Portal:Coffee
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The Coffee Portal
Coffee | Drinks | Coffeehouses | Companies | Culture | Preparation | Production
Introduction
Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks.
The seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.
Though coffee is now a global commodity, it has a long history tied closely to food traditions around the Red Sea. The earliest credible evidence of coffee drinking as the modern beverage appears in modern-day Yemen in southern Arabia in the middle of the 15th century in Sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to how it is now prepared for drinking. The coffee beans were procured by the Yemenis from the Ethiopian Highlands via coastal Somali intermediaries, and cultivated in Yemen. By the 16th century, the drink had reached the rest of the Middle East and North Africa, later spreading to Europe. (Full article...)
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Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste. Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans due to the Maillard and other chemical reactions that occur during roasting.
Coffee tends to be roasted close to where it will be consumed, as green coffee is more stable than roasted beans. The vast majority of coffee is roasted commercially on a large scale, but small-scale commercial roasting has grown significantly with the trend toward "single-origin" coffees served at specialty shops. Some coffee drinkers even roast coffee at home as a hobby in order to both experiment with the flavor profile of the beans and ensure the freshest possible roasted coffee.
The first recorded implements for roasting coffee beans were thin pans made from metal or porcelain, used in the 15th century in the Ottoman Empire and Greater Persia. In the 19th century, various patents were awarded in the U.S. and Europe for commercial roasters, to allow for large batches of coffee. In the 1950s just as instant coffee was becoming a popular coffee drink, speciality coffee-houses began opening to cater to the connoisseur, offering a more traditionally brewed beverage. In the 1970s, more speciality coffee houses were founded, ones that offered a variety of roasts and beans from around the world. In the 1980s and 1990s, the gourmet coffee industry experienced great growth. This trend continued into the 21st century. (Full article...)General images - show new batch
- Image 1Coffee plantation (from History of coffee)
- Image 7The word coffee in various European languages (from Coffeehouse)
- Image 8Statue of Fernando Pessoa by Lagoa Henriques, next to the A Brasileira café, in Chiado, Lisbon. (from Coffeehouse)
- Image 9Caffe Reggio on MacDougal Street in New York City's Greenwich Village which was founded in 1927 (from Coffeehouse)
- Image 10Rumah Loer, a contemporary-style coffee shop (Indonesian: rumah kopi kekinian) in Palembang, Indonesia (from Coffeehouse)
- Image 13Café Tortoni is an emblematic café in Buenos Aires. Frequented by Jorge Luis Borges among many other figures of Argentina. (from Coffeehouse)
- Image 14Coffee house culture between Vienna and Trieste: the coffee, the newspaper, the glass of water and the marble tabletop (from History of coffee)
- Image 17Dutch coffee-roasting machine, c. 1920 (from Coffee preparation)
- Image 19Syrian Bedouin from a beehive village in Aleppo, Syria, sipping the traditional murra (bitter) coffee, 1930 (from History of coffee)
- Image 21Single serve Vietnamese drip filter (from Coffee preparation)
- Image 22Dutch engraving of Mocha in 1692 (from History of coffee)
- Image 23The Café de Flore in Paris is one of the oldest coffeehouses in the city. It is celebrated for its famous clientele, which included high-profile writers and philosophers. (from Coffeehouse)
- Image 25Drip coffee maker (from Coffee preparation)
- Image 26Centre Place, Melbourne. Australia and New Zealand have competing claims as being the birthplace of the "flat white". (from Coffeehouse)
- Image 27Central European Habsburg coffee house culture: news, coffee, the glass of water and the marble table top (2004) (from Coffee culture)
- Image 28Filter coffee being brewed (from Coffee preparation)
- Image 29An espresso by the glass in Trieste - in the local dialect "Nero in B" (from Coffee culture)
- Image 30Coffeepot (cafetière "campanienne"), part of a service, 1836, hard-paste porcelain, Metropolitan Museum of Art (from History of coffee)
- Image 31Caffè San Marco in Trieste, known for its artists, writers and intellectuals (2014) (from Coffee culture)
- Image 33In a pour-over, the water passes through the coffee grounds, gaining soluble compounds to form coffee. Insoluble compounds remain within the coffee filter. (from Coffee preparation)
- Image 35The Federal Coffee Palace, built on Collins Street, Melbourne, in 1888, was the largest and grandest Coffee Palace ever built. It was demolished in 1973. (from Coffeehouse)
- Image 36Kaffa kalid coffeepot, by French silversmith François-Thomas Germain, 1757, silver with ebony handle, Metropolitan Museum of Art (from History of coffee)
- Image 40A 1652 handbill advertising coffee for sale in St. Michael's Alley, London (from History of coffee)
- Image 43Pope Clement VIII: The Pope who popularised coffee in Europe among Christians (from History of coffee)
- Image 49"Discussing the War in a Paris Café", The Illustrated London News, 17 September 1870 (from Coffeehouse)
- Image 51Wheel coffee grinder (from Coffee preparation)
- Image 54Coffee grinder (from Coffee preparation)
- Image 57Les Deux Magots in Paris, once a famous haunt of French intellectuals (2006) (from Coffee culture)
- Image 58Allow cold brew to steep for 8 to 24 hours (from Coffee preparation)
- Image 61Café Zimmermann, Leipzig (engraving by Johann Georg Schreiber, 1732) (from History of coffee)
- Image 62Monsooned Malabar arabica, compared with green Yirgachefe beans from Ethiopia (from History of coffee)
- Image 63A variation on the moka pot with the upper section formed as a coffee fountain (from Coffee preparation)
- Image 6518th century French plan of Mocha, Yemen. The Somali, Jewish and European quarters are located outside the citadel. The Dutch, English, Turkish and French trading posts are inside the city walls. (from History of coffee)
More did you know? - show another
... that coffee production in Puerto Rico peaked during Spanish colonial rule, but was much reduced after the island was annexed by the United States in 1898? |
Other "Did you know" facts... | Read more... |
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Cold brew coffee, also called cold water extraction or cold pressing, is the process of steeping coffee grounds in water at cool temperatures for an extended period. Coarse-ground beans are soaked in water for about 12 to 24 hours.
The water is normally kept at room temperature, but chilled water can also be used. After the grounds have been steeped, they are filtered out of the water using a paper coffee filter, a fine metal sieve (e.g. in a French press), or felt. The result is a coffee concentrate that is diluted with water or milk, and is even sometimes served hot, but often served chilled, over ice, or blended with ice and other ingredients such as chocolate. (Full article...)Selected image - show another
Did you know (auto-generated)
- ... that actor Tatsunari Kimura ate pancakes and drank coffee while talking for eight hours during the filming of the television drama Old-Fashioned Cupcake?
- ... that Monmouth Coffee Company in Covent Garden was one of the foundations for the third wave of coffee in London?
- ... that Arab Coffeehouse depicts Henri Matisse's visit to Tangier, where he saw its locals gaze for hours into fishbowls?
- ... that Steem peanut butter contained as much caffeine per serving as two cups of coffee?
- ... that the city council of Bandung in the Dutch East Indies initially met at the site of a former coffee-packing factory?
- ... that Coffee Talk Episode 2: Hibiscus & Butterfly was released after the main creator of Coffee Talk died in March 2022?
- ... that the short story collection Drinking Coffee Elsewhere was chosen by John Updike as a selection for the Today Show book club on NBC?
- ... that in a copyright infringement case over a coffee-table history of the Grateful Dead, the Second Circuit held that a reuser can still claim fair use despite negotiating with the rights holder?
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Web resources
- World Coffee Research – a 501 (c)(5) nonprofit program of the international coffee industry. (Wikipedia article: World Coffee Research)
- Coffee Research Foundation – based in Kenya, and founded in 1908
- Central Coffee Research Institute – based in Chickmagalur District, India, and founded in 1915