C
offee is a huge part of the morning routine for many, having a coffee to start the day off has become second nature. It helps to make us feel more awake and ready to take on the world. Mornings just wouldn’t be the same without a fresh cup of coffee.
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PM
Cappuccino Frothy and bubbly, the Cappuccino is the extroverts drink of choice. Cappuccino drinkers are fun loving yet hard working. You are creative, honest and passionate.
T
Fact
he Cappuccino is the hardest drink to prepare properly. Cold milk is essential as is expertise in the foaming process. What is often served is an espresso with dry foam spooned on top. An authentic cappuccino is produced with velvety, wet foam, mixed with the coffee upon the pour to create a harmony of the two flavours.
P
Fact
eople who drink 7 cups of coffee per day are more likely to hallucinate as opposed to low caffeine users.
Consumption On average there are 1.6 billion cups of coffee drunk worldwide everyday. America Consumes around 973 million cups of coffee per day. Finland, Norway, Sweden and Denmark take the top four spots for coffee consumption in the world.
Latte Latte lovers like playing it safe. The Latte is the laid back loungers drink of choice. Latte drinkers like to take their time and appreciate life. Usually calm, thoughtful and caring.
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Fact
atte art has led to the stylisation of coffee making and the creation of what is now a popular art from. Created by pouring steaming and mostly frothed milk into the coffee, that liquid is introduced into the beverage in such a way, patterns are distinguishable on the top of the coffee.
Different Drinks Coffee is made from roast and ground coffee beans prepared in different many ways: Filter coffee: Made by putting finely - ground coffee in a paper or reusable cone - shaped unit and pouring nearly boiling water on top. The brew filters through the unit into a pot or mug and is ready to drink. The coffee grounds remain in the cone. These days electric filter coffee machines are used to do the job. The Plunger/Cafetiere method: Made from coarsely ground coffee placed in a pot with hot water added to the grounds. The brew is stirred and left to seep for 3 to 5 minutes. The plunger is then pushed down, separating the coffee grounds from the coffee infusion. Espresso Machine: The machine forces hot water under pressure through very finely ground and compacted coffee into a cup below. This process enables pleasant aroma and significant flavour to be extracted with low quantities of water. The drink will usually have a top layer of crema – a fine and creamy foam.
Swedish/Scandinavian coffee: Used in Sweden as well as other parts of Nordic region, such as Finland – Boiling ground coffee in water and serving. Often without filtering – Usually very strong and kept hot for consumption throughout the day. Turkish coffee Made in an Ibriq – A small copper pot with a long handle – 2 teaspoons of finely-ground coffee + 1 sugar to a cup of water and the mixture is brought to a boil. The Ibriq is taken off the heat as it comes to a boil, approximately 3 times, then poured out to be drunk – A Cardamom seed is sometimes added for flavour.
Americano 1/3 2/3
– Espresso – Hot Water
Latte
– Hot Milk 2/3 – Coffee 1/3
Mocha
– Espresso 2/3 – Steamed Milk Chocolate Flakes 1/3
Cappucino 1/2 – Espresso
– Hot Milk Steamed Milk Foam 1/2
Macchiato
– Espresso – Steamed Milk Foam Chocolate Flakes 1/2
1/2
Tripplo
3x Shot – Espresso
Cafe Melange Black Coffee Whipped Cream Top
Galao 1/4 3/4
– Coffee – Steamed Milk Foam
Mocha Our little secret, the Mocha is the gossip lovers drink of choice. You enjoy a good chat and a catch up on all the latest goings on. Mocha drinkers are warm, spontaneous and a little high maintenance.
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Fact
ocha’s were originally made from arabica beans from a small town on the red sea coast of Yemen due to their chocolate like taste. However the beans today do not have the same distinct chocolate flavour and therefore coffee shops substitute with chocolate powder or chocolate syrup.
From ground to cup We all like a good cup of coffee, but do we really know the full proccess in which the coffee bean undergoes before reaching your cup?‌
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ESPRESSO The ultimate coffee for the ultimate coffee snob. The espresso is the hardcore addicts drink of choice. You love going on adventures and are not afraid to try new things. Espresso drinkers are adventurous, exciting and energetic.
U
Fact
sing the right espresso cup is important. The maximum capacity should be 60 ml but only filled 2/ 3 of the way full. If the cups are too large the espresso will cool down too quickly.
Harvesting
Coffee is harvested in one of two ways: Strip picked – all the cherries are stripped off of the branch at one time, either by machine or by hand. Selectively picked – only the ripe cherries are harvested and they are picked by hand. Pickers check the trees every 8 to 10 days and individually pick only the fully ripe cherries. This method is labour intensive and more costly. Selectively picking is primarily used for the finer Arabica beans. The ripe coffee cherries are usually picked by hand as widespread use of mechanical harvesters is not always possible. Brazil however is an exception, where there is relatively flat landscape and the immense size of the coffee fields allow for the use of machines. Coffee trees yield on average of 2 to 4 kilos of cherries and a good picker can harvest 45 to 90 kilos of coffee cherries per day; this will produce nine to 18 kilos of coffee beans. Coffee needs an annual rainfall of 1500 to 3000mm, with Arabica needing less than the other species. Arabica flourishes at higher altitudes and id often grown in hilly areas whereas Robusta coffee can be grown between sea – level and about 800 metres.
Arabica plant The average Arabica plant is a large bush with dark green oval leaves. The fruits or cherries are rounded and mature in 7 – 9 months; they usually contain two flat seeds, the coffee beans. The average temperature ranges between 15 to 24 degrees Celsius. Robusta plant Robusta is a robust shrub or small tree that grows up to 10 metres high. The fruits are rounded and take up to 1 months to mature; the seeds are oval in shape and smaller than that of Arabica seeds. Ideal average temperatures range between 24 to 30 degrees Celsius for coffee meaning in contrast it can flourish in much hotter and harsh conditions.
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Aribica
rabicas have a wide taste range, within their varieties. They have a taste ranging from sweet-soft to sharp-tangy. Their unroasted smell is sometimes likened to blueberries. Arabicas are delicate, they must be grown at high altitudes of 600–2000 meters. They require cool climates, lots of moisture, rich soil, shade and sun. They are more susceptible to attack and are extremely vulnerable to the cold and bad handling. Over seventy percent of the coffee grown throughout the world is Arabica – though this does not mean that all 70% is high quality coffee.
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Robusta
obustas taste range is neutral to harsh and they are often described as tasting grain-like. Their unroasted smell is often described as raw-peanutty. Robustas are hardier plants, capable of growing well at low altitudes of 200 to 800 meters, they are also less subject to problems related to pests and rough handling. They yield more pounds of finished goods per acre at a lower cost of production. In contrast Robusta has approximately twice as much caffeine as Arabica.
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Kaldi then took some of the berries from the tree to a monastry close to the pasture grounds. He told the Abbot the story of his goats and how he also had felt when he Kaldi then tookofsome of the berries from the tree hadthen eaten thesome berries. Kaldi took the berries from the tree to a monastry close to the pasture grounds. to a monastery close to the pasture grounds.
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The Abbot decided to try it out for himself. He boiled the berries in water and when the brew was hot he had a drink. As a result, the taste was far too bitter so the Abbot threw the pot into the fire but as the cherries started to burn the beans inside them produced a pleasaroma. This the Abbot and itbitter gave him ideaAbof As The aantresult, thesurprised taste was far too soanthe Abbot decided to try it out for himself. He boiled the berries in making a drink based on roasted beans, and this was how coffee was and the whenpot the brew was hotfire he had a drink. As acherries result, the botwater threw into the but as the found. taste was far too bitter so the Abbot threw the pot into the fire but as started to burn the beans inside them the cherries started to burn the beans inside themproduced produced a pleasant aroma. aroma. This surprised thesurprised Abbot and it gave an idea of a pleasant This the him Abbot and making a drink based on roasted beans, and this was how coffee was it gave found.him an idea of making a drink based on
roasted beans, and this was how coffee was found.
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Brazil
offee was first cultivated commercially in the Yemen area between 1250 – 1600 when extensive planting of the Arabica plant occurred. By the end of the 13th century, coffee drinking had become almost part of the Muslim Religion and wherever the religion of Islam went, coffee was eventually to follow – India, North Africa and the East Mediterranean.
The Arab’s at first jealously guarded their precious bean crop and tried hard to prevent other countries getting their hands on their coveted coffee plants. To ensure it’s purity they would not allow coffee beans to be taken out of the country unless they had first been dried in sunlight or boiled in water to make sure they could not germinate elsewhere. However despite their best efforts, the Arab’s could not stop the smuggling of fertile coffee beans as plants were soon grown throughout Northern Africa.
To The World At the start of the 17th century, coffee beans were being traded with Italy through Venice – which was then a major trading port with North Africa. The Dutch became the first to transport and cultivate coffee commercially in 1690 by smuggling Arabica plants from the Yemini port of Mocha, which lead to Amsterdam becoming a trading centre for coffee. By the 1700’s coffee was becoming a precious product – fit for Royal gifts – and in 1714 the mayor of Amsterdam sent a young coffee tree to King Louis XIV of France as a present.
The French then managed to get their hands on coffee when a young Naval Officer, Gabriel Matthew de Clieu led a moonlit raid on the French King’s garden stealing a seedling from his greenhouse. De Clieu escaped with the seedling to the Caribbean and planted the tree on his own estate in Martinique where, under armed guard, it thrived and was to become the forerunner of an estimated total of 18 million trees by the year 1777. This ended up producing the entire Western coffee industry. The French and Dutch became very anxious like the Arabs to protect their coffee cultivation. However Brazil’s Emperor was
after a cut of the coffee market and in 1727 he sent one of his Colonel’s to French Guiana to mediate a border dispute between the French and Dutch. The colonel – Lieutenant Colonel Francisco de Melo Palheta – settled this dispute and also initiated an affair with the Governor’s wife . She presented him with a shy token of affection – a bouquet in which she hid cuttings of a coffee plant. It is said that from these shoots the worlds greatest coffee empire and the great coffee plantation of Latin America emerged. By the 1800s Brazil’s Harvests turned coffee from a drink for the elite into an everyday drink for the whole world.
Coffee is second only to oil as a commodity and second only to water as a beverage. Every single one of the fifty-three countries that grows coffee is located along the equator, between the tropic of Cancer and Capricorn.
Coffee is an important part of our daily lives, it wakes us up, energises us and gives us something to work towards. From a small fruit, coffee is one of the most commercially cultivated products. After years of countries battling to keep coffee for themselves, Brazil eventually allowed coffee – from being something of a privilege – to be something that everyone could enjoy around the world.
When you think that a coffee drinker averages 2-3 cups of coffee a day, it just shows how we take it for granted. All we really have to do is buy or make the coffee in a machine but we rarely think about the length of time that is taken and the process in which it’s made. So the next time you have a cup of coffee... Sit back, relax and you’ll remember those facts!