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· About Coffee | | | |
| CocoaJava: A site in which the owner is very adamant about the two most important things in life.... Coffee, and Chocolate!! "Espresso! My Espresso!": Excellent product reviews, coffee stuff, and lots of humor!... site by Randy Glass HVs informational pages: A plethora of information about Coffee and Home Roasting INeedCoffee.com: One of the most comprehensive collections of Coffee related geek stuff on the net! Johns Little Nook: Miscellaneous Coffee links and information... morec |
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| Coffee trees grow in tropical regions, between the tropics of Cancer and Capricorn, that have abundant rainfall, year round warm temperatures averaging 70 degrees Fahrenheit, and no frost. They grow at altitudes ranging from sea level to 6,500 feet and above. It takes about five years for a coffee tree to bear its first full crop of beans. They will then be productive for about fifteen years. Growing coffee plants is difficult as the soil warmth is a critical factor, with the optimum... morec |
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| Although caffeine is water soluble above 175 F, water alone is generally not used to decaffeinate coffee because it strips away too many of the essential flavor and aroma elements. Decaffeination usually involves the use of a solution containing water and coffee flavor elements, plus a decaffeinating agent. Methods of Decaffeination: There are basically two methods of decaffeination: direct and indirect contact. In the first the beans come directly in contact with the decaffeinating agents, ... morec |
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| Coffee is grown and shipped throughout the world from just about every continent in the world. The harvesting seasons are determined by the seaonal changes, which are different for ever region. A harvesting and shipping schedule is shown below, so you can get a good idea of the coffee types that should be available at any given time. Harvesting PeriodShipping PeriodREGION COUNTRYJanFebMarAprMayJunJulAugSepOctNovDecAMERICAS Brazil ... morec |
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| as obtained from the Specialty Coffee
Association of America
ORIGIN MYTH
The origin of coffee remains shrouded in the legends and myths of the Middle East.
One legend tells of Kaldi, an Abyssinian Ethiopian goatherd who one day found
his heard frolicking at around a cluster of shiny, dark-leaved shrubs bearing
red berries. When Kaldi tasted the berries himself, he realized what had prompted
the goats uncharacteristic behavior. Kaldi shared his discovery with the inhabitants
of a... morec |
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| Quality coffees must be picked by hand, a process that takes from three to four visits per tree each year. This is because coffee cherries do not ripen at the same time. A branch of a tree might simultaneously bear blossoms, green fruit, and ripe cherries. A good picker can pick about 200 pounds of coffee cherries in one day. This equals about 50 pounds of green coffee beans or 39 pounds of roasted coffee. Once the coffee cherries have been picked, the beans must be removed from them. ... morec |
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| There are three species of coffee trees: Arabica trees do best at altitudes of 3,000 to 6,500 feet where the slower growing process concentrates their flavors. They have a much more refined flavor and contain about 1 percent caffeine by weight. Because of its delicate nature, an Arabica tree yields only 1 to 1.5 pounds of green coffee per year. This is the coffee that specialty roasters search for. It accounts for about 75% of the world production. Because the arabica tree is susceptible to... morec |
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| Opinions are like.... well, you know... Everyone has their own likes & disklikes on what they consider to be their idea of the "ultimate" cup, as well as their own way to describe it. Below are some of the terms often found in the coffee industry to aid in describing the different properties of a brew. Acidity A measure of the acid content of the liquid; in fine coffees acidity results in a pleasant sharpness. Not to be associated with the genuinely sour taste of inferior coffees. ... morec |
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