The History Of Coffee

Coffee – THE Drink of Choice

Did you know coffee is the most consumed beverage in the world. How did coffee get this ranking? What country first figured out coffee was safe for consumption? When was the first drink of coffee prepared? Where did the first coffee shop come in being?
There are many questions about the starting point of drinking coffee. It has been so long ago no one really knows all the facts. But, one thing is for sure, coffee is the most consumed beverage on the planet.

The Beginning of Coffee

It looks as if the first trace came out of Abyssinia and was also sporadically in the vicinity of the Red Sea around seven hundred AD. Along with these people, other Africans of the same period also have a history of using the coffee berry pulp for more than one occasion like rituals and even for health.

Coffee began to get more attention when the Arabs began cultivating it in their peninsulas around eleven hundred AD. It is speculated that trade ships brought the coffee their way. The Arabs started making a drink that became quite popular called gahwa— meaning to prevent sleep. Roasting and boiling the bean was how they made this drink. It became so popular among the Arabs that they made it their signature Arabian wine and it was used a lot during rituals.

After the coffee bean was found to be a great wine and a medicine, someone discovered in Arabia that you could also make a different dark, delicious drink out of the beans, this happened somewhere around twelve hundred AD. After that it didn’t take long and everyone in Arabia was drinking coffee. Everywhere these people traveled the coffee went with them. It made its way around to India, North Africa, the eastern Mediterranean, and was then cultivated to a great extent in Yemen around fourteen hundred AD.

Other countries would have gladly welcomed these beans if only the Arabs had let them. The Arabs killed the seed-germ making sure no one else could grow the coffee if taken elsewhere. Heavily guarding their plants, Yemen is where the main source of coffee stayed for several hundred years. Even with their efforts, the beans were eventually smuggled out by pilgrims and travelers.

Coffee Shops Appear

Around 1475 the first coffee shop opens in Constantinople called Kiv Han two years after coffee was introduced to Turkey, in 1554 two coffee houses open there. People came pouring in to socialize, listen to music, play games and of course drink coffee. Some often called these places in Turkey the “school of the wise”, because you could learn so much by just visiting the coffee house and listening to conversations.
In the sixteen hundreds coffee enters Europe through the port of Venice. The Turkish warriors also brought the drink to Balkans, Spain, and North Africa. Not too much later the first coffee house opens in Italy.

There were plenty of people also trying to ban coffee. Such as Khair Beg a governor of Mecca who was executed and Grand Vizir of the Ottoman Empire who successfully closed down many coffee houses in Turkey. Thankfully not everyone thought this way.

Coffee Tips Arrive

In the early sixteen hundreds coffee is presented to the New World by man named John Smith. Later in

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Coffee Roasts 101 – What Are You Drinking?

You’re new to the world of coffee and you want to digest as much information as possible in the simplest way to consume. You’ve been drinking your father’s Yuban for years and you just know there has to be something better out there. You want to buy good coffee, but you’re not sure where to start. This guide will serve as your starting point, your beacon of hope in the night.

Let us begin with simple terminology and then we’ll move on to a more refined glossary. There are three ‘main’ categories of roast. There is the Light Coffee Roast, Dark Coffee Roast, and Medium Coffee Roast. To put it simply any coffee you choose is going to fall upon this range of flavor. Each roast is denoted as such by the time spent in the roaster, the temperature it is roasted at, and the color of the bean after the roast.

Coffee Roasting:

This is the process of transforming a green coffee bean into its more noticeable self, the roasted coffee bean. Coffee roasting can last anywhere from 10 to 20 minutes and goes through multiple stages of low to high heats in order to capture the complexities and flavors that are sought in the final production. Coffee has a large spectrum of flavor and color that denotes its characteristics.

Light Coffee Roast:

A light coffee roast is perhaps the least popular of all coffee roasts, but that isn’t to say that it is the least desired coffee or that it is inherently worse than a darker roast. Quite the opposite is true in that a light coffee is more apt to capture the true flavor of a coffee bean. Because its flavors will stay intact a green coffee bean of high quality and desired taste is much more suited to a lighter roast. A lower quality coffee bean will be roasted longer and at higher temperatures to mask its inferior taste.

A light coffee roast will typically have more caffeine than its darker counterpart. As a coffee bean roasts longer the caffeine is ‘burned off’ thus a lighter roast will keep more caffeine intact.

Certain regions and blends are more apt to produce a high quality light roast coffee. Roasters often choose a particular region of green bean coffee to use in their light roast coffee.

How to tell if you’re drinking a Light Coffee Roast?

A light coffee roast is denoted by its light body, full taste, and its bright liveliness. The first impression you will experience is the taste. Because the green coffee bean has been roasted for as little time as possible the true flavors are still in tact. As the coffee is tasted across the palate you will be able to extract the full flavor of the bean. The finishing taste of the light coffee is often described as sweet or lively. A bad light roast will have the acidic taste of grass left on your palate. A good light roast will have a slightly acidic, floral aromatic finish to it often described as citrus or fruity in flavor.

Dark Coffee Roast:

The dark coffee roast is the second most popular of all the coffee roasts, but that isn’t to say that it’s the best roast available. It is often characterized as a dark roast because of the amount of time spent in the roaster

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Getting the Most Out of Hiring a Personal Trainer

I am a personal trainer. So, I think hiring a trainer, especially this one, is a great idea. Seriously, hiring a trainer is an excellent step in reaching your fitness goals. However, I often find that people don’t really understand how personal training fits in to an overall fitness program. Continue reading

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Exploring the Mental Aspect of Fitness

I promote and teach the 3 phases of fitness to all my clients. Many are unaware of what the three phases entail. If you fall into this same category…let me take this opportunity to enlighten you. The 3 phases are the Mental, Physical and Financial aspects or phases of fitness. This is a concept I developed a little over two years ago and have had great success with improving client’s mindsets. Let’s look at how each of these relate to your health and fitness. Continue reading

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Expel Odor Onion in Hand

Garlic is one of the spices used to add flavor in savory dishes. However, savory flavor of garlic can leave the dreadful smell in the mouth if it is too much to eat it. In addition to the mouth, the smell of garlic will also stick in hand if you cut it with bare hands.

If not cleaned properly, the smell of garlic will stick long in the hand or your breath. To remove the smell of garlic, the follow way:

1. Garlic breath odor
Garlic odor on your breath can smell relieved by drinking milk, eating raw parsley or celery. Fatty drinks and foods that contain lots of water will help remove the smell of volatile compounds (volatile compounds) contained in garlic.

2. Hands smell onions
To remove the smell of garlic from your hands, rub hands garlicky smell with lemon slices, salt, or baking soda. In addition, you can also remove the smell of garlic using a variety of objects made of stainless steel, such as your kitchen faucet. Molecules are considered potent block of steel substance that can produce odors at hand. After being rubbed with a metal object, rinse your hands with water until clean.

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Important Facts About Quality Coffee

NYBOT or New York Board of Trade is holding the New York sugar cocoa and coffee exchange which is the world forum for quality coffee futures as well as option trading. Most people who are new with the exchange think that they are the consumers of all coffee delivered. The exchange of high quality coffee solely matches sellers and buyers.

Coffee farmers are regularly coming out of the shadow of anonymity to recognize their efforts in producing good quality coffee around the world. Good quality of coffee has about 800 percent flavor component and coffee consumers are still counting. A twelve ounce cup of coffee made from beans costing 10 dollars per pound can be compared to less than twelve ounce can of coke. Coffee farmers and coffee consumers equally enjoy increasing the value of the great coffee.

Coffee is made by burning the seed of a coffee tree, a big evergreen shrub that has glossy deep-green leaves. The tree is sheltered with wonderful white blossoms that emit the delightful jasmine fragrance. There are 70 different species of a coffee tree from dwarf shrubs up to 40 feet tall tree. Arabica or coffee Arabica as well as “Coffea conephora” also known as Robusta is produced around the world. The best coffees come from the Arabica varieties particularly those grown on a higher altitude. Robusta, which is used mostly for instant coffee has the higher caffeine content and more neutral in taste.

Cultivating Quality Coffee
It all begins with planting particularly bred seeds in nursery designed houses so as to provide the right amount of shade and sun. After six months, the seedling that is planted in the field that had been prepared with minerals and fertilizer are set in soil. The coffee plantlet is planted in rows, following the contour of this slope. Hence, these are then spaced in order to allow room for the growth and maintenance of the soil and trees as well as to make the harvesting of the coffee easier.

The trees should have regular attention throughout the year to become productive. This includes the removal of the weeds that compete for the nutrients in the soil and the regular application of the insecticides and fungicides to protect against diseases and pests.

The coffee trees take at least two years for the young plant to start producing coffee beans. When the harvest time comes, the work increases radically. The perfect process is to handpick only the ripe cherries one by one. This process of having these cherries harvested is usually done in the pulping machine. The seeds are the next ones to be put inside the tanks for the duration of two to three days during that time.

The fallen cherries must be sifted and raked up either mechanically or manually to remove the leaves, dirt and sticks. The cherries are then put in the large 15 gallon basket. The washing process separates these ripe cherries which are from older dry cherries which have started to rot. Once the cherries are washed, the coffee is spread out on a large concrete terrace to be dried in the sun between fifteen to twenty days.

Receiving a great mug of quality coffee is a mixture of numerous different reasons. These reasons may vary depending on whether equipment is clean, what equipment they use, the water

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Pork and chicken dumplings

Pork and chicken dumplingsIngredients

150g pork mince
150g chicken mince
1 Tbsp light soy sauce
1 Tbsp oyster sauce
½ tsp sesame oil
1 Tbsp finely chopped ginger
½ cup water chestnuts, chopped
6 shiitake mushrooms (300g), finely sliced
2 spring onions, finely sliced
25 fresh white round wonton wrappers
2 Tbsp vegetable oil

Sauce

¹⁄³ cup light soy sauce
1 chilli, finely sliced
2cm-piece ginger,
cut into fine strips
1 tsp sugar
½ tsp sesame oil

Method

1 Combine pork and chicken mince, soy, oyster sauce, sesame oil, ginger, chestnut, mushroom and onion in a bowl. Mix until well combined.
2 Lay 5 wrappers on a clean bench. Using your fingertip, wet the outside edges with a little water. Put about 3 teaspoons of mince filling in the centre of each wrapper. Fold over to encase filling. Overlap edges in little pleats. Gently flatten base slightly so dumplings stand up. Repeat 4 times with remaining wrappers and filling.
3 Heat a non-stick frypan. Add a little oil. Fry dumplings in batches for about 1 minute or until base is crisp. Add 1 cup hot water, cover and cook for 5-6 minutes or until water has evaporated and dumplings are tender. Remove and keep warm.
4 To make sauce: Combine ingredients. Serve in dipping bowl or over the dumplings.

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