About Coffee
Coffee culture is a culture. The word "coffee" is derived from the Greek "Kaweh", which means "power and enthusiasm". The coffee tree belongs to the evergreen small tree of the Rubiaceae family. The daily coffee is made with coffee beans and various cooking utensils. The coffee beans refer to the nuts in the coffee tree fruit, and then use appropriate roasting methods. Baked.
Around the world, people love coffee more and more. The following "coffee culture" is full of every moment of life. Whether at home, in the office, or in various social occasions, people are drinking coffee, which is gradually connected with fashion and modern life.
Coffee background
Africa is the hometown of coffee. The coffee tree was probably found in Kaffa Province, Ethiopia.
Later, slaves were sold from Africa to Yemen and the Arabian Peninsula, and coffee was brought to various places along the way. To be sure, Yemen has already grown coffee in the 15th century or earlier. Although Arabia had the most prosperous port city in the world, Moka, it banned the export of any seeds! This obstacle was finally broken by the Dutch. In 1616, they finally smuggled the living coffee trees and seeds to the Netherlands and began to cultivate them in the greenhouse.
Coffee tree
The coffee tree is native to Ethiopia and belongs to the evergreen cotyledonary plant of the Rubiaceae family of Botany. Its height can reach ten meters, but the artificial planters are only two to four meters high due to pruning. Coffee will probably bear fruit in three to four years, and the output will decrease after twenty to twenty-five years, but some coffee trees still bear fruit after more than 100 years of life. The branches of the coffee tree grow oppositely, growing horizontally or drooping, and the leaves of the tree grow oppositely on the short-diameter branches. The two main types are Coffee Arabica and Coffee Robusta. Arabica's leaves are about 15 cm long. Robusta's leaves are longer, soft oval or pointed, and bright green in color.
Legend of origin
The story of the shepherd: According to the record of a Roman linguist Rosdnei Roy (1613-1707): In the sixth century, when an Arab shepherd, Kaldi, drove sheep to the grasslands of the Ethiopian grasslands one day Seeing each goat seemed extremely excited and excited, he felt very strange. Later, after careful observation, it was found that these flocks were only excited after eating some red fruit. Calder tasted some of them curiously and found that The fruit is very sweet and delicious, and he feels very refreshed after eating. Since then, he has often hurriedly flock to eat this delicious fruit. Later, when a Muslim passed by, he picked this incredible red fruit home and distributed it to other members, so its magical effect spread.
Other legends are the guardian saint Sherk on the Arabian Peninsula (referred to as the North Yemen). The disciple of Cardi, Shek Omar, was a respected and loved chief in Moka, but he was expelled from the tribe for crime. Snow grams. As a result, Omar was exiled to Osam, the country, where he accidentally discovered the fruit of coffee. This was a matter of 1258. One day, Omar walked hungrily in the mountain forest, and saw the bird with strange feathers on the branches utter a very sweet and gentle cry after pecking the fruit on the tree. He brought the fruit back and boiled it with water. Unexpectedly, it produced a rich and attractive fragrance. After drinking it, the original feeling of fatigue was also eliminated, and the energy was full. Omar collected many of these miraculous fruits, and when someone fell ill, they made the fruit into a soup for them to drink and then they recovered. Because he did good deeds everywhere and was loved by believers, soon his sins were forgiven, and he who returned to Moka was praised for discovering this fruit, and people only respect him as a saint. The magical medicine at the time was said to be coffee.
This is a romantic story. Around 1720 or 1723, a French naval officer in Martinique (Matinique), Gabriel Mathieu de Klee, was about to get some coffee trees when he was about to leave Paris and decided to put They are brought back to Martinique, where he has been taking good care of the saplings and keeping it in a glass box on the deck to prevent sea water and heat preservation. De Klee was threatened by pirates during the journey, experienced storm attacks, and the jealousy and destruction of the same boat, even saving his own water to water the sapling when drinking water was scarce. His coffee tree finally took root in Martinique and gained its first harvest in 1726. It is said that by 1777 Martinique had 18,791,680 coffee trees, and Gabriel Mathieu de Klee was indispensable. Gabriel Mathieu de Klee died in Paris on November 30, 1724. In 1918, a monument was built for him at the French Ford Botanical Garden in Martinique.
Birthplace of Coffee
In ancient China, Shennong tasted the herbs and recorded them one by one, so that future generations could have a systematic understanding of many plants. There are no people like Shennong in the western world, and there are no written records left, so there are various legends about the origin of coffee. Among them, the most common and popular story is the story of the shepherd.
In ancient times, the Arabs first dried coffee beans and boiled them, then used the juice as a stomach medicine to drink, which was believed to help digestion. Later, it was discovered that coffee also has a refreshing effect. At the same time, because Muslims are strictly prohibited from drinking alcohol, coffee is used instead of alcoholic beverages and is often consumed as a refreshing drink. After the fifteenth century, Muslims who had made pilgrimages to the holy place of Mecca successively brought coffee back to their places of residence, gradually spreading coffee to Egypt, Syria, Iran and Turkey. Coffee entered the Continental Europe due to the Ottoman Empire of Turkey at that time. Due to the coffee-loving Ottoman army expedition to Europe and stayed there for several years, when the army finally evacuated, it left behind coffee beans A large number of supplies, people in Vienna and Paris were able to develop European coffee culture based on these coffee beans and the cooking experience obtained by the Turks. The war was originally to capture and destroy, but unexpectedly brought about cultural exchanges and even integration, which was unexpected by the rulers.
Westerners are familiar with coffee for three hundred years. However, in the East, coffee has been popularized as a beverage in all social strata in a long time ago. The earliest and most accurate time for coffee to appear was in the 8th century BC, but as early as Homer's work (Greek poets, the birth and death years are controversial, a more authoritative statement was born in 744 BC-translator's note) And many ancient Arab legends have described a magical, dark-colored, bitter taste, and a strong stimulating drink. Around the 10th century AD, Avicenna (980-1037, one of the most outstanding masters of the ancient Islamic world, a philosopher, doctor, theorist, etc.) was using coffee as a medical treatment disease. There is also a strange story from the 15th century. It is said that a Yemeni shepherd saw a group of goats with reddish berries from a bush, and soon these goats became restless and excited. This shepherd put this The report was given to a monk (in the Middle East and the West, the monk was an upper class who mastered knowledge), the monk cooked some berries, and then refined a bitter, fresh A footful drink that can drive off drowsiness and drowsiness.
Although coffee was discovered in the Middle East, the coffee tree originated from an area in Africa that is now Ethiopia, called Kaffa, from where coffee spread to Yemen, the Arabian Peninsula, and Egypt. It is in Egypt that the development of coffee is extremely rapid and very Popularity is entering people's daily life. By the 16th century, early merchants had sold coffee in Europe, thus introducing coffee as a new type of beverage to Western customs and life. Most of the coffee exported to the European market comes from Alexandria and Smyrna. However, with the increasing market demand, the high tariffs imposed by import and export ports, as well as people ’s Increased knowledge in the field of coffee tree cultivation has led distributors and scientists to experiment with transplanting coffee to other countries. The Dutch were in their overseas colonies (Batavia and Java, <Batavia is now the old name of the Indonesian capital Jakarta --- Translator's Note>), the French were in Martinique in 1723 (located in Latin America) , And subsequently transplanted coffee trees in the Antilles (located in the West Indies). Later, the British, Spanish and Portuguese began to invade tropical coffee growing areas in Asia and the Americas.
Coffee cultivation began in northern Brazil in 1727, but the poor climatic conditions caused this crop to be gradually transferred to other regions, initially Rio de Janeiro, and finally to São Paulo and Minas (approximately 1800-1850), where coffee was found It is the most ideal growing environment. Coffee farming grew and developed here until it became Brazil's most important economic source. It was from 1740 to 1850 that coffee cultivation reached its highest popularity in Central and South America. Although coffee was born in Africa, planting and household consumption were introduced relatively recently. In fact, it was the Europeans who brought coffee back to their place of origin and introduced it to their colonies, where coffee was able to flourish due to favorable land and climatic conditions.
1. Jamaica Coffee
When it comes to Jamaica, we immediately think of "Blue Mountain" coffee. Rare and expensive real blue mountain beans, originally from the Wallensford coffee plantation, but now the production area has been expanded to the nearby Blue Mountain mountains with a thousand meters above the sea, as long as the tree species and processing procedures of the manor meet certain standards, The government will issue a guarantee to allow the use of the name "Blue Mountain". It used to be the protagonist of the coffee myth, but many people think that the legendary characteristics-rich aroma, complete texture, and even and palatable acidity perfectly combine-no longer, the beautiful sourness 15 years ago, now I can only find it in my memories. Despite this, its price is still rising. In Taiwan, the guaranteed retail price of raw beans is usually more than 2,000 yuan per kilogram; in the raw bean market where sacks are commonly used, the blue mountain beans packed in drums are particularly displayed. The price is extraordinary. "Jamaica High Mountain" refers to the coffee beans produced in other mountains on the island less than one thousand meters. The quality is relatively ordinary, with a mild texture and sour taste. As for the "Blue Mountain Blend" (Blue Mountain Blend) or "Blue Mountain Style" coffee (Blue Mountain Style), it is usually a combination of mainly made from good Colombian beans. Absolutely, you will not find any true blue mountain beans in the blue mountain coffee.
2. Dominican Republic (Dominican Republic)
The beans produced in the Dominican Republic are often called "Santo Domingan" (their old country name), and the coffee gardens there mainly surround the mountains in the middle of the island. There are four types of washed alpine coffee on the market: Cibao, Bani, Ocoa, and Barahona. The latter three are particularly well-known. The soft and ripe sweetness of Pakistani fruit is very similar to that of Haitian coffee; Barajona has a higher acidity, and the thick flavor of typical Caribbean beans. It is closer to Jamaican mountains in quality and characteristics. Baking to medium depth highlights their sweetness.
3. Cuba Coffee
Cigars, coffee and sugar cane, as the three major industries of the Republic of Cuba, enjoy a high reputation in the world. Cuban Crystal Mountain Coffee ranks among the top in the world. Crystal Mountain is adjacent to Jamaica ’s Blue Mountains and has similar climate conditions, comparable to Jamaican Blue Mountain Coffee. Similarly, the annual output of imported coffee from Crystal Mountain in Cuba is not high, so many times there is no price for the market.
The most representative is the "Cubita Coffee" among the three major coffees in Cuba, known as the unique Caribbean flavor coffee, and became the designated coffee of the Cuban Embassy.
4. Puerto Rico Coffee
Beans named after Yauco Selecto are the best example of Caribbean beans. They are rich in texture, balanced in taste, gentle but complex and deep. Deep-roasted Caribbean beans will not have the coarse burnt smell common to other deep-roasted beans, and are suitable for filter presses (Plunger or French Press) and other cooking methods that have been soaked for a long time.
5. Yemen Coffee
The word Mocha has many meanings. Around 600 AD, the first coffee beans far from their hometown-Ethiopia-took root in Yemen on the other side of the Red Sea. Since then, they have launched a worldwide coffee business. Since the most important port of export of Yemeni coffee in the early days was the port of Moka (now silted up), the coffee produced in Yemen was also called the "Moka" bean; after a long time, some people began to use "Moka" as the nickname for coffee "Java" is similar. Later, because the aftertaste of Mocha coffee was like chocolate, the term "Mocha" was extended to a mixture of hot chocolate and coffee. Therefore, it is the same as "Mocha", but Mocha coffee in Mocha beans, Moka pots and espresso coffee, represents three meanings. Today ’s Yemen Mocha is no different from its ancestors more than a thousand years ago. It is still the most advanced traditional hand-dried bean-although its size is uneven, there are many impurities in raw beans. The two most common places of origin are Mattari and Sanani; Matari beans have more texture, chocolate flavor and sour taste, while Sanani beans are more balanced and fragrant. Generally speaking, the average particle size of mocha beans is small, with the wild and spicy ginger flavor, bright and unique taste, pleasant fruit acidity, and rich wine-like texture, it is no wonder that it is known as the Bordeaux wine in coffee. In integrated coffee, Mocha usually plays a high-pitched role, which is responsible for stimulating taste.
6. Ethiopia Coffee
The Ethiopian plateau is the birthplace of coffee. At a height of about two thousand meters near the ancient capital of Harrar in the east, the mocha--Harrar, Harari, Harer, or Harar is still produced by the traditional drying method. The texture of Hara is medium, with a rich flavor like fruit wine. A good Hara is as wild as the best Yemeni Mocha. Dried beans in other regions, such as Gimbi or Ghimbi, Jima, Jimma or Djimah, and Sidamo, are also wild and wine-like, but the texture is not as rich and slightly rough. The washed mocha from Kimbi in the west has the same tartaric acid as Hala, but it is packed with a richer and balanced feel and a thicker texture. As for washed beans from the south, such as siddamo and gemma, less tartaric acid is preserved and replaced with softer and more delicate lemon and flower flavors. This top grade is produced in a small, high area of Sidamon, called Yilgacheffe. Its rich taste brushes the taste buds, leaving an endless aftertaste, and the slightly weak acidity is similar to Sumatra. It moves under the rich texture; in addition, it adds a unique soft floral fragrance, which is really worthy of the unique coffee in the world.
7. Tanzania Coffee
Most of the Tanzanian beans grow in the Kilimanjaro (Mr. Kilimanjaro) and Mt. Meru mountains near the northern Kenyan border. "Occasionally, it is named after the distribution center Moshi or Arusha. In addition, on the south side of the border, a little washed Arabica beans are also produced, named after the nearby large city of Mbeya or the distribution center Pare. The grading method is similar to Kenya, with English letters to distinguish the size. Most Tanzanian beans have typical African bean characteristics. The better Clementine is similar to ordinary Kenya, with a thick texture, usually it is milder than Kenya, and evenly stimulates the taste buds in the middle and both sides of the back of the tongue, the feeling of drinking, and The sour taste of tomatoes or soda is similar. As for the southern beans, it is equivalent to the secondary washed mocha, which has a soft and pleasing weak acid, a rounded mouthfeel, and a medium texture. Beans from neighbouring Malawi (Malawi) also have quality similar to Tanzanian beans.
8. Uganda Coffee
On the west slope of the Mr. Elgon mountain near the Kenyan border in the east, a very good Arabica bean, called Bugisu (Bugisu or Bugishu), has a similar flavor to Kenya but with a thin texture.
9. Zimbabwe Coffee
Zimbabwe is also a typical East African bean. Good Zimbabwe has a medium texture, but its strong acidity and tonicity of fruit wine can be compared with Kenya. In addition, it has a spicy taste of black pepper. The best Zimbabwean beans are produced in the east near Mozambique (Mozambique), and are classified by size. "053" is the highest class.
10. Costa Rica Coffee
The coffee beans produced in the high latitudes of Costa Rica are well-known in the world, full-bodied and mild in taste, but extremely sour. The coffee beans have been carefully processed. Because of this, high-quality coffee is available. The famous coffee is produced in the Central Plateau, where the soil consists of several layers of thick volcanic ash and volcanic dust.
According to the Kenyan Banner newspaper, global coffee prices continue to rise and major buyers continue to seek higher quality coffee. At the same time, coffee producing countries Uganda, Rwanda and Ethiopia are in harvest season. Industry insiders say that East African countries have higher altitudes and coffee plantations are usually operated on a small scale. Compared with large-scale plantations like Brazil, African growers can take better care of coffee trees.
11. Kenya Coffee
Coffee in Kenya is produced near Mount Kenya in the middle, and sometimes its quality is guaranteed under the name of the capital Nairobi. Here beans are graded by size, the largest being AA, then A and B, etc., which has nothing to do with the place of origin, so beans of the same AA grade may have quite different qualities and characteristics. With the exception of dry mochas in Yemen and Ethiopia, most of the coffee on the African continent is washed. Thanks to state support, the average level of washed Arabica beans in Kenya is very high and is handled very carefully. A good Kenyan bean not only has the same vinous acid as mocha, but also stimulates the sides of the tongue. It even has the rich texture that mocha lacks. Among African coffee, it can best brew a balanced drink.
12. Yunnan small grain coffee
Yunnan small-grain coffee, Rubiaceae, Caffeine, planting areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong, Nujiang and other prefectures. Small grain coffee is native to Ethiopia or the Arabian Peninsula. They are cultivated in Fujian, Guangdong, Hainan, Guangxi, Sichuan, Guizhou and Yunnan. The superior geographical conditions make Yunnan's coffee industry develop rapidly. In 2014, both the planting area and the output accounted for more than 99% of the country. Among them, there are many coffee brands: Yuegu, Hougu, Yunlu, etc.
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