, a filter, ground
what comes out is a dark brown, slightly
coffee and a spout. The water i heated
thick liquid with a small amount of crema (a
pressure builds inside the pot, and the only
foam, sort of like the head on a beer) on top.
way for it to escape is up the spout, through
Espresso has a thicker consistency
the coffee and out of the spout in the top.
than standard drip coffee. It also contains a
Since the end of the spout is under water,
higher amount of dissolved solids than drip
the pressure forces the hot water up through
coffee per relative volume. And probably
the spout. Modern day espresso machines
the most noticeable thing when you pay $6
have really caught on since the invention of
bucks is that the serving is much smaller.
the spring piston lever machine.
Espresso is usually measured in shots, which
a consistency between extremely fine
Previous page: In addition to the Italian style of coffee, coffee chains typically offer many variations by adding syrups, whipped cream, flavour extracts, soy milk, and various spices to their drinks.
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are between 25 and 30 ml. (around 1 fluid ounce) in size. Espresso is also chemically complex and somewhat volatile, with many of its chemical components
The first record of a public place serving coffee dates back to 1475. Kiva Han was the name of the first coffee shop, located in the Turkish city of Constantinople (now Istanbul).
“When the bean is fresh and just ground, when the pressure and temperature are just right, when the crema lies as a thick cover on the black beverage and the distinguished scent spreads with all its power and mercilessly forces its way into your smell and taste organs, then there is nothing able to compete with it. If you once fall in love, you will be devoted to it forever.�
quickly degrading from oxidation or loss
However, a nice crema does not guarantee
all the potentials of coffee can be properly
of temperature.
a good espresso as it can hide a terrible
estimated by tasting the espresso coffee.
Just by looking at it, the most
coffee underneath. A good espresso, though,
There seems to be a shift of focus in the
distinguishing characteristic is “crema”.
always has a silky crema on top. The ‘crema’
minds of coffee connoisseurs. A shift from
Crema is the reddish–brown foam that floats
traps and holds the finest coffee oils and
technical admiration to the real heart of the
on the surface and is composed of vegetable
aromas that in other brewing processes are
matter, taste. For a true coffee lover there
oils, proteins and sugars. Crema has elements
lost to the atmosphere. The crema should
is nothing better than a well made cup of
of both emulsion and foam colloid.
form as a thick, golden–brown, marbled
coffee. When the bean is fresh and just
Because of the high pressure brewing
foam across the whole surface of the
ground, when the pressure and temperature
process, espresso tends to be a very highly
espresso cup and cling to the sides.
are just right, when the crema lies as a
concentrated “shot” of coffee. While
thick cover on the black beverage and the distinguished scent spreads with all its
approximately three times the caffeine
WHICH TYPE OF COFFEE BEANS IS USED TO MAKE ESPRESSO?
content of regular brewed coffee. In most
The core of the espresso is the coffee bean.
nothing able to compete with it. If you once
cases, 1 shot of espresso will have about
Contrary to popular belief, there is no
fall in love, you will be devoted to it forever.
half the caffeine of a standard large coffee.
specific coffee bean type or roast required to
For this reason, it has become the base
make espresso. Remember, espresso is made
ingredient for other drinks, such as lattes,
from the process, not the bean or blend.
A FINAL WORD ON ESPRESSO
cappuccino, macchiato and mochas.
Typically, espresso is made from a blend of
Owning your own espresso maker has
there can be significant variation, on a per–volume basis, espresso contains
your smell and taste organs, then there is
beans that can be roasted ranging between
become quite popular in recent years and
THE CREMA
dark and light. Really good coffee is roasted
there are many styles of machines to choose
A good espresso always has compact golden
just before brewing, since the average shelf
from. Some operate with just the touch of a
foam on the top. This foam is called crema
life of roasted coffee beans is only two weeks.
button. I encourage you to do your research
and is one of the most important components
Commercial espresso makers like Starbucks
before you buy there are many different
of the espresso. If you visit a coffee shop
go with a darker roast of beans to produce
options and many different price ranges to
worthy of its name they will never serve
their traditional flavor.
consider. Good luck on your quest for the
an espresso without crema, it would be
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power and mercilessly forces its way into
perfect cup of espresso.
undignified. A bad espresso has one or more
THE TASTE SENSATION
of the following:
The quality of espresso coffee can be
• • •
Bitter taste
discovered in the cup, only. Through tasting
Thin consistency
it is possible to verify the real quality of
No crema
the product. It is important to note that
This article was first published in ArticlesBased http://www.articlesbase.com/food–and– beverage–articles/espresso–the–morning–wake– up–call–502826.html and Espresso Guide http:// www.espressoguide.net/espresso
Drinking an espresso coffee can also be an art. In an Italian cafĂŠ, you might witness patrons breathing in the aroma as they hold the cup and saucer, and then drinking the entire beverage in 3 or 4 quick gulps. The ritual is finished by firmly but gently tapping the cup back onto the saucer.
BLENDING THE RULES The Art & Science of Combining Coffees by Willem Boot
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My personal experiences with coffee blends started many years ago in The Netherlands. In my home country, like in most other northern European countries, consumers were traditionally accustomed to standardized blends that would have a major component from Brazil, some Central American beans, usually some Indonesian coffee, complemented by robusta beans from West Africa. One day, while working in my dad’s roasting retail store, I decided to experiment with some simple blending recipes. The results were fascinating. I discovered that by blending a high– and low–body coffee (like Sulawesi and Costa Rica), the blend’s body became very smooth, resulting in a velvety mouthfeel. I also discovered another interesting phenomenon: blending high–acid coffees together didn’t necessarily result in a pleasant end result. It was as if the coffees, with their intense acidity, were clashing, resulting in an almost hardish sourness. While doing my own experiments, I also started to realize the importance of proper record–keeping. One day I believed I
This Moloka‘i–grown espresso, made from fine arabica beans and roasted to a state of perfect intensity, matches the power of those tough–living adventurers.
had found the ideal marriage between three coffee types: Panama, India Mysore and Tanzania AA. Each component was roasted to its own distinct degree, and after blending the beans I brewed some regular drip filter, followed by a French press preparation.
22
The blend was delicious; the refreshing acidity of the Panama and the nutty flavor tones of the India Mysore combined beautifully with the chocolate and berry notes of the Tanzania AA. When I tried to re–create the blend, I realized that I hadn’t kept any bean samples of the individual coffees, nor had I made any detailed notes during the roast process. Despite many frantic attempts, I have not been able to successfully craft my “phantom” blend again. Remember, along the way, it’s important to take detailed notes about which greens you chose, how you roasted them and what percentage of each you used. Once you’ve created a blend, or blends, that are to your liking, you want to be able to recreate each element to perfection. Whether blends are the mainstay of your roasting company, or something that you offer just to round out your selection, it’s a good idea to remember that adage we talked about earlier: coffee blends are always more than the sum of their parts. So the key to crafting a great blend is to make sure each of those parts is perfect before you dump them all together. This article was first published in the July/August 2006 issue of Roast Magazine.
Colombian Supremo coffee is grown high in the Colombian Andes and is famous for it’s smooth pleasant acidity, smooth finish, nutty overtones and rich medium to full body. Colombian coffee is the world’s second largest producer of coffee and is famous for producing fine gourmet coffees.
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BRAZIL Choose a pulped natural type with full body, no musty notes and slight aftertaste of fermented fruit.
SUMATRA Select a Gayo or Mandheling region coffee with clean earthy notes.
GUATEMALA Find any SHB Guatemala with vibrant acidity and clean fruit notes (with lighter roast levels these attributes generally contribute to a piquant acidity; with darker roast degrees they develop attractive chocolate notes).
PANAMA Choose a Volcanor Santa Clara– grown Panama with medium to bright acidity and lingering sweetness.
KENYA Source a stellar bean with multilayered acidity and bright berry notes.
Chocolate is a common additive that is either sprinkled on top or mixed with the coffee to imitate the taste of Mocha. Other flavorings include spices such as cinnamon, nutmeg, cardamom, or Italian syrups.
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ETHIOPIA For this exercise, I recommend a sun–dried Yirgacheffe or Sidamo grade 3 with well–ripened, dense fruit flavors.
NICARAGUA Prepare a Nueva Segovia, Matagalpa or Jinotega with pleasant fruit notes and a smooth mouthfeel.
COLOMBIA For this exercise, I prefer a Colombian that is of the caturra or typica variety with a bright acidity, full body and clean aftertaste. The coffee can have some fruit attributes, but if you use a Huila watch out for dominant fruity notes.
DECAF I prefer the Mountain Water Process Decaf or the Swiss Water Decaf, and I recommend trying Ethiopian decaf for the described blend.
In some cultures, flavored coffees are common. Vanilla– and hazelnut–flavored coffees are common in the United States; these are usually artificially flavored.
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A Guide & Vocabulary List by Jessica Brown
Venice, Italy. 27
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All the way through high school and college,
anything but hello to the folks behind the
coffee shops or cafes in the U.S. are called
I couldn’t stand the stuff. And after college,
counter before they’d start making my beloved
bars in Italy.
when I discovered a “mocha” at the coffee
marocchino. But my stomach never rebelled
Coffee isn’t meant to be sipped slowly
shop near my office, I only kinda liked it. It
— the ulcer pains never returned. And even
for hours. Italian coffee comes in tiny
was better than black coffee, but only just.
after returning to the U.S. and switching to a
quantities, and it doesn’t come in to–go
And after awhile, it turned out that all coffee
daily 16 oz. latte (when in Rome, and all that),
cups. You stop at the bar en route to work
— even the decaf stuff — gave me ulcer
my stomach seemed to adjust.
or school for a quick shot of coffee, and you
pains. So I stopped drinking coffee of any
So, you see, Italy made me a
usually don’t even sit down for it.
kind in 1995. (And stop doing math to try to
coffee drinker. And all of this is a long
Stopping for a coffee at other points in the
figure out how old I am, ‘kay?)
introduction to a subject that, prior to 2008,
day is normal and accepted, and because
Fast forward to early 2008 when I
held virtually no interest for me but is now
the quantity is still small, you’re not really
arrived in Milan for what would be a five–
near and dear to my heart – Italian coffee.
at risk of being up all night from a 2pm shot.
week stay in Italy. I was desperate to become
While I’m completely comfortable with the
You’ve probably heard that Italians don’t
a regular at the corner bar by my apartment.
gigantic quantities of coffee I drink in the
drink cappuccino after 11am; but what this
I wanted the experience of walking in,
U.S., I’m a chameleon and switch over easily
comes from is the Italian belief that drinking
smiling at familiar faces, and saying, “The
to the tiny cups of divine Italian coffee I get
milk after a meal screws up digestion. So
usual, please” — and then having them
in Italy. If you’re a die–hard coffee lover,
Italians just won’t order a cappuccino after
smile back and know exactly what I wanted.
you’ll be taken care of in Italy – but you’ll
a meal, no matter what time of day it is. In
So even though I feared my stomach would
need to get used to the new names of coffee
Italy, a cappuccino is the meal.
rebel instantly and send me into fits of pain
drinks that you’ll be presented with. The
I said it above, but it bears repeating. You’ve
that would last for 24+ hours, I started
words you think you know as Italian don’t
got to start over with your Italian coffee lingo.
having my daily marocchino at the corner
work in Italian coffee shops. Here, then, is
Your education starts with this libretto.
bar. And guess what? Nothing happened.
my Italian Coffee 101.
Well, not nothing. I did get my coveted
First, you’ll need to know a few things:
“regular” status, and about the middle of
Where do you get your coffee? In a bar.
my stay in Milan I didn’t even have to say
Not a cafe. Not a coffee shop. What we call
This article was first published in Why Go Italy http://www.stumbleupon.com/su/5LCNwE/www. italylogue.com/featured–articles/italian–coffee– 101–a–guide–vocabulary–list.html
c o f f e e v o c a b u l a ry t y p e s o f i ta l i a n c o f f e e d r i n k s
29
The Top 10 Benefits of Tea
Current research suggests that green tea may prevent cancer, while black tea may prevent strokes and heart attacks. by Lynn Grieger
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Tea has many powerful antioxidants, polyphenols, and catechins in it, which strongly contribute to its vast benefits, plus contains less caffeine than coffee. A cup of black tea has the most caffeine content, yet still amounts to half of what is in a cup of coffee. White, green, and oolong teas have even less. To achieve the maximum benefits of tea, it is always recommended that you brew it by using whole loose leaves instead of tea bags. You also achieve a superior true flavor this way as well. There are lots of reasons why I enjoy a hot cup of tea: I love the aroma of various flavors of tea; holding onto a hot tea mug warms my hands on a cold winter morning; sipping tea in front of the fireplace is a great way to relax. And those are just the feel–good reasons. If you’re not drinking tea yet, read up on these 10 ways tea does your body good.
Camellia sinensis is an evergreen plant that grows mainly in tropical and sub–tropical climates. Nevertheless, some varieties can also tolerate marine climates and are cultivated as far north as Pembrokeshire in the British mainland and Washington in the United States.
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1. Tea contains antioxidants. Like the Rust–Oleum paint that
6. Tea bolsters your immune defenses. Drinking tea may help
keeps your outdoor furniture from rusting, tea’s antioxidants protect
your body’s immune system fight off infection.
your body from the ravages of aging and the effects of pollution.
7. Tea protects against cancer. Thank the polyphenols, the
2. Tea has less caffeine than coffee. Coffee usually has two
antioxidants found in tea, once again for their cancer–fighting
to three times the caffeine of tea. An eight–ounce cup of coffee
effects. While the overall research is inconclusive, there are enough
contains around 135 mg caffeine; tea contains only 30 to 40 mg per
studies that show the potential protective effects of drinking tea to
cup. If drinking coffee gives you the jitters, causes indigestion or
make adding tea to your list of daily beverages.
headaches or interferes with sleep — switch to tea.
8. Tea helps keep you hydrated. Caffeinated beverages,
3. Tea may reduce your risk of heart attack and stroke.
including tea, used to be on the list of beverages that didn’t
Unwanted blood clots formed from cholesterol and blood platelets
contribute to our daily fluid needs. Since caffeine is a diuretic and
cause heart attack and stroke. Drinking tea may help keep your
makes us pee more, the thought was that caffeinated beverages
arteries smooth and clog–free, the same way a drain keeps your
couldn’t contribute to our overall fluid requirement. However,
bathroom pipes clear. A 5.6–year study from the Netherlands found
recent research has shown that the caffeine really doesn’t matter
a 70 % lower risk of fatal heart attack in people who drank at least
— tea and other caffeinated beverages definitely contribute to our
two to three cups of black tea daily compared to non–tea drinkers.
fluid needs. The only time the caffeine becomes a problem as far as
4. Tea protects your bones. It’s not just the milk added to tea
fluid is concerned is when you drink more than five or six cups of a
that builds strong bones. One study that compared tea drinkers with
caffeinated beverage at one time.
non–drinkers, found that people who drank tea for 10 or more years
9. Tea is calorie–free. Tea doesn’t have any calories, unless you
had the strongest bones, even after adjusting for age, body weight,
add sweetener or milk. Consuming even 250 fewer calories per
exercise, smoking and other risk factors. The authors suggest that
day can result in losing one pound per week. If you’re looking for a
this may be the work of tea’s many beneficial phytochemicals.
satisfying, calorie–free beverage, tea is a top choice.
5. Tea gives you a sweet smile. One look at the grimy grin of
10. Tea increases your metabolism. Lots of people complain
Austin Powers and you may not think drinking tea is good for your
about a slow metabolic rate and their inability to lose weight. Green
teeth, but think again. It’s the sugar added to it that’s likely to blame
tea has been shown to actually increase metabolic rate so that you
for England’s bad dental record. Tea itself actually contains fluoride
can burn 70 to 80 additional calories by drinking just five cups of
and tannins that may keep plaque at bay. So add unsweetened tea
green tea per day. Over a year’s time you could lose eight pounds
drinking to your daily dental routine of brushing and flossing for
just by drinking green tea. Of course, taking a 15–minute walk every
healthier teeth and gums.
day will also burn calories.
Whole, loose tea leaves will generally brew a better cup of tea than a tea bag. Some high-quality tea bags do contain whole leaves, so this really doesn’t apply to all tea bags.
TEAS & THEIR MEDICAL BENEFITS WHITE TEA Very high in antioxidants, studies show white tea is excellent for skin by reducing fine lines and wrinkles. It may also have profound power against cancer–causing cells and against many different types of cancer.
BLACK TEA Good for the heart and gentle stimulant. Helps to lower cholesterol, fat buster, immune stimulant, arthritis soother, virus fighter and prevent tooth decay.
GREEN TEA May help lower cholesterol, regulate blood sugar level, good for digestion, prevents cavities, aging; fights cancer and heart disease.
ROOIBOS TEA More antioxidants than green tea and caffeine free. Rooibos improves digestion, good for skin and allergies. High in vitamins and minerals.
OOLONG TEA A relaxing tea that is good for skin and teeth, enhances metabolism, good for digestion.
HERBAL TEA Naturally caffeine free. High in Vitamin C and antioxidants, it aids with stomach and digestive problems, provides cleansing properties for the body, and promotes energy and wellness.
CITY ROAST Retailer Spotlight with Dan Leif
38
West is decorated with works from local
lemonade and blended blueberries over ice.
CAFE WEST
independent jewelers and artists. The soft
Organic loose–leaf teas, cafes and espresso,
123 W Amerige Ave.
soothing music calms the caffeinated crowd,
cold drinks and blended concoctions will
Fullerton, CA 92832
some of whom focus on their laptops with
leave your taste buds satisfied.
(714) 773–632
the free Wi–Fi access.
“Our espresso is really good and
In comparison with surrounding coffee
doesn’t require a lot of sweetener. But when
Cucumber lemonade? Organic soy chai
shops and chains, Café West feels like a
I’m craving chocolate, our ‘blended banana
bomb? Why not?
down–to–earth mom ‘n’ pop shop.
mocha’ is really good,” Trompeter said.
A hidden jewel in downtown Fullerton,
“The environment is relaxed here, it’s not
Cafe West also sells their teas and coffees
Café West offers its customers a variety of
too crowded and crazy. The employees get to
to take home, along with coffee goods and
coffee, full–leaf tea, phenomenal mixed
know their customers, like Jen, she’s super
supplies. For the customer’s enjoyment,
and frozen drinks and a lush menu of
nice and knows all of us, so we just naturally
there are board games and books. The
breakfast items, local bakery goods, paninis,
come here,” Snyder said.
books are an ever–changing collection,
sandwiches, salads and sides.
“I like the ‘Hippie Chick Vegetarian.’ It
provided by customers on the honor
Located off of Commonwealth and
has all the stuff that’s necessary for a good
system. Take a book, leave a book. There
West Amerige, hidden in the same lot as the
sandwich like sprouts, fresh avocado and
was everything from how to travel in Asia
“Back Alley,” Café West represents its area
other fresh vegetables,” said employee Heather
to understanding real estate.
well. They prepare everything with “only
Trompeter, 24, a CSUF English major.
Café West, a proud supporter of local
the freshest, highest quality ingredients.
All lunch items are served with the
artists, helps to exhibit their works during
Choosing locally grown, all–natural and
choice of a side, most commonly ordered,
the new “Downtown Fullerton Art Walk.”
organic products whenever possible.”
the Dill potato salad, a creamy and flavorful
The art walk is an intimate conglomeration
Everything from the sweet and dedicated
mouthful of goodness for under $8. There
of independent businesses that showcase
owner, Jennifer Kim, a CSUF business
is also a daily lunch special, which includes
rotating local artists art in their shops. The
alumna, to the cookies on the counter, is local.
a half panini of your choice, a side and a
art walk takes place on the first Friday of
Customers Ashton Arndt and Devin
drink for $6.99.
every month. This month, Café West is
Snyder, both students, have been enjoying
In preparation for summer, a new
displaying abstract acrylic pieces and next
the food and drinks at Café West for a
drink menu is currently being put together.
month will have oil paintings on display.
little over a year. Most of all, they enjoy the
Kim is excited for the new “blueberry
During summer, look out for the live music
atmosphere. Supporting an indie ideal, Café
lemonade;” a combination of fresh
performances.
CITY ROAST Retailer Spotlight with Dan Leif
40
water into a strainer–equipped teapot to
embraced as a refuge. A private banquet
TRANQUIL TEA LOUNGE
brew your chosen leaves.
room has been the site of many bridal
106 W. Wilshire Ave.
The iced ones are prepared at the
showers and mom–blog gatherings. (Tip for
Fullerton, CA 92832
bar. Leaves are measured from silver
those of us with Y chromosomes: You will
(714) 869–3577
canisters that line a shelf like those at an old
be outnumbered.)
apothecary’s shop. The tea is then steeped,
Light salads and half–sandwiches
Tranquil Tea Lounge proprietors treat the
sweetened and shaken with ice, as if it were
are the preferred things to nibble here.
leaves with the care of meticulous curators,
a martini. Next to the register is a sniffing
Nobody orders the full sandwiches: Tranquil’s
the inspiration of mad inventors, the zeal
station, with all the varietals stored in tiny jars.
permanent $8 special includes a choice of
of passionate advocates. This place revels
Sip any tea slowly, so its perfumes can climb
half a sandwich, side salad or soup of the day,
in tea. It celebrates tea. If there were a
up your nostrils, tickling receptors you
along with your choice of almost any tea.
graduate course in tea, an internship here
never knew you had.
And of course, sweets. A warm
would be a requirement.
The slightly tannic Mauna Loa, is
chocolate chip, peanut butter and banana
“The folks who own this place are self–
a mixture of green tea, almonds, white
scone crumbles as beautifully as the
professed tea snobs,” a fellow sipper told
chocolate bits, macadamia and pistachio
chocolate and caramel sauce swirled on
me. Are they ever. With an encyclopedic
nuts, Roman chamomile flowers, cocoa
the plate. The crispy–yet–chewy French
menu that catalogs every conceivable and
kernels, and cracknel bits. The composition
macarons are stuffed with teeth–rotting
not–so–conceivable permutation of teas
of my Chili Truffle beverage included black
fillings that actually taste like the flavors
black, green, oolong, white, pu–erh, rooibos,
tea, cocoa bits, chili, white chocolate and
they’re supposed to represent.
maté, herbal and tisane, one could visit for
pink peppercorns. I was more relieved
Me? I prefer to close with the North
a hundred consecutive days and never taste
than disappointed that the brew was more
End Float, which is a chilled glass of cocoa
the same drink twice.
chocolatey than spicy.
and pu–erh tea with a scoop of vanilla ice
For every tea, you have to decide
Except for the occasional Englishman,
cream dropped into it. The malty–ness
whether you want it iced or hot. Choose
Tranquil’s target demographic are females
reminded me of glasses of Ovaltine I had
iced, and you’ll receive not only a tall,
of a certain age and predilection who were
as a kid. I drank it after a few bites of their
sweaty glass, but also an extra carafe to top
woefully underserved in a downtown
dainty cream puffs, which were cute as
it off. Opt for hot, and your server—who
known mostly for testosterone–fueled rock
buttons. Yes, I said “buttons.” Hey, I’m
may be owner Michellee Phelps or her
& roll bars and boozy cantinas. Since its
secure enough in my manhood to count
brother, Jonathan Munsayac—will pour hot
debut last June, this tea lounge has been
Tranquil as my new hangout.
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