or centuries, coffee has been the love of many because of its charming aroma and rich flavour. Over the years and with its spread to many countries and regions, coffee has bred a mixed sampling culture, as colourful and diverse as its varieties. To understand and appreciate the meaning of coffee culture is also an enriching enjoyment.
Origin of its name:
When we talk about coffee, a common question is why it is named so.
When exactly was coffee first discovered by humankind can hardly be traced though there exists valuable information from legendary accounts. It is deemed acceptable by many that the coffee plant was first found in a small village called Kaffa around 500-800 A.D. Legend had it that a goatherder named Kaldi found his herd showing unusual vitality in great contrast to their serene behaviour after grazing. Out of curiosity, he followed his herd and discovered that the goats became energetic and excited upon eating the ripe red berries of a small tree. On hearing the news from Kalda, villagers flocked to pick the berries for consumption. Some thought that the word coffee has its origin in the name of the village, Kaffa, where it was first found.
It was only around the 10th century that the Ethiopians started brewing coffee as a beverage. Its preparation method was brought over to Yemen by invading Ethiopians who crossed the Red Sea. This began the widespread popularity of coffee in the Arabian world. The Arabs called this drink made from plant, Qahwa, which also means 'nice wine'. In Turkey, it was called Kahve and the Greeks gave it the name Kawah, a term that embodies the meaning of 'power' and 'passion'. The Europeans adopted the foreign names by the sound, and so it was called Café in Italy and France, Koffie in the Netherlands, and Kaffee in Germany. In 1961, the author of the book Sherley's Travel first used the name Coffee, which was thereafter widely adopted by the English-speaking world.
When imported into Japan, coffee was named in Chinese-modified characters, kanji, 「珈琲」, which was also adopted for use in China years ago. Nowadays, the Chinese-speaking world used 「咖啡」instead.
Species and Varieties
Coffee berries, which contain the coffee beans, are produced by several species of small evergreen bush of the genus Coffea. The three most commonly grown species are Coffea arabica, Coffea robusta, and Coffea liberica. There exist many varieties of coffee beans, which are usually named after the place where they are produced.
Coffee Arabica is the most traditional Arabian coffee indigenous to Ethiopia and a species well recognised for its quality. It can only be grown in hilly region above 600 m, with fertile soil and good drainage. Until the 15th century, coffee belonged exclusively to the Arabian world and thus European called such beverage “Arabian coffee”. Coffee sold in the early days was mainly Coffee Arabica. It was only at the end of the 19th century when a large-scale plague occurred to this species that people started planting other disease-resistant varieties. Nevertheless, Coffee Arabica remains the major coffee species and accounts for 70% of the global production of coffee. It is mainly produced in Latin American countries with Brazil being the world leader in coffee production. Its relief and weather conditions favour the growth of Coffee Arabica and produced over 30% of the world's coffee. In addition, Coffee Arabica is also grown in Indonesia and some Pacific islands.
Coffee Robusta grew indigenously in Central Africa. Compared with Coffee Arabica, the Robusta plant has a greater crop yield, is less susceptible to pests and diseases, and can be cultivated in environments where Coffee Arabica will not thrive. It is the main ingredient for instant coffee.
Coffee Liberica is mainly cultivated in Liberia, Ketediwa and Madagascar. This pest-resistant species can be grown in areas of hot humid climate. The size of its seed and crop are almost double those of Coffee Arabica. It has a rich aroma but mild taste, more preferred by northern Europeans.
Places of production by country: Brazil: Santos & Bahia Peru: Chanchmayo, Cuzzo, Norte & Puno Democratic Republic of Congo: Kivu & Ituri Rwanda: Kivu Kenya: Kenya AA India: Malabar, Karnataka & Tellichery Yemen: Mocha Sanani & Mattari Indonesia: Java, Mandheling, Ankola & Kopi Luwah Mexico: Coatepec, Huatusco, Orizaba, Maragogype, Tapanchula, Huixtla, Pluma Coixtepec & Liquidambar MS Panama: Boquet, & Cafe Volcan Baru Uganda: Elgon, Bugisu & Ruwensori Zambia: Kasama, Nakonde & Isoka Dominica República: Barahona El Salvador: Pipil & Pacamara Tanzania: Kilimanjaro Puerto Rico: Yauco Selecto & Grand Lares Yauco Columbia: Armenia Supremo, Narino & Medellin Ethiopia: Mocha, Yirgachefee, Harrar, Djimmah, Sidamo & Lekempti Guatemala: Antigua & Huehuetenango Costa Rica: Dota, Indio, Tarrazu & Tres Rios China: Yunnan, Hainan Taiwan: Gukeng Cuba: Turquino Hawaii: Kona Jamaica: Blue Mountain East Timor: Maubbessee Cameron: Bamileke & Bamoun Burundi: Ngozi Angola: Ambriz, Amborm & Novo Redondo Zimbabwe: Chipinge Mozambique: Manica Ecuador: Galápagos & Gigante Venezuela: Montebello, Miramar, Granija & Ala Granija Nicaragua: Jinotega & Nuevo Segovia Vietnam: Weasel Coffee
Coffee Beverages
Coffee-based beverages are prepared into different ways and come into many presentations: hot, cold, with or without milk, fortified, flavoured or alcoholic.
Black coffee is drip-brewed, percolated, vacuum brewed or French-press-style coffee prepared directly using roasted beans and served without cream or milk. Instant coffee is not a type of black coffee.
White coffee is black coffee with unheated milk added.
Espresso is a concentrated coffee beverage brewed by forcing hot water under high pressure through coffee that has been ground to a consistency between extremely fine and powder.
Cappuccino comprises equal parts of espresso coffee and milk and froth, sometimes sprinkled with cinnamon, spices or powdered cocoa.
Cafè latte is espresso with steamed milk, traditionally topped with froth created from steaming the milk.
Flavoured coffee has additives or flavourings such as chocolate, syrup, fruit juice, cinnamon, nutmeg and orange blossom.
Cafè Mocha is a variant of cafè latte with a portion of chocolate added to the espresso and milk. Ice is sometimes added also.
Cafe au lait, this French-style coffee is similar to latte except that drip-brewed coffee is used instead of espresso, with an equal amount of milk. Sugar is also added.
American Coffee / Americano is made with espresso topped with hot water to give a similar strength but different flavour to drip-brewed coffee
Irish Coffee is a cocktail consisting of hot coffee, Irish whiskey, and sugar, stirred and usually topped with thick cream.
Vietnamese Coffee is another form of drip brew. Hot water is allowed to drip through a metal mesh into a cup, giving a strong brew. Sugar or sweetened condensed milk can be added. It can be served cold in summer with ice added and hot in winter with the serving cup immersed in hot water to keep warm.
What's in a cup of coffee?
Caffeine gives coffee the particularly strong bitter taste. It is a central nervous system and metabolic stimulant. Moderate intake of caffeine can relieve muscle fatigue and foster digestion. It can also help eliminate extra sodium ions from the body through enhanced kidney function. However, overdose of caffeine can result in intoxication.
Tannin gives coffee the “tart” flavour; and over-brewing will affect the taste of coffee.
Lipid appears in the form of fatty acids and volatile lipids.
Fatty acid is acidic and its acidity varies with the species.
Volatile lipid gives coffee its distinct aroma. A large variety of smells come from these aromatic compounds.
Protein in coffee is the chief source of calories but it only accounts for a small percentage in coffee. Most of it survives the roasting and brewing in the preparation and hence not much is taken in during coffee consumption.
Sugar accounts for 8% of the coffee contents. Roasting caramelises the sugar, giving coffee the 'brownish' outlook and sweet taste.
Fibre is carbonised during roasting of coffee beans. Carbonised fibre mixed with caramelised sugar gives coffee its distinct colour.
Minerals such as lime, iron, phosphorus, and sodium carbonate are present in trace amounts.
Coffee gender
A coffee plant has beans of both genders, which can be determined from their appearance. Beans round in outlook, like Peaberry, are male; while female beans, 俗稱commonly called flat beans, appear as two semi-circular beans fused together. Male coffee beans make up only 5% of the beans in a coffee plant. They are in fact 'deformed' beans due to poor growth and development. Whether they taste good depends on individual preference.
Espresso Puller → Barista
In earlier times, one who was highly skilled in preparing espresso used to be called an espresso puller. However, it was gradually replaced by the word 'barista'. The word barista (plural: baristi [masculine or mixed sex] or bariste [feminine]) is of Italian origin. In Italy, a barista is a 'bartender', who typically works behind a counter, serving both hot (such as espresso) and cold alcoholic. The new word is adopted perhaps due to the new design of coffee machine that requires no pulling in the preparation. Some people think that a barista's skill in espresso preparation can be judged by the crema, the creamy, buff-colored froth on the surface of an espresso. Currently, a barista generally refers to a green horn at the bar or an experienced coffee sommelier.
