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The main world coffee producers and its market We love coffee for its aromatic fragrances, for the friendly moments and the power it gives us in […]
The fun and relatively modern story, of a pub and winter’s classic. To be prepared, even at home, with the original recipe.The word “Irish coffee” makes […]
It’s the world’s most consumed coffee. Here is how to make it at home like it’s supposed to Often espresso drinkers tend to misjudge American coffee, […]
Throughout the world you can find many kinds of coffee, related to different cultures and costumes. The Italian version is one of the most popular, but […]
Ladies and gentlemen… the decaf! Enjoying the great aroma, flavor and properties of a good coffee without caffeine? You can! A journey around the world of […]
By now it seems established: caffeine makes you skinnier therefore the coffee ritual can become a pleasant and useful way for the ones who want to […]
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[post_content] => The main world coffee producers and its market
We love coffee for its aromatic fragrances, for the friendly moments and the power it gives us in the morning and throughout the day, but perhaps we would like to know it better. Today we will travel throughout the world’s most important coffee producers and its market.
Arabica and Robusta (or Canephora) are the most popular varieties of the Coffea plant. The Arabica variety is characterized by its delicate flavor and slight acidity, whereas the Robusta origin has more body and more caffeine. While the Arabica origins are cultivated prevalently in South America and Central America, the Robusta grows mainly in Africa, Indonesia, India and Vietnam.
One of coffee’s most popular flavors come from the Ethiopia, producer and exporter of some of the most important coffee in the world. Ethiopia, which remains between the Equator and the Tropic of Cancer has very proficient climate conditions due to its regular rain and its temperature which ranges between 17° and 23° Celsius. In the Harenna forest, at 1800 meters of altitude, the Arabica origin is grown, which drupe is then dried under the sun on special nets. Big and small coffee berries give birth to different types of origins such as the Sidamo, Limu, and Jima.
Another equatorial country, which origins are appreciated due to its acidic and fruity notes, is Kenya. The cultivations include both natural Arabica and washed coffee. If instead we’d like to try a cup of Robusta, cultivated around 600 meters of altitude, we have to move to Ivory Coast, where the Arobusta is produced: a mix of Arabica and Robusta. Other countries which grow the Coffea Robusta are located in the west side of Africa.
The Huehuetenango mountains in Guatemala, produce a optimal washed Arabica thanks to its subtropical climate. However almost 40% of the coffee exported in the world comes from Brazil. The most prestigious origin is the Bourbon Santos, harvested at 1300 meters of altitude. Another excellent quality of coffee is present in Colombia, which takes about 6% of the world’s coffee production. The plant, brough over by the Jesuits in the ‘700’s grows in Medellin, Manixales, Armenia, and Pereira, all located between 1,320 and 2,150 meters of altitude.
The second biggest country for coffee production in the world is Vietnam. In 2014 Vietnam exported 28 millions bags of coffee and, along with India and Indonesia, gives us the best Robusta origins. Other cultivations are present in Thailandia, Lao and Cambodia. Both Arabica and Robusta are exported from India, but also a particular coffee exposed to the monotonic climate characterized by its spiced flavor. Bali, Timoe and Giava all export its products, whereas Sumatra, with the Mandheling variety, offers a very prestigious variety.
[post_title] => A bit of geography
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[post_content] => The fun and relatively modern story, of a pub and winter’s classic.
To be prepared, even at home, with the original recipe.The word “Irish coffee” makes people think of big glasses of very warm coffee with powerful alcoholic powers, sweetened by a touch of whipped cream. Irish coffee could be thought to be very old, such as beer and other Irish tradition, but instead it is a very modern invention and quite random as well.
Foynes is a small eastern Irish city, quite unknown, which hosted for years the most used airport to reach the United States. In the ’40’s the connection was a typical place for immigrants to pass by, as well as for Hollywood actors, singers, and other VIP’s, who had to wait for the flight change, which at the time could take up to a day.
Joe Sheridan was a young chef, working for the airport restaurant’s bar, and a night back in 1943 saw a huge crowd of passengers come tired, cold, and stressed out, after a cancelled departure for New York City, due to bad weather. In order to prepare something strong, warm, and excited, he poured some coffee, whiskey, sugar and whipped cream in a cup. The improvised recipe had great success, and one of the American passengers raised his eyes from to cup to ask the chef “is this Brazilian coffee?” Joe Sheridan’s ironic, yet genius response was “no sir, it’s Irish Coffee!”
After some weeks the young entrepreneur knocked at the door of his boss, Brendan O’Regan, to propose Irish coffee in the menu. “Genius” he responded, and since then Irish coffee became the most consumed product at the airport.
The story of Irish coffee would have ended there, but a correspondent from “The San Francisco Chronicle”, Stanton Delaplane, passed by the Foynes airport and tasted the coffee. He liked it so much that he brought the recipe back to the best barista in the city, Jack Koeppler, who started to serve it in his bar called Buena Vista, proclaiming the success.
A few years passed by, and the across-ocean connections evolved to the faster and more modern airplanes, and the Foynes airport stopped being such a busy place. Joe Sheridan moved to the new airport until 1952, when the Buena Vista in San Francisco offered him a prestigious job and a piece of history of the world’s most famous drinks.
Today Irish coffee is celebrated at the Foynes Flying Boat & Maritime Museum, with its original recipe:
- Place a spoon in a glass cup and pour boiling water in it. After five seconds pour it out, you only need it to warm up the glass
- Now add a spoon of cane sugar and a dose of whiskey (quantity up to you)
- Add american style coffee (drip coffee) up to a centimeter from the top and stir
- Pour the whipped cream on top slowly without stirring - the best part is to drink the whisky and coffee through the whipped cream
- Serve very warm
[post_title] => The true story of Irish Coffee
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[post_content] => It’s the world’s most consumed coffee. Here is how to make it at home like it’s supposed to
Often espresso drinkers tend to misjudge American coffee, also known as drip or filter coffee, especially when they try in hotels or fast-food chains, nicknaming it dirty water. Such a pity however, because it is the same reaction that a American coffee drinker would have if he/she tasted an espresso from an automatic machine…his/her love for the espresso would be compromised. There are different kinds of hotels, of course, however on average, among these big quantities, the quality of American coffee is lost a bit, and people end up drinking coffee not prepared the proper way. Caffè Vergnano’s master trainer and academy’s manager Damian Burgess has brought together the most important points to have the authentic filter coffee:
1 - pick the right blend Each coffee preparation requires its right grinding, and for drip coffee, a bigger one is required, therefore you can grind it at your own home, or buy it pre-ground. A bigger grinding is needed to allow water to flow slowly for a more complete extraction. If the coffee is ground too fine, one risks to burn the coffee and get a worse taste. The choice between Arabica or Robusta is instead a personal choice
2 - get the right machine Filter coffee works in a very simple way. One places a filter on top of a cup, pours the right amount of coffee and hot water, and the coffee drips below creating the coffee drink. Electrical machine warm up the water and maintain the right temperature in the jug, which however within a few minutes becomes more acidic and changes its flavor. The best method, and also the most popular among the trendy cafès, is the manual way. The V60 is the most popular one, which prepares only one cup, the proper way.
3 - temperature and water Water has to be tired at 92-96 degrees Celsius, which corresponds to 197 - 205 Fahrenheit, just below boiling temperature, and creates a drink which is around 70° Celsius or 158° Fahrenheit. It is better not to use tap water, because the chlorine makes the coffee more bitter.
These are the main basic rules, however in certain specialized cafes, the procedure is very cured and research is done to create new procedures. The bypass, for example, consists in the blending of clear water within the coffee to balance the extraction along with the use of specific filters.
In order to destroy the misconception of “just dirty water” for American style coffee, it’s been demonstrated that one needs much more experience than many other coffee extraction techniques.
[post_title] => The American Coffee
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Throughout the world you can find many kinds of coffee, related to different cultures and costumes. The Italian version is one of the most popular, but all of them have secular interesting traditions.
In Italy, coffee is prepared mainly in two different ways: in the Moka pot for home, and with the professional espresso machine inside the cafes (in Italy knowns as bars). Coffee is a big part of Italian’s history and heritage, in fact it was already consumed back in the sixteenth century when the sailors arrived from long journeys.
The espresso preparation is very rapid, hence the name, which is the Italian for express. At home, Italians prefer to use the Moka, a coffee pot which used to be made out of aluminum but today is more popular in steel. The espresso machine, instead, was invented between the nineteenth and the twentieth century and today are available in more handy version that allow the people to enjoy espresso’s everywhere.
In America and in Northern Europe, the most popular version of coffee is what it has came to be known as American Coffee. American Coffee can also be known as drip coffee or filter coffee. At the beginning of the twentieth century it was prepared placing a filter paper on a pot with holes punched on the bottom. Later on, more professional machines were invited to avoid completely the extra residues of coffee. The procedure nowadays is quite easy, it fact all it needs to be done is adding the right amount of water to the machine with its respective amount of ground coffee.
The Italian espresso differentiates itself from the American coffee on three main characteristics:
- the blend used is grounded finer for Espresso, whereas it is grounded bigger for drip;
- espresso is consumed much more quickly in order to not lose the aroma;
- in order to prepare American coffee, it is essential to use a paper filter, from which the name “filter coffee” is derived
Also the eastern side of the world has had a very important role in the history of coffee. Starting back in the sixteenth century, in Istanbul, people used to serve a drink with a very strong flavor which later grew in popularity. After a century, this drink, had become so popular that at the Ottoman Court, they would prepare it with a special ceremony. However, this drink, which is now known as Turkish Coffee, wasn’t just a royal recipe, but it became part of all the people.
Turkish coffee has always been part of the culture, even during weddings, where the bride had to demonstrate that she would be able to prepare a good coffee, otherwise the groom could refuse to marry her. At the same time the groom had to be able to provide all the necessary tools to prepare the Turkish coffee: the cezve (coffee pot), a brass jug, a coffee blend ground very fine and lightly roasted, water and sugar. Women’s know-how of preparing coffee is the same still today, and it seen in a few simple but important steps, of which the most important is the wait to allow the coffee powder to deposit itself in the jug.
Traveling the world it is possible to taste many other types of coffee, perhaps less popular but still very fascinating. In France for example, there is the “cafè au lait", and in Spain we can find the “cortado”. In Ireland it is a must to try the “Irish coffee” prepared with whisky, crea and cane sugar. In Vietnam there is the “Ca phe da”, prepared with condensed milk. Last but not least in some African countries coffee is known to bring curing powers like the “Cafe Touba” which in Senegal is prepared with pepper.
[post_title] => A journey around the world among the flavors of coffee
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[post_content] => Ladies and gentlemen… the decaf!
Enjoying the great aroma, flavor and properties of a good coffee without caffeine? You can! A journey around the world of the decaf, the coffee to be enjoyed all day at any time.
After a long history of prejudice, the decaffeinated coffee is finally living its moment of glory. In fact, many thought (and perhaps still think, but they might change their mind) that coffee without caffein was a less noble sibling of the traditional coffee with less aroma, and a poorer flavor. Moreover, for years people considered decaf coffee dangerous, due to the traditional methods they used to eliminate caffeine. But it’s now time for revenge, and here’s why.
First of all, if one analyzes the preparation, it is possible to find out that nowadays the extraction of the caffeine is done through a very secure process, without any risks, protected by very rigid regulations. The green coffee (raw coffee, not yet roasted) is processed with organic solvents, water or carbon dioxide. This last is, in particular, the most appreciated method, because it eliminates the caffeine without altering the properties and the taste of the bean without harming our environment. It is not a surprise that many of the most prestigious decaffeinated coffees are obtained with this process. And here, we have already eliminated one big prejudice.
But it’s not over yet. Numerous studies demonstrate that decaffeinated coffee has very important intrinsic properties that are enough to make you wanna have it. Other than being rich of antioxidants and therefore, contrast aging, it also betters memory and helps to prevent diabetes and other neurodegenerative disease such as Alzheimer syndrome. Moreover, decaffeinated coffee acts as a natural anti-pain thanks to its vasoconstrictor powers, it favors digestion and maintains the liver health. Not bad for an often disrespected coffee huh…?
Naturally, since it’s basically completely caffeine free (by law it cannot go over 0,1%), decaf coffee is the best choice for who is too sensible to caffeine or even intolerant, for the ones who suffer of migraines, tachycardias, or simple stomach aches, and even for pregnant women who die to have an espresso. Moreover it can help people who suffer of insomnia, anxiety, and nervousness.
Today decaf coffee is produced in many different varieties, able to satisfy the most exigent palates, and it’s served in those occasions in which caffein is not appropriate, such as at night. In the end, thanks to decaffeinated coffee, you can’t say no to a good espresso.
[post_title] => Zero caffeine and a thousand virtues
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[post_content] => By now it seems established: caffeine makes you skinnier therefore the coffee ritual can become a pleasant and useful way for the ones who want to lose weight.
If it is true that it is important not to abuse it, it is just as important to underline its benefits.
It is important not to abuse it: if one consumes too much coffee, it’s possible to lose sleep, over-excite the nervous system, and harm the gastric mucosa. At the right dose, instead, which means a maximum of three to four cups per day, it helps to increase concentration, it stimulates reflexes and it burns fats. What is responsible for this “magic” is the caffeine, which accelerates metabolism up to 25%: more specifically it pushes the body to release catecholamines ( neurotransmitters ) and acts on the adipose tissue. Therefore, coffee becomes a optimal help to find body health, especially when it’s associated to a good diet and a decent physical activity. Nevertheless, it is important to discuss this with a doctor first.
Caffeine is utilized also on cosmetic lines which help to lose weight, under the form of microcapsules which contains the active principle. There are available also many lotions which act specifically against cellulite because with the help of caffeine the blood flow is increased and the water retention is decreased, therefore lowering the amount of fluid in the cells. Circulation flow’s stimulation also has a slimming function. Other than the effects on the tissues, it helps to fight waste that lurk in the skin due to its high exfoliating capacity.
However the effectiveness of coffee as fat-burner goes even beyond: in fact it appears that a good cup of coffee accompanied by a small piece of butter, placed in the cup instead of sugar, helps to get thinner. This mix of caffeine and proteins has a name: it’s called “bulletproof coffee” and, consumed at breakfast, it helps to resist the temptation of snacks throughout the morning and arrive to lunch time without an excessive appetite.
Hence coffee helps to maintain an excellent fitness: the dances that change color from brown to reddish, that intense aroma and that incredible flavor have a determinant role in everyone’s life. Therefore, the infamous caffeine, contained in coffee and many other beverages like tea or sodas, is a great fat-burner and it should not be demonized for its negative effects. Studies and experience have shown that, if taken in moderation and perhaps with the help of a specialist, it can be very helpful and almost not harmful at all. It all comes down to avoid exaggerations, which in almost every circumstance are never good.
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We love coffee for its aromatic fragrances, for the friendly moments and the power it gives us in the morning and throughout the day, but perhaps we would like to know it better. Today we will travel throughout the world’s most important coffee producers and its market.
Arabica and Robusta (or Canephora) are the most popular varieties of the Coffea plant. The Arabica variety is characterized by its delicate flavor and slight acidity, whereas the Robusta origin has more body and more caffeine. While the Arabica origins are cultivated prevalently in South America and Central America, the Robusta grows mainly in Africa, Indonesia, India and Vietnam.
One of coffee’s most popular flavors come from the Ethiopia, producer and exporter of some of the most important coffee in the world. Ethiopia, which remains between the Equator and the Tropic of Cancer has very proficient climate conditions due to its regular rain and its temperature which ranges between 17° and 23° Celsius. In the Harenna forest, at 1800 meters of altitude, the Arabica origin is grown, which drupe is then dried under the sun on special nets. Big and small coffee berries give birth to different types of origins such as the Sidamo, Limu, and Jima.
Another equatorial country, which origins are appreciated due to its acidic and fruity notes, is Kenya. The cultivations include both natural Arabica and washed coffee. If instead we’d like to try a cup of Robusta, cultivated around 600 meters of altitude, we have to move to Ivory Coast, where the Arobusta is produced: a mix of Arabica and Robusta. Other countries which grow the Coffea Robusta are located in the west side of Africa.
The Huehuetenango mountains in Guatemala, produce a optimal washed Arabica thanks to its subtropical climate. However almost 40% of the coffee exported in the world comes from Brazil. The most prestigious origin is the Bourbon Santos, harvested at 1300 meters of altitude. Another excellent quality of coffee is present in Colombia, which takes about 6% of the world’s coffee production. The plant, brough over by the Jesuits in the ‘700’s grows in Medellin, Manixales, Armenia, and Pereira, all located between 1,320 and 2,150 meters of altitude.
The second biggest country for coffee production in the world is Vietnam. In 2014 Vietnam exported 28 millions bags of coffee and, along with India and Indonesia, gives us the best Robusta origins. Other cultivations are present in Thailandia, Lao and Cambodia. Both Arabica and Robusta are exported from India, but also a particular coffee exposed to the monotonic climate characterized by its spiced flavor. Bali, Timoe and Giava all export its products, whereas Sumatra, with the Mandheling variety, offers a very prestigious variety.
