The 15 steps needed to turn a coffee seed from a nursery into a cup of fine espresso coffee. Few people realize the work that goes into delivering them that morning heart-starting cup of fine espresso coffee each day. They may have seen the smiling barista do their thing, but what about the cast of thousands that are all part of the espresso coffee supply chain. Here is a overview of the 15 steps in that process to give you an appreciation of the effort that goes into delivering to you that fine espresso coffee - from seed to cup.
My experience tells me that bitterness in espresso coffee is most often the result of over-extraction. Over-extraction, the extended length of time that the hot water runs through the ground coffee, allows the naturally occurring but bitter Tanic acid to be extracted along with the desirable coffee oils. The Tanic acid is evidenced by the change in creme color from the rich golden brown to a lighter straw color as shown below:
Vancouver baristas say steamed milk key to decorating lattes. A Rosetta design, one of the most popular images in latte art, poured by barista Jake Timmerma at Dripster by River Maiden.
Caffeine is a naturally occurring substance found in over 60 different plant species worldwide ... and the coffee bush is one of them. Now with the many centuries of global coffee drinking, is it any wonder that caffeine consumption and its effects, have been extensively investigated in both animal models and human studies for the past 100 years.
The overwhelming results from these studies shows that there are negligible health risks for low to moderate coffee drinkers (i.e. less than 6 cups of coffee a day). Some studies have even pointed to health benefits deriving from coffee/caffeine consumption.
However, caffeine is known to have a different affect on each person and there is a small group of people in the population that are highly sensitivity to caffeine. For these people decaffeinated (decaffinated) coffee is their only option if they wish to enjoy that great taste of espresso coffee, but without the unpleasant side effects that caffeine can cause them.
Wake up and smell the coffee bean crop Mark MacLaughlin, of Skybury Coffee on the Atherton Tablelands, with just-harvested coffee. Picture: Brian Cassey.
CNN InternationalFarmers brew plan to make more from coffee beansCNN InternationalCommodities trader Burju Patel explains that it is world-renowned for its Robusta beans -- which are found in most Italian and French coffees.
Price of cup of coffee going upThe Desert SunCoffee prices — from generic to specialty brews — have been ticking upward for over a year with no end in sight. The price of a pound of raw coffee beans has almost doubled in 12 months.
A yet unidentified component of coffee interacts with the beverage's caffeine, which could be a surprising reason why daily coffee intake protects against Alzheimer's disease.
Arabic coffee, the traditional taste of hospitalityKuwait TimesWhen one thinks of coffee and coffee beans one immediately starts to imagine the coffee plantations in Columbia, Brazil, Yemen, or others.
According to William H. Ukers, author of the authoritative book "All About Coffee", the true origin of coffee drinking is "forever hidden among the mysteries of the purple East, shrouded as it is in legend and fable". Still, that should not stop us exploring these myths, fables and legends to inform ourselves of the long history behind that 'morning heart starter' today - fine espresso coffee
The SMH Good Cafe GuideSydney Morning Herald (blog)They get it right – great Mecca Espresso coffee, Black Star Pastries, rhubarb bubbling away on the stove, dogs and bikes and kids all down the laneway.
The lingering charm of Monsooned Malabar Coffee, pungent and mild, the coffee is the darling of those who like strong deep and musty flavours. Centuries back, when Europeans lorded over India, they compensated the evening coldness in the West with that steaming cup of coffee. The beans travelled all the way from India to London and other ports taking months; lashed by monsoons, ravaged by winds, and God knows, occasionally cursed by those very mariners who carried them through times of never-ending ordeals in an odyssey that marks a berry in the history of coffee: the eternal monsooned coffee.
The finest coffee bean is undoubtedly sourced from the Arabica species. Also since Colombian Arabica beans are traded in a class of their own and attract a higher price than any other coffee bean class on world markets, I guess Columbian Arabica beans are considered by the market as the finest. However, there are gems to be found throughout the world with some just confined to specific estates.
Firstly, the 'salty' flavor that you are experiencing in the coffee is more likely to be the cupping quality known as 'acidity'. Acidity is a positive highly desirable quality that refers to the pleasant high notes, sharpness, brightness, snap, life and vibrancy contained of the coffee beverage. It is best described as the sensation of dryness on the back of the palate and under the edges of the tongue much like the desired sharpness of a dry white wine. Acidity is said to increase the overall experience of the coffee cup because without sufficient acidity, the coffee beverage would tend to be flat and dull.
Most of us can't face a day without one, but how many of us actually know how to make a perfect cup of coffee? Follow our guidelines for a cafe-style coffee in your own home...
A comparison between Arabica and Robusta the two main coffee species that make up the world coffee bean trade. Coffee beans are the second most traded commodity on world markets, only bettered by oil. Most of us come face to face with a coffee drink almost daily but few of us realise the history, botany and process that have developed to allow this daily ritual to take place. Here is another article in the series about coffee, dealing with the two main coffee species - Arabica and Robusta, that we engage with as we enjoy that elixir of the gods.
Newer · Illy Espresso: Buckingham Older. Ads of the World is an advertising archive and community showcasing fresh campaigns daily from around the world.
First of all, coffee is decaffeinated while it is in the green bean form - i.e. pre-roasting. Various methods have been developed in the past 100 years to extract the caffeine from these green coffee beans. These methods can be broadly grouped into direct or indirect. Both methods are consistently successful in removing all but a trace (less than 2%) of the resident caffeine.
Most of today's espresso coffee drinkers may think that the cafe or coffee house began in their generation and for a large percentage of them - with the advent of the Starbucks global franchise system. This article explores the historic coffee houses paying particular attention to those that have either played a significant role in our society or have stood the test of time and remain trading today, some 200 years after their establishment.
Companies must address water use in coffee productionThe GuardianEven in places known for their tea culture, coffee has transformed social life, including in nations such as Korea and Japan.
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