The Modern Cup of Coffee

THE MODERN CUP OF Coffee COFFEE IS CULTIVATED IN OVER 70 DIFFERENT COUNTRIES, MOST COMMONLY IN LATIN-AMERICA, SOUTHEAST AND AFRICA. WITH A HISTORY SPANNING 600 YEARS, IT'S NOT SURPRISING THAT THERE'S MORE TO COFFEE THAN MEETS THE EYE. HISTORICAL PERSPECTIVES YEMEN BY THE 16TH CENTURY, COFFEE HAD SPREAD TO : NORTH VENICE THE EARLIEST EVIDENCE OF COFFEE CULTIVATION COMES FROM THE PORT OF MOCHA, YEMEN IN O THE 15TH CENTURY THE MIDOLE TURKEY EAST PERSIA (NOW IRAN) AFRICA TRADE BETWEEN VENICE AND NORTH AFRICA INTRODUCED COFFEE TO EUROPE IN 1645 x 3888 COFFEE WAS INTRODUCED TO THE AMERICAS BY FRENCHMAN GABRIEL DE CLIEU WHO BROUGHT SEEDLINGS TO MARTINIQUE IN THE CARIBBEAN IN ABOUT 1720. BY 1770, THERE WERE 18,680 COFFEE TREES IN MARTINIQUE. BY 1675, THERE WERE MORE THAN 3,000 COFFEE HOUSES IN ENGLAND THE FIRST EUROPEAN COFFEE HOUSE WAS RECORDED IN VENICE O MOST POPULAR IN THE • FIRST APPEARED IN THE EARLY 19TH CENTURY VACUUM BREWER 19TH CENTURY PERCOLAT OR • STEPS: L VACUUM BREWERS HEATED WATER IN A LOWER VESSEL II. THE WATER WAS THEN FORCED UP A NARROW TUBE INTO THE UPPER VESSEL, WHICH HELD THE COFFEE • STEPS: I. WATER IS HEATED IN A GLASS POT WHICH HAS A REMOVABLE LID IL THE BOILING WATER IS THEN FORCED THROUGHA METAL TUBE INTO THE AREA CONTAINING THE COFFEE IL. THE WATER THEN DRIPS BACK INTO THE POT N. PROCESS IS REPEATED SEVERAL TIMES • IN 1890, MANNING-BOWMAN STARTED DISTRIBUTION OF THE FIRST PERCOLATOR IN THE US WHICH FEATURED A WASHABLE CLOTH FILTER O KNOWN FOR MAKING A CLEAR BREW O STILL USED UP UNTIL. THE 20TH CENTURY • IN 1960, DISPOSABLE FILTERS WERE INVENTED, QUIC KLÝ INCREASING THE POPULARITY OF THE PERCOLATOR. FRENCH PRESS МОКА РОТ THE WAYS OF MAKING COFFEE DRIP BREWING O A PORTABLE, SELF-CONTAINED COFFEE PRESS INVENTED IN 1929 O DESIGNED TO FUNCTION AS A STOVE-TOP COFFEE MAKER • STEPS: I. COFFEE AND WATER ARE BREWED TOGETHER FOR SEVERAL MINUTES II. A HAND USED PLUNGER PRESSES THE GROUNDS OUT OF THE WAY TO ALLOW FOR POURING III.THE GROUNDS REMAIN IN CONSTANT CONTACT WITH THE WATER, WHICH ALLOWS FOR MORE OF THE COFFEE'S FLAVORAND ESSENTIAL OILS TO BE RELEASED • STEPS: I. PLACE MOKA POT ON STOVE-TOP TO HEAT II. HỘT WATER IS PRESSURIZED THROUGH GROUND COFFEE TO MAKE ESPRESSO O STEPS: I. COLOWATER IS ADDED INTOA RESERVOIR II, WATER THEN RUNS INTOA HEATING CHAMBER III. HEATED WATER IS SPRAYED ONTO THE COFFEE GROUNDS, WHICH THEN DRIPSOOWN INTO A POT OR CARAFE O THE TEMPERATURE OF THE STEAM REACHES OVER 180 °C (212 °F) • THE FIRST PRESS WAS MUCH MORE BASIC AND CONSISTED OF A METAL ROD AND A PIECE OF CHEESECLOTH WHICH WAS PRESSED INTO A POT OF BOILING WATER. O THE ORIGINAL DESIGN, AS WELL AS MOST MODERN MODELS, IS MADE FROM ALUMINIUMAND HAS BAKELITE HANDLES. O THE MODERN FRENCH PRESS USES FINE WIRE OF A NYLON MESH FILTER. • IN 1954, GERMANY COMPANY WIGOMÁT PATENTED THE FIRST ELECTRIC DRIPBREWER O MOST COMMONLY USED IN EUROPEAND LATIN AMERICA • THE COFFEE SHOULD BE DRUNK IMMEDIATELY, AND IS CONSIDERED SPOILT AFTER ABOUT 20 MINUTES OF STANDING. O STILL USED UP UNTIL THE 20TH CENTURY POPULAR TYPES OF COFFEE EQUAL PARTS ESPRESSO, STEAMED MILKAND MILK FROTH CAPPUCINO BLACK COFFEE MADE WITH STEAM GOING THROUGH DARK-ROAST COFFEE BEANS AT HIGH SINGLE SHOT OF ESPRESSÓ TO 3 PARTS STEAMED MILK PRESSURES ESPRESSO SINGLE SHOT OF ESPRESSO ADDED TO A CUP OF HOT WATER CAFFE LATTE ESPRESSO WITH CHOCOLATE (SYRUP OR POWDER) AMERICANO BREWED COFFEE IN A11 RATIO WITH STEAMED MILK CAFFE MOCHA ESPRESSO, CARAMEL AND FOAMED MILK CAFE AU LAIT CARAMEL MACCHIATO CONSUMPTION LEVELS OF COFFEE 54% NUMBER OF DAILY COFFEE DRINKERS IN THE US: OF AMERICANS OVER THE AGE OF 18 DRINK COFFEE EVERY DAY 188 MILLION SINCE THE 1980S, GLOBAL CONSUMPTION HAS INCREASED AT A RATE OF BETWEEN 1.2-2% ANNUALLY IN 2011. 58% OF AMERICANS WERE COFFEE-DRINKERS IN 2013, THE NUMBER HAD RISEN TO 4 BILLION 83% AMERICANS DRINK AN AVERAGE OF IS SPENT EACH YEAR IMPORTING COFFEE TO THE US 3.1 CUPS PER DAY 35% PREFER THEIR COFFEE BLACK COFFEE TODAY O TIPTON MILLS RECENTLY UNVEILED A PROBIOTIC COFFEE ENRICHED WITH GAN EDENBC38, WHICH WILL HELP TO FIGHT OFF THE FLU AND BOOST YOUR IMMUNE SYSTEM. NEW STRAINS OF COFFEE O IN 2010, COLOMBIA BEGAN PLANTING A NEW STRAIN OF BEAN RESISTANT TO COFFEE RUST AND THE FUNGUS HEMILEIA VASTATRDX. THE RESULT IS PRODUCTION OF 8.3 MILLION BAGS IN THE SALE YEAR 2012-2013 - AN INCREASE OF 8% FROM THE PREVIOUS YEAR • OFTEN KNOWN AS UNROASTED MATURE OR IMMATURE SEEDS, WHICH HAVE BEEN PROCESSED BY A WET OR DRY METHOD WHICH REMOVE THE OUTER PULP BUT KEEP THE WAX LAYER INTACT. O IMMATURE BEANS ARE GREEN, WHILE MATURE BEANS RANGE FROM YELLOW TO RED IN COLOR. GREEN COFFEE O GREEN COFFEE CONTAINS A HIGHER AMOUNT OF CHLOROGENIC ACID, WHICH IS THOUGHT TO HAVE NUMEROUS HEALTH BENEFITS. • MOST NOTABLY, SINCE 2012, GREEN COFFEE EXTRACT HAS BEEN WIDELY USED AS WEIGHT LOSS STIMULANT, HEART DISEASEAND DIABETES. • COFFEE PRODUCED WITHOUT THE USE OF ARTIFICIAL CHEMICALS, ADDITIVES OR PESTICIDES. • THE COFFEE MUST BE GROWN ON LAND WITH HAS BEEN FREE OF PROHIBITED CHEMICALS FOR AT LEAST 3 YEARS. O 75% OF THE WORLD'S ORGANIC COFFEE COMES FROM LATIN AMERICA. • BETWEEN 2007 AND 2008, THERE WAS A 12% GROWTH IN US IMPORTS OF ORGANIC COFFEE - INCREASING TO 40,378 TONS. ORGANIC COFFEE O IN 2009, THE ORGANIC COFFEE INDUSTRY SURPASSED $14 BILLION. CONCLUSIONS WITH NEW STRAINS BEING DISCOVERED EVERY YEAR, THE COFFEE INDUSTRY CONTINUES TO BOOM, AND CONSUMERS ARE CONSTANTLY PROVIDED WITH NEW AND IMPROVED WAYS TO ENJOY THEIR FAVORITE BEVERAGE.