There are numerous legends told about the coffee plant and just as many about how the beans became transformed into such a popular drink.
The story probably originates in Ethiopia and continues in the Yemen, where it seems that the cultivation of the coffee plant began in around 575 AD. By about the 15th century the coffee industry was already flourishing and the port of the town of Mocha was at its centre: travellers who went to Arabia discovered this drink served with showy coffee-pots and, once they had tasted it, they tried to commercialise it, even in the countries it came from. Cultivation spread across the world and nowadays coffee is the second item on the list of international trade; throughout the centuries coffee has influenced the political, economic and social history of many nations.
Taking the equator as a reference point, coffee is grown in the tropical zone between 28 degrees north and 30 degrees south. Areas of cultivation vary from sea-level to 1,500 metres above sea-level.
The coffee plant produces beautiful, perfumed flowers similar to jasmin. After the blossom, two seeds begin to develop within the oval fruit, the coffee berry, which when ripe becomes a bright red colour. There is a kind of coffee berry which contains only one spherical seed called a peaberry: peaberry coffee comes from this exception to nature. After the harvest, the beans are removed and prepared for processing and export.
The ‘coffea’ family contains at least 25 different species, but from a coffee consumption point of view, coffee can be divided into two main categories: the Coffea Arabica and the Coffea Canephora Robusta. The arabica beans are the best and the only ones that do not need blending, whilst the robusta beans are often blended with arabica beans. The liberica and the excelsa beans are obtained from two other minor species.
Many interesting varieties can be derived from blending beans from the same base type of coffee, even though the best coffee is appreciated on its own and not blended.
» Roasting of the beans »
is an essential process which develops the flavour, aroma and all the individual characteristics. For each coffee there is a type of roasting, so here are a few suggestions to help you with your choice. Usually, darkly roasted coffees tend to loose all their acidity while those only lightly roasted tend to develop a higher acidity.
Medium roast >>
This gives a moderate to strong coffee on average. It is ideal for espresso coffee machines, although it can be prepared by any method. It is particularly suited to being drunk in the morning, or with a little milk or cream.
Medium to dark roast >> The resulting coffee is as for medium roast but with a stronger, fuller flavour.
Dark roast >>
This produces a stronger coffee, suitable both for breakfast and any time during the day, but it is especially suited to finishing off a meal, when there is a need for an intense flavour capable of harmonising with the richness of the food.
Very dark roast >>.
This is ideal when a strong coffee is called for, especially after rich dishes or a heavy dessert. It can be prepared using all types of coffee-makers and it is best served black or with cream.
» The different ways of preparing coffee »
The methods fall basically into two types: percolation or infusion. With infusion, the coffee grounds are put into boiling water, left to steep and then the liquid is poured, either through a filter or not. With percolation, the boiling water flows through the coffee at different speeds.
The French way >> This method was introduced into France in 1711. The correct quantity of coffee and boiling water is mixed in a hot pot with a lid. After 3-5 minutes of infusion, the liquid is filtered, taking care not to disturb the grounds. The coffee should be lightly roasted and quite roughly ground. About 10g of coffee per cup is needed.
Boiled coffee >> This is the most popular method in Scandinavia. The coffee grounds are put into a hot coffee pot, then boiling water is added until it is just covered. After a minute more water is added and it is placed onto a hot hob and boiled for ten minutes; any excess coffee grounds should be removed from the surface with a teaspoon and then the coffee should be left to rest so that the grounds fall and then the coffee is poured without being filtered. The ideal coffee to use is the arabica, which has been lightly roasted and roughly ground. 30-40g of coffee is needed for a 150-190 ml cup of coffee.
Turkish coffee >> This is the name given to the coffee most commonly served in the middle-east. The strength, preparation method and flavourings, for which spices such as pepper, cinnamon, cloves, cardamon or sesame are used, can all vary according to the region. The coffee is made with a small metal coffee pot, the ibrik, which is usually made of brass. A cup of water (80-100ml) is poured into the ibrik along with 2 teaspoons of coffee (6 g) and 2 of sugar for each person. After mixing well the water is slowly brought to the boil; as soon as a froth forms it is removed from the heat and mixed, then this operation is repeated twice. At the end of this process a teaspoon of cold water is added and the base of the ibrik is hit on a hard surface to make the deposits fall quicker. The coffee foam is removed carefully and put into a cup, then the coffee is poured in without it ever being mixed.
Filter coffe >> This is the most widespread coffee in the United States of America and Anglo-saxon countries. A special jug is used with a cone on top which contains a paper or cloth filter. The jug has to be warmed before boiling water is poured onto the filter which contains the coffee; this method makes a very light and perfumed coffee. The ideal coffee to use is arabica which has been lightly roasted and roughly ground so that it doesn’t block the tiny holes in the filter.
Cona method >>The cona method is English in origin and a strange-looking coffee maker is used made of two glass globes fixed on a support. The bottom part is filled with water and fixed to the upper one where the coffee is placed. When the water boils it passes into the top part, mixes with the coffee, then falls back down as soon as the heat is turned off and the pressure in the globe has fallen.
The Neopolitan >> The neopolitan coffee-maker has two parts to it with a filter basket in the middle. The bottom part is filled with water, and the upper part, which has a spout, is screwed on with the top facing down. As soon as it boils, the coffee-maker should be removed from the heat and turned the other way up; then you should wait until the coffee filters down into the bottom chamber. The coffee needs to be a dark roast and very finely ground.
The Moka >>
This is the most commonly used coffee maker in Italy and is an improvement on the ‘neopolitan’. When the water boils in the bottom ‘tank’ it passes through a central filter which contains the coffee and carries the infusion into the upper part of the machine. The water temperature is key to making a good coffee and the flame must be turned down and then put out before the liquid has completely passed into the upper chamber. The coffee needs to be a medium to dark roast and fine to medium ground.
The espresso >> This method is excellent for extracting the substances contained in the coffee. The water passes through the coffee grounds at high pressure, taking with it the soluble substances and the insoluble oils which, in tiny drops, treat us to the perfume and the aroma for which it is famous. The temperature of the water is around 86°C, the pressure is 8/12 bars and the water stays in contact with the coffee for about 20-25 seconds. The quantity of coffee per cup is about 6-8 g and the coffee needs to be darkly roasted and finely ground.
