I saw an program on the History Channel last night on the history of coffee. Some interesting take-aways from this show:
1. There are two types of coffee beans - Arabica and Robusta. Robusta is the low quality coffee beans used in most canned and instant coffees you find in supermarkets (e.g. Maxwell, Folgers...etc.). Arabica is the good quality coffee beans you find in most gourmet coffee shops (e.g. Starbucks...).
2. Starbucks is actually behind Dunkin' Donuts in total coffee retail (but first in premium beverage retail). Dunkin' Donuts sells approx. 30 cups of coffee per second.
3. The most expensive coffee in the world is called Kopi Luwak (approx. $300 per pound). It is a very rare gourmet coffee from Indonesia made from coffee beans passed through the digestive system of an Indonesian animal called Palm Civet (a cat-like creature that likes to ingest the ripest and reddest coffee beans, which also happen to be the ones best for brewing). The cat eats the outer covering of the beans in the same way that is accomplished by de-pulping machines. Something happens to the beans in the journey through the cat's intestines that gives it a flavor that is celebrated by coffee drinkers.
4. Each coffee tree could produce one pound of coffee beans (approx. 4,000 beans).
5. Below are some common coffee drinks...
Espresso A small but potent coffee served black, in a small demitasse cup or glass. Characterised by a flavour and aroma so intense they bite. The perfect Espresso can only be created by forcing water at 9 bar pressure and 88 C through a tightly compact wad of 8 grams of freshly ground coffee beans, producing 1.7 fluid oz of coffee in exactly 22 seconds. Such precision is crucial for what is the base of most speciality coffees.
Espresso con Panna Short, strong and sweet. Full bodied Espresso with real whipped cream served in a demitasse cup or glass.
Macchiato A small strong coffee with a delicate first impression created by placing a small amount of foamed milk on top of the Espresso crema. Served in a demitasse cup or glass.
Mocha A delicious medley of pure Espresso and real chocolate filled with steamed milk and crowned with a swirl of whipped cream. Completed with a garnish of sweet chocolate powder or real chocolate shavings. A rich and indulgent chocolate experience, served in a tall straight glass.
Ristretto An extra strong variation of the Espresso, using the same amount of coffee but half the quantity of water. Typically served in a demitasse cup or glass. Not to be confused with a double Espresso.
Caffee Latte A long refreshing coffee, usually served in a tall glass. The fresh espresso and steamed milk should always be topped with a small amount of frothy milk, to seal in the warmth.
Cappucino A decadent combination of strong Espresso smoothed out with equal quantities of steamed milk and foamed milk, creating a luxurious cap that can be garnished with either chocolate or cinnamon powder. Usually presented in a large classic cup.
posted by Chenster @ 12:05 PM
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