Coffea canephora

Coffea canephora (Robusta coffee. Syn Coffea robusta) is a form of coffee, which originated in Central and Western Sub-Saharan Africa. It is grown mainly in Africa and Brazil, where it is often called Conillon. It is also grown in Southeast Asia where French colonists introduced in the late 19 Century. In recent years in Vietnam, which produces only robusta Brazil, India, Indonesia, more than the world's largest exporter has become. Approximately one third of the world's coffee production is produced Robusta.

Canephora is easier to maintain than other major types of coffee, Coffea arabica, and because it is cheaper to produce. Since arabica beans are often superior to, generally restricted to use as filler in low-quality robusta coffee blends. It is also often found in instant coffee and in espresso blends to the formation of "crema" to promote. Robusta has about twice as much caffeine as Arabica.

Description
Coffea canephora grown in West and Central Africa is the interior. It was not until the 19th centuries recognized as Coffea hundred years after Coffea arabica. The plant has a shallow root system and grows as a robust tree or shrub to about 10 meters. It flowers irregularly, with approximately 10-11 months for cherries to ripen, producing oval beans. The Robusta plant has a higher efficiency than those of Coffea arabica. Because it is less susceptible to disease and pests, robusta has much less of herbicides and pesticides than Arabica. This can be done by increasing proportion of caffeine.

After burning, a distinctive earthy flavor tends canephora, usually comes with more bitterness than Arabica. This powerful flavor can be desirable in a mixture of his perceived "strength" and "Finish" felt in the Italian coffee culture. In France, mixed with about 70% Arabica and Robusta is 30% sold as "traditional" coffee. Normally these or straight robusta coffees are brewed in parts even with warm milk in a cup or bowl mix the drink.

Indian filter coffee 2

The resulting brew is very powerful, and is traditionally used by the addition of 1-2 tablespoons to a cup of warm milk consumed by the desired amount of sugar. The coffee is drunk from the glass (although a word of English origin, it seems the most common name for this ship), but often only with a cooled dabarah - "dabarah" (in some regions as "very davarah '): a wide metal saucer with lipped walls.

Coffee is usually after the casting back and forth between the rocker arm and the dabarah served in large arcuate movements of the hand. This serves several purposes: Mix the ingredients (including sugar), the cooling of the hot coffee in order to benefit from a temperature, and most importantly, aeration of the mixture, without any additional (using, for example, with a steam pipe for the foaming cappuccino) water. A anecdote related to the distance between the casting and the result of the cup of coffee other name "coffee-meter".

Culture
Coffee is something of a cultural icon in Andhra, Karnataka and Tamil Nadu. It is customary to offer a cup of coffee for every visitor. Coffee was originally Baba booths to South India in the 16th Century introduced and became very popular among the British rule. By the middle of the 20th century traditional households do not use of the granulated sugar, cane sugar or honey used but, in place of the coffee.

History
The popular Indian tradition says that on pilgrimage to Mecca in the 16th Century, Baba Budan, a revered Muslim holy man from India, discovered for himself the wonders of coffee. In his zeal for what he had to share with his fellow man found at home, he smuggled seven coffee beans from the Yemeni port of Mocha, around the abdomen. After his return he settled on the slopes of the Chandragiri hill in Kadur District, Mysore State (now Karnataka). This ridge was later named after him as Baba Budan Hills, and his grave can be seen today is a short drive from Chikmagalur.

Indian filter coffee 1

South Indian Coffee, also known as Filter Coffee is a sweet milky coffee made from dark roasted coffee beans (70%-80%) and chicory (20%-30%), especially popular in the southern states of Andhra Pradesh, Karnataka, Kerala  and Tamil Nadu. The most commonly used coffee beans are Arabica and Robusta grown in the hills of Karnataka  (Kodagu, Chikkamagaluru and Hassan), Kerala (Malabar  region) and Tamil Nadu (Nilgiris District, Yercaud and Kodaikanal).

Outside India, a coffee drink prepared using a filter may be known as Filter Coffee or as Drip Coffee as the water passes through the grounds solely by gravity and not under pressure or in longer-term contact.

Beans

Traditionally, the coffee bean varieties Plantation A or Peaberry are used to make Filter Coffee, with Plantation A being considered slightly inferior.

Preparation

South Indian coffee is brewed with a metal device that resembles two cylindrical cups, one of which has a pierced bottom that nests into the top of the "tumbler" cup, leaving ample room underneath to receive the brewed coffee. The upper cup has two removable parts: a pierced pressing disc with a central stem handle, and a covering lid.

The upper cup is loaded with fresh ground coffee mixed with chicory (~2 tablespoons of mixture per serving). The grounds are gently compressed with the stemmed disc into a uniform layer across the cup's pierced bottom. With the press disc left in place, the upper cup is nested into the top of the tumbler and boiling water is poured inside. The lid is placed on top, and the device is left to slowly drip the brewed coffee into the bottom. The chicory sort of holds on to the hot water a little longer, letting the water extract more flavour from the coffee powder. The brew is generally stronger than western "drip style" coffee.

Caffè Americano 2

Lungo and Ristretto instead describe the duration of the aftermath of the shooting (extraction).

Due to the large differences in volume, it is advisable to inquire before ordering, often a term sometimes in the western United States but not elsewhere, for a short Americano Italiano, in particular a 1:1 espresso / water ratio. [1]. In Europe it is interesting that this drink also Vermonto, perhaps as an indication of the small Vermont. The Vermonto usually contains a small dash of cold milk stain.

The hot water can be fed from the same espresso machine which is used to brew the coffee or of a separate water heater storage tank can be drawn. With the same heating device is suitable, especially in the home, do not need a separate heating and the water can be drawn directly into the glass, in fact, before or after the drawing of the espresso. Some of the espresso coffee machines a separate hot water for this purpose, while others the use of steam nozzle hot water. The use of a separate boiler is more practical in a commercial environment, because it reduces the demands on the espresso machine, none of these interfere with the temperature brew of the water and create a low-cost storage tank for used hot water, in place of the much more complicated espresso machine.

Used
The most common type Americano is used when you drink a traditional brew coffee desired size of an espresso bar.

Americanos - particularly short, long black style Americanos - are willing to produce artisanal espresso beans, espresso strong. This is especially for single origin espresso, where many of the undiluted espresso shots can prove to be overwhelming. This is not particularly lighter roasted coffee and espresso is usually used as bean Sumatra or Ethiopian origin are connected. In order to prepare 1:1 espresso usually water is used in order to avoid excessive dilution, with the espresso drawn directly into a cup of water are present for the inhibition of the crema minimize.

Variations
    * The iced Americano is made by combining espresso with cold water instead of hot water.

    * A Lungo is extracting an espresso made for more give more volume, but also some bitter flavors extract.

    * A Caffè Crema is also extracting an espresso shot longer, much longer than made a Lungo.

    * A red eye drops will be made with coffee instead of hot water and can be known as Canadiano, a pun on "Americano".

Caffè Americano 1

Caffè Americano, or Americano (Italian: American coffee) is a style of coffee prepared by adding hot water  to espresso, giving a similar strength but different flavor from regular drip coffee. The strength of an Americano varies with the number of shots of espresso and the amount of water added.

In the United States, "Americano" is used broadly to mean combining hot water and espresso in either order, but in a narrower definition it refers to adding water to espresso (espresso on the bottom), while adding espresso to water (espresso on the top) is instead referred to as a long black.

The name is also spelled with varying capitalization and use of diacritics: e.g. Café Américano – a hyperforeignism using the French word for coffee and the Italian word for American, but with an additional incorrect accent - café Americano, cafe americano, etc.

Origin

The name derives its origins from WW2 when American GIs in Europe would pour hot water into espresso to approximate the coffee to which they were accustomed. It was then adapted in the United States by large chains who sought to create a marketable fusion of drip coffee and espresso to sell to a mass market.

Preparation

The drink consists of a single or double-shot of espresso combined with between 1 and 16 fluid ounces (30 - 470ml) of hot water.

An alternative of the same ingredients is encountered with the Long Black. The Long Black is the same as an Americano but prepared almost oppositely. An Americano is created specifically by adding the water to an already extracted espresso. This process destroys the crema. The Long Black is an espresso shot pulled over hot water thus preserving the crema.

Coffee ceremony

The Coffee ceremony is one of the most recognizable parts of Eritrean and Ethiopian culture. Coffee is offered when visiting friends, during festivities, or as a daily staple of life. If coffee is politely declined then most likely tea (shai) will be served.

Brewing

The coffee is brewed by first roasting the green coffee beans over hot coals in a brazier. Once the beans are roasted each participant is given an opportunity to sample the aromatic smoke by wafting it towards them. This is followed by the grinding of the beans, traditionally in a wooden mortar and pestle. The coffee grounds are then put into a special vessel and boiled. The boiling pot (jebena) is usually made of pottery and has a spherical base, a neck and pouring spout and a handle where the neck connects with the base. When the coffee boils up through the neck it is poured in and out of another container to cool it, and then is put back into the boiling pot until it happens again. To pour the coffee from the boiling pot, a filter made from horsehair or other material is placed in the spout of the boiling pot to prevent the grounds from escaping.

Serving

The host pours the coffee for all participants by moving the tilted boiling pot over a tray with small, handleless cups without stop until each cup is full. Some of the coffee will inevitably miss the cup but this is done to prevent the coffee grounds from contaminating the brew. One extra cup is poured each time. The grounds are brewed three times: the first round of coffee is called awel in Tigrinya, the second kale'i and the third bereka ('to be blessed'). The coffee ceremony may also include burning of various traditional incense such as frankincense or gum arabic.

Caffè macchiato 2

Trends

The Macchiato can be prepared either with steamed hot milk or cold milk. If hot, the espresso's name would become macchiato caldo (marked hot); if cold, macchiato freddo (marked cold). The choice between "caldo" and "freddo" is usually a matter of personal tastes.

Some newer cafes tend to add steamed milk to the espresso in a 1:1 ratio (or more), as well as mixing the milk into the espresso, making it more like a miniature caffè latte or cortado. Some people call this piccolo latte, particularly in Australia.

The other variant of the term, latte macchiato, conversely means "milk stained/marked (with espresso)", and indicates milk with just a little espresso in it (always less than in a caffè latte). However, in certain preparations (which differ from place to place), latte macchiato has not much difference in milk-to-espresso ratio when compared to the caffè latte; caffè lattes are normally around one-eighth espresso to seven-eighths steamed milk.

Caffè macchiato 1

Caffè macchiato (Italian pronunciation: [kafˈfɛ mmakˈkjaːto]), sometimes called macchiato, is a espressocoffee drink, made out of espresso with a small amount of milk.

"Macchiato" simply means "marked" or "stained," and in the case of caffè macchiato, this means literally "espresso stained/marked with milk." Traditionally it is made with one shot of espresso, and the small amount of added milk was the "stain." However, later the "mark" or "stain" came to refer to the foamed milk that was put on top to indicate the beverage has a little milk in it, usually about a teaspoon. In fact, the Portuguese word for a macchiato is "pingo," which means "drop".

The reason why this coffee drink got its name, was to show that the barista, the waiter the difference between an espresso and an espresso with a little milk used in their view, was the last chosen.

In the United States, "macchiato" is more of this variant (as opposed to latte macchiato), describe, and so there is the confusion, the common "macchiato" literally means "foam", or necessarily that a macchiato foam. (As the term "macchiato" to describe this kind of coffee that are older than the common use of foam in the coffee by centuries, the staining "agent" of the additive that dark espresso lighter is traditionally not the foam.)

A History of Jamaica Blue Mountain Coffee 3

Jamaica Blue Mountain Coffee’s Quality is No Accident

The final portion of the equation is a combination of botanical husbandry and meticulous processing of the beans from pulping to roast to your cup of Jamaica Blue Mountain Coffee. In 1953 the Jamaica government passes the first of many laws establishing the boundaries of exceptional quality. It was first decreed that only coffees grown within a specific Blue Mountain region could be called Jamaica Blue Mountain Coffee. The Jamaican Coffee Industry board also initiated strict regulation of all Jamaica Blue Mountain Coffee. The regulations inform processors of acceptable levels of moisture content, bean size and other indicators of quality. Each and every shipment of Jamaica Blue Mountain Coffee is cupped and evaluated by the coffee industry board through rigorous cupping and only if the Jamaica Blue Mountain Coffee meets their rigid standards is the shipment allowed to depart from Jamaica.

Jamaica Blue Mountain Coffee is world renowned for delivering a very well balanced cup, with medium acidity, excellent body and a smooth chocolate finish. Well balanced, full-bodied with subtle acidity is the age old description that every coffee aspires to reach. So as you have read, though Jamaica Blue Mountain Coffee is Arabica Typica, it is anything but typical.

A History of Jamaica Blue Mountain Coffee 2

High Altitude Origins of Jamaica Blue Mountain Coffee

The three great secrets to virtually all of the world’s great coffees are credited to a combination of altitude, volcanic soil and austere care for the beans. The Jamaican Blue Mountains are a majestic range of mountains forming the virtual backbone of Jamaica rising over 7,000 feet above sea level. The densely wooded north slopes are maintained largely as forest reserves. This region is the center of Jamaica Blue Mountain Coffee cultivation. Annual rainfall is a mere 200 inches and average temperature hovers near 5°C, due to a dense cloud cover. These environmental factors slow down the maturation rate of the of the Jamaica Blue Mountain Coffee fruit to about 10 months from bloom to harvest, as compared to five or six elsewhere. This produces a larger more complex bean, with a concentration of sublime flavor.

Jamaica Blue Mountain coffee from volcanic Roots
The Jamaica Blue Mountains are like all mountains in the Caribbean, the ocean above the top of the old extinct volcanoes. Through the centuries the production floor, the nutrients deposited on the surface of these volcanoes are essentially a botanical super food. Centuries of accumulation of biomass formed by the decomposition of different plant species has an upper floor of exceptional quality. This fact is the case in the vicinity of the equatorial Arabica-producing countries. In Jamaica, the heirloom quality of this 18th Century Arabica plants, combine with the environment, truly exceptional Jamaica Blue Mountain coffee to produce, but that's no guarantee for a good cup.

A History of Jamaica Blue Mountain Coffee 1

Jamaica Blue Mountain Coffee is widely revered as the world’s best coffee. Any attempts at verifying this in empirical terms is impossible as coffee like any other luxury relies on subjective human tastes. What is empirically valid however is that through the very long history of exclusive Arabica Typica coffees, Jamaica Blue Mountain Coffees have always held the highest echelons of price and renown. English Author Ian Fleming blessed his hero James bond with impeccable tastes for all the finest things in life. Mr. Bond declared outright in the novel Live and Let Die, "Blue Mountain Coffee, the most delicious in the world" Mr. Bond’s sentiment is one shared world wide and for decades among the fortunate.

Jamaica Blue Mountain Coffee Arrives Courtesy of France

The secret behind Jamaica Blue Mountain Coffee’s exceptional qualities is a matter of breeding. More specifically it is matter of lineage and breeding. All Jamaican Coffees are descendants of a single fragile Arabica Typica plant brought to the island 1723 by order of King Louis XV of France. According to legend, the original plant (one of three) bound for Martinique or Hispaniola landed in Jamaica through a series of fateful events.

These events all point to Governor of Jamaica Sir Nicolas Lawes as the individual who delivered this first coffee plant to Jamaica. In his capacity as Governor he tried ’Calico’ Jack Rackham the pirate in 1720. The first cultivation began at the foothills of St. Andrew and quickly expanded deep into the fertile Blue Mountains. While most of the coffee produced in Jamaica through the 18th century was traded throughout the world, it wasn’t until coffee plantations were established in the Blue Mountain range that things take a turn for the extraordinary.

Jamaican Blue Mountain Coffee 2

Starting at Skibo and proceeding in an east-south-easterly direction to Swift River;

        thence east-south-easterly to Chelsea;

        thence east-south-easterly to Durham (Samba Hill);

        thence south-easterly to Belleview;

        thence south-easterly along the western slope of the John Crow Mountain to Cedar Grove;

        thence westerly to Font Hill;

        thence north-westerly to Ramble;

        thence westerly to Good Hope;

        thence north-westerly to Dallas;

        thence north-westerly to Industry Village;

        thence north-westerly to Maryland;

        thence north-westerly to Golden Spring;

        thence northerly to Brandon Hill;

        thence north-easterly to Tranquility;

        thence east-north-easterly to Skibo.

Traditional coffee grown on con horrible BUT Heights Between 3000 s 5500 Feet (1,700 m) are called Jamaica Blue Mountain. Coffee grown on A-Height Between 1500 s 3000 Feet (910 m) is called Jamaica High Mountain, and coffee grown under the Feet 1500 (460 m) elevation is called Jamaica Supreme Court of Jamaica mountains. (All the land in Jamaica above the 5500 foot (1,700 m) to A-Forest Preserve, so no coffee is grown.)

Classification of Blue Mountain Coffee
As met most other varieties of coffee, he assigned to his classes Various Various Ministry and, based on factors examined AS size, appearance defects, Liet s.

The Coffee Industry Regulation wet toe for five classifications :
        * Blue Mountain No. 1-96% of the A-NIB Should Screen size 17/20. Not More Than 2% of the Can BEANS significant deviations.

        * Blue Mountain No. 2-96% of the A-NIB Should Screen size 16/17. Not More Than 2% of the Can BEANS significant deviations.

        * Blue Mountain No. 3-96% of the A-NIB Should Screen size 15/16. Not More Than 2% of the Can BEANS significant deviations.

        * Blue Mountain Peaberry - 96% of Peaberry beans do. Not More Than 2% of the Can BEANS significant deviations.

        * Blue Mountain Triage - Forms BEANS Sizes of all previous classifications. Not More Than 4% of the significant deficiencies BEANS die.

Jamaican Blue Mountain Coffee 1

Jamaican Blue Mountain Coffee

Jamaican Blue Mountain Coffee or Jamaica Blue Mountain Coffee is a classification of coffee grown in the Blue Mountains of Jamaica. The best lots of Blue Mountain coffee are noted for their mild flavour and lack of bitterness. Over the last several decades, this coffee has developed a reputation that has made it one of the most expensive and sought-after coffees in the world; over 80% of all Jamaican Blue Mountain Coffee is exported to Japan.[1] In addition to its use for brewed coffee, the beans are the flavor base of Tia Maria coffee liqueur.

Jamaican Blue Mountain Coffee is a globally protected certification mark, meaning only coffee certified by the Coffee Industry Board of Jamaica can be labeled as such. It comes from a recognised growing region in the Blue Mountain region of Jamaica, and its cultivation is monitored by the Coffee Industry Board of Jamaica.

The Blue Mountains are generally located between Kingston to the south and Port Antonio to the north. Rising to 2,300 metres (7,500 ft), they are some of the highest mountains in the Caribbean. The climate of the region is cool and misty with high rainfall. The soil is rich, with excellent drainage. This combination of climate and soil is considered ideal for coffee.

The Coffee Industry Regulation Act

The Coffee Industry Regulation Act specifies what coffee may use the Blue Mountain label. Additionally, it restricts the use of the Blue Mountain trademark to those authorized by the Coffee Industry Board. Broadly speaking, coffee harvested from the parishes of Saint Andrew, Saint Thomas, Portland and Saint Mary may be considered Blue Mountain coffee. The specific boundaries are defined as follows:

History of Cappuccino 3

Cappuccino

The widespread acceptance of the cappuccino led to many establishments, such as convenience stores, offering a product labeled as cappuccino to their patrons. However, that product is usually produced by machines similar to those that mix cocoa drinks, and made with either a manufactured mix or double-brewed coffee. The resulting beverage is unlike regular cappuccino. Convenience-store cappuccino is typically produced in a high-speed cyclonic mixing chamber, using preheated water stored in the machine. When activated, the whipping impeller begins spinning, and dry powder mix and water are introduced into the chamber, with the strength of the final product controlled by how quickly the powder is fed into the mix chamber. Foam is a natural byproduct of the process. Some machines also inject a liquid flavor concentrate stored in small disposable pouches, allowing a single mix chamber to produce flavor variations such as mocha or vanilla.

Because all supplies are either dry powder or in aseptic disposable packaging, these systems are very low maintenance, requiring only cleaning of the mix chamber and impeller. To further reduce maintenance, when the operator releases the fill button, most machines continue to run without powder for a few moments to flush the mix chamber with clear water.

Additionally, store-bought mixes intended for home use are also produced. These powders are intended to be mixed with hot water or milk, and attempt to produce a beverage comparable to that found in convenience stores; these are often advertised as "frothed coffee."

Similar drinks

Other milk and espresso drinks similar to the cappuccino include:

    * Caffè macchiato – an espresso 'stained' with a small amount of milk; shorter than a cappuccino

    * Latte – (short for "caffè-latte") longer drink, with more milk, amounts of foam varies