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Coffee History

Coffee

Coffee history
The legend tells of an Abyssinian shepherd named Kaidi who used to bring his flock to graze in the Highlands of Ethiopia. One day he marveled at the sight of his goats excited and lively. He realized that they ate some reddish berries he didn't know. Being curious as his goats, Kaidi tried to eat them. He felt stronger and awake and also his work seemed to be lighter. He brought the cherries in a nearby Convent of monks. The brothers roasted the berries and prepared a drink from the bitter taste and little burned. They realised the long hours of prayer passed fasster.The coffee cherries were transported from Ethiopia to the Arabian peninsula and here cultivated for the first time (in the region now known as Yemen). It was around XVI century. The coffee arrived in Europe only several centuries later, thanks to the initiative of Venetian merchants. Initially you could find it only in pharmacies sold to combat several diseases.We consider the 1615 the date when coffee arrived on our continent.



From "Arabica" we get the finest and fragrant coffee


Once in Europe the coffee was bitterly criticized by the Catholic Church so much to was called "the Devil's drink. The coffee was about to be banned, but a Pope (Clement VIII) wanted to taste it and surprised by the goodness blessed nd declared it a pure Christian beverage.

Coffee is a plant belonging to the family of Rubiaceae and the genus Coffea which includes numerous species.

The main feature that distinguishes the Canephora from Arabica is the resistance to diseases (especially the Hemileia). For this reason, in the 20th century, the cultivation of Robusta is widespread in the low-lying areas in hot and humid climate with lower altitude to 800 metres, even if the coffee has a less fragrant aromas than Arabica




"Chanephora" or "Robusta" is less fragrant and precious than Arabica,
but the species is more resistant to disease

Roasting
Not only the quality of a coffee is fundamental to obtain a gourmet coffee but the roasting phase.
A good coffee roaster must be both artist and scientist. During the roasting process it starts the caramelisation of the sugars and of the other carbohydrates present in coffee seeds and it creats a substance known as oil of coffee . This "oil" gives the coffee its aroma and flavor.Usually coffee Toasts at temperatures ranging from 170 to 220 degrees. The roasting makes losing weight at the coffee bean (loss due mainly to the loss of water) that earns in size (instead of 50%).



A light toasting ranges from a pale cinnamon colour till a clear chocolate one Light Toastings are not generally used for espresso, as you would get a coffee flavour too sour.The darker the roasting is the most acidity and caffeine reduction will occur .Keep in mind that darker is toasting the more you will feel the taste of burned Overly dark roastings will tend to have a smoked flavour.
If this small beginning has intrigued and want to deepen your knowledge of this great product ...
www.puravidacafe.net




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