What is coffee? Simply put, it is an ordinary drink, one of the three largest drinks in the world. The global trade volume is second only to oil, and it is more popular than tea in the world.
Coffee is definitely not just an instant, monotonous drink, nor is it just a coffee-flavored drink with a lot of milk, sugar, ice cubes and so on; Coffee is something that can be tasted carefully and felt slowly, just like tea in China.
For ordinary people, it is impossible to bake tea by themselves, so drinking tea is mainly brewing to extract the existing taste of tea itself; But you can buy professionally roasted coffee beans yourself, and 80% of the taste of coffee comes from roasting; It can be said that coffee has more variability than tea, and I have greater control over coffee. Coffee can be regarded as a hobby worth playing, because the taste of coffee is endless and interesting.
Coffee is coffee, a simple drink.
Major coffee producing countries:
The coffee production zone is generally between 25 degrees north latitude and 30 degrees south latitude, covering most countries in Central Africa, East Africa, the Middle East, India, South Asia, the Pacific, Latin America and the Caribbean. Coffee is mainly concentrated in this area because it is vulnerable to frost, and the temperature and humidity in the tropics are most suitable for coffee growth.
The origin of coffee:
The word "coffee" comes from the Greek word "Kaweh", which means "strength and enthusiasm". Coffee tree is an evergreen shrub belonging to Zanthoxylum family. Coffee for daily drinking is made from coffee beans with various cooking utensils, and coffee beans refer to the nuts in the fruit of coffee tree, and then baked by appropriate baking methods.
There are various legends about the origin of coffee, but most of them are forgotten because of their absurdity. However, people will never forget that Africa is the hometown of coffee. The coffee tree was probably discovered in KAFFA, Ethiopia. Later, batches of slaves were sold from Africa to Yemen and Arabia, and coffee was brought to all places along the way. To be sure, Yemen began to grow coffee in the15th century or earlier. Although Arabia had Mocha, the most prosperous port city in the world at that time, it banned the export of any seeds! This obstacle was finally broken by the Dutch. In 16 16, they finally smuggled the surviving coffee trees and seeds to the Netherlands and began to cultivate them in greenhouses.
The origin of coffee: the story of the shepherd
There are several legends about the origin of coffee, among which the well-known one is the shepherd's story: according to the record of a Roman linguist, Rothschild Neroy (16 13- 1707), an Arab shepherd, Cardet, was very excited to see every goat when he drove his sheep to the Ethiopian grassland one day around the 6th century. Later, after careful observation, it was found that these sheep were excited only after eating some red fruits. Cardet tasted some of them curiously and found that these fruits were very sweet and delicious, and he felt very refreshed after eating them. Since then, he has often driven the sheep to eat this delicious fruit together. Later, when a Muslim passed by, he took some of this incredible red fruit home and gave it to other parishioners, so its magical effect spread.
The Origin of Coffee: The Story of Shack Ou Ma
Other legends are that Shaikh Ou Ma, the disciple of Shaikh Kardi, the guardian saint of Arabian Peninsula (namely, the North Gate), was a respected and loved chief in Mocha, but was expelled by his people for committing crimes. For this reason, Shack Ou Ma was exiled to Ossam, where he stumbled upon the fruit of coffee. This was in 1258. One day, Ou Ma was walking in the forest hungry, and saw a bird with strange feathers parked on the branch, and after pecking at the fruit on the tree, it made a very sweet and tactful cry. He brought the fruit back and boiled it with water, only to find that it gave off a rich and attractive fragrance, and after drinking it, the original feeling of fatigue was eliminated and he was full of vitality. Ou Ma collected many of these magical fruits, and when someone fell ill, he made the fruits into soup for them to drink, which restored his spirit. Because he did good everywhere and was loved by believers, his sins were soon forgiven. When he returned to Mocha, he was praised for discovering this fruit, and people only worshipped him as a saint. At that time, the magical medicine for treating diseases was said to be coffee.
The Origin of Coffee: The Story of Gabriel Mathieu de Klee
This is a romantic story. About 1720 or 1723, Gabriel Mathieu de Klee, a French naval officer working in Martinique, managed to get some coffee trees and decided to take them back to Martinique. He has been taking good care of the saplings and keeping them in a glass box on the deck.
De Klee was threatened by pirates during his journey, experienced the attack of storms, and was jealous and destroyed by his shipmates. He even watered the sapling with his life when there was a shortage of water.
His coffee trees finally took root in Martinique, and the first harvest was achieved in 1726. It is said that there were 1879 1680 coffee trees in Martinique in 1777, and Gabriel Mathieu de Klee contributed a lot. Gabriel Mathieu de Klee died in Paris on 17241October 30th. In 19 18, a monument was built for him in the French Ford Botanical Garden in Martinique.
Coffee terms:
Knowing certain coffee terms can not only help you accurately express your understanding of coffee, but also make your customers or friends feel that you are an expert in coffee and a coffee glutton.
Flavor flavor is the overall impression of aroma, acidity, bitterness, sweetness and alcohol, which can be used to describe the overall feeling of coffee.
Acidity acidity is a pungent and strong characteristic of all coffee grown in plateau. The sour taste here is different from bitter taste or sour taste, and it has nothing to do with pH value, but a fresh and lively characteristic that makes coffee play its functions of boosting the mind and clearing the taste.
Body alcoholicity is the taste of coffee left on the tongue after drinking the conditioned coffee. The change of alcohol content can be divided into light, such as water to light, medium, high, fatty, and even some Indonesian coffee is as thick as syrup.
Aroma smell Aroma refers to the smell and fragrance of coffee after conditioning. Bouquet is a less commonly used word, which refers to the taste of ground coffee powder. Aroma is usually specific and comprehensive. The words used to describe Aroma include: caramel, grilled, chocolate, fruity, grassy, malt, rich, rich and spicy.
Bitter bitterness is a basic taste, and the sensory area is distributed in the root of the tongue. The bitterness of dark baking is deliberately created, but the most common cause of bitterness is that too much coffee powder is used and too little water is used. Bitterness is not the consent word of sourness.
Bland is a light coffee grown in lowlands, and its taste is usually quite light and tasteless. Coffee with insufficient coffee powder and too much water will also have the same light effect.
Briny salty coffee will produce a salty taste if it is overheated after brewing. The coffee in some coffee shops belongs to this taste.
Classification of coffee:
Coffee trees can be roughly divided into five kinds, among which Arabica and Robusta are the more common. Arabica species account for more than 70% of the world's total output, which is generally planted on slopes above 900 meters above sea level, and mostly produced in tropical high-altitude areas such as Central and South America, East Africa, Southeast Asia and Hawaii. Its pleasant aroma and rich taste, and the tree species needs more artificial care, and it also requires higher stability of temperature and humidity in the climate, so the price is also more expensive. Robusta, which has strong adaptability to the environment, accounts for 30% of the world's total output. Its flavor is mediocre and bitter, and more importantly, the content of caffeine is 2 ~ 3 times as much as that of Arabica. Generally, it grows on the sloping land at an altitude of 200 ~ 600 meters, which has low requirements for manual care, so the price is relatively low, and it is mostly used for canned and instant coffee.
Italian coffee:
Espresso Italian coffee Espresso means "fast" in Italian. When hot water quickly passes through coffee powder under the action of high pressure, the essence of coffee is fully extracted, and a coffee artwork with rich aroma, high alcohol content and caramel taste in bitterness is completed.
Macchiato Macchiato means "marked and spotted" in Italian. She compromised Espresso and Cappuccino, so that she could enjoy smooth and delicate milk foam and drink fragrant Espresso.
Cappuccino Cappuccino is named after the foam hat on Cappuccino resembles the hat on the cloak worn by Catholic Kabuki church priests. Blending Espresso, milk and milk foam in proportion makes Cappuccino less bitter than Espresso and more mellow taste of milk foam, which makes Cappuccino have a more acceptable taste.
The difference between Latte Latte and Cappuccino is that Latte has a stronger milk flavor, and a large number of milk and milk bubbles fully harmonize the heavy taste of Espresso, making its taste docile, which can be recommended as the first choice for coffee drinkers.
Mocha Mocha Mocha means chocolate in Italian, and Café Mocha naturally means chocolate coffee. When mellow coffee, rich milk and sweet chocolate are perfectly combined, no one can resist her attractive charm.
Frappuccino Fabrizio is blended with Espresso, milk, chocolate powder, etc., and processed by shake machine, so that the flavor of all materials is integrated. Its taste is real, sweet but not greasy, and the chocolate taste has a strong coffee aroma and a refreshing feeling, which can be said to be a quite suitable coffee drink in midsummer.
Coffee etiquette:
How to take a coffee cup The coffee you drink after a meal is usually served in a pocket-sized cup. This kind of cup has a small ear, so fingers can't go through it. But even if you use a larger cup, don't put your finger through the ear of the cup and then end it. The correct way to hold a coffee cup is to hold the cup handle between your thumb and forefinger and then lift the cup.
How to add sugar to coffee When adding sugar to coffee, the sugar can be scooped up with a coffee spoon and added directly to the cup; You can also use the sugar clip to clamp the cube on the close side of the coffee plate first, and then use the coffee spoon to add the cube to the cup. If the sugar cube is directly put into the cup with a sugar clip or hand, it may sometimes spill coffee, thus soiling clothes or tablecloths.
How to use a coffee spoon The coffee spoon is specially used for stirring coffee, and it should be taken out when drinking coffee. No longer use a coffee spoon to spoon coffee slowly, and don't use a coffee spoon to mash the sugar cubes in the cup.
What should I do if the coffee is too hot? The freshly brewed coffee is too hot. You can gently stir it in the cup with a coffee spoon to cool it, or wait for it to cool naturally before drinking. It is very rude to try to blow the coffee cold with your mouth.
The use of cups and saucers The cups and saucers for holding coffee are all specially made. They should be placed on the front or right side of the drinker, and the cup ears should point to the right. When drinking coffee, you can hold the cup ear of coffee with your right hand, gently hold the coffee plate with your left hand, and slowly move it to your mouth to sip. It is not advisable to hold the cup full, swallow it with a big mouth, or bow down and go to the coffee cup. Don't make any noise when drinking coffee. When adding coffee, don't take the coffee cup off the coffee plate.
Drinking coffee and using snacks Sometimes you can have some snacks when drinking coffee, but don't hold a coffee cup in one hand and a snack in the other, taking a sip alternately. When drinking coffee, you should put down your snacks and put down your coffee cup when eating snacks.
Coffee and health:
Coffee can refresh the mind, make the thinking clear, and help to increase blood flow by dilating the arteries of the heart; It obviously produces diuretic effect; Can relieve the symptoms of headache; It is said that coffee also has anti-cancer effect and can prevent stones. However, coffee may also lead to osteoporosis in middle-aged and elderly women, and may cause heart disease.
The key to drinking coffee is not to overdo it. Drinking four cups a day is a safe amount, and at most it should not exceed eight cups, because drinking too much is very likely to cause stomach upset and other adverse reactions. Just like alcohol, as long as you drink coffee in moderation and follow the above taboos, coffee is beneficial to the human body. Some people are not suitable for drinking coffee. They mainly include: patients with skin diseases, patients with stomach diseases, patients with diabetes, patients with heart diseases, pregnant women and lactating women.
Brewing method of coffee
In the brewing of coffee, there is no saying which is the best method; Everyone has a brewing method that he thinks is the best. Coffee is already a part of our daily life, so it must be suitable for our life style; It can also meet the economic benefits of each person. Brewing coffee is not only a ritual, but also a practical problem in our lives. Unlike tea or cocoa, coffee is famous for allowing everyone to brew it in a unique way. But the basic principles of any method are the same, such as using hot water to extract the natural and necessary oil, caffeine, from ground coffee beans; It is these principles that make coffee produce wonderful fragrance and taste. In a word, coffee is brewed.
Arabian or Turkish coffee
Although coffee beans spread all over the world from Arabia, the Arab method of making coffee is not so famous. The Arab method of brewing coffee is basically quite different from other methods of brewing coffee: traditionally, the Arab method is to brew coffee three times. Coffee boiled in boiling water can easily boil off the aroma of coffee, but it is the most romantic way to make heavy coffee. Arabic coffee is always cooked in the same place, which is a small copper pot with a long handle. Two tablespoons of fine ground coffee, one tablespoon of sugar and one cup of water, mix and boil until the water boils. Wait until it is cold before heating, and always go back and forth for three times; Then I began to pour it out and drink it. When you drink it, you will add some cardamom to add flavor.
filtration method
Today, dripping or filtration may be the most commonly used method. Put the first-class ground coffee on appropriate paper or a reusable cone-shaped vessel, and then pour the boiling water from it. If better quality is required, a small amount of water can be used to wet the ground coffee first, which can speed up the release of caffeine. The brewed coffee can be drunk by pouring it into an ordinary cup or mug. The ground coffee is still in the cone-shaped vessel. At present, electronic machines are used to carry out this brewing method, because it can automatically perform all brewing procedures, including heating water, and can brew coffee with better or more stable quality than pure manual work. The most commonly used countries of filtration method are Germany and the United States.
Piston coffee brewing method
Some people say that the piston method was invented in 1933, which can extract the most flavor of ground coffee beans. The pot should be heated in advance, then the coarse ground coffee should be added to the bottom of the pot, then hot water should be added, and then it should be stirred and boiled for about three to five minutes. When the piston has not completely lost its strength, the ground coffee powder should be separated from the coffee beverage. This method is only a little more convenient than filtration; But it is also one of the top two methods that more and more people use to brew fresh coffee.
Stewing method
Stewing can be said to be the easiest way to brew coffee. That is, just put the coarse ground coffee and hot water together. It is very similar to the piston-type coffee brewing method, except that it does not use a piston-type kettle that can separate ground coffee powder from coffee drinks. Stewing has been accepted and used more and more, because it is always a good way to serve everyone.
ESPRESSO AND CAPPUCCINO
Now this kind of coffee brewing method invented in Italy is the fastest growing and most accepted method. Other ways of brewing coffee are always natural and economical, so you can make a satisfactory cup of coffee. But if you want to drink espresso, I'm afraid it won't be so easy. Espresso's machine will force hot water to pass through the first-class compressed coffee and extract the coffee. A good Espresso machine is very expensive, because in order to extract the most complete aroma from coffee, it is necessary to use quite high pressure, so the cost of the machine is expensive. If you want to grade the Espresso machine, the most important thing is not to extract coffee excessively, which means that the power-off system of the machine itself should be fast, otherwise it will be bad. If the color of the coffee flowing out is light brown liquid, it is the most perfect. This liquid is the "essence of coffee", which only exists on the surface of the bottom black coffee. The "essence of coffee" will disappear within a few minutes after the coffee is brewed, and in the only few minutes left, it will tell you the quality of all Espresso coffee. If it is too light, too strong or not strong enough, it means that the quality of such Espresso is inferior. For some people, Espresso may have become their religion. The gap between the really good Espresso and the not-so-good Espresso can be said to be a world of difference. Each of us has spent a lot of money in seeking the best quality to improve our living standards. Cappuccino can be said to be a product based on Espresso; It is the coffee brewed by adding Espresso coffee to thick milk foam with a long ladle. Good Espresso doesn't look as remarkable as foamed milk in Cappuccino, but the quality of coffee is still a very important factor. As far as milk is concerned, it is best to use semi-defatted milk, which should be added to a kettle, and there should be holes in it to eject steam. If the surface layer of milk is not higher than the hole for steam injection, the air pressure control valve should not be opened. Once the steam inside flows under the milk, shake the kettle quickly, otherwise the milk will go bad easily. The purpose of heating milk is to make it easier to be whipped into cream. When the milk is to be poured into the cup, it is necessary to warm the cup first, otherwise the milk bubbles will disappear. This is the basic skill. So they are usually stored upside down in Espresso's machine. This frothed and steamed milk should be poured on the coffee in the cup, and it should be poured carefully, as if to wrap the coffee. Even the last drop of milk has to be poured out. After that, we can have a perfect Cappuccino.
Napoleon's Mocha Style
In Italy, it can be said that there is not a family without mocha pots of various sizes. In addition, no matter what you think of coffee, Italians have unparalleled eyes. This wonderful design, which combines the characteristics of Espresso and filter coffee pot, has a double-layer boiling pot. It can force boiled water into the lower pot, through a tube, and then to the fine ground coffee. When the handle is skillfully picked up, the coffee craving can be satisfied, and a sufficient amount of "Espresso-style" coffee can be produced in just one minute.
Filter coffee pot cooking method
Using filter coffee pot to make coffee is a very civilized and progressive method for the American West. After the recent coffee-style "revolution", it has naturally become the most widely accepted way in the United States, and almost every family has a standard filter coffee pot. The coffee powder brewed by using this filter-type coffee pot is usually rough, and it is directly heated by cold water, so when the water boils, it will generate steam and form bubbles into the top equipment part. When you listen carefully to the coffee liquid produced through bubbles, like the gurgling sound of running water, it is really a kind of advanced enjoyment that relaxes the whole body; Coupled with the most volatile coffee flavor overflowing with coffee fragrance, full of the whole family, that feeling is really great. To be honest, there may not be any method worse than the coffee brewed by this method.
Dissolution, or instant coffee.
Instant coffee was first invented in 190 1 year by a Japanese-born American chemist named Satori Kato in Chicago. It was not until Nestle Company arrived in 1938 that it began to market by commercial means that this method was widely accepted. Also because in a short period of time, the quality of instant coffee has also advanced by leaps and bounds; So everyone can have a good cup of coffee at any time. Compared with freshly brewed coffee, instant coffee has many advantages; Especially in terms of simplicity and convenience. It can keep freshness, and it is not easy to destroy the original flavor. Although it is difficult for you to try it, it always beckons people with its quickness, cheapness and cleanliness. Instant coffee, like other coffees, is made by grinding coffee. First of all, it should prepare anhydrous coffee extract, whether it is heat treatment or freezing treatment; After that, the produced soluble powder is fine. After dehydration, the essence of coffee may also disappear; However, these lost essences will also be absorbed by the next wave of coffee to be processed.
Flavored coffee method
There is a kind of brewed coffee in the market that is attracting people's interest and growing rapidly called flavored coffee. Today, there are more than 100 kinds of coffee with different flavors in the market. While those coffee connoisseurs are still smelling the coffee tasting that they consider sacred with their keen noses; Those flavored coffees with chocolate or cinnamon also appeared at the right time. Just tasting coffee is good; Only when it is blended with other products, it also shows great courage. Actually, flavored coffee is an old trick. When people in the Middle East drink coffee, they traditionally add cardamom spice. In Mexico, people have been adding cinnamon spice to their coffee for many years. The constant growth of flavored coffee proves one thing, that is, the versatility and advantages of coffee itself. Condiments are added directly while roasting coffee, and then sprayed with special flavors to preserve the protective oil during transportation. The coffee made by this method is the most ideal coffee drink in summer; Because it can be refrigerated, such as canned iced coffee: that is, it can be made by adding ice cubes to the pre-made frozen coffee or crushed ice. Up to now, milk can be said to be the most blended condiment with coffee all over the world. Although there is no milk in Arabic coffee, and people who are pure coffeists do not add creamer, for most people, coffee with milk is a perfect match!
Maiwei bubble roasted coffee
Maiwei coffee is the simplest way to enjoy the most pure coffee-the convenience of instant coffee and the mellow and delicious roasted coffee! Maiwei coffee is a filter-type ground roasted coffee, which is simple, hygienic, mellow and delicious. Maiwei Coffee uses professional manual bean selection method to select excellent coffee beans, which are roasted by charcoal fire and infrared ray (roasted coffee accounts for about 70% of the coffee consumed all over the world every year) and ground into coffee powder (to meet the needs of different tastes, each box is equipped with a packet of creamer and sugar). In the process of drinking roasted coffee, everyone can add a proper amount of creamer, sugar, wine, cream, ice cream, chocolate, etc. according to their own preferences, so as to find enjoyment suitable for their own taste. 90% of the world's famous coffee products are roasted coffee.
The special "disposable roasted coffee brewer" for Maiwei Coffee has applied for a national patent; All coffee beans are professionally hand-selected from imported and domestic high-quality beans; Professional baking; Fashion value orientation: brand visual elements put "It's my way! "This kind of coffee cultural value that can be savored and slowly felt is as rich as China tea-coffee is definitely not just an instant and monotonous drink, nor is it just a drink with a lot of coffee flavor such as milk, sugar and ice cubes.