HISTORY OF COFFEE
- Raw coffee beans must be roasted..
- The roasted coffee beans then must be ground.
- The ground coffee must be mixed with hot water for a certain time.
- Finally, the liquid coffee must be filtered off from the spent powder.. Coffee layer
7 TYPES OF POPULAR COFFEE
For over a thousand years, human kind has been perfecting the art of making and drinking coffee. From the first goat herder who is said to have begun dancing with his animals after eating the mysterious red berry, to the modern-day commuter savouring a wake-up cup of java, the magical coffee bean has become both an addictive necessity and a welcome treat. Here's a look at seven of the more popular coffee drinks available at most discriminating coffee houses, and how to best enjoy them.
Espresso
Espresso is a strong black coffee made by forcing steam through dark-roast aromatic coffee beans at high pressure in an espresso machine. A perfectly brewed espresso will have a thick, golden-brown crema (foam) on the surface. If the crema is good, the sugar you add will float on the surface for a couple of seconds before slowly sinking to the bottom.
Espresso is the foundation for a wide variety of specialty coffee drinks, such as the cappuccino, but many aficionados and purists insist that adding anything (besides a bit of sugar) is blasphemy, akin to Scotch lovers mixing their single malt with Coke.
How to have it: Espresso should be taken either on its own or with a small teaspoon of sugar. Having it "short" means that it has less water and is therefore more concentrated, and "long" conversely uses more water and does not taste as strong.
Cappuccino
This hugely popular coffee drink has become a staple that even the most common of corner coffee shops carries (or at least a version of it). A true cappuccino is a combination of equal parts espresso, steamed milk and milk froth. This luxurious drink, if made properly, can double as a dessert with its complex flavours and richness.
How to have it: It is common to sprinkle your cappuccino froth with a bit of unsweetened cocoa powder or grated dark chocolate.
Americano
An Americano is a single shot of espresso added to a cup of hot water. The name is thought to have originated as a bit of an insult to Americans, who had to dilute their espresso when it first gained popularity on this side of the pond. Many coffee houses have perfected it, however, and the result has become a creamy, rich espresso-based coffee that you can sip and savour before jumping on your Vespa and heading to the soccer field.
How to have it: Many like to drink it as they would their regular brewed coffee, with milk and/or sugar, but connoisseurs suggest keeping milk to a minimum to get the most flavour from the espresso.
Caffe Latte
A caffe latte is a single shot of espresso to three parts of steamed milk.
How to have it: Sugar your latte to taste and discover the wonderful world of dipping. Cookies, sponge-type cake slices and even fresh Italian bread can transform your coffee into a breakfast that even my nonna(grandmother) would approve of.
Americano
How to have it: Many like to drink it as they would their regular brewed coffee, with milk and/or sugar, but connoisseurs suggest keeping milk to a minimum to get the most flavour from the espresso.
Caffe Latte
A caffe latte is a single shot of espresso to three parts of steamed milk.
How to have it: Sugar your latte to taste and discover the wonderful world of dipping. Cookies, sponge-type cake slices and even fresh Italian bread can transform your coffee into a breakfast that even my nonna(grandmother) would approve of.
Caf au Lait
This traditional French drink is similar to a caffe latte except that it is made with brewed coffee instead of espresso, in a 1:1 ratio with steamed milk. It is considered a weaker form of caffe latte.
How to have it: Sugar to taste, and it is also great for dipping.
Caf Mocha (Mochachino)
This is a cappuccino or a caffe latte with chocolate syrup or powder added. There can be wide variations in exactly how this is prepared, so ask your coffee house how they do it before you order.
How to have it: Like your "cap," you can top it with cocoa powder or grated chocolate.
Caramel Macchiato
This is another variation that is prepared in a number of ways by different coffee houses. The most common method is combining espresso, caramel and foamed milk, though some use steamed milk. Often, vanilla is added to provide extra flavour.
How to have it: You can add sugar, but taste it first, as it may be sweet enough as is.
The history of tea is fascinating and offers great insight into the history of our world. Since tea was first discovered in China, it has traveled the world conquering the thirsts of virtually every country on the planet. Tea is the most popular beverage in the world as well as one of the healthiest.
OOLONG TEA
Oolong tea is sometimes referred to as semi-fermented tea, as the fermentation process is interrupted. Once harvested, the tea is desiccated.The leaves are then parched in a room heated to 22°C with a very high humidity level. The leaves are then roasted and rolled, as for the green tea. Generally, for this technique the leaves will be very ripe, this means that they have less caffeine, making it an idea drink for the afternoon or the evening.
GREEN TEA
WHITE TEA
White tea undergoes the least amount of treatment. The leaves undergo two types of treatment: the first is the withering phase, this lasts much longer than for the other types of tea, and the second is the drying process. Despite seeming the most simple, the preparation for the white tea is the most delicate. This is because it is difficult for the grower to know when the climatic conditions will be right for the withering process to take place in the fresh air. White tea is a delicate tea that is often sought by tea connoisseurs. Due to the lack of treatment, white tea is rich in antioxidants, polyphenols and vitamins.
The industrial era led to fundamental changes for chocolate and cocoa, impacting everyone from grower to end consumer. Spain, the first exporter of chocolate, opened the first chocolate factory in 1780 in Barcelona, followed shortly thereafter by Germany and Switzerland in the inexorable, relentless march towards full industrialization of cocoa.
The origins of cocoa also gradually changed. Europeans began increasingly to colonise Africa, and they brought the cocoa tree with them. Cocoa was successfully planted in Sao Tome and Principe and then migrated as plantations spread throughout the African continent. The industrial epoch led to the slow decline of production in South America, despite its expansion from its original growing areas to the Amazon River and saw a new cocoa empire emerge on African soil. In effect, since the start of the 20th century, Africa has taken the lead and has become the biggest cocoa producer.
Industrialization has had a marked democratizing effect on chocolate, transforming it from a rare delicacy
reserved for royals, to a widely available and readily affordable treat for the masses. Not surprisingly, a plethora of new chocolate products began appearing as it became more popular, including chocolate with dried fruits, with liqueurs, fondu, praline, stuffed chocolates, powdered, spreads, frostings, pastes, hard candies, soft drinks and many, many others. Either hand-made or as a fast food, it is now an established part of the world's vocabulary and diet. Many improvements have been made since its ancient origins as a drink. Anthelme Brillat-Savarin poetically summed up our universal love affair with chocolate "What is health? It is chocolate!"
TRINITARIO
Trinitario is a hybrid between the Criollo and Forastero trees and originated in Trinidad. Around 1678, Criollo trees from Venezuela had been planted in Trinidad, and in the following decades they went on to produce some of the finest Criollo of the time. The new variety was combined with the remaining Criollo trees, resulting in the new Trinitario variety. In the 19th century Trinitario trees spread across the globe and can be found in Venezuela, Ecuador, Cameroon, Samoa, Sri Lanka, Java and Papua New Guinea. Trinitario is the predominant fine/flavour cocoa and is the most likely bean to be found in high-quality dark chocolate today.
CRIOLLO
Criollo chocolate has a distinctly reddish colour, and an equally distinctive complex taste which can include flavours of caramel, nuts, vanilla and tobacco. That said, the taste might not be everyone's favourite as it differs considerably from that of the more common Trinitario and Forastero varieties, which generally define the taste of dark chocolate as most people know it. These tastes however are fairly recent two hundred years ago Criollo was the predominant cocoa bean. Today, most Criollo trees are closer to Trinitario than their pure ancestors. The most important Criollos are Ocumare 61 and the well-publicized Chuao, both of which are found in Venezuela. Only very few true Criollo trees remain. Probably the best known of these pure Criollo varieties is Porcelana also from Venezuela which can be found in a few bars mentioned on this site.
This traditional French drink is similar to a caffe latte except that it is made with brewed coffee instead of espresso, in a 1:1 ratio with steamed milk. It is considered a weaker form of caffe latte.
How to have it: Sugar to taste, and it is also great for dipping.
Caf Mocha (Mochachino)
This is a cappuccino or a caffe latte with chocolate syrup or powder added. There can be wide variations in exactly how this is prepared, so ask your coffee house how they do it before you order.
How to have it: Like your "cap," you can top it with cocoa powder or grated chocolate.
Caramel Macchiato
This is another variation that is prepared in a number of ways by different coffee houses. The most common method is combining espresso, caramel and foamed milk, though some use steamed milk. Often, vanilla is added to provide extra flavour.
How to have it: You can add sugar, but taste it first, as it may be sweet enough as is.
THE HISTORY OF TEA
The history of tea is fascinating and offers great insight into the history of our world. Since tea was first discovered in China, it has traveled the world conquering the thirsts of virtually every country on the planet. Tea is the most popular beverage in the world as well as one of the healthiest.
One legend claims that the discovery of tea occurred by the Emperor of China. For several hundred years, people drank tea because of its herbal medicinal qualities. By the time of the Western Zhou Dynasty, tea was used as a religious offering. During the Han Dynasty ,tea plants were quite limited and only royalty and the rich drank tea not only for their health but also for the taste. As more tea plants were discovered during the Tang Dynasty, tea drinking became more common among lower classes and the Chinese government supported planting of tea plants and even the building of tea shops so everyone could enjoy tea.
Also during the Tang Dynasty, tea spread to Japan by Japanese priests studying in China. Similar to the Chinese adoption of tea, tea was first consumed by priests and the rich for its medicinal properties. Tea is often associated with Zen Buddhism in Japan because priests drank tea to stay awake and meditate. Soon, the Buddhists developed the Japanese Tea Ceremony for sharing tea in a sacred, spiritual manner. The Emperor of Japan enjoyed tea very much and imported tea seeds from China to be planted in Japan, making tea available to more people.
Tea finally arrived in England during the 17th century when King Charles II married a Portuguese princess, Catherine of Braganza. The Queen made tea the drink of royalty and soon tea became a popular import to Britain via the East India Company. Afternoon tea or tea parties became a common way for aristocratic society to drink tea
Black tea can be drunk on its own or with sugar, often a little milk is added to enhance its flavour. It is often used to make flavoured teas. The tea is perfumed with either flowers (jasmine, rose…) or plant leaves (mint…) this can be done by spraying the dry tea leaves with the natural essential oils of flowers or plants. Green tea and rooibos can also be flavoured.Also during the Tang Dynasty, tea spread to Japan by Japanese priests studying in China. Similar to the Chinese adoption of tea, tea was first consumed by priests and the rich for its medicinal properties. Tea is often associated with Zen Buddhism in Japan because priests drank tea to stay awake and meditate. Soon, the Buddhists developed the Japanese Tea Ceremony for sharing tea in a sacred, spiritual manner. The Emperor of Japan enjoyed tea very much and imported tea seeds from China to be planted in Japan, making tea available to more people.
Tea finally arrived in England during the 17th century when King Charles II married a Portuguese princess, Catherine of Braganza. The Queen made tea the drink of royalty and soon tea became a popular import to Britain via the East India Company. Afternoon tea or tea parties became a common way for aristocratic society to drink tea
TYPE OF TEA
Despite the many different coloured teas, they all come from the same tea plant. It is the way in which they are treated (fermentation, oxidisation, withering, drying) after the harvest that determines the type of tea.
BLACK TEA
OOLONG TEA
Oolong tea is sometimes referred to as semi-fermented tea, as the fermentation process is interrupted. Once harvested, the tea is desiccated.The leaves are then parched in a room heated to 22°C with a very high humidity level. The leaves are then roasted and rolled, as for the green tea. Generally, for this technique the leaves will be very ripe, this means that they have less caffeine, making it an idea drink for the afternoon or the evening.
Green tea is a soothing brew with a mild and subtle flavour. Its smooth mouthfeel lingers on the palate and extends the overall taste experience. This tea is a great complement to subtly flavoured foods such as seafood, rice, salad and chicken.
WHITE TEA
HISTORY OF COCO
The origins of cocoa also gradually changed. Europeans began increasingly to colonise Africa, and they brought the cocoa tree with them. Cocoa was successfully planted in Sao Tome and Principe and then migrated as plantations spread throughout the African continent. The industrial epoch led to the slow decline of production in South America, despite its expansion from its original growing areas to the Amazon River and saw a new cocoa empire emerge on African soil. In effect, since the start of the 20th century, Africa has taken the lead and has become the biggest cocoa producer.
Industrialization has had a marked democratizing effect on chocolate, transforming it from a rare delicacy
TYPE OF COCOA
Trinitario is a hybrid between the Criollo and Forastero trees and originated in Trinidad. Around 1678, Criollo trees from Venezuela had been planted in Trinidad, and in the following decades they went on to produce some of the finest Criollo of the time. The new variety was combined with the remaining Criollo trees, resulting in the new Trinitario variety. In the 19th century Trinitario trees spread across the globe and can be found in Venezuela, Ecuador, Cameroon, Samoa, Sri Lanka, Java and Papua New Guinea. Trinitario is the predominant fine/flavour cocoa and is the most likely bean to be found in high-quality dark chocolate today.
FORASTERO
This is the equivalent of the Robusta bean in coffee, namely the most widespread variety which has been cultivated for mass production. Originally from the Amazon region, there are many types of Forastero trees all over the world, the most ubiquitous variety being the Amenolado found in Brazil and West Africa. While most Forastero is bulk cocoa, there are exceptions, such as the Ecuadorian Cacao Nacional or ArribaForastero which is used as fine/flavour cocoa..
CRIOLLO
Criollo chocolate has a distinctly reddish colour, and an equally distinctive complex taste which can include flavours of caramel, nuts, vanilla and tobacco. That said, the taste might not be everyone's favourite as it differs considerably from that of the more common Trinitario and Forastero varieties, which generally define the taste of dark chocolate as most people know it. These tastes however are fairly recent two hundred years ago Criollo was the predominant cocoa bean. Today, most Criollo trees are closer to Trinitario than their pure ancestors. The most important Criollos are Ocumare 61 and the well-publicized Chuao, both of which are found in Venezuela. Only very few true Criollo trees remain. Probably the best known of these pure Criollo varieties is Porcelana also from Venezuela which can be found in a few bars mentioned on this site.
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