The origin of coffee

1500 years ago:

1500 years ago, coffee beans originated in Ethiopia in eastern Africa. At that time, people found that eating coffee beans could boost their spirits and gradually became popular in Africa.

1 1 century:

1 1 century, coffee beans crossed the Red Sea from Africa to Yemen in Asia, and Arabs invented boiling coffee with water, thus giving birth to the world's first cup of coffee.

16th century:

/kloc-In the 6th century, coffee came to Turkey across the Eurasian continent, where the earliest coffee shop dimension was born. 100 years later, the first street cafe in Europe was born in Venice.

18th century:

/kloc-In the 8th century, the Netherlands and France brought coffee beans to tropical South America, which is more suitable for planting, thus introducing coffee and giving birth to Brazil, the world's largest coffee bean producer.

17th century:

/kloc-in the 7th century, a Viennese named Korcz Ski opened the first coffee shop in Vienna-a blue bottle made of coffee beans left by Turks, where he invented a latte made by adding milk to coffee, which later became popular in Europe. ?

From coffee seeds to coffee beans

Step 1. Coffee beans come from coffee trees, which are tropical plants and are usually planted in warm places. The coffee belt is called 25 degrees south latitude and 25 degrees north latitude with the equator as the center. ?

Step two. It takes three to five years for coffee trees to blossom from sowing. When it grows up, the coffee tree will bloom once a year. Coffee flowers are white and will wither after a week.

Step three. When the coffee flower withers, it will bear small green fruit, which will bear fruit after 6 to 8 months. As the fruit grows bigger, the color will turn red (different varieties of fruit also have yellow feeling and pure color resistance).

Step4, the coffee fruit is peeled off, that is, the pulp, which contains endocarp (also called parchment) and pectin, and the coffee beans are obtained by removing these. This process is also called fine manufacturing.

Step five. The refined raw coffee beans will be screened according to the size and quality, then sealed and packaged, and will come to the coffee consuming countries with the logistics.

From coffee beans to a cup of coffee

Step 1, baking

The barista will roast the raw coffee beans after getting them. Under the Maillard reaction, coffee beans will gradually change from green to brown. The higher the roasting degree, the darker the color will be, and the unique aroma of coffee beans will be produced.

Step two, polish?

Roasted coffee beans will be ground, and the effective components of coffee beans can be extracted more conveniently after grinding. Grinding can be done by hand or by machine. According to the degree of grinding, the finer the particles, the higher the concentration. In daily espresso, very fine powder is used.

Step three, extract?

Pour water into coffee powder to dissolve the soluble substances in it, thus presenting flavor. This process is extraction. There are many ways of extraction, such as dripping, soaking, siphoning and so on. The water temperature during extraction, the contact time between water and coffee powder and the size of coffee particles will all affect the final coffee flavor.

Bitter and sour taste of coffee

What does the bitterness of coffee come from?

10% coffee's bitterness comes from caffeine, and the rest comes from brown pigment, which varies in size, and the macromolecular magenta pigment will be more bitter! When coffee beans are roasted, with the deepening of roasting, the brown pigment will increase, and the proportion of macromolecular brown pigment will also increase, which is why deep roasted coffee will be more bitter.

The bitterness of coffee also comes from the chemical reaction between amino acids and protein after heating, so the higher the temperature of newly roasted coffee, the more bitter it will be.

How did the sour taste of coffee come from?

The sour taste of coffee mainly comes from the acid produced in the baking process, and the most acidic component is called quinic acid. With the deepening of roasting, the acidity of coffee beans will become stronger and stronger. However, after high temperature treatment, the acid in coffee will begin to decompose, which is why the freshly baked coffee is not so sour, but the original hidden sour taste of coffee will gradually release after cooling.

The longer it is left, the stronger the sour taste. If you want to reduce the acidity of coffee beans, you can use mineral water with PH greater than 7 to neutralize the acidity of coffee.

All kinds of coffee beans

Coffee beans are produced in Xiao Chun from coffee trees. There are about 70 kinds of coffee trees, among which the coffee we drink every day mainly comes from Arabica and Canefra, and there are a few Bilica species (about 65,438+0%).

Arabica species:

It accounts for about 70% of the global coffee and is a collection of high-quality coffee varieties, including tin cards and bourbon. It tastes good, but it is relatively difficult to grow and needs to be suitable for the growing environment.

Canefra species:

It accounts for about 30% of the world's coffee, including Robusta, Njogu and other varieties. It tastes both sweet and bitter. Compared with Arabica, it has strong disease resistance and is easy to plant.

Brand of coffee beans

Blue Mountain Coffee:

Tiepika, belonging to Arabica, is produced in the Blue Mountains of Jamaica and is the highest peak in the Kuru region of the Caribbean. Coffee is rich in flavor and balanced in sweetness and bitterness.

Cat excrement coffee:

Originated in Indonesia, it is made by grinding mature coffee fruits, digesting them and eliminating in vitro reprocessing, which will reduce bitterness and increase unique flavor.

Rose Summer Coffee:

It is produced in Dougu Mountain in southwest Ethiopia. It once set the highest price of coffee beans in the world at 20 18, and now it is planted in many areas.

Mocha coffee:

This mocha is not mocha coffee mixed with daily chocolate, but coffee beans from Yemen. There is a port in Yemen called mocha, which is one of the oldest coffee varieties.

Introduction to caffeine:

Caffeine is the most representative component in coffee, which can help people resist fatigue and improve their spirits. German chemist Ferdinand Runge first obtained caffeine from coffee beans in 18 19. Our daily tea and cola contain caffeine, which may be called tea cause if it is discovered several years later.

Principle of action of caffeine:

There is an energy metabolism synthetic substance called adenosine in our brains, which will increase with the increase of workload or exercise. When it works, it will combine with adenosine receptor and make people feel sleepy. The human body removes adenosine through sleep rest, and the principle of caffeine is to combine with adenosine receptor before adenosine to prevent adenosine from being sleepy.

When caffeine works:

Coffee doesn't take effect immediately after drinking it, which is why some people can fall asleep immediately after drinking coffee. Generally, the caffeine concentration reaches the highest point 1 hour after drinking coffee. At this time, the spirit is the most obvious, and then it will continue to metabolize. Everyone's metabolic rate is different. Ordinary people will finish their metabolism in about 5 hours, and the metabolic time of different people will be prolonged or shortened.

Types of coffee:

We can see all kinds of fancy coffee in the cafe. Everyone has a * * * base called espresso, which is very distinctive. Generally, a coffee machine is used to obtain 30 ml of coffee liquid Bz with 25 ml of water in 30 seconds at 9 atmospheric pressure and 90 degrees water temperature.

American coffee-water-espresso.

Latte-less foam-more milk.

Cappuccino-more milk foam-less milk-espresso.

Mocha-milk foam-milk-chocolate-espresso.

Freiber- less milk foam-less milk-more Italian concentrate.

Macchiato-milk foam-espresso.

Vienna coffee-whipped cream-chocolate sauce-espresso.