Your Gourmet Coffee

In the classification system of the vegetable kingdom created by the Swedish botanist Carl Linnee, coffee was classified in the family of “rubiacee”, that gathers 4500 varieties among which 60 species belong to the coffee group. Of those, only 25 are the most commercial for the fruits and only four of them have a prominent position in the trade of coffee beans: Coffea Arabica, Coffea Robusta, Coffea Liberica and Coffea Excelsa.

Coffea Arabica

Cultivated and selected since some centuries ago. The most known is the Moka variety, mostly cultivated in Arabia/Eastern Africa, whose little beans have an intense aromatic smell. Their characteristic color is copper green and their shape is flattended and lengthened. The Arabica plants prosper in lands endowed with minerals, as the ones of volcanic origin, located over 1800 feet high. The ideal temperature must be around 68-70 F. The cultivation of different species was introduced from the end of the ninth century, after the deseases that, in different areas, affected and decimated the Coffea Arabica. From that moment only some species were chosen and selected, able to produce beans to be successfully introduced into the international market. Arabica coffee is the most sought after variety because it is far superior in flavor.

Coffea Robusta

Similar to the Coffea Arabica, its branches bend toward the ground, as an umbrella. During the year the blooming is continuous. Its round beans are richer in caffeine compared to the previous species. Discovered in Congo, it vegetates in lowlands and yields abundant crop. It has strong resistance to the diseases and is more tollerant to the soil conditions and temperature. It can be found mostly in Indonesia, Vietnam, India and Uganda. Moreover, “Arabusta” was obtained, crossing the two Coffea Arabica and Robusta.

Coffea Liberica

Coming from the forests of Liberia and Ivory Cost, it is a beautiful long-life plant, strong, luxuriant, with fruits and seeds that is almost the double of the Arabica ones, and more resistant to parasites attacks. It is a plant that needs a high temperature and abundant water. Due to these characteristics, the Coffea Liberica is chosen as ‘graft holder’ to obtain, by cross, new varieties that are mostly present in the Ivory Coast and in Madagascar. Its beans, even if of a lower quality, give a odorous and pleasant coffee. Some decades ago, its taste was mostly appreciated in the Scandinavian countries.

Coffea Excelsa

Discovered in 1904, this species resists the diseases and dryness. It has a high yield and its aged beans give a coffee with odorous and pleasant taste, similar to the one of Coffea Arabica.

There are other varieties of Coffea but they don’t yield enough for cultivation or the tase of the drink simply does not match the palate of the tasters: Coffea Stenopylla, C. Mauritinia, C. Racemosa, C. Congecis and few others.

  Every time I talk with my Ethiopian friends, the conversation always turn to coffee or “buna”. It is for a good reason: This East African country has been called the cradle of coffee and several premium varieties of Ethiopian arabica coffee beans are favored all over the world. Like wine to French or beer to Czechs, coffee is very special to these always smiling people as it brings two thirds of the country’s earnings. Depending on the region, one can find coffees ranging from mild, fruit like aroma to heavier with long lasting body. 

If you are ever invited to an Ethiopian household, keep in mind that coffee is usually served after a meal and the coffee ceremony may take a long time. Ethiopian ladies, even here in the US, buy green coffee beans, roast them at home and grind them by hand. Water and ground coffee is placed in a black clay coffee pot called “jevena”. After the brew is brought to boil, the lady of the house removes the pot from the stove for a few minutes. That allows the grounds to settle to the bottom of the pot. What follows is a show of pouring coffee from high above the tiny cups. That requires skills and certain grace. No milk or cream but plenty of sugar is served. Lavish praise for good flavor and skillful preparation is an appreciated part of the ceremony. Now it’s time to discuss the community events, politics and life in general. Guests are expected to drink at least three cups so forget your western microwave mentality, sit back and enjoy both rich, aromatic beverage and the warm hospitality of the hosts.

 While visiting with friends over a cup of Kona coffee, a question arose: “Does dark roasted coffee have more caffeine than light roast?” Since there might be more people out there wondering the same question, let’s tackel that right now. First, just a reminder: Robusta varieties have 2-3 times more caffeine than Arabica coffees. 

When it comes to the roasting level and caffeine content, I know it’s annoying, but “it really depends.” Here is why: Since caffeine’s boiling temperature is far above roasting temperature, caffeine changes very little during the roasting process. What do change, however, are the size and the weight of coffee beans. The heat causes water in the beans to evaporate and at the same time they increase in size. The longer the roasting process and darker the coffee, the lighter, by weight, the beans become, but the volume is bigger. Consequently - if you measure your coffee by volume, you will have more caffeine per cup using light roast. If you mesure by weight, you will have less caffeine per cup using light roast. Confused? If so, please keep in mind that the difference is almost insignificant. Don’l let it interfere with the pleasure of having a cup of your favorite brew.

If you’ve ever wondered why you see those tiny bowls of brown beans on the perfume counters at department stores, you’re not alone. Many people are mystified as to why department stores keep espresso beans in their perfume areas. The reasoning is actually pretty simple. The essential oils found in espresso beans help stimulate the mind and prompt people make decisions.These oils are also a good way to clear your palate. For example, if you’ve been out perfume shopping all day, after a while you probably won’t be able to distinguish one smell from another. Taking a quick whiff of espresso beans however, clears your nasal passages and allows you to enjoy other scents.

Some people say that coffee is an acquired taste like wine or beer. But just as some people never learn to like wine or beer, some people never learn to like coffee. Personally, I cannot imagine starting my days with anything other than a steaming cup of coffee. I really rely on the jolting effect of caffeine in the morning.My husband used to be one of those people who never liked coffee. Every time I would get him to try a sip he would feign gagging. But last Christmas my parents bought us a gift basket featuring vanilla flavored coffee and my husband actually liked it! I am so glad we can now enjoy coffee together in the mornings.

Let’s face it - coffee in your office is not exactly what you would like to serve to your house guests. However, some simple tips can make the office brew more appealing.

Check your coffee machine

“What you pay is what you get” is usually true. Also, your coffee maker may be outdated or not working properly. If that’s the case, replace it with a newer machine.

Change the coffee variety

Higher quality coffee is without a doubt the answer but it may not be easy to find one that would satisfy everybody. We heard of offices where coffee lovers simply rotate in buying their favorites.

Take care of the coffee maker

Besides keeping the glass pot and the filter holder clean, you may simply run water/vinegar mix through the machine at least once a week. To remove vinegar smell, run 2-3 pots of plain water. Your coffee will taste fresher.

Follow the rules

Everybody in the office should follow the same rules and instructions. For the real consistency, you may find one person to make coffee every day.

As a breastfeeding mom, I have to control myself from drinking coffee because the caffeine would be too strong for my baby. Studies show that caffeine can leak into breastmilk and is not advisable for nursing moms.

Good thing I can still enjoy the taste of real, honest-to-goodness coffee with a decaf espresso. It’s like the real thing but better because there is no caffeine.

Nothing beats having a cup of coffee every morning. Coffee can indeed perk you up and give you the necessary jolt to start the day. Coffee is available in instant, powdered form, which you can just add to hot water.

Coffee can also be brewed at home. You can even make your own delicious gourmet coffee when you have the right coffee beans.

Many people like their coffee so weak it looks like tea. Maybe they should try something really strong, just for a change. Sure, you can’t gulp it by gallons but the experience may by worth trying.

Turkish coffee can be very strong and the only equipment required is a small pot called cezve in Turkish or ibrik in Greek. The preparation however, demands more attention than just flipping a switch on a coffee machine. Turkish coffee is pretty sweet so put sugar or your kind of  sweetener in cezve first - about 2-3 teaspoons for an 8 oz ibrik. Then fill with water up to the “neck”, it is important not to fill more. Follow with 3 heaping teaspoons of very fine ground gourmet coffee, make sure not to stir, grounds need to float on the water. Now place the pot on the stove, medium heat, and watch! Coffee should never boil, the grounds function as a seal. When foam starts filling the neck, remove cezve from the stove. Carefully stir and the foam will subside. Place the pot back on the heat source. The foam will quickly rise again. Remove from the stove, stir and bring back for more heat. After you remove ibrik from the stove the third time, don’t stir. If you like the foam, carefully spoon it into your cup. Let coffee in the pot rest for about 30 seconds, grounds will partially settle on the bottom. Now carefully pour coffee in your cup, leaving as much grounds in the pot as possible. Although Turkish coffee is typically consumed black, it tastes great with cream too!  

“Italian coffee is excellent but Stradivari is even better!” Those are the words of Jaroslav Sveceny, one of the top Czech violinist today. He  is a famous popularizer of violin play. His TV, radio and concert projects, above all, attract the audience of all age categories and his numerous concert tours and festival performances covered the USA, Canada, entire Europe, Brazil, Cuba, Turkey, Israel, Egypt, Lebanon, Jordan, the United Arab Emirates, Saudi Arabia and India. He is also widely regarded as an expert in the history and construction of violins.

Besides his love for music, he is also a coffee lover. This is how he perceives those two: “Both coffee and violin affect a human being. Music targets his ears and coffee targets his mouth and both provoke the brain to take the action. The human receptors become highly alerted and if the combination of tones, harmony and flavors is just right, the result can be an unforgettable experience of rich indulgence. Personally, I can not imagine my life without violin and good coffee.”