Quick Recipes and Easy

Origins of Coffee in Our Cappucino Makers

The global coffee industry has an incredibly high turnover, comparable to the oil industry in size. Whether we have a preference for espresso, latte, cappuccino or simple filtered coffee, over four hundred million cups are consumed daily throughout the world. In the two thousand years since it was first learned in Ethiopia, the varieties of coffee on offer have grown tremendously.

The two basic types of coffee are the Robusta and Arabica beans. Robusta is the stronger of the two, containing double the caffeine, while Arabica is used in superior coffees and was initially grown on the Arabian Peninsula.

Coffee beans themselves are split into two further categories. Green are the most widely used, while red are kept for fine coffees, having a lower acidity and higher level of aromatic oil. Splitting the green and red beans during picking, largely done by hand, is an vital skill. To ensure a excellent quality end product, the green and red beans should not be mixed together.

Once picked, the fruit around the bean is soaked off, and the beans are washed before being dried in the sun on large stone areas to reduce their water content. The beans must be sorted before being sent for processing. A significant number will be discarded if they are of inferior quality. Some of the superior beans will be retained to be aged over a number of years, while the rest will be sent for immediate roasting.

The roasting process takes place at over four hundred degrees Fahrenheit, which releases oil from the beans, expanding them to double their original size and turning them brown. Different countries roast for varying lengths of time to produce the required taste. Kenyan beans for example, are only lightly roasted to produce their special flavor.

For a few days after roasting, carbon dioxide gas is produced by the beans, so these need to be packed in permeable bags, or aired before shipping.

Various methods of grinding the roasted beans are yet another variable that can affect the final taste of the coffee. Burr grinders are most often used to produce uniform sized coffee grinds, whereas chopping the beans produces a variation in granule sizes. Unusually, Turkish coffees are beaten to a powdery consistency.

The ground coffee is then brewed by processes that include boiling, pressurizing, or steeping. Hot water is run through the grounds, and then filtered, or is forced through the grounds under high pressure. Coffee bags can be steeped in hot water in a similar fashion to tea bags, although this is not as common.

With the popularity of coffee ever increasing, and recent studies showing some health benefits to moderate coffee consumption, we are all likely to be hearing the hum of cappuccino makers for some time yet. Next time you take a cup, consider the long journey the beans have been through to get to your lips.

Focusing on the topic of coffee, the writer pens first and foremost for coffee-espresso-maker-tips.com coffee-espresso-maker-tips.com His articles on

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